Nutrition Guidelines

Texas Public School Nutrition Policy

Effective August 1, 2007

IV. Middle/Junior High Schools

For this policy:

  • A middle school campus includes grades 6, 7, and 8.

  • A junior high school campus includes grades 7 and 8, or grades 7, 8, and 9.

  • K-12 schools may follow the policy requirements for middle and junior high schools.

A. Foods of Minimal Nutritional Value (FMNV) Policy

  • Middle and junior high schools may not provide access to FMNV or candy at any time during the school day until the last scheduled class ends.

  • These restrictions apply to food/beverages sold or given away by:

    • School staff (e.g., principals, teachers, coaches).

    • Students or student groups.

    • Parents or parent groups.

    • Guest speakers or outside organizations.

  • For exemptions and a detailed list of restricted items, refer to Section VI.

B. Nutrition Standards

Applies to reimbursable school meals, a la carte items, and competitive foods on middle and junior high campuses.

  1. Fats and Fried Foods

    • a) Fat Content:

      • No individual food item may contain more than 23 grams of fat, except for one item per week, which may contain up to 28 grams.

      • Peanut butter is excluded when part of a reimbursable meal.

    • b) Deep-Fat Frying:

      • Schools may not use deep-fat frying to prepare food.

      • Compliance required by the 2009-10 school year for schools needing facility updates.

    • c) Pre-Fried Foods:

      • Foods pre-fried by manufacturers may be served if baked or heated using other methods.

    • d) Potato Products:

      • French fries or similar items:

        • Must be baked or heated using non-deep-fat frying methods.

        • Portion size limited to 3 ounces, served no more than 3 times per week.

        • Students may purchase only one serving at a time.

        • Raw potato products:

          • Baked potatoes and similar items are unrestricted if not pre-fried.

    • e) Trans Fats:

      • Schools must request trans fat information and reduce purchasing products containing trans fats.

  2. Portion Sizes

All foods and beverages served on campus (except USDA-compliant meals) must adhere to these portion sizes:

Food/Beverage

Portion Size

Chips (baked or fried)

1.5 oz (≤7.5g fat per bag)

Crackers, popcorn, trail mix, etc.

1.5 oz

Cookies, cereal bars

2 oz (≤3g fat/100 cal; ≤10g sugar/oz)

Bakery items (e.g., muffins)

3 oz

Frozen desserts, ice cream

4 fl oz (1/2 cup)

Yogurt

8 fl oz (1 cup)

Whole milk (≤30g sugar/8 fl oz)

8 fl oz (1 cup)

Reduced-fat milk (≤30g sugar/8 fl oz)

16 fl oz (2 cups)

Beverages (≤30g sugar/8 fl oz)

12 fl oz (1.5 cups)

Frozen fruit slushes (≥50% juice)

8 fl oz (1 cup)

  1. Other Requirements

    • a) Fruits and Vegetables:

      • Must be offered daily at all meal service points.

      • Fresh options preferred; frozen or canned items should be packed in natural juice, water, or light syrup.

    • b) Milk Options:

      • Schools must offer 2%, 1%, or skim milk wherever milk is served.

    • C. Competitive Foods

      • Competitive foods may not be sold or accessed:

        • From 30 minutes before to 30 minutes after meal periods.

      • This restriction does not apply to food items provided by the school food service department.

All foods, beverages, and snacks must comply with the nutrition standards and portion size restrictions of this policy.