Nutritional+Facts+in+Cafeterias

Nutrition Facts in Cafeterias

The issue regarding child obesity within the United States relates directly to the nutritional requirements within school cafeterias. Children are not offered the vital nutrients in which they need to maintain a healthy diet. An article titled, //The Impact of Nutrition Standards on Competitive Food Offerings and Purchasing Behaviors of High School Students//, discusses the major issue of child obesity. The authors portray the strong relationship between cafeteria food and the health issues of children. This article incorporates many statistics and facts which support the claim that cafeteria foods must change for the well-being of students. The authors state that the cafeteria foods "tend to be higher in calories, have minimal nutrient density, and compete with the sale of luncheon foods which must meet national dietary guidelines" (Snelling, Kennard 1). This demonstrates how unsafe the foods within school cafeterias truly are. The facts clearly portray the negative impact of these types on foods on the overall health of students. The shocking statistics serve as wake-up calls for school cafeterias across the country. The information listed within this article is very enlightening. The authors effectively point out the dangers that students face every day while attending school. The article also discusses a method of improving this problem within school systems. The National Institute of Child Health and Human Development has supported a plan to incorporate healthier foods within school cafeterias. The method is the Stoplight Diet, "which color codes foods — green, yellow, or red — based on their nutritional density" (1). This way, the unhealthy and harmful foods are separated from the nutrient-dense and vital foods. Cafeterias may use this strategy to incorporate the important health requirements in the foods they provide. This diet claims that "green foods are nutritious, low-calorie foods, and students are encouraged to eat these foods at every meal" (1). Students will recognize the color differences and soon be able to make healthier choices while eating. Since the authors including the description of this method, the article becomes very useful and informative. "Examples of red foods include fried foods, high-fat foods such as full-fat cream cheese, French fries, full-fat potato chips, mayonnaise, butter, and foods with rich sauces" (1). People whom will read this article, now have an exact understanding of which foods are harmful towards the health of students. These descriptions will serve a significant role while improving the food served in school cafeterias. The authors incorporate the positive results of the Stoplight Diet, in order to provide credibility to their argument. The article states that "there was an increase in the proportion of green food purchases, from 11% in 2005 to 20% in 2007" (1). This statistic will go a long way in helping students maintain a healthy diet. Once viewers of this article are informed of the benefits of the Stoplight Diet, they will want to mimic it's strategies, in order to improve their own health. The authors rightfully depict the results of this specific plan. Overall, I believe this article is an effective representation of a significant problem within the United States. Although not all people recognize the issue within school cafeterias, it has disturbed the health of many American children. The authors provide many examples, statistics and findings to support the idea of improving cafeteria foods. People will now be informed of a way to stop the obesity issue within this country.

Snelling, A. and Kennard, T. 2009. "The Impact of Nutrition Standards on Competitive Food Offerings and Purchasing Behaviors of High School Students." //Journal of School Health// 79(11): 541-546. 10.1111/j.1746-1561.2009.00446.x