percent of the schools (Kann et al., 2005). In future SHP surveys, it will be important to track trends in the type of foods and beverages available for purchase by students.
Despite all the attention being paid to improving the nutritional quality of the foods and beverages provided in schools, however, the committee heard at the Wichita symposium that food service managers face ongoing challenges in improving school nutrition. These include insufficient funding, the use of sole-source contracts, open campuses where students can choose to leave schools to eat, a lack of nutrition education, short meal periods, and competition with vending machine options (Appendix F). Other barriers that food service managers face include preferences for fast foods, carbonated soft drinks, and salty snacks; the mixed messages sent by school personnel; and school food preparation and serving space limitations (Gross and Cinelli, 2004).
At the more local level, individual schools and school districts have made innovative changes to their menus, food sales, and beverage choices (Box 7-4) (Kojima et al., 2002). One of the challenges, however, has been in disseminating that information. The Produce for Better Health Foundation, in conjunction with 5 a Day and Fresh from Florida, has compiled promo-
Key Considerations in Improving School Foods and Beverages from the Minneapolis Public Schools Food Service Presentation at the IOM Symposium on Schools
SOURCE: Dederichs (2005).