School nutrition programs are making significant progress in introducing healthier food items in school meals, according to the 2006 School Health Policies & Programs Study (SHPPS) released October 19th by the Centers for Disease Control & Prevention and the Department of Health & Human Services. Among the findings, SHPPS reports that the percentage of schools that serve deep-fried potatoes fell from 40 percent in 2000 to 19 percent in 2006, and that only about nine percent of ...
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