New USDA Meal Pattern (August 14, 2012)

Report
The New USDA Meal Pattern
and
Offer versus Serve
SY 2012-13
Developed by:
History and Background
School-aged children’s diets fall short of
recommendations, especially for whole grains, fruit,
dark-green vegetables, orange vegetables, and
legumes:
– Average fruit intake for school aged children is only 0.8-1.1
servings per day.
– Average vegetable intake for school aged children is only
1.0-1.5 servings per day.
– School aged children consume about 7-9 ounces of total
grains a day, but only 0.5 ounces of whole grains a day.
Proposed Rule (January 2011)
Title: Nutrition Standards in the National
School Lunch and School Breakfast Programs
(76 FR 2494)
– Published: Jan. 13, 2011
– Based on 2009 IOM report, School Meals: Building
Blocks for Healthy Children
– 133,268 total comments received
– www.regulations.gov
Final Rule (January 2012)
Title: Nutrition Standards in the National
School Lunch and School Breakfast Programs
(77 FR 4088)
– Published: January 26, 2012
– Effective date: July 1, 2012
General Provisions
• New age/grade groups for SBP/NSLP:
–
–
–
–
Grades K-5, 6-8, 9-12
Effective SY 2013-2014 for SBP
Effective SY 2012-2013 for NSLP
Pre-K meal pattern has not changed
• Food-Based Menu Planning required
• Offer vs. Serve
– A student has to a select fruit or vegetable component
– Must select at least a ½ cup serving
What is a Reimbursable Meal?
Breakfast
• May follow Traditional Food Based Menu Planning Breakfast
meal pattern for grades K-12 for 2012-13 school year.
• Effective 2013-14 must follow USDA Food Based Menu
Planning (new meal pattern) requirements for breakfast.
• A reimbursable meal must contain 4 components:
– Milk
– Fruit/Juice/Vegetable
– Either 2 Meat/Meat Alternates or 2 Grains or 1 Meat/Meat Alternate
and 1 Grain
What is a Reimbursable Meal?
Lunch
• Must follow USDA Food Based Menu Planning
effective July 1, 2012
• A reimbursable meal must contain 5 components:
–
–
–
–
–
Fruit
Vegetable
Grains
Meat/Meat Alternate
Milk
Meal Components - Fruits
Breakfast Meal Pattern
Grades K-5
Grades 6-8
Lunch Meal Pattern
Grades 9-12
Grades K-5
Grades 6-8
Grades 9-12
Amount of Food Per Week (Minimum Per Day)
Fruits (cups)
5 (1)
5 (1)
5 (1)
2 ½ (½)
2 ½ (½)
5 (1)
Key Points:
• Fruits and vegetables are separated into two components
• A daily serving is required at Breakfast and Lunch
• May select from fresh, frozen, without added sugar, canned in juice/light
syrup, or dried fruit options
•
•
•
No more than ½ of fruit offerings in the form of juice over the week
100% juice only
¼ cup of dried fruit = ½ cup fruit
• For breakfast only (SY 2013-14), vegetables may be substituted for fruit,
but the first 2 cups per week of substitutions must be from the dark green,
red/orange, beans and peas, or “other” vegetable subgroups
Meal Components - Vegetables
Breakfast Meal Pattern
Grades K-5
Grades 6-8
Lunch Meal Pattern
Grades 9-12
Grades K-5
Grades 6-8
Grades 9-12
Amount of Food Per Week (Minimum Per Day)
Vegetables
(cups)
0
0
0
3 ¾ (¾)
3 ¾ (¾)
5 (1)
Dark Green
0
0
0
½
½
½
Red/Orange
0
0
0
¾
¾
1¼
Beans/Peas
(Legumes)
0
0
0
½
½
½
Starchy
0
0
0
½
½
½
Other
0
0
0
½
½
¾
Additional
Veg to Reach
Goal
0
0
0
1
1
1½
Meal Components - Vegetables
• A daily serving at lunch that reflects variety
over the week
• Vegetable subgroup weekly requirements for:
– Dark Green (e.g., broccoli, collard greens, spinach)
– Red/Orange (e.g., carrots, sweet potatoes, tomatoes)
– Beans/Peas (Legumes) (e.g., kidney beans, lentils,
chickpeas)
– Starchy (e.g., corn, green peas, white potatoes)
– Other (e.g., onions, green beans, cucumbers)
• Additional vegetables to meet weekly total
Meal Components - Vegetables
• Variety of preparation methods available
– Fresh, frozen, and canned products
– USDA Foods offers a variety of no salt added or lower
sodium products
• Changes in crediting of leafy greens – 1 cup of
leafy greens counts as ½ cup of vegetable
• Two distinct servings from the beans/peas
(legumes) subgroup may be credited as a
vegetable AND a meat alternate in one meal
• All subgroup daily and weekly requirements
must be met on all serving lines
Meal Components - Vegetables
Dark Green
Red/Orange
Bok choy
Broccoli
Collard Greens
Dark green leafy
lettuce
Kale
Mesclun
Mustard greens
Romaine lettuce
Spinach
Turnip greens
Watercress
Acorn squash
Butternut squash
Carrots
Pumpkin
Red peppers
Sweet potatoes
Tomatoes
Tomato juice
Beans/Peas
(Legumes)
Black beans
Black-eyed peas
(mature, dry)
Garbanzo beans
(chickpeas)
Kidney beans
Lentils
Navy beans
Pinto beans
Soy beans
Split peas
White beans
Starchy
Black-eyed peas
(not dry)
Corn
Cassava (yucca)
Green bananas
Green peas
Green lima beans
Plantains
Taro
Water chestnuts
White potatoes
Other
Artichokes
Asparagus
Avocado
Bean sprouts
Beets
Brussels sprouts
Cabbage
Cauliflower
Celery
Cucumbers
Eggplant
Green beans
Green peppers
Iceberg lettuce
Mushrooms
Okra
Onions
Parsnips
Wax beans
Zucchini
Meal Components - Grains
Breakfast Meal Pattern
Grades K-5
Grades 6-8
Lunch Meal Pattern
Grades 9-12
Grades K-5
Grades 6-8
Grades 9-12
Amount of Food Per Week (Minimum Per Day)
Grains (oz eq)
7 – 10 (1)
8 – 10 (1)
9 – 10 (1)
8 – 9 (1)
8 – 10 (1)
10 – 12 (2)
Key Points:
• At Breakfast – must offer daily and weekly serving ranges of grains and
schools may substitute meat/meat alternate for grains once daily
grains minimum has been met (effective SY 2013-14)
• Weekly ranges are minimums and maximums
• Half of the grains offered must be whole grain rich (Lunch SY 2012-13)
• Beginning SY 2014-15, all grains offered must be whole grain rich
• Only 2 oz eq creditable grain-based desserts allowed at lunch per
school week
Criteria for Whole Grain-Rich Foods
• Meet the serving size requirements in the
Grains Instruction, and
• Meet at least one of the following:
– Whole grains per serving must be ≥ 8 grams
– Product includes FDA’s whole grain health claim on
it’s packaging
– Product ingredient listing lists
whole grain first (same as HUSSC criteria)
Whole Grain-Rich Oz Eq Requirements
Oz Eq
Oz Eq
Sweet
Cracker
Sweet
Crackers
Whole Grain-Rich Oz Eq Requirements
Group E
Meal Components – Meat/Meat
Alternates
Breakfast Meal Pattern
Grades K-5
Grades 6-8
Lunch Meal Pattern
Grades 9-12
Grades K-5
Grades 6-8
Grades 9-12
Amount of Food Per Week (Minimum Per Day)
Meats/Meat
Alternates (oz
eq)
0
0
0
8 – 10 (1)
9 – 10 (1)
10 – 12 (2)
Key Points:
• Daily and weekly requirements for lunch only
• Minimum and maximum requirements
• A variety of meat/meat alternates is encouraged
• Use CN labels, signed product analysis sheets or the Food
Buying Guide to determine the Meat/Meat Alternate
contribution.
• Both tofu and soy yogurt will be allowable as meat alternates
Identifying CN Labels
• A CN label must have this information printed on the
principal display panel of the label:
– CN label statement
– Product name
– Ingredient listing in descending order of predominance by
weight for all ingredients
– Establishment number (meat, poultry and seafood items only)
– Manufacturer’s or distributor’s name and address
– Inspection legend for the appropriate inspection (examples
below)
Identifying CN Labels
Updated CN Labels
Meal Components – Fluid Milk
Breakfast Meal Pattern
Grades K-5
Grades 6-8
Lunch Meal Pattern
Grades 9-12
Grades K-5
Grades 6-8
Grades 9-12
Amount of Food Per Week (Minimum Per Day)
Fluid Milk
(cups)
5 (1)
5 (1)
5 (1)
5 (1)
5 (1)
Key Points:
• Allowable milk options include:
• Fat Free (flavored or unflavored)
• Low Fat (unflavored only)
• Fat Free or Low Fat (lactose free or reduced lactose)
• Must offer at least two choices at breakfast & lunch
• Milk substitute rule has not changed
5 (1)
What is Offer versus Serve?
• A system designed to:
– Decrease food waste
– Give students greater flexibility with choices
• Commonly referred to as OVS
Offer versus Serve
What Didn’t Change
• Only required for senior high schools for the
NLSP
• Optional for lower grades for the NSLP
• Optional for the SBP at all grade levels
Offer versus Serve
What Didn’t Change
• Student’s option to decline item(s)
• Same price if child declines item(s)
• Full amount of each component must be
available to choose
Definitions
• Food component
– One of five food groups for reimbursable meals
• Food item
– A specific food offered within the five food
components
What must be offered in NSLP
• 5 components
– Fruits
– Vegetables
– Grains
– Meat/Meat Alternate
– Milk
Lunch Example
• The lunch offered:
–
–
–
–
–
Oven Baked Chicken
Mashed Potatoes
Apple
Roll
Milk
OVS—Previous
Baked Chicken, roll and milk = reimbursable lunch
OVS—Under New Regulations
Baked Chicken, roll and milk ≠ reimbursable lunch
*To be reimbursable, must add mashed potatoes or apple
OVS for NSLP
What Must be Taken
• Must take at least 3 of 5 components
• Must take at least ½ cup serving of the fruit or
vegetable component
– Student may take two ¼ cup servings of the fruit or vegetable to meet
the requirement
• Must take the full components of the Meat/Meat
Alternate, Grains and Milk
Different Choices for OVS
• Can mix different fruits to reach minimum required
serving
• Can mix different vegetables to reach minimum
required serving
• Can mix fruit and vegetables to reach minimum
required serving (example: Carrot and Raisin Salad)
OVS Sample Menu
Grades 9 - 12
Salisbury Steak
OR
Baked Chicken
(2 oz M/MA)
(2 oz M/MA)
Green Beans (½ c)
Butternut Squash (½ c)
Fresh Grapes (½ c)
Pineapple Tidbits (½ c)
Brown Rice (1 oz eq G)
Wheat Roll (1 oz eq G)
Milk
OVS Sample Menu
Grades 9 - 12
Salisbury Steak
OR
Baked Chicken
(2 oz M/MA)
(2 oz M/MA)
Green Beans (½ c)
Butternut Squash (½ c)
Fresh Grapes (½ c)
Pineapple Tidbits (½ c)
Brown Rice (1 oz eq G)
Wheat Roll (1 oz eq G)
Milk
OVS for SBP
• Phasing-in changes in the SBP
• Offer versus serve is optional at breakfast for all
grade levels
• For SY 2012-2013, no changes to SBP other than milk
requirement
• For SY 2012-2013, may continue to use current menu
planning approach and requisite OVS requirements
SBP for SY 2012-13 Only
• School must offer the minimum serving sizes of all
4 components
– Milk
– Fruit/Juice/Vegetable
– 2 Grains or 2 Meat/Meat Alternates or 1 Grain and 1
Meat/Meat Alternate
• Student must select 3 components
SBP for SY 2012-13 Only
Grains and Meat/Meat Alternates at Breakfast
• When offering 2 grains or 2 meat/meat alternate
items at breakfast:
– May be 2 different foods.
– May be 2 servings of the same food.
• To claim reimbursement:
– At least 3 food components must be selected.
– Only 2 servings from M/MA or G component can be
counted.
Offer vs Serve Activity
Breakfast #1
½ cup Oatmeal
½ cup Strawberries
½ cup Orange Juice (4 oz)
8 oz Fat Free Skim Milk
Breakfast #2
Waffle (2 G)
Sausage Link (1 oz MMA)
Pop Tart (1 G)
Breakfast #3
8 oz Yogurt
½ c Fresh Grapes
Breakfast #4
½ PBJ Sandwich (1 G, 1 oz MMA)
½ cup Apple Juice
Breakfast #5
Dry Cereal (3/4 cup)
Toast (1 G)
Breakfast #6
½ cup Cantaloupe
2 Pancakes (2 G)
Breakfast #7
8 oz Fat Free Skim Milk
4 oz Orange Juice
Breakfast #8
Fresh Orange
Scrambled Eggs (2 oz MMA)
4 oz Grape Juice (100%)
Breakfast #9
Fresh Pear
Biscuit (1 oz G)
8 oz Fat Free Skim Milk
Breakfast #10
Egg & Cheese Breakfast Taco
(2 oz MMA & 1 oz G)
8 oz Fat Free Skim Milk
Lunch #1
Grade K – 5
Bean and Cheese Enchilada
(2 oz MMA, 1 oz G)
½ cup Beans
Lunch #2
Grade K – 5
Macaroni & Cheese (2 oz MMA, 1 oz G)
Baby Carrots (¾ cup V)
Small Red Apple (½ cup F)
Lunch #3
Grade K – 5
Cheeseburger on a Bun with
Lettuce and Tomato
(2 oz MMA, 2 oz G, 1/8 c V)
Lunch #4
Grade K – 5
½ c Tossed Salad ( ¼ c V)
Cheese Pizza
(2 oz MMA, 2 oz G, 1/8 c V)
Lunch #5
Grade 6 – 8
Red Grapes (½ c F)
Sweet Corn (½ c V)
8 oz Fat Free Skim Milk
Lunch #6 Grade 6 – 8
Pineapple Slices (¼ c F)
Small Apple (¼ c F)
Steamed Broccoli (¼ c V)
Mashed Potatoes w/Gravy (½ c V)
Oven Baked BBQ Chicken (2 oz MMA)
Roll (1 oz G)
8 oz Fat Free Skim Milk
Lunch #7
Grade 6 – 8
1 cup Tossed Salad (½ c V)
Cheese (1 oz MMA)
Baked Potato (½ c V)
Lunch #8
Grade 6 – 8
½ cup Baby Carrots ( ½ c V)
¼ cup Green Beans ( ¼ c V)
½ cup Rice (1 oz G)
Macaroni & Cheese (1 oz G)
Lunch #9
Grade 9 – 12
Beef Taco (1 oz MMA, 1 oz G, ¼ c V)
Refried Beans (½ c V)
Sweet Corn (½ c V)
8 oz Fat Free Skim Milk
Lunch #10
Grade 9 – 12
Beef & Bean Chili (2 oz MMA, 1/8 c V)
Roll (1.5 oz G)
8 oz Fat Free Skim Milk
Lunch #11 Grade 9 – 12
4 oz Orange Juice (½ c F)
Carrot Sticks (½ c V)
Fresh Pear (½ c F)
Baked French Fries (½ c V)
Turkey & Cheese Hoagie (2 oz MMA, 3 oz G, ¼ c V)
8 oz Fat Free Skim Milk
Lunch #12
Grade 9 – 12
Strawberries (½ c F)
Roll (1 oz G)
Baked Beans ( ½ c V)
8 oz Fat Free Skim Milk
Food Production Records
• When recording in the Meal Contribution column:
–
–
–
–
–
–
Record Meat/Meat Alternate Component in ounces (ex. 2 oz MMA)
Record Vegetable and Fruit Component in cups (ex. ½ c F or V)
Record Grain Component in ounce equivalents (ex. 1½ oz G)
Record Milk Component as 1M (this is equal to 8 fl oz of milk)
There is no meal contribution necessary for condiments
Additional guidance on recording Meal Contribution may be released
by TDA
Things to Think About…
• Schools are required to identify content of a reimbursable
meal near or at the beginning of the service line
• Make sure that appropriate substitutions are made if you run
out of a vegetable choice or whole grain
• Ensure all students are offered a reimbursable meal, example:
For K-5, would this menu be acceptable?
Hamburger (1.5 oz M/MA, 1 G)
Turkey Pot Pie (1 oz M/MA, 1 G, ¼ cup V)
Crinkle Fries (3 oz, ½ cup V)
Orange (½ cup F)
Milk
Things to Think About…
• Combined schools (K-8) can follow the same meal
pattern because these grade groups overlap, but
sodium requirements must follow K-5 group (sodium
requirements take effect in SY 2014-15)
• Fruits and vegetables have been updated in the
USDA Food Buying Guide, Grains will be later
• CN labels will also be updated to indicate vegetable
subgroups and whole grain rich items
• 3 year cycle for Administrative Reviews begins SY
2013-14
Meal Pattern
Post Assessment
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.
Our services are provided through the Texas
Department of Agriculture’s Food and Nutrition
programs funded by the U.S. Department of
Agriculture, Food & Nutrition Service.

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