Approach
As part of the Center for Disease Control’s Sodium Reduction in Communities Program (SRCP), the UAMS Office of Community Health and Research participated in trainings with food service staff at the Springdale School District earlier this year, where staff were provided alternative, healthier options for some of their offerings to students. In recognition of National School Lunch Week (held Oct. 12-16), UAMS staff visited five elementary schools in the Springdale School District (Monitor Elementary, Jones Elementary, Shaw Elementary, Sonora Elementary and Knapp Elementary) and offered lower-sodium pumpkin and cranberry-orange muffins to a total of about 1,000 students during a taste-testing exercise. Recipes for the muffins were provided by the University of Arkansas, and are available on the reverse side of this page.
Public Health Challenge
Excess sodium intake increases the risk for hypertension, which can lead to diabetes, heart disease and stroke. While the CDC recommends a maximum daily intake of 2,300 milligrams, around 90% of Americans consume too much sodium, with those numbers increasing in the South and among minority populations. Specifically, Hispanic/Latino and Pacific Islander communities experience disproportionate rates of hypertension, heart disease and stroke. Statistically, Pacific Islander populations have twice as much of a chance to experience hypertension than the general population, and their rates of stroke are around 400% higher than the general population. Data shows that low-income Hispanic/Latino and Pacific Islander populations eat more processed foods than average and face barriers to affordable and healthy foods. Through SRCP, the UAMS Office of Community Health is addressing health disparities in Arkansas, including populations at high risk by working with venue specific experts, food system partners, and community partners to tailor, implement, and evaluate comprehensive sodium reduction strategies that include modifications to food systems and environments that support consumption in line with the Dietary Guidelines for Americans.
Results
The recipes received positive feedback from students, with students voting overwhelmingly in favor of the pumpkin muffin, which has 166 calories and 168 milligrams of sodium. Food service staff at the Springdale School District has added the healthy muffin recipes to their rotational school lunch menu, and were encouraged to try similar recipes in different flavors (for example, a blueberry muffin). The UAMS Office of Community Health and Research has partnered with several schools in northwest Arkansas to train nutrition staff on strategies to reduce sodium, sugar and saturated fat in school lunches; arranging and displaying fruits and vegetables; and knife skills to utilize fresh fruits and vegetables in more recipes.
“My school really enjoyed getting involved with making decisions on what they might be getting to serve in our lunchroom.”
Linda Davis
Food Service Manager, Monitor Elementary
“Our students loved it! They were still talking about it the next day – some were even asking when we were going to start serving the pumpkin muffins. They were the popular one. The UAMS Community Health and Research team was awesome!”
Tina Phillips
Food Service Manager, Knapp Elementary
What’s Next
The UAMS Office of Community Health and Research will continue working with northwest Arkansas school districts, community organizations, food pantries and more to develop and promote healthy food options for at-risk populations. In the coming months, UAMS staff will participate in the Smarter Lunchrooms Spring Assessment, touring schools in Bentonville, Farmington and Springdale. In January, UAMS will participate in a training at Brightwater Institute with multiple partners, including schools, early childhood education centers and food pantries, to continue work in developing nutritional recipes and encouraging healthy eating.
Find Out More
To learn more about CDC’s Sodium Reduction in Communities Program and access trainings, resources, and other information, visit www.cdc.gov. This project is managed by the UAMS Community Health and Research Healthy Food Systems team. The Community Health and Research team at UAMS Northwest is leading the way through evidence-based research and community programs to help our community overcome barriers to quality health.