4/4/2014
April 2, 2014
Kansas State Department of Education
Child Nutrition & Wellness
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Starting and ending times
Break times
Lunch time and arrangements
Restrooms, telephones, & amenities
Participant materials
USDA Food and Nutrition Service
Child Nutrition Division
2013
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The School Nutrition Environment
 The health of today’s school environment continues to improve. Students across the country are now offered healthier school meals with more fruits, vegetables and whole grains through the National School Lunch Program and the School Breakfast Program.
 The Smart Snacks in School standards published by USDA builds upon those healthy advancements by ensuring that all other snack foods and beverages available for sale to students in school are tasty and nutritious.
Impact on Students
The proposed changes are intended to:
 Improve the health of the Nation’s children,
 Increase consumption of healthful foods during the school day and
 Create an environment that reinforces the development of healthy eating habits.
Healthy, Hunger‐Free Kids Act
 Requires that USDA establish nutrition standards for all foods and beverages sold in school – beyond the Federal child nutrition programs in schools.  The law specifies that the nutrition standards shall apply to all foods sold:  outside the school meal programs;  on the school campus; and  at any time during the school day. 2
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Applicability
Including:
 a la carte in the cafeteria
 in school stores  snack bars  vending machines
 fundraising
 other venues
Interim Final Rule
 Title: Nutrition Standards for All Foods Sold in School
 Published: June 28, 2013
 Requirements take effect July 1, 2014
 USDA encourages informal input through the State Agency during actual implementation
State and Local Flexibility
 The nutrition standards included in the interim final rule for all foods sold in school are minimum
standards.  State agencies and school districts may establish additional standards.
 State or local standards must be consistent with Federal standards. 3
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What are competitive foods?
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. Where do the standards apply?
School campus is all areas of the property under the jurisdiction of the school that are accessible to students during the school day.
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. 4
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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.
Fundraiser Exemption
 State agencies establish limits on the number of infrequent exempt fundraisers that may be held during the school year.  If the State Agency does not establish limits, no exempted fundraisers may take place in the schools
 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. 5
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Recordkeeping
 Sponsors maintain records such as receipts, nutrition labels and product specifications  Food Service maintains records for competitive foods sold under the nonprofit school food service account
 Local educational agency maintains records for all other competitive food sales
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.
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Evaluating Foods
 USDA and KSDE resources are available
 1st – evaluate the ingredient statement
 2nd – evaluate the nutrition facts panel
Ingredient Statements INGREDIENTS: Whole wheat flour, sugar, vegetable oil, contains 2% or less of calcium carbonate, salt, baking, soda, natural flavor, soy lecithin, wheat starch, niacin, reduced iron, thiamin mononitrate (vitamin B1), riboflavin (vitamin B12), folic acid. INGREDIENTS: Dates, almonds, unsweetened cherries. INGREDIENTS: Pear juice concentrate, apple juice concentrate, dried apples, strawberry puree, blackberry puree, vegetable oil. Contains 2% or less of: fruit pectin, fruit juice for color, citric acid. 7
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Nutrition Facts Panel
Contains all the information necessary to evaluate against the nutrient standards:
 Calories
 Total Fat
 Saturated Fat
 Trans Fat
 Sodium
 Sugars
General Standard for Food
To be allowable, a food item must meet ONE
of the general standards for food AND
Meet all of the competitive food nutrient standards
General Standard (cont’d)
1. Be a whole grain rich product; or
2. Have as the first ingredient a fruit, vegetable, dairy product or protein food (meat, beans, poultry, etc.); or
3. Be a “combination food” with at least ¼ cup fruit and/or vegetable; or
4. Contain 10% of the Daily Value of one nutrient of public health concern (only through June 30, 2016)
 Calcium, potassium, vitamin D, dietary fiber
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Whole Grain Rich
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. Major Food Groups
2. Have as the first ingredient a fruit, vegetable, dairy product or protein food (meat, beans, poultry, etc.)
Combination Foods
3. 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, hummus and vegetables, fruit cobbler with whole grain rich crust, etc.
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Contain 10% of Daily Value
4. Contain 10% of the Daily Value of one nutrient of public health concern (only through June 30, 2016)  Calcium
 Potassium
 Vitamin D
 Dietary Fiber Nutrition Standards for Food
To be allowable, a food item must meet ONE of the general standards for food
AND
Meet all of the competitive food nutrient standards
Nutrient Standards
 Total Fat: ≤ 35% of calories
 Saturated Fat: < 10% of calories
 Trans Fat: zero grams
 Sodium: Snack Items ≤ 230 mg Entrée Items ≤ 480 mg
 Calories: Snack Items ≤ 200 Entrée Items ≤ 350
 Total Sugar: ≤35% of weight from total sugars in foods
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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.
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;
 Part‐skim mozzarella
Saturated Fat
Trans Fat
 <10% of total calories  Zero grams of trans fat per item as packaged/served. Exemptions for: per portion as packaged/served. (< 0.5 g)  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.
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Total Sugars
 ≤ 35% of weight from total sugars per item 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) Let’s Practice
Calculate the % of calories from ● Fat
● Saturated Fat ● Sugars
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). 12
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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) Calories
Entrée items that do not meet NSLP/SBP exemption:  ≤350 calories Snack items/Side dishes:  ≤200 calories per item 13
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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
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
Chewing Gum
 Sugar‐free chewing gum is exempt from standards
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Let’s Practice
Can I Sell This Food?
Answer Key
Can I Sell This Food?
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Tools and Resources Alliance for a Healthier Generation – Smart Snacks Product Calculator
 https://schools.healthiergeneration.org/focus_are
as/snacks_and_beverages/smart_snacks/product_
calculator/ USDA Smart Snacks in School Webpage
 http://www.fns.usda.gov/cnd/governance/legislati
on/allfoods.htm
Standards for Beverages
 Vary by Grade Level
 Identify Specific Types of Beverages Allowed
 Address Container Size
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Beverages for All
 Water
 Milk
 Juice
Beverages for All ‐ Water
 Plain water, carbonated or noncarbonated
 No size limit 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
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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
Beverages For All Beverage
Elementary
School
Middle
School
High
School
no size limit
no size limit
no size limit
Low fat milk, unflavored *
≤ 8 oz
≤ 12 oz
≤ 12 oz
Non fat milk, unflavored or flavored *
≤ 8 oz
≤ 12 oz
≤ 12 oz
100% fruit/vegetable juice **
≤ 8 oz
≤ 12 oz
≤ 12 oz
Plain water , carbonated or not
*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.
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.
Lower‐Calorie Beverages – Maximum Serving Size 12 fluid ounces
 Up to 60 calories per 12 fl oz.
 Up to 40 calories per 8 fl oz.
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Caffeine
Elementary and Middle School
 Foods and beverages must be High School  No caffeine restrictions.
caffeine‐free, with the exception of trace amounts of naturally‐
occurring caffeine substances. 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. Let’s Practice
Can I Sell This Beverage?
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Answer Key
Can I Sell This Beverage?
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Reviewing the Rule
 Federal Register  FNS Website
http://www.fns.usda.gov/school‐meals/smart‐snacks‐schools
Implementation and Support
 State agencies and schools must implement the provisions of this interim rule beginning July 1, 2014.
 USDA will provide guidance and technical assistance to State agencies and local educational agencies prior to and during the implementation period.
 KSDE/CNW is developing resources to assist schools in implementing the Final Rule.
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Next Steps in Kansas
 Providing training on “All Foods Sold in Schools” standards at six Spring Regional Wellness Workshops and 20+Leadership Connections Meetings for School Foodservice Directors/Managers
 Model Wellness Policy Summit to solicit input to revise and update Kansas Model Wellness Policies‐
March 19th
 Present Proposed Kansas Model Wellness Policy Guidelines to the State Board of Education May 2014
 Implement “All Foods Sold in Schools” standards by July 1, 2014
Breakfast • 1st Weekly Sodium Target
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Lunch
• 1st Weekly Sodium Target
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K‐5: ≤540 mg
6‐8: ≤600 mg
9‐12: ≤640 mg
All grains served must be whole grain‐rich (WGR)
Offer 1 cup of fruit
No weekly maximum for grains
Frozen fruit with added sugar is allowed
No longer Foods of Minimal Nutritional Value (FMNV)
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K‐5: ≤1230
6‐8: ≤1360
9‐12: ≤1420
All grains served must be whole grain‐rich (WGR)
No weekly maximum for grains and meat/meat alternates
Frozen fruit with added sugar is allowed
No longer Food of Minimal Nutritional Value (FMNV)
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http://www.fns.usda.gov/tn/whole‐grain‐resource
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Manufacturers may apply for a Child Nutrition (CN) Label for qualifying products (main dishes which contribute to the M/MA component)
Not required, however, schools may be more likely to purchase CN labeled products
Please refer to the CN Labeling Program website for details regarding qualifying products at: http://www.fns.usda.gov/cnlabeling/child‐
nutrition‐cn‐labeling‐program
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Used for processed products with no CN Label and that are not listed in the Food Buying Guide
Grains
Meat/Meat Alternate Products
Fruits
Vegetables
http://www.fns.usda.gov/cnd/cnlabeling/foodmanufacturers.htm
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Some common statements can be misleading:
• “Meets USDA Meal Pattern Requirements”
• “Meets Child Nutrition Program Standards”
• “Child Nutrition Summary”
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School sponsors need clear, easy to understand statements to show how products can fit into menus to meet meal pattern requirements.
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More items that will work with “All Foods Sold in School” guidelines (both snacks & entrees)
Deli meat that is either CN labeled or has a completed Product Formulation Statement
Continue to reduce sodium (with great taste)
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Whole Grain‐Rich:
• Biscuit (plain)
• Pasta – made with whole grains and enriched flour
• Frozen noodles
• Ravioli
• Crispitos
• Cornmeal
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The process of providing automatic eligibility for free Child Nutrition Program benefits to students who are already eligible to receive Food Assistance (FA), Temporary Assistance to Families (TAF), or Foster Child(ren).
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On the second working day of each month, beginning July 3rd, 2012 DCF (Department for Children and Families) sends KSDE the complete file of Food Assistance (FA)/Temporary Assistance to Families (TAF) recipients and Foster Children.
KSDE matches the DCF students to students in the KIDS, the Kansas Individual Data on Students system.
For the remainder of the month, DCF will send KSDE a nightly file with only the names of those students who are newly added to the DCF list.
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Direct Certification Sub‐Grant
• $1,000 per district
• Funds Still Available!
• Contact Josh Mathiasmeier
• (785) 296‐5033
• [email protected]
Section 104(a) of the Healthy, Hunger Free Kids Act of 2010 amended the Richard B. Russell National School Lunch Act to provide an alternative to household eligibility applications for free and reduced price meals in high poverty Sponsors and schools
CEP is a four‐year reimbursement option for eligible high poverty Sponsors and schools
Sponsors and schools may opt in or opt out each year
A Sponsor may participate in CEP for some or all schools in the Sponsor
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 On or before April 1, 2014, determine if the district and or 
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school(s) has a minimum of 40% “identified” students based on enrollment (not free and reduced count).
Agree to serve free lunches AND breakfasts to all students for up to four consecutive years in approved schools.
Agree to cover with non‐Federal funds any costs of providing free meals to all students above amounts provided in Federal assistance.
Do not collect free and reduced price applications from households in participating schools during the period of participation in the CEP.
Maintain a total count of breakfasts and lunches served to students at the point the students receive the meal
Must NOT be a Residential Child Care Institution (RCCI).
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Eligibility is based on the number of students who meet the “identified” definition.
• Certified free using methods other than a paper free and reduced meal application. These include students who are: • Directly certified for free meals on the basis of their participation in Food Assistance (FA) or Temporary Assistance for Families (TAF) and the extension of benefits to students within the same household, Foster, Migrant, Homeless, Runaway, Head Start or Even Start.
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To be eligible a school/cluster of schools or School District must have a minimum of 40% students directly certified for Free lunches
Schools participating in CEP must provide breakfast and lunch to all children at no charge.
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The School Meals program no longer will be requesting free and reduced meal applications to be completed by parents.
The Food Service Director must work with administrators and school board to determine the pros and cons of participating in CEP
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Participation in CEP could affect other funding streams.
Individual student economic status must be determined by other means.
Improved nutritional status of students, potential improvement in attendance and test scores.
Increase in number of breakfast and lunches served daily.
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Timeline Sponsor Process Overview
Approval Process by KSDE and Prototype Documents
Registration Process Required by Kansas
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• November‐December
• Late March/Early April • January • May
• FSMC Annual Registration
• Sponsor prepares RFP & • Pre‐proposal conference
• Sponsor deadline for Exhibits
proposals
• February • KSDE approval of proposals received by sponsor
• KSDE approves RFP & Exhibits
• March = Sponsor advertises • June RFP • 45 days prior to proposal due date • 60 days recommended
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• KSDE approval of agreement • Contract signatures
• July 1 • Contract commences
Approval Process Overview & Timeline
• Sponsors submits form 7F to KSDE
• KSDE reviews form 7F
• Sponsor prepares online application for testing
• Sponsor notifies KSDE online application is ready for testing
• Application tested by KSDE
• Cannot require more than a paper application
• Sponsor makes online application available after receiving KSDE approval
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Estimated Length for Approval by KSDE
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Verification Reporting Requirements
• October 1= count applications and students and report number of error‐prone applications.
• October 31st= update counts of students only
• Directly Verified
Independent Review of Applications
Flexibility For Establishing Effective Date of Eligibility
Discretionary Elimination of Reduced Price Charges
Daily Records
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www.kn‐eat.org, School Nutrition Programs
What’s New
• Update Memos
• Latest USDA Guidance
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CNW Calendar
• Currently listed all upcoming activities
• Will soon have due dates for sponsors
Kansas State Department of Education
Child Nutrition & Wellness
Landon State Office Building
900 SW Jackson St, Suite #251 Topeka, KS 66612
785‐296‐2276
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