This paper discusses availability of nutrition information and nutritional content of menu items in the largest chain restaurants in the United States. Researchers examined the nutritional content of 30,923 menu items–including items from children’s menus–from 245 restaurants across the country. They found that while most main entrees did not exceed 667 calories, which is one-third More
This paper describes the development of voluntary healthy eating and physical activity quality standards (HEPAQS) for out-of-school time programs. The final HEPAQS were developed using a national, mixed-methods needs assessment, review of existing standards and expert recommendations, and a participatory process of discussion, review, and consensus engaging 19 service and policy organizations and agencies in More
In accordance with a Massachusetts school nutrition bill (105 CMR 225.000) passed in 2010, the Massachusetts Departments of Public Health and Elementary and Secondary Education have developed new nutrition standards for all competitive foods and beverages served in schools in the state. These standards will be the most comprehensive in the U.S. and most closely More
This article discusses a study that examined changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the U.S. between 1997-1998 and 2009-2010. Researchers found that there have been few changes to the energy content of menu offerings among the selected restaurants. During the 14-year period, the number More
Federal and California state legislation requires schools to provide free drinking water where school lunches are served, yet many schools in California do not provide free water in school food service areas (FSAs). When water is provided, it is usually provided via fountains which may be unappealing to students, and studies are needed to understand More
Research has established that children’s exposure to television ads for non-nutritious food products is a significant risk factor contributing to childhood obesity. The aim of this project is to continue an ongoing, independent evaluation of a food industry self-regulatory program known as the Children’s Food and Beverage Advertising Initiative (CFBAI). Key research questions include: 1) More
Product assortment–the presence and variety of foods and beverages–is a key in-store marketing strategy to influence consumer choice. This paper examines product assortment within conveniences stores in rural Texas-border colonias. Researchers found that convenience stores in this area provide a greater assortment of less healthy foods and beverages compared with healthier foods and beverages. Convenience More
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 More
Competitive foods are foods and beverages that compete with school meal programs. They are sold through vending machines, a la carte cafeteria lines, school stores and other venues. Given that the foods and beverages available in schools have a significant impact on children’s diets and their weight, it is important to understand how competitive foods More
Given the coexistence of hunger and obesity in the United States, the U.S. Department of Agriculture’s Supplemental Nutrition Assistance Program (SNAP) can play a critical role in addressing these public health problems. In April 2012, 46.2 million people were enrolled in SNAP, of whom nearly 50 percent are children. The reauthorization of the SNAP program More
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