1 / 245

A Plate of Excellence

A Plate of Excellence. School Nutrition Program Spring Workshop May 2012. What does Excellence Look Like?. Please write a word or phrase on a sticky note that describes what an EXCELLENT program looks like! Place the sticky note on the chart paper. We will talk about these tomorrow!.

joshwa
Download Presentation

A Plate of Excellence

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. A Plate of Excellence School Nutrition Program Spring Workshop May 2012

  2. What does Excellence Look Like? • Please write a word or phrase on a sticky note that describes what an EXCELLENT program looks like! • Place the sticky note on the chart paper. • We will talk about these tomorrow!

  3. Reimbursable Meal 2011

  4. Reimbursable Meal 2012

  5. New Meal Pattern Overview Lunch • 2012-2013 School Year • Food Based Menu Planning Only • Five Components: Fruits Vegetables Grains Meat/Meat Alternates Fluid Milk

  6. Meal Pattern Overview • New grade groupings: Grades K-5 Grades 6-8 Grades 9-12 • Calorie maximum and minimum levels must be met • Fruit offered daily

  7. Meal Pattern Overview • Weekly meat/meat alternate ranges • Weekly grain ranges • 2012-2013-Half of grains offered must be whole grain rich • 2014-2015 All grains must be whole grain rich • Saturated fat must be less than 10% of calories

  8. Meal Pattern Overview • Trans fat per portion must be zero grams. • You must offer a variety of milk – 1% and 0% fat • Flavored milk must be 0% fat • Non-flavored milk must be no more than 1% fat

  9. Meal Pattern Overview • Reimbursable meals must contain at least ½ cup of fruit or vegetable • Identify foods that are part of the reimbursable meal at the beginning of the serving line • State conducts a weighted nutrient analysis of one week of menus

  10. Vegetables (Lunch)

  11. Age/Grade Groups • Overlap in K-5 and 6-8 meal patterns • A single menu can meet both patterns • Must meet following: • 8-9 oz eq grains/week • 9-10 oz eq meats/meat alternates/week • Average daily calorie range 600-650 • Average daily sodium limit ≤640 mg* *Note this is final sodium target; no sodium requirement until SY 2014-15

  12. Age/Grade Groups (cont’d) • No overlap in grades 6-8 and 9-12 meal patterns • Schools that consist of both grade-groups must develop menus accordingly to meet needs of these two separate groups • Previously, schools allowed a one grade level deviation • No allowance for this in new meal pattern

  13. Short and Long Weeks • Increase or decrease required weekly quantities by 20% for each day variation from a standard 5-day week • Daily requirements apply regardless of week length

  14. Fruit Component

  15. Fruit/Vegetable Separated • Fruits/vegetables separated; two components • Fruit must be offered daily

  16. Fruits for Lunch

  17. Fruits Galore

  18. Kiwi Tray

  19. Forms of Fruit • Fresh • Frozen without added sugar • Canned in juice/light syrup • Dried: ¼ cup = ½ cup of fruit component • 100% Juice No more than half of fruit offerings per week may be in the form of juice

  20. Frozen Fruit • Frozen fruit without added sugar • Exemption for SY 2012-13 only • Applies to USDA Foods and commercially purchased products • SP 20-2012, issued Feb 24th

  21. Dried Fruit ¼ cup dried fruit = ½ cup of fruit

  22. Fruits (Lunch)

  23. Fruits – 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

  24. Food Buying Guide Calculator • http://fbg.nfsmi.org

  25. Crediting Fruit

  26. Fruit Component Activity • Assess menus for adequacy of fruit offerings • Recommend needed changes for lunch 2012-2013 • Share your findings and recommendations

  27. Vegetables

  28. Vegetables

  29. Offer a variety of vegetables over the week: • Offer ¾ cup daily to K-5 • Offer ¾ cup daily to 6-8 • Offer 1cup daily to 9-12 *Larger amounts may be served

  30. Vegetables • Weekly minimums for lunch: Offer K-5 3 ¾ cup weekly Offer 6-8 3 ¾ cup weekly Offer 9-12 5 cup weekly

  31. Vegetable subgroup weekly requirements for: Dark Green (DG) Red/Orange (RO) Beans/Peas (BP) Starchy (S) Other (O) Additional vegetables to meet minimum weekly total

  32. Vegetables Dark Green Vegetables = ½ cup weekly

  33. Dark Green Vegetable

  34. Dark Green Vegetable Broccoli

  35. Dark Green Vegetable

  36. Dark Green Vegetable Collard Greens

  37. Dark Green Vegetable

  38. Dark Green Vegetable Romaine Lettuce

  39. Dark Green Vegetable

  40. Dark Green Vegetable Curly Kale

  41. Dark Green Vegetable

  42. Dark Green Vegetable Spinach

  43. Vegetables – Red/Orange (Weekly Amounts) K-5: ¾ cup 6-8: ¾ cup 9-12: 1 ¼ cup

  44. Red/Orange Vegetable

  45. Red/Orange Vegetable Carrots

  46. Red/Orange Vegetable

  47. Red/Orange Vegetable Acorn Squash

  48. Red/Orange Vegetable

  49. Red/Orange Vegetable Butternut Squash

More Related