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New Meal Pattern Training-101 2012

New Meal Pattern Training-101 2012. Pre-Test. Please complete the Pre-Test, which is in the handout packet provided to you at registration. We will re-test your knowledge after the presentation is complete. Final Rule to Update School Lunches and Breakfasts . Final Rule (January 2012).

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New Meal Pattern Training-101 2012

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  1. New Meal Pattern Training-1012012

  2. Pre-Test • Please complete the Pre-Test, which is in the handout packet provided to you at registration. • We will re-test your knowledge after the presentation is complete.

  3. Final Rule to Update School Lunches and Breakfasts

  4. Final Rule (January 2012) • Title • Nutrition Standards in the National School Lunch and School Breakfast Programs (77 FR 4088) • Published • January 26, 2012 • Effective date • July 1, 2012

  5. We Understand…

  6. We’re all in it together!

  7. New Meal Pattern

  8. Major Changes from Proposed Rule • USDA responsive to stakeholder concerns • Several changes from proposed rule were required as result of Congressional Action

  9. Final Rule Meal Pattern

  10. Reading the Meal Pattern Chart

  11. Implementation Timeline

  12. 2012-2013 Requirements

  13. Menu Planning Approach Changes • Food-Based Menu Planning (FBMP) approach for all age/grade groups • NSLP operators must use FBMP • Beginning SY 2012-2013

  14. Handout: Food Based Menu Planning

  15. Age/Grade Groups • New age/grade groups for NSLP • K-5 • 6-8 • 9-12

  16. Meal Identification • Identify content of reimbursable meal near or at beginning of serving line(s) • School discretion on how to identify these foods • Assures students do not unintentionally purchase a la carte items

  17. Meal Components

  18. Fruits

  19. Fruits • Fruits/vegetables separated; two components • Daily serving at lunch • May select fresh, frozen without added sugar, canned in juice/light syrup, or dried • No more than half of fruit offerings may be juice • 100% juice only • ¼ cup of dried fruit = ½ cup of fruit • Refer to Food Buying Guide for crediting

  20. Vegetables

  21. Vegetables • Daily lunch serving reflects variety over week • Vegetable subgroup weekly requirements for • Dark Green (e.g., broccoli, collard greens) • Red/Orange (e.g., carrots, sweet potatoes) • Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas) • Starchy (e.g., corn, green peas, white potatoes) • Other (e.g., onions, green beans, cucumbers) • Additional vegetables to meet 5 cup weekly total

  22. Vegetables (cont’d) • Variety of preparation methods available • Fresh, frozen, and canned products • USDA Foods offers a variety of no salt added or lower sodium products • Changes in crediting of leafy greens • Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate

  23. Handout: Qualifying Beans and Peas in the School Nutrition Program • The Dietary Guidelines emphasize the importance of more dry beans and peas (legumes) because they provide vitamins, minerals, and macronutrients. • This handout provides examples of dry beans/peas which are available through USDA Foods program.

  24. ComparisonCurrent NSLP vs. Final Rule

  25. Vegetables (cont’d) • Crediting Mixed Vegetable Menu Items • Garden salad • Iceberg and Romaine Lettuce Blend • If volume of each is unknown, must count as ADDITIONAL VEGETABLES.

  26. Vegetables (cont’d) • Crediting Mixed Vegetable Menu Items • Salsa • School Recipe • Can do calculations to determine how to credit to the subgroups • Purchased • Must credit to Additional Vegetables because amount of vegetables by type unknown.

  27. Activity: Vegetable Subgroups

  28. Grains

  29. Grains: Lunch • SFAs must offer daily and weekly serving ranges of grains at lunch • Maximums and minimums • For 2012-13, at least half of grains offered during week must be whole grain-rich

  30. Criteria for Whole Grain-Rich Foods • Meet serving size requirements in Grains/Breads Instruction and • Meet at least one of the following: • Whole grains per serving must be ≥ 8 grams • Product includes FDA’s whole grain health claim on its packaging • Product ingredient listing lists whole grain first (HUSSC criteria) • Whole Grain-Rich = at least 50% whole grains

  31. Other Grain Component Issues • Grain-Based Desserts • Only two creditable grain-based desserts allowed at lunch per school week • These items are major sources of solid fats and added sugars, per DGA 2010 • Cost and Availability Concerns • Important to note that many whole grain options available in USDA Foods (brown rice, whole grain pasta, oatmeal) and through statewide purchasing

  32. ComparisonCurrent NSLP vs. Final Rule

  33. Handout: Whole Grain-Rich Foods

  34. Activity: Identifying Whole Grains

  35. Activity: Evaluating Whole Grain-Rich Foods

  36. Meat/Meat Alternates

  37. Meat/Meat Alternates • Daily and weekly requirements for lunch only • 2 oz eq. daily for students in grades 9-12 • 1 oz eq. daily for younger students • Variety of meat/meat alternates encouraged • Tofu and soy yogurt will be allowable as meat alternate

  38. ComparisonCurrent NSLP vs. Final Rule

  39. Fluid Milk

  40. Fluid Milk • Allowable milk options include • Fat-free (unflavored or flavored) • Low-fat (unflavored only) • Fat-free or low-fat (lactose-reduced or lactose-free) • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., soy beverages) • Students may decline milk component under OVS • Milk provisions also apply to children ages 3-4

  41. ComparisonCurrent NSLP vs. Final Rule

  42. Dietary Specifications

  43. Four Dietary Specifications • Weekly average requirements • Calories • Sodium • Saturated fat • Daily requirement • Trans fat

  44. Calorie Ranges • Minimum and maximum calorie (kcal) levels • Average over course of the week

  45. Saturated Fat • Limit saturated fat • Less than 10 percent of total calories • Same as current regulatory standard • No total fat standard

  46. Continue Sodium Reduction Efforts • Assessment of specifications and recipes • USDA Foods reducing sodium in foods available to SFAs • Already reduced for products such as most cheeses

  47. Trans Fat • New trans fat restriction begins 2012-13 for lunch • Nutrition label or manufacturer’s specs must specify zero grams of trans fat per serving (less than 0.5 gram per serving) • Naturally-occurring trans fat excluded • e.g., beef, lamb, dairy products

  48. Offer versus Serve (OVS)

  49. Offer Versus Serve • For a reimbursable meal • Student must select fruit component OR vegetable component at lunch • Student may select ½ cup serving of fruit or vegetable under OVS • Full component MUST be offered to student

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