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Government food service policies and guidelines do not create healthy school canteens

de Silva-Sanigorski, Andrea, Breheny, Tara, Jones, Laura, Lacy, Kathleen, Kremer, Peter, Carpenter, Lauren, Bolton, Kristy, Prosser, Lauren, Gibbs, Lisa, Waters, Elizabeth and Swinburn, Boyd 2011, Government food service policies and guidelines do not create healthy school canteens, Australian and New Zealand journal of public health, vol. 35, no. 2, pp. 117-121, doi: 10.1111/j.1753-6405.2010.00694.x.

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Title Government food service policies and guidelines do not create healthy school canteens
Author(s) de Silva-Sanigorski, Andrea
Breheny, Tara
Jones, Laura
Lacy, KathleenORCID iD for Lacy, Kathleen orcid.org/0000-0002-2982-4455
Kremer, PeterORCID iD for Kremer, Peter orcid.org/0000-0003-2476-1958
Carpenter, Lauren
Bolton, KristyORCID iD for Bolton, Kristy orcid.org/0000-0001-6721-4503
Prosser, Lauren
Gibbs, Lisa
Waters, Elizabeth
Swinburn, Boyd
Journal name Australian and New Zealand journal of public health
Volume number 35
Issue number 2
Start page 117
End page 121
Total pages 5
Publisher Wiley-Blackwell Publishing Asia
Place of publication Richmond, Vic.
Publication date 2011-04
ISSN 1326-0200
Keyword(s) policy
school
nutrition
food service
Summary Objective
In 2006, the Victorian Government adopted the School Canteens and other school Food Services (SCFS) Policy that bans the sale of sweet drinks and confectionary and recommends the proportions of menu items based on a traffic light system of food classification. This study aims to determine whether compliance with the policy improves the nutritional profile of the menus.
Methods
Items from food service menus were assessed for compliance with the SCFS policy and categorised as ‘everyday’ (‘green’), ‘select carefully’ (‘amber’) or ‘occasionally’ (‘red’) (n=106). Profile analysis assessed differences in the nutritional profile of the menus between sub-groups.
Results
Overall, 37% of menus contained items banned under the policy. The largest proportion of items on the assessed menus were from the ‘amber’ category (mean: 51.0%), followed by ‘red’ (29.3%) and ‘green’ (20.3%). No menus met the traffic light-based recommendations and there was no relationship between policy compliance and the proportion of items in each of the three categories.
Conclusions and implications
To increase the healthiness of the school food service we recommend a greater investment in resources and infrastructure to implement existing policies, and establishing stronger monitoring and support systems.
Language eng
DOI 10.1111/j.1753-6405.2010.00694.x
Field of Research 111704 Community Child Health
Socio Economic Objective 920208 Health Policy Evaluation
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2011, The Authors. ANZJPH
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30034476

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.