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School Nutrition Standards

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Title: School Nutrition Standards


1
School Nutrition Standards
  • Sufyan A Othman
  • Specialized Clinical Dietitian

2
  • Standards specify requirements for
  • Foods Offered in School
  • Food Safety
  • Nutrition Programs

3
Food 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.

4
Food 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.

5
School 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.

6
Food 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)

7
Food Safety Standards
  • Basis
  • Food Safety Standards are based on any Food
    Safety Tool, like HACCP.

8
School Nutrition Programs
  • Basis
  • Comprehensive School Nutrition Program is based
    on the requirements and systematic steps for
    planning and conducting any community nutrition
    program.
  • .

9
Standards 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.

10
Standards 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

11
Standards 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)

12
Standards for Nutritive Food Components
  • Sodium
  • Maximum 200mg of sodium for snack items per
    portion as packaged .
  • Maximum 800mg of sodium for entrée items

13
Standards for Nutritive Food Components
  • Water
  • Plain, potable water is available throughout the
    school day at no cost to students.

14
Prohibited 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.

15
Applying Standards to Popular Food or Beverage
types
16
Examples
17
Examples
18
Examples
19
Examples
20
Resources 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
22
Resources from UAE
  • Dubai municipality Public Health Department
  • Abu Dhabi Food Control Agency (ADFCA)/ School
    Food Guideline
  • Emirates Authority for Standardization Metrology

23
Standards for Food Safety at Schools
  • Based on implementation of a food safety tool
    like HACCP.
  • Or a system based on HACCP principles

24
Becoming 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

25
Becoming 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

26
Becoming food-safe schools
  • If snacks are prepared outside the school, then
    the supplier shall implement a food safety
    system.

27
No Cook preparation items
  • Foods require no cooking, kept cold from
    preparation through service
  • Examples
  • Tuna Salad
  • Fruit Salad
  • Cold Meat Sandwiches

28
No 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

30
From Guidance for School Food Authorities Develo
ping a School Food Safety Program Based on the
Process Approach to HACCP Principles, USDA 2005
31
From Guidance for School Food Authorities Develo
ping a School Food Safety Program Based on the
Process Approach to HACCP Principles, USDA 2005
32
Resources School food Safety
  • http//www.fns.usda.gov/cnd/CNlabeling/Food-Safety
    /HACCPGuidance.pdf

33
Resources School food Safety
  • http//www.foodsafeschools.org/FSAG_CD/Summary_Boo
    k_Final_5-5-05.pdf

34
Resources 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

35
Requirements For Planning and Implementing
Nutrition programs
36
Type
Extent
Affected groups
Region/place
Causes
Related factors
Achievable
Time framed
Realistic
Specific
Measurable
What
How
Who
When
Where
Key performance Indicators
37
Resources 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.

39
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