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

BACKGROUND: The prevalence of childhood ‘‘overweight’’ and ‘‘at risk for overweight’’ has become a major public health concern. School food environments can affect key nutritional risk factors, especially in high schools where foods of poor nutrient value are pervasive in a la carte and vending programs. This study examines a la carte and vending programs in Maine public high schools at baseline and following implementation of low-fat (defined as items 30% of total calories from fat), low-sugar (defined as items 35% of sugar by weight), and portion-controlled (LFLS) guidelines. METHODS: Four high schools implemented LFLS guidelines and 3 made no changes