Making Healthy Changes for Healthy Children and Healthy Choices 1 Virginia Department of Education,...

Making Healthy Changes Making Healthy Changes for

Healthy Children and Healthy Choices

1Virginia Department of Education, School Nutrition Programs

Module #1: Module #1: UNDERSTANDIUNDERSTANDING THE NEW NG THE NEW

MEAL PATTERNMEAL PATTERN

Aug 2012

2

Child Nutrition Reauthorization

Healthy, Hunger-free Kids Act of 2010Healthy, Hunger-free Kids Act of 2010

Nutrition Standards

in the NSLP &

SBPFinal Rule

ImplementationTimelineHandout # 2

Aug 2012

NEWNEWLunch Lunch Meal Meal

PatternPatternNotesNotes

3Handout # 3Aug 2012

Food-BasedFood-BasedMenu PlanningMenu Planning

7CFR 210.10(c)

4

School lunches offered to children ages 5 or older must meet, at a minimum, the meal requirements…

Schools must follow a food-based menu planning approach…

Aug 2012

NewNewMeal Meal

PatterPatternn

5

Handout # 4 & 5Aug 2012

New Grade New Grade GroupsGroups

• Grades K – 5• Grades 6 – 8• Grades 9 – 12 7CFR 210.10(c)

6

Schools must plan menus for students using the following grade groups:

Aug 2012

New Requirements New Requirements for Breakfastfor Breakfast

7Virginia Department of Education, School Nutrition ProgramsAug 2012

Breakfast Meal Breakfast Meal Pattern Pattern 2012/132012/13

Key Change Key Change Offer only fat-free

(unflavored and flavored) and low-fat (1%)

(unflavored) milk.

8

1%Fat-

FreeFat-

Free 1%

Aug 2012

New RequirementsNew Requirementsfor Lunchfor Lunch

9Virginia Department of Education, School Nutrition ProgramsAug 2012

NewNewMeal Meal

PatterPatternn

10

Handout # 5

Aug 2012

11Aug 2012

12

Fruits Component

Vegetables Component

Grains Component

Meats/Meat Alternates Component

Milk ComponentAug 2012

Fruit ComponentFruit Component

13Aug 2012

FruitFruit Schools must offer fruits daily as a part of the lunch menu. Fruits that are fresh; frozen without added sugar; canned in light syrup, water or fruit juice; or dried may be offered.

Only pasteurized, full-strength juice may be offered… 7CFR 210.10(c)

14Aug 2012

Aug 2012 15

FruitFruit Grades K-5 and 6-8

• Offer at least ½ cup per day

• Offer at least 2 ½ cups per week

16Aug 2012

FruitFruitGrades 9-12

• Offer at least 1 cup per day

• Offer at least 5 cups per week

17Aug 2012

FruitFruit• Offer fruit daily• Minimum serving size = 1/8 cup• Frozen, without sugar• Canned in juice, water or light syrup• ¼ cup dried fruit = ½ cup serving• No more than half of the fruit

offered may be juice (100% full strength)

18Aug 2012

Fruit ComponentFruit ComponentQ & AQ & A

19Aug 2012

VegetableVegetable ComponentComponent

20Aug 2012

VegetablesVegetablesSchools must offer vegetables daily as part of the lunch menu. Fresh, frozen, or canned vegetables and dry beans and peas (legumes) may be offered to meet this requirement.

Pasteurized, full-strengthvegetable juice maybe used… 7CFR 210.10(c)

21Aug 2012

Aug 2012 22

VegetablesVegetablesGrades K-5 and 6-8

• Offer at least ¾ cup per day

• Offer at least 3 ¾ cups per week

23Aug 2012

VegetablesVegetablesGrades 9 - 12

• Offer at least 1 cup per day

• Offer at least 5 cups per week

24Aug 2012

Vegetable Vegetable SubgroupsSubgroups

Grades K-5 and 6-8Weekly Requirement• Dark Green: ½ cup

• Red/Orange: ¾ cup• Beans/Peas (Legumes): ½

cup• Starchy: ½ cup• Other: ½ cup

25Aug 2012

Vegetable Vegetable Subgroups Subgroups

Grades 9-12Weekly Requirement• Dark Green: ½ cup

• Red/Orange: 1¼ cup• Beans/Peas (Legumes): ½ cup• Starchy: ½ cup• Other: ¾ cup

26Aug 2012

Vegetable Vegetable SubgroupsSubgroups

• Dark Green• Red / Orange• Beans / Peas (Legumes)

• Starchy• Other

27Handout # 6Aug 2012

Vegetable Vegetable Subgroups Subgroups Dark Green• Bok Choy

• Broccoli• Collard Greens• Kale

• Dark Green Leafy Lettuce

28

• Mesclun• Mustard Greens• Romaine Lettuce• Spinach• Turnip Greens• Watercress

Aug 2012

Vegetable Vegetable Subgroups Subgroups

Red & Orange

• Acorn Squash• Butternut

Squash• Carrots• Hubbard Squash• Pumpkin

29

• Red Peppers• Sweet

Potatoes• Tomatoes• Tomato Juice

Aug 2012

Vegetable Vegetable Subgroups Subgroups

Starchy• Cassava• Corn• Green Peas• Green Lima Beans

(fresh, not dry)

30

• Plantains• Taro• Water

Chestnuts• White Potatoes• Parsnips

Aug 2012

Vegetable Vegetable Subgroups Subgroups

Beans & Peas / Legumes

• Black Beans• Garbanzo Beans• Kidney Beans• Lentils

31

• Navy Beans• Pinto Beans• Soy Beans• Split Peas• White Beans

Aug 2012

Vegetable Vegetable Subgroups Subgroups

Other Vegetables• Artichokes

• Asparagus

• Avocado

• Bean Sprouts

• Brussels Sprouts

• Cabbage

32

• Cauliflower

• Celery

• Cucumbers

• Eggplant

• Green Beans

• Green Peppers

• Iceberg Lettuce

• Mushrooms

• Okra

• Onions

• Turnips

• Wax beans

• Zucchini

Aug 2012

VegetablesVegetables• Offer vegetables daily• Minimum serving size = 1/8 cup• Must meet the weekly requirement

of vegetable sub-groups• 1 cup fresh, leafy greens = ½ cup

serving• No more than half of

the vegetables offered may be juice (pasteurized 100% full strength) 33Aug 2012

Vegetable Vegetable Component Component

34

K-5 6-8 9-12Dark Green ½ c ½ c ½ cRed / Orange

¾ c ¾ c 1¼ c

Beans / Peas

½ c ½ c ½ c

Starchy ½ c ½ c ½ cOther ½ c ½ c ¾ c

Minimum Vegetable Subgroup

Requirement

2¾ c 2¾ c 3½ cAug 2012

Vegetable Vegetable Component Component

35

K-5 6-8 9-12Minimum Vegetable Subgroup Requirement

2¾ c 2¾ c 3½ c

Weekly Vegetable Requirement

3¾ c 3¾ c 5 c

Difference -1 c -1 c -1½ c

Aug 2012

Weekly Vegetable Weekly Vegetable RequirementRequirement

Schools MUST offer vegetables to meet both the weekly vegetable subgroup requirement and the weekly Vegetable Componentrequirement.

36Aug 2012

Vegetable Q & Vegetable Q & AA

& Activity & Activity

37Aug 2012

Grains Grains ComponentComponent

38Aug 2012

GrainsGrains

39

All grains must be made with enriched and whole grain meal or flour.

Whole grain-rich products must contain at least 50% whole grain and the remaining grains in the product must be enriched. 7CFR 210.10(c)

Aug 2012

Aug 2012 40

GrainsGrains• At least HALFHALF of grains offered

at lunch must be whole grain-rich for 2012-13 and 2013-14

41

• By 2014-15 ALLALL grains offered at LUNCH must be whole grain-rich

Aug 2012

How do youHow do youknow if a know if a

product isproduct isWholeWhole

Grain-Rich?Grain-Rich?42Aug 2012

Whole Whole GrainsGrains

• Brown Rice

• Buckwheat Groats

• Bulgur (Cracked Wheat)

• Farina

• Oatmeal

43

• Rolled Oats

• Rye Berries

• Quinoa

• Whole Grain Cornmeal

• Wild Rice

Aug 2012

Whole Grain-Whole Grain-RichRich

44

Meet at least one of the following: Whole grains per serving must be ≥ 8

grams

Product includes FDA’s whole grain health claim on its packaging

Product ingredient listing lists whole grain first

Whole GrainsWhole GrainsCouncil StampCouncil Stamp

Aug 2012

GrainsGrainsGrades K - 5

• Offer at least 1 ounce equivalent (oz eq) per day

• Offer 8 – 9 oz eq per week

45Aug 2012

GrainsGrainsGrades 6 - 8

• Offer at least 1 oz eq per day

• Offer 8 – 10 oz eq per week

46Aug 2012

GrainsGrainsGrades 9 - 12

• Offer at least 2 oz eq per day

• Offer 10-12 oz eq per week

47Aug 2012

How are How are Grains Grains

credited?credited?

48Aug 2012

Ounce Equivalency Ounce Equivalency RequirementsRequirements

49Handout # 7

NEW!

Aug 2012

GrainsGrains• Daily minimum

requirement

• Weekly minimum and maximum requirement

50Aug 2012

GrainsGrainsOnly two grain-based desserts (totaling no more than 2 oz eq) are allowed PER WEEK PER WEEK at LUNCH.

51Aug 2012

Counting Counting GrainsGrains

During SY 2012-2013, battered and/or breaded products offered do not do not need to be need to be counted toward the maximum weekly grain requirements in the meal pattern.

52Aug 2012

Counting Counting GrainsGrains

Beginning July 1, 2013 (SY

2013-14), all grains which are part of battered and/or breaded products offered MUST be MUST be counted towards the weekly grain requirement.

53Aug 2012

Grains Q & A Grains Q & A and and ActivityActivity

54Handout # 8Aug 2012

Meats/Meat Meats/Meat AlternatesAlternates

55Aug 2012

Meats/Meat Meats/Meat Alternates Alternates (M/MA)(M/MA)

56

Schools must offer meats/meat alternates daily as part of the lunch meal pattern. The quantity of meats/meat alternates must be the edible portion served. This component must be served in a main dish or in a main dish and only one other food item. 7CFR210.10(c)Aug 2012

Aug 2012 57

Meats/Meat Meats/Meat AlternatesAlternates

Grades K – 5:• Offer a minimum of 1 oz eq daily• Offer 8 – 10 oz eq a week

Grades 6 – 8:• Offer a minimum of 1 oz eq daily• Offer 9 – 10 oz eq a week

Grades 9 – 12:• Offer a minimum of 2 oz eq daily• Offer 10 – 12 oz eq a week

58Aug 2012

Meat Meat AlternatesAlternates

• Nuts & Seeds• Yogurt• Tofu & Soy Products• Beans & Peas (legumes)• Other Meat Alternates

59Aug 2012

M/MA Q & AM/MA Q & A

60Aug 2012

Milk Milk ComponentComponent

61Aug 2012

Aug 2012 62

MilkMilkOffer only fat-free

(unflavored and flavored) and

low-fat (1%) (unflavored) milk.

63Aug 2012

Milk Q & AMilk Q & A

64Aug 2012

NEW NEW Lunch Meal Pattern Lunch Meal Pattern NotesNotes

65Handout # 3Aug 2012

Menu Planning Approach:

Food-Based Menu Planning

Grade Group:

K-5 6-8 9-12or a combination

NEW NEW Lunch Meal Pattern Lunch Meal Pattern NotesNotes

66Handout # 3Aug 2012

Food Components:Fruits Component

Vegetables Component

Grains Component

Meats/Meat Alternates Component

Milk Component

NEW NEW Lunch Meal Pattern Lunch Meal Pattern NotesNotes

67Handout # 3Aug 2012

Fruits Component

K-5 6-8 9-12Daily Requirement ½ C ½ C 1 CWeekly Requirement 2½ C 2½ C 5 C

NEW NEW Lunch Meal Pattern Lunch Meal Pattern NotesNotes

68Handout # 3Aug 2012

Vegetables Component

K-5 6-8 9-12Daily Requirement ¾ C ¾ C 1 CWeekly Requirement 3¾ C 3¾ C 5 C

NEW NEW Lunch Meal Pattern Lunch Meal Pattern NotesNotes

69Handout # 3Aug 2012

Vegetable SubgroupsWeekly Requirements K-5 6-8 9-12Dark Green ½ c ½ c ½ cRed / Orange ¾ c ¾ c 1¼ cBeans / Peas ½ c ½ c ½ cStarchy ½ c ½ c ½ cOther ½ c ½ c ¾ c

NEW NEW Lunch Meal Pattern Lunch Meal Pattern NotesNotes

70Handout # 3Aug 2012

Grains Component

K-5 6-8 9-12Daily Requirement 1 oz eq 1 oz eq 2 oz eq

Weekly Minimum 8 oz eq 8 oz eq10 oz

eq

Weekly Maximim 9 oz eq10 oz

eq12 oz

eqWhole Grain-Rich Requirement:½ (50%) must be Whole Grain-Rich

NEW NEW Lunch Meal Pattern Lunch Meal Pattern NotesNotes

71Handout # 3Aug 2012

Meat/Meat Alternate Component

K-5 6-8 9-12Daily Requirement 1 oz eq 1 oz eq 2 oz eq

Weekly Minimum 8 oz eq 9 oz eq10 oz

eq

Weekly Maximim10 oz

eq10 oz

eq12 oz

eq

NEW NEW Lunch Meal Pattern Lunch Meal Pattern NotesNotes

72Handout # 3Aug 2012

Milk Component

K-5 6-8 9-12Daily Requirement 1 C 1 C 1 CWeekly Minimum 5 C 5 C 5 C

Fat content allowed:Unflavored: Low-fat (1%) or Fat-freeFlavored: Fat-free

Dietary Dietary SpecificationsSpecifications

73Aug 2012

Four Dietary Four Dietary SpecificationsSpecifications

74Aug 2012

Calorie RangesCalorie Ranges

75

K - 5 6 - 8 9 - 12Breakfast350 – 500

Lunch550 - 650

Breakfast400 – 500

Lunch600 - 700

Breakfast450 – 600

Lunch750 - 850

Overlaps

B: 400-500 L: 600-650

Overlaps

B: 450-500 L: ---

Aug 2012

Sodium TargetsSodium Targets

76

2014/152014/15 2017/182017/18 2022/232022/23

Breakfast K-5 ≤ 540mg 6-8 ≤ 600mg9-12 ≤ 640mg

LunchK-5 ≤ 1230mg 6-8 ≤ 1360mg9-12 ≤ 1420mg

Breakfast K-5 ≤ 485mg 6-8 ≤ 535mg9-12 ≤ 570mg

LunchK-5 ≤ 935mg 6-8 ≤ 1035mg9-12 ≤ 1080mg

Breakfast K-5 ≤ 430mg 6-8 ≤ 470mg9-12 ≤ 500mg

LunchK-5 ≤ 640mg 6-8 ≤ 710mg9-12≤740mg

Aug 2012

Saturated FatSaturated Fat• Limit saturated fat

– Less than 10 % of total calories

– Same as current regulation

• No total fat standard

77Aug 2012

Trans FatTrans Fat• New trans fat restriction• Nutrition label or manufacturer’s

specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving)– Begins SY 2012-2013 for NSLP– Begins SY 2013-2014 for SBP

• Naturally-occurring trans fat excluded

• e.g., beef, lamb, dairy products

78Aug 2012

Dietary SpecificationsDietary Specifications

79

Q & AQ & A

Aug 2012

Multiple Serving Multiple Serving LinesLines

Schools that offer a variety of lunches or multiple serving lines must make all required food components available to all students, on every lunch line, in at least the minimum required amounts.

80

7 CFR210.10(k)(2)

Aug 2012

Meal Meal Pattern Pattern ActivityActivity

81Handout # 10 & 11 Aug 2012

82Virginia Department of Education, School Nutrition Programs

Questions?Questions?

Aug 2012