Massachusetts School Nutrition Standards for Competitive Foods and Beverages. Healthy Kids Summit May 21, 2015

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Hugh Lionel McCoy
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1 Massachusetts School Nutrition Standards for Competitive Foods and Beverages Healthy Kids Summit May 21, 2015

2 Massachusetts School Nutrition Standards for Competitive Foods and Beverages July 2010 Massachusetts School Nutrition Bill signed into law Statewide Massachusetts Wellness and Prevention Advisory Board: Create the strongest school nutrition standards in the country.

3 Key Elements of the Bill MDPH and DESE to establish nutrition standards for competitive foods and beverages in public schools sold or provided during the school day Update the standards every 5 years Make plain water readily available during the school day at no cost

4 Key Elements of the Bill Offer fresh fruits/non-fried vegetables wherever food is sold (except vending machines) Make nutrition information available for nonpre-packaged foods (in the cafeteria) Prohibit the use of fryolators in preparing competitive foods

5 Key Elements of the Bill Requires regulations to promote school wellness advisory committees Requires training of public school nurses in screening and referral for obesity, diabetes and eating disorders

6 Goal of the Standards Provide a healthy school environment for all students Offer nourishing food and beverage choices (whole grains, fruits and vegetables, low-fat dairy products) Promote students healthy growth and development, enhance learning and form lifelong healthy eating habits

7 Massachusetts School Nutrition Standards for Competitive Foods and Beverages July 2011 standards developed by statewide multi-agency School Nutrition Work Group approved by the Massachusetts Public Health Council, with the effective date of August 2012 May 2012 amendment passed by the state legislature to exempt foods or beverages sold or provided at fundraisers, concession stands and other school-sponsored or school-related events

8 Massachusetts School Nutrition Standards for Competitive Foods and Beverages June 2013 release of Interim Final Rule on the National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods Sold in School as Required by the Healthy, Hunger-Free Kids Act of 2010 November 2014 Massachusetts Public Health Council voted to adopt amendments to the Massachusetts regulations in order to better align the state standards with the USDA interim final rule, effective December 5, 2014

9 Massachusetts School Nutrition Standards for Competitive Foods and Beverages as approved by the Massachusetts Public Health Council, November 12, 2014

10 Juice 100% fruit and vegetable juice with no added sugar Juice may be diluted with water or carbonated water

11 Juice Portion size Elementary, Middle and High School 8 ounces or less

12 Milk Plain low-fat (1% or less) and fat-free milk Flavored milk and flavored milk substitutes (including alternative milk beverages, e.g., lactose-free and soy) must be fat-free and contain no more than 22 grams of total sugar per 8-ounce portion.

13 Milk Portion Size Elementary, Middle and High School 8 ounces or less

14 Water Elementary, Middle and High Schools Plain carbonated or uncarbonated water No size limit Federal guidance states that high school students only may purchase or be provided water with natural flavorings

15 Other Beverages No other beverages

16 Calories Limit of 200 calories for side or snack dish items, including accompaniments Limit of 350 calories for entrée items, including accompaniments

17 Fat 35% or less of total calories from fat per item as packaged or served 10% or less of total calories from saturated fat per item as packaged or served All foods should be trans fat-free

18 Fat Exemptions Reduced-fat cheese, part-skim mozzarella cheese limited to 1-ounce portions Products consisting of only dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat, limited to 1-ounce portions Schools may provide or sell seafood with no added fat. No other combination products are exempt from the fat standard.

19 Saturated Fat Exemptions Reduced-fat cheese, part-skim mozzarella cheese limited to 1-ounce portions Products consisting of only dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat, limited to 1-ounce portions No other combination products are exempt from the saturated fat standard.

20 Sugar 35% or less total weight from sugar per item as packaged or served

21 Sugar Exemptions 100% fruit with no added sugar Fresh, frozen and canned fruits/vegetables with no added sweeteners except for fruits packed in 100% juice

22 Sugar Exemptions (continued) Products consisting of only dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat Dried whole fruits/vegetables, dried whole fruit/vegetable pieces, dried dehydrated fruits/vegetables with no added nutritive sweeteners, and dried fruits with nutritive sweeteners that are required for processing and/or palatability purposes, i.e., cranberries, tart cherries, and blueberries

23 Sodium 200 mg sodium or less per item as packaged or served* À la carte entrées should have a maximum of 480 mg of sodium per item

24 Grains All breads or grain-based products should be whole grain (whole grains should be listed as the first ingredients). Grain items include crackers, granola bars, chips, bakery items, pasta, rice, etc.

25 Caffeine Elementary, Middle and High Schools Foods and beverages in all schools must be caffeine-free, with the exception of trace amounts of naturally occurring caffeine.

26 Accompaniments All accompaniments must be included in the nutrient profile as part of the item served.

27 Artificial Sweeteners Artificial sweeteners are not permitted.

28 Sugar-free Chewing Gum There is no exemption for sugar-free chewing gum.

29 School Lunch and Breakfast Program There is no exemption for NSLP/SBP entrées.

30 Timing From midnight before to 30 minutes after the end of the official school day

31 Contact Information Holly Alperin Claire Santarelli

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