USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program

(SBP)

Implementation beginning July 1, 2012

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Session Goals

Provide information to understand: The required changes to the

breakfast and lunch meal patterns and nutrition standards

The implementation timeline

The needed adjustments to achieve and maintain compliance with the final rule

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Summary of Changes to 7 CFR Parts 210 and 220

Aligns the meal patterns and nutrition standards for the NSLP and SBP to the Dietary Guidelines for Americans. As a result, school meals will have:

Increased availability of vegetables, fruits, whole grains, and fat-free and low-fat milk

Reductions in the levels of sodium, saturated fat and trans fat within set calorie ranges by set grade groups

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Summary of Changes to 7 CFR Parts 210 and 220

Changes are from the Healthy, Hunger-Free Kids Act of 2010 and Institute of Medicine recommendations with the expected results of:

Enhanced diet and health of school children

Positive steps forward to decrease the incidence of childhood obesity

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The Richard B. Russell National School Lunch Act

This Act requires school meals to reflect the latest Dietary Guidelines for Americans

These guidelines are available at:www.cnpp.usda.gov/dietaryguidelines.htm

An executive summary is available at:www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/ExecSumm.pdf

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Financials

Sponsors will be entitled to receive a six-cents per lunch performance-based, claimed meal reimbursement increase beginning October 1, 2012

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New Regulations Overview Student favorites are still part of the

your healthier breakfast and lunch menus

The components will “fit together” to provide the complete “picture” of healthy meals

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Lunch Meal Pattern

Lunch Meal ComponentsFruits

Vegetables

Meats/Meat Alternates

Grains (Whole Grains)

Fluid Milk

Portion requirements have changed.

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Lunch Meal Pattern

Food Groups Current Portion Requirements (K-12)

New Portion Requirements

(K-12)

Fruits andVegetables

½ to ¾ cup of fruits and/or vegetables combined per day withminimum of 2 sources.

Effective July 1, 2012¾ to 1 cup vegetables plus ½ to 1 cup fruit per day.

Fruit information is on slides 16–18.

Vegetables may be raw or cooked; fresh, frozen, canned, or dried/ dehydrated; and may be whole, cut or mashed.

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Lunch Meal Pattern

All vegetable subgroups required to be offered weekly: Dark Green (e.g., broccoli, collard greens, bok

choy, kale, spinach, watercress, mesculn) Red/Orange (e.g., carrots, sweet potatoes,

tomatoes, acorn, pumpkin, red pepper) Beans/Peas (legumes) (e.g., kidney beans,

lentils, chickpeas, pinto beans, soy beans) Starchy (e.g., corn, green peas, white potatoes,

plantains, lima beans, taro) Other (e.g., avocados, beets, cabbage,

cucumbers, green beans, onions, celery)

Vegetables

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Lunch Meal Pattern

G: “Other vegetables” are defined in §210.10(c)(2)(iii)(E) as additional portions of dark green, red/orange and beans/peas (legumes) allowed to satisfy the “Other vegetables” requirement

H: any vegetable subgroup may be offered to the meet the total weekly vegetable requirement

Vegetables - The Footnotes

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Offer vs. Serve (OVS) Changes

At lunch, must offer all 5 components and 1 or 2 may be declined

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

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Nutrition Standards –Calories

Minimum and maximum calorie levels are in place

Target amounts averaged over a week

Breakfast separate from Lunch

Individual days may be over or under the required levels

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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

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Nutrition Standards –Trans Fats

Menu items containing trans fat added in manufacturing or processing are not allowed

Many food manufacturers will offer trans fat-free foods in the near future

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

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Nutrition Standards –Lunch Sodium

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Lunch CurrentRequirements

NewRequirements

(K–12)

Reduce, no set targets

Unchanged untilJuly 1, 2014, then

Grade Groups Target 1 Levels

K–5: ≤1230 mg.

6–8: ≤1360 mg.

9–12: ≤1420 mg.

Target Sodium Levels – Target 1

Nutrition Standards –Lunch Sodium

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Lunch CurrentRequirements

NewRequirements

(K–12)

Reduce, no set targets

EffectiveJuly 1, 2017

Grade Groups Target 2 Levels

K–5: ≤935 mg.

6–8: ≤1035 mg.

9–12: ≤1080 mg.

Target Sodium Levels – Target 2

* Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant data on sodium intake and human health

Nutrition Standards –Lunch Sodium

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Lunch CurrentRequirements

NewRequirements

(K–12)

Reduce, no set targets

EffectiveJuly 1, 2022

Grade Groups Final Target Levels

K–5: ≤640 mg.

6–8: ≤710 mg.

9–12: ≤740 mg.

Target Sodium Levels – Final Target

* Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant data on sodium intake and human health

Portion Requirements– Combining Grade Groups

Schools often have grades K–8, 4–6, etc.

Sponsors are required to maintain the nutrition standards for each grade group

Careful menu planning, serving and documentation are needed

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Portions Combining Grade Groups at Lunch

When all students receive the same portion, the overlapping portion is used.

For example, at lunch for grades K–8 portions:• ½ cup Fruits• ¾ cup Vegetables• 1 cup Milk • 8-9 Grains/week—the overlap of the 8-9 oz. eq. for

grades K–5 and the 8-10 oz. eq. for grades 6–8• 9-10 M/MA/week—the overlap of the 8-10 oz.

equivalent for grades K–5 and the 9-10 oz. equivalent for grades 6–8

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Nutrition Standards –Combining Grade Groups at Lunch

When all students receive the same portion, the nutrition standards for each grade group must be met

Combined K–8 nutrition standards for lunch are: 600–650 calories—the overlapping levels ≤ 6.6–7.2 grams saturated fat (based on the calorie

level for 1 week)—the overlapping levels ≤ 640 mg. Sodium (when final target implemented)—

the lower level 0 added trans fat

Note: Grade Groups 6–8 and 9–12 do not overlap for grains and calories, so separate portions and nutrition standards must be provided for lunch

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Nutrition Standards –Combining Grade Groups at Breakfast When all students receive the same portion, the

nutrition standards for each grade group must be met

Combined K–8 nutrition standards for breakfast are: 400–500 calories—the overlapping levels ≤ 4.4–5.5 grams saturated fat (based on the calorie

level for 1 week)—the overlapping levels ≤ 430 mg. Sodium (when final target implemented)—

the lower level 0 added trans fatAdditional information on nutrition standards for separate and overlapping Grade Groups follows

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Questions?/

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