Reforming lunch: The impact of nutritional standards on the school food environment

With adolescent obesity rates on the rise and school food offerings receiving closer scrutiny, this study looks at the effects of nutritional standards implemented in three public high schools in one Virginia County, by analyzing the nutritional value of competitive food offerings and purchases before and after the implementation of the standards. All foods were labeled based on their nutritional density using a stoplight approach of green, yellow, and red colors. Results showed that after the implementation of the standards, red foods made up 30% of offerings, down from 48% of offerings prior to the implementation of the guidelines. The proportion of red food purchases also decreased, from 83% to 47%. Additionally, yellow food offerings increased from 18% to 48% and purchases increased from 6% to 34%. Results indicate that the nutritional standards contributed to a positive shift in the nutritional value of competitive food purchases and offerings.