By Jared N. Denham
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Additional resources for Competitive Foods in Schools: Revenue Issues and Nutrition Standards
2012a). Health Impact Assessment: National Nutrition Standards for Snack and a la Carte Foods and Beverages Sold in Schools. Robert Wood Johnson Foundation and PEW Health Group. Kids’ Safe & Healthful Foods Project. 2012b. Out of Balance: A Look at Snack Foods in Secondary Schools Across the States. Robert Wood Johnson Foundation and PEW Health Group. , M. Wall, L. Shen, M. Nanney, T. Nelson, M. Laska, and M. Story. 2010. “State but not District Nutrition Policies Are Associated with Less Junk Food in Vending Machines and School Stores in US Public Schools,” Journal of the American Dietetic Association 110:1043-1048.
4B). In summary, the prototypical high competitive-revenue elementary school foodservice can be found in a school located in a low-poverty district, serving primarily nonpoor, White children. It tends to have lower NSLP participation and is less likely to offer the SBP. It charged higher full prices for NSLP meals than other districts, but prices were still well below what the foodservice would have received for a free meal. Competitive foods were more likely to be available from non-foodservice vendors, perhaps pressuring foodservices to offer similar items.
J. Chaloupka, K. Ide, and O. Pugach. 2009. Local Wellness Policies: Assessing School District Strategies for Improving Children’s Health. School Years 2006-07 and 2007-08. Chicago, IL: Bridging the Gap Program, Health Policy Center, Institute for Health Research and Policy, University of Illinois at Chicago. Nutrition Standards for Competitive Foods in Schools 35 Code of Federal Regulations (2011) Subchapter A—Child Nutrition Programs Part 210—National School Lunch Program Appendix B To Part 210— Categories Of Foods Of Minimal Nutritional Value.