New Nutrition Standards Should Shape Americans’ Food and Beverage Choices

Improvements to correctional facilities’ food environment can provide healthier food and beverage options for incarcerated individuals, a population disproportionately affected by chronic disease. This article describes efforts to increase healthy options in the commissary program at Washington State correctional facilities from 2017 to 2019, and the role of a multidisciplinary collaboration between the state’s Department of Corrections, Department of Health, and Statewide Family Council. Through the development, implementation, and promotion of nutrition standards, the nutritional quality of foods and beverages in the commissary program improved.

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School nutrition: Support for providing healthy food and beverage choices in schools

Paediatrics & Child Health ◽

10.1093/pch/pxz102 ◽

2020 ◽

Vol 25 (1) ◽

pp. 33-38 ◽

Cited By ~ 1

Author(s):

Jeffrey N Critch

Keyword(s):

Academic Performance ◽

Health Outcomes ◽

Saturated Fat ◽

School Nutrition ◽

Children And Youth ◽

Nutrition Support ◽

Nutrition Policies ◽

Food And Beverage ◽

Outcomes For Children ◽

Nutrition Standards

Abstract The implementation of nutrition policies and guidelines in Canadian schools has increased the availability and consumption of nutrient-rich foods while reducing access to and consumption of foods and beverages that are high in sugars, sodium, and saturated fats. Positive changes in health outcomes for children and youth, such as improved body mass indices, have been observed. However, observed impacts of school nutrition policies on academic performance have been mixed. This statement reviews key elements of school nutrition policies, with specific focus on nutrition standards. School nutrition policies should align with recommendations in Canada’s Food Guide and promote nutrient-rich foods and beverages that are lower in saturated fat, sugar, and sodium.

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Evaluating Healthy Vending at the American Heart Association National Center: A Pilot Study

American Journal of Health Promotion ◽

10.1177/0890117119837787 ◽

2019 ◽

Vol 33 (6) ◽

pp. 928-932 ◽

Cited By ~ 1

Author(s):

Stella Yan ◽

Antigoni Pappas ◽

Meghan D. Yuan ◽

Dorothea Vafiadis ◽

Jo Ann Carson

Keyword(s):

Employee Satisfaction ◽

American Heart ◽

Sugar Content ◽

Saturated Fat ◽

Heart Association ◽

Food Group ◽

Sodium Content ◽

Food And Beverage ◽

Survey Results ◽

Nutrition Standards

Purpose: To determine whether a 100% healthy vending model would affect revenue, employee satisfaction, and nutrition in the workplace. Design: This study compared revenue and nutrition data pre- and post-adoption of nutrition standards from the American Heart Association’s (AHA) Healthy Workplace Food and Beverage Toolkit. Employee satisfaction was measured using a survey. Setting: The AHA National Center which, over time, included 5 vending machines and a micromarket. Measures: Comparisons of monthly snack and beverage revenues; survey results assessing employee satisfaction; reduction in mean saturated fat (g) and sodium (mg) per snack sold; reduction in mean sugar (g) per beverage sold; monthly mean number of fruits, vegetable, and dairy sold. Analysis: Paired t tests were used to compare monthly revenue while t tests were used to compare nutrition information pre- and post-adoption of nutrition standards. Survey results and food group purchases were analyzed using descriptive statistics. Results: Mean monthly snack revenue increased ( P = .002). Mean monthly beverage revenue did not decrease. Most survey respondents were satisfied with the healthy vending. Mean saturated fat and sodium content per snack sold decreased ( P < .001). Mean sugar content per beverage sold decreased. The micromarket sold an average of 210 units of dairy, 85 units of fruit, and 87 units of vegetables per month. Limitations: This study was conducted at one workplace. Conclusion: Healthy vending did not decrease revenue but did decrease saturated fat and sodium per snack, decrease sugar per beverage, and provide fruits, vegetables, and fat-free/low-fat dairy. Employees were generally satisfied with healthy vending.

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Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth

PsycEXTRA Dataset ◽

10.1037/e719652007-001 ◽

2007 ◽

Keyword(s):

Nutrition Standards ◽

The Way

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ANALISIS KOMPARATIF MODEL SPRINGATE DAN ZMIJEWSKI DALAM MEMPREDIKSI KEBANGKRUTAN PADA PERUSAHAAN FOOD AND BEVERAGE YANG TERDAFTAR DI BEI PERIODE 2018

Jurnal Keuangan dan Bisnis ◽

10.32524/jkb.v18i1.660 ◽

2020 ◽

Vol 18 (1) ◽

pp. 147

Author(s):

Yuni Rachmawati ◽

Rifani Akbar Sulbahri

Keyword(s):

Purposive Sampling ◽

Food And Beverage

Perusahaan Food and Beverage merupakan sektor yang strategis, terlihat dari peningkatan realisasi investasi terbesar dari lima sektor industri lainnya. Menjamurnya perusahaan makanan serta bangkrutnya beberapa industri makanan menjadi tantangan sekaligus ancaman bagi industri ini. Nyonya Meneer, pabrik jamu yang berjaya di masanya dinyatakan pailit pada Agustus 2017. Hal ini mendukung tujuan penelitian yaitu menganalisis kemungkinan kebangkrutan perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia per periode 2018 menggunakan Model Springate dan Model Zmijewski. Melalui purposive sampling diperoleh tiga belas perusahaan Food and Beverage yang terdaftar di BEI periode 2018. Teknik pengumpulan data yang digunakan yaitu dokumentasi dan dianalisis dengan deskriptif kuantitatif dan kualitatif. Menurut hasil perhitungan metode Zmijewski hanya satu perusahaan yang diprediksi mengalami kebangkrutan yaitu PSDN. Sedangkan menurut model Springate terdapat 5 perusahaan yang diprediksi bangkrut yaitu ALTO, INDF, PSDN, ROTI dan SKBM. Sedangkan dari uji akurasi menunjukkan bahwa model Zmijewski memiliki tingkat akurasi lebih tinggi dibandingkan Model Springate yakni 92,3%.

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Pengaruh Intellectual Capital, Earning per share, dan Leverage terhadap Nilai Perusahaan Food and Beverage di Bursa Efek Indonesia

Owner ◽

10.33395/owner.v4i2.233 ◽

2020 ◽

Vol 4 (2) ◽

pp. 257

Author(s):

Meltry Anggita Sihombing ◽

Debora Natalia Hutagalung ◽

Noviana Siska ◽

D. Sakuntala

Keyword(s):

Intellectual Capital ◽

Purposive Sampling ◽

Food And Beverage

Penelitian ini bertujuan untuk menguji dan menganalisis pengaruh Intellectual Capital, Earning Pershare, dan Leverage terhadap Nilai Perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia periode 2013-2018. Populasi dalam penelitian ini adalah seluruh perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia yang berjumlah 26 perusahaan dengan sampel berjumlah 11 perusahaan dengan periode 2013-2018 selama 6 Tahun serta menggunakan teknik pengambilan sampel yaitu Purposive Sampling. Metode analisis yang digunakan dalam metode penelitian ini adalah metode regresi linier berganda. Jenis penelitian adalah statistik deskriptif dan sifat penelitiannya adalah Explannatory. Hasil penelitian ini menunjukkan secara Simultan (F) Intellectual Capital¸ Earning PerShare, dan Leverage berpengaruh dan signifikan terhadap nilai perusahaan Food and Beverage yang Secara Parsial(T) Intellectual Capital dan Earning PerShare tidak berpengaruh dan signifikan terhadap Nilai Perusahaan. Sementara, Leverage berpengaruh dan signifikan terhadap Nilai Perusahaan Food and Beverage.

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Analysis of Factors Affecting Capital Structure in Food and Beverage Manufacturing Company

International Journal on Advanced Science Education and Religion ◽

10.33648/ijoaser.v1i2.7 ◽

2018 ◽

Vol 1 (2) ◽

pp. 1-14

Author(s):

Nur Hajja Aini ◽

St Habibah

Keyword(s):

Capital Structure ◽

Firm Size ◽

Significant Influence ◽

Fixed Effects ◽

Random Effect Model ◽

Manufacturing Companies ◽

Business Risk ◽

Growth Opportunities ◽

Food And Beverage ◽

The Capital Structure

The purpose of this research to analyze the influence of firm size, liquidity, growth opportunities, tangibility asset, and business risk to the capital structure of listed food and beverage manufacturing companies in Indonesia and Vietnam Stock Exchange from 2010 to 2016. The result shows that the fixed effects model should be appropriate for this study as compared to the random effect model. Capital structure significantly differences between the two countries. Firm size has a positive but insignificant influence on the capital structure in Indonesia, whereas it has a positive and a significant influence on the capital structure in Vietnam. Liquidity has a negative and significant influence on the capital structure both in Indonesia and Vietnam. Growth opportunities have a negative but insignificant influence on the capital structure both in Indonesia and Vietnam. Asset tangibility has a positive but insignificant influence on the capital structure in Indonesia, but it has the negative but insignificant influence on the capital structure in Vietnam. Ultimately, the business risk has a negative and significant influence on the capital structure in Indonesia but has a positive and insignificant influence on the capital structure in Vietnam.

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