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Director’s Training School and Community Nutrition KDE

Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program. Director’s Training School and Community Nutrition KDE. Session Goals. Provide information to understand:

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Director’s Training School and Community Nutrition KDE

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  1. Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program Director’s Training School and Community Nutrition KDE

  2. Session Goals Provide information to understand: • The required changes to the breakfast and lunch meal patterns and nutrition standards • The implementation timeline • The needed adjustments to achieve and maintain compliance with the final rule

  3. Session Goals After this presentation, sponsors will have: • Suggestions for effectively implementing adjustments to their meal pattern • Sample menus • Additional resource information related to the meal patterns, menu suggestions and implementation guidance

  4. Final Rule (January 2012) • Title • Nutrition Standards in the National School Lunch and School Breakfast Programs (77 FR 4088) • Published • January 26, 2012 • Compliance date • July 1, 2012

  5. Summary of Changes to 7 CFR Parts 210 and 220 Aligns the meal patterns and nutrition standards for the NSLP and SBP to the Dietary Guidelines for Americans. As a result, school meals will have: • Increased availability of vegetables, fruits, whole grains, and fat-free and low-fat milk • Reductions in the levels of sodium, saturated fat and trans fat within set calorie ranges by set grade groups

  6. Summary of Changes to 7 CFR Parts 210 and 220 Changes are from the Healthy, Hunger-Free Kids Act of 2010 and Institute of Medicine recommendations with the expected results of: • Enhanced diet and health of school children • Positive steps forward to decrease the incidence of childhood obesity

  7. Proposed Vs. Final Rule • Number of public comments on the proposal was unprecedented and USDA listened. • Between January 13 – April 13, 2011, there were over 133,000 comments!

  8. The last update to school meals standards was over 15 years ago.The Healthy, Hunger-Free Kids Act required USDA to update school meals nutrition standards to reflect the most current dietary science.

  9. Congressional Action • Several changes from proposed rule were required as result of Consolidated and Further Continuing Appropriations Act, 2012 (P.L. 112-55) • No maximum weekly limit on starchy vegetables (or other vegetable subgroups) • Evaluate studies on sodium intake/human health prior to implementing second and final sodium targets • Crediting of tomato paste • “Whole grain” definition

  10. Implementation Timeline –Final Rule Details

  11. Meal Pattern Details • All sponsors must use the Food Based Meal Pattern (FBMP) approach for reimbursable lunches by July 1, 2012 • Sponsors may change to the FBMP for breakfasts by July 1, 2012 OR may continue their current breakfast meal pattern through June 30, 2013 • All sponsors must be using the FBMP for reimbursable breakfasts by July 1, 2013

  12. Age/Grade Groups • Same age/grade groups for NSLP and SBP: PS K-5 6-8 9-12 Note: Pre-K student meal patterns remain unchanged until updated in a future rule • In the SBP, the change takes effect in SY 2013-2014 to ease burden on program operators.

  13. Age/Grade Groups, cont. The age/grade groups are now narrower to provide age-appropriate meals. However, the rule allows some flexibility to schools that have different grade configurations. This rule permits a school to use one meal pattern for students in grades K through 8 as food quantity requirements for groups K-5 and 6-8 overlap. However, this will require careful planning to ensure requirements are met for both of these two groups.

  14. Breakfast Meal Pattern • Breakfast Meal Components • Fruits • Grains/Whole Grains • Fluid Milk • Component portion requirements have changed

  15. Breakfast Meal Pattern Breakfast component portion requirements are changed with varied implementation dates

  16. Breakfast Meal Pattern Fruits • Fresh, frozen without added sugar, canned in juice/light syrup, or dried • No more than half of the fruit offerings may be in the form of juice • 100% juice only • ¼ cup of dried fruit = ½ cup of fruit • Refer to Food Buying Guide for crediting information Note: These guidelines apply to Breakfast and Lunch

  17. Breakfast Meal Pattern Fruits, continued • Effective July 1, 2012 snack-type fruit products that may have been creditable before will no longer contribute to a reimbursable meal • Effective July 1, 2013 frozen fruits must be packed in water, no sugar added, or unsweetened juice Note: These guidelines apply to Breakfast and Lunch

  18. Breakfast Meal Pattern Breakfast component portion requirements are changed with varied implementation dates

  19. Breakfast Meal Pattern Breakfast component portion requirements are changed with varied implementation dates

  20. Breakfast Meal Pattern The whole grains component requirements have varied implementation dates

  21. Breakfast Meal Pattern • Meet serving size requirements in Grains/Breads Instruction and • Meet 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) Note: These guidelines apply to Breakfast and Lunch Whole Grain-Rich

  22. Breakfast Meal Pattern • Product ingredient listings • Non-mixed items (e.g., breads, cereals): whole grains must be the first ingredient • Mixed component 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 Note: These guidelines apply to Breakfast and Lunch Criteria for Whole Grain-Rich Foods

  23. Breakfast Meal Pattern Whole Grain-Rich (WGR) Foods • CN-labeled products will report if the product: • “provides X servings of bread or bread alternate” if not whole grain or • “provides X servings of WGR grains for those that are whole grain-rich • Beginning July 1, 2014 all products must be whole grain-rich and CN labels will be updated as needed to report the WGR creditable content Note: These guidelines apply to Breakfast and Lunch

  24. Breakfast Meal Pattern • Formulated grain-fruit products as defined in CFR 220, Appendix A are removed from the regulations and no longer creditable for a reimbursable breakfast • The following bar-type products are creditable: • Energy, granola, cereal and breakfast • Cereals with fruits are creditable toward the meal pattern

  25. Breakfast Meal Pattern Note: These guidelines apply to Breakfast and Lunch

  26. Breakfast Meal Pattern • Fat-free flavored or unflavored or 1% or less unflavored milk • Nutrition standards for milk substitutes (e.g., soy beverages) are unchanged • Students may decline milk component under OVS Note: These guidelines apply to Breakfast and Lunch Fluid Milk

  27. Lunch Meal Pattern FDACS FNW

  28. Lunch Meal Pattern FDACS FNW

  29. Vegetables

  30. Vegetables • Daily lunch serving reflects variety over week • Vegetable subgroup weekly requirements for • Dark Green (e.g., broccoli, collard, mustard, kale greens, spinach) • Red/Orange (e.g., carrots, sweet potatoes, squash, beets, tomatoes, red peppers, pumpkin) • Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas, pintos, navy or northern beans, black beans, refried beans, vegetarian or baked beans, black eye peas, limas) • Starchy (e.g., corn, green peas, white potatoes) • Other (e.g., onions, green beans, cucumbers, lettuce, celery, cabbage) • Additional vegetables to meet 5 cup weekly total

  31. Vegetables (cont’d) • Variety of preparation methods available • Fresh, frozen, and canned products • USDA Foods offers a variety of no salt added or lower sodium products • Changes in crediting of leafy greens: Uncooked leafy greens will credit as half of volume as served. Therefore, one cup of romaine lettuce is creditable as one half of a cup of vegetables. • Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate. However, schools may not offer one serving of beans and peas and count it toward both food components during the same meal.

  32. Lunch Meal Pattern

  33. Lunch Meal Pattern The whole grains component requirements have varied implementation dates

  34. Lunch Meal Pattern • Grain-Based Desserts Allowed • Two creditable grain-based desserts allowed at lunch per school week • Foods of minimal nutritional value may not be served • Take into consideration the contribution of desserts to the nutrition standards levels for each grade level

  35. Lunch Meal Pattern

  36. Meat/Meat Alternates NEW: • 2.2 ounces (1/4 cup) of commercially prepared tofu, containing at least 5 grams of protein, is creditable as 1.0 ounce equivalent meat alternate. (SP 16- 2012) • ½ cup (4.0 fluid ounces) of soy yogurt is creditable as 1.0 ounce equivalent meat alternate. (SP 16- 2012)

  37. Lunch Meal Pattern Note: requirements apply to Breakfast and Lunch

  38. Nutrition Standards for Breakfast and Lunch Four standards will be reviewed for breakfast and lunch compliance • Weekly average requirements for: • Calories • Sodium • Saturated fat • Daily requirement for: • Trans fat Note: No total fat requirement

  39. Calorie Ranges • Minimum and maximum calorie (kcal) levels • Average over course of the week • Effective SY 2012-13 for NSLP • Effective SY 2013-14 for SBP

  40. Sodium Reduction Intermediate targets help schools reach final targets • Target 1: SY 2014-2015 • Target 2: SY 2017-2018 • Final Target: SY 2022-2023

  41. Saturated Fat • Limit saturated fat • Less than 10 percent of total calories • Same as current regulatory standard • No total fat standard

  42. Nutrition Standards –Trans Fats • New trans fat requirement - trans fat is limited to naturally occurring in foods (mainly beef, lamb and dairy products made with whole milk) • Nutrition Facts Label or manufacturer’s specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving) and is a daily requirement • Begins: • July 1, 2012 for Lunch • July 1, 2013 for Breakfast FDACS FNW

  43. Offer versus Serve (OVS)

  44. Offer Versus Serve • At lunch, must offer all 5 components and 1 or 2 may be declined (for 2012-13) • At breakfast (for 2014-15): • If school serves 3 components and 4 items (i.e., additional grain item or a meat/meat alternate), student may decline 1 • If school serves the 3 components as 3 food items on any given day, student may not decline any items except ½ of the 1 cup fruit portion

  45. Offer vs. Serve • Effective July 1, 2012 students must select at least ½ cup of fruit or vegetable for reimbursable lunches • Effective July 1, 2014students must select at least ½ cup of fruit or vegetable for reimbursable breakfasts • Full component portions MUST be offered to students at each meal

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