Child Nutrition Services Information
KERMAN UNIFIED SCHOOL DISTRICT’S WELLNESS POLICIES ON PHYSICAL ACTIVITY, AND NUTRITION Kerman USD Food Services is a proud sponsor of Universal Free Meals. All students may receive one free breakfast & lunch daily. Breakfast will be served starting each morning through a "speed line" from 7:15 – 7:55 am. Students are invited to use this opportunity to start the day with a good breakfast. Students who have a good breakfast are more likely to do well throughout the day as they work on their instructional activities. Choices of hot and cold entrees, fresh fruits & vegetables, and locally sourced milk will be provided for all students through a speed line at no charge. It is important that each student has a nutritional lunch in order to do well through the rest of the day and to promote general fitness and wellness. Meals served under the school nutrition programs (breakfast and lunch) are to be consumed as a part of the school program on the school premises or at school related activities, such as field trips. When the multi-purpose room is serving as a breakfast or lunchroom, students are to enter through the specified door, get their meal, and eat the meal in the specified dining area, indoors or outdoors. Students may talk with those near them in the multi-purpose room, but are not to shout or use excessively loud voices. Food is not to be thrown and spills are to be cleaned up by the student who spills. The students are responsible for keeping the dining areas clean and clear of litter. All food is to be eaten in the multi-purpose room or other area designated as a food area, at the designated time. We ask students to demonstrate the same courtesy and respect in the food areas that we expect in the classrooms and other areas of campus. Students who violate the rules or show a lack of courtesy and respect may lose the privilege of eating in the food areas with the rest of the students for a period of time. Sodas are not allowed at school unless special arrangements have been made with the principal to provide them as part of a school activity. Students are not permitted to bring hot beverages or drinks in glass containers. Gum is never permitted. The lunch schedule varies by grade level.
NOTE: Meals served under the school nutrition programs (breakfast or lunch) are to be consumed as a part of the school program on the school premises or at school related activities, i.e. field trips.
CAFETERIA RULES
All students are expected to eat meals in the cafeteria unless there is a special activity.
Students are to line up, in orderly manner, before entering the cafeteria.
Students shall sit where directed by the cafeteria personnel.
Food is not to be thrown or exchanged with other students.
Students shall always use good manners while eating, talking quietly to friends at the same table.
Students may not shout or use excessively loud voices.
Milk or juice may be brought with a student's sack lunch (no sodas).
Students must eat all foods in the cafeteria before being excused for recess. (No food may be taken out to the playground.) When dismissed, students are to walk to the playground for recess.
CONSEQUENCES
Students who violate the cafeteria rules may be given a time out or referred to their teacher or the administration. If violations persist, parents may be contacted, and the student may lose the privilege of eating in the cafeteria for a designated period of time.
Resolution
Whereas, children need access to healthful foods and opportunities to be physically active in order to grow, learn, and thrive;
Whereas, good health fosters student attendance and learning;
Whereas, obesity rates have doubled in children and tripled in adolescents over the last two decades, and physical inactivity and excessive calorie intake are the predominant causes of obesity;
Whereas, heart disease, cancer, stroke, and diabetes are responsible for two-thirds of deaths in the United States, and major risk factors for those diseases, including unhealthy eating habits, physical inactivity, and obesity, often are established in childhood;
Whereas, 33% of high school students do not participate in sufficient vigorous physical activity and 71% of high school students do not attend daily physical education classes;
Whereas, only 2% of children (2 to 9 years) eat a healthy diet consistent with the five main recommendations from the My Plate layout;
Whereas, nationally, the items most commonly sold from school vending machines, school stores, and snack bars, and other fund-raising events include low-nutrition foods and beverages, such as soda, sports drinks, imitation fruit juices, chips, candy, cookies, and snack cakes;
Whereas, school districts are facing significant fiscal and scheduling constraints; and
Whereas, community participation is essential to the development and implementation of successful school wellness policies;
Thus, the Kerman Unified School District is committed to providing school environments that promote and protect children’s health, well-being, and ability to learn by supporting healthy eating and physical activity. Therefore, it is the policy of the Kerman Unified School District that:
The school district will engage students, parents, health educators, physical educators, other teachers, food service professionals, school nurses, community health professionals, school administrator, school board member, and other interested community members in developing, implementing, monitoring, and reviewing district-wide nutrition, physical education, and physical activity policies
All students in grades K-12 will have opportunities, support, and encouragement to be physically active on a regular basis
Foods and beverages sold or served at school will meet the nutrition recommendations of the U.S. Dietary Guidelines for Americans, USDA New Meal Pattern Requirement(July 2103), and Smart Snacks in Schools (July 2014)
Qualified child nutrition professionals will provide students with access to a variety of affordable, nutritious, and appealing foods that meet the health and nutrition needs of students; will accommodate the religious, ethnic, and cultural diversity of the student body in meal planning; and will provide clean, safe, and pleasant settings and adequate time for students to eat
To the maximum extent practicable, all schools in our district will participate in available federal school meal programs (including the School Breakfast Program, National School Lunch Program [including after school snacks], and Seamless Summer Food Service Program.
Schools will provide nutrition education and physical education to foster lifelong habits of healthy eating and physical activity, and will establish linkages between health education, school meal programs, and related community services.
TO ACHIEVE THESE POLICY GOALS:
I. Health and Wellness Advisory Council
The school district may create, strengthen, or work within an existing health and wellness advisory council to develop, implement, monitor, review, and, as necessary, revise school nutrition and physical activity policies. The council also will serve as a resource to school sites for implementing those policies. (A health and wellness advisory council consists of a group of individuals representing the school and community, and should include parents, students, and representatives of the school food authority, members of the school board, school administrators, teachers, health professionals, physical educators, and members of the public.)
II. Nutritional Quality of Foods and Beverages Sold and Served on Campus
School Meals
Meals served through the National School Lunch and Breakfast Programs will:
Be appealing and attractive to children;
Be served in clean and pleasant settings;
Meet , at a minimum, nutrition requirements established by local, state, and federal statutes and regulations;
Offer a variety of fruits and vegetables;
Serve only low-fat (1%) and fat-free milk and nutritionally-equivalent non dairy alternatives ( to be defined by USDA or current law); and
Ensure that half of the served grains are whole grain.
Breakfast: To ensure that all children have breakfast, either at home or at school, in order to meet their nutritional needs and enhance their ability to learn:
Schools will, to the extent possible, operate the School Breakfast Program.
Schools will, to the extent possible, utilize methods to serve school breakfasts that encourage participation, including serving breakfast in the classroom or breakfast during morning break or recess.
Schools will notify parents and students of the availability of the School Breakfast Program. Banners, menus
Schools will encourage parents to provide a healthy breakfast for their children through newsletter articles, take-home materials, or other means.
Free and Reduced-priced Meals: Schools will make every effort to eliminate any social stigma attached to, and prevent the overt identification of, students who are eligible for free and reduced-priced school meals. Toward this end, schools may utilize electronic identification and payment systems; provide meals at no charge to all children, regardless of income; promote the availability of school meals to all students; and/or use nontraditional methods for serving school meals such as breakfast in classroom.
SCHOOL BREAKFAST /LUNCH PROGRAM AND CAFETERIA GUIDELINES
A Free nutritional breakfast will be offered each morning. Students are invited to use this opportunity to start the day with a good breakfast. Students who have a good breakfast are more likely to do well throughout the day as they work on their instructional activities. Free lunches will be provided for all students through a speed line. It is important that each student has a nutritional lunch in order to do well through the rest of the day and to promote general fitness and wellness. Milk is provided with lunch. If a student cannot drink milk or have milk products, a note from a doctor must be provided and on file with the district nurse. The note should be turned in to the school secretary to be placed on file with the nurse. Meals served under the school nutrition programs (breakfast and lunch) are to be consumed as a part of the school program on the school premises or at school related activities, such as field trips. When the multi-purpose room is serving as a breakfast or lunch room, students are to enter through the specified door, get their meal, and eat the meal in the specified dining area, indoors or outdoors. Students may talk with those near them in the multi-purpose room, but are not to shout or use excessively loud voices. Food is not to be thrown and spills are to be cleaned up by the student who spills. The students are responsible for keeping the dining areas clean and clear of litter. Students are to remain on the school grounds during meal times, unless signed out by a parent/guardian. We ask students to demonstrate the same courtesy and respect in the food areas that we expect in the classrooms and other areas of campus. Students who violate the rules or show a lack of courtesy and respect may lose the privilege of eating in the food areas with the rest of the students for a period of time. Sodas are not allowed at school unless special arrangements have been made with the principal to provide them as part of a school activity. Students are not permitted to bring hot beverages or drinks in glass containers. Gum is never permitted.
Summer Food Service Program: Schools with more than 50% free or reduced-priced meals will sponsor the Summer Food Service Program for at least six weeks between the last day of the academic school year and the first day of the following school year, and preferably throughout the entire summer vacation.
Meal times and Scheduling: Schools
Will provide students with at least 10 minutes to eat after sitting down for breakfast and 20 minutes after sitting down for lunch;
Should schedule meal periods at appropriate times, e.g., lunch should be scheduled between 11 a.m. and 1 p.m.;
Should not schedule tutoring, club, or organizational meetings or activities during mealtimes, unless students may eat during such activities;
May schedule lunch periods to follow recess periods (in elementary schools);
Will provide students access to hand washing or hand sanitizing before they eat meals or snacks; and
Should take reasonable steps to accommodate the tooth-brushing regimens of students with special oral health needs (e.g., orthodontia or high tooth decay risk).
Qualifications of School Food Service Staff; Qualified nutrition professionals will administer the school meal programs. As part of the school district’s responsibility to operate a food service program, we will provide continuing professional development for all nutrition professionals in schools. Staff development programs should include appropriate certification and/or training programs for child nutrition directors, school nutrition managers, and cafeteria workers, according to their levels of responsibility.
Sharing of Foods and Beverages; Schools should discourage students from sharing their foods or beverages with one another during meal or snack times, given concerns about allergies and other restrictions on some children’s diets.
Foods and Beverages Sold Individually (i.e., foods sold outside of reimbursable school meals, such as through vending machines, cafeteria a la carte[snack] lines, fundraisers, school stores, etc.)
Elementary Schools
The school food service program will approve and provide all food and beverage sales to students in elementary schools. Given young children’s limited nutrition 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, and non-fried vegetables.
Middle/Junior High and High Schools
In middle/junior high and high schools, all foods and beverages sold individually outside the reimbursable school meal programs (including those sold through a la carte [snack] lines, vending machines, students stores, or fundraising activities) during the school day, or through programs for students after the school day, will meet the following nutrition and portion size standards:
Beverages
Allowed: water or electrolyte replacement without added sweeteners; fruit and vegetable juices and fruit-based drinks that contain at least 50% fruit juice and that do not contain additional caloric sweeteners; unflavored or flavored low-fat or fat-free milk and nutritionally-equivalent nondairy beverages (to be defined by USDA or current law)
Not allowed: soft drinks containing caloric sweeteners; iced teas; fruit-based drinks that contain less than 50% real fruit juice or that contain additional caloric sweeteners; beverages containing caffeine, excluding low-fat or fat-free chocolate milk (which contain trivial amounts of caffeine).
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 added sugars;
Will contain no more than 230 mg of sodium per serving for chips, cereals, crackers, French fries, baked goods, and other snack items; will contain no more than 480 mg of serving for pastas, meats, and soups; and will limit sodium for pizza, sandwiches, and main dishes.
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 bakery 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; and
The portion size of a la carte entrees and side dishes, 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.
Food/beverage marketing in schools
Eliminate the marketing and advertising of unhealthy foods and beverages. Any foods or beverages that do not meet the above criteria should not be promoted in any way, e.g., through signage, vending machine fronts, logos, scoreboards, school supplies.
Fundraising
To support children’s health and school nutrition-education efforts, school fundraising activities will not involve food or will use only foods that meet the above the state’s nutrition and portion size standards for foods and beverages sold individually. Schools will encourage fundraising activities that promote physical activity. The school district will make a list of ideas for acceptable fundraising activities.
Snacks
Snacks served during the school day or in after-school care 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.
Rewards
Schools will not use foods or beverages, especially those that do not meet the nutrition standards for foods and beverages sold individually (above), as rewards for academic performance or good behavior (unless this practice is allowed by a student’s IEP), and will not withhold food or beverages (including food served through school meals) as a punishment.
Celebrations
Schools should limit celebrations that involve food during the school day to no more than one party per class per month. The elementary sites in the district will establish common guidelines for celebrations. Each party should include no more than one food or beverage that does not meet nutrition standards for foods and beverages sold individually (as described above). Celebrations shall occur after the last lunch period. The district will disseminate a list of healthy party ideas to parents and teachers.
School-sponsored events
Offer and promote healthy food and beverage products at all school-sponsored events.
III. Nutrition and Physical Activity Promotion and Food Marketing
Nutrition Education and Promotion: Kerman Unified School District aims to teach, encourage, and support healthy eating by students. Schools should provide nutrition education and engage in nutrition that:
Is offered at each grade level as part of a sequential, comprehensive, standards-based program designed to provide students with the knowledge and skills necessary to promote and protect their health;
Is part of not only health education classes, but also classroom instruction in subjects such as math, science, language arts, social sciences, and elective subjects;
Includes enjoyable, developmentally-appropriate, culturally-relevant, participatory activities, such as contests, promotions, taste testing, farm visits, and school gardens;
Promotes fruits, vegetables, whole grain products, low-fat and fat-free dairy products, healthy food preparation methods, and health enhancing nutrition practices;
Emphasizes caloric balance between food intake and energy expenditure (physical activity/exercise);
Links with school meal programs, other school foods, and nutrition-related community services;
Teaches media literacy with an emphasis on food marketing; and
Includes training for teachers and other staff.
Integrating Physical Activity into the Classroom Setting: For students to receive the nationally-recommended amount of daily physical activity (i.e. at least 100 minutes per week) and for students to fully embrace regular physical activity as a personal behavior, students need opportunities for physical activity beyond physical education class. Toward that end:
Classroom health education will complement physical education by reinforcing the knowledge and self-management skills needed to maintain a physically-active lifestyle and to reduce time spent on sedentary activities, such as watching television;
Opportunities for physical activity will be incorporated into other subject lessons; and
Classroom teachers will provide short physical activity breaks between lessons or classes, as appropriate.
Communications with Parents: The district/school will support parents’ efforts to provide a healthy diet and daily physical activity for their children. The district/school will offer healthy eating seminars for parents, send home nutrition information, post nutrition tips on websites and provide nutrient analyses of school menus. Schools should encourage parents to pack healthy lunches and snacks and to refrain from including beverages and foods that do not meet the above nutrition standards for individual foods and beverages. The district/school will provide parents a list of foods that meet the district’s snack standards and ideas for healthy celebrations/parties, rewards, and fundraising activities. In addition, the district/school will provide opportunities for parents to share their healthy food practices with others in the school community.
The district/school will provide information about physical education and other school-based physical activity opportunities before, during, and after school day; and support parents’ efforts to provide their children with opportunities to be physically active outside school. Such supports will include sharing information about physical activity and physical education through a website, newsletter, or other take-home materials, special events, or physical education homework.
Food Marketing in Schools: School-based marketing will be consistent with nutrition education and health promotion. As such, schools will limit food and beverage marketing to the promotion of foods and beverages that meet the nutrition standards for meals or for food and beverages sold individually (above). School-based marketing of brands promoting predominantly low-nutrition foods and beverages is prohibited. The promotion of healthy foods, including fruits, vegetables, whole grains, and low-fat dairy products is encouraged. This summer I posted all posters and menu stands.
Examples of marketing techniques include the following: logos and brand names on/in vending machines, books or curricula, textbook covers, school supplies, scoreboards, school structures, and sports equipment; educational incentive programs that provide food as reward; programs that provide schools with supplies when families buy low-nutrition food products; in-school television, such as Channel One; free samples or coupons; and food sales through fundraising activities. Marketing activities that promote healthful behaviors (and are therefore allowable) include: vending machine covers promoting water; pricing structures that promote healthy options in a la carte lines or vending machines; sales of fruit for fundraisers; and coupons for discount gym memberships.
Staff Wellness: Kerman Unified School District highly values the health and well being of every staff member and will plan and implement activities and policies that support personal efforts by staff to maintain a healthy lifestyle. Each district/school should establish and maintain a staff wellness committee composed of at least one staff member, school health council member, local hospital representative, dietitian or other health professional, recreation program representative, union representative, and employee specialist. (The staff wellness committee could be a subcommittee of the school health council.) The committee should develop, promote, and oversee a multifaceted plan to promote staff health and wellness. The plan should be based on input solicited from school staff and should outline ways to encourage healthy eating, physical activity, and other elements of a healthy lifestyle among school staff. The staff wellness committee should distribute its plan to the school health council annually.
IV. Physical Education and Physical Activity Opportunities
Physical Education, K-12. All students in grades K-12, including students with disabilities, special health-care needs, and in alternative educational settings, will receive daily physical education according to state guidelines (200 minutes every 10 days.) (or its equivalent of 150 minutes/week for elementary school students and 225 minutes/week for middle and high school students) for the entire school year. All physical education will be taught by a certified physical education teacher. Student involvement in other activities involving physical activity (e.g. interscholastic or intramural sports) will not be substituted for meeting the physical education requirement. Students will spend at least 50% of physical education class time participating in moderate to vigorous physical activity.
Daily Recess: All elementary school students will have at least 20 minutes a day of supervised recess, preferably outdoors, during which schools should encourage moderate to vigorous physical activity, including through the provision of space and equipment.
Schools should discourage extended periods (i.e., periods of two or more hours) of inactivity. When activities, such as mandatory school-wide testing, make it necessary for students to remain indoors for long periods of time, schools should give students periodic breaks during which they are encouraged to stand and be moderately active.
Physical Activity Opportunities Before and After School. All elementary, middle, and high schools will offer extracurricular physical activity programs for students in grades 5 and 6, such as physical activity clubs or intramural programs. All high schools, and middle schools as appropriate, will offer interscholastic sports programs. Schools will offer a range of activities that meet the needs, interests, and abilities of all students, including boys, girls, students with disabilities, and students with special health-care needs.
After-school child care and enrichment programs will provide and encourage, including through the provision of space, equipment, and activities, daily periods of moderate to vigorous physical activity for all participants.
Physical Activity and Punishment. Teachers and other school and community personnel will not use physical activity (e.g., running laps, pushups) or withhold opportunities for physical activity (e.g., recess, physical education) as punishment.
Safe Routes to School. The school district will assess and, if necessary and to the extent possible, make needed improvements to make it safer and easier for students to walk and bike to school. When appropriate, the district will work together with local public works, public safety, and/or police departments in those efforts. The school district will explore the availability of federal “safe routes to school” funds, administered by the state department of transportation, to finance such improvements. The school district will encourage students to use public transportation when available and appropriate for travel to school, and will work with the local transit agency to provide transit passes for students.
Use of School Facilities Outside of School Hours: School spaces and facilities should be available to students, staff, and community members before, during, and after the school day, on weekends, and during school vacations. These spaces and facilities also should be available to community agencies and organizations offering physical activity and nutrition programs.
School policies concerning safety will apply at all times.
V. Monitoring and Policy Review
Monitoring: The superintendent or designee will ensure compliance with established district-wide nutrition and physical activity wellness policies. In each school, the principal or designee will ensure compliance with those policies in his/her school and will report on the school’s compliance to the district superintendent or designee.
School food service staff, at the school or district level, will ensure compliance with nutrition policies within school food service areas and will report on this matter to the superintendent (or if done at the school level, to the school principal). In addition, the school district will report on the most recent USDA School Meals Initiative (SMI) review findings and any resulting changes. If the district has not received a SMI review from the state agency within the past five years, the district will request from the state agency that a SMI review be scheduled as soon as possible.
Doug performs 2 X annually, and 2 visits per site per month.
The Superintendent or designee will develop a summary report every three years on district-wide compliance with the district’s established nutrition and physical activity wellness policies, based on input from schools within the district. That report will be provided to the school board and also distributed to all school health councils, parent/teacher organizations, school principals, and school health services personnel in the district.
Policy Review: To help with the initial development of the district’s wellness policies, each school in the district will conduct a baseline assessment of the school’s existing nutrition and physical activity environments and policies. The results of those school-by-school assessments will be compiled at the district level to identify and prioritize needs.
Assessments will be repeated every three years to help review policy compliance, assess programs, and determine areas in need of improvement. As part of that review, the school district will review our nutrition and physical activity policies; provision of an environment that supports healthy eating and physical activity; and nutrition and physical education policies and program elements. The district, and individual schools within the district, will, as necessary, revise the wellness policies and develop work plans to facilitate their implementation.
VI. Smarter Lunchroom Movement
Nutrition
Our district uses evidence-based strategies from The Smarter Lunchrooms Movement to encourage selection and consumption of healthy food choices in the cafeteria. All schools participating in the National School Lunch Program will utilize at least 5 of the following Smarter Lunchroom strategies:
Fruit is offered in at least two locations on all service lines, one of which is right before the point of sale.
Sliced or cut fruit is offered.
A variety of mixed whole fruits are displayed in attractive bowls or baskets (instead of stainless steel pans).
At least two kinds of vegetables are offered.
Vegetables are incorporated into the main entrée at least monthly.
White milk is offered in all beverage coolers.
Alternative entrée options (e.g., salad bar, yogurt parfaits, etc.) are highlighted on posters or signs within all service and dining areas.
Students are offered a taste test of a new entrée at least once a year.
Students provide feedback (informal – “raise your hand if you like…” or formal – focus groups, surveys) to inform menu development.
Students, teachers, or administrators share the daily menu in announcements.
Nutrition Promotion
The District will promote healthy food and beverage choices for all students throughout the school campus, as well as encourage participation in school meal programs. This promotion will occur by implementing evidence-based healthy food promotion techniques through the school meal programs using Smarter Lunchroom techniques.
Professional Development
The district will ensure that food service staff receive professional development in Smarter Lunchrooms Movement principles, strategies and practices.
There are many other ways to incorporate Smarter Lunchrooms into your Wellness Policy. Be creative and thoughtful in what will work best for your district.
For individual support on how to incorporate Smarter Lunchrooms into your Wellness Policy, email smarterlunchrooms@cornell.edu. For additional support in updating the Wellness Policy, check out the Alliance for a Healthier Generation policy page
ELEMENTARY SCHOOL – FOOD RESTRICTIONS
References: Education Code sections 49430, 49431, 49431.7; California Code of Regulations sections 15575, 15577, 15578; Code of Federal Regulations sections 210.11, 220.12
An elementary school contains no grade higher than grade 6.
Effective from midnight to one-half hour after school.
Applies to ALL foods sold to students by any entity.
Sold means the exchange of food for money, coupons, vouchers, or order forms, when any part of the exchange occurs on a school campus.
Compliant foods:
Can ONLY be a:
Fruit
Non-fried vegetable
Dairy food
Nuts, Seeds, Legumes, Eggs, Cheese (allowable protein foods)
Whole grain item
AND
Must meet the following:
≤ 35% calories from fat (except nuts, nut butters, seeds, reduced-fat cheese, dried fruit+nut/seed combo), and
< 10% calories from saturated fat (except reduced-fat cheese, dried fruit+nut/seed combo), and
≤ 35% sugar by weight (except fruit*, non-fried veggies, dried fruit+nut/seed combo), and
< 0.5 grams trans fat per serving (no exceptions), and
≤ 230 milligrams sodium (no exceptions), and
≤ 175 calories per item/container (no exceptions)
....................OR....................
Meet #1 above
AND
Be a full meal that meets the USDA school meal pattern
AND
Each food in the meal must:
Be a fruit, non-fried veggie, dairy, protein, or whole grain item, or
Contain ≥ 10% DV for calcium, potassium, Vit D, or dietary fiber, or
Be a combo food containing ¼ cup of fruit or non-fried vegetable
If exempt food(s) combine with nonexempt food(s) or added fat/sugar they must meet ALL nutrient standards above.
*Dried blueberries cranberries, cherries, tropical fruit, chopped dates or figs that contain added sugar are exempt from fat and sugar standards. Canned fruit in 100% juice only.
Whole grain:
The statement “Diets rich in whole grain foods… and low in total fat… may help reduce the risk of heart disease…,” or
The first listed grain ingredient is whole grain, or
A combination of whole grain ingredients is at least 51% of the total grain weight (manufacturer must verify), or
The weight of the whole grain must be at least 51% of the total grain weight of the product.
Non-compliant foods may be sold from one-half hour after school through midnight.
ELEMENTARY SCHOOL – BEVERAGE RESTRICTIONS
References: Education Code Section 49431.5, California Code of Regulations Section 15576, Code of Federal Regulations sections 210.10, 210.11, 220.8, 220.12
An elementary school contains no grade higher than grade 6.
Effective from midnight to one-half hour after school.
Applies to ALL beverages sold to students by any entity.
Sold means the exchange of beverages for money, coupons, vouchers, or order forms, when any part of the exchange occurs on a school campus.
Compliant beverages:
Fruit or Vegetable juice:
≥ 50% juice and
No added sweeteners
≤ 8 fl. oz. serving size
Milk:
Cow’s or goat’s milk, and
1% (unflavored), nonfat (flavored, unflavored), and
Contains Vitamins A & D, and
≥ 25% of the calcium Daily Value per 8 fl. oz, and
≤ 28 grams of total sugar per 8 fl. oz.
≤ 8 fl. oz. serving size
Non-dairy milk:
Nutritionally equivalent to milk (see 7 CFR 210.10(d)(3), 220.8(i)(3)), must contain per 8 fl. oz.:
≥ 276 mg calcium
≥ 8 g protein
≥ 500 IU Vit A
≥ 100 IU Vit D
≥ 24 mg magnesium
≥ 222 mg phosphorus
≥ 349 mg potassium
≥ 0.44 mg riboflavin
≥ 1.1 mcg Vit B12, and
≤ 28 grams of total sugar per 8 fl. oz, and
≤ 5 grams fat per 8 fl. oz.
≤ 8 fl. oz. serving size
Water:
No added sweeteners
No serving size
Non-compliant beverages may be sold from one-half hour after school through midnight.
ELEMENTARY SCHOOL – STUDENT ORGANIZATIONS
Reference: California Code of Regulations Section 15500
Effective during school hours.
Applies to food and beverage sales by student organizations.
Student organization sales must meet all of the following:
Only one food or beverage item per sale.
The food or beverage item must be pre-approved by the governing board of the school district.
The sale must occur after the lunch period has ended.
The food or beverage item cannot be prepared on campus.
Each school is allowed four sales per year.
The food or beverage item cannot be the same item sold in the food service program at that school during the same school day.