indiana department of education school nutrition programs
TRANSCRIPT
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INDIANA DEPARTMENT OF EDUCATION
SCHOOL NUTRITION PROGRAMS
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MAJOR CHANGES
• Portions sizes increased• Vegetable subgroups• Whole grain requirement• Milk variety required• Minimum daily and weekly requirements
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ADDITIONAL REQUIREMENTS
• Sodium limits• Students required to take fruit or vegetable• Must obtain 6 Cent Certification• Reviewed every 3 years• Competitive food rules
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EFFECTIVE JULY 1, 2014
SMART SNACKS IN SCHOOL
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INTERIM PROPOSED RULE
• All foods sold on a school’s campus, during a school day are required to meet specific nutrient standards.• Begins July 1, 2014• Provide feedback during this implementation
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TERMINOLOGY
• Competitive Food• 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 CNPs.
• School Campus• All areas of the property under the jurisdiction of the
school that are accessible to students during the school day.
• School Day• The period from the midnight before to 30 minutes after
the end of the official school day.
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STANDARDS
• Include: • A la carte in the cafeteria• School stores• Snack bars• Vending machines• Culinary education programs (selling to kids during the
school day)• Other venues
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STANDARDS
• These standards do not apply to food: • Brought to school in bagged lunches;• For birthday parties and special events;• Sold in after-school bake sales and after-school
fundraisers;• Sold with the intent to consume after-school (e.g. frozen
cookie dough)• Sold to adults only
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LOCAL STANDARDS
• The nutrition standards set by USDA are just minimum standards.• School districts may establish additional
standards. • These standards must be consistent with Federal
standards.
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GENERAL FOOD STANDARDS
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GENERAL FOOD STANDARDS
• Applies to all grade levels• Applies to food only, not beverages• A food item must meet all of the competitive food
nutrient standards and
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GENERAL STANDARDS
• Be a whole grain rich product; 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; OR• Contain 10% of the Daily Value of calcium,
potassium, vitamin D, dietary fiber.
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SPECIFIC NUTRIENT STANDARDS
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SPECIFIC NUTRIENT STANDARDS
• Total Fat - ≤35% of total calories from fat per item• Saturated Fat - <10% of total calories per item • Trans Fat - Zero grams of trans fat per portion • Sodium – Maximum limits depending on item• Calories – Maximum limits depending on item• Total Sugar - ≤35% of weight from total sugars
per item
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SODIUM
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CALORIES
• Entrée items that do not meet NSLP/SBP exemption:• ≤350 calories
• Snack items/Side dishes: • ≤200 calories per item
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DON’T FORGET!
• Condiments and other accompaniments must be included in the nutrient profile as a part of the item served. • Includes:• Salad Dressings• Butter or Jelly on Toast• Cream Cheese on Bagels• Garnishes, etc.
• No pre-portioning required – may determine average portion.
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EXEMPTIONS
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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
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CHEWING GUM
• Sugar-free chewing gum is exempt from the standards
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STANDARDS FOR BEVERAGES
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STANDARDS FOR BEVERAGES
• Varies by grade level• Standards on types of beverages and container
size
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STANDARDS FOR BEVERAGES
• Allowed: • Water• Any size• Plain water, carbonated or noncarbonated
• Milk • 8 fl. oz. in elementary schools• 12 fl. oz. in middle and high schools• Unflavored nonfat and lowfat milk, flavored nonfat milk
• Juice• 8 fl. oz. in elementary schools• 12 fl. oz. in middle and high schools• 100% fruit and/or vegetable juice, 100% juice diluted with
water (carbonated or noncarbonated), no added sweeteners
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OTHER BEVERAGES IN HIGH SCHOOL
• 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
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OTHER BEVERAGES IN HIGH SCHOOL
• 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
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CAFFEINE
• Elementary and Middle Schools• Foods and beverages must be caffeine-free• Exception of trace amounts of naturally-occurring
caffeine substances
• High School• No caffeine restrictions
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FUNDRAISERS
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FUNDRAISERS
• All food that meet the regulatory standards may be sold at fundraisers on the school campus during school hours. • The standards do not apply to items sold during
non-school hours, weekends, or off-campus fundraising events.
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EXEMPT FUNDRAISERS
• Indiana will allow 2 exempt fundraisers per school building per school year. • One exempt fundraiser lasts for one day. • The school district will have to determine how
they will award the exempt fundraisers.
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EXEMPT FUNDRAISERS
• No “Time and Place” Restriction on foods and beverages, except: • No exempt fundraiser foods or beverages may be sold in
competition with school meals in the food service area during the meal service.
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CULINARY EDUCATION PROGRAMS
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CULINARY EDUCATION PROGRAMS
• Any food sold to students during the school day needs to meet Smart Snacks requirements. • Culinary Education Programs do not need to meet
requirements if: • Operated after the school day is over (30 minutes after
school) • Only open for adults• Is granted a 1-day exemption from the school (only 2
exemptions per school building per year)
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RESOURCES
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HOW CAN FACS HELP?
• Standardized recipes• Cycle menus• Recipes for beans/peas, dark green, red orange
vegetables• Low-sodium recipes• Wellness Policy Team
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RESOURCES FOR FACS
• Sizzling School Lunches• Hoosier Champions Success Stories• Alliance for a Healthier Generation• Team Nutrition• Taste Testing and Evaluating Recipes • Menu Planning• Nutrition Education• Career Resources (webinars, grants, newsletters)• Resource Library (food safety, recipes, other ideas)
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THANK YOU!