1. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Georgia Department of Education School Nutrition Program SY 2014 Healthy Meal Pattern

2. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org What’s for Breakfast?

3. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Overview Meal pattern overview & timeline Age/grade groups Meal pattern components in SY 2013-2014 – Fruits/Vegetables – Grains (Meat/Meat Alternate) – Milk Resources

4. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Offer only fat-free (flavored or unflavored) and low-fat (unflavored) milk Saturated fat limit <10% calories SBP Changes Effective SY 2012-2013

5. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Age/Grade Groups Three age/grade groups for planning breakfasts – K-5 – 6-8 – 9-12 Flexibility in menu planning at breakfast – All three grade group requirements overlap at breakfast – A single menu can be used for all groups

6. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Fruits Component Must offer at least ½ cup of fruit and/or vegetables daily No maximum limit on fruit/vegetable quantities No OVS requirement to take fruit or vegetable – Student may decline any one item

7. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Whole Grain-Rich Foods In SY 2013-2014 half of the grains offered must be whole grain-rich (WGR) – Traditional (enriched) grits may be served in SY 2013- 2014 as long as other grains offered are whole grain- rich

8. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Fortification A ready-to-eat breakfast cereal must be fortified to meet program requirements – 100% whole grain cereals do not need to be fortified – Check cereal products for an ingredient statement on the side or back of the box indicating vitamins and minerals

9. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org LUNCH MENU PATTERN REVIEW 9

10. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Fruit Requirements Offered daily in minimum required quantities by grade group No more than half of fruit as juice (100% fruit juice) Use Food Buying Guide (FBG) for crediting appropriately 10

11. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Vegetable Sub-Group Requirements Offered daily in minimum required quantities by grade group Meet weekly quantity requirements for all vegetable subgroups – Available for all serving lines – Available for/in pre-plated, complete entrée meals 11

12. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Grains Requirements Meet daily and weekly minimum required quantities by grade group Available for all reimbursable meals ≥ half of grains are whole grain-rich Grain-based desserts limited ≤ 2 oz eq/week No grains maximums through June 30, 2014 12

13. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Meat/Meat Alternate Requirements Meet daily and weekly minimum required quantities by grade group Available for all reimbursable meals No meat/meat alternate maximums through June 30, 2014 13

14. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Milk Requirements Offer at least two different choices –Fat-free –Unflavored or flavored –Low-fat –Unflavored only –Fat-free or low-fat –Lactose-reduced or lactose-free 14

15. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Fluid Milk Substitutions Fluid milk (cow’s milk) must be offered with all meals – May decline with OVS Follow any physician’s written statement related to a student’s recognized disability – Omit milk or substitute per exact wording 15

16. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Non-Disability Fluid Milk Substitutions Intolerances/aversions are not recognized disabilities Parent requests for substitution may be acknowledged when an SFA offers an acceptable fluid milk substitute – Juice and water are NOT acceptable substitutes 16

17. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Milk Substitutions Milk Juice 17

18. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Offering Fluid Milk Substitutions Notify State Agency and advertise to community Select and make available substitutes that meet nutrient criteria 18

19. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Responsibilities Program operators are responsible for: – Meeting meal pattern requirements – Keeping records of supporting documentation 19

20. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org OFFER VERSUS SERVE (OVS) 20

21. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org

22. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org

23. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Breakfast Offer vs. Serve Basics Food Component – one of three food groups that comprise a reimbursable breakfast Food Item – a specific food offered within the three food components

24. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Breakfast Offer vs. Serve Basics 4 food items from the 3 food components must be offered 1 food item may be declined At least 3 food items must be selected

25. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Interim Final Rule: Nutrition Standards for All Foods Sold in School Adapted from USDA Food and Nutrition Service Child Nutrition Division 2013 25

26. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Presentation Outline Background Nutrition Standards for Foods – General Standards – Specific Nutrient Standards/Exemptions – Exemptions to the General Standards Nutrition Standards for Beverages Fundraisers Recordkeeping Resources 26

27. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Implementation Implementation date: beginning July 1, 2014 Comment period has ended on proposed rule. 27

28. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org What are competitive foods? 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 NSLA and the CNA. 28

29. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Where do the standards apply? School campus: all areas of the property under the jurisdiction of the school that are accessible to students during the school day. 29

30. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org School Campus Includes: a la carte in the cafeteria in school stores snack bars vending machines other venues 30

31. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org When do the standards apply? School day is the period from the midnight before, to 30 minutes after the end of the official school day. 31

32. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org NUTRITION STANDARDS FOR FOODS 32

33. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Standards for Foods 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 33

34. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org General Standard for Food To be allowable, a food item must meet: 1.All of the competitive food nutrient standards AND 2.One of the following general standards 34

35. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org (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. 35

36. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org (2) DGA Major Food Groups Have as the first ingredient one of the following: fruit vegetable dairy product protein food (meat, beans, poultry, etc.) 36

37. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org (3) Combination Foods 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 or grains. Examples of such foods include yogurt and fruit, cheese and crackers, hummus and vegetables, fruit cobbler with whole grain rich crust, etc. 37

38. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org (4) Nutrients of Public Health Concern Phased-In Approach: 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 criterion is removed Allowable competitive foods must be food group based after that date 38

39. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Specific Nutrient Standards for Food 39

40. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Nutrient Standards Total Fat Saturated Fat Trans Fat Sodium Calories Total Sugar 40

41. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Total Fat ≤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 41

42. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Saturated Fat Zero grams of trans fat per portion as packaged/served (< 0.5 g) 42 Trans Fat <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.

43. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Sodium – 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) 43

44. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Calories – Entrée items that do not meet NSLP/SBP exemption: ≤350 calories – Snack items/Side dishes: ≤200 calories per item 44

45. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Total Sugars ≤ 35% of weight from total sugars per item 45

46. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org 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) 46

47. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Yogurt: Sugar Exemption The proposed sugar exemption for yogurt has been removed Not necessary with the sugar by weight standard Most yogurts available meet the requirement that total sugar represent ≤35 percent of the weight of the product. 47

48. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Accompaniments 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 48

49. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Exemptions from General Nutrition Standards for Food 49

50. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Fruit and Vegetable Exemption 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 50

51. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org NSLP/SBP Entrée Exemption Exemptions for entrée items only Side dishes sold as competitive food must meet all standards Entrée exemption for the day of service and the school day after 51

52. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Definition of Entrée 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). 52

53. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Chewing Gum Sugar-free chewing gum is exempt from standards 53

54. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org NUTRITION STANDARDS FOR BEVERAGES 54

55. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Standards for Beverages – Vary by Grade Level – Identify Specific Types of Beverages Allowed – Address Container Size 55

56. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Beverages for All Water Milk Juice 56

57. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Beverages for All - Water Plain water, carbonated or noncarbonated No size limit 57

58. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Beverages for All - Milk 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 58

59. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Beverages for All - Juice 100% fruit and/or vegetable juice 100% juice diluted with water (carbonated or noncarbonated) – no added sweeteners Maximum serving sizes – 8 fluid ounces in elementary school – 12 fluid ounces in middle and high schools 59

60. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Beverages For All 60 BeverageElementary School Middle School High School Plain water, carbonated or not no size limit Low fat milk, unflavored * ≤ 8 oz≤ 12 oz Non fat milk, unflavored or flavored * ≤ 8 oz≤ 12 oz 100% fruit/vegetable juice ** ≤ 8 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.

61. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org 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. 61

62. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org 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 62

63. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org No “Time and Place” Restriction No restriction on the sale of any allowable beverage at any grade level, during the school day anywhere on the school campus. 63

64. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Caffeine Elementary and Middle School High School Foods and beverages must be caffeine-free, with the exception of trace amounts of naturally- occurring caffeine substances. No caffeine restrictions. 64

65. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org FUNDRAISERS 65

66. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Fundraisers 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. 66

67. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Fundraiser Exemption 67 State agencies may establish limits on the number of exempt fundraisers that may be held during the school year. 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.

68. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Foods of Minimal Nutritional Value Provisions related to Foods of Minimal Nutritional Value remain in place until the July 1, 2014 implementation date of the competitive food standards 68

69. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Administrative Provisions 69

70. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Recordkeeping 70 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

71. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Monitoring and Compliance 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. 71

72. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org NEXT STEPS Training for staff to become familiar with regulations. Bids must include appropriate language. Assign appropriate staff to monitor compliance 72

73. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Resources USDA HealthierUS School Challenge – Competitive Foods Calculator http://healthymeals.nal.usda.gov/hsmrs/HUSSC/calculat or.html Alliance for a Healthier Generation – Healthy Schools Program – Product Calculator https://schools.healthiergeneration.org/wellness_categ ories/healthy_vending/get_started/ 73

74. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Questions? Laura Tanase ltanase@doe.k12.ga.us Lucy Balogun lbalogun@doe.k12.ga.us 74

75. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org “In accordance with State and Federal Law, the Georgia Department of Education prohibits discrimination on the basis of race, color, religion, national origin, sex, disability, or age in its educational and employment activities. Inquiries regarding the application of these practices may be addressed to the General Counsel of the Georgia Department of Education, 2052 Twin Towers East, Atlanta, Georgia, 30334, (404) 656-2800. “ The U.S. Department of Agriculture (USDA) 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 if 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 http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 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. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov.http://www.ascr.usda.gov/complaint_filing_cust.htmlprogram.intake@usda.gov Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (in Spanish). USDA is an equal opportunity provider and employer.”