Canyons District's COVID-19 Action Plan, Updates | Read More >

ASSOCIATED ADMINISTRATIVE REGULATION:
300.3

ADOPTED:
05.19.2020

General Standard for Competitive Food

Standard

To be allowable, a competitive FOOD item must:

  1. meet all of the proposed competitive food nutrient standards; and
  2. be a grain product that contains 50% or more whole grains by weight or have whole grains as the first ingredient*; or
  3. have as the first ingredient* one of the non-grain main food groups: fruits, vegetables, dairy, or protein foods (meat, beans, poultry, seafood, eggs, nuts, seeds, etc.); or
  4. be a combination food that contains at least ¼ cup fruit and/or vegetable; or
  5. contain 10% of the Daily Value (DV) of a nutrient of public health concern (i.e., calcium, potassium, vitamin D, or dietary fiber). Effective July 1, 2016 this criterion is obsolete and may not be used to qualify as a competitive food.

*If water is the first ingredient, the second ingredient must be one of items 2, 3 or 4 above.

Exemptions to the Standard

  • Fresh fruits and vegetables with no added ingredients except water are exempt from all nutrient standards.
  • Canned and frozen fruits with no added ingredients except water, or are packed in 100% juice, extra light syrup, or light syrup are exempt from all nutrient standards.
  • Canned vegetables with no added ingredients except water or that contain a small amount of sugar for processing purposes to maintain the quality and structure of the vegetable are exempt from all nutrient standards.

NSLP/SBP Entree Items Sold A la Carte

Standard

Any entrée item offered as part of the lunch program or the breakfast program is exempt from all competitive food standards if it is sold as a competitive food on the day of service or the day after service in the lunch or breakfast program.

Sugar-Free Chewing Gum

Standard

Sugar-free chewing gum is exempt from all competitive food standards.

Grain Items

Standard

Acceptable grain items must include 50% or more whole grains by weight, or have whole grains as the first ingredient.

Total Fats

Standard

Acceptable food items must have ≤ 35% calories from total fat as served.

Exemptions to the Standard

  • Reduced fat cheese (including part-skim mozzarella) is exempt from the total fat standard.
  • Nuts and seeds and nut/seed butters are exempt from the total fat standard.
  • Products consisting of only dried fruit with nuts and/or seeds with no added nutritive sweeteners or fats are exempt from the total fat standard.
  • Seafood with no added fat is exempt from the total fat standard.

Combination products are not exempt and must meet all the nutrient standards.

Saturated Fats

Standard

Acceptable food items must have < 10% calories from saturated fat as served.

Exemptions to the Standard

  • Reduced fat cheese (including part-skim mozzarella) is exempt from the saturated fat standard.
  • Nuts and seeds and nut/seed butters are exempt from the saturated fat standard.
  • Products consisting of only dried fruit with nuts and/or seeds with no added nutritive sweeteners or fats are exempt from the saturated fat standard.

Combination products are not exempt and must meet all the nutrient standards.

Trans Fats

Standard

Zero grams of trans fat as served (≤ 0.5 g per portion).

Sugar

Standard

Acceptable food items must have ≤ 35% of weight from total sugar as served.

Exemptions to the Standard

  • Dried whole fruits or vegetables; dried whole fruit or vegetable pieces; and dehydrated fruits or vegetables with no added nutritive sweeteners are exempt from the sugar standard.
  • Dried whole fruits, or pieces, with nutritive sweeteners that are required for processing and/or palatability purposes (i.e., cranberries, tart cherries, or blueberries) are exempt from the sugar standard.
  • Products consisting of only exempt dried fruit with nuts and/or seeds with no added nutritive sweeteners or fats are exempt from the sugar standard.

Sodium

Standard

Snack items and side dishes sold a la carte: ≤ 230 mg sodium per item as served. Effective July 1, 2016 snack items and side dishes sold a la carte must be: ≤200 mg sodium per item as served, including any added accompaniments.

Entrée items sold a la carte: ≤480 mg sodium per item as served, including any added accompaniments.

Calories

Standard

Snack items and side dishes sold a la carte: ≤ 200 calories per item as served, including any added accompaniments.

Entrée items sold a la carte: ≤350 calories per item as served including any added accompaniments.

Exemptions to the Standard

  • Entrée items served as an NSLP or SBP entrée are exempt on the day of or day after service in the program meal.

Accompaniments

Standard

Use of accompaniments is limited when competitive food is sold to students in school. The accompaniment must be included in the nutrient profile as part of the food item served and meet all proposed standards.

Caffeine

Standard

Elementary and Middle School: foods and beverages must be caffeine-free with the exception of trace amounts of naturally occurring caffeine substances.

High School: foods and beverages may contain caffeine.

Beverages

Standard

Elementary School

  • Plain water or plain carbonated water (no size limit);
  • Low fat milk, unflavored (≤8 fl oz);
  • Non fat milk, flavored or unflavored (≤8 fl oz), including nutritionally equivalent milk alternatives as permitted by the school meal requirements;
  • 100% fruit/vegetable juice (≤8 fl oz); and
  • 100% fruit/vegetable juice diluted with water (with or without carbonation), and no added sweeteners (≤8 fl oz).

Middle School

  • Plain water or plain carbonated water (no size limit);
  • Low-fat milk, unflavored (≤12 fl oz);
  • Non-fat milk, flavored or unflavored (≤12 fl oz), including nutritionally equivalent milk alternatives as permitted by the school meal requirements;
  • 100% fruit/vegetable juice (≤12 fl oz); and
  • 100% fruit/vegetable juice diluted with water (with or without carbonation), and no added sweeteners (≤12 fl oz).

High School

  • Plain water or plain carbonated water (no size limit);
  • Low-fat milk, unflavored (≤12 fl oz);
  • Non-fat milk, flavored or unflavored (≤12 fl oz), including nutritionally equivalent milk alternatives as permitted by the school meal requirements;
  • 100% fruit/vegetable juice (≤12 fl oz);
  • 100% fruit/vegetable juice diluted with water (with or without carbonation), and no added sweeteners (≤12 fl oz);
  • Other flavored and/or carbonated beverages (≤20 fl oz) that are labeled to contain ≤5 calories per 8 fl oz, or ≤10 calories per 20 fl oz; and
  • Other flavored and/or carbonated beverages (≤12 fl oz) that are labeled to contain ≤40 calories per 8 fl oz, or ≤60 calories per 12 fl oz.

This online presentation is an electronic representation of the Canyons School District’s currently adopted policy manual. It does not reflect updating activities in progress. The official, authoritative manual is available for inspection in the office of the Superintendent located at 9361 South 300 East Sandy, UT 84070.

Close Menu