upcoming meal pattern changes for 2014-15 breakfast and lunch california department of education...

Upcoming Meal Pattern Changes for 2014-15 Breakfast and Lunch

California Department of Education

Nutrition Services Division

Overview

• Breakfast Changes 2014-15

• Breakfast Offer versus Serve, Signage

• Lunch changes 2014-15

• Reducing Sodium

Breakfast Meal Pattern and OverlapMeal Pattern and Overlap

Breakfast

  K-12 K-5 K-8 6-8 6-12 9-12

Calories 450-500 350-500 400-500 400-550 450-550 450-600

Fruit 5 c per week (1 c per day) 2014-15

Grains9-10 / wk

(1 per day min)

7-10 / wk (1 per day

min)

8-10 / wk (1 per day

min)

8-10 / wk(1 per day

min)

9-10 / wk (1 per day

min)

9-10 / wk (1 per day

min)

Milk 5 c (1 c per day)

Sodium – Target 1 Effective July 1, 2014

≤ 540 mg (Target I)

≤ 540 mg (Target I)

≤ 540 mg (Target I)

≤ 600 mg (Target I)

≤ 600 mg (Target I)

≤ 640 mg (Target I)

Saturated Fat < 10% of Calories

Trans FatNutrition label or manufacture specification must indicate zero grams of trans fat (< 0.5

grams) per serving

Breakfast—Fruit

School Year 2014–15

• Quantity increases to 1 cup/day

• Student must take at least ½ cup fruit/vegetables

• No maximum limit fruit/vegetables

• Limitation on juice– Half fruit offerings over the week can be juice

Breakfast—Fruit

• Frozen fruit with added sugar– Allowed permanently

• Dried fruit– Credits for double the amount offered

Breakfast—Starchy Vegetable Options

As a Substitute for fruit

• Is counted towards fruit component

• Is counted for Offer versus Serve purposes

• Is counted towards weekly dietary specifications

As an Additional (extra) food• Not counted towards

fruits component

• Not counted for Offer versus Serve purposes

• Is counted towards weekly dietary specifications

* If substituted for fruit, the first two cups per week must be from dark green, red/orange, beans/peas or the “Other” vegetables subgroup.

Questions –

What is the required serving size of fruit for breakfast for all grade groups for 2014 – 15?

a) ¼ cupb) ½ cupc) ¾ cupd) 1 cup

Breakfast—Grains

• SY 2014-15, all of the grains offered must be WGR– WGR – at least 50% grains whole grain

• Weekly grain range:– K-5 7-10 grains

– 6-8 8-10 grains

– 9-12 9-10 grains

Questions

What is the daily minimum ounce equivalent (oz. eq.) grains that must be offered for grades K–8?

a) 1 oz. eq.b) 2 oz. eq.

What is the daily minimum ounce equivalent grains that must be offered for grades 9–12?

a) 1 oz. eq.b) 2 oz. eq.

Questions Over the week, what percentage of your oz. eq. grains must be WGR for 2014-15?

a) 25%b) 50%c) 75%d) 100%

Breakfast—Meat/Meat Alternates Options

Substitute for grains

• Is counted towards grains component

• Is counted for Offer versus Serve purposes

• Is counted towards weekly dietary specifications

Additional food

• Not counted towards grains component

• Not counted for Offer versus Serve purposes

• Is counted towards weekly dietary specifications

*Must offer minimum 1 ounce equivalent grain/day

Breakfast—Grains and M/MA - Example

• Substituting M/MA for grains

Example: bean burrito,

-1 oz. eq. grain and 1 oz. eq. M/MA substituting =

2 oz. eq. grains and 2 food items

• Additional M/MA

Example: bean burrito,

-1 oz. eq. grain and 1 oz. eq. M/MA additional =

1 oz. eq. grain and 1 food item

BREAKFAST—OFFER VERSUS SERVE

DEFINITIONS

•Food Component: Food groups– Grains (optional meat/meat alternate)

– Fruit (or vegetable substitutes)

– Milk

•Food Item: A specific food offered within the three food components in the required minimum amount

– Examples – 1 oz eq toast, ½ cup peaches, 1 cup milk

BREAKFAST—OFFER VERSUS SERVE

• Optional for all age groups

• Must offer at least 4 food items

• Students must take at least 3 food items

– Including ½ cup fruit

Offer Versus Serve—Examples

Example 1:

Oatmeal (1/2 cup/1 oz. eq. grain) - 1 food item

Apple slices (1/2 cup) - 1 food item

Orange juice (1/2 cup) - 1 food item

Milk (1 cup) - 1 food item

4 Food Items

*Fruit may be split and count as 2 food items, ½ cup each

Offer Versus Serve—Examples

Example 2:4 oz Muffin (= 2 oz. eq. grains) - 2 food items

½ cup Banana - 1 food item

½ cup Apple Juice - 1 food item

1 cup Milk - 1 food item

5 Food Items

*Students must take at least 3 food items

Offer Versus Serve—Examples

Example 3: Cereal (1 oz. eq.) - 1 food itemToast (1 oz. eq.) - 1 food itemFruit (1 cup) - 1 food itemMilk - 1 food item

4 Food Items

*At discretion of the menu planner to allow duplicates for grains

Offer Versus Serve—Examples

Example 4: Choice of entrée with 2 oz. eq. grains (2 food items)

Breakfast burrito Yogurt and graham crackersCereal and graham crackers

Fruit (½ cup) 3 choices, may take 2 (2 food items)

Milk (1 food item)5 Food Items

USDA Offer Versus Serve Guidance Manual

• USDA Offer Versus Serve for SY 2013-14 on USDA’s Web page at – http://www.fns.usda.gov/cnd/

Governance/Policy-Memos/2013/SP45-2013a.pdf

• USDA Q&A on the School Breakfast Program Meal Pattern in School Year 2014-15

Question

Under Offer versus Serve, a student must take milk as one of the food items.

True

False

Signage

• Placed in a visible location at or near the beginning of the

serving line

• Indicate what is included as part of the meal

• Include number of choices of fruits and grains

• Include the minimum requirement for Offer Versus Serve

Poll Question – 4 and 5Poll Question – 4 and 5

Signage

• Entrée Items, may take 1 or 2– Breakfast pizza * *– Yogurt *– Graham Crackers *

• Fruit, may take 1 or 2– Fresh fruit *– Juice *

• Milk, may take 1– Fat free chocolate– 1% low fat white *

Take at least 3 stars (*)

Must take at least 1 fruit

Breakfast Signage

2014-15 LUNCH CHANGES

• All grains must be whole grain-rich

• Target 1 for average weekly sodium limit

Sodium Targets

27

Sodium – Introduction

• Function

• Dietary Guidelines – 2,300 mg/day

• Table salt– 1 tsp = 2,300 mg sodium

Sodium – Introduction

• Processed Food– Chemical ingredients: sweeteners, emulsifiers,

stabilizers, buffers, thickeners, binders, preservatives

Sodium in the American Diet

Food Labeling: Identifying Low Sodium FoodsClaim Definition

Sodium free < 5 mg sodium per serving

Low sodium < 140 mg sodium per serving

Reduced/less sodium 25% less sodium than reference

Light in sodium, Lightly salted

50% less sodium than reference

Source: Food and Drug Administration website, www.fda.gov

Reducing Sodium – Where Do I Start?

• Analyze menu if use menu analysis software

• Look up menu items– Nutrition Facts Label– Supertracker, https://www.supertracker.usda.gov/

• Identify high/moderate/low sodium items

• Modify frequency of menu items

• Revamp recipes – use herbs, spices, and spice blends

Identify Lower Sodium Foods

Dairy

•Which one is lower in sodium?

Cheddar cheese

American cheese

Identify Lower Sodium Foods

Dairy

•Which one is lower in sodium?

Cheddar cheese, 1 oz 176 mg sodium

American cheese, 1 oz 372 mg sodium

Identify Lower Sodium Foods

Dairy Sodium

•Swiss cheese, 1 oz 54 mg

•Yogurt, 4 oz 66 mg

•Mozzarella Cheese, 1 oz 150 mg

•Cheddar cheese, 1 oz 176 mg

•Cottage cheese, 1/4 cup 229 mg

•American cheese, 1 oz 372 mg

Identify Lower Sodium Foods

Dairy

•Choose These– Swiss cheese, Yogurt

•Watch Out– Mozzarella, Cheddar, Cottage cheese

•Limit– American cheese, Processed cheeses, Cheesy entrees

Identify Lower Sodium Foods

Milk, 1 cup Sodium

•White fat free 130 mg

•Chocolate fat free 150 mg

•White 1% low fat 160 mg

Identify Lower Sodium Foods

Protein Foods

•Which one is lower in sodium?

Grilled chicken sandwich

Deli ham sandwich

Identify Lower Sodium Foods

Protein Foods

•Which one is lower in sodium?

Grilled chicken sandwich 656 mg sodium

Deli ham sandwich 1098 mg sodium

Identify Lower Sodium Foods

Protein Sodium

•Hamburger patty, 2 oz 112 mg

•Grilled chicken, 2 oz 111 mg

•Cooked dried beans, ½ cup 10 mg

•Canned pinto beans, ½ cup 540 mg

•Deli ham, USDA, 2 oz 690 mg

Identify Lower Sodium Foods

Protein Foods

•Choose These– Fresh beef, Fresh chicken, Ground meats

•Watch Out– Precooked meats, Canned beans

•Limit– Deli meats, Ham, Bacon, Sausage, Hot dogs, Breaded meats

Identify Lower Sodium Foods

Grains

•Which one is lower in sodium?

Bagel

Blueberry muffin

Identify Lower Sodium Foods

Grains

•Which one is lower in sodium?

Bagel 116 mg sodium

Blueberry muffin 416 mg sodium

*Both examples provide 1 ounce equivalent grains

Identify Lower Sodium Foods

Grains Sodium

•Rotini noodles, ½ cup 1 mg

•Whole wheat bread, 1 slice 132 mg

•Cereal, cornflakes, 1 oz, 1 cup 202 mg

•Biscuit, 2 ½ “ 335 mg

Identify Lower Sodium Foods

Grains

•Choose These– Dried pasta, Whole grains such as rice

•Watch Out– Bread, Cereal

•Limit– Biscuits, Muffins, and Quick breads

Identify Lower Sodium Foods

Vegetables

•Which one is lower in sodium?

Fresh green beans

Frozen green beans

Low sodium canned green beans

Canned green beans

Identify Lower Sodium Foods

Vegetables Sodium

•Which one is lower in sodium?

Fresh green beans 1 mg

Frozen green beans 1 mg

Reduced sodium canned green beans 140 mg

Canned green beans 290 mg

Identify Lower Sodium Foods

Vegetables

•Choose These– Fresh produce, Frozen vegetables, Low sodium canned

vegetables

•Watch Out– Canned vegetables

•Limit– Prepared vegetable dishes, Sauces

Identify Lower Sodium Foods

Fruits

•Naturally low in sodium!

Identify Lower Sodium Foods

Condiments Sodium

•Ranch dressing, 1 Tbsp.. 174 mg

•Barbecue sauce, 1 Tbsp.. 175 mg

•Ketchup, 1 Tbsp.. 189 mg

•Louisiana hot sauce, 1 Tbsp.. 720 mg

Identify Lower Sodium Foods

Condiments Sodium

Soy sauce, 1 Tbsp.. 902 mg

“Less sodium” soy sauce, 1 Tbsp.. 533 mg

Identify Lower Sodium Foods

Condiments

•Choose These– Citrus, Lemon, Spices, Herbs

•Watch Out– Ketchup, Salad dressings

•Limit– Salt, Soy sauce, Barbecue sauce, Olives, Pickles

USDA Food Improvements - Reduced Sodium

• Low sodium in ALL canned vegetables

• Low‐sodium tomato products

• No salt added frozen and fresh vegetables

• Reduced‐sodium turkey ham

• Reduced‐sodium chicken fajita

• Reduced processed cheeses

Example: Middle School Lunch

Sodium Limit 1,360 mg

- Milk, 1% 160

- Fruit, fresh 0

- Entrée (2 /3 – ¾) 804 – 900

- Side dish (¼ - 1/3)

300 – 396

*In this example, condiments are included in the entrée and side dish

Do the Math

Before

Bread, 2 slices 264

Ham, 1 oz 345

American cheese, 1 oz

372

Milk, 1% 160

Fruit, fresh 0

Carrots with 2 Tbsp. ranch

348

Baked chips 293

TOTAL SODIUM 1, 782 mg

After

Bread, 2 slices 264

Roast chicken, 1 oz 111

Swiss cheese, 1 oz 54

Milk, 1% 160

Fruit, fresh 0

Carrots with 2 Tbsp. hummus

73

TOTAL SODIUM 662 mg

Flavoring Food Without Salt• Herbs

• Spices

• DIY blends

• Citrus and acidity

• Pepper and heat

• Aromatics: onion, garlic, celery

Cook From Scratch

• Cut salt in recipes

• Test new recipes, use other flavorings

• Fewer “short-cup” ingredients– Premade sauces

– Canned food items – refried and baked beans, etc.

• Limit processed foods

Create Appealing Trays

SUMMARY of CHANGES for SY 2014-15

BREAKFAST•Fruit: Quantity increases to minimum 1 cup/day

– Reimbursable meals must contain ½ cup fruit (or vegetable, if using

substitution)

– Limitation on Juice to 50% of offerings

BREAKFAST AND LUNCH

•Grains: Must all be whole grain-rich

•Sodium: Target 1 for average weekly limit

E-mail Notifications on Updates

in STEPP (School Training, Education, and Policy Priorities)

Sign up to receive School Nutrition Programs information via e-mail at http://www.cde.ca.gov/ls/nu/sn/snpmail.asp

Resources

USDA School Meals Guidance and Resources Web page http://www.fns.usda.gov/school-meals/guidance-and-resources

USDA Team Nutrition Web page at http://

www.fns.usda.gov/tn/team-nutrition

USDA Best Practice Sharing Center’s Web page at http://healthymeals.nal.usda.gov/best-practices

Resources

USDA’s Whole Grain Resource Web page at http://www.fns.usda.gov/tn/whole-grain-resource

Wisconsin Department of Public Instruction Weekly Nutrient Calculator at http://fns.dpi.wi.gov/fns_menupln#mpa

Resources

• Smarter Lunchrooms Movement Web page http://smarterlunchrooms.org/

Questions

E-mail questions to HHFKA@cde.ca.gov

or phone at 916-322-2003

Thank you!