UAMS Community Health and Research (CHR) and Farmington Public Schools are working together to create healthier meals and eating environments for students.
The school district recently updated and strengthened its wellness policy to increase whole grains in meals, to prioritize Arkansas-grown produce and products, and to prominently display healthy food choices like fresh fruits and vegetables to encourage healthier eating among students. The changes were made after the CHR Healthy Food Systems team assessed the district’s current standards and made recommendations using the Creating Healthy Policies in Schools: Healthy Foods Toolkit. The updated policy includes seven new standards:
- Meals sold to students during the school day during after-school programs must be at least 51% whole grains, as USDA guidelines specify.
- Meals sold to students must contain no more than 10 percent of calories from added sugars, following the Dietary Guidelines for Americans.
- School meals will include Arkansas-grown, processed and packaged food, who are engaged in sustainable practices whenever possible and promoted in the cafeteria.
- USDA Smart Snacks standards for beverages sold in elementary and middle schools shall also be applied in high schools, and beverages containing caffeine will not be sold on the high school campus.
- Meals and snacks sold to students do not contain artificial sweeteners.
- Meals and snacks sold to students do not contain dyes.
- The healthiest choices, such as salads and fruit, will be prominently displayed in the cafeterias to encourage students to make healthy choices.
According to the Centers for Disease Control and Prevention (CDC), empty calories from added sugars and solid fats contribute to 40% of daily calories for children ages 2-18. Many of these empty calories come from soda, fruit drinks, dairy desserts, grain desserts, pizza and whole milk. Eating a healthier diet can help children perform better in school and can greatly reduce their risk of developing several health issues, such as high blood pressure, type 2 diabetes, dental cavities, and more.
“Students receive up to half of their calories during the school year,” said Bonnie Faitak, who leads the CHR Healthy Food Systems team. “The changes made by Farmington Schools will help nudge students toward consuming healthier meals, which can help them be more successful at school and can help them live longer and healthier lives.”
CHR has worked with Farmington Public Schools for the last three years as part of the CDC Sodium Reduction in Communities Program and Creating Healthy Environments for Schools (CHEFS) program. To learn more about the CHR Healthy Food Systems projects, click here.