The Community Eligibility Provision (CEP) of the Healthy, Hunger-Free Kids Act of 2010 allows school districts to provide free meals to all students if over 40 percent of them are directly certified as free-meal eligible. While emerging evidence documents positive effects on student behavior and academics, critics worry that CEP has unintended…

Although research suggests various effective interventions to curb obesity, there remains a gap between current evidence and sustainable practice in schools and communities. School settings present a logical platform for this work, since children spend much of their time in school. This article describes the Building Healthy Schools Program, a…

Background: The purpose of this evaluation was to examine the effects of the LiveWell@School Food Initiative (LW@SFI), a Colorado-based childhood obesity prevention program that partners with school districts to enable them to serve more scratch cooked foods through culinary training, action planning, and equipment grants. Methods: This evaluation…

Objectives: To examine the association between frequency of breakfast consumption and body mass index (BMI) among elementary students participating in a traditional School Breakfast Program (SBP) in a school district that is implementing a Farm to School (F2S) program compared to those participating in a traditional SBP without F2S. Methods: This…

Background: School district wellness policies designed to reduce obesity and promote student health and well-being often lack specific requirements or any mandate that schools comply with the policy. Researchers, educators, and policymakers have called for states to take an active role in shaping district policies. The objective of this study was…

Background: The involvement of school-age children in participatory research is described in the context of a school district-university partnership to prevent obesity in children. The purpose of this study was to elicit, from children in kindergarten (K) through sixth grade, perceptions of foods and activities that would inform the design of…

Background: Competitive foods and beverages are available on most US school campuses. States and school districts are adopting nutrition standards to regulate these products, but few studies have reported on the extent to which schools are able to adhere to competitive regulations. The purpose of this study was to describe the extent to which…

The concept of the "food desert", an area with limited access to retail food stores, has increasingly been used within social scientific and public health research to explore the dimensions of spatial inequality and community well-being. While research has demonstrated that food deserts are frequently characterized by higher levels of…

This is the second progress report on "Hungry for Success." It includes evidence from primary, special and secondary schools. The report finds that "Hungry for Success" has been successful in meeting many of its aims. There have been notable improvements in the quality of school meals in Scotland. Improvements in the…

Twenty-first century science and technology places new demands on educators to better prepare the next generation to acquire and maintain advanced levels of literacy and technological skill. Providing a variety of culturally diverse learning opportunities in family and consumer sciences (FCS) classrooms can open new doors to peace through…

This guide is the result of the collaboration between the Agency of Agriculture, Food and Markets; Vermont Department of Education; and Vermont Department of Health, as required by Act 161 of the 2003 session of the Vermont Legislature. The goal in publishing these guidelines is to provide schools with the most recent information on best practices…