Title: School Nutrition Standards
1School Nutrition Standards
- Sufyan A Othman
- Specialized Clinical Dietitian
2- Standards specify requirements for
- Foods Offered in School
- Food Safety
- Nutrition Programs
3Food standards
- Nutrient Based Standards
- Standards
- specify minimum/maximum quantities or percentage
of specific nutrients in foods allowed to be
provided in schools. - detail the portion sizes and some preparation
methods. - Prohibit or restrict foods mainly due to high
level of some nutrients like fat, saturated fat,
and salt.
4Food standards
- Nutrient Based Standards
- Standards are applied for individual foods.
- The net result is a list of the allowed foods
with their specifications and the prohibited
foods.
5School Nutrition standards
- Objectives
- To encourage children to consume foods and
beverages that are healthfulfruits, vegetables,
whole grains, and nonfat or low-fat dairy
products. - To limit food components that are not healthful
when consumed at levels exceeding the dietary
guidelines and recommendations. - To minimize the risk of foodborne illness
throughout the school's environment and outside
school.
6Food standards
- Basis
- Dietary or Healthy Eating Guidelines food
pyramid or daily food guide, dietary guidelines
for Americans, Mediterranean food guide. - (www.healthierus.gov/dietaryguidelines)
- (http//www.oldwayspt.org/med_pyramid.html)
- Relevant science-based resources examples
include AHA Pediatric Dietary Guidelines. - (http//circ.ahajournals.org/cgi/content/full/112/
13/2061) - (http//www.pediatrics.org/cgi/content/full/117/2/
544)
7Food Safety Standards
- Basis
- Food Safety Standards are based on any Food
Safety Tool, like HACCP.
8School Nutrition Programs
- Basis
- Comprehensive School Nutrition Program is based
on the requirements and systematic steps for
planning and conducting any community nutrition
program. - .
9Standards for Nutritive Food Components
- Calorie Content
- Snack items are 200 calories or less per portion
as packaged. - entrée items (mainly in Model Schools) are 400
calories or less per serving.
10Standards for Nutritive Food Components
- Fat
- No more than 35 percent of total calories from
fat per portion as packaged. - Less than 10 percent of total calories from
saturated fats and trans fatty acids per portion
as packaged. - Exceptions to this standard
- Cheese in any form may exceed total fat standard,
but must be in a reduced fat form - Nuts and seeds may exceed total fat standard
11Standards for Nutritive Food Components
- Sugar
- Snacks, foods, and beverages provide no more than
35 percent of calories from total sugars per
portion as packaged. - Exceptions
- fruits and 100 percent fruit juices in all forms
without added sugars. - Flavored milk or yoghurt cannot contain more
than 30 g of sugar per cup (8 ounce serving)
12Standards for Nutritive Food Components
- Sodium
- Maximum 200mg of sodium for snack items per
portion as packaged . - Maximum 800mg of sodium for entrée items
13Standards for Nutritive Food Components
- Water
- Plain, potable water is available throughout the
school day at no cost to students.
14Prohibited Foods and beverages
- Deep fat fried foods.
- Fruit drinks containing less than 30 nectar.
- Whole fat milk flavored or regular.
- Caffeine/Energy drinks.
- Sports drinks.
- Carbonated beverages.
15Applying Standards to Popular Food or Beverage
types
16Examples
17Examples
18Examples
19Examples
20Resources standards for foods in schools
- Nutrition Standards for Foods in Schools Leading
the Way Toward Healthier Youth - Committee on Nutrition Standards for Foods in
Schools, Virginia A. Stallings and Ann L.
Yaktine, editors - ISBN 978-0-309-10383-1, 296 pages, 6 x 9,
hardback (2007) - If you are interested in reading the full book,
visit - http//www.nap.edu/catalog/11899.html
- (Free Executive Summary can be downloaded)
www.ade.az.gov/health-safety/cnp/HB2544/ArizonaNu
tritionStandards.pdf
21- Alabamas Healthy Snack Standards for Foods and
Beverages at School continued - http//cnp.alsde.edu/NutritionPolicy/AlaHealthySna
ckStandards.pdf
LEGISLATIVE RULE BOARD OF EDUCATION TITLE
126 SERIES 86 STANDARDS FOR SCHOOL NUTRITION
(4321.1) http//wvde.state.wv.us/policies/p4321.1.
html
22Resources from UAE
- Dubai municipality Public Health Department
- Abu Dhabi Food Control Agency (ADFCA)/ School
Food Guideline - Emirates Authority for Standardization Metrology
23Standards for Food Safety at Schools
- Based on implementation of a food safety tool
like HACCP. - Or a system based on HACCP principles
24Becoming food-safe schools
- A school food safety program must include the
following elements - Documented standard operating procedures (SOPs)
that serve as a basic food safety foundation and
to control hazards not outlined specifically in
the HACCP plan. Examples include requirements/
standards for school canteen, personal hygiene,
transportation, receiving materials, storage,
proper preparation and cooking, holding and
serving foods, and requirements for food
suppliers. - A written plan at each school food preparation
and service site for applying HACCP principles
25Becoming food-safe schools
- Applying HACCP principles includes methods for
- Documenting menu items and classify them
according to the process "No Cook" process and
"Same Day Service" process. - Documenting Critical Control Points of food
production. - Establishing Critical Limits.
- Establishing Monitoring procedures.
- Establishing and documenting corrective actions.
- Establishing Recordkeeping system.
- Reviewing and revising the overall food safety
program periodically
26Becoming food-safe schools
- If snacks are prepared outside the school, then
the supplier shall implement a food safety
system.
27No Cook preparation items
- Foods require no cooking, kept cold from
preparation through service - Examples
- Tuna Salad
- Fruit Salad
- Cold Meat Sandwiches
28No Cook preparation items
- SOPs
- Personal Hygiene
- Washing Fresh Fruits and Vegetables
- Limiting time in the danger zone
- Verifying receiving temperatures of food
- Date Marking of Ready-To-Eat Food
29- Critical Control Point
- Temperature control
- Cold holding
30From Guidance for School Food Authorities Develo
ping a School Food Safety Program Based on the
Process Approach to HACCP Principles, USDA 2005
31From Guidance for School Food Authorities Develo
ping a School Food Safety Program Based on the
Process Approach to HACCP Principles, USDA 2005
32Resources School food Safety
- http//www.fns.usda.gov/cnd/CNlabeling/Food-Safety
/HACCPGuidance.pdf
33Resources School food Safety
- http//www.foodsafeschools.org/FSAG_CD/Summary_Boo
k_Final_5-5-05.pdf
34Resources School food Safety
- FDA Food Code
- http//www.cfsan.fda.gov/dms/fc01-sup.html
- Traditional approach to HACCP http//www.fsis.usd
a.gov/OPHS/NACMCF/past/JFP0998.pdf. - ??????? ??????? ????? ??????? ?????? ????????
- ftp//ftp.fao.org/docrep/fao/008/y5307a/y5307a00.p
df
35Requirements For Planning and Implementing
Nutrition programs
36Type
Extent
Affected groups
Region/place
Causes
Related factors
Achievable
Time framed
Realistic
Specific
Measurable
What
How
Who
When
Where
Key performance Indicators
37Resources Nutrition Education
- Nutrition Education in Primary Schools
- Vol.1 The reader
- Vol. 2 The Activities
- http//www.fao.org/docrep/009/a0333e/a0333e00.htm
38- Implementation of standards for school nutrition
will require legislations clear policies
well-planned programs and action plans
technical, financial and managerial support and
a monitoring, enforcement, and evaluation program.
39Thanks