1. What’s for Lunch? School Year 2014-2015 School and Community Nutrition KDE Revised 5/19/2014

2. Topics to Cover Overview of Lunch Meal Pattern – General Requirements – Food Components – Offer versus Serve

3. General Requirements Food based menu planning approach Implement three age grade groups – K-5 – 6-8 – 9-12 K-8 Overlap meal pattern is allowable in K-8 Overlap facilities Must plan Lunch to meet calorie ranges over week

4. Dietary Specifications Calorie Ranges – K-5: 550-650 – 6-8: 600-700 – 9-12: 750-850 Saturated Fat – < 10% for all age grade groups Trans-fats – ZERO trans-fats per portion (<0.5g/serving)

5. Dietary Specifications Sodium Restrictions – Intermediate targets help schools reach final targets Target 1: SY 2014-2015 Target 2: SY 2017-2018 Final Target: SY 2022-2023

6. Dietary Specifications Target 1 Sodium Restrictions go in to effect for School Year 14-15: K-5: – ≤1230mg 6-8: – ≤1360mg 9-12: – ≤1420mg

7. Food Components Food Component – one of five food groups that comprise reimbursable lunch. – Fruit – Vegetable – Grains – Meat/Meat Alternate – Milk

8. Food Component: Fruits K-5 & 6-8 minimum ½ cup per day 9-12 minimum 1 cup per day OVS requires students to take ½ cup fruit or vegetable May offer: – Fresh; frozen*; canned in light syrup, water or fruit juice; or dried.

9. Food Components: 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, butternut squash, 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) – Starchy (e.g., corn, green peas, white potatoes, lima beans) – Other (e.g., onions, green beans, cucumbers, lettuce, celery, beets, cabbage) – Additional vegetables to meet weekly minimums

10. Food Components: Vegetables Note: Grade Groups K-5 and 6-8 have the same vegetable requirements and portions

11. Food Components: Vegetables Increased portion sizes for grades 9- 12 are in bold

12. Food Components: Vegetables Special Vegetable Situations Leafy greens credit for half the serving size Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate but not both in the same meal.

13. Food Components: Grains K-5 and 6-8 daily minimum 1oz eq.; weekly minimum 8oz eq. 9-12 daily minimum 2oz eq.; weekly minimum 10oz eq. 7 CFR 210.7(2014) makes the flexibility in meeting the weekly maximums for grains and meat/meat alternates for compliance purposes permanent. – Must still meet daily minimums and dietary specifications.

14. Food Components: Grains All Grains served must be Whole-Grain Rich Whole Grain-Rich Criteria – 100% whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain. NOTE: Must contain at least 50% whole-grains and the remaining grain, if any must be enriched! – Meet one of the following: Whole grains per serving must be ≥ 8 grams or Product includes FDA’s approved whole grain health claim on its packaging or Product ingredient listing lists whole grain as first ingredient

15. Food Components: Grains Grain-Based Desserts Allowed – 2oz eq. 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

16. Food Components: Meat/Meat Alternates K-5 Daily Minimum 1oz eq.; Weekly Min 8oz eq. 6-8 Daily Minimum 1oz eq.; Weekly Min 9oz eq. 9-12 Daily Minimum 2oz eq.; Weekly Min 10oz eq. 7 CFR 210.7(2014) makes the flexibility in meeting the weekly maximums for grains and meat/meat alternates for compliance purposes permanent. – Must still meet daily minimums and dietary specifications.

17. Food Components: Milk Fat free flavored or unflavored Low fat unflavored only Must offer at least 2 choices

18. Offer vs. Serve At lunch, must offer all 5 components and 1 or 2 may be declined Students must select at least ½ cup of fruit or vegetable for reimbursable meal. Full component portions MUST be offered to students at each meal There is an OVS wavier for field trips.