Index
A
Advertising and marketing
of competitive foods and beverages, 98–99
recommendations for Tier 2 products, 11, 136
After-school activities
concession stands, 84
recommendations for food and beverage availability, 11–12, 136–137
À la carte entrée items
availability in schools, 23, 79–80, 83
definition, 7
nutritional quality, 24
recommended nutrition standards, 7, 8, 129–130
regulation, 83
school revenue from, 93–94, 96
scope, 83
See also Competitive foods and beverages in schools
Alliance for a Healthier Generation, 114, 115, 257
Aspartame, 47
Athletics. See Sports drinks
Availability of foods and beverages
competitive foods and beverages, 23, 79–80, 83
determinants of, in schools, 16
effect of competitive foods on student food intake, 85–86, 107
monitoring implementation of nutrition standards, 146–147
parental restrictions, 67
rationale for school regulation, 22–24
recommendations for after-school activities, 11–12, 136–137
recommendations for school day, 10–11, 134–136
B
Benchmark data, 20, 144, 145–146, 147–148
Beverages
Alliance for a Healthier Generation guidelines, 260–262
consumption trends, 69
fortified, 41
industry efforts to improve nutritional value of, 114–115
nonnutritive sweeteners in, 8, 130–132
obesity and, 61
recommendations for school day availability, 10–11
regulatory trends, 111
sugar content, 6, 59–60, 127–128
Tier 1 classification, 123
Tier 2 classification, 124
See also Competitive foods and beverages in schools
Bone health, 35–36, 56, 58, 60
C
Caffeine
consumption patterns, 50
potential adverse effects, 9, 51–53, 134
recommended nutrition standards, 9–10, 133–134
sources, 50
Calorie intake
current standards for school meals, 25
discretionary calorie allowance, 63–65
low nutrient density foods, 62–65
nonnutritive sweeteners and, 8, 48–50
patterns and trends, 15, 23, 43–44, 60
sugar, 58
from sugar-sweetened beverages, 60
weight gain and, 62
See also Intake, energy and nutrient
Cardiovascular disease, 33
Centers for Disease Control and Prevention, 1–2, 19, 87
Channel One, 98
Child Nutrition and WIC Reauthorization Act, 1, 16–19
Child Nutrition Labeling Program, 128
Child Nutrition Promotion and School Lunch Protection Act, 108
Civil Rights Act, 74
Competitive foods and beverages in schools
after-school sales, 11–12, 84, 136–137
Alliance for a Healthier Generation guidelines, 114, 115, 257–262
current nutritional characteristics, 16, 24
current regulation, 78–79, 109, 183–255
determinants of access and availability, 16
effects on student food intake, 85–86, 107
evolution of regulation, 104–105
financial effects of restricting, 96–97
foods used as reward or discipline, 11, 85, 135–136
national school meals program and, 76–77, 79, 104, 107, 124
rationale for nutrition standards, 16, 23–24, 25–26, 107–108, 118
recommendations for after-school availability, 11–12, 136–137
recommended standards for nonnutritive food components, 8–10, 130–134
recommended standards for nutritive food components, 4–8, 126–130
recommended standards for school day availability, 10–11, 134–136
as school revenue source, 75, 77, 91–97, 104, 110, 148
two-tier classification, 3–4, 119, 120
D
Dairy products
displacement by sweetened beverages, 59–60
sugar content, 6–7, 59, 128–129
Tier 1 foods, 123
Diabetes, 34
Dietary Guidelines for Americans, 2, 16, 20, 24, 26, 54, 61, 88, 118–119, 121, 126, 139
current intake and consumption patterns and, 39–41
Dinner, 66
E
Elementary and Secondary Education Act, 74
Elementary school
after-school food and beverage availability, 11–12
availability of competitive foods, 23
competitive foods regulation, 110, 111
nutrition standards, 26–27, 183–255
open campus, 100
recommendations for after-school food and beverage availability, 136–137
F
Fast food consumption, 65
Fat
Alliance for a Healthier Generation guidelines, 260
recommended nutrition standards, 4, 126
Federal government
competitive foods regulation, 104–105, 107–108
current nutrition standards for school meals, 25, 78
food safety regulation and oversight, 46–47
implementation of recommended nutrition standards, 12–14, 138–139
school governance structure, 74
school system funding, 75
wellness program mandates, 1, 16–19, 108
Fiber, dietary, 42
Financial considerations
competitive foods as school revenue source, 75, 77, 91–96, 104, 148
cost of implementing recommended standards, 20, 139
effects of restricting competitive food sales, 96–97, 113
federal school meal program, 93
monitoring implementation of nutrition standards, 148
obstacles to competitive foods regulation, 110, 113
Folate, 42
Food industry
efforts to improve nutritional value of school-available beverages and foods, 114–115
implementation of recommended nutrition standards, 13–14, 138–139, 146
product information and labeling, 14, 127, 128, 138–139
receptivity to regulation, 114
Food Marketing to Children and Youth: Threat or Opportunity, 26
Foods of Minimal Nutritional Value, 79, 104–105, 106, 108
Foods to be encouraged, 3
Fortification and supplementation, 41
Fruits
current consumption patterns, 53
Fundraising activities, 12, 84–85, 137
G
Gender differences
energy intake, 43
obesity patterns, 32
Growth
energy balance and, 7, 29–30, 43
individual patterns, 30
H
Health
caffeine intake and, 9, 51–53, 134
current dietary guidelines, 2, 26, 39–41
diet and nutrition concerns, 1, 16, 29
normal growth, 30
nutrition linkage, 15, 16, 22, 24, 27, 29–39, 53
school role in children’s, 1, 15, 22–23, 25–26
unhealthy weight control behaviors, 39
Healthful eating
goals of nutrition standards for competitive foods, 14, 108, 119, 126
student attitudes and beliefs, 86
students’ food choice behaviors, 67, 86
HealthierUS School Challenge, 56
Healthy People 2010, 88
High schools
availability of competitive foods, 23
competitive foods regulation, 110–111
nutrition standards, 26–27, 183–255
open campus, 100
recommendations for after-school food and beverage availability, 8, 11–12, 136, 137
I
Implementation of nutrition standards
changes in food availability for, 143–144
changes in food sources for, 144
decisions and actions in, 143
expected benefits, 149
food industry role, 13–14, 138–139, 146
key decision-makers in, 145
promoting awareness and understanding, 142–143
recommendations for, 12–14, 138–139
tracking and evaluation, 144–149
wellness program compliance, 108
Individuals with Disabilities Education Act, 74
Institute of Medicine, 1–2, 19
Intake, energy and nutrient, 15, 42–44
age-related patterns, 70
basis for nutrition standards, 118
competitive food availability and, 85–86
current nutritional standards for school meals, 25, 78
demographic differences, 42, 43
dietary guidelines and, 39–41, 61
effects of parental restrictions, 67
energy requirements of children, 63–65
fast food consumption, 65
fruits and vegetables, 53
low nutrient density foods, 62–65
monitoring implementation of nutrition standards, 147–148
nonnutritive food components, 45–53
portion size and, 71
race/ethnicity and, 69
school environment as factor in, 73, 99–101
students’ food choice behaviors, 67
See also Calorie intake
J
K
L
Local food producers, 146
Low nutrient density foods, 62–65
Lunch, 66
M
Magnesium, 42
Making It Happen! School Nutrition Success Stories, 97, 113–114
Marketing. See Advertising and marketing
Middle schools
availability of competitive foods, 23
competitive foods regulation, 110–111
current state nutrition standards, 183–255
dietary intake patterns, 86
open campus, 100
recommendations for after-school food and beverage availability, 11–12
Monitoring outcomes of nutrition standards, 144–149
availability of foods and beverages, 146–147
benchmark data, 20, 144, 145–146, 147–148
ease of implementation, 145–146
at local level, 145
school finances, 148
at state and federal levels, 145
Mortality
cardiovascular disease, 33
diet-related, 30
N
National School Lunch and Breakfast Programs, 2, 15–16, 22–23, 68–69, 73–74
competitive foods and, 76–77, 79, 104, 107, 124
coordination of health-related programs, 87
dietary intake related to, 106–107
nutritional standards for, 25, 78, 106
participation, 76
school environment factors influencing use, 99–101
scope of service, 76
stigmatization of poor children, 107
No Child Left Behind Act, 74, 91
Nutrient displacement
competitive food availability and, 25, 85–86
definition, 8
fortification and, 41
nonnutritive-sweetened beverages, 8, 9, 48, 131–132, 133
sweetened beverage consumption and, 59–60
Nutrition standards
for competitive foods, rationale for, 16, 23–24, 107–108
current standards, 103, 106, 109, 183–255
goals for competitive foods and beverages in schools, 14, 108, 119–120, 126, 147
guiding principles, 2, 21–27, 117, 118–119
National School Lunch and Breakfast Programs, 25, 78, 106
penalties for noncompliance, 111
product information and labeling issues, 14, 127, 128, 138–139
recommendations for after-school availability, 11–12, 136–137
recommendations for implementation, 12–14
recommendations for nonnutritive food components, 8–10, 130–134
recommendations for nutritive food components, 4–8, 126–130
recommendations for school day foods and beverages, 10–11, 134–136
for school-available foods and beverages, rationale for, 22–24, 25–26, 27, 103
scientific base, 26
two-tier classification of competitive foods, 3–4, 119, 120
wellness program implementation, 108
See also Implementation of nutrition standards
O
Obesity
complications of, 1, 15, 30, 33–35
definition, 31
demographic patterns, 32
fat intake and, 62
life course, 30
meal-skipping patterns and, 66
socioeconomic status and, 68
sweetened beverage consumption and, 60–61
wellness program mandates, 16–19
Open campuses, 100
P
Packaging, for implementation of nutrition standards, 146
Parental restrictions on food consumption, 67
Physical activity
coordination of school health-related programs, 88
current levels in schools, 88–89
discretionary calorie allowance and, 63
recommendations for, 88
state requirements, 88
Portion sizes, 71
Potassium, 42
Preventing Childhood Obesity: Health in the Balance, 26
Private sector
nongovernmental organizations, 114
See also Food industry
Processed foods, 4
Product information and labeling, 14, 127, 128, 138–139
Progress in Preventing Childhood Obesity, 26
Psychosocial factors
effects of parental restrictions on food consumption, 67
food choice behavior, 67
self-reported food intake, 71–72
R
Race/ethnicity
dietary intake differences, 68, 69
hypertension risk, 34
obesity patterns, 32
Rewards, use of foods and beverages as, 11, 85, 135–136
Richard Russell National School Lunch Act, 74
S
Saturated fat
health effects, 62
recommended nutrition standards, 4, 61, 126
School Food Authority, 75–76, 77, 94
School Nutrition Dietary Assessment, 78
School nutrition programs, federally reimbursable, 1, 14
School Physical Activity and Nutrition survey, 148–149
School stores and snack bars, 1, 14, 23, 79, 80, 83, 84
Schools
cafeteria conditions, 101
competitive foods in. See Competitive foods and beverages in schools
coordination of health-related programs, 86–87
current enrollment, 22
dietary intake in, 103, 106–107
environmental factors in food behavior, 73, 99–101
governance structure, 74–75, 113
nutrition standards rationale, 22–24, 25–26, 27
role in children’s health, 1, 15
sources of foods and beverages, 15–16
wellness program mandates, 1
Snacks
consumption patterns, 7, 66, 70–71
definition, 7
discretionary calorie allowance and, 63–64
fat standards, 4
nutrition characteristics, 67
recommended nutrition standards, 7–8, 129–130
sugar standards, 6
Socioeconomic status
dental disease and, 37
stigmatization of school lunch programs, 107
Alliance for a Healthier Generation guidelines, 260
associated health risks, 7, 130
recommended nutrition standards, 7–8, 130
State and local governments
administration of school meals programs, 77
current school nutrition standards, 183–255
federal wellness program mandates, 1
implementation of recommended nutrition standards, 12–13, 24–25, 138
monitoring outcomes of nutrition standards, 145
physical education requirements, 88
regulation of competitive foods and beverages, 109–112
school funding, 75
school governance structure, 74–75
school nutrition program administration, 75–76
vending machine regulation, 83–84
See also specific states
Sugar
dietary guidelines, 58
intake patterns, 58
low nutrient density foods, 62
measurement in foods, 59
rationale for reduced intake, 6, 127
recommended nutrition standards, 6–7, 127–129
sweetened beverages, 59–61, 127–128
See also Sweeteners, nonnutritive
Sweeteners, nonnutritive
to increase consumption of healthful foods, 9, 133
nutrient displacement, 8, 9, 48, 131–132
purpose, 45
research needs, 133
sources, 45
weight control and, 8, 9, 48–50, 131, 132, 133
T
Taxes, school system funding, 75
Tier 1 foods and beverages
recommendations for after-school availability, 11–12, 134, 136–137
recommendations for school day availability, 10, 136
Tier 2 foods and beverages
recommendations for after-school availability, 11–12
recommendations for nonnutritive components, 8
recommendations for school day availability, 11
Trans fat, 62
recommended nutrition standards, 4, 126
U
V
Vegetables
current consumption patterns, 53
Vending machines
contents, 83
trends, 97
See also Competitive foods and beverages in schools
Vitamin A, 42
Vitamin C, 42
Vitamin D, 36
Vitamin E, 42
W
Water, recommendations for availability and access, 10, 135
Wellness programs
after-school activities and, 84
coordination of health-related programs, 87
federal mandate, 1, 16–19, 87, 108
implementation of nutrition standards in, 146
Whole-grain foods, 53–55, 121–122
WIC Reauthorization Act, 108
Y
Youth Risk Behavior Surveillance System, 148