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Suggested Citation:"Appendix E Open Sessions." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
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APPENDIX E
Open Sessions

NUTRITION STANDARDS FOR FOODS IN SCHOOLS

October 26, 2005

The National Academy of Sciences Building

2100 C Street, NW

Washington, DC


Background, Perspectives on Project, and Discussion

Moderated by Virginia Stallings, Committee Chair:

  • Derek Miller, Professional Staff, U.S. Senate, Committee on Agriculture, Nutrition, and Forestry

  • Shirley Watkins, Member, IOM Committee on Prevention of Obesity in Children and Youth

  • Linda Meyers, Director, Food and Nutrition Board, Institute of Medicine, National Academies

  • Jay Hirschman, Director, Special Nutrition Staff, Office of Analysis, Nutrition and Evaluation, Food and Nutrition Service, U.S. Department of Agriculture

  • Mary McKenna, Sponsor Representative, Division of Adolescent and School Health, Centers for Disease Control and Prevention

Suggested Citation:"Appendix E Open Sessions." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
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PERSPECTIVES ON NUTRITION STANDARDS FOR FOODS IN SCHOOLS

December 5, 2005

The National Academy of Sciences Building

2100 C Street, NW

Washington, DC


Panel Discussion by Invited Speakers

Moderated by Virginia Stallings, Committee Chair:

  • Karen Weber Cullen, Ph.D., R.D., L.D., Associate Professor of Pediatrics-Behavioral Nutrition, Baylor College of Medicine, Houston, TX

  • Barbara O. Schneeman, Ph.D., Director, Office of Nutritional Products, Labeling and Dietary Supplements, Center for Food Safety and Applied Nutrition, Food and Drug Administration College Park, MD

  • Margo Wootan, D.Sc., Director of Nutrition Policy, Center for Science in the Public Interest, Washington, DC

  • Alicia Moag-Stahlberg, M.S., R.D., L.D., Executive Director, Action for Healthy Kids

  • Susan Neely, C.E.O. and President, American Beverage Association


Panel Discussion with Representatives of the Food Industry

Moderated by Karen Cullen, Ph.D., R.D., L.D., Associate Professor of Pediatrics-Behavioral Nutrition, Baylor College of Medicine, Houston, TX:

  • Nancy Green, Ph.D., Vice President, Health and Wellness, Pepsi Beverages and Foods, PepsiCo

  • Melanie White, Director, Education and Youth Channels, Coca-Cola North America

  • Richard Black, Ph.D., Vice-President, Global Nutrition, Kraft Foods, Inc.

  • Kathy Wiemer, M.S., R.D., L.D., Senior Manager, General Mills Bell Institute of Health and Nutrition

  • Hope Hale, M.S., R.D., C.D., Principal Nutrition Scientist, Schwan Food Company

  • Susan Waltman, B.S., Vice President of Nutrition, ConAgra Foods, Inc.

Suggested Citation:"Appendix E Open Sessions." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×

Public Comments

Moderated by Virginia Stallings, Committee Chair:

  • Barbara Dennison, M.D., American Heart Association

  • Dulcie Ward, Physician’s Committee for Responsible Medicine

  • Robert Earl, Food Products Association

  • Michelle Matto, International Dairy Foods Association

  • Keith Ayoob, Ed.D., R.D., FADA., Department of Pediatrics, Albert Einstein College of Medicine

  • Susan Rubin, Westchester Coalition for Better School Food

  • Helen Phillips, Nutrition Committee Chair, School Nutrition Association

  • Robert Schwartz, M.D., American Academy of Pediatrics

  • Martine Brizius, National Association of State Boards of Education

  • Jill Nicholls, National Dairy Council

  • Barbara A. Nabrit-Stephens, M.D., National Medical Association

  • Jennifer MacAulay, Senior Manager of Scientific and Nutrition Policy, Grocery Manufacturers Association

  • Dr. Rebecca Reeves, President, American Dietetic Association

  • Jacqueline R. Berning, Ph.D., R.D., Associate Professor, University of Colorado, Colorado Springs

EXPERIENCE IN DEVELOPMENT, IMPLEMENTATION, AND EVALUATION OF NUTRITION STANDARDS IN SCHOOLS

February 13, 2006

Arnold and Mabel Beckman Center of the National Academies

100 Academy Drive

Irvine, CA


Discussion by Invited Speakers

Moderated by Virginia Stallings, Committee Chair:

  • Harold Goldstein, Dr.P.H., Executive Director, California Center for Public Health Advocacy, Davis

  • Marilyn Wells, M.A., R.D., Director of Food Service, Los Angeles Unified School District

  • Gail Woodward-Lopez, M.P.H., R.D., Associate Director, Center for Weight and Health, University of California, Berkeley

  • Mary Kay Harrison, M.S., formerly Executive Director, West Virginia Department of Education, Charleston

Suggested Citation:"Appendix E Open Sessions." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
  • Jonathan D. Shenkin, D.D.S., M.P.H., Penobscot Children's Dentistry Associates, Bangor, ME; Assistant Clinical Professor of Health Policy, Goldman School of Dental Medicine, Boston University

  • John Perkins, Senior Policy Advisor for Food and Nutrition, Texas Department of Agriculture, Austin

  • Michael Rosenberger, Food Service Director, Irving Independent School District, Texas

LESSONS LEARNED FROM DEVELOPMENT OF FEDERAL NUTRITION STANDARDS FOR THE SCHOOL MEAL PROGRAMS

April 21, 2006

The Keck Center of the National Academies

500 Fifth Street, NW

Washington, DC


Discussion by Invited Speakers

Moderated by Virginia Stallings, Committee Chair: Presentations from the Child Nutrition Division, Food and Nutrition Service, U.S Department of Agriculture

  • Stanley Garnet, Director

  • Robert (Bob) Eadie, Chief, Policy and Program Development Branch

  • Clare Miller, M.S., R.D., Senior Nutritionist

Suggested Citation:"Appendix E Open Sessions." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 263
Suggested Citation:"Appendix E Open Sessions." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 264
Suggested Citation:"Appendix E Open Sessions." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 265
Suggested Citation:"Appendix E Open Sessions." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 266
Next: Appendix F Committee Member Biographical Sketches »
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Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars.

Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as “competitive foods” because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents.

Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

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