16 Jan 2020 --- Two recently published studies have highlighted the positive effects of US policy intervention for improving the dietary habits of children and adolescents. Under the auspices of the Healthy, Hunger-Free Kids Act (HHFKA) implemented in 2010, both the National School Lunch Program (NSLP) and the Smart Snacks in School standards aimed to elevate school food standards to better aligned with the dietary guidelines for US consumers. While a study from Boise State University has found that students in states with laws requiring schools to implement Smart Snacks had better dietary intake that students in states without, an editorial from the University of Connecticut has highlighted concerns regarding the reversal of some HHFKA standards on the NSLP.
“The key benefit of the NSLP is that it provides funding to support free or low-priced, nutritious lunches for students in schools. To keep these benefits in place, the federal government needs to continue providing funding to support the meal programs and keep the nutrition standards for the meals strong,” Dr. Marlene Schwartz, Director of the Rudd Center for Food Policy and Obesity at the University of Connecticut, tells NutritionInsight.
Created in 2010, the HHFKA brought in new regulations to promote fruit, vegetables and whole grains, and limit excess sodium. However, in February last year, a new rule went into effect, reversing some standards outlined in the HHFKA by giving school lunchrooms flexibility to provide low-fat flavored milk, higher sodium foods and fewer whole grains.
The US Department of Agriculture (USDA) reported that these changes were in response to concerns over higher plate waste as a result of fruit and vegetable requirements, lower revenue and decreased participation in the program.
Dr. Schwartz’s analysis revealed that early regional studies comparing the proportion of foods consumed before and after the HHFKA implementation found that school plate waste did not increase and producing healthier meals was not associated with significantly increased costs. Moreover, participation rates were 61 percent in schools that served the healthiest lunches, compared with 50 percent in schools that served the least healthy lunches.
“The USDA’s explanation for the reversal of the standards was that they were responding to requests from foodservice directors. The School Nutrition Association, which is a foodservice advocacy group, had asked for these changes. However, when you look at the actual comments that were submitted to the federal government in response to the proposed changes, the vast majority of comments were in favor of keeping the regulations, not rolling them back,” she explains.
Dr. Schwartz affirms that her research signals that the food industry should continue creating healthy products for the school meal programs.
Smart Snacks standards
In another move to encourage healthier diets in school children, in 2013, the USDA issued updated standards for school meals and new standards for all foods and beverages sold at other locations in schools. These latter standards – the Smart Snacks in School standards – specifically targeted reducing the availability in schools of calorie-laden snacks with high amounts of solid fats, added sugar and sodium.
Dr. Lindsey Turner, Research Professor, Initiative for Healthy Schools, College of Education, Boise State University, researched the association of student dietary consumption outcomes with state laws specifically directing schools to implement Smart Snacks, especially in terms of solid fats and added sugars intake. The study found that among all students analyzed, those in states with laws requiring schools to implement Smart Snacks consumed an adjusted mean of 53.9 fewer total calories kcal per day from solid fats and added sugars. More of this difference came from solid fats (37.7 calories) than added sugars (16.2 calories).
“School meal programs and Smart Snacks – which also address foods and beverages sold outside of meals – can support student well-being by promoting healthy diets. Healthy students are better learners, so these programs can go a long way to ensuring the success of the nation’s children,” she tells NutritionInsight.
The current Smart Snacks study indicates that previous research has shown that over time, small changes in daily dietary intake can substantially improve health outcomes, including weight status and cardiovascular outcomes’ association with consumption of solid fats and added sugars.
The differences observed in students’ total dietary energy intake may seem modest, but a 54 calorie reduction in solid fats and added sugars is significant practically as well as statistically, the study affirms. The study suggests that more than 25 percent of daily energy intake was derived from solid fats and added sugars, with solid fats and added sugars consumption, each over 10 percent.
Solid fats and added sugars are characterized as empty calories that displace, rather than provide, essential nutrients to food and beverages, increasing overall energy intake. Schools have become central points for students that have contributed substantially to the consumption of empty calories by children and adolescents, the study flags.
Meaning for children’s dietary behavior
Smart Snacks were required to be implemented by the start of the 2014/2015 school year at all US schools participating in federal child nutrition programs. Given that national implementation of Smart Snacks was slow and many schools found it challenging to fully implement these policy changes, having a state law may have facilitated the implementation of systemic changes in school food and beverage environments.
“While these results relate to foods and beverages sold outside of school meal programs in places such as vending machines and school stores, it is important for all aspects of school nutrition to support a health-promoting environment for students. Limiting the availability of unhealthful products and making healthy options available for students can support healthy diets among US children and adolescents,” Dr. Turner concludes.
By Anni Schleicher
