A La Carte: Refers to individually priced food items provided by the school
food service department. These items may or may not be part of the
reimbursable 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, School Breakfast Program and/or After School Snack 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. Refers to 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 Section VI.)

Food Service: Refers to the school’s operation of the National School
Program, School Breakfast Program and After School Snack Programs and
includes all food service operations conducted by the school principally for
the benefit of schoolchildren, 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 sautéed.

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.

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).