Implementation of Low‐Fat, Low‐Sugar, and Portion‐Controlled Nutrition Guidelines in Competitive Food Venues of Maine Public High Schools

Abstract

These findings demonstrate the successful implementation of LFLS guidelines similar to recommendations recently proposed by numerous organizations. School food service personnel were identified as key stakeholders in the successful implementation of the LFLS guidelines. Furthermore, these findings emphasize an important role the food and beverage industry will have in providing foods and beverages that meet proposed nutrient and portion guidelines.

Community‐based interventions to reduce sugar intake in healthy populations: A systematic review

“…Studies on increasing taxes were all successful. Furthermore, the intervention of changing school policies was successful in all cases except for one study (Whatley Blum et al, 2007). In some studies, the intervention was providing healthy food or water accompanied by education in military services, household or community (Albala et al, 2008; Bergen & Yeh, 2006; Bingham et al, 2012; Ebbeling et al, 2006; Hernández‐Cordero & Popkin, 2015; Rodríguez‐Ramírez et al, 2015).…”

“…">Changing rules and policies includes increasing taxes and altering the prices (Schwendicke et al, 2016; Sharma et al, 2014; Sturm et al, 2010; Waterlander et al, 2014). Changing school rules included providing healthy food or water instead of SSBs (Temme et al, 2011; Visscher et al, 2010) or reducing the availability of SSBs in menus or vending machines (Blum et al, 2008; Cradock et al, 2011; Cullen et al, 2008; Fung et al, 2013; Folta et al, 2013; Mendoza et al, 2010; Mozaffarian et al, 2010; Simon et al, 2013; Whatley Blum et al, 2007). Studies on increasing taxes were all successful.…”

Comparison of School Food Policies and Food Preparation Practices before and after the Local Wellness Policy among Indiana High Schools

“…Schools can facilitate students' adoption of healthy eating habits not only by providing useful nutrition education, programs, and support services, 18 but also by changing school food environments which has been shown to affect students' key nutritional risk factors, especially in high schools where foods of low nutritional value are pervasive. 19, 20 The school food environments include both food policy and food preparation practices that reduce the amount of saturated fat, sodium, and sugar from school meals. 21,22 In recognition of this important role of schools, and in an effort to prevent and control obesity among children and adolescents, Congress passed Section 204 of Public Law 108-265, the Child Nutrition and WIC Reauthorization Act of 2004.…”

Kindergarteners' Entrée Intake Increases When Served a Larger Entrée Portion in School Lunch: A Quasi‐Experiment

“…6 With the influence of serving larger portion sizes on increased energy intake and a higher body mass index (BMI), 5 greater attention has been given to appropriate portion sizes for young children. 12,13 Food portion sizes offered in school lunch are dependent on the type of program that the school follows: food-based menu planning or nutrient-based menu planning. 9,10 Historically, the Child and Adult Care Food Program (CACFP) has identified appropriate food portion sizes from specific food groups to offer young children in child care settings, but the program encourages children to serve themselves food from common bowls and plates at the table.…”

“…11 Eleven schools participating in the National School Lunch Program (NSLP) are given guidance on appropriate portion sizes to offer children. 12,13 Food portion sizes offered in school lunch are dependent on the type of program that the school follows: food-based menu planning or nutrient-based menu planning. 12 Regardless of the school lunch program, food is often offered in portion sizes as opposed to self-service.…”