Table 2.

Nutrition goal^a core strategies

Goal 1. Fat	Offer french fry type vegetable or flash-fried potato products in serving sizes no more than 200 cal or meal equivalent portion only once per week, either at breakfast or lunch.
	Offer only reduced fat and/or baked chips.
	Offer only milk that is 1% fat or less.
	Replace the highest fat bread products with lower fat options and/or reduce the frequency offered.
	Replace the highest fat entrees with lower fat options and/or reduce the frequency offered.
Goal 2. Fruits and vegetables	Offer at least three different fruits and/or vegetables at NSLP every day.
	Offer at least two different fruits and/or vegetables at SBP every day.
Goal 3. Snacks and desserts	Modify dessert and snack food offerings to no more than 200 cal per single serving size package and/or serving, excluding nuts and seeds (this strategy does not apply to the after-school snack program).
Goal 4. Beverages	Offer only milk that is 1% fat or less.
	Eliminate all other added sugar beverages (with the exception of flavored 1% milk and nonfat milk).
	Eliminate 100% fruit juice from vending, a la carte venues, school stores, and NSLP, and limit 100% fruit juice at SBP to 6 ounces or less.
Goal 5. Fiber	Offer at least three different high fiber grain-based foods and/or legumes, with at least 2 g of fiber per serving, at NSLP every day.
	Offer at least two different high fiber grain-based foods and/or legumes, with at least 2 g of fiber per serving, at SBP every day.

Abbreviations: NSLP, National School Lunch Program; SBP, School Breakfast Program.

^aSee Table 1 for full goal statements.