Brookline School Nutrition Policy - 22May2006 (revised)

Draft May 2006

By January 2007 all K-8 Schools will conform to the BSFS Nutrition Policy.

By January 2007 the High School Nutrition Policy will be presented to the Wellness Council for approval.

By March 2007 the Nutrition Advisory Board will develop a recommended snack policy for classroom parties, breakfasts and snacks in all K-8 schools.

By January 2008 the High School will conform to the BSFS Nutrition Policy.

K-8

• Brookline will declare Nutrient Standard Menu Planning as its method of meeting the nutrition guidelines set out in the USDA School Meal Initiative.
• Menus will be in repeating cycles with predicable patterns in the days of the week.
• All meals will be tasty and kid-friendly.
• Homemade soups, sandwiches, and entrees will be cooked in the K-8 school cafeterias from ingredients found in home kitchens (whole ingredients).
• All foods, including government commodities, must meet a ‘limited-processed’ guideline. This guideline will be reviewed by a nutrition professional.
• No foods that use hydrogenated oils will be served in the school meals and vending or a la carte items. Product labels need to be provided for verification.
• Half (50%) of the breads, grains, and cereals offered will be whole grains. Product labels need to be provided for verification
• All vending and a la carte food sold in food services, school stores and fundraisers in K-8 will meet the Massachusetts Standards. This applies to sales 30 minutes before the school day and one hour after the school day. In addition,
• 100% juice and water may be sold throughout the school day; half of the available beverages sold will be water.
• All milk will be skim or 1% white milk. No flavored milk will be served (eg, chocolate, strawberry, vanilla, or coffee).
• With the exception of carbonated water, carbonated beverages without nutritional value (eg, soft drinks) will not be available on campus for student purchase.
• No electrolyte replacement beverages (sports drinks); water fortified with herbs, vitamins or minerals will be sold during school hours and one hour after school ends.
• Frozen desserts, including ice-cream, frozen yogurt and fruit popsicles, served cannot exceed 200 calories. If fruit based, the frozen dessert must contain 100% fruit juice or fruit.

• BSFS shall offer one nutrition educational program for parents each year in each school.

Each reimbursable breakfast shall also meet these guidelines

• USDA nutritional guidelines for Standard Nutrition Menu Planning.
• No hydrogenated or partially hydrogenated oils (trans fatty acids). Product labels need to be provided for verification.
• Fresh/frozen fruit or vegetable offering (canned fruit is acceptable as long as it is in juice, not syrup). 100% fruit or vegetable juice is not an acceptable substitute.
• Breakfast cereals shall have a whole grain as their first ingredient.
• At least 3 grams of fiber.
• No doughnuts, breakfast pastries, crackers, or toaster pastries may be served during breakfast.
• Only skim or 1% white milk. No flavored milk will be served (eg, chocolate, strawberry, vanilla, or coffee).

Each reimbursable lunch shall also meet these guidelines

• USDA nutritional guidelines for Standard Nutrition Menu Planning.
• No hydrogenated or partially hydrogenated oils (trans fatty acids). Product labels need to be provided for verification.
• Fresh fruit will be offered at each lunch
• Fresh/frozen vegetable/salads will be offered at each meal.
1. Canned fruit is acceptable as long as it is in juice, not syrup.
2. 100% fruit or vegetable juice is not an acceptable substitute.
3. Canned vegetables will be used in emergency situations only or when storage facilities preclude fresh or frozen.
4. White potatoes/French fries do not count as a vegetable.
• At least 3 grams of fiber.
• Only skim or 1% white milk. No flavored milk will be served (eg, chocolate, strawberry, vanilla, or coffee).

Evaluation

• Once a year a formal evaluation by a nutrition professional will be made to assess compliance with the policy and to identify policy initiatives that need to be revised.
• Once a year, the School Food Service Director will present a formal report to the Nutrition Advisory Board regarding the issues presented in the formal assessment.
• Revisions to the policy must be approved by the Nutrition Advisory Board under guidance from a nutrition professional.
• The Nutrition Advisory Board will meet at least four (4) times per year to provide advice and feedback to the BSFS.

High School

• The Nutrition Advisory Board, working together with the Wellness Policy Council, will develop nutrition guidelines for the High School.
• Soft drinks will not be available on campus for student purchase during school hours and one hour after school ends. Electrolyte replacement beverages (sports drinks) and water fortified with herbs, vitamins or minerals will not be served in the High School cafeteria.