The New Meal Patterns

Welcome!

Name

School District

Birth City and State

Learning Objectives

• Understand all new requirements

• Incorporate new meal requirements into menus for SY 2012/2013

• Prepare for certification

What will we cover today?

• Detailed explanation of SY 2012-2013 requirements

• Pertinent Resources

Pre-test

Healthier Meals = Healthier Kids

New Requirements

DETAILSSY 2012-2013

BREAKFAST PROGRAMSY 2012-2013

Only One Change!!!

• Milk - Two Different Varieties Available Daily:– Fat-Free/Skim (Unflavored or Flavored) – 1% (Unflavored) – Fat-Free or 1% Lactose Free

LUNCH PROGRAMSY 2012-2013

Meat/Meat Alternate

Milk Component

New Lunch Meal Pattern

K-5 6-8 9-12

Daily Weekly Daily Weekly Daily Weekly

Fruits ½ c 2 ½ c ½ c 2 ½ c 1 c 5 c

Vegetables ¾ c 3 ¾ c ¾ c 3 ¾ c 1 c 5 c

Grains 1 oz 8-9 oz 1 oz 8-10 oz 2 oz 10-12 oz

Meat/Meat Alternates

1 oz 8-10 oz 1 oz 9-10 oz 2 oz 10-12 oz

Milk 1 c 5 c 1 c 5 c 1 c 5 c

PK/CACFP/Snack Programs

• New Meal Patterns not required– Schools encouraged to make healthier

changes provided in new rule– Proposed CACFP rule may make changes to

these groups

COMPONENTS

Fruit Component

• Separate component from vegetable• Fresh, frozen w/out added sugar*, dried• Canned in light syrup, water, fruit juice• Required at lunch• 100% fruit juice can be credited

to meet no more than ½ of the

fruits component offered over the

week

Fruit Component

Lunch K - 5 6-8 9-12

Daily ½ c ½ c 1 c

Weekly 2 ½ c 2 ½ c 5 c

- All fruits are credited based on their volume as served, except dried fruit (1/4 cup = ½ cup fruit component)

- Minimum creditable serving = 1/8 cup- Age-grade groups may not be combined, unless the minimum/maximums overlap

K-5 & 6-8 overlap

Vegetable Component

• Separate component from fruit

• Fresh, frozen, canned

• Beans/Peas (Legumes)

• Required for lunch

• 100% vegetable juice cannot exceed ½ total weekly vegetable offering

Vegetable Component

Lunch K-5 6-8 9-12

Daily Totals ¾ c ¾ c 1 c

Weekly Totals 3 ¾ c 3 ¾ c 5 c

- Vegetables are credited based on their volume as served, except leafy greens (1 cup = ½ cup veg. component)- Minimum credible serving = 1/8 cup- Age-grade groups may not be combined, unless the

minimum/maximums overlap-K-5 & 6-8 overlap

Fruits/Vegetables – Serving Sizes

• Serving Size – What needs to be provided?– ⅛ cup?– ¼ cup?– ½ cup?– More?

• Any of the above can work if you have enough of each option

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Vegetable Subgroups

K-5 6-8 9-12

Dark Green ½ c ½ c ½ c

Red/Orange ¾ c ¾ c 1 ¼ c

Beans/Peas ½ c ½ c ½ c

Starchy ½ c ½ c ½ c

Other ½ c ½ c ¾ c

Additional 1 c 1 c 1 ½ c

Weekly Totals 3 ¾ cups 3 ¾ cups 5 cups

Vegetable Juice

• 100% veg. juice blends that contain vegetables from the same subgroup may contribute toward that veg. subgroup

• Veg. juice blends containing vegs. from more than one subgroup may contribute to the “additional” veg. subgroup

Lunch: K-8

Monday Tuesday Wednesday Thursday Friday

¼ c Broccoli ¼ c Carrots ¼ c Sweet Potatoes

½ c Corn ¼ c Beets

1 c Dark Green Leafy Lettuce

¼ c Green Beans

¼ c Pinto Beans

¼ c Black Beans

½ c Romaine Lettuce

¼ c Peaches ¼ c Bananas ½ c Apples ½ c Kiwi ¼ c Pears

¼ c Oranges ¼ c Canned Tropical Fruit Mix

Were weekly minimums planned correctly?

Lunch: 9-12Monday Tuesday Wednesday Thursday Friday

1 c Fresh Spinach

¼ c Zucchini ½ c Potatoes ¼ c Corn ½ c Green Peas

¼ c Broccoli ½ c Butternut Squash

½ c Carrots ½ c Romaine Lettuce

1 c Iceberg Lettuce

¼ c Cauliflower

½ c Apples ½ c Plums ¼ c Garbanzo Beans

½ c Peaches

¼ c Cucumbers

½ c Pears ½ c Oranges ½ c Kiwi

½ c Cantaloupe

Were weekly minimums planned correctly?

Multiple Offerings

• Vegetable subgroup weekly requirementso Each complete meal serving line must comply

with the weekly subgroup requirementsoNo daily subgroup requirement

oWhat if a school only serves two of the weekly subgroups on one day (the same day) and the student may choose only one of these?o Need to make the affected subgroups available for

student selection on an additional day

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Vegetable Subgroup Decision Tree

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Does daily menu include two vegetable subgroups?

Yes No

Is either subgroup offered another day?

No Conflict

Yes No

How are the vegetables offered?No Conflict

Both as part of entrée

No ConflictIn different entrees? Can select only one?

Yes No

Conflict No Conflict

Yes No

Conflict No Conflict

One as part of entrée, one as vegetable choice

Both as vegetable

choice

Multiple Offerings

Food Item Vegetable Subgroup Contribution

Chicken Teriyaki ½ cup broccoli

Beef & Bean Tostado ½ cup kidney beans

Spinach Salad 1 cup spinach

Vegetable Side Dish ½ cup carrots

Dark Green

Beans/Peas

Dark Green

Red/Orange

Multiple Offerings, K-5

Food Item Vegetable Subgroup Contribution

Mashed Potatoes 3/4 cup

Carrots 3/4 cup Red/Orange

•It is not a conflict if the students may choose both of the vegetable options.

Grains

• Half of grains must be whole grain rich

• Minimum & maximum ranges

• Grain based desserts– Up to two desserts/week– Maximum of 2 oz grains/week– Add to each entree choice as

additional grain contribution

Daily/Weekly Requirements

Lunch K-5 6-8 9-12

Daily Minimum 1 oz 1 oz 2 oz

Weekly Minimum 8 oz 8 oz 10 oz

Weekly Maximum 9 oz 10 oz 12 oz

-Schools operating less than 5 days per week may decrease the weekly quantity – see USDA chart hand-out-Schools may not exceed the maximums.

Crediting for Non-Whole Grains• To determine grain component

contributions, continue to use the Food Buying Guide, Section 3 and FCS Instruction 783-REV 2 (FBG pages 3-15 & 3-16)

• Through SY 2013-2014

Battered or Breaded Products

• SY 2012-2013 – will not need to be counted toward the maximum weekly grain requirements

• SY 2013-2014 – will need to be counted

Whole Grain Rich

• Must contain at least 50% whole grains

• Remaining 50% must be enriched

Prepared Whole Grain Items

• Exhibit A: School Lunch And Breakfast– Whole grain content 8 grams or more per

serving for Groups A-G– For Groups H and I, the volumes or weights

listed must be offered to credit as one oz eq.

The Kernel of WheatThe kernel is the seed from which the wheat plant grows. Each tiny seed contains three distinct parts that are separated during the milling process to produce flour.

The endosperm contains the greatest share of protein, carbohydrates, and iron, as well as the major B-vitamins, such as riboflavin, niacin, and thiamin. It is also a source of soluble fiber.

The endosperm contains the greatest share of protein, carbohydrates, and iron, as well as the major B-vitamins, such as riboflavin, niacin, and thiamin. It is also a source of soluble fiber.

The bran contains a small amount of protein, large quantities of the three major B-vitamins, trace minerals, and dietary fiber – primarily insoluble.

The bran contains a small amount of protein, large quantities of the three major B-vitamins, trace minerals, and dietary fiber – primarily insoluble.

The germ contains minimal quantities of high quality protein and a greater share of B-complex vitamins and trace minerals.

The germ contains minimal quantities of high quality protein and a greater share of B-complex vitamins and trace minerals.

What to look for . . .

• Specific FDA approved health claims

• Ingredient list

• Weight in recipes

Health Claims

“Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.”

Look for these statements on packaging.

Ingredient List

First ingredient in list.

Batter Ingredients: Water, whole wheat flour, whole grain corn, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), soy flour, soybean oil, salt, egg yolk with sodium silicoaluminate, ascorbic acid, egg white, dried honey, artificial flavor.

Batter Ingredients: Water, whole wheat flour, whole grain corn, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), soy flour, soybean oil, salt, egg yolk with sodium silicoaluminate, ascorbic acid, egg white, dried honey, artificial flavor.

First grain ingredient in list.

RecipesRecipe: 002263 Whole Grain Bread StickNumber of Portions: 300Size of Portion: 1 OZ

050401 Flour, Whole Wheat . . . 5 LB + 4 OZ050385 Flour, All Purpose . . . . . 4 LB + 12 OZ075151 Water . . . . . . . . . . . . . . 3 QT + 1 ½ CUP990063 Margarine . . . . . . . . . . . 3 CUP000054 Milk, nonfat . . . . . . . . . . 2 CUP000992 Yeast . . . . . . . . . . . . . . 1 CUP075090 Sugar . . . . . . . . . . . . . . 2 CUP 089630 Salt . . . . . . . . . . . . . . . . .¼ CUP

Total weight of whole grain ingredients must meet or exceed the total weight of the non-whole grain/grain ingredients.

USDA Support

• USDA Foods:– Brown rice, parboiled brown rice– Rolled oats, whole wheat flour– Whole-grain rotini, spaghetti, macaroni

• CN Labeling Program:– Being updated to support whole-grain rich

contributions to the grains component

Meat/Meat Alternates

• Daily requirements

• Minimum & maximum weekly requirements

• Tofu may now be offered

Daily/Weekly Requirements

Lunch K-5 6-8 9-12

Daily Minimum 1 oz 1 oz 2 oz

Weekly Minimum 8 oz 9 oz 10 oz

Weekly Maximum 10 oz 10 oz 12 oz

-Schools operating less than 5 days per week may decrease the weekly quantity - refer to USDA chart hand-out-Schools may not exceed the maximums.

Tofu

• Commercially prepared • “Soybean-derived food”• “Basic Ingredients”:

– Whole soybeans– One or more food-grade coagulants

• typically salt or acid

– Water

What Counts as 1 oz MA?

Tofu Products

• Allowable:– Meat substitute products that are easily

recognizable as such (links, sausage)– Must contain 5 g protein

• If not on Nutrition Facts Label• Request that product be manufactured under the

CN Labeling Program or ask for documentation from manufacturer

Tofu Products

• Not Allowable:– Products not recognizable as meat substitutes– Examples:

• Soft tofu blended into a recipe (soup)• Tofu noodles

– Tofu yogurt

Yield Information

• 1# tofu w/ 37 g protein:– 7.28 ¼ c servings per pound– 7.25 oz meat alternate component

Milk

• A Variety of Milk Must be Available:– Fat-Free/Skim (Unflavored or Flavored) – 1% (Unflavored) – Fat-Free or 1% Lactose Free

Are these choices acceptable?

ADDITIONAL MEAL REQUIREMENTS

Salad Bars

• Excellent way to offer variety and subgroups when available to all students– Full meal salad bar– Fruit and vegetable bar

Let’s Move Salad Bars to School grants:

http://saladbars2schools.org/guidelines

• Must be prior to the point-of-sale

• USDA Resource: http://teamnutrition.usda.gov/Resources/tricks_trade.pdf

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Multiple Choices & Serving Lines

• Daily minimum requirements– Students must select the full portion size for

meat/meat alternate, grains and milk– Exception for fruit and vegetable (1/2 cup

minimum)

• Each serving line must provide the minimum portion requirement from all five components

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Offer vs. Serve

• Must take at least 3 components

• Must take at least ½ cup fruit or vegetable

• May take two ¼ cup servings of the same fruit or vegetable

• May take ¼ cup fruit and ¼ cup vegetable to meet ½ cup requirement

Offer vs. Serve

• When a student selects only 3 items, and 2 are from the fruit and vegetable components…

the student must select the full required minimum portion size of one along with ½ cup minimum of the other– High School Example: milk + 1 cup fruit + ½

cup vegetable; K-5 and 6-8: ½ cup vegetable + ½ cup fruit + grain

Reimbursable Meals?

Grades: 6-8 Student #1 Student #2 Student #3 Student #4

2 oz Chicken 2 oz 2 oz 2 oz

½ c Wild Rice ¼ c ½ c ½ c

1 c Fresh Spinach

1 c ¾ c ½ c 1 c

½ c Cantaloupe

¼ c ¼ c ¼ c

8 oz Milk 8 oz 8 oz

Age/Grade Calorie Ranges

Overlap: 600-650

Grain and M/MA Ranges

Overlap: Grains 8-9M/MA 9-10

Overlap: Grains 10M/MA 10

Menu Planning

• Make use of our menu planning checklist

• All answers must be “yes”SY 2012-2013 Menu Checklist

Breakfast/Lunch: 1. Are two different varieties of milk being served? 2. Is unflavored milk fat free/skim or 1%? 3. Is flavored milk fat free/skim?

Lunch:

4. Is food based menu planning being implemented? 5. Are the fruit and vegetable components recognized as two separate components? 6. Is zero trans fat per serving found on all nutrition labels or manufacturer specifications?

Offer vs. Serve:

7. Are all five components offered daily (meat/meat alternate, grain, fruit, vegetable, and milk)? 8. Are students required to select at least three different components for a reimbursable meal? 9. Are students required to select at least ½ cup of a fruit or vegetable for a reimbursable meal?

Fruit Component:

10. Is fruit offered daily for lunch? 11. Is 100% fruit juice counting toward only half of the fruit component? 12. For grades K-5, is at least ½ cup fruit offered daily and 2 ½ cups offered weekly? 13. For grades 6-8, is at least ½ cup fruit offered daily and 2 ½ cups offered weekly? 14. For grades 9-12, is at least 1 cup fruit offered daily and 5 cups offered weekly?

Vegetable Component:

15. Are vegetables offered daily for lunch? 16. Is 100% vegetable juice counting toward only half of the vegetable component? 17. Are leafy greens (romaine lettuce, iceburg lettuce, fresh spinach, etc.) being credited only as

1 cup = ½ cup of vegetable component? For grades K-5:

18. Is ¾ cup vegetables offered daily and 3 ¾ cups offered weekly? 19. ½ cup dark green vegetables offered weekly? 20. ¾ cup red/orange vegetables offered weekly? 21. ½ cup beans/peas (legumes) offered weekly? 22. ½ cup starchy vegetables offered weekly? 23. ½ cup other vegetables offered weekly? 24. 1 cup additional vegetables offered weekly to reach the total?

For grades 6-8: 25. Is ¾ cup vegetables offered daily and 3 ¾ cups offered weekly? 26. ½ cup dark green vegetables offered weekly? 27. ¾ cup red/orange vegetables offered weekly? 28. ½ cup beans/peas (legumes) offered weekly? 29. ½ cup starchy vegetables offered weekly? 30. ½ cup other vegetables offered weekly? 31. 1 cup additional vegetables offered weekly to reach the total?

Menu Planning for Grades 6-8 & 9-12• Modest adaptations to menus to

accommodate needs of older children:– Offer ½ cup more fruit daily– Offer ¼ cup more vegetables daily

• Need ½ cup more red/orange, ¼ cup other, ½ cup additional (any subgroup) some time during the week

– These changes alone may meet calorie needs for the 9-12 group

• Consider an additional oz eq of grain and/or M/MA for the older kids

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Trans Fat Labeling

• Cannot exceed 0 - .5 gram of trans fat per serving

• SFAs must have trans fat content on file for all foods served– ingredient specification sheets– nutrition labels

Trans Fat

• Synthetic trans fatty acids – Hard margarines, snack foods, prepared

desserts, shortening

• Naturally Occurring– Does not apply to naturally occurring trans fat

in meat & dairy products and combination foods containing them (i.e., beef burrito)

Check serving sizeNot acceptable

ADDITIONAL GENERAL REQUIREMENTS

Identification• The components of a reimbursable meal

must be identified at or near the beginning of the serving line.

• Schools may determine the best way to present this information.– Sample tray– Poster– Digital picture frame– Food models (WDA) & myplate.gov poster

Formulated Grain-Fruit Products

• Will only meet the grain componentGrain product (roll or doughnut)Highly fortified & have specific nutrient profileFNS approval and CN label

• Does not include: cereal bars, cereals, granola bars, breakfast

bars, toaster pastries or energy bars

Additional Requirements

• Schools will need to post final review findings and make available to public

• SFAs will need to report on the school nutrition environment to USDA and the public– Food safety inspections, local wellness

policies, school meal program participation, nutritional quality of program meals

Certification Process• Additional funding

– $0.06 per reimbursable lunch– Beginning October 1, 2012

• USDA Guidance

has been issued

to state agencies!

RESOURCES

USDA Updates

• Team Nutrition Resources

• Food Buying Guide

• NFSMI resources

• CN Labeling Program

Team Nutrition Resourcesteamnutrition.usda.gov

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Update the Food Buying Guidehttp://www.fns.usda.gov/tn/Resources/foodbuyingguide.html

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Food Buying Guide Calculatorfbg.nfsmi.org

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Menu Planner for Healthy School Meals

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Coming in Summer 2012:Updated Fact Sheets

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Available now from Team NutritionMake Half your Plate Fruits & Vegetables Poster

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Available now from Team NutritionFruits & Vegetables Galore: Helping Kids Eat More

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HealthierUS Resources

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Timeline for Updated Resources• Food Buying Guide in Sections

– Spring, 2012 - Separating Fruits and Vegetable Subgroups and editing to include tofu, soy yogurt, lower fat milk

– Winter 2013 - Yield studies for new food items and Whole Grain products

• Spring 2012 - Recipes for Healthy Kids Cookbooks

• Spring 2012 – Update HealthierUS application packet and Resource materials

• Summer 2012 – Update Just the Facts nutrition fact sheets

• Spring 2013 – Update the Menu Planner for Healthy School Meals

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Choose My Plate Resourceshttp://www.choosemyplate.gov/food-groups/vegetables.html

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Available from the National Food Service Management Institute (NFSMI)

Whole

Grains in

Child

Nutrition

Programs

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Online training modules http://healthymeals.nal.usda.gov/mealpattern

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http://healthymeals.nal.usda.gov/best-

practices

CDE-OSN Updates

• Regional Trainings

• Website:– Webinar Segments – topic specific– Additional Resources

Updated Production Record

Please tell us what you think…

Activity

Evaluation of district menus for M/MA, Grains and Vegetable

subgroups

Review results with an instructor

Post-test and Evaluations