Berkeley County Schools

Excellence is in the AIR

Does It Meet Standards?

Parents, Teachers, School Stores and Vending Machines Guidelines

(To evaluate the nutritional quality of foods to be servedor sold in all Berkeley County schools, use this as a guide.)

•Check serving size (weight may be in oz. or g.)  To convert ounces to grams, multiply ouncesby 28.35 grams.

•Check to make certain the calories/serving is 200 calories or less.

•Check to make certain the gm. of fat is 8 g/oz. or less in a serving and no more than 30% of calories from fat  (Example: 1.5 g. in 14 g. (1/2 oz.) and 1.5 gx 9 calories/g. of fat = 13.5 calories from fat.  Divide 13.5 by 60 calories = 23% of calories from fat.  This step is a little complicated!)

•Check that the saturated fat is less than 10% of totalcalories.  Multiply .10 x number of calories per serving.  See if the saturated fat is less than this amount. (Example: 60 calories x .10 = 6. The saturated fat is 0. This one is easy.)

•Check that the trans fat is less than or equal to .5 g. per product.

•Check that the sodium is no more than 200 mg. per product.

•Check to make certain there is less than 35% of calories from sugar.  Multiply grams of sugar by 4calories. Then divide that number by total calories.  (Example: 0 g. x 4 calories = 0 calories.  0 divided by 60 calories = 0 = 0 % calories from sugar)  Another example, but not this product, would be if there were 5 grams of sugar x 4 calories = 20 calories from sugar or 20 divided by 60 = .33 or 33% of calories from sugar.

This product (crackers) would be allowable according to the information on the label!!!!

In addition, limit portion sizes of foods and beverages to:

1 ¼ oz. for chips, crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, or jerky;

1 oz. for cookies;

2 oz. for cereal bar, granola type bars, pastries, muffins, doughnuts, bagels, and other bakery items;

4 fluid ounces for frozen desserts, including, but not limited to low-fat or fat-free ice cream;

8 ounces for frozen yogurt;

8 ounces for 100% juices (secondary schools) and 4 ounces 100% juices (elementary);

12 fluid ounces for low fat and skim milk (flavored or unflavored).

Any size is permissible for water.  Water must be pure drinking water without any additives.

***Only manufacturer-sealed foods/beverages and fruits in their own washed peels are allowed due to food safety concerns and special dietary needs.

Revised 12/1/08