Monday, November 17, 2014
Healthier Snacks and Beverages Tip Sheets for Schools
Five tip sheets sharing strategies for selling and serving healthier à la carte and snack foods and beverages in schools while still maintaining revenues have recently been released. The tip sheets highlight key findings from the Controlling Junk Food and the Bottom Line study that profiles eight school districts from across the country. The Illinois Public Health Institute partnered with the Centers for Disease Control and Prevention (CDC), National Network of Public Health Institutes, and Kids’ Safe and Healthful Foods Project to produce the tip sheets. As schools and districts work to implement USDA’s new Smart Snacks in School nutrition standards, these tip sheets share strategies from districts that have successfully implemented healthier competitive foods standards, sold more fruits and vegetables, taught nutrition to students, and made cafeterias more enticing for students.