[Congressional Record Volume 160, Number 82 (Thursday, May 29, 2014)]
[House]
[Pages H4916-H4917]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




                        NUTRITIOUS SCHOOL MEALS

  The SPEAKER pro tempore. The Chair recognizes the gentleman from 
Massachusetts (Mr. McGovern) for 5 minutes.
  Mr. McGOVERN. Mr. Speaker, providing access to healthy school meals 
shouldn't be controversial. We all want what is best for our kids 
because nothing is more important than our children. Yet, for decades, 
we have seen school food products--both prepared meals and packaged 
snacks--fail to be as healthy and nutritious as possible. Combined with 
other factors, we are seeing childhood obesity rates increase over that 
time. Not surprisingly, we have seen other health problems associated 
with obesity also increase.
  But that began to change because of the Healthy, Hunger-Free Kids Act 
of 2010, also known as the child nutrition reauthorization bill, which 
reauthorizes our school meal programs as well as the WIC program. The 
2010 bill was especially important because it implemented new health 
and nutrition standards for schools, including issues like sodium, 
fruits, vegetables, and whole grains. Today, the House Appropriations 
Committee will vote on waiving not just these standards, but also 
basic, reasonable limits on calories, fat, and trans fats.
  Now, I was critical of the Healthy, Hunger-Free Kids Act not because 
of the change in nutritional guidelines for school meals, but because 
the bill cuts SNAP, formerly known as food stamps, in order to pay for 
these improvements. Sadly, we took food away from hungry people in 
order to improve the nutritional quality of school meals and improve 
school meal reimbursements. It was one of the more difficult votes I 
have taken as a Member of this House, and I am still angry that we 
robbed Peter to pay Paul instead of using better offsets that were 
available at the time.
  Now, that being said, I strongly support the policies in the Healthy, 
Hunger-Free Kids Act. And that is why I am dismayed at the attacks 
coming from the Republicans in Congress. House and Senate Republicans 
are trying to roll back many of the guidelines in this important 
legislation.
  Now, I am aware of their concerns. Some food service providers, 
including in my own State, tell me that these new standards cost too 
much, that they lead to increased food waste, that healthier products 
that meet these standards aren't available, and that kids just don't 
eat these new foods. We should work with local providers to overcome 
many of those challenges.
  But it is important to recognize that USDA has empirical data that 
shows the law is actually working. Not only that, the Government 
Accountability Office, or GAO, confirms that the law is working as 
intended and that participation will get better as kids get accustomed 
to healthier foods.
  Harvard recently documented significant increases in children's 
consumption of fruits and vegetables because of the Federal school food 
standards. That is a good thing. Data also shows that the new school 
meal nutrition standards do not cause schools to lose money after they 
are initially established.
  Most importantly, USDA has the authority to work with schools, school 
districts, and States to address the issues that may affect 
participation rates. In other words, schools, school districts, and 
States can ask USDA for assistance in implementing these new standards 
at local levels, especially when kids may not be participating locally 
in ways that USDA either intends or sees in other areas of the country. 
States and localities should take advantage of this flexibility before 
seeking permanent changes to the law.
  These school meal standards, along with the WIC food package, are 
science-based. That means that politics was left out of the decision-
making process and left up to expert nutritionists. The reason why 
white potatoes, for example, were left out of the WIC program was 
because the experts at the Institute of Medicine said that they do not 
provide the necessary nutritional impact as other foods eligible for 
the WIC program do. That is another way of saying that white potatoes 
aren't healthy enough for pregnant mothers and young children.
  Yet now the Republicans are trying to scrap these important nutrition 
standards. And they are doing so under the false pretense that it is 
what is best for the kids.
  Mr. Speaker, look at the facts: House Republicans are supposedly 
acting on behalf of our kids while they tried to cut $40 billion from 
SNAP, while they tried to cut hundreds of millions of dollars from WIC, 
and while they continually ignore nutritional science by changing food 
packages to benefit specific industries.
  The truth is their position will do real harm to our Nation's kids. 
We can do better. We can and should work with USDA to implement this 
law in a smart way and not bow down to junk food special interests. We 
shouldn't play politics with our kids' health just because some people 
don't like this administration. My Republican friends should get over 
it.
  There is a time and place for politics. But lunch is not that time, 
and the school cafeteria is not that place. The health of our kids 
should come first.
  Mr. Speaker, I insert into the Record two letters expressing 
opposition to the rollback of these important nutritional standards. 
One is from 19 former presidents of the School Nutrition Association, 
and the other is from Mission Readiness, a group of retired military 
leaders who believe childhood obesity is a national security issue.

                                     School Nutrition Association,


                                   Past Presidents Initiative,

                                                     May 27, 2014.
     The Honorable (Senate and House Members of Committees on 
         Agriculture Appropriations):
       Dear Agriculture Appropriations Conference Committee: Thank 
     you for passing the Healthy Hunger Free Kids Act of 2010 that 
     is helping school nutrition programs be part of a strong 
     response to the nation's obesity epidemic. Most schools are 
     having success implementing the HHFKA. However some schools 
     report difficulty meeting the requirements and are requesting 
     waivers.
       We the undersigned past presidents of the School Nutrition 
     Association, understand that major change takes time and a 
     commitment to the goal that prompted the change. We believe 
     most communities and schools want school nutrition programs 
     that help children learn to enjoy healthy foods. We are 
     confident that the broad public support for HHFKA and USDA's 
     demonstrated willingness to work with school leaders to solve 
     implementation issues will prevail and create stronger school 
     nutrition programs.
       We urge you to reject calls for waivers, maintain strong 
     standards in all schools, and direct USDA to continue working 
     with school leaders and state directors to find ways, 
     including technical assistance, that will ensure all schools 
     can meet the HHFKA standards. Specific concerns regarding 
     whole grains and sodium can be addressed as technical 
     corrections. We must not reverse the progress that was sought 
     by school leaders and is well on its way to success in most 
     schools. Should you need additional information please 
     contact Jane Wynn or Shirley Watkins.
           Sincerely,

[[Page H4917]]

         Shirley Watkins, former USDA Under Secretary FNCS; Katie 
           Wilson, PhD, Executive Director National Food Service 
           Management Institute; Josephine Martin, PhD, former 
           Executive Director National Food Service Management; 
           Institute Dorothy Caldwell, former USDA Deputy 
           Administrator of FNS; Mary Nix former Cobb County, GA 
           School Nutrition Director; Jane Wynn, former Broward 
           County, FL School Nutrition Director; Anne Gennings, 
           former New Hartford, NY School Nutrition Director; Mary 
           Hill, Director of School Nutrition, Jackson, MS; Dora 
           Rivas, Executive Director Food & Child Nutrition 
           Services Dallas ISD, TX; Helen Phillips, Senior 
           Director School Nutrition Norfolk, VA; Elizabeth 
           McPherson, Former Food Service Director Caswell, NC; 
           Phyllis Griffith, Former Child Nutrition Services 
           Director Columbus, OH; Nancy Rice, State Director GA 
           Child Nutrition Programs; Gene White, President Global 
           Child Nutrition Foundation; Marcia Smith, PhD, former 
           Food Service Director, Polk County, FL; Gaye Lynn 
           MacDonald, Consultant & Former Food Service Director 
           Bellingham, WA; Penny McConnell, Director of Food 
           Service Fairfax County, VA; Beverly Lowe, Consultant, 
           Former Food Service Director Hampton, VA; Thelma 
           Becker, Retired Former Food Service Director PA.
                                  ____

                                               Mission: Readiness,


                                    Military Leaders for Kids,

                                     Washington, DC, May 28, 2014.
       Members of the House Committee on Appropriations: On behalf 
     of the nearly 450 retired admirals and generals of Mission: 
     Readiness, I write in support of efforts designed to improve 
     the nutritional quality of foods served in schools. As you 
     consider the FY 2015 Agriculture Appropriations bill, we 
     respectfully urge you to:
       Support the implementation of heightened school meal 
     standards and refrain from any weakening or delay of science-
     based guidelines; and
       Support the $25 million included for School Meal Equipment 
     Grants.
       Mission: Readiness is the national security organization of 
     retired admirals and generals who have mobilized in response 
     to Department of Defense data indicating that 75 percent of 
     all young Americans between the ages of 17 and 24 are unable 
     to join the military because they are medically or physically 
     unfit, are too poorly educated, or have disqualifying 
     criminal records. A shrinking pool of eligible Americans is a 
     threat to our national security.
       Overweight and obesity are of particular concern to the 
     military. Excess body fat has become the leading medical 
     disqualifier for military service. Today, more than one in 
     five Americans between the ages of 17 and 24 are too heavy to 
     enlist. As a result, hundreds of potential recruits fail the 
     physical entrance exam every month because they are too 
     overweight. In fact, between 2006 and 2011, the U.S. Military 
     Entrance Processing Command reported that over 62,000 
     individuals were turned away because of their weight.
       Failure to meet weight-height requirements is not just a 
     problem among potential recruits. The data show that excess 
     weight impacts those who have already enlisted as well. Every 
     year, the military discharges over 1,200 first-term enlistees 
     before their contracts are up due to weight problems; the 
     military must then recruit and train their replacements at a 
     cost of $75,000 per person, totaling roughly $90 million 
     annually. This pales in comparison to the estimated $1.1 
     billion per year that the Department of Defense spends on 
     medical care associated with excess fat and obesity through 
     TRICARE.
       American youth spend more time in school than anywhere else 
     outside of their homes. Children consume up to half of their 
     daily calories during school hours, and the childhood years 
     lay the foundation for lifelong eating habits--for better or 
     for worse. As such, the food they receive at school plays a 
     critical role in supporting their long-term health.
       Thanks to newly updated U.S. Department of Agriculture 
     (USDA) nutrition standards, requirements for school meals 
     have been updated to align with current nutrition science. 
     Schools are now serving more fruits, vegetables, whole 
     grains, and low-fat or no-fat dairy options while offering 
     fewer empty calories and high-fat options.


                   Evidence-Based Nutrition Standards

       Overall, schools across the country have done a commendable 
     job in moving forward with the implementation of updated 
     school meal standards. Implementation is never an easy 
     process, and there have certainly been challenges, but by and 
     large, schools are on the right track. Recent data shows that 
     more than 90 percent of schools are currently in compliance 
     with science-based standards. Reports also indicate that 
     fruit and vegetable consumption have increased. Schools are 
     capable of serving healthier foods and the vast majority are 
     already doing so. We are at an important juncture. Rather 
     than retreating from science-based standards, we need to 
     continue to advance.
       In addition to the progress made on school meals, we are 
     also pleased with updated snack food standards, which closely 
     adhere to recommendations made by the Institute of Medicine. 
     Schools have made great headway in serving healthier food, 
     but to finish the job it is critically important that we move 
     forward in addressing the other half of the school food 
     environment--foods sold in vending machines, snack bars and a 
     la carte lines. Because healthier schools meals are 
     compromised by the over 400 billion calories from junk food 
     being sold in schools each year, revised standards for 
     competitive foods are essential supporting good nutrition 
     habits. Moreover, data shows that improving snack food 
     standards can actually help increase revenues by driving up 
     participation in the school lunch and breakfast programs.
       Given the national security implications of child obesity, 
     we respectfully urge members of the Committee to refrain from 
     pursuing any Congressional action that would weaken or delay 
     the implementation of science-based school nutrition 
     standards. Instead, Congress should defer to USDA to provide 
     any needed flexibility for schools, such as the recently 
     announced flexibility for whole grain pasta.


                 School Cafeteria Equipment Assistance

       Many school kitchens are struggling against outdated 
     facilities to efficiently prepare healthy meals for their 
     students. Although more than 90 percent of schools across the 
     nation are successfully meeting science-based standards, many 
     report that they are forced to make-do with costly and 
     inefficient workarounds. Designed primarily to reheat and 
     hold food, many kitchens need new equipment capable of 
     preparing healthier options. As such, we strongly support 
     additional resources for School Meal Equipment Grants. We 
     were pleased to see $25 million included for these grants in 
     the subcommittee's mark and urge continued support for this 
     important funding stream.
       Thank you for your attention to these important issues. 
     Together, we can make sure that America's child obesity 
     crisis does not become a national security crisis.
           Very respectfully,
                                                    Miriam Rollin,
     Acting National Director.

                          ____________________