FNS-0002

Contact: Anita Blankenship (770) 488-5131
Center for Disease Control and Prevention
 
Susan Acker (703) 305-2286
Food and Nutrition Service

Tools For Healthier School Nutrition

AUSTIN, TX March 23, 2005 -- Making it Happen! School Nutrition Success Stories released today at George I. Sanchez Elementary School, describes successful approaches by schools to improve student nutrition. Making It Happen!, a joint publication of U.S. Departments of Agriculture, Food Nutrition and Consumer Services and Health and Human Services’ Centers for Disease Control and Prevention with the support of the Department of Education celebrates the bold steps that many schools and school districts have taken to increase the availability of healthy foods outside of school meal programs.

"We urge schools throughout the United States to take action to fight the increasing prevalence of overweight among our children and to encourage physical activity and healthier school nutrition," said Dr. Ed Thompson, Chief, Public Health Practice, Centers for Disease Control and Prevention. "CDC is delighted to see Sanchez Elementary School--and other schools in Austin and throughout Texas--take this important first step."

Making It Happen! includes 32 case studies demonstrating that schools and their communities can work together to create healthier nutrition environments for our children. The publication, which supports the President’s HealthierUS Initiative, provides concrete examples of how schools and school districts across the United States are helping to implement changes where food is available that make healthy food and beverage choices the norm.

“Nearly one-third of America’s children are overweight or at risk of becoming overweight. Schools recognize that obesity is a serious problem facing children,” said Eric M. Bost, USDA Under Secretary for Food, Nutrition and Consumer Services. “Making It Happen! shows that schools are not only very concerned about the health of their students but are willing to take action to improve it.”

Making It Happen! describes six different approaches that schools and school districts can use to successfully improve the nutritional content of foods served to students such as marketing the healthy food choices and using fundraising activities and rewards that support student health. The release of Making It Happen is well-timed to help local education agencies develop wellness policies for schools that are now required by law under the Child Nutrition and WIC Reauthorization Act of 2004.

“Making It Happen! shows the positive steps that can be taken when local communities and their schools work creatively to provide healthier alternatives to our children,” said Deborah A. Price, Deputy Undersecretary of the U.S. Department of Education’s Office of Safe and Drug-Free Schools.

The Making It Happen! success stories are available through the Food and Nutrition Services’ Team Nutrition website at www.fns.usda.gov/tn  and on CDC’s Division of Adolescent and School Health Website at www.cdc.gov/healthyyouth .

For more information on CDC’s programs, please visit the CDC website at http://www.cdc.gov.
The USDA Food and Nutrition Service (FNS) administers 15 nutrition assistance programs including the Summer Food Service Program, the Food Stamp Program, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), the Emergency Food Assistance Program (TEFAP) and the National School Lunch Program. Together these programs make up the federal nutrition safety net. FNS administers these programs in partnership with state and local agencies and works with faith and community-based organizations to ensure that nutrition assistance is available to those in need. For more information please visit www.fns.usda.gov.

For more information on the HealthierUS initiative please visit www.healthierus.gov 

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