1. Lunch Meal Pattern Part One
Lunch Meal Pattern Meal Components

2. Law Requirements Final Rule Section 9 National School Lunch Act
Meals must reflect the Dietary Guidelines
Updated every 5 years
Section 201
Healthy, Hunger-Free Kids Act of 2010
Regulations based on recommendations from the Institute of Medicine (IOM)
Final Rule
Nutrition Standards in the National School Lunch and School Breakfast Programs (77 FR 4088)
Published: Jan. 26, 2012
Effective date: July 1, 2012

3. Reading the Meal Pattern Chart The upper range may be exceeded to allow for flexibility: Still must meet weekly dietary specifications
This chart describes all of the required food components for different grade levels.
Upper ranges for items may be exceeded.
Daily and weekly requirements must be met.

4. Implementation Timeline
New requirements for lunch began in SY SFAs have implemented the changes for over two years.
The majority of the new requirements have already been implemented. The next requirement is to meet the Target 2 sodium reduction, which is scheduled for SY

5. Menu Planning Approaches
The Food-Based Menu Planning approach is:
Used for all grade groups.
Used at both lunch and breakfast.
When implementing Offer Versus Serve (OVS), the student must select:
At least ½ cup serving of a fruit, vegetable or combination of both.

6. Grade Groups
There are three grade groups for planning lunches: K-5, 6-8, and 9-12.
Schools must use the same grade groups for planning lunches and breakfasts.
The grade groups are now narrower to provide age-appropriate meals.
There is some flexibility for schools that have different grade configurations to use one meal pattern for students in grades K through 8 because food quantity requirements for groups K-5 and 6-8 overlap.
When combining grade groups, the menu planner must ensure the requirements are met for both grade groups.

7. Lunch Meal Components
There are 5 food components that must be offered in a lunch:
Fruits
Vegetables
Grains
Meat/Meat Alternates
Milk

8. Definitions: Component and Item
A component is one of the 5 food groups that comprise a reimbursable lunch and must be offered: Fruits, Vegetables, Grains, Meat/Meat alternates, and Milk.
An item is a specific food offered within the 5 components.
Schools must always offer all five food components in at least the minimum required amounts.

9. Meal Pattern

10. Lunch Meal Pattern Chart

11. Fruits

12. Forms of Allowable Fruits in School Meals
Fresh
Frozen (Frozen w/ added sugar OK to use)
Canned in water, light syrup or juice
Dried
Pasteurized, 100 % full-strength juice
50% fruit juice limit applies to the total fruit offered per week

13. Fruits: Clarifications
Schools may:
Serve a single fruit type
Serve ½ cup of fruit pieces and ½ cup fruit juice to meet daily requirement (grades 9-12)
Offer a combination of fruits to meet fruit component
½ cup pineapple tidbits + ½ cup fresh fruit cup

14. Fruits: Clarifications About Juice
Juice is credited as the volume served and must be 100% full- strength.
Frozen juice is credited based on the unfrozen liquid volume.
No more than ½ of the weekly offering for the fruit component can be in the form of juice.

15. Vegetables

16. Vegetables Page 1 Vegetable subgroup weekly requirements
Dark Green (e.g., broccoli, collard greens)
Red/Orange (e.g., carrots, sweet potatoes)
Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas)
Starchy (e.g., corn, green peas, white potatoes)
Other (e.g., onions, green beans, cucumbers)
Additional vegetables to meet the weekly total

17. Vegetables Page 2 Variety of preparation methods available
Fresh, frozen, and canned products
USDA Foods offers a variety of no salt added or lower sodium products
Changes in crediting of leafy greens
Uncooked, leafy greens credit as half the volume served.
Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate

18. Dark Green and Red/Orange Vegetables
bok choy
broccoli
collard greens
dark green leafy lettuce
kale
mesclun
mustard greens
romaine lettuce
spinach
turnip greens
watercress
Red/Orange
acorn squash
butternut squash
carrots
hubbard squash
pumpkin
sweet potatoes
tomatoes
red bell peppers
Subgroups are identified in the revised Fruits & Vegetables section of the FBG

19. Dry Beans and Peas: Clarifications
May count a serving towards vegetable or meat/meat alternate requirement (but not both components in the same food item)
Menu planner determines how they credit in advance (not at POS)
If two distinct servings of beans/peas (legumes) are offered at lunch in two separate dishes, may count as a vegetable (salad) and meat/meat alternate (chili)
“Dry” refers to mature beans
Canned and frozen mature beans acceptable
Fresh beans or peas do not qualify

20. Starchy Vegetables Here are some examples of starchy vegetables.
Remember – you may NOT substitute starchy vegetables for the “Other” vegetable subgroup.
Corn (white and yellow)
Green peas
White potatoes
Water chestnuts

21. Vegetables: Clarifications
Schools may offer small amounts of subgroups over the course of the week to meet weekly requirements.
No maximum limits on subgroups
Exception: Juice - No more than half of vegetable offerings may be in the form of juice over the course of a week.

22. Vegetables: Clarifications Page 1
Mixed Vegetable Dishes
Combinations containing 1/8 cup or more of each different vegetable subgroup may credit toward appropriate subgroups.
If quantities of each are unknown, the dish counts toward the “Additional” subgroup requirement.

23. Vegetables: Clarifications Page 2
Mixed Salads
If mixed salad contains different vegetable subgroups (romaine/iceberg blend) and quantities are 1/4 cup or more, can credit to respective subgroup
If quantities of each are unknown, the total volume credits as “Additional” requirement
Remember: ¼ cup of uncooked leafy greens credit as 1/8 cup

24. Salad Bars: Clarifications
May be located after the POS, as long as a system is in place to ensure each student selects a reimbursable meal
Must ensure portions meet meal pattern requirements
May use salad bar to meet weekly vegetable subgroup requirement
Salad bar offerings must be listed on production records to count toward meal pattern requirements

25. Fruits and Vegetables
Schools may offer fruits and vegetables in pureed form (smoothies, soups)
Pureed forms credit based on the actual volume served
Food Buying Guide has only a partial listing of pureed food items.
USDA memo SP (v.9) Meal Pattern Q& As
USDA memo SP (v.3) Smoothies Offered in CN Programs

26. Grains All grains offered must be Whole Grain-Rich (WGR).
USDA is allowing a temporary exemption from the WGR requirement for SY and SFAs wishing to apply for this temporary exemption need to apply and receive approval from MDE.
Complete details of this exemption are found in USDA Memo SP , found at: Link to Grain Rich Requirement Exemption

27. Grain Requirements for NSLP and SBP (SP 30-2012)
USDA Memo SP addresses the new use of “ounce equivalencies” (oz eq) in the school meal programs and defines “whole grain-rich” (WGR).
Link to USDA Memo SP
Quantities of grains are based on ounce equivalencies in a manner that is consistent with guidance found at:
Link to Dietary Guidelines for Americans
Link to MyPlate Food Guidance System

28. Grains Component: Flexibility
USDA memo SP eliminates the weekly maximums for grains.
SFAs will be in compliance with grain component requirements if the menu is compliant with the daily and weekly minimums.
Weekly calorie ranges are in effect
Breaded or battered product must be counted towards the weekly grain requirement.
One quarter of an ounce equivalent is the smallest amount allowable to be credited towards the grains.
Must take into consideration the trans fat and saturated fat of the grain items.

29. Calculating Ounce Equivalencies
Grain ounce equivalencies can be calculated two different ways:
1) Using ounce weight of product as listed in SP & updated Exhibit A.
2) Determining the actual grams of creditable grain in each product using either of the following:
Standardized recipe
Product Formulation Statement (PFS) signed by manufacturer

30. Exhibit A
Here is the new exhibit A. One significant change you will see is that the wording “oz eq” replaces “serving size.” This is noted on the right side of the chart.
There are certain limitations expressed in the footnotes of Exhibit A that meal planners need to consider. For example, footnote 3 indicates which products are considered desserts for lunch and cannot be used at breakfast. They are designated by the superscript “3” and include items such as brownies and cookies.

31. Other Changes
Another change was removing the term “grain-fruit bars” and clarifying that this category includes cereal bars, breakfast bars and granola bars (Group D &E).
It is important to make sure you are using the correct portion size for the different types of cereals. They are listed under Group I.

32. Comparing the Two Methods of Calculating Ounce Equivalencies
Program operators have the ability to credit ounce equivalencies for grain products
based on two different sources:
Ounce weights listed in FNS policy memo SP & updated Exhibit A.
Grams of creditable grain in each product portion as documented by:
A standardized recipe
A Product Formulation Statement (PFS) signed by manufacturer
The examples on the following slides demonstrate how each method may be used to determine how qualifying products meet ounce equivalency requirements for grains in the NSLP and SBP.

33. Creditable Grain
Notice how this slide shows that the bread will credit differently, depending on whether:
You use the total weight of creditable product (Exhibit A, Group B) or
You use the amount of creditable grain (provided by manufacturer using PFS).
This allows flexibility for the menu planner.

34. Product Formulation Statement by Weight
The first example is a Product Formulation Statement (PFS) that will use the crediting standards based on the weight of a product, as shown in Exhibit A. The manufacturer will complete the PFS to provide documentation of oz eq grains in a serving of the product. A serving of pancakes credits as 1.25 oz eq grains in this example, using crediting standards from Exhibit A.

35. Product Formulation Statement by Creditable Grain
The second PFS example will show how a grain product is credited using the grams of creditable grain in a product. Using this method, a serving of pancakes credits as 2 oz eq grains.

36. Whole Grain Exemption
As a reminder, all grains served must be whole grain-rich for both breakfast and lunch programs unless SFA has an approved WGR exemption or pasta waiver for certain products.

37. Whole Grain-Rich vs Whole Grain
Beginning SY :
All grains served in school breakfast and lunch programs must be whole grain-rich.
This does not mean the product has to be 100% whole grain.
Whole grain-rich is defined as a product with at least 50% whole grain.
The rest of product/blend must be enriched refined flour.

38. What Foods Meet Whole Grain-Rich Criteria?
A whole grain-rich product must contain 100% whole grain OR both of the following:
Whole-grain meal and/or flour (50% or more) and
Enriched meal and/or flour (50% or less)
If there is a blend of whole grain and other enriched flour, you have to know the amounts of each in order to determine if product is whole grain-rich.

39. Examples of Whole Grains
Cracked wheat
Crushed wheat
Whole-wheat flour
Graham flour
Entire-wheat flour
Bromated whole-wheat flour
Whole durum wheat flour
Quinoa
Millet
Amaranth
The word whole listed before a grain - e.g. whole wheat
Berries & groats are used to designate whole grains – e.g. wheat berries or oat groats
Rolled oats & oatmeal (includes old-fashioned, quick cooking, instant
Brown rice, brown rice flour, wild rice
Triticale, teff
Sorghum
Buckwheat

40. Examples of NON-Whole Grains
Whole corn meal or whole-grain corn meal is whole grain.
Degerminated corn meal is not considered whole grain.
Grits only count is they are made from whole-grain corn.

41. Noncreditable Grains less than 2 percent
There are some grain ingredients that do not contribute towards the meal pattern requirements. This will be indicated on product labels in the ingredients area.

42. Whole Grain-Rich Product Checklist
Whole grain-rich products must meet Element 1 criteria and any one of the three Element 2 criteria listed below:
Element 1: The item must meet the oz eq requirements as defined in Exhibit A.
Element 2: The item must meet one of the following conditions:
Whole grains per serving must be ≥ 8 grams for Groups A-G
Contains FDA health claim: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.”
Whole grain is first ingredient in the product listing

43. Ways to Determine if Products Meet Whole Grain-Rich Requirements
Ingredient declaration from a product carton that shows a whole grain as the primary ingredient by weight.
Copy of a food label showing amount of whole grain in grams for NSLP/SBP serving size.
Copy of food label displaying one of the FDA whole-grain health claims.
Recipe that includes the ingredients & ingredient amounts by weight & volume.
Customized product formulation statement on manufacturer letterhead.
USDA Foods Fact Sheet Applicable for foods indicated as meeting the whole grain-rich criteria. Fact sheets must be accompanied by acceptable manufacturer documentation if it is not clear the item meets whole grain-rich criteria.

44. Grain-Based Desserts Grain-Based Desserts
Grain-based desserts limited to 2 oz eq/week
Calculation is based on the grain portion of the dessert only
Formulated grain-fruit products credit as a grain, not a fruit.
Sugar in grain items is allowed:
Some grain products can only be served as desserts in lunch and are not allowable in breakfast (brownies, cake, cookies).
Perception is part of the menu planning process.
Grain-based desserts are a big source of sugar and added fats.
Graham Crackers are considered to be a dessert item at lunch.

45. Meat/Meat Alternates
There are many food items that are considered meat/meat alternates, including yogurt, cheese, eggs, fish, peanut butter/other nut butters, and dried beans/peas/legumes.
Menus must be compliant with the daily and weekly minimums

46. Meat/Meat Alternates Daily and weekly requirements for lunch only
2 oz eq daily for students in grades 9-12
1 oz eq daily for younger students
Variety of meat/meat alternates encouraged.
Lean meats & poultry, eggs, fish
Low-fat cheeses, yogurt, beans, nuts & seeds
Tofu and soy yogurt will be allowable as meat alternates.
USDA memo SP

47. Milk
Schools must offer at least two choices of milk.

48. Fluid Milk
Schools must offer at least two choices from the following list of allowable milk options:
Fat-free (unflavored or flavored)
Low-fat (unflavored only)
Fat-free or low-fat (lactose-reduced or lactose-free)
Schools are not allowed to offer whole, 2% & low-fat flavored milk.
The requirement of providing fluid milk does not alter nutrition standards for milk substitutes (e.g., soy beverages).
If serving meals to children in the 3-4 y.o. age group, must follow milk fat and flavor restrictions.

49. Fluid Milk Substitutes
Non-dairy milk substitutes that are required (disability accommodations) or optional (parent requested):
Are considered meal exceptions
Are not subject to the final rule
Must be fortified in accordance with Food and Drug Administration guidelines (7 CFR (d)(3)
There is no fat/flavor restriction on milk substitutes.

50. New Smoothie Crediting Information
At lunch, breakfast, and snacks, smoothies can meet the following components:
Fluid milk
Meat/meat alternate (yogurt is the only creditable m/ma allowed)
Vegetable
Fruit
Grains may be added to a smoothie, but cannot credit towards the grain component.
USDA memo SP (v.3) provides direction on this topic.

51. Some Key Smoothie Points
Milk must be consistent with CNP guidelines
Fluid milk must always be offered on the serving line.
Schools must offer a variety of milk options.
Smoothies do not have to include full milk, fruit, or vegetable components, but additional items must be offered to make up the difference.
Pureed fruit or vegetable must be counted as juice and this is counted toward the weekly juice limits.
Crediting of fruit or vegetable is determined on a volume as served basis.

52. How Do Fruit Smoothies Credit?
Commercial products may only credit toward the fruit or vegetable component.
All meal components must be offered in the required minimum amounts.
Must still offer variety of fluid milk choices
Additional fruit, vegetable, meat/meat alternate and/or milk must be offered if the amount served in smoothie doesn’t meet minimum serving sizes of meal pattern requirements.
Additional fruit and vegetable offerings encouraged.
Refer to memo SP (v.3)

53. Conclusion
This concludes the Lunch Meal Pattern-Part One training module.
There is a companion training module, Lunch Meal Pattern – Part Two, that should also be viewed in order to gain a complete understanding of the Lunch Meal Pattern in the National School Lunch Program.
It is recommended to view Part One first, prior to viewing Part Two.