Healthy Food Options at School
Healthy eating is important for growth, good health, and academic performance. However, kids are often overwhelmed with access to and availability of foods that are high in fat, sugar, and sodium but low in nutrients. This increases their chances of obesity and a future of serious health problems, including Type 2 diabetes, high blood pressure, heart disease, sleep apnea, and orthopedic problems.
The types of food and beverages made available to kids greatly influence their lifelong eating habits. Foods of good nutritional content (e.g., fruits, vegetables, low-fat dairy foods, and low-fat grain products) should be served in cafeteria meals and made available whenever and wherever food is sold or otherwise offered at school. This factsheet focuses on “competitive foods”; these are foods that are sold on school campuses outside of the federal school meal program. These foods include food sold in vending machines, school stores, and fundraisers. Here are some suggestions for providing nutritious food at school.
Vending Machines & School Stores: In 2010, US Congress enacted the Healthy, Hunger-Free Kids Act of 2010. This act required the development of federal oversight for all competitive food sold in schools. By the 2014-2015 school year, the USDA started enforcing the Smart Snacks in School guidelines.
The Smart Snacks in Schools guidelines require that a snack or meal must meet general nutrition standards. Those standards are: grain products must contain 50% or more whole grains; or the first ingredient must be fruit, a vegetable, a dairy food, or a protein food; or it must be a combination of at least ¼ cup of fruit/veggies, and the food must meet the nutrient standards for calories, sodium, fats and total sugars.
The nutrient standards for snacks and entrees are broken down into calories, sodium, total fat, saturated fat, and total sugars. Snacks must have 200 calories or less and less than 200 mg of sodium. Entrees must have 350 calories or less and less than 480 mg of sodium. Additionally, total fat must be 35% or less of calories, saturated fat must be less than 10% of calories, trans fat must be 0 grams, and total sugars must be 35% by weight or less for snacks and entrees.
Here are a few vending machine food options that are healthy, tasty, accessible and affordable:
Non-perishable Items:
- dried fruit (raisins, cranberries, apricots, etc.)
- trail mix
- fig bars
- low-fat granola bars
- low-fat breakfast bars
- ready-to-eat cereal (low sugar, whole grain)
- whole grain crackers
- animal or graham crackers
- low-fat popcorn
- baked chips
- pretzels
- nuts and seeds (plain or with spices)
- pistachios
- canned fruit cups (not in heavy syrup)
- rice cakes
- crispy rice treats
- unsweetened applesauce
Perishable Items:
- frozen fruit or fruit juice bars (no sugar or high fructose corn syrup)
- frozen yogurt
- fruit or vegetable juice (100% juice)
- low-fat or light yogurt
- fresh fruit, individually packaged
- fresh fruit and yogurt parfait
- low-fat string cheese, cheese sticks, or cheese cubes
Vending machines containing food and beverages should not be placed in elementary schools. Machines in middle, junior high and high schools should contain only healthy snacks. Schools should not have vending service available during meal times, and preferably not within an hour before and after the meal service.
The John C. Stalker Institute of Food and Nutrition (JSI) assessed many vending and snack products and compared them to the Massachusetts A La Carte Food & Beverage Standards to Promote a Healthier School Environment. The Institute then developed an A-List of products that meet these standards. This list contains “A-cceptable” vending items listed by product and manufacturer and expands as food companies introduce new products to the marketplace. JSI also developed a tool called the Massachusetts Nutrition Evaluation tool for Schools that can be used to determine if a food item not on the A-list meets the USDA Smart Snacks in Schools guidelines.
(The John C. Stalker Institute of Food and Nutrition is a partnership of the Massachusetts Department of Education, Nutrition Programs and Food Services, and Framingham State College.)
Beverages: Soft drink sales in schools are a growing concern. A regular 20-ounce soft drink contains “empty calories” and no nutrients. It has as much sugar as three average-sized milk chocolate bars (1.55 ounces each) or 2½ cups of ice cream.
Kids are drinking more soft drinks, which is considered one of the key factors in the increase in childhood obesity. Teens drink twice as much soda as milk, and teen boys drink an average of three cans of soda a day.
Consider handling soft drink sales this way:
- If soft drinks are sold at school, set the price of healthy beverage options less than the sodas.
- Consider banning soft drinks from elementary and middle schools.
- Allow soft drinks to be sold in high schools only after the close of the school day.
- Allow only moderate-sized containers (12 oz. rather than 20 oz.) to be sold.
Provide students more access to healthy beverages such as:
- bottled water (non-carbonated, no added artificial sweeteners, sugar, or caffeine)
- flavored (unsweetened) water
- 100% fruit or vegetable juice
- nonfat or 1% milk*
- nonfat or 1% chocolate (or other flavor) milk*
*Set milk prices to be comparable to other vended beverage prices, and keep the machine well stocked with a variety of flavored milks, which are big sellers. Keep milk cool, below 42 °F, at all times.
Concession Stands: Sell these healthier alternatives at games and other school events with concessions:
- grilled chicken sandwiches
- tortilla wraps
- turkey & Swiss
- ham & cheddar
- chicken Caesar
- chicken fajita
- vegetarian
- hearty garden salads
- lean meat sub sandwiches
- lean turkey chili
- baked chips and salsa
- fresh fruit, granola and yogurt parfaits
- granola bars
- frozen yogurt (topping options: fresh or canned fruit (e.g., peaches) or nuts)
- individualized trail mix
- raisins
- dried cranberries
- dried fruit
- seeds
- nuts
- banana chips
- carob chips
- soy nuts
- soft pretzels (topping options: oats, cinnamon, garlic, mustard and other spices)
- low-fat popcorn/caramel corn
- animal crackers
- low-fat crackers
- bottled and/or flavored water
- 100% fruit or vegetable juice
- single serve low-fat milk
Healthy foods are addictive. The more you eat them, the more you want them.
Fundraisers: When fundraising supports student health, the school’s health message demonstrates a commitment to promoting healthy behaviors among students, families, and the community.
The USDA Smart Snacks in School guidelines also set standards for food that is sold at school fundraisers. The guidelines allow states to determine how many school-sponsored exempt fundraisers they will allow each year, and they allow for unlimited fundraisers that meet the new standards. They allow exemptions for fundraiser foods that are not meant for consumption at school or during the school day.
Consider These Healthy Foods, Non-food Items & Events for Your Next Fundraiser:
- bags of fresh and exotic fruit
- nuts
- high-quality potatoes and onions
- low-fat popcorn
- candles
- plants, garden seeds, flowers or bulbs
- holiday ornaments
- school spirit gear
- stadium pillows
- license plate holders with the school logo
- greeting cards or gift wrap/gift wrapping
- magazine subscriptions
- raffles of gift baskets
- temporary tattoos or face painting
- car washes
- silent auctions
- dog/cat bathing or pet sitting
- discounts on services such as oil changes or dry cleaning
- school supplies sold through a back-to-school project (Buy in bulk, then package for parents and deliver to students.)
- seasonal “message grams” or singing telegrams (e.g., birthdays, Valentine’s Day, Mother’s Day)
- ticket sales to a parent-teacher talent show, play, or concert
- a student fashion show- sell tickets and work with local merchants, who provide coupon giveaways for new clothes
- student-made scrapbooks, cookbooks or art sold either at school, through silent auctions, or in craft booths at local fairs
- an academic contest with sponsors providing money based on the number of books read or math problems solved
- a dance, skate night, golf tournament, bowling night or family bingo night
- a “parent’s night out,” offering group babysitting for a fee
- a bike-, walk-, jump rope- or jog-a-thon
- “hire a student day” for odd jobs (with proceeds going to the school)
- clean up stadium or auditorium after events
Food for Thought: You are teaching healthier options to improve the quality of life for kids and adults.
Snacks & Celebrations: Parents, as well as teachers, should provide healthy snacks and food for special celebrations (e.g., birthdays, Halloween, Valentine’s Day). Healthy classroom snacks give kids a chance to try new foods they may not have at home. Some easy, nutritious snacks include:
- fresh fruit
- fruit and yogurt parfait
- vegetable tray with low-fat dip
- animal crackers
- frozen yogurt/frozen yogurt bar (topping options: fresh or canned fruit (such as peaches or nuts)
- low-fat or light yogurt
- low-fat breakfast or granola bars
- low-fat popcorn
- rice cakes
- unsweetened applesauce
- trail mix/trail mix bars
- raisins
- dried cranberries
- dried fruit
- seeds
- nuts
- banana chips
- carob chips
Celebrations do not always have to include food. Here are a few non-food ideas:
- give time off on Friday afternoon
- allow extra time in a favorite class area
- hold the class outside
- award an afternoon free of homework
- bring music and balloons for a class party after a big test or before winter vacation
- sponsor an evening dance, a “DVD Day” for watching a movie, or a pep rally before an important test
For related information, refer to HGIC 4110, Non-Food Rewards for Kids.
Serving children unhealthy food is “penny wise and pound foolish.” Poor nutrition today equals higher health costs tomorrow.
Sources:
- Coalition Organized to Address Children’s Health (C.O.A.C.H.), Colleton County, South Carolina. Healthy Options. 2006.
- Lexington – Fayette County Health Department, Kentucky. Food for Thought – Healthy Food Guidelines for Schools. http://www.lexingtonhealthdepartment.org/uploadedFiles/Programs/Youth_Services_Documents_and_Brochures/food%20for%20thought%202006.pdf
- Texas Department of Agriculture. Non-Food Ways to Raise Funds and Reward a Job Well Done. 2004. www.squaremeals.org/vgn/tda/files/2348/13149_Non%20Food%20Ways%20to%20Reward.pdf
- Domac, Jacqueline and the Los Angeles Unified School District, California. No Junk Food. 2003-2006. www.nojunkfood.org/fundraising/todo.html
- Approach 6-Use Fundraising Activities and Rewards that Support Student Health. From Making It Happen, a joint project of USDA’s Team Nutrition and DHHS’ CDC (Division of Adolescent & School Health-DASH) and supported by Department of Education. January 2005. http://teamnutrition.usda.gov/Resources/o_app6.pdf
- South Dakota Department of Education. Healthy Vending Machine Snacks and Beverages. http://doe.sd.gov/oess/cans/training/docs/HealthyVendingMachine.pdf
- The John C. Stalker Institute of Food and Nutrition.
http://www.johnstalkerinstitute.org/vending%20project/healthysnacks.htm - USDA Food and Nutrition Service. Team Nutrition. http://www.fns.usda.gov/tn/
- Centers for Disease Control and Prevention. Competitive Foods and Beverages in U.S. Schools: A State Policy Analysis. Atlanta: U.S. Department of Health and Human Services; 2012.
- Massnets. John C. Stalker Institute of Food and Nutrition. (2021, June 15). https://johnstalkerinstitute.org/resources/school-snacks/alist/massnets/
- Tools for School: Focusing on Smart Snacks. (2024, June 20). Retrieved from USDA Food and Nutrition Service: https://www.fns.usda.gov/cn/tools-schools-focusing-smart-snacks
Originally published 03/07
