• Texas Public School Nutrition Policy

    Effective August 1, 2007

    IV. MIDDLE/JUNIOR HIGH SCHOOLS
    For purposes of this policy, a middle school campus is defined as a campus
    containing grades 6, 7 and 8. A junior high school campus may contain either grades
    7 and 8, or grades 7, 8 and 9. K-12 schools may follow the policy requirements
    designated for middle and junior high schools.

    A. Foods of Minimal Nutritional Value (FMNV) Policy

    Middle school and junior high school campuses may not serve or provide
    access for students to FMNV and all other forms of candy at any time
    anywhere on school premises until after the end of the last scheduled class.
    Such foods and beverages may not be sold or given away to students on
    school premises by school administrators or staff (principals, coaches,
    teachers, etc.), students or student groups, parents or parent groups, guest
    speakers or any other person, company or organization. For exemptions and a
    listing of foods and beverages restricted by the FMNV policy, see Section VI
    (below).

    B. Nutrition Standards

    The following specific nutrition standards pertain to all foods and beverages
    served or made available in reimbursable school meals, a la carte and
    competitive foods to students on middle and junior high school campuses.

    1. Fats and Fried Foods:

    a) Schools and other vendors may not serve individual food items that
    contain more than 23 grams of fat with an exception of one
    individual food item per week. No individual food items can
    exceed 28 grams of fat at any time. This excludes peanut butter
    when served as part of a reimbursable meal.
    b) Schools must eliminate deep-fat frying as a method of on-site
    preparation for foods served as part of reimbursable school meals,
    a la carte, snack lines and competitive foods. For the definition of
    fried foods see Section II. This standard is effective immediately.
    Schools that must make extensive equipment or facility changes
    must be in compliance by the 2009-10 school year.
    c) Foods that have been pre-fried, flash-fried or par-fried by the
    manufacturer may be served but must be baked or heated by a
    method other than deep-fat frying.
    d) Potato products
    1. French fries and other fried potato products that have been
    pre-fried, flash-fried or par-fried by the manufacturer may
    be served but must be baked or heated by a method other
    than deep-fat frying. Servings must not exceed 3 ounces,
    may not be offered more than three times per week, and
    students may only purchase one serving at a time. (This
    does not pertain to potato chips, which are mentioned
    specifically in “2. Portion Sizes” below.)
    2. Baked potato products (wedges, slices, whole, new
    potatoes) that are produced from raw potatoes and have not
    been pre-fried, flash-fried or par-fried in any way may be
    served without restriction.
    e) Schools must include a request for trans fat information in all
    product specifications. Beginning with the 2007-08 school year,
    schools must reduce the purchase of any products containing trans
    fats. (Federal labeling of trans fats on all food products was
    required by January 1, 2006.)

    2. Portion Sizes:

    a) The following maximum portion size and nutrient restrictions
    pertain to all foods and beverages served or made available to
    students on school campuses with the exception of reimbursable
    school meals, which are governed by USDA regulations.

    Middle/Junior High Schools

    Food or Beverage Portion Size

    Chips (baked or fried) must have no more than 7.5 grams of fat per bag.
    1.5 ounces
    Crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, jerky, and pretzels.
    1.5 ounces
    Cookies/cereal bars, bakery items (e.g., pastries, muffins.) This excludes items
    that count as two-bread components served/sold only at breakfast.
    Total fat: Not to exceed 30 percent of calories or contain no more than 3 grams
    per 100 calories; Saturated fat: Not to exceed 10 percent of calories or contain
    no more than 1 gram per 100 calories; Sugar: Contain no more 10 grams per
    ounce.
    2 ounces cookies/cereal bars
    3 ounces bakery items
    Frozen desserts, ice cream, frozen yogurt, pudding, and gelatin.
    4 fluid ounces (1/2 cup)
    Yogurt.
    8 fluid ounces (1 cup)
    Whole milk, flavored or unflavored. (Flavored milks may contain no more than
    30 grams total sugar per 8 fluid ounce serving.)
    8 fluid ounces (1 cup)
    Reduced fat milk (2 percent or less), flavored or unflavored. (Flavored milks
    may contain no more than 30 grams total sugar per 8 fluid ounce serving.)
    16 fluid ounces (2 cups)
    Beverages (other than milk) may contain no more than 30 grams total sugar per
    8 fluid ounce serving. No limit on non-carbonated, unflavored bottled water.
    12 fluid ounces (1 1/2 cups)
    Frozen fruit slushes. (Must contain a minimum of 50 percent fruit juice.)
    8 fluid ounces (1 cup)
    b) The Texas Public School Nutrition Policy does not provide
    exceptions or phase-in periods for school districts with vending
    contracts.

    3. Other:

    a) Fruit and/or vegetables must be offered daily on all points of
    service. Fruits and vegetables should be fresh whenever possible.
    Frozen and canned fruits should be packed in natural juice, water
    or light syrup whenever possible.
    b) Schools must offer 2 percent, 1 percent or skim milk at all points
    where milk is served.

    C. Competitive Foods

    A middle or junior high school campus may not serve competitive foods (or
    provide access to them through direct or indirect sales) to students anywhere
    on school premises from 30 minutes before to 30 minutes after meal periods.
    This does not pertain to food items made available by the school food service
    department.
    All foods, beverages and snack items must comply with the nutrition
    standards and portion size restrictions in this policy.