DOUBLE TAP TO ZOOM WITH PHONE OR TABLET Nutrition and Healthy Eating Habits Nutritional Content of Meals and Snacks Goal: The meals and snacks we serve children contain the nutrients they need each day.   A variety of whole grains/complex carbohydrates make up at least 50 percent of the carbohydrates served throughout the day.   roteins served are lean and diverse. P   ruits and vegetables are served without added sugars, cream sauces, or other ingredients F that diminish their nutritional value.   ealthy fats, such as nuts (if program allows nuts), olive oil, avocado, and salmon packed in H water, are used as ingredients.   esides milk, foods high in calcium are served daily (for example, cheese, yogurt, spinach, B and collard greens).   he milk served has age-appropriate fat content (whole milk for one- to two-year-olds, 1 T percent or skim for children age two and older) and is unflavored.   ruits and vegetables are served at all meals and most snacks. F   f I juice is served, it is 100 percent fruit and/or vegetable juice and is served no more than once a day (four- to six-ounce serving only). High-Sugar, High-Fat, and High-Sodium Foods Goal: Our program rarely, if ever, serves foods high in sugar, fat, or sodium.   Deep-fried foods are not served, including, but not limited to, chicken nuggets, french fries, potato chips, fish sticks, hash browns, or processed french toast sticks.   igh-fat or high-sugar foods are not served, including, but not limited to, doughnuts, cakes, H sugar-sweetened high-fat yogurt, fruit snacks, candy, or bacon.   ood items with lower nutritional content and high natural sugar, such as corn or potatoes F (excluding fried potatoes, which should never be served) are served two or fewer times per week.   oods served during celebrations also meet these criteria. F 11 COPYRIGHTED MATERIAL