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The Importance of Reducing Added Sugar in Children's Diets
According to the Dietary Guidelines for Americans, 2020-2025, around three out of four school-age children consume too much added sugar each day. This pattern can result in obesity, chronic diseases like type 2 diabetes, and other health issues. Thus, helping children develop a healthy eating pattern with lower added sugar is essential to their present and future well-being. The dietary guidelines allocate less than 10% of total calories per day from added sugars for all Americans aged 2 and above. Breaching this limit may constrain a healthy dietary pattern within calorie limits, which can be tough to achieve.
Product-Based Limits to Reduce Added Sugar in School Meals
From July 1, 2025, breakfast cereal, yogurt, and flavored milk offered in school meals should meet the added sugars limits mentioned below. Table 1 and Table 2 provide added sugar limits for breakfast cereals and yogurts, respectively. Unflavored milk, available in low-fat and fat-free options, is the recommended choice for breakfast milk. As a competitive beverage for middle and high school students, flavored milk must contain less than 15 grams of added sugar per 12 fluid ounces. By July 1, 2027, school menus must limit calories from added sugars to less than 10% of total calories averaged over the week. Use Table 3 to identify added sugar limits (in grams) averaged over the week for each school breakfast.
How to Determine Added Sugar Content in Foods and Drinks
You can view the Nutrition Facts label in most packaged foods and drinks to determine the amount of added sugars per serving. Added sugars are sugars added during food preparation or processing, packaged sweeteners, and certain types of sugar from concentrated fruit or vegetable juices. As a result, total sugars are a sum of naturally happening sugars and added sugars. When calculating the amount of added sugars in a recipe, consider all single-ingredient sugars and syrups as added sugars. The FoodData Central database can provide information on added sugars in various food products, including branded products.
Tips to Lower Added Sugar in School Breakfasts
Reduce added sugars in breakfast grains by taste-testing and re-standardizing recipes, leaving a slight amount of sugar to keep foods fresh. Offer unflavored milk only (low-fat and fat-free), and consider lessening the frequency of higher added sugar items to average less than 10% of calories over the week. Engage students in taste-testing activities and involve them in providing suggestions for new menu items and naming. Flavored milk, ready-to-eat cereals, and condiments and toppings are top added sugars contributors to breakfast, according to the USDA School Nutrition and Meal Cost Study. Refined grains and drinks also contain little dietary fiber. Try to use whole grain-rich foods and whole or cut-up fruits as alternative breakfast options.
Addressing Parental Concerns
Address concerns of parents and caregivers about their children's nutritional consumption, including added sugars in school breakfasts. Inform them of the difference between naturally occurring and added sugars and the school's efforts to offer more nutritious food options. Share your school's local wellness policy and progress with parents and encourage them to participate in school wellness initiatives. Schools that offer healthy and nutritious breakfasts can be recognized for their efforts to engage students and families in nutrition education and facilitating nutritious school meals, and recognize such efforts through awards such as the Healthy Meals Incentives Recognition Award.
Recipe Example
This example recipe for strawberry yogurt parfait can help decrease added sugar intake in school breakfasts. Yield: 6 servings.
Ingredients:
- 1 1/2 cups of low-fat Greek yogurt
- 2 cups sliced strawberries
- 1/2 teaspoon vanilla extract
- 1/3 cup honey
- 1 1/2 cups granola
Directions:
- In a medium-sized bowl, mix the yogurt, vanilla extract, and honey until smooth.
- Layer the mixture and strawberries, starting with 1/2 cup of yogurt mixture on the bottom of each glass, followed by 1/4 cup of strawberries.
- Add 1/4 cup of granola on top of the strawberry layer.
- Repeat layers until all ingredients are used up, ending with a layer of granola.
- Refrigerate the parfaits for at least 30 more minutes or until ready to serve.
Originally Post From https://www.fns.usda.gov/tn/sbp/reducing-added-sugars
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