1. Menu Planning: Components, Crediting and Calories Child Nutrition and Food Distribution Programs Kirsten Baesler, State Superintendent

2. 2 2015-2016 Reimbursement Rates NSLP Paid$.35 Reduced Price $2.73 Free$3.13 After School Snacks Paid$.07 Reduced Price $.42 Free$.84 Breakfast Paid$.29 Reduced Price $1.36 Free$1.66 Severe Need >40% extra.31 per F/R FFVP $50 per student ($1.9 million total) USDA Foods value $.3125

3. USDA Meal Pattern Meat/Meat alternate: meat, cheese, eggs, peanut butter, yogurt Eggs: 1 large = 2 oz, yogurt: 4 oz = 1 oz meat alternate, PB: 4T = 2 oz Fruit: fresh, canned, frozen, dried K-8: ½ cup, 9-12: 1 cup Only half per week can be juice/puree. Dried ¼ cup counts for ½ cup Vegetable: must offer all 5 veggie subgroups. K-8:¾ cup, 9-12: 1 cup Grain/Bread: Daily: K-8: 1 ounce, ****9-12: 2 ounces**** Weekly: K-8: 8 ounces, Grades 9-12: 10 ounces Milk: 1 cup 3

4. Meal Pattern (Continued) Fruit or Vegetable: Students must take ½ cup F/V with lunch & breakfast Serving sizes of fruits & veggies varies (1 cup of each offered grades 9-12) Whole Grains: Started with half the grain items, went to all in 2014 Whole Grain Rich (WGR): first ingredient or 50% of grains in item Grade Groups: Now 3 groups: K-5, 6-8, 9-12; previously was 2 groups Calorie Limits: Lunch K-5 (550-650), 6-8 (600-700), 9-12 (750-850) Fat: No trans fats, saturated fat must be < 10% of calories Sodium Limits: Lunch Target #1: K-5 1230 mg, 6-8 1360 mg, 9-12 1420 mg 1,800 pages of Guidance memos 4

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6. When in Doubt, Check it Out Front pages of Production Record Book has great resources such as: Creditable Food Guide - lists what foods may be counted toward meeting reimbursable meal requirements Offer vs Serve Sheet in Lunch & Breakfast Book USDA Food Buying Guide: lists all components, lists veggies by subgroup www.fns.usda.gov/tn/food-buying-guide-school-meal-programs

7. Offer vs. Serve Requirements: Meat/meat alternate (cheese, peanut butter, yogurt, nuts) Grain/bread Fruit Vegetable Milk Offer all 5 components, students must take 3, one must be half cup fruit/veggie. Not required to take meat or milk; can be peaches, peas, bread. 7

8. Milk Must offer 2 types Only types allowed are skim, 1%, and flavored skim No milk sugar target; 22g was recommended by Institute of Medicine in New Meal Pattern Milk Sugar: Plain white milk has 12 g of natural sugar (lactose) Year 2010: 28 g sugar in chocolate milk with 160 calories Year 2014: 18 g sugar in chocolate milk with 120 calories Milk Sodium: plain white has 130 mg Year 2010: 210 g sodium in chocolate milk Year 2014: 180 g sodium in chocolate milk 8

9. Vegetable Subgroups: Must offer all 5 weekly Dark green ½ cup: romaine, spinach, broccoli (does not say leafy) Leafy greens only credit as half the volume: 1 cup = ½ cup Red/Orange K-8: ¾ c 9-12 1 ¼ c : carrots, tomatoes, red or orange peppers Legumes ½ cup: black beans, pinto beans, refried beans, lentils, edamame See Legume handout Starchy ½ cup: potatoes, corn, green peas. No potato limit. Other ½ cup: celery, cucumbers, cauliflower, green beans Amounts: K-8 offer ¾ cup per day, grades 9-12 offer 1 cup per day Easy Salad Bar: romaine, carrots, black beans, peas, celery, ranch. 9

10. Salad Bars Salad bars are a great way to entice students to select a fruit or vegetable, not provide an unlimited smorgasbord. Just veggies and ranch, maybe croutons. Cheese, sun seeds, meat add $$ and sodium. Consider offering cheese in portion cups for people who decline the entrée, or tuna or string cheese or a 1 ounce bag of sun seeds. This is not required, you are not required to offer a protein to a student who declines the entrée. Only the fruit/veggie is required + 2 more items. 10

11. SB Items that add cost, fat, sodium and calories Full fat salad dressings (ranch, French, Italian, etc.) Full fat mayonnaise Olives, green or black Pickles, pickled okra, pickled peppers Sunflower seeds Salads with whipped topping Margarine Full fat sour cream or cream cheese Salads with regular dressings (not low fat) such as macaroni salad or potato salad Pudding, gelatin 11

12. Starving Kids? And There’s so Much Waste Calorie limits: Lunch K-5 (550-650) 6-8 (600-700) 9-12 (750-850) Normal Lunch: Pizza (Bread & meat) 285 calories Green Beans 1 cup 27 calories Grapes 1 cup 62 calories Skim Milk or Chocolate 100 calories Total Calories 474 calories Limit for 9-12 is 850 Schools were so scared by the original bread & meat limits that they did not spend all their calories. Manufacturers have been quietly decreasing the calories, saturated fat and sodium in the school food items. Cannot claim “lower” unless there is a 1/3 reduction. 12

13. Bad Menus Do you have some days when counts go way down? Why are you serving that menu? Most kids do not like fish Fish is expensive and requires a bun and tartar sauce Serve what kids like, not teachers Serve unpopular items as a second choice

14. Breakfast Meal Pattern Grain 1 oz: All grains must be whole grain rich WGR: First ingredient is a whole grain Could be white whole wheat (look for WHOLE) toast, cereal, muffin: check Creditable Food Guide for serving size Can sub meat alternate for a grain AFTER 1 grain is offered Fruit 1 cup: fresh, frozen, canned, dried, 100% juice Can split into 2 ½ cup portions, 1 can be juice Not more than ½ the weekly offerings can be juice Milk: 1 cup, 2 types: skim, 1%, flavored skim 14

16. Smoothies Smoothies that are prepared at school can count: 8 ounces of milk 4 ounces of yogurt ½ cup of fruit This smoothie alone is a reimbursable breakfast, however, you must offer another ½ cup fruit or juice and a real grain New USDA memo says veggies in smoothies can count Cannot count peanut butter or grains in smoothies

17. Complex and Confusing Not as easy as it looks, for example: Yogurt is offered as a USDA Food, is healthy, and best yet, kids love it! But….. It’s a meat at lunch but it’s a grain at breakfast, if it promises to wait its turn after the real grains go first. Other protein sources such as cheese and meat also need to be counted as grains. Or not counted at all, and just called “extras” the same way we count condiments, such as ketchup. (We are giving out Greek yogurt as a free sample in USDA Foods order.) October and January deliveries 17

18. NEW: State Pays Reduced Breakfast Charge The 2015 Legislature voted to add funding to the NDDPI budget to pay the reduced breakfast charge for ND families. Keep counting the meals as reduced Set reduced price BREAKFAST at zero (was 30 cents) ND Foods Claim System will pay you. Advertise to reduced-price families. 18

19. Sodium Targets Sodium Targets are phased in over ten years: Grades K-5 Breakfast Grades K-5 Lunch 540 mg 1230 mg 2014/2015 485935 2017/2018 430640 2022/2023 Sodium Sources: processed foods, cheese, bread, milk, condiments Milk 130, bread 130: can’t reduce, naturally in milk, yeast needs salt in bread Ways to reduce sodium: scratch cooking, count on manufacturers, limit condiments, no bacon bits, sun seeds or cheese on salad bar. Offer marinara to dip pizza in instead of ranch, it’s a veggie. We are offering culinary classes that are well-received. 19