Jerome Joint School District No. 261

NONINSTRUCTIONAL OPERATIONS 8230

Nutrition Standards

The District shall provide school meals which meet or exceed the nutritional standards required by United

States Department of Agriculture (USDA) program regulations of the National School Lunch Program

(NSLP) and the National School Breakfast Program (SBP). Additionally, the District shall comply with

requirements of the Healthy and Hunger Free Kids Act of 2010 and the Smart Snacks in Schools standards

with regard to the nutritional content of all food sold or provided by the school, including school meals, a

la carte items, foods sold from vending machines, and foods sold for fundraisers. The District permits the

sale or distribution of nutrient dense, Smart Snack compliant foods for all school functions and activities

as well as non-food items. Nutrient dense foods are those foods that provide students with calories rich

in the nutrient content needed to be healthy. In an effort to support the consumption of nutrient dense

foods in the school setting the District has adopted the federal nutrition standards cited above for the sale

of foods and beverages on school grounds.

The standards focus on reducing sugar, sodium, and high-fat foods and increasing healthy food items like

whole grains, fruits, and vegetables.

Calorie Range: Schools shall ensure the meals offered to children comply with USDA calorie levels.

Trans Fat: Schools shall eliminate foods containing trans-fat on the nutrition label.

Whole Grains: All grain offerings shall be whole grain rich.

Fruits and Vegetables: Schools shall offer, at a minimum, one fruit on all points of service for breakfast.

Schools shall offer at least one fruit and one non-fried vegetable at all points of lunch service each day.

Schools shall offer a variety of fresh fruits and vegetables when possible.

Milk: Schools shall offer fat-free and low-fat unflavored milk at all points of service. Schools may not sell

2% and whole milk. Flavored milk offerings must be skim milk.

Water: Schools shall make water available to students during meal service free of charge.

Legumes: Schools shall offer legumes (dry beans and peas) at least one time per week along with other

required vegetable subgroups.

Sodium: Schools shall limit sodium to meet NSLP and SBP standards.

Condiments: Schools shall not have salt shakers or packets available. Schools shall not have sugar

dispensers or packets available. Schools shall accurately reflect condiment usage in nutrient analysis and

on production records. Schools are encouraged to use low-fat condiments and/or control portions of

high-fat condiments.

Cross Reference: 2305 Nutrition Services

8250 Guidelines for Food and Beverages Sales

Legal Reference: 42 U.S.C. 1751 et seq. National School Lunch Act

7 CFR Parts 210 & 220 Nutrition School Lunch and School Breakfast Programs: Final

Rule

Policy History:

Adopted on: 02/28/2017

Revised on: 05/21/2021