FOR IMMEDIATE RELEASE
Contact: Erik Peterson
(703) 739-3900 Ext 124
School Nutrition Association Finds Districts Increasing Healthy Options
“State of School Nutrition 2007” survey of 1,200 foodservice directors released today
ALEXANDRIA, Va., August 7, 2007 – An emphasis on healthy school environments and increasing availability of nutritious foods was indicated in results from the School Nutrition Association’s comprehensive “School Nutrition Operations Report: The State of School Nutrition 2007,” released today. In addition to following federal dietary guidelines, more than 87% of school districts have nutrition requirements for the foods and beverages sold by school foodservice, up 30% from 2005. Three out of five school districts also have nutrition restrictions for foods and beverages sold by groups outside the cafeteria such as PTA’s, athletic departments and student governments, a four-fold increase from two years ago. Many of the positive changes cited are due in part to the implementation of local wellness policies this past school year.
Last released in May 2005, the updated State of School Nutrition 2007 report was accumulated from a survey of 1,200 school nutrition directors nationwide and benchmarks detailed information impacting school nutrition programs. The report found a majority of schools offer fat-free or low-fat milk (97%), fresh fruits and vegetables (96%), salad bars or pre-packaged salads (88%), yogurt and yogurt drinks (81%), from-scratch baked items (63%) and vegetarian meals (52%). Additionally, the availability of locally grown fruits and vegetables has increased to 32% of schools.
"The findings from this survey are a clear indication of the tremendous strides made by school nutrition directors, managers and employees nationwide to help children make the right food choices," said School Nutrition Association president Mary Hill, SNS, and executive director of Child Nutrition Services for Jackson Public Schools in Mississippi.
The State of School Nutrition 2007 covers demographics and operational parameters, programs and policies, breakfast and lunch service types, food safety measures, foodservice budget issues, marketing and customer service and pressing concerns. Among the findings:
The State of School Nutrition 2007 represents the feedback of almost 1,200 school foodservice directors from districts in 49 states. The survey was conducted in spring of 2007. Copies of the full report can be ordered from the School Nutrition Association’s online bookstore at www.schoolnutrition.org.
The School Nutrition Association is a national, non-profit professional organization representing more than 55,000 members who provide high-quality, low-cost meals to students across the country. The Association and its members are dedicated to feeding children safe and nutritious meals. Founded in 1946, SNA is the only association devoted exclusively to protecting and enhancing children’s health and well being through school meals and sound nutrition education.
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