Provide a quality school meal program and ensure that students have only appealing, healthy food and beverage choices offered outside of the school meal program.
Schools should model and reinforce healthy dietary behaviors by ensuring that only nutritious and appealing foods and beverages are provided in all food venues in schools, including school meal programs; à la carte service in the cafeteria; vending machines; school stores and snack bars/concessions stands; fundraisers on school grounds; classroom-based activities; staff and parent meetings; and after-school programs.
- Promote access to and participation in school meals.
- Provide nutritious and appealing school meals that comply with the Dietary Guidelines for Americans.
- Ensure that all foods and beverages sold or served outside of school meal programs are nutritious and appealing.
The Dietary Guidelines for Americans (DGA) recommend a diet rich in fruits and vegetables, whole grains, and fat-free and low-fat dairy products for persons aged 2 years or older. The DGA also recommend that children, adolescents, and adults limit their intake of solid fats (major sources of saturated and trans fatty acids), cholesterol, sodium, added sugars, and refined grains.1
Competitive Foods in Schools
CDC guidance and resources about nutrition standards for foods offered in competition with federally reimbursable meals and snacks
Fact sheets about the Nutrition Standards for Foods in Schools:
- Making It Happen! School Nutrition Success Stories
- US Department of Agriculture’s Team Nutrition
- Adolescent and School Health
Centers for Disease Control and Prevention
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