1. School Nutrition Association www.schoolnutrition.org USDA UPDATE Cindy Long U.S. Department of Agriculture Food and Nutrition Service January 2013

2. School Nutrition Association www.schoolnutrition.org 2 USDA UPDATE Breakfast Meal Patterns Update Food Buying Guide CN Labels

3. School Nutrition Association www.schoolnutrition.org 3 Half of weekly grains must be whole grain-rich Offer weekly grain ranges Calorie ranges Zero grams of trans fat per portion A single Food-Based Menu Planning approach Establish age/grade groups: K-5, 6-8 and 9-12 SBP Changes Effective SY 2013-2014

4. School Nutrition Association www.schoolnutrition.org 4 Fruit quantity to increase to 5 cups/week (minimum 1 cup/day) All grains must be whole grain-rich Target 1 for average weekly sodium limit Under OVS, meals selected by students must contain a fruit (or vegetable if using substitution) SBP Changes Effective SY 2014-2015

5. School Nutrition Association www.schoolnutrition.org 5 SY 2017-2018 –Target 2 sodium restriction SY 2022-2023 –Final Target sodium restriction Additional Future SBP Changes

6. School Nutrition Association www.schoolnutrition.org 6 Fruit Component Must offer at least 1 cup of fruit daily (SY 2014-15) No maximum limit on fruit quantities Fresh, frozen, canned, and dried fruit allowed Fruit or fruit juice allowed Limit on fruit juice applies weekly –½ cup of juice may be offered daily in SBP along with whole fruit Meal selected by students under OVS must include at least ½ cup fruits

7. School Nutrition Association www.schoolnutrition.org 7 Multiple fruits and Juice Limit “Offering” is the amount of fruit a child able to select, regardless of the number of options/variety offered –No more than ½ of the total fruits offered over the week may be in the form of juice Example: ½ c peaches, ½ c applesauce, ½ c oranges, and ½ c grape juice offered daily –Students can select 1 cup of fruit (2 out of 4 choices) –Daily fruit offering = 1 cup (weekly fruit offering = 5 cups) –Daily juice offering = ½ cup (weekly juice offering = 2.5 cups) –Weekly juice offering is 50% (½ of the total fruit offering), which is within the weekly juice limit

8. School Nutrition Association www.schoolnutrition.org 8 Vegetables Substituting for Fruits Discretion to offer vegetables as substitute for fruit No limit on substitution but first 2 cups must be from subgroups other than starchy No separate requirement for vegetable variety SFA plans how and when to offer vegetables in place of fruits –Starchy vegetables may be offered any day, provided non- starchy vegetables (2 cups) are included in the weekly menu

9. School Nutrition Association www.schoolnutrition.org 9 Vegetables as Extras Menu planner has discretion to offer as “extras” –Do not count toward fruits component in SBP Extras must fit within the limits for calories, saturated fat and sodium; and the weekly juice limit

10. School Nutrition Association www.schoolnutrition.org 10 Grains Component Daily minimums and weekly grain ranges (similar to NSLP) In SY 2013-14, only half of the grains offered must be whole grain-rich (WGR) All grains must be WGR by SY 2014-15

11. School Nutrition Association www.schoolnutrition.org 11 Optional Meats/Meat Alternates New SBP meal pattern does not require a meat/meat alternate SFAs that wish to offer a meat/meat alternate at breakfast have two options –Substitute a meat/meat alternates for grains –Officer a meat/meat alternate as an extra item

12. School Nutrition Association www.schoolnutrition.org 12 Meats/Meat Alternates Substituting for Grains When offering a meat/meat alternate as a substitute for grains in SBP –Must also offer 1 ounce equivalent of grains daily –Count the meat/meat alternate toward the weekly grains range and the weekly dietary specifications

13. School Nutrition Association www.schoolnutrition.org 13 Meats/Meat Alternates as Extras When offering a meat/meat alternate as an extra item –Must also offer at least 1 ounce equivalent of grains daily as part of the breakfast –The meat does not count toward the grains range –Meat must fit within the weekly dietary specifications

14. School Nutrition Association www.schoolnutrition.org 14 Calories Minimum and maximum calorie (kcal) levels applies to average breakfast served over the course of the week Calorie ranges apply on a weekly basis –Individual meals may be below or above the weekly range –Provides flexibility for students with varying calorie needs GRADESBREAKFAST (kcal) K-5350-500 6-8400-550 9-12450-600

15. School Nutrition Association www.schoolnutrition.org 15 Updates to the Food Buying Guide for Child Nutrition Programs Separation of Vegetables/ Fruits –Beans and Peas –Dark Green –Red/Orange –Starchy –Other www.fns.usda.gov/tn/Resources/foodbuyingguide.html

16. School Nutrition Association www.schoolnutrition.org 16 Updates to the Food Buying Guide for Child Nutrition Programs Meat/Meat Alternates (New Items) –Beans, Soy, fresh (Edamame) Shelled; –Beans, Soy, fresh (Edamame) Whole In shell; –Tofu, Commercially-prepared; and –Yogurt, Soy, Plain or Flavored, Sweetened or Unsweetened, Commercially prepared. www.fns.usda.gov/tn/Resources/foodbuyingguide.html

17. School Nutrition Association www.schoolnutrition.org 17 Updates to the Food Buying Guide for Child Nutrition Programs Meat/Meat Alternates (updated) –Chicken, Whole fresh or frozen cut –up 8 pieces (about 3¾ lb without neck and giblets) www.fns.usda.gov/tn/Resources/foodbuyingguide.html

18. School Nutrition Association www.schoolnutrition.org 18 Updates to the Food Buying Guide for Child Nutrition Programs Milk –Skim or Nonfat milk (unflavored/flavored) –Low-fat milk (unflavored) –Low-fat lactose-free milk (unflavored) –Low-fat reduced lactose milk (unflavored) –Fat-free lactose-free (unflavored/flavored) –Fat-free reduced lactose milk (unflavored/flavored) www.fns.usda.gov/tn/Resources/foodbuyingguide.html

19. School Nutrition Association www.schoolnutrition.org 19 What’s Next for Food Buying Guide Yield Data Study –Whole-Grain Rich items Appendix A Recipe Analysis (FBG) –Crediting for vegetable subgroups –New grain oz eq requirements www.fns.usda.gov/tn/Resources/foodbuyingguide.html

20. School Nutrition Association www.schoolnutrition.org 20 As manufacturers develop new products, CN Label statements will include crediting information for vegetable subgroups and ounce equivalent grains. The term “oz eq grains” on the CN Label indicates the product meets the whole grain-rich criteria and new ounce equivalent standards (16 grams of grain per oz eq) The terms “bread” or “bread alternate” on the CN Label indicates the product meets previous requirements for grains/breads Child Nutrition Labels

21. School Nutrition Association www.schoolnutrition.org 21 Sample CN Label Chicken Stir-Fry Bowl Ingredient Statement: Chicken, brown rice, broccoli, red peppers, carrots, onions, water, olive oil, soy sauce, spices. Net Wt.: 18 pounds Chicken Wok Company 1234 Kluck Street Poultry, PA 12345 099135 Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 oz eq Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and ⅛ cup other vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX/XX). CN

22. USDA Foods: Update Peggy Cantfil Chief Special Nutrition Operations Food Distribution Division School Nutrition Association CNIC San Antonio Texas January 2013

23. Introductions Year in Review Looking Forward Legist, Reg & Policy Updates USDA Foods Topics

24. USDA Foods: Year in Review ProgramUSDA Foods $ CNP$1,256,545,003 TEFAP$543,901,223 CSFP$157,547,443 FDPIR$56,209,016 Disasters$920,057 TOTAL$2,015,122,742 Estimated FY12 Total Purchases

25. Operations Update: SY 13 Entitlement close out Catalog April-June Delivery Processor Inventory Balances Ag & Delivery Updates SY 14 USDA Foods: Year in Review

26. Hot Topics Frozen Fruit Waiver extension Corn cob Beef Patty Bone-in Chicken Peanut Butter USDA Foods: Year in Review

27. USDA Foods State Emergency Notification System (SENS) No cost to States SENS can only be used to contact SFAs Each State can manage their own account Easy to get started Contact: (703) 305-1093 or julie.skolmowski@fns.usda.gov julie.skolmowski@fns.usda.gov

28. New Products Frozen Broccoli Florets Bulk Apple Pilot Reduced Sodium Ham Bulk Pinto Bean Specification Shelf Stable Applesauce Cups White Whole Wheat Flour Project USDA Foods: Looking Forward

29. Increasing Fruits & Vegetables: USDA Foods: Year in Review USDA direct purchases DoD Fresh Fruits & Vegetables AMS Fresh Pilot Status.5 million – MI & FL US Grown: oranges, blueberries, grapes, apples, carrots, lettuce

30. WBSCM: Web Based Supply Chain Management USDA Foods: Year in Review Program Updates Fresh Fruits and Vegetables Order Receipt System (FFAVORS) Migration Order management flexibility Future Business Process Reinvention

31. Examine schools’ access to accurate nutrition information for commercial products and USDA Foods Provide recommendations in a report to Congress Explore ways to help schools access nutrition information and create high quality bid specifications Healthy Hunger Free Kids Act: Section 242 Update USDA Foods: Year in Review

32. The USDA Foods Communications Initiative USDA is taking action to educate the public about USDA Foods and the NSLP and replace fiction with fact.

33. Enhanced Foods Available List Updated USDA Foods Fact Sheets Updated Chart: How USDA Foods fit in Meal Pattern Healthy Kids Recipe Book with USDA Foods Links Smartphone Code SNA Culinary Demo Recipes USDA Foods Resources

34. USDA Foods Overview USDA Foods Banner Kit USDA Foods Video USDA Foods Power Points USDA Foods Talking Points USDA Foods Resources

35. USDA Foods Mobile Website http://www.fns.usda.gov/fdd/mobile/ USDA Foods Infographic State of Origin Report USDA Foods Resources: Looking Forward

36. Farm Bill Prospects Stakeholder Meeting USDA procurement Ordering & Entitlement State Administration & Distribution USDA Foods: Year in Review USDA Foods Policy Update

37. Stakeholder Concerns USDA Foods: Year in Review USDA Foods Policy Update Ordering Timeline Order due dates that complement procurements (closer to SY) Flexible ordering thru out the SY to receive per meal rate USDA use of forecasting and long term contracting Transparency in Product Origin USDA vendor and state products USDA foods come Increased regional local purchase Inconsistent state models Share best practices among States- Distribution & Admin fees data Access to Net-off-Invoice System for process value pass thru Communication & training communication strategies with states and industry down to school districts

38. Management Evaluations Policy Memo FD-125 State Distribution and Delivery Data Review Proposed Rule on Distribution and Control of USDA Foods – State Performance Standards USDA Foods: Year in Review USDA Foods Policy Update

39. NFSMI New Director Training ACDA ANC Sessions SNA LAC SNA ANC Coming in 2013: USDA Foods Webinars USDA Foods Training Opportunities

40. Questions/feedback: USDAFoods@fns.usda.gov USDA Foods USDA Foods Mobile Code

41. Thank you and remember… We reap what we sow… Sow domestically and bountifully!