The Impact of Nutrition Standards on Competitive Food Offerings and Purchasing Behaviors of High School Students

Autor/inn/en	Snelling, Anastasia M.; Kennard, Teha
Titel	The Impact of Nutrition Standards on Competitive Food Offerings and Purchasing Behaviors of High School Students
Quelle	In: Journal of School Health, 79 (2009) 11, S.541-546 (6 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0022-4391
DOI	10.1111/j.1746-1561.2009.00446.x
Schlagwörter	Nutrition; Standards; Food; Consumer Economics; Purchasing; High School Students; Public Schools + Suchen Sie Ihr Suchwort? Ernährung; Standard; Lebensmittel; Konsumökonomie; Beschaffungswesen; Kauf; High school; High schools; Student; Students; Oberschule; Schüler; Schülerin; Studentin; Public school; Öffentliche Schule
Abstract	Background: With adolescent obesity rates on the rise, the school food environment is receiving closer scrutiny. This study looks at the effects of nutrient standards as part of a wellness policy that was implemented in 3 public high schools in 1 county, by analyzing the nutritional value of competitive food offerings and purchases before and after the development of the standards. Methods: All food offerings and purchases were labeled based on their nutritional density using a stoplight approach of green, yellow, and red colors for the pre- and post- period. The stoplight approach to ranking foods is on a continuum of nutrient density, with green foods being the healthiest choices and red foods offering minimal nutrient density. Results: Results showed that after the implementation of the standards, red foods made up 30% of offerings, down from 48% of offerings prior to the existence of the guidelines. The proportion of red food purchases also decreased, from 83% to 47%. Additionally, yellow food offerings increased from 18% to 48% and purchases increased from 6% to 34%. Conclusion: Results indicate that the nutrient standards as part of the wellness policy contributed to a positive shift in the nutritional value of competitive food purchases and offerings. (Contains 4 tables.) (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10