Transcript Smart Snacks

Smart Snacks
What to know...
Israel Garcia & Kirk D. Gildon Jr.
Temple ISD School Nutrition Dept.
How Did We Get Here?
Let’s look at the history of Competitive Foods and Beverages.
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In 2004, as a result of the Child Nutrition Reauthorization Act, Local
Wellness Policies had to be developed.
In 2006, the Alliance for a Healthier Generation released their
guidelines for Competitive Foods and Beverages.
In 2007, the Institute of Medicine released a report outlining their
recommendations for national standards.
In 2010, the Healthy Hunger Free Kids Act required the
establishment of national standards for all foods and beverages sold
in schools, other than those sold in the breakfast and lunch
programs.
In the summer of 2013, the Interim Final Rule for those standards
was released.
The rules are now effective as of July 1, 2014. The Texas Public School
Nutrition Policy has been repealed.
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What Has Changed
As of July 1, 2014, state regulations on the Texas Public
School Nutrition Policy have been repealed. What has
been put in its place is the Texas School Nutrition Policy.
These regulations cover the breakfast and lunch programs,
as well as competitive foods. (ala carte, fundraisers)
What remains is a prohibition on deep fat frying of foods,
and the sale of soft drinks. New time and place
restrictions have been issued also.
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Competitive Foods
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Definition:
All food and beverages sold to students on the
School campus during the School day, other
than those meals considered reimbursable
under programs authorized by the
NSLA(National School Lunch Act c.1946) and
the CNA(Child Nutrition Act c.1966).
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Rules of the Game
Smart Snacks in School Nutrition Standards:
Will cover all foods and beverages SOLD to
students outside of the breakfast and lunch
programs.
• Covers the entire school day, which is defined
as midnight before to 30 minutes after the end
of the school day.
• Covers the entire school campus.
• Will NOT cover foods served at birthday
celebrations. Cannot conflict with School
Breakfast Program(SBP) or National School
Lunch Program(SNLP).
• Will NOT cover evening, weekend, or
community events.
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New Nutrition Standards
To be allowable, a food must meet all of the
competitive food nutrient standards:
 Be a whole grain rich product; OR
 Have as the first ingredient a fruit, vegetable, dairy
product or protein food (meat, beans, poultry,
etc.); OR
 Be a “combination food” with at least ¼ cup fruit
and/or vegetable; OR
 Contain 10% of the Daily Value of one nutrient of
public health concern (only through June 30, 2016)
* Calcium, potassium, vitamin D, dietary fiber *
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Whole Grain Rich
(1) Be a whole grain rich product
 Grain products must include 51% or more
whole grains by weight or have a whole
grain as the first ingredient.
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Consistent with NSLP meal pattern
standards and the HUSSC (Healthier US
School Challenge) whole grain
requirement.
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Practical because it can be easily identified
by reading a product label.
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Dietary Guidelines for Americans
Major Food Groups
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(2) Have as the first ingredient a fruit,
vegetable, dairy product or protein food
(meat, beans, poultry, etc.)
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Combination Foods
(3) Be a “combination food” with at least ¼ cup
fruit and/or vegetable
 Combination foods means products that
contain two or more components
representing two or more of the
recommended food groups: fruit, vegetable,
dairy, protein or grains.
 Examples of such foods include yogurt and
fruit, cheese and crackers, hummus and
vegetables, fruit cobbler with whole grain
rich crust.
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Nutrients of Public Health Concern
Phased-In Approach:
(4) Through June 30, 2016, foods that contain
10% of the Daily Value of one nutrient of
public health concern (i.e., calcium, potassium,
vitamin D, or dietary fiber)
Effective July 1, 2016, this criterion is removed
 Allowable competitive foods must be food
group based after that date
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Specific Nutrient Standards for Food
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Total Fat - ≤35% of total calories from fat per item as packaged/served. Reduced fat cheese, nuts and
seeds, part-skim mozzarella, and seafood with no added fat…exemptions
Saturated Fat - <10% of total calories per item as packaged/served.
 Trans Fat - Zero grams of trans fat per portion as packaged/served (< 0.5 g)
 Sodium - Entrée items that do not meet NSLP/SBP exemptions: ≤480 mg
sodium per item
Snack and side items: ≤230 mg (until June 30, 2016)
≤200 mg (after July 1, 2016)
 Calories - Entrée items that do not meet NSLP/SBP exemption: ≤350 calories
 Snack items/Side dishes: ≤200 calories per item
 Total Sugar - ≤ 35% of weight from total sugars per item
*Accompaniments - Must be included in nutrient profile as a part of item served
Examples include: Salad dressings, butter or jelly on toast, cream cheese on bagels,
garnishes, etc.
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No pre-portioning required – may determine average portion
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Exemptions & Limitations
Some fresh, canned or frozen fruits and
vegetables will be exempt from all nutrient
standards.
 There will be calorie limits for snacks and
sides, as well as entrees.
 There will be limits on sugar.
 And there will be limits on sodium. One
thing to note, the sodium limit for snacks
and sides will decrease again in 2 years.
 All information on exemptions and
limitations can be found at:
http://www.fns.usda.gov/
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Beverages
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NO carbonated beverages will be allowed.
Only high school will have a caffeinated
beverage. (True Brew Ice Tea)
Only plain water, non-fat and low fat milk
and 100% fruit or vegetable juice will be
allowed. High school may have limited
choices of other beverages 12oz or less.
In addition, there will be serving size limits
for milk and juice. At elementary school,
milk and juice is limited to 8 oz. or less. At
middle and high school, milk and juice is
limited to 12 oz. or less.
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Free Potable Water Requirement
Needs to be in the place where lunches
are served during meal service
 At breakfast meal service, when it is in
the cafeteria
 Encouraged, but not required, for
afterschool snacks and breakfast in other
locations
 Effective since October 1, 2010
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Fundraisers
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All foods that meet the regulatory standards may be sold at
fundraisers on the school campus during school hours.
The standards would not apply to items sold during non-school
hours, weekends, or off-campus fundraising events.
The foods and beverages in vending machines, school stores,
snack carts and sold a la carte all must comply with the new
nutrition standards.
Our district standards are more strict in some areas, and these
take precedence.
Foods and beverages sold as fundraisers during the school
day are also subject to the Smart Snacks Nutrition Standards.
State agencies will have the opportunity to set a number of
infrequent food or beverage fundraisers that are exempt from
the standards. However, even exempted fundraisers will not be
allowed to be sold in competition with the breakfast or lunch
programs in the food service area during meal service.
If the state agency does not set a number of exempted food
and beverage fundraisers, then ZERO exempted fundraisers
will be allowed. At this time, Texas has ZERO exemptions.
There are no limits on foods and beverages sold as fundraisers
that meet the standards.
There are also no limits on non-food fundraising.
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Recordkeeping
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LEAs(Local Education Agency) and SFAs(School Food
Authority) maintain records such as receipts,
nutrition labels and product specifications
SFAs maintain records for competitive foods sold
under the nonprofit school food service account
LEAs maintain records for all other competitive food
sales
The monitoring and compliance of these new rules
will be done by state agencies through a review of
local educational agency records as part of the State
agency administrative review.
Any violations will require technical assistance and a
corrective action plan will be initiated.
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Birthday Parties
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Foods otherwise restricted by the policy are
permitted at in-classroom birthday parties.
Parties must be after the classes lunch period as
to not spoil the child’s appetite for a nutritious
meal. TDA recognizes that celebrating student
birthdays with a classroom party is a timehonored tradition that provides the
opportunity for parental involvement in the
education of their children, which is beneficial
for students, parents and teachers.
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Resources
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Determining if you have a compliant competitive food can be a
daunting task! Use the Alliance for a Healthier Generation’s Smart
Snacks Product Calculator to help you determine quickly if you
have a compliant product! It can help take the guesswork out of
determining which products are and are not compliant!
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www.healthiergeneration.org/calculator
You can also check out the Product Navigator for a list of products
that meet the Smart Snacks Nutrition Standards. It can be located
under the Resources and Tools link on the left of the page.
 To browse for any other information regarding Smart Snacks, type
into your browser:
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www.healthiergeneration.org/smartsnacks
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Why…
Improving the nutritional profile of all foods sold in
school is critical to:
improving diet and overall health of
American children;
 ensuring children from all income levels
adopt healthful eating habits that will
enable them to live productive lives
 helping children make healthier choices
and reduce their risk of obesity.
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