Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program Director’s Training School and Community Nutrition KDE

Session Goals Provide 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 Goals After 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,

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 ) – 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 9

Implementation Timeline – Final Rule Details

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 Note: Pre-K student meal patterns remain unchanged until updated in a future rule In the SBP, the change takes effect in SY to ease burden on program operators. 12

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) Fruits½ 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

Breakfast Meal Pattern 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

Breakfast Meal Pattern 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 Note: These guidelines apply to Breakfast and Lunch 17

Breakfast Meal Pattern Breakfast component portion requirements are changed with varied implementation dates 18 Food Groups Current Portion Requirements (K-12) New Portion Requirements (K-12) 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 Meal Pattern Breakfast component portion requirements are changed with varied implementation dates 19 Food GroupsNew Portion Requirements (K-12) GrainsUnchanged until July 1, 2013 then 1 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

Breakfast Meal Pattern The whole grains component requirements have varied implementation dates 20 Food Groups Current Requirements (K-12) New Requirements (K-12) Whole GrainsEncouraged 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

Breakfast Meal Pattern 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) Note: These guidelines apply to Breakfast and Lunch 21 Whole Grain-Rich

Breakfast Meal Pattern 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: Note: These guidelines apply to Breakfast and Lunch 22 Criteria for Whole Grain-Rich Foods

Breakfast Meal Pattern 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 Note: These guidelines apply to Breakfast and Lunch 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

Breakfast Meal Pattern 25 Food Groups Current Portion Requirements (K-12) New Portion 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, 2012 must be fat-free (<0.4%) flavored or unflavored or 1% low-fat unflavored. Same requirements apply to lactose- reduced and lactose-free milks. Must offer a minimum of 2 choices. Note: These guidelines apply to Breakfast and Lunch

Breakfast Meal Pattern 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 Note: These guidelines apply to Breakfast and Lunch 26 Fluid Milk

Lunch Meal Pattern FDACS FNW 27 Lunch Meal Components Fruits Vegetables Meats/Meat Alternates Grains (Whole Grains) Fluid Milk Portion requirements have changed.

Lunch Meal Pattern FDACS FNW28 Food Groups Current Portion Requirements (K-12) New Portion Requirements (K-12) Fruits and Vegetables ½ to ¾ cup of fruits and/or vegetables combined per day with minimum of 2 sources. Effective July 1, 2012 ¾ 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 29 Breakfast Meal PatternLunch Meal Pattern GradesK-5 a Grades 6-8 a Grades 9-12 a GradesK-5Grades6-8Grades9-12 Meal PatternAmount of Food b Per Week (Minimum Per Day) Fruits (cups) c,d 5 (1) e 2.5 (0.5) 5 (1) Vegetables (cups) (0.75) 5 (1) Dark green Red/Orange Beans/Peas (Legumes) Starchy Other Additional Veg to Reach Total 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 8-10 (1)9-10 (1)10-12 (2) Fluid milk (cups) l 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) m,n,o Saturated fat (% of total calories) n,o < 10 Sodium (mg) n, p < 430< 470< 500< 640< 710< 740 Trans fat n,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 30

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. 31

Lunch Meal Pattern 32 Food Groups Current Portion Requirements (K-12) New Portion Requirements (K-12) Grains1 serving per day and 8 servings per week minimum Effective July 1, oz. equivalent minimum per day for grades K-8 and 2 oz. equivalent minimum per day for grades Grade GroupsNote: these are minimum and maximum ranges K-5: 8–9 oz. equiv./week 6-8: 8–10 oz. equiv./week 9-12: 10–12 oz. equiv./week

Lunch Meal Pattern The whole grains component requirements have varied implementation dates 33 Food Groups Current Portion Requirements (K-12) New Portion Requirements (K-12) Whole Grains Encouraged Effective July 1, 2012 more than 50% of all grains must be whole grain-rich Note: See Whole Grain-Rich information on slides 22–25 Starting July 1, 2014 all 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 34

Lunch Meal Pattern 35 Food Groups Current Portion Requirements (K-12) New Portion Requirements (K-12) Meats and Meat Alternates (M/MA) 1.5–2 oz. equivalent (minimum daily requirement per grade group) Effective July 1, oz. equivalent minimum per day for grades K-8 and 2 oz. equivalent minimum per day for grades Grade GroupsK-5: 8–10 oz. equiv./week 6-8: 9–10 oz. equiv./week 9-12: 10–12 oz. equiv./week

Meat/Meat Alternates NEW: 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 ) ½ cup (4.0 fluid ounces) of soy yogurt is creditable as 1.0 ounce equivalent meat alternate. (SP ) 36

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, 2012 must be fat-free (<0.4%) flavored or unflavored or 1% 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 for NSLP Effective SY for SBP 39 GRADESLUNCH (kcal) BREAKFAST (kcal) K

Sodium Reduction Intermediate targets help schools reach final targets – Target 1: SY – Target 2: SY – Final Target: SY

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 42 FDACS FNW

OFFER VERSUS SERVE (OVS) 43

Offer Versus Serve At lunch, must offer all 5 components and 1 or 2 may be declined (for ) At breakfast (for ): – 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 44

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