School Health Resource Guide
NUTRITION
Promote the adoption of food service guidelines/nutrition standards, which include sodium.
Performance MeasuresNumber of local education agencies that received professional development and technical assistance on strategies to create a healthy school nutrition environment.
The purpose of this performance measure is to determine reach of professional development and technical assistance on nutrition standards and strategies to create a healthy school nutrition environment to local education agencies (LEAs) to ensure that students have access to a healthy school nutrition environment.
Results Statements: In the US, CDC funded grantees worked to educate and inform staff in LEAs about nutrition standards and strategies to create a healthy school nutrition environment.
Unit of Analysis/Measure: Local education agencies (i.e., school districts)
Rate/Count/Percentage: Actual number of local education agencies (i.e., school districts) that received professional development or technical assistance on nutrition standards and strategies to create healthy school nutrition environments.
How to Count and Frequency: Training Tracking System. Annually.
Example How To: Develop a matrix or work with contracted technical assistance provider to develop a matrix that tracks the number of trainings offered, number of attendees at each training, and the number of LEAs that received professional development and technical assistance opportunities focused on healthy school nutrition.
Disparities Focus: Academic, health, SES, free and reduced priced lunch data
Number of students in local education agencies where staff received professional development and technical assistance on strategies to create a healthy school nutrition environment.
The purpose of this performance measure is to determine reach of professional development and technical assistance on nutrition standards and strategies to create a healthy school nutrition environment to ensure that students have access to a healthy school nutrition environment.
Results Statements: In the US, CDC funded grantees worked to increase access to healthy school nutrition environments.
Unit of Analysis/Measure: Students
Rate/Count/Percentage: Actual number of students in local education agencies (i.e., school districts) that have received professional development or technical assistance on nutrition standards and strategies to create healthy school nutrition standards.
How to Count and Frequency: Training tracking system, Student and School data reports, State Department of Education database, National Center for Education Statistics database. Annually.
Example How To: Use local databases (e.g. school registration and enrollment records maintained by the state, LEAs, and individual schools) to determine the reach, which is the number of students enrolled in the targeted LEAs.
Disparities Focus: Academic, health, SES, free and reduced priced lunch data
Assess the professional development (PD) needs of local education agencies (LEAs). Possible topics to ask LEAs about as states determine the PD needs:
- Components of a healthy school nutrition environment including:
- the foods and beverages that are available to students throughout the school day, and
- information and messages about food, beverages, and nutrition that students encounter on school grounds.
Note: A healthy school nutrition environment supports students in making healthy choices by providing them with access healthy and appealing foods and beverages, consistent messages about healthy eating, and opportunities to learn about and practice healthy eating. Within a healthy school nutrition environment, school nutrition services provide meals that meet federal nutrition standards for the National School Lunch and Breakfast Programs, accommodate the health and nutrition needs of all students, and help ensure that foods and beverages sold outside of the school meal programs meet Smart Snacks in School nutrition standards.
- How to review, revise, implement and evaluate local wellness policies (LWP) that align with federal requirements and national recommendations (e.g., CDC’s School Health Guidelines to Promote Healthy Eating and Physical Activity).
- CDC publications, tools, and resources to support a healthy school nutrition environment, such as the School Health Guidelines to Promote Healthy Eating and Physical Activity, the School Health Index, the Water Access in Schools Tool Kit, and Nutrition Standards Fact Sheets.
Identify relevant trainings and PD opportunities that are already available through organizations including CDC, National Food Service Management Institute, Alliance for a Heathier Generation, School Nutrition Association, Action for Healthy Kids, etc. If a training or PD opportunity is not already available, consider creating a new training, including when it will be offered and the method of those courses (e.g., in-person, online).
Identify a process for providing PD to LEAs in the state. This might include: development of courses, communication/marketing of the courses, registration for courses, number of courses and courses offered per topic, potential costs involved, identification of trainers, tracking of people taking the courses, continuing education credit, etc.
Identify a process for providing technical assistance (TA) to LEAs in the state. This might include: who school districts and schools may call for assistance, the topic of the TA, how calls will be fielded, how questions will be tracked, and what types of tools, resources, and additional information are given, etc.
Provide PD on all topics offered for PD.
Provide TA to LEAs to help them plan an integrated approach for addressing all components of the school nutrition environment.
Identify an appropriate system for tracking PD and TA that is focused on creating a healthy school nutrition environment (see Tips for Tracking Professional Development & Technical Assistance in State Public Health Actions’ (1305) School Health Strategies).
From the Alliance for a Healthier Generation Model Wellness Policy:
School Meals
Our school district is committed to serving healthy meals to children, with plenty of fruits, vegetables, whole grains, and fat-free and low-fat milk; moderate in sodium, low in saturated fat, and zero grams trans fat per serving (nutrition label or manufacturer’s specification); and to meet the nutrition needs of school children within their calorie requirements. The school meal programs aim to improve the diet and health of school children, help mitigate childhood obesity, model healthy eating to support the development of lifelong healthy eating patterns, and support healthy choices while accommodating cultural food preferences and special dietary needs.
All schools within the District participate in USDA child nutrition programs, including the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and [include here any additional Federal child nutrition programs in which the district participates, possibly including the Fresh Fruit & Vegetable Program (FFVP), Special Milk Program (SMP), Summer Food Service Program (SFSP), Supper programs, or others]. The District also operates additional nutrition-related programs and activities including [if applicable, insert here a list of other programs such as Farm to School programs, school gardens, Breakfast in the Classroom, Mobile Breakfast carts, Grab ‘n’ Go Breakfast, or others]. All schools within the District are committed to offering school meals through the NSLP and SBP programs, and other applicable Federal child nutrition programs, that:
- Are accessible to all students;
- Are appealing and attractive to children;
- Are served in clean and pleasant settings;
- Meet or exceed current nutrition requirements established by local, state, and Federal statutes and regulations. (The District offers reimbursable school meals that meet USDA nutrition standards .)
- Promote healthy food and beverage choices using at least ten of the following Smarter Lunchroom techniques :
- Whole fruit options are displayed in attractive bowls or baskets (instead of chaffing dishes or hotel pans)
- Sliced or cut fruit is available daily
- Daily fruit options are displayed in a location in the line of sight and reach of students
- All available vegetable options have been given creative or descriptive names
- Daily vegetable options are bundled into all grab and go meals available to students
- All staff members, especially those serving, have been trained to politely prompt students to select and consume the daily vegetable options with their meal
- White milk is placed in front of other beverages in all coolers
- Alternative entrée options (e.g., salad bar, yogurt parfaits, etc.) are highlighted on posters or signs within all service and dining areas
- A reimbursable meal can be created in any service area available to students (e.g., salad bars, snack rooms, etc.)
- Student surveys and taste testing opportunities are used to inform menu development, dining space decor, and promotional ideas
- Student artwork is displayed in the service and/or dining areas
- Daily announcements are used to promote and market menu options
Optional additional policy language includes:
- Menus will be posted on the District website or individual school websites, and will include nutrient content and ingredients.
- Menus will be created/reviewed by a Registered Dietitian or other certified nutrition professional.
- School meals are administered by a team of child nutrition professionals.
- The District child nutrition program will accommodate students with special dietary needs.
- Students will be allowed at least 10 minutes to eat breakfast and at least 20 minutes to eat lunch, counting from the time they have received their meal and are seated. Students are served lunch at a reasonable and appropriate time of day.
- Lunch will follow the recess period to better support learning and healthy eating.
- Participation in Federal child nutrition programs will be promoted among students and families to help ensure that families know what programs are available in their children’s school.
- The District will implement at least four of the following five Farm to School activities:
- Local and/or regional products are incorporated into the school meal program;
- Messages about agriculture and nutrition are reinforced throughout the learning environment;
- School hosts a school garden;
- School hosts field trips to local farms; and
- School utilizes promotions or special events, such as tastings, that highlight the local/ regional products.
Staff Qualifications and Professional Development
All school nutrition program directors, managers, and staff will meet or exceed hiring and annual continuing education/training requirements in the USDA professional standards for child nutrition professionals . These school nutrition personnel will refer to USDA's Professional Standards for School Nutrition Standards website to search for training that meets their learning needs.
Water
To promote hydration, free, safe, unflavored drinking water will be available to all students throughout the school day and throughout every school campus. The District will make drinking water available where school meals are served during mealtimes.
Optional additional policy language may include:
- Water cups/jugs will be available in the cafeteria if a drinking fountain is not present.
- All water sources and containers will be maintained on a regular basis to ensure good hygiene standards. Such sources and containers may include drinking fountains, water jugs, hydration stations, water jets, and other methods for delivering drinking water.
- Students will be allowed to bring and carry (approved) water bottles filled with only water with them throughout the day.
Competitive Foods and Beverages
The District is committed to ensuring that all foods and beverages available to students on the school campus during the school day support healthy eating. The foods and beverages sold and served outside of the school meal programs (i.e., “competitive” foods and beverages) will meet the USDA Smart Snacks in School nutrition standards, at a minimum. Smart Snacks aim to improve student health and well-being, increase consumption of healthful foods during the school day, and create an environment that reinforces the development of healthy eating habits. A summary of the standards and information are available at: www.fns.usda.gov/healthierschoolday/tools-schools-smart-snacks . The Alliance for a Healthier Generation provides a set of tools to assist with implementation of Smart Snacks available at: www.healthiergeneration.org/smartsnacks .
[NOTE: In some cases, states have passed more stringent nutrition standards for competitive foods and beverages in addition to the USDA Smart Snacks in School nutrition standards. In these states, districts and schools must also comply with their state standards.]
To support healthy food choices and improve student health and well-being, all foods and beverages outside the reimbursable school meal programs that are sold to students on the school campus during the school day [and ideally, the extended school day] will meet or exceed the USDA Smart Snacks nutrition standards [or, if the state policy is stronger, “will meet or exceed state nutrition standards”]. These standards will apply in all locations and through all services where foods and beverages are sold, which may include, but are not limited to, a la carte options in cafeterias, vending machines, school stores, and snack or food carts.
Celebrations and Rewards
All foods offered on the school campus will meet or exceed the USDA Smart Snacks in School nutrition standards [or, if the state policy is stronger, “will meet or exceed state nutrition standards”], including through:
- Celebrations and parties. The district will provide a list of healthy party ideas to parents and teachers, including non-food celebration ideas. Healthy party ideas from the Alliance for a Healthier Generation and from the USDA .
- Classroom snacks brought by parents. The District will provide to parents a list of foods and beverages that meet Smart Snacks nutrition standards; and
- Rewards and incentives. The District will provide teachers and other relevant school staff a list of alternative ways to reward children . Foods and beverages will not be used as a reward, or withheld as punishment for any reason, such as for performance or behavior.
Fundraising
Foods and beverages that meet or exceed the USDA Smart Snacks in Schools nutrition standards may be sold through fundraisers on the school campus during the school day. The District will make available to parents and teachers a list of healthy fundraising ideas [examples from the Alliance for a Healthier Generation and the USDA .
Given the pervasiveness of food fundraisers in many schools and the wide availability of profitable, healthy fundraising options, additional policy language is encouraged:
- Schools will use only non-food fundraisers, and encourage those promoting physical activity (such as walk-a-thons, jump rope for heart, fun runs, etc.).
- Fundraising during and outside school hours will sell only non-food items or foods and beverages that meet or exceed the Smart Snacks nutrition standards. This may include but is not limited to, donation nights at restaurants, cookie dough, candy and pizza sales, market days, etc.
Nutrition Promotion
Nutrition promotion and education positively influence lifelong eating behaviors by using evidence-based techniques and nutrition messages, and by creating food environments that encourage healthy nutrition choices and encourage participation in school meal programs. Students and staff will receive consistent nutrition messages throughout schools, classrooms, gymnasiums, and cafeterias. Nutrition promotion also includes marketing and advertising nutritious foods and beverages to students and is most effective when implemented consistently through a comprehensive and multi-channel approach by school staff and teachers, parents, students, and the community.
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 through at least:
- Implementing at least ten or more evidence-based healthy food promotion techniques through the school meal programs using Smarter Lunchroom techniques ; and
- Ensuring 100% of foods and beverages promoted to students meet the USDA Smart Snacks in School nutrition standards. Additional possible promotion techniques that the District and individual schools may use are available at https://foodplanner.healthiergeneration.org .
Nutrition Education
The District aims to teach, model, encourage, and support healthy eating by students. Schools will provide nutrition education and engage in nutrition promotion that:
- Is 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 integrated into other classroom instruction through subjects such as math, science, language arts, social sciences, and elective subjects;
- Include enjoyable, developmentally-appropriate, culturally-relevant, and participatory activities, such as cooking demonstrations or lessons, promotions, taste-testing, farm visits, and school gardens;
- Promote fruits, vegetables, whole-grain products, low-fat and fat-free dairy products, and healthy food preparation methods;
- Emphasize caloric balance between food intake and energy expenditure (promotes physical activity/exercise);
- Link with school meal programs, cafeteria nutrition promotion activities, school gardens, Farm to School programs, other school foods, and nutrition-related community services;
- Teach media literacy with an emphasis on food and beverage marketing; and
- Include nutrition education training for teachers and other staff.
Optional additional policy language includes:
- In elementary schools, nutrition education will be offered at each grade level as part of a sequential, comprehensive, standards-based health education curriculum that meets state and national standards.
- All health education teachers will provide opportunities for students to practice or rehearse the skills taught through the health education curricula.
Food and Beverage Marketing in Schools
The District is committed to providing a school environment that ensures opportunities for all students to practice healthy eating and physical activity behaviors throughout the school day while minimizing commercial distractions. The District strives to teach students how to make informed choices about nutrition, health, and physical activity. These efforts will be weakened if students are subjected to advertising on District property that contains messages inconsistent with the health information the District is imparting through nutrition education and health promotion efforts. It is the intent of the District to protect and promote student’s health by permitting advertising and marketing for only those foods and beverages that are permitted to be sold on the school campus, consistent with the District’s wellness policy.
Any foods and beverages marketed or promoted to students on the school campus during the school day will meet or exceed the USDA Smart Snacks in School nutrition standards [or, if stronger, “state nutrition standards”], such that only those foods that comply with or exceed those nutrition standards are permitted to be marketed or promoted to students.
Food advertising and marketing is defined as advertising and other promotions in schools. Food and beverage marketing often includes oral, written, or graphic statements made for the purpose of promoting the sale of a food or beverage product made by the producer, manufacturer, seller, or any other entity with a commercial interest in the product. This term includes, but is not limited to the following:
- Brand names, trademarks, logos or tags, except when placed on a physically present food or beverage product or its container.
- Displays, such as on vending machine exteriors.
- Corporate brand, logo, name, or trademark on school equipment, such as marquees, message boards, scoreboards, or backboards (Note: immediate replacement of these items are not required; however, districts will consider replacing or updating scoreboards or other durable equipment over time so that decisions about the replacement include compliance with the marketing policy.)
- Corporate brand, logo, name, or trademark on cups used for beverage dispensing, menu boards, coolers, trash cans, and other food service equipment; as well as on posters, book covers, pupil assignment books, or school supplies displayed, distributed, offered, or sold by the District.
- Advertisements in school publications or school mailings.
- Free product samples, taste tests, or coupons of a product, or free samples displaying advertising of a product.
From the Nevada School Wellness Policy:
Smart Snacks Nutrition Standards
All foods and beverages available for sale or given away to students on the school campus during the school day must meet the minimum nutrition standards. These food standards apply to all grade levels (unless otherwise specified).
To be allowable, a food item must meet all of the competitive food standards as follows: Calories:
Snack/Side Item- ≤200 calories per item as served (includes any accompaniments) Entrée- ≤350 calories per item as served (includes any accompaniments)
AND
Sodium:
Snack/Side Item- ≤230 mg per item as served until June 30, 2016 (≤200 mg after July 1, 2016)
Entrée- ≤480 mg per item as served
AND
Fat:
Total Fat- ≤35% of calories
Saturated Fat- <10% of calories Trans Fat– 0 g per serving
AND
Sugar:
Total Sugar- <35% by weight
Specific Nutrient Standards for Food
In addition to the Smart Snacks Nutrition Standards, food items must meet one of the following criteria:
Be a grain product that contains >50% whole grains by weight or have whole grains listed as the first ingredient on the food label; OR
Have listed as the first ingredient on the food label, one of the non-grain main food groups: fruit, vegetable, dairy or protein foods; OR
Be a combination food that contains at least 1/4 cup fruit and/or vegetable; OR
Contain 10% Daily Value (DV) of Calcium, Potassium, Vitamin D, or Dietary Fiber (Effective through June 30, 2016).
If water is the first ingredient, the second ingredient must meet one of the above criteria.
Beverages
Allowable beverages vary by grade level and address container size. All beverages sold on the school campus during the school day must be non-carbonated. There are no restrictions on the sale of any allowable beverage at any grade level, during the school day anywhere on the school campus.
Beverages for all:
Water– Plain, no size limit
Milk– Unflavored non-fat, unflavored low-fat, or flavored non-fat milk, ≤8 fl. oz. per serving for elementary school, ≤12 fl. oz. per serving for middle school and high school.
Juice– 100% fruit and/or vegetable juice, 100% juice diluted with plain water (no added sweeteners), ≤8 fl. oz. per serving for elementary school, ≤12 fl. oz. per serving for middle school and high school allowable.
It is recommended that juice be sold in smaller serving sizes: 4-6 fl. oz. servings for elementary school and 8 fl. oz. servings for middle and high school.
- CDC 1305 Performance Measure Reporting Tips
- CDC 1305 Tips for Tracking Professional Development
- CDC publications, tools, and resources to support school nutrition environment
- CDC Fostering Professional Development Practices
- CDC School Health Guidelines to Promote Healthy Eating and Physical Activity (see Guidelines 2, 3, and 9; pages 18-28 and 49-52)
- National Association of State Boards of Education Nutrition and Physical Activity Resources
- USDA Team Nutrition Implementation Tools and Resources
- USDA Tools for Schools: Focusing on Smart Snacks
- USDA Local School Wellness Policy
Enhanced Component Strategy 1
Create supportive nutrition environments in schools.
Intervention (Enhanced only)Implement policies and practices that create a supportive nutrition environment, including establish standards (including sodium) for all competitive foods; prohibit advertising of unhealthy foods; and promote healthy foods in schools, including those sold and served within school meal programs and other venues.
Number of local education agencies that received professional development and technical assistance on strategies to create a healthy school nutrition environment.
The purpose of this performance measure is to determine reach of professional development and technical assistance on strategies to create healthy school nutrition environments to local education agencies (LEAs) to ensure that students have access to healthy school nutrition environments.
Results Statements: In the US, CDC funded grantees worked to educate and inform staff in LEAs about strategies to create healthy school nutrition environments.
Unit of Analysis/Measure: Local education agencies (i.e., school districts)
Rate/Count/Percentage: Actual number of local education agencies (i.e., school districts) that have received professional development or technical assistance on strategies to create healthy nutrition environments.
How to Count and Frequency: Training tracking system. Annually.
Example How To: Develop a matrix or work with contracted technical assistance provider to develop a matrix that tracks the number of trainings offered, number of attendees at each training, and the number of LEAs that received professional development and technical assistance opportunities focused on healthy school nutrition.
Disparities Focus: academic, health, SES, free and reduced priced lunch data
Number of students in local education agencies where staff received professional development and technical assistance on strategies to create a healthy school nutrition environment.
The purpose of this performance measure is to determine reach of professional development and technical assistance on strategies to create healthy school nutrition environments to local education agencies to ensure that students have access to healthy school nutrition environments.
Results Statements: In the US, CDC funded grantees worked to increase access to healthy school nutrition environments.
Unit of Analysis/Measure: Students
Rate/Count/Percentage: Actual number of students in local education agencies (i.e. school districts) that have received professional development or technical assistance on strategies to create healthy school nutrition environments.
How to Count and Frequency: Training tracking system, Student and School data reports, State Department of Education database, National Center for Education Statistics database. Annually.
Example How To: Use local databases (e.g. school registration and enrollment records maintained by the state, LEAs, and individual schools) to determine the reach, which is the number of students enrolled in the targeted LEAs.
Disparities Focus: Academic, health, SES, free and reduced priced lunch data
Percent of local education agencies that have adopted and implemented policies that establish standards (including sodium) for all competitive foods available during the school day.
The purpose of this performance measure is to determine the extent to which targeted LEAs are adopting and implementing standards for all competitive foods available during the school day.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating by ensuring that students have access to competitive foods that all meet nutrition standards.
Unit of Analysis/Measure: Local education agencies (e.g., school districts) that have adopted a policy.
Rate/Count/Percentage: Percent of targeted local education agencies that have adopted and implemented policies that establish standards (including sodium) for all competitive foods available during the school day.
How to Count and Frequency:
- WellSAT 2.0 is the preferred data source. This performance measure applies to all foods and beverages available in all venues during the school day. This includes school stores, vending machines, classroom parties, and fundraisers. There are 4 questions on WellSAT 2.0 that together comprise the intent of this performance measure.
- A survey, reporting tool or tracking tool that allows targeted LEAs to report whether they have adopted a policy (or policies) that establishes nutrition standards for all competitive foods and beverages. Nutrition standards should include, at a minimum, criteria for sugar, fat, sodium and calories and apply to all food during the school day in all venues including á la carte (foods sold in the cafeteria that are not reimbursable), vending machines, school stores, fundraisers, classroom celebrations, and rewards for academic performance and good behavior.
- Annually.
Percent of schools that do not sell less healthy foods and beverages (soda pop or fruit drinks, sport drinks, baked goods, salty snacks, candy).
The purpose of this performance measure is to determine the extent to which schools are promoting healthy eating by making more nutritious foods available to students and not offering less nutritious foods and beverages.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating by increasing the availability of nutritious foods to students.
Unit of Analysis/Measure: Schools
Rate/Count/Percentage: Percent of schools in targeted LEAs that do not sell less healthy foods and beverages (soda pop or fruit drinks, sport drinks, baked goods, salty snacks, candy).
How to Count and Frequency: 2014, 2016, 2018 School Health Profiles (2016 Principal Questionnaire, Q30, Q31). Biannually.
Percent of local education agencies that have adopted and implemented policies that prohibit all forms of advertising and promotion (e.g., contests and coupons) of less nutritious foods and beverages on school property.
The purpose of this performance measure is to determine the extent to which targeted LEAs have adopted and implemented policies that prohibit all forms of advertising and promotion (e.g., contests and coupons) of less nutritious foods and beverages on school property.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating by prohibiting all forms of advertising and promotion (e.g., contests and coupons) of less nutritious foods and beverages on school property.
Unit of Analysis/Measure: Targeted local education agencies (e.g., school districts) that have adopted a policy.
Rate/Count/Percentage: Percent of targeted LEAs that have adopted and implemented policies that prohibit all forms of advertising and promotion (e.g., contests and coupons) of less nutritious foods and beverages on school property.
How to Count and Frequency:
- WellSAT 2.0 is the preferred data source to determine whether local education agencies have adopted policies that prohibit all forms of advertising and promotion (e.g., contests and coupons) of less nutritious foods and beverages on school property. While the performance measure indicated adoptions and implementation, the focus for calculating the percentage is on the adoption of written policy. Among the targeted LEAs you are working with use the WellSAT 2.0 to assess existing policy language. There are 5 questions in WellSAT 2.0 that comprise this performance measure.
- A survey, reporting tool or tracking tool that allows districts to report whether they have adopted a policy (or policies) that prohibits all forms of advertising and promotion (e.g., contests and coupons) of less nutritious foods and beverages on school property. The policy should be a district level policy. The policy should address one of the following:
- Ban the advertising of those foods and beverages that the district does not allow to be sold on campus (e.g. do not meet nutrition standards in the LWP);
- Ban the advertising of all foods or beverages on campus; or
- Ban all advertising on campus (including advertising of non-food items).
- Annually.
Percent of schools that prohibit all forms of advertising and promotion for candy, fast food restaurants, or soft drinks.
The purpose of this performance measure is to determine the extent to which schools are promoting healthy eating prohibiting all forms of advertising and promotion for candy, fast food restaurants, or soft drinks.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating by prohibiting all forms of advertising and promotion for candy, fast food restaurants, or soft drinks.
Unit of Analysis/Measure: Schools
Rate/Count/Percentage: Percent of schools in targeted LEAs that prohibit all forms of advertising and promotion for candy, fast food restaurants, or soft drinks.
How to Count and Frequency: 2014, 2016, 2018 School Health Profiles (2016 Principal Questionnaire, Q33). Biannually.
Percent of schools that price nutritious foods and beverages at a lower cost while increasing the price of less nutritious foods and beverages.
The purpose of this performance measure is to determine the extent to which schools are promoting healthy eating by setting the price nutritious foods and beverages at a lower cost while increasing the price of less nutritious foods and beverages.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating by using pricing strategies.
Unit of Analysis/Measure: Schools
Rate/Count/Percentage: Percent of schools in targeted LEAs that price nutritious foods and beverages at a lower cost while increasing the price of less nutritious foods and beverages.
How to Count and Frequency: 2014, 2016, 2018 School Health Profiles (2016 Principal Questionnaire, Q32a). Biannually.
Percent of schools that provide information to students or families on the nutrition, caloric, and sodium content of foods available.
The purpose of this performance measure is to determine the extent to which schools are promoting healthy eating by making nutrition information available to student and their families.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating by increasing the availability of information about nutrition, caloric, and sodium content of food.
Unit of Analysis/Measure: Schools
Rate/Count/Percentage: Percent of schools in targeted LEAs that provide information to students or families on the nutrition, caloric, and sodium content of foods available.
How to Count and Frequency: 2014, 2016, 2018 School Health Profiles (2016 Principal Survey, Q32c). Biannually.
Percent of schools that place fruits and vegetables near the cafeteria cashier, where they are easy to access.
The purpose of this performance measure is to determine the extent to which schools are promoting healthy eating by placing fruits and vegetables near the cafeteria cashier, where they are easy to access.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating placing fruits and vegetables near the cafeteria cashier, where they are easy to access.
Unit of Analysis/Measure: Schools
Rate/Count/Percentage: Percent of schools in targeted LEAs that place fruits and vegetables near the cafeteria cashier, where they are easy to access.
How to Count and Frequency: 2014, 2016, 2018 School Health Profiles (2016 Principal Questionnaire, Q32h). Biannually.
Percent of schools that allow students to have access to drinking water.
The purpose of this performance measure is to determine the extent to which schools are promoting healthy eating by allowing students to have access to drinking water.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating by allowing students to have access to drinking water.
Unit of Analysis/Measure: Schools
Rate/Count/Percentage: Percent of schools in targeted LEAs that allow students to have access to drinking water.
How to Count and Frequency: 2014, 2016, 2018 School Health Profiles (2016 Principal Questionnaire, Q34, Q35). Biannually.
Percent of schools that offer fruits or non-fried vegetables when foods or beverages are offered at school celebrations.
The purpose of this performance measure is to determine the extent to which schools are promoting healthy eating by offering fruits or non-fried vegetables when foods or beverages are offered at school celebrations.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating by offering fruits or non-fried vegetables when foods or beverages are offered at school celebrations.
Unit of Analysis/Measure: Schools.
Rate/Count/Percentage: Percent of schools that offer fruits or non-fried vegetables when foods or beverages are offered at school celebrations.
How to Count and Frequency: 2014, 2016, 2018 School Health Profiles (2016 Principal Questionnaire, Q29). Biannually.
Percent of schools that allow students to purchase fruits and vegetables from vending machines or at the school store, canteen, snack bar, or as a la carte items.
The purpose of this performance measure is to determine the extent to which schools are promoting healthy eating by allowing students to purchase fruits and vegetables from vending machines or at the school store, canteen, snack bar, or as a la carte items.
Results Statements: In the US, CDC funded grantees worked to promote healthy eating by allowing students to purchase fruits and vegetables from vending machines or at the school store, canteen, snack bar, or as a la carte items.
Unit of Analysis/Measure: Schools
Rate/Count/Percentage: Percent of schools in targeted LEAs that allow students to purchase fruits and vegetables from vending machines or at the school store, canteen, snack bar, or as a la carte items.
How to Count and Frequency: 2014, 2016, 2018 School Health Profiles (2016 Principal Questionnaire, Q30-31, p, q). Biannually.
Percent of K-12 students who ate vegetables 3 or more times per day (in the local education agencies targeted by FOA funding).
The purpose of this performance measure is to determine the extent to which schools are creating a supportive nutrition environment that promote the consumption of healthy foods such as vegetables.
Results Statements: In the US, CDC funded grantees worked to increase the amount of students consume healthy foods such as vegetables.
Unit of Analysis/Measure: Students.
Rate/Count/Percentage: Percent of students in grades 9-12 in targeted LEAs who ate vegetables 3 or more times per day.
How to Count and Frequency:
- 2015, 2017 Youth Risk Behavior Survey (2015 State and local, Q75-78)
- While this performance measure covers grades K-12, states will only be expected to report data for grades 9-12 using YRBS.
- Biannually
Percent of K-12 students who ate fruit or drank 100% fruit juices two or more times per day (in the local education agencies targeted by FOA funding).
The purpose of this performance measure is to determine the extent to which schools are creating supportive nutrition environments that promote the consumption of healthy foods such as fruits and 100% fruit juices.
Results Statements: In the US, CDC funded grantees worked to increase the number of students who consume healthy foods such as fruits and 100% fruit juices.
Unit of Analysis/Measure: Students
Rate/Count/Percentage: Percent of students in grades 9-12 in targeted LEAs who ate fruits or drank 100% fruit juices two or more times per day.
How to Count and Frequency:
- 2015, 2017 Youth Risk Behavior Survey (2015 State and local, Q73-74)
- While this performance measure covers grades K-12, states will only be expected to report data for grades 9-12 using YRBS.
- Biannually
Percent of K-12 students who drank a can, bottle or glass of soda or pop at least one time per day (in the local education agencies targeted by FOA funding).
The purpose of this performance measure is to determine the extent to which schools are creating supportive nutrition environments that discourage the consumption of soda and other sugar sweetened beverages.
Results Statements: In the US, CDC funded grantees worked to decrease the amount of students consume sodas and other sugar sweetened beverages.
Unit of Analysis/Measure: Students
Rate/Count/Percentage: Percent of students in grades 9-12 in targeted LEAs who drank a can, bottle or glass of soda or pop at least one time per day.
How to Count and Frequency:
- 2015, 2017 Youth Risk Behavior Survey (2015 State and local, Q79)
- While this performance measure covers grades K-12, states will only be expected to report data for grades 9-12 using YRBS.
- Biannually
Percent of K-12 students who are overweight or obese (in the local education agencies targeted by FOA funding).
The purpose of this performance measure is to determine the extent to which schools are creating supportive nutrition environments in an effort to reduce overweight or obesity among students.
Results Statements: In the US, CDC funded grantees worked to reduce overweight or obesity among students.
Unit of Analysis/Measure: Students
Rate/Count/Percentage: Percent of students in grades 9-12 in targeted LEAs who are overweight or obese.
How to Count and Frequency:
- 2015, 2017 Youth Risk Behavior Survey (2015 State and Local questionnaire, Q6-7) While this performance measure covers grades K-12 in the targeted LEAs, states will be expected to report, at a minimum, data for grades 9-12 using YRBS data. It also measures the percent of students who are overweight and obese.
- Body Mass Index (BMI) measurement conducted in elementary, middle, and high schools is also a potential data source. This percent value is a secondary data source for this performance measure and should be reported in a seperate row from the primary data source which is YRBS.
- Biannually
Suggested activities to meet performance measure 2.3.03:
Determine technical assistance (TA) and policy needs of local education agencies (LEAs). Potential actions include:
- Review requirements for local wellness policies (LWP) based on the Healthy, Hunger-Free Kids Act of 2010 and Proposed Rule.
- Review existing state-level policies for competitive foods to determine if the LEA policy is aligned with the state policy (See NASBE Database or CDC State Competitive Food Policy Analysis).
- Review existing district level policies for competitive foods (e.g., school board policies, LWP) for each target LEA.
- Review USDA Smart Snacks and the IOM Nutrition Standards for Foods in Schools. Keep in mind that Smart Snacks are the minimum requirement for schools. But, states and LEAs can establish nutrition standards that go beyond the USDA requirements.
- Identify the policy processes in the LEA.
- What barriers exist in changing policy in the LEA? What is working well?
- Identify opportunities for the district nutrition standards for competitive foods (e.g., in the LWP) to meet or exceed Smart Snacks in School Nutrition Standards.
Revise existing policies based on opportunities identified for the district nutrition standards for competitive foods to meet or exceed Smart Snacks in School Nutrition Standards. The policy should describe:
- who establishes the policy and the underlying legal authority;
- the rationale for the policy;
- the priority population (e.g., students and school staff members) to which the policy applies;
- definitions of key terms;
- a list and descriptions of the major activities to be conducted;
- who will be responsible for implementing the policy;
- who will enforce the policy and how they will do so;
- positive incentives for compliance and consequences for noncompliance;
- an evaluation plan, including how the effect of the policy will be measured and how the evaluation information will be used; and
- a timeline indicating when the policy will be adopted, take effect, and expire.
Track the number of LEAs in the state that establish and implement standards (including sodium) for all competitive foods available during the school day.
Suggested activities to meet performance measure 2.3.04:
Decide what strategy is most appropriate for your state. States can address food and beverage advertising and promotion in schools through a state level policy, administrative requirement or legislation, district level policy, or school level policy.
For states working with LEAs on policy adoption and implementation at the district level, assess existing policies.
- Determine if the LEA already has an existing policy that addresses advertising and promotion. This might be in the district’s LWP or other school board policy.
- If there are no district policies that address advertising and promotion currently in place, consider developing a new policy or adding language to the existing LWP.
Determine the scope of the new or revised policy. There are three main policy options to restrict the advertising of foods and beverages on school property:
- Ban all advertising on campus (including advertising of non-food items);
- Ban the advertising of those foods and beverages that the district does not allow to be sold on campus (e.g., do no meet nutrition standards in the LWP); or
- Ban the advertising of all foods or beverages on campus.
Develop a policy that aligns with the desired scope (see above).
Track the number of LEAs in the state with policies that prohibit all forms of advertising and promotion (e.g., contests and coupons) of less nutrition foods and beverages on school property.
Suggested activities to meet performance measures 2.3.05 - 2.3.12:
States and LEAs can work with schools to assess if these practices per strategies listed below are occurring at the school level. Some of these practices may be related to goals in the local school wellness policy. Consider using CDC’s School Health Index for the assessment process and work with schools to prioritize and create an ‘implementation plan’ for key areas based on the assessment process.
- Limiting the sale of less healthy foods and beverages
- Implement district and/or state nutrition standards. Within a healthy school nutrition environment, school nutrition services provide meals that meet federal nutrition standards for the National School Lunch and Breakfast Programs, accommodate the health and nutrition needs of all students, and help ensure that foods and beverages sold outside of the school meal programs meet Smart Snacks in School nutrition standards.
- Establish new or modify existing contracts with vendors to ensure that all products align with federal, state, and district nutrition standards.
- Avoid using coupons for restaurants as a reward for student behavior or academic success.
- Use fundraising activities that support health including fun runs, dance-a-thons or selling non-food items (e.g. wrapping paper, student artwork).
- Avoid distributing materials with food and beverage logos to students including book, school supplies, book covers, curriculum, etc.
- Ensure that posters, signs, scoreboards etc. do not include images or logos of foods and beverages that do not align with district nutrition standards.
- Label items in the cafeteria with nutrition information.
- Include nutrition information for meals on school menus and post on the district web site.
- Lower the price of healthful options, and if offered, raise the price of less nutritious options.
- Place fruits and vegetables near the cafeteria cashier, where they are easy to access.
- Offer fruits or non-fried vegetables when foods or beverages are offered at school celebrations.
- Allow students to purchase fruits and vegetables from vending machines or at the school store, canteen, snack bar, or as a la carte items.
- Offer taste tests of new fruits and vegetables before offering them in the school meals to help familiarize students with them.
- Place fruit in an attractive display (e.g. basket or colorful bowl) and move to a well-lit, convenient part of the cafeteria line.
- Encourage school districts to participate in farm to school programs which link schools to local/regional agricultural producers.
- Provide school gardens as living classrooms, and link activities there to nutrition education, lessons on preparing fruits and vegetables, and opportunities for tastings.
- Participate in USDA’s Fresh Fruit and Vegetable Program.
- Offer a salad bar as part of the school meal programs.
- Provide students with access to water fountains or water filling stations throughout the school day (i.e., not just during meal times).
- Ensure that water fountains are clean and properly maintained.
- Allow students to keep a water bottle with them during the school day including in class.
Work with schools to implement identified strategies, using the implementation plan.
From the Alliance for a Healthier Generation Model Wellness Policy:
School Meals
Our school district is committed to serving healthy meals to children, with plenty of fruits, vegetables, whole grains, and fat-free and low-fat milk; moderate in sodium, low in saturated fat, and zero grams trans fat per serving (nutrition label or manufacturer’s specification); and to meet the nutrition needs of school children within their calorie requirements. The school meal programs aim to improve the diet and health of school children, help mitigate childhood obesity, model healthy eating to support the development of lifelong healthy eating patterns, and support healthy choices while accommodating cultural food preferences and special dietary needs.
All schools within the District participate in USDA child nutrition programs, including the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and [include here any additional Federal child nutrition programs in which the district participates, possibly including the Fresh Fruit & Vegetable Program (FFVP), Special Milk Program (SMP), Summer Food Service Program (SFSP), Supper programs, or others]. The District also operates additional nutrition-related programs and activities including [if applicable, insert here a list of other programs such as Farm to School programs, school gardens, Breakfast in the Classroom, Mobile Breakfast carts, Grab ‘n’ Go Breakfast, or others]. All schools within the District are committed to offering school meals through the NSLP and SBP programs, and other applicable Federal child nutrition programs, that:
- Are accessible to all students;
- Are appealing and attractive to children;
- Are served in clean and pleasant settings;
- Meet or exceed current nutrition requirements established by local, state, and Federal statutes and regulations. (The District offers reimbursable school meals that meet USDA nutrition standards .)
- Promote healthy food and beverage choices using at least ten of the following Smarter Lunchroom techniques :
- Whole fruit options are displayed in attractive bowls or baskets (instead of chaffing dishes or hotel pans)
- Sliced or cut fruit is available daily
- Daily fruit options are displayed in a location in the line of sight and reach of students
- All available vegetable options have been given creative or descriptive names
- Daily vegetable options are bundled into all grab and go meals available to students
- All staff members, especially those serving, have been trained to politely prompt students to select and consume the daily vegetable options with their meal
- White milk is placed in front of other beverages in all coolers
- Alternative entrée options (e.g., salad bar, yogurt parfaits, etc.) are highlighted on posters or signs within all service and dining areas
- A reimbursable meal can be created in any service area available to students (e.g., salad bars, snack rooms, etc.)
- Student surveys and taste testing opportunities are used to inform menu development, dining space decor, and promotional ideas
- Student artwork is displayed in the service and/or dining areas
- Daily announcements are used to promote and market menu options
Optional additional policy language includes:
- Menus will be posted on the District website or individual school websites, and will include nutrient content and ingredients.
- Menus will be created/reviewed by a Registered Dietitian or other certified nutrition professional.
- School meals are administered by a team of child nutrition professionals.
- The District child nutrition program will accommodate students with special dietary needs.
- Students will be allowed at least 10 minutes to eat breakfast and at least 20 minutes to eat lunch, counting from the time they have received their meal and are seated. Students are served lunch at a reasonable and appropriate time of day.
- Lunch will follow the recess period to better support learning and healthy eating.
- Participation in Federal child nutrition programs will be promoted among students and families to help ensure that families know what programs are available in their children’s school.
- The District will implement at least four of the following five Farm to School activities:
- Local and/or regional products are incorporated into the school meal program;
- Messages about agriculture and nutrition are reinforced throughout the learning environment;
- School hosts a school garden;
- School hosts field trips to local farms; and
- School utilizes promotions or special events, such as tastings, that highlight the local/ regional products.
Staff Qualifications and Professional Development
All school nutrition program directors, managers, and staff will meet or exceed hiring and annual continuing education/training requirements in the USDA professional standards for child nutrition professionals . These school nutrition personnel will refer to USDA's Professional Standards for School Nutrition Standards website to search for training that meets their learning needs.
Water
To promote hydration, free, safe, unflavored drinking water will be available to all students throughout the school day and throughout every school campus. The District will make drinking water available where school meals are served during mealtimes.
Optional additional policy language may include:
- Water cups/jugs will be available in the cafeteria if a drinking fountain is not present.
- All water sources and containers will be maintained on a regular basis to ensure good hygiene standards. Such sources and containers may include drinking fountains, water jugs, hydration stations, water jets, and other methods for delivering drinking water.
- Students will be allowed to bring and carry (approved) water bottles filled with only water with them throughout the day.
Competitive Foods and Beverages
The District is committed to ensuring that all foods and beverages available to students on the school campus during the school day support healthy eating. The foods and beverages sold and served outside of the school meal programs (i.e., “competitive” foods and beverages) will meet the USDA Smart Snacks in School nutrition standards, at a minimum. Smart Snacks aim to improve student health and well-being, increase consumption of healthful foods during the school day, and create an environment that reinforces the development of healthy eating habits. A summary of the standards and information are available at: http://www.fns.usda.gov/healthierschoolday/tools-schools-smart-snacks . The Alliance for a Healthier Generation provides a set of tools to assist with implementation of Smart Snacks available www.healthiergeneration.org/smartsnacks .
[NOTE: In some cases, states have passed more stringent nutrition standards for competitive foods and beverages in addition to the USDA Smart Snacks in School nutrition standards. In these states, districts and schools must also comply with their state standards.]
To support healthy food choices and improve student health and well-being, all foods and beverages outside the reimbursable school meal programs that are sold to students on the school campus during the school day [and ideally, the extended school day] will meet or exceed the USDA Smart Snacks nutrition standards [or, if the state policy is stronger, “will meet or exceed state nutrition standards”]. These standards will apply in all locations and through all services where foods and beverages are sold, which may include, but are not limited to, a la carte options in cafeterias, vending machines, school stores, and snack or food carts.
Celebrations and Rewards
All foods offered on the school campus will meet or exceed the USDA Smart Snacks in School nutrition standards [or, if the state policy is stronger, “will meet or exceed state nutrition standards”], including through:
- Celebrations and parties. The district will provide a list of healthy party ideas to parents and teachers, including non-food celebration ideas. Healthy party ideas from the Alliance for a Healthier Generation and from the USDA .
- Classroom snacks brought by parents. The District will provide to parents a list of foods and beverages that meet Smart Snacks nutrition standards; and
- Rewards and incentives. The District will provide teachers and other relevant school staff a list of alternative ways to reward children . Foods and beverages will not be used as a reward, or withheld as punishment for any reason, such as for performance or behavior.
Fundraising
Foods and beverages that meet or exceed the USDA Smart Snacks in Schools nutrition standards may be sold through fundraisers on the school campus during the school day. The District will make available to parents and teachers a list of healthy fundraising ideas [examples from the Alliance for a Healthier Generation and the USDA .
Given the pervasiveness of food fundraisers in many schools and the wide availability of profitable, healthy fundraising options, additional policy language is encouraged:
- Schools will use only non-food fundraisers, and encourage those promoting physical activity (such as walk-a-thons, jump rope for heart, fun runs, etc.).
- Fundraising during and outside school hours will sell only non-food items or foods and beverages that meet or exceed the Smart Snacks nutrition standards. This may include but is not limited to, donation nights at restaurants, cookie dough, candy and pizza sales, market days, etc.
Nutrition Promotion
Nutrition promotion and education positively influence lifelong eating behaviors by using evidence-based techniques and nutrition messages, and by creating food environments that encourage healthy nutrition choices and encourage participation in school meal programs. Students and staff will receive consistent nutrition messages throughout schools, classrooms, gymnasiums, and cafeterias. Nutrition promotion also includes marketing and advertising nutritious foods and beverages to students and is most effective when implemented consistently through a comprehensive and multi-channel approach by school staff and teachers, parents, students, and the community.
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 through at least:
- Implementing at least ten or more evidence-based healthy food promotion techniques through the school meal programs using Smarter Lunchroom techniques ; and
- Ensuring 100% of foods and beverages promoted to students meet the USDA Smart Snacks in School nutrition standards. Additional possible promotion techniques that the District and individual schools may use are available at https://foodplanner.healthiergeneration.org .
Nutrition Education
The District aims to teach, model, encourage, and support healthy eating by students. Schools will provide nutrition education and engage in nutrition promotion that:
- Is 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 integrated into other classroom instruction through subjects such as math, science, language arts, social sciences, and elective subjects;
- Include enjoyable, developmentally-appropriate, culturally-relevant, and participatory activities, such as cooking demonstrations or lessons, promotions, taste-testing, farm visits, and school gardens;
- Promote fruits, vegetables, whole-grain products, low-fat and fat-free dairy products, and healthy food preparation methods;
- Emphasize caloric balance between food intake and energy expenditure (promotes physical activity/exercise);
- Link with school meal programs, cafeteria nutrition promotion activities, school gardens, Farm to School programs, other school foods, and nutrition-related community services;
- Teach media literacy with an emphasis on food and beverage marketing; and
- Include nutrition education training for teachers and other staff.
Optional additional policy language includes:
- In elementary schools, nutrition education will be offered at each grade level as part of a sequential, comprehensive, standards-based health education curriculum that meets state and national standards.
- All health education teachers will provide opportunities for students to practice or rehearse the skills taught through the health education curricula.
Food and Beverage Marketing in Schools
The District is committed to providing a school environment that ensures opportunities for all students to practice healthy eating and physical activity behaviors throughout the school day while minimizing commercial distractions. The District strives to teach students how to make informed choices about nutrition, health, and physical activity. These efforts will be weakened if students are subjected to advertising on District property that contains messages inconsistent with the health information the District is imparting through nutrition education and health promotion efforts. It is the intent of the District to protect and promote student’s health by permitting advertising and marketing for only those foods and beverages that are permitted to be sold on the school campus, consistent with the District’s wellness policy.
Any foods and beverages marketed or promoted to students on the school campus during the school day will meet or exceed the USDA Smart Snacks in School nutrition standards [or, if stronger, “state nutrition standards”], such that only those foods that comply with or exceed those nutrition standards are permitted to be marketed or promoted to students.
Food advertising and marketing is defined as advertising and other promotions in schools. Food and beverage marketing often includes oral, written, or graphic statements made for the purpose of promoting the sale of a food or beverage product made by the producer, manufacturer, seller, or any other entity with a commercial interest in the product. This term includes, but is not limited to the following:
- Brand names, trademarks, logos or tags, except when placed on a physically present food or beverage product or its container.
- Displays, such as on vending machine exteriors.
- Corporate brand, logo, name, or trademark on school equipment, such as marquees, message boards, scoreboards, or backboards (Note: immediate replacement of these items are not required; however, districts will consider replacing or updating scoreboards or other durable equipment over time so that decisions about the replacement include compliance with the marketing policy.)
- Corporate brand, logo, name, or trademark on cups used for beverage dispensing, menu boards, coolers, trash cans, and other food service equipment; as well as on posters, book covers, pupil assignment books, or school supplies displayed, distributed, offered, or sold by the District.
- Advertisements in school publications or school mailings.
- Free product samples, taste tests, or coupons of a product, or free samples displaying advertising of a product.
From the Nevada School Wellness Policy:
Smart Snacks Nutrition Standards
All foods and beverages available for sale or given away to students on the school campus during the school day must meet the minimum nutrition standards. These food standards apply to all grade levels (unless otherwise specified).
To be allowable, a food item must meet all of the competitive food standards as follows: Calories:
Snack/Side Item- ≤200 calories per item as served (includes any accompaniments) Entrée- ≤350 calories per item as served (includes any accompaniments)
AND
Sodium:
Snack/Side Item- ≤230 mg per item as served until June 30, 2016 (≤200 mg after July 1, 2016)
Entrée- ≤480 mg per item as served
AND
Fat:
Total Fat- ≤35% of calories
Saturated Fat- <10% of calories Trans Fat– 0 g per serving
AND
Sugar:
Total Sugar- <35% by weight
Specific Nutrient Standards for Food
In addition to the Smart Snacks Nutrition Standards, food items must meet one of the following criteria:
Be a grain product that contains >50% whole grains by weight or have whole grains listed as the first ingredient on the food label; OR
Have listed as the first ingredient on the food label, one of the non-grain main food groups: fruit, vegetable, dairy or protein foods; OR
Be a combination food that contains at least 1/4 cup fruit and/or vegetable; OR
Contain 10% Daily Value (DV) of Calcium, Potassium, Vitamin D, or Dietary Fiber (Effective through June 30, 2016).
If water is the first ingredient, the second ingredient must meet one of the above criteria.
Beverages
Allowable beverages vary by grade level and address container size. All beverages sold on the school campus during the school day must be non-carbonated. There are no restrictions on the sale of any allowable beverage at any grade level, during the school day anywhere on the school campus.
Beverages for all:
Water– Plain, no size limit
Milk– Unflavored non-fat, unflavored low-fat, or flavored non-fat milk, ≤8 fl. oz. per serving for elementary school, ≤12 fl. oz. per serving for middle school and high school.
Juice– 100% fruit and/or vegetable juice, 100% juice diluted with plain water (no added sweeteners), ≤8 fl. oz. per serving for elementary school, ≤12 fl. oz. per serving for middle school and high school allowable.
It is recommended that juice be sold in smaller serving sizes: 4-6 fl. oz. servings for elementary school and 8 fl. oz. servings for middle and high school.
Incentives & Rewards
School districts are strongly encouraged to utilize other forms of incentives or rewards that are not food-based. School districts must address the use of food as an incentive or reward, if allowed, it is required that the food awards be in alignment with the Smart Snacks Nutrition Standards.
Marketing
Only marketing consistent with Smart Snacks Nutrition Standards is allowed on the school campus. This includes any advertising and other promotions on the school campus during the school day (oral, written, or visual).
School districts must identify and eliminate all marketing and advertising on school property which does not currently meet the Smart Snacks Nutrition Standards as leases, agreements, or contracts are renewed or items are replaced.
Special Occasions
Each school district must establish a policy that outlines which special occasions or holidays and the frequency that foods that exceeding the established nutrition parameters may be allowed. Below are some instances to consider: In observance of state or national holidays; for established observances such as Christmas, Hanukah, and Kwanzaa; School Community observances, such as birthday parties; as part of a learning experience related to the reinforcement of established lesson plans in the classroom.
It is recommended that food be commercially prepared to minimize risks of food borne illnesses and to avoid known food allergens. The sale of foods as part of a business enterprise or fundraising activity is not allowed unless the food item(s) meet the Smart Snacks Nutrition Standards.
- CDC 1305 Performance Measure Reporting Tips
- CDC 1305 Tips for Tracking Professional Development
- CDC publications, tools, and resources to support school nutrition environment
- CDC Fostering Professional Development Practices
- CDC School Health Guidelines to Promote Healthy Eating and Physical Activity
(see Guidelines 2, 3, and 9; pages 18-28 and 49-52) - Alliance for a Healthier Generation Smart Food Planner including Product Calculator for Smart Snacks
- National Association of State Boards of Education Nutrition and Physical Activity Resources
- USDA Team Nutrition Implementation Tools and Resources
- USDA Tools for Schools: Focusing on Smart Snacks
- USDA Local School Wellness Policy
- USDA School Nutrition Environment and Wellness Resources related to Local Wellness Policies
National Association of Chronic Disease Directors
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