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HHFKA Update on NSLP and SBP Changes for SY 2013-2014 Updated 3/13/13

HHFKA Update on NSLP and SBP Changes for SY 2013-2014 Updated 3/13/13. Jeanne Aiello, SNS, Senior Consultant. Background. HHFKA required USDA to update school meal nutrition standards to reflect the most current dietary science. New Requirements. School Lunch Program.

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HHFKA Update on NSLP and SBP Changes for SY 2013-2014 Updated 3/13/13

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  1. HHFKA Update on NSLP and SBP Changes for SY 2013-2014Updated 3/13/13 Jeanne Aiello, SNS, Senior Consultant

  2. Background HHFKA required USDA to update school meal nutrition standards to reflect the most current dietary science 2

  3. New Requirements

  4. School Lunch Program All grains equal to or greater than 0.25 oz. eq. must be counted towards the weekly grains range (including battered and/or breaded products). USDA memo SP 11-2013 CDE OSN will include current CDE nutrient standards for cholesterol, fiber and sodium when performing the nutrient analysis during the Administrative Review. ARM Section 12 This is the final year to offer frozen fruit with added sugar. USDA memo SP 20-2012-Revised 4

  5. School Breakfast Program Changes • Dietary Specifications • Calorie Ranges • Zero grams of trans fat per portion • Menu Planning • A single FBMP approach • Grade Groups • K-5, 6-8 and 9-12 • Grains Component • Half of grains must be WGR • Weekly grain ranges • Monitoring • 3 year review cycle • Weighted nutrient analysis 5

  6. Dietary Specifications Calorie Ranges Per Grade Group: Zero grams of trans fat per portion Saturated Fat ≤10% Colorado Specific: Sodium: ≤600 mg Cholesterol: ≤ 75mg Fiber: ≥4g 6

  7. Calorie Ranges When Grades Overlap • K-8: 400-500 • 6-12: 450-550 • K-12: 450-500 7

  8. Menu Planning • Food Based Menu Planning Approach • Three Grade Groups: K-5, 6-8 and 9-12 • Three components: • Grain • Fruit/Vegetable • Milk 8

  9. Breakfast Meal Pattern • All 3 grade groups overlap • Can use 1 menu for K-12 (use 9-12 grade range for grains) 5 day week 9

  10. Fruit Component • Schools must offer at least ½ cup of fruits and/or vegetables to all age-grade groups • Final year to offer frozen fruit with added sugar • No weekly limit of juice 2013/2014 • Weekly juice limit for SY 2014-2015 10

  11. Fruit Smoothies • When prepared by SFA, may credit as fruit and milk components • Cannot credit as meat/meat alternate • Commercial products may only credit toward fruit component • Additional fruit choices are encouraged • Must still offer a variety of fluid milk choices • Refer to USDA memo SP 36-2012, 7/11/12 11

  12. Grains • Half of grains offered must be whole grain rich (WGR) • Refer to the following slide for WGR • Memo SP 26-2013 extends the lifting of weekly maximums on grains through SY 2013-2014 12

  13. What is WGR? • Whole Grain Rich (WGR) refers to grain foods or products that contain at least 50% whole grain. • WGR does not mean all grain offerings are 100% whole grains • Of the total grains listed in the ingredients, at least half (50%) of the total grains by weight can be from whole grain ingredients (such as whole wheat flour) and the other half (50%) of the grains by weight in the product must be enriched grains. • Refer to memo SP 30-2012: http://www.cde.state.co.us/cdenutritran/download/pdf/PW-043012SP30-2012osGrainReqs.pdf 13

  14. Grains • Continue to credit using the current guidance • Non-whole grain items: • FCS Instruction 783.1 Rev 2: Exhibit A – Grains/Breads for the Food-based Menu Planning • Whole grain-rich items: • Exhibit A: School Lunch and Breakfast Whole Grain Rich Ounce Equivalency Requirements for School Meal Programs 14

  15. Grains No grain-based dessert limit at breakfast; certain types of grain items designated as desserts for lunch only SP 30-2012 Memo SP 10-2012 clarifies what to look for when determining if a ready to eat breakfast cereal has been fortified as required in the SBP 15

  16. Meat/Meat Alternate as Grain 16 • Meat/Meat Alternate may be offered and count towards the grain component ONLY after the daily 1 oz. eq. of grain is met. • When substituted for grains, the meat/meat alternate counts toward the weekly grains range and is included in the nutrient analysis.

  17. Meat/Meat Alternates as Extras • May be offered as an “extra” food item • Will not count as a meal component for menu planning or offer vs. serve • Will be included in the nutrient analysis 17

  18. Calculating Weekly Grain Total* *This menu may be used for grades K-12. Calorie range must be 450-500. 18

  19. Calculating Grain Range* *This menu may be used for grades K-12. Calorie range must be 450-500. 19

  20. Offer vs Serve 20

  21. What didn’t change • Optional for the SBP at all grade levels • Student may decline any 1 of the 4 items • Only full/minimum portion size can be counted towards reimbursable meal 21

  22. Definitions • A food component at breakfast is one of three food groups that comprise the reimbursable breakfasts. These are: • Grains (with optional meat/meat alternate allowed) • Fruit/Vegetable • Milk • A food item is a specific food offered within the three food components. For the purposes of OVS, a school must offer at least four food items and students may decline only one food item even if more than four food items are offered. 22

  23. Offer vs. Serve • Must serve a minimum of 4 items containing the 3 components • Grain • Fruit/Vegetable • Milk • Additional Item • Student can decline 1 food Item • Menu planner decides what is considered a food item… 23

  24. Sample 5-day Menu* *This menu may be used for grades K-12. Calorie range must be 450-500. 24

  25. Monday Menu Breakfast Burrito [1.5 oz. whole grain tortilla, egg (extra) and potato (extra)] Fruit Variety Milk Variety Offer vs. Serve is not an option for this menu. With only 3 items, students must take everything. 25

  26. Tuesday Menu • Cereal Variety • Whole Wheat Toast • Fresh orange slices • Milk • May decline one item 26

  27. Wednesday Menu • May decline one item • 2 Whole Wheat Pancakes • If credits as 2 oz. equivalencies • Mixed berries • Milk Reimbursable options: • 2 pancakes and milk • 1 pancake, fruit and milk • 2 pancakes and fruit • 2 pancakes, fruit and milk 27

  28. Thursday Menu • Whole Grain Banana Muffin • 4 oz. Yogurt • Apple slices • Milk • May decline any one item 28

  29. Friday Menu • Breakfast Sandwich [Sausage patty (extra) and English Muffin (2 oz. eq.)] • Fruit Variety • Milk Variety • Must take the sandwich and one more item 29

  30. Pre-plating or Bundling Meals • Try to offer choices to minimize waste • Examples: • Choice of different main dishes that all contain the same fruit students select or decline milk • Pre-plate main dish and fruit and students select or decline milk 30

  31. Resources • CDE OSN Administrator’s Reference Manual • Will be updated with new breakfast meal pattern changes • CDE OSN Website • SBP section • Memos: • http://www.cde.state.co.us/cdenutritran/nutriUSDA-memos.htm 31

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