Transcript Fresh Salad PowerPoint Presentation

2014-2015
School Breakfast and
National School Lunch
Program
DEVELOPED BY: MENU AND COMPLIANCE, JULY 2014
LAUSD FOOD SERVICES DIVISION
Overview
Each year, it is necessary to review the requirements of the
School Breakfast Program and the National School Lunch
Program. This training will provide updates to both programs
and how new requirements will affect meal service during the
2014-15 school year.
Purpose and Benefits
The following topics will be covered:
•History of Child Feeding Programs
•Initiatives that Influence the School Breakfast Program and
National School Lunch Program
•Meal Program Definitions
•Menu Components
•Updated School Breakfast Program and School Lunch
Program Requirements
•Offer Versus Serve
•What’s New for 2014-15
•Signage
Goal
This training will provide attendees the information needed
to administer the School Breakfast Program and the
National School Lunch Program for the 2014-2015 school
year.
A Brief History of the School
Breakfast Program & National
School Lunch Program
 Federally assisted meal programs.
 National School Lunch Program (NSLP) – Began in 1946
 School Breakfast Program (SBP) – Began in 1966
 Administered at the Federal Level by the USDA and at the
State level by the California Department of Education.
A Brief History of the School
Breakfast Program & National
School Lunch Program
 School Districts that take part in the School Breakfast Program
(SBP) and National School Lunch Program (NSLP) receive
reimbursement from the USDA for each meal served.
 The meals served must meet Federal requirements to be
reimbursable.
 Eligible children must be offered free or reduced price meals.
Obesity – A National Epidemic
According to recent statistics:
 More than 1/3 (78 million) of adults in the United States are
obese.
 More than 1/3 of children and adolescents aged 2-19 in the
United States are obese.
 In LA County more than 42% of children are affected by
overweight/obesity.
Obesity – A National Epidemic
Obesity is associated with a number of health conditions.
• Hypertension
• Heart Disease
• Diabetes
• Certain types of cancer
• Joint and bone problems
• Sleep apnea
• Social and psychological problems
Obese children and teens are at greater risk for developing these
health conditions.
Initiatives That Influence the SBP
and NSLP
Dietary Guidelines for Americans 2010:
• Focuses on balancing calories with physical activity
• Encourages Americans to consume more healthy foods
MyPlate -A simple tool designed to:
• Support the Dietary Guidelines for Americans
• Promote healthy eating
• Use the 5 food groups arranged like a place setting to
make choosing a healthy diet easier
Initiatives That Influence the SBP
and NSLP
Let’s Move :
• Launched by First Lady Michelle Obama in 2010 to address
childhood obesity.
• It encourages:
Healthier foods in schools
 Better food labeling
More physical activity for children
Healthy, Hunger Free Kids Act of 2010:
• Updates school meal nutrition standards
• Reflects the 2010 Dietary Guidelines for Americans
Healthy, Hunger-Free Kids Act
(HHFKA)
• Championed by First Lady Michelle Obama, and signed into
law by President Obama on December 13, 2010.
• The HHFKA authorizes funding for federal school meal and
child nutrition programs and increases access to healthy food
for low- income children.
• Instructs the USDA to establish standards consistent with the
most recent Dietary Guidelines for Americans
Healthy, Hunger-Free Kids Act
(HHFKA)
• Strengthens school food nutrition standards for all foods
regularly sold in schools during the school day, including
vending machines, a la carte sales, and student stores.
• Increases funding to schools that meet the updated
nutritional standards
• Builds on the USDA’s work to improve the nutritional
quality of commodity foods
Menu Planning Approach
The Food Based Menu Planning (FBMP) is the only menu
planning approach allowed.
Food Based Menu Planning requires:
• Specific food group components be offered
• Portions based on grade groups
Menu Planning Approach
• Multiple lines must make all required food components
available to all students on a weekly basis.
• Food carts must make all required food components
available to all students on a weekly basis.
Definitions
A “food component” is:
One of the 4 food groups comprising a reimbursable breakfast
meal:
Grains
Fruits
Vegetable
Milk
One of the 5 food groups comprising a reimbursable lunch meal:
Meat/Meat Alternates
Grains
Vegetables
Fruits
Milk
Definitions (continued)
A “food item” is:
A specific food offered within the 5 food components.
Examples:
oAn apple is a food item offered in the Fruit component.
oBroccoli is a food item offered within the Vegetable
component.
oGranola is the food item offered within the Grain component.
A serving is the minimum quantity of a food item that must
be offered to meet Food Based Menu Planning requirements.
Definitions (continued)
The Point of Service is:
•“That point in the food service line where it can be accurately
determined that a reimbursable lunch or breakfast has been
served to an eligible child.”
•The end of the serving line is considered to be the Point of
service. This is after all foods that contribute to the meal
pattern, including salad or food bars, have been offered to
students.
Reimbursement
Family Income:
At or below 130% of the poverty level = free meals
Between 130% - 185% of the poverty level = reduced-price meals
Over 185% of the poverty level = full price
Milk Options
• Allowable milk options:
- Fat-free (unflavored)
- Low-fat (unflavored)
- Lactose-Free (unflavored, low-fat or fat-free)
• At least two choices must be offered at meals
Milk Options: Soy Milk
• Students requesting soy milk must have their parent/guardian
complete the “Parent/Guardian Request to Substitute Soy
Milk for Fluid Milk” form and submit it to the Food Service
Manager.
• The Food Service Manager will keep this form on file in the
cafeteria.
• This form does not require a doctor’s signature.
2014-15 School Breakfast Program
(SBP)
• Food-Based Menu Planning
• Grade Groups: K-5, 6-8, 9-12 (NEW)
• Offer daily and weekly grain range minimums
• Sodium limitations (NEW)
• Offer 1 cup of fruit each day (NEW)
• All grains must be whole grain-rich (NEW)
• Meat/meat alternate may substitute for grains (breakfast only)
• Calorie ranges, minimum and maximum
2014-15 School Breakfast Program
(SBP)
2014/2015 Target 1 Sodium Levels for Breakfast
K-5:
≤ 540 mg.
6-8:
≤ 600 mg.
9-12: ≤ 640 mg.
2014-15 School Breakfast Program
(SBP)
HealthierUS School Challenge (HUSSC) Breakfast Requirements
for Gold Award of Distinction:
• At least one different fruit must be offered every day.
• Dried fruit must have no added sweetener; canned fruit must
be packed in juice or light syrup.
• 100% juice can be counted as a fruit only once per week.
• At least two fruits per week must be served fresh.
2014-15 School Breakfast Program
(SBP)
These 5 fruits will be offered at Breakfast:
• Fresh Apple
• Fresh Pear
• 8 oz. Orange Juice
• Raisins
• Dried Cranberries
Breakfast- Grains
Grade Level
Grades K-5:
Grades 6-8:
Grades 9-12:
Minimum Servings Per Week
7 (minimum 1 per day)
8 (minimum 1 per day)
9 (minimum 1 per day)
After the 1 oz. Grain requirement per day has been met, Meat/Meat
Alternates may be offered, and count towards the weekly GRAIN
requirement.
Remember, there is no Meat/Meat Alternate requirement for
Breakfast.
Breakfast Meal Pattern
Grades K-5
Grades 6-8
Grades 9-12
350-500
400-550
450-600
Saturated Fat
<10% of calories
<10% of calories
<10% of calories
Sodium (mg)
≤ 540
≤ 600
≤ 640
Fruit
(cups per week
minimum)
5 cups/week
(1 cup/day)
5 cups/week
(1 cup/day)
5 cups/week
(1 cup/day)
Grains
(oz. eq. weekly
minimums)
7/week
(1/day minimum)
8/week
(1/day minimum)
5 (1 cup per day)
5 (1 cup per day)
Calories
9/week
(1/day minimum)
Milk (cups)
5 (1 cup per day)
Breakfast – New Items
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Greek Yogurt
Crunchy Granola
Fiesta Egg and Cheese Sandwich
Cheerios
Rice Chex
Cinnamon Crisps
Cheese Toast
Italian Cheese and Egg Pocket
Cranberry Orange Biscuit
Egg and Cheese Bagel Sandwich
Lunch – New for 2014-15
• 6-8 and 9-12 sites will serve 3 featured items daily (Hot Item,
Cold Sandwich, Featured Salad)
• 100% Fruit Juice is not on the lunch menu.
• Vegetable portion size has increased to 1 cup daily (K-5, 6-8)
and 1 ¼ cup daily (9-12)
• Smaller portion sizes for K-5 (Tex-Mex Beef Soft Taco, Tex-Mex
Turkey Soft Taco and Teriyaki Chicken bowl)
• Schools that serve more than one grade group must serve the
appropriate menu to each grade group (K-5, 6-8, 9-12)
Lunch – New for 2014-15
HealthierUS School Challenge Lunch Requirements for Gold
Award of Distinction:
•Offer two additional ½ cup offerings weekly from any of the
three vegetable sub-groups (dark-green, red/orange, dry beans
and peas). This equates to 1 cup per week.
•At least five different fruits must be offered each week.
•Dried fruit must have no added sweetener; canned fruit must
be packed in juice or light syrup.
•100% juice can be counted as a fruit only once per week.
•At least four fruits per week must be served fresh.
Lunch Requirements at a Glance
Menu
Planning
Age/Grade
Groups
Fruit
Components
Food-Based Menu Planning
3 menus:
•Grades K-5
•Grades 6-8
•Grades 9-12
• Fruits are a separate meal component from
vegetables
• There is a daily fruit requirement
• One serving must provide a minimum of ½ cup
to be reimbursable
Lunch Requirements at a Glance
Vegetable
Components
• Vegetables are a separate meal component
from fruits
• NEW! There is a daily vegetable requirement
of 1 cup (K-5, 6-8) and 1 ¼ cup (9-12)
• There is a weekly requirement for dark green,
red/orange, beans/peas (legumes), starch &
other vegetables
• One serving must provide a minimum of ½ cup
to be reimbursable
Lunch Requirements at a Glance
Grain
Component
• There is a daily grain/bread requirement
• There is a weekly minimum requirement
• NEW! All of the grains offered must be wholegrain rich
• Whole grain-rich foods must contain at least
51% whole grains
Meat/Meat
Alternate
Component
Milk
Component
• There is a daily meat/meat alternate
requirement
• Plus a weekly minimum requirement
•2 different types of milk must be offered
Lunch Requirements at a Glance
• There are calorie minimum and maximum
Calorie
levels for each grade group
Requirement • Calories must be met when averaged over a
week
There are maximum sodium levels for each grade
Sodium Limits
group.
Offer Vs.
Serve
A ½ cup fruit or vegetable component must be
selected as part of the reimbursable lunch meal
Monitoring
There is a 3-year administrative review cycle to
monitor compliance with meal requirements
2014-15 Lunch Sodium & Calories
Grade
Level
Target 1 Sodium Levels
Calories
K-5
≤ 1230 mg.
550-650
6-8
≤ 1360 mg.
600-700
9-12
≤ 1420 mg.
750-850
Lunch Components
Component
Food Source
Meat/Meat Alternate
(M/MA)
Meat, poultry, fish, cheese, peanut
butter or other nut or seed butters,
nuts, eggs, dry beans, yogurt, and
alternate protein products
Bread, tortillas, bagels, rice, pasta, rolls,
and other products made from wholegrain meal or flour, bran or germ
Grain (G)
Lunch Components
Component
Food Source
Vegetables (V)
Raw, cooked, fresh, dried, canned or
frozen carrots, green beans, zucchini,
celery, cucumbers, potatoes, etc.
Fruit (F)
Raw, cooked, fresh, dried, canned or
frozen apples, oranges, bananas, plums,
pears, grapes, etc., and 100% full
strength fruit juice (Juice can only be
served when on the menu)
Milk
Fluid, served as beverage
Lunch Meal Pattern
Grades K-5
Grades 6-8
Grades 9-12
550-650
600-700
750-850
< 10% of Calories
< 10% of Calories
< 10% of Calories
8
(1/day min.)
8
(1/day min.)
10
(2/day min.)
Meat/Meat Alternate
(oz. eq. weekly
minimums)
8
(1 oz./day min.)
9
(1 oz./day min.)
10
(2 oz./ day min.)
Milk
5 (1 cup per day)
5 (1 cup per day)
5 ( 1 cup per day)
Calories
Saturated Fat
Grains
(oz. eq. weekly
minimums)
Lunch Meal Pattern
Grades K-5
Grades 6-8
Grades 9-12
5
(1 cup/day)
5
(1 cup/day)
7.5
(1.25 cup/ day)
Dark Green
½
½
½
Red/Orange
¾
¾
1¼
Beans/Peas
½
½
½
Starchy
½
½
½
Other
½
½
¾
1
1
1½
2½
(1/2 cup/day)
2½
(1/2 cup/day)
5
(1 cup/day)
Vegetables
(cups per week)
Additional Vegetable
to reach total
Fruit
(cups per week)
Vegetable Subgroups
To increase variety, the new regulations require schools to offer all of the vegetable subgroups
identified by the 2010 Dietary Guidelines for Americans.
1. Dark Green Vegetables: Requirement = ½ cup per week
Includes:
• Mixed dark leafy (includes
• Broccoli and broccoli rabe
romaine, chicory, escarole
• Butterhead lettuce (Boston,
and endive)
bibb), raw
• Mustard greens
• Chard
• Parsley
• Cilantro
• Red leaf lettuces
• Collard greens
• Romaine lettuce
• Dark green leafy lettuce
• Spinach
• Kale
Vegetable Subgroups
To increase variety, the new regulations require schools to offer all of the vegetable subgroups
identified by the 2010 Dietary Guidelines for Americans.
2. Red/Orange Vegetables: Requirement = ¾ cup grades K-8
and 1 ¼ cups grades 9-12 per week
Includes:
• Acorn squash
• Butternut squash
• Carrots and carrot juice
• Hubbard squash
• Orange and Red peppers
• Pumpkin
• Sweet potatoes
• Yellow Yams
• Tomatoes and Tomato Juice
Vegetable Subgroups
3. Beans/Peas: Requirement = ½ cup per week
Includes:
• Black beans
• Black eyed peas (mature, dry)
• Edamame
• Garbanzo beans (chickpeas)
• Kidney beans
• Lentils
• Lima Beans (mature) including
fava and mung
•
•
•
•
•
Navy beans
Pinto Beans
Soy Beans
Split Peas
White Beans
Vegetable Subgroups
4. Starchy Vegetables: Requirement = ½ cup per week
Includes:
• Corn
• French fries (potatoes, French fried, all types)
• Fresh cowpeas, field peas, or black-eyed peas (not dry)
• Green bananas
• Green lima beans
• Green peas
• Lima beans, immature
• Plantains
• Water chestnuts
• White potatoes
• White yams
Vegetable Subgroups
5. Other Vegetables
Includes:
• Asparagus
• Avocado
• Bean sprouts
• Beets
• Cabbage
• Cactus
• Cauliflower
• Celery
• Cucumbers
• Eggplant
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Green beans
Green peppers
Iceberg Lettuce
Jalapenos
Mushrooms
Okra
Olives
Onions
Parsnips
Radishes
•
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•
•
•
•
Snow Peas
Zucchini
Spaghetti Squash
Turnips
Yellow Peppers
Plus any vegetables
from lists 1, 2, and 3
Lunch: New Items, K-5
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•
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Oven Baked Drumstick
Lotsa Meatball Sub
Tex-Mex Turkey Soft Taco
Loaded Beefy Taco Wedges
Fruit Medley
Lunch: New Items 6-8 and 9-12
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Lotsa Meatball Sub
Tex-Mex Turkey Soft Taco
Spicy Buffalo Glazed Chicken
Bean and Cheese Pupusa
Fresh Veggie Cheese Sandwich
All American Submarine
Café LA Chicken Salad Pita
Italian Chicken & Cheese Wrap
Home-Style Tuna Salad Sandwich
Mexicali BBQ Chicken Salad
Forever Tostada Salad
•
•
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New Chinese Chicken Salad
Chicken Caesar Salad
Chef Salad
Pepper Jack Burger
BBQ Chicken Flatbread
Turkey Pepper Jack Cheese Sandwich
Beefy Taco Potato Skins
Spiced Waffle Cut Sweet Taters
Romaine Salad w/Mandarin Oranges
Fruit Medley
Tropical Fruit Salad
Offer vs Serve (OVS): Breakfast
In the daily breakfast meal pattern, 3 menu components must
be offered.
A food component is one of the food groups that comprise
reimbursable meals under Food Based Menu Planning.
For Breakfast, those required components are:
 Grains
 Fruit
 Milk
Offer vs Serve (OVS): Breakfast
• A food item is a specific food within a food group.
• Some food items contain more than 1 food component.
Examples:
Cheese Toast = 1 food item that contains 2 food components (G
and M/MA)
Café LA Coffee Cake = 1 food item that contains 2 food
components (2 G)
Offer vs Serve (OVS): Breakfast
At breakfast, 3 or 4 menu ITEMS must be offered, depending on
the items being offered.
Sample Menu #1:
Mini Sweet Potato Pancakes (2 G)
Farm Fresh Apple (F)
Milk (Milk)
Sample Menu #2
Vanilla Yogurt (M/MA)
Crunchy Granola (G)
Raisins (F)
Milk (Milk)
Offer vs Serve (OVS): Breakfast
• To select a reimbursable meal, a student must take at least 3
of the 4 food components offered.
• At least one of the components selected must be a fruit or
vegetable. The minimum serving that must be selected is ½
cup.
Offer vs Serve (OVS): Breakfast
• Offer vs. Serve is not used for Breakfast in the Classroom (BIC)
or Grab and Go service. Students will be served the entire
menu.
• Schools without BIC or Grab and Go must follow OVS.
• Offer vs. Serve requires that you offer the entire menu as
planned.
Offer vs. Serve
Breakfast Examples
Example #1:
Cheerios (1 G)
Cinna Crisps (1 G)
Orange Juice (F)
Milk (Milk)
A student could select any of the following combinations for a
reimbursable meal:
• The entire meal
• Cheerios + Orange Juice + Milk
• Cinna Crisps + Orange Juice + Milk
• Cheerios + Cinna Crisps + Orange Juice
Remember, the fruit must always be selected!
Offer vs. Serve
Breakfast Examples
Example #2:
Café LA Coffee Cake (2 G)
Farm Fresh Apple(F)
Milk (Milk)
A student could select the following combinations for a
reimbursable meal:
•The entire meal
•Café LA Coffee Cake + Farm Fresh Apple
Since the Café LA Coffee Cake provides 2 components, it cannot
be declined. Remember, the fruit must always be selected!
Challenge
Questions
Breakfast Menu:
Sweet Potato Pancakes (2 G)
100% Orange Juice (F)
Milk White, 1% or Fat Free (Milk)
Student #1 selects: Sweet Potato Pancakes (2 G) and Juice (F)
Reimbursable? Yes. The student has selected 2 menu items: Sweet
Potato Pancakes which counts as 2 components (2 G) and Juice for a
total of 3 components.
Student #2 selects: Apple Juice (F) and Milk (Milk)
Reimbursable? No. The student has only 2 menu items, Juice and Milk
which count as only 2 components.
Student #3 selects: Sweet Potato Pancakes (2 G) and Milk (Milk)
Reimbursable? No. The student has 2 menu items, Sweet Potato Pancakes
and Milk which count as 3 components, but did not select the fruit
component (orange juice) which is required.
Offer vs Serve (OVS): Lunch
• In the daily lunch meal pattern, all 5 menu components must
be offered.
• A component is 1 of the food groups that comprise
reimbursable meals under FBMP.
• The 5 components are:
Meat/Meat Alternate
Grain
Vegetables
Fruit
Fluid Milk
Offer vs Serve (OVS): Lunch
• A food item is a specific food within a food group.
• Some food items contain more than 1 food component.
Examples of a food item:
• Oven Baked Drumstick = 1 food item that contains 1 food
component (M/MA)
• Café LA Burger = 1 food item that contains 2 food components
(M/MA and G)
• Local Farm Orange = 1 food item that contains 1 food
component (F)
Offer vs Serve (OVS): Lunch
For a reimbursable lunch meal:
 All five menu components must be offered
 Students must select at least 3 components
 One selected component MUST be either a fruit OR a
vegetable component
 Full component fruit and vegetable portions MUST be offered
to all students.
Offer vs Serve (OVS): Lunch
For a reimbursable lunch meal:
 The serving size of the fruit or vegetable component must
equal a minimum of ½ cup to count as one of the selected
OVS components.
 If a 9-12 student selects only three components and two of
these are a fruit and a vegetable, he/she must select the full
required serving size for either the fruit or the vegetable.
Offer vs Serve (OVS): Lunch
For a reimbursable lunch meal:
 To ensure that all vegetable subgroup requirements are met,
the vegetables listed on the daily menu must be offered to all
students.
 Follow recipes to ensure that the correct portion size is
served.
Offer vs. Serve
Lunch Examples
Example #1 (K-5):
Oven Baked Drumstick (M/MA)
Artisan Dinner Roll (G/B)
Fiesta Pinto Beans (V)
Pick A Fresh Pear (F)
Milk (Milk)
Would the following be a reimbursable meal?
Drumstick + Roll + Milk
NO - 3 components were selected, but a fruit or vegetable was not selected.
Offer vs. Serve
Lunch Examples
Example #2:
Tex-Mex Beef Soft Taco(M/MA, G)
Fiesta Pinto Beans (1/2 c. V)
Baby Carrots (1/2 c. V)
Fresh Orange (F)
Milk (Milk)
Would the following be a reimbursable meal?
Fiesta Pinto Beans + Baby Carrots + Milk
No - 3 different components must be selected. The beans and carrots are
both vegetable components.
Offer vs. Serve
Lunch Examples
Example #3 (9-12 school):
Tex-Mex Beef Soft Taco(M/MA, G)
Fiesta Pinto Beans (1/2 c. V)
Baby Carrots (3/4 c. V)
Fresh Orange (1 c. F)
Milk (Milk)
Would the following be a reimbursable meal?
Fiesta Pinto Beans + Fresh Orange (1 whole orange) + Milk
No - 3 different components were selected but the full serving size was not
selected for either the vegetable or the fruit.
Offer vs. Serve
Lunch Examples
Example #4:
Grilled Chicken Sandwich (M/MA, G)
Lettuce & Tomatoes (V)
Farm Fresh Apple (F)
Milk (Milk)
Would the following be a reimbursable meal?
Lettuce & Tomatoes + Apple + Milk
YES - 3 different components were selected and include at least one fruit or
vegetable.
Signage
• School Districts are required to have signage for breakfast and
lunch meals.
• Signage must be placed in a visible location at or near the
beginning of the serving line.
• The signage must indicate what foods are part of the
reimbursable meal to help students choose all of the required
components in the correct portion size.
Signage
The signage should include:
The number of choices of fruits and grains the student may
select
The minimum requirements for Offer versus Serve
Signage Samples
Today’s Breakfast Menu:
Cranberry Orange Biscuit
Pick a Fresh Pear
Milk
Possible Signage:
Student may select:
 The entire meal
OR
 Cranberry Orange Biscuit and Pear
Signage Samples
Today’s Lunch Menu:
Buffalo Glazed Chicken
Breadstick
Crispy Potato Wedges
Farm Fresh Apple
Milk
Possible Signage:
Student may select any of the following:
 Entire menu
OR
 Potato Wedges or Apple and 2 or 3 other components offered
OR
 Potato Wedges & Apple & 1 or 2 other components offered
Los Angeles Unified School District
Food Services Division
Thank You!