1. USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program (SBP) Implementation beginning July 1, 2012 FDACS FNW1

2. 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 2FDACS FNW

3. 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 3 FDACS FNW

4. 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 4 FDACS FNW

5. The Richard B. Russell National School Lunch Act This Act requires school meals to reflect the latest Dietary Guidelines for Americans These guidelines are available at: www.cnpp.usda.gov/dietaryguidelines.htm An executive summary is available at: www.cnpp.usda.gov/Publications/DietaryGu idelines/2010/PolicyDoc/ExecSumm.pdf 5 FDACS FNW

6. Financials Sponsors will be entitled to receive a six-cents per lunch performance- based, claimed meal reimbursement increase beginning October 1, 2012 6 FDACS FNW

7. New Regulations Overview Student favorites are still part of the your healthier breakfast and lunch menus The components will fit together to provide the complete picture of healthy meals 7 FDACS FNW

8. Lunch Meal Pattern Lunch Meal Components Fruits Vegetables Meats/Meat Alternates Grains (Whole Grains) Fluid Milk Portion requirements have changed. 8

9. Lunch Meal Pattern 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. 9

10. Lunch Meal Pattern All vegetable subgroups required to be offered weekly: Dark Green (e.g., broccoli, collard greens, bok choy, kale, spinach, watercress, mesculn) Red/Orange (e.g., carrots, sweet potatoes, tomatoes, acorn, pumpkin, red pepper) Beans/Peas (legumes) (e.g., kidney beans, lentils, chickpeas, pinto beans, soy beans) Starchy (e.g., corn, green peas, white potatoes, plantains, lima beans, taro) Other (e.g., avocados, beets, cabbage, cucumbers, green beans, onions, celery) Vegetables 10FDACS FNW

11. Lunch Meal Pattern G: Other vegetables are defined in §210.10(c)(2)(iii)(E) as additional portions of dark green, red/orange and beans/peas (legumes) allowed to satisfy the Other vegetables requirement H: any vegetable subgroup may be offered to the meet the total weekly vegetable requirement Vegetables - The Footnotes 11

12. Offer vs. Serve (OVS) Changes At lunch, must offer all 5 components and 1 or 2 may be declined Effective July 1, 2012 students must select at least ½ cup of fruit or vegetable for reimbursable lunches Full component portions MUST be offered to students at each meal 12

13. Nutrition Standards – Calories Minimum and maximum calorie levels are in place Target amounts averaged over a week Breakfast separate from Lunch Individual days may be over or under the required levels 13

14. 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 manufacturers specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving) and is a daily requirement 14 FDACS FNW

15. Nutrition Standards – Trans Fats Menu items containing trans fat added in manufacturing or processing are not allowed Many food manufacturers will offer trans fat-free foods in the near future Begins: July 1, 2012 for Lunch July 1, 2013 for Breakfast 15 FDACS FNW

16. Nutrition Standards – Lunch Sodium 16 FDACS FNW Lunch Current Requirements New Requirements (K–12) Reduce, no set targets Unchanged until July 1, 2014, then Grade GroupsTarget 1 Levels K–5: 1230 mg. 6–8: 1360 mg. 9–12: 1420 mg. Target Sodium Levels – Target 1

17. Nutrition Standards – Lunch Sodium 17 FDACS FNW Lunch Current Requirements New Requirements (K–12) Reduce, no set targets Effective July 1, 2017 Grade GroupsTarget 2 Levels K–5: 935 mg. 6–8: 1035 mg. 9–12: 1080 mg. Target Sodium Levels – Target 2 * Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant data on sodium intake and human health

18. Nutrition Standards – Lunch Sodium 18 FDACS FNW Lunch Current Requirements New Requirements (K–12) Reduce, no set targets Effective July 1, 2022 Grade GroupsFinal Target Levels K–5: 640 mg. 6–8: 710 mg. 9–12: 740 mg. Target Sodium Levels – Final Target * Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant data on sodium intake and human health

19. Portion Requirements– Combining Grade Groups Schools often have grades K–8, 4–6, etc. Sponsors are required to maintain the nutrition standards for each grade group Careful menu planning, serving and documentation are needed 19 FDACS FNW

20. Portions Combining Grade Groups at Lunch When all students receive the same portion, the overlapping portion is used. For example, at lunch for grades K – 8 portions: ½ cup Fruits ¾ cup Vegetables 1 cup Milk 8-9 Grains/weekthe overlap of the 8-9 oz. eq. for grades K – 5 and the 8-10 oz. eq. for grades 6 – 8 9-10 M/MA/weekthe overlap of the 8-10 oz. equivalent for grades K – 5 and the 9-10 oz. equivalent for grades 6 – 8 20 FDACS FNW

21. Nutrition Standards – Combining Grade Groups at Lunch When all students receive the same portion, the nutrition standards for each grade group must be met Combined K–8 nutrition standards for lunch are: 600–650 caloriesthe overlapping levels 6.6–7.2 grams saturated fat (based on the calorie level for 1 week)the overlapping levels 640 mg. Sodium (when final target implemented) the lower level 0 added trans fat Note: Grade Groups 6–8 and 9–12 do not overlap for grains and calories, so separate portions and nutrition standards must be provided for lunch 21 FDACS FNW

22. Nutrition Standards – Combining Grade Groups at Breakfast When all students receive the same portion, the nutrition standards for each grade group must be met Combined K–8 nutrition standards for breakfast are: 400–500 caloriesthe overlapping levels 4.4–5.5 grams saturated fat (based on the calorie level for 1 week)the overlapping levels 430 mg. Sodium (when final target implemented) the lower level 0 added trans fat Additional information on nutrition standards for separate and overlapping Grade Groups follows 22 FDACS FNW

23. Questions? / 23 FDACS FNW