Texas Public School Nutrition Policy
Effective August 1, 2007IV. 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) PolicyMiddle 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
B. Nutrition StandardsThe 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 SizeChips (baked or fried) must have no more than 7.5 grams of fat per bag.
Crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, jerky, and pretzels.
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
2 ounces cookies/cereal bars
3 ounces bakery items
Frozen desserts, ice cream, frozen yogurt, pudding, and gelatin.
4 fluid ounces (1/2 cup)
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
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 FoodsA 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
All foods, beverages and snack items must comply with the nutrition
standards and portion size restrictions in this policy.