Transcript Smart Snacks for Schools

Smart Snacks in Schools:
Gearing up for new competitive food rules in schools
©2013 General Mills
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
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Nutrition standards are minimum standards—schools
districts may establish additional standards
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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.
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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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
•http://www.fns.usda.gov/cnd/governance
/legislation/allfoods_flyer.pdf
•http://www.fns.usda.gov/schoolmeals/smart-snacks-school
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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Smart Snacks Calculator
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Smart Snacks Calculator
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http://tools.healthiergeneration.org/calc/calculator/
Resources
 USDA Smart Snacks in Schools
 Smart Snacks Resources