1. Oregon Department of Education – Child Nutrition Programs Fruits ODE Child Nutrition Webinars June 2012

2. Lunch: Fruits I Fruits & vegetables separated 2 different components May select: Fresh Frozen without added sugar Canned in juice or light syrup Dried

3. Lunch: Fruits II No more than half of fruit offerings may be juice 100% juice only ¼ cup of dried fruit = ½ cup of fruit Refer to Food Buying Guide for crediting

4. Offer vs. Serve For a reimbursable Lunch Student must select: Fruit component OR Vegetable component Student may select ½ cup serving under O vs S Full component MUST be offered

5. Final Rule – New Meal Pattern: Meat/Meat Alternate Component

6. Vegan Meat/Meat Alternates Now Credible under NSLP & SBP only Good News! 1. Tofu, (soybean curd), commercially prepared Portion Size = 2.2 oz or 1/4 cup with at least 5 gms Protein = 1 M/MA equivalent 2.Soy Yogurt, commercially prepared Portion Size= 4 oz = 1 M/MA equivalent USDA MEMO SP 16- 2012

7. 1 oz Meat/Meat Alternate Option

8. 8-10 (1) 9-10 (1) 10-12 (2) Meat/Meat Alternates (oz eq) Lunch Meal Pattern Grade K-5Grade 6-8Grade 9-12

9. Grade Group Grade K-5Grade 6-8Grade 9-12 Meat/Meat Alternates (oz equivalents) 8-10 (1) 9-10 (1) 10-12 (2) Which of these things are not like the other, which of these things are just the same?

10. This or That? Vegetable Subgroup – Mature Beans/Dry Peas (Legumes ) Meat/Meat Alternate Mature Beans/Dry Peas (Legumes) OR NOT BOTH

11. Immature/Green Vs. Mature/Dry Vegetables ONLY Vegetable subgroup - Mature Beans/Dry Peas OR Meat/Meat Alternate

12. Meat/Meat Alternate Component Nutrition Excellent Source : Protein Iron Zinc B Vitamins Main Body Functions: Building & repairing body tissues Transporting oxygen & other nutrients Producing Hormones & Enzymes Fighting Disease/Illness

13. Questions & Answers

14. Final Rule – New Meal Pattern: Fluid Milk

15. 5 (1) Fluid Milk (cups) 1 Lunch Meal Pattern Grade K-5Grade 6-8Grade 9-12 5 (1)

16. Milk Variety : Not Allowed since SY 2012 Whole 2% Milk Types choices Regular Reduced/Free Lactose milk Buttermilk Acidified milk Fat Content & Flavor choices 1% (unflavored or plain/white only) Nonfat/skim (flavored or unflavored) Offer at least 2 different varieties

17. Milk Substitutes Requirements unchanged by final rule – Refer to ODE Memo, 10/24/08 1)Milk Substitutes - State CNP Approval 2) Meet Nutrient Levels Equivalent to Milk No restrictions: fat sugar flavoring 3)Part of nutrient analysis to meet nutrition standards of the final rule.

18. Milk Nutrition Excellent Nutrient Sources: Protein Calcium Vitamin A Vitamin D (fortified) Magnesium Phosphorus Potassium Main Body Functions: Optimal Bone Formation Healthy Blood Pressure

19. Questions & Answers