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Nutrition Standards for Competitive Foods in Schools: Implications for Foodservice Revenues

  • by Joanne Guthrie, Constance Newman, Katherine Ralston, Mark Prell and Michael Ollinger
  • 6/26/2013
  • EIB-114

Overview

This report examines U.S. students' competitive food selections, their contribution to school foodservice revenues, and how that contribution might change under more strict nutrition standards.

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