1. Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program Director’s Training School and Community Nutrition KDE

2. Implementation Timeline – Final Rule Details

3. Age/Grade Groups Same age/grade groups for NSLP and SBP: PS K-5 6-8 9-12 Note: Pre-K student meal patterns remain unchanged until updated in a future rule K-8 allowed in groups where K-5 and 6-8 overlap

4. Lunch Meal Pattern Lunch Meal Components – Fruits – Vegetables – Meat/Meat Alternate – Grains (Whole Grain-Rich) – Milk Portions requirements have changed

5. Fruits K-5 & 6-8 minimum ½ cup per day 9-12 minimum 1 cup per day OVS allows students to take ½ cup fruit or vegetable under this new rule May offer: – Fresh, frozen without sugar; canned in light syrup, water or fruit juice; or dried.

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

7. Vegetables Increased portions for grades 9-12 are in bold

8. 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, 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 5 cup weekly total

9. Vegetables (cont’d) Variety of preparation methods available – Fresh, frozen, and canned products – USDA Foods offers a variety of no salt added or lower sodium products Changes in crediting of leafy greens: Uncooked leafy greens will credit as half of volume as served. Therefore, 1 cup of romaine lettuce is creditable as ½ cup of vegetables. Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate. However, schools may not offer one serving of beans and peas and count it toward both food components during the same meal.

10. Grains 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 serving size requirements in Grains/Breads Instruction and – 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 first

11. Grains K-5 and 6-8 daily minimum 1 oz eq; weekly minimum 8 oz eq 9-12 daily minimum 1 oz eq; weekly minimum 10 oz eq SP 26-2013 Extended Flexibility in Meat/Meat Alternate and Grain Maximums for School Year 2013-14 – Must still be meeting daily minimums and maximums and remaining dietary specifications.

12. Grains Grain-Based Desserts Allowed – Two 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

13. Meat/Meat Alternate K-5 Daily Minimum 1 oz eq; Weekly Min 8 oz eq 6-8 Daily Minimum 1 oz eq; Weekly Min 9 oz eq 9-12 Daily Minimum 2 oz eq; Weekly Min 10 oz eq SP 26-2013 Extended Flexibility in Meat/Meat Alternate and Grain Maximums for School Year 2013- 14 – Must still be meeting daily minimums and maximums and remaining dietary specifications.

14. Milk Fat free flavored or unflavored Low fat unflavored only Must offer at least 2 choices

15. Four standards will be reviewed for breakfast and lunch compliance – Weekly average requirements for: Calories Sodium Saturated fat – Daily requirement for: Trans fat Note: No total fat requirement Nutrition Standards for Breakfast and Lunch

16. Calorie Ranges Minimum and maximum calorie (kcal) levels – Average over course of the week Effective SY 2012-13 for NSLP Effective SY 2013-14 for SBP GRADESLUNCH (kcal) BREAKFAST (kcal) K-5550-650350-500 6-8600-700400-550 9-12750-850450-600

17. Sodium Reduction Intermediate targets help schools reach final targets – Target 1: SY 2014-2015 – Target 2: SY 2017-2018 – Final Target: SY 2022-2023

18. Saturated Fat Limit saturated fat – Less than 10 percent of total calories – Same as current regulatory standard No total fat standard

19. 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 manufacturer’s specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving) and is a daily requirement Begins: – July 1, 2012 for Lunch – July 1, 2013 for Breakfast

20. OFFER VERSUS SERVE (OVS)

21. Offer vs. Serve – At lunch, must offer all 5 components and 1 or 2 may be declined (for 2012-13) – 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