Trends in USDA Foods Ordered for Child Nutrition Programs Before and After Updated Nutrition Standards
| Autor: | Ollinger, Michael, Guthrie, Joanne |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Productivity Analysis
Healthy Hunger-Free Kids Act Foods in Schools program USDA commodities Production Economics NSLP USDA Foods The United States Department of Agriculture (USDA) Department of Defense (DoD) Fresh Fruit and Vegetable Program Demand and Price Analysis Public Economics National School Lunch Program Political Economy Child Nutrition Financial Economics nutrition standards Food Security and Poverty Health Economics and Policy Department of Defense Agricultural and Food Policy DoD The United States Department of Agriculture Fresh Fruit and Vegetable Program USDA Institutional and Behavioral Economics Food Consumption/Nutrition/Food Safety |
| DOI: | 10.22004/ag.econ.329069 |
| Popis: | Nutrition standards for the USDA’s National School Lunch program were updated in 2012, with changes requiring more fruit and vegetables. Most of the foods served in school meals come from commercial sources, but USDA also offers foods to schools in a program called USDA Foods. In this program, schools acquire foods procured by USDA using entitlement funds assigned to each State. USDA Foods assists schools financially and may help schools meet nutrition standards. This report examines changes in food choices in the USDA Foods program during 2006–17 in response to revised nutrition standards. The report finds that (nationally) the value of fresh fruits and vegetables ordered from USDA Foods and distributed by the U.S. Department of Defense (DoD) (under the USDA DoD Fresh Fruit and Vegetable Program (DoD Fresh)) rose from 5 to 15 percent of the value of all USDA Foods orders. The value of fruits ordered through USDA Foods—mainly canned and frozen—rose from 9 to 15 percent of the value of USDA Foods orders during 2012–17—while the value of cheese, meat, and poultry as a percent of entitlement funds—dropped 10 percent. There were also other changes in food choice supportive of revised nutrition standards. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|