A la Carte Sales: Make
the Healthy Choice the
Easy Choice!
What are Current Regulations?
• A la carte sales are currently regulated
to some extent by the Federal FMNV
Regulations and in Texas, the Texas
Public School Nutrition Policy.
Additionally, those campuses which are
awarded the USDA Healthier U S
School Challenge recognition, must
comply with more restrictions.
Federal Regulations
• Foods of Minimal Nutritional Value
Limited:
• Soda Water
• Water Ices
• Chewing Gum
• Certain Candies
Texas Public School Nutrition Policy
• FMNV further restricted
• Fat restrictions: no deep fat fried
products, 23 gm fat limit (one
exception/wk of up to 28 gms fat)
• French Fry portion and serving
restriction
• Reduction of trans fats
Texas Public School Nutrition Policy
• Low fat milk must be offered
• Elementary beverage restrictions
• Portion restrictions and additional
regulation of chips, packaged snacks,
cookies, cereal bars, bakery items,
frozen desserts, ice cream, pudding,
gelatin, beverages, slushes, etc.
Voluntary A la Carte Restrictions
• Healthier U.S. School Challenge
(HUSSC) Criteria
• Local Administrative Rule or Policy
HUSSC/Dietary Guidelines/Mypyramid
• The Healthier U.S. School Challenge
established criteria for award recognition
based on science-based guidelines of
the Dietary Guidelines for Americans
and MyPyramid
Dietary Guidelines for
Americans
• Nation’s primary source of health
information
• NSLA requires school meals be
consistent with the Dietary
Guidelines
DGAs and Nutrient Intake
• Nutrients should come primarily from
foods
• Consume a variety of nutrient-dense foods
and beverages within and among the
basic food groups
Summary of DGAs
More
Less
•
•
•
•
•
•
• cholesterol
• saturated fats
• trans fats
• added sugars
• refined grains
• sodium
• total fats
dark green vegetables
orange vegetables
legumes
fruits
whole grains
low-fat milk and milk products
MyPyramid
Food Guidance System
• Integrates dietary recommendations into a
healthy way to eat
• Shows how nutrient-focused
recommendations can be expressed in
terms of food choices
Inside the Pyramid
Key Messages of MyPyramid
•
•
•
•
•
•
Focus on fruits
Make half your grains whole
Vary your veggies
Go lean with protein
Get your calcium-rich foods
Know the limits on fats, salt
and sugars
HUSSC
• Vision of HUSSC
• Criteria for “Competitive Foods”
HUSSC Goal
• The overarching goal of the HUSSC is
to improve the health of the nation’s
children by promoting healthier school
environments.
• To help meet the HUSSC goal, FNS
identifies schools that have made changes
to the school nutrition environment to
• 1. improve the quality of foods served
• 2. provide students with nutrition ed
• 3.provide students with physical education
and opportunities for physical activity.
HUSSC 5 Guiding Principles
• 1. Schools commit to meeting the
criteria during the 4 year certification
period
• 2. Schools will meet all the School
Meals Initiative (SMI) requirements
including energy and nutrient standards
and age-appropriate portion sizes on an
ongoing basis
• 3. Schools will serve reimbursable meals
that reflect good menu planning principles,
such as serving a variety of healthier foods
that look good, taste good and appeal to
the cultural sensitivities of the school and
community populations.
• 4. Schools will plan meals that emphasize
fruits, vegetables, whole grains and fatfree or low-fat milk and milk products; that
include lean meats, poultry, fish, beans,
eggs and nuts; and that are low in
saturated fats, trans fats, cholesterol, salt
(sodium) and added sugars.
• 5. Schools will offer foods that ensure that
students can select a meal that meets all
the HUSSC criteria. Such foods should be
routinely selected by students, not just
token foods to meet HUSSC criteria.
HUSSC Criteria for Competitive Foods
• a. Total fat: Calories from total fat must
be at or below 35% per serving**
• b. Trans fat: Less than .5 grams (trans
fat free) per serving
• c. Saturated fat: Calories from
saturated fat must be below 10% per
serving**
• d. Sugar: Total sugar must be at or below
35% by weight (includes naturally
occurring and added sugars).**Excludes
fruits, vegetables and milk.
• e. Sodium: Less than or equal to 480 mg
sodium per non-entrée and less than or
equal to 600 mg per entrée. For the Gold
Award of Distinction it is reduced to 200
mg per non-entrée and 480 mg per entrée
OR Physical education is increased to 150
mins/week for elementary schools.
f. Portion size/Calories: not to exceed the
serving size of the food served in the
NSLP; for other items, the package or
container is not to exceed 200 calories.
HUSSC Criteria for Competitive Beverages
• Milk: only low-fat (1% or less) and fatfree (skim), flavored or unflavored fluid
milk, and/or USDA approved alternative
dairy beverages; limit serving size to
maximum of 8 fluid ounces.
• Water: unflavored, no sweeteners
(nutritive or non-nutritive),
noncarbonated, caffeine-free.
HUSSC Criteria for Competitive Beverages
• 100% full strength fruit and vegetable
juices with no sweeteners (nutritive or
non-nutritive); limit serving size to
maximum of 6 fluid ounces for
elementary and middle schools and 8
fluid ounces for high schools.
Studies Indicate that A la Carte Sales
result in fewer meal sales
Is revenue lost when restricting a la
carte?
• Studies indicate that when A la Carte
Sales are removed or restricted, the
income derived from increased meals
sales offsets the lost a la carte revenue
Local Rules/Policies to Restrict A la Carte
• Require a meal be selected or brought
from home if a snack is purchased
• Restrict snack sales to one per
elementary student and two per
secondary student.
• Restrict snack sales completely to lower
primary grade students (K-2)
Make the Healthy Choice the Easy Choice
• Schools are the role models for nutrition
and nutrition education. Students
should be introduced to the very best
nutrition possible, including a la carte
foods and beverages. Improving the
nutrition and restricting the sales of a la
carte items (particularly snacks) will
affirm this critical role.