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Fruit and vegetables help kids thrive

Fruit and vegetables help kids thrive, research finds


As parents gear up for a new year of school lunches, research has found children who regularly eat fresh fruit and vegetables at school are better behaved, more alert and healthier.

The findings come from an independent evaluation of Fruit In Schools, which recently surveyed principals about the programme’s impact on nutrition and healthy eating.

Principals said Fruit In Schools is highly valued, and is beneficial for the school and the wider community.

The survey found 46 percent of principals saw fewer behaviour problems in the classroom, while 74 percent said concentration in class had increased as a result of the programme.

Principals explained the fruit provided “brain food” that helped children to concentrate and stay on task. Seventy-two percent of principals agreed or strongly agreed that if the programme stopped, academic outcomes would suffer.

Fruit In Schools started 10 years ago and provides around 20 million servings of fresh fruit and vegetables to 480 low-decile primary and intermediate schools every day during the academic year.

The programme is funded by the Ministry of Health and managed by United Fresh New Zealand Incorporated and the 5+ A Day Charitable Trust, which commissioned the research.

In the survey, 66 percent of principals reported an improvement in students’ general health, with 35 percent saying students had fewer sick days.

The healthy eating messages of the programme are extending beyond the school gate, with principals reporting it was also having a positive impact on the children’s home environment and parental behaviours. Forty-four percent of principals said “many families” were providing fewer sugary drinks and less junk food in school lunches.

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All the principals agreed Fruit In Schools contributed to students’ positive attitudes, awareness and knowledge of healthy eating. One principal said the programme had triggered wider dietary changes and the school was now a water-only school for drinks.

Obesity in childhood is associated with a wide range of serious health complications and an increased risk of premature onset of illnesses, including diabetes and heart disease. The New Zealand Medical Association recommends nutrition to be included as part of the mandatory curriculum in schools.

“By introducing fruit and vegetables to children, we can encourage them to follow healthy, active lifestyles that will benefit them for the rest of their lives,” says 5+ A Day nutritionist, Bronwen Anderson.

“It also provides learning opportunities such as learning how to cook and prepare food, recognising and naming different fruit and vegetables and planting gardens.”

Bronwen says parents can pack even more fresh fruit and vegetables into kids’ lunchboxes by taking part in the annual 5+ A Day Challenge, which invites Kiwis to add extra servings of fresh fruit and vegetables to their day for the month of February.

“The great thing about the 5+ A Day Challenge is that it is achievable,” she says. “For example, by simply swapping biscuits for an apple and a banana at morning tea, you are two steps closer to getting your 5+ A Day.”

Bronwen says fruit and vegetables are the cornerstone of a healthy diet. "Poor diet in childhood is associated with obesity and increases the risk of a range of life-threatening illnesses in later life,” she says. “Introducing more fruit and vegetables into children's diets, will encourage them to make healthy food choices as they grow older."

To find out more about 5+ A Day, visit www.5aday.co.nz. Take the 5+ A Day Challenge on Facebook: www.facebook.com/5adayNZ and enter via the app to be in to win a $5,000 Bosch kitchen appliance package.

Tips on how to get more fruit and vegetables into kids’ lunchboxes

- Bite-size fresh fruit is easy for wee fingers to handle. Try cherry tomatoes, strawberries, blueberries and grapes for minimal fuss.

- Make one day of the week Dip Day. As part of their lunch give kids a yoghurt-based dip or hummus along with baby carrots and cucumber sticks for dipping. Celery sticks with low-fat cream cheese are also an easy option.

- Cut wholemeal pitas in half and fill them with avocado, grated carrot and vegemite; lettuce and mashed hard-boiled egg; or coleslaw and cheese. If using wraps, cut into pinwheels.

- Who doesn’t like pizza? Top a toasted English muffin half with a dollop of tomato paste, mushroom, onion, spinach and a light sprinkling of cheese. Grill until cheese has melted.

- For a kid-friendly salad, mix chopped tomato, capsicum and diced chicken through tri-colour pasta. Mix through low-fat mayonnaise to finish.

- Use cookie cutters to make cool vegetable and fruit shapes.

- Try using cupcake holders for chopped up fruit and vegetables.

- Freeze fruit or vegetable infused ice cubes and add to a drink bottle to keep everything cool.

ENDS


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