Running head: CHOOSE MY PLATE

Jasmine Afridi
Course #89858
Dr. Hesse
October 25, 2015

CHOOSE MY PLATE

Introduction
Childhood obesity in America is a rising problem. According to the Centers for Disease
Control and Prevention, 17% of children in America (12.7 million children) between the ages of
2-19 years old, are obese (2015). This means that about 1 in 6 children and adolescents in
America are obese (Centers for Disease Control and Prevention, 2015). As a developed nation,
such a ratio should be unsettling to us.
Tools such as MyPlate and ChooseMyPlate.gov provides easy-to-access nutritional
information, aiming to build healthier diets among the general public with easy-to-use resources.
MyPlate and ChooseMyPlate.gov were developed by the USDA Center for Nutrition Policy &
Promotion, focusing on the improvement of nutrition and health on Americans.
The requirements schools are responsible to meet have been created by the National Standards
for School Meals and Dietary Guidelines for Americans. It is imperative that we ourselves make
healthier food choices if we wish to effectively educate our children and adolescents in leading
healthy lifestyles. As educators, we must utilize the best of our efforts and academic boundaries

CHOOSE MY PLATE

in providing our students with adequate resources, opportunities, and encouragement towards the
path of physical (as well as mental) well-being.
National Standards for School Meals
The National Standards for School Meals was put into effect in 2012. The final rule
updates meal patterns and nutrition standards for schools, which seeks to increase the availability
of fruits, vegetables, whole grains, and fat free and low fat milk during school lunches, while
seeking to reduce excess levels of sodium, saturated fat and trans fat. It also requires schools to
meet the nutritional needs of school children within their calorie requirements. (Nutrition
Standards in the National School Lunch and School Breakfast Programs, 2012)
I believe my school meets most of the requirements for the National Standards for School
Meals. For breakfast, students are given a pre-made pack containing a cereal box, a juice box,
and crackers. They have the option to choose between fat free or low fat milk. They may also
have a small packet of dry cranberries, though these are usually left untouched. During lunch,
students will usually have two to three meal options. There is a salad bar, which usually contains:
apple juice, canned fruit, oranges, carrots, and broccoli. Students are required to take two items
from the salad bar, along with their meal. It is clear that most of the requirements are being met
at this school; they offer fruits and vegetables, whole grains, daily meat, and fat free or low fat
milk.
My school is on a free-reduced policy that must follow the dictation of the Local School
Wellness Policy. The Local School Wellness Policy includes goals, which promote student health
and aim to reduce childhood obesity. (United States Department of Agriculture, 2015). The Local
School Wellness Policy requires implementation, monitoring, accountability and community
engagement (United States Department of Agriculture, 2015).

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Dietary Guidelines for Americans

The Dietary Guidelines for Americans (2010) was designed to assist the general public in
making healthier dietary choices. There are three major goals for Americans that are emphasized:
balance calories with physical activity to manage weight, increase consumption of certain foods
and nutrients such as fruits, vegetables, whole grains, fat-free and low-fat dairy products, and
seafood, and decrease consumption of foods containing high sodium, saturated fats, trans fats,
cholesterol, added sugars, and refined grains (Dietary Guidelines for Americans, 2010)
A certain child who ate breakfast and lunch at school did not meet the Dietary Guidelines
for Americans. On the observed date, the child ate a total of 1136 calories, with 430 empty
calories (this is based of a 2000-calorie diet). The limit for empty calories a day is 258; this
student surpassed that. This student was also under for the four listed daily food group targets
necessary. Within two meals, the student consumed 3 ounces of grains, cup of vegetables, 1
cup of fruit, 2 cups of dairy, and 0 ounces of protein.
The student also consumed 1397mg of sodium within those two meals, the limit for the day
being 2300mg. 12g of saturated fat was consumed within those two meals, the limit for the day
being 22g. In general, children and adolescents ages 6-17 should complete about an hour or more
of physical activity daily to maintain optimal health. This student would have to complete the
recommended daily dose of physical activity to stay consistent with maintaining a healthier body
weight.
Nutritional Improvements
To improve the nutritional intake of my students, I would begin by changing their
breakfast meals. As of right now, the breakfast choices they are given are sugary and contain a
few too many empty calories. Breakfast is an important meal, as it provides the energy needed

CHOOSE MY PLATE

for the initial half of the school of the day. A good breakfast, in my opinion, would consist of
more whole grains, dairy, and fruits. A typical breakfast that should be offered to students could
be as follows: whole grain cereal, low fat milk and a banana.
Another change for my own students to improve their nutritional intake would be to
promote general healthy eating patterns. This would mean that students intake of vegetables,
fruits, whole grains, and protein foods would be increased. Students should be offered darkgreen, red, and orange vegetables (Dietary Guidelines for Americans, 2010). Dairy products
should be selected appropriately, such as fat free or low fat milk, yogurts, and cheeses. To
increase whole-grain intakes, refined grains should be replaced with whole-grains. Protein foods
should alternated between seafood, meat, and poultry.
Lastly, when providing and preparing meals for students, it is important that food and
beverage intake is properly calculated for calories. Younger students are generally apathetic
towards their caloric intake. It is therefor up to the school staff to provide students with healthier
meal options (such as the afore mentioned items) in order to help control and balance calorie
intake. Instead of providing students with fried foods, foods with high to of sodium, refined
grains - which are all often found to be offered in many school cafeterias - we should offer fruits,
vegetables, whole-grains, proteins, and dairy options.
Reflection
As future educators, it is crucial that we not only promote healthy choices, but apply
them as well. To begin with, health and nutrition content should be integrated within the general
class curriculum. We should provide students with various opportunities in which they can learn
various strategies to achieving and maintain healthier lifestyles. When students are taught health
and nutrition skills from a young age, it builds for a stronger health conscious foundation on

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which to grow. I believe that promoting healthier options at the classroom level on a daily basis,
will surly impact our students on their choices outside of school, as well as during lunch-hour.
Providing students with tools and resources such as MyPlate can also help build healthier
diets. Teaching students how to use the online food tracker tool will enable them to insert their
beverage and food intake, providing them with a visual representation of their diets. Students
would be able log on independently. To maintain privacy, individual profiles would not be visible
to any other students. Each day, a topic can be chosen in class to discuss healthier food options
and how to decrease unhealthy options.
Along with the food tracker comes a physical activity online tracker. Having students
complete this tracker daily or weekly is a great way to help promote and later discuss the
importance of physical activity. While dietary maintenance is important, it is most effectively
paired with daily physical activity.
This online program is a great way for students to record and monitor their food and
beverage intake, as well as track their physical activities. It is a fun way to incorporate the
importance of health and nutrition. As each student would be able to complete this activity
individually, it would help students develop a better understanding of themselves and their
capabilities.

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7
References

Childhood Obesity Facts. (2015, June 19). Retrieved 2015, from

http://www.cdc.gov/obesity/data/childhood.html
Dietary Guidelines for Americans. (2010, January). Retrieved October 25, 2015, from
http://health.gov/dietaryguidelines/2010/
Local School Wellness Policy Requirements. (2015). Team Nutrition. Retrieved 2015, from
http://www.fns.usda.gov/tn/local-school-wellness-policy-requirements
MyPlate. (n.d.). About Us. Retrieved October 25, 2015, from
http://www.choosemyplate.gov/about
Nutrition Standards in the National School Lunch and School Breakfast Programs. (2012).
Department of Agriculture Food and Nutrition Service, 77(17). Retrieved October 25
2015, from http://www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf

Criteria
Introduction
SCORE:x1
ChooseMyPlate
Analysis
SCORE: x1

Application of results
and proposed changes
SCORE:x1

Points (5) Exemplary

Introduction was well organized and

created a plan for the paper
One breakfast and one lunch (or 2
restaurant options) were evaluated
Results reflect a hypothetical student
Screen shot was included
Contained a very detailed
application of National Standards for
School Meals
Contains very detailed applications
of Dietary Guidelines for Americans
Contains very detailed discussions
for 3 changes to improve nutrition

Points (3) Proficient

Introduction was somewhat organized and

created a plan for the paper
Only one breakfast or lunch (or 1
restaurant option) was evaluated
Results reflected a hypothetical student,
but not enough information was provided
Screen shot was included, but incomplete
Contained a somewhat detailed
application of National Standards for
School Meals
Contained somewhat detailed applications
of Dietary Guidelines for Americans
Contains somewhat detailed discussions
only 2 changes to improve nutrition

CHOOSE MY PLATE
Summary/Reflection
SCORE: x1

Writing
SCORE: x1

Referencing Style
SCORE:
x1

A summary of the current state of

the schools nutrition was included
Summary of changes were included
A detailed reflection regarding how
this teacher knowledge of students
impacts your students inside and
outside your classroom
Proper grammar and punctuation is
used throughout the proposal
All sentences are clear & developed
Paper was at least 3 pages with
standard margins, font, & text size
APA style referencing used
throughout paper and on the
reference sheet
The file document name contains
Lastname.firstname.assign#.course#
This rubric was attached

A summary of the current state of the

school in terms of nutrition was included
but did not align with paper
A summary of the proposed changes was
included but did not align with paper
A general reflection of how this data
impacts your students
Most grammar and correct punctuation is
used throughout the proposal
Most sentences are clear & developed
Paper was 1-3 pages with standard
margins, font, and size of text
APA style referencing mostly used
throughout the paper and on the reference
sheet with some errors
The file name somewhat contains the
Lastname.firstname.assignment#.course#
This rubric was added but not at the end