Childhood obesity has become a national epidemic.
Weight problems have quadrupled in the past 25 years among those 6-11, according to the American Obesity Association, a nonprofit advocacy group.

“It’s scary,” said Judith Stern, the association’s vice president. “I’m terrified.”

More than 30 percent of children 6-11 are overweight, and 15.3 percent are obese – higher percentages than ever before.

Because of the growing problem, schools should be concerned about the food served in their cafeterias, Stern said.

“Kids are in school from 8 to 2:30, so that is a significant responsibly of the school,” she said. “They’ve got to be working with the parents.”

Youth obesity often leads to major health problems, including decreased life expectancy, she said.
Incidence of obesity-related chronic disease such as diabetes, orthopedic complications and high blood pressure also is higher, and fat kids tend to become fat adults, she said.

According to the director of the Centers for Disease Control and Prevention, the biggest threat to America is obesity, not terrorism.

“We have a problem, and we’re not solving it,” Stern said. “It’s society’s problem.”

School nutrition directors are quick to counter arguments from those who blame cafeteria food for children’s weight gain.

Using a formula of three meals per day over a period of 18 years, Ron Fink, director of nutrition for Bristol Tennessee schools, found that the average student would eat about only 11 percent of his meals at school.
He, along with others in similar positions, contend that students get their eating habits at home.

“If you don’t have what kids want, they won’t eat with you,” said Kathy Hicks, director of nutrition for Bristol Virginia schools. “They expect (choices) in school cafeterias because they have that at home. We essentially have to be a school restaurant.”

Alice Sulkowski, a registered dietician with Mountain States Health Alliance, said schools have to accept some responsibility for the problem and then help correct it.
Part of the schools’ mission must be a focus on health, she said.

“If all you’re doing is validating food service based on participation, you’ve just lost sight of your mission,” Sulkowski said. “I feel like there needs to be a feeding program, but you’ve got to get away from (the notion that) any food is better than no food.”


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