SMART SNACKS in Schools Competitive Food Regulations

1. SMART SNACKS in SchoolsCompetitive Food Regulations NJ Department of Agriculture Division of Food & Nutrition December 17, 2013

2. School Nutrition Environment Goals of New Competitive Food Regs: • Improve diet & health of American children • Ensure children from all income levels adopt healthful eating habits • Provide children healthier snack choices at school • Reduce children’s risk of obesity

3. Healthy, Hunger-Free Kids Act • Authorized USDA to establish nutrition standards for all foods and beverages sold outside of the Federal child nutrition programs . • Law specifies nutrition standards shall apply to all foods sold: • Outside school meal programs • On school campus • Any time during school day

4. What Foods? Foods Sold: • A la carte in the Cafeteria • In School Stores • At Snack Bars • In Vending Machines • On School Campus

5. Implementation • Begin July 1, 2014 • Provide feedback to USDA during implementation

6. How Did USDA Determine Standards? • Dietary Guidelines for Americans • Scientific recommendations, such as the IOM Report • HealthierUS School Challenge; Alliance for a Healthier Generation; Nat’l Alliance for Nutrition & Activity • Existing voluntary standards • Current State and local standards • Stakeholder input

7. State & Local Flexibility • Nutrition standards for snack foods sold in school are minimum standards. • State agencies & school districts may establish additional standards. • State or local standards must be consistent w/ Federal standards.

8. What --- Where --- When??

9. What are Competitive Foods? • All food & beverages sold to students on School campus during School day, excluding reimbursable lunch or breakfast meals.

10. Where Do Standards Apply? School Campus: • All areas of property under jurisdiction of school that are accessible to students during school day.

11. When Do Standards Apply? • School dayis from the midnight before, to 30 minutes after the end of the official school day.

12. General Standards for Foods All Grade Levels

13. General Standards 1 - Whole grain rich OR 2 - First ingredient a fruit, vegetable, dairy product or protein food (meat, beans, poultry, etc.) OR 3 -“Combination Food” containing 2 food groups (If food contains fruit and/or vegetable, must be minimum of ¼ cup) OR 4 - Contain 10% of Daily Value of one nutrient* of public health concern (only till June 30, 2016) * Calcium, Potassium, Vitamin D, Dietary Fiber

14. 1-Whole Grain Rich • Grain Products: 50% or more whole grains by weight or whole grain as first ingredient. • Consistent with: NSLP meal pattern standards and HUSSC whole grain requirement. • Practical: Can be easily identified by reading product labels.

15. Comparison to NSLP/SBP Requirements Competitive Foods: School Meals: • Allowability of item • Crediting of grain portion of food item using the Grain Chart

16. Major Food Groups 2 -First Ingredient: - Fruit - Vegetable, - Dairy Product or - Protein food (meat, beans, poultry, etc.)

17. 3 - Combination Foods • Combination Foods: Products containing two or more food groups. (fruit, vegetable, dairy, protein or grains) • Combo Food w/Fruit and/or Veg.: Must be minimum of ¼ cup • Examples: Yogurt & Fruit, Cheese & Crackers, Hummus & Vegetables, Fruit Cobbler w/ Whole Grain Crust

18. 4 - Contain 10% of One Nutrient of Public Health Concern • Contain 10% of Daily Value of one of following nutrients: -Calcium -Potassium -Vitamin D -Dietary Fiber • Effective July 1, 2016 --- This criterion is removed

19. Nutrient Standards for Smart Snacks All Grade Levels

20. Nutrient Standards • Total Fat • Saturated Fat • Trans Fat • Sodium • Calories • Total Sugar

21. Accompaniments • Included in nutrient profile as part of item served • Examples include: • Salad Dressings • Butter or Jelly on Toast • Cream Cheese on Bagels • Syrup on Pancakes or Waffles • Garnishes, etc. • No pre-portioning required – determine average portion

22. Total Fat • ≤ 35% of total calories from fat per item as packaged/served • Exemptions include: • Reduced Fat Cheese • Part-Skim Mozzarella Cheese • Nuts, Seeds & Nut/Seed Butters • Dried Fruit w/Nuts and/or Seeds (No Added Nutritive Sweeteners or Fat) • Seafood (No Added Fat)

23. <10% of total calories per • item as packaged/served • Exemptions: • Reduced FatCheese • Part-Skim Mozzarella • Nuts, Seeds & Nut/Seed • Butters • Dried Fruit w/ Nuts and/or • Seeds (No Added Nutritive • Sweeteners or Fat) Saturated Fat: Trans Fat: • Zero grams per portion as packaged/served (< 0.5 g)

24. Calories • Entrees: ≤ 350 calories • Snack Items/Side Dishes: ≤ 200 calories per item

25. Definition of Entrée • Combination food of meat/meat alternate & whole grain rich food OR • Combination food of vegetable or fruit & meat/meat alternate OR • Meat/meat alternate alone, w/ the exception of yogurt, low-fat or reduced fat cheese, nuts, seeds and nut or seed butters and meat snacks (such as dried beef jerky and meat sticks).

26. Total Sugars • ≤ 35% of weight from total sugars per item

27. Sugar Exemptions • Dried/Dehydrated Fruits or Vegetables (No added nutritive sweeteners) • Dried Fruits w/ nutritive sweeteners for processing and/or palatability (e.g., dried cranberries, tart cherries, and blueberries) • Dried Fruit w/ only Nuts/Seeds (No added nutritive sweeteners or fat)

28. Sodium • Entrées: ≤ 480 mg sodium per item • Snack & Side Items: ≤ 230 mg (until June 30, 2016) ≤ 200 mg (after July 1, 2016)

29. Calories ≤ 200 Baked BBQ Chips Fat ≤ 35 % 28 gms. Sat. Fat < 10 % Sodium ≤ 230 mg General Standards Sugars ≤ 35 % ?????

30. SUGAR by Weight??? Percentage Sugar by Weight for Chips • Step 1: Divide total sugar grams by total item weight in grams 3 grams sugar ÷ 28 grams total weight = .107 • Step 2 : Multiply answer in Step 1 by 100 .107 x 100 = 10.7% sugar by weight • See Converter Tool!

31. Exemptions from General Nutrition Standards for Food

32. Fruit & Vegetable Nutrient Exemption • Fresh, frozen & canned fruit packed in water, 100 percent juice, light syrup or extra light syrup • Fresh, frozen & canned vegetables with no added ingredients except water • Canned vegetables w/ small amount of sugar for processing purposes

33. NSLP/SBP Entrée Exemption • Entrée items only • Entrée exemption for day of service and school day after • Side dishes sold as competitive food must meet all standards

34. Chewing Gum • Sugar-free chewing gum is exempt from standards

35. SMART SNACKS (Effective 7-1-2014) *Combo Foods w/ Fruit and/or Veg. --- Must be minimum ¼ cup of Fruit and/or Veg. ** Exempt from all Nutrient Standards: NSLP/NBP Entrée on day of service & day after **Fresh/Froz./Canned Fruit packed in water, light syrup, extra light syrup **Fresh/Froz./Canned Veg. w/ no added ingredients except water ** Canned Veg. w/ small amt. of sugar

36. Nutrition Standards for Beverages

37. Standards for Beverages • Vary by Grade Level • Specific Types of Beverages Allowed • Specific Container Sizes Allowed

38. Beverages for All: • Water • Milk • Juice

39. Beverages for All – Water: • Plain Water, Carbonated or Noncarbonated • No Size Limit

40. Beverages for All – Milk: • Unflavored Nonfat and 1% Low-Fat Milk • Flavored Nonfat Milk • Maximum Serving Sizes: • 8 fluid ounces - Elementary • 12 fluid ounces - Middle & High

41. Beverages for All – Juice: • 100% Fruit and/or Vegetable Juice • 100% Juice diluted w/ water (carbonated or noncarbonated) – no added sweeteners • Maximum Serving Sizes • 8 fluid ounces --- Elementary • 12 fluid ounces --- Middle & High

42. Other Beverages --- High School • Calorie-Free Beverages: Maximum Size 20 fluid ounces • Calorie-Free Flavored Water, w/ or w/out carbonation • Other “Calorie-Free” Beverages w/ less than 5 calories per 8 fluid ounces, or up to 10 calories per 20 fluid ounces.

43. Other Beverages --- High School • Lower-Calorie Beverages - Maximum Size 12 fluid ounces • Up to 60 calories per 12 fluid ounces OR • Up to 40 calories per 8 fluid ounces

44. No “Time and Place” Restriction • No restriction on sale of any allowable beverage at any grade level, during school day anywhere on the school campus.

45. Caffeine Elementary & Middle: High School: • Foods and beverages must be caffeine-free. • Exceptions --- trace amounts of naturally- occurring caffeine substances. • No caffeine restrictions.

46. Beverages (Effective 7-1-2014) *Includes nutritionally equivalent milk alternatives, as permitted by NSLP/SBP **May include 100% juice diluted with water (w/ or w/out carbonation) & with no added sweeteners.

47. Free Potable Water Requirement • Available where lunches are served during meal service • At breakfast meal service, when in cafeteria • Encouraged, not required, for afterschool snacks & breakfast in other locations • Effective since October 1, 2010 • Policy Memo 28-2011 available at www.usda.fns.gov/cnd/governance/policy.htm

48. Fundraisers

49. Fundraisers • All foods meeting new snack regs. may be sold at fundraisers on school campus during school hours. • Standards do not apply to items sold during non-school hours, weekends, or off-campus fundraising events.

50. Fundraiser Exemption • State agencies may establish limits on number of exempt fundraisers held during school year. • School districts may institute additional • standards. • If State agency does not specify exemptions --- No fundraisers will be exempt.