1. Making Healthy Changes for Healthy Children and Healthy Choices 1 Virginia Department of Education, School Nutrition Programs Module #1: UNDERSTANDING THE NEW MEAL PATTERN Aug 2012

2. 2 Child Nutrition Reauthorization Healthy, Hunger-free Kids Act of 2010 Nutrition Standards in the NSLP & SBP Final Rule Implementation Timeline Handout # 2 Aug 2012

3. NEW Lunch Meal Pattern Notes 3 Handout # 3 Aug 2012

4. Food-Based Menu Planning 7CFR 210.10(c) 4 School lunches offered to children ages 5 or older must meet, at a minimum, the meal requirements… Schools must follow a food-based menu planning approach… Aug 2012

5. New Meal Pattern 5 Handout # 4 & 5 Aug 2012

6. New Grade Groups Grades K – 5 Grades 6 – 8 Grades 9 – 12 7CFR 210.10(c) 6 Schools must plan menus for students using the following grade groups: Aug 2012

7. New Requirements for Breakfast 7 Virginia Department of Education, School Nutrition Programs Aug 2012

8. Breakfast Meal Pattern 2012/13 Key Change Offer only fat-free (unflavored and flavored) and low-fat (1%) (unflavored) milk. 8 1% Fat- Free 1% Aug 2012

9. New Requirements for Lunch 9 Virginia Department of Education, School Nutrition Programs Aug 2012

10. New Meal Pattern 10 Handout # 5 Aug 2012

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12. 12 Fruits Component Vegetables Component Grains Component Meats/Meat Alternates Component Milk Component Aug 2012

13. Fruit Component 13 Aug 2012

14. Fruit Schools must offer fruits daily as a part of the lunch menu. Fruits that are fresh; frozen without added sugar; canned in light syrup, water or fruit juice; or dried may be offered. Only pasteurized, full-strength juice may be offered… 7CFR 210.10(c) 14 Aug 2012

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16. Fruit Fruit Grades K-5 and 6-8 Offer at least ½ cup per day Offer at least 2 ½ cups per week 16 Aug 2012

17. Fruit Fruit Grades 9-12 Offer at least 1 cup per day Offer at least 5 cups per week 17 Aug 2012

18. Fruit Offer fruit daily Minimum serving size = 1/8 cup Frozen, without sugar Canned in juice, water or light syrup ¼ cup dried fruit = ½ cup serving No more than half of the fruit offered may be juice (100% full strength) 18 Aug 2012

19. Fruit Component Q & A 19 Aug 2012

20. Vegetable Component Vegetable Component 20 Aug 2012

21. Vegetables Schools must offer vegetables daily as part of the lunch menu. Fresh, frozen, or canned vegetables and dry beans and peas (legumes) may be offered to meet this requirement. Pasteurized, full-strength vegetable juice may be used… 7CFR 210.10(c) 21 Aug 2012

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23. Vegetables Vegetables Grades K-5 and 6-8 Offer at least ¾ cup per day Offer at least 3 ¾ cups per week 23 Aug 2012

24. Vegetables Vegetables Grades 9 - 12 Offer at least 1 cup per day Offer at least 5 cups per week 24 Aug 2012

25. Vegetable Subgroups Vegetable Subgroups Grades K-5 and 6-8 Weekly Requirement Dark Green: ½ cup Red/Orange: ¾ cup Beans/Peas (Legumes): ½ cup Starchy: ½ cup Other: ½ cup 25 Aug 2012

26. Vegetable Subgroups Vegetable Subgroups Grades 9-12 Weekly Requirement Dark Green: ½ cup Red/Orange: 1¼ cup Beans/Peas (Legumes): ½ cup Starchy: ½ cup Other: ¾ cup 26 Aug 2012

27. Vegetable Subgroups Dark Green Red / Orange Beans / Peas (Legumes) Starchy Other 27 Handout # 6 Aug 2012

28. Vegetable Subgroups Vegetable Subgroups Dark Green Bok Choy Broccoli Collard Greens Kale Dark Green Leafy Lettuce 28 Mesclun Mustard Greens Romaine Lettuce Spinach Turnip Greens Watercress Aug 2012

29. Vegetable Subgroups Vegetable Subgroups Red & Orange Acorn Squash Butternut Squash Carrots Hubbard Squash Pumpkin 29 Red Peppers Sweet Potatoes Tomatoes Tomato Juice Aug 2012

30. Vegetable Subgroups Vegetable Subgroups Starchy Cassava Corn Green Peas Green Lima Beans (fresh, not dry) 30 Plantains Taro Water Chestnuts White Potatoes Parsnips Aug 2012

31. Vegetable Subgroups Vegetable Subgroups Beans & Peas / Legumes Black Beans Garbanzo Beans Kidney Beans Lentils 31 Navy Beans Pinto Beans Soy Beans Split Peas White Beans Aug 2012

32. Vegetable Subgroups Vegetable Subgroups Other Vegetables Artichokes Asparagus Avocado Bean Sprouts Brussels Sprouts Cabbage 32 Cauliflower Celery Cucumbers Eggplant Green Beans Green Peppers Iceberg Lettuce Mushrooms Okra Onions Turnips Wax beans Zucchini Aug 2012

33. Vegetables Offer vegetables daily Minimum serving size = 1/8 cup Must meet the weekly requirement of vegetable sub-groups 1 cup fresh, leafy greens = ½ cup serving No more than half of the vegetables offered may be juice ( pasteurized 100% full strength) 33 Aug 2012

34. Vegetable Component 34 K-56-89-12 Dark Green ½ c Red / Orange ¾ c 1¼ c Beans / Peas ½ c Starchy ½ c Other ½ c ¾ c Minimum Vegetable Subgroup Requirement 2¾ c 3½ c Aug 2012

35. Vegetable Component 35 K-56-89-12 Minimum Vegetable Subgroup Requirement 2¾ c 3½ c Weekly Vegetable Requirement 3¾ c 5 c Difference -1 c -1½ c Aug 2012

36. Weekly Vegetable Requirement Schools MUST offer vegetables to meet both the weekly vegetable subgroup requirement and the weekly Vegetable Component requirement. 36 Aug 2012

37. Vegetable Q & A & Activity 37 Aug 2012

38. Grains Component 38 Aug 2012

39. Grains 39 All grains must be made with enriched and whole grain meal or flour. Whole grain-rich products must contain at least 50% whole grain and the remaining grains in the product must be enriched. 7CFR 210.10(c) Aug 2012

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41. Grains HALF At least HALF of grains offered at lunch must be whole grain-rich for 2012-13 and 2013-14 41 ALLBy 2014-15 ALL grains offered at LUNCH must be whole grain-rich Aug 2012

42. How do you know if a product is Whole Grain-Rich? 42 Aug 2012

43. Whole Grains Brown Rice Buckwheat Groats Bulgur (Cracked Wheat) Farina Oatmeal 43 Rolled Oats Rye Berries Quinoa Whole Grain Cornmeal Wild Rice Aug 2012

44. Whole Grain-Rich 44 Meet at least one of the following: Whole grains per serving must be ≥ 8 grams Product includes FDA’s whole grain health claim on its packaging Product ingredient listing lists whole grain first Whole Grains Council Stamp Aug 2012

45. Grains Grains Grades K - 5 Offer at least 1 ounce equivalent (oz eq) per day Offer 8 – 9 oz eq per week 45 Aug 2012

46. Grains Grains Grades 6 - 8 Offer at least 1 oz eq per day Offer 8 – 10 oz eq per week 46 Aug 2012

47. Grains Grains Grades 9 - 12 Offer at least 2 oz eq per day Offer 10-12 oz eq per week 47 Aug 2012

48. How are Grains credited? 48 Aug 2012

49. Ounce Equivalency Requirements 49 Handout # 7 NEW! Aug 2012

50. Grains Daily minimum requirement Weekly minimum and maximum requirement 50 Aug 2012

51. Grains Only two grain-based desserts (totaling no more than 2 oz eq) are allowed PER WEEK at LUNCH. 51 Aug 2012

52. Counting Grains do not need to be During SY 2012-2013, battered and/or breaded products offered do not need to be counted toward the maximum weekly grain requirements in the meal pattern. 52 Aug 2012

53. Counting Grains MUST be Beginning July 1, 2013 (SY 2013-14), all grains which are part of battered and/or breaded products offered MUST be counted towards the weekly grain requirement. 53 Aug 2012

54. Grains Q & A and Activity Grains Q & A and Activity 54 Handout # 8 Aug 2012

55. Meats/Meat Alternates 55 Aug 2012

56. Meats/Meat Alternates (M/MA) 56 Schools must offer meats/meat alternates daily as part of the lunch meal pattern. The quantity of meats/meat alternates must be the edible portion served. This component must be served in a main dish or in a main dish and only one other food item. 7CFR210.10(c) Aug 2012

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58. Meats/Meat Alternates Grades K – 5: Offer a minimum of 1 oz eq daily Offer 8 – 10 oz eq a week Grades 6 – 8: Offer a minimum of 1 oz eq daily Offer 9 – 10 oz eq a week Grades 9 – 12: Offer a minimum of 2 oz eq daily Offer 10 – 12 oz eq a week 58 Aug 2012

59. Meat Alternates Nuts & Seeds Yogurt Tofu & Soy Products Beans & Peas (legumes) Other Meat Alternates 59 Aug 2012

60. M/MA Q & A 60 Aug 2012

61. Milk Component 61 Aug 2012

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63. Milk Offer only fat-free (unflavored and flavored) and low-fat (1%) (unflavored) milk. 63 Aug 2012

64. Milk Q & A 64 Aug 2012

65. NEW Lunch Meal Pattern Notes 65 Handout # 3 Aug 2012 Menu Planning Approach: Food-Based Menu Planning Grade Group: K-5 6-8 9-12 or a combination

66. NEW Lunch Meal Pattern Notes 66 Handout # 3 Aug 2012 Food Components: Fruits Component Vegetables Component Grains Component Meats/Meat Alternates Component Milk Component

67. NEW Lunch Meal Pattern Notes 67 Handout # 3 Aug 2012 Fruits Component K-56-89-12 Daily Requirement ½ C 1 C Weekly Requirement 2½ C 5 C

68. NEW Lunch Meal Pattern Notes 68 Handout # 3 Aug 2012 Vegetables Component K-56-89-12 Daily Requirement ¾ C 1 C Weekly Requirement 3¾ C 5 C

69. NEW Lunch Meal Pattern Notes 69 Handout # 3 Aug 2012 Vegetable Subgroups Weekly Requirements K-56-89-12 Dark Green ½ c Red / Orange ¾ c 1¼ c Beans / Peas ½ c Starchy ½ c Other ½ c ¾ c

70. NEW Lunch Meal Pattern Notes 70 Handout # 3 Aug 2012 Grains Component K-56-89-12 Daily Requirement 1 oz eq 2 oz eq Weekly Minimum 8 oz eq 10 oz eq Weekly Maximim 9 oz eq10 oz eq12 oz eq Whole Grain-Rich Requirement: ½ (50%) must be Whole Grain-Rich

71. NEW Lunch Meal Pattern Notes 71 Handout # 3 Aug 2012 Meat/Meat Alternate Component K-56-89-12 Daily Requirement 1 oz eq 2 oz eq Weekly Minimum 8 oz eq9 oz eq10 oz eq Weekly Maximim 10 oz eq 12 oz eq

72. NEW Lunch Meal Pattern Notes 72 Handout # 3 Aug 2012 Milk Component K-56-89-12 Daily Requirement 1 C Weekly Minimum 5 C Fat content allowed: Unflavored: Low-fat (1%) or Fat-free Flavored: Fat-free

73. Dietary Specifications 73 Aug 2012

74. Four Dietary Specifications 74 Aug 2012

75. Calorie Ranges 75 K - 56 - 89 - 12 Breakfast 350 – 500 Lunch 550 - 650 Breakfast 400 – 500 Lunch 600 - 700 Breakfast 450 – 600 Lunch 750 - 850 Overlaps B: 400-500 L: 600-650 Overlaps B: 450-500 L: --- Aug 2012

76. Sodium Targets 762014/152017/182022/23 Breakfast K-5 ≤ 540 mg 6-8 ≤ 600 mg 9-12 ≤ 640 mg Lunch K-5 ≤ 1230 mg 6-8 ≤ 1360 mg 9-12 ≤ 1420 mg Breakfast K-5 ≤ 485 mg 6-8 ≤ 535 mg 9-12 ≤ 570 mg Lunch K-5 ≤ 935 mg 6-8 ≤ 1035 mg 9-12 ≤ 1080 mg Breakfast K-5 ≤ 430 mg 6-8 ≤ 470 mg 9-12 ≤ 500 mg Lunch K-5 ≤ 640 mg 6-8 ≤ 710 mg 9-12 ≤740 mg Aug 2012

77. Saturated Fat Limit saturated fat – Less than 10 % of total calories – Same as current regulation No total fat standard 77 Aug 2012

78. Trans Fat New trans fat restriction Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving) – Begins SY 2012-2013 for NSLP – Begins SY 2013-2014 for SBP Naturally-occurring trans fat excluded e.g., beef, lamb, dairy products 78 Aug 2012

79. Dietary Specifications 79 Q & A Aug 2012

80. Multiple Serving Lines Schools that offer a variety of lunches or multiple serving lines must make all required food components available to all students, on every lunch line, in at least the minimum required amounts. 80 7 CFR210.10(k)(2) Aug 2012

81. Meal Pattern Activity 81 Handout # 10 & 11 Aug 2012

82. 82 Virginia Department of Education, School Nutrition Programs Questions? Aug 2012