1. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org

2. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Throwdown Challenge Tackle your responsibilities related to the Healthy School Meal Pattern Identify the 5 components in the Lunch Meal Pattern

3. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Throwdown Challenge Claim to Fame School meals Recently revised meal pattern Set-up Complying with the new requirements

4. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Your Mission Learning – healthy school meal pattern Receiving – invoices, grocery list Preparing – standardized recipes Serving – portions, components Counting – reimbursable meals

5. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org 1. Meats/Meat Alternates 2. Fruits 3. Vegetables 4. Grains 5. Milk

6. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Lunch Meal Pattern Grades K-5Grades 6-8Grades 9-12 Meal PatternAmount of Food Per Week (minimum per day) Fruits (cups) 2.5 (0.5) 5 (1) Vegetables (cups) 3.75 (0.75) 5 (1) Dark green 0.5 Red/Orange 0.75 1.25 Beans and peas (legumes) 0.5 Starchy 0.5 Other 0.5 0.75 Additional Veg to Reach Total 111.5 Grains (oz eq) 8-9 (1)8-10 (1)10-12 (2) Meats/Meat Alternates (oz eq) 8-10 (1)9-10 (1)10-12 (2) Fluid Milk (cups) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 550-650600-700750-850 Saturated fat (% of total calories) < 10 Sodium (mg) < 640< 710< 740 Trans fatNutrition label or manufacturer specifications must indicate ZERO grams of trans fat per serving.

7. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Fruits (Lunch) Grades K-5 Grades 6-8 Grades 9-12 Component Amount of Fruit Per Week/ (minimum full serving per day) Fruits (cups) canned (natural juice or light syrup) frozen (w/o added sugar) fresh dried (¼ cup is equivalent to ½ cup serving) *juice (100%); juice blends are ok if they are 100% juice 2.5 / (0.5) cups 5 / (1) cups * No more than ½ fruit offerings served in a week may be juice

8. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Vegetables (Lunch) 5 Subgroups of Vegetables Grades K-5 Grades 6-8 Grades 9-12 Component Amount Food Per Week (Min. Full Serv/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 Vegetables to Reach Total 111.5 3.75 cups min. per week 3.75 cups min. per week 5 cups min. per week

9. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Vegetable Subgroups  Dark Green (romaine, broccoli, spinach)  Red/Orange (carrots, sweet potatoes, tomatoes)  Beans/Peas (legumes; kidney beans, lentils, chickpeas)  Starchy (corn, green peas, white potatoes)  Other (onions, green beans, cucumbers)

10. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Vegetables Leafy greens credit at half volume 1 cup = ½ cup vegetable Legumes (dry beans/peas) may be credited as vegetable OR meat alternate

11. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Grains (Lunch) Grades K-5 Grades 6-8 Grades 9-12 Component Number of oz. equivalents per week (min. per day) Grains (ounce equivalent) Includes pasta, rice, rolls, cornbread, buns, crackers, tortillas, cereal, pancakes, crusts, stuffing, etc. *See EXHIBIT A (rev. 2012) for Whole Grain-Rich (WGR) ounce equivalency (oz. eq.) requirements for School Meal Programs WGR--must contain ≥ 50% whole grain ingredients by weight 8-9 (1) 9-max per week 8-10 (1) 10-max per week 10-12 (2) 12-max per week In Search of a Whole Grain  Scan ingredient list for key words  Look for whole grain symbols  Take note of the gov’t authorized statement

12. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Meats/Meat Alternates (Lunch) Grades K-5 Grades 6-8 Grades 9-12 Component Number of oz. equivalents per week (minimum per day) Meats/Meat Alternates (oz. equiv.) Refer to: FBG online calculator, CN label or mfr. info 8-10 (1) 10 max per week 9-10 (1) 10 max per week 10-12 (2) 12 max per week USDA encourages schools to offer a variety of protein foods such as lean/extra lean meats, seafood, and poultry; beans and peas; fat-free and low-fat dairy products such as cheese and yogurt; and unsalted nuts and seeds to meet the meat/meat alternate requirement.

13. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Grades K-5 Grades 6-8 Grades 9-12 Component Amount of Milk Per Week (Minimum Per Day) Fluid milk (cup) * Variety of:  Fat-Free Flavored  Fat-Free Unflavored  Low-Fat (1%)(Unflavored only) *Variety is at least 2 choices (ex. fat-free chocolate and low-fat unflavored is variety) 5 (1) Acceptable substitutions for children with life-threatening disability include: Lactose-free or lactose-reduced milk Lactose intolerance is not a disability Note: Juice and water are not acceptable substitutions for milk Milk (Lunch)

14. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Labeling Important Nutrients: – Calories – Saturated Fat – Trans Fat – Sodium

15. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org All products must be trans fat free Exception: Naturally-occurring trans fat Throwdown Trans Fat

16. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Compare like products and choose the one with less sodium Drain and rinse canned products Use herbs and seasonings instead of salt in recipes Take Down Sodium

17. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Throwdown Challenge Tackle your responsibilities related to the Healthy School Meal Pattern Identify the 5 components in the Lunch Meal Pattern

18. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org Wrap Up SHOUT OUTS! What was new to you today? What will you share with your co-workers? What will you share with your supervisor?

19. Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians” www.gadoe.org In accordance with State and Federal Law, the Georgia Department of Education prohibits discrimination on the basis of race, color, religion, national origin, sex, disability, or age in its educational and employment activities. Inquiries regarding the application of these practices may be addressed to the General Counsel of the Georgia Department of Education, 2052 Twin Towers East, Atlanta, Georgia, 30334, (404) 656-2800. 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.