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Review: New Meal Pattern Requirements and Nutrition Standards . Six Cent Certification Worksheet Training Sara Olson. “Reimbursable Meal” Worksheet Definition.

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Review new meal pattern requirements and nutrition standards

Review: New Meal Pattern Requirements and Nutrition Standards

Six Cent Certification Worksheet Training

Sara Olson

Reimbursable meal worksheet definition
“Reimbursable Meal” Worksheet Definition Standards

  • SFAs must list reimbursable meals offered on the menu. Each reimbursable meal consists of all required food components: any grain/meat/meat alternates in an entrée and/or side dish, total amount of fruit offered with this meal, total amount of vegetables in an entrée and/or side dish, and amount of milk.

  • Sample Menu (Meal #1):

    Chicken Nuggets (5 pieces) – 3oz meat, no creditable breading

    WW Roll – 2oz grain (WGR)

    Honey Sauce – 2 TBSP

    Mixed Fruit Cup – ½ cup

    Steamed Broccoli – ½ cup

    Baby Carrots – ½ cup

    100% Orange Juice – 4 oz

    Milk – 8 oz

Reimbursable meal worksheet definition cont d
“Reimbursable Meal” Worksheet Definition, cont’d Standards

  • SFAs will report all reimbursable meals in the All Meals tab

  • Enter the name of the main dish to match the menu submitted for certification.

    • If vegetable pizza is called “Garden Power Flatbread,” type “Garden Power Flatbread” into worksheet

  • Certification is based on offered menus- do not consider Offer versus Serve options. Report the full offering of fruits and vegetables on the menu, NOT what a child typically selects. The worksheet is not weighted.

Crediting of fruit juice
Crediting of Fruit Juice Standards

  • Crediting of fruit juice

    • Credited on volume as served

      • 4 ounces will credit as ½ cup

    • No more than half of the fruit or vegetable offerings over the week may be in the form of juice

      • The USDA menu worksheet calculates this in the Weekly Report tab

    • On any given day, may offer both fruit pieces and juice

      • Example: ½ cup juice plus ½ cup peaches to meet 1 cup minimum offering in grades 9-12

Crediting of vegetables
Crediting of Vegetables Standards

  • Crediting of leafy salad greens

    • Raw, leafy salad greens credit at half the volume served

      • Consistent with the Dietary Guidelines for Americans

      • Example: ½ cup of Romaine Lettuce contributes ¼ cup toward the “dark green” vegetable subgroup.

    • Cooked leafy greens credited by volume as served

      • Example: ½ cup of sauteed spinach credits as ½ cup of dark green vegetables

    • Must enter creditableamount into menu worksheet

Vegetable subgroups in worksheet
Vegetable Subgroups in Worksheet Standards

  • Vegetables pre-populated by their subgroup

    • Drop-down lists to select vegetable used; most commonly served vegetables

    • If not listed, SFAs may select “Vegetable unspecified” in the subgroup list and type in the name

Vegetable subgroups in worksheet cont d
Vegetable Subgroups in Worksheet, cont’d Standards

  • Mixed vegetable dishes credited as Additional

    • The use of the Additional category in the meal pattern is for purposes of meeting the weekly TOTAL volume

      • Not a unique subgroup requirement

    • Therefore, no need for this category in the Menu Worksheet or Simplified Nutrient Analysis

    • Total volume is captured from entries in the All Meals tab (1/2 cup California mix entered as “½ cup” vegetable)

    • Subgroups captured in the Monday-Friday tabs (ignore California mix for purposes of subgroups)

Vegetable quantities in worksheet
Vegetable Quantities in Worksheet Standards

  • Each day within the worksheet, must indicate for each vegetable subgroup the “largest amount able to be taken.”

    • Example 1: Monday choice 1: spinach pizza (1/4 c dark green) or choice 2: broccoli pizza (1/2 cup dark green)

      • Child cannot take both types of pizza, so do NOT report ¾ cup dark green vegetables offered on Monday

      • Child could take up to ½ cup dark green veggies Monday

Grains Standards

  • Daily and weekly requirements (min/max)

  • All grains offered in amounts of 0.25 oz eq or greater must be included in the calculation of daily and weekly grain offerings, as well as dietary specifications

  • Round down to nearest 0.25 oz eq (unchanged)

    • Worksheet does this for you if you do not do so in advance

    • Example: 1.6 oz eq bread = 1.5 oz eq creditable grain

  • Non-creditable grain ingredients in products at very low levels (less than 0.25 oz eq) are allowable

Counting grains in the worksheet
Counting Grains in the Worksheet Standards

  • SFAs may use either ounce equivalents OR grains/bread servings in SY 2012-2013

    • Due to one year extension for manufacturers allowing 14.75 gm weight (1 grain/bread serving) OR 16 gm weight (1 oz eq)

    • 1 grain/bread serving = 1 oz eq

    • ALL grains must be based on 16 gm weight beginning SY 2013-2014

Meat meat alternates milk
Meat/Meat Alternates/Milk Standards

  • Meat/Meat Alternates

    • Daily and weekly requirements for lunch

  • Milk options allowed:

    • fat-free milk (flavored and unflavored)

    • low-fat milk (unflavored only)

  • Daily variety of milk (at least 2) is required

    • Menu Worksheet assesses milk component on a daily basis

Dietary specifications for worksheet
Dietary Specifications for Worksheet Standards

  • Calories

    • Requirement: minimum and maximum calorie levels

    • Worksheet assesses average daily calories, must fall within acceptable range

  • Saturated Fat

    • Limit to less than ten percent of total calories

  • Weighted averages

  • Worksheet does NOT assess:

    • Trans fat restriction

      • Part of SFA attestation, validation review, administrative reviews

    • Sodium limit

      • First target not effective until SY 2014-2015

Multiple serving lines worksheet
Multiple Serving Lines- Worksheet Standards

  • For purposes of the menu worksheet, SFAs do NOT have to fill out a different sheet for each serving line. All meals offered on all lines for a given menu are listed together

    • Consideration of administrative burden

  • SFAs will ATTEST that each serving line meets the meal pattern requirements

  • Validation reviews will assess offerings on each line

Certification worksheet for breakfast
Certification Worksheet for Breakfast Standards

  • Compliance with breakfast requirements is required for six cents certification

  • No changes to breakfast in SY 2012-2013 except for milk variety/fat restriction

  • Breakfast worksheet is based on existing breakfast requirements, plus milk requirements for variety/fat restriction

Certification worksheet for breakfast cont d
Certification Worksheet for Breakfast cont’d Standards

  • For certification, all schools should be using the Menu Worksheets for breakfast, unless they are still NSMP, in SY 2012-13

  • If SFAs adopt requirement early, they will need to also show the State they are meeting the new requirements

  • Refer to Q#13 in SP 34-2012 for more information

Grain offerings optional with entree
Grain Offerings Optional with Entree Standards

  • Example: Spaghetti with meat sauce (2 oz eq grains) is offered with an optional breadstick (1 oz eq grains)

    • To reflect that the breadstick is OPTIONAL, must menu as 2 separate meal choices:

      • Choice 1: Spaghetti with meat sauce and breadstick (3 oz eq grains)

      • Choice 2: Spaghetti with meat sauce, no breadstick (2 oz eq grains)

    • For purposes of the menu worksheet, enter Choice 1 and Choice 2 as 2 separate entries on the All Meals Tab (and select both meals on the day served)

Determining salad bar portions
Determining Salad Bar Portions Standards

  • For certification of menus, requirement is what is offered to students, not actual usage

  • Enter pre-determined serving sizes into worksheet

  • Offered portion sizes confirmed by State during reviews