McLean, VA. . . September 14, 2011…In a letter to Maine's two Senators, Susan Collins and Olympia Snowe, prominent South Portland registered dietitian, Ms. Kitty Broihier, MS, RD., said, "I would like to thank you for taking a tough stand on a school nutrition issue that's particularly important to our state—the amount of potatoes and other starchy vegetables that can be offered through the school lunch program.
Broihier wrote, "First, there is no question that potatoes have an important role in a well-balanced diet. Potatoes are packed with potassium and dietary fiber—two nutrients that are chronically under-consumed by both children and adults in this country, according to the 2010 USDA Dietary Guidelines.
"Second, according to the latest data from the Center for Disease Control and Prevention, French fried potatoes comprise just 1.5% of the total daily calories in the diets of all Americans, 2 years of age or older. The charts at the bottom of this letter illustrate this very minor caloric contribution.
"Pinning the complex issue of childhood obesity on one food is an incredible oversimplification, though not unheard of, unfortunately. Which food will be discriminated against next? It seems to me that encouraging the consumption of a wide variety of wholesome foods—including potatoes and other starchy vegetables—is a more reasonable approach, and one that both students and schools can live with.
The full text of the Broihier letter follows:
September 14, 2011
Ms. Kitty Broihier, MS, RD.
NutriComm Inc.
42 Stanley St.
South Portland, ME 04106
The Honorable Susan Collins
United States Senator
413 Dirksen Senate Office Building
Washington, DC 20510
The Honorable Olympia Snowe
United States Senate
154 Russell Senate Office Building
Washington, D.C. 20510-1903
Dear Senators Collins and Snowe:
I would like to thank you for taking a tough stand on a school nutrition issue that's particularly important to our state—the amount of potatoes and other starchy vegetables that can be offered through the school lunch program.
As a registered dietitian and a mother of school aged children who eat school lunches, I applaud improvements to the school lunch program and menus. Certainly, our children deserve healthful school meals. However, I'm bothered by the misrepresentation of potatoes and potato products—including oven baked French fries—that is contained in the Draft School Lunch Reform Regulations issued by the U.S. Department of Agriculture.
First, there is no question that potatoes have an important role in a well-balanced diet. Potatoes are packed with potassium and dietary fiber—two nutrients that are chronically under-consumed by both children and adults in this country, according to the 2010 USDA Dietary Guidelines.
Second, according to the latest data from the Center for Disease Control and Prevention, French fried potatoes comprise just 1.5% of the total daily calories in the diets of all Americans, 2 years of age or older. The charts at the bottom of this letter illustrate this very minor caloric contribution.
Pinning the complex issue of childhood obesity on one food is an incredible oversimplification, though not unheard of, unfortunately. Which food will be discriminated against next? It seems to me that encouraging the consumption of a wide variety of wholesome foods—including potatoes and other starchy vegetables—is a more reasonable approach, and one that both students and schools can live with.
In my view, the proposed limitation of 1 cup per week of potatoes and starchy vegetables is unjustifiably severe, as well as unrealistic for schools. School systems across the state struggle daily to serve well-balanced lunches to thousands of students on a very limited budget. Potatoes are a versatile, affordable way to deliver some important nutrients to our children.
I hope you stick to your position. We need an amendment to the Agriculture Appropriations bill or to a Continuing Resolution that mandates that the USDA will not pick on potatoes.
Sincerely,
Kitty Broihier, MS, RD.
Ms. Broihier has developed healthy restaurant meals for children using potatoes. Her work was funded by the Alliance for Potato Research and Education.
Two color column and pie charts using National Center for Health Statistics, NHANES 2007-2008, data show that french fried potatoes make up only 1.5% percent of the total calories consumed by children. The charts are available as a PDF.
The Alliance for Potato Research and Education (APRE) is a new science based research and education organization supported by potato growers and processors across the United States and Canada. Its goal is demonstrate, using the best scientific information available, how potatoes and potato foods in any form can be a part of a healthy, well-balanced diet. For more information about APRE contact: info@apre.org.