Meal Quality of Entrees That Can Be Sold as Competitive Foods in Schools and Potential Impact of the Proposed USDA Rollbacks

被引:7
作者
Cohen, Juliana F. W. [1 ,2 ]
Schwartz, Marlene B. [3 ]
Leider, Julien [4 ]
Turner, Lindsey [5 ]
Chriqui, Jamie F. [6 ,7 ]
机构
[1] Merrimack Coll, Dept Publ Hlth & Nutr, 315 Turnpike St, N Andover, MA 01845 USA
[2] Harvard TH Chan Sch Publ Hlth, Dept Nutr, 677 Huntington Ave, Boston, MA 02115 USA
[3] Univ Connecticut, Dept Human Dev & Family Sci, Rudd Ctr Food Policy & Obes, 1 Constitut Plaza, Hartford, CT 06103 USA
[4] Univ Illinois, Inst Hlth Res & Policy, Chicago, IL 60608 USA
[5] Boise State Univ, Coll Educ, 1910 Univ Dr, Boise, ID 83725 USA
[6] Univ Illinois, Inst Hlth Res & Policy, Sch Publ Hlth, 1603 W Taylor St, Chicago, IL 60612 USA
[7] Univ Illinois, Div Hlth Policy & Adm, Sch Publ Hlth, 1603 W Taylor St, Chicago, IL 60612 USA
关键词
school; nutrition; competitive foods; school meals; legal epidemiology; HYPERTENSION DIET; DASH DIET; ASSOCIATION; STANDARDS; CONSUMPTION; CHILDREN; HEALTHY; YOUTH; LAWS;
D O I
10.3390/nu12103003
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
The Healthy, Hunger-Free Kids Act strengthened competitive food standards (i.e., Smart Snacks), but an exemption allows reimbursable meal entrees that do not meet Smart Snack standards to be sold as "competitive entrees" on the same day they are served in the reimbursable meal, and the following day. Proposed rollbacks would enable these competitive entrees to continue to be sold on a third day, increasing the availability of competitive foods exempt from Smart Snacks standards. This study compared the Healthy Eating Index (HEI) scores of potential competitive entrees alone versus full reimbursable school lunches, and examined the nutritional characteristics of potential competitive entrees. Data were from a national sample of 1108 schools from the School Nutrition and Meal Cost Study. Linear regression models, accounting for school-level and state and district policy characteristics, found that HEI scores of competitive entrees were an average of 30 points lower than HEI scores of reimbursable lunches, with greater differences in small and rural schools. Less than 1% of common potential competitive entrees met Smart Snack standards, primarily due to higher sodium and saturated fat levels. The proposed rollbacks are estimated to potentially add approximately 662 mg of sodium and 3 g of saturated fat over three days (1103 mg sodium and 5 g saturated fat over a week) on average relative to Smart Snacks limits. Instead of increasing opportunities to sell competitive entrees, their sales should be further limited.
引用
收藏
页码:1 / 17
页数:17
相关论文
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