Nutrition Standards for Foods

Any food sold in school must:

  • Be a “whole grain-rich” grain product; or
  • Have as the first ingredient a fruit, a vegetable, a dairy product or a protein food; or
  • Be a combination food that contains at least ¼ cup of fruit and/or vegetable; or
  • Contain 10% of the Daily Value (DV) of one of the nutrients of public health concern in the 2010 Dietary Guidelines for Americans (calcium, potassium, vitamin D, or dietary fiber)

Foods must also meet several nutrient requirements:
Calorie limits

  • Snack items - Elementary Schools: ≤ 175 calories
  • Snack items - Middle & High Schools: ≤ 200 calories
  • Entrée items: ≤ 350 calories

Sodium limits

  • Snack items: ≤ 200 mg
  • Entrée items: ≤ 480 mg

Fat limits

  • Total fat: ≤ 35% of calories
  • Saturated fat: ≤ 10% of calories
  • Trans fat: zero grams

Sugar limit ≤ 35% of weight from total sugars in foods
Accompaniments
Accompaniments such as cream cheese, salad dressing and butter must be included in the nutrient profile as part of the food item sold. This helps control the amount of calories, fat, sugar and sodium added to foods.

Nutrient Standards for Beverages

All schools may sell:

  • Plain water (with or without carbonation)
  • Unflavored low-fat milk
  • Unflavored or flavored fat-free milk and milk alternatives permitted by NSLP/SBP
  • 100% fruit or vegetable juice, and 100% fruit or vegetable juice diluted with water (with or without carbonation) and no added sweeteners