1. SMART SNACKS IN SCHOOL Competitive Foods Interim Final Rule Utah State Office of Education Child Nutrition Programs July 2014

2. Agenda items Important Dates Definitions Nutrition Standards Food Beverages What does the rule affect? Food-based fundraisers Ensuring compliance Product Calculator Questions

3. Important Dates and Definitions

4. Important Dates July, 1 2014 Smart Snacks interim final rule in effect July, 1 2016 Sodium reduced for snacks Containing 10% of the Daily Value (DV)of a nutrient of public health concern is no longer a qualifying criteria for a product

5. Smart Snacks in School Competitive food service and standards: Applies to all foods and beverages sold to students on campus during the school day Á la carte Homemade/scratch Vending machines School stores Fundraisers Any sold food/beverage 7 CFR Part 210.11 Interim Final Rule

6. School campus : all areas of the property under the jurisdiction of the school that are accessible to students during the school day For example: Applies to hallways and commons May not apply to teachers’ lounge if students do not have access 7 CFR Part 210.11 Interim Final Rule Defining Where

7. School day : the period from the midnight before, to 30 minutes after the end of the official school day For example: Applies to fundraiser during the defined school day Does not apply to evening sporting event concessions 7 CFR Part 210.11 Interim Final Rule Defining When

8. Defining What Competitive food : all food and beverages other than those meals reimbursable under programs authorized by the NSLA and the CNA available for sale to students on the school campus during the school day 7 CFR Part 210.11 Interim Final Rule

9. Defining What Combination food: products containing two or more components representing two or more of the recommended food groups: fruit, vegetable, dairy, protein or grains 7 CFR Part 210.11 Interim Final Rule

10. Defining What Entrée items : meat/meat alternate and whole grain rich food, vegetable, or fruit OR meat/meat alternate alone Items not considered entrées when served alone: Yogurt Low-fat/reduced fat cheese Nuts Seeds Nut/Seed butters Meat snacks (dried beef jerky/meat sticks) 7 CFR Part 210.11 Interim Final Rule

11. Snack items : foods not considered an entrée Examples: Whole grain chips, crackers, cookies Fresh fruit or vegetables Yogurt Cheese stick Granola bar Dried fruit 7 CFR Part 210.11 Interim Final Rule Defining What

12. What is a Smart Snack? Snack ideas Why Smart Snacks are important

13. Ideas for Brain-Boosting Snacks: Choose Whole Grain: Baked Chips and Tortilla Chips Baked Crackers Granola Bars and Cereal Bars Sandwiches Wraps Bagels Popcorn Dried Fruit raisins, mango, cranberries, bananas Fruit Cups (fresh or canned) berries, applesauce, peach, orange, pineapple Fresh Fruit apple, pear, banana, kiwi, peach, orange, pineapple Fresh Fruit with Peanut Butter or Yogurt Vegetable Wraps Fresh Vegetables with Dip hummus, low fat dressing, peanut butter Raw Vegetables celery, carrots, broccoli, cherry tomatoes, snap peas, cucumber, peppers Grab and Go Salad Choose lean and low-fat protein: Beef Jerky Peanut Butter Hard Boiled Eggs Nuts and Seeds Trail Mix Choose lean and low-fat dairy: String cheese Yogurt Milk Montana Team Nutrition Program Resource

14. Why Smart Snacks? Support a healthy school environment Eating well enhances the ability to learn Opportunity to learn about nutrition Reinforce the positive messages in the cafeteria

15. Nutrition Standards for Food and Beverages General Nutrition Standards Specific Nutrition Standards Exemptions Beverages

16. General Nutrition Standards For a product to be allowable under the competitive food standards: It must first meet at least 1 of the 4 general nutrition standards noted on the next four slides Then it must meet the specific nutrient standards noted after the general nutrition standards Unless – the product meets an exception discussed later

17. General Nutrition Standards 1. Whole grain rich: grain product that contains 50% or more whole grains by weight 1 100 % whole grain 2 Blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50 % is whole grain 2 1 7 CFR Part 210.11(c)(2)(ii) 2 USDA Whole Grain Resource, p.3

18. General Nutrition Standards 2. Combination food that contains ¼ cup of fruit or vegetable Examples: Fruit and yogurt parfait Trail mix Fruit and nut bar Carrots and hummus packaged together Berry muffin Vegetable chili Two items may be packaged together

19. General Nutrition Standards 3. First ingredient or first ingredient after water must be: Fruit Vegetable Dairy Protein (meat, beans, poultry, seafood, eggs, nuts, seeds, soy, etc.)

20. General Nutrition Standards 4. Until June 30 th, 2016: Product with 10% of Daily Value of nutrient of public health concern Calcium Potassium Vitamin D Dietary fiber

21. Specific Nutrient Standards NutrientSnackEntrée Total calories (kcal)≤ 200 kcal≤ 350 kcal Total fat from kcal≤ 35% Saturated fat from kcal< 10% Trans fat Zero (< 0.5 g per portion, FDA) Sodium ≤ 230 mg ≤ 200 mg – July 1, 2016 ≤ 480 mg Sugar ≤ 35% of weight per item Accompaniments must be included! 7 CFR Part 210.11(f)-(l)

22. Exemptions to Specific Nutrient Standards ExemptionItem Total fat Seafood with no added fat Total fat and saturated fat Reduced fat cheese Part skim mozzarella cheese Nuts, seeds, and nut/seed butters Products with only dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat Note: Exemption does not apply to combination foods, only when item is served independently Total sugar Dried whole fruits or vegetables Dried whole fruit or vegetable pieces Dehydrated fruits or vegetables with no added nutritive sweeteners Dried cranberries, tart cherries, blueberries Products with only dried fruit with nuts and/or seeds

23. Exemptions These do not have to meet the nutrient standards: Fresh fruits and vegetables with no added ingredients except water Canned/frozen fruits packed in 100% juice, extra light syrup, or light syrup Canned/frozen vegetables with no added ingredients except water or a small amount of sugar used to maintain quality or structure of the vegetable. Sugar-free chewing gum 7 CFR Part 210.11

24. Entrée Exemptions Entrées are exempt from nutrient standards if: Offered as part of NSLP lunch or breakfast Same day School day after it is offered Same or smaller portion sizes Note: Side dishes offered as part of lunch or breakfast and served á la carte must meet nutrition standards

25. Nutrition Standards: Beverages 7 CFR Part 210.11

26. Foods Impacted Items that may not meet the standards: Chips Sodium, fat content are high in most servings Candy Most are unable to meet the general requirements Snack cakes and pastries Many are unable to meet the general requirements Regular soda

27. Fundraisers How are fundraisers impacted?

28. Food-based Fundraisers During the defined school day: Foods that meet standards may be sold – no limit Exemption for infrequent school-sponsored food-based fundraisers Exempted fundraiser foods or beverages may not be sold in competition with school meals in the food service area during the meal service What does this mean?

29. Fundraisers Outside defined school day: Smart Snacks in School does not apply 30 minutes after official school day until midnight Weekends Off campus fundraisers Non-school hours

30. What does the rule affect? Applies Foods sold á la carte Vending Snack bars/School store Food-based fundraisers Food purchased in student accessible area Does Not Apply Concessions 30 min after school Items brought from home Classroom events (no money exchanged) Teachers’ lounge 30 minutes after school day until midnight

31. Compliance and Monitoring Role of the school administration Role of school food authority Role of State agency

32. Ensuring Compliance Local Education Authority (School Admin.) Establish policies and procedures to support compliance Maintain documentation for all competitive food sales outside of food service School Food Authority (Food Service) Maintain documentation for competitive food sales under nonprofit school food service State Agency (Child Nutrition Programs) Must ensure LEA and SFA comply with interim final rule 7 CFR Part 210.11(b)

33. USOE Competitive Foods Policy R277-719 Standards for Selling Foods Outside of the Reimbursable Meal in Schools Competitive Food Sales: Profits from competitive foods  non-profit school account Fundraising using Food/Beverages: 3 exempted per year, per site No longer than 5 consecutive school days Superintendent or principal will designate someone to maintain records CTE programs may make written requests for fundraisers to USOE CNP Director

34. USOE Competitive Foods Policy R277-719 Standards for Selling Foods Outside of the Reimbursable Meal in Schools Beginning July 1 st, 2014 – 30 day public comment period http://www.schools.utah.gov/law/Administrative-Rules-in- Progress.aspx http://www.schools.utah.gov/law/Administrative-Rules-in- Progress.aspx Next Board meeting August 8 th, 2014 State agency will keep schools updated

35. Resources USDA Resources Product Calculator Contact Information

36. USDA Resources USDA Health Meals Resource System Resources: http://healthymeals.nal.usda.gov/smartsnacks http://healthymeals.nal.usda.gov/smartsnacks USDA PowerPoint: http://www.fns.usda.gov/sites/default/files/SmartSnacks2014. pdf http://www.fns.usda.gov/sites/default/files/SmartSnacks2014. pdf USDA Smart Snacks in School resource page: http://www.fns.usda.gov/school-meals/smart-snacks-school http://www.fns.usda.gov/school-meals/smart-snacks-school

37. Product Calculator & Navigator Available from Alliance for a Healthier Generation: https://www.healthiergeneration.org/smartsnacks/ Step 3 on the page provides links to the Product Navigator and Product Calculator

38. https://www.healthiergeneration.org/take_action/schools/snacks_and_beverages/smart_snacks/alliance_product_calculator/

39. Keep this for your records!

40. Common Questions Foods sold to support class project, event, or celebrate holidays Food needs to meet requirements or covered under an exemption Foods provided as part of celebration Identify school policies and wellness policies for standards Scratch cooking Needs to meet health codes and nutrient requirements (may require a nutrient analysis) Culinary education programs No impact on the curriculum, any food sold must meet standards

41. Questions? Local school wellness policy questions? For example, what is the policy for food related rewards or incentives? Contact local school administrators. Policy related questions? Contact Utah State Office of Education, Child Nutrition Programs School Food Programs Team: 801.538.7680 Contact page: http://www.schools.utah.gov/cnp/Contact.aspxhttp://www.schools.utah.gov/cnp/Contact.aspx