Advocacy/Organizing Resources

Summary of Healthy Snack Vending Standards

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NUTRITION STANDARDS

CSPI
< 30% total calories from fat
< 10% total calories from saturated fat/trans fat
< 35% weight from added sugars

California SB 19 (state legislation; required for elementary schools)
< 35% total calories from fat (excluding seeds and nuts)
< 10% total calories from saturated fat/trans fat
< 35% weight from added sugars
Click here for a list of snacks that meet these standards
Stonyfield Farm also provides a selection of snacks that meet these standards

Los Angeles Unified School District
< 35% total calories from fat (not including nuts, seeds)
< 10% total calories from saturated fact, including trans fat
< 35% added sugar by weight (not including fruits and vegetables when used as additives)
< 600 mg of sodium per serving

San Francisco Unified School District
< 30% total calories from fat (excluding seeds and nuts)
< 10% total calories from saturated fat/trans fat
< 35% weight from added sugars
Snack foods and side dishes must meet USDA standards for minimal nutritional value; specifically, must contain no less than 5% of all of the following 8 nutrients: protein, calcium, vitamin A, vitamin C, riboflavin, niacin, thiamin and iron (excluding fruits, vegetables, seeds, and nuts.)
Preferences will be given to product that contain on trans fat and are labeled as such.

Philadelphia School District
< 7 grams/serving for total fat content
< 2 grams/service for saturated fat content
< 360 milligrams/serving for sodium
< 15 grams/serving for sugar

Denver Public School System
< 40% total calories from fat, reduced to 30% by 2007
< 10% total calories from saturated fat
< 35% total weight from sugar
Exceptions allowed for nutrient dense foods such as nut, seeds, raisins, flavored milk, fresh fruits, and packaged fruits in their own juice.
The policy should be written to specify nutrient composition (e.g., calcium, protein, fiber, etc.).

Chicago Public Schools
< 30% calories from fat per serving
< 10% calories from saturated fat per serving
< 40% sugar by weight per serving
< 480 mg of sodium per serving
Snacks should supply at least 5% of the daily value, per serving or per 100 calories of at least one of these eight essential nutrients: iron, calcium, protein, vitamin A, vitamin C, niacin, thiamine, or riboflavin.
Snacks with only minimal nutritional value, such as candies and chewing gums, may not be placed for sale in vending machines located on CPS property.
Click here for a list of approved healthy snacks

Source for above common standards
The source for the common standards appears to be the "School Nutrition Consensus Panel" which released a report in March 2002. Representatives from the USDA, CDC, and the University of Minnesota joined individuals from California to form the panel.

USDA Foods of Minimal Nutritional Value
For schools participating in subsidized food programs, federal regulations prohibit the sale of certain foods, determined to be of minimal nutritional value, in the foodservice area during meal periods.
The categories include:
- Soda water (carbonated beverages)
- Water ices
- Chewing gum
- Certain candies (hard candies, jellies and gums, marshmallow candies, fondant, licorice)
The USDA keeps a detailed list of foods in these categories as well as exceptions.

PORTION SIZE

CSPI and San Francisco Unified School District
< 1.25 oz for chips, crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit
< 2 oz for cookies and cereal bars
< 3 oz for bakery items, e.g., pastries, muffins, and donuts
< 3 fl oz for frozen desserts, e.g., ice cream
< 8 oz for non-frozen yogurt
< 12 oz for beverages (excluding water)

Los Angeles
< 1.5 oz for chips, crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit
< 2 oz for cookies and cereal bars
< 3 oz for bakery items, e.g., pastries, muffins, and donuts
< 3 fl oz for frozen desserts, e.g., ice cream

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