Product reformulation and nutritional improvements after new competitive food standards in schools

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 stand...

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Publicat a:Public Health Nutr
Autors principals: Jahn, Jaquelyn L, Cohen, Juliana FW, Gorski-Findling, Mary T, Hoffman, Jessica A, Rosenfeld, Lindsay, Chaffee, Ruth, Smith, Lauren, Rimm, Eric B
Format: Artigo
Idioma:Inglês
Publicat: Cambridge University Press 2017
Matèries:
Research Papers
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6552662/
https://ncbi.nlm.nih.gov/pubmed/29262875
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1017/S1368980017003445
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