Ruth Chaffee
Biographic Data
| ID | 6078692 |
|---|---|
| NAME | Ruth Chaffee |
| GIVEN NAMES | Ruth |
| FAMILY NAME | Chaffee |
| SIGNATURE | CHAFFEE R |
| AFFILIATIONS | Mary T. Gorski is with the Interfaculty Initiative in Health Policy, Harvard Graduate School of Arts and Sciences, Harvard University, Cambridge, MA. Juliana F. W. Cohen is with the Department of Health Sciences, Merrimack College, North Andover, MA. Jessica A. Hoffman and Ruth Chaffee are with the Department of Applied Psychology, Bouvé College of Health Sciences, Northeastern University, Boston. Lindsay Rosenfeld is with the Institute for Child, Youth, and Family Policy, The Heller School for Social... |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2018 |
| H-INDEX | 1 |
Product reformulation and nutritional improvements after new competitive food standards in schools
Objective In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products wer…
Impact of Nutrition Standards on Competitive Food Quality in Massachusetts Middle and High Schools
Objectives. To examine changes in competitive foods (items sold in à la carte lines, vending machines, and school stores that “compete” with school meals) in Massachusetts middle and high schools before and after implementation of a statewide nutrition law in 2012. Methods. We photographed n = 10 782 competitive foods and beverages in 36 Massachusetts school districts and 7 control state districts to determine availability and compliance with the…
Impact of Nutrition Standards on Competitive Food Quality in Massachusetts Middle and High Schools
Objectives. To examine changes in competitive foods (items sold in à la carte lines, vending machines, and school stores that “compete” with school meals) in Massachusetts middle and high schools before and after implementation of a statewide nutrition law in 2012. Methods. We photographed n = 10 782 competitive foods and beverages in 36 Massachusetts school districts and 7 control state districts to determine availability and compliance with the…
Impact of Nutrition Standards on Competitive Food Quality in Massachusetts Middle and High Schools
Objectives. To examine changes in competitive foods (items sold in à la carte lines, vending machines, and school stores that “compete” with school meals) in Massachusetts middle and high schools before and after implementation of a statewide nutrition law in 2012. Methods. We photographed n = 10 782 competitive foods and beverages in 36 Massachusetts school districts and 7 control state districts to determine availability and compliance with the…
Product reformulation and nutritional improvements after new competitive food standards in schools
Objective In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products wer…
Environmental health (2 works) · Food Security and Health in Diverse Populations (2 works) · Medicine (2 works) · Obesity, Physical Activity, Diet (2 works) · Business (1 works) · Consumer Attitudes and Food Labeling (1 works) · Food safety (1 works) · Food Science (1 works) · Food standards (1 works) · Gerontology (1 works)