Foods of Minimal Nutritional Value (FMNVs)

More than 35 percent of Texas children are considered overweight or obese, which is significantly higher than the nation as a whole. Our schools are in a powerful position to influence children, which is why the Texas Public School Nutrition Policy was created.

These nutrition guidelines are a result of a collaborative effort among parents, school administrators, health professionals and members of the food industry. Its purpose? To promote a healthier environment in Texas schools and help ensure a healthier future for Texas children.

The Texas Department of Agriculture (TDA) created the Texas Public School Nutrition Policy (TPSNP) in a four-year implementation schedule through 2010. Listed below are the guidelines for middle schools.

DEEP-FAT FRYING
Must be eliminated as a method of on-site preparation.

Deep fried processed (manufactured) foods that have been pre-fried, flash-fried or par-fried by the manufacturer may be served but must be baked or heated by another method.

In the 2009-10 school year, deep-fat frying must be eliminated as a method of on-site preparation at all schools.



Foods of Minimal Nutritional Value (FMNVs) More than 35 percent of Texas children are considered overweight or obese, which is significantly higher than the nation as a whole. Our schools are in a powerful position to influence children, which is why the Texas Public School Nutrition Policy was created. These nutrition guidelines are a result of a collaborative effort among parents, school administrators, health professionals and members of the food industry. Its purpose? To promote a healthier environment in Texas schools and help ensure a healthier future for Texas children. The Texas Department of Agriculture (TDA) created the Texas Public School Nutrition Policy (TPSNP) in a four-year implementation schedule through 2010. Listed below are the guidelines for middle schools.
Foods of Minimal Nutritional Value include:
SODA WATER Includes any carbonated beverage including those with added nutrients, such as vitamins, minerals and protein.	WATER ICES Includes any frozen sweetened water such as popsicles and other ...sicles.
COMPETITIVE FOODS All food and beverages that are not provided by school food service.	CHEWING GUM Includes any flavored products made from natural or synthetic gums and other ingredients that form an insoluble mass for chewing.
CERTAIN CANDIES Includes any processed foods made predominantly from sweeteners or artificial sweeteners, including hard candy, jellies and gums, marshmallow candies, fondant, licorice, spun candy and candy-coated popcorn.	(Federal regulations do not allow FMNVs to be sold or given away during meal periods where reimbursable meals are served and/or consumed, including during any exempted events.)
Policy
CANDY Not allowed to be provided to students any time anywhere on school premises by anyone (including guest speakers) until after the end of the last schedule of class.	COMPETITIVE FOODS Not allowed anywhere on school premises from 30 minutes before to 30 minutes after meal periods. All food, beverages and snack items must comply with the nutrition standards and portion size restrictions in this policy.
FRENCH FRIES AND OTHER PREVIOUSLY FRIED POTATO PRODUCTS Must be baked for on site preparation. Portions may not exceed 3 oz., may only be served three times per week, and may only be purchased by students one serving at a time.	DEEP-FAT FRYING Must be eliminated as a method of on-site preparation. Deep fried processed (manufactured) foods that have been pre-fried, flash-fried or par-fried by the manufacturer may be served but must be baked or heated by another method. In the 2009-10 school year, deep-fat frying must be eliminated as a method of on-site preparation at all schools.
FATS Individual food items must not contain more than 23 grams of fat with an exception of one individual food item per week. No food items can exceed 28 grams of fat at any time.	TRANS FATS Trans fat information must be requested in all product specifications and the purchase of products containing trans fats must be reduced.
FRUIT AND VEGETABLES Must be offered daily on all points of service, preferably fresh. Frozen and canned fruits should be packed in natural juice, water or light syrup whenever possible.
Portion Sizes
CHIPS 1.5 oz. (including fried or baked, no more than 7.5 grams of fat per bag) OTHER (crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, jerky, pretzels) 1.5 oz. COOKIES/CEREAL BARS 2 oz. BAKERY ITEMS (e.g. pastries, muffins) 3 oz. Total fat must not exceed 30 percent of calories or 3 grams per 100 calories; saturated fat must not exceed 10 percent of calories or more than 1 gram per 100 calories; sugar must not exceed more than 10 grams per ounce. FROZEN DESSERTS, ICE CREAM, FROZEN YOGURT, PUDDING, OR GELATIN 4 oz. WHOLE MILK, FLAVORED OR UNFLAVORED 8 fl. oz. Flavored milks must not contain more than 30 grams of sugar per 8 fl. oz. REDUCED FAT MILK, FLAVORED OR UNFLAVORED 16 fl. oz. Flavored milks must not contain more than 30 grams of sugar per 8 fl. oz. BEVERAGES OTHER THAN MILK 6 fl. oz. Must not contain more than 30 grams of sugar per 6 fl. oz. Juices must be 100 percent fruit and/or vegetable juice. No limit on non-carbonated, unflavored water. Electrolyte replacement beverages (sports drink) are not allowed. FROZEN FRUIT SLUSHES 6 fl. oz. Must contain at least 50 percent fruit juice. The Spillane 2007-08 Cafeteria Staff

Foods of Minimal Nutritional Value (FMNVs)

Foods of Minimal Nutritional Value include:

Policy

Portion Sizes