Making Healthy Changes for Healthy Children and Healthy

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

Aug 2012 22

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