5140.0: Wednesday, October 24, 2001 - 1:15 PM

Abstract #28436

Setting nutrient standards for competitive foods in California public schools

Jennifer Robertson, MS, RD1, Amanda Purcell, MPH2, Peggy Agron, MA, RD3, and Erika Takada, MPH2. (1) California Project LEAN (Leaders Encouraging Activity and Nutrition), California Department of Health Services, 601 N. 7th Street, P.O. Box 942732, MS-675, Sacramento, CA 94234-7320, 916-327-3055, jrobert1@dhs.ca.gov, (2) Public Health Institute, California Project LEAN (Leaders Encouraging Activity and Nutrition), 601 N. 7th Street, P.O. Box 942732, MS-675, Sacramento, CA 94234-7320, (3) California State Department of Health Services, California Project LEAN (Leaders Encouraging Activity and Nutrition), P.O. Box 942732, MS-675, Sacramento, CA 94234-7320

Competitive food items sold at school often contain excessive sugar and fat, which contribute extra calories and limited nutritional value. They also contribute to dental caries and increased risk of obesity and chronic diseases such as type 2 diabetes, osteoporosis, cardiovascular disease, and certain cancers. Following the momentum created by the alarming rise in childhood obesity in California, and the release of the findings from the California High School Fast Food Survey, California Project LEAN formed a committee to discuss developing standards and recommendations for foods sold outside of the USDA National School Meals Program. Currently, regulating standards for competitive foods do not exist, therefore the purpose was to develop standards that will modify the school environment to give healthy options equal footing as a choice for students. The process included researching current model standards, surveying experts on food concepts and possible standards, food-item research, and the scientific basis for specific recommendations. The results are the following recommendations that should be implemented in schools to ensure children are ready to learn and have a model of healthy behaviors. Food items sold to children at school should: - Not include sodas, soft drinks, punches “ades,” etc. that do not contain at least 50% real fruit juice. - Limit saturated fat to no more than 10% of total calories excluding low fat and fat free dairy products and cheeses packaged for individual serving. - Limit sugar in foods to less that 40% of product by weight, excluding whole, canned and dried fruit. See www.dhs.ca.gov/lean

Learning Objectives: Attendees will: - Describe the research and decision-making process for developing nutrient standards for competitive foods. - Understand the relationship between competitive foods and the National School Meals Program. - Describe the resulting proposed nutrient standards for competitive foods in California. schools

Keywords: Nutrition, Adolescent Health

Presenting author's disclosure statement:
Organization/institution whose products or services will be discussed: None
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.

The 129th Annual Meeting of APHA