Implementation Tool

Implementation Tool

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Implementation Tool

Here, you can get advice and helpful resources specific to an issue that has arisen during implementation.

Implementation Issues

A la carte sales help keep food services in the black; changes will result in lost revenue.

Although USDA studies indicate that schools are improving in meeting the USDA nutrition standards, many school meals are still high in saturated fat, sodium, and offer a limited variety of healthy foods

Class parties and special events happen often and include foods and beverages high in calories, sugar, sodium and fat.

Dining areas aren't attractive or don't have enough space for seating.

Elementary school administrators are reducing or eliminating recess to make room for other academic demands

Elementary school staff are resistant to scheduling recess before lunch.

Foods and beverages sold in vending machines and school stores are often high in fat, saturated fat, sodium, added sugars, and low in nutrients that children need.

Healthy eating and physical activity aren't being actively promoted to students, parents, teachers, and the community.

It is hard to get products that meet nutritional guidelines for the vending and snack areas.

Many high schools allow students to leave campus for lunch, resulting in students consuming unhealthy items.

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