PITTSBURGH, Oct. 26 /PRNewswire/ -- The Canned Food Alliance (CFA) welcomes and supports the timely recommendations aimed at increasing the nutritional content in school meals within calorie needs in this week's report from the Institute of Medicine (IOM). Among the recommendations in its 2009 report School Meals: Building Blocks for Healthy Children, the IOM calls for increasing the amount and variety of fruits, vegetables and whole grains, along with reducing saturated fat and sodium.

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"Aligning school meals with the Dietary Guidelines for Americans and improving the healthfulness of school meals is a critical step in addressing the dietary needs for all children. It is noteworthy that the IOM Report considers that canned, fresh and frozen fruits and vegetables all provide options and variety for planning nutritious meals," said Rich Tavoletti, executive director of the CFA.

As these recommendations move to the U.S. Department of Agriculture to be incorporated as regulations, school districts should consider canned foods as viable options:

• According to a University of California at Davis study, all forms of fruits and vegetables - canned, fresh and frozen - are nutritionally similar and contribute important nutrients that comprise a healthy diet.
• Canned fruits and vegetables are picked and packed at their peak of freshness, locking in nutrients until they are consumed. Thus, canned foods have an extended shelf life of at least two-years, making them affordable to buy in bulk and reduce waste.
• Schools can choose from over 1,500 types of canned foods available today, including more products than ever before, that are packed as no-salt added and reduced sodium options.
• The canning process does not require the use of preservatives; precise heating in the canning process and vacuum sealing maintain the quality, safety and integrity of the product.
• In some cases, nutrients in canned fruits and veggies are greater than in their fresh and frozen counterparts. For instance, the body's ability to use the heart-healthy antioxidant lycopene found in canned tomatoes is increased because of the heat from the canning process.
• Canned fruits and vegetables do not contribute significantly to American's sugar and sodium intake. In fact, all canned fruits and fruit juices contribute less than two percent of added sugars in most American's diets, and vegetables contribute less than one percent of sodium, according to "Food Sources of Added Sweeteners in the Diets of Americans," Journal of the American Dietetic Association, 2004.
• The majority of canned food is packed in recyclable steel cans. Based on Steel Recycling Institute data, steel cans are the most recycled food and beverage containers and contain a minimum of 25 percent recycled content.
  

The CFA will continue to support decisions made by the USDA in favor of the consumption of more fruits and vegetables in all forms, and will continue to educate and provide solutions to all who seek affordable and nutritious mealtime solutions. For more information about the IOM's recommendations or about the Canned Food Alliance, visit www.mealtime.org.

About the Canned Food Alliance

The Canned Food Alliance is a partnership of the American Iron and Steel Institute's Steel Packaging Council, the Can Manufacturers Institute, select food processors and affiliate members. The CFA serves as a resource for information on the nutrition, convenience, contemporary appeal and versatility of canned food. The CFA is a proud supporter of the Produce for Better Health Foundation and the Fruits and Veggies - More Matters(TM) program. For hundreds of mealtime solutions, visit www.mealtime.org.

SOURCE Canned Food Alliance

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