Effective food policy actions are part of a comprehensive approach to improving nutrition environments, defined as those factors that influence food access.1 Improvements in the nutritional quality of all foods and beverages served and sold in schools have been recommended to protect the nutritional health of children, especially children who live in low - resource communities.2 As legislated by the US Congress, the 2010 Healthy Hunger - Free Kids Act (HHFKA) updated the meal patterns and nutrition standards for the National School Lunch Program and the School Breakfast Program to align with the 2010
Dietary Guidelines for Americans.3 The revised standards, which took effect at the beginning of the 2012 - 2013 school year, increased the availability of whole grains, vegetables, and fruits and
specified weekly requirements for beans / peas as well as dark green, red / orange, starchy, and other vegetables.
The
Dietary Guidelines should stress consumption of whole foods and should
specify that whole fruits and vegetables, rather than food supplements, offer health benefits from the synergy of each unique combination of nutrients and phytonutrients that we know about, and those we have yet to discover.