Get Your Plate in Shape

1. Get Your Plate in Shape New Meal Pattern Training

2. New Meal Pattern Requirements and Nutrition Standards USDA National School Lunch and School Breakfast Programs

3. Agenda • Welcome • Overview • New Meal Pattern • Meal Components • Dietary Specifications • Challenges/Special Considerations • Offer versus Serve • Monitoring • USDA Foods – CN Labels – FSMC • Six Cent Rule • Key Points • Resources • Action Plan • Evaluation

4. Evaluation http://tinyurl.com/nmpt-evaluation

5. Objectives • Plan menus using the New Meal Pattern, with consideration of portion size, nutrient requirements, and grade groups. • Apply (minimum and maximum) nutrient targets for each grade group.

6. Objectives • Plan a timeline to implement the New Meal Pattern requirements beginning in SY 2012-13. • Recognize a reimbursable meal in compliance with the New Meal Pattern requirements. • Identify training resources to use to train school level staff in implementing the New Meal Pattern for lunch in SY 2012-13.

7. Activities Case Study – Apply the information you receive to a fictitious school district. Action Plan – Apply the information you receive to your school district.

8. Parking Lot

9. Overview of Requirements

10. Age/Grade Groups NSLP and SBP • K – 5 • 6 – 8 • 9 – 12

11. Menu Planning Approach Food-Based Menu Planning Approach for all age/grade groups • NSLP SY 2012-2013 • SBP SY 2013-2014

12. Timeline of Changes: An Overview

13. Implementation Timeline

14. Lunch Program Effective July 1, 2012 • New Meal Pattern must be implemented • Exceptions: • 3-year administrative review cycle (July 1, 2013) • All grains must be whole grain-rich(July 1, 2014) • Average Weekly Sodium Limit • Target 1 SY 2014-2015 • Target 2 SY 2017-2018 • Target 3 SY 2022-2023

15. Breakfast Program SY 2012-2013 • No changes to breakfast • Exceptions: • Milk requirement (fat & flavor) • Formulated grain-fruit products not creditable

16. Breakfast Program SY 2013-2014 • New meal pattern must be implemented • Exceptions: • Fruit/vegetable component with current (existing) required quantities remains • No sodium limit

17. Breakfast Program SY 2014-2015 • All grains whole grain-rich • Fruit/vegetable component becomes a fruit component only, quantities increase • New OVS requirements • Average Weekly Sodium Limit Target 1

18. Lunch Requirements

19. Fruits Vegetables Grains Meat/Meat Alternate Milk Lunch Components

20. Lunch Meal Pattern

21. Fruits (Lunch)

22. Fruits (Lunch) • Fruits are separate component • Daily serving at lunch • Fresh, frozen without added sugar, canned in juice/light syrup, or dried fruit allowed • No more than half of fruit offerings may be juice • 100% juice only • ¼ cup of dried fruit = ½ cup of fruit • Whole fruit credit per FBG

23. Existing Inventory • Frozen fruit with added sugar • Exemption allows use in SY 2012-2013 • USDA Foods and purchased • Policy memo SP 20-2012 • Other inventory items • Careful menu planning • Use before July 1, 2012 • Use in other programs (SFSP/SSO, Snacks)

24. Vegetables (Lunch)

25. Vegetables (Lunch) • Vegetable subgroups weekly requirements • Dark Green (broccoli, Romaine lettuce, spinach) • Red/Orange (carrots, sweet potatoes, tomatoes) • Beans/Peas (Legumes; kidney beans, lentils, chickpeas) • Starchy (corn, green peas, white potatoes) • Other (onions, green beans, cucumbers) • Additional vegetables to meet 5 cups weekly total

26. Vegetables (Lunch) • Variety of preparation methods available • Fresh, frozen and canned products • Leafy greens credit at half volume • 1 cup = ½ cup vegetable • Beans/peas may be credited as vegetable OR meat alternate

27. Grains (Lunch)

28. Grains (Lunch) • Offer the daily and weekly grains serving ranges • ≥ Half of all grains offered will be whole grain-rich in first year • All grains will be whole grain-rich in SY2014-2015

29. Grains (Lunch) • Grain-Based Desserts • No more than two creditable grain-based desserts allowed at lunch per week • To limit solid fats and added sugars

30. Whole Grain-Rich Foods • USDA working definition • Product provides ≥ 8 grams whole grains per serving • Product displays FDA’s whole grain health claim • Product lists whole grain as primary ingredient (HUSSC criteria)

31. Whole Grain-Rich Foods • Whole grain-rich foods • Must contain ≥ 50% whole grain ingredients by weight • Mixed dishes with whole grains • Must contain whole grain as the primary grain ingredient by weight

32. Whole Grain-rich Activity

33. Meats/Meat Alternates (Lunch)

34. Meat/Meat Alternates (Lunch) • Daily and weekly requirements • 2 oz eq. daily for students in grades 9-12 • 1 oz eq. daily for younger students • Variety of meat/meat alternates encouraged • Tofu and soy yogurt will credit as meat alternate

35. Crediting Tofu and Soy Yogurt • Tofu • Commercially prepared from soybeans • 2.2 oz (weight) or ¼ cup (volume) = 1.0 oz eq. m/ma • Provides ≥ 5.0 grams protein • Soy yogurt • ½ cup (volume) = 1.0 oz eq. m/ma

36. Milk (Lunch)

37. Milk (Lunch) • Offer at least two different choices • Fat-free • Unflavored or flavored • Low-fat • Unflavored only • Fat-free or low-fat • Lactose-reduced or lactose-free

38. Milk (Lunch) • No change to nutrition standards for milk substitutes • Milk fat and flavor restrictions apply to children ages 3 – 4 years

39. Meal Pattern Activity

40. Breakfast Meal Components • Fruits • Grains • Milk

41. Breakfast Meal Pattern

42. Fruits (Breakfast)

43. Fruits (Breakfast) • Daily serving required at breakfast • May substitute vegetables • First 2 cups from subgroups • Dark green, red/orange, peas and beans, other • Starchy vegetables after 2 cups from subgroups

44. Grains (Breakfast)

45. Grains (Breakfast) • Offer the daily and weekly serving ranges of grains at breakfast • Whole grain-rich phased in • May substitute meat/meat alternate for grains after daily grains minimum met

46. Milk (Breakfast)

47. Dietary Specifications (Lunch and Breakfast)

48. Four Dietary Specifications • Weekly average requirements • Calories • Sodium • Saturated fat • Daily requirement • Trans fat

49. Calorie Ranges • Minimum and maximum calorie (kcal) levels • Average over course of the week • Effective SY 2012-2013 for NSLP • Effective SY 2013-2014 for SBP

50. Sodium