CHOOSE MY PLATE

Leah Wilcock
PPE 310
Dr. Lineberry
March 20, 2016

CHOOSE MY PLATE
Websters Food Tracker Results

Figure 1: Websters Food Tracker Results. This figure illustrates Websters results based a hypothetical student
profile. The information is one particular days breakfast and lunch.

Introduction
There is a rise of childhood obesity trends in the United States. There are approximately
12.5 million children in the United States that are obese (Anspaugh & Ezell, 2013). Obesity is
caused by a sedentary lifestyle and poor nutrition habits. In order to fight childhood obesity,
schools can offer a variety of healthy food choices to their students. The National Standards for
School Meals have aligned their nutrition standards with the Dietary Guidelines for Americans.
As a result, schools are required to increase their nutritional standards which is expected to
enhance the diet and health of school children (Nutrition Standards, 2012

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In this paper, the focus will be on Webster Elementary Schools breakfast and lunch
programs. The schools breakfast and lunch will be evaluated on the National Standards for
School Meals and the Dietary Guidelines for Americans. Webster currently has 614 students
enrolled for the 2015-2016 school year. According to the Mesa Public School District website,
there are 90.4% of the students that receive free and reduced lunch (Mesa Public Schools, 2015).
The entire school body receives breakfast in class and a school provided lunch.
The evaluation is based on the Food Tracker used on the Choose My Plate website. An
example profile of a student was created. One breakfast and one lunch from a particular school
day was entered into the student profile. The Food Tracker tool calculated the amount of
nutrients and percentages of food group targets based on the breakfast and lunch.
National Standards for School Meals
The National Standards for School Meals requires that schools increase the availability of
fruits, vegetables, whole grains, and fat-free and low-fat fluid milk in school meals. It also
requires schools to reduce the levels of sodium, saturated fat and trans-fat in meals. Finally, it
requires schools to meet the nutritional needs of school children within their calorie requirements
(Nutrition Standards, 2012).
Based on the evaluation, Webster reached most of the requirements for the National
Standards for School Meals. The schools breakfast was an egg, ham, and cheese bagel with
mandarin oranges. One of the requirements for the school breakfast is to provide a daily meat
(Nutrition Standards, 2012). The ham served as the daily meat for that days breakfast. The
bagel that was served was whole grain. This also meets one the requirements which is to offer
whole grains (Nutrition Standards, 2012). The students were able to eat mandarin oranges in
100% real fruit juice. As part of the requirements, fruits should be provided daily at breakfast
and lunch. As for the breakfast drink, students were able to choose between 1% milk, fat free
milk, and fat free chocolate milk. Based on the standards, fluid milk that is fat-free and low-fat
should be offered to the students during breakfast (Nutrition Standards, 2012).
The schools lunch was chicken teriyaki with green beans, which provided the vegetables
needed for a lunch requirement. Also, the chicken teriyaki was served on brown rice which
meets the requirement of offering whole grains (Nutrition Standards, 2012). The students were
provided with the option of choosing apple slices and the salad bar. The student profile, which

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was used for the Food Tracker, chose the option of the apple slices. The option of the apple
slices and salad bar meets the requirement of offering fruit and vegetables as two separate meal
components (Nutrition Standards, 2012). It also meets another requirement by offering fruits
daily at both breakfast and lunch.
According to the Food Tracker results, both of the meals were under the saturated fat
daily limit. In the student profile, the total of saturated fat in both of the meals was 9 grams and
the limit for daily intake was 22 grams (MyPlate, n.d.). The calorie count, for both meals, was
also under the daily limit for the student profile. Based on these results, Websters breakfast and
lunch met the requirement of reducing the levels of saturated fat in their meals and met the
nutritional needs of the student within their calorie requirements.
After evaluating the breakfast and lunch provided at Webster, one of the requirements not
met was the reduction of sodium. The breakfast and lunch contained 2793 mg of sodium, and
the daily limit is 2200 mg (MyPlate, n.d.). Even though sodium is an essential nutrient, a high
amount can lead to a variety of health problems due to the high blood pressure caused by the
increased levels of sodium (Dietary Guidelines, 2010).
Since Webster has 90.4% of the students receiving free and reduced lunch, the school also
needs to follow the Local School Wellness Policy. The Local School Wellness Policy states that
schools need to set goals for nutrition education, physical activity, and other school-based
activities to promote student wellness (Local School Wellness, 2015). It also requires schools to
include goals for nutrition promotion (Local School Wellness, 2015). This policy enhances the
National Standards for School Meals because it is promoting the students health to prevent
childhood obesity.
Dietary Guidelines for Americans
The Dietary Guidelines for Americans emphasizes that people need to consume more of
certain foods and nutrients such as fruits, vegetables, whole grains, fat-free and low-fat dairy
products, and seafood, and consume fewer foods with sodium, saturated fats, trans-fats,
cholesterol, added sugars, and refined grains (Dietary Guidelines, 2010).
According to the Dietary Guidelines for Americans, a student who ate this breakfast and
lunch would not meet the sodium intake. As mentioned before, this particular breakfast and
lunch did not meet the guideline of reducing the amount of sodium. A student who consumed

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this breakfast and lunch would have eaten 593 mg over the sodium amount, which doesnt
include what they would have eaten for dinner.
Another guideline is to increase the amount of fruits, vegetables, and whole grains in
meals. Websters breakfast and lunch included all three of these particular food groups. But, the
goal is to increase the amount of these food groups. According to the Food Tracker, a student
would have only consumed 2 oz. out of the 6 oz. target amount for whole grains (MyPlate, n.d.).
As for vegetables, a student would have only consumed cup of the 2 cup target amount
(MyPlate, n.d.). For the fruits, a student would have only consumed cup of the 2 cup target
amount (MyPlate, n.d.). Of course, the student would still need to eat dinner, and possibly a
snack, but it is unlikely they would meet their target amount of all three food groups with the
remaining meals.
Nutritional Improvements
Overall, Webster has a commendable breakfast and lunch program that offers their
students a variety of healthy choices. In order to improve the students nutritional intake, the
school needs to gradually reduce the amount of sodium in the food. It is important to reduce the
amount of sodium because high sodium intake is associated with higher blood pressure, as
mentioned (Anspaugh & Ezell 2013).
The school can reduce the amount of sodium in the food by evaluating how the food is
made. Protein, such as the chicken teriyaki and ham, can contain high amounts of sodium
(Dietary Guidelines, 2010). The school can purchase or prepare these foods to be lower in
sodium (Dietary Guidelines, 2010). Even though it is challenging to meet the sodium
recommendation, fewer than 15 percent of Americans do so currently, the school can gradually
reduce sodium by being educated on how the food is prepared (Dietary Guidelines, 2010).
Another improvement that Webster can make to their breakfast and lunch is to teach their
students the importance of eating their vegetables. According to the Food Tracker, the breakfast
and lunch only has 22% of the daily target for vegetables. Although Webster has a salad bar that
is full of different vegetables, it is a choice students need to make. Teachers and staff can
encourage students to find vegetables appealing so that they can take advantage of the vegetables
provided at lunch.

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Finally, Webster can improvement their students nutritional intake by offering more
whole fruits rather than fruit juices. The schools breakfast and lunch offered 100% fruit juice.
Although when juices are consumed, 100% fruit juice is encouraged, the majority of students
fruit should come from whole fruits. The school should provide a variety of whole fruits, such
as: fresh, canned, frozen, and dried forms, rather than from juice (Dietary Guidelines, 2010).
Reflection
As a teacher, it is important for us to teach our students how to make healthy choices.
Currently, the eating habits of American students is very poor because of the lack of nutrition
education (Anspaugh & Ezell, 2013). The most popular and desirable foods contain high
amounts of fat, sugar, and salt (Anspaugh & Ezell, 2013). Our students are constantly being
bombarded with advertising that promotes unhealthy behaviors. It is our job, as educators, to
encourage our students to make healthy choices that will affect their future.
The Food Tracker tool can be used as a teaching device. Teachers can educate students
on how to use the Food Tracker to account every food that they eat. Students can use this tool to
document their food choices. The Food Tracker tool will display their foods nutritional values
and how many calories they are consuming. When they use this tool, the students will be able to
realize how their daily food choices affects their overall health.
Once the students have tracked enough days, they can use the data to analyze their food
choices. Similar to evaluating the schools breakfast and lunch in this paper, teachers can have
the students evaluate their own choices. The students can use the Dietary Guidelines for
Americans and information from the Choose My Plate website to evaluate their eating habits.
By having the students evaluate themselves, it can create the perfect opportunity for the
teacher to build upon their knowledge. Teachers can educate students on how they need to make
responsible choices about their food. In addition, teachers can provide healthful ideas to the
students like eating a variety of food to ensure the body receives the amount of nutrients it needs
(Anspaugh & Ezell, 2013).
This activity can expand outside the classroom because the teacher can involve the
parents. Schools and families must work together for nutrition education to be successful
(Anspaugh & Ezell, 2013). For example, we can encourage our students and their families to

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prepare healthy meals together. This careful planning can make the students eating healthier at
home.
Certainly, the Food Tracker tool allows students to evaluate their food choices. It allows
them the opportunity to develop critical thinking because they are analyzing their results. The
students will also be able to personalize the nutrition information and relate it to themselves. By
implementing the Choose My Plate Food Tracker activity, it can enhance students nutritional
education and teach students how to be healthy.
In conclusion, based on the results of the Food Tracker tool, the current state of Websters
nutrition is in good standing. There are some areas that are in need of improvement, but overall,
the school meets many of the nutritional requirements. As stated in the evaluation, Webster can
continue to work on reducing the amount of sodium in the school meals. Even though Webster
meets many nutritional requirements, the school should continue to press forward on improving
the nutritional value of the school meals because it will benefit their students future.
.

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References
Anspaugh, D., & Ezell, G. (2013). Teaching Todays Health (10th ed., pp. 17-24). Pearson
Education Inc.
Dietary Guidelines for Americans. (2010, January). Retrieved March 18, 2016, from
http://www.health.gov/dietaryguidelines/2010.asp#overview
Local School Wellness Policy Requirements. (2015, September 1). Retrieved March 18, 2016,
from http://www.fns.usda.gov/
MyPlate. (n.d.). Food Tracker. Retrieved March 18, 2016, from http://www.choosemyplate.gov/
Mesa Public Schools. (2015). Retrieved January, 28, 2016, from http://www.mpsaz.org/
Nutrition Standards in the National School Lunch and School Breakfast Programs. (2012). Federal
Registrar, 77(17), 4088-4089. Retrieved March 18, 2016, from
http://www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf

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Criteria

Points (5) Exemplary

Points (3) Proficient

Introduction
SCORE:x.5

Introduction was well organized and

created a plan for the paper

Introduction was somewhat organized and

created a plan for the paper

ChooseMyPlate
Analysis

One breakfast and one lunch (or 2

restaurant options) were evaluated
Results reflect a hypothetical student
Screen shot was included

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
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

SCORE: x1

Application of results
and proposed changes

SCORE:x1

Summary/Reflection
SCORE: x1

Writing

SCORE: x1

Referencing Style

SCORE:
x.5

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
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