School Year 2012-2013 National School Lunch Program
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Transcript School Year 2012-2013 National School Lunch Program
USDA unveils historic improvements to
meals served in America’s schools!
Nutrition Standards are the foundation of federal
school nutrition programs and have recently been
updated to reflect the current Dietary Guidelines
for Americans.
The standards were established by studying
nutritional needs of groups of children at different
ages.
Nutrient standards consist of the required food
components, levels of calories, and key nutrients.
A single menu planning approach = HHFKA Food Based Menu
Planning (FBMP)
Three age/grade groups: K-5, 6-8 & 9-12
Separation of fruit and vegetables into two groups
• Daily and weekly requirements
• 5 vegetable sub-groups
Half of grains offered must be whole grain rich (WGR)
Weekly grain ranges
Weekly meat/meat alternate ranges
Dietary specifications for calories, saturated fat and trans fat
Reimbursable meals must contain a fruit or
vegetable
Lunch Meal Pattern
Grades K-5
Grades 6-8
Grades 9-12
Amount of Food Per Week (Minimum Per Day)
2.5 (.5)
2.5 (.5)
5 (1)
3.75 (.75)
3.75 (.75)
5 (1)
.5
.5
.5
.75
.75
1.25
0.5
.5
.5
.5
.5
.5
.5
.5
.75
1
1
1.5
Fruits (cups)
Vegetables (cups)
Dark green
Red/Orange
Beans/Peas (Legumes)
Starchy
Other
Additional Vegetables needed to meet
weekly requirement
Grains (oz eq)
8-9 (1)
8-10 (1)
10-12 (2)
Meats/Meat Alternates (oz eq)
8-10 (1)
9-10 (1)
10-12 (2)
Fluid milk (cups)
5 (1)
5 (1)
5 (1)
Dietary Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-Max calories (kcal)
550-650
600-700
750-850
Saturated Fat
(% of total calories)
< 10
< 10
< 10
Sodium (mg)
≤ 1230
≤ 1360
≤ 1420
SY 14-15 target
Trans fat
Nutrition label or manufacturer specifications must indicate zero grams
of trans fat per serving.
Rice
Bread
Pasta
Breading on meat items
Cookies
Rolls
Tortilla chips
Muffins
Half of all grains served during the week must be
whole grain rich (WGR).
Based on ounce equivalents.
Contain at least 50% whole grains.
A serving of the food item must meet portion size
requirements for the Grain/bread component.
The whole grains per serving (based on minimum
serving sizes specified for grains/breads in FNS
guidance) must be ≥ 8 grams.
Must have a minimum of .25 oz equivalents to
count.
Can round down to the nearest ¼ oz equivalent
• .995 = .75
Battered and/or breaded products do not have to
be counted toward the weekly maximum grain
requirement for SY 12-13.
Only two grains (no more than 2.0 oz eq total) per
week my come from dessert menu items.
Sweet Crackers: graham and animal
Cookies
Pies and Cobblers
Doughnuts
Sweet Rolls
Cake
Brownies
Granola Bars
Beef, pork, poultry, fish
Dry beans & peas
Cheese
Peanut butter
Yogurt: soy and cow’s milk
Eggs
Nuts & seeds
Tofu
No more than 50% of the M/MA requirement
can be met with nuts or seeds.
Imitation cheese is not creditable.
Beans may be counted as M/MA OR a
vegetable but not both.
• If beans are counted as a M/MA they may not be
counted towards the dried bean/pea ½ c. weekly
requirement.
Menu items less than .25 oz M/MA are not
creditable.
M/MA food items must be served in a main dish or
in a main dish plus one other item.
For grades K-5 & 6-8 must offer a minimum of 1 oz
at lunch.
For grades 9-12 must offer 2 oz of M/MA at lunch.
If daily M/MA choices are not offered then schools
should not serve any one M/MA more than 3 times
in the same week.
Must be offered daily at lunch.
Fresh, frozen, dried or canned.
Offer a variety each week.
Minimum ½ cup offered each day for grades
K-5 and 6-8.
Minimum 1 cup each day for grades 9-12.
Dried fruit credits at twice the volume
• ¼ cup dried fruit = ½ cup fruit.
Minimum amount that can be counted is 1/8 cup
or .125 cup fruit.
100% juice may be served but is credited to meet
no more than ½ of the fruit component offered
over the week.
Come out of your shell and try new fruits
& vegetables on your menus!
Must offer vegetables daily at lunch.
Canned, fresh, frozen, dried beans/peas or vegetable
juice.
Offer ¾ cup per day for K-5 & 6-8 and 1 cup per day for
grades 9-12.
Minimum daily and weekly total requirement.
Sub-Group weekly requirements:
•
•
•
•
•
Dark green (1/2 c. for all grades)
Red & orange (3/4 c. for K-8, 1 ¼ c. for 9-12)
Beans/peas/legumes ( ½ c. for all grades)
Starchy (1/2 c. for all grades)
Other ½ c. for K-8 and ¾ c. for 9-12)
Bok choy
Broccoli
Collard greens
Dark leafy lettuce
Kale
Mustard greens
Romaine lettuce
Spinach
Turnip greens
Watercress
Acorn squash
Butternut squash
Carrots
Hubbard squash
Pumpkin
Red peppers
Sweet potatoes
Tomatoes
Tomato juice
Black beans
Black-eyed peas (mature, dry)
Garbanzo beans
Kidney beans
Lentils
Navy beans
Pinto beans
Soy beans (mature)
Split peas
White beans (cannelli, northern)
Corn
Green peas
Green lima beans
Plantains
Potatoes
Taro
Water chestnuts
Cassava
Artichokes
Asparagus
Avocado
Bean sprouts
Beets
Brussel sprouts
Cabbage
Cauliflower
Celery
Cucumbers
Eggplant
Green beans
Green peppers
Iceberg lettuce
Mushrooms
Okra
Onions
Parsnips
Turnips
Wax beans
Zucchini
http://www.choosemyplate.gov/food-groups/vegetables.html
http://www.cnpp.usda.gov/Publications/USDAFoodPatterns/ItemClustersAndRepFoods.pdf
Minimum amount that can be counted is 1/8 cup
or .125 cup vegetables.
Leafy vegetables are credited at half of their
volume: 1 c. = ½ c. veg.
May not count vegetable juice for more than half
of the weekly vegetable component requirement.
No “stealth”foods!
Tomato paste and puree are credited based on
calculated volume of their whole food
equivalency.
The “other” vegetable requirement may also be
met with any additional amounts of vegetables
from the dark green, red/orange and bean/peas
sub-groups.
100% juice blends
• if first ingredient is a fruit juice = fruit.
• If first ingredient is a veg. juice = vegetable in
either the “other” or “additional” requirement.
Low-fat (1%) Milk, unflavored
Non-fat (skim)Milk, flavored or unflavored
Low-fat, Reduced-lactose or lactose free,
unflavored Milk
Non-fat, Reduced-lactose or lactose free flavored or
unflavored milk
Most condiments
Imitation foods
Sugars
Frozen desserts
Fats
Other:
•
•
•
•
Potato chips
bacon, pepperoni, pudding
popcorn, gelatin
100% fruit strips and other snack-type fruit or
vegetable products
Can be served but do contribute toward weekly
calorie range and raise food costs.
• Pudding
• Frozen yogurt
• Ice cream
• Gelatin
A great way to meet the new meal pattern
requirements!
Include:
• Menus
• Productions Records
• Recipes
Meet:
• HHKFA Meal Pattern Requirements
• HHFKA Dietary Specifications
• Gold Level of the HealthierUS School Challenge.
WHOO can use
Healthier Kansas Menus…You !
Grades
K-5
Meal Pattern
Fruits (cups)
Vegetables (cups)
Dark green
Orange
Legumes
Starchy
Other
Grains (oz eq)
Meats/Meat Alternates (oz eq)
2.5 (0.5)
3.75 (0.75)
0.5
0.5
0.5
1
1.25
8-9 (1)
Lunch Meal Pattern
Grades
6-8
Amount of Food Per Week
(Minimum Per Day)
2.5 (0.5)
3.75 (0.75)
0.5
0.5
0.5
1
1.25
8-10 (1)
Grades
9-12
5 (1)
5 (1)
0.5
0.5
0.5
1
2.5
10-12 (2)
8-10 (1)
9-10 (1)
10-12 (2)
Fluid milk (cups)
5 (1)
5 (1)
5 (1)
Dietary Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-Max calories (kcal)
550-650
600-700
750-850
Saturated Fat
(% of total calories)
< 10
< 10
< 10
Sodium (mg)
≤ 640
≤ 710
≤ 740
Trans fat
Nutrition label or manufacturer specifications must indicate
zero grams of trans fat per serving.
Minimum and maximum calorie (kcal) levels
averaged over the course of the week
Effective SY 2012-13 for NSLP
Grade Level
Lunch Calorie
Range
K-5
550-650
6-8
Overlap:
600-650
600-700
9-12
Overlap:
None
750-850
Limit saturated fat
• Less than 10 percent of total calories
• Same as current regulatory standard
No total fat standard anymore!
Nutrition label or manufacturer’s specifications
must specify zero grams of trans fat per serving
(less than 0.5 gram per serving)
Naturally-occurring trans fat excluded (e.g. beef,
lamb, dairy products)
Schools must keep Nutrition Facts Labels on file
Offer
Serve
All 5 components must be offered.
OVS is required for grades 9-12,
optional for grades K-8.
Must take at least 3 components
and one must be at least a ½ cup
fruit or vegetable serving .
Students must take all items
•
May take ¼ cup fruit and ¼ cup
vegetable.
Monitors may not tell students
which components to take (except
must have ½ cup fruit or
vegetable).
Lunches are priced as a unit.
All schools are encourage to
implement OVS.
that are menued and cannot
decline any items.
Students are not required to
eat all the food items served.
Only allowed for grades K-8.
Higher food costs.
More food wasted.
Potential for greater student
dissatisfaction.
Go Bananas for Good Health!
A single menu planning approach= FBMP
Three age/grade groups: K-5, 6-8 & 9-12
Separation of fruit and vegetables into two groups
• Daily and weekly requirements
5 vegetable sub-groups
Half of grains offered must be whole grain rich
Weekly grain ranges
Weekly meat/meat alternate ranges
Dietary specifications: calories, saturated fat and trans fat
Reimbursable meals must contain a fruit or vegetable