Transcript Measuring for Success with Standardized Recipes

New Meal Pattern Training
National Food Service Management Institute
1
Pre Assessment
• Place an identifier at the top of the page.
• You will use the same identifier when you complete
the Post Assessment.
• You do not need to place your name on the
Assessment.
2
Objectives
• Identify the similarities between the Dietary
Guidelines for Americans and the School Lunch
Program.
• Identify the Calorie Range for School Lunch Menus.
• Identify the Meat/Meat Alternate component
requirement.
• Identify the Fruit component requirement.
3
Objectives
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Identify the Vegetable component requirement.
Complete the Vegetable Subgroup activity.
Identify the Grains component requirement.
Specify whole grain-rich foods.
Evaluate whole grain-rich foods labels.
Identify the Milk component requirement.
4
Objectives
• Discuss dietary specifications for sodium and trans
fat.
• Discuss Offer Versus Serve.
• Integrate the concepts of the New Meal Pattern
lesson.
5
Objectives
• Communicate easy methods of identifying
reimbursable meal components in front or near the
front of the serving line that constitute the unit
priced reimbursable school meal(s).
6
Nutrition Standards
• Fruits and Vegetables offered daily
• Substantially increasing offerings of whole grain-rich
foods
• Only fat-free or low-fat milk varieties
• Limiting calories based on the age of children
• Reducing saturated fat, trans fats, and sodium
7
Dietary Guidelines and
the School Nutrition Program
Refer to Handout: Dietary Guidelines and the
School Nutrition Program
8
Food-Based Menus
• Five required food components at lunch
• Revised calorie, saturated fat, and sodium standards
for each of the age/grade groups
• Multiple lines must make all required food
components available to all students on a weekly
basis
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Activity-Definitions
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As Purchased (AP) and Edible Portion (EP)
Age Grade Groups and Calorie Ranges
Food Component
School Week
Unit Pricing
• Production and Menu Records
10
Calorie Range—Lunch
Grades K-5
550-650
Grades 6-8
600-700
Grades 9-12
750-850
The average daily amount for a 5-day school
week must fall within the minimum and
maximum levels.
A school could offer age grade groups K-8 a
single menu that falls within a range of
600-650 average calories per week to meet the
requirement for each grade group.
.
11
Menu Components of a
Reimbursable Meal
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Meat/Meat Alternate (M/MA)
Fruits (F)
Vegetables (V)
Grains (G)
Fluid Milk
12
Meat/Meat Alternate—Lunch
Grades K-5
8-10 ounces
weekly
1 ounce daily
minimum
Grades 6-8
9-10 ounces
weekly
1 ounce daily
minimum
Grades 9-12
10-12 ounces
weekly
2 ounces daily
minimum
One ounce cooked, skinless, unbreaded portion
of beef, fish, poultry, equals one ounce of the
Meat/Meat Alternate requirement.
.
13
Meat/Meat Alternate—Lunch
Grades K-5
8-10 ounces
weekly
1 ounce daily
minimum
Grades 6-8
9-10 ounces
weekly
1 ounce daily
minimum
Grades 9-12
10-12 ounces
weekly
2 ounces daily
minimum
Four ounces (weight) or ½ cup (volume) of soy
or dairy yogurt equals one ounce of the
Meat/Meat Alternate requirement.
.
14
Meat/Meat Alternate—Lunch
Grades K-5
8-10 ounces
weekly
1 ounce daily
Grades 6-8
9-10 ounces
weekly
1 ounce daily
Grades 9-12
10-12 ounces
weekly
2 ounces daily
Two tablespoons of nut butter, almond butter,
cashew nut butter, peanut butter, reduced fat
peanut butter, sesame seed butter, soy nut
butter, or sunflower seed butter equals one
ounce of the Meat/Meat Alternate
requirement.
.
15
Meat/Meat Alternate—Lunch
Grades K-5
8-10 ounces
weekly
1 ounce daily
minimum
Grades 6-8
9-10 ounces
weekly
1 ounce daily
minimum
Grades 9-12
10-12 ounces
weekly
2 ounces daily
minimum
Nuts or seeds such as sunflower seeds,
almonds, and hazelnuts may be used to meet
no more than one-half of the Meat/Meat
Alternate component and must be paired with
another Meat/Meat Alternate to meet the full
requirement.
.
16
Meat/Meat Alternate—Lunch
Grades K-5
8-10 ounces
weekly
1 ounce daily
minimum
Grades 6-8
9-10 ounces
weekly
1 ounce daily
minimum
Grades 9-12
10-12 ounces
weekly
2 ounces daily
minimum
Commercially prepared tofu must be 2.2
ounces (by weight) with 5 or more grams of
protein to equal one ounce of the Meat/Meat
Alternate requirement.
.
17
Meat/Meat Alternate—Lunch
Grades K-5
8-10 ounces
weekly
1 ounce daily
minimum
Grades 6-8
9-10 ounces
weekly
1 ounce daily
minimum
Grades 9-12
10-12 ounces
weekly
2 ounces daily
minimum
A ¼ cup of cooked beans equals one ounce of
the Meat/Meat Alternate requirement. If with
liquid, there should be more than ¼ cup of
beans and liquid. The liquid does not count as
beans.
.
18
Meat/Meat Alternate—Lunch
Grades K-5
8-10 ounces
weekly
1 ounce daily
minimum
Grades 6-8
9-10 ounces
weekly
1 ounce daily
minimum
Grades 9-12
10-12 ounces
weekly
2 ounces daily
minimum
Other meat alternates, such as eggs and
cheese, may be used to meet all or part of the
Meat/Meat Alternate component in
accordance with FNS guidance.
.
19
Activity—Qualifying
Beans/Peas (Legumes)
• What are some examples of qualifying beans/peas
(legumes)?
• USDA Food Buying Guide Calculator at:
http://fbg.nfsmi.org/
• Refer to Handout: Qualifying Beans/Peas (Legumes)
in the School Nutrition Program
20
Fruit Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
weekly
½ cup daily
minimum
2 ½ cups
weekly
½ cup daily
minimum
5 cups weekly
1 cup daily
minimum
Pasteurized, 100% full-strength fruit juice may
also be offered. No more than half of the
weekly fruit offering may be in the form of
juice.
Minimum creditable serving of fruit is ⅛ cup.
These are minimums and have no upper limit
except for juice considerations.
.
21
Fruit Component—Lunch
Grades K-5
2 ½ cups
weekly
½ cup daily
minimum
Grades 6-8
2 ½ cups
weekly
½ cup daily
minimum
Grades 9-12
5 cups weekly
1 cup daily
minimum
Dried fruit credits at twice the volume served
(i.e. one quarter-cup of dried fruit counts as ½
cup of fruit).
.
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Fruit Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
weekly
½ cup daily
2 ½ cups
weekly
½ cup daily
5 cups weekly
1 cup daily
minimum
minimum
minimum
Reimbursable meals may no longer include snacktype fruit products that have been previously
credited by calculating the whole-fruit
equivalency of the processed fruit in the product
using the FDA’s standards of identity for canned
fruit nectars (21 CFR 146.113). (Examples of these
products include fruit drops, leathers, and strips.)
.
23
Fruit Component—Lunch
Grades K-5
2 ½ cups
weekly
½ cup daily
minimum
Grades 6-8
2 ½ cups
weekly
½ cup daily
minimum
Grades 9-12
5 cups weekly
1 cup daily
minimum
All frozen fruit served in NSLP contains no
added sugar beginning SY 2013-2014. Note
there is a one year exemption to this
requirement.
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24
Vegetable Component—Lunch
Minimum
Requirements
Vegetable Subgroups
Dark Green
Red/Orange
Bean/Peas (Legumes)
Starchy
Other
Additional Vegetables to
Reach Total
Grades K-5
3 ¾ cups
weekly
¾ cup per
day
½ cup
¾ cup
½ cup
½ cup
½ cup
1 cup
Grades 6-8
3 ¾ cups
weekly
¾ cup per
day
Grades 9-12
5 cups weekly
1 cup per day
Weekly Requirements
½ cup
½ cup
¾ cup
1 ¼ cups
½ cup
½ cup
½ cup
½ cup
½ cup
¾ cup
1 cup
1 ½ cup
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Vegetable Component—Lunch
Larger amounts of dark green, red/orange, beans/peas
(legumes), starchy and other vegetables may be served.
Raw, dark leafy greens are credited as half the volume
served (1 cup raw equals ½ cup serving of dark green
vegetables).
“Other vegetables” are defined in §210.10(c)(2)(iii)(E)
for the purposes of the NSLP.
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Vegetable Component—Lunch
“Other vegetables” requirement may be met with any
additional amounts from the dark green, red/orange,
and beans/peas (legumes) vegetable subgroups as
defined in §210.10(c)(2)(iii).
Any vegetable subgroup may be offered to meet the
total weekly vegetable requirement (additional
vegetables).
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Questions—Fruit and Vegetable
• Can students mix and match smaller portions of
vegetable items to meet the Vegetable component
requirement?
• Can students mix and match smaller portions of
fruits to meet the Fruit component requirement?
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Questions—Fruit and Vegetable
• If a student selects ¼ cup portion of a fruit and ¼ cup
portion of a vegetable which meal component does
this selection meet?
29
Activity—Vegetable Subgroups
Refer to Handout: Vegetable Subgroups
30
Grains Component—Lunch
Grades K-5
8-9 oz eq
weekly
1 per day
minimum
Grades 6-8
8-10 oz eq
weekly
1 per day
minimum
Grades 9-12
10-12 oz eq
weekly
2 per day
minimum
At least half of the grains offered at lunch must
be whole-grain rich during SY 2012-2013 and
2013- 2014.
During SY 2012-13 and SY 2013-14 only, up to
half of the required grains offered may be
refined-grain foods that are enriched.
.
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Grains Component—Lunch
Grades K-5
8-9 oz eq
weekly
1 per day
minimum
Grades 6-8
8-10 oz eq
weekly
1 per day
minimum
Grades 9-12
10-12 oz eq
weekly
2 per day
minimum
Beginning SY 2014, all grains served must meet
whole grain-rich criteria.
The new meal pattern provides a minimum and
maximum number of oz eq to meet the weekly
grains requirement by age group.
.
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Grains Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8-9 oz eq
weekly
1 per day
minimum
8-10 oz eq
weekly
1 per day
minimum
10-12 oz eq
weekly
2 per day
minimum
Exhibit A of The USDA Food Buying Guide for Child
Nutrition Programs will be updated to include revised
serving size criteria for Grains.
Refer to USDA FNS Policy Memo: Grain Requirements for
the National School Lunch Program and School Breakfast
Program (SP30-2012, released April 26, 2012) at
http://www.fns.usda.gov/cnd/governance/PolicyMemos/2012/SP30-2012os.pdf
.
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Questions—Grains
• What is your current experience in offering whole
grain-rich foods on school menus?
• What is a serving size for grains?
• When multiple choice menus are served, how are
minimums and maximums calculated?
• Refer to Handout: Whole Grain-Rich Foods and
USDA’s SP 30-2012 Policy Memo
34
Whole Grain-Rich Foods
• Word whole listed before a grain, for example, whole
corn
• Words berries and groats are also used to designate
whole grains, for example, wheat berries or oat
groats
• Rolled oats and oatmeal and instant oatmeal
• Refer to Handout: Grain Products (Ingredients) That
Are Not Whole Grains
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Activity—Identifying Whole Grains
• Refer to Handout: Identifying Whole Grains
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Activity—Evaluating Whole GrainRich Foods Products
• Refer to Handout: Evaluating Whole Grain-Rich Foods
Products
37
Milk Component—Lunch
Grades K-5
5 cups weekly
1 cup daily
Grades 6-8
5 cups weekly
1 cup daily
Grades 9-12
5 cups weekly
1 cup daily
Fluid milk must be low-fat (1% milk fat or less,
unflavored) or fat-free (unflavored or flavored).
Lactose-free milk is an acceptable alternative.
It must be low-fat (1 % milk fat or less,
unflavored) or fat-free (unflavored or flavored).
Adapted from:
http://www.fns.usda.gov/cnd/Governance/Legislation/di
etaryspecs.pdf
.
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Dietary Specifications
• Sodium
• Saturated Fat and Trans Fat
39
USDA Foods
• Offers only reduced sodium canned beans and
vegetables equal or less than 140 mg per half-cup
serving, including spaghetti sauce, salsa, and tomato
paste.
• Canned whole kernel corn, whole tomatoes, and
diced tomatoes are being offered with no added salt.
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USDA Foods
• Frozen vegetables, including green beans, carrots,
corn, peas, and sweet potatoes are available with no
added salt.
• The upper salt limit on mozzarella cheese (current
range is 130-175 mg of sodium per 1 oz. serving) and
chicken fajita strips (220 mg per 2 oz. serving).
41
USDA Foods
• A list of available foods is on the USDA website
(http://www.fns.usda.gov/fdd/schfacts/default.htm)
with color coding for low sodium and whole
grain-rich foods.
42
Offer Versus Serve
• Students must take a minimum of one half-cup of
either the Fruit or Vegetable component.
• Only senior high schools are required to have Offer
Versus Serve for lunch.
• Local SFA can choose whether or not they want to
have Offer Versus Serve for their junior high, middle,
and elementary schools.
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Offer Versus Serve– Lunch
• Students must be offered all five required
components: Meat/Meat Alternate, Fruit, Vegetable,
Grains, and Fluid Milk.
• Students are allowed to decline two of the five
required food components.
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Offer Versus Serve—Lunch
• Students are allowed to take smaller portions of
the Fruit and Vegetable components only. If a
student selects less than the offered portion of
Meat/Meat Alternate or Grains, it does not count
as one of the minimum three required
components at lunch.
• All meals must be set at a single price no matter
how many components are declined.
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Activity—Offer Versus Serve
Reimbursable Meal
• Handout: Offer Versus Serve Reimbursable Meal
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Activity—Integrate New Meal
Pattern Concepts
• Refer to Food-Based Menu Planning Template
• Refer to Food-Based Menu Planning Worksheet
47
Activity—Offer Versus Serve
Reimbursable Meal
• The New Meal Pattern guidance requires all serving
lines have an easy method of identifying
reimbursable meal components in front or near the
front of the serving line that constitute the unit
priced reimbursable school meal(s). What are some
ways to implement this requirement?
48
Thank You
• Post Assessment
• Evaluations
• Sign in sheet
49
National Food Service
Management Institute
www.nfsmi.org
800-321-3054
50