Implementation of Low‐Fat, Low‐Sugar, and Portion‐Controlled Nutrition Guidelines in Competitive Food Venues of Maine Public High Schools

Abstract

These findings demonstrate the successful implementation of LFLS guidelines similar to recommendations recently proposed by numerous organizations. School food service personnel were identified as key stakeholders in the successful implementation of the LFLS guidelines. Furthermore, these findings emphasize an important role the food and beverage industry will have in providing foods and beverages that meet proposed nutrient and portion guidelines.