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Food Services

Information about food services in Chester Upland will be contained here. Additionally, many of these resources can also be reached from individual school pages.

Useful Resources
Smart Snacks in School!
The Chester Upland School District is focused on the health of our school environment.  Our school district has established nutrition standards for all snacks sold in school by any entity, including parent/student organizations, teachers, boosters, fundraisers, food service department and culinary education department.  These standards for snack sales are in effect from midnight before school starts through ½ hour after school ends, in accordance with the Healthy Hunger-Free Kids Act, the USDA and the Chester Upland School District Wellness Policy.  Non-compliant foods may be sold from ½ hour after school through the end of the day. These standards carefully balance science-based nutrition guidelines with practical and flexible solutions to promote healthier eating on school property.

Healthy Snack Calculators
Is Your Snack a Smart Snack?  To determine whether your Snack is a Smart Snack, use the Smart Snacks Product Calculator which was developed by Alliance for Healthier Generation to take the guess work out of nutrient guidelines.  You simply enter the product information, answer a few questions and it determines whether your snack, side or entrée item meet the new USDA Smart Snacks in School Guidelines. Our students often need snacks to help them get enough calories (energy) throughout the school day.  Choosing healthy snacks that add nutrients, like vitamins and minerals to their diets are essential.  Smart snacking is a way to meet daily nutrient requirements that may be missed at meal times.  Our Food Service Department offers healthier meals with fruits, vegetables and whole grains through our Breakfast and Lunch Programs.   The Smart Snacks in School standards published by the USDA will build on those healthy advancements by ensuring that all other snack foods and beverages available for sale to our students in our schools are tasty and nutritious.



Competitive Foods
All foods and beverages sold to students outside the school meal programs, on the school campus and at any time during the school day.
  1. “Sold” refers to the exchange of money, tokens or the use of some type of prepaid account to purchase an item.
  2. Includes items sold a la carte, in vending machines, at school stores, during fundraisers or at any other venue that sells food/beverages to students during the school day.
  3. School Campus:  All areas of the property under the jurisdiction of the school where it is accessible to students during the school day.
  4. School Day:  Period from the midnight before to 30 minutes after the end of the official school day.

Nutrition Standards for Food
Applies to all grade levels.
Must meet two sets of standards:
  1. Be a whole grain-rich product.
  2. Contain one of the other major food groups as the first ingredient (fruits, vegetables, dairy products or protein foods).  
  3. Be a “combination food” with at least ¼ cup fruit and/or vegetable.

Nutrient Standards
Must meet all of the following:
  1. Total Fat: Less than 35 percent of the total calorie per item as packaged /served.
  2. Saturated Fat: Less than 10 percent of the total calories per item as packaged/served.
  3. Trans Fat:  Zero grams per portion as packaged/served.
  4. Sodium: Snack and side items: less than 200 mg sodium. Entrees (that do not meet NSLP/SBP exemptions): less than 480 mg sodium per item as packaged/served.
  5. Calories: Snack or side items: less than 200 calories per item as packaged/served. Entrees (that do not meet NSLP/SBP exemptions): less than 350 calories per item as packaged/served.
  6. Total Sugar: less than 35 percent of the weight from total sugars per item as packaged/served.

Accompaniments:
Accompaniments such as cream cheese, salad dressing and butter must be included in the nutrient profiles as part of the food items sold.  This helps control the amount of calories, fat, sugar and sodium added to foods.

Nutrition Standards for Beverages
Vary by grade level:
  1. Plain water may be sold to all students without limits on size, including plain carbonated water with no added ingredients.
  2. Unflavored low fat milk and unflavored or flavored non-fat milk (including nutritionally equivalent milk alternatives are permitted in the school meal programs).
    • Elementary schools:  may be sold up to an 8 fluid ounce serving.
    • Middle and high school:  may be sold up to a 12 fluid ounce serving.
  3. 100% fruity and/or vegetable juice (100% juice diluted with water, carbonated or not carbonated with no added sweeteners or additives).
    • Elementary schools: maximum serving size is 8 fluid ounces.
    • Middle and high schools: maximum serving size is 12 fluid ounces.
  4. Rule allows additional beverages for high school students (grades 9-12).
    • Calorie-Free Beverages (up to 5 calories per fluid ounce): maximum serving size is 20 fluid ounces.
    • Calorie-free flavored water, with or without carbonation.
    • Other “calorie-free” beverages with less than 5 calories per 8 fluid ounces or up to 10 calories per 20 fluid ounces.
  5. Lower Calorie Beverages (up to 5 calories per fluid ounce): maximum serving size is 12 fluid ounces.
    • Up to 60 calories per 12 fluid ounce container or up to 40 calories per 8 fluid ounce container.
  6. Caffeine:
    • Only caffeine-free beverages allowed for elementary and middle school students.
    • Foods and beverages that contain trace amounts of naturally-occurring caffeine substances, such as chocolate milk, are permitted.
    • Caffeine-containing products are not prohibited in high schools.

Fundraisers
All food items sold as fundraisers on school property and available for sale during the school day must meet the guidelines below and will be reviewed by the principal of the school.  Any fundraising group will check to see if what they are selling meet the guidelines prior to the commencement of the fundraiser.  The Food Service Director shall assist the principal in determining the suitability of the fundraising items in accordance with the guidelines.
 
Must meet one of the General Standards:
Be a whole grain rich” grain product.
Have as the first ingredient a fruit, a vegetable, a dairy product or a protein food.
Be a combination food that contains a least ¼ cup of fruit and/or vegetable. 

Must meet all six specific Nutrient Standards:
Limits on Calories, Sodium, Total fat, Saturated fat, Trans Fat and Sugar accompaniments must be included in nutrient profile as part of the food item sold.

Classroom Parties/Holiday Celebrations 
Classroom parties will offer minimal amount of foods and will provide the following:
  • Fresh fruits and vegetables
  • Water, 100% fruit juice or milk.
The parents and teachers are encouraged to purchase foods and beverages from the Food Service.
 
Administrative Provisions:
Recordkeeping:
  1. Local education agencies need to ensure that receipts, nutrition labels or product specifications are maintained by those designated as responsible for competitive food service at the various venues in the school.
  2. Food Service Department maintain records for competitive foods sold under the non-profit food service account.
  3. All fundraisers must keep records for competitive food sales.

ALL PARTS OF THE SCHOOL INVOLVED WITH SELLING FOOD TO STUDENTS DURING THE SCHOOL DAY HAVE A ROLE IN MEETING THESE REQUIREMENTS.

General Information: 
The principal of each school or his/her designee is responsible for the Snack Program in the school. Each school is allowed five (5) exemption snack sales. Exemption snack sales are when the foods are non-compliant. Whenever a school has a sale (exempt or not) the principal/designee must notify the Food Service Director or the Food Service Coordinator by e-mail of the sale.

The principal/designee must keep a record of the number of exempt snack sales.

The principal/designee must make sure that all other snack sales meet the Smart Snack Requirements.

Smart snack regulations require that the principal/designee keep a record of the ingredients of the product being sold.  For assistance contact Lori Deni, Food Service Director. She will be able to assist you with your questions. Phone #610-447-3478.

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
(1) Mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) Fax: (202) 690-7442; or (3) Email: program.intake@usda.gov.
This institution is an equal opportunity provider.







 
 
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