Nutrition Standards for

Foods in Schools:

Committee on Nutrition Standards for Foods in Schools

Why do I have to eat this “healthy” food?

Healthy eating patterns and regular physical activity are essential for normal growth and development and to help reduce the risk of chronic disease.

Because we are a public school that receives funds from the federal and state government, we are required to follow rules and regulations in order to receive the funding needed to provide necessary programs such as the National School Lunch Program.

A multidisciplinary committee of the Institute of Medicine (IOM) makes recommendations to the federal government about the nutritional standards, sale, content and consumption of foods and beverages in schools.

The committee uses literature such as the Dietary Guidelines for Americans to assure that foods and beverages offered in schools contribute to an overall healthful eating environment.

Institute of Medicine

* SoFAS = Solid fats and added sugars

• Solid fats—Fats that are usually not liquid at room temperature. Solid fats are found in most animal foods but also can be made from vegetable oils through hydrogenation. Some common solid fats include: butter, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, coconut oil, palm oil, and shortening. Foods high in solid fats include: full-fat (regular) cheese, cream, whole milk, ice cream, well-marbled cuts of meats, regular ground beef, bacon, sausages, poultry skin, and many baked goods (such as cookies, crackers, donuts, pastries, and croissants). Solid fats contain more saturated fatty acids and/or trans fatty acids, and less monounsaturated or polyunsaturated fatty acids than do most oils, which are liquid at room temperature.

• Added sugars—Sugars, syrups, and other caloric sweeteners that are added to foods during processing, preparation, or consumed separately. Added sugars do not include naturally occurring sugars such as those in fruit or milk. Names for added sugars include: brown sugar, corn sweetener, corn syrup, dextrose, fructose, fruit juice concentrates, glucose, high-fructose corn syrup, honey, invert sugar, lactose, maltose, malt syrup, molasses, raw sugar, turbinado sugar, trehalose, and sucrose.

Guiding Principles of the Committee

1. The present and future health and well-being of school-age children are profoundly affected by dietary intake and the maintenance of a healthy weight.2. Schools contribute to current and life-long health and dietary patterns and are uniquely positioned to model and reinforce healthful eating behaviors in partnership with parents, teachers, and the broader community.3. Because food and beverages available on the school campus represent significant caloric intake, they should be designed to meet nutritional standards.

4. Foods and beverages have health effects beyond those known to be related to vitamins, minerals, and other known individual components.5. Implementation of nutrition standards for food and beverages offered in schools will likely require clear policies; technical and financial support; a monitoring, enforcement, and evaluating program; and new food and beverage products.6. The federally reimbursable school nutrition programs will be the primary source of foods and beverages in schools.

7. All foods and beverages offered on the school campus will contribute to an overall healthful eating environment.8. Nutrition standards will be established for foods and beverages offered outside of the federally reimbursable school nutrition programs.9. The recommended nutrition standards will be based on the Dietary Guidelines for Americans, with consideration given to other relevant science-based resources.10. The nutrition standards will apply to foods and beverages offered to all school-age children (ages 4-18 years) with consideration given to the developmental differences between children in elementary, middle, and high schools.

Healthy Hunger Free Kids Act of 2010

Signed into law by President Obama in December of 2010, this act authorizes funding for federal school meal and child nutrition programs and increases access to healthy food for low income children.

1. Improved nutrition and focuses on reducing childhood obesity

2. Increases access to low income families3. Increases monitoring and integrity of the NSLP

program

Proposed rulings due December 2011Final rulings due Summer 2013

Proposed Rulings as of 5/24/2011

1. Requirements for fluid milk: * Fat free flavored or unflavored milk must

be served2. Water:

* Free potable water must be available and unrestricted during meal periods3. Equity in school lunch pricing:

* Ensure that sufficient funds are provided to the food service account for paid meals.

4. Set nutrition standards for all food sold in school:

* Establish science based nutrition standards for all foods sold outside the NSLP on the school campus during the school day

* Fruit – at breakfast 1 cup per day Lunch – 1 cup per day for grades 9-12* Vegetables – ¾ cup per day for grades k-8. 1 cup per day for grades 9-12. Less starches and more leafy greens,

orange vegetables and legumes.

* Grains – More than half of the grains offered must be whole grain rich. (containing 50% or more whole grains)* Milk – 1 cup of 1 percent white milk or fat free flavored milk at meal team.* Meat/Meat Alternate – Breakfast k-8, one once. Lunch for all grades two ounces.

What is a Calorie?

Calorie—Unit of (heat) energy available from the metabolism of food that is required to sustain the body’s various functions, including metabolic processes and physical activity. Carbohydrates, fats, and proteins provide all of the energy supplied by foods and beverages.

Physical Activity

• 1. Limit screen time.• 2. Increase physical activity.• 3. Choose moderate or vigorous intensity

physical activities.• 4. Avoid inactivity. Some physical activity is

better than none.• 5. Slowly build up the amount of physical

activity you choose.