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MS Department of Education Office of Child Nutrition State Conference July 2014 “Smart Snacks in Schools” April D. Catchings, M.S., M.P.H Nutrition Education,

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Presentation on theme: "MS Department of Education Office of Child Nutrition State Conference July 2014 “Smart Snacks in Schools” April D. Catchings, M.S., M.P.H Nutrition Education,"— Presentation transcript:

1 MS Department of Education Office of Child Nutrition State Conference July 2014 “Smart Snacks in Schools” April D. Catchings, M.S., M.P.H Nutrition Education, Director

2 What are “Smart Snacks in Schools”? Standards published by USDA that support better health for our kids and echo the good work already taking place in Mississippi schools. Ensures that all snack foods and beverages are tasty and nutritious.

3 What are Competitive Foods? All food and beverages sold to students on school campus during the school day, other than meals reimbursable under NSLP/SBP.

4 Healthy, Hunger-Free Kids Act Requires USDA to establish nutrition standards for school foods. The law specifies that these standards apply to all foods sold:  outside the school meal programs  on the school campus  at any time during the school day.

5 Applicability Including: Vending machines Student stores Snack bars Fundraisers Any other sales

6 How does Smart Snacks Standards affect MS? Only small changes will be made to the State Purchasing Bid (Priscilla Ammerman will give more details). State Board of Education has existing policies in place (since 2006) that supersedes USDA standards. Continue to do what you’re doing

7 MS Vending Regulations for Food and Beverages in MS Schools Time of Day for Smart Snacks: ◦ during the regular and extended school day hours between 7:00 a.m. and 4:00 p.m. ◦ extended school day includes: clubs, yearbook, band and choir practice, student government, drama and childcare/latchkey programs. ◦ does not apply to school-related events (sporting events)

8 All foods sold in schools must: Be a Whole Grain-Rich (WGR) product, 50% or more WG by weight; or Have as the first ingredient a fruit, vegetable, a dairy product, or a 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 (DV) of one of the nutrients of public health concern in the 2010 Dietary Guidelines for Americans (calcium, potassium, vitamin D, or dietary fiber).

9 ALL foods must meet the following nutrient requirements: Calories Limits: ◦ Snack/Side items: No more than 200 calories ◦ Entrée items: No more than 350 calories Sodium Limits: ◦ Snack/Side items: No more than 230 mg ** ◦ Entrée items: No more than 480 mg Fat Limits: ◦ Total fat: No more than 35% of calories ◦ Saturated fat: < 10% of calories ◦ Trans fat: zero grams

10 Requirements Continued…. Sugar Limit: ◦ No more than 35% of weight from total sugars in foods (excludes sugars naturally occurring in fruits, vegetables, and dairy). ◦ Exemptions: Dried/dehydrated fruits or vegetables with no added nutritive sweeteners, dried fruits with nutritive sweeteners for processing and/or palatability, products consisting of only exempt dried fruit with nuts and/or seeds with no added nutritive sweeteners or fats.

11 The most effective way to determine if foods meet the standards:  Schools may evaluate items using the Healthier Generation Smart Snacks calculator.  Takes the guesswork out of nutrition guideline

12 BEVERAGE Regulations for Mississippi Schools Same guidelines set by USDA (see “Smart Snacks” pamphlet)

13 Accompaniments: Must be included in the nutrient analysis as part of the food items sold; such as cream cheese, salad dressing, jelly, butter, syrup etc. Completing a nutrient analysis on these items will help control the amount of calories, fat, sugar and sodium added to foods. Example: If you are serving pancakes and offering syrup with them, you must analyze both the pancakes and the syrup. * If NO syrup will be offered with the pancakes, a nutrient analysis should only be done on the pancakes (not the syrup).

14 Entrée items as Extra Food Sales Schools may offer entrée items as extra food sales on the day they are served and the day after. This helps Food Service Administrators (SFA’s) manage their programs by preventing food waste.

15 Other “Need to Know” Information MYTH: Students are prohibited from bringing non- compliant foods to school.  Foods and beverages brought from home are not required to meet standards MYTH: Students may no longer have treats for birthdays and special events  Foods “given” to students do not have to comply with the standards

16 Myths Continued…. MYTH: States with more stringent standards than USDA will be required to loosen their standards.  Federal Smart Snacks standards are minimum standards  States that have more strict standards will continue with the standards that are already in place.

17 FYI information: The current Smart Snack standards are the “Interim Final Rule”. MS State Board of Education (SBE) will change their Vending Policy when the Rule is “FINAL”. OCN encourages school districts to use the Healthier Generations Smart Snacks Food Calculator. SBE does not allow “Exempt Fundraisers”. If the product does not fall within the Smart Snacks standards, they cannot be sold during the school hours of 7:00 a.m. – 4:00 p.m.

18 Helpful Resources: snacks-school https://schools.healthiergeneration.org/focus_ areas/snacks_and_beverages/smart_snacks/lin k_to_the_product_calculator/

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