The new meal pattern

1. The Healthy Hunger Free Kids Act The new meal pattern Building a Better Lunch Loriann Knapton, DTR, SNS School Nutrition Team Wisconsin Department of Public Instruction

2. The goal of the National School Lunch Program is to provide healthy meals, and to use the meals as a way of teaching students what a balanced meal looks like in order to instill lifelong healthy eating habits.

3. TOOLS for Building Healthy Mealshttp://dpi.wi.gov/fns/menupln.html

4. Age/Grade Groups to think about Overlaps B: 400-500 L: 600-650 Overlaps B: 450-500 L: ---

5. MENU PLANNING GRID SAMPLEhttp://dpi.wi.gov/fns/menupln.html

6. Did you know?... • School meals are designed to meet only a portion of a child’s nutritional and caloric needs over the course of the entire day. • Other programs help support nutritional needs and can offer students the additional foods they may need depending on their specific circumstances.

7. Meat meat /alternate • Old Meal Pattern VS. NEW • OLD food based meal pattern: • 2 oz for most grade groups • NEW meal pattern: • Between 1-2 oz each day

8. How much protein do healthy children need each day??? • Meat Meat/Alternate – Talking points • The new meal pattern provides 1/3 of a student’s daily protein needs • Excess protein results in excess calories, fat and saturated fat and may contribute to heart disease, obesity and hypertension in children and adults • While some very active students such as student athletes may require additional protein, School lunch is intended to provide for the needs of the average student. • Athletes and other very active students may need to supplement their diets with snacks and other healthy lean protein options.

9. Did you know?... • Kids may consume as many as half their meals in schools, and therefore school meals play a critical role in helping children learn how to select a healthy meal and learn about proper portion sizes. • This is important considering we are fighting a childhood obesity epidemic…one in three children in the US are overweight or obese.

10. Fruit • Old Meal Pattern VS. NEW • OLD food based meal pattern: • 0-1 cup per day depending on meal pattern • NEW meal pattern: • ½ - 1 cup each day

11. How much fruit do healthy children need each day??? • Fruit – Talking points • The new meal pattern provides 1/3 – 1/2 of a student’s recommended daily fruit intake • Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart disease, hypertension, and certain cancers. • Most fruits are naturally low in fat, sodium, and calories. None have cholesterol.

12. Did you know?… • The new school meal requirements are a big change, indeed a big societal change for all of us – we are more accustomed to “super-sizing” than we are to paying attention to recommended and appropriate portion sizes. • These changes are part of an effort to improve the nutritional health of 32 million children across the U.S. each school day. • Improving the nutrition of school meals is an important investment in the future of America’s children. • The Wisconsin Department of Public Instruction and the local schools/districts participating in the National School Lunch Program can’t change the federal law—only the US Senators and Congressional Representatives that we elect can do that.

13. Vegetables Old Meal Pattern VS. NEW • OLD food based meal pattern: 0-1 cup per day depending on meal pattern • NEW meal pattern: ¾ - 1 cup each day

14. How many vegetables do healthy children need each day??? • Vegetables – Talking points… • The new meal pattern provides 1/3 – 1/2 of a student’s daily vegetable recommended intake • Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C. • Most vegetables are naturally low in fat and calories and are filling. None have cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.) • Percent of daily vegetable requirement consumed by adolescents in Wisconsin in 2009 – 10.2State Indicator Report on Fruits and Vegetables Center for Disease control study 2009

15. Did you know? … • The new school meals are intended to be high in nutrients and adequate in calories, based on recommendations of the Institute of Medicine and consistent with the Dietary Guidelines for Americans (DGAs). • The new portion sizes and calorie ranges were based on current nutrition science and data on the dietary needs of school children. • The portion sizes and calorie ranges are essential to address the crisis of poor diet and obesity.

16. GRAINS • OLD food based meal pattern • 8-15 per week – depending on meal pattern – no whole grain requirement • NEW meal pattern: • 7-12 per week – ½ must be whole grain rich – may not exceed maximum • allowed by grade group.

17. How many Grains do healthy children need each day??? • Grains – Talking points… • The new meal pattern provides 1/4 – 1/2 of a student’s daily recommended grain intake • Excess grains, particularly refined grains may contribute to excessive calorie intake • Grains are important sources of many nutrients, including dietary fiber, several B vitamins (thiamin, riboflavin, niacin, and folate), and minerals (iron, magnesium, and selenium). • Consuming whole grains as part of a healthy diet may reduce the risk of heart disease. • Unlike refined grain products, Whole grains provide a feeling of fullness and promote digestive health.

18. Milk • OLD food based meal pattern • 1 cup per day – Offer a variety of milk fat • NEW meal pattern: • 1 cup per day – Offer a variety of 1% and nonfat unflavored milk and/or nonfat flavored milk

19. How many servings of milk do healthy children need each day??? • Milk – Talking points… • The new meal pattern provides 1/3 of a student’s daily recommended servings of milk • Low fat or fat free milk is recommended for all healthy people over the age of 2 years. • Choosing foods from the Dairy Group that are high in saturated fats and • cholesterol can have health implications. • The intake of dairy products is especially important to bone health during childhood • and adolescence, when bone mass is being built. • Intake of dairy products is associated with a reduced risk of cardiovascular disease, • type 2 diabetes, and lower blood pressure.

20. Did you know?… • The new calorie levels are either lower or comparable to the previous minimum calorie standards. • The calories are shifted from grains and higher calorie entrée items to a wider variety of fruits and vegetables. • The new school meals offer adequate amounts of nutrients and the level of calories appropriate for most school children.

22. Common ents A quick look at The Six Cents Certification Process

24. Common ents!Workbook Summary

25. Talking Points… • The new school meal pattern is intended to be high in nutrients and adequate in calories, • The meal pattern is based on recommendations of the Institute of Medicine and consistent with the Dietary Guidelines for Americans (DGAs). • The new portion sizes and calorie ranges are based on current nutrition science and data on the dietary needs of school children. • The portion sizes and calorie ranges are essential to address the crisis of poor diet and obesity.

26. Tools for building Healthy School Meals http://dpi.wi.gov/fns/menupln.html • Food Buying Guide Calculator http://fbg.nfsmi.org/ • Online menu resource http://www.kn-eat.org/SNP/SNP_Menus/SNP_Resources_Healthier_Kansas_Menus.htm • Online Recipes http://teamnutrition.usda.gov/Resources/usda_recipes.html http://www.recipesforkidschallenge.com/ • Production record prototype http://dpi.wi.gov/fns/menupln.html#pr • Menu Certification Workbooks http://dpi.wi.gov/fns/6centscert.html

27. Food Buying Guide Calculator http://fbg.nfsmi.org/

29. http://www.recipesforkidschallenge.com/

30. Production Record Example http://dpi.wi.gov/fns/menupln.html#pr

31. Talking Points… • It’s true that highly active students, such as athletes, may need more calories… • As always, schools and families have multiple options for addressing their needs. • Schools can structure after-school snack and supper programs to include service to athletes. • Individual students and/or sports teams can also supplement food provided through federal programs with items provided from home or other sources.

32. Marketing Matters….Additional Resources Online Resources Print Resources Who ya gonna call?... State Agency Resources

33. USDA’s The School Day Just Got Healthier Toolkit http://www.fns.usda.gov/cnd/healthierschoolday/toolkit.htm

34. Fact Sheets for Healthier School Mealshttp://www.fns.usda.gov/tn/Resources/dgfactsheet_hsm.html • Low-fat and fat-free milk, cheese, and yogurt • Fruits and Vegetables • Trans Fat, Cholesterol, Saturated Fats • Whole Grains • Sodium • Dry Beans and Peas • Fiber-Rich Foods • Meeting Challenge of Rising Food Costs

35. TEAM Nutrition Resource Library http://teamnutrition.usda.gov/library.html

36. Marketing Matters….Other important marketing tools • A positive attitude about making changes that will help students understand the importance of a healthy diet. • Confidence in knowing that your meal program may be the most nutritious meal of a child’s day. • Courage to address the challenges that arise as the new meal patterns are implemented.

37. Remember…“YOU” are the most important ToolFor building healthy meals in your school! “A hundred years from now it will not matter what my bank account was, the sort of house I lived in, or the kind of car I drove...but the world may be different because I was important in the life of a child.” Forest E. Witcraft American Scholar 1894-1967

38. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer.