Transcript Measuring for Success with Standardized Recipes

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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•
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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 (OVS).
• Integrate the concepts of the 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
9
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
Grades 6-8
Grades 9-12
550-650
600-700
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 600650 average calories per week to meet the
requirement for each grade group.
.
11
Calorie Range—Lunch
Grades K-5
Grades 6-8
Grades 9-12
550-650
600-700
750-850
A la carte foods do not count toward calorie
limits and other nutrient standards.
Currently there are no limits on competitive
foods and USDA will provide additional
information.
.
12
Calorie Range—Lunch
Grades K-5
Grades 6-8
Grades 9-12
550-650
600-700
750-850
Extra foods which are referred to as
nonprogram foods on the tray with a
reimbursable meal at no
extra charge does count towards the calorie
limit.
.
13
Menu Components of a
Reimbursable Meal
•
•
•
•
•
Meat/Meat Alternate (M/MA)
Fruits (F)
Vegetables (V)
Grains (G)
Fluid Milk
14
Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
During SY 2012-13 there is no change in
measuring the required minimum
quantities for Meat /Meat Alternate.
.
15
Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
Due to the complexity of calculating the
Meat/Meat Alternate component, the
menu is compliant with the daily and
weekly minimums for the Meat/Meat
Alternate component. The calorie limits
are stilled required.
.
16
Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum 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.
.
17
Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
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.
.
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Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
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. Four
ounces (weight) or ½ cup (volume) of soy or
dairy yogurt equals one ounce of the
Meat/Meat Alternate requirement.
.
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Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
One ounce cooked, skinless, unbreaded
portion of beef, fish, poultry, equals one
ounce of the Meat/Meat Alternate
requirement.
.
20
Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
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.
.
21
Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
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.
.
22
Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
Dry/mature beans and peas may be offered as
a meat alternate or as a vegetable, at the
discretion of the menu planner. However, one
serving may not count toward both food
components in the same meal. For example,
one serving of refried beans can be offered as a
vegetable in one meal and as a meat/meat
alternate on another occasion.
.
23
Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
The refried beans offered as a vegetable
count toward the weekly beans/peas
requirement, but not toward the
meat/meat alternate weekly range.
Menu planners must determine in
advance how to count beans/peas in a
meal.
.
24
Meat/Meat Alternate—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
9 oz. eq
10 oz. eq
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
2 oz. eq
Minimum Daily
Minimum Daily
Minimum Daily
A school may offer two distinct servings
of beans/peas (legumes) in one meal.
For example, legumes may be offered as
part of a salad (vegetable component)
and as part of chili/bean soup
(meat/meat alternate component).
.
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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
26
Fruit Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
2 ½ cups
5cups
Minimum Weekly Minimum Weekly Minimum Weekly
½ cup
½ cup
1 cup
Minimum Daily
Minimum Daily
Minimum Daily
Schools may offer fruits that are fresh;
frozen without added sugar; canned in
light syrup, water or fruit juice; or dried.
.
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Fruit Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
2 ½ cups
5cups
Minimum Weekly Minimum Weekly Minimum Weekly
½ cup
½ cup
1 cup
Minimum Daily
Minimum Daily
Minimum Daily
Canned Fruits can be in 100% juice or
light syrup.
.
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Fruit Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
2 ½ cups
5cups
Minimum Weekly Minimum Weekly Minimum Weekly
½ cup
½ cup
1 cup
Minimum Daily
Minimum Daily
Minimum Daily
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.
.
29
Fruit Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
2 ½ cups
5 cups
Minimum Weekly Minimum Weekly Minimum Weekly
½ cup
½ cup
1 cup
Minimum Daily
Minimum Daily
Minimum Daily
Minimum creditable serving of fruit is ⅛
cup.
These are minimums and have no upper
limit except for juice considerations.
.
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Fruit Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
2 ½ cups
5 cups
Minimum Weekly Minimum Weekly Minimum Weekly
½ cup
½ cup
1cup
Minimum Daily
Minimum Daily
Minimum Daily
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
2 ½ cups
5 cups
Minimum Weekly Minimum Weekly Minimum Weekly
½ cup
½ cup
1 cup
Minimum Daily
Minimum Daily
Minimum Daily
Reimbursable meals may no longer include
snack-type fruit products that have been
previously credited by calculating the wholefruit 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.)
.
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Fruit Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
2 ½ cups
5cups
Minimum Weekly Minimum Weekly Minimum Weekly
½ cup
½ cup
1 cup
Minimum Daily
Minimum Daily
Minimum Daily
In SY 2012-13 and 2013-14, schools may offer
fruit that is fresh, canned, or frozen
with/without sugar.
Beginning in SY 2014-15, any frozen fruit
product, whether served frozen or simply
stored frozen, must be without added sugar to
be creditable toward the fruit component (FNS
memorandum SP 20-2012).
.
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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
In addition, this requirement does not apply to
frozen grain-based desserts that contain fruit.
Therefore, grain-based desserts that contain
frozen fruit with added sugar may be credited
toward both the grain and fruit components.
The grains portion of the dessert remains
subject to the weekly limit of 2 oz. eq for grainbased desserts.
.
34
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, leafy greens are credited as half the volume served
(1 cup raw equals ½ cup serving of dark green
vegetables). Cooked leafy green vegetables credit as
volume as served; it is only raw leafy greens that credit
as half volume served.
“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).
37
Vegetable Component—Lunch
A school may offer two distinct servings of beans/peas
(legumes) in one meal. For example, legumes may be
offered as part of a salad (vegetable component) and as
part of chili/bean soup (meat/meat alternate
component).
CN Labels will be revised to document the creditable
amounts of the vegetable subgroups required by the
final rule: dark green; red/orange, beans/peas
(legumes), starchy, and “other.
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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?
• Note: No matter what the student selects, always
make sure school is offering the required amounts
fruit and vegetable every day for the age group.
41
Activity—Vegetable Subgroups
Refer to Handout: Vegetable Subgroups
42
Grains Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq Minimum
Weekly
2 oz. eq
Minimum Daily
During SY 2012-13 there is no change in
measuring the required minimum
quantities for Grains.
.
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Grains Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq Minimum
Weekly
2 oz. eq
Minimum Daily
Due to the complexity of calculating the
Grains component, the menu is
compliant with the daily and weekly
minimums for the Grain component.
The calorie limits are stilled required.
.
44
Grains Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq Minimum
Weekly
2 oz. eq
Minimum Daily
In SY 2012-2013, an SFA have total
flexibility to decide whether to count
batter/breading greater than or equal to
0.25 oz. eq toward the daily and weekly
grains requirements.
.
45
Grains Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq Minimum
Weekly
2 oz. eq
Minimum Daily
At least half of the grains offered at lunch must
be whole grain-rich during School Year
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. Beginning SY 2014, all grains
served must meet whole grain-rich criteria.
.
46
Grains Component—Lunch
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq Minimum
Weekly
2 oz. eq
Minimum Daily
At lunch, up to two (2.0) oz. eq grains per week
may be in the form of a grain-based dessert. A
school can also offer a .5 oz. eq grain based
dessert four times a week.
.
47
Questions—Grains
• What is your current experience in offering whole
grain-rich foods on school menus?
• What is a serving size for grains?
• Refer to: Whole Grain-Rich Foods and USDA’s SP 302012 Policy Memo
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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
49
Activity—Identifying Whole Grains
• Refer to Handout: Identifying Whole Grains
50
Activity—Evaluating Whole GrainRich Foods Products
• Refer to Handout: Evaluating Whole Grain-Rich Foods
Products
51
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).
.
52
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
Required (disability accommodations) and
optional (parent requested) milk substitutes
are considered meal exceptions and are not
subject to this final rule. Milk substitutes
must meet the regulatory standards
outlined in 7 CFR 210.10(d)(3), which do not
address fat or flavor/sugar restrictions.
.
53
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
However, milk substitutes offered as part of
the reimbursable meal must be included in
weighted nutrient analysis and, therefore,
are subject to the overall weekly average fat
limit and calorie ranges. USDA does not
expect milk substitutes are offered
frequently enough to have a significant
impact on the overall nutrient analysis.
.
54
Dietary Specifications
• Sodium
• Saturated Fat and Trans Fat
55
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.
56
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).
57
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.
58
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.
60
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.
61
Activity—Offer Versus Serve
Reimbursable Meal
• Handout: Offer Versus Serve Reimbursable Meal
62
Activity—Integrate New Meal
Pattern Concepts
• Refer to Food-Based Menu Planning Template
• Refer to Food-Based Menu Planning Worksheet
63
Activity—Offer Versus Serve
Reimbursable Meal
• The 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?
64
The School Day Just Got Healthier
• Toolkit is a collection of resources including
brochures, fact sheets, FAQs, fliers, school lessons,
templates and much more, to help prepare everyone
for the changes to school meals this school year.
• http://www.fns.usda.gov/cnd/healthierschoolday/de
fault.htm
65
Thank You
• Post Assessment
• Evaluations
• Sign in sheet
66
National Food Service
Management Institute
www.nfsmi.org
800-321-3054
67