Transcript Lunch K - 5 6-8 9-12

The New Meal Patterns
Welcome!
Name
School District
Birth City and State
Learning Objectives
• Understand all new requirements
• Incorporate new meal requirements into
menus for SY 2012/2013
• Prepare for certification
What will we cover today?
• Detailed explanation of SY 2012-2013
requirements
• Pertinent Resources
Pre-test
Healthier Meals = Healthier Kids
Whole
Grains
Zero
Trans-Fat
1% or
Skim
Milk
Variety of
Vegetables
& Fruits
Healthier
Meals
New Requirements
SY 2012-2013
DETAILS
SY 2012-2013
BREAKFAST PROGRAM
Only One Change!!!
• Milk - Two Different Varieties Available
Daily:
– Fat-Free/Skim (Unflavored or Flavored)
– 1% (Unflavored)
– Fat-Free or 1% Lactose Free
SY 2012-2013
LUNCH PROGRAM
Milk Component
Meat/Meat Alternate
New Lunch Meal Pattern
K-5
6-8
9-12
Daily
Weekly
Daily
Weekly
Daily
Weekly
Fruits
½c
2½c
½c
2½c
1c
5c
Vegetables
¾c
3¾c
¾c
3¾c
1c
5c
Grains
1 oz
8-9 oz
1 oz
8-10 oz
2 oz
10-12
oz
Meat/Meat
Alternates
1 oz
8-10 oz
1 oz
9-10 oz
2 oz
10-12
oz
Milk
1c
5c
1c
5c
1c
5c
PK/CACFP/Snack Programs
• New Meal Patterns not required
– Schools encouraged to make healthier
changes provided in new rule
– Proposed CACFP rule may make changes to
these groups
COMPONENTS
Fruit Component
• Separate component from vegetable
• Fresh, frozen w/out added sugar*, dried
• Canned in light syrup, water, fruit juice
• Required at lunch
• 100% fruit juice can be credited
to meet no more than ½ of the
fruits component offered over the
week
Fruit Component
Lunch
K-5
6-8
9-12
Daily
½c
½c
1c
2½c
2½c
5c
Weekly
- All fruits are credited based on their volume as served,
except dried fruit (1/4 cup = ½ cup fruit component)
- Minimum creditable serving = 1/8 cup
- Age-grade groups may not be combined, unless the
minimum/maximums overlap
K-5 & 6-8 overlap
Vegetable Component
•
•
•
•
•
Separate component from fruit
Fresh, frozen, canned
Beans/Peas (Legumes)
Required for lunch
100% vegetable juice cannot exceed ½
total weekly vegetable offering
Vegetable Component
Lunch
K-5
6-8
9-12
Daily Totals
¾c
¾c
1c
3¾c
3¾c
5c
Weekly Totals
- Vegetables are credited based on their volume as served,
except leafy greens (1 cup = ½ cup veg. component)
- Minimum credible serving = 1/8 cup
- Age-grade groups may not be combined, unless the
minimum/maximums overlap
-K-5 & 6-8 overlap
Fruits/Vegetables – Serving Sizes
• Serving Size – What needs to be
provided?
– ⅛ cup?
– ¼ cup?
– ½ cup?
– More?
• Any of the above can work if you have
enough of each option
23
Vegetable Subgroups
K-5
6-8
9-12
Dark Green
½c
½c
½c
Red/Orange
¾c
¾c
1¼c
Beans/Peas
½c
½c
½c
Starchy
½c
½c
½c
Other
½c
½c
¾c
Additional
1c
1c
1½c
3 ¾ cups
3 ¾ cups
5 cups
Weekly
Totals
Vegetable Juice
• 100% veg. juice blends that contain
vegetables from the same subgroup may
contribute toward that veg. subgroup
• Veg. juice blends containing vegs. from
more than one subgroup may contribute to
the “additional” veg. subgroup
Lunch: K-8
Monday
Tuesday
Wednesday
Thursday
Friday
¼ c Broccoli
¼ c Carrots
¼ c Sweet
Potatoes
½ c Corn
¼ c Beets
1 c Dark
Green Leafy
Lettuce
¼ c Green
Beans
¼ c Pinto
Beans
¼ c Black
Beans
½ c Romaine
Lettuce
¼ c Peaches
¼ c Bananas
½ c Apples
½ c Kiwi
¼ c Pears
¼ c Oranges
¼ c Canned
Tropical Fruit
Mix
Were weekly minimums planned correctly?
Lunch: 9-12
Monday
Tuesday
Wednesday
Thursday
Friday
1 c Fresh
Spinach
¼ c Zucchini
½ c Potatoes
¼ c Corn
½ c Green
Peas
¼ c Broccoli
½ c Butternut
Squash
½ c Carrots
½ c Romaine
Lettuce
1 c Iceberg
Lettuce
¼c
Cauliflower
½ c Apples
½ c Plums
¼ c Garbanzo ½ c Peaches
Beans
¼c
Cucumbers
½ c Pears
½ c Oranges
½ c
Cantaloupe
Were weekly minimums planned correctly?
½ c Kiwi
Multiple Offerings
• Vegetable subgroup weekly requirements
o Each complete meal serving line must comply
with the weekly subgroup requirements
o No daily subgroup requirement
o What if a school only serves two of the weekly
subgroups on one day (the same day) and the
student may choose only one of these?
o Need to make the affected subgroups available for
student selection on an additional day
29
Vegetable Subgroup Decision Tree
Does daily menu include
two vegetable subgroups?
Yes
No
Is either subgroup
offered another day?
Yes
No
No Conflict
How are the vegetables offered?
Both as
vegetable
choice
Both as part of
entrée
In different entrees?
Yes
Conflict
No Conflict
No
No Conflict
One as part of entrée, one as
vegetable choice
Can select only one?
Yes
Conflict
No Conflict
No
No Conflict
30
Multiple Offerings
Food Item
Vegetable Subgroup
Contribution
Chicken Teriyaki
½ cup broccoli
Beef & Bean Tostado
½ cup kidney beans
Spinach Salad
1 cup spinach
Vegetable Side Dish
½ cup carrots
Dark Green
Beans/Peas
Dark Green
Red/Orange
Multiple Offerings, K-5
Food Item
Vegetable Subgroup
Contribution
Mashed Potatoes
3/4 cup
Carrots
3/4 cup
•It is not a conflict if the students may choose
both of the vegetable options.
Starchy
Red/Orange
Grains
• Half of grains must be whole grain rich
• Minimum & maximum ranges
• Grain based desserts
– Up to two desserts/week
– Maximum of 2 oz grains/week
– Add to each entree choice as
additional grain contribution
Daily/Weekly Requirements
Lunch
K-5
6-8
9-12
Daily Minimum
1 oz
1 oz
2 oz
Weekly Minimum
8 oz
8 oz
10 oz
Weekly Maximum
9 oz
10 oz
12 oz
-Schools operating less than 5 days per week may decrease the
weekly quantity – see USDA chart hand-out
-Schools may not exceed the maximums.
Crediting for Non-Whole Grains
• To determine grain component
contributions, continue to use the Food
Buying Guide, Section 3 and FCS
Instruction 783-REV 2 (FBG pages 3-15 &
3-16)
• Through SY 2013-2014
Battered or Breaded Products
• SY 2012-2013 – will not need to be
counted toward the maximum weekly
grain requirements
• SY 2013-2014 – will need to be counted
Whole Grain Rich
• Must contain at least 50% whole grains
• Remaining 50% must be enriched
Prepared Whole Grain Items
• Exhibit A: School Lunch And Breakfast
– Whole grain content 8 grams or more per
serving for Groups A-G
– For Groups H and I, the volumes or weights
listed must be offered to credit as one oz eq.
The Kernel of Wheat
The kernel is the seed from which the wheat plant grows. Each tiny seed
contains three distinct parts that are separated during the milling process to
produce flour.
The bran contains a small amount of protein, large
quantities of the three major B-vitamins, trace minerals,
and dietary fiber – primarily insoluble.
The endosperm contains the greatest share of protein,
carbohydrates, and iron, as well as the major B-vitamins,
such as riboflavin, niacin, and thiamin. It is also a source
of soluble fiber.
The germ contains minimal quantities of high quality
protein and a greater share of B-complex vitamins and
trace minerals.
What to look for . . .
• Specific FDA approved health claims
• Ingredient list
• Weight in recipes
Health Claims
Look for these
statements on
packaging.
“Diets rich in whole grain foods and
other plant foods and low in total
fat, saturated fat and cholesterol
may reduce the risk of heart
disease and some cancers.”
Ingredient List
First ingredient in list.
Batter Ingredients: Water, whole wheat flour,
whole grain corn, sugar, leavening (sodium
acid pyrophosphate, sodium bicarbonate),
soy flour, soybean oil, salt, egg yolk with
sodium silicoaluminate, ascorbic acid, egg
white, dried honey, artificial flavor.
First grain ingredient in list.
Recipes
Recipe: 002263 Whole Grain Bread Stick
Number of Portions: 300
Size of Portion: 1 OZ
050401 Flour, Whole Wheat . . . 5 LB + 4 OZ
050385 Flour, All Purpose . . . . . 4 LB + 12 OZ
075151 Water . . . . . . . . . . . . . . 3 QT + 1 ½ CUP
990063 Margarine . . . . . . . . . . . 3 CUP
000054 Milk, nonfat . . . . . . . . . . 2 CUP
000992 Yeast . . . . . . . . . . . . . . 1 CUP
075090 Sugar . . . . . . . . . . . . . . 2 CUP
089630 Salt . . . . . . . . . . . . . . . . .¼ CUP
Total weight of whole grain
ingredients must meet or
exceed the total weight of
the non-whole grain/grain
ingredients.
USDA Support
• USDA Foods:
– Brown rice, parboiled brown rice
– Rolled oats, whole wheat flour
– Whole-grain rotini, spaghetti, macaroni
• CN Labeling Program:
– Being updated to support whole-grain rich
contributions to the grains component
Meat/Meat Alternates
• Daily requirements
• Minimum & maximum weekly
requirements
• Tofu may now be offered
Daily/Weekly Requirements
Lunch
K-5
6-8
9-12
Daily Minimum
1 oz
1 oz
2 oz
Weekly Minimum
8 oz
9 oz
10 oz
Weekly Maximum
10 oz
10 oz
12 oz
-Schools operating less than 5 days per week may decrease the
weekly quantity - refer to USDA chart hand-out
-Schools may not exceed the maximums.
Tofu
• Commercially prepared
• “Soybean-derived food”
• “Basic Ingredients”:
– Whole soybeans
– One or more food-grade coagulants
• typically salt or acid
– Water
What Counts as 1 oz MA?
Tofu Products
• Allowable:
– Meat substitute products that are easily
recognizable as such (links, sausage)
– Must contain 5 g protein
• If not on Nutrition Facts Label
• Request that product be manufactured under the
CN Labeling Program or ask for documentation
from manufacturer
Tofu Products
• Not Allowable:
– Products not recognizable as meat substitutes
– Examples:
• Soft tofu blended into a recipe (soup)
• Tofu noodles
– Tofu yogurt
Yield Information
• 1# tofu w/ 37 g protein:
– 7.28 ¼ c servings per pound
– 7.25 oz meat alternate component
Milk
• A Variety of Milk Must be Available:
– Fat-Free/Skim (Unflavored or Flavored)
– 1% (Unflavored)
– Fat-Free or 1% Lactose Free
Are these choices acceptable?
School 1:
Fat-free
Chocolate
&
1% Unflavored
School 2:
2% Unflavored
School 3:
1% Chocolate
& Unflavored
Skim
School 4:
Unflavored
Skim
&
1% Unflavored
ADDITIONAL MEAL REQUIREMENTS
Salad Bars
• Excellent way to offer variety and
subgroups when available to all students
– Full meal salad bar
– Fruit and vegetable bar
Let’s Move Salad Bars to School grants:
http://saladbars2schools.org/guidelines
• Must be prior to the point-of-sale
• USDA Resource:
http://teamnutrition.usda.gov/Resources/tricks_trade.pdf
56
Multiple Choices & Serving Lines
• Daily minimum requirements
– Students must select the full portion size for
meat/meat alternate, grains and milk
– Exception for fruit and vegetable (1/2 cup
minimum)
• Each serving line must provide the
minimum portion requirement from all five
components
57
Offer vs. Serve
• Must take at least 3 components
• Must take at least ½ cup fruit or
vegetable
• May take two ¼ cup servings of the
same fruit or vegetable
• May take ¼ cup fruit and ¼ cup
vegetable to meet ½ cup requirement
Offer vs. Serve
• When a student selects only 3 items, and
2 are from the fruit and vegetable
components…
the student must select the full required
minimum portion size of one along with ½
cup minimum of the other
– High School Example: milk + 1 cup fruit + ½
cup vegetable; K-5 and 6-8: ½ cup vegetable
+ ½ cup fruit + grain
Reimbursable Meals?
Grades: 6-8
Student #1
2 oz Chicken
2 oz
½ c Wild Rice
¼c
1 c Fresh
Spinach
1c
½c
Cantaloupe
¼c
8 oz Milk
8 oz
Student #2
2 oz
¾c
8 oz
Student #3
Student #4
2 oz
½c
½c
½c
1 c
¼c
¼c
Age/Grade Calorie Ranges
Grade: K-5
Age: 5-10
Range: 550-650
Grade: 6-8
Age: 11-13
Range: 600-700
Overlap:
600-650
Grade: 9-12
Age: 14-18
Range: 750-850
Grain and M/MA Ranges
Grades K-5
Grains 8-9
M/MA 8-10
Grades 6-8
Grains 8-10
M/MA 9-10
Overlap:
Grains 8-9
M/MA 9-10
Grades 9-12
Grains 10-12
M/MA 10-12
Overlap:
Grains 10
M/MA 10
Menu Planning
• Make use of our menu planning checklist
• All answers must be “yes”
SY 2012-2013 Menu Checklist
Breakfast/Lunch:
1. Are two different varieties of milk being served?
2. Is unflavored milk fat free/skim or 1%?
3. Is flavored milk fat free/skim?
Lunch:
4. Is food based menu planning being implemented?
5. Are the fruit and vegetable components recognized as two separate components?
6. Is zero trans fat per serving found on all nutrition labels or manufacturer specifications?
Offer vs. Serve:
7. Are all five components offered daily (meat/meat alternate, grain, fruit, vegetable, and milk)?
8. Are students required to select at least three different components for a reimbursable meal?
9. Are students required to select at least ½ cup of a fruit or vegetable for a reimbursable meal?
Fruit Component:
10. Is fruit offered daily for lunch?
11. Is 100% fruit juice counting toward only half of the fruit component?
12. For grades K-5, is at least ½ cup fruit offered daily and 2 ½ cups offered weekly?
13. For grades 6-8, is at least ½ cup fruit offered daily and 2 ½ cups offered weekly?
14. For grades 9-12, is at least 1 cup fruit offered daily and 5 cups offered weekly?
Vegetable Component:
15. Are vegetables offered daily for lunch?
16. Is 100% vegetable juice counting toward only half of the vegetable component?
17. Are leafy greens (romaine lettuce, iceburg lettuce, fresh spinach, etc.) being credited only as
1 cup = ½ cup of vegetable component?
For grades K-5:
18. Is ¾ cup vegetables offered daily and 3 ¾ cups offered weekly?
19. ½ cup dark green vegetables offered weekly?
20. ¾ cup red/orange vegetables offered weekly?
21. ½ cup beans/peas (legumes) offered weekly?
22. ½ cup starchy vegetables offered weekly?
23. ½ cup other vegetables offered weekly?
24. 1 cup additional vegetables offered weekly to reach the total?
For grades 6-8:
25. Is ¾ cup vegetables offered daily and 3 ¾ cups offered weekly?
26. ½ cup dark green vegetables offered weekly?
27. ¾ cup red/orange vegetables offered weekly?
28. ½ cup beans/peas (legumes) offered weekly?
29. ½ cup starchy vegetables offered weekly?
30. ½ cup other vegetables offered weekly?
31. 1 cup additional vegetables offered weekly to reach the total?
Menu Planning for Grades 6-8 & 9-12
• Modest adaptations to menus to
accommodate needs of older children:
– Offer ½ cup more fruit daily
– Offer ¼ cup more vegetables daily
• Need ½ cup more red/orange, ¼ cup other, ½ cup
additional (any subgroup) some time during the week
– These changes alone may meet calorie needs
for the 9-12 group
• Consider an additional oz eq of grain and/or M/MA
for the older kids
64
Trans Fat Labeling
• Cannot exceed 0 - .5 gram of trans fat per
serving
• SFAs must have trans fat content on file
for all foods served
– ingredient specification sheets
– nutrition labels
Trans Fat
• Synthetic trans fatty acids
– Hard margarines, snack foods, prepared
desserts, shortening
• Naturally Occurring
– Does not apply to naturally occurring trans fat
in meat & dairy products and combination foods
containing them (i.e., beef burrito)
Not acceptable
Check serving size
ADDITIONAL GENERAL REQUIREMENTS
Identification
• The components of a reimbursable meal
must be identified at or near the beginning
of the serving line.
• Schools may determine the best way to
present this information.
– Sample tray
– Poster
– Digital picture frame
– Food models (WDA) & myplate.gov poster
Formulated Grain-Fruit Products
• Will only meet the grain component
Grain product (roll or doughnut)
Highly fortified & have specific nutrient profile
FNS approval and CN label
• Does not include:
 cereal bars, cereals, granola bars, breakfast
bars, toaster pastries or energy bars
Additional Requirements
• Schools will need to post final review
findings and make available to public
• SFAs will need to report on the school
nutrition environment to USDA and the
public
– Food safety inspections, local wellness
policies, school meal program participation,
nutritional quality of program meals
Certification Process
• Additional funding
– $0.06 per reimbursable lunch
– Beginning October 1, 2012
• USDA Guidance
has been issued
to state agencies!
RESOURCES
USDA Updates
•
•
•
•
Team Nutrition Resources
Food Buying Guide
NFSMI resources
CN Labeling Program
Team Nutrition Resources
teamnutrition.usda.gov
75
76
Update the Food Buying Guide
http://www.fns.usda.gov/tn/Resources/foodbuyingguide.html
77
Food Buying Guide Calculator
fbg.nfsmi.org
78
Menu Planner for Healthy School Meals
79
Coming in Summer 2012:
Updated Fact Sheets
80
81
Available now from Team Nutrition
Make Half your Plate Fruits & Vegetables Poster
82
Available now from Team Nutrition
Fruits & Vegetables Galore: Helping Kids Eat More
83
HealthierUS Resources
84
Timeline for Updated Resources
• Food Buying Guide in Sections
– Spring, 2012 - Separating Fruits and Vegetable
Subgroups and editing to include tofu, soy yogurt,
lower fat milk
– Winter 2013 - Yield studies for new food items and
Whole Grain products
• Spring 2012 - Recipes for Healthy Kids Cookbooks
• Spring 2012 – Update HealthierUS application packet and Resource
materials
• Summer 2012 – Update Just the Facts nutrition fact sheets
• Spring 2013 – Update the Menu Planner for Healthy School Meals
85
Choose My Plate Resources
http://www.choosemyplate.gov/food-groups/vegetables.html
86
Available from the National Food
Service Management Institute
(NFSMI)
Whole
Grains in
Child
Nutrition
Programs
87
88
Online training modules
http://healthymeals.nal.usda.gov/mealpattern
89
http://healthymeals.nal.usda.gov
/best-practices
CDE-OSN Updates
• Regional Trainings
• Website:
– Webinar Segments – topic specific
– Additional Resources
Updated Production Record
Please tell us what you think…
Activity
Evaluation of district menus for
M/MA, Grains and Vegetable
subgroups
Review results with an instructor
Post-test and
Evaluations