Smart Snacks in Schools Gearing up for new

  • Slides: 13
Download presentation
Smart Snacks in Schools: Gearing up for new competitive food rules in 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) • Applies

At-A-Glance: Nutrition Standards For All Foods Sold in Schools (AKA Competitive Foods) • Applies to all food and beverages (outside the reimbursable meal programs) sold on campus during the school day & accessible to students Ø Ø Ø • • 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 Ø Provides exemptions to nutrient standards for specific foods • Nutrition standards are minimum standards—schools districts may establish additional standards 2

When do the standards apply? School day is the period from the midnight before,

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

Specific Nutrient Targets Calories Sugar Fat Sodium Saturated Fat Trans Fat

 • General Standards Nutrient Standards Summary Table of Nutrition Standards for ALL Competitive

• 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: <230 mg <35% calories 2 0 g as served (<0. 5 g per portion) < 10% calories 3 Entrée items 1: <350 After July 1, 2016: <200 mg < 35% total sugars by weight 4 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 1 st 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) 1 Entrées 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 3 Does not apply to reduced fat cheese, nuts/seeds 4 Does not apply to certain dried fruits and vegetables 2 Does 5

Accompaniments Must be included in the nutrient profile as a part of food item

Accompaniments Must be included in the nutrient profile as a part of food item sold and meet standards, examples: ◦ ◦ ◦ ◦ Dips in vegetables Dressings on salads Butter Jam/jelly Cream cheese Ketchup Garnishes etc. 6

Summary Table of Nutrition Standards for Beverages Sold in Schools Beverage Elementary School Middle

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 Low fat milk, unflavored* ≤ 8 oz ≤ 12 oz Non fat milk, unflavored or flavored * ≤ 8 oz ≤ 12 oz 100% fruit/vegetable juice ** ≤ 8 oz ≤ 12 oz Other calorie-free beverages Not allowed ≤ 20 oz Other lower calorie beverages 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 7

What do these “Smart Snacks in School” standards look like? Before the New Standards

What do these “Smart Snacks in School” standards look like? Before the New Standards After the New Standards From USDA Smart Snacks Infographic 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 8

USDA Resources 9

USDA Resources 9

USDA Resources for Schools http: //www. fns. usda. gov/cnd/governanc e/legislation/allfoods • http: //www. fns.

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

Getting the word out! Promote positive change to students, parents, school staff and the community: ØInvolve the students! Form a Smart Snacks for Schools student group to provide input for program choices and also to spread the word to peers. ØInclude Smart Snacks in Schools info on your website, menus, school newsletters, etc. ØPitch the new competitive food changes to your local community (e. g. radio, television, newspapers, social media, email lists, etc. ) ØFor 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 11

 Smart Snacks Calculator Smart Snacks Calculator http: //tools. healthiergeneration. org/calculator/

Smart Snacks Calculator Smart Snacks Calculator http: //tools. healthiergeneration. org/calculator/

Resources Ø USDA Smart Snacks in Schools Ø Smart Snacks Resources

Resources Ø USDA Smart Snacks in Schools Ø Smart Snacks Resources