Smart Snacks in Schools:

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1 Smart Snacks in Schools: Gearing up for new competitive food rules in schools 2013 General Mills

2 About the Trainer Photo of trainer Name of Trainer Brief bio/description

1966 - National School Lunch and Breakfast Program

3 School Meals History USDA School Meal Program School Feeding Programs began in 1930 s 1946 and National School Lunch and Breakfast Program Regulations Malnutrition & Hunger vs. Childhood Obesity 3

Healthy, Hungry Free Kids Act (2010) Changes School Food Environment Improve child nutrition and advance nutrition quality of school meals USDA oversight of ALL foods & beverages sold/served in

4 Healthy, Hungry Free Kids Act (2010) Changes School Food Environment Improve child nutrition and advance nutrition quality of school meals USDA oversight of ALL foods & beverages sold/served in schools Nutrition standards for ALL foods & beverages sold outside of the Federal child nutrition programs in schools USDA s objectives: Focus on reimbursable meal program as the major source of food & beverages offered at schools Encourage consumption of healthy snacks and beverages to students outside the meal program 4

Timeline: What has happened and What is ahead JANUARY 2012 USDA Final Rule of School Lunch and Breakfast Published APRIL 2012 Updated USDA Grain Memo JULY 2012 Implementation of Lunch Regulations

5 Timeline: What has happened and What is ahead JANUARY 2012 USDA Final Rule of School Lunch and Breakfast Published APRIL 2012 Updated USDA Grain Memo JULY 2012 Implementation of Lunch Regulations Became Effective JULY 2012 OCTOBER 2012 USDA issuance of further guidance JULY 2013 Implementation of Breakfast Regulation Begins JUNE 2013 USDA Interim Final Rule for All Foods Sold (Competitive) in Schools Published JULY 2014 Implementation of Competitive Foods Regulation Begins 5

6 At-A-Glance: Nutrition Standards For All Foods Sold in Schools (AKA Competitive Foods) Applies to all food and beverages (outside the reimbursable meal programs) sold on campus during the school day & accessible to students A la carte in the cafeteria In school stores Snack bars Vending machines Other venues Applies to all grade levels Food and beverages must meet general standards AND specific nutrient standards Provides exemptions to nutrient standards for specific foods Nutrition standards are minimum standards schools districts may establish additional standards 6

7 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.

8 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.

9 What about birthdays & special events? USDA has no role in regulating foods brought from home. These standards only affect foods that are sold on school campus during the school day. Time honored traditions like treats for birthdays, or foods at an afterschool sporting event, are not subject to these standards. Source: SMART SNACKS IN SCHOOL NUTRITION STANDARDS INTERIM FINAL RULE QUESTIONS AND ANSWERS

Fundraisers All foods & beverages meeting nutrition requirements may be sold at fundraisers on the school campus during school hours Standards do not apply to items sold during non-school hours,

10 Fundraisers All foods & beverages meeting nutrition requirements may be sold at fundraisers on the school campus during school hours Standards do not apply to items sold during non-school hours, weekends, or off-campus fundraising events State agencies may establish limits on the number of fundraising activities that allow the sale of food & beverages that do not meet the nutrition standards 10

11 Exemptions from nutrients standards Fruits and vegetables Fresh, frozen and canned fruit packed in water, 100% juice, or light syrup Fresh, frozen and canned vegetables with no added ingredients except water or with a small amount of sugar for processing Chewing gum NSLP/SBP Entrée Exemption 11

12 Specific Nutrient Targets Calories Sugar Fat Sodium Saturated Fat Trans Fat

13 General Standards Nutrient Standards Summary Table of Nutrition Standards for ALL Competitive Foods Sold in Schools MUST MEET ALL: Snacks and side dishes: <200 <35% calories 2 < 10% calories 3 Per Portion as Served Calories Fat Sat Fat Trans Fat Sodium (mg) Sugar Snacks and side dishes: Until July 1, 2016: <230mg Entrée items 1 : <350 0g as served (<0.5 g per portion) After July 1, 2016: <200mg Entrée items: <480 mg < 35% total sugars by weight 4 A. Must be a combination food containing >1/4 cup fruit or vegetable B. Must be a grain product that contains: Whole grain (>50% whole grain by weight OR whole grain is first ingredient OR 1 st ingredient after water) Must also be ONE of the following: C. Must be at least one of the following non-grain main food groups: Fruit, Vegetable, Dairy or Protein Foods (As first ingredient or second after water) D. Must contain 10% DV of one of the following nutrients: Calcium Potassium Vitamin D Dietary Fiber (Note: This criteria will be obsolete on July 1, 2016 and may not be used to qualify foods) 1 Entrées defined as combination foods of: grain + meat; grain + fruit or vegetable; meat + fruit or vegetable; or meat alone 2 Does not apply to reduced fat cheese, nuts/seeds, seafood 3 Does not apply to reduced fat cheese, nuts/seeds 4 Does not apply to certain dried fruits and vegetables 13

NSLP/SBP Entrée Exemption and Definition Entrée item offered as part of NSP/NSLP is EXEMPT from all competitive food standards IF: Sold as a competitive food in the same or smaller portion size At

14 NSLP/SBP Entrée Exemption and Definition Entrée item offered as part of NSP/NSLP is EXEMPT from all competitive food standards IF: Sold as a competitive food in the same or smaller portion size At the day of service and the following school day in lunch or breakfast program Entrée defined as combination food of: Meat/meat alternate and whole grain-rich food or Vegetable or fruit and meat/meat alternate or Meat/meat alternate alone (except yogurt, lowfat/reduced fat cheese, nuts/seeds and meat snacks) 14

15 Accompaniments Must be included in the nutrient profile as a part of food item sold and meet standards, examples: Dips in vegetables Dressings on salads Butter Jam/jelly Cream cheese Ketchup Garnishes etc. 15

Summary Table of Nutrition Standards for Beverages Sold in Schools Beverage Plain water, carbonated or not Low fat milk, unflavored* Non fat milk, unflavored or flavored * 100% fruit/vegetable juice

16 Summary Table of Nutrition Standards for Beverages Sold in Schools Beverage Plain water, carbonated or not Low fat milk, unflavored* Non fat milk, unflavored or flavored * 100% fruit/vegetable juice ** Other calorie-free beverages Other lower calorie beverages Elementary School Middle School High School no size limit no size limit no size limit 8 oz 12 oz 12 oz 8 oz 12 oz 12 oz 8 oz 12 oz 12 oz Not allowed Not allowed 20 oz Not allowed Not allowed 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 16

Reduce consumption of sodium and calories

Promote consumption of products with whole

17 What do these Smart Snacks in School standards look like? Before the New Standards After the New Standards From USDA Smart Snacks Infographic Reduce consumption of sodium and calories coming from fat, saturated fat and sugar Promote consumption of products with whole grain, low fat dairy, fruits, vegetables or protein foods as their main ingredients 17

18 18 USDA Resources

19 USDA Resources for Schools gislation/allfoods_infographic.pdf /legislation/allfoods_flyer.pdf gislation/allfoods.htm

20 Purposeful Snacking Making a Game Plan If we want kids to be more active, we have to provide them with healthy fuel! 20

Benefits of Snacking at School Children need to refuel and healthy school snacks can boost energy between meals. Snacks eaten at school makes a significant contribution to total daily intake.

21 Benefits of Snacking at School Children need to refuel and healthy school snacks can boost energy between meals. Snacks eaten at school makes a significant contribution to total daily intake. Snacks help fill in missing food groups and close the gap for nutrients of concern (calcium, vitamin D, potassium, fiber) After school snacks are especially important when students have a long wait between early lunch and the evening meal.

Healthy snacking is beneficial for all ages Snacks are part of a healthful eating pattern No link between snacking and body weight Can fill in food groups and nutrient gaps Chance to eat more

22 Healthy snacking is beneficial for all ages Snacks are part of a healthful eating pattern No link between snacking and body weight Can fill in food groups and nutrient gaps Chance to eat more vegetables, fruit, whole grain, low fat/fat free dairy Kids Teens Adults Energy for small stomachs and growing bodies Healthful growth and development in way that fits their busy lifestyle and social patterns Energy boost Satisfy hunger, less likely to overeat at meals Source: American Dietetic Association Complete Food & Nutrition Guide, 2012

23 Snacks Contribute Significantly to Total Daily Nutrient Intake; Not Associated with Unhealthy Weight in Children Snacks Eaters More Likely to Meet Nutrient Recommendations than Non-snack Eaters Percent Below the Estimated Average Requirement (EAR) Snacking Not Associated with Overweight/Obesity 37% 39% Snack Eater Non-Snack Eater % Overweight/Obese Children 6-18 Snack Eater Non-Snack Eater Source: NHANES

Snacking can Enable Compliance with My Plate When there is at least 1 snacking occasion in a day,

Increased inclusion of Fruit, Milk and Yogurt at the snack occasion contribute to compliance as

Percent of Days that Include Snacking by My Plate Compliancy MyPlate days are characterized by

24 Snacking can Enable Compliance with My Plate When there is at least 1 snacking occasion in a day, the likelihood of eating according to MyPlate increases. Increased inclusion of Fruit, Milk and Yogurt at the snack occasion contribute to compliance as snacking behaviors increase. Percent of Days that Include Snacking by My Plate Compliancy MyPlate days are characterized by consumers who, on the same day, achieved at least 70 percent of the daily recommended intake for the following: Dairy Fruits Grain Protein Vegetables Source: The NPD Group/National Eating Trends; 5 Years Ending Feb 12

25 Snacks consumed at schools make significant nutrient contributions to total daily intake Snacks consumed at school contribute 10% of the daily calories in children aged 6-18 Nearly 10% of total daily nutrients come from snacks consumed at school, including: Protein Fiber Calcium Iron Zinc B vitamins Vitamin A Vitamin D Vitamin C Only 10% of total daily fat, sodium and sugars come from snacks consumed at school Source: NHANES

26 26 The Future of School Foods Achieving Success with your competitive/after school snack program

27 Your concerns Let s Discuss! Loss of Revenue? Logistics of putting into place Keeping students happy and healthy

28 Understanding Your Customers: Students and Parents Serial Snacking Parents perception of snacking Snack Foods students like to eat

Snacking Behavior is Big and Continues to Increase in General Population Frequency of Snacking annual snack meals per capita Multiple Daily Snacking % of

h a l f (49%) of all eatings in the US in 2010 In 2012, snacking grew to 53% of all eating occasions Top graph source: The NPD Group/National Eating Trends; 2

29 Snacking Behavior is Big and Continues to Increase in General Population Frequency of Snacking annual snack meals per capita Multiple Daily Snacking % of snacking individuals 53% 2+ snacks each day Snacking is now More than Half of Eating Occasions Snacking as a % of Total Eatings Snacking accounted for nearly h a l f (49%) of all eatings in the US in 2010 In 2012, snacking grew to 53% of all eating occasions Top graph source: The NPD Group/National Eating Trends; 2 years ending February Bottom left: The NPD Group/SnackTrack, 2 years ending March 12 Bottom Right: Hartman Eating Occasions Compass, Survey; ; N = 13,979

30 At least 50% of parents surveyed encourage their children to snack on yogurt, granola, cereal, & breakfast bars 1 1. Mintel, Attitude Toward Kid and Teen Snacking, Feb. 2013

Trends in Snacking Good news for nutrition! 8.9 Top Growing and Declining Snack Foods - Total Kids 1 6.8 6.6 1.

31 Trends in Snacking Good news for nutrition! 8.9 Top Growing and Declining Snack Foods - Total Kids Popcorn Cookies Candy/ Gum Frozen Ice Cream/ Novelties Fruit Granola Bars Yogurt Vegetables Yogurt is the most popular healthy snack among kids and teens, likely due to a wide array of flavors and portability Mintel, Attitude Toward Kid and Teen Snacking, Feb. 2013

MARKETING INSIGHTS: Products that flex across eating occasions Meal favorites also contribute to fun snacks - Popular breakfast cereals can be enjoyed as parfait toppings - Package

- Yogurt and fruit are a perfect pair for a smoothie refueling station for HS athletes - Use nuts, sunflower seeds and dried fruit as salad bar toppings and also as an easy trail mix for

32 MARKETING INSIGHTS: Products that flex across eating occasions Meal favorites also contribute to fun snacks - Popular breakfast cereals can be enjoyed as parfait toppings - Package vegetable/hummus combo for both a side at lunch and a snack option. - Yogurt and fruit are a perfect pair for a smoothie refueling station for HS athletes - Use nuts, sunflower seeds and dried fruit as salad bar toppings and also as an easy trail mix for snacks. - Incorporate kid-favorite ready-to-eat cereals into trail mix and parfaits. Entrees also make great snacks - Offer pre-packaged sandwiches and salads in smaller portion size for snack time Milk and grain choices such as granola bars or snack mix are great refueling options for locker room vending machines. 32

33 Variety is the spice! Offer an enticing product mix. For instance, rotate between sweet and savory snack mixes. Mix it up: Rotate favorites while introducing new healthy snacks Offer a variety of colors, textures, food group options Incorporate harvest of the month, farm to school or school garden samples into snacking program Find Creative uses for NBP and NSLP entrées in your snack program Involve students! Ask the children and teens in your schools to participate in selecting, taste testing and promoting your new snack program. 33

Merchandising Visibility: Place the healthy snack choices that you want students to choose up front and center. Packaging: Students respond better to certain types of packaging (e.g. plastic milk chugs preferred over paperboard cartons).

34 Merchandising Visibility: Place the healthy snack choices that you want students to choose up front and center. Packaging: Students respond better to certain types of packaging (e.g. plastic milk chugs preferred over paperboard cartons). Presentation: Use colorful bowls or wicker baskets to display fruit, granola bars and other healthy snacks. Mix it up: Offer a variety of choices - keeps it interesting and also improves the nutrient mix offered to students Behavioral Strategies: Use research from to nudge students towards healthier snack choices. - e.g. Give foods fun, catchy names: In one cafeteria, when the same "bean burrito" was renamed "Big Bad Bean Burrito," sales shot up by more than 40%. Sales of carrots doubled when they were renamed "X-Ray Vision Carrots." 34

35 Getting the word out! Promote positive change to students, parents, school staff and the community: Involve the students! Form a Smart Snacks for Schools student group to provide input for program choices and also to spread the word to peers. Include Smart Snacks in Schools info on your website, menus, school newsletters, etc. Pitch the new competitive food changes to your local community (e.g. radio, television, newspapers, social media, lists, etc.) For more ideas on promoting your new snack program, access the USDA school breakfast marketing toolkit - Image source: LAUSD Food Services 35

36 Your thoughts & ideas! What are you doing today to meet upcoming regulations? Do you have any creative solutions for snacking that are working well in your school/district? Are students requesting more Smart Snacking options? If so, what types of items? How have you maintained revenue while adding healthier options? What are the most popular items that will not qualify? How are you addressing/substituting this issue? Do you sense there is any confusion regarding the guidelines with school administrators, teachers, parents or community members?

37 Discussion Summary

38 Thank you!

SY17 Smart Snacks in Schools: Competitive food rules for all foods sold in schools

SY17 Smart Snacks in Schools: Competitive food rules for all foods sold in schools Healthy, Hungry Free Kids Act (2010) Changes School Food Environment Improve child nutrition and advance nutrition quality