School Nutrition Programs

1. School Nutrition Programs Indiana Department of Education

3. Major Changes • Portions sizes increased • Vegetable subgroups • Whole grain requirement • Milk variety required • Minimum daily and weekly requirements

4. Additional Requirements • Sodium limits • Students required to take fruit or vegetable • Must obtain 6 Cent Certification • Reviewed every 3 years • Competitive food rules

5. Smart Snacks in School Effective July 1, 2014

6. Interim Proposed Rule • All foods sold on a school’s campus, during a school day are required to meet specific nutrient standards. • Begins July 1, 2014 • Provide feedback during this implementation

7. Terminology • 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 CNPs. • School Campus • All areas of the property under the jurisdiction of the school that are accessible to students during the school day. • School Day • The period from the midnight before to 30 minutes after the end of the official school day.

8. Standards • Include: • A la carte in the cafeteria • School stores • Snack bars • Vending machines • Culinary education programs (selling to kids during the school day) • Other venues

9. Standards • These standards do not apply to food: • Brought to school in bagged lunches; • For birthday parties and special events; • Sold in after-school bake sales and after-school fundraisers; • Sold with the intent to consume after-school (e.g. frozen cookie dough) • Sold to adults only

10. Local Standards • The nutrition standards set by USDA are just minimum standards. • School districts may establish additional standards. • These standards must be consistent with Federal standards.

11. General Food Standards

12. General Food Standards • Applies to all grade levels • Applies to food only, not beverages • A food item must meet all of the competitive food nutrient standards and

13. General Standards • Be a whole grain rich product; OR • Have as the first ingredient a fruit, vegetable, dairy product or protein food (meat, beans, poultry, etc.); OR • Be a “combination food” with at least ¼ cup fruit and/or vegetable; OR • Contain 10% of the Daily Value of calcium, potassium, vitamin D, dietary fiber.

14. Specific Nutrient Standards

15. Specific Nutrient Standards • Total Fat - ≤35% of total calories from fat per item • Saturated Fat - <10% of total calories per item • Trans Fat - Zero grams of trans fat per portion • Sodium – Maximum limits depending on item • Calories – Maximum limits depending on item • Total Sugar - ≤35% of weight from total sugars per item

16. Sodium • Entrée items that do not meet NSLP/SBP exemptions • ≤480 mg sodium per item • Snack and side items • ≤230 mg (until June 30, 2016) • ≤200 mg (after July 1, 2016)

17. Calories • Entrée items that do not meet NSLP/SBP exemption: • ≤350 calories • Snack items/Side dishes: • ≤200 calories per item

18. Don’t Forget! • Condiments and other accompaniments must be included in the nutrient profile as a part of the item served. • Includes: • Salad Dressings • Butter or Jelly on Toast • Cream Cheese on Bagels • Garnishes, etc. • No pre-portioning required – may determine average portion.

19. Exemptions

20. Fruit and Vegetable Exemption • The following are exempt from meeting all nutrient standards: • Fresh, frozen and canned fruit packed in water, 100% juice, light syrup or extra light syrup • Fresh, frozen and canned vegetables with no added ingredients except water • Canned vegetables with small amount of sugar for processing purposes

21. Chewing Gum • Sugar-free chewing gum is exempt from the standards

22. Standards for Beverages

23. Standards for Beverages • Varies by grade level • Standards on types of beverages and container size

24. Standards for Beverages • Allowed: • Water • Any size • Plain water, carbonated or noncarbonated • Milk • 8 fl. oz. in elementary schools • 12 fl. oz. in middle and high schools • Unflavored nonfat and lowfat milk, flavored nonfat milk • Juice • 8 fl. oz. in elementary schools • 12 fl. oz. in middle and high schools • 100% fruit and/or vegetable juice, 100% juice diluted with water (carbonated or noncarbonated), no added sweeteners

25. 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

26. Other beverages in High School • Lower-calorie beverages • Maximum serving size 12 fluid ounces • Up to 60 calories per 12 fluid ounces; or • Up to 40 calories per 8 fluid ounces

27. Caffeine • Elementary and Middle Schools • Foods and beverages must be caffeine-free • Exception of trace amounts of naturally-occurring caffeine substances • High School • No caffeine restrictions

28. Fundraisers

29. Fundraisers • All food that meet the regulatory standards may be sold at fundraisers on the school campus during school hours. • The standards do not apply to items sold during non-school hours, weekends, or off-campus fundraising events.

30. Exempt Fundraisers • Indiana will allow 2 exempt fundraisers per school building per school year. • One exempt fundraiser lasts for one day. • The school district will have to determine how they will award the exempt fundraisers.

31. Exempt Fundraisers • No “Time and Place” Restriction on foods and beverages, except: • No exempt fundraiser foods or beverages may be sold in competition with school meals in the food service area during the meal service.

32. Culinary Education Programs

33. Culinary Education Programs • Any food sold to students during the school day needs to meet Smart Snacks requirements. • Culinary Education Programs do not need to meet requirements if: • Operated after the school day is over (30 minutes after school) • Only open for adults • Is granted a 1-day exemption from the school (only 2 exemptions per school building per year)

34. Resources

35. How can Facs Help? • Standardized recipes • Cycle menus • Recipes for beans/peas, dark green, red orange vegetables • Low-sodium recipes • Wellness Policy Team

36. Resources for Facs • Sizzling School Lunches • Hoosier Champions Success Stories • Alliance for a Healthier Generation • Team Nutrition • Taste Testing and Evaluating Recipes • Menu Planning • Nutrition Education • Career Resources (webinars, grants, newsletters) • Resource Library (food safety, recipes, other ideas)

37. Thank You!