Transcript Document

Implementation Guidance for
All Foods Sold in Schools and
Competitive Foods
Guidance for July 1, 2014 Implementation of Nutrition Standards
for All Foods Sold in School as Required by the Healthy, Hunger Free Kids Act of 2010
Presenter: Sara Silvernail, MS, RD,
CDE OSN Training Coordinator
[email protected]
April 2014
Housekeeping
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Background
 Nutrition Standards for All Foods Sold in School = Smart Snacks
 Legislation as part of HHFKA 2010, requires USDA to establish
nutrition standards for all foods sold in school
 Supported by US Department of Education
 Replaces current competitive food service rules and
regulations around Foods of Minimal Nutritional Value (FMNV)
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Objectives
1. SFAs will be able to identify the three policies which guide
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3.
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the implementation of the Smart Snacks rule in Colorado
Understand the roles of the LEA and SFAs in ensuring
compliance with the Smart Snacks rule in Colorado
Understand the Food and Nutrient standards in which all
foods sold considered, “Smart Snacks” must meet
Understand the beverage standards in which all beverages
sold must meet
Gain awareness of additional resources SFAs can use for
implementation
Webinar Outline
 Review three fundamental policies
1. Colorado Competitive Foodservice Policy 1 CCR
2. Colorado Healthy Beverages Policy 1 CCR 301-79
3. USDA Interim Final Rule: Nutrition Standards for
All Foods Sold in School
 Food and nutrient standards
 Smart Snacks calculator
 Food-based fundraisers
 Review quick reference guide and additional
resources
 Questions
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Regulations
guiding CO
implementation
CO
Competitive
Foodservice
Policy
Federal Policy
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2014
Implementation
of Smart Snacks
and
Competitive
Foodservice
CO Healthy
Beverage
Policy
State Policies
Colorado Competitive Food Service Policy
Colorado Healthy Beverages Policy
Colorado Competitive Food Service
Policy 1 CCR 301-3
1. 203.01 – In those schools participating in the School Breakfast and/or
National School Lunch program(s), competitive food service is any
food or beverage service available to students that is separate and
apart from the district’s nonprofit federally reimbursed foodservice
program, and is operated by school approved organizations, school
staff or by school-approved outside vendors
2. 203.02 – Such competitive food service shall not operate in
competition with the district’s foodservice program, and shall be
closed for a period beginning one half hour to and remain closed until
one half hour after the last regular scheduled school lunch and/or
school breakfast period on the campus where the school lunch and/or
school breakfast is served.
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Colorado Healthy Beverages Policy
1 CCR 301-79
Bottled
Water
Fat free or low
fat milk
100% Juice
No/Lo- Cal
Bevs*
Other
Elementary

≤8oz
<150 cal/8oz
≤8oz
≤120 cal/8oz
X
X
Middle

≤10oz
<150 cal/8oz
≤10oz
≤120 cal/8oz
X
X
High School

≤12oz
<150 cal/8oz
≤12oz
≤120cal/8oz
<10 cal/8oz
≤66 cal/8oz
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Diet soda not allowed
Colorado Healthy Beverages Policy
1 CCR 301-79
 Beverage standards apply to the extended school day,
including but is not limited to, before and after school
activities such as clubs, year book, band, student government,
drama, and childcare programs.
 School-related events where parents and other adults are a
significant part of an audience are exempt from the beverage
rules
 At least 50% of non-milk beverage options must be water and
or low calorie options at the high school level
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Federal Regulation
Nutrition Standards for All Foods Sold in School as
Required by the Healthy, Hunger-Free Kids Act of 2010,
Aka, “Smart Snacks” nutrition standards
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Federal Nutrition Standards
The standards apply to all foods sold:
 Outside the school meals programs;
 On the school campus; and
 At any time during the school day
SP 23-2014: Questions and Answers Related to the “Smart Snacks” Interim Final Rule
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What Food and Beverages?
Foods and Beverages sold:
 A la carte
 In school stores
 Snack bars
 Vending machines
 School-based fundraisers
(i.e. bake sales)
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What does not apply?
Does not apply to foods brought into the school by parents or
other groups that are provided, not sold.
 Bagged lunches
 Birthday/Classroom celebrations
 Fundraising activities that take place outside of school
 NSLP and SBP reimbursable meals
 Follow all USDA meal pattern requirements
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General Food Standards
Smart
Snacks
Standards
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• Be a whole grain-rich grain
product
• The first ingredient is a:
• Fruit
• Vegetable
• Dairy
• Protein food
• Be a combination that contains
at least ¼ cup fruit or vegetable
• Contains 10% DV for calcium,
potassium, vitamin D, or dietary
fiber
Combination Foods
Contain 2 or more components
 Yogurt and Fruit
 Cheese and crackers
 Hummus and vegetables
 Hamburger/Cheeseburger
 Fruit Smoothies
 Nachos with chicken and cheese
 Cheese pizza
 Blueberry Muffin (Enriched grain and ¼ cup blueberries)
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Nutrient Standards
 Total Calories
 Fat
 Total fat (%)
 Saturated fat (%)
 Trans fat (g)
 Sodium (mg)
 Sugar (% weight)
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Total Calories
Nutrient
Standards
Requirement
 Snack Items: ≤ 200 calories
 Entrée Items: ≤ 350 calories
 A combination food of meat/meat alternate and


whole grain rich food; or
A combination food of vegetable or fruit and
meat/meat alternate; or
A meat/meat alternate alone, with the exception
of yogurt, low-fat or reduced fat cheese, nuts
seeds, nut/seed butters, and meat snacks (jerky)
Exemptions
 NSLP and SBP meal entrees served on the day
or day after service in the meal program
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Example: Snack Item
Requirement:
≤ 200 calories per serving
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Example: Entrée Item
Requirement:
≤ 350 calories per serving
Total Fat
Nutrient
Standards
Requirement
 ≤35% of calories from fat per item as
packaged/sold
Exemptions
 Reduced fat cheese and part-skim mozzarella
 Nuts, seeds and nut/seed butters
 Dried fruit with nuts, seeds with no added
nutritive sweeteners or fats
 Seafood with no added fat
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How to calculate % total fat ?
(Calories from Fat ÷ Calories) x 100
• Total Calories = 150
• Calories from fat = 70
(70 ÷ 150) x 100 = 47%
Requirement:
≤35% of calories from fat per item
as packaged/sold
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Saturated Fat
Nutrient
Standards
Requirement
 <10% of calories from fat per item as
packaged/sold
 To calculate, first multiply sat. fat (g) x 9 calories
per gram
Exemptions
 Reduced fat cheese and part-skim mozzarella
 Nuts, seeds and nut/seed butters
 Dried fruit with nuts, seeds with no added
nutritive sweeteners or fats
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How to calculate % saturated fat ?
(Calories from sat fat ÷ Calories) x 100
• Total Calories = 160
• Saturated fat = 2 g
• 9 calories per gram fat
• = 18 calories from sat fat
(18 ÷ 160) x 100 = 11%
Requirement:
<10% of calories from saturated fat per
item as packaged/sold
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Trans Fat
Nutrient
Standards
Requirement
 Contains 0g trans fat per serving
Exemptions
 None
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Sodium
Nutrient
Standards
Requirement
 Snack items: ≤ 230 mg
 Will decrease to ≤200 mg in 2016
 Entrée items: ≤ 480 mg
Exemptions
 NSLP and SBP meal entrees served on the day
or day after service in the meal program
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Example: Snack Item
Requirement:
≤ 230 mg per serving
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Example: Entrée Item
Requirement:
≤ 480 mg per serving
Sugar
Nutrient
Standards
Requirement
 ≤35 % weight from total sugars in foods
Exemptions
 Dried/dehydrated whole fruits or vegetables
with no added nutritive sweeteners
 Dried whole fruits or pieces with nutritive
sweeteners required for processing and/or
palatability
 Products consisting of only exempt dried fruit
with nuts an/or seeds with no added nutritive
sweeteners or fats
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How to calculate % of weight from sugars?
(Weight of sugar ÷ total weight) x 100
• Serving size = 92 grams
• Sugars = 17 grams
(17 ÷ 92) x 100 = 18%
Requirement:
≤35% of weight from total sugars in food
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Let’s assess this pizza for meeting the nutrition standards
Nutrition Standards
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Nutrients
Product Info
Requirement
Meets? Y/N
Total calories
270 calories
≤350 calories
Yes
% calories
from total fat
(80 ÷ 270) x
100
≤35% of
calories
Yes – 29.6%
% calories
from sat. Fat
[(4.5 x 9) ÷ 270]
x 100
< 10%
No – 15%
Sodium
390 mg
≤ 480 mg
Yes
Sugars
(1 g ÷ 87 g) x
100
≤35 % weight
Yes – 1%
healthiergeneration.org
Food-based Fundraisers
 Food-based fundraisers intended to be sold to students and
consumed on campus must meet the food and nutrient
standards
 Colorado has not set a limit nor has been approved for that
limit for the number of fundraisers that may be exempt from
the nutrition standards.
 LEAs should include in their wellness policies standards for
fundraisers and foods available for purchase
 Exceptions for fundraiser foods not intended for consumption
in schools are exempt from the nutrition standards.
 Order forms for cookie dough, frozen pizza, butter braids, etc.
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Responsibilities
LEA
Local Educational Agency (LEA)
 Must establish policies and procedures
necessary to ensure compliance
 May establish additional restrictions
 Maintain records and document compliance
for all competitive food available for sale to
students in areas under its jurisdiction and
outside of SFA control
 Ensure organizations responsible for food
service maintain records and ensure
compliance
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Responsibilities
SFA
School Foodservice Authority (SFA)
 Maintain records documenting compliance
with these foods sold under the umbrella of
the nonprofit school food service
Best Practices
 Keep open communication with LEA
 Have available non-food fundraising ideas
 Support the LEA in understanding nutrition
requirements
 Actively participate in wellness policy work
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Responsibilities
SA
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State Agency
 Monitors program compliance of the LEA and
SFA during Administrative Reviews
 Provide technical assistance, training and
resources
 May determine # of exemptions for foodbased fundraisers
Implementing Smart Snacks
Standards
Resources
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Smart Snacks &
Competitive
Foods Guide
A quick reference guide for Colorado
school nutrition professionals
February 2014
To print as a booklet:
Print on both sides,
flip on short end
Allowable Foods – All Grades
Effective: Midnight before, to 30 minutes after the end of the official school day
Food and Nutrient Standards
Any food, outside the reimbursable lunch or breakfast meals, sold on the school campus
(includes a la carte, school stores, food-based fundraisers, vending machines, etc.) must:
• Be a whole grain-rich grain product; or
• Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food; or
• Be a combination food that contains at least ¼ cup fruit and/or vegetable; or
• Contain 10% of the Daily Value (DV) of nutrients for calcium, potassium, vitamin D, or
dietary fiber
AND
Foods (including accompaniments) must also meet these nutrient requirements:
Calorie limits (Snack items: ≤ 200; Entrée items: ≤350)
Sodium limits (Snack items: ≤ 230 mg; Entrée items: ≤ 480 mg)
Fat limits
Total fat: ≤ 35% of calories
Saturated fat: < 10% of calories
Trans fat: zero grams
Sugar limit: ≤ 35% of weight from total sugars in foods
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Exemptions
FOOD STANDARDS: NSLP and SBP meal entrees served a la carte on the day or day after service in the lunch
or breakfast program. NUTRIENT STANDARDS: Fresh fruits and vegetables with no added ingredients except
water; canned and frozen fruits with no added ingredients except water or are packed in 100% juice, extra light
syrup, or light syrup; and canned vegetables with no added ingredients except water or that contain a small
amount of sugar for processing purposes. CALORIES: NSLP and SBP meal entrees served on the day or day
after service in the meal program. SODIUM: NSLP and SBP meal entrees served on the day or day after service
in the meal program. TOTAL FAT: Reduced fat cheese and part-skim mozzarella; nuts, seeds and nut/seed
butters; dried fruit with nuts/seeds with no added nutritive sweeteners or fats; and seafood with no added fat.
SATURATED FAT: Reduced-fat cheese and part skim mozzarella; nuts, seeds and nut/seed butters; and dried
fruit with nuts/seeds with no added nutritive sweeteners or fats. SUGAR: Dried/dehydrated whole fruits or
vegetables with no added nutritive sweeteners; dried whole fruits or pieces with nutritive sweeteners required
for processing and/or palatability; products consisting of only exempt dried fruit with nuts and/or seeds with no
added nutritive sweeteners or fats. MISC: Sugar-free chewing gum.
Competitive Food Service
Additionally, any food or beverage service available to students on the school campus during the school day
that is separate and apart from the district’s nonprofit federally reimbursed food service program, and is
operated by school approved organizations or by school-approved outside vendors shall not operate in
competition with the district’s food service program and shall be closed for a period beginning ½ hour prior to
and remain closed until ½ hour after each meal service.
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Elementary School – Beverages
An elementary school contains grades: Pre-school – 5
Effective: Midnight before, to 30 minutes after the end of the official school day and
throughout the extended school day as defined by 1CCR 301-79
Allowable Beverages
Fruit and Vegetable Juice
Must be 100% juice
Up to 8-ounce portions
No added sweeteners
≤ 120 calories per 8 ounces
Milk
Must be low-fat (unflavored) or nonfat (flavored or unflavored)
Up to 8-ounce portions
≤ 150 calories per 8 ounces
Non-dairy milk must be nutritionally equivalent to milk per USDA requirements
Bottled Water
Plain water or plain carbonated water
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Middle School –Beverages
A middle school contains grades: 6 – 8
Effective: Midnight before, to 30 minutes after the end of the official school day and
throughout the extended school day as defined by 1CCR 301-79
Allowable Beverages
Fruit and Vegetable Juice
Must be 100% juice
Up to 10-ounce portions
No added sweeteners
≤ 120 calories per 8 ounces
Milk
Must be low-fat (unflavored) or nonfat (flavored or unflavored)
Up to 10-ounce portions
≤ 150 calories per 8 ounces
Non-dairy milk must be nutritionally equivalent to milk per USDA requirements
Bottled Water
Plain water or plain carbonated water
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High School – Beverages
Allowable Beverages
Fruit and Vegetable Juice
Must be 100% juice
Up to 12-ounce portions
No added sweeteners
≤ 120 calories per 8 ounces
Milk
Must be low-fat (unflavored) or nonfat (flavored or unflavored)
Up to 12-ounce portions
≤ 150 calories per 8 ounces
Non-dairy milk must be nutritionally equivalent to milk per USDA requirements
Bottled Water
Plain water or plain carbonated water
Other beverages (i.e. unsweetened or diet teas, low calorie sport drinks, fitness waters, flavored waters, seltzers,
and coffees)
Calorie-free flavored and/or carbonated beverages
≤20 ounces
Contain ≤5 calorie per 8 ounces or ≤ 10 calories per 20 ounces
Lower-calorie flavored and/or carbonated beverages
≤ 12 ounces
Contain ≤ 40 calories per 8 ounces or ≤ 60 calories per 12 ounces
Diet soda is prohibited
Caffeinated beverages are allowed
*At least 50% of non-milk beverage options must be water and no or low-calorie options
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http://www.cdc.gov/healthyyouth/nutrition/pdf/financial_implications.pdf
Financial risk often can be minimized by careful
selection and clever marketing of the healthier
food and beverage choices.
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Opportunities to Learn More
 2014 Directors Conference materials – OSN website
 Webinars
 Offering 3 breakout sessions @ CSNA Summer Conference
 USDA Smart Snacks webpage
 Videos
 Fact Sheets
 Alliance for a Healthier Generation webpage
 Search for products that meet food and nutrition standards
 Ideas for non-food fundraisers
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Questions
1. In the chat box, type “question” if you have one
2. I’ll call on you to unmute your phone and ask the question
Have additional questions or need specific TA? Contact Julie
Griffith or Sara Silvernail @ 303-866-6661
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Contact the CDE OSN with any questions or
concerns: 303-866-6661 or email
[email protected]
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