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We Can Do This: . Available to SNA members www.schoolnutrition.org/mealpattern. SNA Ad Hoc Working Group. State Agency: Catherine Digilio Grimes (VA/DOE) Colleen Fillmore (ID/DOE) Lynn Harvey (NC/DOE) Katie Millett (MA/DOE) Robin Safley (FL/DOA). School Nutrition Directors:

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We Can Do This:

Available to SNA members

www.schoolnutrition.org/mealpattern


SNA Ad Hoc Working Group

  • State Agency:

    • Catherine Digilio Grimes (VA/DOE)

    • Colleen Fillmore (ID/DOE)

    • Lynn Harvey (NC/DOE)

    • Katie Millett (MA/DOE)

    • Robin Safley (FL/DOA)

  • School Nutrition

    Directors:

    • Wanda Grant (CA)

    • Penny McConnell (VA)

    • Jean Ronnei (MN)

    • Ken Yant (GA)

  • Industry:

    • Pat McCoy (Schwan’s)

  • USDA

  • Consultant:

    • George Sneller (FL)


Desired Outcomes

  • Understand the requirements for meeting the new meal pattern

  • View sample menu

  • Provide additional resource information


Agenda

  • Presentation on Guide, Contents and Resources

  • Overview of Immediate Lunch Changes

  • Menu Certification Process

  • FAQ’s


Immediate Lunch Changes

  • Food Based Menu Planning

  • Fruits

  • Grains (whole grain rich)

  • Meats/Meat Alternate

  • Milk

  • Vegetables – sub groups

  • Calorie Ranges

  • Age Grade Group Changes

  • Minimums & Maximums


$0.06 USDA Education Sessions

* See the link on www.schoolnutrition.org/mealpattern for the slides from these sessions.


For Additional Assistance

State Agency:

http://www.fns.usda.gov/cnd/contacts/statedirectory.htm

School Nutrition Association:

www.schoolnutrition.org


Best Practices Sharing Center

SFAs and SAs can share resources and tools they use to serve healthy menus that meet the new school meal regulations

http://healthymeals.nal.usda.gov/bestpractices


Best Practices Sharing Center

Users can search by:

  • TOPIC:

    • Sodium reduction

    • Fruits

    • Vegetables

    • Meal pattern

    • Fluid milk

    • Meat / Meat alternates

    • Dietary specifications (calories, sat. fat, trans fat)

    • Planning tools

    • Monitoring tools


Best Practices Sharing Center

Users can search by:

  • FORMAT:

    • Menu

    • Recipe

    • Checklist

    • Training material

    • Success story / Method of implementation


Best Practices Sharing Center

Share your resources!

Materials may be submitted via email to [email protected]

In the body of the email, please provide the developer name as well as the subject areas, audiences, and format that the resource covers.


FAQ’s


Question #1:

How can I communicate these new meal pattern changes to my parents, students and employees?


Question #2:

How do I count and meet the minimums and maximums for grains/bread?


Question #3:

How do I address the concerns that the 1ounce portion of protein doesn’t seem like enough for students, especially middle school students?


Question #4:

How do I identify and account for the correct portion sizes when I have mixed grades and the students come through the serving line in no set grade structure?


Question #5:

What are some marketing ideas on vegetables & fruits to educate students on their choices to avoid food waste?


Question #6:

What are some examples of a cold lunch for students on days when a unique item is served?


Question #7:

What are some positive ways to encourage kids to take vegetables or fruits when they are not used to eating these items at home?


Question #8:

How do I account for components when there is more than one “entrée” choice on the menu? (All students go through the same line, but may choose between two or more main item options).


Question #9:

Where can I find resources to assist me in implementing the new meal pattern guidelines?


Question #10:

How do I sort out all of these new requirements? They are very confusing.


Question #11:

How do I determine if a grain is a dessert-based grain?


Question #12:

If a student selects ½ cup fruit under OVS, and then the student selects a vegetable, what amount must the vegetable be to count as one of the 3 required meal components?


Question #13:

What is the minimum measure/weight that must be counted? (Example: If you have a pre-cooked protein item that weighs 2.25 ounces can it be counted as 2 ounces or must it be counted as 2.25 ounces)?


Question #14:

If I offer a choice of vegetables, can I offer 2 red/orange veggies on the same day?


Question #15:

Can marinated bean salad be counted as a serving of beans since there are other ingredients in the recipe? How about salsa or Broccoli Normandy? Would the vegetables in these menu items be counted in the “other” group?


Question #16:

How are leafy greens like romaine lettuce, spinach and kale counted?


Question #17:

If you serve a 2 ounce hot dog w/chili, do I count the chili toward the maximum M/MA component or may the chili be considered only a condiment?


Question #18:

Are M/MA choices and bread/grain choices averaged per day? How will the averaging be conducted for multiple choice or serving lines?


Question #19:

Since I already sent out bids for 2012-13, what do I do about the 1 ounce M/MA products for this year in meeting the minimum/maximum M/MA requirements?


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