Following is an overview of state and federal requirements for creating healthy school environments. These are already in effect, or soon will be.

Standards for fat, sugar and calories: Senate Bill 12 sets standards for allowable levels of fat, sugar and calories for all foods sold at California schools, other than full school meals. These standards go into effect in July 2007. Specific requirements are set for elementary, middle/junior and high school levels (some exemptions exist):

• Not more than 35 percent of a snack’s total calories shall be from fat in middle, junior and high schools, except food served as part of the NSLP or SBP.
• Not more than 10 percent of a snack’s total calories shall be from saturated fat; not more than 35 percent of a snack’s total weight shall be composed of sugar, including naturally occurring and added sugar.
• Not more than 175 calories per individual food item in elementary schools, and no more than 250 calories per item in high schools.

Entrée items, except food served as part of the NSLP or SBP, shall contain no more than 400 calories per entrée, no more than 4 grams of fat per 100 calories, and shall be cat egorized as entrée items in the NSLP or SBP.Beverages: SB965 prevents soda and other non-compliant beverages from being sold in all California public schools, including high schools, from one-half hour before the start of the school day to one-half hour after the school day. Certain fruit-and vegetable-based drinks, water, low-fat milk and electrolyte replacement beverages can be sold. By July 2007, at least 50 percent of all beverages sold must meet the criteria. By July 2009, all must comply.

Foods of Minimal Nutritional Value: USDA requirements prohibit the sale of FMNV during meal periods anywhere reimbursable meals are sold or eaten. FMNV include carbonated beverages, water ices, chewing gum and candies made predominately from sugar and corn syrup. To the extent that schools lack a cafeteria, FMNV may not be sold anywhere on campus during the meal period; that is, from the time students are released from class to the time they return. Local school wellness policies, required by the 2004 Child Nutrition Act, to be developed by each school district and implemented by the school year beginning after July 2006, must include, but are not limited to, the district’s plan for complying with the USDA FMNV requirements.

Competitive foods: State law (Education Code 38085) requires that 50 percent of the foods sold outside of the NSLP or SBP (competitive foods) must come from a list of foods specified in statute, including (but not limited to) milk and dairy products, fruit or vegetable juice with 50 percent or more juice and fruit nectars, fresh, frozen, canned or dried fruits and vegetables, nut seeds and nut butters, bread/grain products and products made with legumes. State regulations indicate that student organizations at junior high may sell food during the school day if: 1) the specific nutritious food items are approved by the local governing board; 2) only one such organization each school day sells no more than three types of food and beverage items, and/or food sales by multiple organizations occur no more than four times yearly; 3) the food items sold are not prepared on the premises; and 4) the food items sold are not sold by the district’s food service program.