Iowa Administrative Code › Agency 281 - Education Department › Title XII - Programs Administration › Chapter 58 - School Breakfast and Lunch Program; Nutritional Content Standards for Other Foods and Beverages › Rule 281-58.11 - Nutritional Content Standards

Current through Register Vol. 47, No. 3, July 24, 2024
Foods Table
Nutrient
Allowable a la Carte, Vending, and Regulated
						  Fundraising Items
Exemptions
General Standards for Competitive Food
To be allowable, a competitive food item must meet all
						  of the competitive food nutrient standards AND: 1. Be a grain product that
						  contains 50% or more whole grains by weight or have whole grain as the first
						  ingredient*; OR 2. Have as the first ingredient* one of the non-grain main food
						  groups: fruits, vegetables, dairy, or protein foods (meat, beans, poultry,
						  seafood, eggs, nuts, seeds, etc.); OR 3. Be a combination food that contains at
						  least ¼ cup fruit and/or vegetable; OR 4. Only through July 1, 2016, the
						  food may qualify by containing 10% of the Daily Value (DV) of a nutrient of
						  public health concern (i.e., calcium, potassium, vitamin D, or dietary fiber).
						  * If water is the first ingredient, the second ingredient must be one of the
						  items in 1, 2, or 3 above.
Any entree item offered as part of the lunch program or
						  the breakfast program is exempt from all competitive food standards if it is
						  sold as a competitive food on the day of service or the day after service.
						  Fresh fruits and vegetables with no added ingredients except water are exempt
						  from all nutrient standards. Canned and frozen fruits with no added ingredients
						  except water or that are packed in 100% juice, extra light syrup, or light
						  syrup are exempt from all nutrient standards. Canned vegetables with no added
						  ingredients except water or that contain a small amount of sugar for processing
						  purposes to maintain the quality and structure of the vegetable are exempt from
						  all nutrient standards.
Calories
Snack items and side dishes sold a la carte: <=200
						  calories per item as served, including any added accompaniments
Entree items sold a la carte: <350 calories per item
						  as served, including any added accompaniments
Entree items served are exempt on the day of or day
						  after service in the program meal.
Sodium
Snack items and side dishes sold a la carte: <=230 mg
						  sodium per item as served Effective July 1, 2016, snack items and side dishes
						  sold a la carte must be <=200 mg sodium per item as served, including any
						  added accompaniments.
Entree items sold a la carte: <=480 mg sodium per
						  item as served, including any added accompaniments/condiments
Entree items served are exempt on the day of or day
						  after service in the program meal.
Saturated Fats
<10% calories from saturated fat as served
Entree items served are exempt on the day of or day
						  after service in the program meal. Reduced fat cheese (including part-skim
						  mozzarella). Nuts and seeds and nut/seed butters. Products consisting of only
						  dried fruit with nuts and/or seeds with no added nutritive sweeteners or fats.
						  Combination products when sold beyond day of service or day after service are
						  not exempt and must meet all the nutrient standards.
Trans Fat
<=0.5 g per portion
Total Fats
<=35% calories from total fat as served
Entree items served are exempt on the day of or day
						  after service in the program meal. Reduced fat cheese (including part-skim
						  mozzarella). Nuts and seeds and nut/seed butters. Products consisting of only
						  dried fruit with nuts and/or seeds with no added nutritive sweeteners or fats.
						  Seafood with no added fat. Combination products when sold beyond day of service
						  or day after service are not exempt and must meet all the nutrient standards.
Sugar
<=35% of weight from total sugar as served
Entree items served are exempt on the day of or day
						  after service in the program meal. Dried whole fruits or vegetables; dried
						  whole fruit or vegetable pieces; and dehydrated fruits or vegetables with no
						  added nutritive sweeteners. Dried whole fruits, or pieces, with nutritive
						  sweeteners that are required for processing and/or palatability purposes (i.e.,
						  cranberries, tart cherries or blueberries). Products consisting of only exempt
						  dried fruit with nuts and/or seeds with no added nutritive sweeteners or fats.
Dietary Fiber/Whole Grain
>=50% whole grains by weight or have whole grains as
						  the first ingredient
Sugar-Free Chewing Gum
Sugar-free chewing gum is exempt from all competitive
						  food standards.
Accompaniments/ Condiments
Must be included in the nutrient profile as part of the
						  food item served and meet all standards
Beverages Table
Beverage
Allowable a la Carte, Vending, and Regulated
						  Fundraising Items
Exemptions
Milk
Lowfat milk, unflavored, or nonfat milk, flavored or
						  unflavored, including nutritionally equivalent milk alternatives as permitted
						  by NSLP*: * Elementary School <=8 fl oz * Middle and High School <=12 fl
						  oz
Fruit/Vegetable Juice
100% fruit/vegetable juice, or 100% fruit/vegetable
						  juice diluted with water (with or without carbonation) and no added sweeteners:
						  * Elementary School <=8 fl oz * Middle and High School <=12 fl oz
Water
Plain or plain carbonated water in any size
Caffeine
* Elementary and Middle School: Foods and beverages must
						  be caffeine-free with the exception of trace amounts of naturally occurring
						  caffeine substances. * High School: Foods and beverages may contain caffeine.
Other Flavored and/or Carbonated B everages
* Elementary or Middle School: None allowed. * High
						  School: -Contain <=5 calories per 8 fl oz, or <=10 calories per 20 fl oz
						  in sizes <=20 fl oz -Contain <=40 calories per 8 fl oz, or <=60
						  calories per 12 fl oz in sizes <=12 fl oz
* National School Lunch Program