School Nutrition Standards

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School Nutrition Standards

• Sufyan A Othman
• Specialized Clinical Dietitian

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

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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.

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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.

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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.

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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)

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Food Safety Standards

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

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School Nutrition Programs

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

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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.

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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

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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)

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Standards for Nutritive Food Components

• Sodium
• Maximum 200mg of sodium for snack items per
  portion as packaged .
• Maximum 800mg of sodium for entrée items

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Standards for Nutritive Food Components

• Water
• Plain, potable water is available throughout the
  school day at no cost to students.

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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.

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Applying Standards to Popular Food or Beverage
types
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Examples
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Examples
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Examples
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Examples
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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
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• 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
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Resources from UAE

• Dubai municipality Public Health Department
• Abu Dhabi Food Control Agency (ADFCA)/ School
  Food Guideline
• Emirates Authority for Standardization Metrology

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Standards for Food Safety at Schools

• Based on implementation of a food safety tool
  like HACCP.
• Or a system based on HACCP principles

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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

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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

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Becoming food-safe schools

• If snacks are prepared outside the school, then
  the supplier shall implement a food safety
  system.

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No Cook preparation items

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

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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

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• Critical Control Point
• Temperature control
• Cold holding

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From Guidance for School Food Authorities Develo
ping a School Food Safety Program Based on the
Process Approach to HACCP Principles, USDA 2005
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From Guidance for School Food Authorities Develo
ping a School Food Safety Program Based on the
Process Approach to HACCP Principles, USDA 2005
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Resources School food Safety

• http//www.fns.usda.gov/cnd/CNlabeling/Food-Safety
  /HACCPGuidance.pdf

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Resources School food Safety

• http//www.foodsafeschools.org/FSAG_CD/Summary_Boo
  k_Final_5-5-05.pdf

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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

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

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• 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.

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Thanks