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Changes to the Nutrition Standards in the National School Lunch and School Breakfast Programs

Changes to the Nutrition Standards in the National School Lunch and School Breakfast Programs. ------------------------------------------------- ---------------------------------------------------. A review of the final regulations. The 3 factors of a School Meal “Trilemma”:

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Changes to the Nutrition Standards in the National School Lunch and School Breakfast Programs

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  1. Changes to the Nutrition Standards in the National School Lunch and School Breakfast Programs ------------------------------------------------- --------------------------------------------------- A review of the final regulations The 3 factors of a School Meal “Trilemma”: Nutrition-Cost-Participation

  2. Food Based Menu Planning ●Fruits ●Vegetables ●Meat/Meat Alternates ●Grains ●Milk The National School Lunch & Breakfast Program will be broken down into 3 grade categories for meal components: K-5 6-8 9-12 Lunch Food-Based Menu Planning approach must be used beginning SY 2012-2013. Breakfast Food –Based Menu Planning approach begins SY 2013-2014

  3. Fruits ●Fruits and vegetables are now separated into two components ●Students must take a fruit or vegetable component with their lunch to be considered a reimbursable meal. ●No more than half the fruit offerings may be in the form of 100% juice. ●A full component must be offered to a student however a student may select ½ cup serving under offer versus serve. Make Half Your Plate Fruits & Vegetables

  4. Vegetables ●Vegetable subgroup weekly requirements for: Dark Green (broccoli, collard greens, spinich) Red/Orange (carrots, sweet potatoes, tomatoes Beans/Peas (Legumes)(kidney beans, lentils, chickpeas) Starchy (corn, green peas, white potatoes Other (onions, green beans, cucumbers)

  5. Grains ●School lunch program 2012-2013 initially, at least ½ of grains offered during the week must be whole grain rich. ●School breakfast program 2013-2014 at least ½ of grains offered during the week must be whole grain rich. ●Beginning in SY 2014-2015 all grains offered must be whole grain rich. For the first time there are maximum serving requirements for grains.

  6. Meat/Meat Alternates ●For the first time there are cumulative weekly requirements ●There is no meat/meat alternate requirements for Breakfast however after serving a required number of grains per week, meat may be used as a grain alternative.

  7. Fluid Milk ●Allowable milk options include: fat free (unflavored or flavored) low-fat (unflavored only) fat-free or low-fat (lactose-free)

  8. Four Dietary Specifications ●Weekly average requirements -Calories -Sodium -Saturated Fat ●Daily requirement -Trans fat Calorie Ranges ●Minimum and maximum calorie ranges -Average over course of the week ●Effective SY 2013-14 for School Breakfast Program ●Effective SY 2012-13 for School Lunch Program

  9. Saturated Fat &Total Fat ●Less than 10 percent of total calories can come from saturated fat. ●No total fat standard Trans Fat ●New trans fat restriction ●Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than .05 gram per serving) ●This does not include naturally occurring trans fats found in meat and dairy products

  10. Sodium Reduction ●Modify menus and recipes to decrease baseline (current menu) sodium levels by 5-10% by the 2014-15 school year. ●By 2017-18, modify the baseline to decrease sodium levels by 15-30%. ●By 2022-23, sodium levels should be decreased 25-50% from baseline.

  11. Certification of Compliance with meal Requirements for the National School Lunch Program The HHFKA requires additional 6 cents per lunch reimbursement to be provided to schools certified by a State agency to be in compliance with the new meal pattern regulations. The certification process for the 6 cents performance-based reimbursement works as follows: ●The food service director submits certification documentation to State agency ●State Education Department makes a certification determination within 60 days. ●State Education department conducts validation reviews of 25% of the certified schools in 2012-2013 ●Certified SFAs must annually attest to ongoing compliance with meal patterns. ●Ongoing compliance with the meal pattern requirements is monitored during administrative reviews every three years.

  12. Paid Lunch Equity: School Year 2012-2013 School Food Service Account Revenue Amendments Related to the Healthy, Hunger-Free Kids Act of 2010 requires school food authorities participating in the National School Lunch Program to ensure sufficient funds are provided to the nonprofit school food service account for lunches served to students not eligible for free or reduced price meals. There are two ways to meet this requirement: ●either through the prices charged for paid lunches ●through other non-Federal sources provided to the nonprofit school food service account. If the district does not increase the School Lunch Program paid lunch prices 5¢ for school year 2012-2013, they will be required to pay 5¢ for every paid meal served in school year 2012-2013. The District would have to pay an Annual Non-Federal Source Contribution in the amount of Approximately $5000.00.

  13. What else is coming ? ------------------------------------------------- --------------------------------------------------- Questions ?

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