A La Carte Individually priced food items provided by the school food service department. These items may or may not be part of the reimbursable school meal.
Competitive Foods Foods and beverages sold or made available to students that compete with the school's operation of the National School Lunch Program, which includes the Seamless Summer Option and After School Care Program, and/or School Breakfast Program. This definition includes, but is not limited to, food and beverages sold or provided in vending machines, in school stores or as part of school fundraisers. School fundraisers include food sold by school administrators or staff (principals, coaches, teachers, etc.), students or student groups, parents or parent groups, or any other person, company or organization
FMNV Foods of Minimal Nutritional Value. The four categories of foods and beverages (soda water, water ices, chewing gum, and certain candies) that are restricted by the U. S. Department of Agriculture under the child nutrition programs. See §26.6 of this title (relating to Foods of Minimal Nutritional Value (FMNV)).
Food Service The school's operation of the National School Lunch Program, which includes the Seamless Summer Option and After School Care Program, and/or School Breakfast Program and includes all food service operations conducted by the school principally for the benefit of schoolchildren and all of the revenue from which is used solely for the operation or improvement of such food services.
Fried Foods Foods that are cooked by total immersion into hot oil or other fat, commonly referred to as "deep-fat frying." This definition does not include foods that are stir-fried or sautéd.
Fruit or Vegetable Drink Beverages labeled as containing fruit or vegetable juice in amounts less than 100 percent.
Fruit or Vegetable Juice Beverages labeled as containing 100 percent fruit or vegetable juice.
Reimbursable School Meal A meal provided under the National School Lunch Program, which includes the Seamless Summer Option and After School Care Program, and/or School Breakfast Program that meets all USDA requirements in accordance with all applicable federal regulations, policies, instructions, and guidelines and for which the schools receive reimbursement.
School Day The school day begins with the start of the first breakfast period and continues until the end of the last instruction period of the day (last bell)
Snacks Either competitive foods or a la carte, as defined in this section, depending on whether or not they are provided by the school food service department.
Trans Fat When manufacturers use hydrogenation, a process in which hydrogen is added to vegetable oil to turn the oil into a more solid (saturated) fat. Trans fats may be found in such foods as margarine, crackers, candies, cookies, snack foods, fried foods, baked goods, salad dressings, and other processed foods.