rramage@isbe.net Nutrition and Wellness Programs Division Illinois - - PowerPoint PPT Presentation

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

Upd Update on the USDA Released d Interim im Fin inal Rule le - Nutri riti tion

• n Standa

dards ds for r All Foods ds Sold d in in S Schools

• ols

Effecti ective SY20 2014- 4-20 2015 5 for NSLP Pa Partic icip ipati ting School hool

In Inter erim im Fi Fina nal Rul ule

 Title: Nutrition Standards for All Foods Sold in School

 NEW Standards begin SY2014-2015 (July 1, 2014)  Provisions related to Foods of Minimal Nutritional Value (FMNV)

remain in place for SY2013-2014 (through June 30, 2014)  Link: http://www.gpo.gov/fdsys/pkg/FR-2013-06-28/pdf/2013-15249.pdf  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)

Hea ealth lthy, , Hung unger er-Free ree Kids ds Act t (HHFKA) FKA)

 Section 208 of the HHFKA provided USDA authority to establish

nutrition standards for all foods and beverages sold to students

• utside 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.

Sta tate e an and L d Loc

• cal

al Fl Flexi xibil ilit ity

 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 linois Admi ministrativ nistrative e Cod

• de

e Pa Part t 305.15 5 School

• ol Food Ser

ervice vice Rul ules es

 Illinois currently has state rules that govern food/beverages sold

in NSLP participating schools with students in grades 8 and

• below. Such rules are currently in effect.

 Illinois School Food Service Rules Part 305.15:

http://www.isbe.net/rules/archive/pdfs/305ark.pdf

 Beverage requirements are applicable before and during the regular

school day outside of the reimbursable meal throughout the school campus.

 Food requirements are applicable before and during the regular

school day outside of the reimbursable meal throughout the school campus except that food sold to students within the food service area during meal periods are exempted.

US USDA Int nter erim im Fi Fina nal R Rul ule e Compa parison rison to Illin inois is Rul ules es (Over ervi view)

 Interim Final Rule includes:

 NSLP participating schools with grades 9 -12  30 minutes at the end of the regular school day  Requirements for foods sold to students in the food service area

during meal periods

 Portion sizes for beverages  Requirements on the type (fat content) of milk sold  Only 100% fruit/vegetable juice  Caloric limit for snack and entrée items  Zero trans fat grams  Some discretion for ‘infrequent’ fundraising with food/beverages not

meeting requirements

Illinois linois Admi ministrativ nistrative e Cod

• de

e Pa Part t 305: School

• ol Food Ser

ervice vice Rul ules es

 Due to the current conflicts in

Part 305.15 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.

Sess essio ion A n Agend enda

 Applicability  Nutrition Standards for Foods General Standards Specific Nutrient Standards/Exemptions Exemptions to the General Standards  Nutrition Standards for Beverages  Fundraisers  Recordkeeping

Applicability

De Defin init itio ion: n: C Com

• mpe

peti titi tive e Foo

• ods

ds

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 programs authorized by the Richard B, Russell National School Lunch Act (NSLA) and the Child Nutrition Act of 1966 (CNA), which include the National School Lunch and the School Breakfast Programs.

De Defin init itio ion: n: S Sch chool

• ol Cam

ampus pus

School campus: all areas of the property under the jurisdiction of the school that are accessible to students during the school day.

De Defin init itio ion: n: S Sch chool

• ol Da

Day

School day is the period from

the midnight before, to 30 minutes after the end of the

• fficial school day.

Ap Applic icabi abili lity ty of Nut utrit itio ion n Sta tand ndards ds

The USDA established 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
• other venues

Nutrition Standards for Foods

Sta tand ndar ards ds for

• r Foo
• ods

ds

 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 and some

NSLP/SBP foods

Ge Gene neral al Sta tand ndar ard d for

• r Foo
• od

To be allowable, a food item must meet all of the specific nutrient standards for foods

AND

1)

Be a whole grain rich product; OR

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; 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

Wh Whol

• le

e Gr Grai ain Ric n Rich

(1) 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

HUSSC whole grain requirement.

 Practical because it can be easily identified by reading a

product label.

DG DGA Ma A Major jor Foo

• od

d Gr Grou

• ups

ps

(2) Have as the first ingredient a fruit, vegetable, dairy product or protein food (meat, beans, poultry, etc.)

Com

• mbin

inati ation

• n Foo
• ods

ds

(3) Be a “combination food” with at least ¼ cup fruit and/or vegetable

 Combination foods means products that contain two or

more components representing two or more of the recommended food groups: fruit, vegetable, dairy, protein

• r grains.

 Examples of such foods include yogurt and fruit, cheese and

crackers, hummus and vegetables, fruit cobbler with whole grain rich crust, etc.

Nutr utrie ients nts of

• f Pu

Public ic He Heal alth th Con

• nce

cern rn

(4) Through June 30, 2016, foods that contain 10% of the Daily Value

• f one nutrient of public health concern (i.e., calcium, potassium, vitamin

D, or dietary fiber)

 Effective July 1, 2016, this criterion is removed and

allowable competitive foods must meet requirements 1, 2 or 3, as explained on the prior slides.

 Allows manufacturers time to reformulate products, if

desired.

Ge Gene neral al Sta tand ndar ard d for

• r Foo
• od

To be allowable, a food item must meet all of the specific nutrient standards for foods

AND

1)

Be a whole grain rich product; OR

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; 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

Specific Nutrient Standards for Food

Nutr utrie ient S nt Sta tand ndar ards ds

 Total Fat  Saturated Fat  Trans Fat  Sodium  Calories  Total Sugar

Acc ccom

• mpani

anime ments nts

• Must be included in nutrient profile

as a part of item served

• Examples include:

 Salad dressings  Butter or jelly on toast  Cream cheese on bagels  Garnishes, etc.

 No pre-portioning required –

may determine average portion

Tota tal l Fat at

 ≤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

• r fat;

 Seafood with no added fat; and  Part-skim mozzarella

Sat aturat urated ed F Fat at

• <10% of total calories per item as 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.

Tran ans s Fat at

• Zero grams of trans fat per portion as

packaged/served (< 0.5 g)

De Defin init itio ion of n of En Entr trée ée

 Entrée item means an item that is either:  A combination food of meat/meat alternate and whole

grain rich food; or

 A combination food of vegetable or fruit and meat/meat

alternate; or

 A meat/meat alternate alone, with the exception of

yogurt, low-fat or reduced fat cheese, nuts, seeds and nut or seed butters and meat snacks (such as dried beef jerky and meat sticks).

Sod

• diu

ium

 Entrée items that do not meet NSLP/SBP exemptions:

≤480 mg sodium per item

 Snack and side items:

≤230 mg (until June 30, 2016) ≤200 mg (after July 1, 2016)

Cal alorie

• ries

 Entrée items that do not meet NSLP/SBP exemption:

≤350 calories

 Snack items/Side dishes:

≤200 calories per item

Tota tal l Sug ugar ars

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)

≤ 35% of weight from total sugars per item

Exemptions from General Nutrition Standards for Food

• Fruit and Vegetable Exemption
• NSLP/SBP Entrée Exemption
• Sugar Free Chewing Gum Exemption

Fruit uit and nd Veg egetable etable Ex Exem empt ption ion

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

Ex Exem empt ption ion for NSLP/SBP LP/SBP En Entr trees ees

 Exemptions for entrée items

• nly

 Side dishes sold as competitive

food must meet all standards

 Entrée exemption for the day of

service and the school day after

Sug ugar ar Free ee Chewin ing Gu Gum

Sugar-free chewing gum is exempt from standards

Nutrition Standards for Beverages

• Vary by Grade Level
• Identify Specific Types of Beverages Allowed
• Address Container Size
• No restriction on the sale of any allowable beverage at any grade

level, during the school day anywhere on the school campus.

Be Bever erag ages es for

• r Al

All Stud tuden ents ts

Water Milk Juice

Be Bever erag ages es for

• r Al

All Stud tuden ents ts- Wat ater er

Plain water, carbonated

• r noncarbonated

No size limit

Be Bever erag ages es for

• r Al

All Stud tuden ents ts- Mil ilk

 Unflavored nonfat and lowfat milk  Flavored nonfat milk  Maximum serving sizes: 8 fluid ounces in elementary school 12 fluid ounces in middle and high

schools

Be Bever erag ages es for

• r Al

All Stud tudent ents s - Jui Juice ce

 100% fruit and/or vegetable juice  100% juice diluted with water (carbonated or

noncarbonated) with no added sweeteners/additives

 Maximum serving sizes 8 fluid ounces in elementary school 12 fluid ounces in middle and high schools

Be Bever erag ages es For

• r Al

All

Beverage Elementary School Middle School High School Plain water , carbonated

• r not

no size limit no size limit no size limit Low fat milk, unflavored * ≤ 8 oz ≤ 12 oz ≤ 12 oz Non fat milk, unflavored

• r flavored *

≤ 8 oz ≤ 12 oz ≤ 12 oz 100% fruit/vegetable juice ** ≤ 8 oz ≤ 12 oz ≤ 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.

Ot Other er Be Bever erag ages es in in H Hig igh Sch chool

• ol

Calorie-Free Beverages: Maximum Serving Size 20 fluid ounces

 Calorie-free flavored water , with or without carbonation  Other “calorie-free” beverages with less than 5 calories per 8 fluid ounces, or up

to 10 calories per 20 fluid ounces.

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

Caf affei eine ne

Elementary and Middle School

Foods and beverages must be caffeine-free, with the exception of trace amounts of naturally-

• ccurring caffeine substances.

High School

No caffeine restrictions.

Fundraisers

Fun undr drai aiser sers

• 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 non-

school hours, weekends, or off-campus fundraising events.

Fund undrai aiser ser Ex Exem empti tion

• n
• 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.

Administrative Provisions

• Recordkeeping
• Monitoring and Compliance

Rec ecor

• rdk

dkee eepin ping

 LEAs and SFAs maintain records such as receipts, nutrition

labels and product specifications

 SFAs maintain records for competitive foods sold under the

nonprofit school food service account

 LEAs maintain records for all other competitive food sales

Mon

• nit

itori

• ring

ng an and C d Com

• mpli

plianc ance

 State agencies will monitor compliance with the

standards through a review of local educational agency records as part of the State agency administrative review.

 If violations have occurred, technical assistance and

corrective action plans would be required.

Resources Available! !

 Through the ISBE/ILSNA Partnership, an ad hoc committee

is working to develop the following resources:

 1 page document with basic information specific to target

audiences

 Food Service Staff/Industry  School Administrators  Students  School Business Officials

 How to Evaluate Product Worksheet

 Pending USDA online calculator

ISBE BE Website – http:/ ://ww /www.isb .isbe.net .net/nut /nutrit ritio ion/htm n/htmls ls/nsl /nslp-usda usda-nut nutrit ritio ion-stds stds.htm .htm

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.

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 2011-0019-4718) (Subject to Change) Effective starting July 1, 2014

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 T

• be allowable, a food item must
• 1. Be a whole grain rich product (50% or more Whole grains); OR
• 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

V alue 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 portion 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 not no size limit no size limit No size limit Low fat milk, unflavored* ≤ 8 oz ≤ 12 oz ≤ 12 oz Non fat milk, unflavored or flavored* ≤ 8 oz ≤ 12 oz ≤ 12 oz 100% fruit/vegetable juice** ≤ 8 oz ≤ 12 oz ≤ 12 oz

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 ,

• ther than those meals reimbursable

under the National School Lunch and the School Breakfast Programs. School campus: all areas of the property under the jurisdiction

• f 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

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

Next Steps?

 Compare your products to the standards.  Check products regularly.  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 www.ilsna.net under member resources

Thank you all for attending today’s ISBE and ILSNA joint SNIC!

Illinois State Board of Education Webpage: www.isbe.net/nutrition Email: cnp@isbe.net Phone: 800/545-7892 Illinois School Nutrition Association Webpage: http://www.ilsna.net Email: info@ilsna.net Phone: 217-529-6578