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Get Your Plate in Shape

Get Your Plate in Shape

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Get Your Plate in Shape

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Presentation Transcript

  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