Implementation of low-fat, low-sugar, and portion-controlled nutrition guidelines in competitive food venues of Maine public high schools |
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| Authors: | Whatley Blum Janet E Davee Anne-Marie Devore Rachel L Beaudoin Christina M Jenkins Paul L Kaley Lori A Wigand Debra A |
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| Institution: | Department of Exercise, Health, and Sport Sciences, University of Southern Maine, 37 College Ave, Gorham, ME 04038, USA. jwblum@usm.maine.edu |
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| Abstract: | BACKGROUND: The prevalence of childhood "overweight" and "at risk for overweight" has become a major public health concern. School food environments can affect key nutritional risk factors, especially in high schools where foods of poor nutrient value are pervasive in à la carte and vending programs. This study examines à la carte and vending programs in Maine public high schools at baseline and following implementation of low-fat (defined as items
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| Keywords: | competitive foods school food services adolescents school food policies |
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