Smart Snacks in School H Shortcut Buttons Shortcut Buttons

Smart Snacks in School H Shortcut Buttons Shortcut Buttons
Click Arrow to Begin Shortcut Buttons These buttons link to major sections of this course. Double-Click to navigate. Shortcut Buttons These buttons link to major sections of this course. Double-Click to navigate. Home Button Found on each page. Selecting the Home button returns you to this page. Home Button Found on each page. Selecting the Home button returns you to this page. H Topic 1 Practice Questions 1 Topic 2 Practice Questions 2 Practice Questions 3 Topic 3 Practice Questions 4 Topic 4 Topic 5

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Topic 1 | Applicability Participants will: Describe the situations under which Smart Snacks regulations do and do not apply. Define “school campus” and “school day.” Introduction The Healthy, Hunger-Free Kids Act (2010) provided the U. S. Department of Agriculture (USDA) the authority to establish minimum nutrition standards for all foods and beverages sold outside of the federal child nutrition programs in schools. The standards are practical and science-based, and are intended to provide healthy school nutrition environments. This module describes the standards for foods and beverages, discusses their applicability, explains how fundraisers are to be handled, describes recordkeeping requirements, addresses frequently-asked questions, and provides links to valuable resources Smart Snacks standards apply to foods and beverages that are sold to students: Outside of the school meal programs; On the school campus; and At any time during the school day. Continued on next slide.

Topic 1 | Applicability Smart Snacks standards apply to foods and beverages that are sold to students: (continued) Examples of where the standards apply would include a la carte items in the cafeteria and snack bars, school stores, vending machines, and other venues that are located on the school campus and are available to students during the school day. The school campus includes all areas of the property under the jurisdiction of the school that are accessible to students during the school day. The school day is defined as the period from midnight the night before to 30 minutes after the end of the official school day. Non-sold foods that are offered to students at school are not required to meet the Smart Snack standards, but schools have the option of making this a requirement. Examples of non-sold, offered foods include classroom rewards and foods brought to school for birthday and holiday celebrations. Schools must include nutrition standards for any non-sold foods offered to their students in their local school wellness policies. Smart Snacks standards represent minimum standards. Local Education Agencies may establish additional standards. Practice Questions | #1.

Practice Questions 1 | Applicability
Click on the either the “Smart Snack Standards Apply” or “Smart Snacks Standards Do Not Apply” button to answer the following three (3) questions. Let’s Get Started H

1 Practice Questions | Applicability
A vending machine located outside of the lunchroom that is turned on after the last lunch period until 3:30 PM, which is the end of the normal school day. Smart Snack Standards Apply Smart Snacks Standards Apply Do Not Apply

A concession stand is open in the lobby outside of the school gym during an evening basketball game, which starts two hours after the end of the normal school day. Smart Snack Standards Apply Smart Snacks Standards Apply Do Not Apply

As part of a classroom lesson about a foreign country, a teacher brings in and offers to students samples of food items that are commonly consumed in the country being studied. Smart Snack Standards Apply Smart Snacks Standards Apply Do Not Apply

How did I do? Continue on to Topic 2. H

Topic 2: Nutrition Standards for Foods
Participants will: List the general standards and the nutrient standards for foods. State the requirements for meeting general standards and nutrient standards. Use Nutrition Facts labels to conduct calculations to determine if food items meet nutrient standards. State exemptions to nutrient standards for foods. Define entrée as it relates to Smart Snacks. Identify a resource for determining if food items meet nutrient standards. There are both general and nutrient standards for foods. Food items must meet ONE of the four general standards. They must meet all nutrient standards. General Standards (must meet one) Be a whole grain-rich product. Grain products must contain 50% or more whole grains by weight or have whole grains as the first ingredient. Contain one of the other major food groups (i.e. fruit, vegetable, dairy product, or protein food) as the first ingredient. Be a “combination food” with at least ¼ cup fruit and/or vegetable. Combination food means an item that contains two or more components representing two or more of the recommended food groups. Contain 10% of the Daily Value of one nutrient of public health concern (only through June 30, 2016). Nutrients include calcium, potassium, vitamin D, and dietary fiber. Continued on next slide.

Nutrient Standards (must meet all six) Food must meet nutrient standards for: Total Fat Saturated Fat Trans Fat Sodium Calories Total Sugar Accompaniments must be included in the nutrient profile as part of the item served. Examples include salad dressing on salad, butter or jelly on toast, cream cheese on bagels, and garnishes. No pre- portioning is required. An average portion should be determined. ≤35% of total calories per item as packaged/served Exemptions: Reduced-fat cheese and part-skim mozzarella; Nuts, seeds, and nut/seed butters; Dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat; and Seafood with no added fat. Continued on next slide.

Total Fat (continued) Total Fat Calculations There are two acceptable methods for calculating Total Fat. If either method results in ≤35% (DO NOT ROUND), then the item meets the total fat standard. Method #1 Example Continued on next slide.

Total Fat (continued) Total Fat Calculations There are two acceptable methods for calculating Total Fat. If either method results in ≤35% (DO NOT ROUND), then the item meets the total fat standard (continued). Method #2 This item meets the standard for total fat because the result of the calculation using Method #2 is less than 35%. Example

Saturated Fat <10% of total calories per item as packaged/served Exemptions: Reduced-fat cheese and part-skim mozzarella; Nuts, seeds, and nut/seed butters; and Dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat. There is one method for calculating Saturated Fat. DO NOT ROUND. Products up to 9.9% of calories from saturated fat meet the standard. Saturated Fat Calculation The item above meets the standard for saturated fat because it contains less than 10% of calories from saturated fat. Example

Trans Fat Zero grams of trans fat per portion as packaged/served. Practice Questions | #2.

Practice Questions 2 | Fat
You will be presented with six (6) scenarios about fat. Using the label displayed on the left, answer the questions on the right. Let’s Get Started H

1 Practice Questions | Fat
Does this product meet the Smart Snacks requirement for total fat? Yes No

Does this product meet the Smart Snacks requirement for saturated fat? Yes No

Does this product meet the Smart Snacks requirement for trans fat? Yes No

Does this product meet the Smart Snacks requirement for total fat? Yes No

Does this product meet the Smart Snacks requirement for saturated fat? Yes No

Does this product meet the Smart Snacks requirement for trans fat? Yes No

How did I do? Continue Topic 2. H

Sodium Snack items and side dishes as packaged/served: ≤230 mg sodium (until June 30, 2016) ≤200 mg sodium (beginning July 1, 2016) Entrée items that do not meet NSLP/SBP exemptions: ≤480 mg sodium per item as packaged/served (NSLP/SBP exemptions will be explained later in the module.) Entrée item means: A combination food of meat/meat alternate and whole grain-rich food; OR A combination food of meat/meat alternate and fruit or vegetable; OR A meat/meat alternate served alone* * For the purposes of Smart Snacks, USDA excludes some meat/meat alternates served alone from the definition of entrée because they are typically snack items. The exclusions include yogurt, low-fat or reduced fat cheese, nuts, seeds, nut or seed butters, and meat snacks.

Calories Snack items and side dishes: ≤200 calories per item as packaged/served Entrée items that do not meet NSLP/SBP exemptions (NSLP/SBP exemptions will be explained later in the module.): ≤350 calories per item as packaged/served Entrée item means: A combination food of meat/meat alternate and whole grain-rich food; OR A combination food of meat/meat alternate and fruit or vegetable; OR A meat/meat alternate served alone* * For the purposes of Smart Snacks, USDA excludes some meat/meat alternates served alone from the definition of entrée because they are typically snack items. The exclusions include yogurt, low-fat or reduced fat cheese, nuts, seeds, nut or seed butters, and meat snacks.

Total Sugars ≤35% of weight from total sugars per item as packaged/served Exemptions include: Dried/dehydrated fruits or vegetables (with no added nutritive sweeteners); Dried fruits with nutritive sweeteners for processing and/or palatability purposes (e.g., dried cranberries, tart cherries, and blueberries) Exempt dried fruit with only nuts and/or seeds (with no added nutritive sweeteners or fat.) Total Sugar Calculation This item meets the total sugar standard because it contains less than 35% total sugar by weight. Example Practice Questions | #3.

Practice Questions 3 | Sugar
You will be presented with two (2) scenarios about fat. Using the label displayed on the left, answer the questions on the right. Let’s Get Started H

1 Practice Questions | Sugar
Does this product meet the Smart Snacks requirement for sugar? Yes No

2 Practice Questions | Sugar
Does this product meet the Smart Snacks requirement for sugar? Yes No

How did I do? Continue Topic 2. H

Broad Exemptions Snack items and side dishes as packaged/served: 1. Fruit and Vegetable Exemption The following are exempt from 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. Combinations of fresh, frozen, or canned fruits and vegetables as long as there are no other ingredients except for water. 2. NSLP/SBP Entrée Exemption Items sold as entrees in the reimbursable school breakfast or lunch are exempt from all Smart Snacks standards for the day of service and the school day after service. Entrée item means: A combination food of meat/meat alternate and whole grain-rich food; OR A combination food of meat/meat alternate and fruit or vegetable; OR A meat/meat alternate served alone.* For the NSLP/SBP entrée exemption, School Food Authorities are permitted to determine which menu item(s) are the entrée item for breakfasts and may include grain-only items. * For the purposes of Smart Snacks, USDA excludes some meat/meat alternates served alone from the definition of entrée because they are typically snack items. The exclusions include yogurt, low-fat or reduced fat cheese, nuts, seeds, nut or seed butters, and meat snacks.

Broad Exemptions (Continued) Snack items and side dishes as packaged/served (continued): 3. Chewing Gum Exception Sugar-free chewing gum is also exempt from all Smart Snacks standards. 4. Paired Exemptions Items that have been designated as exempt from one or more of the nutrient requirements individually and are packaged together without any additional ingredients are called paired exemptions. These paired items are exempt from meeting all nutrient standards except for calories and sodium. Continued on next slide.

Broad Exemptions (Continued) Snack items and side dishes as packaged/served (continued): 4. Paired Exemptions (continued) Smart Snacks Product Calculator The Alliance for a Healthier Generation has developed an on-line calculator that can be used to determine if products meet the USDA Smart Snacks in School nutrition standards. USDA has determined that the results from the calculator are accurate in assessing product compliance. Flow Chart | 1.

Smart Snacks Product Calculator Flowchart Click on Each for Full Size
Begin Skip Flowchart End

1 Flow Chart Home Next Previous Skip Flowchart

20 Continue on to Topic 3. Flow Chart Home Next Previous Skip

Topic 3: Nutrition Standards for Beverages
Participants will: State the types of beverages that are allowable at each grade level. State the allowable container sizes for beverages. Describe how to assess if a beverage is compliant or not. State the calorie limits for other beverages allowable in high schools. Describe how to determine if a smoothie qualifies as a food or beverage. Beverages for All Grades The beverages that are allowable at all grade levels are: Plain water, with or without carbonation Low fat milk, unflavored* Nonfat milk, unflavored or flavored* 100% fruit/vegetable juice** *Includes nutritionally equivalent milk alternatives, as permitted by NSLP/SBP **May include 100% juice diluted with water (with or without carbonation) and no added sweeteners. Continued on next slide.

Beverages for All Grades (Continued) The allowable container sizes for beverages vary by grade level. + Some bottled waters have minerals (e.g. fluoride) added for taste. This is acceptable. However, no other additives such as natural or other flavors or sweeteners are allowed for water sold to students in elementary or middle schools.

Other Beverages Permitted in High Schools (grades 9-12) In high schools, some other beverages are also allowable. 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 Proportional standard: up to 0.5 calories per fluid ounce Lower Calorie Beverages: Maximum serving size 12 fluid ounces Up to 60 calories per 12 fluid ounces Up to 40 calories per 8 fluid ounces Proportional standard: up to 5 calories per fluid ounce Special attention should be paid to beverages between fluid ounces as described in the table below.

Smoothies: Food or Beverage? Smoothies may be sold as a food or beverage depending on the ingredients used to make the smoothies. It may qualify as an entrée. To count as a food, a smoothie must include one of the main food group categories as the first ingredient (e.g. dairy product or fruit) and meet the 6 nutrient standards. if a smoothie contains a meat alternate (such as yogurt) and a fruit or vegetable, it could qualify as an entrée, allowing a calorie limit of 350 calories and a sodium limit of 480 mg under Smart Snacks. An entrée smoothie that is menued as part of the reimbursable meal would be exempt from all Smart Snacks standards under the NSLP/SBP entrée exemption if it is sold a la carte on the day of service or the day after service in the school meal. A smoothie can also be considered a beverage if it is composed entirely of beverages that are allowable (100 percent juice, low fat or nonfat milk, and water/ice). Size limits are the same as for other beverages: 8 fluid ounces for elementary schools, 12 fluid ounces for middle and high schools. Caffeinated Beverages In elementary and middle schools, foods and beverages must be caffeine-free, with the exception of trace amounts of naturally-occurring caffeine substances, such as in chocolate milk. In high schools there are no caffeine restrictions. Flow Chart | 2.

Interim Final Rule Flow Chart - Beverages Click on Each for Full Size
Skip Flowchart Begin End Smart Snacks Product Calculator The Alliance for a Healthier Generation has developed an on-line calculator that can be used to determine if products meet the USDA Smart Snacks in School nutrition standards. USDA has determined that the results from the calculator are accurate in assessing product compliance. The Smart Snacks Product Calculator can be accessed at:

15 Practice Questions | #4. Flow Chart Home Next Previous Skip

Practice Questions 4 | Beverages
You will be presented with five (5) scenarios about fat. Using the label displayed on the left, answer the questions on the right. Let’s Get Started H

Practice Questions | Beverages
1 Practice Questions | Beverages A 12 oz. bottle of water is allowable for sale at which grade level(s)? Elementary Middle High All of the Above

2 Practice Questions | Beverages A 12 oz. bottle of low fat, unflavored milk is allowable for sale at which grade level(s)? Elementary Middle High All of the Above

3 Practice Questions | Beverages An 8 oz. bottle of low fat, flavored milk is allowable for sale at which grade level(s)? Elementary Middle High All of the Above

4 Practice Questions | Beverages A sports drink is 12 fluid ounces and contains 50 calories. Is it allowable for sale in high schools? Yes No

5 Practice Questions | Beverages A beverage is 16 fluid ounces and contains 10 calories. Is it allowable for sale in high schools? Yes No

How did I do? Continue on to Topic 4. H

Topic 4: Fundraisers Participants will: Define “fundraiser.” State the regulations for fundraisers that meet the Smart Snacks standards. Define “exempt” fundraiser. State the regulations for exempt fundraisers. Fundraisers A fundraiser is an event that includes an activity in which currency/tokens/tickets, etc. are exchanged for the sale/purchase of a product in support of the school or school-related activities. Examples include: bake sales, candy bar sales, vending machines where profits are used to support a school-sponsored club or activity, such as the school band or sports team. All foods that meet the Smart Snacks standards may be sold at fundraisers on the school campus during the school day without limits on frequency or location. Smart Snacks standards do not apply to items sold during non-school hours, weekends, or off-campus fundraising events.

Topic 4: Fundraisers Exempt Fundraisers
The Healthy, Hunger-Free Kids Act allows state agencies that oversee School Nutrition Programs to determine if schools will be permitted to sell foods (including beverages) as fundraisers that do not meet the Smart Snacks in Schools standards and, if permitted, establish the number and duration of each fundraiser. The Pennsylvania Department of Education has determined the following for SY : A maximum of five exempt fundraisers will be permitted in each elementary and middle school building per year. A maximum of ten exempt fundraisers will be permitted in each high school building per year. Each fundraiser may not exceed five consecutive school days. Schools with combined grades are permitted to hold the number of exempt fundraisers allowed for the highest grade in the building. (For example, a K-12 school may hold up to 10 exempt fundraisers/year.) Each Local Education Agency must establish a process for ensuring the number of exempt fundraisers does not exceed the maximum number allowed. No foods or beverages sold as exempt fundraisers may be sold in competition with school meals in the food service area during the meal service. See PDE-SNP-405 on PEARS Download Forms → Smart Snacks in School for Q and A’s about fundraisers. Ideas for healthy fundraisers can be found here: resources/wellness-policy-elements/healthy-fundraising

Topic 5: Administrative Provisions
Participants will: Describe the recordkeeping requirements related to Smart Snacks standards. Describe who is responsible for recordkeeping related to Smart Snacks standards. Describe how adherence to Smart Snacks standards will be monitored. Recordkeeping Local Education Agencies (LEAs) and School Food Authorities (SFAs) are required to maintain records such as receipts, nutrition labels, and nutrient calculations or printouts from the Alliance for a Healthier Generation’s online Smart Snacks calculator. SFAs maintain records for competitive foods sold under the nonprofit school food service account. LEAs maintain records for all other competitive food sales, including for exempt fundraisers in each building. Monitoring and Compliance State agencies will monitor compliance with the standards through a review of LEA records as part of the state agency administrative review. At this time, if violations have occurred, technical assistance and corrective action plans will be required.

End of Course

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