As required by the RULES GOVERNING NUTRITION AND PHYSICAL ACTIVITY STANDARDS IN ARKANSAS PUBLIC SCHOOLS, Section 6.0, the Arkansas Child Health Advisory Committee (ACHAC) approved changes and clarifications on April 14, 2011, to the previously approved “Allowable Competitive Foods/Beverages and Maximum Portion Size List.”
Please see revised Attachment A, SY2011-2012 Allowable Competitive Foods/Beverages - Maximum Portion Size List.
Be advised that there are two (2) changes or clarifications for SY 2011-2012:
Note that Trans Fats are limited in some items on the Maximum Portion Size Chart. Additionally, schools shall not:
- make available foods containing industrially produced trans fats, OR
- use food containing industrially produced trans fat in the preparation of a food item served to students from any source including but not limited to school stores, vending machines, school cafeterias, school food service establishments and any fund-raising activities on the school premises whether or not school sponsored.
For the purposes of this restriction, a food contains industrially produced trans fat if it contains vegetable shortening, margarine, or any kind of partially hydrogenated vegetable oil, unless the manufacturer’s documentation or the label required on the food / ingredient lists the trans fat content as zero grams of trans fat per serving.
Portion Restriction and Frequency Limitation for Fried Potato Products:
The portion restriction and frequency limitation for fried potato products are still in effect. This restriction applies to all potato and sweet potato products which are fried / par-fried / flash fried.
Sweet potatoes and other potatoes (mashed, baked, etc.) that are not fried, par-fried or flash fried are not limited by portion size restriction or frequency at this time.
Par frying, sometimes called “oil blanching” or “flash-frying” is a process whereby a food can be blanched (or partially fried) in a high temperature frying oil for a very short time to remove some of the moisture and to act as a preservative or stabilizing step for the food immediately before freezing, or refrigeration, or for holding until the product can be prepared ready to serve. Par-fried potatoes are usually sold as “oven ready.”
The ratio of fried or flash fried menu items to non-fried menu items continues to be 1 fried item to 6 non-fried items.
Current regulations give authority to the Arkansas Child Health Advisory Committee to make changes to the list of maximum portion size restrictions and nutrition standards each year.
For additional information, see Attachment B, Rules Governing Nutrition, Physical Activity and BMI, Section 6.0.
IMPORTANT REFERENCES FOR NUTRITION REGULATIONS STILL IN EFFECT:
As a reminder, previously issued ADE Commissioner’s Memo FIN-06-016 related to menu planning and maximum portion sizes is still in effect. This memo includes menu planning restrictions in addition to the Maximum Portion Size List.
Also, ADE Commissioner’s Memo FIN-08-066 which serves as a reminder of Act 2285 of 2005 requiring each district provide to the district Wellness Committee, information on the requirements and standards of the National School Lunch Program (NSLP) and menus for the NSLP and other foods sold in the school cafeteria on a QUARTERLY BASIS. The Wellness Committee shall provide recommendations to the district concerning menus and other foods sold in the school cafeteria. WRITTEN documentation that this requirement has been met will be required during the Coordinated Review Effort (CRE), the federal monitoring review of the Child Nutrition Program.
The Arkansas Child Health Advisory Committee will continue to evaluate portion sizes of competitive foods and beverages, and will issue further guidance by April 1, 2012, for the 2012-2013 School Year as required by the above-cited rules.
A. SY 2011-2012 Allowable Competitive Foods/Beverages - Maximum Portion Size List
B. Rules Governing Nutrition, Physical Activity & BMI - Aug. 2007