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

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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

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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

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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

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School Nutrition Incentive Program Overview

• Provides supplemental state reimbursement to
  schools that implement PDEs 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

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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

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School Nutrition Incentive Program Overview
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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

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A La Carte Foods and SnacksExempted Items

• Year 1
• If item is part of the days school lunch
• it is exempt from all a la carte standards
• Year 2
• If item is part of the days 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

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A La Carte Foods and SnacksElementary 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

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A La Carte Foods and SnacksMiddle 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

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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

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A La Carte Foods and Snacks

• Year 1 and 2
• Must be packaged in single serving sizes
• This package exceeds single serving size

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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

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Whole Grains

• First ingredient is whole grain
• Whole wheat, whole oats, whole grain corn,
  oatmeal,
• brown rice (see also Table 6 Nutrition
  Standards)
• Product name is whole wheat bread, whole wheat
  rolls, whole wheat buns or whole wheat macaroni
• Manufacturer verifies that 51 of grains are
  whole grain
• 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.

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Not Whole Grains
children, African Americans)

• 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

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Color and Texture and Whole Grains

• Color is not an indication of a whole grainnor
  is a grainy texture
• Bread can be brown and/or grainy because of
  molasses, caramel color or other added
  ingredients

• NOT whole grain!

Wheat flour, water, high fructose corn syrup,
molasses, wheat bran
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Which is the whole grain bread?
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Answer has WHOLE wheat as the primary
ingredient!

• B

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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

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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

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A La Carte Fried Foods

• On site deep fried foods
• Year 1 Only allowed a la carte if
• part of days 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 dont count toward
  limit
• Year 2 Up to three times per week a la carte
• NSLP items sold a la carte do count toward limit

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A La Carte Foods

• Year 2 A minimum of 75 of items will
• Contain
• Contain
• Contain
• Not contain sugar as a first ingredient
• Provide minimal to no trans fatty acids

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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
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Reduced-Fat CheesesExempt from Fat Standards

• Reduced-Fat Cheese 25 less fat than its full
  fat counterpart

Nutritional data and images courtesy of
www.NutritionData.com
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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

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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
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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)

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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

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Ala Carte Foods Sugar

• Year 1 Majority of items will not contain sugar
  as first ingredient
• Year 2 Contain 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.

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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
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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

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A La Carte Beverages

• Other 25 or less beverage choices
• Year 1
• Any beverage except FMNV
• Year 2
• Not a FMNV

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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

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Water with Artificial Sweeteners

• Artificial Sweeteners
• Aspartame (Nutrasweet, Equal)
• Acesulfame-K, Acesulfame Potassium or ACK
  (Sunett, Sweet One)
• Neotame
• Saccharin (SweetN Low, Sweet Twin, Necta Sweet,
  Sugar Twin)
• Sucralose (Splenda)

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A La Carte Beverages Milk

• 2 or less fat, flavored or unflavored
• May be lactose free or lactose reduced
• Year 1
• Serving size
• Year 2
• Serving size
• Soy Milk and Rice Milk are not milk

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A La Carte Beverages How much sugar is in this
chocolate milk?
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Ala Carte Beverages

• Carbonated beverages with a minimum of 70
  pure juice and no other added ingredients
  except water are permitted

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Other Beverages

• Not exceed 150 calories and 35g sugar per package

Peach Tea All Natural Flavor. Contains No Fruit
Juice
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Vending Foods

• If you dont have vending, the Nutrition
  Standards are not asking you to add vending

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Vending Foods

• Year 1
• Single Serving Size
• No FMNV
• Majority not fried,
• sugar not 1st ingredient
• minimal to no trans fat

• Year 2
• Single Serving Size
• No FMNV
• No Fried Foods
• Sugar not 1st ingredient minimal to no trans
  fat
• 50 Grains are Whole

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Vending FoodsYear 2

• ? Same as a la carte, except for all foods
• Fruits and vegetables must be
• In at least one vending area (doesnt need to be
  a vending machine)
• In all refrigerated vending areas
• Elementary Vending can include only
• Fruits and vegetables
• Yogurts and reduced fat cheeses

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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

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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

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Fundraisers

• Year 1
• Single serving sizes
• No FMNV
• No fried foods
• Sugar not 1st ingredient
• Minimal to no trans fat

• Year 2
• Single serving sizes
• No FMNV
• Total fat
• Saturated fat
• Sugar
• Minimal to no trans fat

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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

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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

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Rewards

• No food as a reward unless part of an activity
  that promotes a positive nutrition message
• Guest chef
• Field trip to farmers market
• Using food as a reward may
• Connect food to mood
• Promote eating for comfort when not hungry

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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

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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

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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

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School Store Foods/Snacks

• Year 2
• Single Serving Sizes
• No FMNV
• No Fried Foods
• Sugar Not 1st Ingredient
• Minimal to No Trans Fat
• 50 Grains are Whole

• Year 1
• Single Serving Sizes
• No FMNV
• No Onsite Deep-Fried
• Majority Sugar Not 1st Ingredient
• Majority Not Fried
• Majority Minimal To No Trans Fat

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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

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Faculty Lounge

• Role Models
• Educate faculty and staff on the importance of
  modeling positive nutrition behaviors that align
  with the nutrition standards

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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

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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)

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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

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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
  menucould be a competition

Photo courtesy of Mid-Atlantic Dairy Association
and Clover Farms Dairy
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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

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Promoting Healthy FoodsPoint 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

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Success StoryUpper Moreland Elementary

• The school limited the number of snacks students
  could purchase
• Posted nutrition messages
• Promoted Cubbys Healthy Picks with cute color
  coded bears (greenhealthy, 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

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Nutrition Education Resources
In your binder websites to access ideas and free
materials
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Edward G. Rendell Gerald L. Zahorchak, D.Ed.
Governor
Secretary