Embed Size (px)
Citation preview
California Department of EducationNutrition Services Division
Revised August 1, 2013
1
Overview
2
See chart for the detailsThe majority of the new meal pattern requirements:
Lunch – July 1, 2012
Breakfast – July 1, 2013
3
4
5
Meal Patterns Overview Lunch Meal Pattern
Grades K-5 Grades K-8 Grades 6-8 Grades 9-12
Meal Pattern Amount of Food Per Week (Minimum Per Day)
Fruits (cups) b 2½ (½) 2½ (½) 2½ (½) 5 (1)
Vegetables (cups) b
3¾ (¾) 3¾ (¾)
3¾ (¾)
5 (1)
Dark green c ½ ½ ½ ½
Red/Orange c ¾ ¾ ¾ 1¼
Beans and peas(legumes) c
½
½
½
½
Starchy c ½ ½ ½ ½
Other c d ½ ½ ½ ¾
Additional Veg toReach Total e
1e
1e
1 e
1½ e
Grains (oz.. eq) f 8-9 (1) 8-9 (1) 8-10 (1) 10-12 (2)
Meats/MeatAlternates (oz. eq)
8-10 (1)
9-10 (1)
9-10 (1)
10-12 (2)
Fluid milk (cups) g 5 (1) 5 (1) 5 (1) 5 (1)
6
Fruits Lunch Meal Pattern
Grades K-5 Grade K-8 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day)
Fruits (cups) b 2½ (½) 2½ (½) 2½ (½) 5 (1)
FruitsMay select fresh, canned in juice/light syrup, dried, or
frozen
No more than half of fruit offerings over the course of a week may be in the form of juice
100% juice only
¼ cup of dried fruit = ½ cup of fruit
Refer to Food Buying Guide for crediting
7
8
Vegetables Lunch Meal Pattern
Grades K-5 Grade K-8 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day)
Vegetables (cups) b
3¾ (¾)
3¾ (¾)
3¾ (¾)
5 (1)
Dark green c ½ ½ ½ ½
Red/Orange c ¾ ¾ ¾ 1¼Beans and peas(legumes) c
½
½
½
½
Starchy c ½ ½ ½ ½Other c d ½ ½ ½ ¾
Additional Veg toReach Total e
1
1
1
1½
Vegetables SubgroupsVegetable subgroup weekly requirements for
Dark Green (e.g., broccoli, collard greens)Red/Orange (e.g., carrots, sweet potatoes)Beans/Peas (Legumes) (e.g., kidney beans, lentils,
chickpeas)Starchy (e.g., corn, green peas, white potatoes)Other (e.g., onions, green beans, cucumbers)Additional vegetables to meet weekly total
9
Vegetables (cont’d)
Changes in crediting of leafy greens1 cup leafy greens = ½ cup vegetable
Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate
10
11
Grains Lunch Meal Pattern
Grades K-5 Grade K-8 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day)
Grains (oz. eq) f 8-9 (1) 8-9 (1) 8-10 (1) 10-12 (2)
Grains
USDA Policy Memo SP 11-2013 – Flexibility in the Meat/Meat Alternate and Grains Maximums for School Year (SY) 2013-14
This policy memo lifts the weekly maximums for these two components for 2013-14 SY
12
GrainsSY 2012-2013, at least half of grains offered
during week must be whole grain-rich
Beginning in SY 2014-15, all grains offered must be whole grain-rich
New Information: “Whole grain-rich” foods must contain at least 50 percent whole grains instead of 51 percent
13
Example Min and Max – Grade K-8Menu Item oz. eq. Minimum
Rice Bowl - WGRTurkey Sandwich
1.52
1.5
Hamburger - WGRGrilled Cheese - WGR
32
2
Spaghetti- WGR pastaChix fajita w/ WGR tortilla
1.52
1.5
Chix salad sandwich - WGRBurrito
23
2
Pizza - WGRTurkey Sandwich
22
2
Total oz. eq./wk.=21Total WRG/wk. = 13
14
Weekly Minimum Total = 9
Criteria for Whole Grain-Rich (WGR) Foods
Meet serving size requirements as defined in FNS guidance (Food Buying Guide and USDA Grain Policy Memo SP-30-2012)
ANDMeet at least one of the following (new requirement)
Whole grains per serving must be ≥ 8 gramsProduct includes FDA’s whole grain health claim on
its packagingProduct ingredient listing lists whole grain first
15
Whole Grain-Rich
USDA – Just the Facts – Serve More Whole Grains for Healthier School Meals on the USDA Web site at http://www.fns.usda.gov/sites/default/files/jtf_grains.pdf
16
Whole Grain-Rich
Are these products considered whole
grain rich?
17
Whole Grain-Rich?
Ingredients: Rice, whole grain rice, sugar, salt, calcium carbonate, barley malt extract, freshness preserved by Vitamin E (mixed tocopherols) and BHT.
18
Whole Grain-Rich?
Ingredients: Whole grain wheat, whole grain brown rice, white whole grain oats, wheat gluten, crystallized cane juice, natural flavor (soybean oil, natural flavoring), wheat bran.
19
Whole Grain-Rich?
Ingredients: Whole wheat flour, water, cracked wheat, wheat gluten, fructose, yeast, soybean oil, salt, soy lecithin, corn syrup, grain vinegar, calcium carbonate, soy flour, whey, nonfat milk.
20
Whole Grain-Rich?
Ingredients: Untreated high gluten wheat flour, filtered water, stone ground whole wheat flour, crystalline corn fructose, oats, ground flaxseed, sorghum flour, wheat fiber, wheat germ, sunflower oil, barley malt, yeast, potato flour, salt, cornmeal.
21
Other Grain Component Issues
Grain-Based DessertsOnly two creditable grain-based desserts
allowed at lunch per school week
22
Crediting Grains to the Meal Pattern
Purchased Products
Recipes
23
24
Old Version
New Version
Crediting Grains – Purchased ProductsServing size from product’s Nutrition Facts label (in grams or ounces)
Divided by
Minimum serving size from grains chart from Food Buying Guide(in grams or ounces)
Number of grains servings that one serving of the product contains
Round down to the nearest ¼ grain serving
Example: 1 bagel = 65 g ÷ 28 grams 2.32 servings of
grain2.25 servings of grain
1 bagel = 1.83 oz.
÷ 1.0 oz. 1.83 servings of grain
1.75 servings of grain
25
Crediting Grains – Recipes Table One
Creditable grain
ingredient
Amount of creditable grain
ingredient in recipe
Conversion factor (to convert to
grams, if necessary)*
Grams
Example: whole wheat flour
10 cups
10 cups x 120 grams
1,200 grams
26
Crediting Grains – Recipes Table Two
Total number of
grams of creditable grain(s) in the food product or recipe
Divided by
Number of
portions/servings the recipe yields
Total grams of
creditable grain(s) contained in one portion of the
recipe
Example: 1,200 grams
÷
100 servings
12 grams of creditable grain(s)
per serving
27
Crediting Grains – Recipes Table Three
Total grams of creditable grain(s) contained in one portion of the
recipe
Divided by
16 grams
Number of creditable
grain servings per portion of the recipe
Round down to the nearest ¼ grain serving
Example: 12 grams of creditable grain(s) per serving ÷
16 grams
0.75 grain servings per portion
0.75 grain servings per portion
28
29
Meat/Meat Alternatives Lunch Meal Pattern
Grades K-5 Grade K-8 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day)
Meat/MeatAlternates (oz. eq)
8-10 (1) 9-10 (1)
9-10 (1)
10-12 (2)
Meat/Meat AlternatesVariety of meat/meat alternates encouraged:
lean meats, dried peas and beans, milk products, yogurt, eggs, nuts and seeds
Tofu - 2.2 oz. (1/4 cup) with at least 5 grams protein = 1.0 oz. equivalent meat alternative
Soy Yogurt – ½ cup (4.0 fluids oz.) = 1.0 oz. equivalent meat alternative
30
Is this Tofu Product Creditable
Using the information from the tofu label, let’s see if this item is creditable as a meat alternate.
A 3 oz. serving contains 7 grams of protein. To determine
the grams of protein in 2.2 oz., use the following calculations:
7 grams protein / 3 oz. serving = 2.33 grams protein per
one oz. 2.33 grams for 1 oz. x 2.2 oz. serving = 5.13 grams protein
31
Ways to Add Beans/Peas/Legumes
Spice up your menus with Southwest flair: Offer black bean enchiladas, low-fat refried beans, or tacos with whole pinto beans
Have a bean taste-test: Let students sample dishes that use dry beans and peas as a main ingredient. Some ideas include: Taco Pizza with refried beans, Cowboy Beans, Hummus, or Lentil Pilaf.
Spruce up the salad bar: Offer canned garbanzo beans, red kidney beans, black beans, or a mixture of all three!
32
Example Min and Max – Grade 9-12Menu Item oz. eq. Minimum
Teriyaki Beef BowlTurkey SandwichChicken fajita
223
2
HamburgerGrilled CheeseBurrito
32 2
2
Teriyaki Beef BowlTurkey SandwichChicken fajita
223
2
HamburgerGrilled CheeseBurrito
322
2
Teriyaki Beef BowlTurkey SandwichChicken fajita
223
2
33
Weekly Minimum Total = 10
34
Fluid Milk Lunch Meal Pattern
Grades K-5 Grades K-8 Grades 6-8 Grades 9-12
Meal Pattern Amount of Food Per Week (Minimum Per Day)
Fluid milk (cups) g 5 (1) 5 (1) 5 (1) 5 (1)
Fluid MilkAllowable milk options include
Fat-free (unflavored or flavored) Low-fat (unflavored only)Fat-free or low-fat (lactose-reduced or lactose-
free)
Must offer at least two choices
Milk provisions apply for breakfast AND lunch for SY 2012-2013
Milk provisions also apply to children ages 3-4
35
36
RECIPE ANALYSIS USING
Food Buying Guide• Yield Information• Appendix A
Appendix A: Recipe Analysis Purpose: Calculate the
contributions of a recipe’s ingredients toward meeting components:
Meat/Meat Alternate
Vegetable
Fruit
Grains
Recipe AnalysisRecipe Analysis
WorksheetWorksheet
40
Offer Versus ServeFor a reimbursable meal
Full component fruit and vegetable MUST be OFFERED to student
Student must select ½ cup serving fruit or vegetable, or ½ cup combination of fruit and vegetable, under OVS
If the second fruit or vegetable is counted for OVS, the full component must be taken
Student can decline 2 of 5 components
41
Offer Versus Serve Activity – K-5Menu Crediting
Submarine Sandwich on Whole Wheat Roll with lettuce and tomato
Provides 1.5 oz. m/ma; 2 grains; 1/8th cup vegetable
Refried Beans ½ cup (offered as vegetable)
Green Pepper Strips ¼ cup
Jicama ¼ cup
Cantaloupe Wedges ½ cup
Choices of Milk Skim flavored and unflavored 8 oz.
Assorted Condiments Mustard, low-fat mayo, low-fat ranch dip
42
Copyright © 2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
43
Signage
Where does it need to be located?
Examples
Copyright © 2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Copyright © 2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org45
Copyright © 2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Copyright © 2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org47
48
Lunch Changes Effective SY 2012-2013Offer fruit dailyOffer vegetable subgroups weeklyHalf of grains must be whole grain-richOffer daily and weekly minimum grain oz eq.Offer daily and weekly minimum meat/meat alternate
oz eq.Offer only
Fat-free (flavored or unflavored) milk and Low-fat (unflavored) milk
49
Lunch Changes Effective SY 2012-2013 (continued)
Calorie Ranges
Saturated fat limit <10% calories
Zero grams of trans fat per portion
A single Food-Based Menu Planning approach
Establish age/grade groups: K-5, 6-8, 9-12
Reimbursable meals contain at least ½ cup fruit, vegetable, or a combination
50
51
E-mail Notifications on updates and resources
NewMAPP (New MeAl Pattern Priorities)
Sign up to receive School Nutrition Programs information via e-mail at http://www.cde.ca.gov/ls/nu/sn/snpmail.asp
52
Resources USDA’s Food and Nutrition Service Web site at
http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm
Food Buying Guide on USDA Web site at http://www.fns.usda.gov/tn/foodbuying-guide-child-nutrition-programs
Food Buying Guide Calculator on NFSMI Web site at http://fbg.nfsmi.org/
Whole Grain Council Web site at http://www.wholegrainscouncil.org/
53
ResourcesWhole Grains in Child Nutrition Programs
http://www.nfsmi.org/ResourceOverview.aspx?ID=390
Grain Requirements in the National School Lunch Program and School Breakfast Program (USDA Policy Memo SP 30-2012) http://www.fns.usda.gov/sites/default/files/SP30-2012os.pdf
54
Other Training OpportunitiesArchived Webinars
School Nutrition Foundation Web site at http://www.schoolnutrition.org/4--Education-and-Professional-development/Webinar-Wensday/The-New-School-Meal-Patterns--What-You-Need-to-Know/
Food Research and Action Committee’s February 2, 2012, Webinar, at https://frac.peachnewmedia.com/store/seminar/seminar.php?seminar=10854
•55
Other Training Opportunities (continued)
Archived WebinarsUC Davis Cal-Pro-NET Webinars
Menu Production RecordsSalad BarsOffer versus ServeMeal ClaimingTransporting Meals
http://cns.ucdavis.edu/training/
•56
58
