Home / Health / Beyond Dyes: Tackling Ultraprocessed Foods in Schools
Beyond Dyes: Tackling Ultraprocessed Foods in Schools
8 Dec
Summary
- Many state laws narrowly define ultraprocessed foods by additives, not overall processing.
- California uses a broader definition, targeting additives, sugar, sodium, and fat.
- Effective policy requires funding for schools to prepare fresh, whole foods.
Efforts to restrict ultraprocessed foods in schools are gaining momentum, but many legislative approaches fall short. Laws like Arizona's narrowly define these unhealthy options by focusing on a limited number of additives, which may not significantly alter the nutritional content of school meals. This approach risks creating a false sense of progress, as companies can easily reformulate products without fundamental changes.
California, however, offers a more promising model. Its phased-in law uses a broader definition of ultraprocessed foods, considering a wider array of additives along with high levels of added sugar, sodium, or saturated fat. This comprehensive strategy is more likely to target genuinely unhealthy options while excluding minimally processed foods.
Ultimately, addressing the prevalence of ultraprocessed foods in schools requires more than just regulatory definitions. Experts advocate for increased funding, improved kitchen infrastructure, and staff training to enable schools to prepare fresh, minimally processed meals. Such investments are crucial for fostering healthier eating habits in children for the long term.
