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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