Oregon Nutrition Guidelines in the School Environment

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Jocelyn Maxwell
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1 I. GENERAL RECOMMENDATIONS Oregon Nutrition Guidelines in the School Environment These recommendations apply, campus wide, during the instructional day. Eliminate: Candy, soda, fried pastry and foods of minimal nutritional value (FMNV) (see definitions). Add: Fruits and vegetables, whole grains, nonfat or low-fat milk and milk products and water. 1 Fresh, frozen, canned or dried fruits and/or vegetables should be offered daily on all points of service. Fruits and vegetables should be fresh whenever possible. Frozen and canned fruit should be packed in natural juice, water or light syrup. Offer appropriate portion sizes: Entrees served as a la carte are the same portion sizes as for the National School Lunch Program (NSLP) and School Breakfast Program (SBP). Other considerations In conjunction with the Standards, districts should evaluate preparation methods, frequency of offering, price and purchase limits (e.g., limiting the number of purchases per student) to influence student selection and consumption patterns in favor of healthier foods. II. USE IN THE SCHOOL ENVIRONMENT: Federal Meal Programs Criteria In order for meal reimbursement to occur, meals served under the National School Lunch and School Breakfast Programs meet the minimum nutrient guidelines and do not exceed 30% of calories from total fat and 10% calories from saturated fat, as stated in the Federal Regulations set forth in Classroom In the current school environment children are offered food as a reward for good behavior. Often these foods have little or no nutritional value but are easy, inexpensive and can bring about short-term behavior change. The disadvantages of these rewards are many including; undermining nutrition education lessons; encourages over consumption of foods high in added sugar and fat; teaches using food as a reward, and is not an intrinsic motivator. Therefore, rewards offered to students in schools should not be food. A La Carte/Snack/Vending Selection For a la carte, snack and vending sales, one of two methods for item selection may be used, either: 1. The Recommended Nutrient Density Criteria, for use with foods with Nutrition Facts labels. OR 2. Portion Size Criteria OR 3. A combination of the two methods The Specific Recommendations The research for the development of the Standards examined moving from students daily intake to selecting specific food items. The following tables assist in moving from daily consumption/intake recommendations to offering of specific foods that fit into a health eating pattern. C:\Documents and Settings\WhiteC\Local Settings\Temporary Internet Files\OLK206\Nutrition Guidelines (2).doc 1

2 RECOMMENDED NUTRIENT DENSITY CRITERIA Elementary Schools (Schools with Grades 6 or lower) Issue Standard Rationale General Statement Items sold a la carte are intended to supplement meals from school and/or brought from home. In all school environments during the Instructional day, candy, soda, and fried pastry are eliminated (see definitions). 11/18/05 Children who buy the reimbursable meal receive more nutrients than those who purchase a la carte. Extras consumed may result in rejection of meal items and/or overeating. Milk - fluid Milk, non fat, 1%, 2%, flavored and unflavored not to exceed 8 oz. Flavored milks may contain no more than 30 grams sugar per 8 oz. serving. Milk is an essential source of calcium. Snacks sold a la carte may not exceed 150 calories. Water, unflavored Fruit juices and nectars must contain at least 50 % juice or at least 35% nectar with no added sugar No beverage larger than 8 oz, except water A single sales unit of snacks sold as a la carte must meet at least three of the following: Contain 150 or fewer calories for elementary % of calories from fat or six grams or less of fat 2 Two or more grams of fiber 3 17 grams sugar or less (based on 35% weight on 1.75 oz portion) At least 3 grams of protein should not contain calories greater than a ½ pint serving of 1% flavored milk. Excessive fluid intake results in rejection of other foods that provide essential nutrients. Fluid is necessary for good health. Fruits and vegetables contain vitamins and minerals. Snacks sold a la carte are intended to supplement a meal. There are variations in calorie requirements for individuals that justify the availability of items in conjunction with the meal. Extra calories can result in the rejection of meal items and/or overeating. 2 Based on acceptable macronutrient distribution ranges % of energy for children ages 4 18 y 23. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, Based on 1/5 of daily needs (snack caloric value) for total dietary value of daily fiber 23. Ibid. C:\Documents and Settings\WhiteC\Local Settings\Temporary Internet Files\OLK206\Nutrition Guidelines (2).doc 2

3 RECOMMENDED NUTRIENT DENSITY CRITERIA Middle Schools - Grades 6-8 Issue Standard Rationale General Statement Items sold a la carte are intended to supplement meals from school and/or brought home. In addition, at this grade level, limited items may be offered for those who choose not to participate in the meal programs. In all school environments during the Instructional day, candy, soda, and fried pastry are eliminated (see definitions). Students who buy the reimbursable meals receive more nutrients than those who purchase a la carte. Extras consumed may result in rejection of meal items and/or overeating. Milk - fluid Snacks Entrees Milk non fat, 1%, 2%, flavored or unflavored not to exceed 16 oz. Flavored milks may contain no more than 30 grams sugar per 8 oz. serving. sold a la carte may not exceed 200 calories Water, unflavored or flavored Fruit juices and nectars must contain at least 50 % juice or at least 35% nectar with no added sugar Other beverages 30 grams sugar per 8 oz serving A single sales unit of snacks sold as a la carte must meet three of the following: Contain 200 calories or fewer for middle school % of calories from fat or eight grams or less of fat 4 Two or more grams of fiber 5 17 grams sugar or less (based on 35% weight on 1.75 oz portion) At least 3 grams of protein Entrees not on the menu that are offered for sale may not contain more than 350 calories. Milk is an essential source of calcium. Standards for meals show an increase in caloric intake is approximately 20% between elementary school and middle school. Excessive fluid intake results in rejection of other foods that provide essential nutrients. A la carte beverages are not intended to replace a meal. Snacks sold a la carte are intended to supplement a meal. There are variations in calorie requirements for individuals that justify the availability of items in conjunction with the meal. Snacks are not intended to replace a meal. The calorie nutrient standard for lunch for this group is 783 calories on average. An entrée is about half the calories of most meals. Food items offered on a la carte and not as part of a reimbursable meal may deter participation in NSLP, the best source for a healthy diet. 4 Based on acceptable macronutrient distribution ranges % of energy for children ages 4 18 y 23. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, Based on 1/5 of daily needs (snack caloric value) for total dietary value of daily fiber 23. Ibid. C:\Documents and Settings\WhiteC\Local Settings\Temporary Internet Files\OLK206\Nutrition Guidelines (2).doc 3

4 RECOMMENDED NUTRIENT DENSITY CRITERIA High Schools - Grades 9-12 Issue Standard Rationale General Statement Items sold a la carte are intended to supplement meals from school and/or brought from home. Students who buy the reimbursable meal receive more nutrients than those who purchase a la carte In addition, at this grade level, limited items may be offered for those who choose not to participate in the meal programs. In all school environments during the Instructional day, candy, soda, and fried pastry would be eliminated (see definitions) Milk - fluid Milk non fat, 1%, 2%, flavored or unflavored not to exceed 16 oz. Flavored milks may contain no more than 30 grams sugar per 8 oz. serving. Milk is an essential source of calcium. Snacks sold a la carte may not exceed 275 calories. Water, flavored or unflavored Fruit juices and nectars must contain at least 50 % juice or at least 35% nectar with no added sugar r Other beverages 30 grams sugar per 8 oz serving A single sales unit of snacks sold as a la carte must meet three of the following: Contain 275 calories or fewer for high school % of calories from fat or ten grams or less of fat 7 Two or more grams of fiber 8 17 grams sugar or less (based on 35% weight on 1.75 oz portion) At least three grams of protein Standards for meals show an increase in caloric intake of approximately 20% between middle school and high school. Excessive fluid intake results in rejection of other foods that provide essential nutrients. A la carte beverages are not intended to replace a meal. Snacks sold a la carte are intended to supplement a meal. There are variations in calorie requirements that may justify the availability of items in conjunction with the meal. Snacks are not intended to replace a meal. Entrees No Foods of Minimal Nutrition Value Entrees not on the menu that are offered for sale may not contain more than 425 calories. The calorie nutrient standard for lunch for this group is 867 calories on average. An entrée is about half the calories of most meals. Food items offered on a la carte and not as part of a reimbursable meal may deter participation in NSLP, the best source for a healthy diet. 6 Children s needs vary on age and current weight status see Appendix A 7 Based on acceptable macronutrient distribution ranges % of energy for children ages 4 18 y 23. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, Based on 1/5 of daily needs (snack caloric value) for total dietary value of daily fiber 23. Ibid. C:\Documents and Settings\WhiteC\Local Settings\Temporary Internet Files\OLK206\Nutrition Guidelines (2).doc 4

5 Portion Size Criteria The use of portion size criteria is meant to move toward modeling optimum portion size. The maximum portion sizes consider item availability for purchase by school foodservice. Fruit and Vegetables are not subject to portion size criteria Bakery items (e.g. baked pastries, muffins) Candy bars and packaged candies Chips (regular) Chips (baked or no more than 7.0 grams of fat per bag), crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, jerky and pretzels Cookies/cereal bars Fried Pastry Frozen desserts, ice cream, pudding and jello Yogurt non-fat or low fat Elementary Schools Middle/Jr High 2 Schools High Schools Portion Size Optimum Maximum Optimum Maximum Optimum Maximum 1 slice, ½ bagel or English muffin, 1 small roll or muffin 1-2 oz. 1 slice, ½ bagel or English muffin, 1 small roll or muffin 1-2 oz. 1-2 slices, ½ - 1 bagel or English muffin, 1 medium roll or muffin 2-3 oz None None None None None None Sparingly 0.5 oz Sparingly 1.25 oz Sparingly 1.25 oz Sparingly 1 oz Sparingly oz Sparingly 1.5 oz Sparingly 2 oz Sparingly 2 oz Sparingly 2 oz None None None None None None Sparingly 4 oz Sparingly 4 oz Sparingly 4 6 oz 6 oz 8 oz 8 oz 8 oz 8 oz 8 oz C:\Documents and Settings\WhiteC\Local Settings\Temporary Internet Files\OLK206\Nutrition Guidelines (2).doc 5

6 Portion Size Criteria Recommended Beverage Fluid non-fat milk, 1%, or 2% milk flavored or unflavored. (Flavored milks may contain no more than 30 grams sugar per 8 ounce serving) may contain no more than 30 grams sugar per 8 oz serving. Frozen fruit slushes (must contain a minimum of 50 percent fruit juice). No limit on non-carbonated, unflavored bottled water. 50 % or greater juice in purchase units as specified in portion size criteria Nonfat, low-fat, plain and/or flavored milk in servings as specified in recommended portion sizes Elementary Schools Middle/Jr High 2 High Schools Schools Portion Size Optimum Maximum Optimum Maximum Optimum Maximum 8 oz 8 oz 8 oz 16 oz 8 oz 16 oz 8 oz 12 oz 16 oz 6 oz 12 oz 16 oz C:\Documents and Settings\WhiteC\Local Settings\Temporary Internet Files\OLK206\Nutrition Guidelines (2).doc 6

Alabama Department of Education Nutrition Policies

Alabama Department of Education Nutrition Policies On July 12, 2005, the Alabama State Board of Education passed sweeping changes directed at improving the health and well being of the students in our