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Diane Publishing Books
Nutrition Standards for Competitive Foods in Schools; Implications for Foodservice Revenues
Joanne Guthrie (au)
The U.S. Dept. of Agricultureńˇ╗s (USDAńˇ╗s National School Lunch and School Breakfast Programs supply most of the foods and beverages obtained by children in U.S. schools. Many schools also sell supplemental items (ńˇŁcompetitive foodsńˇŁ). The Healthy, Hunger-Free Kids Act of 2010 required USDA to set nutritional requirements for competitive foods served by schools that also offer USDA school meals, and this could diminish revenue to local school foodservices. This report examines competitive food selections and their contribution to school foodservice revenues. Most competitive foods selected by students in 2005 were of low nutritional value. The amount of revenue obtained from these foods varied widely, but most foodservices earned less than 12% of revenues from competitive foods. School foodservices with high competitive food revenues typically were located in more affluent districts and served fewer students receiving free and reduced-price lunches. Secondary (middle and high) schools received much more revenue from competitive foods than did elementary schools. Figures and tables. This is a print on demand report.
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