FOREST CITY
REGIONAL
SCHOOL
DISTRICT
WELLNESS PLAN
FOR
COMPETITIVE
FOODS
SCHOOL YEAR
2015/2016
Pennsylvania Department of Education,
Division of Food and Nutrition.
Revised October 2015
Source of
Competitive
Food
A La CarteFood/Snacks
Implemented by 2015-2016 School Year
Foods of Minimal Nutritional Value (USDA regulation 7 CFR 210
and 220) will not be available anytime during the school day.
No on-site deep fat fried foods will be sold a la carte, even if they
are reimbursable meal components. This does not include stir-fried
or sautéed foods. Pre-fried and flash-fried food will not be offered a
la carte more than three times per week.
The following nutritional standards apply to all foods sold in school
during the school day.
Each food item must meet one of the following standards:
• Be a “whole grain-rich” product
• Have as the first ingredient a fruit, vegetable, dairy
product, or protein food
• Be a combination food that contains at least ¼ cup of fruit
and/or vegetable
• Contain 10% of the Daily Value (DV) of one of the
nutrients of public concern in the 2010 Dietary Guidelines
for Americans (calcium, potassium, vitamin D, or dietary
fiber)
All foods sold in school during the school day must also meet all of
the following nutritional standards:
Fat limits:
• Total fat must be ≤ 35% of the total calories per item as
packaged or served
• Saturated fat must be ˂ 10% of total calories per item as
packaged or served
• Trans-fat must be zero grams per portion as packaged or
served
Sodium limits:
• Snack and side items must contain ≤ 230 mg of sodium
per item packaged or served
• Entrée items (that do not meet NSLP/SBP exemptions)
must contain ≤ 480 mg of sodium per item packaged or
served
Calorie limits:
• Snack or side items must be ≤ 200 calories per item as
packaged or served
• Entrée items must be ≤ 350 calories per item as packaged
or served
Sugar limits:
• Total sugar must be ≤ 35% of weight from total sugars
per item as packaged or served
The following nutritional standard exemptions apply to foods sold
in school during the school day:
Fruits and Vegetables
• Fresh, frozen and canned fruit packed in water, 100%
juice, light syrup or extra light syrup
• Fresh, frozen and canned vegetables with no added
ingredients except water
• Canned vegetables that contain a small amount of sugar
for processing purposes
• Combinations of fresh, frozen or canned fruits and
vegetables are exempt as long as there are no other added
ingredients except for water
Entrée items
• Entrée items offered as part of the reimbursable meal sold
on the day they are served and the school day after service
Sugar-Free Chewing Gum
Paired Foods
• Combination Foods containing two exempt items are
exempt from all nutritional standards except calories and
sodium
Source of
Competitive
Foods
A La CarteBeverages
Implemented by 2015-2016 School Year
The following nutritional standards for beverages vary by
grade level:
Water for all grade levels:
• Plain water with no limits on serving size
• Plain carbonated water with no added ingredients
Milk:
• Unflavored low fat milk
• Unflavored and flavored non-fat milk
◦ Elementary schools – a maximum serving
size of 8 ounces
◦ Middle and high schools – a maximum
serving size of 12 ounces
100% Fruit and/or vegetable juice:
• 100% juice diluted with water, carbonated or noncarbonated, with no added sweeteners or additives
◦ Elementary schools – a maximum serving
size of 8 ounce
◦ Middle and high schools – a maximum
serving size of 12 ounces
The following additional beverages apply to high school
students grades 9 – 12:
Calorie-free beverages - maximum serving size of 20
ounces:
• Calorie-free flavored water, with or without
carbonation
• Other “calorie-free” beverages with less than 5
calories per 8 fluid ounces, or up to 19 calories per 20
fluid ounces
Lower calorie beverages - maximum serving size of 12
ounces:
• Up to 60 calories per 12 fluid ounces
• Up to 40 calories per 8 fluid ounces
Caffeine:
• Only caffeine-free beverages are allowed for
elementary and middle schools
• Beverages that contain trace amounts of naturally
occurring caffeine substances are exempt
• Caffeine beverages are not prohibited in high school
Source of
Competitive
Food
VendingFood/Snacks
Implemented by 2015-2016 School Year
The following nutritional standards apply to all foods offered
through vending machines during the school day:
Each food item must meet one of the following standards:
• Be a “whole grain-rich” product
• Have as the first ingredient a fruit, vegetable, dairy
product, or protein food
• Be a combination food that contains at least ¼ cup of fruit
and/or vegetable
• Contain 10% of the Daily Value (DV) of one of the
nutrients of public concern in the 2010 Dietary Guidelines
for Americans (calcium, potassium, vitamin D, or dietary
fiber)
All foods sold in school during the school day must also meet all of
the following nutritional standards:
Fat limits:
• Total fat must be ≤ 35% of the total calories per item as
packaged or served
• Saturated fat must be ˂ 10% of total calories per item as
packaged or served
• Trans-fat must be zero grams per portion as packaged or
served
Sodium limits:
• Snack and side items must contain ≤ 230 mg of sodium
per item packaged or served
• Entrée items (that do not meet NSLP/SBP exemptions)
must contain ≤ 480 mg of sodium per item packaged or
served
Calorie limits:
• Snack or side items must be ≤ 200 calories per item as
packaged or served
• Entrée items must be ≤ 350 calories per item as packaged
or served
Sugar limits:
• Total sugar must be ≤ 35% of weight from total sugars
per item as packaged or served
The following nutritional standard exemptions apply to foods sold
in school during the school day:
Fruits and Vegetables
• Fresh, frozen and canned fruit packed in water, 100%
juice, light syrup or extra light syrup
• Fresh, frozen and canned vegetables with no added
ingredients except water
• Canned vegetables that contain a small amount of sugar
for processing purposes
• Combinations of fresh, frozen or canned fruits and
vegetables are exempt as long as there are no other added
ingredients except for water
Entrée items
• Entrée items offered as part of the reimbursable meal sold
on the day they are served and the school day after service
Sugar-Free Chewing Gum
Paired Foods
• Combination Foods containing two exempt items are
exempt from all nutritional standards except calories and
sodium
Vending for elementary students must only offer selections from
this list:
• fruits
• vegetables
• yogurts, low-fat yogurts and reduced-fat cheeses
Fruits or vegetables will be available in at least one food vending
area, and in all vending areas where refrigerated vending is
available.
Source of
Competitive
Food
Vending
Beverages
Implemented by 2015-2016 School Year
Elementary vending may only contain the following beverages:
• Plain water (any size), carbonated or non-carbonated with
no added ingredients
• 100% fruit and/or vegetable juice (8 oz. or less), 100%
juice diluted with water, carbonated or non-carbonated with
no added sweeteners or additives
• Milk (8 ounce or less)
◦ Unflavored low fat milk
◦ Unflavored or flavored non-fat milk
For middle and high school vending may contain the following
beverages
• Plain water (any size), carbonated or non-carbonated with
no added ingredients
• 100% fruit and/or vegetable juice (12 oz. or less size),
100% juice diluted with water, carbonated or noncarbonated with no added sweeteners or additives
• Milk (12 ounce or less)
◦ Unflavored low fat milk
◦Unflavored or flavored non-fat milk
Additional beverages for high school grades 9 – 12:
Calorie-free beverages – maximum serving size of 20 fluid
ounces
• Calorie-free flavored water, with or without carbonation
• Other “calorie-free” beverages with less than 5 calories
per 8 fluid ounces or up to 10 calories per 20 fluid ounces
Lower calorie beverages – maximum serving size of 12 fluid
ounces
• Up to 60 calories per 12 fluid ounces
• Up to 40 calories per 8 fluid ounces
Caffeine:
• Caffeine containing products are not prohibited in high
school
Source of
Competitive
Food
Fundraisers
(non-vending)
Implemented by 2015-2016 School Year
All food items sold as fundraisers on school property and available
for sale during the school day must meet the guidelines below and
will be reviewed by the principal of the school. The school food
service director shall assist the principal in determining the
suitability of fundraising items in accordance with the guidelines.
Each food item must meet one of the following standards:
• Be a “whole grain-rich” product
• Have as the first ingredient a fruit, vegetable, dairy
product, or protein food
• Be a combination food that contains at least ¼ cup of fruit
and/or vegetable
• Contain 10% of the Daily Value (DV) of one of the
nutrients of public concern in the 2010 Dietary Guidelines
for Americans (calcium, potassium, vitamin D, or dietary
fiber)
All foods sold in school during the school day must also meet all of
the following nutritional standards:
Fat limits:
• Total fat must be ≤ 35% of the total calories per item as
packaged or served
• Saturated fat must be ˂ 10% of total calories per item as
packaged or served
• Trans-fat must be zero grams per portion as packaged or
served
Sodium limits:
• Snack and side items must contain ≤ 230 mg of sodium
per item packaged or served
• Entrée items (that do not meet NSLP/SBP exemptions)
must contain ≤ 480 mg of sodium per item packaged or
served
Calorie limits:
• Snack or side items must be ≤ 200 calories per item as
packaged or served
• Entrée items must be ≤ 350 calories per item as packaged
or served
Sugar limits:
• Total sugar must be ≤ 35% of weight from total sugars
per item as packaged or served
The following nutritional standard exemptions apply to foods sold
in school during the school day:
Fruits and Vegetables
• Fresh, frozen and canned fruit packed in water, 100%
juice, light syrup or extra light syrup
• Fresh, frozen and canned vegetables with no added
ingredients except water
• Canned vegetables that contain a small amount of sugar
for processing purposes
• Combinations of fresh, frozen or canned fruits and
vegetables are exempt as long as there are no other added
ingredients except for water
Entrée items
• Entrée items offered as part of the reimbursable meal sold
on the day they are served and the school day after service
Sugar-Free Chewing Gum
Paired Foods
• Combination Foods containing two exempt items are
exempt from all nutritional standards except calories and
sodium
Food items will be available no earlier than 30 minutes after the last
meal period of the day.
Alternate revenue generating sources will be developed. Following
are resources:
TUTUwww.kidseatwell.org/flyers/twentywaystoraisefunds.pdfUT.;
http://www.sde.ct.gov/sde/lib/sde/PDF/DEPS/Student/NutritionEd/
Healthy_Fun
draising_Color.PDF.
Source of
Competitive
Food
Classroom
Parties/
Holiday
Celebrations
Implemented by 2015-2016 School Year
Classroom parties will offer minimal amount of foods (maximum
2-3 items) that contain added sugar as the first ingredient and will
provide the following:
• Fresh fruits and vegetables.
• Water, 100% fruit juice or milk.
In addition, Food Service Departments will offer party lists/menus
that include food and beverage choices that:
• Are moderate in sodium content.
• Provide minimal to no trans fatty acids.
• Provide items that contain > 2 grams of fiber/serving.
• Offer fresh fruits and vegetables.
• Offer water, 100% fruit juice or milk as the beverage
choices.
• Do not offer any Foods of Minimal Nutritional Value
(USDA regulation 7CFR 210 and 220).
Parents and teachers will be encouraged to purchase foods
and beverages from this menu of items.
Implemented by 2015-2016 School Year
Source of
Competitive
Food
Rewards
Food will not be used as a reward for classroom or school activities
unless the reward is an activity that promotes a positive nutrition
message (ie, guest chef, field trip to a farm or farmers market, etc.).
Alternate ideas can be found at:
www.cspinet.org/nutritionpolicy/constructive_rewards.pdf.
http://www.sde.ct.gov/sde/lib/sde/PDF/DEPS/Student/NutritionEd/
Food_As_Re
ward_HO1.pdf.
Foods from
Home
Parents/caregivers will be encouraged to promote their child’s
participation in the school meals programs. If their child does not
participate in the school meals programs, parents/caregivers will be
encouraged to provide a healthy alternative.
All nutrition standards will be explained to parents/caregivers. They
will continuously be provided with nutrition education and
encouraged to comply with the nutrition policies to the best of their
ability and knowledge. Examples of nutrition education outreach
include newsletters, open houses, back to school nights, family
nights, etc.
Implemented by 2015-2016 School Year
Source of
Competitive
Food
School StoresFoods/Snacks
The following standards apply to all foods sold in school stores
during the school day:
Each food item must meet one of the following standards:
• Be a “whole grain-rich” product
• Have as the first ingredient a fruit, vegetable, dairy
product, or protein food
• Be a combination food that contains at least ¼ cup of fruit
and/or vegetable
• Contain 10% of the Daily Value (DV) of one of the
nutrients of public concern in the 2010 Dietary Guidelines
for Americans (calcium, potassium, vitamin D, or dietary
fiber)
All foods sold in school during the school day must also meet all of
the following nutritional standards:
Fat limits:
• Total fat must be ≤ 35% of the total calories per item as
packaged or served
• Saturated fat must be ˂ 10% of total calories per item as
packaged or served
• Trans-fat must be zero grams per portion as packaged or
served
Sodium limits:
• Snack and side items must contain ≤ 230 mg of sodium
per item packaged or served
• Entrée items (that do not meet NSLP/SBP exemptions)
must contain ≤ 480 mg of sodium per item packaged or
served
Calorie limits:
• Snack or side items must be ≤ 200 calories per item as
packaged or served
• Entrée items must be ≤ 350 calories per item as packaged
or served
Sugar limits:
• Total sugar must be ≤ 35% of weight from total sugars
per item as packaged or served
The following nutritional standard exemptions apply to foods sold
in school during the school day:
Fruits and Vegetables
• Fresh, frozen and canned fruit packed in water, 100%
juice, light syrup or extra light syrup
• Fresh, frozen and canned vegetables with no added
ingredients except water
• Canned vegetables that contain a small amount of sugar
for processing purposes
• Combinations of fresh, frozen or canned fruits and
vegetables are exempt as long as there are no other added
ingredients except for water
Entrée items
• Entrée items offered as part of the reimbursable meal sold
on the day they are served and the school day after service
Sugar-Free Chewing Gum
Paired Foods
• Combination Foods containing two exempt items are
exempt from all nutritional standards except calories and
sodium
School stores will not sell food until 30 minutes after the last meal
period of the day.
Implemented by 2015-2016 School Year
Source of
Competitive
Food
School StoresBeverages
Elementary school stores may only sell the following beverages:
• Plain water (any size), carbonated or non-carbonated with
no added ingredients
• 100% fruit and/or vegetable juice (8 oz. or less), 100%
juice diluted with water, carbonated or non-carbonated with
no added sweeteners or additives
• Milk (8 ounce or less)
◦ Unflavored low fat milk
◦ Unflavored or flavored non-fat milk
For middle and high school – school stores may only sell the
following beverages:
• Plain water (any size), carbonated or non-carbonated with
no added ingredients
• 100% fruit and/or vegetable juice (12 oz. or less size),
100% juice diluted with water, carbonated or noncarbonated with no added sweeteners or additives
• Milk (12 ounce or less)
◦ Unflavored low fat milk
◦Unflavored or flavored non-fat milk
Additional beverages for high school grades 9 – 12:
Calorie-free beverages – maximum serving size of 20 fluid
ounces
• Calorie-free flavored water, with or without carbonation
• Other “calorie-free” beverages with less than 5 calories
per 8 fluid ounces or up to 10 calories per 20 fluid ounces
Lower calorie beverages – maximum serving size of 12 fluid
ounces
• Up to 60 calories per 12 fluid ounces
• Up to 40 calories per 8 fluid ounces
Caffeine:
• Caffeine containing products are not prohibited in high
school
Source of
Competitive
Food
Faculty
Lounges
Other
Implemented by 2015-2016 School Year
Faculty is encouraged to set the example for students. Students are
not likely to believe that nutrition policies are beneficial if they see
faculty consuming foods and beverages that do not align with the
school policy.
Vegetarian Options-Students will be surveyed yearly for their
interest in vegetarian entrees as part of the reimbursable meal or a
la carte offerings. If interest is indicated, efforts should be made to
include appealing vegetarian choices.
Student Input-Students will be an active part of menu planning in
conjunction with the director of food services.
Pennsylvania Department of Education, Division of Food and Nutrition.
Revised July 2008