Taking Our Measure MEMBERS OF GENERATION Z, born after 1995, have grown up during an economic rollercoaster of boom and then bust. But as they approach adulthood, many are defying the odds when it comes to educational and health success. Still, there is considerable cause for concern in the growing opportunity gap. These assessments are according to the 2016 KIDS COUNT Data Book from the Annie E. Casey Foundation. When researchers compared data from 2008 to 2014, they found that teen birth rates fell 40%, teen drug and alcohol abuse declined 38% and the percentage of teens not graduating on time decreased by 28%. More children also have access to health insurance. But the study’s authors caution readers to dig a little deeper. Child poverty remains high. The steep cost of college makes it difficult for young people to obtain skills and credentials that lead to greater earnings and economic mobility. The Data Book identified national trends in 16 key indicators of child well-being. Some areas of both concern and hope: • The percent of children living in poverty has worsened from 18% in 2008 to 22% in 2014. • The percent of children living in households with a high housing cost burden has improved from 39% in 2008 to 35% in 2014. • The percent of high school students not graduating on time has improved, falling from 25% to 18%. • The percent of children living in single-parent families has worsened from 32% in 2008 to 35% in 2014. Check out the full report for individual state profiles and other trends. Read more: www.aecf.org/resources/the-2016-kids-count-data-book Older Americans Delay Retirement Once upon a time, many American workers hit age 65 and said sayonara to the office, heading off to live a free and flexible life of retirement. These days, however, more older adults are still members of the workforce, in higher numbers than at any time since 2000, says a Pew Research Center analysis of employment data from the Bureau of Labor Statistics. Some key findings from the analysis: • In May 2000, just 12.8% of Americans (~4 million) ages 65 and older reported working. In May 2016, a new benchmark reached 18.8%, or nearly 9 million people. • All older-American age brackets—that is, 65- to 69-year-olds, 70- to 74-year-olds and those ages 75 and older—are working at a higher rate than they were in May 2008; these are the only age brackets for which this statistic is true. • More older Americans are working full-time. In May 2000, 46.1% of over-65s were working fewer than 35 hours a week; now, just 31.6% of those in the same age group are part-time. • Older men are more likely to work—even though men represent less than 45% of the over-65 population, they make up more than 55% of older workers. • Older workers are more likely to be in management, legal and community/ social service occupations than the overall workforce, and less likely to be in computer and mathematical, food preparation and construction-related occupations. Read more: http://tinyurl.com/working-longer-sn ASK GOOGLE: WHAT’S TRENDING IN FOOD? When you want to know what’s trending, where do you turn? The Internet, naturally. “Think with Google,” the web company’s dedicated research division, recently released a report that compiled top food searches to determine what fads are rising, falling or staying static. With this information, foodservice operations can determine what customers want to see on a menu, as well as what trends—bacon cupcakes, anyone?—are past their peak. The report divides the results into six categories: • Sustained Risers are food trends that have seen steady growth over recent years. This category includes ramen, rigatoni, uncured bacon and empanadas. • Seasonal Risers feature foods that appear seasonally and are likely to come back stronger in the next appropriate season. Google identified pho, overnight oats, pork shoulder and cheese curds as players in this category. • Rising Stars are those that have exploded in popularity but are not likely to last. See turmeric, cauliflower rice, sourdough bread and Funfetti (like the cake) as examples. • Sustained Decliners include foods that were once popular but notably are falling off the radar. This includes wheat-free bread, bacon cupcakes and gluten-free cupcakes. • Seasonal Decliners become more popular during the right season, but interest is clearly waning. In this category, you’ll find quinoa, kale chips, red velvet cake and agave nectar. • Falling Stars are those food items that are declining rapidly in popularity. This includes vanilla bean paste, Dutch baby pancakes and mulligan stew. The report also looks at spikes in certain food searches on certain days and in certain seasons. For example, turmeric—categorized as a “food with a function” (given its purported health benefits)—is searched for 8% more often on a Monday, but searches drop as the week goes on. Searches for pho, the fragrant Vietnamese noodle soup, spike in January, when weather is chilly across much of the country. Read more: http://tinyurl.com/GoogleFoodTrends-sn 3 Ways to … Go to Sleep, Already! 1) ENJOY LAVENDER. Breathe in the scent of lavender, which can promote sleepiness. Give your bedsheets a spritz of lavender-scented linen spray, burn a lavender-scented candle (blow it out before falling asleep!) and add lavender essential oils to a pre-bedtime bath. 2) GIVE IT UP. If you’ve been lying in bed without sleeping for more than 20 minutes, give it up for a little bit. Too much thinking about not sleeping will lead to anxiety, which will make it even harder to fall asleep. Get out of bed, change rooms and engage in a relaxing activity, such as reading or meditating. 3) JUST RELAX. Try this relaxation exercise: Tense up your foot muscles and hold for a count of five, then relax. Next, tense your calf muscles, then your thighs—and so on. Work your way up to the top of your head. PROMO PLANNER OCTOBER National Apple Month National Pasta Month Spinach Lovers Month National Food Bank Week (Oct. 16-22) National School Lunch Week (Oct. 10-14) World Vegetarian Day (Oct. 1) Rosh Hashanah (Oct. 2) National Taco Day (Oct. 4) Yom Kippur (Oct. 11) Halloween (Oct. 31) NOVEMBER National Diabetes Month National Pomegranate Month National Game & Puzzle Week (Nov. 20-26) Sandwich Day (Nov. 3) National STEM/STEAM Day (Nov. 8) Veterans Day (Nov. 11) Great American Smokeout (Nov. 17) National Adoption Day (Nov. 19) Thanksgiving Day (Nov. 24) #GivingTuesday (Nov. 29) DECEMBER National Pear Month Universal Human Rights Month Hanukkah (Dec. 24-Jan. 1) National Handwashing Awareness Week (Dec. 4-10) Kwanzaa (Dec. 26-Jan. 1) World AIDS Day (Dec. 1) National Cookie Day (Dec. 4) Poinsettia Day (Dec. 12) First Day of Winter (Dec. 21) Christmas Day (Dec. 25) For more observances and promotional ideas, check out SN’s 2016-17 Promotional Calendar at www.schoolnutrition.org/promocalendar. “TUESDAY” TIDBITS USDA Releases Four Final Rules In late July, USDA announced four final rules to implement the remaining provisions of the Healthy, Hunger-Free Kids Act of 2010. The Community Eligibility Provision final rule retains a 40% free/reduced eligibility threshold for participation. The Smart Snacks final rule aligns the nutritional quality of snacks sold to children during the school day with school lunch and breakfast requirements. The Local School Wellness Policy final rule ensures that any food or beverage marketed on school grounds during the school day meets Smart Snacks standards. The Administrative Review final rule affirms an updated review process used by most state agencies already. New Report Sounds Block Grant Warning The Center on Budget and Policy Priorities has released a new report on the dangers of the proposed block grant pilot project included in the current House of Representatives’ Child Nutrition Reauthorization bill. The report, House Proposal to Block Grant School Meal Programs Would Put Children’s Nutrition at Risk, outlines a variety of ways the pilot would reduce funding for and limit student access to healthy meals. The report details funding cuts on a state-by-state basis, explaining how they would mount over time. Click http://tinyurl.com/CBPPrpt-blockgrants to read the complete report. CN Equipment Bill Introduced In early July, Rep. Gwen Moore (D-Wis.) introduced H.R. 5699, the Serve More Kids Act. If passed, the bill would award grants, on a competitive basis, to state agencies that in turn would award them to school food authorities toward the purchase of equipment for school meal programs. Priority would be given to schools in under-served communities, including children in rural and tribal communities. Upcoming Report Highlights Afterschool Meals The School Nutrition Foundation, SNA’s philanthropic sister organization, partnered with Share Our Strength’s Center for Best Practices to learn more from school nutrition directors participating in the Child and Adult Care Food Program’s At-Risk Afterschool Meals Program. Interviews with 10 school nutrition directors will be compiled into a resource guide. Until that reference is published, view Three Meals a Day: A Win-Win-Win, at http://tinyurl.com/AfterSchoolMeals-Rpt. Tuesday Morning is SNA’s free weekly policy e-newsletter. Subscribe at schoolnutrition.org/Newsletters/TuesdayMorning. Green peas are not, in fact, a traditional vegetable. They are considered a legume! INGREDIENTS FOR HEALTH: GREEN PEAS Fresh, canned or frozen, green peas tend to be a food many kiddos are more willing to accept without complaint. Good thing they’re a nutritious powerhouse, to boot! HOW TO EAT. At home, you’re most likely to turn to shelf-stable peas—frozen or canned. Low-sodium canned peas are perfectly acceptable, and frozen peas are usually frozen as soon as they are picked, when they are young, tender and delicious. Fresh peas tend to be available only for a very short time in the spring. If you can find fresh peas, note that 1 pound of peas in the pod equals 1 cup of shelled peas. NUTRITIONAL PROFILE. Peas are loaded with vitamins A, C, B1, B6 and K, providing 46% of your recommended daily allowance for that last one! Additionally, like other legumes, peas have a high protein content. TRY THIS. Make a big batch of Parmesan peas by combining fresh or frozen shelled peas with butter, freshly grated Parmesan cheese, a squeeze or two of lemon juice and ground black pepper. Read more: www.webmd.com/food-recipes/green-peas-vitamin-powerhouse
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