Procurement And the New Meal Pattern. What is Different? Variety Sugar or no sugar in fruits (frozen and canned) Milk fat % Grains descriptions are different.

Slides:



Advertisements
Similar presentations
How many servings do you need each day?
Advertisements

Historic legislation updating the nutrition standards in the NSLP & SBP for the first time in 15 years.
Planning a Healthy Diet
Ch. 7 Nutrition for Life Section 3 Meeting Your Nutritional Needs
U.S. Market Overview 2011 USDA Final Meal Pattern What You Need To Know In 2012.
Training for School Food Service Staff
Provided Courtesy of Nutrition411.com Where Health Care Professionals Go for Information Managing Your Diabetes Through a Healthy Diet Review Date 8/12.
1 A nonprofit service and advocacy organization © 2014 National Council on Aging Next Steps to Better Nutrition Part 6: On Your Way to Better Nutrition.
Note. Lecture February 2015 Reading Food Labels.
Louanne Kaupa, RD, LN. ©2002 Learning Zone Express.
School Breakfast and Lunch Meal Pattern Updates for School Year Nutrition Standards in the National School Lunch and School Breakfast Programs.
Managing Your Diabetes Through a Healthy Diet Provided Courtesy of RD411.com Where health care professionals go for information Review Date 3/10 D-0554.
Nutrition Facts Label Presented by Janice Hermann, PhD, RD/LD OCES Adult and Older Adult Nutrition Specialist.
Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program Director’s Training School and Community.
READING FOOD LABELS.
Essential Question What is a food label?
NUTRITION: READING BETWEEN THE LINES
Nutrition Chapter 19 Nutrition Labels & Healthy Eating.
Healthy Eating and School Nutrition Programs Aimee F. Beam, RD, LDN 3/5/14.
Jaleena Davis MS,RD Director, School Food Services 3/13/2014.
Texas Public School Nutrition Policy Q & A Texas Department of Agriculture.
Institute of Medicine Recommendations for the Child Meal Pattern Ann McCormack, MPH, RD Missouri Department of Health and Senior Services Bureau of Community.
Tools for Healthy Eating
Activity Draw a plate showing what your average plate looks like.
Food Labels It’s more than what’s inside the can..
Section 3.  Recommended Dietary Allowances (RDAs)- recommended nutrient intakes that will meet the needs of almost all healthy people  Daily value (DV)-
Nutrition Labelling and Weight Maintenance. 2 Weight Maintenance The balance of energy intake and energy output so that we are neither overweight nor.
FUELING THE BODY. Portion DISTORTION ? ?? ? What could these items have to do with one another? They can help us remember portion sizes!
Wellness Policy FFA (Regulation) Issued New USDA Rules Local FFA Regulations are in effect except where New USDA Rules are more restrictive. Competitive.
Linking Nutrients, Foods, and Health A healthy population is more productive Overnutrition Chronic consumption of more than necessary for good health Linked.
CH 5 LESSON 3 Guidelines for Healthful Eating. Dietary Guidelines for Americans  Recommendations about food choices  Created by the USDA (United States.
Pat Powers, RD Director of Food and Nutrition Services.
Nutrition Understanding Portion size & Food Labels.
Vonda Fekete Nutrition Education and School Nutrition Programs Supervisor.
Eating Guides. MyPyramid was released in 2005 and replaced the Food Guide Pyramid (1992). MyPlate was released in 2011 and replaced the MyPyramid.
Team Up for School Nutrition Success Webinar October 29, 2015 Debra Eisenbarth, MS, RD USDA, FNS, Child Nutrition Programs Nutrition Promotion & Technical.
Build a Healthy Plate Featuring MyPlate and the 2010 Dietary Guidelines.
You Are What You Eat. Our bodies require healthy food. Protein Fat Carbohydrate Vitamins Minerals Water What good things are in our food?
Food Labeling 7th Grade Health SJHS 1994 FDA GUIDELINES FDA and USDA regulate food labeling All Labels must state the following: Name of the food, including.
Part 6: On Your Way to Better Nutrition. 2 Improving the lives of 10 million older adults by 2020 © 2015 National Council on Aging Healthy eating begins.
Today in Foods 1: 1. Go over nutrition test- this was not POI
Healthy School Meals Jan Steffen, Child Nutrition Program Consultant Bureau of Nutrition and Health Services 1.
Chapter 12 Nutrition Guidelines ©2015 Cengage Learning.
Nutrition Facts Food Labels
Chapter 9 Making Healthy Food Choices Accessing Information Slide 1 of 6 Reading a Food Label To judge the nutritional value of a food, do not rely on.
Product Labels.
Food Labels HistoryFactsContent. Why do we have food labels? The USDA and the FDA designed the requirements so that consumers would have useful information.
Lesson 2: How Does Your Food Measure Up? Slide 1.
FOOD LABELS NUTRITION. sStart Here Check Calories Limit these Nutrients Get enough of these Nutrients Footnote Quick Guide to % DV 5% or less is Low 20%
© 2012 Pearson Education, Inc. DESIGNING A HEALTHY DIET Ch2 FNU /11/1434 Dr. Hanan J.10/11/1434.
Understanding and reading Nutrition Labels Standard: Create strategies to consume a variety of nutrient- dense foods and beverages and to consume less.
Sarah White, Executive Director Office of School Nutrition
1 Grains in School Nutrition Programs Part I. 2 Grain Requirements for NSLP and SBP (SP ) 1.USDA Memo SP addresses the new use of “ounce.
Production Records Ohio Department of Education Office for Child Nutrition.
Food Labels Food Labels are used to evaluate foods.
School Meal Pattern Requirements & USDA Foods U.S. Department of Agriculture Food and Nutrition Service February 2014.
Dietary Guidelines October 1, Dietary Guidelines for Americans A set of suggestions developed by nutrition scientists and public health agencies.
Chapter 2: Designing a Healthful Diet
Chapter 2: Designing a Healthful Diet
Reading Food Labels.
Diet Planning Principles
UNDERSTANDING THE FOOD LABEL
LESSON THREE BALANCING YOUR DIET
Chapter 25-2,3: Consumer Guidelines for Food
USDA’S “ALL FOODS SOLD IN SCHOOLS” STANDARDS
Featuring MyPlate and the 2010 Dietary Guidelines
Fund Raising For Schools 10/23/2017
Food Fight! Menu Planning with the New Regulations and Relief from the Growing Pains over Grains.
Your Health Matters: Nutritious Eating Conclusion
MyPlate and Food Labels
Presentation transcript:

Procurement And the New Meal Pattern

What is Different? Variety Sugar or no sugar in fruits (frozen and canned) Milk fat % Grains descriptions are different Trans fat Nutrition labels and/or product documentation

Trans Fat Bid Conditions should state that vendor has to declare grams of trans fat per serving. 0 g on the label (less than 0.5 g) Naturally occurring in minimal amounts allowed

Whole Grains Portion size requirement and Whole grains equal to or more than 8 g FDA approved whole grain health claim Ingredient listing

Buy American In addition: SP …. Competitive bids reveal the costs of a U.S. product are significantly higher The key is Competitive bids And…. Manufacturer certification of origin