The School Nutrition Association (SNA) has released a new study that indicates a positive change in school cafeterias – improvements in the nutritional profile of foods sold.
Over the past two years, there has been a marked emphasis on healthy school environments and increasing availability of nutritious foods, according to School Nutrition Association (SNA)’s School Nutrition Operations Report: The State of School Nutrition 2007. Released last week, the report is an updated version of a similar report issued in May 2005. It was based on a survey of 1,200 school nutrition directors around the US, and benchmarks detailed information impacting school nutrition programs.
The report found that 97 percent of schools offer fat-free or low-fat milk, 96 percent offer fresh fruits and vegetables, 88 percent offer salad bars or pre-packaged salads, and 81 percent offer yogurt and yogurt drinks. In addition, from-scratch baked items are available in 63 percent of schools, and vegetarian meals in 52 percent. The availability of locally grown fruits and vegetables also increased to 32 percent of schools.
Under terms of the Child Nutrition and WIC Reauthorization Act, as of July 1, 2006 every school that participates in the school lunch or school breakfast program- the large majority of US schools- was required to have a local wellness policy in place. The policy, designed to address the problem of childhood obesity, requires that schools set nutrition standards for all foods sold in school, including in vending machines, a la carte lines, and school stores. According to SNA, many of the positive changes cited in its latest reports are due in part to the implementation of local wellness policies this past school year.