meal pattern requirements – breakfast & lunch

Meal PatternRequirements – Breakfast & LunchNew Director’s TrainingWorcester, MAAugust 12, 2013Presented by:Linda Fischer, RD, LDNBridget Ziniti, M.Ed

Massachusetts Department of Elementary and Secondary Education

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Agenda Introduction Background – Healthy Hunger-Free Kids Act (2010) Lunch Meal Pattern Requirements

Video: Making It Count: Meal Pattern Requirements – Part 1 Activity – Make the Food Count as the Right Component Meal Pattern Chart – Weekly Requirements

Reimbursable Meals and Offer vs. Serve Video: Making It Count: – Identify a Reimbursable Lunch – Part 1 Activity – Recognizing Reimbursable Lunch Meals

Breakfast Meal Pattern Requirements USDA Policy Memo SP-28 Meal Pattern Chart – Weekly Requirements Activity – Recognizing Reimbursable Breakfast Meals


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USDA - Nutrition Standards for School

Meals Websitewww.fns.usda.gov/cnd/

Includes Up to Date: Regulation Information Technical Assistance and Guidance Materials

http://www.fns.usda.gov/cnd/


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Healthy Hunger Free Kids Act of 2010

Signed into law by President Obama on December 13, 2010.Some Provisions of the Bill: Helps combat child hunger and obesity

and improve the health and nutrition of the nation’s children.

Gives USDA the authority to set new standards for foods sold during the regular school day, which includes breakfast, lunch, and competitive foods.


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Some Provisions of the Bill: Authorizes additional funds for the new

standards for federal-subsidized school lunches (Performance Based Funding - 6 cents).

Sets minimal standards for school wellness policies.

Increases the number of eligible children enrolled (Direct Certification through Virtual Gateway).


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Some Provisions of the Bill: Authorizes USDA to provide meals in

more after-school programs in “high-risk” areas (Supper Programs).

Requires school districts to be audited every 3 years to see if they have met nutrition standards (Administrative Review).


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Video: Making It CountMeal Pattern Requirements

Part 1


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Activity: Make the Food Count as the Right

Component


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LunchMeal Pattern Requirements


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One food-based menu planning approach and same age/grade groups (K-5, 6-8, and 9-12).

Fruits and vegetables are two separate food components.

A daily serving of vegetables plus a weekly requirement for dark green, red/orange, beans/pea (legumes), starchy, and “other” vegetables.

Lunch Meal Pattern Requirements


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No more than half of the fruit or vegetable offerings may be in the form of juice.

All juice must be 100% full-strength. Under Offer vs. Serve, students must

select at least ½ cup of the fruits or the vegetables component as part of the reimbursable meal.



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Weekly grain ranges plus daily minimum requirement.

(SP 26-2013) Extending Flexibility in the Meat/Meat Alternate and Grains Maximums for School Year 2013-2014



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Beginning July 1, 2012 (SY 2013-2013), through June 30, 2014 (SY 2013-2014), half of the grains offered during the school week must meet the whole grain-rich criteria.

Beginning July 1, 2014 (SY 2014-2015), all grains must meet the whole grain-rich criteria.



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Weekly meat/meat alternate ranges plus a daily requirement.

(SP 26-2013) Extending Flexibility in the Meat/Meat Alternate and Grains Maximums for School Year 2013-2014

Fat-free (unflavored or flavored) and unflavored low-fat milk only.



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Calorie minimum and maximum levels. Limit on saturated fat only (not on total

fat). Intermediate (Target 1 – SY 2012-2015;

and Target 2 – SY 2017-2018) and final sodium reductions (SY 2022-2023).

Trans fat limit.



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(SP 30-2012) Grain Requirements for the National School Lunch Program and School Breakfast Program defines:o Whole Grain-Rich Criteriao Crediting grains using the ounce

equivalency (oz eq.) method Exhibit A: School Lunch and

Breakfast

Grain Requirements


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Whole Grain-Rich CriteriaFoods that qualify as whole grain-rich for the school meal programs are foods that:1) Contain 100-percent whole grain or 2) Contain a blend of whole-grain meal

and/or flour and enriched meal and/or flour of which at least 50-percent is whole grain

Grain Requirements


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The 50 percent guideline for whole grain-rich requires that the grain content of a product contain 50-percent or more whole grains by weight, and the remaining grains, if any, be enriched.

This may be identified if the whole grain is listed as the first ingredient on the label declaration.

The 50 Percent Guideline


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Q. What do we do when the whole grain content comes from multiple ingredients?

A. Documentation must be provided showing that the whole grains are the primary ingredient by weight even though a whole grain is not listed as the first ingredient.

Whole Grain from Multiple Ingredients


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Crediting grains using the ounce equivalency (oz eq.) method Exhibit A: School Lunch and Breakfast

Grain Requirements


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All grains are measured in ounce equivalents and must be rounded down to the nearest quarter.

Grain Requirements


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Example of Rounding Down Grains to Nearest (.25) oz.

eq.

Whole wheat tortilla (8”) = 44 grams44 28 = 1.57; rounds down to the nearest quarter ounce of 1.5 oz. eq.

Information from the food

label

Information from the grain chart

(exhibit A – group B)


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Video: Making It CountIdentify a Reimbursable

LunchPart 1


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Identifying Reimbursable Meals Under Offer Versus Serve

Regulation (7 CFR 210.10(a)(2) requires that schools identify, near or at the beginning of serving lines, what foods constitute unit priced reimbursable meals.

Schools using OVS must also identify what a student must select in order to have a reimbursable meal under OVS.


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Identifying Reimbursable Meals Under Offer Versus Serve

In addition to signage or other methods used in the food service areas, schools should provide information on OVS in materials, such as menus and newsletters, provided to parents or posted on websites.

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Sample Signage – Greenwich, CT

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Sample Signage – Greenwich, CT

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Sample Signage – State of Iowa

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Sample Signage – State of Washington

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Sample Signage – State of Wisconsin


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Activity: Reimbursable Meals with Offer Versus

Serve

Is The Following Lunch* Reimbursable?

School Offers:- Hot Dog on WG Bun- Oven Fries- Green Beans- Fresh Orange- Canned Pears- Oatmeal Cookie- Assorted Milk

Student Selects: - Hot Dog On WG Bun- Oven Fries- Oatmeal Cookie

Yes!

*Assume all portions are in compliance with the meal pattern

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Is The Following Lunch*Reimbursable?

School Offers:- Popcorn Chicken- Whole Wheat Roll- Broccoli- Mashed Potatoes- Fresh Grapes- Canned Peaches- Assorted Milk

Student Selects:- Whole Wheat Roll- Canned Peaches- Milk

Yes!


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School Offers:- WG Pasta with or without Sauce

- Garlic Bread Stick- Garden Salad- Carrot Sticks- Fresh Apple- Strawberry Cup- Assorted Milk

Student Selects:- Plain Pasta- Garlic Bread Stick- Fresh Apple- Milk

No!

* Based on Traditional Food Based Menu Planning Approach

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School Offers:- WG Pancakes- Sausage Links- Orange Juice- Applesauce- Maple Syrup- Assorted Milk

Student Selects:- WG Pancakes- Sausage Links- Orange Juice- Maple Syrup

No!


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School Offers:- Chicken Fajitas on WG Wrap

- Lettuce & Tomato- Black Bean Salad- Watermelon- Raisins- Assorted Milk

Student Selects:- Chicken Fajitas on WG Wrap

- Milk

No!


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BreakfastMeal Pattern Requirements


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(SP 28-2013 (v.2) Questions & Answers on the School Breakfast Program Meal Pattern in School Year 2013-2014 Aspects of the SBP meal pattern are

being phased-in over multiple years. Additional guidance will be provided for

SY 2014-2015 and beyond, when all of the component requirements are in effect.

Breakfast Meal Pattern Requirements


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General Requirements: In SY 2013-2014 all schools must use a food

based menu planning approach for breakfast. Schools must implement the three age-grade

groups (K-5, 6-8 and 9-12). Schools must plan breakfast meals that meet

the calorie ranges, on average, over the course of the week.

Foods offered must contain zero grams of trans fat per portion.



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Food Component: Is one of three food groups that comprise

reimbursable breakfasts. These are grains (with optional meat/meat alternate allowed); fruit/vegetable; and milk.

Food Item: Is a specific food offered within the three food

components. For the purposes of Offer vs. Serve, a school must offer at least four food items and students must select as least three food items.



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Grains: For all grade groups, schools must offer at least 1

ounce equivalent (oz eq.) of grains each day. The minimum weekly offering varies by age-grade

group: 7 oz eq. for grades K-5 8 oz eq. for grades 6-8 9 oz eq. for grades 9-12

Half of grains offered must be whole grain-rich in SY 2013-2014

Breakfast Food Components


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Optional Meat/Meat Alternate: There is no separate requirement to offer meat/meat

alternates in the new SBP meal pattern. School may offer a meat/meat alternate in place of

part of the grains component after the minimum daily grains requirement is offered in the menu or planned breakfast. A serving 1 oz eq. of meat/meat alternate may credit as 1 oz eq. of grains.

Alternately, a school may offer a meat/meat alternate as an additional food and not credit it toward any component.



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Juice/Fruit/Vegetable: In SY 2013-2014, there is no change to the existing

Juice/Fruit/Vegetable component. Schools must offer at least ½ cup of fruits and/or

vegetables to all age-grade groups. Vegetables and fruits may be offered interchangeably,

there are no substitution requirements and no vegetable subgroup requirements.

There are no limitations on juice in SY 2013-2014. Students are not required to take fruit under OVS in SY

2013-2014.



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Fluid Milk: Schools must offer only fat-free

(unflavored or flavored) or low-fat (unflavored) milk.

For all age-grade groups, schools must offer at least 1 cup of milk daily.

A variety of milk, at least two options, must be offered.



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Offer vs. Serve (OVS): Under OVS, for SY 2013-2014, a student must

be offered at least four food items and must select at least three food items.

The food items selected may be from any of the required components and must be offered in at least the minimum daily portion.

In SY 2013-2014, students are not required to take a minimum ½ cup of fruit or vegetables for OVS.


Breakfast* With Four Food ItemsSchool Offers:- Slice of WG Toast- WG-Rich Cereal- Orange Slices- Assorted Milk

Student Selects: - Slice of WG Toast- Oranges Slices- Milk

Yes!


Reimbursable, YES or NO??? 55

Breakfast* With Five Food ItemsSchool Offers:- WG Muffin (2oz.eq)- Orange Juice- Banana- Assorted Milk

Student Selects: - WG Muffin- Milk

Yes!



Breakfast* With Four Food Items & M/MA Credited as GrainSchool Offers:- WG-Rich Cereal- Hard-Boiled Egg- Raisins- Assorted Milk

Student Selects: - Hard-Boiled Egg- Raisins- Milk

Yes!



Breakfast* With Four Food Items & M/MA Credited as GrainSchool Offers:- Yogurt- Hard-Boiled Egg- Raisins- Assorted Milk

Student Selects: - Hard-Boiled Egg- Raisins- Milk

No!



Breakfast* With Four Food Items & M/MA Offered as an Additional FoodSchool Offers:- Slice of WG Toast- Hard-Boiled Egg

(as an additional item)

- Apple Slices- Orange Juice- Assorted Milk

Student Selects: - Slice of WG Toast- Hard-Boiled Egg- Apple Slices- Orange Juice

Yes!



Breakfast* With Four Food Items & M/MA Offered as an Additional FoodSchool Offers:- Slice of WG Toast- Hard-Boiled Egg

(as an additional item)

- Apple Slices- Orange Juice- Assorted Milk

Student Selects: - Slice of WG Toast - Hard-Boiled Egg- Orange Juice

No!




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Common Missteps with Meeting the Meal Pattern


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Questions??

ResourcesGreenwich, CT Public Schools:http://www.greenwichschools.org/page.cfm?p5824http://www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/ovs_poster.pdf

Iowa Department of Education:http://educateiowa.gov/index.php?option=com_content&id=2595&Itemid=4678

John Stalker Institute of Food & Nutrition: http://johnstalkerinstitute.org/

Making it Count: http://makingitcount.info/

Mass in Motion - Create Healthier Schools (MA School Nutrition Standards for Competitive Foods and Beverages): www.mass.gov/dph/healthierschools

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http://www.greenwichschools.org/page.cfm?p5824

http://www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/ovs_poster.pdf

http://educateiowa.gov/index.php?option=com_content&id=2595&Itemid=4678

http://educateiowa.gov/index.php?option=com_content&id=2595&Itemid=4678

http://johnstalkerinstitute.org/

http://makingitcount.info/

http://www.mass.gov/dph/healthierschools

ResourcesMassachusetts Department of Elementary & Secondary Education – Office for Nutrition, Health and Safety Programs: http://www.doe.mass.edu/cnp

State of Washington, Office of Superintendent of Public Instruction:

http://www.k12.wa.us/ChildNutrition/Programs/NSLBP/NewMealPatterns.aspx

USDA – Food Fact Sheets: http://www.fns.usda.gov/fdd/schfacts/

USDA – Nutrition Standards for School Meals: http://www.fns.usda.gov/cnd/

USDA – Webinars: http://www.fns.usda.gov/outreach/webinars/child_nutrition.htm

Wisconsin Department of Public Instruction:http://fns.dpi.wi.gov/fns_menupln

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http://www.doe.mass.edu/cnp



http://www.fns.usda.gov/fdd/schfacts/

http://www.fns.usda.gov/cnd/

http://www.fns.usda.gov/outreach/webinars/child_nutrition.htm

http://fns.dpi.wi.gov/fns_menupln

meal pattern requirements – breakfast & lunch

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