1. School Nutrition Program Spring Workshop May 2012

2.  Please write a word or phrase on a sticky note that describes what an EXCELLENT program looks like!  Place the sticky note on the chart paper.  We will talk about these tomorrow!

5.  2012-2013 School Year  Food Based Menu Planning Only  Five Components: Fruits Vegetables Grains Meat/Meat Alternates Fluid Milk

6.  New grade groupings: Grades K-5 Grades 6-8 Grades 9-12  Calorie maximum and minimum levels must be met  Fruit offered daily

7.  Weekly meat/meat alternate ranges  Weekly grain ranges ◦ 2012-2013-Half of grains offered must be whole grain rich ◦ 2014-2015 All grains must be whole grain rich  Saturated fat must be less than 10% of calories

8.  Trans fat per portion must be zero grams.  You must offer a variety of milk – 1% and 0% fat  Flavored milk must be 0% fat  Non-flavored milk must be no more than 1% fat

9.  Reimbursable meals must contain at least ½ cup of fruit or vegetable  Identify foods that are part of the reimbursable meal at the beginning of the serving line  State conducts a weighted nutrient analysis of one week of menus

10. 10 Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Vegetables (cups) 3.75 (0.75) 5 (1) Dark green 0.5 Red/Orange 0.75 1.25 Beans/Peas (Legumes) 0.5 Starchy 0.5 Other 0.5 0.75 Additional Veg to Reach Total 111.5

11.  Overlap in K-5 and 6-8 meal patterns ◦ A single menu can meet both patterns ◦ Must meet following:  8-9 oz eq grains/week  9-10 oz eq meats/meat alternates/week  Average daily calorie range 600-650  Average daily sodium limit ≤640 mg* *Note this is final sodium target; no sodium requirement until SY 2014-15 11

12.  No overlap in grades 6-8 and 9-12 meal patterns ◦ Schools that consist of both grade-groups must develop menus accordingly to meet needs of these two separate groups  Previously, schools allowed a one grade level deviation  No allowance for this in new meal pattern 12

13.  Increase or decrease required weekly quantities by 20% for each day variation from a standard 5-day week ◦ Daily requirements apply regardless of week length 13

15.  Fruits/vegetables separated; two components  Fruit must be offered daily

17. Fruits Galore

19.  Fresh  Frozen without added sugar  Canned in juice/light syrup  Dried: ¼ cup = ½ cup of fruit component  100% Juice No more than half of fruit offerings per week may be in the form of juice

20.  Frozen fruit without added sugar ◦ Exemption for SY 2012-13 only ◦ Applies to USDA Foods and commercially purchased products ◦ SP 20-2012, issued Feb 24 th 20

21. ¼ cup dried fruit = ½ cup of fruit

22. 22 Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Meal PatternAmount of Food b Per Week (Minimum Per Day) Fruits (cups) 2.5 (0.5) 5 (1)

23.  Serving Size – What needs to be provided? ◦ ⅛ cup? ◦ ¼ cup? ◦ ½ cup? ◦ More?  Any of the above can work if you have enough of each option 23

25.  http://fbg.nfsmi.org http://fbg.nfsmi.org

27.  Assess menus for adequacy of fruit offerings  Recommend needed changes for lunch 2012-2013  Share your findings and recommendations

28. Vegetables

30.  Offer a variety of vegetables over the week:  Offer ¾ cup daily to K-5  Offer ¾ cup daily to 6-8  Offer 1cup daily to 9-12 *Larger amounts may be served

31.  Weekly minimums for lunch: Offer K-5 3 ¾ cup weekly Offer 6-8 3 ¾ cup weekly Offer 9-12 5 cup weekly

32.  Vegetable subgroup weekly requirements for: Dark Green (DG) Red/Orange (RO) Beans/Peas (BP) Starchy (S) Other (O) Additional vegetables to meet minimum weekly total

33. Dark Green Vegetables = ½ cup weekly

35. Broccoli

37. Collard Greens

39. Romaine Lettuce

41. Curly Kale

43. Spinach

44. K-5: ¾ cup 6-8: ¾ cup 9-12: 1 ¼ cup

46. Carrots

48. Acorn Squash

50. Butternut Squash

52. Pumpkin

54. Sweet Potatoes

56. Tomato

58. Red Pepper

62. Black Beans

64. Black-eyed Peas

66. Chickpeas/Garbanzo Beans

68. Great Northern Beans

70. Kidney Beans

72. Lentils

74. Mature Limas

76. Pinto Beans

78. Split Peas

81. Corn

82. Pumpkin

83. English Peas

85. Potatoes

87. Green Bananas

89. Taro

90. K-5: ½ cup 6-8: ½ cup 9-12: ¾ cup Weekly Amounts

92. Pumpkin

93. Asparagus Pumpkin

95. Brussel Sprouts

97. Cabbage

99. Cauliflower

101. Celery

102. Pumpkin

103. Green Beans

105. Lettuce

107. Mushrooms

109. Radishes

111. Sugar Snap Peas

113. Turnips

114.  Requirements in this subgroup can also be met with any additional amounts from the dark green, red/orange and legumes subgroups  What subgroup is omitted?

115.  Requirements in this subgroup can also be met with any additional amounts from the dark green, red/orange and legumes subgroups  What subgroup is omitted? Starchy

116.  Any vegetable from any subgroup may be offered to meet the minimum weekly requirement K-5 & 6-8: 1 cup 9-12: 1½ cup

118.  Changes in crediting of leafy greens: o 1 cup of raw leafy greens = ½ cup vegetable o 2 cups of raw leafy greens = 1 cup vegetable o Note: 1 cup of cooked greens = 1 cup vegetable

119.  Foods from the beans/peas (legumes) subgroup may be credited as a: 1. Vegetable OR 2. Meat/Meat Alternate  But NOT both in the same meal

120.  Counting vegetables for the week: o Dark green salad = 1 cup o Red peppers = ¼ cup o Tomatoes = ¼ cup o Cucumbers = ¼ cup Total DG? Total RO?

121.  Counting vegetables for the week: o Dark green salad = 1 cup o Red peppers = ¼ cup o Tomatoes = ¼ cup o Cucumber = ¼ cup DG = ½ cup RO = ½ cup

122.  Variety of products available: –Fresh -Frozen -Canned  Variety of preparation methods can be used - Steam -Roast -Boil -Saute -Bake -Pan Fry

123.  New vegetables planning to add to lunch?  New ways to prepare vegetables?  New recipes featuring vegetables?

125. www.choosemyplate.gov

127. Lunch Meal Pattern Grades K-5Grades 6-8Grades 9-12 Meal PatternAmount of Food Per Week (Minimum Per Day) Grains (oz. equiv.) 8 – 9 (1)8 – 10 (1)10 – 12 (2)

128.  Daily minimum requirement along with weekly minimum and maximum requirement  Initially, at least half of grains offered during the week must be whole grain-rich (50% whole grain with remainder enriched)  Beginning SY 2014-2015, all grains offered must be whole grain-rich

129. All grain products offered count toward the daily and weekly total. No Freebies – After 2012-2013 Battered and/or Breaded Products only can be free during 2012 - 2013

130.  Beginning July 1, 2013, all grain products are credited based on ounce equivalents.  Exhibit A has been updated

131.  Daily minimum  Weekly maximum

132.  Until the whole grain content is required on a product label, schools must evaluate a grain product using the two-element criterion.  Element # 1 – must meet portion size requirements AND

133.  Meet at least one of the following o Whole grains per serving must be ≥ 8 g o Product includes FDA’s whole grain health claim on its packaging o Product ingredient listing lists whole grain as first grain ingredient

134.  Product Ingredient listing is the only way to identify whole-grain rich (unless manufacturer supplies additional information) ◦ Manufacturers are not required to provide gram weight ◦ FDA whole grain health claim is not mandatory

135. “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.”

136.  Manufacturers currently may apply  The CN Labeling program is being updated to report the whole grain-rich contributions to the grain component.

137.  The term “oz eq grains” on the CN Label indicates whole grain-rich  The terms “bread” or “bread alternate” on the CN Label indicates previous program requirements

138.  At least half of the weekly grains offered must be whole grain until July 1, 2014

139.  Cannot be used to meet fruit components at breakfast  Does not apply to granola bars or fortified cereals  Consist of o (1) grain-type products that have grain as the primary ingredient, o (2) grain-fruit type products that have fruits as the primary ingredient

140.  Ever allowed at lunch?

141.  Meat/Meat Alternate Component  OR  Grain Component  But not both components in the same lunch

142.  Two grain-based desserts are allowed per week towards meeting the grain requirement.

143.  Decrease weekly quantity by approximately 20% (1/5) for each day less than five.

144. Total amount of enriched or whole-grain meal and/or flour Divided by # of servings the recipe yields Must be ≥ 14.75 grams (2012-2013) Must be ≥ 16 grams (beginning July 1, 2013) (for Groups A – G)

145.  Bread is one of four components (two different components daily)  One serving of whole-grain or enriched

146.  Puffs, rings, curls, and chex mix are NOT allowed.  Fritos, Sunchips, and flavored Doritos are creditable as corn/tortilla chips (currently)  Rule of thumb – usually part of an entrée = ok

147. QUIZ

148. When must all grains be whole- grain rich?

149. July 1, 2014

150. What are the minimum/maximum weekly ranges for grades K – 5?

151. 8 – 9

152. What are the minimum/maximum weekly ranges for grades 6 – 8?

153. 8 – 10

154. What are the minimum/maximum weekly ranges for grades 9 – 12?

155. 10 – 12

156. Must all grades have a minimum of one full serving/day?

157. No (9 – 12 must have 2)

158. ACTIVITY

161.  Daily and weekly requirements for lunch only 2 oz meat eq. for grades 9-12 1 oz meat eq. for younger grades  A variety of meat/meat alternate choices is encouraged  Tofu and soy yogurt are allowable as meat alternates  See memo SP-16-2012

162.  Main dish or main dish plus  No choices? No more than 3 times  Daily quantities can be adjusted

163.  Enriched Macaroni  Nuts and Seeds  Yogurt  Tofu and Soy Products  Beans and Peas  Other Meat Alternates

164.  Tofu and Soy Products Tofu must be commercially prepared Must meet definition est. in 7 CFR 210.0 2.2 oz (1/4 cup) containing at least 5 grams= 1 oz  Soy Yogurt ½ cup (4 fluid oz.) = 1 oz meat alternate  Memo SP 16-2012, dated Feb. 22, 2012

165. Meat/Meat Alternates have a minimum requirement each day. Is there a maximum per day?

166. NO There is no daily maximum but there is a maximum for the week.

167. What type of yogurt is allowed as a meat alternate?

168. Plain, flavored, unsweetened, sweetened, and soy (must be commercial and or standardized)

169. Can nuts and seeds be used to meet all of the meat/meat alternate requirement?

170. NO They can be used to meet half of the meat/meat alternate component.

171. Can Beans and Peas be used to meet the meat/meat alternate component?

172. Yes, but not if they are used to meet the vegetable component.

173. Activity

175.  Requirements are that a variety of fluid milk be served consistent with Dietary Guidelines.

176.  Persons over two years of age consume fat- free or low-fat (1%) fluid milk.

177.  School food authorities must offer at least two choices from the following Fat-free flavored Fat-free unflavored Low-fat (≤1%) milk Fat-free or Low-fat lactose-free milk Fat-free or Low-fat buttermilk Low-fat lactose reduced milk

178.  Beginning with School Year 2012-2013 flavored low-fat (1 % or ½ %) milk is not allowed in the NSLP or the SBP.  Flavored milk is allowable in fat-free milk only.

179. Timeline

181.  Effective July 1, 2012 for SY 2012-2013 ◦ Single Food-Based Menu Planning Approach ◦ Age/Grade Groups: K-5, 6-8, 9-12 ◦ Daily serving of fruit plus weekly requirement ◦ Daily serving of vegetable plus weekly requirement for vegetable subgroups ◦ Weekly grain ranges plus daily minimum quantities

182.  Effective July 1, 2012 for SY 2012-2013 ◦ Half of grains must be whole grain-rich ◦ Weekly meat/meat alternate ranges plus a daily requirement ◦ Choice of only:  Fat-free (flavored or unflavored) and/or  Low-fat (unflavored) milk

183.  Effective July 1, 2012 for SY 2012-2013 ◦ Calorie minimum and maximum ranges ◦ Saturated fat limit < 10% calories ◦ Zero grams of trans fat per portion ◦ Under OVS, reimbursable meal contains at least ½ cup fruit or vegetable ◦ State agencies conduct weighted nutrient analysis on 1 week of menus ◦ No sodium limit yet

184.  Effective July 1, 2013 for SY 2013-2014 o 3-year administrative review cycle o Grain products must meet oz. eq.

185.  Effective July 1, 2014 for SY 2014-2015 ◦ All grains must be whole grain-rich ◦ Target 1 for average weekly sodium limit

186.  Effective July 1, 2017 for SY 2017-2018 ◦ Target 2 for average weekly sodium limit

187.  Effective July 1, 2022 for SY 2022-2023 ◦ Final target sodium restriction

188.  Effective July 1, 2012 for SY 2012-2013 o Saturated fat limit < 10% calories o Choice of only: o Fat-free (flavored or unflavored) and/or o Low-fat (unflavored) milk

189.  Effective July 1, 2013 for SY 2013-2014 ◦ Single Food-Based Menu Planning Approach ◦ Age/grade groups: K-5, 6-8, 9-12 ◦ Weekly grain ranges plus daily minimum quantities ◦ Half of grains must be whole grain-rich ◦ Grains must equal oz. eq.

190.  Effective July 1, 2013 for SY 2013-2014 o Meat/meat alternate may be offered after minimum grains requirement is met ◦ Calorie minimum and maximum ranges ◦ Zero grams of trans fat per portion ◦ State agencies conduct weighted nutrient analysis on 1 week of menus ◦ 3-year administrative review cycle

191.  Effective July 1, 2014 for SY 2014-2015 ◦ Fruit quantity increases to 5 cups/week (minimum 1 cup/day) ◦ Under OVS, reimbursable meals contain at least ½ cup fruit or vegetable substitute ◦ All grains must be whole grain-rich ◦ Target 1 for average weekly sodium limit

192.  Effective July 1, 2017 for SY 2017-2018 ◦ Target 2 sodium restriction

193.  Effective July 1, 2022 for SY 2022-2023 ◦ Final target sodium restriction

194. What’s on your Plate of Excellence? Offer Versus Serve

196. Action StepsPersons Involved Definitions/TerminologyAll SNP Staff MenuMenu Planner/SNP Menu Planner Flow of FoodStudents/Customers/SNP Servers Food Portions Students/Customers/SNP Servers/Managers/Menu Planners Meal IdentificationStudents/Customers/SNP Cashier

197.  Food Component— One of five food groupings for reimbursable meals  Food Item— A specific food offered within the five food components 197

198.  Meat/Meat Alternate  Corn  Grain  Crackers  Vegetable  Applesauce  Orange Juice  ½ Pint of Fat Free Chocolate Milk  Fluid Milk  Fruit  Corndog

199. SNP Menu Planner

200.  What needs to be provided? ⅛ cup? ¼ cup? ½ cup? More?

201.  Students  Customers  SNP Servers

202. Identify Content of Reimbursable Lunch (and breakfast) near or at the beginning of the serving line(s). 202

203.  Students  Customers  Servers  Managers  (Menu Planners)

204.  Students  Customers  SNP Cashier

205.  Senior High Schools for the NSLP  Optional for lower grades for the NSLP  (Optional for the SBP at all grade levels)  Written OVS Procedure/Policy (local discretion)

206.  Student Driven!  Student’s option to decline item(s)  Same price if child declines item(s)  Full amount of each component must be available to choose

207.  5 components ◦ Meat/Meat Alternate ◦ Grains ◦ Fruits ◦ Vegetables ◦ Milk  What must be selected?  Refuse up to 2 components

208.  At least 3 of 5 components  At least ½ cup serving of the Fruit or Vegetable Component or Fruit/Vegetable Combination

209.  Can mix different Fruits  Can mix different Vegetables  Can mix different Fruit and different Vegetable

210.  Offer ½ cup more fruit daily  Offer ¼ cup more vegetables daily

211. Must offer at least two choices 211

212. Remember:  All Components MUST be offered  2 Components can be DECLINED  Must have 3 Full Components  Must have ½ cup Fruit OR ½ cup Vegetable OR ½ cup Fruit/Vegetable combination… Let’s Play…

214. Planned Meal: Salisbury Steak Mashed Potatoes Pears Roll Milk Student Takes: Salisbury Steak, Roll and Milk

215. Planned Reimbursable MealStudent Selects: Ham/Cheese Wrap (2 oz. M/MA /1 equivalent Grain) Fresh Strawberries (1/2 Cup)Fresh Strawberries Steamed Broccoli (1/2 Cup)Steamed Broccoli Fresh Carrot Sticks (1/4 Cup)Fresh Carrot Sticks Fluid Milk (1 Cup, Choice)Fluid Milk

216. Planned Reimbursable MealStudent Selects: Ham/Cheese Wrap (2 oz. M/MA /1 equivalent Grain) Fresh Strawberries (1/2 Cup)Fresh Strawberries Steamed Broccoli (1/2 Cup)Steamed Broccoli Fresh Carrot Sticks (1/4 Cup) Fluid Milk (1 Cup, Choice)Fluid Milk

217. Planned Reimbursable MealStudent Selects: Ham/Cheese Wrap (2 oz. M/MA /1 equivalent Grain)Ham/Cheese Wrap Fresh Strawberries (1/2 Cup) Steamed Broccoli (1/2 Cup) Fresh Carrot Sticks (1/4 Cup) Fluid Milk (1 Cup, Choice)Fluid Milk

218. Planned Reimbursable MealStudent Selects: Grilled Chicken (1.5 oz. M/MA)Grilled Chicken Peach Cup (1/2 Cup)Peach Cup Sweet Potato Gems (1/2 Cup) Fresh Celery Sticks (1/2 Cup) WGR Roll (1 equivalent Grain) Fluid Milk (1 Cup, Choice)Fluid Milk

219. Planned Reimbursable MealStudent Selects: Grilled Chicken (1.5 oz. M/MA)Grilled Chicken Peach Cup (1/2 Cup)Peach Cup Sweet Potato Gems (1/2 Cup)Sweet Potato Gems Fresh Celery Sticks (1/2 Cup) WGR Roll (1 equivalent Grain) Fluid Milk (1 Cup, Choice)

220. Planned Reimbursable MealStudent Selects: Grilled Chicken (1.5 oz. M/MA) Peach Cup (1/2 Cup) Sweet Potato Gems (1/2 Cup)Sweet Potato Gems Fresh Celery Sticks (1/2 Cup)Fresh Celery Sticks WGR Roll (1 equivalent Grain) Fluid Milk (1 Cup, Choice) Milk

221. Planned Reimbursable MealStudent Selects: Grilled Chicken (1.5 oz. M/MA)Grilled Chicken Peach Cup (1/2 Cup)Peach Cup Sweet Potato Gems (1/2 Cup) Sweet Potato Gems Fresh Celery Sticks 1/2 Cup)Fresh Celery Sticks WGR Roll (1 equivalent Grain) Fluid Milk (1 Cup, Choice)

222. Planned Reimbursable MealStudent Selects: Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain) Fresh Apple (1/2 Cup)Fresh Apples Mixed Berries (1/2 Cup) Mashed Potatoes (1/2 Cup)Mashed Potatoes Cooked Spinach (1/4 Cup) Fluid Milk (1 Cup, Choice)Fluid Milk

223. Planned Reimbursable MealStudent Selects: Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain) Fresh Apple (1/2 Cup)Fresh Apples Mixed Berries (1/2 Cup)Mixed Berries Mashed Potatoes (1/2 Cup)Mashed Potatoes Cooked Spinach (1/4 Cup) Fluid Milk (1 Cup, Choice)Fluid Milk

224. Planned Reimbursable MealStudent Selects: Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain) Spaghetti w/Bread Stick Fresh Apple (1/2 Cup) Mixed Berries (1/2 Cup) Mashed Potatoes (1/2 Cup) Cooked Spinach (1/4 Cup) Cooked Spinach Fluid Milk (1 Cup, Choice)

225. Planned Reimbursable MealStudent Selects: Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain) Fresh Apple (1/2 Cup) Fresh Apples Mixed Berries (1/2 Cup) Mashed Potatoes (1/2 Cup) Cooked Spinach (1/4 Cup) Cooked Spinach Fluid Milk (1 Cup, Choice)Fluid Milk

226. Planned Reimbursable MealStudent Selects: Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain) Spaghetti with Bread Stick Fresh Apple (1/2 Cup) Mixed Berries (1/2 Cup) Mashed Potatoes (1/2 Cup) Cooked Spinach (1/4 Cup) Fluid Milk (1 Cup, Choice)Fluid Milk

227. Excellent way to offer variety of vegetables Salad Bars 227

231.  State Agency Responsibility ◦ Must conduct WNA during one week of the review period ◦ Must look for levels of calories, saturated fat, and sodium ◦ Must review labels for trans fat levels  SFA Responsibility ◦ Must modify bids conditions and item descriptions ◦ Must maintain all product documentation

232.  General Statements ◦ Address Trans Fat requirement ◦ Requirement to submit all product label documentation  CN labels  Product Formulation Sheets  Specific changes in item descriptions ◦ Sodium Levels ◦ Sugar added ◦ Whole grain documentation

235.  NOT a CN Label  Allows the manufacturer to certify the meal component contribution of their product  Must be complete  Must be signed

238.  New requirement in the Buy American language ◦ SFA must know from a competitive bid that the price of a Domestic product is significantly higher.  Example: Frozen broccoli is often from Mexico  A bid would need to ask for a price of American frozen broccoli and a price for foreign frozen broccoli

239.  See Handout

240. Activity

241.  Final Meal Pattern Rule ◦ 3 year State agency review cycle  Begins School Year 2013-14 (July 1, 2013)  Admin review includes breakfast beginning SY 2013-14 ◦ SMI reviews eliminated 241

242.  Day of Review All serving lines are observed to determine if required food components and quantities are offered Reimbursable meals are observed at point of sale

243.  Review menu and production records for required food components and quantities  Weighted nutrient analysis is conducted for grades K and above averaged over a school week: calories, sodium, and saturated fat  Labels are reviewed for 0 grams trans fat

244. Actions required for Violations Missing Menu Items/Food Items Milk Type, and Vegetable Subgroup Whole Grain Rich, Food Quantities, and Dietary Specifications Immediate fiscal action required (as currently done) Fiscal action required for unresolved, repeat violations (after technical assistance and corrective action have taken place) State Agencies have discretion to take fiscal action for unresolved, repeated violations (after technical assistance and corrective action have taken place) 244

245. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.