Review: New Meal Pattern Requirements and Nutrition Standards

1. Review: New Meal Pattern Requirements and Nutrition Standards Six Cent Certification Worksheet Training Sara Olson

2. “Reimbursable Meal” Worksheet Definition • SFAs must list reimbursable meals offered on the menu. Each reimbursable meal consists of all required food components: any grain/meat/meat alternates in an entrée and/or side dish, total amount of fruit offered with this meal, total amount of vegetables in an entrée and/or side dish, and amount of milk. • Sample Menu (Meal #1): Chicken Nuggets (5 pieces) – 3oz meat, no creditable breading WW Roll – 2oz grain (WGR) Honey Sauce – 2 TBSP Mixed Fruit Cup – ½ cup Steamed Broccoli – ½ cup Baby Carrots – ½ cup 100% Orange Juice – 4 oz Milk – 8 oz

3. “Reimbursable Meal” Worksheet Definition, cont’d • SFAs will report all reimbursable meals in the All Meals tab • Enter the name of the main dish to match the menu submitted for certification. • If vegetable pizza is called “Garden Power Flatbread,” type “Garden Power Flatbread” into worksheet • Certification is based on offered menus- do not consider Offer versus Serve options. Report the full offering of fruits and vegetables on the menu, NOT what a child typically selects. The worksheet is not weighted.

4. Crediting of Fruit Juice • Crediting of fruit juice • Credited on volume as served • 4 ounces will credit as ½ cup • No more than half of the fruit or vegetable offerings over the week may be in the form of juice • The USDA menu worksheet calculates this in the Weekly Report tab • On any given day, may offer both fruit pieces and juice • Example: ½ cup juice plus ½ cup peaches to meet 1 cup minimum offering in grades 9-12

5. Crediting of Vegetables • Crediting of leafy salad greens • Raw, leafy salad greens credit at half the volume served • Consistent with the Dietary Guidelines for Americans • Example: ½ cup of Romaine Lettuce contributes ¼ cup toward the “dark green” vegetable subgroup. • Cooked leafy greens credited by volume as served • Example: ½ cup of sauteed spinach credits as ½ cup of dark green vegetables • Must enter creditableamount into menu worksheet

6. Vegetable Subgroups in Worksheet • Vegetables pre-populated by their subgroup • Drop-down lists to select vegetable used; most commonly served vegetables • If not listed, SFAs may select “Vegetable unspecified” in the subgroup list and type in the name

7. Vegetable Subgroups in Worksheet, cont’d • Mixed vegetable dishes credited as Additional • The use of the Additional category in the meal pattern is for purposes of meeting the weekly TOTAL volume • Not a unique subgroup requirement • Therefore, no need for this category in the Menu Worksheet or Simplified Nutrient Analysis • Total volume is captured from entries in the All Meals tab (1/2 cup California mix entered as “½ cup” vegetable) • Subgroups captured in the Monday-Friday tabs (ignore California mix for purposes of subgroups)

8. Vegetable Quantities in Worksheet • Each day within the worksheet, must indicate for each vegetable subgroup the “largest amount able to be taken.” • Example 1: Monday choice 1: spinach pizza (1/4 c dark green) or choice 2: broccoli pizza (1/2 cup dark green) • Child cannot take both types of pizza, so do NOT report ¾ cup dark green vegetables offered on Monday • Child could take up to ½ cup dark green veggies Monday

9. Grains • Daily and weekly requirements (min/max) • All grains offered in amounts of 0.25 oz eq or greater must be included in the calculation of daily and weekly grain offerings, as well as dietary specifications • Round down to nearest 0.25 oz eq (unchanged) • Worksheet does this for you if you do not do so in advance • Example: 1.6 oz eq bread = 1.5 oz eq creditable grain • Non-creditable grain ingredients in products at very low levels (less than 0.25 oz eq) are allowable

10. Counting Grains in the Worksheet • SFAs may use either ounce equivalents OR grains/bread servings in SY 2012-2013 • Due to one year extension for manufacturers allowing 14.75 gm weight (1 grain/bread serving) OR 16 gm weight (1 oz eq) • 1 grain/bread serving = 1 oz eq • ALL grains must be based on 16 gm weight beginning SY 2013-2014

11. Meat/Meat Alternates/Milk • Meat/Meat Alternates • Daily and weekly requirements for lunch • Milk options allowed: • fat-free milk (flavored and unflavored) • low-fat milk (unflavored only) • Daily variety of milk (at least 2) is required • Menu Worksheet assesses milk component on a daily basis

12. Dietary Specifications for Worksheet • Calories • Requirement: minimum and maximum calorie levels • Worksheet assesses average daily calories, must fall within acceptable range • Saturated Fat • Limit to less than ten percent of total calories • Weighted averages • Worksheet does NOT assess: • Trans fat restriction • Part of SFA attestation, validation review, administrative reviews • Sodium limit • First target not effective until SY 2014-2015

13. Menu Worksheet Data Entry Questions

14. Multiple Serving Lines- Worksheet • For purposes of the menu worksheet, SFAs do NOT have to fill out a different sheet for each serving line. All meals offered on all lines for a given menu are listed together • Consideration of administrative burden • SFAs will ATTEST that each serving line meets the meal pattern requirements • Validation reviews will assess offerings on each line

15. Certification Worksheet for Breakfast • Compliance with breakfast requirements is required for six cents certification • No changes to breakfast in SY 2012-2013 except for milk variety/fat restriction • Breakfast worksheet is based on existing breakfast requirements, plus milk requirements for variety/fat restriction

16. Certification Worksheet for Breakfast cont’d • For certification, all schools should be using the Menu Worksheets for breakfast, unless they are still NSMP, in SY 2012-13 • If SFAs adopt requirement early, they will need to also show the State they are meeting the new requirements • Refer to Q#13 in SP 34-2012 for more information

17. Grain Offerings Optional with Entree • Example: Spaghetti with meat sauce (2 oz eq grains) is offered with an optional breadstick (1 oz eq grains) • To reflect that the breadstick is OPTIONAL, must menu as 2 separate meal choices: • Choice 1: Spaghetti with meat sauce and breadstick (3 oz eq grains) • Choice 2: Spaghetti with meat sauce, no breadstick (2 oz eq grains) • For purposes of the menu worksheet, enter Choice 1 and Choice 2 as 2 separate entries on the All Meals Tab (and select both meals on the day served)

18. Determining Salad Bar Portions • For certification of menus, requirement is what is offered to students, not actual usage • Enter pre-determined serving sizes into worksheet • Offered portion sizes confirmed by State during reviews