Janice Steffen, Iowa Department of Education Bureau of Nutrition and Health H EALTHIER SCHOOL MEALS

N EW M EAL P ATTERNS  Based on recommendations by IOM  Based on Dietary Guidelines for Americans  Based on concerns about childhood obesity, but also childhood hunger  First major changes in over 15 years

M AJOR C HANGES ? Y ES AND N O  Schools have always offered all of these groups  But now all 5 components must be offered at each lunch:  Meat/Meat Alternate  Grain  Milk  Fruit AND  Vegetable

O NE A PPROACH TO M ENU P LANNING  Menu Planning approach changes  One uniform way to plan menus for SFAs  Changes for lunch starting July 1, 2012  Changes for breakfast begin SY 2013/2014

E MPHASIS ON …  Nutrient dense foods  Whole-grain rich foods  Low-fat milk  Increase Fruit choices and amounts  Increase Vegetable choices and amounts

WEEKLY STANDARDS

L IMITS ON …  Daily and weekly minimums and maximums  Grains  Meat/Meat alternate  Daily and weekly minimums  Fruit  Total Vegetables  Weekly Minimums  Vegetable sub-groups NO MAXIMUM on Fruits or Vegetables

V EGETABLES  Daily lunch requirements need to reflect a variety during the week  Weekly minimum requirements for: Dark Green Red/Orange Beans/Peas (Legumes) Starchy “Other”

V EGETABLE MINIMUMS

O THER LIMITS … Minimum and maximum calories (an average over the week) Saturated Fat (<10% of total calories) Trans Fat (0 grams/serving-naturally occurring excluded) Sodium Reduction over next 10 years < 640/710/740mg by 2022

S ODIUM R EQUIREMENTS 11

C ALORIE R EQUIREMENTS New Calorie Ranges  Lunch (Grade groups varied by Meal Planning Method) 633 (grades K-3) 664 (grades K-6) 785 (grades 4-12) 825 (grades 7-12 )  Breakfast: 554 (grades K-12) 618 (optional grades 7- 12)  Lunch: (grades K-5) (grade 6-8) (grades 9-12)  Breakfast: (grades K-5) (grades 6-8) (grades 9-12) 12 Previous Minimums

T WO WAYS TO SERVE - N OT N EW Serve  Option for K-8  All students get all foods in full amounts  No option to decline any component  May or may not have any choices Offer vs. Serve  Must do for grades  Option for K-8  Student must take at least 3 components, one being fruit or veggie  May take all 5 components

R ECENT C HANGES !  December 2012-USDA lifted maximums on meat/meat alternate and grains for this school year ( )  MAINTAIN weekly calorie range,  MAINTAIN daily/weekly minimums for all food groups, including vegetable sub-groups  February Proposed rules for competitive foods sold outside of the school meals programs  Ala carte and most fund-raisers  Similar to Iowa Healthy Kids Act standards

 USDA- School Meals Just Got Healthier   Iowa Bureau of Nutrition and Health Services- School Nutrition Standards 2012  article&id=2595&Itemid= article&id=2595&Itemid=4678 WEB R ESOURCES

S UMMER F OOD S ERVICE P ROGRAM Carrie Scheidel, MPH Food That’s In When School Is Out

V ASTLY U NDER -U TILIZED  Food insecurity rises during the summer months  195,000 Iowa children are eligible for free and reduced meals during the school year  15,600 Iowa children participated in the summer program in 2012  8% of those in need

B UT G ROWING … – 218,616 lunch meals served 2012 – 553,648 lunch meals served

W HO C AN S PONSOR SFSP?  Public or private non-profit schools  Units of local, county, municipal, tribal, or State government  Private nonprofit organizations  Public or private nonprofit residential camps  Public or private non-profit universities or colleges

M EAL S ERVICE  Two meals or one meal & snack per day  Meals must meet USDA standards  Meal pattern requirements  Milk  Vegetables and/or fruits  Bread and bread alternates  Meat and meat alternates

F OUR W AYS Y OU CAN P ARTICIPATE IN SFSP!  Become a sponsor  Run a site  Be a vendor  Volunteer

Q UESTIONS  School Meals Bureau secretary  Summer Food Program

T HANK YOU !