Fact Sheet

for Healthier School Meals

Trim Trans Fat

 Most Americans, including 

children, need to decrease 

their intake of trans fat 

according to the 2005 

Dietary Guidelines for 

Americans.

 A high intake of trans fat, 

as well as saturated fat and 

cholesterol, may increase 

the risk of coronary heart 

disease.

 Schools should serve meals 

with little or no trans fat to 

help reduce this risk.

Key I ss ueS: We know that fats and oils are a part of a healthful diet, but the 

type of fat makes a difference to heart health. Although a 

small amount of trans fat is found naturally in foods like meat, butter, 

and milk, most trans fat is formed when hydrogen is added to an oil 

to make a more solid fat like shortening or margarine. This process, 

called “hydrogenation,” increases shelf life and helps maintain the 

flavor and texture of foods.

You can reduce the amount of trans fat your 

students consume by eliminating products 

with trans fat or serving them less often. 

Check the Nutrition Facts labels and note 

the amount of “trans fat” listed just below 

“saturated fat.” Food manufacturers can 

show “0 grams of trans fat” if a serving 

contains less than 0.5 gram.

Recipe for Success

 Review your menus. Serve foods with trans fat less often.

 Check Nutrition Facts labels and ingredient lists on similar foods. 

Choose the food with the lowest amount of trans fat. Review nutrition 

labels frequently, as manufacturers change products regularly. Foods 

that list “shortening” or “partially hydrogenated vegetable oil” as an 

ingredient may contain trans fat.

 Talk with your current food vendors about new products with little 

or no trans fat. Look for vendors that have eliminated or reduced 

trans fat in their products.

Easy ways to 

follow the 2005 

Dietary Guidelines for 

Americans

Serving Size 1 slice (34g)

Servings Per Container 108

Amount Per Serving

%Daily Value*

Nutrition Facts

* Percent Daily Values are based on a 2,000

calorie diet.

Calories 90 Calories from Fat 15

Total Fat 1.5g 2 %

Cholesterol 0mg 0 %

Sodium 140mg 6 %

Total Carbohydrate 16g 5 %

Protein 2g

Saturated Fat 0g 0 %

Dietary Fiber 1g 0 %

Sugars 2g

Vitamin A 0% • Vitamin C 0%

Calcium 0% • Iron 6%

Trans Fat 0g
United States 

Department of 

Agriculture 

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from 

discriminating on the basis of race, color, national origin, sex, age, or disability. 

To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 

1400 Independence Avenue, S.W., Washington, DC 20250-9410, or call (800) 795-3272 (voice) or 

(202) 720-6382 (TDD). USDA is an equal opportunity provider and employer.

Food and Nutrition 

Service

For more information: 

www.MyPyramid.gov

www.cfsan.fda.gov/~dms/transfat.html#whatis

www.cnpp.usda.gov/DietaryGuidelines.htm

www.teamnutrition.usda.gov/HealthierUS/index.html

USDA Commodity Food Program

USDA eliminated trans fat from its frozen potato products and 

stopped offering solid shortening. For more information about USDA 

commodity products and updates on efforts to reduce trans fat in other 

popular products, visit: www.fns.usda.gov/fdd/programs/schcnp/.

Messages for Students

 Be “label able.” Learn to read the Nutrition Facts 

label so you can make healthier food choices.

 For a fast and fun snack, grab nuts and fruits 

instead of cookies and chips.

Did You Know?

Processed foods and oils provide about 80 percent 

of trans fat in the diet, compared to about 20 percent 

that occur naturally in food from animal sources.

These categories of processed foods contribute to 

the 80 percent: 

40% cakes, cookies, 

crackers, pies, bread, etc.

17% margarine

8% fried potatoes

5% potato chips, corn chips, 

popcorn

4% household 

shortening

5% other foods including 

breakfast cereal and candy

 Write specifications for food products with no 

trans fat.

 Serve nonbreaded meat products, which usually 

contain less trans fat than breaded products.

 Offer fruits and vegetables to satisfy kids’ tastes 

for sweet and crunchy foods. 

 Discontinue the sale of á la carte snacks

containing trans fat such as certain types of 

cakes, cookies, and crackers.

 Take the HealthierUS 

School Challenge! Go 

for the Gold and offer 

meals that include more 

fruits, vegetables, and 

whole grains, which are 

naturally low in trans fat!