Nutrition Standards for Added Sugars

The USDA recently established added sugars limits for school meals, aligned with the Dietary Guidelines for Americans, 2020–2025. These fact sheets detail the reasoning behind these limits, highlight the health advantages for students, and offer guidance on implementing product-based limits. School nutrition professionals can use these fact sheets to understand the guidelines and make informed decisions to help reduce added sugars in school meals.

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Sugar Reduction for Schools Fact Sheets

Title	Date added	Download
Nutrition Standards for Added Sugars: Overview Fact Sheet	December 19, 2024	Download
Nutrition Standards for Added Sugars: Yogurt Fact Sheet	December 19, 2024	Download
Nutrition Standards for Added Sugars: Breakfast Cereals Fact Sheet	February 05, 2025	Download
Nutrition Standards for Added Sugars: Flavored Milk Fact Sheet	December 19, 2024	Download

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*HealthierUS School Challenge: Smarter Lunchrooms
*Nutrition 101: A Taste of Food and Fitness - 4th Edition
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**Ready, Set, Go! Creating and Maintaining a Wellness Environment in Child Care Centers Participating in the CACFP
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**Overcoming Barriers to Participation in the Summer Food Service Program - An Identification of Best Practice Solutions
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**Determining the Job Functions of Child Care Providers in CACFP Operations
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**Determining the Job Functions of Child Care Providers in CACFP Operations
**Procurement Practices Influencing Programs Operating Within the Guidelines of the Child and Adult Care Food Program: A Review of Literature
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**Management Issues Impacting Family Day Care Homes Operating Within the Child and Adult Care Food Program Guidelines- A Review of Literature
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**Identification of Available Training Resources Appropriate for Family Day Care Home Providers
**Knowledge and Skills Needed for State Agency Child Nutrition professionals in the 21st Century
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**Development of Middle/Jr. High School Student Surveys to Measure Factors that Impact Participation in and Satisfaction with the National School Lunch Program
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**Determining the Perceptions, Practices, and the Perceived Barriers Associated with School Professionals Serving the Nutritional Needs of the Pre-K Child in the Public School Setting
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**Cost Variables Associated with Producing and Serving a Reimbursable National School Lunch Program (NSLP) Snack for Children in Afterschool Care Programs, 2006
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**ICN Applied Research Division SNA ANC 2016 Poster Session
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**Got Milk! Exploring How Student Preferences Impact Their Milk Selection in Schools
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**Focus Group Discussions with Elementary School Foodservice Directors, Teachers, and Parents Regarding the School Breakfast Program
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**School Nutrition Experiences for Dietetic
**Environmental Scan and Formative Research of Student Engagement Practices in Support of School Meal Programs - Phase I
**Exploratory Investigation of the Roles, Responsibilities, and Impact of Chefs Working in School Nutrition Programs
**Evaluation of ICN Training Program: Nutrition 101 (Online Mode)
**The Impact of ICN's Nutrition 101: Voices of Participants
*Competencies, Knowledge, and Skills for Child Care Provers in CACFP
* Competencies, Knowledge, and Skills for District-Level School Nutrition Professionals
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*Got Milk! How Student Preferences Impact Their Milk Selection in Schools
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***worksheets
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***other resources
****videos
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***worksheets
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*Reimbursable School Meals from Introduction to School Nutrition Leadership
*Native American Advisory Committee Newsletter
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*Planning Reimbursable School Meals for Menu Planners: Micro-Trainings
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*Inspire, Influence, Innovate: Leadership Essentials
*Shaking it up landing page - Proof
**Sodium Reduction in School Meals
***worksheets
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***Worksheets
**Culinary Approaches to Reduce Sodium
***Worksheets
*Planning Reimbursable School Meals for Menu Planners
*iLearn How To
*2023 - State Agency Presentations/Files
**12/04/2023 - Monday
***1.Opening General Session and USDA and ICN Updates
***8.Community Eligibility Provisions Work Session MidYear Implementation & Preparing for SY 2024-25
***2.Supporting FNS Programs Through Clear and Effective Messaging
***6.Physical Safety in Summer Meal Programs,
***7.FNS’s Approach to Grant Funding
***9.Summer EBT Panel with State Agencies
***4.Innovative Menu Planning for Summer Meals
***3.USDA Food 101
***5.Child Nutrition Schools are the Nutrition and Local Food Hub of the Community
**12/05/2023 - Tuesday
***5.Procurement
***10.Integrity Rule Overview
***1.State Agency Funding
***9.Healthy Meals Incentives Initiative Spread the News
***6.Healthy School Meals for All Best Practices & Strategies
***2.Who’s Responsible Managing Sponsors with Unaffiliated Childcare
***4.Capital Expenditures
***7.Conducting Reviews in the CACFP 101
***8.Best Practices for Non-Congregate Summer Meals
***3.Data Visualization
**12/06/2023 - Wednesday
***3.Making the Grade Best Practices for Co-Mingled Meal Service in School
***1.Serious Deficiency Guidance Best Practices
***2.How to Determine if an Entity is in Good Standing
***5.Streamlining Between Different Programs and Closing General Session
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*ICN CACFP National Advisory Council
*CACFP Sample Food Safety Standard Operating Procedures (SOP)
*CACFP Food Safety Standard Operating Procedures (SOP) Sample Logs
*School Lunch Hero Day
*Step-by-Step Recipe Standardization Guide for the CACFP
*Designing an Emergency Preparedness Plan Templates for Child Care
*Applied Research Brief
*Sugar Reduction for Schools Fact Sheets
*Sodium Reduction VILT Series
**Identifying Low-Sodium Food Products and Menu Planning Strategies to Meet Meal Pattern Requirements
**Maintaining Student Acceptability of Lower-Sodium Meals
**Procurement of Lower-Sodium Foods
**Staff Training and Engagement for Sodium Reduction Success
*ICN's Leadership Academy - Proof
*Competencies, Knowledge, and Skills of School Nutrition Assistants/Technicians
*Strategies, Training, Action Plans, Resources (STAR) Webinar Fact Sheets