Smart Snacks in School nutrition standards went into effect July 1, 2014.
Smart Snacks in School nutrition standards:
- Will cover all foods and beverages SOLD to students outside of the breakfast and lunch programs.
- Covers the entire school day, which is defined as midnight before to 30 minutes after the end of the school day.
- Covers the entire school campus.
- Will NOT cover foods served, such as celebrations.
- Will NOT cover evening, weekend or community events.
The USDA published new nutrition standards for snack foods and beverages sold in schools. The standards, required by the Healthy Hunger-Free Kids Act, will allow schools to offer healthier snack options to students while limiting junk food. The standards build on advances made in healthier school lunches and ensure students are only offered nutritious foods and beverages during the school day. The standards provide specific limits on calories, sodium, fat and sugar for foods, and calorie limits and portion sizes for beverages. USDA is seeking public feedback on the standards to help with implementation and potential adjustments.
Nevada's School Wellness Policy webinar made by Cindy Rainsdon and Catrina Peters of the Nevada Department of Agriculture. Webinar updates statewide school wellness policy for SY 2014-2015.
The document provides a checklist of food policies adopted by the LAUSD Board of Education over the last decade to improve school meals. The policies cover areas like competitive food/junk food sales, quality and appealing food, communications and involvement. Some key policies are banning soda and high sugar/fat snacks from being sold, implementing breakfast in the classroom, allowing at least 20 minutes for lunch, providing a variety of healthy entrees and fresh fruits/veggies, obtaining some produce locally, educating parents on the food program, and incorporating nutrition into the curriculum. The checklist was created by the Healthy School Food Coalition to determine if these policies are implemented at individual schools.
Helpful Guidelines for Successful Weight Loss 2021ADELBENCHIKH1
Weight loss should occur when you eat fewer calories than you use. Increasing physical activity while limiting your calories will help with weight loss and weight maintenance. Talk to your dietitian about your calorie needs to achieve your weight loss goals
Weight loss helpful tips
Weight loss should occur when you eat fewer calories than you use. Increasing physical
activity while limiting your calories will help with weight loss and weight maintenance.
Talk to your dietitian about your calorie needs to achieve your weight loss goals.
The document provides information on feeding and nutrition for young children aged 0-5 years. It discusses the changing nutritional needs as children develop from infancy to age 5. Nutrition is important for energy, growth, development and health. Rapid growth occurs in the first year as weight doubles and brain weight increases. Breastmilk is recommended for infants under 6 months as it provides optimal nutrition for growth and brain development. Introduction of solid foods should start around 6 months once infants develop necessary skills. Healthy eating habits established in childhood can impact future health. The document provides guidelines on appropriate servings and components of meals at different ages.
The USDA published new nutrition standards for snack foods and beverages sold in schools. The standards, required by the Healthy Hunger-Free Kids Act, will allow schools to offer healthier snack options to students while limiting junk food. The standards build on advances made in healthier school lunches and ensure students are only offered nutritious foods and beverages during the school day. The standards provide specific limits on calories, sodium, fat and sugar for foods, and calorie limits and portion sizes for beverages. USDA is seeking public feedback on the standards to help with implementation and potential adjustments.
Nevada's School Wellness Policy webinar made by Cindy Rainsdon and Catrina Peters of the Nevada Department of Agriculture. Webinar updates statewide school wellness policy for SY 2014-2015.
The document provides a checklist of food policies adopted by the LAUSD Board of Education over the last decade to improve school meals. The policies cover areas like competitive food/junk food sales, quality and appealing food, communications and involvement. Some key policies are banning soda and high sugar/fat snacks from being sold, implementing breakfast in the classroom, allowing at least 20 minutes for lunch, providing a variety of healthy entrees and fresh fruits/veggies, obtaining some produce locally, educating parents on the food program, and incorporating nutrition into the curriculum. The checklist was created by the Healthy School Food Coalition to determine if these policies are implemented at individual schools.
Helpful Guidelines for Successful Weight Loss 2021ADELBENCHIKH1
Weight loss should occur when you eat fewer calories than you use. Increasing physical activity while limiting your calories will help with weight loss and weight maintenance. Talk to your dietitian about your calorie needs to achieve your weight loss goals
Weight loss helpful tips
Weight loss should occur when you eat fewer calories than you use. Increasing physical
activity while limiting your calories will help with weight loss and weight maintenance.
Talk to your dietitian about your calorie needs to achieve your weight loss goals.
The document provides information on feeding and nutrition for young children aged 0-5 years. It discusses the changing nutritional needs as children develop from infancy to age 5. Nutrition is important for energy, growth, development and health. Rapid growth occurs in the first year as weight doubles and brain weight increases. Breastmilk is recommended for infants under 6 months as it provides optimal nutrition for growth and brain development. Introduction of solid foods should start around 6 months once infants develop necessary skills. Healthy eating habits established in childhood can impact future health. The document provides guidelines on appropriate servings and components of meals at different ages.
NSNA Breakout Session Regulatory Update 06.20.15. Presentation covers the following topics: Meal Pattern Update, Production Records, Food Safety Requirements, Professional Standards/Training Requirement, and Nevada School Wellness Policy
This document provides information about healthy snacks for children, including example snack ideas and guidance for accessing federal funding for snacks through child nutrition programs. It discusses how snacks can meet children's nutritional needs and support learning. Snack programs that follow USDA guidelines may qualify for reimbursement through the National School Lunch Program or Child and Adult Care Food Program. The document offers tips for developing partnerships to implement a successful snack program that provides nutritious foods kids will enjoy.
This document discusses lactose intolerance versus milk allergy, including their causes, symptoms, prevalence, and treatment options. Lactose intolerance is the inability to digest lactose due to lactase insufficiency and involves gastrointestinal symptoms. Milk allergy is an immune system reaction to milk proteins. Treatment involves eliminating dairy or using alternatives like lactose-free products or soy milk. Calcium intake can be maintained through alternative food sources for those who cannot tolerate dairy.
Seeing Nutrition Clearly: Examination of current hot topics & trendsMUSWellness
Cristin Stokes, a registered dietitian with MUS Wellness, presented on examining the validity of popular nutrition claims and trends. She discussed topics like gluten, carbohydrates, sweeteners, organic foods, coconut oil, supplements, and intermittent fasting. For each topic, she reviewed the relevant research and provided guidance on whether claims should be believed and if certain foods should be eaten or avoided. Her goal was to help attendees focus on nutrition facts rather than confusing labels or marketing.
This document provides guidance on offering healthy beverage options for children. It recommends making water easily available and limiting juice to no more than 4-6 ounces per day. Sugary drinks like soda, fruit drinks, and sports drinks should be offered rarely or never. For children over age 2, skim or 1% milk is recommended. Tips are provided for making water fun and limiting juice, including using small pitchers, reading books about water, and asking families to pack healthy drinks. The document reviews best practices and provides additional resources on serving healthy beverages.
The document discusses various modified texture diets including minced, soft chew, and blended diets. These diets are used for patients who have difficulty chewing or swallowing due to issues like surgery, illness, or dysphagia. The minced diet involves foods chopped to less than 1/2 cm, the soft chew diet uses soft, moist foods, and the blended diet blends foods until thin enough to drink through a straw. Guidelines, sample menus, and cooking techniques are provided for each diet type to help patients get proper nutrition while healing.
This document discusses efforts by Maschio's Food Services and registered dietitians Hallie Smith and Sara Dash to combat childhood obesity through nutritious school meals in the Garfield School District. It outlines the nutritional standards that Maschio's meets for the National School Lunch Program, such as limiting fat and providing one-third of daily recommended nutrients. It also describes initiatives like highlighting fresh fruits and vegetables, increasing whole grains, and partnering with local farms for a farm-to-school program. The goal is to serve balanced and healthy meals to students to support their growth and development.
Weight loss should occur when you eat fewer calories than you use. Increasing physical
activity while limiting your calories will help with weight loss and weight maintenance.
Talk to your dietitian about your calorie needs to achieve your weight loss goals.
This document outlines guidelines for promoting healthy eating in schools and DepEd offices. It categorizes foods and drinks as green, yellow, or red based on their nutritional value. Green foods are always available and include unsweetened milk, rice, fish, and fruits. Yellow foods have some nutrients but also sugar, salt, or fat and should only be served 1-2 times per week. Red foods are not recommended, as they are high in unhealthy ingredients like sugar and fat. The guidelines provide standards for canteens and advise restricting marketing of unhealthy foods. Schools must develop healthy menus and monitor compliance. The overall goal is to improve nutrition and prevent diseases among students and staff.
Florida's Afterschool Nutrition Program (09-2011)FloridaImpact
The document provides information about obtaining funding for afterschool meals programs through the USDA's Afterschool Nutrition Program. It outlines the eligibility requirements sites must meet to qualify for reimbursements, such as being located in an area with 50% or more free and reduced-price school enrollment. Eligible sites can receive reimbursements for serving healthy snacks and meals to children after school hours and on weekends or holidays. The benefits of the program are that it helps combat childhood hunger by providing nutrition, and generates funding to support afterschool programs.
This presentation was given to RA\'s at North Central College and included numerous tips on nutrition and ways to eat healthy while away at university.
This document outlines recommendations for a healthy diet and lifestyle. It provides daily recommendations for protein, fat, simple carbohydrates, complex carbohydrates, fiber, and water intake. Sample portion sizes are given for each food group. A sample meal plan is also outlined, consisting of breakfast, two snacks, lunch, and dinner. Common dietary mistakes are identified as treating a healthy lifestyle as temporary, viewing food as only for pleasure, malnutrition, dehydration, too much sugar intake, and lack of physical activity.
This document discusses nutrition guidelines for childhood and adolescent growth and development. It covers dietary guidelines for toddlers, the introduction of foods around 6-12 months, energy and nutrient requirements for growth, fat needs of children, and recommended fat intakes. It also addresses nutrition-related concerns like growth patterns, iron deficiency, allergies, and restricted diets. Additionally, it outlines ages and stages of eating from 1-12 years and nutrition concerns like food refusal, anemia, dental caries, and obesity during childhood. Lastly, it discusses adolescent eating patterns, dieting, and alcohol use.
The document provides guidance for staff at a nursery on ensuring a nut-free environment and accommodating any food allergies or dietary restrictions that children may have. It emphasizes the importance of good nutrition in early childhood for healthy growth and development. Snacks should be nutritious and limited in sugar, with suggestions like vegetables, fruits, breads, crackers, yogurt and milk. Certain foods high in sugar are not recommended as they can harm teeth. Birthdays and special events should also consider dietary needs and restrictions.
Nutrition Update: Food Skills, Food Security and the Canadian Healthy Eating ...saskohc
This document summarizes a presentation on improving food skills and addressing food security. The presentation discusses declining food skills globally and their relationship to food choices, childhood obesity, and early childhood caries. It also addresses overreliance on pre-packaged foods and strategies for improving food skills like cooking workshops and gardening programs. Specific initiatives discussed include the MLTC Food Skills and Gardening Workshop and Canada's Healthy Eating Strategy which aims to update food labeling and nutrition standards. Potential roles for dental offices and individuals are also outlined.
The document summarizes obesity statistics in the United States and risk factors, consequences, and prevention of obesity. Some key points:
- Over 35% of US adults and nearly 17% of children were obese in 2009-2010.
- Risk factors for obesity include excessive calorie, fat, and sugar intake, lack of physical activity, and unhealthy home/school environments.
- Obesity increases the risk of chronic diseases like heart disease, diabetes, and some cancers.
- Healthy eating involves consuming recommended portions from major food groups while balancing calorie needs. Regular physical activity is also important for health.
This document discusses the importance of hydration and provides tips for choosing healthy beverage options. It is sponsored by organizations focused on nutrition education. Key points include:
- Water is essential for bodily functions and hydration, making up 60-70% of total body weight. Dehydration can negatively impact performance and concentration.
- Daily fluid recommendations vary based on age, gender, temperature, and physical activity levels. Most fluid needs can be met through water and beverages, with some from food.
- A variety of beverages can help meet hydration needs, but it is important to consider attributes like calories, sugars, and nutrients. Water is generally the best option.
- Larger portion sizes of any
NSNA Breakout Session Regulatory Update 06.20.15. Presentation covers the following topics: Meal Pattern Update, Production Records, Food Safety Requirements, Professional Standards/Training Requirement, and Nevada School Wellness Policy
This document provides information about healthy snacks for children, including example snack ideas and guidance for accessing federal funding for snacks through child nutrition programs. It discusses how snacks can meet children's nutritional needs and support learning. Snack programs that follow USDA guidelines may qualify for reimbursement through the National School Lunch Program or Child and Adult Care Food Program. The document offers tips for developing partnerships to implement a successful snack program that provides nutritious foods kids will enjoy.
This document discusses lactose intolerance versus milk allergy, including their causes, symptoms, prevalence, and treatment options. Lactose intolerance is the inability to digest lactose due to lactase insufficiency and involves gastrointestinal symptoms. Milk allergy is an immune system reaction to milk proteins. Treatment involves eliminating dairy or using alternatives like lactose-free products or soy milk. Calcium intake can be maintained through alternative food sources for those who cannot tolerate dairy.
Seeing Nutrition Clearly: Examination of current hot topics & trendsMUSWellness
Cristin Stokes, a registered dietitian with MUS Wellness, presented on examining the validity of popular nutrition claims and trends. She discussed topics like gluten, carbohydrates, sweeteners, organic foods, coconut oil, supplements, and intermittent fasting. For each topic, she reviewed the relevant research and provided guidance on whether claims should be believed and if certain foods should be eaten or avoided. Her goal was to help attendees focus on nutrition facts rather than confusing labels or marketing.
This document provides guidance on offering healthy beverage options for children. It recommends making water easily available and limiting juice to no more than 4-6 ounces per day. Sugary drinks like soda, fruit drinks, and sports drinks should be offered rarely or never. For children over age 2, skim or 1% milk is recommended. Tips are provided for making water fun and limiting juice, including using small pitchers, reading books about water, and asking families to pack healthy drinks. The document reviews best practices and provides additional resources on serving healthy beverages.
The document discusses various modified texture diets including minced, soft chew, and blended diets. These diets are used for patients who have difficulty chewing or swallowing due to issues like surgery, illness, or dysphagia. The minced diet involves foods chopped to less than 1/2 cm, the soft chew diet uses soft, moist foods, and the blended diet blends foods until thin enough to drink through a straw. Guidelines, sample menus, and cooking techniques are provided for each diet type to help patients get proper nutrition while healing.
This document discusses efforts by Maschio's Food Services and registered dietitians Hallie Smith and Sara Dash to combat childhood obesity through nutritious school meals in the Garfield School District. It outlines the nutritional standards that Maschio's meets for the National School Lunch Program, such as limiting fat and providing one-third of daily recommended nutrients. It also describes initiatives like highlighting fresh fruits and vegetables, increasing whole grains, and partnering with local farms for a farm-to-school program. The goal is to serve balanced and healthy meals to students to support their growth and development.
Weight loss should occur when you eat fewer calories than you use. Increasing physical
activity while limiting your calories will help with weight loss and weight maintenance.
Talk to your dietitian about your calorie needs to achieve your weight loss goals.
This document outlines guidelines for promoting healthy eating in schools and DepEd offices. It categorizes foods and drinks as green, yellow, or red based on their nutritional value. Green foods are always available and include unsweetened milk, rice, fish, and fruits. Yellow foods have some nutrients but also sugar, salt, or fat and should only be served 1-2 times per week. Red foods are not recommended, as they are high in unhealthy ingredients like sugar and fat. The guidelines provide standards for canteens and advise restricting marketing of unhealthy foods. Schools must develop healthy menus and monitor compliance. The overall goal is to improve nutrition and prevent diseases among students and staff.
Florida's Afterschool Nutrition Program (09-2011)FloridaImpact
The document provides information about obtaining funding for afterschool meals programs through the USDA's Afterschool Nutrition Program. It outlines the eligibility requirements sites must meet to qualify for reimbursements, such as being located in an area with 50% or more free and reduced-price school enrollment. Eligible sites can receive reimbursements for serving healthy snacks and meals to children after school hours and on weekends or holidays. The benefits of the program are that it helps combat childhood hunger by providing nutrition, and generates funding to support afterschool programs.
This presentation was given to RA\'s at North Central College and included numerous tips on nutrition and ways to eat healthy while away at university.
This document outlines recommendations for a healthy diet and lifestyle. It provides daily recommendations for protein, fat, simple carbohydrates, complex carbohydrates, fiber, and water intake. Sample portion sizes are given for each food group. A sample meal plan is also outlined, consisting of breakfast, two snacks, lunch, and dinner. Common dietary mistakes are identified as treating a healthy lifestyle as temporary, viewing food as only for pleasure, malnutrition, dehydration, too much sugar intake, and lack of physical activity.
This document discusses nutrition guidelines for childhood and adolescent growth and development. It covers dietary guidelines for toddlers, the introduction of foods around 6-12 months, energy and nutrient requirements for growth, fat needs of children, and recommended fat intakes. It also addresses nutrition-related concerns like growth patterns, iron deficiency, allergies, and restricted diets. Additionally, it outlines ages and stages of eating from 1-12 years and nutrition concerns like food refusal, anemia, dental caries, and obesity during childhood. Lastly, it discusses adolescent eating patterns, dieting, and alcohol use.
The document provides guidance for staff at a nursery on ensuring a nut-free environment and accommodating any food allergies or dietary restrictions that children may have. It emphasizes the importance of good nutrition in early childhood for healthy growth and development. Snacks should be nutritious and limited in sugar, with suggestions like vegetables, fruits, breads, crackers, yogurt and milk. Certain foods high in sugar are not recommended as they can harm teeth. Birthdays and special events should also consider dietary needs and restrictions.
Nutrition Update: Food Skills, Food Security and the Canadian Healthy Eating ...saskohc
This document summarizes a presentation on improving food skills and addressing food security. The presentation discusses declining food skills globally and their relationship to food choices, childhood obesity, and early childhood caries. It also addresses overreliance on pre-packaged foods and strategies for improving food skills like cooking workshops and gardening programs. Specific initiatives discussed include the MLTC Food Skills and Gardening Workshop and Canada's Healthy Eating Strategy which aims to update food labeling and nutrition standards. Potential roles for dental offices and individuals are also outlined.
The document summarizes obesity statistics in the United States and risk factors, consequences, and prevention of obesity. Some key points:
- Over 35% of US adults and nearly 17% of children were obese in 2009-2010.
- Risk factors for obesity include excessive calorie, fat, and sugar intake, lack of physical activity, and unhealthy home/school environments.
- Obesity increases the risk of chronic diseases like heart disease, diabetes, and some cancers.
- Healthy eating involves consuming recommended portions from major food groups while balancing calorie needs. Regular physical activity is also important for health.
This document discusses the importance of hydration and provides tips for choosing healthy beverage options. It is sponsored by organizations focused on nutrition education. Key points include:
- Water is essential for bodily functions and hydration, making up 60-70% of total body weight. Dehydration can negatively impact performance and concentration.
- Daily fluid recommendations vary based on age, gender, temperature, and physical activity levels. Most fluid needs can be met through water and beverages, with some from food.
- A variety of beverages can help meet hydration needs, but it is important to consider attributes like calories, sugars, and nutrients. Water is generally the best option.
- Larger portion sizes of any
Communicating effectively and consistently with students can help them feel at ease during their learning experience and provide the instructor with a communication trail to track the course's progress. This workshop will take you through constructing an engaging course container to facilitate effective communication.
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In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
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Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
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The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
2. 2004
Local
Wellness
Policies
2006
Alliance
Competitive
Food &
Beverage
Guidelines
2007
Institute Of
Medicine
Standards
2010
Healthy
Hunger-
Free Kids
Act
2014
Smart
Snacks in
School
Nutrition
Standards
5. SMART SNACKS IN SCHOOL
NUTRITION STANDARDS
Vending
Machines
School
Stores
A la Carte Snack Carts
Fundraising
6. School Day
Only
No Limit on
Products that
meet
Guidelines
but
Districts to
set Time and
Place
Restrictions
Exemptions
set by State
Agencies—
No Exemptions
in Texas
a
FUNDRAISERS
7. GENERAL STANDARDS
Fruit,
Vegetable,
Protein or
Dairy
Whole Grain
Contains 10%
DV of certain
nutrients
(until July 1, 2016)
Combination
Food
(at least ¼ c. fruit
or vegetable)
a
FOR COMPETITIVE FOODS
MEETS ALL NUTRIENT STANDARDS
8. SOME FOODS
are exempt from the
nutrient standards…
SOME
fresh, canned or frozen…
FRUITS & VEGGIES
10. WATER
NON FAT
MILK
LOW FAT
MILK
ALL GRADES
(with or without carbonation) (plain or flavored) (plain only)
100% FRUIT
OR
VEGETABLE
JUICE
DILUTED
W/WATER
(with or without carbonation)
100% FRUIT
OR
VEGETABLE
JUICE
(no added sweeteners)
SERVING
SIZE
LIMITS:
8 oz. ES
12 oz. MS/HS
(milk, juice)
11. HIGH SCHOOL ONLY
DIET
BEVERAGES
(20 oz.)
LOW-CALORIE
BEVERAGES
(12 oz.)
(<5 kcal/8 oz. OR
≤10 kcal/20 oz.)
(≤40 kcal/8 oz. OR
≤60 kcal/12 oz. )
DIET SODA
products are
NOT allowed
in Texas
15. For Questions Contact
Sondra Thomas
Assistant Director of Student Nutrition
for Budget, Training and Federal Programs
sondrathomas@misdmail.org
817-299-6055
16. Presentation adapted from PPT by
Jill R. Turley, MS, RD/LD, SNS
National Nutrition Advisor
Jill.Turley@healtiergeneration.org
Jill R. Turley, MS, RD/LD, SNS
Editor's Notes
Let’s look at the history of Competitive Foods and Beverages.
In 2004, as a result of the Child Nutrition Reauthorization Act, Local Wellness Policies had to be developed.
In 2006, the Alliance fore a Healthier Generation release their guidelines for Competitive Foods and Beverages.
In 2007, the Institute of Medicine release a report outlining their recommendations for national standards.
In 2010, the Healthy Hunger Free Kids Act required the establishment of national standards for all foods and beverages sold in schools, other than those sold in the breakfast and lunch programs.
In the summer of 2014, the Interim Final Rule for those standards was released.
Smart Snacks in School nutrition standards will go into effect July 1, 2014…which is right around the corner!
Smart Snacks in School nutrition standards:
Will cover all foods and beverages SOLD to students outside of the breakfast and lunch programs.
Covers the entire school day, which is defined as midnight before to 30 minutes after the end of the school day.
Covers the entire school campus.
Will NOT cover foods served, such as celebrations.
Will NOT cover evening, weekend or community events.
The foods and beverages in vending machines, school stores, snack carts and sold a la carte all must comply with the new nutrition standards.
It takes time to make changes, so begin today to be ready for next school year. The Alliance is for a Healthier Generation has tools and resource, and they are ready to help with implementation today! Let them help you get started making changes to the snacks and beverages on your campus NOW so you are compliant by July 1, 2014.
Before exploring the standards, please note: Smart Snacks nutrition standards are a MINIMUM set of standards. If your state or district standards are more strict in some areas, those would take precedence. Smart Snacks is just a minimum of what must be met.
Foods and beverages sold as fundraisers during the school day are also subject to the Smart Snacks nutrition standards.
State agencies will have the opportunity to set a number of infrequent food or beverage fundraisers that are exempt from the standards. However, even exempted fundraisers will not be allowed to be sold in competition with the breakfast or lunch programs in the food service area during meal service. If the state agency does not set a number of exempted food and beverage fundraisers, then ZERO exempted fundraisers will be allowed.
There are no limits on foods and beverages sold as fundraisers that meet the standards. There are also no limits on non-food fundraising.
Let’s explore the standards for competitive foods.
In order for a food to qualify at all, it must first meet one of four provisions:
It must be a whole grain product (first ingredient is a whole grain or contains 50% or more whole grains by weight). If the first ingredient is water, the seconds must be a whole grain; OR
The first ingredient must be a fruit, vegetable, protein or dairy food. If the first ingredient is water, the second must be a fruit, vegetable, protein or dairy; OR
The product is a combination food with at least ¼ c. fruit or vegetable; OR
The product must have 10% DV of at least one nutrient of public health concern (fiber, vitamin D, calcium or potassium). This qualification standard will become obsolete July 1, 2016. As a result, we encourage schools not to choose products that qualify solely on % DV because they would have to change products again in two year.
IF you have a product that meets at least one of the standards just outline, then use the nutrition information to determine if it also meets all nutrient standards. If it also meets all nutrient standards, then your product is a compliant competitive food. The next few slides will outline which nutrients have standards – remember, the nutrient standards apply to all snack foods, as well as sides and entrees sold a la carte during meal times. Visit www.healthiergeneration.org/smartsnacks or the USDA’s Food and Nutrition Services website if you would like the specific standards for each nutrient.
Some fresh, canned or frozen fruits and vegetables will be exempt from all nutrient standards.
Determining if you have a compliant competitive food can be a daunting task! Use the Alliance for a Healthier Generation’s Smart Snacks Product Calculator to help you determine quickly if you have a compliant product! It can help take the guesswork out of determining which products are and are not compliant! Visit www.healthiergeneration.org/calculator to use this specific. You can also check out the Product Navigator for a list of products that meet the Smart Snacks nutrition standards.
Next let’s explore beverages.
NO caffeinated beverages will be allowed at elementary and middle school (ANY TEXAS SCHOOL). Only plain water, non-fat and low fat milk and 100% fruit or vegetable juice will be allowed at elementary and middle school.
In addition, there will be serving size limits for milk and juice. At elementary school, milk and juice is limited to 8 oz. or less. At middle and high school, milk and juice is limited to 12 oz. or less.
Some additional flavored and/or carbonated beverages will be allowed at high school (they must meet certain calorie and serving size limits).
Diet beverages will be limited to 20 oz. or less. Low calorie beverages will be limited to 12 oz. or less.
USDA’s Smart Snacks in School Infographic is a nice representation of they types of competitive foods and beverages currently allowed and how those will change once Smart Snacks is in place July 1.
As with foods, let the Alliance help you with beverages! Use the Beverage Calculator (coming soon!) to determine if you have a compliant beverage. Or check out the Product Navigator for a list of approved beverages!
Please reach out to Jill Turley, National Nutrition Advisor at the Alliance for a Healthier Generation, with questions about Smart Snacks in School nutrition standards. Jill can also help you get started implementing change TODAY!