5.11 |
Has a state food service (FS) director |
2 |
Requires each district to have an FS director |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
Requires each school to have an FS manager |
![No](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_open.gif) |
5.2 |
Requires schools to offer breakfast to students |
9 |
Requires schools to offer lunch to students |
![No](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_open.gif) |
5.3 |
Requires or recommends a minimum amount of time students will be given to eat
breakfast once seated |
3 |
Requires or recommends a minimum amount of time students will be given to
eat lunch once seated |
3 |
5.4 |
Requires or recommends that schools: |
|
Offer three or more different types of milk each day for breakfast |
3 |
|
Offer three or more different types of milk each day for lunch |
3 |
|
Offer two or more different fruits or types of 100% fruit juice each day for
lunch |
3 |
|
Offer two or more different entrees or main courses each day for lunch |
3 |
|
Offer two or more different non-fried vegetables each day for lunch |
3 |
|
Restrict the availability of deep-fried foods |
3 |
5.5 |
Requires or recommends that schools make fruits or vegetables available to
students whenever other food is offered or sold |
3 |
Requires or recommends that schools make healthful beverages available to
students whenever other beverages are offered or sold |
3 |
5.6 |
Requires or recommends that schools prohibit junk foods in the following school
settings: |
|
After-school or extended day programs |
3 |
|
A la carte during breakfast or lunch periods |
3 |
|
Concession stands |
3 |
|
Meetings attended by students’ family members |
3 |
|
School stores, canteens, or snack bars |
3 |
|
Staff meetings |
3 |
|
Student parties |
3 |
|
Vending machines |
3 |
5.7 |
Requires or recommends that schools: |
|
Restrict times of day certain beverages can be sold in any venue |
3 |
|
Restrict times of day junk foods10 can be sold in any venue |
3 |
|
Prohibit selling junk foods10
for fundraising |
3 |
|
Prohibit advertising for candy, fast food restaurants, or soft drinks on
school property |
3 |
Back to Top |
|
|
Elementary |
Middle Schools |
High Schools |
5.8 |
Requires or recommends that schools prohibit some student access to vending
machines |
3 |
3 |
3 |
5.9 |
Prohibits or discourages using food or food coupons as a reward
|
4 |
5.10 |
Offers certification, licensure, or endorsement for district FS directors |
![No](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_open.gif) |
Offers certification, licensure, or endorsement for school FS managers |
![No](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_open.gif) |
5.11.1 and 5.11.2 |
Provided funding for staff development or offered staff development to food
service staff during the past two years on the following food service
topics: |
|
Competitive food policies to create a healthy food environment |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Cultural diversity in meal planning |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Customer service |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Emergency preparedness |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Facility design and layout |
![No](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_open.gif) |
|
Financial management |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Food bio-security |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Food safety |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Food service for students with special dietary needs |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Healthy food preparation methods |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Implementing the Dietary Guidelines for Americans in school meals
|
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Increasing percentage of students participating in school meals |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Making school meals more appealing |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Menu planning for healthy meals |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Personal safety for food service staff |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Personnel management |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Procedures for food-related emergencies |
![No](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_open.gif) |
|
Procedures for responding to food recalls |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Selecting and ordering food |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Using Hazard Analysis and Critical Control Points (HACCP) |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |
|
Using the cafeteria for nutrition education |
![Yes](https://webarchive.library.unt.edu/eot2008/20081104062212im_/http://cdc.gov/healthyyouth/shpps/images/dot_full.gif) |