1. Texas Public School Nutrition Policy Q & A Texas Department of Agriculture

2. Food for Thought U.S. school children are facing a deadly epidemic Obesity is the fastest growing cause of illness and death, killing one American every 90 seconds Obesity in U.S. children has doubled in the past 20 years

3. Why do we need a nutrition policy? Childhood obesity and other diet-related diseases are increasing at alarming rates More than 35 % of Texas schoolchildren are considered overweight or obese Prevalence is significantly higher than the nation as a whole The estimated cost of adult overweight and obesity in Texas was $10.2 billion in 2001

4. What are the Health Risks? Long-term health problems Type 2 diabetes Cardiovascular disease Stroke Hypertension High blood pressure Gallbladder disease Asthma Certain cancers

5. Why do we need to change? It’s time to make some changes 26,000 to 39,000 vending machines are being operated in Texas schools About $104 million in revenues are being diverted from cafeteria sales $60 million in cafeteria sales lost to other competitive food sales We need to help our students make better choices

6. What are competitive foods? Competitive foods Foods of Minimal Nutritional Value (FMNV) A la Carte

7. What are the definitions? Food Service Fried Foods Fruit or Vegetable Drink Fruit or Vegetable Juice School Day School Meals Snacks Trans Fats

8. What are the guidelines for Elementary School? No Foods of Minimal Nutritional Value (FMNV) or candy at any time. No competitive foods at any time. French fries and other fried potato products –Not to exceed 3 ounces per serving –May only be served once a week –Students may only purchase one serving at a time. Baked Potato products.

9. What are the guidelines for Middle School and Junior Highs? No FMNVs or candy until after last lunch period. No competitive foods during meal times. French fries and other fried potato products –May not exceed 3 ounces per serving –May only be served three times a week –Students may only purchase one serving at a time

10. What are the guidelines for High Schools? No FMNVs during meal times in areas where reimbursable meals are served and/or consumed. No competitive foods during meal times in areas where reimbursable meals are served and/or consumed. New exclusive beverage and snack contracts starting March 3, 2004 and contract renewals must expressly prohibit the sale of sugared, carbonated beverages in containers larger than 12 ounces.

11. High Schools continued….. By the 2005-06 school year, the goal is to have no more than 30 percent of the beverages available in vending machines be sugared, carbonated soft drinks. French fries –May not exceed 3 ounces per serving –Students may only purchase one serving at a time. Baked Potato products.

12. What guidelines are For All Grade Levels? Eliminate deep-fat frying as method of on-site preparation –Flash-fried foods should be baked Portion size restrictions on chips, certain snacks and sweets, milk and fruit drinks Limits on fats and sugar per serving -Limit food items containing 28 grams of fat per serving to twice per week

13. All Grade Levels continued…… Fruits and vegetables should be offered daily on all points of service- fresh when possible; packed in natural juice, water, or light syrup Must offer 2 percent, 1 percent or skim milk at all points where milk is served –Flavored milk-limit 30 grams of sugar per 8 oz serving

14. What about the Trans-fats? 2005-06: include a request for trans fat information in all product specifications 2007-08 : reduce the purchase of any products containing trans fats.

15. What are the nutrient standards? Food or BeveragePortion Size Chips (regular)1 oz elem., middle 1.25 oz HS Chips (baked or no more than 5 grams of fat per ounce),crackers, Popcorn, cereal, trail mix, nuts,seeds,dried fruit, jerky,pretzels 1.5 ounces Cookies/cereal bars2 ounces Bakery Items(pastries,muffins,etc.) This excludes items that count as two bread components at breakfast 3 ounces

16. Food or BeveragePortion Size Frozen desserts, ice cream, frozen yogurt, pudding, jello 4 oz elem., mid, and HS Yogurt8 ounces Whole milk, flavored or unflavored. (Flavored milks may contain no more than 30 grams total sugar per 8 ounce serving). 8 ounces Reduced fat milk (2 % or less), flavored or unflavored. (Flavored milks may contain no more than 30 grams total sugar per 8 ounce serving). 16 ounces

17. Food or BeveragePortion Size Beverages (other than milk) may contain no more than 30 grams total sugar per 8 ounce serving. No limit on non-carbonated, unflavored bottled water. 12 ounces Frozen fruit slushes (must contain a min. 50% fruit juice) 6 ounces(elem.) 12 oz middle & HS Candy bars and packaged candies 1.5 oz middle & HS Not allowed at elem.

18. Are there any Exemptions? School Nurses Accommodating Students with Special Needs School events-3 events per year TAKS Test Days Instructional Use of Food in Classroom Field Trips Athletic, UIL, Band and Other Competitions Plain water and 100% fruit or vegetable juice (water- no portion restriction – Juices must be 12oz.)

19. How can a Healthy Nutrition Environment be Created? Access to daily meals in a healthy environment Adequate time –10 minutes for breakfast –20 minutes for lunch PE or recess before lunch when possible

20. Are there any penalties for not complying? Enforcer-TDA Penalties for violations -Meal reimbursement disallowed for day violation is noted -School required to reimburse food service account for lost reimbursement -Documented corrective action plan required

21. What about Exclusive Beverage Contracts If foodservice is NOT included in the contract, then there are no Federal Child Nutrition Program procurement issues. If foodservice is included in the contract, then they are required to receive a pro- rata share of the funds.