CONNECTICUT NUTRITION STANDARDS PUBLIC ACT 0663: AN ACT CONCERNING HEALTHY FOOD AND BEVERAGES IN SCH

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CONNECTICUT NUTRITION STANDARDSPUBLIC ACT 06-63
AN ACT CONCERNING HEALTHY FOOD AND BEVERAGES IN
SCHOOLS

• Beverage Compliance is Required
• ACCEPTABLE BEVERAGES FOR SALE
• Milk, no more that 4g sugar per ounce Non-dairy
  Milk, no more than 4g sugar per ounce and no more
  than 35 of calories from fat and 10 calories
  from sat. fat 100 Fruit or Vegetable Juice,
  Water with Fruit or Vegetable Juice Water
• No artificial sweeteners allowed in any beverage
  
• No added sugars or sweeteners allowed in juice
  and water beverages
• Size is limited to 12 fluid oz., except water in
  unlimited quantity
• The regulation addresses beverages sold to
  students on school premises throughout regular
  day (includes vending machines, school stores,
  cafeteria, culinary arts, fund raisers, etc.

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Public Act 06-63Section 3Healthy Food
Certification

• Compliance is Optional
• Nutrition standards were developed through a
  collaborative effort of approximately ten
  organizations, including the American Heart
  Association, Connecticut Dietetics Association,
  Yale University, State Department of Education,
  New England Dairy Food Council, University of
  Connecticut, School Nutrition Association of
  Connecticut
• Nutrition guidelines from numerous states were
  collected and compared to establish the
  nutritional guidelines. Connecticuts Nutritional
  Standards are based upon sound nutritional
  science and The Dietary Guidelines.

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Connecticut Nutrition Standards for Snacks and
Dessert Items

• Product must contain no more than
• 7 grams of total fat per serving and no more
  than 35 of calories from fat (except nuts,
  seeds, peanut butter and other nut butters and
  cheeses.)
• 2 grams of saturated and/or trans fat per
  serving and no more than 10 of calories from
  saturated/trans fat
• 15 grams of added sugar per serving and no more
  than 35 by products weight
• Snacks desserts may not contain artificial
  sweeteners

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Connecticut Nutrition Standards for Ala Carte
Entrees

• If an entrée item that is planned and served as
  part of a USDA reimbursable meal for the day is
  also served ala carte, it does not need to meet
  any additional nutrition standards.
• For those entrees that are not part of USDAs
  meal pattern
• No more than 18 grams total fat
• No more than 5 grams of saturated and/or trans
  fat
• No more than 15 grams added sugar

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Connecticut Nutrition Standards for Ala Carte
Side Dishes

• Soup One cup maximum portion. No more than
• 7 grams fat 2 grams saturated and trans fat 15
  grams of added sugars
• Rice Pasta No larger than the serving size
  normally planned and served as part of the USDA
  reimbursable meal and no more than
• 7 grams fat 2 grams saturated and trans fat 15
  grams of added sugars
• Fruits Vegetables ½ cup minimum serving for
  quality fruits and vegetables
• Fruits and Vegetables with added fat, i.e. French
  fries
• ½ cup maximum serving and no more than
• 7 grams fat 2 grams saturated and trans fat 15
  grams of added sugars

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Optional Healthy Food Certification

• School districts wishing to certify under the
  States Healthy Food Certification must comply
  with the new nutrition standards for foods
  offered for sale to students at all times, in all
  schools and from all sources, including school
  stores, vending machines, school cafeterias,
  culinary arts programs, and fundraising
  activities on school premises during the school
  day
• Certified school districts shall receive 10 cents
  per lunch, based on the total number of
  reimbursable lunches served in the district in
  the prior school year
• 81 Connecticut school districts are participating
  and
• 83 districts have decided not to participate at
  this time

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PROS CONS OF IMPLEMENTING HEALTHY FOOD
GUIDANCE CERTIFICATION

• Pros Cons are based solely on my experience
  thus far Positive aspects
• Knowledge that your district is participating in
  a state-approved healthy snack/food program
• Many items on the approved list are popular with
  students, e.g. branded chips and cookies and are
  readily available
• Serves as a nutrition model to students and
  teaches correct portion size
• Ability to market Healthy Food Certification to
  parents, students, staff, the media, on menus,
  etc.
• Financial support realized with the 10 cents per
  reimbursable meal. (This equates to an additional
  24,000 in my district this school year.)

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PROS CONS continued

• Negative aspects
• Student acceptance issues, especially in
  secondary school. Transition works best over a
  few school years. High school students were
  primarily unhappy with the new beverage law which
  is mandatory and not with the ala carte snacks,
  desserts, and foods offered under the new food
  guidelines.
• State-approved food list is long (245 pg.),
  constantly updated with deletions or additions,
  and not all approved snacks are readily
  available.
• Policing the entire school district to ensure
  compliance and annual documentation is time
  consuming and usually falls on the shoulders of
  the food service director.
• Implementation sometimes seems senseless, e.g. a
  three oz. bagel or a cookie must be packaged
  individually for sale but students may purchase
  as many packages they desire.

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IMPACT OF HEALTHY FOOD AND BEVERAGE GUIDANCE
CERTIFICATION

• Biggest financial impact for all Connecticut
  School Districts is the new mandatory beverage
  regulation
• A comparison of last school year to this year in
  my district
• Participation in reimbursable meals decrease of
  1.5
• Snacks/Ice Cream sales increase of 2
• Beverage sales decrease of 15
• Ala Carte sales increase of 22.5
• Overall sales increase of 9.5
• Actual revenue increase of 1.25