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Competitive Foods Foods of Minimal Nutritional Value

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Competitive Foods Foods of Minimal Nutritional Value

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    1. Competitive Foods & Foods of Minimal Nutritional Value Alaska Child Nutrition Programs

    2. Two Categories of Competitive Foods Foods offered for individual sale Foods of Minimal Nutritional Value (FMNV)

    3. USDA’s Definition Competitive Foods Any foods sold in competition with the Program to children in food service areas during the lunch period

    4. USDA’s Definition Food of Minimal Nutritional Value (FMNV) A food which provides less than 5% of the Reference Daily Intake (RDI) for each of 8 specified nutrients per serving. The 8 nutrients are Protein, Vitamin A, Vitamin C, Niacin, Riboflavin, Thiamine, Calcium, and Iron.

    5. Foods of Minimal Nutritional Value Specific categories described in Appendix B of CFR 210 Sale of FMNV in the food service areas never allowed during the school meal periods [7 C.F.R. 210.11(b)]. Local School Food Authorities may impose additional restrictions. USDA may expand the restrictions in the future.

    6. All Other Foods Offered for Individual Sale Regulations do not prohibit sale of competitive foods by time or location, including the food service. Can be any foods students purchase in additional to or in place of a reimbursable school meal. Includes a la carte sales, foods and beverages purchased from vending machines, school stores, and snack bars.

    7. Impacts of Competitive Foods on NSLP and SBP – Health Risks No nutritional standards for competitive foods. Usually low in nutrients and often high in fat, sugars and calories. When eaten instead of meals, risk that children’s daily intake too low in key nutrients needed for growth and learning. When competitive foods purchased in addition to school meals or in large quantities- risk of unhealthy weight gain.

    8. Impacts of Competitive Foods on NSLP and SBP NSLP established in 1946 -a program for all children. Problems with competitive foods: Only children with money can purchase competitive foods Impression that school meals are for poor children willingness to accept free or reduced price meals and to purchase school meals may be reduced.

    9. Impacts of Competitive Foods on NSLP and SBP – Viability of School Meal Programs Sale of competitive foods decreases student participation in the NSLP A la carte sales bring additional revenues however decreased reimbursements and USDA Foods. May result in lower quality school meal programs and lower nutrition standards.

    10. Categories of FMNV Soda Water Water Ices Chewing Gums Certain Candy Hard Candy Jellies and Gummies Marshmallow Candies Fondant (i.e. candy corn or soft mints) Spun Candy Candy Coated Popcorn Licorice

    11. Definitions Competitive Food – any food sold in competition with NSLP lunch and breakfast periods. Foods of Minimal Nutritional Value- Categories of foods which provide less than 5% of 8 nutrients per 100 calories and per serving. Food Service Area or Cafeteria- areas on school building and grounds where program meals are either served or eaten.

    12. Rules If a vending machine, not operated by a school approved program, is open during meal service period, the profit during that period must go the school nutrition program.

    13. Competitive Foods Activity

    14. Competitive Foods Activity

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