Marketing Healthy Food Options in Vending and Cafeteria · Beverages include fat-free or 1% flavored milk, 100% juice with no added sweeteners, and low-calorie and diet beverages.

Marketing Healthy Food Options in Vending and Cafeteria

10/17/2015 Better Eating Today, for a Healthier Lifestyle

There is currently no law telling you what you should have in

your vending machines. However, you can choose to create a

healthier work environment for the good of your customers, this

way you decide what kinds of changes you want to make.

Table of Contents Introduction ........................................................................................................................................... 1

VENDING.............................................................................................................................................. 2

Steps To Success ................................................................................................................................. 2

1. Work With Your Wellness Coordinator. .......................................................................................... 2

2. Assess the Current Menu Offerings ............................................................................................... 3

3. Make a plan that includes clearly stated, measurable goals .......................................................... 4

4. Work with your food distributors to find healthy options ................................................................. 5

5. Promote the new healthy options. ................................................................................................. 5

6. Evaluate The Results Often ........................................................................................................... 6

FOODSERVICE .................................................................................................................................... 8

Better Eating Today Suggested Criteria - Foodservice ......................................................................... 9

Nutrition Standards for Meals ............................................................................................................ 9

Nutrition Standards for Snacks .......................................................................................................... 9

Nutrition Standards for Plain Nuts and Nut/Fruit Mixes ..................................................................... 9

Nutrition Standards for Beverage offerings ........................................................................................ 9

Connect , Co-create, Coordinate, Promote, Evaluate ........................................................................... 9

Menu Suggestions .............................................................................................................................. 12

APPENDIX .......................................................................................................................................... 14

FAST FACTS What is FitPick®? ...................................................................................................... 14

Sample Healthy Vending Survey ..................................................................................................... 15

FitPick® Product List ......................................................................................................................... 1

U.S.D.A. Approved Snacks .............................................................................................................. 19

BETTER EATING TODAY SUGGESTED GUIDELINES - FOODSERVICE ........................................ 24

Nutrient Criteria ............................................................................................................................... 24

Guidelines ....................................................................................................................................... 24

Hot Line Meals ................................................................................................................................ 25

Grill, Sandwiches, Wraps ................................................................................................................ 27

Entrée Salads .................................................................................................................................. 29

Prepared Cold Items ....................................................................................................................... 30

Beverages ....................................................................................................................................... 30

Internet links: www.fitpick.org

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Introducing and Marketing Healthy Food Options in Vending and Cafeteria.

Connect , Co-create, Coordinate, Promote, Evaluate

Introduction

Workplace food options play a significant role in the health and wellbeing of the state employees, your customers. You have a tremendous opportunity to establish practices that can make a huge impact on the health, productivity and overall well-being of state employees. • Americans spend at least one-third of their day at work.

• Vending machines may be the only source of food for sale in a workplace.

• Employees may even use vending machines for an occasional meal replacement.

• The food and beverage options typically found in vending machines are high in calories, sugar and fat.

By shifting the typical foods offered in the workplace toward the healthy end of the spectrum, you can be a force in shifting the culture toward healthier eating habits and see an improvement in sales due to the diversity of product offerings.

The BET initiative “Better Eating Today” promotes a healthier lifestyle and supports healthy eating practices through the use of our vending machines and foodservice facilities. The goal is to offer an assortment of healthy products that are desirable and affordable to everyone.

According to some industry reports more and more people are becoming interested in living healthier lifestyles and are becoming educated about what they should eat. “All-Natural”, “Organic”, “0 Trans Fat”, “low sodium”, “nondairy,” are the hot buttons of this ever-increasing, trend towards a healthier lifestyle.

Sales of Natural snacks increased almost 13% from 2013 to 2014 according to a recent article in Food Navigator.

We are hearing it more and more. From a national scale to local communities, the government leaders are mandating “healthy vending standards.” There’s Michelle Obama’s “Let’s Move” campaign, “Healthy Choice” programs sponsored by business (corporate wellness), civic (public buildings) and education leaders– “healthy vending” is rapidly moving from weird to normal.

People want—and are increasingly more likely to buy—food out of vending machines if there are healthy food options available.

Healthy employees tend to be happy employees, and they are more productive. Greater productivity makes employees more valuable to their agency than employees with lower energy levels. "Employers are learning that healthier employees have less absenteeism and greater productivity."

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Healthy Food Options The Idea is not to limit the choices of vending options but to allow for a wider variety of choices. It is okay to have selections that are indulgent and comforting and to have options available for healthy lifestyle.

In the past, wellness programs focused on screening and education to encourage individual behavior change and better health. Today there is increasing evidence that true and lasting behavior change is best achieved when education is also paired with an environment that supports healthy choices. BET Cafeterias, Delis, Convenience Stores and vending sites, are key to creating healthy food environments for the state employees.

BET managers who take it upon themselves to provide healthy options are likely to be

successful in attracting additional customers as demand grows.

VENDING

Steps To Success

Connect , Co-create, Coordinate, Promote, Evaluate

1. Connect: Work with your wellness coordinator, building host or employee groups to determine their wants and needs.

2. Co-Create: Consider the ideas the wellness coordinator, building host or employee groups have suggested then assess the current planogram. Determine what is doable. Make a plan that includes clearly stated, measurable goals and time frames

3. Coordinate: Work with your food vendors and sub-contractors to find healthy options.

4. Promote the new healthy options like crazy. Let your customers and employees know about healthy dining changes. Coordinate promotions with your wellness coordinator.

5. Evaluate the results often. Make changes as needed. Keep on trucking.

1. Work With Your Wellness Coordinator.

Describe the Better Eating Today “Suggested Criteria” and gather ideas from the wellness coordinator about how they might help you implemented the changes in your facility.

What can the Wellness Coordinator, building host or other employee committees like weight watchers group do for you?

They can:

They can help to make the transition easier for you.

Survey employees about their healthy food and beverage preferences.

Identify opportunities for what can be changed.

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Share the information with you about state fitness programs that coordinate with your products.

Make signs to promote the healthy choices and send e-mails to state employees about the offerings you have.

Get ongoing feedback from employees on what they liked.

Include your business name in their newsletters that cover healthy lifestyle choices.

2. Assess the Current Menu Offerings

Take an inventory of what foods are currently available and are selling well. This can help identify potential menu items to target as healthy options. You may already have some Healthy Options in your machine.

How do your current snack options compare to the Better Eating Today “Suggested Criteria”? Gather this information from the nutrition label.

No more than 200 calories.

No more than 35% of calories as fat (70 calories)

No more than 10% of calories as saturated fat (20 calories)

No more than 35% of calories as sugar (35 calories)

No more than 250 milligrams (mg) of sodium per package.

Determine the percent of vending space that should be dedicated to healthy vending options

NAMA Fit Pick

CALORIES 250 or less 100 or less

FAT 10g or less 3.5g or less

SATURATED FAT 3g or less 1g or less

TRANS FAT 0g 0g

SUGAR 20g or less 8g or less

SODIUM 230mg or less 230mg or less

The idea is to have some foods available that are considered healthy. You do not have to make 100% of all your foods meet the guidelines. A good guideline is to offer at least 20% of the machine facings for healthy options. On a 44 spiral machine that is just 8 to 9 items.

Establish your Healthy Eating Guidelines with the input from the wellness coordinator or host. Consider what is and is not possible.

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Options for Vending Categories

20% of Machine Healthiest foods are nutrient-rich, and primarily whole foods with little added fat, sugar, or sodium. Examples include baby carrots, dried apples, unsalted nuts, and some 100% whole grain granola bars. Beverages include plain water, unflavored fat-free or 1% milk, and unsweetened coffee or tea.

They are mostly whole foods that contain low or no added sugar and sodium.

60% of Machine Healthier foods are more processed or refined and with some added fat, sugar, or sodium than those in the Healthiest category. They don’t contain as many nutrients for the amount of calories they provide. Examples include dried fruit or vegetables with some added sugar or salt, baked potato chips, and some granola bars, and crackers with at least 50% whole grain. Beverages include fat-free or 1% flavored milk, 100% juice with no added sweeteners, and low-calorie and diet beverages.

20% of Machine Limited foods are high in fat, sugar, sodium, and refined grain, and are less healthy. Examples include regular potato chips, fruit gummy snacks, and candy bars. Beverages include 2% or whole milk and calorically

3. Make a plan that includes clearly stated, measurable goals

Prepare a Healthy Vending Policy. Example:

We are committed to helping you find healthy eating options. We support your healthy food choices by:

Making 20 % of our options Healthiest Foods

Making 60 % of our options Healthier Foods.

Limiting Limited Foods and beverages to 20% of our options.

At Least 20% of the Snacks/foods shall meet all the following criteria per individual package:

not more than 250 calories

not more than 35% calories from fat with the exception of nuts and seeds; snack mixes and other foods of which nuts are a part must meet the 35% standard

not more than 10% of calories from saturated fat

does not contain trans fats added during processing and not more than 35% total weight from sugar and caloric sweeteners with the exception of fruits and vegetables that have not been processed with added sweeteners or fats

not more than 360 mg of sodium per serving

At least 20% of the Beverages offerings in each vending machine shall include:

water

non fat or 1% low fat milk (including soy or cow’s milk, chocolate or other flavored milk not containing

more than 15 grams of added sugar per 250 gram serving or 3 teaspoons sugar per 1 cup milk)

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100% fruit/vegetable juice

fruit-based drinks containing at least 50% juice and no added caloric sweeteners

other non-caloric beverages, including diet sodas

sports drinks less than or equal to 100 calories

no greater than 12 ounces except for water, with a preference for juices in small size portions (6 ounces)

4. Work with your food distributors to find healthy options.

Invite your food distributor to talk about the healthy option products.

Ask for a list of products that meet the healthy guidelines.

Start with small amounts of new foods to learn which sell best (ask for samples).

Ask the food vendor for promotional allowances to introduce new products.

Promotional materials like static clings, posters, and other signage may be available from the food vendor, ask for these materials.

5. Promote the new healthy options.

On site marketing can entice consumers to purchase healthy foods that can increase the bottom-line profits of your vending or foodservice operation. Research has shown that more than 60 percent of purchase decisions are made on site. Methods of alerting your customers to the options available include signage, coupons, displays, and sampling programs these can all increase consumer interest in purchasing healthy items.

Change the placement of items so healthier items in more noticeable places like along the left side of the machine or grouped together.

Label foods to identify those considered more healthful and lower in sodium. Use creative signage and descriptors to highlight nutrient-rich, lower sodium food choices.

Include signage (posters, clings, stickers) near healthier items to inform your customers of the

options available in your machine.

Prepare planograms and insist your stocker ensure consistency in placement and stocking of

items.

Consider altering the pricing structure to make healthier items slightly less expensive while

leaving regular foods at current prices.

Promote the viewpoint of “providing additional healthy snacks because we care” rather than

“taking away delicious snacks.”

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Designing stickers highlighting the amount of calories in each serving size offered for all

beverages and placing them under the name of the beverage on the soda machines. Change

your selection when seasons and prices change.

The Better Eating Today (BET) logo is an easy way to identify healthy snacks and beverages in vending machines that meet the nutrition standards.

BET promotion materials emphasize making healthy choices at work. They include posters, and stickers. Use these materials in vending areas to raise awareness of the healthy items in the machines.

Tips for using the promotion materials:

Posters - hang on bulletin board near vending machines

Table Tents - set out on break room tables near vending machines

Stickers - items on the approved snack list should be identified with small stickers inside the machine near the price for that item; larger stickers can be used on the outside of the machine (only vendors or their designee will be authorized to place stickers inside or on machines)

Machine Topper - place a machine topper on the top of the machine(s) when possible

Taste Tests Give samples to customers to try before buying the food, especially during peak hours and ask customers to vote on their favorite. For new vending products, hold a special event.

Temporary Price Reductions Offer a discount on newly introduced items to encourage your customers to try them

Communication with your Customers: When communicating with your customers, it’s helpful to address the five W’s. Consider creating informational flyers that answer the following questions.

1. What are the healthy items you’ll be adding to the vending machines? Will you be taking any items away?

2. When will this change go into effect?

3. Where will the changes be located?

4. Why you are making these changes?

5. How will this impact pricing of items? How will products be identified in the machines?

6. Evaluate The Results Often

Get feedback

Place a suggestion form for customers in a prominent area near the vending machines.

Ask for healthy food suggestions and don’t forget to provide pencils and paper for responses.

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Conduct online or paper surveys to determine employee opinions about healthful products.

Have wellness coordinators distribute the surveys to get a higher return.

Keep accurate inventories to determine product movement.

Rotate out slow moving items and try new products.

Tips on having a successful healthy vending program: Start small Do the following:

Make 20%of your vending machine healthy to begin with. Depending on your vending machine size, this is usually one column. Provide a variety of tasty and popular healthy items.

Label healthy items and place in an easy to find location. Label the columns or the items that are healthy (green stickers for example). Alternatively (may not be as effective) post a list of the healthy items that are in the vending machine.

Promote like crazy. Market the healthy snack program in employee newsletters, posters near the snack machine, and in break rooms, etc. Post motivational and promotional signage ( some materials available through BET).

Do not:

Start a healthy vending program without promoting the changes.

Replace all of the food in the machine with healthy foods right away. BET recommends replacing 20% of the items with Better Eating items to start with.

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FOODSERVICE

The demand for healthier foods is for more fresh fruits and vegetables, whole grains, low-fat dairy, healthier packaged foods and healthier made to order or grab & go options.

The trend for healthier beverages is to the move away from carbonated soft drinks (CSDs) to what consumers perceive as healthier beverage options is for real. This includes a shift from diet CSDs as well as full-caloried offerings. And one of the major beneficiaries of this move has been the bottled water category, including flavored and enhanced offerings.

Nielsen’s 2015 Global Health & Wellness Survey that polled over 30,000 individuals online and

suggests consumer mindset about healthy foods has shifted and they are ready to pay more for

products that claim to boost health and weight loss.

Some 88% of those polled are willing to pay more for healthier foods.

All demographics—from Generation Z to Baby Boomers–say they would pay more for healthy

foods, including those that are GMO-free, have no artificial coloring/flavors and are deemed all

natural.

Functional foods—including foods high in fiber (36%), protein (32%), whole grains (30%) or

fortified with calcium (30%), vitamins (30%) or minerals (29%)–that can either reduce disease

and/or promote good health also are desirable.

Global sales of healthy food products, in fact, are estimated to reach $1 trillion by 2017, according to Euromonitor.

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Better Eating Today Suggested Criteria - Foodservice

Nutrition Standards for Meals

No more than 600 calories

No more than 800 mg sodium (preferably no more than 525 mg)

No more than 5 g saturated fat

0.05 g trans-fat and no products containing partially hydrogenated oils

At least 2 servings (1-1.5 cups) of vegetables and/or fruits

Nutrition Standards for Snacks (except plain nuts and nut/fruit mixes)

No more than 200 calories per label serving

Choose items with the lowest amount of sodium – no more than 240 mg of sodium per label serving (preferably no more than 140 mg)

Zero g trans-fat per label serving and no products containing partially hydrogenated oils

No more than 1 g of saturated fat

No candy (sugar-free mints and gum are OK)

No regular chips (baked chips and pretzels are OK)

Nutrition Standards for Plain Nuts and Nut/Fruit Mixes

Preferred serving size for plain nuts is1 oz. but no more than 1.5 oz.

Choose products with the lowest amount of sodium – no more than 140 mg of sodium per label serving

Nutrition Standards for Beverage offerings

Water (plain, sparkling and flavored) – no more than 10 calories per serving

Fat-free (skim) or low-fat (1%) milk and milk alternatives (soy, almond, etc.) – no more than 130 calories per 8 fl. oz.

Juice – 100% fruit or vegetable juice (or juice and water)

– No added sugars/sweeteners (except non-nutritive sweeteners)

– No more than 120 calories per 8 fl. oz. (preferred serving size), 150 calories per 10 fl. oz., or 180 calories per 12 fl. oz.

Connect , Co-create, Coordinate, Promote, Evaluate

Connect: Talk to your wellness coordinator, host or employee committees. Find out what they would like to see in you facility. Identify the menu offerings that may be acceptable and discuss ingredients, possible substitutions, etc. For example, ask if they’ll substitute a fresh fruit cup for fries. Get specifics and determine what is doable or not. Compromise when necessary but gain their support.

Co-Create: Identify the current product mix to determine if you already have any products that meet the specified “Better Eating Today Suggested Criteria” and the products requested by the Wellness

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coordinator, etc. Identify slow moving items or low profit items for replacement. Determine the amount of shelf space set aside 20% for healthy options. Build product selection by adding to product already meeting the criteria.

Make a plan that includes clearly stated, measurable goals. Sat a date to begin implementation. Don’t try to do everything at once. Stagger the intro dates over a six week period. Complete each intro goal before moving on to the next one. Clearly state who will do what and when. For example:

1. Who is responsible for making changes?

2. What staff time is needed?

3. How much will items cost and sell for?

4. Are there equipment needs?

5. Are there signage needs?

6. How will you build consumer demand?

Coordinate: Work with your food vendors to find healthy options.. Buy local if possible. Work with the well coordinator or host to introduce menu changes via e-mail to the building occupants. Coordinate with them to develop a menu offering to tie in with an article on healthy lifestyles.

Promote the new healthy options like crazy. Let your customers and employees know about healthy dining changes.

Marketing

Become familiar with the four P’s of marketing—product, placement, price, and promotion—to increase the sale of healthy items

Product - Become more aware of the nutritional composition of products in your facility, as well as how products are packaged. This will better position you to ensure you are selling healthy foods.

Placement: Product location and layout greatly impact the purchasing decisions of consumers. Pinpointing and using prime locations to display healthy food, such as checkout counter and gondola displays, can increase your chances of selling specified items. Making sure healthy items are accessible at eye level and easily identifiable can bolster your ability to market these goods

Price: The implementation of sales, specials, branding, and promotional pricing can help you control how products are seen through the eyes of your customer.

Use introductory pricing.

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Offer reduced pricing on a single item each week.

Promotion: Work with your wellness coordinator to prepare in-store nutrition education posters to connect consumers to healthy foods.

Use graphics, color highlights, and creative fonts to attract attention to the healthy options.

Avoid the word “Healthy” Use descriptors like "Chef's Recommendation" or "Traditional Favorite," which have been shown to increase consumption or try “Guiltless”

Make the healthy entrée the first on the menu board and menu handouts.

Place clear symbols next to food items to indicate healthier choices.

Offer In-store product sampling.

For prepackaged items use Item and shelf tagging to easily identify options.

Place healthy tips throughout the customer service area, such as the beginning of the grill area, making customers aware of vegan, vegetarian and healthy choice options.

On the merchandiser door remind customers what a serving of salad dressing is and its calorie content, and suggest adding nuts or seeds for additional nutrients.

Evaluate the results often. Make changes as needed. Keep on trucking.

Easy things you can do today:

Emphasize fruits, vegetables and whole grains on your menu.

Minimize the use of processed foods like vegetables in #10 cans that may contain added sugar or salt.

Use healthy cooking techniques, such as baking, roasting, broiling, grilling, poaching, steaming, and stir frying.

Reduce the use of deep fryers.

Reduce or eliminate butter or excessive vegetable oils in cooking.

Work toward reducing overall salt content avoid added sugars in recipes.

Limit the use of casseroles

Offer a meatless option on the hot line. Offer tofu as a meatless option.

Offer leans meats like chicken breast and lean pork.

Offer salads with romaine, cruciferous vegetables, fruits and lean meats.

Start using whole grain breads.

Customer Service

Allow you customers to substitute healthier items at no charge or little charge.

Offer half size portion of certain entrées when appropriate.

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Have a vegetable plate.

Offer a small salad or soup as a side option

Highlight healthy ingredients on menus

Provide low calorie dressings.

Make prices easily readable.

Place healthy beverages, fruit salads and yogurts on top shelves.

Ask customers for feedback to learn what they like.

Give out flyers and coupons.

Give customers samples to try before buying the food, especially during peak hours.

Create a chart or board of specific products that you are thinking about adding to your store. Ask customers to mark which items they are interested in.

Create comment cards that ask for feedback from customers.

Buy quality, and buy local when possible

Tap into the demand for locally grown foods. Recent research shows that consumers are interested in supporting their local food economies by purchasing items produced in their state or community. Foodservice facilities can tap into this demand by purchasing and marketing products from local growers, wholesalers, and food hubs in their area.

Build displays in your merchandisers with fresh produce especially romaine lettuce and fruits.

Place produce like bananas, apples and oranges at register to sell faster.

Menu Suggestions

Entree Select the protein. Lean chicken, pork, fish, beef. Consider vegetarian or meatless options at least twice a week Keep calorie laden casseroles to a minimum. Use low fat cooking methods, like grilling, or baking.

Sides

Have a green vegetable for every meal. Broccoli Cabbage Spinach Turnip Greens Collard greens Cut okra

Select a starch. Potato Corn Rice

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Green peas Black eyed pea Pasta

Select a root or legume Carrot Sweet potato Turnip Pinto bean Green bean Lima bean

Premade Salads Choose salads with interesting ingredients such as various types of greens, dried fruit, fresh fruit, avocado when possible, nuts, seeds, red and yellow peppers, mushrooms, beans, peas, and whole grains such as corn, quinoa or bulgur. Use romaine as the major lettuce. Add iceberg for crunch or field greens and spinach for variety. When adding meats use lean chicken or beef or lunch meats with reduced sodium and fat. Go easy on the cheese.

Premade Sandwiches Offer sandwiches and wraps made with whole grains. Use fresh ingredients like romaine lettuce, hummus, tomatoes, relishes, bell peppers, black olives. Use Meats that have no fillers, are low in salt and low in fat. Offer grilled chicken breast, portabella mushrooms or tofu.

Offer complete meals that meet Better Eating Today Suggested Criteria:

Total calories for a complete hot “Health” meal ≤ 600

Entrée only 5 ounces lean ≤ 400 calories

2 side dishes 4 ounces each ≤ 200 calories

Total calories for a sandwich kit ≤ 600

Sandwich ≤ 430

Lean meat 3 ounces ≤ 225

Bread two slices ≤ 160

Dressing (Mayo) 1 teaspoon ≤ 45

Fruit side 1/2 cup ≤ 60 calories or Veggies Raw 1/2 cup ≤ 50 calories

Dressing 1 tablespoons 70 calories

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APPENDIX

FAST FACTS What is FitPick®?

FitPick, NAMA’s signature nutrition outreach initiative since 2005, is designed to provide consumers with nutrition information they need to make informed snack choices. Since the program’s inception, millions of Americans from all walks of life have purchased their snacks from vending machines featuring FitPick products.

What’s New About FitPick?

FitPick has a new look and feel, but it’s more than just a makeover.

New Nutrition Standards

• FitPick for workplaces requiring a more relaxed standard

• FitPick SELECT for schools, hospitals and other locations requiring a more stringent standard

New Tools for Operators

• New NAMA Nutrition & Wellness Center website @ www.fitpick.org

• New program materials

• Improved sticker and clings

• New brand guidelines

New Experts

• NAMA Nutrition Advisory Council

• NAMA Healthy Vending Operator Leadership Committee

Table (FitPick®)

FitPick® (250 calorie) (100 calorie)

CALORIES 250 or less 100 or less

FAT 10g or less 3.5g or less

SATURATED FAT 3g or less 1g or less

TRANS FAT 0g 0g

SUGAR 20g or less 8g or less

SODIUM 230mg or less 230mg or less

Note: the values listed are the upper limit and as calories decrease, the allowances for fat and sugar decrease accordingly.

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Sample Healthy Vending Survey

We would like to know what you think about the food and beverages in the vending machine. Please help us by answering the questions below:

1. How often do you visit the vending machine? Check one option below.

__ I visit the vending machine everyday __ I visit the vending machine one or more times per week __ I visit the vending machine one or more times per month __ I never use the vending machine (skip to question #4)

2. What snacks do you buy most often from the vending machine? Write the names on the line below. ____________________________________

3. What beverages do you buy most often from the vending machine? Write the name on the line below. ____________________________________

4. Would you be more likely to use the vending machine if healthier snacks and beverages were available? ____________________________________

5. If these healthier snacks and beverages were available in the vending machine, which would you buy? Check all that apply.

Dried fruit Nuts Whole grain granola bar Baked chips Iced tea 100% juice

6. What is the maximum you would be willing to pay for a healthier vending snack?

7. What additional questions or comments do you have about the vending machine?

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Example of signage for the vending machine

Think Before You Snack…

Go: Healthiest Fresh fruit or vegetables Dried fruit or vegetables 100% whole grain granola bar Unsalted nuts or trail Mix

Slow: Healthier Baked chips Fruit in 100% fruit juice Whole grain granola bars Salted nuts (low-sodium)

Whoa: Limit Regular chips Gummy fruit Pop tarts Candy

Look for this logo to find a healthy snack

LOGO HERE

Insert organizational logos, vending logos, contact information

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CONSUMER ALERT Your snack machine now includes

healthier foods. Consumption may induce side effects such as:

INCREASED ENERGY

LOWER CHOLESTEROL

WEIGHT LOSS

SATISFIED HUNGER

ENHANCED WELL-BEING

Better Eating Today, for a Healthier Lifestyle

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FitPick® Product List

Snack Requirements (per package): ≤ 250 calories, ≤ 10 g fat*, ≤ 3 g saturated fat, 0 g trans fat, ≤ 230 mg of sodium, ≤ 20 g of sugar***Nuts and seeds are exempt from the total fat criteria due to their fiber, vitamin E and better fat content. These items must still meet the criteria for sodium and calories.**unsweetened dried fruit exempt. Note: the values listed are the upper limit and as calories decrease, the allowances for fat and sugar decrease accordingly. PLEASE NOTE: Snack products that meet FitPick requirements noted above are compliant products. The products included on the list below represent a sampling of the products that may comply and is intended to serve as a helpful guideline. This is not intended to serve as a comprehensive list of all compliant products available in the industry. Table(FitPick list)

Manufacturer Product Size (oz)

Size (g)

Cal Cal Fat

% Fa Fat (g)

Sat. Fat (g)

% Sat Fat

Chol (mg)

Sod. (mg)

Carb (g)

Prot. (g)

Trans fat

Sugars (g)

Dietary

Fiber (g)

Bare Fruit Cherry/Banana 2.60 74 55 3 16.36%

1 0 0% 0 0 12 2 0 8 1

Mango/ Pineapple 2.60 74 34 2 26.47%

1 0 0% 0 7 8 1 0 8 1

Back to Nature

Back to Nature Honey Graham Sticks

1.00 28 120 20 18.75%

2.5 0 0% 0 150 23 1 0 6 1

Back to Nature Soft Baked Chocolate Chip Cookie

2.00 57 240 80 33.75%

9 3 11%

0 170 39 2 0 20 2

Snackwell's Mini Chocolate Chip Bites

1.00 30 120 40 37.50%

5 1 8% 0 95 20 2 0 8 2

Snackwell's Vanilla Crème Sandwich .85oz

0.85 24 110 25 20.45%

2.5 1 8% 0 85 19 1 0 9 0

Biscomerica Basil's Low Fat Animal Snackers

2.00 57 194 40 18.56%

4 1 5% 0 100 36 2 0 14 0

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Basil's Mini Bites Chocolate Chip

1.50 43 160 35 6

% 3.5 1.5 8% 0 50 30 3 0 14 2

Blue Diamond

Blue Diamond Whole Natural Almonds

1.50 42 160 130 78.75%

14 1 6% 0 0 0 6 0 1 3

CLIF CLIF Z Bar Chocolate Chip (Ranked # 1 by manufacturer)

1.27 36 130 35 27.69%

4 1.5 10%

0 100 24 3 0 11 3

CLIF Z Bar Chocolate Brownie - #2

1.27 36 120 30 26.25%

3.5 1 8% 0 125 23 3 0 10 3

CLIF Z Bar Honey Graham - #3

1.27 36 130 25 13.85%

2 0.5 3% 0 95 26 3 0 10 3

CLIF Bar Oatmeal Raisin Walnut

2.40 68 240 45 18.75%

5 1 4% 0 130 43 10 0 20 5

CLIF Luna Bar - Nutz over Chocolate

1.69 48 180 60 30.00%

6 2.5 13%

0 190 25 9 0 10 4

CLIF Luna Bar - Lemon Zest

1.69 48 180 45 25.00%

5 2 10%

0 115 25 9 0 13 3

CLIF Luna Bar - Choc Peppermint Stick

1.69 48 180 45 25.00%

5 2.5 13%

0 120 28 8 0 12 4

CLIF Luna Bar - White Choc Macadamia

1.69 48 190 60 33.16%

7 2.5 12%

0 210 25 9 0 11 3

CLIF Mojo Mountain Mix

1.59 45 190 80 42.63%

9 1.5 7% 0 200 21 8 0 12 2

CLIF Mojo Peanut Butter Pretzel

1.59 45 190 80 42.63%

9 2 9% 0 220 20 9 0 9 2

Coca -Cola/Odwalla

Odwalla Chocolate Chip Peanut Original

2.00 56 230 70 31.30%

8 1.5 6% 0 170 33 7 0 14 4

Odwalla Super Protein Original Bar

2.00 56 210 40 19.29%

4.5 1 4% 0 150 30 14 0 17 4

Odwalla Dark Chocolate Chip Walnut Bar

2.00 56 220 60 28.64%

7 1.5 6% 0 100 36 4 0 11 8

P a g e | 3

Odwalla Bar Banana Nut

2.00 56 240 60 22.50%

6 1 4% 0 115 41 4 0 18 5

Odwalla Bar Berries Go Mega

2.00 56 210 50 25.71%

6 0.5 2% 0 210 36 5 0 16 5

Spikerz Vending - Spicy Cracker Bites (Ranch)

1.25 35 130 35 27.69%

4 0.5 3% 0 230 22 3 0 1 2

Spikerz Vending - Spicy Craker Bites (Buffalo)

1.25 35 130 35 27.69%

4 0.5 3% 0 230 22 3 0 1 2

Spikerz Vending - Spicy Craker Bites (Nacho Cheese)

0.90 26 100 25 27.00%

3 0 0% 0 160 16 2 0 1 2

Darlington Spikerz Vending - Spicy Cracker Bites (Ranch)

0.90 26 100 25 27.00%

3 0 0% 0 160 16 2 0 1 2

Appleways Apple Soft Oatmeal Bars

1.20 34 140 40 28.93%

4.5 1.5 10%

0 80 24 2 0 9 1

Appleways Chocolate Chip Soft Oatmeal Bars

1.20 34 130 35 27.69%

4 1 7% 0 75 24 2 0 9 1

Appleways Strawberry Soft Oatmeal Bars

1.20 34 140 35 25.71%

4 1.5 10%

5 85 24 2 0 9 1

Dole Dole Fruit Squish'ems - Apple

3.20 90 60 0 0.00

% 0 0 0% 0 0 14 0 0 13 1

Dole Fruit Squish'ems - Apple Mixed Berry

3.20 90 60 0 0.00

% 0 0 0% 0 0 14 0 0 13 1

Dole Fruit Squish'ems - Apple Strawberry

3.20 90 60 0 0.00

% 0 0 0% 0 15 14 0 0 13 1

Dole Fruit in 100% Fruit Juice - Mandarin Oranges

4.00 113 80 0 0.00%

0 0 0% 0 10 19 <1 0 18 1

Dole Fruit in 100% Fruit Juice - Tropical

4.00 113 60 0 0.00%

0 0 0% 0 5 15 <1 0 14 1

P a g e | 4

Fruit

Dole Fruit in 100% Fruit Juice - Diced Peaches

4.00 113 80 0 0.00%

0 0 0% 0 5 19 <1 0 18 1

Dole Fruit in 100% Fruit Juice - Mixed Fruit

4.00 113 80 0 0.00%

0 0 0% 0 5 19 0 0 17 1

Dole Fruit in 100% Fruit Juice - Pineapple Tidbits

4.00 113 60 0 0.00%

0 0 0% 0 0 15 <1 0 14 1

Dole Fruit in 100% Fruit Juice - Diced Pears

4.00 113 90 0 0.00%

0 0 0% 0 10 21 <1 0 18 2

Dole Fruit in 100% Fruit Juice - Mixed Fruit (4.2oz)

4.20 119 80 0 0.00%

0 0 0% 0 5 20 <1 0 19 1

Dole Fruit in 100% Fruit Juice - Mandarin Orangesixed Fruit (4.2oz)

4.20 119 80 0 0.00%

0 0 0% 0 10 20 <1 0 19 <1

Dole - Mrs. May's

Mrs. May's Trio Bars - Blueberry

1.20 35 160 90 56.25%

10 1.5 8% 0 45 15 5 0 10 2

Mrs. May's Trio Bars - Cranberry

1.20 34 160 90 56.25%

10 1.5 8% 0 30 16 4 0 10 2

Mrs. May's Trio Bars - Strawberry

1.20 35 190 110 56.84%

12 2 9% 0 45 14 5 0 8 2

Mrs. May's Trio Bars - Tropical

1.20 34 190 110 56.84%

12 2 9% 0 45 15 5 0 8 2

Food Should Taste Good(General Mills)

Tortilla Chips- Multi Grain

1.50 42 210 90 38.57%

9 1 4% 0 120 27 4 0 2 5

P a g e | 5

Tortilla Chips- Sweet Potato

1.50 42 210 90 38.57%

9 1 4% 0 120 28 3 0 3 5

Tortilla Chips- Jalapeno

1.50 42 210 90 38.57%

9 1 4% 0 210 27 3 0 0 5

Tortilla Chips- Olive 1.50 43 210 90 38.57%

9 1 4% 0 210 28 3 0 0 3

Flowers Bakery

Mountain Grain & Fruit Bar Apple Cinnamon

1.30 37 150 35 21.00%

3.5 0 0% 0 125 27 2 0 12 1

Mrs. Frehsly's Chocolate Chip Cookie Bar

1.50 43 190 60 33.16%

7 1.5 7% <5 90 30 2 0 14 3

Mrs. Frehsly's Oatmeal Raisin Cookie Bar

1.50 43 180 60 30.00%

6 1 5% 10 160 29 2 0 13 3

Frito Lay and Quaker

BAKED! CHEETOS w/ Calcium Crunchy

0.88 25 120 120 33.75%

4.5 0.5 4% 0 200 17 2 0 <1 <1

BAKED! CHEETOS w/ Calcium Flamin Hot

0.88 25 120 120 33.75%

4.5 0.5 4% 0 190 18 2 0 0 <1

BAKED! LAY'S BBQ 0.88 25 110 110 20.4

5% 2.5 0 0% 0 190 19 2 0 2 2

BAKED! LAY'S Regular

0.88 25 100 100 13.50%

1.5 0 0% 0 115 20 2 0 2 2

BAKED! LAY'S Sour Cream & Onion

0.88 25 110 110 24.55%

3 0 0% 0 190 19 2 0 3 2

BAKED! DORITOS Nacho Cheese

0.75 21 90 90 30.00%

3 0.5 5% 0 170 16 2 0 <1 1

BAKED! TOSTITOS SCOOPS Original

0.88 25 110 110 20.45%

2.5 0 0% 0 125 19 2 0 0 2

BAKED! LAY'S REGULAR

1.125

32 130 20 13.85%

2 0 0% 0 150 26 2 0 2 2

BAKED! LAY'S SOUTHWESTERN

1.00 28 120 30 22.50%

3 0.5 4% 0 160 21 2 0 2 2

P a g e | 6

RANCH

BAKED! LAY'S BBQ 1.12

5 32 140 31 22.5

0% 3.5 0.5 4% 0 220 24 2 0 4 2

BAKED! LAY'S Sour Cream and Onion

1.125

32 130 28 22.50%

3.5 0.5 4% 0 190 21.1 1.8 0 4 1.8

RF DORITOS Nacho Cheese

1.00 28 130 45 34.62%

5 0.5 3% 0 200 20 2 0 0 2

RF DORITOS Cool Ranch

1.00 28 130 45 34.62%

5 1 7% 0 160 19 2 0 1 2

RF DORITOS Spicy Sweet Chili

1.00 28 130 45 34.62%

5 0.5 3% 0 180 20 2 0 <1 2

RF SMARTFOOD White Cheddar Popcorn

0.50 14 60 25 37.50%

2.5 0 0% 0 125 9 2 0 0 1

ROLD GOLD Heartzels

1.00 28 120 10 11.25%

1.5 0 0% 0 200 23 2 0 1 2

QUAKER SNACK MIX KID'S MIX

0.88 25 110 35 32.73%

4 1 8% 0 190 18 2 0 4 1

SMARTFOOD SELECTS GARLIC TOMATO BASIL HUMMUS CHIPS

0.80 23 100 40 36.00%

4 0 0% 0 130 13 3 0 1 2

SMARTFOOD SELECTS FETA & HERB HUMMUS POPPED CHIPS

0.80 23 100 40 36.00%

4 0 0% 0 130 13 3 0 1 2

SMARTFOOD SELECTS SWEET BBQ POPPED CHIPS

0.80 23 100 35 36.00%

4 0 0% 0 170 17 1 0 2 1

SUNCHIPS APPLE CINNAMON MORNING MIX- UPS

1.55 44 200 60 27.00%

6 0.5 2% 0 130 32 5 0 7 3

Quaker Chewy Peanut Butter

0.84 24 100 27 27.00%

3 1 2% 0 95 17 2 0 7 1

P a g e | 7

Chocolate Chip (.84oz)

Quaker Chewy Low Fat Smores (.84oz) (*Choc Chip qualifies also)

0.84 24 90 20 27.00%

2 0.5 2% 0 80 19 1 0 7 1

Quaker Chewy Low Fat 90 Calorie Chocolate Chunk (.84oz) (*PB qualifies also)

0.84 24 90 20 27.00%

2 0.5 2% 0 80 19 1 0 7 1

Quaker Chewy Low Fat 90 Calorie Oatmeal Raisin (.84oz)

0.84 24 90 20 27.00%

1.5 0 2% 0 80 19 1 0 7 1

General Mills

Fiber One Oats & Chocolate

1.40 40 140 35 25.71%

4.0 1.5 10%

0 95 29 2 0 10 9

Fiber One Oats & Peanut Butter

1.40 40 150 40 27.00%

4.5 2.0 12%

0 105 28 3 0 9 9

Natures Valley Chewy Trail Mix/Fruit and Nut

1.20 35 140 35 25.71%

4 0.5 3% 0 100 25 3 0 14 1

Nature Valley Granola Bar/Oats and Honey

1.50 42 190 60 28.42%

6 0.5 2% 0 160 29 4 0 12 2

Natures Valley Crunch Peanut Butter

1.50 42 190 60 33.16%

7 1.0 5% 0 180 28 5 0 11 2

Nature Valley S&S Almond

1.20 35 160 60 39.38%

7 2.0 11%

0 150 22 0 0 12 2

Nature Valley S&S Peanut

1.20 35 170 70 47.65%

9 2.5 13%

0 150 19 0 0 11 2

Natures ValleyValley Soft CrunchyBaked OatmealGranola/AppleBar - Crisp

1.50 42 160 50 33.75%

6 0.5 3% 0 140 26 3 0 11 2

P a g e | 8

Cinnamon Brown Sugar

1.87 53 230 70 31.30%

8 1.0 4% 0 190 35 4 0 13 4

Berry 1.42 40 190 80 42.63%

9 3.0 14%

0 160 17 10 0 11 3

Simply Chex Cheddar 0.92 26 110 25 36.00%

2.5 0.5 4% 0 135 20 2 0 4 2

Simply Chex Chocolate Caramel

1.03 29 130 40 30.7 4.0 1.5 10%

0 70 22 2 0 8 2

Simply Chex Strawberry Yogurt

1.03 29 120 25 20.80%

3 1 8% 0 55 23 2 0 6 2

Team Cheerios - Strawberry Cereal Bar

1.42 40 150 30 18.00%

3 0.5 3% 0 90 30 2 0 9 2

Nature Valley Soft Baked Cinnamon Bar

53 230 70

31.30%

8 1 4% 25 190 35 4 0 13 4

FSTG Real Good Bar Chocolate Hazelnut

40 220 160

69.55%

17 4 16%

0 45 15 4 0 11 3

FSTG Real Good Bar Coconut Chai

40 220 140

65.45%

16 4.5 18%

0 30 16 4 0 10 3

Betty Crocker Oatmeal Bar Double Chocolate

35 150 45 30.00%

5 1 6% 15 115 24 2 0 8 3

Cinnamon Toast Crunch Cereal Bar

40 150 20

18.00%

3 0.5 3% 0 115 30 3 0 8 3

Cocoa Puffs Cereal Bar - 96 Ct.

40 150 30

18.00%

3 0.5 3% 0 110 30 3 0 9 3

Betty Crocker Oatmeal Butterscotch Bar

35 150 50

30.00%

5 1 6% 20 120 23 2 0 8 2

Betty Crocker Oatmeal Chocolate Chip Bar

35 150 50

30.00%

5 1 6% 20 120 23 2 0 8 2

Simply Chex Snack Mix Habenero Lime

0.92 26 110 25 20.45%

2.5 0.5 4% 0 170 30 2 0 3 2

P a g e | 9

Xtreme

Nature Valley Crisp Cinnamon

1.20 34 150 45 30.00%

5 0.5 3% 0 140 25 3 0 9 2

Cheerios Cup Cereal 1.30 39 150 20 15.00%

2.5 0.5 3% 0 190 29 5 0 2 4

Chex Mix Single-Serve Honey Nut

1.75 49 200 54 27.00%

6 1 5% 0 220 37 3 0 7 3

NV Oats n. Dark Chocolate Crunch

26 110 25

20.45%

2.5 0.5 4% 0 170 20 2 0 3 2

Apple Cinnamon Cheerios Bar

40 150 30

18.00%

3 0.5 3% 0 95 30 2 0 9 3

Golden Grahams Cereal Bar

40 150 30

18.00%

3 0.5 3% 0 110 30 2 0 9 3

Trix Cereal Bar

40 150 30 18.00%

3 0.5 3% 0 105 30 2 0 9 3

Chex Mix Hot n' Spicy 60 ct

0.92 26 110 25 28.64%

3.5 0.5 4% 0 160 19 3 0 2 2

Nature Valley Roasted Nut Crunch Bar - Almond

35 190 130 61.58%

13 1.5 7% 0 190 13 6 0 8 2

Nature Valley Roasted Nut Crunch Bar - Peanut

35 190 120 61.58%

13 1.5 7% 0 190 13 6 0 8 2

Hostess Hostess Brands-Mini Muffins-Banana Walnut

2 oz.

57 220 80 14.00%

9 1 5% 35 150 31 3 18 < 1g 4%

Kar Nuts Mango Pineapple Trail Mix (Unsalted)

1.50 28 120 45 37.50%

5 0.5 4% 0 15 18 2 0 13 1

Raisins 1.00 28 80 0 0.00

% 0 0 0% 0 0 22 <1 0 17 1

Almonds (exempt from fat criteria due to Fiber, Vitamin E and

1.00 28 160 130 78.75%

14 1 6% 0 0 5 6 0 1 3

P a g e | 10

better fat content)

Original Unsalted Trail Mix (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.50 42 200 130 63.00%

14 1.5 7% 0 0 17 7 0 10 3

Salted Cashews (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.00 28 160 120 78.75%

14 2.5 14%

0 80 9 5 0 1 1

Salted Peanuts (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.00 28 170 130 79.41%

15 2.5 13%

0 90 4 8 0 1 3

Kellogg's Kashi® GOLEAN® Cereal-in-a-Cup

1.60 45 130 10 6.92

% 1 0 0% 0 75 26 12 0 5 9

Kashi® GOLEAN Crunch!® Cereal-in-a-Cup

2.30 65 240 35 13.13%

3.5 0 0% 0 125 47 11 0 16 10

Kashi® Heart to Heart® Honey Oat Cereal Cereal-in-a-Cup

1.40 40 140 20 12.86%

2 0 0% 0 100 31 4 0 6 6

Kashi® Heart to Heart® Wild Blueberry Cereal Cereal-in-a-Cup

1.90 54 200 15 9.00%

2 0 0% 0 135 43 6 0 12 4

Kellogg's FiberPlus® Antioxidants Bar Chocolate Chip

1.20 36 120 40 30.00%

4 2 15%

0 55 26 2 0 7 9

P a g e | 11

Kellogg's FiberPlus® Antioxidants Bar Chocolatey Peanut Butter

1.20 36 120 45 37.50%

5 2.5 19%

0 95 24 3 0 7 9

Nutri-Grain® Cereal Bar Apple Cinnamon

1.30 37 120 30 22.50%

3 0.5 4% 0 110 24 2 0 12 3

Nutri-Grain® Cereal Bar Blueberry

1.30 37 120 30 22.50%

3 0.5 4% 0 110 24 2 0 12 3

Nutri-Grain® Cereal Bar Raspberry

1.30 37 120 30 22.50%

3 0.5 4% 0 110 24 2 0 12 3

Nutri-Grain® Cereal Bar Strawberry

1.30 37 120 30 22.50%

3 0.5 4% 0 125 24 2 0 11 3

Special K® Bar Blueberry

0.81 23 90 15 20.00%

2 1 10%

0 85 18 <1 0 7 3

Special K® Bar Chocolately Drizzle

0.80 22 90 15 15.00%

1.5 1 10%

0 95 17 <1 0 6 3

Special K® Bar Red Berries

0.81 23 90 15 15.00%

1.5 1 10%

0 85 18 <1 0 8 3

Special K® Blueberry Pastry Crisp

0.88 25 100 20 18.00%

2 1 9% 0 80 20 1 0 7 <1

Special K® Strawberry Pastry Crisp

0.88 25 100 20 18.00%

2 1 9% 0 80 20 1 0 7 <1

Austin® Zoo Animal Crackers

1.00 28 120 15 15.00%

2 0 0% 0 85 23 2 0 6 0

Kashi® GOLEAN® Chewy Bar Oatmeal Raisin

1.90 55 190 40 21.32%

4.5 2.5 12%

0 105 33 10 0 19 5

Kashi® TLC® Chewy Granola Bar Honey Almond Flax

1.20 35 140 45 32.14%

5 0 0% 0 105 19 7 0 5 4

Kashi® TLC® Chewy Granola Bar Peanut Butter

1.20 35 140 45 32.14%

5 0.5 3% 0 85 19 7 0 5 4

P a g e | 12

Kashi® TLC® Chewy Granola Bar Trail Mix

1.20 35 140 45 32.14%

5 0.5 3% 0 95 20 6 0 6 4

Stretch Island Fruit Co.TM Fruit Strip Autumn Apple

0.74 21 70 0 0.00%

0 0 0% 0 10 16 0 0 14 2

Stretch Island Fruit Co.TM Fruit Strip Harvest Grape

0.91 26 90 0 0.00%

0 0 0% 0 5 21 0 0 16 2

Special K® Cracker Chips Cheddar

0.87 25 90 20 25.00%

2.5 0 0% 0 190 18 2 0 1 2

Special K® Cracker Chips Sea Salt

0.87 25 90 15 20.00%

2 0 0% 0 190 19 2 0 0 3

Special K® Cracker Chips Sour Cream & Onion

0.87 25 90 20 25.00%

2.5 0 0% 0 190 19 2 0 1 2

Special K® Cracker Chips Southwest Ranch

0.87 25 90 20 20.00%

2 0 0% 0 190 19 2 0 1 2

Special K® Cracker Chips Honey BBQ

0.87 25 90 20 20.00%

2 0 0% 0 180 19 1 0 2 2

Special K® Popcorn Chips Sweet & Salty

0.77 22 90 15 20.00%

2 0 0% 0 85 18 1 0 2 0

Kind KIND BAR,NUT DELIGHT*

1.40 40 210 150 47.14%

11 1.5 6% 0 15 20 5 0 11 4

KIND BAR,FRUIT & NUT DELIGHT #1

1.40 40 180 100 80.00%

16 2 10%

0 10 14 7 0 5 4

KIND BAR,FRUIT & NUT DELIGHT W/Yogurt*

1.40 40 210 110 51.43%

12 3.5 15%

0 20 25 4 0 17 4

Kind Bar, Cranberry Almond*

1.40 40 190 110 61.58%

13 1.5 7% 0 20 20 3 0 12 3

P a g e | 13

Kraft

PLANTERS Honey Roasted Peanuts Dry Roasted (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.00 28 160 110 73.13%

13 2 11%

0 115 7 6 0 4 2

PLANTERS Salted Peanuts (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.00 28 170 130 74.12%

14 2 11%

0 115 5 7 0 1 2

Mrs. May's TROPICAL TRIO BAR

1.20 35 170 100 18.00%

12 1.5 9% 0 45 15 5 0 6 2

APPLE FREEZE DRIED FRUIT CHIPS

0.35 10 38 0 0.00

% 0 0 0% 0 0 9 0 0 7 1.5

PINEAPPLE FREEZE DRIED FRUIT CHIPS

0.35 10 38 0 0.00

% 0 0 0% 0 1 9 0 0 7 1

STRAWBERRY FRUIT CHIPS

0.35 10 38 0 0.00

% 0 0 0% 0 0 9 1 0 4 2

POM-RASPBERRY CRUNCH

2.00 28 149 78 13.00%

9 2 10%

0 49 13 4 0 6 5

Mars Snickers Marathon Energy Chocolaty Peanut

1.94 55 210 70 34.29%

8 3 13%

0 200 26 13 0 15 5

Snickers Marathon Energy Honey Toasted Almond

1.55 44 150 40 27.00%

4.5 2 12%

0 125 22 10 0 10 7

Snickers Marathon Crunchy Chocolate Crisp

1.94 55 140 35 25.71%

4 1.5 10%

0 90 22 5 0 10 3

Snickers Marathon Crunch Multigrain

1.94 55 140 40 28.93%

4.5 1.5 10%

0 80 21 5 0 10 5

McKee

P a g e | 14

FS Original Granola Sleeve

1.25 35 150 35 6.00

% 4 0.5 3% 0 115 26 3 0 8 3

FS Fig Bars 1.50 43 160 25 5.00

% 3 1 5% 0 100 32 1 0 18 1

FS Apple Cinnamon Fruit & Grain Bars

1.38 39 150 30 5.00

% 3.5 1 5% 0 70 28 1 0 16 1

FS Totally Apple Cinnamon Bars

1.21 35 140 35 6.00

% 4 1.5 8% 0 110 25 2 0 10 4

FS Strawberry Fruit & Grain Bars

1.38 39 150 30 5.00

% 3.5 1 5% 0 70 28 1 0 16 1

Medora Snacks

PopCorners Kettle 1.10 32 140 35 25.71%

4 0 0% 0 110 23 2 0 3 <1

PopCorners Sea Salt 1.10 32 140 30 22.50%

3.5 0 0% 0 190 22 2 0 0 0

PopCorners Cheesy Jalapeno

1.10 32 150 50 36.00%

6 0.5 3% 0 135 19.2 2.6 0 1 <1

PopCorners Caramel 1.10 32 130 40 31.15%

4.5 0.5 3% 0 60 24 3 0 2 <1

Mondelez

TEDDY GRAHAMS Graham Snacks CHOCOLATE

0.74 21.0 90 30 30.00%

3.0 1.0 10%

0 125.0

15.0 1.0 0 5.0 1.0

100 CALORIE PACKS WHEAT THINS TOASTED CHIPS

0.80 22.0 100 25 27.00%

3.0 0.0 0% 0 230.0

16.0 2.0 0 2.0 1.0

100 CALORIE PACKS RITZ Baked Snacks SNACK MIX

0.80 22.0 100 25 27.00%

3.0 0.5 5% 0 200.0

16.0 2.0 0 2.0 1.0

100 CALORIE PACKS HONEY MAID BAKED

0.74 21.0 100 30 27.00%

3.0 1.5 14%

0 120.0

16.0 1.0 0 6.0 0.0

P a g e | 15

SNACKS CINNAMON ROLL

100 CALORIE PACKS CHIPS AHOY! Baked Chocolate Chip Snacks

0.81 23.0 100 25 27.00%

3.0 0.5 5% 0 140.0

18.0 1.0 0 7.0 1.0

NEWTONS FRUIT CRISPS SNACKS MIXED BERRY

1.00 28.0 110 15 16.36%

2.0 0.0 0% 0 95.0 22.0 1.0 0 9.0 0.0

TEDDY GRAHAMS Graham Snacks CINNAMON

1.00 28.0 120 35 30.00%

4.0 0.5 4% 0 90.0 21.0 2.0 0 7.0 1.0

100 CALORIE PACKS OREO Baked Chocolate Wafer Snacks THIN CRISPS

0.81 23.0 100 20 18.00%

2.0 0.0 0% 0 150.0

19.0 1.0 0 8.0 1.0

100 CALORIE PACKS LORNA DOONE Cookie Crisps SHORTBREAD

0.74 21.0 100 30 27.00%

3.0 1.5 14%

0 120.0

16.0 1.0 0 6.0 0.0

BelVita Golden Oat Breakfast Biscuit

1.76 50 230 80 31.30%

8 0.5 2% 0 220 35 4 0 11 3

BelVita Blueberry Breakfast Biscuit

1.76 50 230 70 31.30%

8 0.5 2% 0 220 36 4 0 13 3

BelVita Soft Baked Mixed Berry Single Serve

1.76 50 190 60 33.16%

7 0.5 2% 0 150 32 3 0 10 5

BelVita Soft Baked Oats & Chocolate Single Serve

1.76 50 200 60 31.50%

7 1 5% 0 150 33 3 0 10 5

Honey Maid Lil’ Squares

1.06 30 130 25 20.77%

3 0 0% 0 150 24 2 0 8 2

P a g e | 16

Mr. Nature Raisins 1.00 28 90 0 0.00

% 0 0 0% 0 7 20 1 0 20 2

Unsalted Trail Mix (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.10 29 130 60 48.46%

7 1 7% 0 10 14 5 0 5 2

Salted Almonds (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.00 28 170 110 63.53%

12 1 5% 0 40 7 7 0 1 3

Salted Cashews (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.00 28 165 100 60.00%

11 4 22%

0 94 9 6 0 1 3

Happy Trail Mix 1.50 42 195 90 41.5

4% 9 3 14

% 0 82.5 22.5 4.5 0 19.5 1.5

Unsalted Trail Mix (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.75 50 210 90 47.14%

11 2 9% 0 18 23 7 0 7 2

Fruit Mix 1.75 50 175 20 10.2

9% 2 0 0% 0 53 40 0 0 26 2

Salted Peanuts (exempt from fat criteria due to Fiber, Vitamin E and better fat content)

1.00 28 170 130 74.12%

14 2 11%

0 130 6 8 0 0 3

Oriental Mix 1.00 28 110 0 0.00

% 0 0 0% 0 160 0 1 0

Nugo Nugo Dark Chocolate Chip

1.76 50 200 50 22.50%

5 3 14%

0 45 30 10 0 14 2

P a g e | 17

Nugo Chocolate Trail Mix

1.76 50 160 45 28.13%

5 1.5 8% 0 70 27 9 0 13 4

Nugo Dark Chocolate Mocha Bar

1.76 50 200 50 22.50%

5 3 14%

0 70 30 10 0 14 2

Peeled Snacks Inc.

Apple-2-the-Core Peeled (1.23oz)

1.23 35 110 0 0.00

% 0 0 0% 0 0 27 0 0 20 3

Much-Ado-About-Mango Peeled (1.4oz)

1.40 40 120 0 0.00

% 0 0 0% 0 0 28 2 0 20 2

Pepperidge Farm

100 Calorie Cheddar Goldfish made with Whole Grains

0.75 21 100 30 31.50%

3.5 1 9% 5 170 14 3 0 0 1

Baked Naturals Cracker Chips/Multi-grain

1.00 28 130 35 27.69%

4 0.5 3% 0 200 22 1 0 3 2

Popchips Popchips BBQ 0.80 23 100 25 27.00%

3 0 0% 0 210 16 1 0 2 1

Popchips Original 0.80 23 100 25 27.00%

3 0 0% 0 230 16 1 0 0 1

Popchips Sea Salt & Vinegar

0.80 23 100 30 27.00%

3 0 0% 0 210 16 1 0 1 1

Powerbar (Nestle)

PBar Prfrm Choc 2.29oz

2.29 64 220 50 10.23%

2.5 0 0 0 170

32 11

0 13 4

PBar PrfrmChocPB 2.29oz

2.29 64 220 50 10.23%

2.5 0 0 0 1

70 32

11

0 13 4

Roberts American Gourmet

Pirate's Booty* 1 28 130 45 34.62%

5 1 150 18 2 0 0 1

Snak King The Whole Earth Multigrain Chips - Spicy Nacho

1.25 35 160 50 28.13%

5 0.5 3% 0 150 26 3 0 1 1

P a g e | 18

TWE Multigrain Chips w/Sea Salt

1.25 35 150 45 30.00%

5 0.5 3% 0 130

0 2 3

The Whole Earth Kettle Corn

1.00 28 130 45 34.62%

5 1 7% 0 130 19 2 0 6 2

Snikiddy Grilled Cheese Puffs 1.00 28 120 40 33.75%

4.5 1 8% 5 190 17 3 0 1 1

Snikiddy Fries Baked Cheddar Fries

1.00 28 130 40 31.15%

4.5 0.5 3% 0 180 20 2 0 2 1

Snikiddy Fries Baked Southwest Cheddar Fries

1.00 28 130 40 31.15%

4.5 0.5 3% 0 180 20 2 0 2 1

Snyder's-Lance

Olde Tyme Pretzels 1.58 30 120 10 7.50

% 1 0 0% 0 120 24 3 0 0 1

Honey Mustard & Onion Nibbler

1.50 43 195 35 20.77%

4.5 2 9% 0 140 33 4 0 1 1

Mini Pretzels 0.90 30 100 0 0.00

% 0 0 0% 0 220 22 2 0 1 1

Gluten Free 100 Calorie Pack

0.90 26 100 10 13.50%

1.5 0.5 5% 0 220 22 0 0 0 0

Stella D’oro Original Breakfast Treats

3.00 84 90 25 25.00%

2.5 1 10%

0 70 15 1 0 6 0

Stella D’oro Margherite

3.00 84 120 40 30.00%

4 2 15%

0 85 20 2 0 6 0

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U.S.D.A. Approved Snacks

Table 1

CALORIES 200 or less

FAT 8g or less (≤35% of calories)

SATURATED FAT 2g or less (<10% of calories)

TRANS FAT 0g

SUGAR 18g or less (≤35% of weight)

SODIUM ≤230mg or less**

Manufacturer Product Ser Size (g)

Cal ≤200

Cal Fat

Fat (g) ≤8

% Fat in

Cal ≤35%

Sat. Fat

(g) ≤2

% Sat Fat in Cal

≤10%

Trans Fat 0

Sod. (mg) ≤230

Sugar (g)

≤18

% of Sugar in

Wgt ≤35%

Barrel o' fun

Salveo Original Sea Salt Baked Potato Crisps 32 130 20 2.5 15% 0 0% 0 180 1 1%

Salveo Southwest Ranch Baked Potato Crisps 28 120 30 3 25% 0.5 4% 0 200 1 1%

Salveo Sweet BBQ Potato Crisps

28 120 25 3 21% 0 0% 0 230 2 2%

Salveo Original Sea Salt Tater Pops

28 130 35 4 27% 0 0% 0 180 1 1%

Salveo Peppercorn Ranch Tater Pops 28 120 35 4 29% 0 0% 0 200 1 1%

Salveo Sweet Thai Chili Tater Pops

28 130 35 4 27% 0 0% 0 160 2 2%

Salveo Apple Cinnamon Snackin Puffs 28 130 35 4 27% 0 0% 0 150 5 4%

Salveo Buttery Caramel Snackin Puffs 28 130 35 4 27% 0 0% 0 190 5 4%

Salveo Hot & Spicy Baked Fries 28 120 40 4.5 33% 0 0 0 200 1 1%

Salveo Cheddar & Bacon Baked Fries 28 120 35 4 29% 0.5 4% 0 200 2 2%

Salveo Cheese Balls 21 100 35 3.5 35% 0 0% 0 120 1 1%

Vic's Popcorn Lite White Popcorn

14 60 20 2 33% 0 0% 0 105 0 0%

Vic's Popcorn Kettle Style 28 120 40 4.5 33% 0.5 4% 0 100 9 8%

P a g e | 20

Popcorn

Vic's Popcorn White Cheddar Popcorn 18 80 25 3 31% 0.5 6% 0 100 1 1%

Blue Bunny CoolDaze Chocolate Sundae Crunch Bar 75 160 45 5

28% 1.5

8% 0 75 16

10%

CoolDaze Strawberry Sundae Crunch Bar 73 160 45 5

28% 1

6% 0 70 16

10%

CoolDaze Vanilla Ice Cream Sandwich 55 130 25 2.5

19% 1

7% 0 105 12

9%

FrozFruit Chunky Strawberry Bar 120 130 0 0

0% 0

0% 0 15 26

20%

FrozFruit Chunky Pineapple Bar 120 120 0 0 0% 0 0% 0 5 23 19%

Blue Bunny Blue Ribbon Classics Fudge Bar 91 130 13.5 1.5

10% 1

7% 0 90 20

15%

Blue Bunny Blue Ribbon Classics Orange Dream Bar 72 100 13.5 1.5

14% 1

9% 0 10 11

11%

Chobani Yogurt Plain Greek 150 90 0 0 0% 0 0% 0 70 4 4%

Yogurt Vanilla Greek 150 120 0 0 0% 0 0% 0 60 13 11%

Yogurt Strwbry Nf Greek 150 120 0 0 0% 0 0% 0 60 15 13%

Yogurt Blubry Nf Greek 150 130 0 0 0% 0 0% 0 60 15 12%

Yogurt Peach Greek 150 120 0 0 0% 0 0% 0 60 15 13%

Yogurt Lemon Greek 150 130 0 0 0% 0 0% 0 80 15 12%

Yogurt Raspberry Greek 150 130 0 0 0% 0 0% 0 60 16 12%

Yogurt Pomegranate Greek 150 120 0 0 0% 0 0% 0 60 19 16%

Yogurt Black Cherry Greek 150 130 0 0 0% 0 0% 0 65 17 13%

Yogurt Blood Orange Greek 150 120 0 0 0% 0 0% 0 80 15 13%

Diamond

Kettle Chips Sea Salt 72/.8oz Bag Kettle

28 120 25 3 21% 0.5 4% 0 135 0 0%

Kettle Chips Sea Salt & Vinegar 72/.8oz Bag Kettle

28 120 25 3 21% 0.5 4% 0 160 1 1%

Mrs Freshly's Mountain Grain & Fruit Bar Apple Cinnamon

37 150 35 3.5 23% 0 0% 0 125 12 8%

Mountain Grain & Fruit Bar Strawberry

37 130 25 2.5 19% 1 3% 0 105 12 9%

P a g e | 21

Mrs. Frehsly's Chocolate Chip Cookie Bar 43 190 60 7 32% 1.5 7% 0 90 14 7%

Mrs. Frehsly's Oatmeal Raisin Cookie Bar 43 180 60 6 33% 1 5% 0 160 13 7%

Jack Links

Original Beef Jerky Low Sodium 24 70 10 1 14% 0 0% 0 200 6 9%

Teriyaki Beef Jerky Low Sodium

24 70 10 1 14% 0 0% 0 200 6 9%

Peppered Beef Jerky Low Sodium

24 70 10 1 14% 0 0% 0 190 6 9%

Kellogg's Cheez-It Whole Grain 1 oz 28 130 40 4.5 31% 1 7% 0 200 0 0%

Rice Krispie Treat Whole Grain 4/20 1.41 oz RiceKrsp 40 160 35 4

22% 1

6% 0 120 10

6%

Nutri Grain Apple Cinnamon 1.3 oz 37 120 30 3

25% 0.5

4% 0 110 12

10%

Nutri Grain Blueberry 1.3 oz 37 120 30 3 25% 0.5 4% 0 110 12 10%

Nutri Grain Raspberry 1.3 oz 37 120 30 3 25% 0.5 4% 0 110 12 10%

Nutri Grain Strawberry 1.3 oz 37 120 30 4 25% 0.5 4% 0 125 11 9%

Pop-Tart Frosted Fudge Whlgrn Sgl 1.76 oz 50 180 25 3

14% 1

5% 0 190 16

9%

Pop-Tart Cinnamon Whlgrn Sgl 1.76 oz 50 180 25 2.5

14% 1

5% 0 190 15

8%

Pop-Tart Strawberry Whlgrn Sgl 1.76 oz 50 180 20 2.5

11% 1

5% 0 180 15

8%

Chips Popcorn Sweet & Salty 36 .77 oz SpecialK 28 120 20 2.5

17% 0

0% 0 105 2

2%

Special Honey Nut Bar .77 oz 22 90 20 2 22% 0 0% 0 100 6 7%

Special K Snack Bar Salted Pretzel Choc .88 oz 25 100 20 2.5

20% 1

9% 0 55 6

6%

Special K Snack Bar Berry Medley .88 oz 25 100 15 2

15% 1

9% 0 30 7

7%

Special K Snack Bar Salted Caramel Choc .88 oz 25 100 20 2

20% 1

9% 0 65 6

6%

Special K Pastry Crisps Brown SgrCin .88 oz 25 100 20 2

20% 1

9% 0 80 7

7%

P a g e | 22

Special K Pastry Crisps Strawberry .88 oz 25 100 20 2

20% 1

9% 0 80 7

7%

Special K Pastry Crisps Blueberry .88 oz 25 100 20 2

20% 1

9% 0 80 7

7%

Special K Cracker Chips Cheddar .87 oz 25 90 20 2.5

22% 0

0% 0 190 1

1%

Special K Cracker Chips Honey BBQ .87 oz 25 90 20 2

22% 0

0% 0 180 2

2%

Special K Cracker Chips Sea Salt .87 oz 25 90 15 2

17% 0

0% 0 190 0

0%

Special K Cracker Chips Sour Cream&Onion .87 oz 25 90 20 2.5

22% 0

0% 0 190 1

1%

Special K Cracker Chips Southwest Ranch .87 oz 25 90 20 2

22% 0

0% 0 190 1

1%

Special K Cracker Chips Sweet & Salty .87 oz 25 90 15 2

17% 0

0% 0 85 2

2%

Kashi Peanut Butter Granola Bar 6/12 1.23 oz 35 140 45 5

32% 0.5

3% 0 85 5

4%

Bar Trail Mix Granola 6/12 1.2 oz Kashi 35 140 45 5

32% 0.5

3% 0 95 6

4%

5 Bar Granola Honey Almond 6/12 1.2 oz Kashi 35 140 45 5

32% 0

0% 0 105 5

4%

Crisps Hummus Caramelzed Onion 36 .81 oz Kashi 23 90 25 3

28% 0

0% 0 150 1

1%

Kashi Hummus Crisps Sundried Tomato .81 oz 23 90 25 2.5

28% 0

0% 0 150 1

1%

Kind Healthy Snacks

Healthy Grain Bar Oats & Honey with Toasted Coconut

35 150 45 5 30% 1.5 9% 0 100 6 4%

Healthy Grain Bar Maple Pumpkin Seeds with Sea Salt

35 150 50 5 33% 1 6% 0 90 6 4%

Healthy Grain Bar Peanut Butter Dk Chocolate

35 150 50 5 33% 1 6% 0 75 7 5%

P a g e | 23

Healthy Grain Bar Dark Chocolate Chunk

35 150 45 5 30% 1.5 9% 0 70 8 5%

Healthy Grain Bar Vanilla Blueberry

35 140 35 4 25% 0 0% 0 75 7 5%

Pop Chips Crazy Hot .7 oz 20 80 25 3 31% 0 0% 0 190 1 1%

Veggie Sea Salt .8 oz. 23 90 30 3 33% 0 0% 0 200 1 1%

Veggie Hint of Olive Oil .8 oz 23 90 30 3 33% 0 0% 0 200 1 1%

Potato Sea Salt Original .8 oz 23 100 30 3 30% 0 0% 0 160 0 0%

Potato BBQ .8 oz 23 100 30 3 30% 0 0% 0 160 2 2%

Potato Sour Cream & Onion .8 oz

23 100 30 3.5 30% 0 0% 0 160 2 2%

Potato Cheddar & Sour Cream .8 oz

23 100 30 3.5 30% 0 0% 0 160 2 2%

Potato Salt & Pepper .8 oz 23 100 30 3.5 30% 0 0% 0 160 1 1%

Potato Sea Salt & Vinegar .8 oz 23 100 30 3 30% 0 0% 0 140 1 1%

Potato Jalapeno .8 oz 23 100 30 3.5 30% 0 0% 0 160 1 1%

Snackwell's

Snackwells's Mini Choclate Chip Bites

30 120 40 5 33% 1 7% 0 95 8 7%

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BETTER EATING TODAY SUGGESTED GUIDELINES - FOODSERVICE

The Business Enterprises of Texas and Community and Worksite Wellness Program agreed on the following guidelines for voluntary labeling of Better Eating Today items in state agency food service.

Nutrient Criteria

The calorie, total fat, sodium, and trans fat criteria are based on NIH’s Sensible Selections criteria, which is based on the 2010 Dietary Guidelines for Americans, HHS/GSA Nutrition and Sustainability Guidelines, and FDA food labeling requirements. The protein and carbohydrate levels are based on an 1800 calorie meal plan by the Academy of Nutrition and Dietetics. Table 1

Full Meal or Combo Plate

Entrée Only Side Dish

Calories ≤ 600 ≤ 400 ≤ 250

Total Fat (g) ≤ 25 ≤ 20 ≤ 5

Protein ~3 oz ~3 oz

Carbohydrate (g) ≤60

Sodium* (mg) ≤ 750 ≤600 ≤ 250

Trans Fat (g) < 0.5 g < 0.5 g < 0.5 g

Note: Guideline on cholesterol (≤120 mg) was removed because the Dietary Guidelines are likely to remove cholesterol limits. Guideline on saturated fat (≤ 5 g) was removed because this was not possible to meet with the amount of meat in the meals.

Guidelines

Cooking Methods In addition to these standards, use healthier preparation methods such as grilling, steaming, baking, broiling, poaching, or roasting. Sauteeing and stir frying methods that add a minimal amount of fat (1-2 t per serving) are also ok – need to account for the amount of added fat.

Seasoning Methods Use ≤ 3 tsp table salt for every 10 portions of an entrée. This stays under the sodium limit of 600 mg/entree, assuming the other ingredients have no almost no sodium. Use ≤ 2.5 tsp table salt for every 25 portions of sides. This stays under the sodium limit of 250 mg/side, assuming the ingredients do not already include sodium. This stays under the sodium limit, assuming the other ingredients have no almost no sodium. Use ≤ 5 tsp table salt for every 50 portions of sides. This stays under the sodium limit of 250 mg/side, assuming the other ingredients

P a g e | 25

have no almost no sodium.

Exclusions No partially hydrogenated oils or products that use partially hydrogenated oils minimize the trans fat levels. Some naturally occurs in dairy products. Avoid cooking with margarine, partially hydrogenated shortening, or processed ingredients like pie crusts, frozen pizza crust, pre-prepared biscuits, and other pre-prepared foods. Desserts (other than plain fruit) cannot be labeled as Better Eating Today.

Hot Line Meals

To be labeled as Better Eating Today, a hot line meal must include the following components. Examples are listed in the table below. Animal protein (3 oz medium fat or 5 oz lean) or 1 c plant-based protein;

½ c Starch;

½ c Non-starchy vegetable;

½ c or one small fresh fruit or ¼ c dried fruit; and

Up to 2 added fats.

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Table 2 Protein (animal) Protein (plant-

based) Starch Non-starchy

vegetable Fruit Added Fat Total

Amount 5 oz lean protein; 3 oz medium fat protein

1 c 1/2 c 1/2 cup cooked or raw

1/2 cup or one small fresh fruit OR ¼ c dried fruit

2 of the following examples

Calories 225 160-230 80-160 25 30-60 90 < 600

Fat (g) 10 (lean) - 15 (medium fat)

10 2 0 0 10 <25

Protein (g) 21 (3 oz) - 35 (5 oz)

14 6 2 0 0

Carbohydrate (g) 0 30 30 5 15 0

Examples Lean: 90% ground beef, cheese with ≤3g fa/oz, egg whites, egg substitutes, fish, lean pork (ham, loin), skinless poultry Medium-fat: 85% ground beef, meatloaf, cheeses with 4-7 g fat/oz (feta, mozzarella, processed cheese spread, reduced fat cheeses, ricotta), egg, fried fish, poultry with skin

1 c beans (refried or charro), lentils, black-eyed peas 1 c tofu

2 small tortillas 1/2 c pasta or rice 1/2 c starchy vegetable (corn, peas, mashed potato, winter squash, yam) 1/2 c legumes (beans, peas, lentils) 3 oz cornbread (1.75” x 2” x 3” piece)

Lettuce Broccoli Cabbage Carrots Cauliflower Green beans Tomatoes Tomato sauce Cucumber Eggplant Okra

1 small apple ½ c apple sauce, unsweetened 1 c cantaloupe or honeydew 1 small banana (4 in) fresh or canned pineapple plantain medium orange strawberries grapes

2 of the following: 2 Tbsp avocado or guacamole 1 tsp oil 1 Tbsp regular salad dressing 2 Tbsp reduced fat salad dressing 1 Tbsp nuts or seeds 1 tsp butter

P a g e | 27

Hot Line Entrees Too much variation in entrees to come up with guidance.

Hot Line Sides ½ c plain fruit

At least ½ c nonstarchy vegetable (any portions size) cooked with a healthier cooking method

½ c starch cooked with a healthier cooking method

1/2 c beans or lentils cooked with a healthier cooking method

Grill, Sandwiches, Wraps

Sandwiches and wraps be paired with a plain fruit side salad, or nonstarchy vegetable to make a complete meal that could be labeled as Better Eating Today. Sandwich and Wrap meals must include the following components. Examples are below.

Animal protein (3 oz medium fat or 5 oz lean) or 1 veggie burger;

2 buns, 2 slices of bread, or 1 wrap (~160 calories);

¼ c cooked or ½ c raw non-starchy vegetable;

½ c Fruit or ½ c nonstarchy vegetable side; and

Up to 1 added fat.

P a g e | 28

Table 3 Protein (animal) Protein

(plant-based)

Nonstarchy vegetables (garnish for sandwich)

Starch Added Fat Total

Amount 5 oz lean protein or 3 oz medium fat protein

1 veggie burger

1/2 c raw, 1/4 c cooked, or an equivalent combination

2 buns/slices or 1 wrap

One of the following:

Calories 225 160 12 160 45 377-450

Fat (g) 10 (lean) -15 (medium fat)

5 1 2 - 8 5 <20

Protein (g) 21 (3 oz) -35 (5 oz) 15 0 6-8 0

Carbohydrate (g) 0 15 2 30 (30-43 for wrap)

0

Examples Lean: 90% ground beef, cheese with ≤3g fat/oz, egg whites, egg substitutes, fish, lean pork (ham, loin), skinless poultry Medium-fat: 85% ground beef, corned beef, cheeses with 4-7 g fat/oz (feta, mozzarella, processed cheese spread, reduced fat cheeses), egg, fried fish, poultry with skin

Soy-based Vegetable- and starch-based

Lettuce, tomato Grilled onions Sautéed mushrooms Sub patty for grilled Portobello mushroom

2 buns 2 slices bread 1 wrap (limit to ~160 kcal/wrap)

1 tsp mayo 1 Tbsp reduced fat mayo 1 tsp oil 2 Tbsp avocado or guacamole 1 tsp Pesto

P a g e | 29

Entrée Salads

Entrée salads that include the following components may be labeled as Better Eating Today. Examples are below. Animal protein (3 oz medium fat or 5 oz lean), 1 c plant-based protein, or 1 veggie burger;

2 c cooked or 4 c raw nonstarchy vegetable;

Fruit or ½ c starch (grains, legumes, starchy vegetables); and

Up to 3 added fats.

Table 4 Protein (animal) Protein (plant-

based) Non-starchy vegetable

Starch Fruit Added Fat Total

Amount 5 oz lean protein; 3 oz medium fat protein

2 c cooked or 4 c raw

1/2 c small whole frut, 1/2 c fresh or ¼ c dried

3 units

Calories 225 160-230 100 80-160 60 135 < 600

Fat (g) 10 (lean) - 15 (medium fat)

10 0 2 0 15 <25

Protein (g) 21 (3 oz) - 35 (5 oz)

14 4 6 0 0

Carbohydrate (g) 0 30 10 30 15 0

Examples Lean: cheese with ≤3g fa/oz, egg whites, egg substitutes, fish, lean pork (ham, loin), skinless poultry Medium-fat: cheeses with 4-7 g fat/oz (feta, mozzarella, processed cheese spread, reduced fat cheeses, ricotta), egg, fried fish, poultry with skin

1 c beans (refried or charro), lentils, black-eyed peas 1 c tofu 1 veggie burger

Lettuce Broccoli Cabbage Carrots Cauliflower Green beans Tomatoes Tomato sauce Cucumber Eggplant Okra

2 small tortillas 1/2 c pasta 1/2 c starchy vegetable (corn, winter squash, yam) 1/2 c legumes (beans, peas, lentils) 3 oz cornbread (1.75” x 2” x 3” piece)

1 small apple apple sauce, unsweetened cantaloupe or honeydew 1 small banana (4 in) fresh pineapple or ½ c canned plantain medium orange strawberries grapes

2 of the following: 2 Tbsp avocado or guacamole 1 tsp oil 1 Tbsp regular salad dressing 2 Tbsp reduced fat salad dressing 1 Tbsp nuts or seeds 1 tsp butter

Side Salad (or Raw Nonstarchy Vegetable) Side salads or prepared raw vegetables must include the following components to be labeled as Better Eating Today. Examples are

P a g e | 30

below.

Raw nonstarchy vegetables; and

Limit of 1 fat (optional)

Table 5 Raw nonstarchy

vegetable

Dressing or dip

(optional)

Fat-free flavorings Total

Amount 1-2 c 2 of the following: Optional

Examples 1 Tbsp regular salad dressing 2 Tbsp reduced fat salad dressing 1 Tbsp nut butter 2 Tbsp avocado or guacamole

Lime juice + chili powder

Calories 25-50 45 0 ≤ 250

Fat (g) 0 5 0 ≤ 5

Protein (g) 2-4 0 (7 g for nut butter) 0

Carbohydrate (g) 5-10 0 0

Prepared Cold Items

Yogurt – made with skim or 1%, no added caloric sweeteners, or labeled as reduced or less sugar according to FDA standards (GSA

guideline)

Plain fresh or dried fruit (any size)

Plain unsalted nuts (any size)

Trail mix without candies (any size)

Cottage cheese – 1% or less fat (GSA guideline)

Beverages

Plain water

Unsweetened skim, 1%, or 2% milk

P a g e | 31

Unsweetened tea or coffee

100% vegetable juices with <230 mg sodium/serving

Non-dairy, calcium-fortified beverage (such as soy or almond beverage) that provides the following nutrients. Examples include Silk Original

Soymilk, Silk Vanilla Soymilk (NOT Silk Very Vanilla), and So Delicious Vanilla Almond Plus (available in single serve).

o ≤ 12 g sugar / 8 oz

o ≥5 g protein /8 oz

o ≥250 mg calcium / 8 oz

o < 5 g total fat