1. Vonda Fekete Nutrition Education and School Nutrition Programs Supervisor

2. P.L. 108-265, Section 103 Provision of Information Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005

3. New Dietary Guidelines for Americans were released in January 2005 By June 2006, regulations must be issued that reflect increased consumption of food and food ingredients in the school nutrition programs based on the most recent Dietary Guidelines. Provision of Information Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005

4.  Provides federal government’s science-based advice to promote health and reduce risk of chronic diseases through nutrition and physical activity  Revised every five years  Led by collaboration between United States Departments of Health and Human Services and Agriculture  Involved three stages of development, including a 13- member advisory committee  www.healthierus.gov/dietaryguidelines/ www.healthierus.gov/dietaryguidelines/ Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 2005 Dietary Guidelines for Americans

5. 1. Adequate Nutrients within Calorie Needs Variety of nutrient dense foods within food groups, limiting:  Saturated fats  Trans fats  Cholesterol  Added sugars  Salt  Alcohol Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages

6.  Trans fat labeling is required January 1, 2006. Trans fatty acids occur when hydrogen is added to vegetable oil to turn the oil into a solid.  Added sugars are listed on the food ingredients. On the food label, all sugars are listed, including naturally occurring sugars.  To calculate % sugar by weight: Divide grams of sugar per serving by gram weight for the serving size. Multiply times 100. Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages

7. Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages INGREDIENTS: ROASTED PEANUTS, SUGAR, PARTIALLY HYDROGENATED VEGETABLE OILS (RAPESEED, COTTONSEED AND SOYBEAN) TO PREVENT SEPARATION, SALT.

8. Balance calories consumed with calories expended Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 2. Weight Management Nine Key Messages

9.  30 to reduce risk of chronic disease  60 to manage body weight  60 - 90 to sustain weight loss Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages 3. Physical Activity Adults: (minutes) Children: At least 60 minutes

10.  2 cups fruit Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages 4. Food Groups to Encourage  2 ½ cups vegetables  3 or more oz whole grains  3 cups fat free/low fat milk

11.  <10% saturated fat  Trans fats  <300 mg cholesterol  Total fat (poly and monounsaturated) Adults:20 - 35% 2 - 3 yr olds:30 - 35% 4 - 18 yr olds:25 - 35% Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages 5. Fats

12.  3 or more oz whole grains  50% whole grains Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages 6. Carbohydrates

13.  A whole grain is one labeled with a whole grain as the first ingredient.  Examples of whole grain terms are:  If the first ingredient is “fortified” or “enriched,” this is not a whole grain Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages 6. Carbohydrates (continued) Cracked Crushed Entire Groats Whole

14. Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages Product name: Natural Grain 100% Stoneground Whole Wheat INGREDIENTS: UNBROMATED STONE GROUND 100% WHOLE WHEAT FLOUR, WATER, CRUSHED WHEAT, CORN SYRUP, RAISIN JUICE CONCENTRATE, WHEAT GLUTEN, YEAST, HONEY, UNSULPHERED MOLASSES, PARTIALLY HYDROGENATED SOYBEAN OIL, SALT, MONO AND DIGLYCERIDES (FROM HYDROGENATED VEGETABLE OIL), CULTURED CORN SYRUP AND SOY LECITHIN. Product name: Enriched Stone Ground Wheat Bread INGREDIENTS: ENRICHED FLOUR (UNBLEACHED UNBROMATED WHEAT FLOUR, REDUCED IRON, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR), WATER, STONEGROUND WHOLE-WHEAT FLOUR, BROWN SUGAR, YEAST. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, SALT, HONEY, WHEY, WHEAT GLUTEN, DOUGH CONDITIONERS.

15.  Less than 2300 mg/day of sodium  Increase potassium  One drink/day for women  Two drinks/day for men Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 Nine Key Messages 7. Sodium and Potassium 8. Food Safety 9. Alcoholic Beverages

16.  Child Nutrition Programs  USDA Food Guide  Future Policy  Nutrition Education Changes in Child Nutrition Program Law and Regulations Pennsylvania Department of Education, June 2005 What is the impact of the Dietary Guidelines for Americans?