This webinar took place on March 25, 2010
Setting the Standard: What Schools Are Doing about Competitive Foods
The school environment plays a critical role in shaping youth’s dietary habits and practices, which in turn contribute to their current and long-term health and well being. On any given school day, the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) provide meals to millions of participating youth.
In addition to the NSLP and SBP, one or more sources of competitive foods or beverages – those sold outside of the federally reimbursable meal programs – are available in the vast majority of schools nationwide. The most common competitive foods and beverages are low in nutrients and high in calories, including candy, desserts, salty snacks, and sugar-sweetened drinks.
This webinar will highlight some of the recent progress in regulating the availability of competitive foods and beverages on school campuses and illustrate the positive health outcomes associated with these efforts. It will also offer resources to help schools implement guidelines that will help students make healthier food and beverage choices.
Featured Speakers:
- Lisa Craypo, Senior Associate, Samuels and Associates (powerpoint)
- Barbara N. Fish, West Virginia Board of Education Member and chairwoman of the board's Wellness Committee (powerpoint)
- Kate Lampel Link, Competitive Foods and Beverage Manager, Alliance for a Healthier Generation (powerpoint)
- Mildred Thompson, RWJF Center Deputy Director; and Director for the PolicyLink Center for Health and Place (moderator)
