Back to School Improvements
Guided by the Dietary Guidelines for Americans, USDA has made sweeping changes in the nutri-tional quality of the 180 foods to further reduce fat, sodium, and added sugars.
USDA Foods Overview
NEW this school year 2011-2012:
All canned fruits are now packed in extra light syrup, natural juice, or water. This change results in a 35-55% reduction in added sugars for popular choices like canned peaches and pears. All applesauce and 100% juices
remain unsweetened; frozen fruit is either unsweetened or reduced in sugar.
No added salt canned kernel corn and canned diced tomatoes have replaced the low sodium versions of these foods.
The sodium in processed cheeses has been reduced by nearly 50%.
A white whole wheat flour blend containing a minimum of 51% whole grain will be offered late Fall 2011. This adds to other whole grain options,
including tortillas, pancakes, pastas, parboiled and regular brown rice, whole wheat flour, rolled oats, and dry kernel corn for processing.
NEW last school year Spring 2011:
Oven roasted, glazed, bone-in, 8 piece cut-up chicken contains half the fat of the previous batter breaded chicken.
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