Transcript Grades K-5 Grades 6-8 Grades 9-12

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
•
•
•
•
•
•
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
•
•
•
•
•
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 600-650 average
calories per week to meet the requirement for each
grade group.
.
11
Menu Components of a
Reimbursable Meal
•
•
•
•
•
Meat/Meat Alternate (M/MA)
Fruits (F)
Vegetables (V)
Grains (G)
Fluid Milk
12
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.
.
13
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.
.
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
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
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.
.
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
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.
.
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
One ounce cooked, skinless, unbreaded portion
of beef, fish, poultry, equals one ounce of the
Meat/Meat Alternate requirement.
.
18
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.
.
19
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.
.
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
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. 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.
.
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 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).
.
22
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
23
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.
.
24
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.
.
25
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).
.
26
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.)
.
27
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 (please refer to FNS memorandum
SP 20-2012 for additional information).
.
28
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 grain-based
desserts.
.
29
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
30
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.
31
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).
32
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.
33
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?
34
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?
35
Activity—Vegetable Subgroups
Refer to Handout: Vegetable Subgroups
36
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
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.
.
37
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.
.
38
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.
.
39
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.
.
40
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
41
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
42
Activity—Identifying Whole Grains
• Refer to Handout: Identifying Whole Grains
43
Activity—Evaluating Whole GrainRich Foods Products
• Refer to Handout: Evaluating Whole Grain-Rich Foods
Products
44
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
.
45
Dietary Specifications
• Sodium
• Saturated Fat and Trans Fat
46
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.
47
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).
48
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.
49
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.
50
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.
51
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.
52
Activity—Offer Versus Serve
Reimbursable Meal
• Handout: Offer Versus Serve Reimbursable Meal
53
Activity—Integrate New Meal
Pattern Concepts
• Refer to Food-Based Menu Planning Template
• Refer to Food-Based Menu Planning Worksheet
54
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?
55
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
56
Thank You
• Post Assessment
• Evaluations
• Sign in sheet
57
National Food Service
Management Institute
www.nfsmi.org
800-321-3054
58