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A Plate of Excellence. School Nutrition Program Spring Workshop May 2012. What does Excellence Look Like?. Please write a word or phrase on a sticky note that describes what an EXCELLENT program looks like! Place the sticky note on the chart paper. We will talk about these tomorrow!.
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A Plate of Excellence School Nutrition Program Spring Workshop May 2012
What does Excellence Look Like? • Please write a word or phrase on a sticky note that describes what an EXCELLENT program looks like! • Place the sticky note on the chart paper. • We will talk about these tomorrow!
New Meal Pattern Overview Lunch • 2012-2013 School Year • Food Based Menu Planning Only • Five Components: Fruits Vegetables Grains Meat/Meat Alternates Fluid Milk
Meal Pattern Overview • New grade groupings: Grades K-5 Grades 6-8 Grades 9-12 • Calorie maximum and minimum levels must be met • Fruit offered daily
Meal Pattern Overview • Weekly meat/meat alternate ranges • Weekly grain ranges • 2012-2013-Half of grains offered must be whole grain rich • 2014-2015 All grains must be whole grain rich • Saturated fat must be less than 10% of calories
Meal Pattern Overview • Trans fat per portion must be zero grams. • You must offer a variety of milk – 1% and 0% fat • Flavored milk must be 0% fat • Non-flavored milk must be no more than 1% fat
Meal Pattern Overview • Reimbursable meals must contain at least ½ cup of fruit or vegetable • Identify foods that are part of the reimbursable meal at the beginning of the serving line • State conducts a weighted nutrient analysis of one week of menus
Age/Grade Groups • Overlap in K-5 and 6-8 meal patterns • A single menu can meet both patterns • Must meet following: • 8-9 oz eq grains/week • 9-10 oz eq meats/meat alternates/week • Average daily calorie range 600-650 • Average daily sodium limit ≤640 mg* *Note this is final sodium target; no sodium requirement until SY 2014-15
Age/Grade Groups (cont’d) • No overlap in grades 6-8 and 9-12 meal patterns • Schools that consist of both grade-groups must develop menus accordingly to meet needs of these two separate groups • Previously, schools allowed a one grade level deviation • No allowance for this in new meal pattern
Short and Long Weeks • Increase or decrease required weekly quantities by 20% for each day variation from a standard 5-day week • Daily requirements apply regardless of week length
Fruit/Vegetable Separated • Fruits/vegetables separated; two components • Fruit must be offered daily
Forms of Fruit • Fresh • Frozen without added sugar • Canned in juice/light syrup • Dried: ¼ cup = ½ cup of fruit component • 100% Juice No more than half of fruit offerings per week may be in the form of juice
Frozen Fruit • Frozen fruit without added sugar • Exemption for SY 2012-13 only • Applies to USDA Foods and commercially purchased products • SP 20-2012, issued Feb 24th
Dried Fruit ¼ cup dried fruit = ½ cup of fruit
Fruits – Serving Sizes • Serving Size – What needs to be provided? • ⅛ cup? • ¼ cup? • ½ cup? • More? • Any of the above can work if you have enough of each option
Food Buying Guide Calculator • http://fbg.nfsmi.org
Fruit Component Activity • Assess menus for adequacy of fruit offerings • Recommend needed changes for lunch 2012-2013 • Share your findings and recommendations
Offer a variety of vegetables over the week: • Offer ¾ cup daily to K-5 • Offer ¾ cup daily to 6-8 • Offer 1cup daily to 9-12 *Larger amounts may be served
Vegetables • Weekly minimums for lunch: Offer K-5 3 ¾ cup weekly Offer 6-8 3 ¾ cup weekly Offer 9-12 5 cup weekly
Vegetable subgroup weekly requirements for: Dark Green (DG) Red/Orange (RO) Beans/Peas (BP) Starchy (S) Other (O) Additional vegetables to meet minimum weekly total
Vegetables Dark Green Vegetables = ½ cup weekly
Dark Green Vegetable Broccoli
Dark Green Vegetable Collard Greens
Dark Green Vegetable Romaine Lettuce
Dark Green Vegetable Curly Kale
Dark Green Vegetable Spinach
Vegetables – Red/Orange (Weekly Amounts) K-5: ¾ cup 6-8: ¾ cup 9-12: 1 ¼ cup
Red/Orange Vegetable Carrots
Red/Orange Vegetable Acorn Squash
Red/Orange Vegetable Butternut Squash