Product Reformulation and Nutritional Improvements After New Competitive Food Standards in Schools

Overview

Journal Public Health Nutr

Publisher Cambridge University Press

Date 2017 Dec 22

PMID 29262875

Citations 5

Authors

Jaquelyn L Jahn

Juliana F W Cohen

Mary T Gorski-Findling

Jessica A Hoffman

Lindsay Rosenfeld

Ruth Chaffee

Lauren Smith

Eric B Rimm

Affiliations

Soon will be listed here.

Abstract

Objective: In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products were reformulated after standards were implemented; the availability of reformulated products outside schools; and whether compliance with the standards improved the nutrient composition of competitive snacks.

Design: An observational cohort study documenting all competitive snacks sold before (2012) and after (2013 and 2014) the standards were implemented.

Setting: The sample included thirty-six school districts with both a middle and high school.

Results: After 2012, energy, saturated fat, Na and sugar decreased and fibre increased among all competitive foods. By 2013, 8 % of foods were reformulated, as were an additional 9 % by 2014. Nearly 15 % of reformulated foods were look-alike products that could not be purchased at supermarkets. Energy and Na in beverages decreased after 2012, in part facilitated by smaller package sizes.

Conclusions: Massachusetts' law was effective in improving the nutritional content of snacks and product reformulation helped schools adhere to the law. This suggests fully implementing Smart Snacks standards may similarly improve the foods available in schools nationally. However, only some healthier reformulated foods were available outside schools.

Citing Articles

The Impact of Non-Fiscal Mandatory and Voluntary Policies and Interventions on the Reformulation of Food and Beverage Products: A Systematic Review.

Packer J, Michalopoulou S, Cruz J, Dhar D, Stansfield C, Kaczmarska H Nutrients. 2024; 16(20).

PMID: 39458480 PMC: 11509918. DOI: 10.3390/nu16203484.

Alignment Of US School Lunches With The EAT-Lancet Healthy Reference Diet's Standards For Planetary Health.

Poole M, Musicus A, Kenney E Health Aff (Millwood). 2020; 39(12):2144-2152.

PMID: 33284707 PMC: 8318070. DOI: 10.1377/hlthaff.2020.01102.

Documented Success and Future Potential of the Healthy, Hunger-Free Kids Act.

Cohen J, Schwartz M J Acad Nutr Diet. 2020; 120(3):359-362.

PMID: 31948796 PMC: 7216560. DOI: 10.1016/j.jand.2019.10.021.

Post-Healthy, Hunger-Free Kids Act Adherence to Select School Nutrition Standards by Region and Poverty Level: The Healthy Communities Study.

Au L, Ritchie L, Gurzo K, Nhan L, Woodward-Lopez G, Kao J J Nutr Educ Behav. 2019; 52(3):249-258.

PMID: 31784405 PMC: 7064377. DOI: 10.1016/j.jneb.2019.10.016.

The Impact of 1 Year of Healthier School Food Policies on Students' Diets During and Outside of the School Day.

Cohen J, Gorski Findling M, Rosenfeld L, Smith L, Rimm E, Hoffman J J Acad Nutr Diet. 2018; 118(12):2296-2301.

PMID: 30213618 PMC: 6503661. DOI: 10.1016/j.jand.2018.07.009.

References

Fox M, Gordon A, Nogales R, Wilson A . Availability and consumption of competitive foods in US public schools. J Am Diet Assoc. 2009; 109(2 Suppl):S57-66. DOI: 10.1016/j.jada.2008.10.063. View

Sanchez-Vaznaugh E, Sanchez B, Baek J, Crawford P . 'Competitive' food and beverage policies: are they influencing childhood overweight trends?. Health Aff (Millwood). 2010; 29(3):436-46. DOI: 10.1377/hlthaff.2009.0745. View

Mozaffarian D, Jacobson M, Greenstein J . Food reformulations to reduce trans fatty acids. N Engl J Med. 2010; 362(21):2037-9. DOI: 10.1056/NEJMc1001841. View

Samuels S, Hutchinson K, Craypo L, Barry J, Bullock S . Implementation of California state school competitive food and beverage standards. J Sch Health. 2010; 80(12):581-7. DOI: 10.1111/j.1746-1561.2010.00545.x. View

Turner L, Chaloupka F . Student access to competitive foods in elementary schools: trends over time and regional differences. Arch Pediatr Adolesc Med. 2012; 166(2):164-9. DOI: 10.1001/archpediatrics.2011.837. View

Taber D, Chriqui J, Chaloupka F . Differences in nutrient intake associated with state laws regarding fat, sugar, and caloric content of competitive foods. Arch Pediatr Adolesc Med. 2012; 166(5):452-8. DOI: 10.1001/archpediatrics.2011.1839. View

Bruemmer B, Krieger J, Saelens B, Chan N . Energy, saturated fat, and sodium were lower in entrées at chain restaurants at 18 months compared with 6 months following the implementation of mandatory menu labeling regulation in King County, Washington. J Acad Nutr Diet. 2012; 112(8):1169-76. DOI: 10.1016/j.jand.2012.04.019. View

Taber D, Chriqui J, Perna F, Powell L, Chaloupka F . Weight status among adolescents in States that govern competitive food nutrition content. Pediatrics. 2012; 130(3):437-44. PMC: 3428756. DOI: 10.1542/peds.2011-3353. View

Otite F, Jacobson M, Dahmubed A, Mozaffarian D . Trends in trans fatty acids reformulations of US supermarket and brand-name foods from 2007 through 2011. Prev Chronic Dis. 2013; 10:E85. PMC: 3670643. DOI: 10.5888/pcd10.120198. View

10.

Namba A, Auchincloss A, Leonberg B, Wootan M . Exploratory analysis of fast-food chain restaurant menus before and after implementation of local calorie-labeling policies, 2005-2011. Prev Chronic Dis. 2013; 10:E101. PMC: 3690828. DOI: 10.5888/pcd10.120224. View

11.

Hur I, Marquart L, Reicks M . Nutrient intakes among children and adolescents eating usual pizza products in school lunch compared with pizza meeting HealthierUS School Challenge criteria. J Acad Nutr Diet. 2013; 114(5):768-73. DOI: 10.1016/j.jand.2013.07.034. View

12.

Terry-McElrath Y, Turner L, Sandoval A, Johnston L, Chaloupka F . Commercialism in US elementary and secondary school nutrition environments: trends from 2007 to 2012. JAMA Pediatr. 2014; 168(3):234-42. DOI: 10.1001/jamapediatrics.2013.4521. View

13.

Chriqui J, Pickel M, Story M . Influence of school competitive food and beverage policies on obesity, consumption, and availability: a systematic review. JAMA Pediatr. 2014; 168(3):279-86. DOI: 10.1001/jamapediatrics.2013.4457. View

14.

Cornwell T, McAlister A, Polmear-Swendris N . Children's knowledge of packaged and fast food brands and their BMI. Why the relationship matters for policy makers. Appetite. 2014; 81:277-83. DOI: 10.1016/j.appet.2014.06.017. View

15.

Tritt A, Reicks M, Marquart L . Reformulation of pizza crust in restaurants may increase whole-grain intake among children. Public Health Nutr. 2014; 18(8):1407-11. PMC: 10271276. DOI: 10.1017/S1368980014001724. View

16.

Hoffman J, Rosenfeld L, Schmidt N, Cohen J, Gorski M, Chaffee R . Implementation of Competitive Food and Beverage Standards in a Sample of Massachusetts Schools: The NOURISH Study (Nutrition Opportunities to Understand Reforms Involving Student Health). J Acad Nutr Diet. 2015; 115(8):1299-307.e2. PMC: 4545612. DOI: 10.1016/j.jand.2015.04.019. View

17.

Leroy P, Requillart V, Soler L, Enderli G . An assessment of the potential health impacts of food reformulation. Eur J Clin Nutr. 2015; 70(6):694-9. DOI: 10.1038/ejcn.2015.201. View

18.

Gorski M, Cohen J, Hoffman J, Rosenfeld L, Chaffee R, Smith L . Impact of Nutrition Standards on Competitive Food Quality in Massachusetts Middle and High Schools. Am J Public Health. 2016; 106(6):1101-8. PMC: 4880244. DOI: 10.2105/AJPH.2016.303139. View

19.

Cohen J, Gorski M, Hoffman J, Rosenfeld L, Chaffee R, Smith L . Healthier Standards for School Meals and Snacks: Impact on School Food Revenues and Lunch Participation Rates. Am J Prev Med. 2016; 51(4):485-92. PMC: 7346735. DOI: 10.1016/j.amepre.2016.02.031. View

20.

Rosenfeld L, Cohen J, Gorski M, Lessing A, Smith L, Rimm E . How do we actually put smarter snacks in schools? NOURISH (Nutrition Opportunities to Understand Reforms Involving Student Health) conversations with food-service directors. Public Health Nutr. 2016; 20(3):556-564. PMC: 6281435. DOI: 10.1017/S1368980016002044. View