Question 2
A
significant decrease from 34.7% to 21.9% of public schools reported having a
food and nutrition practitioner on staff.
An insignificant decrease was also reported for private schools from
10.9% to 7.2%. The CDC recommends that
school nutrition directors have at least a bachelor’s degree in nutrition or
dietetics, with appropriate professional credentials. They also report that having a food and
nutrition practitioner on staff is associated with healthier lunches. Why do you think so few schools have a
trained practitioner on staff? How would
having an RD in this position have an impact on the SFE?
posted by Angela V @ 6:15 AM
14 comments
14 Comments:
I think there are a few possibilities as to why dietitians do not fill these positions. I think that many school food service directors with a business background are hired. Having experience with managing staff, working with budgets, etc is valuable for this type of position. I also think that with the economy suffering, people have held on to their jobs and have not ventured out. Those with a business background have held on to these positions for job security. Just a thought.
Having an RD fill this type of a position would provide so many opportunities to the school district. I think that dietitians working in school districts not only manage the menu and daily operations of the kitchen, but they encompass wellness in everything that they do. An RD in this position would be a strong advocate for the FFVP, ensuring the children had access to fresh fruit and vegetables. A dietitian would also be qualified to lead nutrition education courses in schools, which would greatly improve the SFE. I truly think that RD’s are the most reputable and creditable source when it comes to the advantages of whole grains, low-fat milk, etc that are being served in schools. The list goes on!
I think the main reason for the lack of RD presence in school nutrition is the fact that districts can hire non-professionals and save money. Secondly, I think smaller school districts do not have the work load that would constitute having an RD. While their items quality may go up with an RD if they are only serving 100 kids daily then it it cheaper and easier to find an unskilled "cook" to become the FS manager.
I think having an RD in the position does obviously improve school food service. From my expereince in school food service some districts simply have mothers that worked their way up to being the head cook. They even complete the bids and make the menu. Having no training what so ever on health/nutrition or any other factor that a RD would be able to help with. While this does get the district by an RD could read labels, know why they are ordering certain things, and manipulate menus to meet the health needs of a diverse young population.
Alana makes a good point. RD's typically have limited experience with business type matters. Someone who is good at the business side of things may enjoy being a FS director because once the menu is set it is mainly working with numbers and people. I think this very well could be another reason why less RD's are in this position. The district switches to a business person to help make better financial decisions and still meet the guidelines.
I read the CDC School Health Guidelines to Promote Healthy Eating and Physical Activity report and no where in the document are dietitians specifically mentioned. Sadly, I think there is a lack of knowledge publicly between what constitutes a nutritionist, registered dietitian and food and nutrition practitioner, etc.
It is essential that as registered dietitians we advocate for our own profession and get the word out about what we are capable of doing and why we are qualified.
I think having an RD on staff would help endless factors relating to the SFE and FFVP. By helping to expose children to healthy eating you are affecting their long-term health from develop of CVD, CA, Obesity, DM, inadequate bone health, iron deficiency, eating disorders and dental caries. Who better than a dietitian who can address all impacts of the community and assess the menu and development of the children and their health than an RD.
I think it comes down to the budget. It is much cheaper to have someone who has an associates degree, bachelors or no degree at all. It is obvious the economy is in the dumps and they probably do not have the finances for it.
Obviously having an RD on staff would be beneficial for schools but I feel it is only to a certain degree. Kids won't eat what they don't like and many do not care for F/V, beans, whole wheat and low fat items.
Food service directors play 2 roles in their duties and while providing nutritious lunches is one of them, the other is making money. It's not a surprise that the unhealthy "tasty" foods sell better and are known better to kids in school. They will almost always pick what's familiar to them over trying something, especially at school when their parents aren't there to encourage them! While I agree that an RD would be very beneficial to have on staff, some RD's would put health above profit and feasibility to their staff and may lose money and/or employees.
When I worked in Unit 5 foodservice, many managers at the schools complained about all the extra "work" that they were going to have to do because of the new changes being implemented this year. One even said that she hates her job now because there aren't enough hours in the day to get everything done. I believe that RD's have the best information regarding healthful foods and how to get those in lunches but I think another person is needed in order to determine the financial risk of each decision.
I also agree with Nate and Kelsey that it is so much easier to hire someone without a professional degree. School districts are always trying to save money and this is definitely an area that they accomplish that, regardless of the affects on the kids.
Plain and simple...money. I mean schools don't even have it in their budget to hold onto teachers, much less a wellness director. I think it is essential to get RDs in the schools and I think the government should shell out the money to do so. Yes, it would be costly but the benefit would be a reduction in obesity and health care costs.
Regarding Joci's comment about the foodservice worker who "hated their job" due to all of the new requirements, I think this is one more illustration of why dietitians are needed in schools. How is someone who has no educational background in nutrition supposed to track the nutritional values of the food? How are they supposed to have time?
I agree with most of what has already been said.
The short answer is: money.
Also, we shouldn't expect these positions to just pop up, we must advertise ourselves. Just like RDs started convincing grocery stores they are needed, we need to start convincing schools we are needed.
I couldn't agree more with what everyone has said. I think that the reason this has declined is financial. Schools do not legally require them and they can also hire someone who is not an RD to fill the position.
I think having an RD in schools is such a wonderful idea and I personally view that as one of the most influential changes that could be made when it comes to fighting the obesity epidemic. Having an RD as part of the health/wellness team at a school would have nothing but positive impact on the SFE and the health of the school district in general.
Joci, I completely agree that an RD without foodservice or culinary expertise would probably be better off as part of a team, not the sole person in charge of all foodservice decisions. I do see them as essential when it comes to the health of children today and the obesity epidemic among their age group.
I think the reason that most schools do not have a food and nutrition practitioner is because of money constraints. I can see where the budget would be limiting, especially for someone who has the right credentials. On the flip side, having the proper credentials does not mean the person is right for the job. In order to be effective in the position the person needs to know how to manage all areas of the kitchen, staff, and make an impact on the nutrition education of the students. Unfortunately, finding the right person for the job may be too much work and having an RD on staff may not be a priority for some schools based on their funds.
Well said Taylor! I think we need to be promoting ourselves and how valuable we can be in many different settings! I think bigger businesses/organizations and so on will start to hire dietitians for their employees and employees' families so that insurance will not be so expensive. I think our need is everywhere, we just need to show everyone what we do and why we are needed. I think the problem is that many people do not know exactly what we do, and mostly they just think we are here to tell people how to lose weight. :)
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