Competitive Foods in Schools
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Transcript of Competitive Foods in Schools
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COMPETITIVE FOODS IN SCHOOLS
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THE SCHOOL NUTRITION ENVIRONMENT
Improving the nutritional profile of all foods sold in school is critical to:
• improving diet and overall health of American children; • ensuring children from all income levels adopt
healthful eating habits that will enable them to live productive lives; and
• helping children make healthier choices and reduce their risk of obesity.
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APPLICABILITY
Including:• a la carte in the cafeteria• in school stores • snack bars • vending machines• all other venues on campus
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CONSIDERATIONS
Dietary Guidelines for AmericansAuthoritative scientific recommendations, such as
the IOM Report Existing voluntary standardsCurrent State and local standards andStakeholder input.
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STATE AND LOCAL FLEXIBILITY
The nutrition standards included in the interim final rule for all foods sold in school are minimum standards.
School districts may establish additional standards, must be consistent with Federal standards.
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WHAT ARE COMPETITIVE FOODS?
Competitive food: all food and beverages sold to students on the School campus during the School day, other than those meals reimbursable under programs authorized by the NSLA and the CNA.
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WHERE DO THE STANDARDS APPLY?
School campus: all areas of the property under the jurisdiction of the school that are accessible to students during the school day.
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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.
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GENERAL STANDARD FOR FOOD
To be allowable, a food item must meet all of the competitive food nutrient standards
AND
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GENERAL STANDARD (CONT’D)
1) Be a whole grain rich product; OR2) Have as the first ingredient a fruit, vegetable, dairy
product or protein food (meat, beans, poultry, etc.); OR
3) Be a “combination food” with at least ¼ cup fruit and/or vegetable; OR
4) Contain 10% of the Daily Value of one nutrient of public health concern (only through June 30, 2016)
Calcium, potassium, vitamin D, dietary fiber
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NUTRIENT STANDARDSTotal Fat ≤ 35% of total calories * Saturated Fat ≤ 10% of total calories *Trans Fat < 0.5gSodium ≤ 480mg (entrée) ≤230/200mg (side
dish)Calories ≤ 350 (entrée*) ≤200 (side dish) Total Sugar ≤ 35% of weight from total sugars
per item
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DEFINITION OF ENTRÉE
Entrée item means an item that is either:A combination food of meat/meat alternate and
whole grain rich food; orA combination food of vegetable or fruit and
meat/meat alternate; or 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 (such as dried beef jerky and meat sticks).
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ACCOMPANIMENTS
• Must be included in nutrient profile as a part of item served
• Examples include:Salad dressingsButter or jelly on toastCream cheese on bagelsGarnishes, etc.
No pre-portioning required – may determine average portion
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CHEWING GUM
Sugar-free chewing gum is exempt from standards
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BEVERAGES FOR ALL Beverage Elementary
SchoolMiddleSchool
High School
Plain water , carbonated or not
no size limit no size limit no size limit
Low fat milk, unflavored *
≤ 8 oz ≤ 12 oz ≤ 12 oz
Non fat milk, unflavored or flavored *
≤ 8 oz ≤ 12 oz ≤ 12 oz
100% fruit/vegetable juice **
≤ 8 oz ≤ 12 oz ≤ 12 oz
*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.
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OTHER BEVERAGES IN HIGH SCHOOL
Calorie-Free Beverages: Maximum Serving Size 20 fluid ounces
Calorie-free flavored water , with or without carbonation
Other “calorie-free” beverages with less than 5 calories per 8 fluid ounces, or up to 10 calories per 20 fluid ounces.
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OTHER BEVERAGES IN HIGH SCHOOL
Lower-Calorie Beverages - Maximum Serving Size 12 fluid ounces
Up to 60 calories per 12 fluid ounces; orUp to 40 calories per 8 fluid ounces
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CAFFEINE
Elementary and Middle School
Foods and beverages must be caffeine-free, with the exception of trace amounts of naturally- occurring caffeine substances.
High School
No caffeine restrictions.
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FUNDRAISERS
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FUNDRAISERS
• All foods that meet the regulatory standards may be sold at fundraisers on the school campus during school hours.
• The standards would not apply to items sold during non-school hours, weekends, or off-campus fundraising events.
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MONITORING AND COMPLIANCE
Alaska Child Nutrition Programs will monitor compliance with the standards through a review of local educational agency records as part of the agency administrative review.
If violations have occurred, technical assistance and corrective action plans would be required.
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IMPLEMENTATION AND SUPPORT
State agencies and schools must implement the provisions of this interim rule beginning July 1, 2014.
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SCHOOL MEALS
Implemented in stages beginning with school year 2012-2013
Aligns school lunch & breakfast to the 2010 Dietary Guidelines for Americans
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SCHOOL MEALS – NEW REQUIREMENTS
Requirements: whole grains low fat/non-fat milk Vegetable subgroups
Dark greenRed/orangeLegumes
Water must be made available
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Salad Bars Success
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SCHOOL MEALS - LIMITS
Limitations onCaloriesFat
Transfat Saturated fat
Sodium
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MENU COMPLIANCE
Status of Compliance
Menu CertifiedNeed Certification
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MEAL PARTICIPATION
Total Lunch
Total Breakfast
0 5,000,000 10,000,000
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