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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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Dietary specifications

DIETARYSPECIFICATIONS


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


Calorie ranges lunch breakfast
Calorie Ranges Lunch & Breakfast


Sodium Targets

Sodium Timeline and Limits


Salt (Sodium)

Reference Guide


1 milk naturally occurring sodium 125mg
1% MilkNaturally Occurring Sodium 125mg



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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