Competitive Foods' Nutritional Quality and Compliance with Smart Snacks Standards: An Analysis of a National Sample of U.S. Middle and High Schools
Snacks and beverages are often sold in addition to meals in U.S. schools ("competitive foods"), but their current nutritional quality and compliance with national Smart Snacks standards are unknown. This study assessed competitive foods in a national sample of 90 middle and high schools. D...
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| Veröffentlicht in: | Nutrients 2024-01, Vol.16 (2), p.275 |
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| creator | Cohen, Juliana F W Kesack, Ashley Daly, Tara P Elnakib, Sara A Hager, Erin Hahn, Samuel Hamlin, Daniel Hill, Alla Lehmann, Annie Lurie, Peter Maroney, Meghan Means, Jaydn Mueller, Megan P Olarte, Deborah A Polacsek, Michele Schwartz, Marlene B Sonneville, Kendrin R Spruance, Lori A Woodward, Andrea R Chapman, Leah E |
| description | Snacks and beverages are often sold in addition to meals in U.S. schools ("competitive foods"), but their current nutritional quality and compliance with national Smart Snacks standards are unknown. This study assessed competitive foods in a national sample of 90 middle and high schools. Differences in compliance by school characteristics were measured using mixed methods analysis of variance. Overall, 80% of the schools in the sample sold competitive foods; but they were less commonly available in schools with universal free school meal (UFSM) policies. A total of 840 unique products were documented and, on average, 75% were compliant with Smart Snacks standards. A total of 56% aligned with recommended added sugar limits ( |
| doi_str_mv | 10.3390/nu16020275 |
| format | Article |
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= 0.003]). Therefore, district wellness policies should consider requiring food service departments to oversee competitive foods. Federal and state policies should limit added sugars, artificial sweeteners, and synthetic dyes. This appears to be highly feasible, given the substantial number of products that meet these criteria. UFSM policies should also be considered to support healthier school meal environments more broadly.</description><identifier>ISSN: 2072-6643</identifier><identifier>EISSN: 2072-6643</identifier><identifier>DOI: 10.3390/nu16020275</identifier><identifier>PMID: 38257169</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Beverages ; Coloring Agents ; Health Policy ; High schools ; Humans ; Meals ; Nutrition ; Nutritive Value ; School lunches ; School lunchrooms, cafeterias, etc ; Secondary schools ; Snack foods ; Snacks ; Students ; Sugar ; Sugars ; Sweetening Agents</subject><ispartof>Nutrients, 2024-01, Vol.16 (2), p.275</ispartof><rights>COPYRIGHT 2024 MDPI AG</rights><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2024 by the authors. 2024</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c405t-43529aea506a3f934819e9cfafba48807dabdaa172076ae47726b6d5be7be0703</cites><orcidid>0000-0002-0359-3919 ; 0000-0002-4479-8144 ; 0000-0002-1550-5293 ; 0000-0003-0133-4793 ; 0000-0002-8939-1954</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10818474/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10818474/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38257169$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cohen, Juliana F W</creatorcontrib><creatorcontrib>Kesack, Ashley</creatorcontrib><creatorcontrib>Daly, Tara P</creatorcontrib><creatorcontrib>Elnakib, Sara A</creatorcontrib><creatorcontrib>Hager, Erin</creatorcontrib><creatorcontrib>Hahn, Samuel</creatorcontrib><creatorcontrib>Hamlin, Daniel</creatorcontrib><creatorcontrib>Hill, Alla</creatorcontrib><creatorcontrib>Lehmann, Annie</creatorcontrib><creatorcontrib>Lurie, Peter</creatorcontrib><creatorcontrib>Maroney, Meghan</creatorcontrib><creatorcontrib>Means, Jaydn</creatorcontrib><creatorcontrib>Mueller, Megan P</creatorcontrib><creatorcontrib>Olarte, Deborah A</creatorcontrib><creatorcontrib>Polacsek, Michele</creatorcontrib><creatorcontrib>Schwartz, Marlene B</creatorcontrib><creatorcontrib>Sonneville, Kendrin R</creatorcontrib><creatorcontrib>Spruance, Lori A</creatorcontrib><creatorcontrib>Woodward, Andrea R</creatorcontrib><creatorcontrib>Chapman, Leah E</creatorcontrib><title>Competitive Foods' Nutritional Quality and Compliance with Smart Snacks Standards: An Analysis of a National Sample of U.S. Middle and High Schools</title><title>Nutrients</title><addtitle>Nutrients</addtitle><description>Snacks and beverages are often sold in addition to meals in U.S. schools ("competitive foods"), but their current nutritional quality and compliance with national Smart Snacks standards are unknown. This study assessed competitive foods in a national sample of 90 middle and high schools. Differences in compliance by school characteristics were measured using mixed methods analysis of variance. Overall, 80% of the schools in the sample sold competitive foods; but they were less commonly available in schools with universal free school meal (UFSM) policies. A total of 840 unique products were documented and, on average, 75% were compliant with Smart Snacks standards. A total of 56% aligned with recommended added sugar limits (<10% of calories); and 340 unique products (40%) aligned with both sugar and Smart Snacks standards. Approximately one-fifth of competitive foods contained synthetic dyes, and 31% of beverages contained artificial sweeteners. Smart Snacks standards compliance was greater when competitive foods were overseen by food service departments, in comparison with others (e.g., principals, student organizations, or outside vendors [77% vs. 59% compliance;
= 0.003]). Therefore, district wellness policies should consider requiring food service departments to oversee competitive foods. Federal and state policies should limit added sugars, artificial sweeteners, and synthetic dyes. This appears to be highly feasible, given the substantial number of products that meet these criteria. UFSM policies should also be considered to support healthier school meal environments more broadly.</description><subject>Beverages</subject><subject>Coloring Agents</subject><subject>Health Policy</subject><subject>High schools</subject><subject>Humans</subject><subject>Meals</subject><subject>Nutrition</subject><subject>Nutritive Value</subject><subject>School lunches</subject><subject>School lunchrooms, cafeterias, etc</subject><subject>Secondary schools</subject><subject>Snack foods</subject><subject>Snacks</subject><subject>Students</subject><subject>Sugar</subject><subject>Sugars</subject><subject>Sweetening 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This study assessed competitive foods in a national sample of 90 middle and high schools. Differences in compliance by school characteristics were measured using mixed methods analysis of variance. Overall, 80% of the schools in the sample sold competitive foods; but they were less commonly available in schools with universal free school meal (UFSM) policies. A total of 840 unique products were documented and, on average, 75% were compliant with Smart Snacks standards. A total of 56% aligned with recommended added sugar limits (<10% of calories); and 340 unique products (40%) aligned with both sugar and Smart Snacks standards. Approximately one-fifth of competitive foods contained synthetic dyes, and 31% of beverages contained artificial sweeteners. Smart Snacks standards compliance was greater when competitive foods were overseen by food service departments, in comparison with others (e.g., principals, student organizations, or outside vendors [77% vs. 59% compliance;
= 0.003]). Therefore, district wellness policies should consider requiring food service departments to oversee competitive foods. Federal and state policies should limit added sugars, artificial sweeteners, and synthetic dyes. This appears to be highly feasible, given the substantial number of products that meet these criteria. UFSM policies should also be considered to support healthier school meal environments more broadly.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>38257169</pmid><doi>10.3390/nu16020275</doi><orcidid>https://orcid.org/0000-0002-0359-3919</orcidid><orcidid>https://orcid.org/0000-0002-4479-8144</orcidid><orcidid>https://orcid.org/0000-0002-1550-5293</orcidid><orcidid>https://orcid.org/0000-0003-0133-4793</orcidid><orcidid>https://orcid.org/0000-0002-8939-1954</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Beverages Coloring Agents Health Policy High schools Humans Meals Nutrition Nutritive Value School lunches School lunchrooms, cafeterias, etc Secondary schools Snack foods Snacks Students Sugar Sugars Sweetening Agents |
| title | Competitive Foods' Nutritional Quality and Compliance with Smart Snacks Standards: An Analysis of a National Sample of U.S. Middle and High Schools |
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