• SPECIAL ANNOUNCEMENTS •

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Look for “Project 18 Approved” tags identifying healthy and kid friendly
items throughout Marsh and O’Malia’s.

Marsh is proud to be the exclusive supermarket
supporting Project 18, a grass roots campaign to tackle childhood obesity. Developed by Peyton Manning Children’s Hospital at St. Vincent, Ball State University and Marsh Supermarkets, this program provides better eating choices and nutritional information for our kids.



How Was This Food Selected?
“Project 18 Approved” Food Criteria

Granola Bars

• Fat: Have no more than 35 percent of its calories from total fat AND have no more than 10 percent of its calories from saturated and trans fats combined. 1
• Sugar: Not more than 35% of their weight from sugars that do not occur naturally in fruits, veggies, or dairy products. 1
• Sodium: Have no more than 360 mg of sodium per serving of individual foods. 2
• Fiber: At least 2 grams of fiber. 4
  

Snacks: Chips, Pretzels, Popcorn, Crackers

• Fat: Have no more than 35 percent of its calories from total fat AND have no more than 10 percent of its calories from saturated and trans fats combined. 1
• Sugar: Not more than 35% of their weight from sugars that do not occur naturally in fruits, veggies, or dairy products. 1
• Sodium: <360 mg of sodium per serving of individual foods. 2
• Fiber: Ideally, at least 2 grams of fiber per serving. 4
  

Nuts, Seeds and Trail Mix

• Sugar: For Nuts, no honey roasted or added sugar. For Trail Mix, not more than 35% of their weight from sugars. 1
• Sodium: No salt added or lightly salted. 5
• Fiber: 2 grams of fiber per serving. 4
  

Grains: Breads, Pastas, and Tortillas

• 100% Whole Wheat or Whole Grain: Must be the first ingredient.
• Fiber: Must have 3 grams per serving. 4
• Protein: Must have 3 grams per serving. 2
  

Cold Cereals, Breakfast Pastries, Frozen Waffles

• Sugar: Not more than 35% of their weight from sugars. 1
• Fiber: At least 2 grams of fiber. 4
• Minerals: At least 10% Daily Value “good source” of Iron. 2
• Optional: Vitamin A, Vitamin C and Calcium 10-19%. 2
• Protein: 2 grams per serving. 2
  

Hot Cereals

• Sugar: Ideally, regular or instant oatmeal, plain or reduced sugar oatmeal: not more than 20% of their weight from sugars. 1
• Fiber: At least 3 grams of fiber per serving. 4
• Minerals: At least 10% Daily Value “good source” of Iron. 2
• Optional: Vitamin A, Vitamin C and Calcium 10-19% Daily Value. 2
• Protein: 3 grams per serving. 2
  

Beverages

• Milk and dairy substitutes: Skim/Fat Free, Nonfat, or 1% flavored or non flavored
  milks/milk substitutes fortified with Calcium and Vitamin D. 5
• Water: Pure, flavored or vitamin/mineral enhanced only if <50kcal per12 oz serving with no caffeine. 3
• Juice: 100% pure fruit or vegetable juice without added sugars or sweeteners. 3
• Low Calorie Beverages: <50kcal per 12 oz serving with no caffeine. 3
  

Cheese and Yogurt

• Fat Free/Low Fat Cheese: Derived from skim/fat free or 1% milk. 5
• Fat Free/Low Fat Cottage Cheese. 5
• Fat Free/Low Fat/Light Yogurt: Derived from skim/fat free or 1% milk. 1
• Sugar: <30 grams of sugar per 8 oz serving. 1
  

Vegetables

• Sodium: No salt added or low sodium varieties, without any sauces, classified as very low sodium. 6
  

Fruit: Canned, Frozen, Dried, Fruit Snacks

• Sugar: No added sugar, unsweetened. 5
• Canned fruits in own juice or water. 5
• Dried and frozen fruits with no sugar added. 5
• 100% Fruit. 5

Soups

• Low Fat: <3 grams fat per serving. 4
• Low Saturated Fat: 1 gram per serving. 4
• Sodium: <480 mg sodium per serving. 4
• Cholesterol: <60 mg cholesterol pr serving. 4
• Vitamins and Minerals: At least 10% Daily Value of Vitamin A,
  Vitamin C, Iron, or Calcium. 2
  

Frozen Entrees or Meals

• Fat: Have no more than 35 percent of its calories from total fat AND have no more than 10 percent of its calories from saturated and trans fats combined. 2
• Sodium: <480 mg sodium per serving. 2
• Cholesterol: <60 mg cholesterol. 4
• Vitamins and Minerals: At least 10% Daily Value of 2 or 3 Vitamin A, Vitamin C, Iron, Calcium, Protein, or Fiber. 2
• Fiber: >2.5grams per serving. 4
  

Frozen Desserts

• Fat Free, Light, or Low Fat Desserts. 5
• Sugar: Not more than 35% of their weight from sugars. 3
  

Prepackaged Meats, Poultry, and Seafood

• Fat: <3 grams per serving. 4
• Saturated Fat: 1 gram or less. 4
• Trans Fat: less than .5 g. 4
• Sodium: <480 mg sodium per serving. 2
• Cholesterol: <20mg cholesterol for Meats and Poultry. 2
• <40 mg cholesterol for Seafood. 2
  

Beans

• Sodium: <480 mg sodium per serving. 2
• No sugar, corn syrup, or high fructose corn syrup added. 7
  

Peanut Butter

• Non-hydrogenated peanut butters. 6

1. IOM report entitled “Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth”.
2. FDA definition for “healthy” food label claim.
   
3. Indiana Code 20-26-9-19.   
4. American Heart Association certification.
5. Indiana State Department of Health’s Strategic Plan project entitled “Healthy Vending Machine/Healthy Corner”.
6. American Heart Association and the National Cholesterol Education Program nutritional guidelines.
7. National Institute of Health President’s Cancer Panel “Promoting Healthy Lifestyles to Reduce the Risk of Cancer”