New food provisions, prepared by
Bethany Smith, community dietician and nutritionist with the Cayman Islands
Health Services Authority, were introduced to the Cayman Islands public schools
this year. The measure was introduced by HSA to teach young people how to adopt
and maintain a healthy, active lifestyle.
The policy attempts to benefit
students by reducing the foods and beverages associated with child health and nutritional
issues, including obesity, diabetes and tooth decay and erosion.
The new school menus include
balanced meals containing good sources of protein and starch, accompanied by
lots of vegetables and fruits.
The second set of standards that
comprise the new food policy are described below as part of HSA’s effort to
inform parents about the foods their children are eating at school.
More fruits and vegetables
The second food standard aims to
increase children’s intake of fruits and vegetables.
Current dietary guidelines
recommend that fruit and vegetables should join whole grains and beans to form
the basis of a healthy diet. Some expert
groups, such as the American Cancer Research Institute, recommend as much as
two-thirds of our diet should be made up of the combinations of whole grains,
fruits and vegetables.
Low fruit and vegetable intake is
among the top 10 risk factors of deaths caused for known reasons, according to
the World Health Organization.
WHO has found evidence that fruit
and vegetables decrease the risk of chronic conditions and diseases like
obesity, heart disease, cancer and diabetes.
“Chronic diseases are estimated to
account for most deaths in the Cayman Islands, with two-thirds being attributed
to heart disease and cancers,” Ms Smith said.
“Therefore, efforts to increase children’s access to fruit and
vegetables through school food services fall in line with other efforts to encourage
prevention of some of these health problems.”
Worldwide, low intake of fruits and
vegetables has been estimated to cause about 19 per cent of gastrointestinal
cancer, about 31 per cent of heart disease and 11 per cent of strokes.
Virtually all evidence-based
nutrition and lifestyle recommendations for the prevention of chronic disease
advocate for at least five servings (approximately 400 grams) per day.
“Long-term returns on investment
should be seen in reduced health care costs,” she said.
Eating a variety of vegetables and
fruits ensures an adequate intake of most vitamins and minerals, dietary fibre
and many vital non-nutrient substances called phytochemicals, which are found
in plants.
In addition, increased fruit and
vegetable consumption can take the place of less nutritious foods high in fats,
sugar, and/or salt, which helps in weight management.
The school food standards require
at least one serving each of fruit and vegetables to be available at lunch, and
one serving of fruit available to students at breakfast in schools where
breakfast is served. Fruit and
vegetables are also recommended as part of break-time snack choices.
Most of the schools have
incorporated fruit and vegetables as part of the standard lunch cost. Other schools offer salads as part of a
separate lunch choice.
Stir fries and soups loaded with
vegetables are other ways that schools have incorporated this standard. Even pizza days feature a garden salad or raw
vegetables such as carrot sticks as part of the meal.
Students will also find fresh
and/or dried fruit, unsweetened natural applesauce, and fruit cups packed in
natural juice or water.
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