Download presentation
Presentation is loading. Please wait.
Published byFrank Lewis Modified over 8 years ago
2
Started with the Healthy-Hunger Free Kids Act Need to align our meals with the Dietary Guidelines School meals have become a focus for the health of children ◦ Aims to meet 1/3 of calories First major change in 15 years
3
Menu Planning approach changes ◦ One uniform way to plan menus for SFAs ◦ Changes must be met for lunch starting July 1, 2012 ◦ Changes for breakfast begin SY 2013/2014
4
Lunch and Breakfast grade groups are the same ◦ K -5 ◦ 6-8 ◦ 9-12 ◦ K-8
5
Meat/Meat Alternates Grain/Bread Milk Fruit Vegetable
7
Look at K- 5, how many servings of fruit must be offered daily? ◦ Grains? ◦ Meat/Meat Alternates? ◦ Vegetables? ◦ Milk?
8
BreakfastLunch
9
K – 8 Grade Grouping ◦ Fruit 2 ½ cups/week, ½ cup/day ◦ Vegetable 3 ¾ cups/week, ¾ cup/day ◦ Grains 8 -9 servings/week, 1 serving/day ◦ Meat/MA 9 – 10 oz/week, 1 oz/day ◦ Milk 5 cups/week, 1 cup/day ◦ Calories 600-650 calories
10
Allows students to turn down food they do not plan to eat Helps reduce waste Different than a “Choice” menu ◦ Student can choose cornbread, or a roll, etc.
11
Students must have the opportunity to take all components at their maximum capacity High School level ◦ 1 c fruit ◦ 1 c vegetable ◦ 2 oz grains ◦ 2 oz meat ◦ 1 c milk
12
Students must take two full components plus ½ cup of fruit, vegetable or a combination for a reimbursable meal ◦ ½ cup fruit ◦ ½ cup vegetable ◦ ¼ cup fruit + ¼ cup vegetable
13
Look on page 2 in your handouts K- 5 Elementary Lunch Schedule (M, W, F) Number of Components? Reimbursable? Modifications to make reimbursable?
14
Schools must offer daily and weekly serving ranges of grains at lunch At least half the grains offered must be whole grain-rich (SY 2012/2013) Beginning in SY 2014/2015 ALL grains must be whole grain-rich at lunch and breakfast Use Exhibit A to help determine serving size for whole grain-rich grains
15
“Whole gain-rich” must contain at least 50% or more whole grains ◦ Rest of grain product must be “enriched” Whole grain: intact, ground, cracked, or flaked grain seed with endosperm, germ and bran present in the same relative proportion
16
Meet serving size requirements in Grains/Breads Instruction (Exhibit A) AND Meet at least one of the following ◦ Whole grains per serving must be ≥ 8 grams ◦ Product includes FDA’s whole grain health claim on package ◦ Product must list whole grain as first ingredient in a grain item ◦ In a mixed item, whole grain must be the primary grain ingredient
18
Daily and weekly requirement for lunch only ◦ 2oz eq. daily for 9-12 ◦ 1oz eq. daily for younger students Variety of meat/meat alternates encouraged Lean meat/meat alternates Tofu and soy yogurt will be allowable as meat alternate ◦ Look for USDA Memo
19
“Milk” is fluid milk only Must be fat-free or low-fat Low-fat must be unflavored Fat-free may be flavored or unflavored Must offer two types
20
May select fresh, frozen, without added sugar, canned in juice/light syrup, diced ◦ No more than half of fruit may be juice ◦ 100% juice only ◦ ¼ cup dried fruit = ½ cup fruit ◦ Frozen fruit with sugar will be allowed SY 2012/2013 only
21
Daily lunch requirements need to reflect a variety during the week Weekly requirements for ◦ Dark Green ◦ Red/Orange ◦ Beans/Peas (Legumes) ◦ Starchy ◦ Other
23
All vegetables are credited based on their volume as served EXCEPT 1 cup of leafy greens counts as ½ cup of vegetables AND tomato paste and tomato puree are credited based on calculated volume of the whole food equivalency Minimum creditable serving is 1/8 cup
24
Weekly average requirements ◦ Calories ◦ Sodium ◦ Saturated fat Daily requirement ◦ Trans fat (zero)
25
Minimum and maximum calorie levels ◦ Average over the course of the week GradesLunchBreakfast K - 5550 - 650350 - 500 6 - 8600 - 700400 – 550 9 - 12750 - 850450 - 600
26
Both fruits and vegetable servings for each meal ◦ No Maximum on fruits and vegetables Emphasis on whole grains Nutrient dense foods Discretionary sources of calories may be added if there is room within the weekly requirements
27
Saturated Fat weekly average of meals needs to stay under 10% of the total calories Trans Fat needs to be zero grams per serving ◦ Less than 0.5 on the nutrition label Naturally occurring trans fat excluded ◦ Beef, lamb, dairy products
28
Menu Planning Find all required documents Categorize food components Use forms you feel comfortable with ◦ Menu Planning ◦ Production Records ◦ SY 2012-2013 Menu Checklist
29
Use Implementation Timeline for updates Certification ◦ Webinar – September 10, 2012 ◦ Regional Trainings
30
Dept of Education Consultants Other Food Service Directors Kansas Menu Cycle Iowa Gold Star Menus Use other resources ◦ www.tinyurl.com/schoolnutritionstandards2012 www.tinyurl.com/schoolnutritionstandards2012
31
Angela Mitchell ◦ 515-725-2626 ◦ Angela.mitchell@iowa.gov Amanda Miller ◦ 515-725-2627 ◦ Amanda.miller@iowa.gov
Similar presentations
© 2025 SlidePlayer.com. Inc.
All rights reserved.