Oyster River Cooperative School District, NH Competitive Foods and Vending Machines

Type: Policy
Status: Adopted on 11/7/07
Source File: http://www.orcsd.org/or/index2.php?option=com_docman&task=doc_view&gid=248&Itemid=17
Text:
Nutrition Guidelines* for Competitive Foods & Vending Machines
These nutrition recommendations apply to all foods available in venues that are within the
district's control but outside the federally regulated child nutrition programs. The goal
is to address childhood obesity by offering nutrient rich foods from the five food
groups while minimizing foods and beverages that are high in calories and low in
nutrients. These guidelines will be reviewed annually to assure recommendations reflect
current science.
* The 2005 Dietary Guidelines for Americans (DGA) recommend increased consumption of whole grains, fresh fruits, vegetables and low fat dairy products and designate them as Food Groups to Encourage. These foods have important health benefits and can be good sources of calcium, potassium, fiber, magnesium and vitamin E, identified as nutrients of concern in children's diets.
* USDA's HealthierUS School Food Challenge criteria for sales of individual foods were followed for snack foods: <35% calories from fat; <10 calories from saturated fat; <35% total sugar by weight; <200 calories/selling unit. Foods and beverages sold on an individual basis have not been nutritionally averaged into weekly planned USDA reimbursable meals and therefore must be able to stand alone on established nutritional criteria.
:Portion sizes for food items are recommended as a single serving as listed in the 2005 Dietary Guidelines for Americans with the recognition that many foods are usually consumed in a two-serving portion (i.e., bagel. sandwich bun or bread). Portion sizes for each beverage are recommended to address a balance between nutrient content and calories.
The nutrition recommendations provide opportunities for students to make healthy food
choices based on the 2005 Dietary Guidelines for Americans, USDA HealthierUS School
Food Challenge criteria and reflect current science and advice from national organizations
such as the American Academy of Pediatrics, American Dietetic Association, American
Cancer Society and American Heart Association. Implementation of the recommendations
assures that healthful food choices are offered to promote student health and reduce
childhood obesity.
Food Recommendations
Entrée items in the portion sizes served as a component of the USDA reimbursable
breakfast and lunch program are recommended for sale without meeting additional
nutrition standards.
Fresh, frozen, canned vegetables
* Not prepared by deep fat frying
* No saturated or trans fat in salad dressings, breading or margarine-type toppings
Fresh, frozen, canned, dried fruit
* No added sugar or artificial sweeteners
* Canned in natural juice or water
Low fat and fat free yogurt, pudding, frozen yogurt, ice milk
* < 200 calories/selling unit
* No artificial sweeteners
* The American Academy of Pediatrics Policy Statement on Calcium Requirements of Infants, Children and Adolescents recommends daily consumption of milk, yogurt and cheese and other calcium rich foods for children to help build bone mass.
Regular and low fat natural and processed cheese
* < 200 calories/selling unit
Breads, cereals, grains
* Whole grains preferred
* Not prepared by deep fat frying
* < 1 gram fiber/selling unit
Meat, fish, poultry
* Not prepared by deep fat frying
* No added saturated or trans fats in breading, fillers
Nuts, nut butters, seeds, seed butters, soy butter, hummus
* < 2 oz portion
* No trans fats
Snack foods: chips, pretzels, crackers, popcorn, breakfast pastries, breakfast bars,
cookies, cakes, pies'''
* < 200 calories per selling unit
* < 35% calories from fat (< 7.6 grams per selling unit)
* < 10% calories from saturated fat (< 2.2 grams per selling unit)
* No trans fats
* < 35% total sugar by weight (< 35 grams of sugar per 100 grams of product)
Foods of Minimal Nutritional Value as defined by USDA are not recommended.
Beverage Recommendations
Water
* Caffeine free
* No added natural or artificial sweeteners
Vegetable Juice
* Any
Fruit Juice
* > 50% juice, no added natural or artificial sweeteners
* < 12 oz portion for 100% juices
* Excessive consumption of fruit juices may contribute to overweight and obesity. The American Academy of Pediatrics recommends no more than 8 12 oz 100% fruit juice/day for 7-18 year olds.
Milk
* Low fat and fat free
Flavored Milk
* Low fat and fat free
* < 16 oz portion
* No artificial sweeteners; < 4 grams total sugar/oz
Only 20% of 9-19 year olds meet the Dietary Guidelines recommendation for three servings of dairy/day. The Dietary Guidelines support the addition of small amounts of sugar to nutrient rich foods like reduced fat milk to increase palatability to improve nutrient intake.
Yogurt Drinks
* Low fat and fat free
* < 12 oz portion
* No artificial sweeteners; < 4 grams total sugar/oz
Soy and Rice Beverages
* USDA approved dairy substitute preferred
* Must be fortified with calcium and vitamin D equal to milk
* Fat level < 2.3 grains fat/100 calories (same as low fat milk)
* < 16 oz portion
* No artificial sweeteners; < 4 grams total sugar/oz
Soda, Tea, Lemonade, Fruit drinks, Fruit punches
* Not recommended
* American Academy of Pediatrics Policy Statement on Soft Drinks in Schools: Potential health problems associated with high intake of sweetened drinks are 1) overweight or obesity attributable to additional calories in the diet; 2) displacement of milk consumption resulting in calcium deficiency with attendance risk of osteoporosis and fractures; and 3) dental caries and potential enamel erosion.
Diet soda, Diet beverages
* Not recommended
* While not a source of calories, these may displace consumption of healthier beverages.
Sports beverages
* Not recommended
* Sports drinks are only recommended for actual times of vigorous physical activity that last 60-90 minutes. (Nancy Clark's Sports Nutrition Guidebook, 3rd edition.)
Definitions
Artificial Sweeteners (sugar substitutes) are non-caloric sweeteners. Aspartame (Equal,
NutraSweet,) acesulfame-K, neotame, saccharin and sucralose (Splenda) are FDA tested
and shown to be safe for adults and children.
Deep Fat Frying
refers to foods prepared by submerging in hot cooking oils/ fats for
cooking.
Foods of High Nutritional Value/Nutrient Rich Foods are
foods in the five food groups
that provide substantial amounts of vitamins and minerals and relatively few calories and
added calories from preparation. Nutrient rich choices from the five food groupsinclude
colorful vegetables; colorful fruit, and 100% fruit juice; fiber-rich fortified and whole
grains; fat free and low fat milk, yogurt and cheese; lean meat, fish poultry, eggs, beans
and nuts.
Foods of Minimal Nutritional Value - www.fns.usdagov/cnd/menu/fmnv.htm refers to
USDA prohibited sales of high sugar, nutrient void products in competition with USDA meal
programs including soda and other carbonated water; water ices (fruit and juice
excepted); chewing gum; hard, jelly and gum candies; marshmallow; fondant; licorice;
spun (cotton) candy; candy coated popcorn.
Saturated Fats are found predominately in animal products and are solid at room
temperature (meat fats, lard, butter, cheese). Saturated fats raise LDL cholesterol,
increasing the risk of heart disease.
Trans fats are produced in the partial hydrogen of vegetable oils and are commonly
found in processed foods (bakery products, potato chips, corn chips, French fries,
margarine). Look for partially hydrogenated vegetable oil in the ingredient list. Trans
fats raise LDL cholesterol increasing the risk of heart disease.
Vending Foods are foods or beverages purchased from vending machines located
anywhere on the school campus, including in the cafeteria and at athletic events.
Water is a nutrient in its own category that is an essential part of a healthy diet.
Whole grain foods are made from whole grains which consist of the entire grain seed,
usually called the kernel. To qualify as a whole grain product, the whole grain should be
the first ingredient listed on the label (i.e., whole wheat flour).
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