Making Healthy Changes for Healthy Children and Healthy
- Slides: 82
Making Healthy Changes for Healthy Children and Healthy Choices Module #1: UNDERSTANDING THE NEW MEAL PATTERN Aug 2012 Virginia Department of Education, School Nutrition Programs 1
Child Nutrition Reauthorization Healthy, Hunger-free Kids Act of 2010 Nutrition Standards in the NSLP & SBP Final Rule Implementation Timeline Handout # 2 Aug 2012 2
NEW Lunch Meal Pattern Notes Handout # 3 Aug 2012 3
Food-Based Menu Planning School lunches offered to children ages 5 or older must meet, at a minimum, the meal requirements… Schools must follow a food-based menu planning approach… 7 CFR 210. 10(c) Aug 2012 4
New Meal Pattern Handout # 4 & 5 Aug 2012 5
New Grade Groups Schools must plan menus for students using the following grade groups: • Grades K – 5 • Grades 6 – 8 • Grades 9 – 12 7 CFR 210. 10(c) Aug 2012 6
New Requirements for Breakfast Aug 2012 Virginia Department of Education, School Nutrition Programs 7
Breakfast Meal Pattern 2012/13 Key Change Offer only fat-free unflavored and flavored) and low-fat (1%) (unflavored) milk. 1% Fat-F ee ree. Fat-Fr Aug 2012 1% 8
New Requirements for Lunch Aug 2012 Virginia Department of Education, School Nutrition Programs 9
New Meal Pattern Handout # 5 Aug 2012 10
Aug 2012 11
Fruits Component Vegetables Component Grains Component Meats/Meat Alternates Component Milk Component Aug 2012 12
Fruit Component Aug 2012 13
Fruit Schools must offer fruits daily as a part of the lunch menu. Fruits that are fresh; frozen without added sugar; canned in light syrup, water or fruit juice; or dried may be offered. Only pasteurized, full-strength juice may be offered… 7 CFR 210. 10(c) Aug 2012 14
Aug 2012 15
Fruit Grades K-5 and 6 -8 • Offer at least ½ cup per day • Offer at least 2 ½ cups per week Aug 2012 16
Fruit Grades 9 -12 • Offer at least 1 cup per day • Offer at least 5 cups per week Aug 2012 17
Fruit • • • Offer fruit daily Minimum serving size = 1/8 cup Frozen, without sugar Canned in juice, water or light syrup ¼ cup dried fruit = ½ cup serving No more than half of the fruit offered may be juice (100% full strength) Aug 2012 18
Fruit Component Q&A Aug 2012 19
Vegetable Component Aug 2012 20
Vegetables Schools must offer vegetables daily as part of the lunch menu. Fresh, frozen, or canned vegetables and dry beans and peas (legumes) may be offered to meet this requirement. Pasteurized, full-strength vegetable juice may be used… 7 CFR 210. 10(c) Aug 2012 21
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Vegetables Grades K-5 and 6 -8 • Offer at least ¾ cup per day • Offer at least 3 ¾ cups per week Aug 2012 23
Vegetables Grades 9 - 12 • Offer at least 1 cup per day • Offer at least 5 cups per week Aug 2012 24
Vegetable Subgroups Grades K-5 and 6 -8 Weekly Requirement • Dark Green: ½ cup • Red/Orange: ¾ cup • Beans/Peas (Legumes): ½ cup • Starchy: ½ cup • Other: ½ cup Aug 2012 25
Vegetable Subgroups Grades 9 -12 Weekly Requirement • Dark Green: ½ cup • Red/Orange: 1¼ cup • Beans/Peas (Legumes): ½ cup • Starchy: ½ cup • Other: ¾ cup Aug 2012 26
Vegetable Subgroups • Dark Green • Red / Orange • Beans / Peas (Legumes) • Starchy • Other Handout # 6 Aug 2012 27
Vegetable Subgroups Dark Green • Bok Choy • • Aug 2012 • Mesclun • Mustard Greens • Romaine Lettuce Broccoli • Spinach Collard Greens • Turnip Greens Kale • Watercress Dark Green Leafy Lettuce 28
Vegetable Subgroups Red & Orange • • • Acorn Squash Butternut Squash Carrots Hubbard Squash Pumpkin Aug 2012 • • Red Peppers Sweet Potatoes Tomato Juice 29
Vegetable Subgroups Starchy • • Cassava Corn Green Peas Green Lima Beans (fresh, not dry) Aug 2012 • • • Plantains Taro Water Chestnuts White Potatoes Parsnips 30
Vegetable Subgroups Beans & Peas / Legumes • • Black Beans Garbanzo Beans Kidney Beans Lentils Aug 2012 • • • Navy Beans Pinto Beans Soy Beans Split Peas White Beans 31
Vegetable Subgroups Other Vegetables • • Asparagus • Avocado • Bean Sprouts • Brussels Sprouts • Cabbage • • Artichokes Aug 2012 Cauliflower Celery Cucumbers Eggplant Green Beans Green Peppers • • • Mushrooms Okra Onions Turnips Wax beans Zucchini Iceberg Lettuce 32
Vegetables • Offer vegetables daily • Minimum serving size = 1/8 cup • Must meet the weekly requirement of vegetable sub-groups • 1 cup fresh, leafy greens = ½ cup serving • No more than half of the vegetables offered may be juice (pasteurized 100% full strength) Aug 2012 33
Vegetable Component Dark Green Red / Orange Beans / Peas Starchy Other Minimum Vegetable Subgroup Requirement Aug 2012 K-5 ½c ¾c ½c ½c ½c 6 -8 ½c ¾c ½c ½c ½c 9 -12 ½c 1¼ c ½c ½c ¾c 2¾ c 3½ c 34
Vegetable Component Minimum Vegetable Subgroup Requirement Weekly Vegetable Requirement Difference Aug 2012 K-5 6 -8 9 -12 2¾ c 3½ c 3¾ c 5 c -1½ c 35
Weekly Vegetable Requirement Schools MUST offer vegetables to meet both the weekly vegetable subgroup requirement and the weekly Vegetable Component requirement. Aug 2012 36
Vegetable Q & Activity Aug 2012 37
Grains Component Aug 2012 38
Grains All grains must be made with enriched and whole grain meal or flour. Whole grain-rich products must contain at least 50% whole grain and the remaining grains in the product must be enriched. 7 CFR 210. 10(c) Aug 2012 39
Aug 2012 40
Grains • At least HALF of grains offered at lunch must be whole grain-rich for 2012 -13 and 2013 -14 • By 2014 -15 ALL grains offered at LUNCH must be whole grain-rich Aug 2012 41
How do you know if a product is Whole Grain-Rich? Aug 2012 42
Whole Grains • • • Brown Rice Buckwheat Groats Bulgur (Cracked Wheat) Farina Oatmeal Aug 2012 • • • Rolled Oats Rye Berries Quinoa Whole Grain Cornmeal Wild Rice 43
Whole Grain-Rich Meet at least one of the following: ü Whole grains per serving must be ≥ 8 grams Whole Grains Council Stamp ü Product includes FDA’s whole grain health claim on its packaging ü Product ingredient listing lists whole grain first Aug 2012 44
Grains Grades K - 5 • Offer at least 1 ounce equivalent (oz eq) per day • Offer 8 – 9 oz eq per week Aug 2012 45
Grains Grades 6 - 8 • Offer at least 1 oz eq per day • Offer 8 – 10 oz eq per week Aug 2012 46
Grains Grades 9 - 12 • Offer at least 2 oz eq per day • Offer 10 -12 oz eq per week Aug 2012 47
How are Grains credited? Aug 2012 48
Ounce Equivalency ! W E Requirements N Handout # 7 Aug 2012 49
Grains • Daily minimum requirement • Weekly minimum and maximum requirement Aug 2012 50
Grains Only two grain-based desserts (totaling no more than 2 oz eq) are allowed PER WEEK at LUNCH. Aug 2012 51
Counting Grains During SY 2012 -2013, battered and/or breaded products offered do not need to be counted toward the maximum weekly grain requirements in the meal pattern. Aug 2012 52
Counting Grains Beginning July 1, 2013 (SY 201314), all grains which are part of battered and/or breaded products offered MUST be counted towards the weekly grain requirement. Aug 2012 53
Grains Q & A and Activity Handout # 8 Aug 2012 54
Meats/Meat Alternates Aug 2012 55
Meats/Meat Alternates (M/MA) Schools must offer meats/meat alternates daily as part of the lunch meal pattern. The quantity of meats/meat alternates must be the edible portion served. This component must be served in a main dish or in a main dish and only one other food item. 7 CFR 210. 10(c) Aug 2012 56
Aug 2012 57
Meats/Meat Alternates Grades K – 5: • Offer a minimum of 1 oz eq daily • Offer 8 – 10 oz eq a week Grades 6 – 8: • Offer a minimum of 1 oz eq daily • Offer 9 – 10 oz eq a week Grades 9 – 12: • Offer a minimum of 2 oz eq daily • Offer 10 – 12 oz eq a week Aug 2012 58
Meat Alternates • • • Nuts & Seeds Yogurt Tofu & Soy Products Beans & Peas (legumes) Other Meat Alternates Aug 2012 59
M/MA Q & A Aug 2012 60
Milk Component Aug 2012 61
Aug 2012 62
Milk Offer only fat-free (unflavored and flavored) and low-fat (1%) (unflavored) milk. 63 Aug 2012
Milk Q & A Aug 2012 64
NEW Lunch Meal Pattern Notes Menu Planning Approach: Food-Based Menu Planning Grade Group: K-5 6 -8 9 -12 or a combination Handout # 3 Aug 2012 65
NEW Lunch Meal Pattern Notes Food Components: Fruits Component Vegetables Component Grains Component Meats/Meat Alternates Component Milk Component Handout # 3 Aug 2012 66
NEW Lunch Meal Pattern Notes Fruits Component Daily Requirement Weekly Requirement Handout # 3 Aug 2012 K-5 ½C 2½ C 6 -8 ½C 2½ C 9 -12 1 C 5 C 67
NEW Lunch Meal Pattern Notes Vegetables Component Daily Requirement Weekly Requirement Handout # 3 Aug 2012 K-5 ¾C 3¾ C 6 -8 ¾C 3¾ C 9 -12 1 C 5 C 68
NEW Lunch Meal Pattern Notes Vegetable Subgroups Weekly Requirements Dark Green Red / Orange Beans / Peas Starchy Other Handout # 3 Aug 2012 K-5 ½c ¾c ½c ½c ½c 6 -8 ½c ¾c ½c ½c ½c 9 -12 ½c 1¼ c ½c ½c ¾c 69
NEW Lunch Meal Pattern Notes Grains Component K-5 Daily Requirement Weekly Minimum Weekly Maximim 6 -8 9 -12 1 oz eq 2 oz eq 8 oz eq 10 oz eq 9 oz eq 10 oz eq 12 oz eq Whole Grain-Rich Requirement: ½ (50%) must be Whole Grain-Rich Handout # 3 Aug 2012 70
NEW Lunch Meal Pattern Notes Meat/Meat Alternate Component K-5 Daily Requirement Weekly Minimum Weekly Maximim Handout # 3 Aug 2012 6 -8 9 -12 1 oz eq 2 oz eq 8 oz eq 9 oz eq 10 oz eq 12 oz eq 71
NEW Lunch Meal Pattern Notes Milk Component Daily Requirement Weekly Minimum K-5 6 -8 9 -12 1 C 5 C Fat content allowed: Unflavored: Low-fat (1%) or Fat-free Flavored: Fat-free Handout # 3 Aug 2012 72
Dietary Specifications Aug 2012 73
Four Dietary Specifications Aug 2012 74
Calorie Ranges K-5 6 -8 Breakfast 350 – 500 Lunch 550 - 650 Overlaps B: 400 -500 L: 600 -650 Aug 2012 Breakfast 400 – 500 Lunch 600 - 700 9 - 12 Breakfast 450 – 600 Lunch 750 - 850 Overlaps B: 450 -500 L: --75
Sodium Targets 2014/15 2017/18 2022/23 Breakfast Lunch K-5 ≤ 540 mg 6 -8 ≤ 600 mg 9 -12 ≤ 640 mg K-5 ≤ 1230 mg 6 -8 ≤ 1360 mg 9 -12 ≤ 1420 mg Aug 2012 K-5 ≤ 485 mg 6 -8 ≤ 535 mg 9 -12 ≤ 570 mg K-5 ≤ 935 mg 6 -8 ≤ 1035 mg 9 -12 ≤ 1080 mg K-5 ≤ 430 mg 6 -8 ≤ 470 mg 9 -12 ≤ 500 mg K-5 ≤ 640 mg 6 -8 ≤ 710 mg 9 -12≤ 740 mg 76
Saturated Fat • Limit saturated fat – Less than 10 % of total calories – Same as current regulation • No total fat standard Aug 2012 77
Trans Fat • New trans fat restriction • Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0. 5 gram per serving) – Begins SY 2012 -2013 for NSLP – Begins SY 2013 -2014 for SBP • Naturally-occurring trans fat excluded • e. g. , beef, lamb, dairy products Aug 2012 78
Dietary Specifications Q&A Aug 2012 79
Multiple Serving Lines Schools that offer a variety of lunches or multiple serving lines must make all required food components available to all students, on every lunch line, in at least the minimum required amounts. 7 CFR 210. 10(k)(2) Aug 2012 80
Meal Pattern Activity Handout # 10 & 11 Aug 2012 81
Questions? Aug 2012 Virginia Department of Education, School Nutrition Programs 82
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