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New Meal Pattern Training. National Food Service Management Institute. Pre Assessment. Place an identifier at the top of the page. You will use the same identifier when you complete the Post-Assessment. You do not need to place your name on the Assessment. . Objectives.

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slide1

New Meal Pattern Training

National Food Service Management Institute

Published May 31, 2012. Please refer to USDA memos for the most up-to-date information.

pre assessment
Pre Assessment
  • Place an identifier at the top of the page.
  • You will use the same identifier when you complete the Post-Assessment.
  • You do not need to place your name on the Assessment.
objectives
Objectives
  • Identify the similarities between the Dietary Guidelines for Americans and the School Lunch Program.
  • Identify the Calorie Range for School Lunch Menus.
  • Identify the Meat and Meat Alternate component requirement.
  • Identify the Fruit component requirement.
objectives1
Objectives
  • Identify the Vegetable component requirement.
  • Complete the Vegetable Subgroup activity.
  • Identify the Grains component requirement.
  • Specify whole grain-rich foods.
  • Evaluate whole grain-rich foods labels.
  • Identify the Milk component requirement.
objectives2
Objectives
  • Discuss dietary specification for sodium and trans fat.
  • Discuss Offer Versus Serve.
  • Integrate the concepts of the New Meal Pattern lesson.
objectives3
Objectives
  • Communicate easy methods of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s).
nutrition standards
Nutrition Standards
  • Fruits and Vegetables offered daily
  • Substantially increasing offerings of whole grain-rich foods
  • Only fat-free or low-fat milk varieties
  • Limiting calories based on the age of children
  • Reducing saturated fat, trans fats, and sodium
dietary guidelines and the school nutrition program
Dietary Guidelines and the School Nutrition Program

Refer to Handout: Dietary Guidelines and the

School Nutrition Program

food based menus
Food Based Menus
  • Five required food components at lunch
  • Revised calorie, saturated fat, and sodium standards for each of the age/grade groups
  • Multiple lines must make all required food components available to all students on a weekly basis
activity definitions
Activity-Definitions
  • As Purchased (AP) and Edible Portion (EP)
  • Age Grade Groups and Calorie Ranges
  • Food Component
  • Food Item
  • School Week
  • Unit Pricing
  • Production and Menu Records
menu components of a reimbursable meal
Menu Components of a Reimbursable Meal
  • Meat/Meat Alternate (M/MA)
  • Fruits (F)
  • Vegetables (V)
  • Grains (G)
  • Fluid Milk
activity qualifying beans and peas
Activity—Qualifying Beans and Peas
  • What are some examples of qualifying beans or peas?
  • USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/
  • Refer to Handout: Qualifying Beans and Peas in the School Nutrition Program
questions fruit and vegetable
Questions—Fruit and Vegetable
  • Can students mix and match smaller portions of vegetable items to meet the vegetable component requirement?
  • Can students mix and match smaller portions of fruits to meet the fruit component requirement?
questions fruit and vegetable1
Questions—Fruit and Vegetable
  • If a student selects ¼ cup portion of a fruit item and ¼ cup portion of a vegetable item which meal component does this selection meet?
activity vegetable subgroups
Activity—Vegetable Subgroups

Refer to Handout: Vegetable Subgroups

questions grains
Questions—Grains
  • What is your currentexperience in offering whole grain-rich foods on school menus?
  • What is a serving size for grains?
  • When multiple choice menus are served, how are minimums and maximums calculated?
  • Refer to Handout: Whole Grain-Rich Foods and USDA’s SP 30-2012 Policy Memo
whole grain rich foods
Whole Grain-Rich Foods
  • Word whole listed before a grain, for example, whole corn.
  • Words berries and groats are also used to designate whole grains, for example, wheat berries or oat groats.
  • Rolled oats and oatmeal and instant oatmeal.)
  • Refer to Handout: Grain Products (Ingredients) That Are Not Whole Grains
activity identifying whole grains
Activity—Identifying Whole Grains
  • Refer to Handout: Identifying Whole Grains
activity evaluating whole grain rich foods products
Activity—Evaluating Whole Grain-Rich Foods Products
  • Refer to Handout: Evaluating Whole Grain-Rich Foods Products
dietary specifications
Dietary Specifications
  • Sodium
  • Saturated Fat and Trans Fat
usda foods
USDA Foods
  • Offers only reduced sodium canned beans and vegetables equal or less than 140 mg per half-cup serving, including spaghetti sauce, salsa, and tomato paste.
  • Canned whole kernel corn, whole tomatoes, and diced tomatoes are being offered with no added salt.
usda foods1
USDA Foods
  • Frozen vegetables, including green beans, carrots, corn, peas, and sweet potatoes are available with no added salt.
  • The upper salt limit on mozzarella cheese (current range is 130-175 mg of sodium per 1 oz. serving) and chicken fajita strips (220 mg per 2 oz. serving).
usda foods2
USDA Foods
  • A list of available foods is on the USDA website (http://www.fns.usda.gov/fdd/schfacts/default.htm) with color coding for low sodium and whole grains foods.
activity offer versus serve reimbursable meal
Activity—Offer Versus Serve Reimbursable Meal
  • The New Meal Pattern guidance requires all serving lines have an easy method of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s). What are some ways to implement this requirement?
offer versus serve
Offer Versus Serve
  • Students must take a minimum of one half-cup of either the fruit or vegetable component.
  • Only senior high schools are required to have Offer Versus Serve for lunch.
  • Local SFA can choose whether or not they want to have Offer Versus Serve for their junior high, middle, and elementary schools.
offer versus serve lunch
Offer Versus Serve--Lunch

Students must be offered all five required components: Meat/Meat Alternate, Fruit, Vegetable, Grains and Fluid Milk.

Students are allowed to decline two of the five required food components.

offer versus serve lunch1
Offer Versus Serve--Lunch

Students are allowed to take smaller portions of the Fruit and Vegetable components only. If a student selects less than the offered portion of Meat/Meat Alternate or Grains, it does not count as one of the minimum three required components at lunch.

All meals must be set at a single price no matter how many components are declined.

activity offer versus serve reimbursable meal1
Activity—Offer Versus Serve Reimbursable Meal

Handout: Offer Versus Serve Reimbursable Meal.

activity integrate new meal pattern concepts
Activity—Integrate New Meal Pattern Concepts

Refer to Handout: Food-Based Menu K-5

Refer to Handout: Food-Based Menu Planning Template K-5

Refer to Handout: Food-Based Menu Planning Template K-5--Answers

thank you
Thank You

Post Assessment

Evaluations

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