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DIETARY SPECIFICATIONS. Four Dietary Specifications. Requirement: Weekly Average Calories Sodium Saturated Fats Requirement: DAILY Trans Fat. Calorie Ranges – Lunch Effective SY 2012-13. Minimum and Maximum levels Intent to avoid excessive calories Promote nutrient-dense meals

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four dietary specifications
Four Dietary Specifications

Requirement: Weekly Average

  • Calories
  • Sodium
  • Saturated Fats

Requirement: DAILY

  • Trans Fat
calorie ranges lunch effective sy 2012 13
Calorie Ranges – LunchEffective SY 2012-13
  • Minimum and Maximum levels
  • Intent to avoid excessive calories
  • Promote nutrient-dense meals
  • Averaged over course of the week
slide5

Sodium Targets

Sodium Timeline and Limits

slide6

Salt (Sodium)

Reference Guide

reducing sodium meal content
Reducing Sodium Meal Content
  • Start NOW!
  • Procurement specifications and recipes will have to be modified
  • Increase in-house preparation, scratch cooking
  • Read Nutrition labels
  • Utilize USDA foods lower in sodium
  • Remove salt shakers or salt packets
sodium reduction resources
Sodium Reduction Resources
  • USDA Foods
  • Team Nutrition website
  • MyPlate website
  • NFSMI – National Food Service Management Institute
  • Technical Assistance from Area Specialist
saturated fat
Saturated Fat
  • NO Total Fat standard
  • Saturated Fat remains the same as current level

<10% of calories

trans fat lunch sy 2012 13
Trans Fat - LunchSY 2012-13
  • New restriction
  • Nutrient label, manufacturer specification

or ingredients used to prepare meal must be zero grams of trans fat per serving

(<0.5gm per serving)

  • Breakfast Program begins SY 2013-14
what are trans fats
What are trans fats?
  • Natural Trans Fat
    • beef, lamb, or dairy products are excluded from requirement
  • Synthetic Trans Fat
    • Formed when liquid oils are made into solid fats like shortening and hard margarine
    • Partially hydrogenated oils used in snack foods,

prepared desserts, or margarines

trans fat mixed dishes
Trans Fat – Mixed Dishes

Products containing naturally-occurring

trans fat and added trans fat

  • Must request information from vendors
  • Vendors already moving away from use of trans fats
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