TITLE

Wellness slow to catch on

AUTHOR(S)
Salkin, Stephanie
PUB. DATE
April 2006
SOURCE
FoodService Director;4/15/2006, Vol. 19 Issue 4, p26
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article presents news briefs related to food service as of April 15, 2006. School districts are not as far along as they should be in implementing wellness policies. USDA has purchased 1.3 million lbs. of frozen beef products, for shipment in three periods between May 1, 2006 and June 15, 2006. The School Nutrition Association applauded the nation's legislators for preserving federal child nutrition programs from budget cuts in 2005 and 2006.
ACCESSION #
20746245

 

Related Articles

  • METZ MEETS THEIR NEEDS: PENNSYLVANIA STUDENTS LEARN NUTRITION.  // FoodService Director;7/15/2002, Vol. 15 Issue 7, p8 

    Reports on how registered dietitians employed by Metz & Associates help school children in Pennsylvania districts learn about nutrition and form good eating habits at an early age. Remarks from Kathy Gonzalez, director of nutrition education services at Metz; Goal of 'The Forum for...

  • Shining a Light on Health.  // FoodService Director;4/15/2007, Vol. 20 Issue 4, p14 

    The article reports that Atlanta Public Schools is producing healthier children through a wellness program running in the district and promoting the idea of wellness by highlighting those schools that are making a difference. Every month, the 85-school district selects five Wellness Spotlight...

  • Taking Back School Lunch. Shalfi, Marissa // FoodService Director;8/15/2007, Vol. 20 Issue 8, p24 

    The article focuses on the challenges of the increased costs of healthier foods to foodservice operators in the U.S. It states that school districts with federally funded programs were required to meet a rigid set of nutrition standards by the start of the 2006 school year. In addition to being...

  • MODELS NEEDED: Produce pilots steer way to higher FFV consumption.  // FoodService Director;10/15/2003, Vol. 16 Issue 10, p10 

    Reports on an increase in fruit and vegetable consumption by school children in Florida due to the Eat Your Colors Every Day Salad Options Pilot Project launched by several school districts in the state. Plans for the expansion of the project to several states; Statistical data on the average...

  • Making the Most of Long-Term Renovation Dollars. Rowe, Megan // Food Management;Apr2003, Vol. 38 Issue 4, p26 

    Despite challenges typical of a big-city school system, a dedicated team is making sure that children in Cleveland, Ohio are served. And now, with new funding on the horizon, the district is looking to finally upgrade many of its food service facilities to make doing that job easier. Over much...

  • Wellness Policy Updates.  // Food Management;Sep2006, Vol. 41 Issue 10, p20 

    The article cites a survey on local wellness policies in school districts in the U.S. conducted by the School Nutrition Association (SNA) to determine how well the association is doing in complying with the requirement of the Child Nutrition and Women, Infants, and Children Reauthorization Act...

  • Meeting the Nutrition Challenge. Buzalka, Michael // Food Management;Jul2010, Vol. 45 Issue 7, p18 

    The article offers information concerning St. Paul Public School's (SPPS) food service program in Minnesota. It notes that like urban districts, the population in St. Paul suffers from nutrition-related issues like obesity and type-2 diabetes, hence, nutrition programs are essential that...

  • THE 20 WORST FOODS FOR KIDS. Zinczenko, David; Goulding, Matt // Men's Health;Oct2008, Vol. 23 Issue 8, p170 

    The article reports on the top 20 worst foods for kids in the U.S. According to the author, most of the country's food industry titans are offering children's meals full of added sugars, dangerous fats and empty calories. The worst foods include Cap'n Crunch as breakfast cereal, Burger King...

  • Is hype making headway? Caira, Rosanna // Foodservice & Hospitality;Sep2005, Vol. 38 Issue 7, p2 

    The article focuses on the vigilance of the foodservice industry on the growing incidence of obesity, especially on young children in Canada. The industry has decided to offer more fruit and vegetables menus to eliminate unhealthy products. They also created health campaigns that encourage the...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics