1. Navigating Nutrition Standards for All Foods Sold in Schools
An Overview of Requirements

2. Acknowledgment Statement:
You understand and acknowledge that:
The training you are about to take does not cover the entire scope of the program; and that
You are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.

3. Course Objectives Participants will gain knowledge of:
Texas Specific standards
General standards for foods
Specific nutrient standards for foods
Beverage standards
An overview of resources

4. Nutrition Standards for All Foods Sold in School
Healthy, Hunger Free Kids Act 2010
Provided USDA authority to establish:
Nutrition standards for all foods and beverages sold outside of the Federal Child Nutrition Programs
On the school campus
During the school day
HHFKA gave USDA the authority to regulate all foods and beverages sold to students on a school campus during the school day.
Texas has had guidelines in place regulating foods and beverages sold to students since 2004 through Texas Public School Nutrition Policy (TPSNP). Texas schools are prepared to meet the challenges of this federal regulation because they have been following the guidelines for TPSNP for 10 years. Many of the items that qualified under TPSNP will qualify under the new federal standards.

5. Nutrition Standards for All Foods Sold in School
Interim Final Rule
Released June 28, 2013
Allows State Agencies to set frequency of “exempted” fundraisers
Provides school districts the authority to:
Implement more restrictive competitive foods standards

6. States allowed to set number of Fundraisers
Exempt Fundraisers
States allowed to set number of Fundraisers
Texas allows
6 fundraisers
Per Campus,
Per year
Effective
July 01, 2015

7. Exempt Fundraisers May not be sold in competition with school meals
In the food service area, during meal service

8. Local Control District Local Wellness Policy
District may set standards for food sales and food provided
Stricter than federal standard
Allows local control
Allows parent and community input
Local Control

9. Nutrition Standards for All Foods Sold in School
Applicability
Snack Bars and a la carte
Vending Machines and School Stores
Non-Exempt
Fundraising on Campus
Effective
July 01, 2014

10. The “school campus” includes areas such as performing arts centers, alternative campuses, and sports stadiums if the students have or may have access to these areas during the school day.
School Campus
All areas of the property under the jurisdiction of the school that are accessible to students during the school day.

11. School Day
School Day- defined as the period from midnight the night before, to 30 minutes after the end of the “official” school day. “Official” end of the school day is determined by the actual time that ALL instruction ends on the school campus. For example in a mixed campus where students may be released at different times, the official end of the day would be when the last of the students are dismissed and instruction has ended.
Sales to students before the start of the school day are regulated as well, because the official start time is midnight the night before.
It is important to note that these standards do not apply to those snacks provided to students through the after school snack programs. These snacks must meet the meal pattern requirements of the after school snack program. These standards only apply to items that are “sold” to students.
School Day
The period from the midnight before, to 30 minutes after the end of the official school day

12. The Smart Snacks standards apply only to food items that are sold to students outside of the offerings of the reimbursable meal. Reimbursable meals are subject to meal pattern requirements.
Items that are given away to students are not subject to these standards.
Competitive Foods
Any food item(s) sold on the school campus, during the school day, that is not part of the reimbursable school.

13. Standards for Foods Applies to Nutrient Standards Exemptions for
All ages of Students
K-5
6-8 and
9-12
Nutrient Standards
Calories
Fats
Sodium
Sugars
Exemptions for
Entrees
Specific Foods
Standards for Foods

14. Three General Standards
Whole Grain Rich
First Ingredient
Combination Food
Three General Standards
All food items must meet competitive food nutrient standards and one of the three general standards to be considered for sale

15. Food Item Categories An item’s menu category will determine
Entree
Side
Snack
An item’s menu category will determine
Total Calories Allowed
Total Sodium Allowed

16. Entrée Exemption Entrees served in NSLP or SBP
Exempt from all competitive food standards
On the day of service and the day after service only
Entrées served as part of the reimbursable lunch or breakfast:
Are exempt from all competitive food standards
On the day of service and the day after service only
Note that this means, operational days. So if it is served in the reimbursable meal on Friday, the entrée would be exempt on Friday and Monday.

17. Entrée Exemption
Entrée items offered for sale as competitive foods must:
Be offered in the same or smaller portions as offered at breakfast or lunch
Keep in mind that an entrée which is part of the reimbursable lunch or breakfast meal can be exempt from the standards ONLY IF:
The entrée is offered for sale in the same size or a smaller portion size than what is offered as part of the reimbursable meal.
For example:
If the district has a build your own sandwich bar and a student is allowed a choice of one meat, one cheese offering on the sandwich, then a sandwich offering which allows two meat choices and one cheese choice is not in the same “portion” size as what is offered for the reimbursable meal and thus cannot be considered exempt from the standards.

18. Nutrient Standards Calories Sugars Sodium Total Fat Saturated Fat
Trans fat
Nutrient Standards
Calories
Entrees ≤ 350 calories per item served
Sides and snacks ≤ 200 calories per item served
Sugars
≤ 35% of weight from total sugar as served.
Sodium
Entrees must be ≤480 mg sodium per item as served, including any added accompaniments.
Snack items and side dishes sold a la carte must be: ≤200 mg sodium per item as served, including any added accompaniments.
Total Fat
≤ 35% calories from total fat as served.
Saturated Fat
< 10% calories from saturated fat as served.
Trans fat
Zero grams of trans fat as served (≤ 0.5 g per portion).
Sugar
Must have ≤ 35% of weight from total sugar as served.

19. Standards for Beverages
Vary by Grade Level
Identify Specific Types of Beverages Allowed
Address Container Size
Beverages standards are different than the nutrient standards which are in place for items that are considered “foods”. When we reviewed the standards for food items we did not have different criteria for those items based on the age/grade of the student, nor did we have definitions of allowed portion sizes. For the purposes of competitive food sales (Smart Snacks), beverages are categorized in the following ways.
Age/grade level of student consuming the beverage-The standards for beverages first criteria is determined by what age/grade group of student you would like to sell the beverage s to. The following age/grade groupings are used for this criteria:
Elementary K-5
Middle school 6-8 and
High School 9-12
Specific beverages allowed for sale are defined. Allowed beverages are also categorized by the age/grade of the student to which the items are sold.
Portion size of beverages allowed for sale are also defined by age/grade of the student.
Based on these three separate groups, different beverages in different portion sizes are allowed.

20. Beverages for All Water Milk 100% Juice
100% juice diluted with water (with no added sugars)
The beverages which can be sold to any student of any age are:
Water
Milk
100% Juice
100% juice diluted with water (with no added sugars)

21. Water No serving size limits Non-carbonated No added ingredients

22. Milk Serving Size Types Unflavored nonfat & low fat (1%) milk
Flavored nonfat milk
8 fluid ounces or less for elementary schools
12 fluid ounces or less for middle and high schools

23. Juice Types Serving Size 8 fluid ounces or less for elementary school
100% fruit and/or vegetable juice
100% fruit and/or vegetable juice diluted with water
carbonated or noncarbonated
8 fluid ounces or less for elementary school
12 fluid ounces or less for middle and high schools

24. “Other” Beverage Category
Added Sweeteners
Caloric or
Non-caloric
Caffeinated beverages
Allowed in High School (9-12) ONLY!
The “Other” beverages category includes any beverage that is not 100% juice or diluted 100% juice without added sweeteners, plain waters or allowable varieties of milks. This would include those drinks which have added sweeteners (caloric or non caloric) and caffeinated beverages. These beverages can be either carbonated or non-carbonated.

25. Low Calorie Beverages for High School
Maximum serving size
12 ounces
Maximum Calories
60 calories per 12 ounces
40 calories per 8 ounces
≤ 5 calories per ounce
Low calorie beverages are only allowed to be sold to students in high school (grades 9-12) and are not allowed for sale to students in elementary (K-5) or middle school (6-8). It is important to note that for school campuses that have mixed age/grade groups, students in grades k-5 and 6-8 must not be allowed access to sales of the “other” types of beverages. Schools may either choose to eliminate those sales to all students on the mixed campuses, or they may put in place a way to identify that the “other” beverages being sold are only sold to students in grades 9-12.
“Low calorie” beverages have both maximum portion sizes and maximum calories per portion/ounce. The maximums are listed below:
Maximum serving size
12 ounces
Maximum Calories
60 calories per 12 ounces
40 calories per 8 ounces
≤ 5 calories per ounce
It is important to emphasize that calories must remain proportional to actual serving size of the beverage-meaning 5 calories per ounce so as an example: 6 ounce drink will be limited to 30 calories or 5 calories X 6 ounces = total allowed calories of 60 per the 6 ounce drink. .

26. Beverages for High School
Maximum Serving Size
20 ounces
Maximum Calories
≤ 5 calories per 8 oz.
≤ 10 calories per 20 oz.
Beverages for High School
“Zero” Calorie
Zero calorie beverages are only allowed to be sold to students in high school (grades 9-12) and are not allowed for sale to students in elementary (K-5) or middle school (6-8). It is important to note that for school campuses that have mixed age/grade groups, students in grades k-5 and 6-8 must not be allowed access to sales of the “other” types of beverages. Schools may either choose to eliminate those sales to all students on the mixed campuses, or they may put in place a way to identify that the “other” beverages being sold are only sold to students in grades 9-12.
Zero calorie beverages have both maximum portion sizes and maximum calories per portion:
Those maximums are:
Maximum Serving Size:
20 ounces
Maximum Calories:
≤ 5 calories per 8 oz.
≤ 10 calories per 20 oz.

27. Caffeine Elementary & Middle School High School
Foods and beverages must be caffeine-free*
High School
No caffeine restrictions for this grade group
Caffeine containing drinks are not allowed to be served to students in age/grade groups K-5 and *Caffeine is not allowed unless naturally occurring such as the caffeine found in chocolate milk
High Schools (age/grade 9-12) can sell caffeinated beverages but remember, they will be considered in the “other” beverage category must fit with in the portion and calorie standards for either low calorie beverages or “zero” calorie beverages to be allowable for sale to students on the school campus during the school day.

28. Getting Started Choosing items for sale
Now that we have reviewed both the general standards and the specific nutrient standards for food items under smart Snacks standards and the requirements for beverage sales, let’s take a look at what items are available that meet these standards and how to determine if items you would like to sell meet Smart Snacks standards.

29. Evaluating Food Items for Sale
Item meets one of three General Standards
Determine Product’s Classification
Entrée or Snack?
Determine if item meets nutrient standards
As a review the steps to evaluating a food item are:
Does the item meet one of four General Standards?
How is the food item classified?
Entrée?
Snack?
Side?
Does the item meet nutrient standards?
The Smart Snacks calculator on the Alliance for a Healthier Generations website will calculate this information for each product entered.

30. Evaluating Beverages for Sale
Determine Beverage Classification
(Water, Juice, Milk or “Other”)
Determine Product’s Portion Size
Determine if item meets standards based on age/grade of students
Now let’s review the steps for evaluating beverages for sale:
Determine beverage classification:
Water
100% juice
100% juice diluted with water
Milk
“Other”
Identify portion size to be sold
Determine if item meets standards for age/grade of student to whom it will be sold:
K-5
6-8
9-12
The Smart Snacks calculator on the Alliance for a Healthier Generations website will calculate this information for each product entered.

31. Approved Products Alliance for a Healthier Generation
Approved Product List
This slide will allow you to access the Alliance for a Healthier Generation’s list of items that meet Smart Snacks Standards.
Click on the words “Product Navigator” to access the lists of snack/beverage products that meet smart snacks standards.
Walk participants through each of categories at the bottom for items that can be sold
These items listed have been preapproved because they meet the standards for Smart Snacks sales.

32. Tips for Using the Calculator
Know how to categorize item
Beverage
Food
Entrée
Snack
Side

33. Tips for Using the Calculator
Categorize item correctly
Enter your product's nutrition information:
per amount SOLD
Include all components and accompaniments
Tips for Using the Calculator
Entering information
Review with participants the categories which a food may be assigned:
Entrée
Snack
Side
Beverage
Review with Participants how to answer the question “What is the first Ingredient”? And how to determine that in a recipe (ingredients should be in order of weight-largest to smallest), so when looking at a recipe you will need weight of each ingredient to determine what will be considered the first ingredient.

34. Tips for Using the Calculator
Items you will need
Product ingredient list and
Nutrition facts label OR
Recipe and
Nutrient analysis for recipe

35. Tips for Using the Calculator
Enter Product information for print out
Print out “Product is compliant” statement
Attach product label to statement
Keep on file for documentation

36. Smart Snacks Calculator
Alliance for a Healthier Generation
Evaluate Snack Items

37. Clarifications USDA Policy Memo SP 23-2014 (V. 3)
“Questions & Answers Related to the Smart Snacks Interim Rule”

38. Clarifications Beverages: Classifying Smoothies Beverage Food
Added Sweeteners

39. Clarifications Fundraisers What are sales? When do standards apply?
Appropriate documentation
What are sales? Any item(s) for which money is exchanged or for which a ticket that has been purchased is exchanged. This includes:
A la carte sales in the school cafeteria
Sales from school stores
Vending machine sales
Food items sold by a club or group (other than the Child Nutrition Department)
When do standards apply? During the school day unless the day is designated as an “Exempt Fundraiser Day”, per school board approved Wellness Policy.
Appropriate documentation: Actual label or copy of the actual label from the food item sold and the printout from the Smart Snack calculator verifying the item meets the nutrient standards.
Whomever is selling the item(s) is responsible for keeping the appropriate documentation on file to be reviewed during the Child Nutrition departments Administrative review process.

40. Additional Resources Squaremeals.org
Alliance for a Healthier Generation
USDA Smart Snacks
Additional Resources

41. Thank You!
The Texas Department of Agriculture’s Food and Nutrition Division is funded by the U.S. Department of Agriculture, Food and Nutrition Service. The U.S. Department of Agriculture prohibits discrimination against it’s customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, martial status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at _filing_cust.html , or at any USDA office, or call (866) to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington D.C , by fax (202) or at Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer.