Transcript OPEN HOUSE - Northeastern School District

USDA Meal Patterns for the
National School Lunch (NSLP) and
School Breakfast Program (SBP)
Implementation beginning
July 1, 2012
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Session Goals
Provide information to understand:
 The required changes to the
breakfast and lunch meal patterns
and nutrition standards


The implementation timeline
The needed adjustments to achieve
and maintain compliance with the
final rule
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Summary of Changes to 7 CFR
Parts 210 and 220
Aligns the meal patterns and nutrition
standards for the NSLP and SBP to the
Dietary Guidelines for Americans. As a
result, school meals will have:


Increased availability of vegetables,
fruits, whole grains, and fat-free and
low-fat milk
Reductions in the levels of sodium,
saturated fat and trans fat within set
calorie ranges by set grade groups
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Summary of Changes to 7 CFR
Parts 210 and 220
Changes are from the Healthy,
Hunger-Free Kids Act of 2010 and
Institute of Medicine recommendations
with the expected results of:


Enhanced diet and health of school
children
Positive steps forward to decrease the
incidence of childhood obesity
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The Richard B. Russell National
School Lunch Act
This Act requires school meals to reflect the latest
Dietary Guidelines for Americans
These guidelines are available at:
www.cnpp.usda.gov/dietaryguidelines.htm
An executive summary is available at:
www.cnpp.usda.gov/Publications/DietaryGu
idelines/2010/PolicyDoc/ExecSumm.pdf
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Financials

Sponsors will be entitled to receive a
six-cents per lunch performancebased, claimed meal reimbursement
increase beginning October 1, 2012
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New Regulations Overview


Student favorites are still part of the
your healthier breakfast and lunch
menus
The components will “fit together” to
provide the complete “picture” of
healthy meals
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Lunch Meal Pattern
Lunch Meal Components
Fruits
Vegetables
Meats/Meat Alternates
Grains (Whole Grains)
Fluid Milk
Portion requirements have changed.
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Lunch Meal Pattern
Food Groups
Fruits and
Vegetables
Fruit information is
on slides 16–18.
Current Portion
Requirements (K-12)
New Portion
Requirements
(K-12)
½ to ¾ cup of fruits
and/or vegetables
combined per day with
minimum of 2 sources.
Effective July 1, 2012
¾ to 1 cup vegetables
plus ½ to 1 cup fruit per
day.
Vegetables may be raw
or cooked; fresh, frozen,
canned, or dried/
dehydrated; and may be
whole, cut or mashed.
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Lunch Meal Pattern
Vegetables

All vegetable subgroups required to be offered
weekly:
 Dark Green (e.g., broccoli, collard greens,
bok choy, kale, spinach, watercress, mesculn)
 Red/Orange (e.g., carrots, sweet potatoes,
tomatoes, acorn, pumpkin, red pepper)
 Beans/Peas (legumes) (e.g., kidney beans,
lentils, chickpeas, pinto beans, soy beans)
 Starchy (e.g., corn, green peas, white
potatoes, plantains, lima beans, taro)
 Other (e.g., avocados, beets, cabbage,
cucumbers, green beans, onions, celery)
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Lunch Meal Pattern
Vegetables - The Footnotes
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G: “Other vegetables” are defined in
§210.10(c)(2)(iii)(E) as additional portions of
dark green, red/orange and beans/peas
(legumes) allowed to satisfy the “Other
vegetables” requirement
H: any vegetable subgroup may be offered to the
meet the total weekly vegetable requirement
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Offer vs. Serve (OVS) Changes

At lunch, must offer all 5 components and 1 or 2
may be declined

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Effective July 1, 2012 students must
select at least ½ cup of fruit or
vegetable for reimbursable lunches
Full component portions MUST be offered
to students at each meal
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Nutrition Standards –
Calories

Minimum and maximum calorie
levels are in place

Target amounts averaged over a week

Breakfast separate from Lunch

Individual days may be over or under
the required levels
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Nutrition Standards –
Trans Fats


New trans fat requirement - trans fat is
limited to naturally occurring in foods
(mainly beef, lamb and dairy products
made with whole milk)
Nutrition Facts Label or manufacturer’s
specifications must state zero grams of
trans fat per serving (less than 0.5 gram
per serving) and is a daily requirement
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Nutrition Standards –
Trans Fats

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Menu items containing trans fat added
in manufacturing or processing are
not allowed
Many food manufacturers will offer
trans fat-free foods in the near future
Begins:


July 1, 2012 for Lunch
July 1, 2013 for Breakfast
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Nutrition Standards –
Lunch Sodium
Target Sodium Levels – Target 1
Lunch
Current
Requirements
Reduce, no set
targets
Grade Groups
New
Requirements
(K–12)
Unchanged until
July 1, 2014, then
Target 1 Levels
K–5:
≤1230 mg.
6–8:
≤1360 mg.
9–12: ≤1420 mg.
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Nutrition Standards –
Lunch Sodium
Target Sodium Levels – Target 2
Lunch
Current
Requirements
Reduce, no set
targets
Grade Groups
New
Requirements
(K–12)
Effective
July 1, 2017
Target 2 Levels
K–5:
≤935 mg.
6–8:
≤1035 mg.
9–12: ≤1080 mg.
* Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant
data on sodium intake and human health
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Nutrition Standards –
Lunch Sodium
Target Sodium Levels – Final Target
Lunch
Current
Requirements
Reduce, no set
targets
Grade Groups
New
Requirements
(K–12)
Effective
July 1, 2022
Final Target Levels
K–5:
≤640 mg.
6–8:
≤710 mg.
9–12: ≤740 mg.
* Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant
data on sodium intake and human health
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Portion Requirements–
Combining Grade Groups
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Schools often have grades K–8, 4–6,
etc.
Sponsors are required to maintain the
nutrition standards for each grade
group
Careful menu planning, serving and
documentation are needed
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Portions
Combining Grade Groups at Lunch

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When all students receive the same portion, the
overlapping portion is used.
For example, at lunch for grades K–8 portions:
•
•
•
•
•
½ cup Fruits
¾ cup Vegetables
1 cup Milk
8-9 Grains/week—the overlap of the 8-9 oz. eq. for
grades K–5 and the 8-10 oz. eq. for grades 6–8
9-10 M/MA/week—the overlap of the 8-10 oz.
equivalent for grades K–5 and the 9-10 oz.
equivalent for grades 6–8
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Nutrition Standards –
Combining Grade Groups at Lunch


When all students receive the same portion, the
nutrition standards for each grade group must be
met
Combined K–8 nutrition standards for lunch are:
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600–650 calories—the overlapping levels
≤ 6.6–7.2 grams saturated fat (based on the calorie
level for 1 week)—the overlapping levels
≤ 640 mg. Sodium (when final target implemented)—
the lower level
0 added trans fat
Note: Grade Groups 6–8 and 9–12 do not overlap for
grains and calories, so separate portions and nutrition
standards must be provided for lunch
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Nutrition Standards –
Combining Grade Groups at Breakfast


When all students receive the same portion, the
nutrition standards for each grade group must be
met
Combined K–8 nutrition standards for breakfast
are:

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400–500 calories—the overlapping levels
≤ 4.4–5.5 grams saturated fat (based on the calorie
level for 1 week)—the overlapping levels
≤ 430 mg. Sodium (when final target implemented)—
the lower level
0 added trans fat
Additional information on nutrition standards for separate and
overlapping Grade Groups follows
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Questions?
/
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