1. 1 Dietary Specifications

2. 2 Four Dietary Specifications The Four Dietary Specifications include both weekly and daily requirements: 1.Calories have a weekly average requirement. 2.Sodium has a weekly average requirement. 3.Saturated fat has a weekly average requirement. 4.Trans fat has a daily requirement.

3. 3 1. Calorie Range Requirements Calorie levels are averaged over the course of a week. Minimum and Maximum Calorie (kcal) Levels

4. 4 2. Sodium

5. 5 2. Sodium Limits Does the sodium limit apply to each meal offered? No – the sodium limit applies to the weekly average of meals offered over the school week. The sodium limit does not apply daily or per meal.

6. 6 3. Saturated Fat There is a saturated fat limit. Less than 10 percent of total calories. Same as current regulatory standard. There is no total fat standard.

7. 7 4. Trans Fat The nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving). Naturally-occurring trans fat is excluded for foods such as beef, lamb, dairy products and mixed dishes such as beef and bean burritos. The only clear way to determine if a product is in compliance is to request the product information from suppliers.

8. 8 Resources

9. 9 USDA Website For current updated information, go to Nutrition Standards for School Meals. Link to USDA Nutrition Standards for School Meals Website http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

10. 10 Child Nutrition Programs – School Meals Home Page This webpage links you to all the Child Nutrition programs. It also links you to: Professional Standards, Community Eligibility Provision, 6 Cents Certification, Local Wellness Policy, Nutrition Standards and Team Nutrition. Link to USDA School Meals Website http://www.fns.usda.gov/school-meals/child-nutrition-programs

11. 11 Fact Sheets for Healthier School Meals The USDA Resource Library website has downloadable fact sheets that can be used for nutrition education or can be put on your menus or websites. Link to USDA Resource Library Website http://www.fns.usda.gov/tn/resource-library

12. 12 Recipes for Healthy Kids Cookbook for Schools The Recipes for Healthy Kids Cookbook for Schools is available online now and is available in print from the Team Nutrition website. Link to Recipes for Healthy Kids Cookbook for Schools Website http://www.fns.usda.gov/tn/recipes-healthy-kids-cookbook-schools

13. 13 Sodium Reduction Efforts Resources Link to TN Healthy Meals Resource System Website http://healthymeals.nal.usda.gov/menu-planning/sodium-reduction Link to Fact Sheets for Healthier School Meals Website http://www.fns.usda.gov/sites/default/files/jtf_resources.pdf Link to Institute for Child Nutrition Website (Formerly NFSMI) http://www.nfsmi.org/documentlibraryfiles/PDF/20120102035310.pdf Link to USDA Foods Website http://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets Link to What’s Shaking: Creative Ways to Boost Flavor with Less Sodium http://healthymeals.nal.usda.gov/whatsshaking