Lessons Learned From Evaluations of California's Statewide School Nutrition Standards
| Autor: | Lisa Craypo, Patricia B. Crawford, Gail Woodward-Lopez, Janice Kao, Wendi Gosliner, Sarah E. Samuels |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
medicine.medical_specialty
education Legislation Environmental Approaches to Obesity Prevention California Food Supply Nutrition Policy Feeding behavior Environmental health medicine Humans Revenue Food service Obesity Child Consumption (economics) Meal Schools Competitive foods business.industry Public health digestive oral and skin physiology Public Health Environmental and Occupational Health Feeding Behavior Nutrition Surveys Evaluation Studies as Topic Guideline Adherence business |
| Zdroj: | American Journal of Public Health. 100:2137-2145 |
| ISSN: | 1541-0048 0090-0036 |
| DOI: | 10.2105/ajph.2010.193490 |
| Popis: | Objectives. We assessed the impact of legislation that established nutrition standards for foods and beverages that compete with reimbursable school meals in California. Methods. We used documentation of available foods and beverages, sales accounts, and surveys of and interviews with students and food service workers to conduct 3 studies measuring pre- and postlegislation food and beverage availability, sales, and student consumption at 99 schools. Results. Availability of nutrition standard–compliant foods and beverages increased. Availability of noncompliant items decreased, with the biggest reductions in sodas and other sweetened beverages, regular chips, and candy. At-school consumption of some noncompliant foods dropped; at-home consumption of selected noncompliant foods did not increase. Food and beverage sales decreased at most venues, and food service à la carte revenue losses were usually offset by increased meal program participation. Increased food service expenditures outpaced revenue increases. Conclusions. Regulation of competitive foods improved school food environments and student nutritional intake. Improvements were modest, partly because many compliant items are fat- and sugar-modified products of low nutritional value. Additional policies and actions are needed to achieve more substantive improvements in school nutrition environments and student nutrition and health. |
| Databáze: | OpenAIRE |
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