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Final Rule Guidance Presentation: USDA Meal Patterns for the National
School Lunch (NSLP) and School Breakfast Program
Director’s TrainingSchool and Community Nutrition
KDE
Session GoalsProvide information to understand:• The required changes to the
breakfast and lunch meal patterns and nutrition standards
• The implementation timeline• The needed adjustments to achieve
and maintain compliance with the final rule
Session GoalsAfter this presentation, sponsors will have:
• Suggestions for effectively implementing adjustments to their meal pattern
• Sample menus
• Additional resource information related to the meal patterns, menu suggestions and implementation guidance
Final Rule (January 2012)• Title
– Nutrition Standards in the National School Lunch and School Breakfast Programs (77 FR 4088)
• Published– January 26, 2012
• Compliance date– July 1, 2012
4
Summary of Changes to 7 CFR Parts 210 and 220
Aligns the meal patterns and nutrition standards for the NSLP and SBP to the Dietary Guidelines for Americans. As a result, school meals will have:
• Increased availability of vegetables, fruits, whole grains, and fat-free and low-fat milk
• Reductions in the levels of sodium, saturated fat and trans fat within set calorie ranges by set grade groups
Summary of Changes to 7 CFR Parts 210 and 220
Changes are from the Healthy, Hunger-Free Kids Act of 2010 and Institute of Medicine recommendations with the expected results of:
• Enhanced diet and health of school children
• Positive steps forward to decrease the incidence of childhood obesity
Proposed Vs. Final Rule• Number of public comments on the
proposal was unprecedented and USDA listened.
• Between January 13 – April 13, 2011, there were over 133,000 comments!
The last update to school meals standards was over 15 years ago.
The Healthy, Hunger-Free Kids Act required USDA to update school meals nutrition
standards to reflect the most current dietary science.
Congressional Action• Several changes from proposed rule
were required as result of Consolidated and Further Continuing Appropriations Act, 2012 (P.L. 112-55)– No maximum weekly limit on starchy
vegetables (or other vegetable subgroups)– Evaluate studies on sodium intake/human
health prior to implementing second and final sodium targets
– Crediting of tomato paste – “Whole grain” definition
9
Implementation Timeline –Final Rule Details
Jan. 2012
Implementation of most meal requirements in the NSLP begins SY 2012-2013. In the SBP, the mealrequirements (other than milk) will be implemented gradually beginning SY 2013-2014.
2012-2013
2013-2014
2014-2015
2015-2016
2016-2017
2017-2018
2022-2023
Offer fruit daily L Fruit quantity increase to 5 cups/week(minimum 1 cup/day)
B
Offer vegetables subgroups weekly L
Half of grains must be whole grain-rich L B All grains must be whole-grain rich L, B Offer weekly grains ranges L B
Offer weekly meats/meat alternates ranges
L
Offer only fat-free (unflavored or flavored)
L, B
Calorie ranges L B Saturated fat limit (no change) L, B
Sodium Targets o Target 1 o Target 2 o Final target
L, B
L, B
L, B Zero grams of trans fat per portion L B
A single FBMP approach L B
Establish age/grade groups: K-5, 6-8, 9-12 L B
Reimbursable meals must contain a fruit or vegetable (1/2 cup minimum)
L B
3-year adm. review cycle L, B
Conduct weighted nutrient analysis on 1 week of menus
L B
Offer vs. Serve
Monitoring
Implementation Timeline for Final Rule“ Nutrition Standards in the National School Lunch and School Breakfast Programs ”
Meats/Meat Alternates Component
Milk Component
Dietary Specifications (to be met on average over a week)
Menu Planning
Age-Grade Groups
New Requirements
Implementation (School Year) for NSLP (L) and SBP (B)
Fruits Component
Vegetables Component
Grains Component
Meal Pattern Details• All sponsors must use the Food Based
Meal Pattern (FBMP) approach for reimbursable lunches by July 1, 2012
• Sponsors may change to the FBMP for breakfasts by July 1, 2012 OR may continue their current breakfast meal pattern through June 30, 2013
• All sponsors must be using the FBMP for reimbursable breakfasts by July 1, 2013
Age/Grade Groups• Same age/grade groups for NSLP and SBP: PS K-5 6-8 9-12Note: Pre-K student meal patterns remain unchanged until
updated in a future rule
• In the SBP, the change takes effect in SY 2013-2014 to ease burden on program operators.
12
Age/Grade Groups, cont.The age/grade groups are now narrower to provide age-appropriate meals. However, the rule allows some flexibility to schools that have different grade configurations. This rule permits a school to use one meal pattern for students in grades K through 8 as food quantity requirements for groups K-5 and 6-8 overlap. However, this will require careful planning to ensure requirements are met for both of these two groups.
Breakfast Meal Pattern
• Breakfast Meal Components• Fruits• Grains/Whole Grains• Fluid Milk• Component portion requirements have
changed
Breakfast Meal Pattern Breakfast component portion requirements are changed with
varied implementation dates
15
Food Groups Current Portion Requirements (K-12)
New Portion Requirements(K-12)
Fruits ½ cup/day (vegetable substitution allowed)
Unchanged until July 1, 2014 then
Note: Sponsors must notify their FNW program representative if they plan to implement meal pattern changes prior to the year designated on the timeline
•1 cup fruit/day (vegetable substitution allowed, when first 2 cups/week are from the non-starchy vegetables)
•½ cup minimum allowed in Offer versus Serve
Breakfast Meal Pattern
Fruits• Fresh, frozen without added sugar, canned in
juice/light syrup, or dried– No more than half of the fruit offerings may be in the
form of juice – 100% juice only– ¼ cup of dried fruit = ½ cup of fruit– Refer to Food Buying Guide for crediting information
Note: These guidelines apply to Breakfast and Lunch
16
Breakfast Meal Pattern
Fruits, continued• Effective July 1, 2012 snack-type fruit products
that may have been creditable before will no longer contribute to a reimbursable meal
• Effective July 1, 2013 frozen fruits must be packed in water, no sugar added, or unsweetened juice
Note: These guidelines apply to Breakfast and Lunch
17
Breakfast Meal Pattern
Breakfast component portion requirements are changed with varied implementation dates
18
Food Groups Current Portion Requirements (K-12)
New Portion Requirements(K-12)
Grains
Meats/Meat Alternates (M/MA)
2 servings each 1 oz. equivalent:• 2 M/MA• 2 Grains OR• 1 Grain & 1 M/MA
Unchanged until July 1, 2013 then
After 1 oz. Grains equivalent offered each breakfast, M/MA may be substituted for additional Grains servings
Breakfast Meal Pattern
Breakfast component portion requirements are changed with varied implementation dates
19
Food Groups New Portion Requirements(K-12)
Grains Unchanged until July 1, 2013 then1 oz. equivalent minimum per day and the following weekly minimums and maximums
K-5: 7–10 oz. equivalents/week
6-8: 8–10 oz. equivalents/week
9-12: 9–10 oz. equivalents/week
Breakfast Meal Pattern
The whole grains component requirements have varied implementation dates
20
Food Groups Current Requirements (K-12) New Requirements(K-12)
Whole Grains Encouraged Unchanged until July 1, 2013 then
Note: Whole grain-rich definition on next slide
more than 50% of all grains must be whole grain-rich, no daily minimum
Starting July 1, 2014 all grains must be whole grain-rich
Breakfast Meal Pattern
• Meet serving size requirements in Grains/Breads Instruction and
• Meet one of the following:– Whole grains per serving must be ≥ 8 grams or– Product includes FDA’s whole grain health claim on
its packaging or– Product ingredient listing lists whole grain first
(HUSSC criteria)
Note: These guidelines apply to Breakfast and Lunch
21
Whole Grain-Rich
Breakfast Meal Pattern
• Product ingredient listings– Non-mixed items (e.g., breads, cereals): whole grains must
be the first ingredient– Mixed component 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
Note: These guidelines apply to Breakfast and Lunch
22
Criteria for Whole Grain-Rich Foods
Breakfast Meal Pattern
• CN-labeled products will report if the product:
– “provides X servings of bread or bread alternate” if not whole grain
or
– “provides X servings of WGR grains for those that are whole grain-rich
• Beginning July 1, 2014 all products must be whole grain-rich and CN labels will be updated as needed to report the WGR creditable content
Note: These guidelines apply to Breakfast and Lunch
23
Whole Grain-Rich (WGR) Foods
Breakfast Meal Pattern• Formulated grain-fruit products as defined in CFR 220,
Appendix A are removed from the regulations and no longer creditable for a reimbursable breakfast
• The following bar-type products are creditable:– Energy, granola, cereal and breakfast
• Cereals with fruits are creditable toward the meal pattern
24
Breakfast Meal Pattern
25
Food Groups Current Portion Requirements (K-12)
New Portion Requirements(K-12)
Fluid Milk 1 cup from 1% low-fat or fat-free flavored or unflavored.
Must offer minimum of 2 choices.
Effective July 1, 2012must be fat-free (<0.4%) flavored or unflavored or1% low-fat unflavored.
Same requirements apply to lactose-reduced and lactose-free milks.
Must offer a minimum of 2 choices.
Note: These guidelines apply to Breakfast and Lunch
Breakfast Meal Pattern
• Fat-free flavored or unflavored or 1% or less unflavored milk
• Nutrition standards for milk substitutes (e.g., soy beverages) are unchanged
• Students may decline milk component under OVS
Note: These guidelines apply to Breakfast and Lunch
26
Fluid Milk
Lunch Meal Pattern
FDACS FNW 27
Lunch Meal ComponentsFruits
VegetablesMeats/Meat Alternates
Grains (Whole Grains)Fluid Milk
Portion requirements have changed.
Lunch Meal Pattern
FDACS FNW 28
Food Groups Current Portion Requirements (K-12)
New Portion Requirements(K-12)
Fruits andVegetables
½ to ¾ cup of fruits and/or vegetables combined per day withminimum of 2 sources.
Effective July 1, 2012¾ to 1 cup vegetables plus ½ to 1 cup fruit per day.
Fruit information is on slides 16–18.
Vegetables may be raw or cooked; fresh, frozen, canned, or dried/ dehydrated; and may be whole, cut or mashed.
Vegetables
29
Breakfast Meal Pattern Lunch Meal Pattern
GradesK-5aGrades 6-8a
Grades 9-12a
GradesK-5 Grades6-8 Grades9-12
Meal Pattern Amount of Foodb Per Week (Minimum Per Day)Fruits (cups)c,d 5 (1) e 5 (1) e 5 (1) e 2.5 (0.5) 2.5 (0.5) 5 (1)
Vegetables (cups)0 0 0
3.75 (0.75)
3.75 (0.75)
5 (1)
Dark green 0 0 0 0.5 0.5 0.5 Red/Orange 0 0 0 0.75 0.75 1.25 Beans/Peas (Legumes)
0 0 0 0.5 0.5 0.5
Starchy 0 0 0 0.5 0.5 0.5 Other 0 0 0 0.5 0.5 0.75Additional Veg to Reach Total
0 0 0 1 1 1.5
Grains (oz eq) i 7-10 (1) j 8-10 (1) j 9-10 (1) j 8-9 (1) 8-10 (1) 10-12 (2)Meats/Meat Alternates (oz eq)
0 k 0 k 0 k 8-10 (1) 9-10 (1) 10-12 (2)
Fluid milk (cups) l 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1)Other Specifications: Daily Amount Based on the Average for a 5-Day WeekMin-max calories (kcal)m,n,o
350-500 400-550 450-600 550-650 600-700 750-850
Saturated fat (% of total calories)n,o < 10 < 10 < 10 < 10 < 10 < 10
Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740Trans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
Vegetables• Daily lunch serving reflects variety over week• Vegetable subgroup weekly requirements for
– Dark Green (e.g., broccoli, collard, mustard, kale greens, spinach)
– Red/Orange (e.g., carrots, sweet potatoes, squash, beets, tomatoes, red peppers, pumpkin)
– Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas, pintos, navy or northern beans, black beans, refried beans, vegetarian or baked beans, black eye peas, limas)
– Starchy (e.g., corn, green peas, white potatoes)– Other (e.g., onions, green beans, cucumbers,
lettuce, celery, cabbage)– Additional vegetables to meet 5 cup weekly total
30
Vegetables (cont’d)• 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: Uncooked
leafy greens will credit as half of volume as served. Therefore, one cup of romaine lettuce is creditable as one half of a cup of vegetables.
• Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate. However, schools may not offer one serving of beans and peas and count it toward both food components during the same meal.
31
Lunch Meal Pattern
32
Food Groups Current Portion Requirements (K-12)
New Portion Requirements(K-12)
Grains 1 serving per day and 8 servings per week minimum
Effective July 1, 20121 oz. equivalent minimum per day for grades K-8 and2 oz. equivalent minimum per day for grades 9-12.
Grade Groups Note: these are minimum and maximum rangesK-5: 8–9 oz. equiv./week
6-8: 8–10 oz. equiv./week
9-12: 10–12 oz. equiv./week
Lunch Meal Pattern
The whole grains component requirements have varied implementation dates
33
Food Groups Current Portion Requirements
(K-12)
New Portion Requirements(K-12)
Whole Grains Encouraged Effective July 1, 2012more than 50% of all grains must be whole grain-rich
Note: See Whole Grain-Rich information on slides 22–25
Starting July 1, 2014all grains must be whole grain-rich
Lunch Meal Pattern• Grain-Based Desserts Allowed
– Two creditable grain-based desserts allowed at lunch per school week
– Foods of minimal nutritional value may not be served
– Take into consideration the contribution of desserts to the nutrition standards levels for each grade level
34
Lunch Meal Pattern
35
Food Groups Current Portion Requirements
(K-12)
New Portion Requirements(K-12)
Meats andMeat Alternates(M/MA)
1.5–2 oz. equivalent(minimum daily requirement per grade group)
Effective July 1, 20121 oz. equivalent minimum per day for grades K-8and 2 oz. equivalent minimum per day for grades 9-12.
Grade Groups K-5: 8–10 oz. equiv./week
6-8: 9–10 oz. equiv./week
9-12: 10–12 oz. equiv./week
Meat/Meat AlternatesNEW:•2.2 ounces (1/4 cup) of commercially prepared tofu, containing at least 5 grams of protein, is creditable as 1.0 ounce equivalent meat alternate. (SP 16- 2012)•½ cup (4.0 fluid ounces) of soy yogurt is creditable as 1.0 ounce equivalent meat alternate. (SP 16- 2012)
36
Lunch Meal Pattern
37
Food Groups Current Requirements (K-12) New Requirements(K-12)
Fluid Milk 1 cup from 1% low-fat or fat-free flavored or unflavored.
Must offer minimum of 2 choices.
Effective July 1, 2012must be fat-free (<0.4%) flavored or unflavored or1% low-fat unflavored.
Same requirements apply to lactose-reduced and lactose-free milks.
Must offer a minimum of 2 choices.
Note: requirements apply to Breakfast and Lunch
Four standards will be reviewed for breakfast and lunch compliance
– Weekly average requirements for:• Calories• Sodium• Saturated fat
– Daily requirement for:• Trans fat
Note: No total fat requirement
38
Nutrition Standards for Breakfast and Lunch
Calorie Ranges• Minimum and maximum calorie (kcal) levels
– Average over course of the week• Effective SY 2012-13 for NSLP• Effective SY 2013-14 for SBP
39
GRADES LUNCH(kcal)
BREAKFAST(kcal)
K-5 550-650 350-500
6-8 600-700 400-550
9-12 750-850 450-600
Sodium ReductionIntermediate targets help schools reach final targets
– Target 1: SY 2014-2015– Target 2: SY 2017-2018– Final Target: SY 2022-2023
40
Saturated Fat• Limit saturated fat
– Less than 10 percent of total calories– Same as current regulatory standard
• No total fat standard
41
Nutrition Standards –Trans Fats
• New trans fat requirement - trans fat is limited to naturally occurring in foods (mainly beef, lamb and dairy products made with whole milk)
• Nutrition Facts Label or manufacturer’s specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving) and is a daily requirement
• Begins:• July 1, 2012 for Lunch• July 1, 2013 for Breakfast
42FDACS FNW
OFFER VERSUS SERVE (OVS)
43
Offer Versus Serve• At lunch, must offer all 5 components and 1 or 2 may be
declined (for 2012-13)
• At breakfast (for 2014-15):– If school serves 3 components and 4 items (i.e., additional
grain item or a meat/meat alternate), student may decline 1
– If school serves the 3 components as 3 food items on any given day, student may not decline any items except ½ of the 1 cup fruit portion
44
Offer vs. Serve
– Effective July 1, 2012 students must select at least ½ cup of fruit or vegetable for reimbursable lunches
– Effective July 1, 2014 students must select at least ½ cup of fruit or vegetable for reimbursable breakfasts
– Full component portions MUST be offered to students at each meal
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