The new meal patternBuilding a Better Lunch

The Healthy Hunger Free Kids Act

Loriann Knapton, DTR, SNS School Nutrition Team Wisconsin Department of Public Instruction

The goal of the National School Lunch Program is to provide healthy meals, and to use the meals as a way of teaching students what a balanced meal looks like in order to instill lifelong healthy eating habits.

TOOLS for Building Healthy Mealshttp://dpi.wi.gov/fns/menupln.html

Age/Grade Groups to think about

4

OverlapsB: 450-500 L: ---

OverlapsB: 400-500 L: 600-650

MENU PLANNING GRID SAMPLE http://dpi.wi.gov/fns/menupln.html

Menu Planning Worksheet – 6-8 Middle School

Component Monday Tuesday Wednesday Thursday Friday Meat/meat alternate: 9-10 ounce equivalent weekly 1 ounce equivalent daily

Turkey Tacos Min: Max: 2

Hamburger Cheeseburger Min: 1.5 Max: 2

Mini Corn Dogs Min: Max:

Chicken wrap Min: Max:

Spaghetti and meat sauce Min: Max:

Fruit: 2½ cups weekly ½ cup daily

Vegetable: 3¾ cups weekly ¾ cup daily

Dark/Green ½ cup weekly

Red/Orange ¾ cup weekly

Beans, Peas (Legumes) ½ cup weekly

Starchy ½ cup weekly

Other ½ cup weekly

Additional Vegetable to reach total 1 cup weekly

Grains: 8-10 ounce equivalent weekly 1 ounce equivalent daily

Min: Max:

Min: Max:

Min: Max:

Min: Max:

Min: Max:

Non-Whole Grain-Rich

Whole Grain-Rich

Milk: 5 cups weekly 1 cup daily

•School meals are designed to meet only a portion of a child’s nutritional and caloric needs over the course of the entire day.

•Other programs help support nutritional needs and can offer students the additional foods they may need depending on their specific circumstances.

Did you know?...

Component Monday Tuesday Wednesday Thursday Friday Wkly Totals

Meat/meat alternate:9-10 ounce equivalent weekly1 ounce equivalent daily

Tacos w/ cheese

Min: 1 Max: 1

Cheeseburger

Min: 2 Max: 3

Mini Corn Dogs

Min: 2 Max: 2

Chicken Wrap

Min: 1 Max: 1

Spaghetti and meat sauce

Min: 2 Max: 2

Min: 8

Max:10

Meat meat /alternateOld Meal Pattern VS. NEW

•OLD food based meal pattern: •2 oz for most grade groups

•NEW meal pattern: •Between 1-2 oz each day

Children 2-3 years old 2 ounce equivalents** 4-8 years old 4 ounce equivalents**

Girls 9-13 years old 5 ounce equivalents** 14-18 years old 5 ounce equivalents**

Boys 9-13 years old 5 ounce equivalents** 14-18 years old 6 ½ ounce equivalents**

How much protein do healthy children need each day???

Meat Meat/Alternate – Talking points

•The new meal pattern provides 1/3 of a student’s daily protein needs

•Excess protein results in excess calories, fat and saturated fat and may contribute to heart disease, obesity and hypertension in children and adults

•While some very active students such as student athletes may require additional protein, School lunch is intended to provide for the needs of the average student.

•Athletes and other very active students may need to supplement their diets with snacks and other healthy lean protein options.

•Kids may consume as many as half their meals in schools, and therefore school meals play a critical role in helping children learn how to select a healthy meal and learn about proper portion sizes.

•This is important considering we are fighting a childhood obesity epidemic…one in three children in the US are overweight or obese.

Did you know?...

Fruit:2½ cups weekly½ cup daily

Fresh Apples ½ cup

Grapes ½ cup

Pineapple tidbits½ cup

Fresh pears ½ cup

Sliced peaches ½ cup

2 ½ cups

FruitOld Meal Pattern VS. NEW

•OLD food based meal pattern: •0-1 cup per day depending on meal pattern

•NEW meal pattern: •½ - 1 cup each day

Children 2-3 years old 1 cup**

4-8 years old 1 to 1 ½ cups**

Girls 9-13 years old 1 ½ cups**

14-18 years old 1 ½ cups**

Boys 9-13 years old 1 ½ cups**

14-18 years old 2 cups**

How much fruit do healthy children need each day???

Fruit – Talking points

•The new meal pattern provides 1/3 – 1/2 of a student’s recommended daily fruit intake

• Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart disease, hypertension, and certain cancers.

•Most fruits are naturally low in fat, sodium, and calories. None have cholesterol.

•The new school meal requirements are a big change, indeed a big societal change for all of us – we are more accustomed to “super-sizing” than we are to paying attention to recommended and appropriate portion sizes.

•These changes are part of an effort to improve the nutritional health of 32 million children across the U.S. each school day.

•Improving the nutrition of school meals is an important investment in the future of America’s children.

•The Wisconsin Department of Public Instruction and the local schools/districts participating in the National School Lunch Program can’t change the federal law—only the US Senators and Congressional Representatives that we elect can do that.

Did you know?…

Vegetable:3¾ cups weekly¾ cup daily

Romaine lettuce ¼ cupTomatoes ¼ cupRefried Beans ½ cup

Steamed Broccoli ½ cupSteamed Corn ½ cup

Green Beans1/4 cup Carrot sticks ½ cupPotato wedges – ½ cup

Lettuce, tomato, onion mix 1/2 cupCucumbers & assorted sweet peppers 1/4 cup

California Blend ½ cupRomaine salad 1 cup

5 1/8 cups

Dark/Green ½ cup weekly

1/2 cup ½ cup

Red/Orange¾ cup weekly ¼ cup ½ cup ¾ cup Legumes½ cup weekly ½ cup ½ cup Starchy½ cup weekly ½ cup (corn) ½ cup Other½ cup weekly 1/8 cup ¼ cup 1/8 cup ½ cup

Additional Vegetable: total

1 cup weekly½ cup (potato wedges)

1/2 cup (fresh mix)

1/2 cup (romaine)

1 ½ cup

Vegetables Old Meal Pattern VS. NEW

•OLD food based meal pattern: 0-1 cup per day depending on meal pattern•NEW meal pattern: ¾ - 1 cup each day

Children 2-3 years old 1 cup**

4-8 years old 1½ cups**

Girls 9-13 years old 2 cups**

14-18 years old 2½ cups**

Boys 9-13 years old 2½ cups**

How many vegetables do healthy children need each day???

Vegetables – Talking points…• The new meal pattern provides 1/3 – 1/2 of a student’s daily vegetable recommended intake

•Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.

•Most vegetables are naturally low in fat and calories and are filling. None have cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.)

•Percent of daily vegetable requirement consumed by adolescents in Wisconsin in 2009 – 10.2 State Indicator Report on Fruits and Vegetables Center for Disease control study 2009

•The new school meals are intended to be high in nutrients and adequate in calories, based on recommendations of the Institute of Medicine and consistent with the Dietary Guidelines for Americans (DGAs).

•The new portion sizes and calorie ranges were based on current nutrition science and data on the dietary needs of school children.

•The portion sizes and calorie ranges are essential to address the crisis of poor diet and obesity.

Did you know? …

Grains:8-10 ounce equivalent weekly1 ounce equivalent daily

Whole wheat Flour tortilla/s 1 oz each

Min: 1 Max: 2

Whole grain bun

Min: 2 Max: 2

Whole grain breading (corn dogs)

Min: 2 Max: 2

Whole wheat flour tortillaCorn ChipsMin: 2 Max: 2

Wh grain pasta ½ cupGarlic toast 1 oz

Min: 1 Max: 2

Min: 8Max: 10

Non-Whole Grain-Rich

Whole Grain-Rich

2 2 2 1 2 8

GRAINS• OLD food based meal pattern

•8-15 per week – depending on meal pattern – no whole grain requirement•NEW meal pattern:

•7-12 per week – ½ must be whole grain rich – may not exceed maximum allowed by grade group.

Dailyrecommendation*

Daily minimum amount

of whole grains Children 2-3 years old 3 ounce equivalents** 1 ½ ounce

equivalents** 4-8 years old 5 ounce equivalents** 2 ½ ounce

equivalents** Girls 9-13 years old 5 ounce equivalents** 3 ounce equivalents** 14-18 years old 6 ounce equivalents** 3 ounce equivalents**Boys 9-13 years old 6 ounce equivalents** 3 ounce equivalents** 14-18 years old 8 ounce equivalents** 4 ounce equivalents**

How many Grains do healthy children need each day???

Grains – Talking points…•The new meal pattern provides 1/4 – 1/2 of a student’s daily recommended grain intake •Excess grains, particularly refined grains may contribute to excessive calorie intake•Grains are important sources of many nutrients, including dietary fiber, several B vitamins (thiamin, riboflavin, niacin, and folate), and minerals (iron, magnesium, and selenium). •Consuming whole grains as part of a healthy diet may reduce the risk of heart disease. •Unlike refined grain products, Whole grains provide a feeling of fullness and promote digestive health.

Milk:5 cups weekly 1 cup daily

1 1 1 1 1 1

Milk•OLD food based meal pattern

•1 cup per day – Offer a variety of milk fat•NEW meal pattern:

•1 cup per day – Offer a variety of 1% and nonfat unflavored milk and/or nonfat flavored milk

Children2-3 years old 2 cups4-8 years old 2 ½ cups

Girls9-13 years old 3 cups14-18 years old 3 cups

Boys9-13 years old 3 cups14-18 years old 3 cups

How many servings of milk do healthy children need each day???

Milk – Talking points…•The new meal pattern provides 1/3 of a student’s daily recommended servings of milk•Low fat or fat free milk is recommended for all healthy people over the age of 2 years. • Choosing foods from the Dairy Group that are high in saturated fats and cholesterol can have health implications.•The intake of dairy products is especially important to bone health during childhood and adolescence, when bone mass is being built. • Intake of dairy products is associated with a reduced risk of cardiovascular disease, type 2 diabetes, and lower blood pressure.

•The new calorie levels are either lower or comparable to the previous minimum calorie standards.

•The calories are shifted from grains and higher calorie entrée items to a wider variety of fruits and vegetables.

•The new school meals offer adequate amounts of nutrients and the level of calories appropriate for most school children.

Did you know?…

Menu Planning Worksheet: 6-8 Elementary School

Component Monday Tuesday Wednesday Thursday Friday Wkly Totals Meat/meat alternate: 9-10 ounce equivalent weekly 1 ounce equivalent daily

Tacos w/ cheese Min: 1 Max: 1

Cheeseburger Min: 2 Max: 3

Mini Corn Dogs Min: 2 Max: 2

Chicken Wrap Min: 1 Max: 1

Spaghetti and meat sauce Min: 2 Max: 2

Min: 8 Max:10

Fruit: 2½ cups weekly ½ cup daily

Fresh Apples – ½ cup

Grapes – ½ cup

Pineapple tidbits ½ cup

Fresh pears ½ cup

Sliced peaches ½ cup

2 ½ cups

Vegetable: 3¾ cups weekly ¾ cup daily

Romaine lettuce ¼ cup Tomatoes ¼ cup Refried Beans ½ cup

Steamed Broccoli ½ cup Steamed Corn ½ cup

Green Beans1/4 cup Carrot sticks ½ cup Potato wedges – ½ cup

Lettuce, tomato, onion mix 1/2 cup Cucumbers & assorted sweet peppers 1/4 cup

California Blend ½ cup Romaine salad 1 cup

5 1/8 cups

Dark/Green ½ cup weekly

1/2 cup (broccoli) X

½ cup

Red/Orange ¾ cup weekly

¼ cup (tomatoes)

½ cup (carrots) X

¾ cup

Beans, Peas (Legumes) ½ cup weekly

½ cup (refried b) X

½ cup

Starchy ½ cup weekly

½ cup (corn) X

½ cup

Other ½ cup weekly

1/8 cup (romaine)

¼ cup (green beans)

1/8 cup (romaine) X

½ cup

Additional Vegetable to reach total 1 cup weekly

½ cup (potato wedges)

1/2 cup (fresh mix) X

1/2 cup (romaine)

1 ½ cup

Grains: 8-10 ounce equivalent weekly 1 ounce equivalent daily

Whole wheat Flour tortilla/s 1 oz each Min: 1 Max: 2

Whole grain bun Min: 2 Max: 2

Whole grain breading (corn dogs) Min: 2 Max: 2

Whole wheat flour tortilla Corn Chips Min: 2 Max: 2

Wh grain pasta ½ cup Garlic toast 1 oz Min: 1 Max: 2

Min: 8 Max: 10

Non-Whole Grain-Rich

1

Whole Grain-Rich

2

2

2

1

2

8

Milk: 5 cups weekly 1 cup daily

1

1

1

1

1

1

Common ents A quick look at

The Six Cents Certification Process

Common ents!Workbook Summary

Go to instructions Monday Tuesday Wednesday Thursday Friday Weekly TotalWeekly

Requirement (cups)

Weekly Requirement

Check

Minimum Fruit (cups) 1/2 1/2 1/2 1/2 1/2 2 1/2 2 1/2 Yes

Monday Tuesday Wednesday Thursday Friday Weekly TotalWeekly

Requirement (cups)

Weekly Requirement

Check

Minimum Vegetables1 1 1 1/4 1/2 1 4 3/4 3 3/4 Yes

Cups of DARK GREEN 1/4 1/2 0 1/8 1/2 1 3/8 1/2 Yes

Cups of RED/ORANGE1/4 0 1/2 1/4 0 1 3/4 Yes

Cups of BEANS/PEAS(Legumes) 1/2 0 0 0 0 1/2 1/2 Yes

Cups of STARCHY vegetables0 1/2 1/2 0 0 1 1/2 Yes

Cups of OTHER (any other type of vegetable )

0 0 1/4 1/4 1/2 1 1/2 Yes

Monday Tuesday Wednesday Thursday Friday Weekly TotalWeekly

Requirement (oz equivalents)

Weekly Requirement

Check

Minimum Meat/Meat Alternate 2.00 3.00 2.00 1.00 2.00 10.00 8 Yes

Maximum Meat/Meat Alternate 2.00 3.00 2.00 1.00 2.00 10.00 10 Yes

Monday Tuesday Wednesday Thursday Friday Weekly TotalWeekly

Requirement (oz equivalents)

Weekly Requirement

Check

Minimum Grain 1.00 2.00 2.00 1.00 2.00 8.00 8 Yes

Maximum Grain 1.00 2.00 2.00 1.00 2.00 8.00 9 Yes

0.00No more 2 oz equivalents Yes

Whole Grain Rich Weekly Amount

Weekly Grains Total:

8.00Weekly

Whole Grain Rich Total:

7.00Percent of

Whole Grain Rich

87.5%At least half

whole grain richYes

Monday Tuesday Wednesday Thursday Friday Weekly TotalWeekly

Requirement (cups)

Weekly Requirement

Check

Minimum Fluid Milk1 1 1 1 1 5 5

Yes

Variety: Skim/fat-free unflavored, Skim/fat-free

flavored, Low-fat (less than 1%), unflavored Yes Yes Yes Yes

Low-fat (1% or less), flavored

Reduced fat (2% fat) or whole, unflavored and flavored

Weekly requirement

check

Percent of total weekly fruit that

is juice

Yes

Weekly requirement

check

Total Weekly Vegetable Juice

Percent of total weekly

vegetables that is juice

0.00%

Weekly ReportLunch, Grades K-5

Cells shaded this color means the daily minimum for the component is NOT

met

Comments Section

4 3/4

Weekly Vegetable Juice Limit Check

(no more than half of total vegetables)

0 0.00%

Total Weekly Vegetables

Yes

Total Weekly Fruit

2 1/2

Total Weekly Fruit Juice

Weekly Fruit Juice Limit Check

(no more than half of total fruit)

0

Grain Based Dessert Total for all weekly meals

•The new school meal pattern is intended to be high in nutrients and adequate in calories,

•The meal pattern is based on recommendations of the Institute of Medicine and consistent with the Dietary Guidelines for Americans (DGAs).

•The new portion sizes and calorie ranges are based on current nutrition science and data on the dietary needs of school children.

•The portion sizes and calorie ranges are essential to address the crisis of poor diet and obesity.

Talking Points…

Tools for building Healthy School Meals

http://dpi.wi.gov/fns/menupln.html

• Food Buying Guide Calculatorhttp://fbg.nfsmi.org/

• Online menu resourcehttp://www.kn-eat.org/SNP/SNP_Menus/SNP_Resources_Healthier_Kansas_Menus.htm

• Online Recipes http://teamnutrition.usda.gov/Resources/usda_recipes.html http://www.recipesforkidschallenge.com/

• Production record prototype http://dpi.wi.gov/fns/menupln.html#pr

• Menu Certification Workbooks http://dpi.wi.gov/fns/6centscert.html

Food Buying Guide Calculator

27

http://fbg.nfsmi.org/

http://www.recipesforkidschallenge.com/

Production Record Examplehttp://dpi.wi.gov/fns/menupln.html#pr

•It’s true that highly active students, such as athletes, may need more calories…

•As always, schools and families have multiple options for addressing their needs.

•Schools can structure after-school snack and supper programs to include service to athletes.

•Individual students and/or sports teams can also supplement food provided through federal programs with items provided from home or other sources.

Talking Points…

Marketing Matters….Additional Resources

Online Resources Print Resources Who ya gonna call?...State Agency Resources

USDA’s The School Day Just Got Healthier Toolkithttp://www.fns.usda.gov/cnd/healthierschoolday/

toolkit.htm

Fact Sheets for Healthier School Meals http://www.fns.usda.gov/tn/Resources/dgfactsheet_hsm.html

• Low-fat and fat-free milk, cheese, and yogurt

• Fruits and Vegetables• Trans Fat, Cholesterol,

Saturated Fats• Whole Grains• Sodium• Dry Beans and Peas• Fiber-Rich Foods• Meeting Challenge of Rising

Food Costs

TEAM Nutrition Resource Library http://teamnutrition.usda.gov/library.html

Marketing Matters…. Other important marketing tools

• A positive attitude about making changes that will help students understand the importance of a healthy diet.

• Confidence in knowing that your meal program may be the most nutritious meal of a child’s day.

• Courage to address the challenges that arise as the new meal patterns are implemented.

Remember…“YOU” are the most important Tool

For building healthy meals in your school!

“A hundred years from now it will not matter what my bank account was, the sort of house I lived in, or the kind of car I drove...but the world may be different because I was important in the life of a child.”

Forest E. WitcraftAmerican Scholar 1894-1967

In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.