USDA Child Nutrition Program

1. USDA Child Nutrition Program New Meal Pattern Requirements Guam State Agency for Child Nutrition Programs

2. 2010 Healthy Hunger Free Kids Act • New and updated regulations for the Child Nutrition Program. • Water Requirement • Competitive Food Requirement • Local Wellness Policy Requirement • Community Eligibility • New Meal Pattern Requirements • Compliance/Certification for New School Meal Pattern

3. Water Requirement SP 28- 2011 Water Availability During National School Lunch Program Meal Service • The Healthy, Hunger-Free Kids Act of 2010 , Public Law 111-296, establishes a requirement for making water available to children in the National School Lunch Program (NSLP). • Requires that schools participating in the NSLP make potable water available to children at no charge in the place where lunch meals are served during the meal service. • Schools can offer water pitchers and cups on lunch tables, a water fountain, or a faucet that allows students to fill their own bottles or cups with drinking water. Whatever solution is chosen, the water must be available without restriction in the location where meals are served.

4. Competitive Foods • A “competitive food” is defined by 7 CFR 210.11 and 220.12 as any food item that is sold in competition to the reimbursable school meal. • A “food of minimal nutritional value” is a food that fits into specific categories defined in the Competitive Food Services regulation also known as “foods of minimal nutritional value.” • This regulation, 7 CFR Parts 210.11, and 220.12, along with Appendix B to Parts 210 and 220, requires that “State agencies and school food authorities prohibit the sale of foods of minimal nutritional value in food service areas during meal periods.” • The term “food service areas” is anywhere school meals are being served or consumed, including classrooms and multipurpose rooms that double as cafeterias during meal periods.

5. Competitive Foods • The categories of “foods of minimal nutritional value” listed in this regulation include: 1) Soda Water: any carbonated or aerated beverages, i.e., beverages that are labeled as “aerated” or that bubble and fizz for several minutes after opening); 2) Water Ices : any frozen, sweetened water such as “…icicles” and flavored ice with the exception of products that contain fruit, fruit juice, milk, milk ingredients or egg ingredients other than egg whites 3) Chewing Gum 4) Certain Candies – (i) Hard Candy, (ii) Jellies and Gums, (iii) Marshmallow Candies, (iv) Fondant, (v) Licorice, (vi) Spun Candy, and (vii) Candy Coated Popcorn. • Includes a la carte sales, foods and beverages purchased from vending machines, school stores, and snack bars.

6. Competitive Foods • Local School Food Authorities may impose additional restrictions. • Board Policy 705 • “Foods of Minimal Nutritional Value (FMNV), are prohibited from being SOLD, GIVEN AWAY, or PROMOTED at any time during school hours of operation and during all sanctioned student extracurricular events”. Schools are to “encourage the consumption of healthy foods and beverages” • Schools must fill out and submit to FNS the competitive food calculator worksheet for Foods of Minimal Nutritional Value which can be sold to students.

7. Local Wellness Policy SP 42 – 2011 Local School Wellness Policies • Starting SY 2011 Local wellness policies must include, at a minimum, goals for nutrition education, physical activity, and other school-based activities that promote student wellness, as well as nutrition guidelines to promote student health and reduce childhood obesity for all foods available on each school campus. • The Act added the requirement that local wellness policies include goals for nutrition promotion. • LEAs are also required to measure periodically and make available to the public an assessment of the local wellness policy, including: -The extent to which schools are in compliance with the local wellness policy; -The extent to which the LEA’s local wellness policy compares to model local school wellness policies; and -The progress made in attaining the goals of the local wellness policy

8. New School Meal Pattern

9. New School Meal Pattern • School meal programs impact millions of children every day -ADP for GDOE Elementary: 10,066 (72%) -ADP for GDOE Middle: 3,316 (46%) -ADP for GDOE High: 1,857 (19%) • Obesity and food insecurity/hunger are dual threats to many of these children • Obesity Rate GDOE Students • Underweight: 5.9% • Normal: 55.4% • Overweight/Obese: 38.5% • **National average is 30.2%

10. Whats New • Food-Based Menu Planning approach for all age/grade groups -NSLP operators must use FBMP Beginning SY 2012-2013 -SBP operators must use FBMP Beginning SY 2013-14 Old Rule - SFA’s could choose from 4 different Menu Planning Approaches *Traditional *Traditional Enhanced *Nutrient Standard Menu Plan *Nutrient Assisted Menu Plan

11. Whats New • 5 Separate Components in a Meal Grain Meat/Meat Alternate Milk Vegetable Fruit Old Rule • 4 components Grain Meat/Meat Alternate Milk Vegetable/Fruit Combined

12. Whats New • Same age/grade groups for NSLP and SBP K-5 6-8 9-12 • In the SBP, the change takes effect in SY 2013-2014 to ease burden on program operators Old Rule -Ages 5-8 (Grades k-3) -Ages 9 & Older (Grades 4-12) -Ages 12 & Older (Grades 7-12) **Options were available to overlap

13. Whats New Breakfast • Only 3 Components needed -Grains -Fruit -Milk Lunch • 5 Components needed -Grains -Meat/Meat Alternate -Vegetable -Fruit -Milk

14. Whats New Old Chart

15. Whats New New Chart

16. Whats New Nutrient Standards with Maximum and Minimums Calories Saturated Fat Sodium Trans Fat Old Rule Only Minimums for Calories Calories fromTotal Fat not to exceed 30% Saturated Fat not to exceed 10%

17. Whats New Meal Identification Identify content of reimbursable meal near or at beginning of serving line(s) School discretion on how to identify these foods Assures students do not unintentionally purchase a la carte items

18. Meal Components

19. Fruits

20. Fruits • Fruits/vegetables separated; two components • Daily serving at breakfast and lunch • At breakfast only, vegetables may be offered in place of fruits • May select fresh, frozen without added sugar, canned in juice/light syrup, or dried • No more than half of fruit offerings may be juice 100% juice only • ¼ cup of dried fruit = ½ cup of fruit

21. Vegetables

22. Vegetables • Daily lunch serving reflects variety over week • Vegetable subgroup weekly requirements for Dark Green (e.g., broccoli, collard greens) Red/Orange (e.g., carrots, sweet potatoes) Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas) Starchy (e.g., corn, green peas, white potatoes) Other (e.g., onions, green beans, cucumbers) Additional vegetables to meet 5 cup weekly total

23. Vegetables • Variety of preparation methods available • Fresh, frozen, and canned products • USDA Foods offers a variety of no salt added or lower sodium products • Changes in crediting of leafy greens • Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate

24. Grains

25. Grains • Schools must offer daily and weekly serving ranges of grains at lunch • Maximums and minimums • Initially, at least half of grains offered during week must be whole grain-rich • Beginning in SY 2014-15, all grains offered must be whole grain-rich • “Whole grain-rich” foods must contain at least 50 percent whole grains

26. Meat/Meat Alternate

27. Meat/Meat Alternate • Daily and weekly requirements for lunch only • 2 oz eq. daily for students in grades 9-12 • 1 oz eq. daily for younger students • Variety of meat/meat alternates encouraged • Tofu and soy yogurt will be allowable as meat alternate • Crediting instruction memo to follow

28. Fluid Milk

29. Fluid Milk • Allowable milk options include • Fat-free (unflavored or flavored) • Low-fat (unflavored only) • Fat-free or low-fat (lactose-reduced or lactose-free) • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., soy beverages) • Students may decline milk component under OVS • Milk provisions also apply to children ages 3-4

30. Dietary Specifications

31. Four Dietary Specifications Weekly average requirements • Calories • Sodium • Saturated fat Daily requirement • Trans fat

32. Calorie Ranges • Minimum and maximum calorie (kcal) levels -Average over course of the week • Effective SY 2013-14 for SBP • Effective SY 2012-13 for NSLP

33. Saturated Fat • Limit saturated fat -Less than 10 percent of total calories -Same as current regulatory standard • No total fat standard

34. Sodium Reduction Intermediate targets help schools reach final targets • Target 1: SY 2014-2015 • Target 2: SY 2017-2018 • Final Target: SY 2022-2023

35. Sodium Reduction Timeline

36. Sodium Reduction Timeline

37. Trans Fat • New trans fat restriction • Nutrition label or manufacturer’s specs must specify zero grams of trans fat per serving (less than 0.5 gram per serving) • Begins SY 2013-2014 for SBP • Begins SY 2012-2013 for NSLP • Naturally-occurring trans fat excluded e.g., beef, lamb, dairy products

38. 10 Minute Break

39. Questions & Answers

40. Offer VS Serve

41. Offer VS Serve • For a reimbursable meal • Student must select fruit component OR vegetable component • Student may select ½ cup serving under OVS • Full component MUST be offered to student • Student May decline 2 Food components at Lunch -Same as current OVS rule

42. Monitoring and Compliance

43. Monitoring and Compliance • Administrative Reviews will now be conducted every 3 years instead of 5. • Administrative Reviews to be conducted for Breakfast and Lunch • Immediate fiscal action to be taken if components are missing • State Agencies have discretion to take fiscal action for repeat violations of -Food Quantity -Whole grain requirement -Dietary specification

44. Questions?