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What Do Pregnancy Weight, Marketing, and Schools Have in Common?. Linda D. Meyers, Ph.D., Director, Food and Nutrition Board Annual Meeting of The Association of State & Territorial Public Health Nutrition Directors (ASTPHND) and
Linda D. Meyers, Ph.D.,
Director, Food and Nutrition Board
Annual Meeting of
The Association of State & Territorial Public Health Nutrition Directors (ASTPHND) and
The Association of Graduate Programs in Public Health Nutrition (AGPPHN)
Portland, Maine -- June 2007
Institute of Medicine
National Research Council
Population Health andPublic Health Practice
Rose Marie Martinez
Health Sciences Policy
Andrew M. Pope
Health Care Services
Patrick W. Kelley
Food and Nutrition
Linda D. Meyers
African Science Academy Development
Patrick W. Kelley
Health Policy Educational Programs and Fellowships
Marie E. Michnich
Military and Veterans Health
Medical Follow-Up Agency
Baylor College of Medicine
Michael Doyle, PhD(Vice-Chair)
University of Georgia
Diane Birt, PhD
Iowa State University
Yvonne Bronner, ScD
Morgan State University
Susan Ferenc, DVM, PhD
SAF*Risk, Arlington, VA & Chemical Manufactures and Producers Assn.
Nancy Krebs, MD, RD
University of Colorado Health Sciences Center
J. Glenn Morris, MD, MPH&TM
University of Maryland School of Medicine
Reynaldo Martorell, PhD
Suzanne Murphy, PhD, RD
University of Hawaii
Jose Ordovas, PhD
Jim Riviere, DVM. PhD
North Carolina State
Nicholas Schork, PhD
University of California,
John Suttie, PhD
University of Wisconsin
Linda Meyers, Ph.D.(Director)Food and Nutrition Board
Released: February 27, 2007
Committee on the Impact of Pregnancy Weight on Maternal and Child Health
Sponsor: Health Resources and Services Administration, HHS
Congressional request to CDC
Review evidence for food and beverage marketing impact on diet and health of children and youth
Consider marketing approaches to promote healthful diets
Daniel Anderson, University of Massachusetts, Amherst
J. Howard Beales III, George Washington University
David Britt, Sesame Workshop (retired)
Sandra Calvert, Georgetown University
Keith Darcy, Ethics Officer Association
Aimee Dorr, University of California, Los Angeles
Lloyd Kolbe, University of Indiana
Dale Kunkel, University of Arizona
Paul Kurnit, Kurnit Communications & KidShop
Robert Post, Yale Law School
Richard Scheines, Carnegie Mellon University
Frances Seligson, Pennsylvania State University
Mary Story, University of Minnesota, Minneapolis
Ellen Wartella, University of California, Riverside
Jerome Williams, University of Texas, Austin
Co-study Directors: Jennifer Gootman and Vivica KraakCommittee
New products targeted to total market
New products targeted to children & youth
Source: Williams J. 2005b. Product Proliferation Analysis for New Food and Beverage Products
Targeted to Children, 1994–2004. University of Texas at Austin Working Paper.
Marketing is one of many influences on diets
Prevailing food and beverage marketing practices not balanced with overall diet recommendations
Industry can play a leadership role in bringing balance to food and beverage marketing
Report recommends voluntary actions, to be followed by legislation if industry action is insufficientSummary
Review and make recommendations regarding appropriate nutrition standards for the availability, sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally-reimbursable meals and snacks
Children’s Hospital of Philadelphia, PA
Dennis M. Bier
Baylor College of Medicine, TX
Margie Tudor Bradford
Bardstown Independent School District, KY
Carlos A. Camargo, Jr.
Massachusetts General Hospital
Isobel R. Contento
Columbia University, New York
Thomas H. Cook
Vanderbilt University, TN
Eric A. Decker
University of Massachusetts, Amherst
Minneapolis Public School District, MN
Jay T. Engeln
National Association of Secondary School Principals, VA
Barbara N. Fish
West Virginia Board of Education
Tracy A. Fox
Food, Nutrition, and Policy
James C. Ohls
Mathematica Policy Research Inc., NJ (ret.)
Food, Research, and Action Center, Washington, DC
David L. Pelletier
Cornell University, NY
Mary T. Story
University of Minnesota, Minneapolis
Ann Yaktine, Study Director
Alice Vorosmarti, Research Associate
Heather Del Valle, Senior Program AssistantCommittee on Nutrition Standards for Foods in Schools
The committee recognizes that:
1. The present and future health and well-being of school-age children are profoundly affected by dietary intake and the maintenance of a healthy weight.
2. Schools contribute to current and life-long health and dietary patterns and are uniquely positioned to model and reinforce healthful eating behaviors in partnership with parents, teachers, and the broader community.
3. Because all foods and beverages available on the school campus represent significant caloric intake, they should be designed to meet nutritional standards.
4. Foods and beverages have health effects beyond those related to vitamins, minerals, and other known individual components.
5. Implementation of nutrition standards for foods and beverages offered in schools will likely require clear policies; technical and financial support; a monitoring, enforcement, and evaluation program; and new food and beverage products.
The committee intends that:6. The federally reimbursable school nutrition programs will be the primary source of foods and beverages offered at school.7. All foods and beverages offered on the school campus will contribute to an overall healthful eating environment.8. Nutrition standards will be established for foods and beverages offered outside the federally reimbursable school nutrition programs.
The recommended nutrition standards will bebased on the Dietary Guidelines for Americans, with consideration given to other relevant science-based resources.
10. The nutrition standards will apply to foodsand beverages offered to all school-age children (generally ages 4 through 18 yrs) with consideration given to the developmental differences between children in elementary, middle, and high schools.
The recommended nutrition standards are among several elements of a school policy that could significantly improve the nutritional quality of foods offered in schools.
The committee identified the key elements for success in implementing the recommended standards and actions to achieve them.
Awareness and understanding of the standards by schools, parents, students, and federal, state, and local as well as other private stakeholders.
Federal school nutrition programs are the main source of nutrition provided at school.
However, when opportunities for students to select competitive foods arise, they should be used to encourage greater consumption of fruits, vegetables, whole grains, and nonfat or low-fat dairy foods.
The recommendations in this report ensure that competitive foods are consistent with the DGA and will help encourage students to develop healthful life-long eating patterns.