Hot TopicThe New School Meal Pattern:

Nutrition and Strategies

Mid-Atlantic Regional Office Food and Nutrition Service

January 2013

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Today’s Objective

Provide information and tools to promote and manage the new meal pattern.

Teenagers are a tough-sell.(Since portion sizes and their favorites have changed.)

Before Obesity: The New Menu Pattern is Good for Everyone

• Eating vegetables and fruit, whole grains, and milk:

1. Keeps us energized & awake, without feeling weighed down

2. Helps protect us from illness (who likes feeling sick)

3. Promotes attractive hair, finger nails, and complexion

4. With a good physical fitness program, these foods are a foundation for these careers: the armed forces, police, fire service, first responders

Obesity: A Health Threat to Our Nation• Close to one-third of children are overweight or obese

• Trust for America's Health and the Robert Wood Johnson Foundation recent report (9/11/12)

– Projected obesity rates: every state will reach at least 44 percent by 2030; some will exceed 60 percent.

– Will add $66 billion in annual obesity-related medical costs. – New Jersey faces the largest increase in costs, 34.5 %.– In New York City, obesity for elementary and middle-school

students dropped 5.5 % from the 2006-07 school year to 2010-11, thanks mostly to healthier school lunches, public health experts said.

http://www.chicagotribune.com/health/sns-rt-us-obesity-usbre88h0ra-20120918,0,7166415.story?page=2

Habits have changed:

• Portion sizes have exploded

They are now two to five times bigger

• We are now eating 31 percent more 5

Obesity: How Did We Get Here?

Home RestaurantsInstitutions

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Guess the calorie difference!

Bagel

350 calories140 calories

210 calories!

30 Years Ago

3-inch diameter

Today

6-inch diameter

Portion Distortion

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Guess the calorie difference!

Spaghetti and Meatballs

1,025 calories500 calories

525 calories!

30 Years Ago Today

1 c. spaghetti with sauce &3 small meatballs

2 c. spaghetti with sauce &3 largemeatballs

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Guess the calorie difference!

Cheeseburger

590 calories

30 Years Ago Today

333 calories

257 calories!33

Chocolate chip cookie

Guess the calorie difference!

220 calories!

30 Years Ago

1.5 inch diameter

Today

3.5 inch diameter

55 calories 275 calories

http://hp2010.nhlbihin.net/portion/

PORTION DISTORTIONValue Meal

NJ Diner Serving Sizes

All-You-Can-Eat Buffet King-Size Snacks &

Packages Super-Size

• Seem to satisfy appetite less than solid foods.

• Calorie containing beverages can contribute to excessive calories.

• New meal patterns: • Limit 100% fruit juice.

• Milk choices are the lower calorie varieties.

• Water must be available in the school food service area.• Water pitchers and cups on lunch tables, a water fountain, or a faucet that allows students to fill their own bottles or cups

• “Are you hungry? Or are you really thirsty?”

Calories in Beverages

The Juice “Limit”

• “Offering” is the amount of fruit a child is able to select, regardless of the number of options/variety offered

– No more than ½ (50%) of the total weekly fruit component offered (able to select) may be in the form of 100% juice

An example of offered daily:

½ cup fresh fruit ½ cup 100% apple juice ½ cup oranges ½ cup 100% grape juice

Does Not Work in Every Meal Pattern!!

The Juice “Limit”

• “Offering” is the amount of fruit a child is able to select, regardless of the number of options/variety offered

– No more than ½ (50%) of the total weekly fruit component offered (able to select) may be in the form of 100% juice

– Grades 9-12, 2½ cups out of 5 cups

– Grades K-5 and 6-8, 1¼ cups (1 cup) out of 2½ cups

The Juice “Limit”• Grades 9-12, 5 cups fruit component per week

– No more than ½ of the total weekly fruit component offered (able to select) may be in the form of 100% juice

– 2½ cups of juice maximum over the week

– M Tu W Th F

1 cup 1 cup 1 cup 1 cup 1 cup Fruit component

½ cup ½ cup ½ cup ½ cup ½ cup 100% juice maximum

½ cup ½ cup ½ cup ½ cup ½ cup Fruit (whole/pieces)

• Grades K-5 and 6-8, 2½ cups fruit component per week– 1¼ cups of juice maximum over the week (1 cup)

– M Tu W Th F

½ cup ½ cup ½ cup ½ cup ½ cup Fruit component

½ cup ½ cup none none none 100% juice maximum

(½ cup) (½ cup) ½ cup ½ cup ½ cup Fruit (whole/pieces)

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Obesity: Facts & Strategies

Let’s Moveis much more than

school lunch.

http://www.letsmove.gov/

• Portion and calorie control in school meals are part of the solution to the obesity epidemic.

• Immediate results by reducing excessive food quantities/ calories.

• Long-term affect by teaching good eating habits.

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School Food ServiceHelps Address the Obesity Crisis

Nutrition Standards for School Meals

• Science-based.• Many of the Institute of Medicine recommendations.• 2010 Dietary Guidelines for Americans.

Significant Nutritional Changes to School Meals

• fruit

• vegetables

• whole-grain rich foods

• fat from milk

• trans fat, and sodium• Sets calorie ranges (maximums)

Keeps saturated fat low (not a change)

Changes to School Meals:Focus on Nutrient Dense Foods

• Not ‘diluted’– From added solid fats, added sugars, added refined

starches

– Mini carrots, potato chips, or a candy bar?

Vegetables• Low in calories• Fiber (more filling, fullness lasts a while)• Vitamins and minerals• Phyto-chemicals - responsible for color; health benefits• Water• Carbohydrate (preferred energy source)

• Subgroups provide specific mixes of nutrients– Dark Green - iron, vitamins A and C– Red/Orange - vitamins A and C– Beans/Peas (Legumes) - protein, folate– Starchy - carbohydrate– Other - varies

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Fruit• Lower in calories and fat than typical desserts

• Fiber

• Vitamins, minerals, phytochemicals• Water

• Carbohydrate

• 100% juice, nuitritious but……..

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Plate Waste &Younger Students

• More fruits and vegetables may mean the little ones need more time to eat them

• If you see this, share with school administration

Plate waste will always be an issue managers work out with their “customers”

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Whole Grain-Rich Foods

• Many more vitamins and minerals than enriched grains

• Fiber

• Carbohydrate

• All grains must be whole grain-rich SY 2014-15

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“Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and

cholesterol reduce the risk of heart disease and some cancers.”

• Fat-free (skim, nonfat), unflavored and flavored• Low-fat 1% unflavored• New meal pattern significantly reduces saturated fat

from beverage milk– Gone: Whole, 2%, & Fat-containing flavored milk– Now the most chosen milk will be fat-free:

– Fat-free flavored• Quality protein, vitamin D, vitamin A, carbohydrate,

riboflavin

Milk

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Other Menu Specifications & Health

• Sodium: high blood pressure, heart disease, stroke.• Saturated fat: heart disease, cancer.• Trans fat: heart disease, maybe diabetes.

- Some researchers think trans fats are worse than saturated fat.

These health issues and dietary components, and obesity are usually interrelated.

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Sodium Reduction Efforts

• Some companies in the food manufacturing and restaurant industries are working to reduce sodium

• Procurement specifications and recipes were modified

• USDA Foods reduced sodium in foods available to schools

• USDA Foods: also a source for whole grain-rich foods

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http://www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdf

page 3 of 3

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http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100307_BeansCndGreen_Low-Sodium_No10_November%202011.pdf

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28http://www.fns.usda.gov/fdd/schfacts/WBSCM/100938_WholeGrainTortillaFrz_27lb_July2012.pdf

Trans Fat

• Usually found in processed foods like baked goods

• Nutrition label or manufacturer’s specifications must say zero grams of trans fat per serving

– Means less than 0.5 gram per serving

• Begins SY 2013-2014 for School Breakfast

• Naturally occurring trans fat is excluded

– Meat, dairy products

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Calorie Requirements

• Weekly averages

• If breakfast and lunch are served at school:

GRADE GROUPS LUNCH BREAKFAST

K-5 550-650 350-500

6-8 600-700 400-550

9-12 750-850 450-600

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GRADEGROUPS

POSSIBLE MAX. TOTALS

K-5 1150

6-8 1250

9-12 1450

Copyright © 2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org

Table 2-3. Estimated calorie needs per day by age, gender, and physical activity level

Estimated amounts of calories needed to maintain calorie balance for various gender and age groups at three different levels of physical activity. The

estimates are rounded to the nearest 200 calories. An individual’s calorie needs may be higher or lower than these average estimates.

Physical activity level

Gender Age (14-18) Sedentary Moderately active Active

Female 1800 2000 2400

Male 2000-2400 2400-2800 2800-3200

DIETARY GUIDELINES FOR AMERICANS, 2010 | Chapter Two

http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/Chapter2.pdf

Taken from:

* Afternoon snacks, Active people (and kids) need between meal snacks!! * Second helpings of fruits and vegetables (school option). * Second carton of milk (school option). * A la carte purchases. * School-operated after school snack & supper programs.

* Child/Adult Care Food Program snacks and meals.

“Nutrition experts said children still get plenty of protein under the new plan, but teacher Linda O'Connor of Wallace High School in Sharon Springs, KS, says

active students, athletes and children who do farm work complain they are hungry by mid-afternoon.”

- WebMD, 9/26/12

Active, Hungry Students, & Athletes

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• Active people need to fuel all day long, not just 2 or 3 big meals – They should include 2 or 3 snacks, mostly healthy foods

• Smart people don’t put ‘junk gas’ in their ‘fuel tank’

• Eat breakfast: home, school or a backpack breakfast

– Breakfast is the most important meal of the day for active people, and ALL students

– Backpack breakfast: mini bagel, yogurt, fresh fruit

• Pack-a-Snack– Have some easy to carry foods to eat between lunch and afternoon

activities; not too many junk foods• Take fresh fruit not eaten at lunch for later eating:

– “Athletes can never eat too much fruit.”

Sports Nutritionists Recommend• Small meals and many snacks, not large meals• After exercise, athletes should eat small healthy meal

or snack within 30 minutes of exercise to restore energy and re-build muscles at the highest efficiency

• Coaches: work with a sports nutritionist– RD - Registered Dietitian– SCAN organization, http://www.scandpg.org/search-rd/

– Great book:

http://www.nancyclarkrd.com/books/sportsnutrition.asp

http://www.scandpg.org/sports-nutrition/sports-nutrition-who-delivers/

For coaches& parents

Sports Booster Clubs

• Can sponsor snack programs for athletes

• On school days, offer heavy snacks or light meals for games late in the day

 Madison Volleyball Booster Club OverviewWhat we do for the players (your dues at work):

(1 of 8 items)

  Provide bagels and snacks on the bus home for JV and Varsity away games (it’s a long time between lunch and getting home from

away games!)

http://www.madisonpublicschools.org/5162061510315387/blank/browse.asp?A=383&BMDRN=2000&BCOB=0&C=58289

Madison, NJ 07940

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www.fns.usda.gov/Healthierschoolday

Explains the changes.Share with others.

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http://healthymeals.nal.usda.gov/best-practices

To share resources, and ideas to use in food services.

Organizations That Support the New

Meal PatternFood Research and Action Center http://org2.democracyinaction.org/o/5118/p/salsa/web/common/public/content?content_item_KEY=10493

Academy of Nutrition & Dietetics http://www.eatright.org/Media/content.aspx?id=6442467772#.UGYCh1F_VGE

Robert Wood Johnson http://www.rwjf.org/en/research-publications/find-rwjf-research/2012/01/new-usda-school-meal-guidelines-paving-the-way-for-a-healthier-f.html

School Nutrition Association (membership password) www.schoolnutrition.org/pr

https://go.madmimi.com/redirects/1349120671-58c2aa1807fd6ea2387f79d3f2d37e03-93245c6?pa=12015487416

Center for Science in the Public Interest http://cspinet.org/nutritionpolicy/back2school.html

More at: http://www.fns.usda.gov/cnd/Healthierschoolday/Support_Statements.htm

steve.bergonzoni@fns.usda.gov

Questions and Comments

Links in the Presentation (handout)

• http://www.chicagotribune.com/health/sns-rt-us-obesity-usbre88h0ra-20120918,0,7166415.story?page=2

• http://www.letsmove.gov/

• http://hp2010.nhlbihin.net/portion/

• http://www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdf

• http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100307_BeansCndGreen_Low-Sodium_No10_November%202011.pdf

• http://www.fns.usda.gov/fdd/schfacts/WBSCM/100938_WholeGrainTortillaFrz_27lb_July2012.pdf

• http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/Chapter2.pdf

• http://www.scandpg.org/sports-nutrition/sports-nutrition-who-delivers/

• http://www.scandpg.org/search-rd/ http://www.nancyclarkrd.com/books/sportsnutrition.asp • http://www.madisonpublicschools.org/5162061510315387/blank/browse.asp?A=383&BMDRN=2000&BCOB=0&C=58289

• http://www.fns.usda.gov/Healthierschoolday

• http://healthymeals.nal.usda.gov/best-practices

• http://org2.democracyinaction.org/o/5118/p/salsa/web/common/public/content?content_item_KEY=10493

• http://www.eatright.org/Media/content.aspx?id=6442467772#.UGYCh1F_VGE

• http://www.rwjf.org/en/research-publications/find-rwjf-research/2012/01/new-usda-school-meal-guidelines-paving-the-way-for-a-healthier-f.html

• www.schoolnutrition.org/pr (membership password)

• https://go.madmimi.com/redirects/1349120671-58c2aa1807fd6ea2387f79d3f2d37e03-93245c6?pa=12015487416

• http://cspinet.org/nutritionpolicy/back2school.html

• http://www.fns.usda.gov/cnd/Healthierschoolday/Support_Statements.htm

• steve.bergonzoni@fns.usda.gov 39