Welcome to the Smart Snack training hosted by Oregon Department of Education Child Nutrition Program. Slide 1

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1 Slide 1 SMART Snack: Nutrition Standards for All Foods Sold in School Implementation date: July 1, 2014 Welcome to the Smart Snack training hosted by Oregon Department of Education Child Nutrition Program. The implementation of smart snack will be July 1, 2014 Slide 2 Agenda Background Definitions Requirements for All Food Standards Fundraisers Recordkeeping During this training we will discuss the following areas: Background Definitions Requirements for All Food Standards Fundraisers Recordkeeping Slide 3 Oregon School Nutrition Standards (aka HB 2650) Federal Smart Snack + Oregon Nutrition Standards=Oregon Smart Snacks Only slight differences between the two The two are being merged together to create the Oregon Smart Snacks! You are probably wondering how the new Federal Smart Snack rules fit in with the already existing Oregon School Nutrition Standards law. Because Oregon has had nutrition standards for many years the implementation of the Federal Smart Snacks rules will not be difficult. There are only slight differences between the two rules so we are merging them together to create one new Oregon Smart Snacks rule that meets both requirements. For the purposes of this presentation we are going to discuss the new combined Oregon Smart Snacks rule.

2 We have created a document that summarizes the new combined Oregon Smart Snack rule. The document is available on the ODE Smart Snack web page that is listed on this slide. Slide 4 School Nutrition Environment Improving the nutritional profile of all foods sold in school is critical to: Improving diet and overall health of American children Ensuring children from all income levels adopt healthful eating habits Helping children make healthier choices and reduce their risk of obesity improving diet and overall health of American children; ensuring children from all income levels adopt healthful eating habits that will enable them to live productive lives; and helping children make healthier choices and reduce their risk of obesity. Oregon Smart Snacks is the third part to creating a healthy school environment. The other parts are the new meal patterns and school wellness policy.

3 Slide 5 What do the new standards do? Allow schools to offer healthier snack foods and limit junk foods Set standards for fat, saturated fat, sugar and sodium content Promote snacks that have main ingredient listed as either: - Whole grain - Low-fat dairy - Fruit - Vegetable - Protein The new standards Allow schools to offer healthier snack foods and limit junk foods Set standards for fat, saturated fat, sugar and sodium content Promote snacks that have main ingredient listed as either: Whole grain Low-fat dairy Fruit Vegetable Protein Slide 6 Where do the standards apply? Nutrition standards for competitive foods apply to all foods and beverages sold: outside the school meals programs; on the school campus; and at any time during the school day. Including: vending machines a la carte in the cafeteria in school stores snack bars other venues As a part of the Healthy Hunger-Free Kids Act of 2010, the new Smart Snacks in School rules affect competitive foods sold in schools, which include vending machines, a la carte lunch lines, student stores, snack bars, and other venues. These snacks and beverages are purchased outside of the regular meals provided by the school, and compete with the nutritionally regulated and reimbursable national school lunch and school breakfast meals. Slide 7 What are competitive foods? Competitive Food: All food and beverages sold to students on the school campus during the school day, other than meals reimbursed under the School Lunch or Child Nutrition Act. Competitive food is all food and beverages sold to students on the School campus during the School day, other than those meals reimbursable under the School Lunch or School Breakfast program.

4 Slide 8 What is School Campus? School Campus: All areas of the property under the jurisdiction of the school that are accessible to students during the school day. The school campus is all areas of the property under the jurisdiction of the school that are accessible to students during the school day. Slide 9 What is a School Day? School Day: The period from midnight the day before, during the school day and through extended school hours. The school day is defined as the period from midnight the day before, during the school day through extended school hours. This includes activities such as clubs, yearbooks, athletic practice, band and drama rehearsals. It does not apply to evening events such as performances, games, or meetings. Slide 10 Nutrition Standards for Foods Apply to All Grade Levels Include General Standards and Specific Nutrient Standards Allow broader exemptions for fruits and vegetables To be allowed, a food item must meet the general and specific nutrient criteria The Nutrition Standards for foods and beverages: Apply to All Grade Levels Include General Standards and Specific Nutrient Standards Provide exemptions to Nutrient Standards for Specific Foods Allow broader exemptions for fruits and vegetables To be allowed, a food item must meet the general and specific nutrient criteria

5 Slide 11 General Nutrition Standard for Foods Any food sold in schools must: Meet all of the competitive food nutrient standards Be a whole grain-rich product; or First ingredient listed must be a fruit, vegetable, diary product, or protein food; or Be a combination food that contains at least ¼ cup of fruit and/or vegetable; or Contain 10% of the Daily Value of one of the nutrients of public health concern (calcium, potassium, vitamin D or dietary fiber) Effective July 1, 2016, this criterion will be removed To be allowable, a food item must meet all of the competitive food nutrient standards AND Be a whole grain rich product; Grain products must include 50% or more whole grains by weight or have a whole grain as the first ingredient. Consistent with NSLP meal pattern standards and the Healthy US School Challenge (HUSSC) whole grain requirement. Practical because it can be easily identified by reading a product label. 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 Through June 30, 2016, foods that contain 10% of the Daily Value of one nutrient of public health concern (i.e., calcium, potassium, vitamin D, or dietary fiber) Effective July 1, 2016, this

6 criterion will be removed Allowable competitive foods, must be food group based, after that date Slide 12 Specific Nutrient Standards for Foods Total Fat Saturated Fat Trans Fat Sodium Calories Total Sugar Any food sold in schools must follow specific nutrient standards. These include: Total Fat Saturated Fat Trans Fat Sodium Calories Total Sugar Slide 13 NSLP/SBP Food Exemption Although Federal rules allow for an exemption to entrée items from all competitive food standards, Oregon School Nutrition Standards do not. Oregon sponsors cannot use this exemption when selling entrées a la carte. NSLP/SBP Food Exemption- Although Federal rules allow for an exemption to entrée items from all competitive food standards, the Oregon School Nutrition Standards do not. Therefore Oregon sponsors cannot use this exemption. Entrée and Side dishes sold as competitive foods must meet all standards.

7 Slide 14 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 The following are exempt from meeting all nutrient standards: Fresh, frozen and canned fruit packed in water, 100 percent 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 Slide 15 Specific Nutrient Standards for Snacks Be a whole grain-rich grain product Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food; Be a combination food that contains at least ¼ cup of fruit and/or vegetable Contain 10% of the Daily Value (DV) of one of the nutrients of public health concern in the 2010 Dietary Guidelines for Americans (calcium, potassium, vitamin D, or dietary fiber) applies only through June 30,2016 Grades K-5 Grades 6-8 Grades 9-12 Per item as packaged or served with Per item as packaged or served Per item as packaged or served with Serving Size accompaniments with accompaniments accompaniments Calories per serving 150 calories 180 calories 200 calories Total Calories from fat 35% of calories 35% of calories 35% of calories Saturated fat < 10% of calories < 10% of calories < 10% of calories Trans fat (gram) 0 grams 0 grams 0 grams 35% of weight from total sugars in 35% of weight from total sugars in 35% of weight from total sugars in Sugar Content by weight foods foods foods Sodium Limit** 230 mg 230 mg 230 mg ** On July 1, 2016, snack items must contain 200 mg sodium per item Now we will discuss the specific nutrient standards for snacks. Calorie Limit Snack items/side dishes: 200 calories (9-12) 180 (6-8) 150 (k-5) Fat Limits Total Fat for all age/grade groups 35% of total calories from fat per item as packaged/served 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 Saturated Fat for all age/grade groups <10% of total calories per item as packaged/served. Exemptions for: reduced fat cheese, part-skim mozzarella; Dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat. Nuts Please note: (OSNS) does not allow a

8 Saturated Fat exemption for nut butters and seeds) Exemptions to the Total Fat and Saturated Fat do not apply to combination foods Trans Fat for all age/grade groups Zero grams of trans fat per portion as packaged/served (< 0.5 g) Total Sugars for all age/grade groups 35% of weight from total sugars per item Sugar Exemptions 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) Exempt dried fruit with only nuts/seeds (no added nutritive sweeteners or fat) Sodium Limit for all age/grade groups Snack and side items: 230 mg (until June 30, 2016) 200 mg (after July 1, 2016) Entrée items that do not meet NSLP/SBP exemptions: 480 mg sodium per item

9 Slide 16 What is an Entrée? Entrées are: Combination of meat/meat alternate and grains Combination of fruit, vegetable and meat/meat alternate Meat/Meat Alternate only Entrée item is defined in the Smart Snacks in School rule as an item that is either Combination of meat/meat alternate and grains Combination of fruit, vegetable and meat/meat alternate Meat/Meat Alternate only The exceptions to the Meat/Meat Alternate Only Entrée are: yogurt, lowfat or reduced fat cheese, nuts, seeds, and nut or seed butters and meat snacks such as dried beef jerky. These foods are considered snacks and the snack nutrition standards apply. Slide 17 Specific Nutrient Standards for Entrees Be a whole grain-rich grain product Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food; Be a combination food that contains at least ¼ cup of fruit and/or vegetable Grades K-5 Grades 6-8 Grades 9-12 Per item as packaged or served Per item as packaged or served Per item as packaged or served with Serving Size with accompaniments with accompaniments accompaniments Calories per serving 350 calories 350 calories 350 calories Total Calories from fat 35% of calories 35% of calories 35% of calories Saturated fat 10% of calories 10% of calories 10% of calories Trans fat (gram) 0 grams 0 grams 0 grams Now we will discuss the specific nutrient standards for entrees. Calorie Limit Entrée items: 350 calories Sugar Content by weight 35% of weight from total sugars in foods 35% of weight from total sugars in foods 35% of weight from total sugars in foods Sodium Limit 480 mg 480 mg 480 mg Fat Limits Total Fat 35% of total calories from fat per item as packaged/served Exemptions include: Reduced fat cheese; Part-skim mozzarella; 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 Saturated Fat <10% of total calories per item as

10 packaged/served. Exemptions for: reduced fat cheese, part-skim mozzarella; Nuts, seeds and nut/seed butters; Dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat. Trans Fat Zero grams of trans fat per portion as packaged/served (< 0.5 g) Total Sugars 35% of weight from total sugars per item Sugar Exemptions 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) Exempt dried fruit with only nuts/seeds (no added nutritive sweeteners or fat) Sodium Limit Entrée items: 480 mg sodium per item

11 Slide 18 Nutrition Standards for Beverages Now we will review the Nutrition Standards for Beverages. Vary by Grade Level Identify Specific Types of Beverages Allowed Address Container Size The standards will: Vary by Grade Level Identify Specific Types of Beverages Allowed Address Container Size Slide 19 Specific Nutrition Standards for Beverages Grades K-5 Grades 6-8 Grades 9-12 Serving size limit Calorie limit Serving size limit Calorie limit Serving size limit Calorie limit Plain water or plain carbonated water Plain water or plain carbonated water Plain water or plain carbonated water Water (no size limit) (no size limit) (no size limit) 150 calories 180 calories Fruit or Veg. Juice, 100% juice, no 120 calories 8 fl oz 10 fl oz (15 cal per 12 fl oz (15 calories added sugar (15 cal per oz) oz) per oz) NOT ALLOWED UNDER OREGON SCHOOL NUTRITION STANDARDS 100% fruit/vegetable juice diluted with water (with or without carbonation), and no added sweeteners 150 calories 190 calories 225 calories 8 fl oz 10 fl oz 12 fl oz Milk, low fat (1%), unflavored or (18.8 cal per oz) (19 cal per oz) (18.8 cal per oz) fat free, unflavored or flavored Including nutritionally equivalent milk alternatives as permitted by the school meal requirements 20 fl oz, labeled to contain 5 Low or No Calorie Beverages, with or May not be sold May not be sold calories per 8 fl oz, or without carbonation 10 calories per 20 fl oz 12 fl oz, labeled to contain 40 Other Beverages, with or without May not be sold May not be sold calories per 8 fl oz, or carbonation 60 calories per 12 fl oz Now we will discuss the Nutrition Standards for Beverages for all age/grade groups Water Plain water, carbonated or noncarbonated Maximum serving size: No limit Juice 100% fruit and/or vegetable juice Grades K-5 8 fl oz. 120 calories (15 cal per oz.) Grades fl oz. 150 calories (15 cal per oz.) Grades fl oz. 180 calories (15 calories per oz.) Please note : 100% juice diluted with water (carbonated or noncarbonated) no added sweeteners not allowable under Oregon School Nutrition Standards.

12 Milk Unflavored nonfat and low-fat milk Flavored nonfat milk and milk alternatives Grades K-5 8 fl oz. 150 calories (18.8 cal per oz.) Grades fl oz. 190 calories (19 cal per oz.) Grades fl oz. 225 calories (18.8 cal per oz.) For High School Only Low or No Calorie Beverages, with or without carbonation 20 fl oz., labeled to contain 5 calories per 8 fl oz., or 10 calories per 20 fl oz. Other Beverages, with or without carbonation 12 fl oz., labeled to contain 40 calories per 8 fl oz., or 60 calories per 12 fl oz.

13 Slide 20 Caffeine Standards for Beverages Elementary and Middle School Foods and beverages must be caffeine-free. Exception for trace amounts of naturally - occurring caffeine substances. High School No caffeine restrictions Caffeine Standards for Beverages Food and beverages must be caffeinefree, with the exception of trace amounts of naturally-occurring caffeine substances for elementary and middle. For high school there are no caffeine restrictions. Slide 21 Calculator Alliance for a Healthier Generation and_beverages/smart_snacks/product_calculator/ The Alliance for a Healthier Generation has created a Smart Snacks product Calculator. Simply enter the product information, answer a few questions, and determine whether your snack, side or entrée item meets the new USDA Smart Snacks in Schools Guidelines. Just be sure to also note that this calculator is set-up specifically for smart snacks and does not include the areas that are more restrictive for the Oregon School Nutrition Standards. Be sure to compare against the Oregon Smart Snacks Nutrient Standards chart in this presentation.

14 Slide 22 Fundraisers Oregon will not be allowing exemptions for fundraisers Although USDA allows states to grant exemptions for fundraisers, Oregon will not be allowing any exemptions to ensure integrity and fairness. Slide 23 Recordkeeping Applies to anyone who sells food and beverages to students during the school day Maintained records are: Receipts Nutrition Facts labels with ingredient list Product specifications Recordkeeping Anyone who sells food and beverages to student during the school day must maintain records that show the items sold meet the Oregon Smart Snack Nutrition Standards. The records you will need to keep are receipts, nutrition facts labels with ingredient list and product specifications Slide 24 Wellness Policy District wellness policy should address all food available on campus Make wellness policy committee aware of these new Smart Snack standards Consider collecting public input within school district Task committee with making recommended changes to the wellness policy Per USDA, your wellness policy should address all foods available on campus. We recommend that your Wellness Policy committee consider the new Smart Snack Standards when updating the local wellness policy.

Slide 25 Questions? Thank you for viewing the Smart Snacks Training. If you have any questions please contact your Assigned Child Nutrition Specialist. Slide 26 The U.S. Department of Agriculture

where applicable political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual s income is derived from any public assistance program, or

15 Slide 25 Questions? Thank you for viewing the Smart Snacks Training. If you have any questions please contact your Assigned Child Nutrition Specialist. Slide 26 The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint form, found online at or at any USDA office, or call (866) to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C , by fax (202) or at program.intake@usda.gov Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer.

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