B. School food service meals should not only provide the optimal nutrition that students need for growth, development, and academic achievement but should also support the development of healthful eating behaviors in students, including their learning to eat a variety of foods. Therefore, school districts must:

• 1. Offer a minimum of two milk choices (1 percent fat and nonfat milk) for all grade levels at breakfast and lunch. Whole milk is no longer required by USDA regulations.
• 2. Offer a low-fat meal choice (30 percent or less of calories from fat) at every meal.
• 3. Provide low-fat and nonfat salad dressings.
• 4. Provide information on calories, percentages of fat, and serving sizes of school meal items to help children select appropriate portions of food.
• 5. Offer a minimum of four choices of fruits and vegetables daily, including fresh fruits and vegetables in season, in elementary (K-5) schools (salad bars or prepackaged salads may be included). Students can take two to four servings based on the school district's discretion.
• 6. Offer whole-grain foods in all programs in elementary (K-5) schools, whenever possible, to meet bread and cereal requirements.
• 7. Encourage preschool, kindergarten, and elementary students to try a variety of foods by serving the full reimbursable meal.