Transcript Smart Snacks Power Point - Liberty Union High School District

Smart Snacks in Schools:
Gearing up for new competitive food rules in schools
©2013 General Mills
School Meals History
USDA School Meal Program
• School Feeding Programs
began in 1930’s
• 1946 and 1966 - National
School Lunch and Breakfast
Program Regulations
Malnutrition & Hunger
vs.
Childhood Obesity
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Healthy, Hungry Free Kids Act (2010)
Changes School Food Environment
Improve child nutrition and advance nutrition quality of
school meals
◦ USDA oversight of ALL foods & beverages sold/served in
schools
◦ Nutrition standards for ALL foods & beverages sold outside
of the Federal child nutrition programs in schools
USDA’s objectives:
◦ Focus on reimbursable meal program as the major source
of food & beverages offered at schools
◦ Encourage consumption of healthy snacks and beverages
to students outside the meal program
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Timeline:
What has happened and What is ahead
JANUARY 2012
USDA Final Rule of School Lunch and Breakfast Published
APRIL 2012
Updated USDA Grain Memo
JULY 2012
Implementation of Lunch Regulations Became Effective
JULY 2012 – OCTOBER 2012
USDA issuance of further guidance
JULY 2013
Implementation of Breakfast Regulation Begins
JUNE 2013
USDA Interim Final Rule for All Foods Sold (Competitive) in Schools Published
JULY 2014
Implementation of Competitive Foods Regulation Begins
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At-A-Glance: Nutrition Standards For All Foods
Sold in Schools (AKA Competitive Foods)
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Applies to all food and beverages (outside the
reimbursable meal programs) sold on campus during
the school day & accessible to students
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A la carte in the cafeteria
In school stores
Snack bars
Vending machines
Other venues
Applies to all grade levels
Food and beverages must meet general standards
AND specific nutrient standards
 Provides exemptions to nutrient standards for specific foods
•
Nutrition standards are minimum standards—schools
districts may establish additional standards
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State and Local Flexibility
• The nutrition standards included in the
interim final rule for all foods sold in school
are minimum standards.
• State agencies and school districts may
establish additional standards.
• State or local standards must be
consistent with Federal standards.
When do the standards apply?
School day is the period from
the midnight before, to 30
minutes after the end of the
official school day.
What about birthdays & special events?
“USDA has no role in regulating foods brought from
home. These standards only affect foods that are sold
on school campus during the school day. Time
honored traditions like treats for birthdays, or foods at
an afterschool sporting event, are not subject to these
standards.”
Source: “SMART SNACKS IN SCHOOL” NUTRITION STANDARDS INTERIM FINAL RULE QUESTIONS
AND ANSWERS http://www.fns.usda.gov/cnd/governance/legislation/allfoods_QandA.pdf
Fundraisers
All foods & beverages meeting nutrition
requirements may be sold at fundraisers on the
school campus during school hours
 Standards do not apply to items sold during
non-school hours, weekends, or off-campus
fundraising events
 State agencies may establish limits on the
number of fundraising activities that allow the
sale of food & beverages that do not meet the
nutrition standards
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Exemptions from nutrients standards
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Fruits and vegetables
 Fresh, frozen and canned fruit packed in water,
100% juice, or light syrup
 Fresh, frozen and canned vegetables with no added
ingredients except water or with a small amount of
sugar for processing
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Chewing gum
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NSLP/SBP Entrée Exemption
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Specific Nutrient Targets
Calories
Sugar
Fat
Sodium
Saturated Fat
Trans Fat
•General Standards
Nutrient Standards
Summary Table of Nutrition Standards for ALL
Competitive Foods Sold in Schools
MUST MEET ALL:
Calories
Snacks and side
dishes:
<200
Fat
Per Portion as Served
Trans Fat
Sodium (mg)
Snacks and side dishes: Until
Sat Fat
Sugar
July 1, 2016: <230mg
<35% calories2
0g as served
(<0.5 g per
portion)
< 10%
calories3
Entrée items1:
<350
After July 1, 2016: <200mg
< 35% total sugars by weight4
Entrée items: <480 mg
Must also be ONE of the following:
A. Must be a
combination food
containing >1/4 cup
fruit or vegetable
B. Must be a grain product that
contains:
 Whole grain (>50% whole
grain by weight
OR whole grain is first
ingredient OR 1st ingredient
after water)
C. Must be at least one of the
following non-grain main food
groups:
• Fruit, Vegetable, Dairy or Protein
Foods (As first ingredient or
second after water)
D. Must contain ≥10% DV of one of the
following nutrients:
 Calcium
• Potassium
• Vitamin D
• Dietary Fiber
(Note: This criteria will be obsolete on July 1,
2016 and may not be used to qualify foods)
1Entrées
defined as combination foods of: grain + meat; grain + fruit or vegetable; meat + fruit or vegetable; or meat alone
not apply to reduced fat cheese, nuts/seeds, seafood
3Does not apply to reduced fat cheese, nuts/seeds
4Does not apply to certain dried fruits and vegetables
2Does
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NSLP/SBP Entrée Exemption and
Definition
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Entrée item offered as part of NSP/NSLP is
EXEMPT from all competitive food standards IF:
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Sold as a competitive food in the same or smaller
portion size
At the day of service and the following school day in
lunch or breakfast program
Entrée defined as combination food of:
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Meat/meat alternate and whole grain-rich food
or
Vegetable or fruit and meat/meat alternate
or
Meat/meat alternate alone (except yogurt, lowfat/reduced fat cheese, nuts/seeds and meat snacks)
or
Whole grain-rich food (new USDA policy, memo code:
SP 35-2014) 1
1http://www.fns.usda.gov/sites/default/files/SP35-2014os.pdf
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Accompaniments
Must be included in the nutrient profile as a part of
food item sold and meet standards, examples:
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Dips in vegetables
Dressings on salads
Butter
Jam/jelly
Cream cheese
Ketchup
Garnishes etc.
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Summary Table of Nutrition Standards for Beverages
Sold in Schools
Beverage
Elementary
School
Middle
School
High
School
Plain water, carbonated
or not
no size limit
no size limit
no size limit
Low fat milk,
unflavored*
≤ 8 oz
≤ 12 oz
≤ 12 oz
Non fat milk, unflavored
or flavored *
≤ 8 oz
≤ 12 oz
≤ 12 oz
100% fruit/vegetable
juice **
≤ 8 oz
≤ 12 oz
≤ 12 oz
Other calorie-free
beverages
Not allowed
Not allowed
≤ 20 oz
Other lower calorie
beverages
Not allowed
Not allowed
≤ 12 oz
*Includes nutritionally equivalent milk alternatives, as permitted by NSLP/SBP
**May include 100% juice diluted with water (with or without carbonation) & with
no added sweeteners
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What do these “Smart Snacks in School”
standards look like?
Before the New
Standards
After the New
Standards
From USDA Smart Snacks
Infographic
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Reduce consumption of sodium and calories coming from
fat, saturated fat and sugar
Promote consumption of products with whole grain, low fat
dairy, fruits, vegetables or protein foods as their main
ingredients
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USDA Resources
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USDA Resources for Schools
http://www.fns.usda.gov/cnd/governanc
e/legislation/allfoods_infographic.pdf
•http://www.fns.usda.gov/cnd/governance
/legislation/allfoods_flyer.pdf
•http://www.fns.usda.gov/cnd/governance/le
gislation/allfoods.htm
Purposeful Snacking – Making a Game Plan
If we want kids to be
more active, we have
to provide them with
healthy fuel!
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Benefits of Snacking at School
Children need to “refuel” and healthy school snacks
can boost energy between meals.
 Snacks eaten at school makes a significant
contribution to total daily intake.
 Snacks help fill in missing food groups and close
the gap for “nutrients of concern” (calcium, vitamin
D, potassium, fiber)
 After school snacks are especially important when
students have a long wait between early lunch and
the evening meal.
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Healthy snacking is beneficial for all ages
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Snacks are part of a healthful eating pattern
No link between snacking and body weight
Can fill in food groups and nutrient gaps
Chance to eat more vegetables, fruit, whole
grain, low fat/fat free dairy
Kids
• Energy for small stomachs and growing
bodies
Teens
• Healthful growth and development in way
that fits their busy lifestyle and social
patterns
Adults
• Energy boost
• Satisfy hunger, less likely to overeat at
meals
Source: American Dietetic Association Complete Food & Nutrition Guide, 2012
Snacks Contribute Significantly to Total Daily Nutrient
Intake; Not Associated with Unhealthy Weight in Children
Snacks Eaters More Likely to Meet
Nutrient Recommendations than
Non-snack Eaters
Percent Below the Estimated
Average Requirement (EAR)
Snacking Not Associated with
Overweight/Obesity
37%
39%
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0.9
0.8
0.7
0.6
0.5
0.4
0.3
0.2
0.1
0
Snack Eater
Non-Snack Eater
% Overweight/Obese Children 6-18
Snack Eater
Source: NHANES 2009-2010
Non-Snack Eater
Snacking can Enable Compliance with My Plate
• When there is at least 1 snacking occasion in a day,
the likelihood of eating according to MyPlate
increases.
• Increased inclusion of Fruit, Milk and Yogurt at the
snack occasion contribute to compliance as
snacking behaviors increase.
Percent of Days that Include Snacking by My Plate
Compliancy
MyPlate days are
characterized by consumers
who, on the same day,
achieved at least 70 percent
of the daily recommended
intake for the following:
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Dairy
Fruits
Grain
Protein
Vegetables
Source: The NPD Group/National Eating Trends; 5 Years Ending Feb ‘12
Snacks consumed at schools make significant nutrient
contributions to total daily intake
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Snacks consumed at school contribute 10% of the
daily calories in children aged 6-18
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Nearly 10% of total daily nutrients come from snacks
consumed at school, including:
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Protein
Fiber
Calcium
Iron
Zinc
B vitamins
Vitamin A
Vitamin D
Vitamin C
Only 10% of total daily fat, sodium and sugars come from
snacks consumed at school
Source: NHANES 2009-10
The Future of School Foods
Achieving Success with your competitive/after school snack program
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Your concerns – Let’s Discuss!
 Loss
of Revenue?
 Logistics
of putting into place
 Keeping
students happy and
healthy
Understanding Your Customers:
Students and Parents
 Serial
Snacking
 Parents
 Snack
perception of snacking
Foods students like to eat
Snacking Behavior is Big and Continues to Increase
in General Population
Frequency of Snacking
annual snack meals per capita
Multiple Daily Snacking
% of snacking individuals
53%
2+ snacks each
day
Top graph source: The NPD Group/National Eating Trends; 2 years ending February, 2012.
Snacking is now More than
Half of Eating Occasions
Snacking as a % of Total Eatings
Snacking
accounted
for nearly
half
(49%) of all
eatings in
the US in
2010
In 2012,
snacking
grew to
53% of all
eating
occasions
Bottom left: The NPD Group/SnackTrack, 2 years ending March ’12
Bottom Right: Hartman Eating Occasions Compass, Survey; 2010-2012; N = 13,979
At least 50% of
parents
surveyed
encourage their
children to
snack on
yogurt, granola,
cereal, &
breakfast bars1
1. Mintel, Attitude Toward Kid and Teen Snacking, Feb. 2013
Trends in Snacking – Good news for nutrition!
Top Growing and Declining Snack
Foods - Total Kids1
8.9
6.8
6.6
1.3
Fruit
Granola
Bars
Popcorn
Cookies Candy/
Gum
Frozen Ice
Cream/
Novelties
Yogurt Vegetables
-2
-3.9
Yogurt is the most popular
healthy snack among kids
and teens, likely due to a
wide array of flavors and
portability1.
-7.6
-12.2
1. Mintel, Attitude Toward Kid and Teen Snacking, Feb. 2013
MARKETING INSIGHTS: Products that “flex” across eating occasions
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Meal favorites also contribute to fun snacks
- Popular breakfast cereals can be enjoyed as parfait toppings
- Package vegetable/hummus combo for both a side at lunch and a snack
option.
- Yogurt and fruit are a perfect pair for a smoothie refueling station for HS
athletes
- Use nuts, sunflower seeds and dried fruit as salad bar toppings and also as
an easy trail mix for snacks.
- Incorporate kid-favorite ready-to-eat cereals into trail mix and parfaits.
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Entrees also make great snacks
- Offer pre-packaged sandwiches and salads in smaller portion size for snack
time
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Milk and grain choices such as granola bars or snack mix
are great refueling options for locker room vending machines.
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Variety is the “spice”!
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Offer an enticing product mix. For instance, rotate
between sweet and savory snack mixes.
Mix it up: Rotate favorites while introducing new healthy
snacks
Offer a variety of colors, textures, food group options
Incorporate “harvest of the month,” farm to school or
school garden samples into snacking program
Find Creative uses for NBP and NSLP entrées in your
snack program
Involve students! Ask the children and teens
in your schools to participate in selecting, taste
testing and promoting your new snack program.
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Merchandising
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Visibility: Place the healthy snack choices that you want students to choose “up front and
center.”
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Packaging: Students respond better to certain types of packaging (e.g. plastic milk chugs
preferred over paperboard cartons).
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Presentation: Use colorful bowls or wicker baskets to display fruit, granola bars and other
healthy snacks.
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Mix it up: Offer a variety of choices - keeps it interesting and also improves the nutrient mix
offered to students
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Behavioral Strategies: Use research from www.smarterlunchrooms.org to “nudge”
students towards healthier snack choices.
- e.g. Give foods fun, catchy names: In one cafeteria, when the same "bean burrito" was
renamed "Big Bad Bean Burrito," sales shot up by more than 40%. Sales of carrots doubled
when they were renamed "X-Ray Vision Carrots."
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Getting the word out!
Promote positive change to students, parents, school staff and the community:
Involve
the students! Form a Smart Snacks for Schools student group to
provide input for program choices and also to spread the word to peers.
Include Smart Snacks in Schools info on your website, menus, school
newsletters, etc.
Pitch the new competitive food changes to your local community (e.g. radio,
television, newspapers, social media, email lists, etc.)
For more ideas on promoting your new snack program, access the USDA
school breakfast marketing toolkit http://www.fns.usda.gov/sbp/toolkit_marketingresources
Image source: LAUSD Food Services
http://cafe-la.lausd.net/cafe_la_menu
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Your thoughts & ideas!
 What are you doing today to meet upcoming regulations?
 Do you have any creative solutions for snacking that are working well
in your school/district?
 Are students requesting more “Smart Snacking” options?
If so, what types of items?
 How have you maintained revenue while adding healthier options?
 What are the most popular items that will not qualify? How are you
addressing/substituting this issue?
 Do you sense there is any confusion regarding the guidelines with
school administrators, teachers, parents or community members?
Thank you!