EASTON, MD 21601
ENDORSED: 03/15/10
REVIEWED: 07/21/10


  • Nutritional Quality of Foods and Beverages Sold and Served on Campus
  • School Meals

    • Breakfast: To ensure that all children eat breakfast, (at home or school), in order to meet their nutritional needs and to enhance their ability to learn, schools will:
    • encourage parents to provide a healthy breakfast for their children through newsletter articles, take-home materials, or other means.
    • will provide students access to hand washing or hand sanitizing before eating meals or snacks.

    F. Elementary Schools: The Talbot County Public Schools Food Service Department will approve and provide all food and beverage sales to students by elementary schools. Given young children’s limited nutrition skills, food in elementary schools should be sold as balanced meals. If available, foods and beverages sold individually should include low-fat and/or non-fat milk, fruits, and non-fried vegetables, or meet the snack guidelines.

    G. Middle and High Schools: In middle and high schools, foods and beverages sold individually outside the reimbursable school meal programs (including those sold through a la carte (snack) lines, vending machines, or student stores, during the school day will meet the following nutrition and portion-size standards.

    • Beverages
    • Foods
    • Portion Sizes:
      • Limit portion sizes of foods and beverages sold individually (1 single

    • Allowed: fruit and vegetable juices and fruit-based drinks that contain at least 50% fruit juice and that do not contain additional caloric sweeteners; water, flavored waters, and ice teas that do not contain caloric sweetners; unflavored or flavored low-fat or fat-free fluid milk and nutritionally-equivalent nondairy beverages (as defined by USDA);
    • Not allowed: soft drinks containing caloric sweeteners; fruit-based drinks that contain less than 50% real fruit juice or that contain additional caloric sweeteners.

    Food items sold individually:

    • will have no more than (1 single serving) 9 grams total fat ( excluding nuts, seeds, peanut butter, and other nut butters) and 10% of its calories from saturated and trans fat combined;
    • will contain no more than 2 grams of saturated fats (trans fat is included to the degree it can be determined;
    • will have no more than 15 grams or less of sugars (except dried fruits)

    service) to those listed below:

    • one and one-half ounces for chips, crackers, cookies, popcorn, cereal, trail mix, nuts, seeds, dried fruit, or jerkey;
    • two ounces for cereal bars, granola bars, pastries, muffins, doughnuts, bagels, and other bakery items;
    • four fluid ounces for frozen desserts, including, but not limited to, low-fat or fat-free ice cream;
    • eight ounces for non-frozen yogurt;
    • twelve fluid ounces for beverages, excluding water;
    • The portion size of a la carte entrees and side dishes, including potatoes, will not be greater than the size of comparable portions offered as part of school meals.
    • Fruits and non-fried vegetables are exempt from portion size limits.
      • Foods of minimal nutrition value - As established by the U.S. Department of Agriculture:

    (i) In the case of artificially sweetened foods, a food which provides less than five percent of the Reference Daily Intakes (RDI) for each of eight specified nutrients per serving; and (ii) in the case of all other foods, a food which provides less than five percent of the RDI for each of eight specified nutrients per 100 calories and less than five percent of the RDI for each of eight specified nutrients per serving. (7CRF 210.12(2))

    • Nutrition and Physical Activity Promotion and Food Marketing
    • Nutrition Education and Promotion: TCPS strives to teach, encourage, and support healthy eating by students through:
    • Integrating Physical Activity into the Classroom Setting: TCPS recognizes the importance of embracing regular physical activity as a personal behavior and that students need opportunities for physical activity beyond physical education class. Toward that end:
      • classroom health education should complement physical education by reinforcing the knowledge and self-management skills needed to maintain a physically-active lifestyle and to reduce time spent on sedentary activities.
      • opportunities for physical activity, where appropriate, should be incorporated into other subject lessons.
    • Communications with Parents

    • TCPS will support parents’ efforts to provide a healthy diet and daily physical activity for their children. Food Services may provide nutrition information to be sent home, nutrition tips may be posted on school system websites, and nutrient analyses of school menus may be provided. The Food Service Department will make available to parents and teachers a list of foods that meet the district’s snack standards and ideas for healthy celebrations/parties, rewards, and fundraising activities. TCPS will provide information about school-based physical activity opportunities before, during, and after the school day.
    • Staff Wellness: TCPS highly values the health and well-being of every staff member and may plan and implement activities and policies that support personal efforts by staff to maintain a healthy lifestyle.
    • Physical Education: