Thank you for your patience, the webinar will begin soon! December 10, 2013

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1 Operational Resources and the USDA Released Interim Final Rule, Smart Snacks in Schools Effective SY Thank you for your patience, the webinar will begin soon! December 10, 2013

2 Operational Resources and the USDA Released Interim Final Rule, Smart Snacks in Schools Effective SY Presented by: Roxanne Ramage, MS, RD, SNS ISBE Nutrition and Wellness Programs Division Christine Frole, RD, SNS ILSNA Nutrition Committee Chair/FSD District 214 December 10, 2013

3 Interim Final Rule Title: Nutrition Standards for All Foods Sold in School NEW Standards begin SY (July 1, 2014) Provisions related to Foods of Minimal Nutritional Value (FMNV) remain in place for SY (through June 30, 2014) Link: Published: June 28, 2013 Formal 120-day Comment period: ended on October 28, 2013 Required by the Healthy, Hunger-Free Kids Act of 2010 (Section 208)

4 Healthy, Hunger-Free Kids Act (HHFKA) Section 208 of the HHFKA provided USDA authority to establish nutrition standards for all foods and beverages sold to students outside of the Federal child nutrition programs in participating schools. The law specifies that the nutrition standards shall apply to ALL foods and beverages SOLD to students: outside the school meal programs; on the school campus; and at any time during the school day.

5 ISBE Website

6 State and Local Flexibility The nutrition standards included in the interim final rule for all foods sold in school are minimum standards. State agencies and school districts may establish additional standards. State or local standards must be consistent with Federal standards.

Illinois Administrative Code Part 305: School Food Service Rules Due to the current conflicts in Part 305.

7 Illinois Administrative Code Part 305: School Food Service Rules Due to the current conflicts in Part School Food Service Rules to the Interim Final Rule (published by USDA), ISBE will be proposing updates to Part 305. More details to come in the near future. (January June 2014)

8 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 nonschool hours, weekends, or off-campus fundraising events.

9 Fundraiser Exemption State agencies may establish limits on the number of exempt fundraisers that may be held during the school year. This would be minimum standards. Without a state established policy/rule, none allowed. School districts may institute additional standards. No exempt fundraiser foods or beverages may be sold in competition with school meals in the food service area during the meal service.

10 Fundraiser Exemption ISBE Survey Please complete a quick survey to provide your comments. Feel free to share the survey link.

11 Steps for all NSLP Operators: 1. Read the New Nutrition Regulations for ALL foods sold in schools during the school day. 2. Schedule meetings with your School administration (Business Official, Superintendent, Principals) and all other District stakeholders (Wellness councils, PTAs, Nutrition Service staff) to discuss the new regulations and implications. 3. Access 1 page letters to handout to all stakeholders. (available on ISBE website) OR create your own District specific information to share. 4. Internally review items and prepare for implementation for SY Step by Step review of items (available on ISBE website) 2. Additional spreadsheets available on ILSNA member only website. 5. Plan procurement activities to reflect new standards. 6. Get students prepared for the New Standards and changes (if applicable) 1. Student Taste testing 2. Marketing the new guidelines with videos/flyers/handouts

12 Read the New Nutrition Regulations for ALL foods sold in schools during the school day. NUTRITION STANDARDS FOR FOOD To be allowable, a food item must: Be a whole grain rich product (50% or more Whole grains); 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(fruit and yogurt, hummus and vegetables); OR Contain 10% of the Daily Value of one nutrient of public health concern (only through June 30, 2016) Calcium, potassium, vitamin D, dietary fiber AND Meet all of the specific nutrient standards below: Nutrients Total Fat Saturated Fat Trans Fat Sodium Entrée s All Grade Levels 35% of total calories from fat per item as packaged/served 10% of total calories per item as packaged/served. Zero grams of trans fat per por tion as packaged/served (< 0.5 g) 480 mg sodium per item (for entrée items that do not meet NSLP/SBP exemption) Sodium Snack & Side items 230 mg (until June 30, 2016) 200 mg (after July 1, 2016) Calories Entrée s Calories Snack & Side Items Total Sugar 350 calories per item (Entrée items that do not meet NSLP/SBP exemption) 200 calories per item 35% of weight from total sugars per item (dried/dehydrated fruits/vegs exempt)

13 Exemptions from meeting all nutrient standards: Fruit & Vegetable Exemption National School Breakfast and Lunch Program entrees only on the day of service and the school day after Sugar-free chewing gum is exempt from standards BEVERAGE STANDARDS Beverage Elementary School Middle School 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 Nonfat milk, unflavored or flavored* 8 oz 12 oz 12 oz 100% fruit/vegetable juice** 8 oz 12 oz 12 oz Caffeine: Elementary and Middle School: Foods and beverages must be caffeine-free, with the exception of trace amounts of naturally occurring caffeine substances High Schools: No caffeine restrictions High Schools Only: Calorie Free beverages with less than 5 calories per 8 fl. Oz. or up to 10 calories per 20 fl. oz. 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

Guidance for School Administrators (Superintendents, Business Officials, Board of Education) Overview of the USDA Interim Final Rule Nutrition Standards for ALL foods sold in Schools (FNS

14 Guidance for School Administrators (Superintendents, Business Officials, Board of Education) Overview of the USDA Interim Final Rule Nutrition Standards for ALL foods sold in Schools (FNS ) (Subject to Change) Effective starting July 1, 2014 Schedule meetings with your School administration (Business Official, Superintendent, Principals) and all other District stakeholders (Wellness councils, PTAs, Nutrition Service staff) to discuss the new regulations and implications. In the past, the USDA regulations only governed the reimbursable meals in the National School Lunch and Breakfast programs. Section 208 of the Healthy, Hunger-Free Kids Act provided USDA the authority to establish nutrition standards for ALL foods and beverages sold to students outside of the Federal child nutrition programs in schools. The USDA established Nutrition standards will impact ALL food and beverage SOLD to STUDENTS on the school campus during the school day including: A la carte in the cafeteria In school stores Snack bars Vending machines Fundraising NUTRITION STANDARDS FOR FOOD To be allowable, a food item must 1. Be a whole grain rich product (50% or more Whole grains); OR Definitions: Competitive food is defined in this Interim Final Rule as all food and beverages sold to students on the School campus during the School day, other than those meals reimbursable under the National School Lunch and the School Breakfast Programs. School campus: all areas of the property under the jurisdiction of the school that is ACCESIBLE to students during the school day. (Not applicable to faculty areas in which students do not have access) School day is the period from the midnight before, to 30 minutes after the end of the official school day 2. 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(fruit and yogurt, hummus and vegetables) 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 AND Meet all of the specific nutrient standards below: *resources will be available from the USDA to help determine compliance Nutrients All Grade Levels Total Fat 35% of total calories from fat per item as packaged/served Saturated Fat 10% of total calories per item as packaged/served. Trans Fat Zero grams of trans fat per por tion as packaged/served (< 0.5 g) Sodium Entrée s 480 mg sodium per item (for entrée items that do not meet NSLP/SBP exemption) Sodium Snack & Side items 230 mg (until June 30, 2016) 200 mg (after July 1, 2016) Calories Entrée s 350 calories per item (for entrée items that do not meet NSLP/SBP exemption) Calories Snack & Side Items 200 calories per item Total Sugar 35% of weight from total sugars per item (dried/dehydrated fruits/vegs exempt) Exemptions from meeting all nutrient standards: Fruit & Vegetable Exemption National School Lunch Program Breakfast and Lunch entrees Sugar-free chewing gum is exempt from standards BEVERAGE STANDARDS Beverage Elementary School Middle School High School Plain water, carbonated or no size limit no size limit No size limit not Low fat milk, unflavored* 8 oz 12 oz 12 oz Non fat milk, unflavored or 8 oz 12 oz 12 oz flavored* 100% fruit/vegetable juice** 8 oz 12 oz 12 oz

15 A Step by Step product resource has been developed by the ILSNA and ISBE

16 Sample Product #1 Fruit and Nut Granola Bar

17 STEP ONE Step One: Identify the food product. If the product meets one of the 4 criteria listed below, continue to Step Two: 1) A whole grain rich product; OR 2) First ingredient is 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 Calcium, potassium, vitamin D, dietary fiber (through June 30, 2016) If the product does not meet the criteria listed above, STOP. The product may NOT be sold.

18 STEP TWO Step Two: Identify the food item as an entrée item or a snack/side item: Snack Item Continue to Step Three.

19 STEP THREE Step Three: Identify the total calories per serving size including accompaniments. If an Entrée Item (Entrées sold as NSLP/SBP entrees are exempted from all requirements on the day of service and the school day after.) If entrée item meet the exemption noted above or has calories including accompaniments per serving size equal to or less than 350 calories, continue to Step Four. If entrée item does not meet exemption noted above or has calories including accompaniments per serving size greater than 350 calories, STOP. The product may not be sold. If a Snack Item/Side Dish: If snack item/side dish has calories including accompaniments per serving size equal to or less than 200 calories, continue to Step Four If snack item/side dish has calories including accompaniments per serving size of 201 calories or greater, STOP. The product may not be sold.

20 STEP FOUR Step Four: Calculate the percentage of total calories from fat per item as packaged/served. USDA exemptions include reduced fat cheese; nuts and seeds and nut/seed butters; dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat; seafood with no added fat; and part-skim mozzarella. Calories from fat (If listed on the label; if not, calculate using the formula below.) Total grams of fat x 9 calories per gram = calories from fat Calories from fat total calories per serving size = % of total calories from fat If the food item is an exempted item as listed above or the percentage of total calories from fat is equal to or less than 35%, continue to Step Five. If the food item is not an exempted item as listed above or percentage of total calories from fat is greater than 35%, STOP. The product may not be sold. Calories from fat 4 grams of fat x 9 cal/gram =36 calories from fat 36 calories from fat 140 total calories =26% total calories from fat

21 STEP FIVE Step Five: Calculate the percentage of total calories from saturated fat. USDA exemptions include reduced fat cheese; part-skim mozzarella; nuts, seeds and nut/seed butters; and dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat. Total grams of saturated fat X 9 calories per gram = calories from saturated fat Calories from saturated fat total calories per serving size = % of total calories from saturated fat If the food item is an exempted item as listed above or the percentage of total calories from saturated fat is equal to or less than 10%, continue to Step Six. If the food item is not an exempted item as listed above or percentage of total calories from saturated fat is greater than 10%, STOP. The product may not be sold. Calories from Saturated Fat.5g saturated fat x 9 cals/gram= 4.5 calories from saturated fat 4.5 calories saturated fat 140 total calories = 3% of total calories from saturated fat

22 STEPS SIX AND SEVEN Step Six: Identify the grams of trans fat on the nutrition information for the food item as packaged/served.. If the product contains zero grams of trans fat (<0.5g) as packaged/served, continue to Step Seven. If the product contains greater than zero grams of trans fat (>0.5g) as packaged/served, STOP. The product may NOT be sold. Step Seven: Identify the sodium per item as served: If an Entrée Item that do not meet the NSLP/SBP exemption (Entrées sold as NSLP/SBP entrees are exempted from all requirements on the day of service and the school day after.) If entrée item meets the exemption noted above or has sodium per item as served of 480 mg of sodium or less, continue to Step Eight. If entrée item does not meet exemption noted above or has calories including accompaniments per serving size greater than 350 calories, STOP. The product may not be sold. If a Snack Item/Side Dish: If snack item/side dish has sodium per item as served of 230 mg of sodium or less (after July 1, 2016, standard will be 200 mg of sodium or less), continue to Step Eight. If snack item/side dish has sodium per item as served of greater than 230 mg of sodium (after July 1, 2016, greater than 200 mg of sodium), STOP. The product may not be sold.

23 STEP EIGHT Step Eight: Calculate the percentage of total sugar by weight per item. USDA exemptions include dried/dehydrated fruits or vegetables (no added nutritive sweeteners), dried fruits with nutritive sweeteners for processing and/or palatability (e.g., dried cranberries, tart cherries, and blueberries), and exempt dried fruit with only nuts/seeds (no added nutritive sweeteners or fat). Total grams of sugar serving size weight (g) = % of total sugar by weight If the percentage of total sugar by weight is equal to or less than 35%, then the product may be sold. If the percentage of total sugar by weight is greater than 35%, STOP. The product may not be sold. Total grams of sugar by weight 12 grams of sugar 35 grams= 34% total sugar by weight Sample Product #1 Product Meets

24 Product Brand Chips/Crackers Review all Items you sell and prepare for implementation Size % of Calories from Fat % of Calories from Sat. Fat Trans Fat Sodium % of Sugar Four Nutrition Criteria Calories Cals from g Sat g oz g g Fat Cals/g Total % Cals/g Cals from SF Total % g mg % Wt Fat Fat Sugar Cheez crackers Does Not Meet Criteria Cheez crackers-wg WG Rich Product % % % Original Fish crackers Does Not Meet Criteria Seasoned Pretzel pieces Does Not Meet Criteria Pita chips Does Not Meet Criteria Cereal/Bars Sports Nutrition bars % DV Fiber Toaster pastries Does Not Meet Criteria 410 Chewy type granola bar WG Rich Product % % % Candy/Sweets Chocolate bar Does Not Meet Criteria Roasted Peanuts st Ingredient Peanuts %* %* 0 Old Fashioned Chocolate Chip Cookie RF 51% WG Choc. Chip Cookie 1 28 Does Not Meet Criteria 1 28 WG Rich Product % % % % LF Ice Cream Sandwhich 3 84 Milk 1st Ingredient % % % Sugar Free Chewing Gum Exempt from Standards Beverages Size Allowed? Explanation Water, Plain or Carbonated Any Permitted Any size plain water allowable Diet Soda Pop, Any 20 fl oz Permitted High Schools only Carbonated Soft Drinks 5 calories per 8 oz 10 calories per 20 oz Regular Soda Pop 20 fl oz Not Permitted 40 calories per 8 oz, no more than 60 calories per 12 fl oz Sports Drinks 12 fl oz Not Permitted 40 calories per 8 oz and 60 calories per 12 fl oz Diet Sports Drinks 12 fl oz Permitted High Schools only 40 calories per 8 oz, no more than 60 calories per 12 fl oz

25 Snacks, Sides, and Beverages SY * Does Not Meet Nutrition Standards -Not WG; 1st Ingredient not a fruit, veg, dairy or protien; non combination food; or contain 10% DV of nutrient of public health concern Crackers/Chips - BRAND Size Yes No Explanation Cheese Popcorn 1.0 oz X Fat, Sat Fat, Sodium too High Regular Pita chips 1.5 oz X Does Not Meet Nutrition Standards Multigrain chips 1.0 oz X Fat too High Seasoned Pretzel Pieces 2.25 oz X Does Not Meet Nutrition Standards Cereal/Bars - BRAND Size Yes No Explanation Cereal Bar 1.3 0z X 10% DV Fiber Sports Nutrition Bars 2.4 oz X Calories too High Toaster pastries 3.67 oz X Calories too High Chewy type Granola Bar 0.84 oz X WG Candy/Sweets- BRAND Size Yes No Explanation Rice Treats 1.3 oz X Does Not Meet Nutrition Standards Fruit Snacks- Any Flavors 2.25 oz X Does Not Meet Nutrition Standards Roasted Nuts 1.0 oz X 1st ingredient Peanuts-exempt R/F 51% WG Chocolate Chip Cookie 1 oz X WG Rich Old Fashioned Chocolate Chip Cookie 1 X Does Not Meet Nutrition Standards LF Ice Cream Sandwich 1 ea/3 oz X Nonfat Milk 1st Ingredient WG RF Muffin- Blueberry, Banana, Choc. 1.8 oz X WG Rich WG RF Muffin- Blueberry, Banana, Choc. 3.2 oz X Calories too High Sugar Free Chewing Gum Any X Exempt From Meeting Standards Beverages Size Yes No Explanation Water, Plain Any X Any size plain water allowable Water, Plain, Carbonated Any X Any size plain carbonated water allowable Flavored Water 20 fl oz X Calorie, Free Flavored Water Diet Soda Pop, Any HIGH SCHOOLS ONLY 20 fl oz X Carbonated Soft Drinks < 5 calories per 8 oz Regular Soda Pop, Any HIGH SCHOOLS ONLY 20 fl oz X 40 calories per 8 oz, no more than 60 calories per 12 fl oz Cold Bottled Tea Beverages HIGH SCHOOLS ONLY 20 oz X 40 calories per 8 oz and 60 calories per 12 fl oz Diet Bottled Tea Beverages HIGH SCHOOLS ONLY 20 oz X Flavored beverage with less than 5 calories per 8 oz 100% Juice 12 fl oz X 100% Juice Regular Sport Drinks HIGH SCHOOLS ONLY 12 fl oz X 40 calories per 8 oz and 60 calories per 12 fl oz Diet Sport Drinks HIGH SCHOOLS ONLY 12 fl oz X 5-40 calories per 8 oz, no more than 60 calories per 12 fl oz Carbonated 100% Juice 8.4 oz X 100% Fruit Juice plus Water, 12 oz or less Flavored Citrus Drink HIGH SCHOOLS ONLY 16 oz X 5 calories per 8 fl oz, not 100% Juice

26 Plan Procurement Activities Accordingly Vendor Specifications, Ingredient Labels, Nutrient Analysis, Product Formulation for USDA Meal Contribution Vendors shall provide electronically, ingredient labels, nutrient analysis (must include saturated fat, sodium, and trans fat content as applicable) per serving or per 100 grams of product, the usual number of servings per case, the typical number of pieces per serving and certification of USDA meal contribution, if applicable. If the product is not CN labeled, the vendor shall provide either the product formulation or a signed letter of guarantee stating that the item satisfies parameters of the USDA Child Nutrition Breakfast and/or Lunch Program, e.g., 1¾ oz. protein, ¼ cup fruit, ½ cup vegetable, etc.

27 Get students involved and prepared for the Smart Snacks Rule Student Taste Testing Student Surveys Videos made by students marketing the new rules

28 Next Steps for NSLP Operators Attend the ILSNA s Child Nutrition Industry Conference (CNIC) in February 2014 Attend the ILSNA s 2014 Annual Conference June 24-27, 2014 Springfield, IL All 1 page handouts and the step by step product calculator, are available on the ISBE website. Additional resources and spreadsheets are available on the ILSNA website (for members only) at under member resources

The Illinois School Nutrition Association (ILSNA) and the School Nutrition Association (SNA) are organizations of over 55,000 school nutrition professionals.

29 The Illinois School Nutrition Association (ILSNA) and the School Nutrition Association (SNA) are organizations of over 55,000 school nutrition professionals. Membership in ILSNA/SNA offers a variety of benefits to help you meet the challenges in the ever changing profession of school nutrition. Check out district-owned membership options. For SNA/ILSNA membership information contact ILSNA at info@ilsna.net or

30 Thank you all for attending today s ISBE and ILSNA joint webinar! Illinois State Board of Education Webpage: cnp@isbe.net Phone: 800/ Illinois School Nutrition Association Webpage: info@ilsna.net Phone:

Roxanne Ramage, M.S., R.D., S.N.S. Nutrition and Wellness Programs Division Illinois State Board of Education February 2014

Update on the USDA Released Interim Final Rule - Nutrition Standards for All Foods Sold in Schools Effective SY2014-2015 for NSLP Participating School Roxanne Ramage, M.S., R.D., S.N.S. rramage@isbe.net