Food Service Update

● Introductions

●Today’s Agenda

●New Meal Regulations

- USDA

USDA NEW Meal Pattern

What YOU need to know in

2012

●History

●New Meal Pattern/Components

●How They Impact Our Program

●Offer vs. Serve

●Monitoring & Compliance

●Wrap up/Conclusions

~ Overview ~NEW USDA Regulations

●National School Lunch Act●Meals must reflect the

Dietary Guidelines for Americans

●Healthy, Hunger-Free Kids Act of 2010●Addresses child nutrition

issues

●Makes comprehensive changes to school nutrition

●Based on recommendations from the Institute of Medicine

Background

Age/Grade Groups

● Same age/grade groups for NSLP and SBP:

● K-5

● 6-8

● 9-12

● In the SBP, the change takes effect in SY 2013-2014 to ease burden on program operator

● Food-Based Menu Planning approach is utilized

New Meal PatternKey Differences From Previous Pattern

● Daily serving of fruits; daily serving of vegetables

● Weekly vegetable variety required

● Weekly bean/legume choice required

● Weekly meat/meat alternate ranges, daily requirement

● Increased whole-grains

The Rules

● Must choose at least ½ cup of either fruit or vegetable

● Students may select a combination of fruits and/or vegetables to meet the ½ cup fruit and/or vegetable requirement

● Schools may no longer choose the “four of five” option at middle/elementary schools

(Offer vs. Serve)8

● Meat/Meat Alternates

● Requirements for lunch only

● Minimum per day:· 2 oz equivalents for

Grades 9-12· 1 oz equivalents for

Grades K-8· Weekly requirement for

each age group

● Variety encouraged:· Tofu and soy yogurt

accepted as alternates

Meal Components

Grains

● Daily and weekly serving ranges at lunch and breakfast – limits on portions based upon age

● Initially, at least ½ of grains offered during the week must be whole grain-rich (50% of product contains whole grains)

● In SY 2014-15, all grains offered must be whole grain-rich

● 2 grain-based desserts allowed per week

Meal Components

● Fluid Milk● Allowable options:

● Fat-free (unflavored or flavored)

● low-fat (unflavored) ● fat-free or low-fat (lactose-

free)

● Must offer at least 2 choices

● Students may decline under Offer vs. Serve

Meal Components

Dietary Specifications

● Daily Requirement●Trans fat free

● Weekly Average Requirements●Calories – minimums and

maximums by age ●Sodium – phased in over years●Saturated fat (<10% of Calories)

FYI: Taher menu has beentrans fat free since 2007

Dietary Specifications

●Weekly calorie ranges - Minimum and maximum - established over course of week

-Effective SY 2013-14 for SBP -Effective SY 2012-13 for NSL

GRADESBREAKFAST

(kcal)LUNCH (kcal)

K-5 350-500 550-650

6-8 400-550 600-700

9-12 450-600 750-850

Ensuring Compliance

●The immediate focus is on technical assistance and corrective action

●USDA assisting with implementation

●Compliance remains expected

●Immediate fiscal action if a food component is missing (as currently done)

Reimbursement Increase

●Six Cent Reimbursement Increase

●Provision of HHFKA

● Interim Rule published Spring 2012

●Funding available to SFAs October 2012

What does it all mean?Taher is already on track!

● Fruit & Vegetable Bars—offered for years

● More fresh, local, and less processed foods

● Scratch recipes – chef-developed

● Harvest of the Month

● No trans fats; No MSG

● Lower sodium; rBGH Free Milk

● Follow Food4Life Menu Guidelines

● Provide nutritional analysis

● Educational flyers for students, faculty and parents

Challenges& Opportunities

Thank You!