Cayman Islands public schools
introduced new food provisions, prepared by HSA community dietician and
nutritionist Bethany Smith, for the 2010-11 school year. The measure was
introduced by Cayman Islands Health Services Authority to teach young people
how to adopt and maintain a healthy, active lifestyle.
This year’s school menus include
balanced meals containing good sources of protein and starch, accompanied by
lots of vegetables and fruits.
Non-dairy proteins
The fourth set of standards that
are described in the new food policy focuses on meat, fish, and other non-dairy
sources of protein. The goal of this standard
is to limit the intake of unhealthy saturated fats and promote consumption of
high-quality lean protein.
“This standard was expected to be
one of the more challenging ones to implement and that has proven to be true,”
Ms Smith said.
Adequate protein is essential to
support growth and development during childhood and adolescences, but foods
containing protein vary greatly in their fat content.
Based on a large body of research,
expert groups recommend limiting red meat.
Most red meats contain large amounts of saturated fat and cholesterol,
which are associated with high blood cholesterol.
High blood cholesterol can lead to
blockages of the arteries feeding the heart and brain, causing heart attack and
stroke. The American Heart Association
advocates a diet low in saturated fat and cholesterol as part of heart disease
and stroke prevention.
Reduced fats recommended
Research also found that the
beginning stages of narrowed and potentially blocked arteries begin in
childhood. Therefore, the American
Academy of Pediatrics also states that children over the age of two should be
eating lower intakes of fat, especially saturated fat.
The American Heart Association and
Heart UK both recommend increased intakes of omega-3 fatty acids, which have
been shown to benefit the heart of healthy people as well as those at high risk
of heart disease.
Omega-3 fatty acids decrease risk
of arrhythmias (abnormal heartbeats), which can lead to sudden death. They also slow the growth rate of plaque in
the arteries, which can lead to blockages.
It has also been shown to lower blood pressure slightly.
Also, the World Research Cancer
Fund’s most recent expert report from 2007 showed that red meat, whether lean
or not, should be limited.
The report found convincing
evidence that too much red meat may cause colon cancer. Additionally, people who eat too much red
meat may not be eating enough of plant-based foods, thus losing out on their
health benefits.
No more than a cooked weight of 18
ounces of red meat is recommended per week.
The new school food standards now
stipulate that red meat is limited to twice per week and should be at least 85
per cent lean. Fish will be offered at
least twice per week.
Fish is a good source of protein,
and unlike fatty meat products, it is not high in saturated fat. Fish like salmon, sardines and mackerel are
also a good source of omega-3 fatty acids.
These particular types of fish should be offered at least twice per
month.
Due to the expense of salmon,
soy-containing tofu is another source of omega-3 fatty acids that can be
substituted. Vegetarian dishes
incorporating beans and dried peas are also suggested.
“It can be difficult for kids to
accept new foods or tastes, such as salmon and tofu, which may not have been
tried before,” Ms Smith said. “When on
the menu, these options may be included as part of a stir-fry or pasta
dish. It can take several tries of a new
food before being accepted, and this is a normal progression to expect.”
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