21 Day Menus Meal Specifications Cover Pages · Jan. 2012 Implementation Timeline for Final Rule “Nutrition Standards in the National School Lunch and School Breakfast Programs”

West Oak Lane Charter School

Meal Patterns and 21-‐Day Breakfast and Lunch Menus

The meal patterns and dietary specifications of the Final Nutrition standards must be met.

Meal Pattern Chart (Adapted for 7 Day Week) USDA Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs – Jan. 2012

Breakfast Meal Pattern—7day week Lunch Meal Pattern—7 day week

Grades K-5a

Grades 6-8a

Grades 9-12a

Grades K-5

Grades 6-8

Grades 9-12

Meal Pattern

Amount of Foodb Per Week (Minimum Per Day)

Fruits (cups)c,d 7 (1) e 7 (1) e 7 (1) e 3½ (½) 3½ (½) 7 (1) Vegetables (cups)c,d 0 0 0 5 ¼ (¾) 5 ¼ (¾) 7 (1)

Dark green f 0 0 0 ½ ½ ½ Red/Orange f 0 0 0 ¾ ¾ 1¼ Beans/Peas (Legumes) f

0

0

0

½

½

½

Starchyf 0 0 0 ½ ½ ½ Other f,g 0 0 0 ½ ½ ¾

Additional Veg to Reach Totalh

0

0

0

2.5

2.5

3½

Grains (oz eq) i 10-14 (1) j 11-14 (1) j 12.5-14 (1) j 11-12.5 (1) 11-14 (1) 14-17 (2) Meats/Meat Alternates (oz eq)

k 0 k

0 k 0

11-14 (1)

12.5-14 (1)

14-17 (2)

Fluid milk (cups) l 7 (1) 7 (1) 7 (1) 7 (1) 7 (1) 7 (1)

Other Specifications: Daily Amount Based on the Average for a 7-Day Week Min-max calories (kcal)m,n,o

350-500

400-550

450-600

550-650

600-700

750-850 Saturated fat (% of total calories)n,o

< 10

< 10

< 10

< 10

< 10

< 10 Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740 Trans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

aIn the SBP, the above age-grade groups are required beginning July 1, 2013 (SY 2013-14). In SY 2012-2013 only, schools may continue to use the meal pattern for grades K-12 (see § 220.23). b Food items included in each food group and subgroup and amount equivalents. Minimum creditable serving is ⅛ cup. cOne quarter-cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ cup of vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be 100% full-strength. dFor breakfast, vegetables may be substituted for fruits, but the first two cups per week of any such substitution must be from the dark green, red/orange, beans and peas (legumes) or “Other vegetables” subgroups as defined in §210.10(c)(2)(iii). eThe fruit quantity requirement for the SBP (7 cups/week and a minimum of 1 cup/day) is effective July 1, 2014 (SY 2014- 2015). fLarger amounts of these vegetables may be served. g This category consists of “Other vegetables” as defined in §210.10(c)(2)(iii)(E). For the purposes of the NSLP, “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). hAny vegetable subgroup may be offered to meet the total weekly vegetable requirement. iAt least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-2013), and in the SBP beginning July 1, 2013 (SY 2013-2014). All grains must be whole grain-rich in both the NSLP and the SBP beginning July 1, 2014 (SY 2014-15). jIn the SBP, the grain ranges must be offered beginning July 1, 2013 (SY 2013-2014).

West Oak Lane Charter School RFP 1

kThere is no separate meat/meat alternate component in the SBP. Beginning July 1, 2013 (SY 2013-2014), schools may substitute 1 oz. eq. of meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met. lFluid milk must be low-fat (1 percent milk fat or less, unflavored) or fat-free (unflavored or flavored). mThe average daily amount of calories for a 7-day school week must be within the range (at least the minimum and no more than the maximum values). nDiscretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent milk fat are not allowed. oIn the SBP, calories and trans fat specifications take effect beginning July 1, 2013 (SY 2013-2014). pFinal sodium specifications are to be reached by SY 2022-2023 or July 1, 2022. Intermediate sodium specifications are established for SY 2014-2015 and 2017-2018. See required intermediate specifications in § 210.10(f)(3) for lunches and § 220.8(f)(3) for breakfast


Jan. 2012

Implementation Timeline for Final Rule “Nutrition Standards in the National School Lunch and School Breakfast Programs” Implementation of most meal requirements in the NSLP begins SY 2012-2013. In the SBP, the meal requirements (other than milk) will be implemented gradually beginning SY 2013-2014.

New Requirements Implementation (School Year) for NSLP (L) and SBP (B)

2012/13 2013/14 2014/15 2015/16 2016/17 2017/18 2022/23

Fruits Component Offer fruit daily L

Fruit quantity increase to 5 cups/week (minimum 1 cup/day)

B

Vegetables Component Offer vegetables subgroups weekly L

Grains Component Half of grains must be whole grain-rich L B

All grains must be whole-grain rich L, B

Offer weekly grains ranges L B

Meats/Meat Alternates Component Offer weekly meats/meat alternates ranges

(daily min.) L

Milk Component Offer only fat-free (unflavored or flavored)

and low-fat (unflavored) milk L, B

Dietary Specifications (to be met on average over a week) Calorie ranges L B

Saturated fat limit (no change) L, B

Sodium Targets o Target 1 o Target 2 o Final target

L, B

L, B

L, B

Zero grams of trans fat per portion L B

Menu Planning A single FBMP approach L B

Age-Grade Groups Establish age/grade groups: K-5, 6-8, 9-12 L B

Offer vs. Serve Reimbursable meals must contain a fruit or

vegetable (1/2 cup minimum) L B

Monitoring 3-year adm. review cycle L, B Conduct weighted nutrient analysis on 1

week of menus L B


Comparison of Current and New Regulatory Requirements under Final Rule “Nutrition Standards in the National School Lunch and School Breakfast Programs”

Revised March 2012

1

National School Lunch Program Meal Pattern

Food Group Current

Requirements K‐12 New Requirements

How USDA Foods supports new requirements

Fruits and Vegetables

½ ‐ ¾ cup of fruit and vegetables combined per day

¾ ‐ 1 cup of vegetable plus ½ ‐1 cup of fruit per day Note: 1. Students are allowed to select ½ cup fruit or

vegetable under OVS 2. Fruits (and vegetables) that are prepared without

added solid fats, sugars, refined starches, and sodium are nutrient rich foods.

USDA offers a wide variety of canned, frozen,fresh and dried fruits, which are low in sugar or have no added sugars. Canned fruits in extra light syrup.

Applesauce is unsweetened. Frozen fruits ‐ unsweetened blueberries,

whole strawberries, and apple slices without added sugar.

In SY 13‐14, all frozen fruits will be offered with no added sugar.

Fresh sliced apples, whole apples for direct delivery or processing, fresh pears, fresh oranges

Dried fruits include raisins, cherries, (dried plums apricots, and fig pieces in fruit‐nut mix)

Vegetables No specifications as to type of vegetable subgroup

Weekly requirement for: dark green red/orange beans/peas (legumes) starchy other (as defined in 2010 Dietary

Guidelines)

USDA offers a wide variety of low sodium canned, frozen and fresh vegetables and tomato products.

Red/ Orange‐Fresh Baby carrots, frozen carrots, sweet potatoes (canned, fresh, frozen, bulk)

Dark green ‐ Exploring frozen broccoli, and blends with broccoli/carrots/cauliflower.

Beans‐ canned and dry, including garbanzos; bulk pinto beans for processing

Starchy vegetables‐ No salt added canned and frozen corn, fat free potato wedges, low sodium canned and no salt added frozen peas.



Revised March 2012

2

National School Lunch Program Meal Pattern

Food Group Current



Meat/Meat Alternate (M/MA)

1.5 – 2 oz eq. (daily minimum)

Daily minimum and weekly ranges: Grades K‐5: 1 oz eq. min. daily (8‐10 oz weekly) Grades 6‐8 : 1 oz eq. min. daily (9‐10 oz weekly) Grades 9‐12 : 2 oz eq. min. daily (10‐12 oz weekly)

USDA offers a wide variety of nutrient dense meat/meat alternate products which are reduced or low sodium and lower fat. Egg products‐ 5 lb or 30 lb cartons of

liquid eggs, bulk eggs; Reduced Fat Shredded Cheddar, reduced

sodium/reduced fat American Cheese Shredded Mozzarella; light or part skim Lean meat, pork, poultry and fish products Piloting lower sodium Pork Ham Turkey Ham, lower sodium; deli breast Chicken Fajita ‐lower sodium Turkey taco filling – lower sodium

Grains 8 servings per week (minimum of 1 serving per day)

Daily minimum and weekly ranges: Grades K‐5: 1 oz eq. min. daily (8‐9 oz weekly) Grades 6‐8 : 1 oz eq. min. daily (8‐10 oz weekly) Grades 9‐12 : 2 oz eq. min. daily (10‐12 oz weekly)

Whole grain pastas (spaghetti, rotini, macaroni)

Whole grain tortillas Whole grain pancakes Whole wheat flour Rolled oats Regular and quick cooking brown rice Whole Kernel corn for further processing Exploring whole white wheat specification

Whole Grains Encouraged At least half of the grains must be whole grain‐rich beginning July 1, 2012. Beginning July 1, 2014, all grains must be whole grain rich.

USDA Foods offers whole‐grain products which meet the whole grain rich requirement of >51%.

Milk 1 cup Variety of fat contents allowed; flavor not restricted

1 cup Must be fat‐free(unflavored/flavored) or 1% low fat (unflavored)



Revised March 2012

3

School Breakfast Program Meal Pattern

Food Group Current



Fruit ½ cup per day (vegetable substitution allowed)

1 cup per day (vegetable substitution allowed) Note: Quantity required SY 2014‐15. Students are allowed to select ½

cup of fruit under OVS.

USDA offers a wide variety of canned, frozen,fresh and dried fruits, which are low in sugar or have no sugar added. Canned fruits in extra light syrup.

Applesauce is unsweetened. Frozen fruits ‐ unsweetened blueberries,

whole strawberries, and apple slices without added sugar.

In SY 13‐14, all frozen fruits will be offered with no added sugar.

Fresh sliced apples, whole apples for direct delivery or processing, fresh pears, fresh oranges

Dried fruits include raisins, cherries

Grains and

Meat/Meat

Alternate

(M/MA)

2 grains, or 2

meat/meat alternates,

or 1 of each per day

Daily min. and weekly ranges for grains:

Grades K‐5: 1 oz eq. min. daily (7‐10 oz weekly) Grades 6‐8 : 1 oz eq. min. daily (8‐10 oz weekly) Grades 9‐12 : 1 oz eq. min. daily (9‐10 oz weekly) Note: Quantity required SY 2013‐14. Schools may substitute M/MA for grains after the minimum daily grains requirement is met.

USDA offers many whole grain products to help school meet the new requirements while meeting new nutrient targets: Whole grain tortillas Whole grain pancakes Whole wheat flour Rolled oats Regular and quick cooking brown rice Whole Kernel corn for further processing



Revised March 2012

4

School Breakfast Program Meal Pattern

Food Group Current


How USDA Foods supports new requirements (continued)

Grains and

Meat/Meat

Alternate

(M/MA)

(continued)

2 grains, or 2

meat/meat alternates,

or 1 of each per day

Daily min. and weekly ranges for grains:

Grades K‐5: 1 oz eq. min. daily (7‐10 oz weekly) Grades 6‐8 : 1 oz eq. min. daily (8‐10 oz weekly) Grades 9‐12 : 1 oz eq. min. daily (9‐10 oz weekly) Note: Quantity required SY 2013‐14. Schools may substitute M/MA for grains after the minimum daily grains requirement is met.

Meat/Meat Alternate USDA Foods:USDA offers a wide variety of nutrient dense meat/meat alternate products which are reduced or low sodium and fat. Egg products; 5 lb or 30 lb cartons of liquid

eggs, Reduced Fat Shredded Cheddar; White or

Yellow Reduced Sodium and reduced fat

American Cheese Shredded Mozzarella; light or part skim Meat, pork, poultry and fish products Turkey Ham, deli roll Chicken Fajita lower sodium Turkey taco filling – lower sodium

Whole Grains Encouraged At least half of the grains must be whole grain‐rich beginning July 1, 2013. Beginning July 1, 2014, all grains must be whole grain rich.

USDA whole‐grain products are whole grain rich and contain at least 51%.

Milk 1 cup

Variety of fat contents allowed; flavor not restricted

1 cup

Must be fat‐free (unflavored/flavored) or 1% low fat (unflavored)



Revised March 2012

5

Nutrient Standards New Standards under Final Rule

Nutrient Targets How USDA Foods supports new targets Sodium Reduce, no set targets

Target I: SY 2014‐15Lunch ≤1230mg (K‐5); ≤1360mg (6‐8); ≤1420mg (9‐12) Breakfast ≤540mg ( K‐5); ≤600mg (6‐8); ≤640mg (9‐12

USDA canned vegetables, meat, poultry, pork, and cheeses all have reduced or low sodium levels to help school meet or exceed the SY 14‐15 target.

USDA continues to dialog with industry to modify specifications. (10‐15% reduction from current levels.)

Target 2: SY 2017‐18Lunch ≤935mg (K‐5); ≤1035mg (6‐8); ≤1080mg (9‐12) Breakfast ≤485mg ( K‐5); ≤535mg (6‐8); ≤570mg (9‐12

USDA will continue to dialog with industry to modify specifications for further reductions to meet subsequent targets.

Final target: 2022‐23Lunch ≤640mg (K‐5); ≤710mg (6‐8); ≤740mg (9‐12) Breakfast ≤430mg ( K‐5); ≤470mg (6‐8); ≤500mg (9‐12)

Saturated Fat <10% of total calories

Saturated Fat <10% of total calories USDA offers lean meats, poultry, fish, and reduced fat cheeses

Trans Fat: no limit New specification: zero grams per serving (nutrition label) Note: FDA allows products with less than .5 gm per serving to count as zero.

USDA Foods do not contain added trans fats. Each specification will be modified to require zero trans fats: Peanut & Sunflower butters Vegetable oils Potato products Catfish strips. Very little naturally occurring transfats in beef

and cheese



Revised March 2012

6

Nutrient Standards New Standards under Final Rule

Nutrient Targets How USDA Foods supports new targets Calories (min. only) Traditional Menu Planning Lunch: 633 (grades K‐3) 785 (grades 4‐12) 825 (optional grades 7‐12) Breakfast: 554 (grades K‐12) Enhanced Menu Planning Lunch: 664 (grades K‐6) 825 (grades 7‐12) 633 (optional grades K‐3) Breakfast: 554 (grades K‐12) 774 (optional grades 7‐12) Nutrient Based Menu Planning Lunch: 664 (grades K‐6) 825 (grades 7‐12) 633 (optional grades K‐3) Breakfast: 554 (grades K‐12) 618 (optional grades 7‐12)

Calorie Ranges (min. & max.) Only food‐based menu planning allowed Lunch: 550‐650 (grades K‐5) 600‐700 (grades 6‐8) 750‐850 (grades 9‐12) Breakfast: 350‐500 (grades K‐5) 400‐550 (grades 6‐8) 450‐600 (grades 9‐12)

USDA offers a wide variety of nutrient dense foods which are reduced or low in fat and added sugar, and thus provide fewer discretionary calories.







Documents

21 Day Menus Meal Specifications Cover Pages · Jan. 2012 Implementation Timeline for Final Rule “Nutrition Standards in the National School Lunch and School Breakfast Programs”