1. Presented By: Your Name, Title
“Smart Snacks” Regulations Changes Continue for Child Nutrition Programs
Presented By: Your Name, Title

2. Healthy Hunger Free Kids Act 2010 (HHFKA)
84 Pages…
72 Sections…….
2 Main Purposes…………
To increase access to healthy foods for kids & families.
To address the complex issues of childhood obesity & hunger.
Increasing Access means removing barriers and making participation easier for kids & families: Improving Direct Cert, CEO, expanding Bfast, Summer Feeding, After School Snack & Supper Programs
Addressing Childhood Obesity & Hunger are complex issues that include, yet go far beyond, the school lunchroom. With a market of over 30 M daily, CN programs have been asked to help lead the charge in moving the needle to reverse the obesity trend.

3. Meal Pattern & Nutrition Standards Section 201
A new lunch meal pattern was implemented in Higher costs, decreased participation and student acceptability of new requirements remain top challenges.
According to SNA’s 2013 Back to School Trends Report, 47% of school meal programs report that overall revenue declined in the school year
Additional flexibility from USDA would help to address cost and participation concerns
$.06 Menu Certification Process
Since the implementation of the HHFKA, participation has dropped while costs have soared.

4. School Lunch by the Numbers
30.4M National ADP in
(down over 1M meals per day from )
85,600 Michigan ADP in
(down 10,667 meals per day from )
Add your districts stats here
(Data Source: USDA FNS Key Program Data Report, Sept, 2013)
Participation has been negatively effected across the country (in all but one state) and in the majority of districts in Michigan. As a result, these Program Revenues have declined: Paid Meal & Ala Carte revenue, reimbursement revenue and commodity entitlement dollars ($.235 commodity entitlement rate for this year).

5. “All Food Sold in School” Regulations Section 208
Regulations for “Smart Snacks” include
Nutrition Standards for all foods and beverages sold in schools.
Regulations for the time and place of when foods can be sold.
Fundraisers and accompaniments with foods are also included under the regulations.

6. What do the nutrition standards for “Smart Snacks” look like?
Specific Snack Item Criteria:
Whole grain, fruit or vegetable, combination foods must have at least ¼ cup fruit or vegetable
Contain 10% DV of Ca, Potassium, Vit D, Fiber)
Specific Nutrient Requirements:
Limits on Calories, Sodium, Fat and Sugar
Nutrition Standards for Beverages:
Restrictions by grade level
No portion size restrictions for plain water
Other Requirements:
Fundraisers and Accompaniments

7. Time and Place of “Smart Snacks” Regulations
Nutrition Standards have been established for all foods and beverages sold:
1. outside of school meal programs
2. on the school campus
3. any time during the school day from midnight to 30 minutes after the last bell
School Day is the period from midnight before, to 30 minutes after the end of the official school day
School Campus is

8. What programs & foods will be affected?
Programs & Foods Affected
Programs & Foods Not Affected
1. Foods Sold in School Stores
2. Food Sold in Vending Machines
3. Foods Sold for Fundraisers that are ready-to-eat (bake sales, etc)
4. Foods Sold in the cafeteria that are not part of the reimbursable meal.
1. Foods sold in concession stands after the school day. 2. Foods brought in from home by students (school lunch, snacks or class treats) 3. Foods served/sold as part of student culinary program. 4. Foods sold for fundraisers distributed after the school day for home consumption (i.e. Pizza Kits, Market Day, Cookie Dough).
The standards would not apply to items sold
during non-school hours, weekends, off-campus fundraising events, or foods that will be consumed at home

9. What we know for sure……..
“Smart Snacks” is a law required for school districts that participate in the NSLP beginning July 1, 2014.
“Smart Snacks” will remain an interim rule during the first year of implementation so feedback can be evaluated and updates can be made
by USDA
Now is the time to bring everyone to the table so all stakeholders are informed and prepared for the school year

10. Challenges Ahead………..
Fill in challenges your district faces.