Nutrition standards for foods in schools : leading the way toward healthier youth / Committee on Nutrition Standards for Foods in Schools, Food and Nutrition Board ; Virginia A. Stallings and Ann L. Yaktine, editors.

Format:

Book

Contributor:

Stallings, Virginia A.

Yaktine, Ann L.

Institute of Medicine (U.S.). Committee on Nutrition Standards for Foods in Schools.

Language:

English

Subjects (All):

School children--Nutrition--Government policy--United States.

School children.

School lunchrooms, cafeterias, etc--United States--Management.

School lunchrooms, cafeterias, etc.

School children--Nutrition.

Government policy.

United States.

Management.

Nutrition policy--United States.

Nutrition policy.

Food Services--organization & administration.

Nutrition Policy.

Child Nutritional Physiological Phenomena.

Food--standards.

Nutritional Requirements.

Schools--organization & administration.

Medical Subjects:

Food Services--organization & administration.

United States.

Nutrition Policy.

Child Nutritional Physiological Phenomena.

Food--standards.

Nutritional Requirements.

Schools--organization & administration.

Physical Description:

xiii, 282 pages : illustrations ; 24 cm

Place of Publication:

Washington, D.C. : National Academies Press, [2007]

Summary:

The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school provide a major portion of their daily nutrient intake. Foods and beverages consumed in U.S. schools come from two major sources: (I) federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks; and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as "competitive foods" because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

Contents:

Committee task and guiding principles

Nutrition-related health concerns, dietary intakes, and eating behaviors of children and adolescents

The school environment

Foods and beverages sold outside the school meal program: federal, state, local, and industry initiatives

Recommended standards and actions for competitive foods in schools

Next steps.

Notes:

Includes bibliographical references (pages 151-170) and index.

ISBN:

9780309103831

0309103835

OCLC:

141177920