usda unveils historic improvements to meals served in america’s schools!
TRANSCRIPT
HHFKA 2010 USDA unveils historic improvements to
meals served in America’s schools!
Dietary Guidelines & The School Nutrition Program Nutrition Standards are the foundation of
federal school nutrition programs and have recently been updated to reflect the current Dietary Guidelines for Americans.
The standards were established by studying nutritional needs of groups of children at different ages.
Nutrient standards consist of the required food components, levels of calories, and key nutrients.
New for SY 12-13!!
A single menu planning approach = HHFKA Food Based Menu Planning (FBMP)
Three age/grade groups: K-5, 6-8 & 9-12 Separation of fruit and vegetables into two groups
• Daily and weekly requirements
• 5 vegetable sub-groups
Half of grains offered must be whole grain rich (WGR) Weekly grain ranges Weekly meat/meat alternate ranges Dietary specifications for calories, saturated fat and
trans fat Reimbursable meals must contain a fruit or
vegetable
Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12
Amount of Food Per Week (Minimum Per Day)Fruits (cups) 2.5 (.5) 2.5 (.5) 5 (1)Vegetables (cups) 3.75 (.75) 3.75 (.75) 5 (1) Dark green .5 .5 .5 Red/Orange .75 .75 1.25 Beans/Peas (Legumes) 0.5 .5 .5 Starchy .5 .5 .5 Other .5 .5 .75Additional Vegetables needed to meet weekly requirement
1 1 1.5
Grains (oz eq) 8-9 (1) 8-10 (1) 10-12 (2)Meats/Meat Alternates (oz eq)
8-10 (1) 9-10 (1) 10-12 (2)
Fluid milk (cups) 5 (1) 5 (1) 5 (1)Dietary Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-Max calories (kcal) 550-650 600-700 750-850Saturated Fat (% of total calories)
< 10
< 10
< 10
Sodium (mg) SY 14-15 target
≤ 1230 ≤ 1360 ≤ 1420
Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
Lunch Meal Pattern SY 12-13
Grains
Rice Bread Pasta Breading on meat items Cookies Rolls Tortilla chips Muffins
Whole Grains Half of all grains served during the week
must be whole grain rich (WGR). Based on ounce equivalents. Contain at least 50% whole grains. A serving of the food item must meet
portion size requirements for the Grain/bread component.
The whole grains per serving (based on minimum serving sizes specified for grains/breads in FNS guidance) must be ≥ 8 grams.
Grains
Must have a minimum of .25 oz equivalents to count.
Can round down to the nearest ¼ oz equivalent • .995 = .75
Battered and/or breaded products do not have to be counted toward the weekly maximum grain requirement for SY 12-13.
Only two grains (no more than 2.0 oz eq total) per week my come from dessert menu items.
Desserts Can Still Be Served…. Sweet Crackers: graham and
animal Cookies Pies and Cobblers Doughnuts Sweet Rolls Cake Brownies Granola Bars
Meat/Meat Alternates Beef, pork, poultry, fish Dry beans & peas Cheese Peanut butter Yogurt: soy and cow’s milk Eggs Nuts & seeds Tofu
Meat/Meat Alternate (M/MA)
No more than 50% of the M/MA requirement can be met with nuts or seeds.
Imitation cheese is not creditable.
Beans may be counted as M/MA OR a vegetable but not both. • If beans are counted as a M/MA they may
not be counted towards the dried bean/pea ½ c. weekly requirement.
Meat/Meat Alternate (M/MA)
Menu items less than .25 oz M/MA are not creditable.
M/MA food items must be served in a main dish or in a main dish plus one other item.
For grades K-5 & 6-8 must offer a minimum of 1 oz at lunch.
For grades 9-12 must offer 2 oz of M/MA at lunch.
If daily M/MA choices are not offered then schools should not serve any one M/MA more than 3 times in the same week.
Fruits Must be offered daily at lunch. Fresh, frozen, dried or canned. Offer a variety each week. Minimum ½ cup offered each day for
grades K-5 and 6-8. Minimum 1 cup each day for grades
9-12.
Fruit Dried fruit credits at twice the volume
• ¼ cup dried fruit = ½ cup fruit. Minimum amount that can be counted is
1/8 cup or .125 cup fruit. 100% juice may be served but is credited
to meet no more than ½ of the fruit component offered over the week.
Come out of your shell and try new fruits & vegetables on your
menus!
Vegetables Must offer vegetables daily at lunch. Canned, fresh, frozen, dried beans/peas or
vegetable juice. Offer ¾ cup per day for K-5 & 6-8 and 1 cup
per day for grades 9-12. Minimum daily and weekly total requirement. Sub-Group weekly requirements:
• Dark green (1/2 c. for all grades)• Red & orange (3/4 c. for K-8, 1 ¼ c. for 9-12)• Beans/peas/legumes ( ½ c. for all grades)• Starchy (1/2 c. for all grades)• Other ½ c. for K-8 and ¾ c. for 9-12)
Dark Green Bok choy Broccoli Collard greens Dark leafy lettuce Kale Mustard greens Romaine lettuce Spinach Turnip greens Watercress
Red & Orange
Acorn squash Butternut squash Carrots Hubbard squash Pumpkin Red peppers Sweet potatoes Tomatoes Tomato juice
Beans & Peas (Legumes)
Black beans Black-eyed peas (mature, dry) Garbanzo beans Kidney beans Lentils Navy beans Pinto beans Soy beans (mature) Split peas White beans (cannelli, northern)
Starchy Corn Green peas Green lima beans Plantains Potatoes Taro Water chestnuts Cassava
Other Artichokes Asparagus Avocado Bean sprouts Beets Brussel sprouts Cabbage Cauliflower Celery Cucumbers Eggplant
Green beans Green peppers Iceberg lettuce Mushrooms Okra Onions Parsnips Turnips Wax beans Zucchini
http://www.choosemyplate.gov/food-groups/vegetables.htmlhttp://www.cnpp.usda.gov/Publications/USDAFoodPatterns/ItemClustersAndRepFoods.pdf
Vegetables
Minimum amount that can be counted is 1/8 cup or .125 cup vegetables.
Leafy vegetables are credited at half of their volume: 1 c. = ½ c. veg.
May not count vegetable juice for more than half of the weekly vegetable component requirement.
No “stealth”foods! Tomato paste and puree are credited
based on calculated volume of their whole food equivalency.
Vegetables The “other” vegetable requirement may
also be met with any additional amounts of vegetables from the dark green, red/orange and bean/peas sub-groups.
100% juice blends• if first ingredient is a fruit juice = fruit.• If first ingredient is a veg. juice = vegetable in
either the “other” or “additional” requirement.
Milk Low-fat (1%) Milk, unflavored Non-fat (skim)Milk, flavored or unflavored Low-fat, Reduced-lactose or lactose free,
unflavored Milk Non-fat, Reduced-lactose or lactose free
flavored or unflavored milk
Foods that are not Components
Most condiments Imitation foods Sugars Frozen desserts Fats Other:
• Potato chips• bacon, pepperoni, pudding• popcorn, gelatin• 100% fruit strips and other snack-type fruit or
vegetable products
Non-creditable Menu Items
Can be served but do contribute toward weekly calorie range and raise food costs.
• Pudding
• Frozen yogurt
• Ice cream
• Gelatin
Healthier Kansas Menus
A great way to meet the new meal pattern requirements!
Include: • Menus• Productions Records• Recipes
Meet: • HHKFA Meal Pattern Requirements• HHFKA Dietary Specifications• Gold Level of the HealthierUS School
Challenge.
Lunch Meal Pattern Grades
K-5Grades
6-8Grades
9-12Meal Pattern Amount of Food Per Week
(Minimum Per Day)Fruits (cups) 2.5 (0.5) 2.5 (0.5) 5 (1)Vegetables (cups) 3.75 (0.75) 3.75 (0.75) 5 (1) Dark green 0.5 0.5 0.5 Orange 0.5 0.5 0.5 Legumes 0.5 0.5 0.5 Starchy 1 1 1 Other 1.25 1.25 2.5Grains (oz eq) 8-9 (1) 8-10 (1) 10-12 (2)Meats/Meat Alternates (oz eq)
8-10 (1)
9-10 (1)
10-12 (2)
Fluid milk (cups) 5 (1) 5 (1) 5 (1)Dietary Specifications: Daily Amount Based on the Average for a 5-Day
WeekMin-Max calories (kcal) 550-650 600-700 750-850Saturated Fat (% of total calories)
< 10
< 10
< 10
Sodium (mg) ≤ 640 ≤ 710 ≤ 740Trans fat Nutrition label or manufacturer specifications must
indicate zero grams of trans fat per serving.
Dietary Specifications
Calorie Ranges Minimum and maximum calorie (kcal)
levels averaged over the course of the week
Effective SY 2012-13 for NSLP
Grade Level K-5 6-8 9-12
Lunch Calorie Range
550-650 600-700 750-850Overlap:600-650
Overlap:None
Saturated Fat Limit saturated fat
• Less than 10 percent of total calories • Same as current regulatory standard
No total fat standard anymore!
Trans Fat Nutrition label or manufacturer’s
specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving)
Naturally-occurring trans fat excluded (e.g. beef, lamb, dairy products)
Schools must keep Nutrition Facts Labels on file
Let’s Talk “Offer” or “Serve”
Offer
All 5 components must be offered.
OVS is required for grades 9-12, optional for grades K-8.
Must take at least 3 components and one must be at least a ½ cup fruit or vegetable serving .• May take ¼ cup fruit and ¼ cup
vegetable. Monitors may not tell students
which components to take (except must have ½ cup fruit or vegetable).
Lunches are priced as a unit. All schools are encourage to
implement OVS.
Serve
Students must take all items that are menued and cannot decline any items.
Students are not required to eat all the food items served.
Only allowed for grades K-8. Higher food costs. More food wasted. Potential for greater student
dissatisfaction.
Summary for SY 12-13 A single menu planning approach= FBMP Three age/grade groups: K-5, 6-8 & 9-12 Separation of fruit and vegetables into two groups
• Daily and weekly requirements 5 vegetable sub-groups Half of grains offered must be whole grain rich Weekly grain ranges Weekly meat/meat alternate ranges Dietary specifications: calories, saturated fat and
trans fat Reimbursable meals must contain a fruit or
vegetable