The impact of meal pattern choice on school food service
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The Impact of Meal Pattern Choice on School Food Service. Clare R. Keating, SNS Director of Account Management Preferred Meal Systems, Inc. Today’s Goals. Understand the Meal Pattern Choices in the National School Lunch Program See how different Menu Options affect meal cost

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The Impact of Meal Pattern Choice on School Food Service

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The impact of meal pattern choice on school food service

The Impact of Meal Pattern Choice on School Food Service

Clare R. Keating, SNS

Director of Account Management

Preferred Meal Systems, Inc.

IASBO 2010


Today s goals

Today’s Goals

  • Understand the Meal Pattern Choices in the National School Lunch Program

  • See how different Menu Options affect meal cost

  • Learn about upcoming changes from Reauthorization of the Child Nutrition Act 2010

IASBO 2010


Selecting a meal pattern

Selecting a Meal Pattern

  • Two Categories of Meal Patterns:

    • Food Based

    • Nutrient Based

IASBO 2010


Food based meal pattern

Food Based Meal Pattern

  • Food Based- 5 Meal Components

    • Traditional- 5 components daily, must meet required nutrients and portion sizes

    • Enhanced- Traditional plus additional grains, increased portion size of Fruit/Vegetables

IASBO 2010


Food based meal pattern1

Food Based Meal Pattern

  • Traditional K-3

  • 1.5 oz. MMA

  • Veg/Fruit 1/4c.

  • Veg/Fruit 1/4c.

  • Bread/Grain 1-2 daily, 8/wk

  • Milk, 8oz fluid

  • Traditional 4-12

  • 2 oz. MMA

  • Veg/Fruit 3/8c.

  • Veg/Fruit 3/8c.

  • Bread/Grain 1-2 daily, 8/wk

  • Milk, 8oz fluid

IASBO 2010


Food based meal pattern2

Food Based Meal Pattern

  • Enhanced 7-12

  • 2 oz. MMA

  • Veg/Fruit 1/2c.

  • Veg/Fruit 1/2c.

  • Bread/Grain 1-3 daily, 15/wk

  • Milk, 8oz fluid

  • Traditional 4-12

  • 2 oz. MMA

  • Veg/Fruit 3/8c.

  • Veg/Fruit 3/8c.

  • Bread/Grain 1-2 daily, 8/wk

  • Milk, 8oz fluid

IASBO 2010


Cost impact

Cost Impact?

Traditional= Base Rate

Enhanced= Base Rate +

  • Additional 7 servings per week Grain/Bread = .07-.12¢/meal

  • Additional 1/4c. Fruit/Veg. Daily= .04-.07¢/meal

  • Expect to pay .11¢-.19¢ more per meal for Enhanced

IASBO 2010


Nutrient based meal pattern

Nutrient Based Meal Pattern

  • Nutrient Based- Nutrients only- Entrée, Milk and min. 1 sides required.

  • Requires computerized analysis with weighted averages based on history of choices.

  • Cost similar to Traditional for Elementary, Enhanced for HS

IASBO 2010


What to choose

What to Choose?

  • Choose a Meal Pattern that fits the age/grade group of your school.

    • Additional Calories and Nutrients=$

  • Evaluate Food Costs vs. Meal Reimbursement Rates

    • Reimbursement rates are not adjusted for age/menu

  • Decide which options are essential for your schools

IASBO 2010


Offer vs serve

Offer vs. Serve

  • Decrease Food Waste

  • Increase Food Choices

  • Students may refuse a specified number of menu items

  • SFA makes decision to participate

IASBO 2010


Options

Options

  • Trends toward Healthier Menus

    • Increased whole grain products/ fiber

    • Low Fat/ 0 g. trans fat

    • More fresh fruits and vegetables

    • Reduced sodium

    • Organic

  • “Green” products

    • Compostable/Biodegradable paper goods

  • Healthier US School Challenge

IASBO 2010


Options cost impact

Options- Cost Impact?

  • Increased whole grain products/ fiber

    • ↑ .01-.05¢

  • Low Fat/ 0 g. trans fat- minimal increase

  • More fresh fruits and vegetables, larger portions

    • ↑ .02-.04¢ Fresh, .03-.06¢ Larger

  • Reduced sodium- ↓variety during transition

  • Organic- $$ ↑>$1

  • Going “Green”- varies by operation

IASBO 2010


Healthier us school challenge

Healthier US School Challenge

  • Initiative to double number of schools enrolled

  • Must be a Team Nutrition School

  • Reimbursable lunches must meet USDA nutrition standards

    • Bronze= $500 per school

    • Silver= $1000 per school

    • Gold= $1500 per school

IASBO 2010


Bronze menu

Bronze Menu

  • ADP- NA

  • A Different Vegetable offered Daily

    • Dark Green or Orange 3x per week

    • Cooked Dry beans or peas (legumes) offered weekly

  • A Different Fruit offered Daily

    • At least 1 Day Fresh

    • 100% juice limited to 1x week

    • Canned must be packed in water or juice

  • Whole-Grain serving offered 3x per week

  • Only Low-fat or Skim Milk

  • Cost ↑.04-.07¢

IASBO 2010


Silver menu

Silver Menu

  • ADP- 60% / 45%

  • A Different Vegetable offered Daily

    • Dark Green or Orange 3x per week

    • Cooked Dry beans or peas (legumes) offered weekly

  • A Different Fruit offered Daily

    • 1 Day Fresh

    • 100% juice limited to 1x week

    • Canned must be packed in water or juice

  • Whole-Grain serving offered 3x per week

  • Only Low-fat or Skim Milk

  • Cost ↑.04-.07¢

IASBO 2010


Gold menu

Gold Menu

  • ADP- 70% / 65%

  • A Different Vegetable offered Daily

    • Dark Green or Orange 3x per week

    • Cooked Dry beans or peas (legumes) offered weekly

  • A Different Fruit offered Daily

    • 2 Days Fresh

    • 100% juice limited to 1x week

    • Canned must be packed in water or juice

  • Whole-Grain serving offered Daily

  • Only Low-fat or Skim Milk

  • Cost ↑.09-.16¢

IASBO 2010


Hussc other criteria

HUSSC Other Criteria

  • Regulations for all Competitive Foods/Beverages Sold on Campus

  • Nutrition Education- Min. 2 grades

  • Physical Education- 45-90 min/week

  • School promotes Wellness

  • Wellness Policy

IASBO 2010


2010 reauthorization of the child nutrition act

2010 Reauthorization of the Child Nutrition Act

  • Due to vote October 2010

  • In effect- ? Fall 2011?

  • Recommendations from the Institute of Medicine to the USDA

    • Nutrition standards based on science

    • Funding

    • Household Application Process (community eligibility)

IASBO 2010


Proposed

Proposed

  • .06¢ per meal Reimbursement

  • Milk Variety- eliminated

  • Water- offered in all lunchrooms

  • Pricing for Paid Lunch

    • Free Reimbursement- Paid Reimb.= Meal Price

  • Nutrition Requirements based on DGA

  • Regulations for all Foods sold on campus

  • SMI to include Breakfast

IASBO 2010


Proposed cont

Proposed, cont.

  • Rules for Indirect Costs reporting and allocation

  • Reporting on Food Safety Inspections, Wellness Policies, Participation and Nutritional Quality

  • Applications- SS# only last 4 digits

  • Commodities Allocation= 12% of total Reimbursement

  • Recall procedures for Commodities

IASBO 2010


Questions

Questions?

IASBO 2010


Thank you

Thank You!

IASBO 2010


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