Document

Report
School New-trition Standards:
Teaming Up for Success
Presented by
MDE Office of Child Nutrition and Healthy Schools
Welcome
Scott Clements
Director,
MS Department of
Education,
Office of Child
Nutrition and
Healthy Schools
Housekeeping
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Sign-in sheets
Restrooms, phones
Lunch arrangements
Cards for Q-and-A
Child Nutrition Staff
Becke Bounds

Assistant State Director
Lydia West

Director of Nutrition Standards
April Catchings

Director of Nutrition Education
Stephanie Robinson

Director of School Support
Priscilla Ammerman

Director of Purchasing and Food Distribution
School Support Staff
Dayle Hayes, MS, RD
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Past Chair School Nutrition Services DPG
Consultant to agencies & organizations nationwide
Long time friend of Mississippi OHS and OCN
Facebook
School Meals That Rock
Twitter
@SchoolMealsRock
Blog
SchoolMealsThatRock.org
Overview

USDA Meal Pattern Changes
• WHY, WHAT, HOW

Calculating Weighted Averages
• WHY, WHAT, HOW

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Lunch
Updates from the MDE OCN
Small Group Activities
Marketing and Messaging
… ONE STEP at a time!!
Start by doing what's
necessary; then do what's
possible; and suddenly you
are doing the impossible.
St. Francis of Assisi
2010 … Healthy, Hunger-Free Kids Act
2012 … Nutrition Standards
Building Healthy Children
Family
School
Community
GOAL = MyPlate at School
GOAL = MyPlate at School
TIMELINE
New Requirement
School Year
2012-2013
School Year
2013-2014
Vegetable Components

Offer vegetable subgroups weekly
NSLP
Fruit Components

Offer fruit daily
NSLP
Grains Components

Half of grains must whole grain-rich
NSLP
SBP

Offer weekly grain ranges
NSLP
SBP
Meats/Meat Alternates

Offer weekly meats/meat alternates ranges
NSLP
Milk Component

Offer only fat-free (unflavored or flavored) and low fat
SBP and NSLP
(unflavored) milk
Dietary Specifications

Calorie Ranges
NSLP
SBP

Saturated fat limit
SBP and NSLP

Trans Fat
NSLP
SBP
Menu Planning

Food Based Menu Planning Approach
NSLP
SBP
Age Grade Groups

Establish age/grade groups K-5, 6-8, 9-12
NSLP
SBP
Offer vs. Serve

Reimbursable meal must contain a fruit or a vegetable (1/2 cup
NSLP
minimum)
Food Based Menu Planning Approach

Meals will be planned for age/grade groups (Grades K-5, Grades 6NSLP
SBP
8, Grades 9-12)
Monitoring

3 year administrative review cycle
SBP and NSLP

Conduct weighted analysis on 1 week of menus
NSLP
SBP
New Standards
EVOLVING PROCESS
… with many “in-progress” items & lots of
people working on them.
• USDA: ex. Food Buying Guide & CN Label
updates, & new USDA Foods
– Regional office/state agency training also in-progress
• MDE: ex. State regional training, summer conference &
webinars
• NFSMI: ex. new presentations
• SNA/MSNA: ex. online resources & meetings
STAY CALM & FOCUSED
New Standards
BREATHE
DEEPLY…
you are already there
in many ways
It’s ONLY Nutrition
WHEN they eat or drink it!
New Standards
More FUEL into Kids
Less Food into Trash Cans!
FIRST THINGS FIRST
1. Understand Food Based Menu
Planning.
2. Determine your MOST immediate
changes to meet new patterns.
• What already meets Final Rule for 2012-13?
• What needs some further work?
Fitting within the minimum/maximum ranges?
More whole grain-rich products?
A wider variety of veggies?
Grade Groups
Current Requirements
Unchanged
New Requirements
Effective July 1, 2012
CALORIES and PORTIONS
Grade Groups must be:
Grades K - 5
Grades 6 - 8
Grades 9 - 12
Lunch Calorie Ranges
Lunch
Grade Groups
Current
Requirements
(FBMP)
New
Requirements
(K – 12)
K-3: ≥633 calorie
4-12: ≥785 calorie
Effective July 1, 2012
NOTE: Minimum and
Maximum Ranges Per Day
K-5: 550 – 650 calorie
6-8: 600 – 700 calorie
9-12: 750 – 850 calorie
Lunch Meat/Alternates
Lunch Meat/Alternates
Food
Component
Meat and Meat
Alternate
(M/MA)
Current Requirements
(K-12)
1.5 – 2 ounce equivalent
(minimum requirement
per grade group)
New Requirements
(K-12)
Effective July 1, 2012
1 ounce equivalent minimum per day for
grades K – 8
2 ounce equivalent minimum per day for
grades 9 – 12
Grade Groups
NOTE: The ranges are minimums and
maximums per week.
K–5: 8–10 ounce equivalent per week
6–8: 9–10 ounce equivalent per week
9–12: 10–12 ounce equivalent per week
Lunch Meat/Alternates
• Lean or extra lean meats, seafood, and poultry;
beans and peas*; fat-free and low-fat milk products
such as cheese and yogurt; and unsalted nuts and
seeds all are allowed creditable
* Beans and peas may be credited as vegetable OR meat alternate
but not in the same meal.
• Tofu and soy yogurt will be allowable as meat
alternate
NOTE: Crediting instruction memo will be available soon.
Lunch Grains
Lunch Grains
Food
Component
Grains
Current Requirements
(K-12)
1 serving/day and 8
servings/week
minimum
New Requirements
(K-12)
Effective July 1, 2012
1 ounce equivalent minimum per day for
grades K – 8
2 ounce equivalent minimum per day for
grades 9 – 12
Grade Groups
NOTE: The ranges are minimums and
maximums per week.
K–5: 8–9 ounce equivalents per week
6–8: 8–10 ounce equivalents per week
9–12: 10–12 ounce equivalents per week
Lunch Grains
Food Component
Whole Grains
Current Requirements
(K-12)
Encouraged
New Requirements
(K-12)
Effective July 1, 2012
>50% of all grains
must be whole
grain-rich
Note: Starting in July
2014, ALL grains must be
whole-grain rich
Criteria for Whole Grain-Rich
• Meet serving size requirements in
Grains/Breads Instruction AND
• Meet at least one of the following:
1. Whole grains per serving must be ≥ 8 grams OR
2. Product includes FDA’s whole grain health
claim on its packaging OR
3. Product ingredient listing lists whole grain first
(HUSSC criteria)
Criteria for Whole Grain-Rich
• Product ingredient listings
– Non-mixed items (e.g. breads, cereals): whole
grains must be the first ingredient
– Mixed items (e.g. pizza, corn dogs): whole grains
must be the primary grain ingredient by weight (a
whole grain is the first grain ingredient in the
listing)
Detailed instructions for this method are at:
http://teamnutrition.usda.gov/healthierUS/HUSSCkit_pp25-35.pdf
Limits on Grain-Based Desserts
• ONLY TWO-CREDITABLE grain-based
desserts allowed at lunch per school
week.
• Consider the contribution of desserts to
the nutrition standards levels for the three
grade levels.
• Foods of minimal nutritional value may not
be served.
Lunch Vegetables
Lunch Vegetables
Food Component
Vegetables
Current Requirements (K12)
½ - ¾ cup of fruits and/or
vegetables combined per
day
New Requirements
(K-12)
Effective July 1, 2012
K–8: at least ¾ cup
of vegetable a day
must be offered
9–12: at least 1 cup
of vegetables a day
must be offered
Lunch Vegetables
• Vegetables may be raw or cooked; fresh, frozen,
canned, or dried, dehydrated; and may be whole,
cut-up or mashed.
• Vegetable subgroup minimums are per week with no
daily maximum.
• 1 cup of raw salad greens is credited as ½ cup.
• Tomato paste crediting is permitted.
• An extensive listing of the vegetables in each
subgroup are available at:
www.choosemyplate.gov/food-groups/vegetables.html
Lunch Vegetables
All vegetable subgroups must be offered weekly:
• Dark Green (e.g., broccoli, collard greens, dark green leafy
lettuce, spinach)
• Red/Orange (e.g., tomatoes, red peppers, carrots, sweet
potatoes)
• Beans/Peas (Legumes) (e.g., kidney beans, mature black
eyed peas, refried, pinto beans)
• Starchy (e.g., corn, white potatoes, frozen lima beans, frozen
green peas)
• Other (e.g., cabbage, cauliflower, cucumber, iceberg lettuce,
green beans)
Lunch Vegetables
Vegetables Grade Group K-5 & Grade Group 9-12
6-8
3¾ cups total PER 5 cups total PER WEEK
Vegetables (cups)
WEEK minimum
minimum
¾ cup total PER DAY 1 cup total PER DAY
minimum
minimum
Dark green
½ cup per week
½ cup per week
Red/Orange
¾ cup per week
1¼ cup per week
Beans/Peas
(Legumes)
Starchy
½ cup per week
½ cup per week
½ cup per week
½ cup per week
Other
½ cup per week
¾ cup per week
Additional Veg to
Reach Total
1 cup per week
1½ cup per week
Lunch Fruits
Lunch Fruit
Food Component
Fruit
Current Requirements (K12)
½ - ¾ cup of fruits and/or
vegetables combined per
day
New Requirements
(K-12)
Effective July 1, 2012
K–8: at least ½ cup
of fruit a day must
be offered
9–12: at least 1 cup
of fruit a day must
be offered
Lunch Fruits
• Fresh, frozen without added sugar (1 year
waiver), canned in juice or light syrup, or
dried.
– No more than half of fruit offerings in a meal
may be juice and only 100% juice may be
offered;
– ¼ cup of dried fruit = ½ cup of fruit; and
– Refer to Food Buying Guide for crediting
information.
Lunch Milk
Lunch Milk
Food
Component
Milk
Current Requirements
(K-12)
1 cup
Variety of fat contents
allowed;
Flavors not restricted
New Requirements
(K-12)
Effective July 1, 2012
Must be fat-free (flavored or
unflavored) or 1% low-fat
(only unflavored)
Fat-free or low-fat lactose-reduced or
lactose-free is allowed
* Only fat-free lactose-reduced or fat
free lactose-free may be flavored
Must offer 2 choices
Lunch Offer vs. Serve
Meal
Lunch
Components Components Components
Offered
Required
That May Be
Declined
5
3
1 or 2
Fruit OR Vegetable
Full Portion Offered,
MUST
Select Minimum of
½ cup
YES
Lunch Offer vs. Serve
• Full component MUST be offered to
students at each meal.
• Student must select at least ½ cup of
vegetable OR fruit for each
reimbursable lunch where OVS is
implemented.
It’s ONLY Nutrition
WHEN they eat or drink it!
SUMMARY
New Nutrition Standards and Lunch Patterns
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–
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–
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New grade groupings
New calorie minimums and maximums
New meat/meat alternate minimums and maximums
New grain minimums and maximums
New requirements for whole grains
New limitations on grain-based desserts
New vegetable sub-groups and servings size
New fruit requirements
New milk requirements
New offer vs. serve requirement for vegetables OR fruit

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