The 130th Annual Meeting of APHA

Abstract #42440

Jay M. Goldring, MSPH, PhD¹, Elizabeth J. Truslow-Evans, MPH², Margaret E. Rojewski, RN, BC, BSN³, and Dorothy C. Dorfman, BS³. (1) New Jersey Public Health Association, c/o EOHSI-CET, 317 George St, Plaza II, 2nd Floor, New Brunswick, NJ 08901, (908) 740-4892, goldjm@hotmail.com, (2) Bureau of Environmental Health, Wisconsin Dept of Health & Family Services, Madison, WI, (3) School of Public Health, UMDNJ, 19 First St, Sayreville, NJ 08872

Good nutrition in children is closely related to higher productivity in school and lower risk of chronic conditions such as obesity and diabetes. Despite government efforts to ensure that all children have access to healthy meals through the National School Breakfast and Lunch Programs, children's diets have changed dramatically over the last 15 years, with decreasing consumption fruits, vegetables, and milk and increasing consumption of high-fat, high-calorie foods. The New Jersey Public Health Association (NJPHA) developed and conducted a survey to determine the availability of non-nutritive snacks and drinks in NJ public schools. Surveys were sent to elementary, middle and high schools in May 2001 and were completed by school nurses (response rate=49%, n=1134). “Junk foods” are available in 79% of NJ schools during school hours, with schools in high-income areas offering significantly more of these foods than their lower-income counterparts. These foods are widely available in cafeteria lunch lines and vending machines with unrestricted access. Beverage vending machines, in which the majority of space is devoted to sugary drinks such as soda or sports drinks, are present in 56% of middle and 87% of high schools in the state. These results indicate that "junk foods" are widely available in schools. This availability may contribute to changes measured in children's eating habits. NJPHA suggests that Federal and State laws aimed at controlling the sale of such foods and beverages have limited effect and need to be strengthened to ensure that school environments contribute to healthy eating behaviors.

Learning Objectives: At the conclusion of this session, the participant in this session will be able to

• Define “competitive foods” and “foods of minimal nutritional value” as classified in USDA regulations and under NJ State Code.
• List at least three food products from each category that are found in NJ school environments.
• Apply the survey method to their own state; evaluate student access to junk foods in schools and develop an advocacy agenda accordingly.

Keywords: School Health, Food and Nutrition

Presenting author's disclosure statement:
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.