Competitive foods in schools : revenue issues and nutrition standards for snacks / Jared N. Denham, editor.

Includes bibliographical references and index.

Description based on print version record and CIP data provided by publisher.

""COMPETITIVE FOODS IN SCHOOLS: REVENUE ISSUES AND NUTRITION STANDARDS FOR SNACKS""; ""COMPETITIVE FOODS IN SCHOOLS: REVENUE ISSUES AND NUTRITION STANDARDS FOR SNACKS""; ""Library of Congress Cataloging-in-Publication Data""; ""CONTENTS""; ""PREFACE""; ""Chapter 1: NUTRITION STANDARDS FOR COMPETITIVE FOODS IN SCHOOLS: IMPLICATIONS FOR FOODSERVICE REVENUES""; ""ABSTRACT""; ""A REPORT SUMMARY FROM THE ECONOMIC RESEARCH SERVICE""; ""CONGRESS MANDATES UPDATE OF NUTRITION STANDARDS FOR COMPETITIVE FOODS""; ""BACKGROUND""; ""DATA""; ""METHODS""; ""FINDINGS""; ""LIMITATIONS""

""MAKING THE TRANSITION TO HEALTHIER SCHOOL FOOD CHOICES""""CONCLUSION""; ""REFERENCES""; ""APPENDIX A�CHARACTERISTICS EXAMINED IN SCHOOLLEVEL(SNDA) AND SFA-LEVEL (SFACS) ANALYSES""; ""APPENDIX B�CATEGORIZING COMPETITIVE FOODSELECTIONS BY ABILITY TO MEET CRITERIA BASED ONINSTITUTE OF MEDICINE NUTRITION STANDARDS""; ""APPENDIX C. DATA TABLES FOR FIGURES 2-6""; ""Chapter 2: SCHOOL MEAL PROGRAMS: COMPETITIVE FOODS ARE WIDELY AVAILABLE AND GENERATE SUBSTANTIAL REVENUES FOR SCHOOLS""; ""WHY GAO DID THIS STUDY""; ""WHAT GAO FOUND""; ""ABBREVIATIONS""; ""RESULTS IN BRIEF""; ""BACKGROUND""

""Almost all schools sold competitive foods in2003-2004, and middle school availability hasincreased over the last 5 years""""many people made decisions about competitive food sales, but no one person commonly had responsibility over all sales in a school""; ""many schools raised a substantial amount of revenue through competitive food sales and used it to support food service operations and student activities""; ""school districts we visited substituted healthy competitive foods for less nutritious items while overcoming obstacles to change, and the effects on revenue were unclear""

""CONCLUSION""""AGENCY COMMENTS""; ""APPENDIX I: SCOPE AND METHODOLOGY""; ""Chapter 3: COMPETITIVE FOODS AND BEVERAGES IN U.S. SCHOOLS: A STATE POLICY ANALYSIS""; ""INTRODUCTION""; ""PURPOSE""; ""INSTITUTE OF MEDICINE NUTRITION STANDARDS FOR FOODS IN SCHOOLS""; ""METHODS""; ""KEY FINDINGS""; ""ALIGMENT OF STATE POLICIES WITH IOMSTANDARDS""; ""A CLOSER LOOK AT EACH INSTITUTE OF MEDICINE STANDARD""; ""DISCUSSION""; ""IMPLICATIONS FOR PRACTICE""; ""APPENDIX A. INSTITUTE OF MEDICINE (IOM) STANDARDS AND RELATED VARIABLES""; ""APPENDIX B. CITATIONS OF STATE POLICIES ANALYZED""; ""REFERENCES""

""Chapter 4: SMART SNACKS IN SCHOOL: USDA�S ''ALL FOODS SOLD IN SCHOOLS'' STANDARDS""""NUTRITION STANDARDS FOR FOODS""; ""NUTRITION STANDARDS FOR BEVERAGES""; ""OTHER REQUIREMENTS""; ""Chapter 5: “SMART SNACKS IN SCHOOL� NUTRITION STANDARDS INTERIM FINAL RULE QUESTIONS AND ANSWERS""; ""Chapter 6: NUTRITION STANDARDS FOR ALL FOODS SOLD IN SCHOOL""; ""INDEX""

Across America, meals provided through USDA's National School Lunch Program (NSLP) and School Breakfast Program (SBP) supply most of the foods and beverages obtained by children at school. Most schools also sell competitive foods, or ""à la carte"" items, alongside USDA school meals, in vending machines, or in school stores and snack bars, with proceeds going to the school foodservice or fundraising school groups. These foods have been widely criticized as being of low nutritional value, undercutting public efforts to improve children's diets and prevent obesity. The Healthy, Hunger-Free Kids.

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