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Nutrition Standards
Foods and beverages served or sold during the school day such as through vending machines, cafeteria, fundraisers, and school parties. All foods available on campus will comply with the current USDA Dietary Guidelines for Americans.
 
Elementary Schools:
The school food and nutrition program will approve and provide all food and beverages sales to students in the elementary schools. Given young children’s limited nutritional skills, food in elementary schools should be sold as balanced meals. If available, foods and beverages sold individually should be limited to low-fat and non-fat milk, fruits, 100% juice, non-fried vegetables and approved age appropriate healthy food selections. (Includes parties).

Middle Schools and High Schools:
In middle and high school buildings all foods and beverages sold (including those sold through ala carte lines, vending machines, student parties, school-sponsored fundraising activities other than (a) as part of the reimbursable school meal program or (b) through concession stands immediately prior to, during and immediately after athletic and other events not occurring during the school day, will meet the following nutrition and portion size standards: 
Beverages
  • Allowed: water or sparkling water (USDA approved); fruit and vegetable juices and fruit-based drinks that contain at least 30% fruit juice and that do not contain additional caloric sweeteners; unflavored or flavored lo-gat or fat-free fluid milk and nutritionally-equivalent nondairy beverages (to be defined by USDA); electrolyte replacement drinks that do not contain more than 20 grams of added sweetener per 8 ounce service; and beverages containing caffeine with less that 15 milligrams per 8 ounce serving.
  • Not allowed: soft drinks containing caloric sweeteners; fruit-based drinks that contain less than 30% real fruit juice or that contain additional caloric sweeteners.
 
Foods -- A food item sold individually:
  • Will have no more than 35% of its calories from fat (excluding nuts, seeds, peanut butter and other nut butters) and 10% of its calories from saturated and trans fat combined.
  • Will have no more than 35% of its weight from total sugars.
  • Will contain no more than 230 mg of sodium per serving for chips, cereals, crakers, French fries, baked goods and other snack items; will contain no more than 480 mg of sodium per serving for pastas, meats, and soups and will contain no more than 600 mg for pizza, sandwiches, and main dishes.
  • A choice of at least two fruits and/or non-fried vegetables will be offered for sale at any location on the school site where foods are sold. Such items could include, but are not limited to – fresh fruits and vegetables; 100% fruit or vegetable juice; fruit-based drinks and are at least 30% fruit juice and that do not contain additional caloric sweeteners. Cooked, dried or canned fruits (canned in fruit juice or light syrup) and cooked, dried, or canned vegetables (that meet the above fat and sodium guidelines).
 
Portion Sizes -- Limit portion sizes of foods and beverages sold individually to those listed below:
  • One and one-quarter ounces for chips, crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit or jerky
  • One ounce for cookies
  • Two ounces for cereal bars, granola bars, pastries, muffins, doughnuts, bagels and other baker items
  • Four fluid ounces for frozen desserts, including but not limited to – low fat or fat-free ice cream
  • Eight ounces for non-frozen yogurt
  • Twelve fluid ounces for beverages, excluding water
  • The portion size of an ala carte entrée and side dish including potatoes will not be greater than the size of comparable portions offered as part of school meals. Fruits and non-fried vegetables are exempt from portion size limits.
 
Fundraising Activities
To support children’s health and school nutrition education efforts, school sponsored fundraising activities will either not involve food or will use only foods that meet the above nutrition and portion size standards for foods and beverages sold individually outside the reimbursable school meal programs. Schools will encourage fundraising activities that promote physical activity. The school district will make available a list of ideas for acceptable fundraising activities. While this restriction does not apply to PTA’s, independent booster clubs or similar organizations, they are encouraged to comply with this policy when it comes to the sale of fundraising items.
 
Snacks
Snacks served during the school day or n the after-school care or enrichment programs will make a positive contribution to children’s diets and health, with an emphasis on serving fruits and vegetables as the primary snacks and water as the primary beverage. Schools will assess if and when to offer snacks based on timing of school meals, children’s nutritional needs, children’s ages, and other considerations. The district will disseminate a list of healthful snack items to teachers, after-school program personnel and parents. Eligible schools will provide snack through approved after-school programs participating in the National School Lunch Program.
 
Rewards
Schools will not use food or beverages for rewards that do not meet the nutrition standards for foods and beverages sold individually (above), as rewards for academic performance or good behavior, and will not withhold food or beverages (including food served through school meals as a punishment.
 
Suggested foods for school treats
  • Bananas
  • Apples
  • Oranges
  • Pre-packaged items
  • Baby carrots or celery sticks
  • Craisins or dried fruit
  • Sugar free pudding or jello cups
  • 100% Juice Box
  • Skim milk string cheese
  • Granola bars containing less that 35% of calories from fat & sugar
  • Whole grain crackers containing less than 230 mg sodium per serving
  • Nuts (note student allergies)
  • Yogurt cups
  • Bottled water
 
Read package labels and follow food guidelines in Nutrition Standards Policy
 
Non-Food Rewards
  • Pencils, stickers, extra recess time
  • Extra reading or library time
  • Extra computer time
  • A walk with the principal
  • Bowling instead of a pizza party
  • Simon say’s and other games
  • Scavenger hunt
  • Music in the classroom
  • Video on Friday afternoon
  • A “no homework day”

Contact: Kim Belstene - Food Service Director