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Get a “bite” on the Meal Pattern

Get a “bite” on the Meal Pattern. Meat/meat alternate. Each menu choice must meet minimum requirements. REQUIREMENTS. Watch out for. Even though the maximums are gone, gone, gone calories and saturated fat levels must be within the guidelines. Calories. REQUIREMENTS.

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Get a “bite” on the Meal Pattern

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  1. Get a “bite” on the Meal Pattern

  2. Meat/meatalternate • Each menu choice must meet minimum requirements REQUIREMENTS

  3. Watch out for . . . . • Even though the maximums are gone, gone, gone • calories and saturated fat levels must be within the guidelines

  4. Calories REQUIREMENTS • Target amounts are averaged over a 5 day week

  5. Saturated fat(% of total calories) • No change from current standards • Saturated fat must be LESS THAN 10% of total calories based on the average of a five day week

  6. It’s not a bunch of bologna • Use the new and improved Food Buying Guide to determine the portion sizes of meats/meat alternates Bologna: 1 ounce = 1 ounce Turkey ham: 1.4 ounce = 1 ounce Peanut butter : 2 tablespoons = 1 ounce Turkey breast: Check your labels

  7. Whole Grains REQUIREMENTS • Ounce (oz.) Equivalents (Eq.) based on USDA School Lunch and Breakfast Whole Grain-Rich Ounce Equivalency Requirements for School Meal Programs • menu choice must meet minimum requirements • bread baskets are a “thing of the past”

  8. Watch out for….. • Even though the maximums are gone, gone, gone • calories and saturated fat levels must be within the guidelines • This school year at least half of the grains offered must be whole grain rich • Breading/batter on food items will count towards the grain ounce equivalence starting July 1, 2014 • Moving forward all grains must be whole grain rich as of July 1, 2014

  9. Know the whole grain-rich ounce equivalency! • Group B Ounce Eq. • Bagels 1 oz eq.= 28 g or 1.0 oz • Breads • Rolls • Group C Ounce Eq. • Waffles 1 oz eq. = 34 g or 1.2 oz • Pancakes

  10. Vegetables • Must be offered daily • There are weekly minimum requirements for each of the five sub-groups: • DARK GREEN-(e.g. broccoli, spinach, kale) • RED/ORANGE-(e.g. carrots, sweet potatoes, tomatoes) • BEANS/PEAS- (e.g. kidney beans, chick peas, lentils) • STARCHY- (e.g. corn, green peas, lima beans, white potatoes) • OTHER-(e.g. beets, cabbage, cucumbers, green beans) • Additional vegetables can come from any sub-group to reach weekly minimum requirements

  11. Vegetables • REQUIREMENTS

  12. Subgroup Substitutions • Appropriate substitutions must be made • Ideally, substitute an item from the same sub-group

  13. Campbell’s Condensed Soup • 8 ounces Campbell’s condensed tomato soup = 3/4 cup red/orange vegetables • 8 ounces Campbell’s Healthy Request condensed tomato soup = 5/8 cup red/orange vegetables

  14. Fruits REQUIREMENTS • Fruit is a separate component from vegetables • MUST be offered daily

  15. Let’s get it straight about juice • The key is to understand the following: • No more than 50% of the maximum fruit offered over the weekcan be in the form of juice.

  16. Meeting The Juice Requirement Grades 9-12 • Daily Fruit Requirement = 1 cup • Minimum per week= 5 cups • ½ cup of juice is offered daily totaling 2 ½ cups per week • Does this meet the juice requirement? • YES

  17. Meeting The Juice Requirement K-8 • Daily Fruit Requirement = ½ cup • Minimum per week= 2 1/2 cups • ½ cup of juice is offered 3 days a week totaling 1 1/2 cups per week • Does this meet the juice requirement? • NO

  18. So you want to offer juice daily? Follow these standard practices • Always allow students to take 1 cup of fruit daily • Display proper signage • Train your staff and students

  19. Hot off the press crediting commercial pre-portioned fruit • Pre-portioned fruit cups are often labeled in net weight and fruit crediting is in volume • The Food Buying Guide is used to convert net weight to volume

  20. Weight required to credit as ½ cup • Applesauce - 4.5 oz • Pears - 4.45 oz • Peaches - 4.2 oz • Pineapples - 4.2 oz • Fruit Cocktail - 4.2 oz • Diced Apples - 3.968 oz

  21. Sodium • Targeted levels are gradually phased in: • Target 1 Effective July 1, 2014 • Target 2 Effective July 1, 2017 • Final Target Effective July 1, 2022

  22. Trans Fat • Check those labels! • Menu items containing trans fat added in manufacturing or processing are not allowed • The manufacturers specifications or nutrition facts label must indicate 0 grams of trans fat per serving • Naturally occurring trans fat is allowed in meats

  23. Production Records • New production records are being developed • All creditable meal components must be recorded • Production records play a very intrigal part in the Administrative Review (AR) process

  24. Competitive Food Law • Here’s the GOOD news • Does not go into effect until July 1, 2014

  25. Offer Vs. ServeMeal or No Meal?? • Today’s Menu • K-8 • Pizza • ¾ c salad • ½ c apple • 8 oz. milk Student takes at the point of service

  26. YES,THIS IS A MEAL

  27. Offer Vs. ServeMeal or No Meal?? • Today’s Menu • 9-12 • Pizza • ½ c salad • ½ c apple • 8 oz. milk • Signage indicates students can take two portions of fruits or vegetables Student takes at the point of service

  28. No, This is not a MEal If a student chooses a fruit and a vegetable as two of the three components, only one of the two components may be a half cup – the other must be in the full portion size.

  29. more training to Come….. • The NEW Administrative Review • Production Records • Meal Pattern • Determining Officials • Verification • HACCP • Civil Rights • Resource Management • After School Snack • SSO

  30. Web resources • NJ Department of Agriculture:www.nj.gov/agriculture • School Nutrition Association: http://www.schoolnutrition.org/ • USDA final rule: Nutrition Standards in the National School Lunch and School Breakfast Program: www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf • USDA Food Buying Guide: www.fns.usda.gov/tn/resources/foodbuyingguide.html • USDA Recipes: www.fns.usda.gov/fdd/recipes/schrecipes.htm • Whole Grain Council: www.wholegrainscouncil.org/resources/schools-and-whole-grains

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