Measuring Progress on School Wellness Policies: Are Nutrition Standards Making the Grade?

School Wellness Policies

“…The federal mandate requires that nutrition guidelines are applied to all foods at schools including competitive foods (foods and beverages available or sold in schools outside of the national school lunch and breakfast programs; Larson & Story, 2007). Expert opinion of the American Dietetic Association (ADA) clearly supports the requirements of the federal mandate regarding foods in schools (Weber, 2007). Jaime and Lock (2009) concurred that guidelines for regulation of healthier foods are effective to improve school food environments and students' dietary intake.…”

Evaluating the Impact of a Connecticut Program to Reduce Availability of Unhealthy Competitive Food in Schools

“…The Connecticut Nutrition Standards include specific limits on fat, sugar, and portion sizes for 5 food categories, including entrées, soups, fruits and vegetables, cooked grains, and snacks and desserts, which are similar to other competitive food standards, such as those published by the Alliance for a Healthier Generation (Table 1). 27,29,30 …”

“…28 The Connecticut Nutrition Standards include specific limits on fat, sugar, and portion sizes for 5 food categories, including entrées, soups, fruits and vegetables, cooked grains, and snacks and desserts, which are similar to other competitive food standards, such as those published by the Alliance for a Healthier Generation (Table 1). 27,29,30 The HFC statute originated in Public Act 06-63, An Act Concerning Healthy Food and Beverages in Schools, which is now codified as Sections 10-215 (a, b, e, and f) and 10-221p of the Connecticut General Statutes (CGS). This legislation also addressed the sale of beverages in Connecticut public schools (CGS Section 10-221q).…”

The Relationship of à la Carte Revenues to the Implementation of School Nutrition Standards

“…Metos and Nanney (2007) found a majority of school districts in Utah (78%) developed wellness policies; however, many were not comprehensive. Recent studies have shown (Longley & Sneed, 2009;Weber, 2007) that the majority of changes affected by wellness policies are nutrition standards for à la carte foods and beverages, vending machines, fundraisers, and classroom parties. Specific to this state, Probart, McDonnell, Weirich, Schilling, and Fekete (2008) found that most districts had used the nutrition standards for competitive foods developed by the state Department of Education to address foods and beverages offered as à la carte items and in vending machines, school stores, and at fundraisers and classroom parties.…”