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USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program (SBP) PowerPoint Presentation
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USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program (SBP)
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  1. USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program (SBP) Implementation beginning July 1, 2012 FDACS FNW

  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 FDACS FNW

  3. 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 FDACS FNW

  4. 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 FDACS FNW

  5. The Richard B. Russell National School Lunch Act This Act requires school meals to reflect the latest Dietary Guidelines for Americans These guidelines are available at: www.cnpp.usda.gov/dietaryguidelines.htm An executive summary is available at: www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/ExecSumm.pdf FDACS FNW

  6. Financials • Sponsors will be entitled to receive a six-cents per lunch performance-based, claimed meal reimbursement increase beginning October 1, 2012 FDACS FNW

  7. New Regulations Overview • Student favorites are still part of the your healthier breakfast and lunch menus • The components will “fit together” to provide the complete “picture” of healthy meals FDACS FNW

  8. Lunch Meal Pattern

  9. Lunch Meal Pattern

  10. Lunch Meal Pattern Vegetables • All vegetable subgroups required to be offered weekly: • Dark Green (e.g., broccoli, collard greens, bok choy, kale, spinach, watercress, mesculn) • Red/Orange (e.g., carrots, sweet potatoes, tomatoes, acorn, pumpkin, red pepper) • Beans/Peas (legumes) (e.g., kidney beans, lentils, chickpeas, pinto beans, soy beans) • Starchy (e.g., corn, green peas, white potatoes, plantains, lima beans, taro) • Other (e.g., avocados, beets, cabbage, cucumbers, green beans, onions, celery) FDACS FNW

  11. Lunch Meal Pattern Vegetables - The Footnotes • G: “Other vegetables” are defined in §210.10(c)(2)(iii)(E) as additional portions of dark green, red/orange and beans/peas (legumes) allowed to satisfy the “Other vegetables” requirement • H: any vegetable subgroup may be offered to the meet the total weekly vegetable requirement

  12. Offer vs. Serve (OVS) Changes • At lunch, must offer all 5 components and 1 or 2 may be declined • Effective July 1, 2012 students must select at least ½ cup of fruit or vegetable for reimbursable lunches • Full component portions MUST be offered to students at each meal

  13. Nutrition Standards –Calories • Minimum and maximum calorie levels are in place • Target amounts averaged over a week • Breakfast separate from Lunch • Individual days may be over or under the required levels

  14. 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 FDACS FNW

  15. Nutrition Standards –Trans Fats • Menu items containing trans fat added in manufacturing or processing are not allowed • Many food manufacturers will offer trans fat-free foods in the near future • Begins: • July 1, 2012 for Lunch • July 1, 2013 for Breakfast FDACS FNW

  16. Nutrition Standards –Lunch Sodium Target Sodium Levels – Target 1 FDACS FNW

  17. Nutrition Standards –LunchSodium Target Sodium Levels – Target 2 * Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant data on sodium intake and human health FDACS FNW

  18. Nutrition Standards –Lunch Sodium Target Sodium Levels – Final Target * Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant data on sodium intake and human health FDACS FNW

  19. Portion Requirements–Combining Grade Groups • Schools often have grades K–8, 4–6, etc. • Sponsors are required to maintain the nutrition standards for each grade group • Careful menu planning, serving and documentation are needed FDACS FNW

  20. Portions Combining Grade Groups at Lunch • When all students receive the same portion, the overlapping portion is used. • For example, at lunch for grades K–8 portions: • ½ cup Fruits • ¾ cup Vegetables • 1 cup Milk • 8-9 Grains/week—the overlap of the 8-9 oz. eq. for grades K–5 and the 8-10 oz. eq. for grades 6–8 • 9-10 M/MA/week—the overlap of the 8-10 oz. equivalent for grades K–5 and the 9-10 oz. equivalent for grades 6–8 FDACS FNW

  21. Nutrition Standards –Combining Grade Groups at Lunch • When all students receive the same portion, the nutrition standards for each grade group must be met • Combined K–8 nutrition standards for lunch are: • 600–650 calories—the overlapping levels • ≤ 6.6–7.2 grams saturated fat (based on the calorie level for 1 week)—the overlapping levels • ≤ 640 mg. Sodium (when final target implemented)—the lower level • 0 added trans fat • Note: Grade Groups 6–8 and 9–12 do not overlap for grains and calories, so separate portions and nutrition standards must be provided for lunch FDACS FNW

  22. Nutrition Standards –Combining Grade Groups at Breakfast • When all students receive the same portion, the nutrition standards for each grade group must be met • Combined K–8 nutrition standards for breakfast are: • 400–500 calories—the overlapping levels • ≤ 4.4–5.5 grams saturated fat (based on the calorie level for 1 week)—the overlapping levels • ≤ 430 mg. Sodium (when final target implemented)—the lower level • 0 added trans fat Additional information on nutrition standards for separate and overlapping Grade Groups follows FDACS FNW

  23. Questions? / FDACS FNW