At every possible eating occasion, students will have opportunities to practice what they are taught in nutrition education and choose nutritious snacks that are low in fat, sodium and added sugars. Schools are encouraged to take steps to ensure: • nutritious foods are always available as an affordable option whenever food is served or sold; • students have limited opportunities to eat snacks high in fat, sodium or added sugars; and • competition with nutritious meals served by the school food service program is minimized. The emphasis on healthy choices applies to: • a la carte …
Read Full Policy- Last Reviewed/Revised: April 2015
- Last Adopted: May 8, 2008