Strict School Snack Laws Linked to Healthy Weight

Strict School Snack Laws Linked to Healthy Weight A study published in Pediatrics indicates that strict laws regulating the presence of healthful foods in schools may be connected to healthier weight in children. The study explored the effect of strict laws that regulate so called “competitive” foods sold outside of the regular meal program -- foods and drinks in vending machines, school snack bars, etc.Researchers tracked the weight of 6,300 students from 5th to 8th grade, monitoring any changes that occurred. Once the data was collected, the team compared the results in terms of the laws in each child’s home state. They ranked the competitive food laws as either strict, weak, or nonexistent. Strict laws addressed specifics about what was and was not healthful, while weak laws were quite general and often called for nonspecific measures to be taken.The children in states with strict laws governing the sale of competitive foods gained less weight in that three-year period than children in states with weak to no competitive food laws. Furthermore, the study found that kids who were obese at the start of the study were more likely to reach a healthy weight by the end of the study -- if they lived in states with strict laws about what can and cannot be sold outside of the school meal program.According to Daniel Taber, one of the authors of the study, “Competitive-food laws can have an effect on obesity rates if the laws are specific, required and consistent.”

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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