School New-trition Standards: Teaming Up for Success

1. School New-trition Standards:Teaming Up for Success Presented by MDE Office of Child Nutrition and Healthy Schools

2. Welcome Scott Clements Director, MS Department of Education, Office of Child Nutrition and Healthy Schools

3. Housekeeping • Sign-in sheets • Restrooms, phones • Lunch arrangements • Cards for Q-and-A

4. Child Nutrition Staff Becke Bounds • Assistant State Director Lydia West • Director of Nutrition Standards April Catchings • Director of Nutrition Education Stephanie Robinson • Director of School Support Priscilla Ammerman • Director of Purchasing and Food Distribution School Support Staff

5. Dayle Hayes, MS, RD • Past Chair School Nutrition Services DPG • Consultant to agencies & organizations nationwide • Long time friend of Mississippi OHS and OCN • Facebook School Meals That Rock • Twitter @SchoolMealsRock • Blog SchoolMealsThatRock.org

6. Overview • USDA Meal Pattern Changes • WHY, WHAT, HOW • Calculating Weighted Averages • WHY, WHAT, HOW • Lunch • Updates from the MDE OCN • Small Group Activities • Marketing and Messaging

7. … ONE STEP at a time!! Start by doing what's necessary; then do what's possible; and suddenly you are doing the impossible. St. Francis of Assisi

8. 2010 … Healthy, Hunger-Free Kids Act

9. 2012 … Nutrition Standards NEW MEAL PATTERNS

10. Building Healthy Children Family School Community

11. GOAL=MyPlateat School

12. GOAL=MyPlateat School

13. TIMELINE

14. New Standards Several UNKNOWNS and TBAs

15. EVOLVING PROCESS … with many “in-progress” items & lots of people working on them. • USDA: ex. Food Buying Guide & CN Label updates, & new USDA Foods • Regional office/state agency training also in-progress • MDE: ex. State regional training, summer conference & webinars • NFSMI: ex. new presentations • SNA/MSNA: ex. online resources & meetings

16. STAYCALM& FOCUSED

17. New Standards BREATHE DEEPLY… you are already there in many ways

18. It’s ONLY Nutrition WHEN they eat or drink it!

19. New Standards MORE FOOD and MORE CHOICES

20. More FUEL into Kids Less Food into Trash Cans!

21. FIRST THINGS FIRST • What already meets Final Rule for 2012-13? • What needs some further work? Fitting within the minimum/maximum ranges? More whole grain-rich products? A wider variety of veggies? Understand Food Based Menu Planning. Determine your MOST immediate changes to meet new patterns.

22. Grade Groups

23. Lunch Calorie Ranges

24. Lunch Meat/Alternates

25. Lunch Meat/Alternates

26. Lunch Meat/Alternates • Lean or extra lean meats, seafood, and poultry; beans and peas*; fat-free and low-fat milk products such as cheese and yogurt; and unsalted nuts and seeds all are allowed creditable * Beans and peas may be credited as vegetable OR meat alternate but not in the same meal. • Tofu and soy yogurt will be allowable as meat alternate NOTE: Crediting instruction memo will be available soon.

27. Lunch Grains

28. Lunch Grains

29. Lunch Grains

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

31. Criteria for Whole Grain-Rich • Product ingredient listings • Non-mixed items (e.g. breads, cereals): whole grains must be the first ingredient • Mixed items (e.g. pizza, corn dogs): whole grains must be the primary grain ingredient by weight (a whole grain is the firstgrain ingredient in the listing) Detailed instructions for this method are at: http://teamnutrition.usda.gov/healthierUS/HUSSCkit_pp25-35.pdf

32. Limits on Grain-Based Desserts • ONLY TWO-CREDITABLE grain-based desserts allowed at lunch per school week. • Consider the contribution of desserts to the nutrition standards levels for the three grade levels. • Foods of minimal nutritional value may not be served.

33. Lunch Vegetables

34. Lunch Vegetables

35. Lunch Vegetables • Vegetables may be raw or cooked; fresh, frozen, canned, or dried, dehydrated; and may be whole, cut-up or mashed. • Vegetable subgroup minimums are per week with no dailymaximum. • 1 cup of raw salad greens is credited as ½ cup. • Tomato paste crediting is permitted. • An extensive listing of the vegetables in each subgroup are available at: www.choosemyplate.gov/food-groups/vegetables.html

36. Lunch Vegetables All vegetable subgroups must be offered weekly: • Dark Green (e.g., broccoli, collard greens, dark green leafy lettuce, spinach) • Red/Orange (e.g., tomatoes, red peppers, carrots, sweet potatoes) • Beans/Peas (Legumes) (e.g., kidney beans, mature black eyed peas, refried, pinto beans) • Starchy (e.g., corn, white potatoes, frozen lima beans, frozen green peas) • Other (e.g., cabbage, cauliflower, cucumber, iceberg lettuce, green beans)

37. Lunch Vegetables

38. Lunch Fruits

39. Lunch Fruit

40. Lunch Fruits • Fresh, frozen without added sugar (1 year waiver), canned in juice or light syrup, or dried. • No more than half of fruit offerings in a meal may be juice and only 100% juice may be offered; • ¼ cup of dried fruit = ½ cup of fruit; and • Refer to Food Buying Guide for crediting information.

41. Lunch Milk

42. Lunch Milk

43. Lunch Offer vs. Serve

44. Lunch Offer vs. Serve • Full component MUST be offered to students at each meal. • Student must select at least ½ cup of vegetable OR fruit for each reimbursable lunch where OVS is implemented.

45. It’s ONLY Nutrition WHEN they eat or drink it!

46. SUMMARY New Nutrition Standards and Lunch Patterns • New grade groupings • New calorie minimums and maximums • New meat/meat alternate minimums and maximums • New grain minimums and maximums • New requirements for whole grains • New limitations on grain-based desserts • New vegetable sub-groups and servings size • New fruit requirements • New milk requirements • New offer vs. serve requirement for vegetables OR fruit