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Better School Meals
Guidelines developed in collaboration with the Harvard School of Public Health
Project Bread and the Harvard School of Public Health have developed the following guidelines for school meals. These guidelines are intended to improve school meals by bringing them in line with the latest nutritional science as well as the USDA’s MyPyramid Plan.
Breakfast Guidelines
No Trans Fats:
No trans fat. Product labels must state 0 grams trans fat per serving. Most trans fats are a product of a chemical process called hydrogenation. Food manufacturers use this technique to create foods with a longer shelf life. Trans fats tend to increase LDL or “bad” cholesterol and decrease HDL or “good” cholesterol. Because of their additional effect on HDL, trans fats pose an even greater risk to heart health than saturated fats. Eliminating processed foods such as pastries, doughnuts, and muffins that contain hydrogenated or partially hydrogenated oils will reduce the amount of trans fat in the breakfast menu.
More Fiber:
At least 3 grams of fiber per reimbursable breakfast. Fiber — found in fruits, vegetables, and whole grains — aids in digestion and has been shown to decrease the risk of some cancers and heart disease. Since fiber contributes bulk to the diet and creates the feeling of fullness, it may contribute to healthy weight and increased satiety.
Milk (Fluid):
Only skim or 1% milk should be used. Flavored milk (chocolate, strawberry, vanilla) may be served two times or less per week during breakfast. Saturated fat, most often found in animal products (meat and dairy) and tropical plant oils (palm and coconut), has been shown to raise LDL or “bad” cholesterol and increase the risk of heart disease. Skim and 1% milk contain all of the nutrients of whole milk with less saturated fat and fewer calories.
 Vegetables/Fruits:
A fresh/frozen fruit or vegetable offering must be served with each reimbursable breakfast. Canned fruit is acceptable as long as it is in juice, not syrup. Fruit or vegetable juice is not an acceptable substitute (even if it is 100% juice). 100% fruit juice, despite its plentiful vitamins and minerals, has a high concentration of naturally occurring sugar and contains very little fiber. Without fiber, juice lacks one of the significant benefits of whole fruit. 100% juice also contains more calories than whole fruit because of its high sugar content.
Grains/Breads:
Breakfast cereal may contain no more than 5 grams of sugar unless it provides 3 or more grams of fiber. Frosted or sweetened cereals contain a lot of added sugar. This added sugar leads to rapid changes in blood sugar levels that rise quickly and then “crash” as blood sugar falls below the normal range. The result? Students experience an immediate surge in energy followed by lethargy, poor concentration, and hunger. Low-sugar cereals and/or high fiber cereals create a smaller spike in blood sugar, thereby avoiding the dramatic fluctuations in students’ energy levels. Added sugar also contributes many calories to the diet without providing any nutritional value. These “empty calories” can be avoided by choosing cereals that are lower in refined sugar. Note: Lower-sugar versions of traditionally high-sugar cereals (such as Trix® or Cinnamon Toast Crunch®) are not acceptable even if they meet this guideline. While the sugar content in these cereals is lower, it is often replaced with refined carbohydrates that are metabolized by the body in the same way as sugar.
 Bread must be made from whole grains. Wherever possible, grain products such as French toast sticks, waffles, pancakes, muffins, bagels, etc., should be made from whole grains. Note: In order for a product to meet this guideline, the first ingredient on the label must be a whole grain.
French toast, waffles, or pancakes may only be served with ONE packet of syrup or with a fruit topping such as applesauce.
No donuts, breakfast pastries, croissants, or similar items may be served during breakfast. Note: ‘Healthy’ versions of these products (i.e. trans fat free, whole grain fruit pies, etc.) are not acceptable. As manufacturers recognize the demand for healthier breakfast products, they have begun to create donuts and other breakfast pastries that contain healthier ingredients, such as whole grains. While these products may have some ingredients that make them better than the originals, they are still too high in fat and/or sugar. This guideline also helps kids get a clear message about what is considered healthy eating.
All grain/bread products should contain no more than 35% sugar by weight and yogurt products should not contain more than 5 grams of sugar per ounce. Note: A 37g (1.3oz) cereal bar with 13 g sugar meets this guideline (13g / 37g x 100 = 35%). Yogurt should have no more than: 10 grams total sugar in 2 oz., 20 grams in 4 oz., and 30 grams in 6 oz.
Lunch Guidelines
No hydrogenated or partially hydrogenated oils (trans fats).
Use skim or 1% milk instead of whole and 2% milk. Limit chocolate milk to two times per week or fewer. Use low fat cheeses whenever possible.
Provide at least 5 grams of fiber per lunch.
Bread must be made from whole grains. Note: In order for a product to meet this guideline, the first ingredient on the label must be a whole grain.
Include a fresh/frozen fruit and vegetable offering — at minimum 2 servings per day or 10 servings per week. 100% fruit juice does not count toward this requirement.
- Canned fruits are acceptable as long as they are in juice, not syrup.
- Canned vegetables are acceptable, as long as they are not in syrup (e.g., candied yams).
No “Sweet Food Products” allowed. The USDA defines “Sweet Food Products” as products such as toaster pastries, coffee cake, doughnuts, sweet rolls, cookies, cakes, etc.
 Snack Guidelines
No hydrogenated or partially hydrogenated oils (trans fats).
When serving milk, use skim or 1% milk instead of whole and 2% milk. Limit chocolate milk to two times per week or fewer.
Include a fresh or frozen fruit or vegetable offering. Canned fruit is acceptable as long as it is in juice, not syrup. 100% fruit or vegetable juice does not count toward this requirement.
Use whole grain bread and grain products. Whole grain should be listed as the first ingredient on labels to meet this guideline.
All grain/bread products should contain no more than 35% sugar. Note: A 37g cereal bar with 13 g sugar meets this guideline (13g / 37g x 100 = 35%).
No “Sweet Food Products” allowed. The USDA defines “Sweet Food Products” as products such as toaster pastries, coffee cake, doughnuts, sweet rolls, cookies, cakes, brownies, etc.
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