Ashley Kesack
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Ashley Kesack has a total of 19 co-authors. Here are the top co-authors by number of shared publications:
- Alla Hill
Center for Science in the Public Interest, Washington, DC 20005, USA
1 shared publication - Andrea R. Woodward
Sociology Department, Berea College, Berea, KY 40404, USA
1 shared publication - Annie Lehmann
School of Allied Health, University of Alaska Anchorage, Anchorage, AK 99508, USA
1 shared publication - Daniel Hamlin
University of Oklahoma
1 shared publication - Deborah A. Olarte
Assistant Professor; Department of Nutrition and Food Studies, New York University; New York City USA
1 shared publication - Erin R. Hager
Department of Population, Family and Reproductive Health, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe Street, Baltimore, MD 21205, USA
1 shared publication
Latest Publications
- Open Access
Competitive Foods’ Nutritional Quality and Compliance with Smart Snacks Standards: An Analysis of a National Sample of U.S. Middle and High Schools
Snacks and beverages are often sold in addition to meals in U.S. schools (“competitive foods”), but their current nutritional quality and compliance with national Smart Snacks standards are unknown. This study assessed competitive foods in a national sample of 90 middle and high schools. Differences in compliance by school characteristics were measured using mixed methods analysis of variance. Overall, 80% of the schools in the sample sold competitive foods; but they were less commonly available in schools with universal free school meal (UFSM) policies. A total of 840 unique products were documented and, on average, 75% were compliant with Smart Snacks standards. A total of 56% aligned with recommended added sugar limits (p = 0.003]). Therefore, district wellness policies should consider requiring food service departments to oversee competitive foods. Federal and state policies should limit added sugars, artificial sweeteners, and synthetic dyes. This appears to be highly feasible, given the substantial number of products that meet these criteria. UFSM policies should also be considered to support healthier school meal environments more broadly.
Open AccessCompetitive Foods’ Nutritional Quality and Compliance with Smart Snacks Standards: An Analysis of a National Sample of U.S. Middle and High Schools
Snacks and beverages are often sold in addition to meals in U.S. schools (“competitive foods”), but their current nutritional quality and compliance with national Smart Snacks standards are unknown. This study assessed competitive foods in a national sample of 90 middle and high schools. Differences in compliance by school characteristics were measured using mixed methods analysis of variance. Overall, 80% of the schools in the sample sold competitive foods; but they were less commonly available in schools with universal free school meal (UFSM) policies. A total of 840 unique products were documented and, on average, 75% were compliant with Smart Snacks standards. A total of 56% aligned with recommended added sugar limits (p = 0.003]). Therefore, district wellness policies should consider requiring food service departments to oversee competitive foods. Federal and state policies should limit added sugars, artificial sweeteners, and synthetic dyes. This appears to be highly feasible, given the substantial number of products that meet these criteria. UFSM policies should also be considered to support healthier school meal environments more broadly.