georgia department of education school nutrition program
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Georgia Department of Education School Nutrition
Program
SY 2014 Healthy Meal Pattern
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
What’s for Breakfast?
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Overview• Meal pattern overview & timeline• Age/grade groups• Meal pattern components in SY 2013-2014–Fruits/Vegetables–Grains (Meat/Meat Alternate)–Milk
• Resources
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
• Offer only fat-free (flavored or unflavored) and low-fat (unflavored) milk
• Saturated fat limit <10% calories
SBP Changes Effective SY 2012-2013
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Age/Grade Groups• Three age/grade groups for planning breakfasts–K-5–6-8–9-12
• Flexibility in menu planning at breakfast–All three grade group requirements overlap at
breakfast–A single menu can be used for all groups
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Fruits Component
• Must offer at least ½ cup of fruit and/or vegetables daily
• No maximum limit on fruit/vegetable quantities
• No OVS requirement to take fruit or vegetable– Student may decline any one item
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Whole Grain-Rich Foods
In SY 2013-2014 half of the grains offered must be whole grain-rich (WGR)
– Traditional (enriched) grits may be served in SY 2013-2014 as long as other grains offered are whole grain-rich
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Fortification
A ready-to-eat breakfast cereal must be fortified to meet program requirements– 100% whole grain cereals do not need to be fortified– Check cereal products for an ingredient statement on
the side or back of the box indicating vitamins and minerals
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
LUNCH MENU PATTERN REVIEW
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Fruit Requirements
• Offered daily in minimum required quantities by grade group
• No more than half of fruit as juice (100% fruit juice)
• Use Food Buying Guide (FBG) for crediting appropriately
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Vegetable Sub-Group Requirements
• Offered daily in minimum required quantities by grade group
• Meet weekly quantity requirements for all vegetable subgroups– Available for all serving lines– Available for/in pre-plated, complete entrée meals
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Grains Requirements
• Meet daily and weekly minimum required quantities by grade group
• Available for all reimbursable meals• ≥ half of grains are whole grain-rich• Grain-based desserts limited ≤ 2 oz eq/week• No grains maximums through June 30, 2014
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Meat/Meat Alternate Requirements
• Meet daily and weekly minimum required quantities by grade group
• Available for all reimbursable meals• No meat/meat alternate maximums through
June 30, 2014
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Milk Requirements
• Offer at least two different choices– Fat-free
– Unflavored or flavored– Low-fat
– Unflavored only– Fat-free or low-fat
– Lactose-reduced or lactose-free
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Fluid Milk Substitutions
• Fluid milk (cow’s milk) must be offered with all meals– May decline with OVS
• Follow any physician’s written statement related to a student’s recognized disability– Omit milk or substitute per exact wording
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Non-Disability Fluid Milk Substitutions
• Intolerances/aversions are not recognized disabilities
• Parent requests for substitution may be acknowledged when an SFA offers an acceptable fluid milk substitute– Juice and water are NOT acceptable substitutes
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Milk SubstitutionsMilk Juice
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Offering Fluid Milk Substitutions
• Notify State Agency and advertise to community
• Select and make available substitutes that meet nutrient criteria
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Responsibilities
Program operators are responsible for:– Meeting meal pattern requirements– Keeping records of supporting documentation
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
OFFER VERSUS SERVE (OVS)
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Breakfast Offer vs. Serve Basics
• Food Component – one of three food groups that comprise a reimbursable breakfast
• Food Item – a specific food offered within the three food components
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Breakfast Offer vs. Serve Basics
• 4 food items from the 3 food components must be offered
• 1 food item may be declined
• At least 3 food items must be selected
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Interim Final Rule: Nutrition Standards for All Foods Sold in
School
Adapted from USDA Food and Nutrition Service
Child Nutrition Division 2013
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Presentation Outline• Background• Nutrition Standards for Foods– General Standards– Specific Nutrient Standards/Exemptions– Exemptions to the General Standards
• Nutrition Standards for Beverages• Fundraisers• Recordkeeping• Resources
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Implementation
• Implementation date: beginning July 1, 2014
• Comment period has ended on proposed rule.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
What are competitive foods?
Competitive food: 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.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Where do the standards apply?
School campus: all areas of the property under the jurisdiction of the school that are accessible to students during the school day.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
School CampusIncludes:• a la carte in the
cafeteria• in school stores • snack bars • vending machines• other venues
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
NUTRITION STANDARDS FOR FOODS
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Standards for Foods
Apply to All Grade Levels
Include General Standards and Specific Nutrient Standards
Provide exemptions to Nutrient Standards for Specific Foods
Allow broader exemptions for fruits and vegetables and some NSLP/SBP foods
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
General Standard for FoodTo be allowable, a food item must meet:
1. All of the competitive food nutrient standards
AND
2. One of the following general standards
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
(1) Be a Whole Grain Rich ProductGrain 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.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
(2) DGA Major Food GroupsHave as the first ingredient one of the following: • fruit• vegetable • dairy product • protein food (meat, beans, poultry, etc.)
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
(3) Combination FoodsBe 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, cheese and crackers, hummus and vegetables, fruit cobbler with whole grain rich crust, etc.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
(4) Nutrients of Public Health Concern
Phased-In Approach:Through June 30, 2016, foods that contain 10% of the Daily Value of one nutrient of public health concern (i.e., calcium, potassium, vitamin D, or dietary fiber)
Effective July 1, 2016, this criterion is removedAllowable competitive foods must be food group
based after that date
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Specific Nutrient Standards for Food
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Nutrient StandardsTotal FatSaturated FatTrans FatSodiumCaloriesTotal Sugar
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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; and– Part-skim mozzarella
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Saturated Fat
• Zero grams of trans fat per portion as packaged/served (< 0.5 g)
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Trans Fat
• <10% of total calories per item as packaged/served.
• Exemptions for: 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.
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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)
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Calories–Entrée items that do not meet NSLP/SBP
exemption:• ≤350 calories
– Snack items/Side dishes:• ≤200 calories per item
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Total Sugars
≤ 35% of weight from total sugars per item
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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)
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Yogurt: Sugar Exemption• The proposed sugar exemption for yogurt has
been removed• Not necessary with the sugar by weight
standard• Most yogurts available meet the requirement
that total sugar represent ≤35 percent of the weight of the product.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Exemptions from General Nutrition Standards for Food
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Fruit and Vegetable ExemptionThe 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
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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).
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Chewing Gum
Sugar-free chewing gum is exempt from standards
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
NUTRITION STANDARDS FOR BEVERAGES
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Standards for Beverages
–Vary by Grade Level
– Identify Specific Types of Beverages Allowed
–Address Container Size
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Beverages for All
• Water
• Milk
• Juice
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Beverages for All - Water
• Plain water, carbonated or noncarbonated• No size limit
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Beverages For All
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Beverage ElementarySchool
MiddleSchool
High School
Plain water , carbonated or not
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
*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.
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Other Beverages in High SchoolCalorie-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.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Other Beverages in High SchoolLower-Calorie Beverages - Maximum Serving Size 12 fluid ounces
Up to 60 calories per 12 fluid ounces; orUp to 40 calories per 8 fluid ounces
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
CaffeineElementary and Middle
SchoolHigh School
Foods and beverages must be caffeine-free, with the exception of trace amounts of naturally- occurring caffeine substances.
No caffeine restrictions.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
FUNDRAISERS
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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.
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Fundraiser Exemption
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• State agencies may establish limits on the number of exempt fundraisers that may be held during the school year.
• 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.
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Foods of Minimal Nutritional Value
• Provisions related to Foods of Minimal Nutritional Value remain in place until the July 1, 2014 implementation date of the competitive food standards
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Administrative Provisions
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Recordkeeping
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• LEAs and SFAs maintain records such as receipts, nutrition labels and product specifications
• SFAs maintain records for competitive foods sold under the nonprofit school food service account
• LEAs maintain records for all other competitive food sales
Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
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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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
NEXT STEPS
Training for staff to become familiar with regulations.
Bids must include appropriate language.
Assign appropriate staff to monitor compliance
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
ResourcesUSDA HealthierUS School Challenge – Competitive
Foods Calculatorhttp://healthymeals.nal.usda.gov/hsmrs/HUSSC/calculator.html
Alliance for a Healthier Generation – Healthy Schools Program – Product Calculator
https://schools.healthiergeneration.org/wellness_categories/healthy_vending/get_started/
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
Questions?
Laura Tanaseltanase@doe.k12.ga.us
Lucy Balogunlbalogun@doe.k12.ga.us
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Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org
“In accordance with State and Federal Law, the Georgia Department of Education prohibits discrimination on the basis of race, color, religion, national origin, sex, disability, or age in its educational and employment activities. Inquiries regarding the application of these practices may be addressed to the General Counsel of the Georgia Department of Education, 2052 Twin Towers East, Atlanta, Georgia, 30334, (404) 656-2800. “
The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.)
If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov.
Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (in Spanish). USDA is an equal opportunity provider and employer.”
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