1 Federal and State Updates to the Foods Sold in Schools Presented to ESE/JSI/SNA of MA Summer Institute Presented by Katie Millett, LDN Administrator, ESE, Nutrition, Health & Safety August 16, 2012

2 Updates State Law Meal Pattern –Customer information Financial Management Six Cents Certification –Training Dates Reimbursement Rates Direct Certification ART Grant Food Distribution Resources

3 State Nutrition Law Requires DPH to establish nutritional standards for “competitive foods and beverages” in public schools sold up to 30 minutes before or 30 minutes after the school day Update standards every 5 years Plain water readily available during school day at no cost Offer fresh fruits/non-fried vegetables wherever food is sold (except vending machines) Make nutrition info available for non-prepackaged foods (except fresh fruits/vegetables, food/beverages sold at booster sales and other school sponsored events) Prohibit use of fryolators in preparing competitive foods Ensure food preparation and all foods/beverages meet state and federal food safety guidelines

4 State Nutrition Bill Overview Requires regulations to promote school wellness advisory committees Requires training of public school nurses in screening and referral for obesity, diabetes and eating disorders Establishes Commission on School Nutrition and Childhood Obesity

5 Revised (to clarify that guidelines apply to ALL the locations in and around the school) – food and beverages offered, sold or provided in: school cafeterias offered as à la carte items school buildings, including classrooms and hallways school stores school snack bars vending machines

6 School Wellness Advisory Committees Each district shall have wellness advisory committee Superintendent shall appoint committee members Shall meet at least 4 times per year Recommend and/or review district policies on wellness Submit report to superintendent & school committee

7 Federal Meal Pattern Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (76 FR 2494)

8 Focus: Nutrient-Dense Meals Proposed meal patterns targets 24 nutrients Improve levels of protein; vitamins A, C, riboflavin, B6, and B12; magnesium; zinc; calcium; phosphorus; potassium; fiber Consuming nutrient dense foods is a recurrent recommendation in the Dietary Guidelines

9 Grains At least ½ of grains offered during week must be whole grain-rich. 2 years post implementation, all grains offered must be whole grain-rich. “Whole grain-rich” foods may contain less than 100 percent whole grains but contain at least 51 percent whole grains. NFSMI has just released resources on whole grains USDA Bread/Grain Instruction issued in spring,2012

10 Fruits Fruits/vegetables separated into 2 components Fruits: A daily serving at breakfast and lunch Fresh, frozen, canned allowed No more than ½ of fruit offerings may be in the form of juice 100% juice only ¼ cup of dried fruit = ½ cup of fruit At breakfast, non-starchy vegetables may be offered in place of fruits

11 Miscellaneous Provisions Start date: SY Many schools have been working toward the new requirements Whole-grain foods Dark green and red/orange vegetables Dry beans and peas Low-fat and fat-free milk and milk products Customer Information-clingsInformation-clings

12 Non Program Foods Sold outside of program meals Purchased with funds from the school food service account Includes competitive foods as currently provided in regulations A SFA must ensure that the overall revenue from nonprogram foods meets or exceeds the cost of obtaining these foods If nonprogram food is purchased the SFSA, all revenue must accrue back to the school food service account

13 Federal Nutritional Standards: All foods sold in Schools Science- based nutrition standards for all foods sold in school other than reimbursable foods Apply to food items available for sale on the school campus throughout the school day Consistent with the goals of the Dietary Guidelines for Americans Consider scientific research, existing voluntary agreements and practical applications of nutrition standards Consider exemptions for infrequent school sponsored fundraisers

14 Financial Management Financial Management System –As defined by state agency (ESE) –Reconciliation Process Local Cash Management Procedures –Cost Control Indirect Costs Non Program Funds/Foods Equity in Meal Pricing Reimbursable Meals

15 Six Cent Certification Submit spreadsheet for review and approval Training Dates –September 10, 2012-Marlboro MA –September 18, 2012-Plymouth MA –September 20, Norwood MA –September 26, 2012-Amherst MA –October 1, 2012-Westminster MA –October 3, 2012-Lowell MA –October 9, Wakefield MA –October 11, Hyannis MA –October 18, Pittsfield MA

16 Reimbursement Rates School Lunch –Paid =.3275 –Reduced = –Free = School Breakfast –Paid.27 –Reduced1.25SN1.55 –Free1.55SN1.85 After School Snack –Paid.07 –Reduced.39 –Free.78 Milk.1925 Entitlement Value.2275

17 Direct Certification All districts have to conduct by electronic means Minimum of 3 times per year Virtual Gateway –URF –PACE –VG Resources and Aids

18 Administrative Review Training Grant Address improving accuracy and accountability in School Meals Programs MA received $1.02 million in FY 10 –Focus in 3 Areas On-site workshops Training Modules Enhanced claim analysis tools

19 USDA Foods Entitlement Value –Ordering Shelf Life Updates –USDA –Security Portal Foods ordered for FY

20 Allergen Awareness School Food Service Personnel with Manager Certification Allergy Awareness training Policies and procedures in place ESE and John Stalker Institute of Food and Nutrition courses Display Allergen Notice

21 Resources John Stalker Institute Department of Elementary & Secondary Education –Security Portal School Nutrition Assn of MA & School Nutrition Association NFSMI ESE’s Child Nutrition Outreach Program Food Day- October 24, 2012 Grants US Department of Agriculture –HUSSC –Sharing Information websiteInformation