Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch

(NSLP) and School Breakfast Program

Director’s TrainingSchool and Community Nutrition

KDE

Implementation Timeline –Final Rule Details

Jan. 2012

Implementation of most meal requirements in the NSLP begins SY 2012-2013. In the SBP, the mealrequirements (other than milk) will be implemented gradually beginning SY 2013-2014.

2012-2013

2013-2014

2014-2015

2015-2016

2016-2017

2017-2018

2022-2023

Offer fruit daily L Fruit quantity increase to 5 cups/week(minimum 1 cup/day)

B

Offer vegetables subgroups weekly L

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

Offer weekly meats/meat alternates ranges

L

Offer only fat-free (unflavored or flavored)

L, B

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

A single FBMP approach L B

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

Reimbursable meals must contain a fruit or vegetable (1/2 cup minimum)

L B

3-year adm. review cycle L, B

Conduct weighted nutrient analysis on 1 week of menus

L B

Offer vs. Serve

Monitoring

Implementation Timeline for Final Rule“ Nutrition Standards in the National School Lunch and School Breakfast Programs ”

Meats/Meat Alternates Component

Milk Component

Dietary Specifications (to be met on average over a week)

Menu Planning

Age-Grade Groups

New Requirements

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

Fruits Component

Vegetables Component

Grains Component

Age/Grade Groups

• Same age/grade groups for NSLP and SBP: PS K-5 6-8 9-12Note: Pre-K student meal patterns remain unchanged until

updated in a future rule

K-8 allowed in groups where K-5 and 6-8 overlap

Lunch Meal Pattern

• Lunch Meal Components– Fruits– Vegetables– Meat/Meat Alternate– Grains (Whole Grain-Rich)– Milk

• Portions requirements have changed

Fruits

• K-5 & 6-8 minimum ½ cup per day• 9-12 minimum 1 cup per day• OVS allows students to take ½ cup fruit or

vegetable under this new rule

• May offer:– Fresh, frozen without sugar; canned in light syrup,

water or fruit juice; or dried.

Vegetables

Note: Grade Groups K-5 and 6-8 have the same vegetable requirements and portions

Vegetables

Increased portions for grades 9-12 are in bold

Vegetables• Daily lunch serving reflects variety over week• Vegetable subgroup weekly requirements for

– Dark Green (e.g., broccoli, collard, mustard, kale greens, spinach)

– Red/Orange (e.g., carrots, sweet potatoes, squash, tomatoes, red peppers, pumpkin)

– Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas, pintos, navy or northern beans, black beans, refried beans, vegetarian or baked beans)

– Starchy (e.g., corn, green peas, white potatoes, lima beans)– Other (e.g., onions, green beans, cucumbers, lettuce,

celery, beets, cabbage)– Additional vegetables to meet 5 cup weekly total

Vegetables (cont’d)• Variety of preparation methods available

– Fresh, frozen, and canned products– USDA Foods offers a variety of no salt added or lower sodium

products• Changes in crediting of leafy greens: Uncooked leafy

greens will credit as half of volume as served. Therefore, 1 cup of romaine lettuce is creditable as ½ cup of vegetables.

• Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate. However, schools may not offer one serving of beans and peas and count it toward both food components during the same meal.

Grains • Whole Grain-Rich Criteria

– 100% whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain. NOTE: Must contain at least 50% whole-grains and the remaining grain, if any must be enriched!!

– Meet serving size requirements in Grains/Breads Instruction and

– Meet one of the following:• Whole grains per serving must be ≥ 8 grams or• Product includes FDA’s approved whole grain health claim on its

packaging or• Product ingredient listing lists whole grain first

Grains• K-5 and 6-8 daily minimum 1 oz eq; weekly minimum 8 oz eq• 9-12 daily minimum 1 oz eq; weekly minimum 10 oz eq• SP 26-2013 Extended Flexibility in Meat/Meat Alternate and

Grain Maximums for School Year 2013-14– Must still be meeting daily minimums and maximums and remaining

dietary specifications.

Grains• Grain-Based Desserts Allowed– Two creditable grain-based desserts allowed at lunch per

school week

– Foods of minimal nutritional value may not be served

– Take into consideration the contribution of desserts to the nutrition standards levels for each grade level

Meat/Meat Alternate

• K-5 Daily Minimum 1 oz eq; Weekly Min 8 oz eq• 6-8 Daily Minimum 1 oz eq; Weekly Min 9 oz eq• 9-12 Daily Minimum 2 oz eq; Weekly Min 10 oz

eq• SP 26-2013 Extended Flexibility in Meat/Meat

Alternate and Grain Maximums for School Year 2013-14– Must still be meeting daily minimums and

maximums and remaining dietary specifications.

Milk

• Fat free flavored or unflavored• Low fat unflavored only• Must offer at least 2 choices

Four standards will be reviewed for breakfast and lunch compliance

– Weekly average requirements for:• Calories• Sodium• Saturated fat

– Daily requirement for:• Trans fat

Note: No total fat requirement

Nutrition Standards for Breakfast and Lunch

Calorie Ranges

• Minimum and maximum calorie (kcal) levels– Average over course of the week

• Effective SY 2012-13 for NSLP• Effective SY 2013-14 for SBP

GRADES LUNCH(kcal)

BREAKFAST(kcal)

K-5 550-650 350-500

6-8 600-700 400-550

9-12 750-850 450-600

Sodium Reduction

Intermediate targets help schools reach final targets– Target 1: SY 2014-2015– Target 2: SY 2017-2018– Final Target: SY 2022-2023

Saturated Fat

• Limit saturated fat– Less than 10 percent of total calories– Same as current regulatory standard

• No total fat standard

Nutrition Standards –Trans Fats

• New trans fat requirement - trans fat is limited to naturally occurring in foods (mainly beef, lamb and dairy products made with whole milk)

• Nutrition Facts Label or manufacturer’s specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving) and is a daily requirement

• Begins:– July 1, 2012 for Lunch– July 1, 2013 for Breakfast

OFFER VERSUS SERVE (OVS)

Offer vs. Serve

– At lunch, must offer all 5 components and 1 or 2 may be declined (for 2012-13)

– Effective July 1, 2012 students must select at least ½ cup of fruit or vegetable for reimbursable lunches

– Full component portions MUST be offered to students at each meal