1. Fundraising Success for School Districts
Aligning Wellness Efforts with Federal Regulation

2. Acknowledgment Statement:
You understand and acknowledge that:
The information provided 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. 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.

4. School Campus
All areas of the property under the jurisdiction of the school that are accessible to students during the school day.

5. School Day
The period from the midnight before, to 30 minutes after the end of the official school day

6. 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

7. Nutrition Standards for Foods
Apply to all age/grade levels
General Standards
Specific Nutrient Standards
Exemptions for Specific Items
No nutrition standards to foods sold to anyone who is not a student(e.g. teachers, public, catering etc.) Exemptions are given for entrees which are served in the National School Lunch and or School Breakfast Program. An entrée item that is menued may be exempt from ALL Competitive food (Smart Snack) standards on the day it is offered on the menu and the day after it is offered on the menu.
There are no exemptions from the standards for items which are menued as “sides”.
An entrée is defined as:
Combination food of meat/meat alternate and whole grain rich food
Combination food of vegetable or fruit and meat/meat alternate
A meat/meat alternate alone
with the exception of yogurt, low-fat or reduced fat cheese, nuts, seeds and nut or seed butters and meat snacks
Exempt from meeting all nutrient standards
Fruit & Vegetable Exemption:
Fresh, frozen and canned fruit packed
in water or
100 percent juice or
light syrup or extra light syrup
Fresh, frozen and canned vegetables
with no added ingredients except water
Canned vegetables
with small amount of sugar for processing purposes

8. Nutrition Standards Separate standards for “food” items and beverages
Food Item Categories
Beverage Categories
Entrees
Sides
Snacks
By age/grade group
“Other” Beverages
Nutrition Standards Separate standards for “food” items and beverages

9. What’s new for 2016? Change in General Standards
Change in sodium limits

10. Change in General Standards
10% Daily Value
No longer a qualifying criteria
Effective July 1, 2016
May effect some snack items sold
10%

11. Sodium Restriction Snacks or Side Item Decrease in amount allowed
≤ 200 mg. per item as served
Effective July 01, 2016
There is no change to the sodium limits for an entrée it remains at ≤ 480 mg. per serving (must include accompaniments.

12. Evaluating Food Items for Sale
Item meets one of three General Standards
Determine Product’s Classification
Determine if item meets nutrient standards
If you are analyzing an item as an entrée it must meet the definition of an entrée as stated in regulation

13. Evaluating Beverages for Sale
Determine Beverage Classification
Determine Product’s Portion Size
Does item meet 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.

14. 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
Information needed for the Administrative review process.

15. Product Calculator
Found on the Alliance for a Healthier Generation website

16. Smart Snacks and Fundraisers
What can be sold?
Any item that meets Smart Snacks regulation
May be sold during the school day, on the school campus

17. Alternate Fundraising Ideas
Any Non-food item
Any item to be consumed off campus
Any item sold after school day
Any item sold off campus

18. Nutrition Standards for All Foods Sold in School
Allows State Agencies to set frequency of “exempted” fundraiser days
Provides school districts the authority to:
Implement more restrictive competitive foods standards

19. States allowed to set number of Fundraiser Days
Exempt Fundraisers
States allowed to set number of Fundraiser Days
Texas allows
6 fundraiser days
Per Campus,
Per year
Effective
July 01, 2015

20. Establishing Exempt Days
Number of planned exempt days
Stated in the district’s Wellness Policy
Can be less than state allows

21. Establishing Exempt Days
Collect Input
Parents/Students
Campuses & Administration
Child Nutrition Services

22. Establishing Exempt Days
Options
District Wide
Per individual campus

23. Establishing Exempt Days
Wellness Policy
Wellness Policy
A clear statement by the School Board
Requires/Authorizes action
Determines what is supposed to happen
Set allowed number of days
Indicate by campus or district
Developed based on input of stakeholders
SHAC committee recommendations
May differ by campus type
Should be indicated what differences will be
Establishing Exempt Days

24. Documenting Exempt Days
Wellness Plan
Document days allowed
Assign responsibilities
Determine monitoring process

25. Establishing Exempt Days
Wellness Plan
Wellness Plan
A procedure or plan for implementation
The “action” steps of the policy
“How” things will happen
Action steps should include:
How exempt fundraisers will be implemented
Campus/district
By whom & when
Training plan for implementation
Child Nutrition staff
School staff
Establishing Exempt Days

26. Establishing Exempt Days
Wellness Plan
Wellness Plan
How will fundraising requirements be communicated
Staff
Parents
Fundraising groups
Examples:
Student handbook
Website
Memos
Who, when and how the process will be monitored
Who will monitor compliance to allowed days
Who will monitor compliance to non-exempt fundraisers
When-how often will it be monitored?
How-the process for the monitoring
Establishing Exempt Days

27. Compliance Administrative review: Review of wellness policy and plan
Review of documentation for items sold (non- exempt/a la carte)
Review of communication for exempt fundraisers

28. Documentation
Appropriate documentation for items sold (non-exempt fundraisers & a la carte)
Label of product
Smart Snacks Product Calculator results

30. Fundraising & Smart Snacks
Conclusions
Understand Smart Snack requirements
Use Smart Snacks calculator to assess products to be sold
Keep documentation for items sold at non exempt fundraisers & a la carte in the SNP

31. Fundraising & Smart Snacks
Conclusions
Establish Policy for Exempt Fundraisers
Stakeholder Input
Options allowed for customization across campuses
Must be board approved

32. Fundraising & Smart Snacks
Conclusions
Wellness Plan
Document days allowed
Assign responsibilities
Determine monitoring process

33. Questions????

34. 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.