Transcript Whole Grains - School Nutrition Toolbox

School Meal Pattern
Updates
SY 2014-15
Presented by:
Dianne Dabulis, MPA, RD, LDN
Jenny Edmondson, MS
Kathleen Hiltwine, MPH
Introduction
School Meal Pattern Updates: Introduction
• Changes in school meal regulations for SY 2014-15
• Lunch: grains and sodium
• Breakfast: fruit, grains, sodium
• See Meal Pattern Chart PDE702 on PEARS 
Download Forms  Nutrition Standards in School
Meals
Lunch
Lunch: The Basics
Lunch: Offer vs. Serve
Offer vs. Serve:
• Optional grades K - 8
• Required grades 9 - 12
• Schools must offer the five meal components: fruit, vegetable,
grains, M/MA, and fluid milk
• Students may decline two of the five meal components
• Students must choose at least ½ cup of fruit and/or vegetable as
part of the meal
• If a students selects a fruit and vegetable as two of their three
components, one of them must be the full required amount
(based on the age/grade group)
• For grades 9-12, for example, the full required amount would be
1 cup
Meal Components:
Fruit
Lunch: Fruit Component
Allowable Forms:
• Fresh
• Frozen fruit with sugar now allowed permanently – NEW for SY
2014-15
• Canned in light syrup, water, or fruit juice
• Dried
• 100 percent fruit and/or vegetable juice:
– No more than ½ of the volume of total fruit that students
select each week may be in the form of juice.
Note: 100% fruit strips, fruit drops, and other snack fruits are not creditable
are allowed to
Lunch: Fruit Component
Lunch Meal Pattern
Grades
K-5
Meal Pattern
Fruits
(cups)
Grades
6-8
Grades
9-12
Grades
K-8
Amount of Food Per Week
(Minimum Per Day)
2½ (½)
2½(½)
5 (1)
2 ½ (½)
Lunch: Fruit Component
• Fruits are credited based on volume as served (refer to
Food Buying Guide (FBG))
• Exception: Dried fruit credits at twice the volume served
• IMPORTANT: FBG has been updated – use the Separation of
Vegetables/Fruits January 2013 Update for correct crediting found
here:
• http://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs
• Minimum creditable amount = 1/8 cup
Lunch: Juice Requirements
For the purposes of assessing juice limit:
• An “offering” of fruits or vegetables is defined as the
amount a child is able to select at a given meal,
regardless of the number of options/variety of fruits or
vegetables
– Example: A school offers ½ cup peaches, ½ cup applesauce, ½
cup oranges, and ½ cup grape juice every day. Students are
instructed to select a total of 1 cup of fruit (i.e. 2 out of the 4
choices).
• See Q41 from Final Rule “Nutrition Standards in the
National School Lunch and School Breakfast Programs”
(Revised August 7, 2013)
Lunch: Juice Requirements
Juice may be offered every day if:
• Students are allowed to select 1 cup fruit
• No more than ½ cup of the fruit that they select
may be in the form of juice
– Students may select 2 * ½ cup portions of fruit
– Students may select ½ cup fruit and ½ cup juice
– Students may not select 2 * ½ cup portions of juice
Note: This will work easily in grades nine through 12, where students
must be allowed to select at least 1 cup fruit. Schools may also choose
to allow K-8 students to select 1 cup fruit.
Lunch: Juice Requirements
Another allowable option for K-8:
• Students may select only ½ cup fruit each day
(weekly volume of total fruit student may select is 2
½ cups)
• ½ cup juice is offered only twice per week (weekly
volume of juice a student may select is 1 cup)
Note: RCCIs serving meals seven days per week may
offer juice on three days per week
Meal Components:
Vegetable
Lunch: Vegetable Requirements
• Fresh, frozen, and canned products available
• Vegetables credit at volume served
– Exception: Uncooked leafy greens will credit as half of volume as served.
• Foods from the beans/peas (legumes) subgroup may be
credited as a vegetable OR a meat alternate (but not as
both in the same meal)
• Use FBG Separation of Vegetables/Fruits January 2013
Updated version: http://www.fns.usda.gov/tn/food-buyingguide-school-meal-programs
• Minimum creditable amount = 1/8 cup
Lunch: Vegetable Component
• Daily minimum vegetable requirement
• Weekly vegetable subgroup requirements for:
–
–
–
–
–
–
Dark Green (e.g., broccoli, collard greens, spinach)
Red/Orange (e.g., carrots, sweet potatoes)
Beans/Peas (Legumes) (e.g., kidney beans, lentils)
Starchy (e.g., corn, green peas, white potatoes)
Other (e.g., onions, green beans, cucumbers)
Additional vegetables to meet weekly requirement
Lunch Meal Pattern
Grades
Grades
Grades
K-5
6-8
9-12
Amount of Food Per Week
(Minimum Per Day)
Meal Pattern
Vegetables (cups)
Grades
K-8
3 ¾ (¾)
3 ¾ (¾)
5 (1)
3 ¾ (¾)
½
¾
½
1¼
½
¾
•
Dark Green
•
Red/Orange
½
¾
•
Beans/Peas
(Legumes)
½
½
½
½
½
½
½
½
½
¾
½
½
1
1
1½
1
•
Starchy
•
Other
Additional Vegetable
to Reach Total
Lunch: Fruits and Vegetables
• Schools may offer both in pureed form (smoothies, soups)
• Fruit smoothie guidance is provided in memo SP 10-2014
– Fruit (and milk) are credited in smoothies prepared by local
operators
– Commercially prepared smoothies may only credit toward the
fruit component
– The fruit in smoothies counts as juice and counts toward the
weekly juice limit
• Pureed forms credit based on the actual volume served
• See policy memos:
– SP 10-2012, Meal Pattern Q&As
– SP 10-2014, Smoothies Offered in Child Nutrition Programs
Meal Components:
Grains
Lunch: Grains Component
• All grains offered during the school week must
meet the whole grain-rich criteria – NEW for
SY14-15
• Not the same as 100 percent whole grain
• Whole grain-rich = At least 50 percent whole grain
and the rest of the product/flour blend must be
enriched
• Please refer to the NEW Whole Grain Resource
for the National School Lunch Program (NSLP)
and School Breakfast Program (SBP)
Lunch: Grains Component
Lunch Meal Pattern
Grades
K-5
Meal Pattern
Grains (oz eq)
Grades
6-8
Grades
9-12
Grades
K-8
Minimum Per Week (Minimum Per Day)
8 (1)
8 (1)
10 (2)
8 (1)
Examples of Whole Grains:
• Whole wheat flour, white whole wheat, whole corn, whole
oats, whole rye, whole barley
• Brown rice, brown rice flour, wild rice, oatmeal, rolled
oats, quinoa
• Cracked wheat, crushed wheat, entire wheat flour, wheat
berries, oat groats
• Graham flour, bromated whole-wheat flour
NOT Whole Grains:
•
•
•
•
•
•
Flour, white flour, wheat flour, all-purpose flour
Unbleached flour, enriched flour
Bread flour, cake flour, durum flour, rice flour
Corn grits, de-germinated corn meal, hominy
Couscous, farina, semolina
Pot or Scotch barley, pearl or pearled barley
Note: Corn masa dough treated with lime is allowable as a whole grain ingredient
if it bears the FDA whole-grain health claim on the label, or has acceptable
manufacturer documentation (SP 02-2013)
May Be A Whole Grain:
• Stone ground wheat
• Corn, oats, rye (but no whole grain descriptor)
• Multigrain
*More information is needed from manufacturer to determine*
How to Identify Whole Grain-Rich Foods
Whole grain-rich foods must:
• meet the portion size (oz eq) requirements for the grains
component (defined in SP 30-2012 and Exhibit A in FBG)
And……
Meet at least one of the following criteria:
• List a whole grain as the first ingredient (except water)
• List a whole grain as the first grain ingredient (mixed dishes such as
pizza)
• Contain at least 8 grams of whole grain per serving
• Include the Food and Drug Administration (FDA) whole grain health
claim
• Have a valid Child Nutrition (CN) Label crediting oz eq grain
• Have recipe or manufacturer documentation verifying that the total
weight of whole grain ingredients exceeds the weight of the nonwhole grain ingredients
What is a Serving of Grain?
• Servings of grains are called “ounce equivalents”
(oz eq)
• Ways to determine oz eq grains:
– Calculate using “Exhibit A”
– CN Label listing oz eq of grain, if available (easiest method)
– Calculate based on creditable grains in the product
Calculating Oz Eq Grains Using Exhibit A
Calculating Oz Eq Grains Using Exhibit A
• Calculate the oz eq for your product based on its group and its
weight or volume
• Round down to nearest quarter oz eq
• Example: 60 gram hamburger bun (2.1 oz.)
• Hamburger bun is in Group B
• For Group B: 1 oz eq = 28 g or 1.0 oz.
• Product weight (g) ÷ 28 = oz eq
• 60 ÷ 28 = 2.1 oz eq
• Round down to nearest quarter: 2 oz eq
Calculating Oz Eq Grains Using Exhibit A
• Example: 1 cup cooked spaghetti (pasta)
– Pasta is in Group H
– For Group H: ½ cup cooked pasta = 1 oz eq
– 1 cup cooked pasta = 2 oz eq
• Example: 1.1 oz. round ready-to-eat (RTE) breakfast cereal
– RTE breakfast cereal is in Group I
– For Group I (round RTE breakfast cereal):
• 1 cup or 1 ounce = 1 oz eq
– 1.1 oz. = 1.1 oz eq
– Round down to nearest quarter: 1 oz eq
Whole Grains: CN Labeling
Manufacturers may apply for CN labeling
• CN labeling is being updated to report whole grain-rich
contributions to the grain component
• “Oz eq Grains” indicates the product meets the whole
grain criteria
• “Bread/bread alternate” means the product meets the
previous program requirements for grains/breads
• See CN Program labeling website at:
• http://www.fns.usda.gov/cnd/cnlabeling/default.htm
CN Label
Calculating Oz Eq Based on Creditable Grains
•
•
•
You will need recipe or product information from manufacturer to
determine the amount of creditable grains in your product
Creditable grains are:
• Grams of whole grain meal and/or flour per serving; OR
• Grams of whole grain plus enriched meal or flour per serving
Divide grams creditable grains:
• by 16 to get oz eq grains for Groups A-G
• by 28 to get oz eq grains for Group H
•
Group I (RTE cereals) is reported by volume or weight
•
Noncreditable grains do not credit toward meal pattern
components and must be present at less than 2 percent of
product formula (or 0.25 oz eq):
•
Ex: oat fiber, bran, germ, modified food starch, corn starch
Calculating Oz Eq Based on Creditable Grains
Example: 5 mini pancakes contain 30 grams creditable grains
(from manufacturer)
• Grams of creditable grains ÷ 16 = oz eq grains
– 30 ÷ 16 = 1.875 oz eq
• Round down to nearest quarter ounce: 1.75 oz eq
Now that we have determined that our grain meets our oz eq size criteria, we
move to the second part of the criteria:
Meet at least one of the following criteria:
•
•
•
•
•
•
List a whole grain as the first ingredient (except water)
List a whole grain as the first grain ingredient (mixed dishes such as pizza)
Contain at least 8 grams whole grain per serving
Include the Food and Drug Administration (FDA) whole grain health claim
Have a valid CN Label crediting oz eq grain
Have recipe or manufacturer documentation verifying that the total
weight of whole grain ingredients exceeds the weight of the non-whole
grain ingredients
Identifying Whole Grain-Rich Foods:
Ingredient Labels
White Whole-Wheat Breadsticks
Remember: Bran and germ are not creditable, but may be included in products at levels less than
2 percent
Identifying Whole Grain-Rich Foods:
Ingredient Labels
Whole-Grain Chicken Corn Dog
Identifying Whole Grain-Rich Foods:
Ingredient Labels
RTE Breakfast Cereals:
• Must list a whole grain as the first ingredient; AND
• The RTE cereal must be enriched or fortified
Identifying Whole Grain Rich Foods:
Whole Grain Stamp
Identifying Whole Grain Rich Foods:
FDA’s Whole Grain Health Claim
“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”
Whole Grains: Multiple Offerings
Determine the oz eq grains offered in each reimbursable meal that a
child can choose each day
• The meal that offers the least oz eq grains is your daily minimum;
make sure your daily minimum meets the daily minimum
requirement
• For example, if you offer the following items on Monday, what is
your daily minimum?
• Hamburger on whole grain roll (2 oz eq)
• Turkey Wrap (1 ¼ oz eq)
• Would this meet the daily minimum requirement of 2 oz eq for
grades 9-12?
Sample Daily Menu Grade 6 - 8
Min
Mon
Hamburger on WG roll (2 oz eq)
Turkey wrap (2 oz eq)
2
Tues
Grilled chicken/dinner roll (1 ¾ oz eq)
Peanut butter on whole wheat (WW)
bread (2 oz eq)
Chicken on WW Bun (2 oz eq)
Tuna Sub (2 oz eq)
1¾
Thu
Turkey on WW tortilla (1 ¼ oz eq)
PB sandwich on WW bread (2 oz eq)
1¼
Fri
Soft taco on WW tortilla shell (1 ¼ oz eq) 1 ¼
Pizza (2 oz eq –per CN label)
8¼
Wed
Total
2
Grain Requirements for Lunch: Breading
Q: Does the breading on meat/meat alternates count toward the
grain requirement?
A: If the breading meets the whole grain-rich criteria and meets
the minimum creditable amount per serving, (from Exhibit A,
Group B, .25oz or 7gm = ¼ oz eq), the breading credits toward
the grains component
Lunch: Weekly Grain Requirements for
Short and Long Weeks
• This applies only for short and long weeks on a regular basis
(not weeks with holidays)
• Short weeks (less than five days):
– For each day less than five, decrease the weekly quantity
by 20 percent (1/5)
• Long weeks (greater than five days):
– For each day greater than five, increase the weekly
quantity by 20 percent (1/5)
• See “Calculations of Components for Short and Long Weeks”
(form PDE702a on PEARS Download Forms)
Lunch: Weekly Grain Requirements
Example:
Grades K-5 weekly requirements:
•
3 day week: 5 grains
•
4 day week: 6.5 grains
•
5 day week: 8 grains
•
6 day week: 9.5 grains
•
7 day week: 11 grains
Meal Components:
Meat/Meat Alternate
Lunch:
Meats/Meat Alternates
Lunch Meal Pattern
Grades
K-5
Grades
9-12
Grades
K-8
Minimum Per Week
(Minimum Per Day)
Meal Pattern
Meats/Meat Alternates
(oz eq)
Grades
6-8
8 (1)
9 (1)
10 (2)
9 (1)
Lunch: Meats/Meat Alternates Component
•
•
•
A variety of M/MA is encouraged
Recommendation: limit meats that are fried, high in fat
and/or high in sodium
• Lean meats/poultry, eggs, fish
• Low-fat cheeses, yogurt, legumes, nuts and seeds
Tofu and soy yogurt are creditable as meat alternate
• See memo SP-16-2012, Crediting Tofu and Soy Yogurt
Products located on PEARS  Download Forms 
Nutrition Standards in School Meals section  PDE 707
M/MA Component: Tofu and Soy Products
Crediting Tofu
• Must be commercially prepared
• Must meet definition established in 7 CFR 210.2
• 2.2 ounces (¼ cup) of commercially prepared tofu,
containing at least 5 grams of protein, is creditable as 1 oz
eq meat alternate
Soy and Regular Yogurt
• Must be commercially prepared
• ½ cup (4 fluid oz) is creditable as 1 oz eq meat alternate
Meal Components:
Fluid Milk
Lunch: Fluid Milk Component
Lunch: Fluid Milk Component
• 1 cup (8 fluid ounces) for all grades
• Must offer daily variety (at least two)
of the following:
• Fat-free unflavored
• Fat-free flavored
• Low-fat (1 percent or less) unflavored
• Fat-free or low-fat lactose-reduced/lactose-free
• Whole, 2 percent, and low-fat flavored milks not allowable
• No fat/flavor restriction on milk substitutes
Breakfast
Breakfast: The Basics
• Three components comprise a breakfast
• Fruit/Vegetable
• Grain
• Milk
• Three age/grade groups
• K-5, 6-8, and 9-12 (same as lunch)
• Overlap in requirements for all three groups
Breakfast: Fruit Component
• School must offer at least 1 cup of fruit – NEW for SY 14-15
• Student must select ½ cup fruit under Offer vs. Serve – NEW
for SY 14-15
• Vegetable substitute allowed
• Amount of 100 percent juice offered cannot exceed half of the
weekly amount of fruit offered
Breakfast: Grains Component
• 1 oz eq minimum daily requirement (all grades)
• Minimum weekly requirements
• K-5 7 oz eq per week
• 6-8 8 oz eq per week
• 9-12 9 oz eq per week
• K-8 8 oz eq per week
• ALL grains must be whole grain-rich – NEW for SY14-15
Breakfast: Milk Component
• 1 cup (8 fluid ounces) for all grades
• Must offer daily variety (at least two) of the following:
• Fat-free unflavored
• Fat-free flavored
• Low-fat (1 percent or less) unflavored
• Fat-free or low-fat lactose-reduced/lactose-free
• Whole, 2 percent, and low-fat flavored milks not allowable
• No fat/flavor restriction on milk substitutes
Breakfast: Meat/Meat Alternate (M/MA)
• There is no separate requirement to offer M/MA in the
SBP meal pattern
• SFAs that wish to offer a M/MA at breakfast have two
options:
• Count M/MA toward Grains requirement (if at least 1 oz eq grain is
offered daily); OR
• Offer M/MA as an “extra” food, which must still be counted
toward the Dietary Specifications:
•
•
•
•
Calories
Saturated Fat
Trans Fat
Sodium Limits
Breakfast: Meats/Meat Alternates (M/MA)
Example: In grades 6 -8, 8 oz eq grain is required per week.
M/MA is offered instead of some of the grain.
• School offers 1 oz eq grain every day (meets daily grain
requirement)
• 1 oz eq grain per day = 5 oz eq grain per week
• School also offers 1 oz eq M/MA three days per week
• 3 oz eq M/MA per week may count as 3 oz eq grain
Breakfast: Menu Planning
• The SBP meal pattern does allow for the same menu to be
used for all grade levels
• Overlap/commonality among all age/grade groups is as
follows:
– Fruit = 1 cup
– Grains = 1 oz eq/day and 9 oz eq/week minimum
– Milk = 1 cup
– Calories = 450-500/day
Breakfast: Offer vs. Serve (OVS)
• Optional for all grades
• Three components must be offered:
• Milk
• Fruits
• Grains
• Four items, within the three components, must be offered
• Milk, fruit, 2 oz eq grain
• Milk, fruit, 1 oz eq grain, and 1 oz M/MA that credits as 1 oz
eq grain
• Student must take three items
• Student must now take a fruit for a reimbursable meal (1/2 cup
minimum selected) – NEW for SY14-15
Nutrients:
Calories
Saturated Fat
Sodium
Trans Fat
Dietary Specifications
Calories, Saturated Fat, and Sodium specifications are the daily
amount based on the average for a full week of meals
• Calories
• Minimum and maximum levels
• Saturated fat
• Less than 10 percent of total calories
• Target 1 Sodium levels now in effect for all meals – NEW for SY14-15
• Specific limits for each grade group
• First target sodium levels remain in effect for three years
• Trans fat
• Zero grams per offered portion (check labels) for all grades
• Naturally-occurring trans fat excluded
– e.g., beef, lamb, dairy products
Sodium
• Target 1 restrictions for sodium go into effect
this year – NEW for SY14-15
• Schools should have started reducing sodium:
• Health benefits of decreasing sodium
• Gradual reduction will make adjustment easier for
students
• Taste for salt is a learned habit
r
Sodium Limits and Timeline
Target 1: SY 2014-15 Target 2: SY 2017-18 Final: SY 2022-23
Lunch
≤1230mg (K-5)
≤1360mg (6-8)
≤1420mg (9-12)
Lunch
≤935mg (K-5)
≤1035mg (6-8)
≤1080mg (9-12)
Lunch
≤640mg (K-5)
≤710mg (6-8)
≤740mg (9-12)
Breakfast
≤540mg ( K-5)
≤600mg (6-8)
≤640mg (9-12
Breakfast
≤485mg ( K-5)
≤535mg (6-8)
≤570mg (9-12
Breakfast
≤430mg ( K-5)
≤470mg (6-8)
≤500mg (9-12)
r
Sources of Sodium
• Table salt (sodium chloride)
• (1 tsp. salt = about 2300 mg sodium)
• Ingredients such as monosodium glutamate (MSG), baking
soda, baking powder, disodium phosphate, sodium alginate,
and sodium nitrate or nitrite
• Processed and prepared foods, such as canned vegetables,
soups, lunch meats, and frozen entrees
• Some condiments (e.g., soy sauce, salad dressing, ketchup)
• Naturally occurring sodium in some foods
Reducing Sodium in School Meals
• Read Nutrition Facts labels to compare the sodium content for
similar foods
• Check with manufacturers for lower-sodium foods
• Serve more fresh foods and fewer processed foods
• Choose fresh or frozen vegetables
• Modify recipes that use high sodium ingredients
• Offer lower-sodium versions of condiments
• Remove or reduce salt from recipes where possible; use herbs and
spices rather than salt to flavor food
Note: Salt substitutes containing potassium chloride can be harmful for some
people and are not appropriate for use in schools
Questions?