To view this page ensure that Adobe Flash Player version 11.1.0 or greater is installed.
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