Nutrition Standards for Competitive Foods in Pennsylvania Schools

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					      Nutrition Standards for
        Competitive Foods
     in Pennsylvania Schools

The Pennsylvania Department of Education
      Division of Food and Nutrition
Pennsylvania Department of Education
    Division of Food & Nutrition
          Vonda Fekete, MS, RD, LDN
Nutrition Education & School Nutrition Programs
                    Supervisor

      Cheryl Oberholser MS, RD, LDN
       Evelyn C. Arnold, MEd, RD, LDN
         Diane Kraft, MS, RD, LDN
      Public Health Nutrition Consultants
        Learning Objectives

To provide an overview of the
School Nutrition Incentive Program

To familiarize participants with
nutrition standard requirements for
all competitive foods required for
supplemental state
reimbursements
       Learning Objectives
To address implementation of the
standards within each competitive
food area

To provide practical tips and
resources for implementing the
nutrition standards

To familiarize participants with
changes to CN PEARS for the
School Nutrition Incentive Program
School Nutrition Incentive Program
             Overview
• Provides supplemental state reimbursement to
  schools that implement PDE‘s Nutrition
  Standards
  – Must implement Year One and Year Two of the
    revised Nutrition Standards
  – Must implement the standards, at a minimum, as
    written
• Must submit Local Wellness Policy Amendment
  Form in order to be eligible for supplemental
  reimbursement. Due September 28, 2007
School Nutrition Incentive Program
             Overview
• Once revisions are made to PEARS, in
  order to be eligible for the supplemental
  state reimbursements, NSLP sponsors
  must:
  – Update the Sponsor Application
  – Update the Site Information
• Sponsors will only receive supplemental
  state reimbursements for the schools that
  are implementing the Nutrition Standards
 School Nutrition Incentive Program
              Overview
               State Reimbursement Rates                                  State Reimbursement Rates
               When Not Implementing the                                    When Implementing the
            School Nutrition Incentive Program                         School Nutrition Incentive Program

Breakfasts Served                     10 cents             Breakfasts Served                     11 cents


Lunches Served                        10 cents             Lunches Served                        11 cents
(School does not participate in the School Breakfast       (School does not participate in the School Breakfast
Program)                                                   Program)


Lunches Served                         12 cents            Lunches Served                         14 cents
(School serves breakfast to less than or equal to 20% of   (School serves breakfast to less than or equal to 20% of
enrolled students)                                         enrolled students)


Lunches Served                       14 cents              Lunches Served                       17 cents
(School serves breakfast to more than 20% of enrolled      (School serves breakfast to more than 20% of enrolled
students)                                                  students)
    Walking Through the Nutrition
             Standards
• Ala Carte Foods/Snacks & Beverages
• Vending Foods/Snacks & Beverages
• Fundraisers
• Classroom Parties/Holiday Celebrations
• Rewards
• Foods From Home
• School Store Foods/Snacks &
  Beverages
• Faculty Lounges
   A La Carte Foods and Snacks:
         Exempted Items
• Year 1:
  – If item is part of the day‘s school lunch
      • it is exempt from all a la carte standards
• Year 2:
  – If item is part of the day‘s school lunch
      • it is exempt from all a la carte standards,
        except for limits on fried foods

  Exempted items cannot be any larger than size
                 served at lunch
    A La Carte Foods and Snacks
       Elementary Students
• Year 1:
  – No limits to number of items offered or
    purchased
• Year 2:
  – May purchase one a la carte food item in
    addition to reimbursable meal. This item:
     • Cannot duplicate their meal, except fruits
       and vegetables
   A La Carte Foods and Snacks:
     Middle and High Schools
• Year 1:
  – No limits to number of items offered or
    purchased
• Year 2:
  – Only one ―exempted item‖ that was in their
    reimbursable meal may be purchased a la
    carte, except fruits or vegetables
     • One ―exempted‖ pizza as part of the meal
     • One additional ―exempted‖ pizza a la carte
  – No other restrictions to number of items
    purchased
   A La Carte Foods and Snacks
• Year 1 and 2:
  – Must be packaged in single serving size
        –No larger than the lunch portion
        –Serving size is listed on label
    A La Carte Foods and Snacks
• Year 1 and 2:
  – Must be packaged in
    single serving sizes
     • This package
       exceeds single
       serving size
  A La Carte Foods and Snacks
• Fruits and Vegetables
   – Year 1:
      • 1 fresh fruit and 1 fresh vegetable
   – Year 2:
      • 3 fruits and 3 vegetables
      • 1 of each must be fresh
   – A variety from day to day
• Whole Grains
   – Year 1: A variety must be available
   – Year 2: At least 50% of grains offered must be
     whole grain
                Whole Grains
1. First ingredient is whole grain
   Whole wheat, whole oats, whole grain corn, oatmeal,
   brown rice (see also Table 6 Nutrition Standards)
2. Product name is: whole wheat bread, whole
   wheat rolls, whole wheat buns or whole wheat
   macaroni
3. Manufacturer verifies that > 51% of grains are
   whole grain
4. Product carries the whole grain health claim
   ―Diets rich in whole grain foods and other plant foods
   and low in total fat, saturated fat and cholesterol, may
   help reduce the risk of heart disease and certain
   cancers.‖
            Not Whole Grains
• Foods are usually not whole grain if labeled
  with these words on the front of the package:
   – Multi-grain, 7-grain, 9-grain
   – Stone-ground
   – 100% wheat
   – Made with whole grain
   – Contains whole grain
   – Made with Whole Wheat
   – Pumpernickel
   – ―X grams of whole grains‖ may not be whole
     grain
   Color and Texture and Whole
              Grains

                            • Color is not an indication of
                              a whole grain—nor is a
                              ―grainy‖ texture

                            • Bread can be brown and/or
                              grainy because of
                              molasses, caramel color or
                              other added ingredients
   Wheat flour, water,
high fructose corn syrup,
molasses, wheat bran …
Which is the whole grain bread?




Wheat flour, water, high   Whole wheat flour, water,
 fructose corn syrup,          brown sugar …
molasses, whole wheat
       flour …
  Answer:     has WHOLE wheat
    as the primary ingredient!




   Wheat flour, water,      Whole wheat flour, water,
high fructose corn syrup,       brown sugar …
molasses, wheat bran …
   A La Carte Foods: Foods of
 Minimal Nutritional Value (FMNV)
• Federal Law
   – FMNV may not be sold in the food service
     area during the lunch period
• PDE Nutrition Standards
   – No FMNV:
      • A la carte
      • Vending (except Year 1 beverages)
      • Fundraisers
      • School store
      • Classroom parties and holiday celebrations
 Foods of Minimal Nutritional Value
Foods of Minimal Nutritional Value include:
• Soda water
• Water ices
• Chewing gum
• Certain candies
Unless they receive a USDA exemption

The list of USDA exempted foods:
http://www.fns.usda.gov
or PEARS Form Download: GUIDANCE
PDE064--provided in binder
         A La Carte: Fried Foods
• On site deep fried foods
  – Year 1: Only allowed a la carte if
     part of day‘s NSLP menu
  – Year 2: Not allowed a la carte at all
• Pre-fried or flash fried foods
  – Year 1: Up to four times per week a la carte
     • NSLP items sold a la carte don‘t count toward
       limit
  – Year 2: Up to three times per week a la carte
     • NSLP items sold a la carte do count toward
               •
       limit
         A La Carte Foods:

Year 2: A minimum of 75% of items will:
• Contain <35% of calories from total fat
• Contain <10% of calories from saturated
  fat
• Contain <35% sugar by weight
• Not contain sugar as a first ingredient
• Provide minimal to no trans fatty acids
    < 35% Calories from Total Fat
% Calories from Total Fat

•Multiply grams of total fat by 9
             5 X 9 = 45


•Divide by calories per serving
         45 ’ 290 = .155


•Multiply by 100

        .155 X 100 = 15.5%
                                    Nutritional data and images courtesy of
                                             www.NutritionData.com
           Reduced-Fat Cheeses
         Exempt from Fat Standards
• Reduced-Fat Cheese: 25% less fat than its full fat counterpart




         Nutritional data and images courtesy of www.NutritionData.com
        Reduced-Fat Cheese
• Practical Tips for Identifying Reduced-Fat
  Cheese
  – Generally, cheese made with:
     • Part-skim milk
     • 2% milk
  – Look for ‗low-fat‘ or ‗reduced-fat‘ on the label
 < 10% Calories from Saturated Fat
         % Saturated Fat
•Multiply grams of saturated fat
 by 9
            2 X 9 = 18


•Divide by calories per serving

            18 ’ 290 =.062


•Multiply by 100

            .062 X 100 = 6.2%
                                   Nutritional data and images courtesy of
                                           www.NutritionData.com
                   Trans Fat
• FDA Guidelines
  – January 1, 2006: Food Manufacturers must list trans
    fat on the nutrition label
  – Can list trans fat with less than 0.5 gram as 0 gram on
    the Nutrition Facts panel
• American Heart Association
  – Recommends limiting daily intake to 1% of total
    calories (2-2.5 grams of trans fat per day)
• IOM Nutrition Recommendation
  – School foods should be trans fat-free (≤ 0.5 g per
    serving)
        PDE Trans Fat Standards:
         Minimal to No Trans Fat
            Minimal is 0 grams of trans fat




This food item does not meet PDE Trans Fat Standards
       Ala Carte Foods: Sugar
Year 1: Majority of items will not contain sugar as
  first ingredient
Year 2: Contain < 35% sugar by weight excluding
  naturally occurring sugar

  Applesauce A ingredients: Apples, water and salt.

Applesauce B ingredients: Apples, high fructose corn
      syrup, corn syrup, water, lemon juice and
                       spice.
          < 35% Sugar By Weight
•Divide Grams sugar by weight in
grams

               6 ÷ 222 = .027

•Multiply by 100

.027 X 100 = 2.7% sugar by weight




   Nutritional data and images courtesy of
            www.NutritionData.com
            Ala Carte Beverages
                      Years 1 and 2
• >75% Beverage Choices:
   – Plain water
   – Flavored water, no sweeteners
   – Artificially sweetened water (middle and high school
     only)
   – 100% fruit juice
   – Milk
   – Carbonated beverages with 70% juice

• No FMNV
       A La Carte Beverages
Other 25% or less beverage choices:
• Year 1:
  – Any beverage except FMNV
• Year 2:
  – < 150 calories per package
  – < 35 grams sugar per package
  – Not a FMNV
 A La Carte Beverages: Water
• All grades may have:
  – Any size plain water or flavored water that
    does not contain sugar or artificial sweeteners
• Middle and high students may also have:
  – 17 oz. or less size containers of flavored
    water that contain artificial sweeteners
  – During Year 2, the artificially sweetened
    flavored water may not exceed 25% water
    choices
Water with Artificial Sweeteners
             Artificial Sweeteners
• Aspartame (Nutrasweet, Equal)

• Acesulfame-K, Acesulfame Potassium or ACK
  (Sunett, Sweet One)

• Neotame

• Saccharin (Sweet‘N Low, Sweet Twin, Necta
  Sweet, Sugar Twin)

• Sucralose (Splenda)
  A La Carte Beverages: Milk
• 2% or less fat, flavored or unflavored
• May be lactose free or lactose reduced
                       Year 1
   Serving size: < 16 oz.
   < 32 grams sugar per 8 oz. serving

                     Year 2
  Serving size: < 8 oz. elementary
               < 12 oz. middle and high
  < 30 grams sugar per 8 oz. serving

• Soy ―Milk‖ and Rice ―Milk‖ are not milk
      A La Carte Beverages:
How much sugar is in this chocolate milk?
     Ala Carte Beverages

Carbonated beverages with a minimum of
70% pure juice and no other added
ingredients – except water – are permitted
                                    Other Beverages
 • Not exceed 150 calories and 35g sugar per package
                                              Nutrition FactsServing Size 1 cup (240 ml)
Peach Tea:                                       Servings Per Container 2
All Natural Flavor. Contains No Fruit Juice
                                              Amount Per Serving
                                              Calories 110
                                                   Calories from Fat
                                                                                              % Daily Value
                                              Total Fat                                 0g                    0%
                                              Sodium                                10 mg                     1%
                                              TotalCarbohydrates                       28 g                   9%
                                              Sugars                                   28 g
                                              Protein                                   0g                    0%




                                              Caffeine: 30 mg to 55 mg
                                              Ingredients: WATER, HIGH FRUCTOSE CORN SYRUP AND/OR
                                                  SUGAR, TEA, CITRIC ACID, NATURAL FLAVORS, POTASSIUM
                                                  SORBATE & SODIUM BENZOATE (PRESERVE FRESHNESS).
                                              Additional Info: Gluten-Free, Fat-Free
             Vending Foods
• If you don‘t have
  vending, the Nutrition
  Standards are not
  asking you to add
  vending
               Vending Foods
         Year 1                          Year 2
• Single Serving Size       •   Single Serving Size
• No FMNV                   •   No FMNV
• Majority: not fried,      •   No Fried Foods
  sugar not 1st             •   Sugar not 1st ingredient &
  ingredient &
  minimal to no trans fat       minimal to no trans fat
                            •   <250 Calories/Serving
                            •   >50% Grains are Whole
                            •   <35% Fat Calories
                            •   <10% Sat. Fat Calories
                            •   <35% Sugar By Weight
      Vending Foods…Year 2
 Same as a la carte, except for all foods:
   – <35% of sugar by weight
   – <35% of calories from fat
   – <10% of calories from saturated fat
• Fruits and vegetables must be:
   – In at least one vending area (doesn‘t need to
     be a vending machine)
   – In all refrigerated vending areas
• Elementary: Vending can include only:
   – Fruits and vegetables
   – Yogurts and reduced fat cheeses
          Vending Beverages:
             Year 1 and 2
At least 75% of Items:
• Plain Water
• Flavored Water No Sweeteners
• Flavored Water with Artificial Sweeteners (middle
  and high school only)
 100% Fruit Juice
 Milk
• Carbonated Beverages with > 70% Juice
Other 25% or less of Items:
Must be <150 Calories and 35 g Sugar Per Package
               Fundraisers
• Nutrition Standards apply only to fundraisers
  available for sale or consumption during the
  school day
• Year 2:
   – Must be reviewed by the principal
   – May only be sold 30 minutes after the last
     meal period to ensure they meet fundraiser
     standards
                     Fundraisers
• Year 1                      • Year 2
   – Single serving sizes        – Single serving sizes
                                   < 250 calories per serving
   – No FMNV                     – No FMNV
   – No fried foods              – Total fat <35% of calories
   – Sugar not 1st ingredient    – Saturated fat <10% of calories
   – Minimal to no trans fat     – Sugar <35% by weight
                                 – Minimal to no trans fat
      Classroom Parties/Holiday
            Celebrations
Year 1:
• Maximum of 2-3 items that contain added
  sugar as the first ingredient (such as
  cupcakes)
• Must provide:
   – Fresh fruits and vegetables
   – Water, 100% fruit juice or milk
      Classroom Parties/Holiday
            Celebrations
• Year 2 adds:
  – Food service will offer party lists/menus that
    include food and beverages:
     • Moderate in sodium
     • Minimal to no trans fats
     • Items with > 2 g fiber
     • No FMNV
     • Fresh fruits and vegetables
     • Water, 100% fruit juice or milk
  – Parents and teachers will be encouraged to
    purchase food and beverages from this menu
                  Rewards
• No food as a reward unless part of
  an activity that promotes a positive
  nutrition message:
   – Guest chef
   – Field trip to farmer‘s market
• Using food as a reward may:
   – Connect food to mood
   – Promote eating for comfort when
     not hungry
                 Rewards

• What about pizza parties?
  – Okay as a party, but not as a ―reward‖
  – Must comply with PDE Classroom Party &
    Holiday Celebration standards

• What about pizza or other food coupons?
  – Okay, if food not consumed during the day
  – Schools should consider the message they
    are promoting with the coupons they
    distribute
           Non-Food Rewards
•   Recognition: trophy, plaque
•   Privileges
•   Extra recess, art, music
•   Field trip, free choice time
•   Homework pass

     Search ―constructive rewards‖ on CSPI
            website: www.cspinet.org
           Food from Home
• Parents encourage participation in School
  Meals Program
  – If not, encouraged to provide healthy
    alternative
• Explain nutrition standards to parents
• Provide nutrition education to parents
   School Store Foods/Snacks
        Year 1                   Year 2
Single Serving Sizes      Single Serving Sizes
                               No FMNV
      No FMNV
                            No Fried Foods
No Onsite Deep-Fried
                        Sugar Not 1st Ingredient
Majority Sugar Not 1st
                        Minimal to No Trans Fat
       Ingredient
                         <250 Calories/Serving
  Majority Not Fried
                        >50% Grains are Whole
 Majority Minimal To No    <35% Fat Calories
         Trans Fat
                        <10% Sat. Fat Calories
                        <35% Sugar By Weight
          School Store Beverages:
               Year 1 and 2
• At least 75% of items:
  • Plain Water
  • Flavored Water, No Sweeteners
  • Flavored Water with Artificial Sweeteners (middle and
    high school only)
  • 100% Fruit Juice
  • Milk
  • Carbonated Beverages with > 70% Juice
• 25% or less of items:
  • Must be <150 Calories and < 35g Sugar Per Package
            Faculty Lounge
• Role Models
  – Educate faculty and staff on the importance of
    modeling positive nutrition behaviors that
    align with the nutrition standards
Encouraging Healthier Foods
   The Nutrition Standards require that
    schools promote healthier options
 through marketing, pricing and nutrition
          education strategies

Students should be able to use a la carte
   foods to make a reimbursable meal
           Pricing Strategies
• Lowering price of healthy foods
• Raising price of less healthy foods
   – East Stroudsburg ASD and Boyertown ASD
      • Initial results showed ―junk food‖ sales
        decreased
      • Promotions needed to maintain sales of
        nutritious foods
• Making the Healthy Choice the Easy Choice in
  Schools! (DVD and download manual at
  http://nutrition.psu.edu/projectpa)
           Pricing Strategies
• Research
  – Increasing availability and decreasing costs of
    healthy options and presenting food
    in appealing ways can encourage
    consumption of healthy foods

  – Increasing availability and promoting lower-fat
    foods through school-based environmental
    interventions can increase sales of these
    foods to adolescents

  – Reducing snack prices in vending machines
    can encourage selection of lower-fat snacks
    Marketing Healthier Foods
• Identify healthy foods that students like
• Advertise
   – Market them as a ―house special‖
   – Invite a radio station or celebrity to promote
     them
   – Tie them to monthly holiday or multicultural
     themes
   – Allow classrooms to develop a meal for the
     menu…could be a competition
     Showcase Healthy Foods
• Easy to find
  – By the checkout line, end of
    aisles
  – Use color to attract attention
• Easy to eat
  – Single serving ready-to-go
• Easy to afford
  – Price healthier items lower
  – Make a value meal of healthy
    sandwich and fruit, etc., that
    could be sold as a reimbursable
    meal
         Promoting Healthy Foods:
            Point of Selection
•  Verbally offer the healthier foods:
  – ―Would you like fruit or juice with your lunch?‖
       -30% more children took the fruit serving
       -30% more children consumed the fruit
        serving
• Display nutritional information
  – Posting nutrition information in high schools
     Increases selection of healthier foods
        -Decisions are most affected by
         calories and fat
        -Increases student satisfaction with food
          served
           Success Story
     Upper Moreland Elementary
• The school limited the number of snacks
  students could purchase
• Posted nutrition messages
• Promoted ―Cubby‘s Healthy Picks‖ with cute
  color coded bears (green=healthy, etc.)
• Results
   – A la carte sales decreased slightly, but meal
     count increased
   – Cookie sales were cut in half
   – Fresh fruit purchases tripled
   – Water and yogurt sales increased
Nutrition Education Resources
In your binder websites to access ideas and free
                     materials
Edward G. Rendell   Gerald L. Zahorchak, D.Ed.
Governor            Secretary

				
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