![Page 1: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/1.jpg)
A Plate of Excellence
School Nutrition Program Spring WorkshopMay 2012
![Page 2: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/2.jpg)
Please write a word or phrase on a sticky note that describes what an EXCELLENT program looks like!
Place the sticky note on the chart paper. We will talk about these tomorrow!
What does Excellence Look Like?
![Page 3: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/3.jpg)
Reimbursable Meal 2011
![Page 4: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/4.jpg)
Reimbursable Meal 2012
![Page 5: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/5.jpg)
2012-2013 School Year Food Based Menu Planning Only Five Components: Fruits Vegetables Grains Meat/Meat Alternates Fluid Milk
New Meal Pattern Overview Lunch
![Page 6: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/6.jpg)
New grade groupings: Grades K-5 Grades 6-8 Grades 9-12
Calorie maximum and minimum levels must be met
Fruit offered daily
Meal Pattern Overview
![Page 7: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/7.jpg)
Weekly meat/meat alternate ranges
Weekly grain ranges
◦ 2012-2013-Half of grains offered must bewhole grain rich
◦ 2014-2015 All grains must be whole grain rich
Saturated fat must be less than 10% of calories
Meal Pattern Overview
![Page 8: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/8.jpg)
Trans fat per portion must be zero grams.
You must offer a variety of milk – 1% and 0% fat
Flavored milk must be 0% fat
Non-flavored milk must be no more than 1% fat
Meal Pattern Overview
![Page 9: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/9.jpg)
Reimbursable meals must contain at least ½ cup of fruit or vegetable
Identify foods that are part of the reimbursable meal at the beginning of the serving line
State conducts a weighted nutrient analysis of one week of menus
Meal Pattern Overview
![Page 10: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/10.jpg)
10
Vegetables (Lunch)Lunch Meal Pattern
GradesK-5
Grades6-8
Grades 9-12
Meal PatternAmount of Food Per Week (Minimum Per Day)
Vegetables (cups)3.75 (0.75) 3.75 (0.75) 5 (1)
• Dark green 0.5 0.5 0.5• Red/Orange 0.75 0.75 1.25• Beans/Peas (Legumes) 0.5 0.5 0.5
• Starchy 0.5 0.5 0.5• Other 0.5 0.5 0.75Additional Veg to Reach Total 1 1 1.5
![Page 11: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/11.jpg)
11
Overlap in K-5 and 6-8 meal patterns◦A single menu can meet both patterns◦Must meet following: 8-9 oz eq grains/week 9-10 oz eq meats/meat alternates/week Average daily calorie range 600-650 Average daily sodium limit ≤640 mg*
*Note this is final sodium target; no sodium requirement until SY 2014-15
Age/Grade Groups
![Page 12: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/12.jpg)
12
No overlap in grades 6-8 and 9-12 meal patterns◦Schools that consist of both grade-groups
must develop menus accordingly to meet needs of these two separate groups Previously, schools allowed a one grade
level deviation No allowance for this in new meal pattern
Age/Grade Groups (cont’d)
![Page 13: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/13.jpg)
13
Increase or decrease required weekly quantities by 20% for each day variation from a standard 5-day week
◦Daily requirements apply regardless of week length
Short and Long Weeks
![Page 14: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/14.jpg)
Fruit Component
![Page 15: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/15.jpg)
Fruits/vegetables separated; two components
Fruit must be offered daily
Fruit/Vegetable Separated
![Page 16: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/16.jpg)
Fruits for Lunch
![Page 17: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/17.jpg)
Fruits Galore
![Page 18: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/18.jpg)
Kiwi Tray
![Page 19: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/19.jpg)
Fresh
Frozen without added sugar
Canned in juice/light syrup
Dried: ¼ cup = ½ cup of fruit component
100% Juice
No more than half of fruit offerings per week may be in the form of juice
Forms of Fruit
![Page 20: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/20.jpg)
20
Frozen fruit without added sugar
◦ Exemption for SY 2012-13 only
◦ Applies to USDA Foods and commercially purchased products
◦ SP 20-2012, issued Feb 24th
Frozen Fruit
![Page 21: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/21.jpg)
¼ cup dried fruit = ½ cup of fruit
Dried Fruit
![Page 22: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/22.jpg)
22
Fruits (Lunch)
Lunch Meal Pattern
GradesK-5
Grades 6-8
Grades9-12
Meal Pattern Amount of Foodb Per Week (Minimum Per Day)
Fruits (cups) 2.5 (0.5) 2.5 (0.5) 5 (1)
![Page 23: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/23.jpg)
23
Serving Size – What needs to be provided?◦ ⅛ cup?◦ ¼ cup?◦ ½ cup?◦ More?
Any of the above can work if you have enough of each option
Fruits – Serving Sizes
![Page 24: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/24.jpg)
![Page 26: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/26.jpg)
Crediting Fruit
![Page 27: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/27.jpg)
Assess menus for adequacy of fruit offerings
Recommend needed changes for lunch 2012-2013
Share your findings and recommendations
Fruit Component Activity
![Page 29: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/29.jpg)
Vegetables
![Page 30: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/30.jpg)
Offer a variety of vegetables over the week:
Offer ¾ cup daily to K-5
Offer ¾ cup daily to 6-8
Offer 1cup daily to 9-12 *Larger amounts may be served
![Page 31: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/31.jpg)
Vegetables
Weekly minimums for lunch:
Offer K-5 3 ¾ cup weekly Offer 6-8 3 ¾ cup weekly Offer 9-12 5 cup weekly
![Page 32: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/32.jpg)
Vegetable subgroup weekly requirements for:
Dark Green (DG)Red/Orange (RO) Beans/Peas (BP)Starchy (S)Other (O)Additional vegetables to meet minimum
weekly total
![Page 33: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/33.jpg)
Dark Green Vegetables = ½ cup weekly
Vegetables
![Page 44: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/44.jpg)
K-5: ¾ cup 6-8: ¾ cup 9-12: 1 ¼ cup
Vegetables – Red/Orange (Weekly Amounts)
![Page 50: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/50.jpg)
Red/Orange Vegetable
Butternut Squash
![Page 53: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/53.jpg)
Red/Orange Vegetable
![Page 54: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/54.jpg)
Red/Orange Vegetable
Sweet Potatoes
![Page 56: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/56.jpg)
Red/Orange Vegetable
Tomato
![Page 57: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/57.jpg)
Red/Orange Vegetable
![Page 58: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/58.jpg)
Red/Orange Vegetable
Red Pepper
![Page 59: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/59.jpg)
Beans/Peas (Legumes) K-5, 6-8, & 9-12: ½ cup Weekly
![Page 60: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/60.jpg)
Identify Legumes
![Page 66: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/66.jpg)
Beans/Peas (Legumes)
Chickpeas/Garbanzo Beans
![Page 79: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/79.jpg)
Starchy VegetablesK-5, 6-8 & 9-12: ½ cup Weekly
![Page 80: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/80.jpg)
Starchy Vegetable
![Page 81: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/81.jpg)
Starchy Vegetable
Corn
![Page 90: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/90.jpg)
K-5: ½ cup 6-8: ½ cup 9-12: ¾ cupWeekly Amounts
Other Vegetables
![Page 91: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/91.jpg)
Other VegetablesK-5: ½ cup 6-8: ½ cup 9-12: ¾ cup
Weekly Amounts
![Page 92: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/92.jpg)
Other Vegetables
![Page 93: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/93.jpg)
Other Vegetables
Asparagus
![Page 100: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/100.jpg)
Other Vegetables
![Page 101: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/101.jpg)
Other Vegetables
Celery
![Page 110: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/110.jpg)
Other Vegetables
![Page 111: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/111.jpg)
Other Vegetables
Sugar Snap Peas
![Page 114: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/114.jpg)
Requirements in this subgroup can also be met with any additional amounts from the dark green, red/orange and legumes subgroups
What subgroup is omitted?
Other Vegetables
![Page 115: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/115.jpg)
Requirements in this subgroup can also be met with any additional amounts from the dark green, red/orange and legumes subgroups
What subgroup is omitted? Starchy
Other Vegetables
![Page 116: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/116.jpg)
Any vegetable from any subgroup may be offered to meet the minimum weekly requirement
K-5 & 6-8: 1 cup9-12: 1½ cup
Additional Vegetables
![Page 117: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/117.jpg)
Categorize vegetables into subgroups
Handout
![Page 118: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/118.jpg)
Vegetables Changes in crediting of leafy greens:
o 1 cup of raw leafy greens = ½ cup vegetable
o 2 cups of raw leafy greens = 1 cup vegetable
oNote: 1 cup of cooked greens = 1 cup vegetable
![Page 119: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/119.jpg)
Foods from the beans/peas (legumes) subgroup may be credited as a:
1. Vegetable OR2. Meat/Meat Alternate
But NOT both in the same meal
Vegetables
![Page 120: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/120.jpg)
Counting vegetables for the week:
o Dark green salad = 1 cupo Red peppers = ¼ cupo Tomatoes = ¼ cupo Cucumbers = ¼ cup
Total DG?Total RO?
Vegetables
![Page 121: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/121.jpg)
Counting vegetables for the week:
o Dark green salad = 1 cupo Red peppers = ¼ cupo Tomatoes = ¼ cupo Cucumber = ¼ cup
DG = ½ cup RO = ½ cup
Vegetables
![Page 122: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/122.jpg)
Vegetables
Variety of products available:
–Fresh -Frozen -Canned
Variety of preparation methods can be used
-Steam -Roast -Boil
-Saute -Bake -Pan Fry
![Page 123: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/123.jpg)
New vegetables planning to add to lunch?
New ways to prepare vegetables?
New recipes featuring vegetables?
Share Your Ideas for Vegetables
![Page 124: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/124.jpg)
Vegetables
![Page 125: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/125.jpg)
www.choosemyplate.gov
Vegetable Subgroup Resource List
![Page 127: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/127.jpg)
Lunch Meal Pattern
Grades K-5 Grades 6-8 Grades 9-12
Meal Pattern Amount of Food Per Week (Minimum Per Day)
Grains (oz. equiv.)
8 – 9 (1) 8 – 10 (1) 10 – 12 (2)
![Page 128: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/128.jpg)
Changes Daily minimum requirement along with
weekly minimum and maximum requirement
Initially, at least half of grains offered during the week must be whole grain-rich (50% whole grain with remainder enriched)
Beginning SY 2014-2015, all grains offered must be whole grain-rich
![Page 129: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/129.jpg)
All grain products offered count toward the daily and weekly total.
No Freebies – After 2012-2013
Battered and/or Breaded Products only can be free during 2012 - 2013
![Page 130: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/130.jpg)
Beginning July 1, 2013, all grain products are credited based on ounce equivalents.
Exhibit A has been updated
Ounce Equivalents
![Page 131: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/131.jpg)
Daily minimum
Weekly maximum
Minimum/Maximum
![Page 132: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/132.jpg)
Until the whole grain content is required on a product label, schools must evaluate a grain product using the two-element criterion.
Element # 1 – must meet portion size requirements
AND
Criteria for Whole Grain-Rich
![Page 133: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/133.jpg)
Criteria for Whole Grain-Rich
Meet at least one of the following
o Whole grains per serving must be ≥ 8 g
o Product includes FDA’s whole grain health claim on its packaging
o Product ingredient listing lists whole grain as first grain ingredient
![Page 134: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/134.jpg)
Product Ingredient listing is the only way to identify whole-grain rich (unless manufacturer supplies additional information)
◦Manufacturers are not required to provide gram weight
◦FDA whole grain health claim is not mandatory
Currently:
![Page 135: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/135.jpg)
“Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.”
FDA Approved Statement
![Page 136: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/136.jpg)
Manufacturers currently may apply
The CN Labeling program is being updated to report the whole grain-rich contributions to the grain component.
CN Labeling
![Page 137: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/137.jpg)
The term “oz eq grains” on the CN Label indicates whole grain-rich
The terms “bread” or “bread alternate” on the CN Label indicates previous program requirements
CN Labeling
![Page 138: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/138.jpg)
At least half of the weekly grains offered must be whole grain until July 1, 2014
Whole-Grain Rich Requirement
![Page 139: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/139.jpg)
Cannot be used to meet fruit components at breakfast
Does not apply to granola bars or fortified cereals
Consist of o(1) grain-type products that have grain as
the primary ingredient,o(2) grain-fruit type products that have
fruits as the primary ingredient
Formulated Grain-Fruit Products
![Page 140: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/140.jpg)
Ever allowed at lunch?
Formulated Grain-Fruit Products
![Page 141: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/141.jpg)
Meat/Meat Alternate Component
OR
Grain Component
But not both components in the same lunch
Enriched Macaroni Products(with fortified protein)
![Page 142: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/142.jpg)
Two grain-based desserts are allowed per week towards meeting the grain requirement.
Desserts
![Page 143: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/143.jpg)
Decrease weekly quantity by approximately 20% (1/5) for each day less than five.
Less than 5-day week
![Page 144: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/144.jpg)
Total amount of enriched or whole-grain meal and/or flour
Divided by
# of servings the recipe yields
Must be ≥ 14.75 grams (2012-2013)Must be ≥ 16 grams (beginning July 1, 2013)
(for Groups A – G)
School Developed Recipe
![Page 145: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/145.jpg)
Bread is one of four components (two different components daily)
One serving of whole-grain or enriched
Afterschool Snack
![Page 146: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/146.jpg)
Puffs, rings, curls, and chex mix are NOT allowed.
Fritos, Sunchips, and flavored Doritos are creditable as corn/tortilla chips (currently)
Rule of thumb – usually part of an entrée = ok
Afterschool Snack
![Page 147: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/147.jpg)
QUIZ
![Page 148: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/148.jpg)
When must all grains be whole-grain rich?
![Page 149: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/149.jpg)
July 1, 2014
![Page 150: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/150.jpg)
What are the minimum/maximum weekly
ranges for grades K – 5?
![Page 151: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/151.jpg)
8 – 9
![Page 152: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/152.jpg)
What are the minimum/maximum weekly
ranges for grades 6 – 8?
![Page 153: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/153.jpg)
8 – 10
![Page 154: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/154.jpg)
What are the minimum/maximum weekly ranges for grades 9 – 12?
![Page 155: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/155.jpg)
10 – 12
![Page 156: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/156.jpg)
Must all grades have a minimum of one full
serving/day?
![Page 157: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/157.jpg)
No
(9 – 12 must have 2)
![Page 158: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/158.jpg)
ACTIVITY
![Page 159: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/159.jpg)
Meat/Meat Alternate
![Page 160: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/160.jpg)
Meat/Meat Alternate
![Page 161: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/161.jpg)
Daily and weekly requirements for lunch only• 2 oz meat eq. for grades 9-12• 1 oz meat eq. for younger grades
A variety of meat/meat alternate choices is encouraged
Tofu and soy yogurt are allowable as meat alternates
See memo SP-16-2012
Meat/Meat Alternate
![Page 162: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/162.jpg)
Main dish or main dish plus
No choices? No more than 3 times
Daily quantities can be adjusted
Meat/Meat Alternate
![Page 163: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/163.jpg)
Enriched Macaroni Nuts and Seeds Yogurt Tofu and Soy Products Beans and Peas Other Meat Alternates
Meat/Meat Alternate
![Page 164: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/164.jpg)
Tofu and Soy Products• Tofu must be commercially prepared• Must meet definition est. in 7 CFR 210.0• 2.2 oz (1/4 cup) containing at least 5
grams= 1 oz
Soy Yogurt• ½ cup (4 fluid oz.) = 1 oz meat alternate
Memo SP 16-2012, dated Feb. 22, 2012
Meat/Meat Alternate
![Page 165: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/165.jpg)
Meat/Meat Alternates have a minimum requirement each day.
Is there a maximum per day?
Quiz
![Page 166: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/166.jpg)
NO
There is no daily maximum but there is a maximum for the week.
![Page 167: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/167.jpg)
What type of yogurt is allowed as a meat alternate?
![Page 168: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/168.jpg)
Plain, flavored, unsweetened, sweetened, and soy (must be commercial and or standardized)
![Page 169: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/169.jpg)
Can nuts and seeds be used to meet all of the meat/meat alternate requirement?
![Page 170: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/170.jpg)
NO
They can be used to meet half of the meat/meat alternate component.
![Page 171: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/171.jpg)
Can Beans and Peas be used to meet the meat/meat alternate component?
![Page 172: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/172.jpg)
Yes, but not if they are used to meet the vegetable component.
![Page 173: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/173.jpg)
Activity
Meat/Meat Alternate
![Page 175: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/175.jpg)
Requirements are that a variety of fluid milk be served consistent with Dietary Guidelines.
Dietary Guidelines:
![Page 176: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/176.jpg)
Persons over two years of age consume fat-
free or low-fat (1%) fluid milk.
Dietary Guidelines for Fluid Milk
![Page 177: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/177.jpg)
School food authorities must offer at least two choices from the following
• Fat-free flavored • Fat-free unflavored• Low-fat (≤1%) milk • Fat-free or Low-fat lactose-free milk• Fat-free or Low-fat buttermilk• Low-fat lactose reduced milk
Fluid Milk
![Page 178: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/178.jpg)
Beginning with School Year 2012-2013 flavored low-fat (1 % or ½ %) milk is not allowed in the NSLP or the SBP.
Flavored milk is allowable in fat-free milk only.
Fluid Milk
![Page 179: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/179.jpg)
Timeline
![Page 180: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/180.jpg)
Implementation Timeline
![Page 181: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/181.jpg)
Effective July 1, 2012 for SY 2012-2013
◦ Single Food-Based Menu Planning Approach◦ Age/Grade Groups: K-5, 6-8, 9-12◦ Daily serving of fruit plus weekly requirement◦ Daily serving of vegetable plus weekly
requirement for vegetable subgroups◦ Weekly grain ranges plus daily minimum
quantities
NSLP Changes
![Page 182: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/182.jpg)
Effective July 1, 2012 for SY 2012-2013
◦ Half of grains must be whole grain-rich◦ Weekly meat/meat alternate ranges plus a daily
requirement◦ Choice of only:
Fat-free (flavored or unflavored) and/or Low-fat (unflavored) milk
NSLP Changes (cont’d)
![Page 183: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/183.jpg)
Effective July 1, 2012 for SY 2012-2013
◦ Calorie minimum and maximum ranges◦ Saturated fat limit < 10% calories◦ Zero grams of trans fat per portion◦ Under OVS, reimbursable meal contains at least ½
cup fruit or vegetable◦ State agencies conduct weighted nutrient analysis
on 1 week of menus◦ No sodium limit yet
NSLP Changes (cont’d)
![Page 184: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/184.jpg)
Effective July 1, 2013 for SY 2013-2014
o3-year administrative review cycle
oGrain products must meet oz. eq.
NSLP Changes (cont’d)
![Page 185: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/185.jpg)
Effective July 1, 2014 for SY 2014-2015
◦All grains must be whole grain-rich
◦Target 1 for average weekly sodium limit
NSLP Changes (cont’d)
![Page 186: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/186.jpg)
Effective July 1, 2017 for SY 2017-2018
◦Target 2 for average weekly sodium limit
NSLP Changes (cont’d)
![Page 187: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/187.jpg)
Effective July 1, 2022 for SY 2022-2023
◦Final target sodium restriction
NSLP Changes (cont’d)
![Page 188: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/188.jpg)
Effective July 1, 2012 for SY 2012-2013
o Saturated fat limit < 10% calories
o Choice of only:oFat-free (flavored or unflavored) and/oroLow-fat (unflavored) milk
SBP Changes
![Page 189: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/189.jpg)
Effective July 1, 2013 for SY 2013-2014
◦ Single Food-Based Menu Planning Approach
◦ Age/grade groups: K-5, 6-8, 9-12
◦ Weekly grain ranges plus daily minimum quantities
◦ Half of grains must be whole grain-rich
◦ Grains must equal oz. eq.
SBP Changes (cont’d)
![Page 190: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/190.jpg)
Effective July 1, 2013 for SY 2013-2014
oMeat/meat alternate may be offered after minimum grains requirement is met
◦ Calorie minimum and maximum ranges
◦ Zero grams of trans fat per portion
◦ State agencies conduct weighted nutrient analysis on 1 week of menus
◦ 3-year administrative review cycle
SBP Changes (cont’d)
![Page 191: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/191.jpg)
Effective July 1, 2014 for SY 2014-2015
◦Fruit quantity increases to 5 cups/week (minimum 1 cup/day)
◦Under OVS, reimbursable meals contain at least ½ cup fruit or vegetable substitute
◦All grains must be whole grain-rich
◦Target 1 for average weekly sodium limit
SBP Changes (cont’d)
![Page 192: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/192.jpg)
Effective July 1, 2017 for SY 2017-2018
◦Target 2 sodium restriction
SBP Changes (cont’d)
![Page 193: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/193.jpg)
Effective July 1, 2022 for SY 2022-2023
◦Final target sodium restriction
SBP Changes (cont’d)
![Page 194: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/194.jpg)
What’s on your Plate of
Excellence?
Offer Versus Serve
![Page 195: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/195.jpg)
![Page 196: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/196.jpg)
Steps and Persons Involved
Action Steps Persons Involved
Definitions/Terminology All SNP Staff
Menu Menu Planner/SNP Menu Planner
Flow of Food Students/Customers/SNP Servers
Food Portions Students/Customers/SNP Servers/Managers/Menu Planners
Meal Identification Students/Customers/SNP Cashier
![Page 197: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/197.jpg)
197
Definitions/Terminology
Food Component—• One of five food groupings for reimbursable meals
Food Item—• A specific food offered within the five food
components
![Page 198: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/198.jpg)
Meat/Meat Alternate Corn Grain Crackers Vegetable Applesauce Orange Juice ½ Pint of Fat Free Chocolate Milk Fluid Milk Fruit Corndog
Component or Item?
![Page 199: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/199.jpg)
SNP Menu Planner
The Menu is the KEY TO SUCCESS!
![Page 200: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/200.jpg)
What needs to be provided?• ⅛ cup?• ¼ cup?• ½ cup?• More?
Serving Size Planning
![Page 201: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/201.jpg)
StudentsCustomersSNP Servers
Flow of the Food
![Page 202: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/202.jpg)
202
Identification of the Reimbursable Meal
Identify Content of Reimbursable Lunch (and breakfast) near or at the beginning of
the serving line(s).
![Page 203: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/203.jpg)
Students Customers Servers Managers (Menu Planners)
Food Portions
![Page 204: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/204.jpg)
Students Customers SNP Cashier
Meal Identification
![Page 205: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/205.jpg)
What Didn’t Change?
Senior High Schools for the NSLP
Optional for lower grades for the NSLP
(Optional for the SBP at all grade levels)
Written OVS Procedure/Policy (local discretion)
![Page 206: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/206.jpg)
What Didn’t Change? Student Driven!
Student’s option to decline item(s)
Same price if child declines item(s)
Full amount of each component must be available to choose
![Page 207: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/207.jpg)
What Is New in NSLP OVS? 5 components
◦ Meat/Meat Alternate◦ Grains◦ Fruits◦ Vegetables◦ Milk
What must be selected?
Refuse up to 2 components
![Page 208: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/208.jpg)
What Must be taken :
At least 3 of 5 components
At least ½ cup serving of the Fruit or Vegetable Component or Fruit/Vegetable Combination
![Page 209: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/209.jpg)
Different Choices
Can mix different Fruits
Can mix different Vegetables
Can mix different Fruit and different Vegetable
![Page 210: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/210.jpg)
Offer ½ cup more fruit daily
Offer ¼ cup more vegetables daily
Modest Adaptations
![Page 211: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/211.jpg)
211
Fluid Milk Reminder
Must offer at least two choices
![Page 212: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/212.jpg)
Remember:
All Components MUST be offered2 Components can be DECLINEDMust have 3 Full Components Must have ½ cup Fruit OR ½ cup
Vegetable OR ½ cup Fruit/Vegetable combination…
Let’s Play…
Offer Versus Serve Examples
![Page 213: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/213.jpg)
![Page 214: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/214.jpg)
Lunch Example ----NO!!!Planned Meal:
Salisbury SteakMashed PotatoesPearsRoll Milk
Student Takes:Salisbury Steak, Roll and
Milk
![Page 215: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/215.jpg)
Planned Reimbursable Meal Student Selects:
Ham/Cheese Wrap (2 oz. M/MA /1 equivalent Grain)
Fresh Strawberries (1/2 Cup) Fresh Strawberries
Steamed Broccoli (1/2 Cup) Steamed Broccoli
Fresh Carrot Sticks (1/4 Cup) Fresh Carrot Sticks
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades K – 5)
![Page 216: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/216.jpg)
Planned Reimbursable Meal Student Selects:
Ham/Cheese Wrap (2 oz. M/MA /1 equivalent Grain)
Fresh Strawberries (1/2 Cup) Fresh Strawberries
Steamed Broccoli (1/2 Cup) Steamed Broccoli
Fresh Carrot Sticks (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades K – 5)
![Page 217: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/217.jpg)
Planned Reimbursable Meal Student Selects:
Ham/Cheese Wrap (2 oz. M/MA /1 equivalent Grain) Ham/Cheese Wrap
Fresh Strawberries (1/2 Cup)
Steamed Broccoli (1/2 Cup)
Fresh Carrot Sticks (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades K – 5)
![Page 218: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/218.jpg)
Planned Reimbursable Meal Student Selects:
Grilled Chicken (1.5 oz. M/MA) Grilled Chicken
Peach Cup (1/2 Cup) Peach Cup
Sweet Potato Gems (1/2 Cup)
Fresh Celery Sticks (1/2 Cup)
WGR Roll (1 equivalent Grain)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades 6-8)
![Page 219: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/219.jpg)
Planned Reimbursable Meal Student Selects:
Grilled Chicken (1.5 oz. M/MA) Grilled Chicken
Peach Cup (1/2 Cup) Peach Cup
Sweet Potato Gems (1/2 Cup) Sweet Potato Gems
Fresh Celery Sticks (1/2 Cup)
WGR Roll (1 equivalent Grain)
Fluid Milk (1 Cup, Choice)
What Makes an Excellent OVS Plate? (Grades 6-8)
![Page 220: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/220.jpg)
Planned Reimbursable Meal Student Selects:
Grilled Chicken (1.5 oz. M/MA)
Peach Cup (1/2 Cup)
Sweet Potato Gems (1/2 Cup) Sweet Potato Gems
Fresh Celery Sticks (1/2 Cup) Fresh Celery Sticks
WGR Roll (1 equivalent Grain)
Fluid Milk (1 Cup, Choice) Milk
What Makes an Excellent OVS Plate? (Grades 6-8)
![Page 221: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/221.jpg)
Planned Reimbursable Meal Student Selects:
Grilled Chicken (1.5 oz. M/MA) Grilled Chicken
Peach Cup (1/2 Cup) Peach Cup
Sweet Potato Gems (1/2 Cup) Sweet Potato Gems
Fresh Celery Sticks 1/2 Cup) Fresh Celery Sticks
WGR Roll (1 equivalent Grain)
Fluid Milk (1 Cup, Choice)
What Makes an Excellent OVS Plate? (Grades 6-8)
![Page 222: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/222.jpg)
Planned Reimbursable Meal Student Selects:
Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain)
Fresh Apple (1/2 Cup) Fresh Apples
Mixed Berries (1/2 Cup)
Mashed Potatoes (1/2 Cup) Mashed Potatoes
Cooked Spinach (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate?(Grades 9-12)
![Page 223: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/223.jpg)
Planned Reimbursable Meal Student Selects:
Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain)
Fresh Apple (1/2 Cup) Fresh Apples
Mixed Berries (1/2 Cup) Mixed Berries
Mashed Potatoes (1/2 Cup) Mashed Potatoes
Cooked Spinach (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades 9-12)
![Page 224: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/224.jpg)
Planned Reimbursable Meal Student Selects:
Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain) Spaghetti w/Bread Stick
Fresh Apple (1/2 Cup)
Mixed Berries (1/2 Cup)
Mashed Potatoes (1/2 Cup)
Cooked Spinach (1/4 Cup) Cooked Spinach
Fluid Milk (1 Cup, Choice)
What Makes an Excellent OVS Plate? (Grades 9-12)
![Page 225: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/225.jpg)
Planned Reimbursable Meal Student Selects:
Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain)
Fresh Apple (1/2 Cup) Fresh Apples
Mixed Berries (1/2 Cup)
Mashed Potatoes (1/2 Cup)
Cooked Spinach (1/4 Cup) Cooked Spinach
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades 9-12)
![Page 226: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/226.jpg)
Planned Reimbursable Meal Student Selects:
Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain) Spaghetti with Bread Stick
Fresh Apple (1/2 Cup)
Mixed Berries (1/2 Cup)
Mashed Potatoes (1/2 Cup)
Cooked Spinach (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades 9-12)
![Page 227: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/227.jpg)
227
Excellent way to offer variety of vegetables
Salad Bars
![Page 231: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/231.jpg)
State Agency Responsibility◦Must conduct WNA during one week of the
review period◦Must look for levels of calories, saturated
fat, and sodium◦Must review labels for trans fat levels
SFA Responsibility◦Must modify bids conditions and item
descriptions◦Must maintain all product documentation
Specifications and Labels
![Page 232: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/232.jpg)
General Statements◦Address Trans Fat requirement◦Requirement to submit all product label
documentation CN labels Product Formulation Sheets
Specific changes in item descriptions◦Sodium Levels◦Sugar added◦Whole grain documentation
Bid Conditions
![Page 233: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/233.jpg)
![Page 234: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/234.jpg)
CN Label
![Page 235: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/235.jpg)
NOT a CN Label Allows the manufacturer to certify the meal
component contribution of their product Must be complete Must be signed
Product Formulation Statement
![Page 236: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/236.jpg)
![Page 237: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/237.jpg)
Nutrition Facts Label
![Page 238: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/238.jpg)
New requirement in the Buy American language◦ SFA must know from a competitive bid that the
price of a Domestic product is significantly higher. Example: Frozen broccoli is often from Mexico A bid would need to ask for a price of American
frozen broccoli and a price for foreign frozen broccoli
Buy American
![Page 239: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/239.jpg)
See Handout
Suggested Bid Language
![Page 240: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/240.jpg)
Activity
Implementation and Timeline
![Page 241: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/241.jpg)
241
Monitoring Requirements
Final Meal Pattern Rule◦3 year State agency review cycle Begins School Year 2013-14 (July 1,
2013) Admin review includes breakfast
beginning SY 2013-14◦SMI reviews eliminated
![Page 242: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/242.jpg)
Day of Review
Monitoring and Compliance
All serving lines are observed to determine if required food components and quantities are offered
Reimbursable meals are observed at point of sale
![Page 243: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/243.jpg)
Review menu and production records for required food components and quantities
Weighted nutrient analysis is conducted for
grades K and above averaged over a school week: calories, sodium, and saturated fat
Labels are reviewed for 0 grams trans fat
Monitoring and Compliance
![Page 244: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/244.jpg)
244
Technical Assistance and Corrective Action
Actions required for ViolationsMissing Menu
Items/Food ItemsMilk Type, and
Vegetable SubgroupWhole Grain Rich, Food Quantities, and Dietary
Specifications
• Immediate fiscal action required (as currently done)
• Fiscal action required for unresolved, repeat violations (after technical assistance and corrective action have taken place)
• State Agencies have discretion to take fiscal action for unresolved, repeated violations (after technical assistance and corrective action have taken place)
![Page 245: School Nutrition Program Spring Workshop May 2012](https://reader036.vdocuments.site/reader036/viewer/2022070407/56649e255503460f94b15233/html5/thumbnails/245.jpg)
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.