1. Smart Snacks in Schools: Gearing up for new competitive food rules in schools ©2013 General Mills

2. At-A-Glance: Nutrition Standards For All Foods Sold in Schools (AKA Competitive Foods) Applies to all food and beverages (outside the reimbursable meal programs) sold on campus during the school day & accessible to students  A la carte in the cafeteria  In school stores  Snack bars  Vending machines  Other venues Applies to all grade levels Food and beverages must meet general standards AND specific nutrient standards  Provides exemptions to nutrient standards for specific foods Nutrition standards are minimum standards—schools districts may establish additional standards 2

3. When do the standards apply? School day is the period from the midnight before, to 30 minutes after the end of the official school day.

4. Specific Nutrient Targets CaloriesFatSaturated FatTrans FatSodiumSugar

5. Summary Table of Nutrition Standards for ALL Competitive Foods Sold in Schools Nutrient Standards 5 MUST MEET ALL: Per Portion as Served CaloriesFatSat FatTrans FatSodium (mg)Sugar Snacks and side dishes: <200 <35% calories 2 < 10% calories 3 0g as served (<0.5 g per portion) Snacks and side dishes: Until July 1, 2016: <230mg After July 1, 2016: <200mg < 35% total sugars by weight 4 Entrée items 1 : <350 Entrée items: <480 mg Must also be ONE of the following: A. Must be a combination food containing >1/4 cup fruit or vegetable B. Must be a grain product that contains: C. Must be at least one of the following non-grain main food groups: D. Must contain ≥10% DV of one of the following nutrients:  Whole grain (>50% whole grain by weight OR whole grain is first ingredient OR 1 st ingredient after water) Fruit, Vegetable, Dairy or Protein Foods (As first ingredient or second after water)  Calcium Potassium Vitamin D Dietary Fiber (Note: This criteria will be obsolete on July 1, 2016 and may not be used to qualify foods) 1 Entrées defined as combination foods of: grain + meat; grain + fruit or vegetable; meat + fruit or vegetable; or meat alone 2 Does not apply to reduced fat cheese, nuts/seeds, seafood 3 Does not apply to reduced fat cheese, nuts/seeds 4 Does not apply to certain dried fruits and vegetables General Standards

6. Accompaniments Must be included in the nutrient profile as a part of food item sold and meet standards, examples: ◦ Dips in vegetables ◦ Dressings on salads ◦ Butter ◦ Jam/jelly ◦ Cream cheese ◦ Ketchup ◦ Garnishes etc. 6

7. Summary Table of Nutrition Standards for Beverages Sold in Schools BeverageElementary School Middle School High School Plain water, carbonated or not no size limit Low fat milk, unflavored* ≤ 8 oz≤ 12 oz Non fat milk, unflavored or flavored * ≤ 8 oz≤ 12 oz 100% fruit/vegetable juice ** ≤ 8 oz≤ 12 oz Other calorie-free beverages Not allowed ≤ 20 oz Other lower calorie beverages Not allowed ≤ 12 oz 7 *Includes nutritionally equivalent milk alternatives, as permitted by NSLP/SBP **May include 100% juice diluted with water (with or without carbonation) & with no added sweeteners

8. What do these “Smart Snacks in School” standards look like? Reduce consumption of sodium and calories coming from fat, saturated fat and sugar Promote consumption of products with whole grain, low fat dairy, fruits, vegetables or protein foods as their main ingredients 8 From USDA Smart Snacks Infographic Before the New Standards After the New Standards

9. USDA Resources 9

10. USDA Resources for Schools http://www.fns.usda.gov/cnd/governanc e/legislation/allfoods http://www.fns.usda.gov/cnd/governance /legislation/allfoods_flyer.pdfhttp://www.fns.usda.gov/cnd/governance /legislation/allfoods_flyer.pdf http://www.fns.usda.gov/school- meals/smart-snacks-schoolhttp://www.fns.usda.gov/school- meals/smart-snacks-school

11. 11 Promote positive change to students, parents, school staff and the community:  Involve the students! Form a Smart Snacks for Schools student group to provide input for program choices and also to spread the word to peers.  Include Smart Snacks in Schools info on your website, menus, school newsletters, etc.  Pitch the new competitive food changes to your local community (e.g. radio, television, newspapers, social media, email lists, etc.)  For more ideas on promoting your new snack program, access the USDA school breakfast marketing toolkit - http://www.fns.usda.gov/sbp/toolkit_marketingresources http://www.fns.usda.gov/sbp/toolkit_marketingresources Image source: LAUSD Food Services http://cafe-la.lausd.net/cafe_la_menu Getting the word out!

12. Smart Snacks Calculator http://tools.healthiergeneration.org/calc/calculator/

13. Resources  USDA Smart Snacks in Schools USDA Smart Snacks in Schools  Smart Snacks Resources Smart Snacks Resources