director’s training school and community nutrition kde

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

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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

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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.

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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


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


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


17


Breakfast component portion requirements are changed with varied implementation dates

18



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 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


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


• 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)


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Whole Grain-Rich


• 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


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Criteria for Whole Grain-Rich Foods

http://teamnutrition.usda.gov/healthierUS/HUSSCkit_pp25-35.pdf


• 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


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


25



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.



• 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


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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



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

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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

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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.

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Lunch Meal Pattern

32



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


Lunch Meal Pattern

The whole grains component requirements have varied implementation dates

33

Food Groups Current 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

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Lunch Meal Pattern

35

Food Groups Current 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



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)

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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

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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)

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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

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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

director’s training school and community nutrition kde

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