Does Competitive Food and Beverage Legislation Hurt Meal Participation or Revenues in High Schools?
Using a large representative sample of 56 California high schools, this study examined the influence of comprehensive food and beverage legislation on both school meal participation and revenue. Researchers found that a year after California’s legislation was implemented, participation in the free/reduced lunch program increased significantly, thus increasing total meal participation. There was a slight non-significant decrease in à la carte revenue of $0.08 compared to a modest significant increase of $0.16 in meal revenue, suggesting that school food service departments were successful in compensating for losses from à la carte by increasing meal sales. The changes resulted in a non-significant increase in total food service revenue from $1.12 to $1.19 (per student per day).
Published: August 2012
ID #: 57926
Journal: Child Obes
Authors: Peart T, Kao J, Crawford PB, Samuels SE, Craypo L, Woodward-Lopez G
This article evaluates the impact of legislation that established nutrition standards for competitive foods in California schools. Researchers found that regulation of competitive foods modestly improved school environments and student nutritional intake. Availability of nutrition standard-compliant foods and beverages increased, while availability of noncompliant items decreased. The authors conclude, however, … More
This article examines the effects of the new food and beverage standards in a representative sample of 56 California high schools during the first year of implementation. Researchers found that the majority of high schools met the standards for beverages, while none of the schools that sold competitive foods were … More
The aims of the study are to: 1) Assess the impact of California’s legislated standards for competitive foods on the food and beverage environment in 50 randomly selected public high schools; 2) Describe the impact of changes in the food environment on students’ participation in school meal programs; 3) Assess … More