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Food Based Program Meat/Meat Alternate Breads and Grains Fruits Vegetables Fluid Milk

Major changes for Adams County Indiana Area Schools 2012/2013 School Year in National School Lunch and Breakfast Programs. Food Based Program Meat/Meat Alternate Breads and Grains Fruits Vegetables Fluid Milk. National School Lunch Program. Nutrients: The key building blocks.

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Food Based Program Meat/Meat Alternate Breads and Grains Fruits Vegetables Fluid Milk

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  1. Major changes forAdams County Indiana Area Schools2012/2013 School Yearin National School Lunch and Breakfast Programs Food Based Program Meat/Meat Alternate Breads and Grains Fruits Vegetables Fluid Milk

  2. National School Lunch Program Nutrients: The key building blocks Nutrients are classified into SIX GROUPS 1. Carbohydrates 2. Fat 3. Protein 4. Vitamins 5. Minerals 6. Water All nutrients from these six groups are important, because all work together for good health. New Meal Pattern Changes

  3. Lunch Meal Pattern: Milk • 8 ounce fluid milk must be 1 % unflavored or nonfat flavored and unflavored • Example: 1 % white milk and/or fat free (skim), white, chocolate, strawberry, vanilla • Change from 2011/2012 School Year Currently using flavored and unflavored 1% milk.

  4. Lunch Meal Pattern: Breads & Grains

  5. Lunch Meal Pattern:Meat/Meat Alternate

  6. Lunch Meal Pattern: Fruit • ½ cup per day grades K-8 • 1 cup per day grades 9-12 • No more than ½ of the fruit serving may be in the form of 100% juice. • Fruit must be fresh, frozen with NO added sugar, canned in light syrup, water or fruit juice, or dried. ¼ cup dried = ½ cup serving

  7. Lunch Meal Pattern: Vegetable • ¾ cup serving, grades K-8, additional 1 cup per week • 1 cup serving, grades 9-12, additional 1 ½ cup serving per week. • Sub groups • dark green; ½ cup serving per week, grades K-12 • Red/orange; ¾ cup serving, grades K-8, 1 ¼ cup serving 9-12 • Beans/peas/legumes; ½ cup serving per week, grades K-12 • Starchy vegetables; ½ cup serving per week, grades K-12 • Other; ½ cup serving grades K-8, ¾ cup serving grades 9-12 from dark green, red/orange or beans/peas/legumes • Additional: 1 cup per week grades K-8, 1 ½ cup per week grades 9-12, from any vegetable group

  8. Typical Menu • Chicken nuggets with dipping sauce (m/b) • Whole grain dinner roll with margarine (b) • Red grapes ½ cup(f) • Carrot and celery sticks with ranch 3/8 cup (v) • Baked fries 1 cup (v) • 8 ounces fluid milk (milk) • 4.25 ounce fruit juice (f) • Note: either breading on chicken nuggets counts as a bread, or roll needs to be 2 oz., and if calories are too low, we have to add something.

  9. Breakfast Meal Pattern • Fruit = 1 cup serving, grades K-12 per day • Milk = 8 fluid ounces of unflavored 1% milk • or nonfat flavored or unflavored milk, grades K-12 • Breads/Grains = 1 ounce serving per day, grades K-12, 7 – 10 per week, grades K-12

  10. Breakfast Lunch

  11. Presented By: Erin M. Ripley Director of Food Services North Adams Community Schools Winning With Wellness Partner (260)724-7121 ext. 2138 ripleye@nadams.k12.in.us Adams Central Community Schools South Adams Community Schools Michele Barger Diane Wingler (260)692-6192 (260)589-3131 bargerm@accs.k12.in.us dwingler@southadams.k12.in.us

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