What s New in K-12 Child Nutrition Programs? Colorado Coalition for Healthy Schools Meeting March 7, 2014

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1 What s New in K-12 Child Nutrition Programs? Colorado Coalition for Healthy Schools Meeting March 7, 2014 Heather Schoen Hauswirth Senior Consultant CDE: Office of School Nutrition

2 Objectives By the end of this presentation, participants will be able to Identify the function of Team Nutrition in schools and learn about the HealthierUS Challenge program Better understand the new Federal Smart Snacks in Schools regulations and the current Colorado Competitive Foods and Beverage Policies and their affect on the school environment Recall the current state and upcoming USDA sodium standards and their affect on school meals Realize the impact of The Farm Bill on child nutrition 2

3 What is Team Nutrition (TN)? An integrated, behavior based, comprehensive plan for promoting the nutritional health of the Nation's children. 3

4 What is the Goal of TN? Improve children s lifelong eating and physical activity habits through Nutrition education based on The Dietary Guidelines for Americans and MyPlate. 4

5 What are the Behavior-Focused Strategies? Provide Training and Technical Assistance Build School and Community Support Promote Nutrition Curriculum and Education 5

6 Program Materials Program Materials are focused on 5 behavior outcomes: Eat a variety of foods Eat more fruits, vegetables and grains Eat lower fat foods more often Get your calcium-rich foods Be physically active 6

7 Communication Channels Nutrition education messages are delivered through: Food Service Initiatives Classroom Activities School-Wide Events Home Activities Community Programs and Events Media Events and Coverage 7

8 8 Join the Team!

9 9 Programs

Resources USDA Team Nutrition: Resources Library http://www.fns.usda.

10 Resources USDA Team Nutrition: Resources Library CDE Office of School Nutrition: Team Nutrition 10

11 HealthierUS School Challenge (HUSSC) 11

12 What is the HUSSC? Voluntary certification initiative recognizing excellence in school nutrition/physical activity 2010 Dietary Guidelines for Americans 2012 changes to school meal pattern requirements 4 Award Levels Bronze Silver Gold Gold Award of Distinction 12

13 13 Criteria

14 General Criteria Be a Team Nutrition School Participate in National School Lunch Program (NSLP) and School Breakfast Program (SBP) Offer reimbursable lunches that reflect the Dietary Guidelines and meet USDA nutrition standards Be certified by SFA for additional 6-Cents reimbursement Achieve Average Daily Participation (ADP) Rates Complete all corrective actions from most recent CRE Supply Production Records (not required for Bronze level awards) Provide product documentation (i.e., specifications, labels) to support the menu items 14

15 Meal Criteria Breakfast Criteria Fruits Grains Lunch Criteria Vegetables Fruits Grains 15

16 Additional Criteria Additional Criteria focus on the school, home, and community environments 16 Submit local school wellness policy and describe ways school is meeting wellness goals Provide nutrition education, physical education, and opportunities for physical activity Food sold through fundraisers meet HUSSC criteria for competitive foods Other Criteria for Excellence Provide competitive foods, a la carte, and second servings that comply with the HUSSC competitive food guidelines

17 HUSSC Checklist 17

18 Incentives $$$ Letter Banner Plaque 18

19 19

20 Best Practices Success Story Videos Getting Started Creating Healthier Menus Energizing Students Engaging the Community Funding the Changes 20

21 Colorado Award Winners HUSSC Awarded Districts in CO # of Awarded Schools Adams County School District Academy District 20 1 Aurora Public Schools 16 Boulder Valley School District 27 Colorado Catholic Schools 1 Charter School Institute 1 Douglas County School District 5 National Jewish Health 1 South Routt School District 1 Thompson School District R2-J 1 Total 66

22 HUSSC Award Winners in Colorado (cont d) Total K-12 Schools in Colorado 1676 K-12 HUSSC Awarded Schools 66 % of K-12 HUSSC Awarded Schools 4% Bronze Awards 52 Silver Awards 9 Gold Awards 3 Gold of Distinction Awards 2 Total Awards 66 22

24 Resources CDE Office of School Nutrition: HUSSC 24

25 Smart Snacks and Competitive Foods 25

26 Midnight before, to 30 minutes after the end of the official school day Food Standards Any food, outside the reimbursable lunch or breakfast meals, sold on the school campus (includes a la carte, school stores, food-based fundraisers, vending machines, etc.) must: Be a whole grain-rich grain product; or Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food; or Be a combination food that contains at least ¼ cup fruit and/or vegetable; or 26 Allowable Foods All Grades References: Federal Regulation USDA Interim Final Rule 7CFR Parts 210 and 220; Colorado Competitive Foodservice Policy 1 CCR R Contain 10% of the Daily Value (DV) of nutrients for calcium, potassium, vitamin D, or dietary fiber

27 Allowable Foods All Grades (cont d) AND the food must meet the following nutrient standards: Nutrient Standards (includes accompaniments) Calorie limits (Snack items: 200; Entrée items: 350) Sodium limits (Snack items: 230 mg; Entrée items: 480 mg) Fat limits Total fat: 35% of calories Saturated fat: < 10% of calories Trans fat: zero grams Sugar limit: 35% of weight from total sugars in foods 27

28 Exemptions Food Standards NSLP and SBP meal entrees served a la carte on the day or day after service Nutrient Standards (All) Fresh fruits and vegetables with no added ingredients except water. Canned and frozen fruits with no added ingredients except water or are packed in 100% juice, extra light syrup, or light syrup. Canned vegetables with no added ingredients except water or that contain a small amount of sugar for processing 28 purposes.

29 Exemptions to Nutrient Standards Calories NSLP and SBP meal entrees served on the day or day after service in the meal program. Sodium NSLP and SBP meal entrees served on the day or day after service in the meal program. 29

30 Exemptions to Nutrient Standards (cont d) Total Fat Reduced fat cheese and part-skim mozzarella; nuts, seeds and nut/seed butters; dried fruit with nuts/seeds with no added nutritive sweeteners or fats; and seafood with no added fat. Saturated Fat Reduced-fat cheese and part skim mozzarella; nuts, seeds and nut/seed butters; and dried fruit with nuts/seeds with no added nutritive sweeteners or fats. 30

31 Exemptions to Nutrient Standards (cont d) Sugar Dried/dehydrated whole fruits or vegetables with no added nutritive sweeteners; dried whole fruits or pieces with nutritive sweeteners required for processing and/or palatability; products consisting of only exempt dried fruit with nuts and/or seeds with no added nutritive sweeteners or fats. Miscellaneous Sugar-free chewing gum and food based-fundraisers as determined by the State Agency (CDE OSN) 31

32 Beverage Regulations References: Federal Regulation USDA Interim Final Rule 7CFR Parts 210 and 220; Colorado Healthy Beverages Policy 1 CCR ; Colorado Competitive Foodservice Policy 1 CCR R Effective: Midnight before, to 30 minutes after the end of the official school day and throughout the extended school day as defined by 1CCR Additionally, any food or beverage service available to students on the school campus during the school day that is separate and apart from the district s nonprofit federally reimbursed food service program, and is operated by school approved organizations or by school-approved outside vendors shall not operate in competition with the district s food service program and shall be closed for a period beginning ½ hour prior to and remain closed until ½ hour after each meal service. 32

Allowable Beverages: Elementary School Fruit and Vegetable Juice Must be 100% juice Up to 8-ounce portions No added sweeteners 120 calories per 8 ounces Milk Must be low-fat (unflavored) or nonfat

33 Allowable Beverages: Elementary School Fruit and Vegetable Juice Must be 100% juice Up to 8-ounce portions No added sweeteners 120 calories per 8 ounces Milk Must be low-fat (unflavored) or nonfat (flavored or unflavored) Up to 8-ounce portions 150 calories per 8 ounces Non-dairy milk must be nutritionally equivalent to milk per USDA requirements Bottled Water Plain water or plain carbonated water 33

Allowable Beverages: Middle School Fruit and Vegetable Juice Must be 100% juice Up to 10-ounce portions No added sweeteners 120 calories per 8 ounces Milk Must be low-fat (unflavored) or nonfat

34 Allowable Beverages: Middle School Fruit and Vegetable Juice Must be 100% juice Up to 10-ounce portions No added sweeteners 120 calories per 8 ounces Milk Must be low-fat (unflavored) or nonfat (flavored or unflavored) Up to 10-ounce portions 150 calories per 8 ounces Non-dairy milk must be nutritionally equivalent to milk per USDA requirements Bottled Water Plain water or plain carbonated water 34

Allowable Beverages: High School Fruit and Vegetable Juice Must be 100% juice Up to 12-ounce portions No added sweeteners 120 calories per 8 ounces Milk Must be low-fat (unflavored) or nonfat

35 Allowable Beverages: High School Fruit and Vegetable Juice Must be 100% juice Up to 12-ounce portions No added sweeteners 120 calories per 8 ounces Milk Must be low-fat (unflavored) or nonfat (flavored or unflavored) Up to 12-ounce portions 150 calories per 8 ounces Non-dairy milk must be nutritionally equivalent to milk per USDA requirements Bottled Water Plain water or plain carbonated water 35

36 Allowable Beverages: High School (cont d) Other beverages (i.e. unsweetened or diet teas, low calorie sport drinks, fitness waters, flavored waters, seltzers, and coffees). Calorie-free flavored and/or carbonated beverages 20 ounces Contain 5 calorie per 8 ounces or 10 calories per 20 ounces Lower-calorie flavored and/or carbonated beverages 12 ounces Contain 40 calories per 8 ounces or 60 calories per 12 ounces Diet soda is prohibited Caffeinated beverages are allowed At least 50% of non-milk beverage options must be water and no or low-calorie options 36

37 Exemptions to Beverage Regulations School-related events occurring outside of the regular and extended school day where parents and other adults are a significant part of the audience. 37

38 Other Requirements (cont d) Availability of Water During Meal Service Schools must make potable water available and accessible without restriction to children at no charge in the place where lunches are served during the meal service. When breakfast is served in the cafeteria, schools must make potable water available and accessible without restriction to children at no charge. Recordkeeping The SFA is responsible for maintaining records for foods served under the auspices of the nonprofit school food service (i.e., nonprofit school food service activity may extend beyond meal service areas.)

39 Other Requirements (cont d) Compliance Require SAs to ensure that LEAs comply with the nutrition standards for competitive food and retain documentation demonstrating compliance with the competitive food service and standards. 1 Special Situations 39 The interim final rule applies to all schools participating in the NSLP and SBP Includes small schools and RCCIs 2 Exemptions exist for career centers and culinary arts programs 3

40 Related Information Implementation SAs and LEAs MUST implement the competitive food provisions of the Interim Final Rule on July 1, SAs and LEAs MAY begin implementation prior to July 1, 2014, provided that those provisions complement and do not conflict with the foods of minimal nutritional value regulation which remains in effect through June 30,

41 Resources CDE Office of School Nutrition: Competitive Foods oods USDA FNS ( 41

State and Federal Sodium Standards Meal Grade Colorado Sodium* Standards (mg) Current Target 1 (2014-2015) USDA Sodium Standards Target 2 (2017-2018) Final Target (2022-2023) Breakfast K-5 600

42 State and Federal Sodium Standards Meal Grade Colorado Sodium* Standards (mg) Current Target 1 ( ) USDA Sodium Standards Target 2 ( ) Final Target ( ) Breakfast K N/A N/A N/A Lunch K N/A N/A N/A *Sodium guideline is set for food as served.

43 Sodium Reduction Efforts USDA currently offers canned, frozen, and fresh vegetables, meat, poultry, pork, and cheeses with reduced or low sodium levels to help school meet the SY target. USDA will continue to dialog with industry to modify specifications for further reductions to meet subsequent targets. Technical assistance and training resources will be available. 43

44 Resources USDA Healthy Meals Resource System 44

45 The Farm Bill and Child Nutrition Programs 45

46 What is the Farm Bill? Legislation that authorizes funding for most federal farm and food policies. Congress renews the Farm Bill through a reauthorization process every 5 years. The last Farm Bill was passed in Congress passed the 2014 Farm Bill on February 4, 2014 and President Obama signed it into law on February 7,

47 How Does the Farm Bill Affect Child Nutrition Programs? Pulse Health Pilot program: Proposed by Washington Senator Maria Cantwell as an amendment to the 2012 Farm Bill. Allows schools to incorporate the use of pulse crops (i.e., dry peas, dry beans, chickpeas, and lentils) into school meals. Increases the amount of plant-based proteins available for school meals. 47

Resources USDA Food, Farm, and Jobs Bill http://www.

48 Resources USDA Food, Farm, and Jobs Bill d=farmbill 48

49 Thank You! Heather Schoen Hauswirth Senior Consultant CDE Office of School Nutrition

USDA Food and Nutrition Service Child Nutrition Division 2013

USDA Food and Nutrition Service Child Nutrition Division 2013 1 The School Nutrition Environment Improving the nutritional profile of all foods sold in school is critical to: improving diet and overall