Download View our Wellness Policy - School Nutrition and Fitness

Richland County School District One
Student Nutrition Services
A Healthy & Nutritious School Environment
Policy
Healthy & Nutritious School Environment
Code EFJ
Purpose: To establish the Board of School Commissioners’ vision and the basic structure to support the
health and wellbeing of students and staff. The Healthy School Environment Policy supports this vision
through the incorporation of healthy food choices, nutrition education, physical education and physical
activity.
This policy will be administered by the superintendent or his/her designee. The district supports
nutrition and nutrition education as well as physical education and physical activity as integral parts of a
quality education. This policy seeks to establish a safe, healthy and nutritious school environment where
students will have opportunities to learn and practice making healthy food choices. This policy also
seeks to establish opportunities for all students to develop the skills, knowledge and attitudes necessary
to participate in a lifetime of healthful physical activity. Good nutrition and physical fitness are
imperative to peak academic performance for students and for long-term health.
Administrative Rule
Healthy and Nutritious School Environment
Code EFJ-R
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The policy governing the sale of all food and beverages to students during the school day will be
administered by the superintendent or his or her designee.
Food and beverages sold or served during the school day in the cafeteria, school canteens, school stores,
fundraisers, vending machines and anywhere else food or beverages are served/sold to the students
must meet the Dietary Guidelines for Americans (DGA) and the minimum nutritional requirements set
forth by federal and state guidelines.
The District will prohibit the sale of foods of minimum nutritional value in vending machines, snack bars,
school stores, concession stands and a la carte offerings in the food service program which students will
have access to during the school day. Elementary schools are prohibited from having vending machines,
which students can access.
Triennial Assessments of the Student Nutrition Service Wellness Policy will be completed and the
administrative rule standards may be updated as deemed necessary.
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The Richland One Board of School Commissioners and superintendent is committed to providing a
school environment that promotes and protects children’s health, well-being, and ability to learn by
supporting healthy eating and physical activity.

The school district will make every effort to engage students, parents, teachers, food service
professionals, health professionals, and other interested community members in developing,
implementing, monitoring, and reviewing district-wide nutrition and physical activity policies.

All students in grades K-12 will have opportunities, support, and encouragement to be physically
active on a regular basis. Qualified child nutrition professionals will make every effort to provide
students with access to a variety of affordable, nutritious, and appealing foods that meet the health
and nutrition needs of students; and attempt to accommodate the diversity of the student body in
meal planning; and will provide clean, safe, and pleasant settings and adequate time for students to
eat.

To the maximum extent practicable, all schools in the district will participate in available federal
school meal programs (including the School Breakfast Program (SBP), National School Lunch
Program (NSLP), After-School Snacks, Richland One After-School Dinner Programs (R.O.A.D.), and
the Summer Food Service Program (SFSP).

Richland School District One (RSDO) will provide nutrition education and physical education to foster
lifelong habits of healthy eating and physical activity, and will establish linkages between health
education and school meal programs, and with related community services.
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TO ACHIEVE THESE POLICY GOALS:
I.
Coordinated School Health Advisory Council (CSHAC)
The District has established a Coordinated School Health Advisory Council (CSHAC) to assess, implement
and monitor district/school health policies and programs and develop school health improvement plans
to be included in the required district strategic plan.
II. Student Nutrition Services (SNS) Wellness Committee
SNS will establish a Wellness Committee which will be responsible for writing and updating the
department’s Healthy and Nutritious School Environment policy, ensures that the policy supports the
Board’s vision through the incorporation of healthy food choices, nutrition education and physical
activity.
The SNS Wellness Committee will be a subcommittee of CSHAC and will have broad representation that
includes a cross-section of the community. The planned committee will include but is not limited to:
parents of students, physicians, registered dietitian, school nurse, health teacher, school board member,
PE teacher, community member, nutrition and health fitness experts.
III. Nutritional Quality of Foods and Beverages Sold and Served on Campus
School Meals:
Meals served through the National School Lunch and Breakfast Programs will:

be appealing and attractive to children;

be served in clean and pleasant settings;

meet, the minimum, nutrition requirements established by local, state, and federal statutes
and regulations;

offer a variety of fruits and vegetables daily; subgroups weekly

serve only low-fat (1%) and fat-free flavored milk and nutritionally-equivalent non-dairy
alternatives (to be defined by USDA)

offer whole grain products, based on availability and student preference

less than 10% of calories from saturated fat;
0 trans fat = 0g/portion

meet calorie ranges by age group
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Student are allowed to purchase, at a la carte prices, additional servings of any food item that is part of a
reimbursable school meal (serving size should be comparable to those of the meal component.
Student Nutrition Services (SNS) will make every effort to engage students and parents, through taste-tests
of new entrees and surveys, in selecting foods sold through the school meal programs in order to identify
new, healthful, and appealing food choices. In addition, SNS will share information about the nutritional
content of meals with parents and students. Some information may be made available on menus, the
district website, placards, or other point-of-purchase materials.
Breakfast
To ensure that all children have breakfast, either at home or at school, in order to meet their
nutritional needs and enhance their ability to learn:

SNS will, to the extent possible, operate the School Breakfast Program.

RSDO will, to the extent possible, arrange bus schedules and utilize methods to serve school
breakfasts that encourage participation.

All school sites that serve breakfast to students will notify parents and students of the
availability of the School Breakfast Program.

All school sites will encourage parents to provide a healthy breakfast for their children
through newsletter articles, take-home materials, or other means.
Dinner
Meals served through the Richland One After-School Dinner Program (R.O.A.D.) will:

meet at a minimum the nutrition requirements established by the USDA Child and Adult
Care Food Program, state and local statutes and regulations.
After-School Snacks
Snack foods offered in the after-school snack program will:

meet at a minimum the Smart Snacks in Schools nutrition standards for foods required by
the Healthy, Huger-Free Kids Act of 2010, state, federal and local statutes and regulations
Students with Special Dietary Needs:
SNS will comply with USDA Regulation 7 CFR Part 15b regulations regarding students requiring substitutions
or modifications in school meals for children whose disabilities restrict their diets.

Students with food allergies or intolerances with severe, life-threatening (anaphylactic)
reactions, meets the definition of “disability”.

Student Nutrition Services will have a system in place to identify and monitor the life
threatening food allergen so not to include it as part of the student’s meal.
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A food allergy is defined as an adverse health effect arising from a specific immune response
that occurs reproducibly on exposure to a given food. The immune response can be severe and
life-threatening.
Free and Reduced-priced Meals Student Nutrition Services, and the school sites, will make every effort to
eliminate any social stigma attached to, and prevent the overt identification of, students who are eligible for
free and reduced-price school meals. Toward this end, SNS will utilize electronic identification and payment
systems; promote the availability of school meals to all students; and/or use nontraditional methods for
serving school meals, such as “grab-and-go” or classroom breakfast.
Summer Food Service Program School sites in which more than 50% of students are eligible for free or
reduced-price school meals may sponsor the Summer Food Service Program.
Meal Times and Scheduling

will make every effort to provide students with at least 15 minutes to eat after sitting down
for breakfast and 20 minutes after sitting down for lunch;

will make every effort to schedule meal periods at appropriate times, e.g., lunch may be
scheduled between 11 a.m. and 1 p.m.;

will make every effort not to schedule tutoring, club, or organizational meetings or activities
during mealtimes, unless students may eat during such activities;

will make every effort to provide students access to hand washing or hand sanitizing before
they eat meals or snacks; and

will make every effort to take reasonable steps to accommodate the tooth-brushing
regimens of students with special oral health needs (e.g., orthodontia or high tooth decay
risk).
Qualifications of School Food Service Staff Qualified nutrition professionals will administer the school meal
programs. As part of the school district’s responsibility to operate a food service program, The Student
Nutrition Services department will provide continuing professional development for all nutrition
professionals in schools. Staff development programs should include appropriate certification and/or
training programs for the registered dietitian, quality technicians, school nutrition managers, and cafeteria
workers, according to their levels of responsibility.
Sharing of Foods and Beverages Schools will make every effort to discourage students from sharing their
foods or beverages with one another during meal or snack times, given concerns about allergies and other
restrictions on some children’s diets.
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Nutrition Standards for Foods Sold in School
The USDA “All Foods Sold in School” is science-based standards for snack foods and beverages sold to
children at school during the school day. The standards, required by the Healthy, Hunger-Free Kids Act
of 2010, will allow schools to offer healthier snack foods to children while limiting foods of minimal
nutritional value.
The “Smart Snacks in School” will support efforts by the school board, food service staff, school
administrators, teachers, parents and the school community, all working hard to instill healthy habits in
students.
General Standard for Competitive Food: The regulations for the NSLP and the SBP do not prohibit the sale
of foods in competition with reimbursable meals as long as those foods are not considered to be foods of
minimal nutritional value.
To be allowable, a competitive food item must:
1. meet all of the proposed competitive food nutrient standard; and
2. be a grain product that contains 50% or more whole grains by weight or have whole grains
as the first ingredient*; or
3. 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
4. be a combination food that contains at least ¼ cup fruit and/or vegetable; or
5. contain ten percent (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 items 2, 3, or 4 above.
NSLP/SBP Entrée Items Sold A la Carte
 Any entrée 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 of
the day after service in the lunch or breakfast program.
Foods must also meet several nutrient requirements:

Calorie limits:
° Snack items: ≤ 200 calories
° Entrée items: ≤ 350 calories
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
Sodium limits:
° Snack items: ≤ 230 mg**
° Entrée items: ≤ 480 mg

Fat limits:
° Total fat: ≤35% of calories
° Saturated fat: < 10% of calories
° Trans fat: zero grams

Sugar limit:
° ≤ 35% of weight from total sugars in foods
Nutrition Standards for Beverages:
 Acceptable in all schools:
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Plain water (with or without carbonation)
Unflavored low fat milk
Unflavored or flavored fat free milk and milk alternatives permitted by NSLP/SBP
100% fruit or vegetable juice and
100% fruit or vegetable juice diluted with water (with or without carbonation), and no
added sweeteners.
 Acceptable in Elementary schools:

Up to 8-ounce portions of milk and juice
 Acceptable in Secondary schools:
 Up to 12-ounce portions of milk and juice.
 There is no portion size limit for plain water.
 Beyond this, the standards allow additional “no calorie” and “lower calorie” beverage
options for high school students only
•
No more than 20-ounce portions of Calorie-free, flavored water (with or without
carbonation); and
• Other flavored and/or carbonated beverages that are labeled to contain < 5 calories per 8
fluid ounces or ≤ 10 calories per 20 fluid ounces.
• No more than 12-ounce portions of beverages with ≤ 40 calories per 8 fluid ounces, or ≤ 60
calories per 12 fluid ounces.
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 All Sports drinks and beverages advertised as “Energy” drinks may not be served or sold
during the school day.
 All beverage and food items served or sold during the school day must have nutrition
specifications submitted to Student Nutrition Services for review and approval before
being served/sold.
 All single a la carte items, e.g. entrees, side dishes, etc. served or sold during the school
day should be no larger than the portions of those foods served or sold by Student
Nutrition Services National School Lunch and/or Breakfast programs.
 Student Nutrition Services reserves the right to refuse service of any food or beverage
items from vendors regardless of compliance of the policy guidelines. Student Nutrition
Services also reserves the right to limit quantities and exercise portion control on any
food/beverage items served/sold during the school day.
Other Requirements:
Fundraisers
•
The sale of food items that meet “Smart Snacks In School” are not limited in any way under the
policy.
•
The policy does not apply during non-school hours, on weekends and at off-campus fundraising
events.
•
The policy provides a special exemption for infrequent fundraisers that do not meet the
nutrition standards. State agencies may determine the frequency with which fundraising
activities take place that allow the sale of food and beverage items that do not meet the
nutrition standards.

Schools and organizations planning fundraisers are encouraged to consider a variety of
alternative items for sale, including but not limited to, vegetables, gift wraps, flowers and
clothing with the school logo.
Snacks
 Snacks served during the school day or in after-school care or enrichment programs will make a
positive contribution to children’s diets and health. The Student Nutrition Services department
will make every effort to place an emphasis on serving fruits and vegetables keeping with
budget constraints.
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Celebrations
 School sites will make every effort to limit celebrations that involve food during the school day.
All efforts will be made to include no more than on food and/or beverage that does not meet
nutrition standards of minimal nutritional value. In an effort to ensure food safety, the district
strongly recommends that all food items produced off campus be produced by a retailer and
sealed or individually wrapped prior to service to students. In instances where this cannot be
achieved, foods produced by an outside source should be labeled to identify wo produced the
products being served to the school population
Accompaniments
•
Accompaniments such as cream cheese, salad dressing and butter must be included in the
nutrient profile as part of the food item sold. This helps control the amount of calories, fat,
sugar and sodium added to foods by accompaniments, which can be significant.
Caffeine
 Elementary and Middle School: foods and beverages must be caffeine-free with the exception
of trace amounts of naturally occurring caffeine substances.
Quality of Foods:

School staff and district personnel will support Student Nutrition Services and the USDA
Nutrition programs by making the participation and return of meal eligibility applications a
high priority.

Student Nutrition Services will provide annual training to food service employees and canteen
managers according to current professional standards in food safety and service.

Student Nutrition Services will monitor compliance with USDA guidelines, state and district
nutrition standards for all food and/or beverage items served/sold during the school day in
the cafeterias and canteens

Student Nutrition Services will periodically review and amend meal preparation and cooking
methods as well as food transportation methods used to ensure the maximum nutrients
possible are retained.

Student Nutrition Services will improve menu choices and selections of qualified products for
vending machines and school canteen sales by utilizing student, parent, staff and community
input. Food and beverage selections are contingent on compliance with nutrition standards
and budget implications.
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Eating Environment:

School staff and district personnel will encourage students to make healthy food choices and
consume full meals by limiting the competition of canteen and vending sales with the
nutrition program.

Administrators and staff will promote a school environment that supports the Healthy and
Nutritious School Environment Policy. Staff is encouraged to model healthy eating by offering
healthier choices at school festivals, celebrations, meetings and other events.

Students will receive positive messages, both verbal and non-verbal about healthy eating and
physical activity throughout the school setting. School and district personnel will help
reinforce these positive messages.

School administrators will schedule appropriately to ensure that all students have adequate
time to consume meals in accordance with USDA guidelines, which require a minimum of 20
minutes for K-5 to eat after being served.

Student Nutrition Services will work with the Office of Communications to inform and
promote healthy changes to school meals and vending to district staff, students, parents and
the public.

Students, parents, administrators and staff will have access to valid and useful health
information and heal promotion products and services. The district will provide nutritional
information that will encourage parents and district personnel to provide nutritious foods for
their children and themselves.

Withholding food as punishment and/or disciplinary action is not allowed.
Nutrition Education:

The Office of Curriculum and Instruction will oversee the integration of nutrition education
into the comprehensive health education program. Student Nutrition Services will collaborate
with the Office of Curriculum and Instruction to enhance nutrition education.

Students in grades K-8 will receive comprehensive health education annually that includes
nutrition education, with students in grades K-5 receiving 75 minutes each week and to
include lessons on nutrition education weekly.
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
Middle school student (grades 6-8) will participate annually in health education for nine
weeks*

At least one time in grades 9-12, students will receive comprehensive health education that
includes nutrition education.*

Annually, principals will report level of compliance with the CHEA requirements to be included
in district report to the SDE.*

Professional development will be provided for teachers and volunteers on the relationship
between physical activity and nutrition for academic performance and healthy lifestyles.*

Schools will make every effort not to use foods or beverages that do not meet “the guidelines
set forth by the USDA for foods of minimal nutritional value, as rewards for academic
performance or good behavior, and will not withhold food or beverage (including food served
through school meals) as a punishment.
*Indicates compliance with CHEA, SH &FA and SDE requirements
Nutrition Promotion
The Student Nutrition Services department will make every effort to develop nutrition education and engage
in nutrition promotion.
Physical Education and Activity:

The Office of Curriculum and Instruction will oversee the implementation of physical
education into the instructional program and physical activity into the school day based upon
the Students Health and Fitness Act of 2005 and state standards.

Students will be provided varied opportunities for enjoyment, challenge, self-expression and
social interaction that will lead to a physically active lifestyle.

Students in grades K-8 will participate annually in physical education designed to facilitate the
development of the knowledge, attitudes and skills to live a physically active lifestyle and
maintain health-related fitness.

Students in grades K-5 will have the equivalent of 30 minutes of daily physical education (PE)
and/or physical activity (PA) by the K-5 classroom teacher for a total of 150 minutes per week.
Students will have 90 minutes of PE and 60 Minutes of PA.*

A physical activity coordinator, who is a certified physical education teacher, will be
designated in each elementary school to coordinate physical activity initiatives.*
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
Middle school students (grades 6-8) will participate annually in physical education for nine
weeks*

Students in grades 9-12 will successfully complete a minimum of 1 Carnegie unit in physical
education prior to graduation, with half of the course addressing personal fitness and
wellness, in addition to lifetime fitness.*

Student health-related fitness reports will be shared with parents at grades 5, 8 and high
school.*

The S.C. Physical Education Assessment will be administered every 3 years in grades, 2, 5, 8
and high school to assess PE standards and program effectiveness. Results will be reported to
the community on the district and school report cards.*
Physical Activity & Environment:

Administrators and staff will promote a school environment, which is supportive of physical
activity.

Staff is encourage to model physical activity by participating, as appropriate, in physical
activities with children. A staff wellness program, including physical activity, will be offered to
all district employees.

Physical activity is not used for or withheld as a disciplinary action and is strongly discouraged.
*Indicates compliance with CHEA, SH &FA and SDE requirements
Annual Progress Reports:
Richland School District One (RSDO) is dedicated to serving nutritious meals and providing multiple physical
activity opportunities as a means of helping our students reach proficiency. RSDO will provide annual
progress reports, which will include:
 The Web site address for the wellness policy and/or information on how the public can access a
copy;
 A summary of the district school’s progress in meeting the wellness policy goals;
 A summary of the district’s schools wellness events or activities
 Contact information for the leader(s) of the wellness policy team; and
 Information on how individuals and the public get involved.
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Public Updates:
Richland School District On will make public update available to the public. These updates will include:
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Wellness Policy
Information and updates to and about the Wellness Policy annually
Annual Progress Reports; and
Triennial Assessment.
Definitions:
Nutrition Education – Sequential instructional program that provides knowledge and teaches skills to help
students adopt and maintain lifelong healthy eating habits.
Competitive Foods/Beverages – Under the Code of Federal Regulations (CFR), Title 7, Part 210.11, the
United States Department of Agriculture (USDA) defines “competitive foods” as “any foods sold in
competition with [a federally reimbursable school meal program] to children in food service areas.” The
food service area is where the reimbursable meals are sold or eaten, which in California schools means
virtually the entire campus. Competitive foods and beverages are those sold at school outside of and in
competition with the federally reimbursable meal programs.
2010 Dietary Guidelines for Americans - The Dietary Guidelines for Americans are jointly issued and updated
every 5 years by the Department of Agriculture (USDA) and the Department of Health and Human Services
(HHS). They provide authoritative advice about consuming fewer calories, making informed food choices,
and being physically active to attain and maintain a healthy weight, reduce risk of chronic disease, and
promote overall health.
Recommendations from the Dietary Guidelines for Americans are intended for Americans ages 2 years and
over, including those at increased risk of chronic disease. The Guidelines encourage Americans to focus on
eating a healthful diet — one that focuses on foods and beverages that help achieve and maintain a healthy
weight, promote health, and prevent disease.
The 2010 Dietary Guidelines for Americans are the 7th edition released since 1980 and remain the current
edition until the 2015 Dietary Guidelines for Americans are released.
Healthy Hunger-Free Kids Act of 2010 - Improving child nutrition is the focal point of the Healthy, HungerFree Kids Act of 2010. The legislation authorizes funding and sets policy for USDA's core child nutrition
programs: the National School Lunch Program, the School Breakfast Program, the Special Supplemental
Nutrition Program for Women, Infants and Children (WIC), the Summer Food Service Program, and the
Child and Adult Care Food Program. The Healthy, Hunger-Free Kids Act allows USDA, for the first time in
over 30 years, opportunity to make real reforms to the school lunch and breakfast programs by improving
the critical nutrition and hunger safety net for millions of children.
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Foods of Minimal Nutritional Value--Foods of minimal nutritional value are: - Foods of minimal nutritional
value. Foods of minimal nutritional value examples include:
(1) Soda Water--A class of beverages made by absorbing carbon dioxide in potable water. The amount
of carbon dioxide used is not less than that which will be absorbed by the beverage at a pressure of one
atmosphere and at a temperature of 60 deg. F. It either contains no alcohol or only such alcohol, not in
excess of 0.5 percent by weight of the finished beverage, as is contributed by the flavoring ingredient
used. No product shall be excluded from this definition because it contains artificial sweeteners or
discrete nutrients added to the food such as vitamins, minerals and protein.
(2) Water Ices--As defined by 21 CFR 135.160 Food and Drug Administration Regulations except that
water ices which contain fruit or fruit juices are not included in this definition.
(3) Chewing Gum--Flavored products from natural or synthetic gums and other ingredients which form
an insoluble mass for chewing.
(4) Certain Candies--Processed foods made predominantly from sweeteners or artificial sweeteners with
a variety of minor ingredients which characterize the following types:
(i) Hard Candy--A product made predominantly from sugar (sucrose) and corn syrup which may be
flavored and colored, is characterized by a hard, brittle texture, and includes such items as sour balls,
fruit balls, candy sticks, lollipops, starlight mints, after dinner mints, sugar wafers, rock candy, cinnamon
candies, breath mints, jaw breakers and cough drops.
(ii) Jellies and Gums--A mixture of carbohydrates which are combined to form a stable gelatinous
system of jelly-like character, and are generally flavored and colored, and include gum drops, jelly beans,
jellied and fruit-flavored slices.
(iii) Marshmallow Candies--An aerated confection composed as sugar, corn syrup, invert sugar, 20
percent water and gelatin or egg white to which flavors and colors may be added.
(iv) Fondant--A product consisting of microscopic-sized sugar crystals which are separated by thin film of
sugar and/or invert sugar in solution such as candy corn, soft mints.
(v) Licorice--A product made predominantly from sugar and corn syrup which is flavored with an extract
made from the licorice root.
(vi) Spun Candy--A product that is made from sugar that has been boiled at high temperature and spun
at a high speed in a special machine.
(vii) Candy Coated Popcorn--Popcorn which is coated with a mixture made predominantly from sugar
and corn syrup.
Saturated Fats - Saturated fats occur naturally in many foods. The majority come mainly from animal
sources, including meat and dairy products.
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Examples of saturated fats are:
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fatty beef, lamb, pork, poultry with skin, beef fat (tallow),
lard and cream, butter, cheese and other dairy products made from whole or reduced-fat (2
percent) milk. These foods also contain dietary cholesterol.
In addition, many baked goods and fried foods can contain high levels of saturated fats.
Some plant foods, such as palm oil, palm kernel oil and coconut oil, also contain primarily
saturated fats, but do not contain cholesterol.
Trans Fats - or trans fatty acids are created in an industrial process that adds hydrogen to liquid vegetable
oils to make them more solid. Another name for trans fats is “partially hydrogenated oils." Look for them
on the ingredient list on food packages.
Trans fats can be found in many foods – but especially in:
 fried foods like French fries and doughnuts
 baked goods including pastries, pie crusts, biscuits, pizza dough, cookies, crackers
 stick margarines and shortenings

Food and Drug Administration’s definitions for frequently used terms. Remember to check the serving size
on the Nutrition Facts panel. It may be more or less than the amount you eat.
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Low fat – 3 grams fat or less per serving
Fat-free – Less than 1/2 gram fat per serving
Low sodium – Less than 140 milligrams sodium per serving
Low calorie – Less than 40 calories per serving
Calorie free – Less than 5 calories per serving
Low cholesterol – Less than 20 milligrams cholesterol and 2 grams saturated fat
Food Component - is one of five food groups that comprise reimbursable lunches. These are meats/meat
alternates; grains; fruits; vegetables; and fluid milk. Schools must always offer all five food components in
at least the minimum required amounts.
Food Item - is a specific food offered within the five food components. For example, a hamburger patty on
a bun is one food item with two of the five food components (meat/meat alternate and grains). Separate ½
cup servings of peaches, applesauce and pears are three food items that, when selected, comprise one
component.
Empty Calories - Calories from solid fats and/or added sugars. Solid fats and added sugars add calories to
the food but few or no nutrients. For this reason, the calories from solid fats and added sugars in a food are
often called empty calories
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Solid Fats - are fats that are solid at room temperature, like butter, beef fat, and shortening. Some solid
fats are found naturally in foods. They can also be added when foods are processed by food companies or
when they are prepared.
Added Sugars- are sugars and syrups that are added when foods or beverages are processed or prepared.
The foods and beverages that provide the most empty calories for Americans are:
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Cakes, cookies, pastries, and donuts (contain both solid fat and added sugars)
Sodas, energy drinks, sports drinks, and fruit drinks (contain added sugars)
Cheese (contains solid fat)
Pizza (contains solid fat)
Ice cream (contains both solid fat and added sugars)
Sausages, hot dogs, bacon, and ribs (contain solid fat
School day means, for the purpose of competitive food standards implementation, the period from
midnight before, to the end of the Richland One Afterschool Dinner (R.O.A.D.) program.
School campus means, for the purpose of competitive food standards implementation, all areas of the
property under the jurisdiction of the school that are accessible to students during the school day; and
Combination foods means products that contain two or more components representing two or more of the
recommended food groups: fruit, vegetable, dairy, protein or grains.
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What is “MyPlate”?

MyPlate was developed as an effort to
promote healthy eating to consumers.

The MyPlate icon is easy to understand
and it helps to promote messages based
on the 2010 Dietary Guidelines for
Americans

The new MyPlate icon builds on a
familiar image — a plate — and is
accompanied by messages to encourage
consumers to make healthy choices.
How MyPlate Guidelines are Incorporated Into the School Lunch & Breakfast Programs
Schools will serve more of the healthy foods students need:
Protein
Whole Grains
Fruits
&
Most students eat enough food protein, but need to make leaner and more varied selections of
these foods. Look for smaller portions and meat alternative, i.e. dried beans & peas choices.
Students need more whole grains for fiber and other nutrients. Look for whole grain pasta, bread,
pizza, and cereals in schools.
Variety of color and types does a body good. Every lunch will include both fruits and vegetables
and a wide variety of types will be offered each week.
Vegetables
In schools using the “Offer vs. Serve” program at lunch, students must take at least ½ cup of fruit
and/or vegetable.
Low-fat &
Fat-Free Milk
Low fat and fat-free milk have all the nutrients without extra calories and fat. All schools will offer
fat free (flavored or unflavored) and low-fat (unflavored only) milk.
Schools will serve less of the foods students don’t need:
Trans Fat
Sugar
Sodium
Condiments
Trans fats are not good for your heart and raise cholesterol. Schools are
eliminating foods with added trans fats.
High sugar foods provide extra calories and little nutrition. Look for healthy
cereals with little sugar and whole grain desserts low in sugar.
Most students consume double the recommended amount of salt. Schools
meals are seasoned with herbs, spices and other flavorings in place of sodium.
Condiments are a common source of fat, salt and sugar. Schools will control
portions and offer lower fat versions of condiments.
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Student Nutrition Services
Attn: Tracy Dixon, Director
201 Park St.
Columbia, SC 29201
Office: (803)231-6953
Fax: (803) 231-6952
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