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Overview of Trends in School Nutrition

Overview of Trends in School Nutrition. Child Nutrition Industry Conference January 2009. Overall Participation is Increasing. Source: School Nutrition Association, Saved by the Lunch Bell: As Economy Sinks, School Nutrition Program Participation Rises, December 2008.

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Overview of Trends in School Nutrition

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  1. Overview of Trends in School Nutrition Child Nutrition Industry Conference January 2009

  2. Overall Participation is Increasing Source: School Nutrition Association, Saved by the Lunch Bell: As Economy Sinks, School Nutrition Program Participation Rises, December 2008

  3. Increased Participation is Driven by More Students Qualifying for Free & Reduced Meals Source: Saved by the Lunch Bell: As Economy Sinks, School Nutrition Program Participation Rises, December 2008

  4. Increasing Cost of School Lunch MEAT/MEAT ALTERNATE Up 17% MILK Up 19% BREAD Up 17% FRUITS & VEGETABLES Up 13% Photo Courtesy of St. Paul Public Schools, St. Paul, MN Source: SNA Meal Cost Survey, September 2008,Projected Change from SY ’07-’08 to SY ’08-’09

  5. Average cost to produce a meal: $2.92estimate for School Year 08/09 $2.67for School Year 07/08 79% of directors surveyed say that the reimbursement is less than the cost to produce a meal Source: SNA Meal Cost Survey, September 2008 Increased Cost of Operations

  6. Increased Price of School Meals Source: SNA Meal Cost Survey, September 2008

  7. Making menu substitutions Decreasing financial reserves Decreasing labor force Freezing/limiting travel Joining a purchasing cooperative Cutting professional development How District are Coping Source: SNA Meal Cost Survey, September 2008

  8. How School Districts are CopingMenu Changes • Replace grape tomatoes for sliced tomatoes at salad bars • Replace lasagna with spaghetti • Replace baby carrots for hand cut carrots • Serve more bananas and apples instead of grapes

  9. 83% of districts indicate that school nutrition programs are offering more healthy food options 78% of districts experienced increased costs as a results of implementing nutrition standards Price of products (62%) & student acceptance (60%) most common hurdles to nutrition standard implementation A la Carte and Vending revenue tending to decrease Healthier Options in Schools Source: From Cupcakes to Carrots, 2007, SNA

  10. Nutrition Policies and Practices in place for 08/09 Increasing: Whole grains (85%) Healthier beverages in Vending Machines (75%) Fresh fruits and vegetables (62%) Limiting or reducing: Trans fats (82%) Fats (72%) Added Sugar (70%) Sodium (57%) Healthier Options in Schools Source: SNA 2008 Back to School Trends Report

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