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 in mid-October 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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.