Table 1 The Nutrition Intervention Goals and Corresponding Strategies of the Healthy Study

1. Lower the average fat content of food served in schools.

Offer French fry type vegetable or flash-fried potato products in serving size of ≤200 calories or meal equivalent portion only once per week, either at breakfast or lunch. Offer only reduced fat and/or baked chips with ≤200 calories per package or serving. Offer only ≤1% fat milk. Replace the highest fat bread products with lower fat options and/or reduce the frequency offered/served. Replace the highest fat entrees with lower fat options and/or reduce the frequency offered/served.

2. Serve at least 2 servings of fruit and/or vegetables per student on NSLP and at least 1 serving per student on SBP each day.

Offer at least three different fruits and/or vegetables at NSLP every day.

Offer at least two different fruits and/or vegetables at SBP every day.

3. Serve all dessert and snack foods with ≤200 calories per single serving size and or package.

Modify dessert and snack food offerings to ≤200 calories per single serving size package and/or serving, excluding nuts and seeds (This strategy does not apply to after-school snacks).

4. Eliminate milk greater than 1% fat, all other added sugar beverages, and 100% fruit juice (100% fruit juice may only be served as ≤ 6 ounces as part of SBP and/or after-school snacks).

Offer only ≤1% fat milk.

Eliminate all added sugar beverages (with the exception of flavored 1% milk and nonfat milk).

Eliminate 100% fruit juice from vending, a la carte, school stores, and NSLP, and limit 100% fruit juice at SBP to ≤ 6 ounces.

5. Serve at least 2 servings of grain-based foods and/or legumes (≥2 grams of fiber per serving) per student on NSLP and at least 1 serving per student on SBP each day.

Offer at least three different high fiber grain-based foods and/or legumes (≥2 g fiber/serving) at NSLP every day.

Offer at least two different high fiber grain-based foods and/or legumes (≥2 g fiber/serving) at SBP every day.