1. MAJOR CHANGES FOR ADAMS COUNTY INDIANA AREA SCHOOLS 2012/2013 SCHOOL YEAR IN NATIONAL SCHOOL LUNCH AND BREAKFAST PROGRAMS FOOD BASED PROGRAM MEAT/MEAT ALTERNATE BREADS AND GRAINS FRUITS VEGETABLES FLUID MILK

5. New Meal Pattern Changes SIX GROUPS 1.Carbohydrates 2.Fat 3.Protein 4.Vitamins 5.Minerals 6. Water 5 NUTRIENTS: THE KEY BUILDING BLOCKS All nutrients from these six groups are important, because all work together for good health. National School Lunch Program Nutrients are classified into

6. LUNCH MEAL PATTERN: MILK 8 ounce fluid milk must be 1 % unflavored or nonfat flavored and unflavored Example: 1 % white milk and/or fat free (skim), white, chocolate, strawberry, vanilla Change from 2011/2012 School Year Currently using flavored and unflavored 1% milk.

7. LUNCH MEAL PATTERN: BREADS & GRAINS

9. LUNCH MEAL PATTERN: MEAT/MEAT ALTERNATE

10. LUNCH MEAL PATTERN: FRUIT ½ cup per day grades K-8 1 cup per day grades 9-12 No more than ½ of the fruit serving may be in the form of 100% juice. Fruit must be fresh, frozen with NO added sugar, canned in light syrup, water or fruit juice, or dried. ¼ cup dried = ½ cup serving

11. LUNCH MEAL PATTERN: VEGETABLE ¾ cup serving, grades K-8, additional 1 cup per week 1 cup serving, grades 9-12, additional 1 ½ cup serving per week. Sub groups  dark green; ½ cup serving per week, grades K-12  Red/orange; ¾ cup serving, grades K-8, 1 ¼ cup serving 9-12  Beans/peas/legumes; ½ cup serving per week, grades K-12  Starchy vegetables; ½ cup serving per week, grades K-12  Other; ½ cup serving grades K-8, ¾ cup serving grades 9-12 from dark green, red/orange or beans/peas/legumes  Additional: 1 cup per week grades K-8, 1 ½ cup per week grades 9-12, from any vegetable group

12. TYPICAL MENU Chicken nuggets with dipping sauce (m/b) Whole grain dinner roll with margarine (b) Red grapes ½ cup(f) Carrot and celery sticks with ranch 3/8 cup (v) Baked fries 1 cup (v) 8 ounces fluid milk (milk) 4.25 ounce fruit juice (f) Note: either breading on chicken nuggets counts as a bread, or roll needs to be 2 oz., and if calories are too low, we have to add something.

13. BREAKFAST MEAL PATTERN Fruit = 1 cup serving, grades K-12 per day Milk = 8 fluid ounces of unflavored 1% milk or nonfat flavored or unflavored milk, grades K-12 Breads/Grains = 1 ounce serving per day, grades K-12, 7 – 10 per week, grades K- 12

14. BREAKFAST K-56-89-12 Min – max calories350-500400-550450-600 Sat. fat %<10 Sodium mg target 1 (2014 – 2015) < 540< 600< 640 Trans fat Nutrition label or manufacturer specifications K-56-89-12 Min – max calories550-650600-700750-850 Sat. fat %<10 Sodium mg target 1 (2014 – 2015) < 1230< 1360< 1420 Trans fat Must indicate zero grams of trans fat per serving Lunch

15. Presented By: Erin M. Ripley Director of Food Services North Adams Community Schools Winning With Wellness Partner (260)724-7121 ext. 2138 ripleye@nadams.k12.in.us Adams Central Community SchoolsSouth Adams Community Schools Michele BargerDiane Wingler (260)692-6192(260)589-3131 bargerm@accs.k12.in.us dwingler@southadams.k12.in.us