Meal Patterns for School Nutrition Programs

1. Meal Patterns for School Nutrition Programs Understanding the New USDA Regulations Nutrition Standards in the National School Lunch and Breakfast Programs Spring 2012

4. Part 3 Contents This presentation focuses on the most immediate changes that are happening in the next school year, so you can be ready to comply effective July 1, 2012. The new meal patterns include many changes that are being phased in over time � some in the next few years (such as whole grain-rich foods) and others over a much longer time (like sodium over the next 10 years). The CSDE will provide more training in the future to address other changes as we get closer to the implementation year. This presentation focuses on the most immediate changes that are happening in the next school year, so you can be ready to comply effective July 1, 2012. The new meal patterns include many changes that are being phased in over time � some in the next few years (such as whole grain-rich foods) and others over a much longer time (like sodium over the next 10 years). The CSDE will provide more training in the future to address other changes as we get closer to the implementation year.

5. Meal Pattern for Breakfast Now let�s take a look at the meal pattern requirements for breakfast. Because there are minimal changes to the breakfast meal patterns for 2012-13, we are just providing a brief overview today. We will spend more time on the changes for later years at future trainings.Now let�s take a look at the meal pattern requirements for breakfast. Because there are minimal changes to the breakfast meal patterns for 2012-13, we are just providing a brief overview today. We will spend more time on the changes for later years at future trainings.

6. There are only minimal changes to the breakfast program as of July 1, 2012 for this coming school year. Therefore, schools should plan to continue with the existing meal pattern and menu approaches they have already been using: traditional, enhanced and nutrient standard menu planning. There are only minimal changes to the breakfast program as of July 1, 2012 for this coming school year. Therefore, schools should plan to continue with the existing meal pattern and menu approaches they have already been using: traditional, enhanced and nutrient standard menu planning.

7. The only changes of note to breakfast this year are the low-fat and fat-free milk requirement (same as for lunch) and the change to the crediting of formulated grain-fruit products � can no longer count as both grains and fruit components. The only changes of note to breakfast this year are the low-fat and fat-free milk requirement (same as for lunch) and the change to the crediting of formulated grain-fruit products � can no longer count as both grains and fruit components.

8. Formulated Grain-Fruit Products Heavily fortified, high in solid fats and added sugars, e.g., fortified pastries, doughnuts, rolls Cannot be used to meet both grain and fruit components at breakfast Credit as grain only if meet grain requirements Does not apply to granola bars or fortified cereals These items are either grain-type products that have grain as the primary ingredient, or grain-fruit type products that have fruit as the primary ingredient. They are often heavily fortified, as well as high in solid fats and added sugars. Note that this provision does not apply to granola bars or fortified cereals. Formulated grain-fruit products are a very specific food item. The final rule disallows the use of formulated grain-fruit products to meet both the grain and fruit components at breakfast beginning July 1, 2012. These products were previously allowed as specified in Appendix A to 7 CFR part 220. However, if a school wishes to use these products to count toward the grains component, this is acceptable, provided that inclusion of these products does not cause the menu to exceed the average weekly calorie and saturated fat limits. Formulated grain-fruit products do not credit toward the fruits component. �These items are either grain-type products that have grain as the primary ingredient, or grain-fruit type products that have fruit as the primary ingredient. They are often heavily fortified, as well as high in solid fats and added sugars. Note that this provision does not apply to granola bars or fortified cereals. Formulated grain-fruit products are a very specific food item. The final rule disallows the use of formulated grain-fruit products to meet both the grain and fruit components at breakfast beginning July 1, 2012. These products were previously allowed as specified in Appendix A to 7 CFR part 220. However, if a school wishes to use these products to count toward the grains component, this is acceptable, provided that inclusion of these products does not cause the menu to exceed the average weekly calorie and saturated fat limits. Formulated grain-fruit products do not credit toward the fruits component. �

9. Operational Memorandum 20-12April 23, 2012  CSDE Operational Memorandum 2012, April 23, 2012, describes requirements for formulated grain-fruit products. It is available on the CSDE�s Operational Memo Web page. CSDE Operational Memorandum 2012, April 23, 2012, describes requirements for formulated grain-fruit products. It is available on the CSDE�s Operational Memo Web page.

10. For school year 2012-13 only, the same USDA nutrient standards apply for breakfast, including Traditional FBMP, Enhanced FBMP and Nutrient Standard Menu Planning. These nutrient standards are available on the CSDE�s Meal Patterns Web page.For school year 2012-13 only, the same USDA nutrient standards apply for breakfast, including Traditional FBMP, Enhanced FBMP and Nutrient Standard Menu Planning. These nutrient standards are available on the CSDE�s Meal Patterns Web page.

11. Three Components Milk Fruits Grains Meal Pattern for BreakfastSY 2013-14 Effective July 1, 2012, the meal pattern includes three components: milk, fruits and grains. Effective July 1, 2012, the meal pattern includes three components: milk, fruits and grains.

12. Meal Pattern for Breakfast School Year 2013-14 (Effective July 1, 2013) This chart provides an overview of all of the required meal components and amounts for breakfast for school year 2013-14, effective July 1, 2014. The daily components are the same for all grades for both five- and seven-day weeks: 1 cup of milk, � cup of fruit and 1 oz eq of grains. However, there are variations in the weekly requirements. This chart provides an overview of all of the required meal components and amounts for breakfast for school year 2013-14, effective July 1, 2014. The daily components are the same for all grades for both five- and seven-day weeks: 1 cup of milk, � cup of fruit and 1 oz eq of grains. However, there are variations in the weekly requirements.

13. In SY 2013-14, many of the new requirements for breakfast take effect. The single food-based menu planning approach begins, which means that school can no longer use Traditional FBMP, Enhanced FBMP and Nutrient Standard Menu Planning. Likewise, the three grade groups take effect: K-5, 6-8 and 9-12. In SY 2013-14, many of the new requirements for breakfast take effect. The single food-based menu planning approach begins, which means that school can no longer use Traditional FBMP, Enhanced FBMP and Nutrient Standard Menu Planning. Likewise, the three grade groups take effect: K-5, 6-8 and 9-12.

14. As with lunch, half of all grains served must be whole grain-rich. Schools must also offer the specified weekly grain ranges: Grades K-5: 7-10 oz eq Grades 6-8: 8-10 oz eq Grades 9-10: 9-10 oz eq As with lunch, half of all grains served must be whole grain-rich. Schools must also offer the specified weekly grain ranges: Grades K-5: 7-10 oz eq Grades 6-8: 8-10 oz eq Grades 9-10: 9-10 oz eq

15. Vegetables may be offered vegetables in place of all or part of the required daily fruit component. However, the first two cups per week must be from the dark green, red/orange, beans and peas (legumes) or other vegetable subgroups. Starchy vegetables may be offered after the first two cups of non-starchy vegetables. Vegetables may be offered vegetables in place of all or part of the required daily fruit component. However, the first two cups per week must be from the dark green, red/orange, beans and peas (legumes) or other vegetable subgroups. Starchy vegetables may be offered after the first two cups of non-starchy vegetables.

16. Meat/meat alternates may be substituted for grains after the daily 1 ounce minimum of grains is provided. The calorie ranges take effect: Grades K-5: 350-500 Grades 6-8: 400-550 Grades 9-10: 450-600 All foods must meet zero grams trans fat per portion, based on the nutrition label or manufacturer�s specifications. Meat/meat alternates may be substituted for grains after the daily 1 ounce minimum of grains is provided. The calorie ranges take effect: Grades K-5: 350-500 Grades 6-8: 400-550 Grades 9-10: 450-600 All foods must meet zero grams trans fat per portion, based on the nutrition label or manufacturer�s specifications.

17. Meal Pattern for Breakfast School Year 2014-15 (Effective July 1, 2014) This chart provides an overview of all of the required meal components and amounts for breakfast for school year 2014-15, effective July 1, 2014. The key change is the increase to 1 cup of fruit daily for all grade groups. This chart provides an overview of all of the required meal components and amounts for breakfast for school year 2014-15, effective July 1, 2014. The key change is the increase to 1 cup of fruit daily for all grade groups.

18. Fruit quantity increases to 1 cup per day Under OVS, students must select at least � cup of fruit (or vegetable, if using substitution) All grains must be whole-grain rich Target 1 for average weekly sodium limit Target 2 sodium restriction by SY 2017-18 Final target sodium restriction by SY 2022-23 In SY 2014-15, schools will continue to follow the new meal pattern. The fruit quantity increases to 1 cup per day. Vegetable substitutions are allowable, but there is no vegetable requirement at breakfast. Additionally, with the new fruits component in place, the new procedures for OVS at breakfast apply: students must select at least � cup fruit (or vegetable, if vegetable substitutions are provided). As with lunch, all grains must now be whole grain-rich. Finally, the first of three sodium targets takes effect. Target 2 is effective in SY 2017-18 and the final target is effective SY 2022-23. In SY 2014-15, schools will continue to follow the new meal pattern. The fruit quantity increases to 1 cup per day. Vegetable substitutions are allowable, but there is no vegetable requirement at breakfast. Additionally, with the new fruits component in place, the new procedures for OVS at breakfast apply: students must select at least � cup fruit (or vegetable, if vegetable substitutions are provided). As with lunch, all grains must now be whole grain-rich. Finally, the first of three sodium targets takes effect. Target 2 is effective in SY 2017-18 and the final target is effective SY 2022-23.