USDA Meal Patterns for the National School Lunch NSLP and School Breakfast Program SBP

1. USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program (SBP) Final Rule Guidance Presentation for Implementation beginning July 1, 2012 FDACS FNW 1 FNW is providing all of the information sponsors will need to implement the final rule for the breakfast and lunch updated meal patterns. This is the first time the meal patterns have been revised in 15 years. It is exciting how these updated patterns will now follow the DGAs, 2010. This will result in Florida’s children receiving great, healthy, nutritious meals.FNW is providing all of the information sponsors will need to implement the final rule for the breakfast and lunch updated meal patterns. This is the first time the meal patterns have been revised in 15 years. It is exciting how these updated patterns will now follow the DGAs, 2010. This will result in Florida’s children receiving great, healthy, nutritious meals.

2. Meal Pattern Implementation Presentation by Food, Nutrition and Wellness Florida Department of Agriculture and Consumer Services  (800) 504-6609 www.freshfromflorida.com/divisions/fnw/ 2 FDACS FNW Please check our website often for useful information for all sponsors to use to achieve and maintain compliance with the final rule.Please check our website often for useful information for all sponsors to use to achieve and maintain compliance with the final rule.

3. Session Goals Provide information to understand: The required changes to the breakfast and lunch meal patterns and nutrition standards The implementation timeline The needed adjustments to achieve and maintain compliance with the final rule 3 FDACS FNW FNW’s goal is to provide you with all the tools you need to implement the updated meal patterns. FNW’s goal is to provide you with all the tools you need to implement the updated meal patterns.

4. Session Goals After this presentation, sponsors will have: Suggestions for effectively implementing adjustments to their meal pattern Sample menus Additional resource information related to the meal patterns, menu suggestions and implementation guidance 4 FDACS FNW This presentation will clearly define: Meal components Portions Nutrition standards and their levels The implementation timelineThis presentation will clearly define: Meal components Portions Nutrition standards and their levels The implementation timeline

5. Summary of Changes to 7 CFR Parts 210 and 220 Aligns the meal patterns and nutrition standards for the NSLP and SBP to the Dietary Guidelines for Americans. As a result, school meals will have: Increased availability of vegetables, fruits, whole grains, and fat-free and low-fat milk Reductions in the levels of sodium, saturated fat and trans fat within set calorie ranges by set grade groups 5 FDACS FNW The final rule aligns the meal patterns and nutrition standards for the NSLP and SBP to the Dietary Guidelines for Americans. As a result, school meals will have: Increased availability of fruits, vegetables, whole grains, and fat-free and low-fat milk Reductions in the accepted levels of sodium, saturated fat and trans fat within set caloric levels appropriate for childrenThe final rule aligns the meal patterns and nutrition standards for the NSLP and SBP to the Dietary Guidelines for Americans. As a result, school meals will have: Increased availability of fruits, vegetables, whole grains, and fat-free and low-fat milk Reductions in the accepted levels of sodium, saturated fat and trans fat within set caloric levels appropriate for children

6. Summary of Changes to 7 CFR Parts 210 and 220 Changes are from the Healthy, Hunger-Free Kids Act of 2010 and Institute of Medicine recommendations with the expected results of: Enhanced diet and health of school children Positive steps forward to decrease the incidence of childhood obesity 6 FDACS FNW These changes are provisions included in the Healthy, Hunger-Free Kids Act of 2010 and are largely based on the recommendations of the Institute of Medicine of the National Academies with the expected results of: Enhanced diet and health of school children Positive steps forward to decrease the incidence of childhood obesity School meals provide great examples of correct portions of healthy foods that students will enjoyThese changes are provisions included in the Healthy, Hunger-Free Kids Act of 2010 and are largely based on the recommendations of the Institute of Medicine of the National Academies with the expected results of: Enhanced diet and health of school children Positive steps forward to decrease the incidence of childhood obesity School meals provide great examples of correct portions of healthy foods that students will enjoy

7. The Richard B. Russell National School Lunch Act This Act requires school meals to reflect the latest Dietary Guidelines for Americans These guidelines are available at: www.cnpp.usda.gov/dietaryguidelines.htm An executive summary is available at: www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/ExecSumm.pdf 7 FDACS FNW

8. Important Dates The effective date of the final rule is March 26, 2012 and requires no changes to school meals by that date The compliance date begins July 1, 2012 with various items being implemented then and other items over several years 8 FDACS FNW The effective date of the final rule is March 26, 2012, and requires no changes to school meals by that date The compliance date begins July 1, 2012, with various items being implemented then and some over several years as detailed later in this presentation The effective date of the final rule is March 26, 2012, and requires no changes to school meals by that date The compliance date begins July 1, 2012, with various items being implemented then and some over several years as detailed later in this presentation

9. Financials Sponsors will be entitled to receive a six-cents per lunch performance-based, claimed meal reimbursement increase beginning October 1, 2012 Additional information will be provided later in this presentation 9 FDACS FNW Yes, we anticipate the food cost of the new meal patterns will be higher than current standards. It will be important to review your procurement policies and procedures and make adjustments that might help control food costs. USDA understands sponsors will experience increased costs and is offering some financial assistance through the lunch meals reimbursement claims.Yes, we anticipate the food cost of the new meal patterns will be higher than current standards. It will be important to review your procurement policies and procedures and make adjustments that might help control food costs. USDA understands sponsors will experience increased costs and is offering some financial assistance through the lunch meals reimbursement claims.

10. Implementation Timeline –Final Rule Details 10 FDACS FNW This timeline clarifies exactly what changes must be implemented and when. Keep this handy. You will have the opportunity to decide if you will follow the timeline as presented or implement some or all portions earlier than required. Information on the various implementation dates is provided throughout this presentation. Once the sponsor understands the meal pattern changes, then it will be easy to include the student favorites into the breakfast and lunch menus. Therefore we will present the changes one by one and put them together in a workable, effective manner. This timeline clarifies exactly what changes must be implemented and when. Keep this handy. You will have the opportunity to decide if you will follow the timeline as presented or implement some or all portions earlier than required. Information on the various implementation dates is provided throughout this presentation. Once the sponsor understands the meal pattern changes, then it will be easy to include the student favorites into the breakfast and lunch menus. Therefore we will present the changes one by one and put them together in a workable, effective manner.

11. New Regulations Overview Student favorites are still part of the your healthier breakfast and lunch menus We will be reviewing information needed to achieve compliance Details on each component will be presented The components will “fit together” to provide the complete “picture” of healthy meals 11 FDACS FNW

12. Meal Pattern Details All sponsors must use the Food Based Meal Pattern (FBMP) approach for reimbursable lunches by July 1, 2012 Sponsors may change to the FBMP for breakfasts by July 1, 2012 OR may continue their current breakfast meal pattern through June 30, 2013 All sponsors must be using the FBMP for reimbursable breakfasts by July 1, 2013 Note: Pre-K student meal patterns remain unchanged until updated in a future rule 12 FDACS FNW To clarify, sponsors using previous meal patterns, including enhanced and nutrient standards will now all use the FBMP for lunch beginning July 1, 2012 and breakfast no later than July 1, 2013.To clarify, sponsors using previous meal patterns, including enhanced and nutrient standards will now all use the FBMP for lunch beginning July 1, 2012 and breakfast no later than July 1, 2013.

13. Meal Pattern Details –Breakfast and Lunch Breakfast and Lunch Grade Groups are changed 13 FDACS FNW Grade groups are the same for both breakfast and lunch. Nutrition Standards for each grade group have been established and must be met even in schools/programs with multiple grade groups in the same site. Implementation guidance is provided later in this presentation.Grade groups are the same for both breakfast and lunch. Nutrition Standards for each grade group have been established and must be met even in schools/programs with multiple grade groups in the same site. Implementation guidance is provided later in this presentation.

14. Implementation Timeline –Final Rule Details 14 FDACS FNW We are starting to see the pieces “fit in place” as we present the final rule information. We discussed the one approved meal pattern and the three grade groups for both breakfast and lunch. Both of these requirements are effective July 1, 2012 for lunch and July 1, 2013 for breakfast. We are starting to see the pieces “fit in place” as we present the final rule information. We discussed the one approved meal pattern and the three grade groups for both breakfast and lunch. Both of these requirements are effective July 1, 2012 for lunch and July 1, 2013 for breakfast.

15. Breakfast Meal Pattern 15 FDACS FNW The SBP meal pattern is now like the SFSP meal pattern but for Meats/Meat Alternates (M/MA) – there is no separate meat/meat alternate component in the SBP. But beginning July 1, 2013, schools may substitute 1 oz of M/MA for 1 oz equivalent of grains after the minimum daily grains requirement is met. Note: the names “Component” or “Food Group” are interchangeable.The SBP meal pattern is now like the SFSP meal pattern but for Meats/Meat Alternates (M/MA) – there is no separate meat/meat alternate component in the SBP. But beginning July 1, 2013, schools may substitute 1 oz of M/MA for 1 oz equivalent of grains after the minimum daily grains requirement is met. Note: the names “Component” or “Food Group” are interchangeable.

16. Breakfast Meal Pattern Breakfast component portion requirements are changed with varied implementation dates 16 FDACS FNW Note: various food groups have different implementation dates. For example, for breakfast, Grains changes are effective July 1 of 2013 while the 1 cup fruit component portion is implemented July 1 of 2014. Note: Sponsors must notify their FNW program representative if they plan to implement meal pattern changes prior to the year designated on the timeline Note: various food groups have different implementation dates. For example, for breakfast, Grains changes are effective July 1 of 2013 while the 1 cup fruit component portion is implemented July 1 of 2014. Note: Sponsors must notify their FNW program representative if they plan to implement meal pattern changes prior to the year designated on the timeline

17. Breakfast Meal Pattern Fruits Fresh, frozen without added sugar, canned in juice/light syrup, or dried No more than half of the fruit offerings may be in the form of juice 100% juice only ¼ cup of dried fruit = ½ cup of fruit Refer to Food Buying Guide for crediting information Note: These guidelines apply to Breakfast and Lunch 17 FDACS FNW Note: the Food Buying Guide is already in the process of being updated and sections such as Meat and Meat Alternates or Vegetables and Fruits will be made available as soon as each section is completed. Note: the Food Buying Guide is already in the process of being updated and sections such as Meat and Meat Alternates or Vegetables and Fruits will be made available as soon as each section is completed.

18. Breakfast Meal Pattern Fruits, continued Effective July 1, 2012 snack-type fruit products that may have been creditable before will no longer contribute to a reimbursable meal Effective July 1, 2013 frozen fruits must be packed in water, no sugar added, or unsweetened juice Note: These guidelines apply to Breakfast and Lunch 18 FDACS FNW Commodity frozen fruits specifications will be updated to meet this requirement by July1, 2013. You will have until then to utilize any frozen fruits containing added sugar you may have in your inventory. Commodity frozen fruits specifications will be updated to meet this requirement by July1, 2013. You will have until then to utilize any frozen fruits containing added sugar you may have in your inventory.

19. Breakfast Meal Pattern Breakfast component portion requirements are changed with varied implementation dates 19 FDACS FNW Some examples of two grain servings are: Whole bagels, Whole wheat pancakes 1bowl Cereal and 1 slice whole wheat toast Examples of one grain and one meat combinations are: Small sausage biscuits—1 oz. equivalent for the grain and the meat Cereal and a 4 oz. yogurt 1 slice toast and one-half hard cooked eggSome examples of two grain servings are: Whole bagels, Whole wheat pancakes 1bowl Cereal and 1 slice whole wheat toast Examples of one grain and one meat combinations are: Small sausage biscuits—1 oz. equivalent for the grain and the meat Cereal and a 4 oz. yogurt 1 slice toast and one-half hard cooked egg

20. Breakfast Meal Pattern Breakfast component portion requirements are changed with varied implementation dates 20 FDACS FNW Note these are minimum and maximum numbers of servings per week Note these are minimum and maximum numbers of servings per week

21. Breakfast Meal Pattern The whole grains component requirements have varied implementation dates 21 FDACS FNW Note the definition for whole grain-rich is on the next slide. No daily minimum of whole grains is required for the school year beginning July 1, 2013. Then the next year, effective July 1, 2014 all grains daily and weekly must be whole grain.Note the definition for whole grain-rich is on the next slide. No daily minimum of whole grains is required for the school year beginning July 1, 2013. Then the next year, effective July 1, 2014 all grains daily and weekly must be whole grain.

22. Breakfast Meal Pattern Meet serving size requirements in Grains/Breads Instruction and Meet one of the following: Whole grains per serving must be = 8 grams or Product includes FDA’s whole grain health claim on its packaging or Product ingredient listing lists whole grain first (HUSSC criteria) Note: These guidelines apply to Breakfast and Lunch 22 FDACS FNW Note: these criteria apply to whole grains for breakfast, lunch, and afterschool snack, More products will receive the Food and Drug Administration’s (FDA’s) whole grain health claim soon. HUSSC – Healthier US School Challenge criteriaNote: these criteria apply to whole grains for breakfast, lunch, and afterschool snack, More products will receive the Food and Drug Administration’s (FDA’s) whole grain health claim soon. HUSSC – Healthier US School Challenge criteria

23. Breakfast Meal Pattern Product ingredient listings Non-mixed items (e.g., breads, cereals): whole grains must be the first ingredient Mixed component items (e.g., pizza, corn dogs): whole grains must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the listing) Detailed instructions for this method are at: http://teamnutrition.usda.gov/healthierUS/HUSSCkit_pp25-35.pdf Note: These guidelines apply to Breakfast and Lunch 23 FDACS FNW Examples of ingredient listings – for grain/bread items…the first ingredient must be whole grain. For combination meat/grain items like pizza, corn dogs, chicken nuggets, etc., the first grain ingredient must be whole grain. For these labels you generally see the meat items listed first and then the grain items listed separately on the label…this separate grain listing must begin with whole grain.Examples of ingredient listings – for grain/bread items…the first ingredient must be whole grain. For combination meat/grain items like pizza, corn dogs, chicken nuggets, etc., the first grain ingredient must be whole grain. For these labels you generally see the meat items listed first and then the grain items listed separately on the label…this separate grain listing must begin with whole grain.

24. Breakfast Meal Pattern 24 FDACS FNW Examples of ingredient listings – for grain/bread items…the first ingredient must be whole grain. For combination meat/grain items like pizza, corn dogs, chicken nuggets, etc., the first grain ingredient must be whole grain. For these labels you generally see the meat items listed first and then the grain items listed separately on the label…this separate grain listing must begin with whole grain. Note the Whole Wheat listed BEFORE the enriched flour. Also note: CN label shows three food components: M/MA Grains Vegetable Interesting side comment: 5 gm. of SATURATED fat is significant when the entire meal may have only 6.1 to 7.2 grams, depending on the calories.Examples of ingredient listings – for grain/bread items…the first ingredient must be whole grain. For combination meat/grain items like pizza, corn dogs, chicken nuggets, etc., the first grain ingredient must be whole grain. For these labels you generally see the meat items listed first and then the grain items listed separately on the label…this separate grain listing must begin with whole grain. Note the Whole Wheat listed BEFORE the enriched flour. Also note: CN label shows three food components: M/MA Grains Vegetable Interesting side comment: 5 gm. of SATURATED fat is significant when the entire meal may have only 6.1 to 7.2 grams, depending on the calories.

25. Breakfast Meal Pattern CN-labeled products will report if the product: “provides X servings of bread or bread alternate” if not whole grain or “provides X servings of WGR grains for those that are whole grain-rich Beginning July 1, 2014 all products must be whole grain-rich and CN labels will be updated as needed to report the WGR creditable content Note: These guidelines apply to Breakfast and Lunch 25 FDACS FNW Examples of ingredient listings – for grain/bread items…the first ingredient must be whole grain. For combination meat/grain items like pizza, corn dogs, chicken nuggets, etc., the first grain ingredient must be whole grain. For these labels you generally see the meat items listed first and then the grain items listed separately on the label…this separate grain listing must begin with whole grain. CN-labels will be updated no later than June 30, 2013 to report the amount of creditable whole grain-rich I oz. equivalents are now in the product.Examples of ingredient listings – for grain/bread items…the first ingredient must be whole grain. For combination meat/grain items like pizza, corn dogs, chicken nuggets, etc., the first grain ingredient must be whole grain. For these labels you generally see the meat items listed first and then the grain items listed separately on the label…this separate grain listing must begin with whole grain. CN-labels will be updated no later than June 30, 2013 to report the amount of creditable whole grain-rich I oz. equivalents are now in the product.

26. Breakfast Meal Pattern Formulated grain-fruit products as defined in CFR 220, Appendix A are removed from the regulations and no longer creditable for a reimbursable breakfast The following bar-type products are creditable: Energy, granola, cereal and breakfast Cereals with fruits are creditable toward the meal pattern 26 FDACS FNW Examples of ingredient listings – for grain/bread items…the first ingredient must be whole grain. For combination meat/grain items like pizza, corn dogs, chicken nuggets, etc., the first grain ingredient must be whole grain. For these labels you generally see the meat items listed first and then the grain items listed separately on the label…this separate grain listing must begin with whole grain. CN-labels will be updated no later than June 30, 2013 to report the amount of creditable whole grain-rich I oz. equivalents are now in the product.Examples of ingredient listings – for grain/bread items…the first ingredient must be whole grain. For combination meat/grain items like pizza, corn dogs, chicken nuggets, etc., the first grain ingredient must be whole grain. For these labels you generally see the meat items listed first and then the grain items listed separately on the label…this separate grain listing must begin with whole grain. CN-labels will be updated no later than June 30, 2013 to report the amount of creditable whole grain-rich I oz. equivalents are now in the product.

27. Implementation Assistance –From USDA USDA will continue to offer enriched flour, rice and pasta products in addition to whole grain-rich products until June 30, 2013 Effective July 1, 2013 all grain products offerings will be whole grain-rich USDA will continue to improve and expand whole grain offerings 27 FDACS FNW

28. Breakfast Meal Pattern 28 FDACS FNW This is the first page of the FCS Instruction 783.1 Rev 2: Exhibit A GRAINS/BREADS FOR THE FOOD-BASED MENU PLANNING ALTERNATIVES IN THE CHILD NUTRITION PROGRAMS This is available in the FBG and is still the current crediting guide for the correct portions of many grains and bread productsThis is the first page of the FCS Instruction 783.1 Rev 2: Exhibit A GRAINS/BREADS FOR THE FOOD-BASED MENU PLANNING ALTERNATIVES IN THE CHILD NUTRITION PROGRAMS This is available in the FBG and is still the current crediting guide for the correct portions of many grains and bread products

29. Breakfast Meal Pattern 29 FDACS FNW Effective July 1, 2012,Must be fat-free (<0.4%) flavored or unflavored or1% low-fat unflavored. Same requirements apply to lactose-reduced and lactose-free milks. Only fat-free lactose-reduced or lactose-free may be flavored. Effective July 1, 2012, Must be fat-free (<0.4%) flavored or unflavored or 1% low-fat unflavored. Same requirements apply to lactose-reduced and lactose-free milks. Only fat-free lactose-reduced or lactose-free may be flavored Effective July 1, 2012, Must be fat-free (<0.4%) flavored or unflavored or 1% low-fat unflavored. Same requirements apply to lactose-reduced and lactose-free milks. Only fat-free lactose-reduced or lactose-free may be flavored Must offer a minimum of 2 choices – typically we see fat free and 1% white or fat free chocolate, strawberry, or vanilla and 1% plain/unflavored milk. Effective July 1, 2012,Must be fat-free (<0.4%) flavored or unflavored or1% low-fat unflavored. Same requirements apply to lactose-reduced and lactose-free milks. Only fat-free lactose-reduced or lactose-free may be flavored. Effective July 1, 2012, Must be fat-free (<0.4%) flavored or unflavored or 1% low-fat unflavored. Same requirements apply to lactose-reduced and lactose-free milks. Only fat-free lactose-reduced or lactose-free may be flavored Effective July 1, 2012, Must be fat-free (<0.4%) flavored or unflavored or 1% low-fat unflavored. Same requirements apply to lactose-reduced and lactose-free milks. Only fat-free lactose-reduced or lactose-free may be flavored Must offer a minimum of 2 choices – typically we see fat free and 1% white or fat free chocolate, strawberry, or vanilla and 1% plain/unflavored milk.

30. Breakfast Meal Pattern Fat-free flavored or unflavored or 1% or less unflavored milk Nutrition standards for milk substitutes (e.g., soy beverages) are unchanged Students may decline milk component under OVS Note: These guidelines apply to Breakfast and Lunch 30 FDACS FNW As before, students are still allowed decline milk component when implementing Offer versus Serve. As before, students are still allowed decline milk component when implementing Offer versus Serve.

31. Lunch Meal Pattern 31 FDACS FNW Note: beginning July 1, 2012 fruits and vegetables on lunch menus are now separate components and each must be offered daily.Note: beginning July 1, 2012 fruits and vegetables on lunch menus are now separate components and each must be offered daily.

32. Lunch Meal Pattern 32 FDACS FNW Note the fruit information was presented on slides 16-18 Note the variety of forms available for vegetable servings including raw, cooked, fresh, frozen or canned Note the fruit information was presented on slides 16-18 Note the variety of forms available for vegetable servings including raw, cooked, fresh, frozen or canned

33. Lunch Meal Pattern All vegetable subgroups required to be offered weekly: Dark Green (e.g., broccoli, collard greens, bok choy, kale, spinach, watercress, mesculn) Red/Orange (e.g., carrots, sweet potatoes, tomatoes, acorn, pumpkin, red pepper) Beans/Peas (legumes) (e.g., kidney beans, lentils, chickpeas, pinto beans, soy beans) Starchy (e.g., corn, green peas, white potatoes, plantains, lima beans, taro) Other (e.g., avocados, beets, cabbage, cucumbers, green beans, onions, celery) 33 FDACS FNW Vegetable subgroup details follow MyPlate information and are included in the supplemental materials for this presentationVegetable subgroup details follow MyPlate information and are included in the supplemental materials for this presentation

34. Lunch Meal Pattern G: “Other vegetables” are defined in §210.10(c)(2)(iii)(E) as additional portions of dark green, red/orange and beans/peas (legumes) allowed to satisfy the “Other vegetables” requirement H: any vegetable subgroup may be offered to the meet the total weekly vegetable requirement 34 FDACS FNW

35. Lunch Meal Pattern Additional vegetables: all vegetables from any subgroup are creditable as the “Additional vegetable” portions needed to reach the weekly total offerings 1 cup per week is required for Grade Groups K-5 and 6-8 to provide the weekly total of 3¾ cups for all vegetables 1½ cup per week is required for grades 9-12 to provide their weekly total of 5 cups for all vegetables A listing of vegetable subgroups is available at: www.choosemyplate.gov/food-groups/vegetables.html 35 FDACS FNW

36. Lunch Meal Pattern Vegetable subgroup minimums are per week with no daily minimum The minimum creditable portion is 1/8 cup Tomato paste crediting is still allowed CN-labeled products containing vegetables will be revised to show the creditable amounts of that vegetable’s subgroup 36 FDACS FNW

37. Lunch Meal Pattern Full strength vegetable juice blends include: 100% juice blends with all vegetables in the same subgroup (e.g., a carrot and tomato juice blend may credit the “red/orange” subgroup) contribute to that subgroup 100% juice blends with more than one subgroup (e.g., juice with carrots, spinach, tomato and watercress) contribute to the “additional” vegetable subgroup 37 FDACS FNW

38. Lunch Meal Pattern Raw and cooked greens credit differently Raw, leafy salad greens credit at half the volume served (e.g., ½ cup of Romaine lettuce contributes ¼ cup of the “dark green” vegetable subgroup) Cooked leafy greens are creditable equal to the volume served (e.g., ½ cup cooked collard greens credits as ½ cup “dark green” vegetable subgroup) 38 FDACS FNW

39. Lunch Meal Pattern 39 FDACS FNW Note that vegetable subgroup portions are the same for the K-5 grade group and 6-8 and several subgroups are larger portions for the 9-12 grade group. A week’s weekly requirement does not need to be met in one serving on one day and may be spread over the week. For example 1/2 cup of carrots may be served on Monday and ¼ cup of sweet potatoes on a Thursday and the two will offerings will meet the ¾ weekly requirement. Note that vegetable subgroup portions are the same for the K-5 grade group and 6-8 and several subgroups are larger portions for the 9-12 grade group. A week’s weekly requirement does not need to be met in one serving on one day and may be spread over the week. For example 1/2 cup of carrots may be served on Monday and ¼ cup of sweet potatoes on a Thursday and the two will offerings will meet the ¾ weekly requirement.

40. Lunch Meal Pattern 40 FDACS FNW Note the larger portions required for the 9-12 Grade Group are: 1 ¼ cup Red/Orange ¾ cup Starchy 1 ½ cup Additional Note the larger portions required for the 9-12 Grade Group are: 1 ¼ cup Red/Orange ¾ cup Starchy 1 ½ cup Additional

41. Lunch Meal Pattern 41 FDACS FNW These M/MA servings are minimums and maximums for each Grade Group. The 1 oz. equivalents are for edible portion. Currently the Food Buying Guide requirements for amounts required to meet the oz. serving are still in effect. For example, 1.2 ounces of deli ham are required to provide 1 oz. equivalent.These M/MA servings are minimums and maximums for each Grade Group. The 1 oz. equivalents are for edible portion. Currently the Food Buying Guide requirements for amounts required to meet the oz. serving are still in effect. For example, 1.2 ounces of deli ham are required to provide 1 oz. equivalent.

42. Lunch Meal Pattern Meats, seafood, and poultry; cheese and yogurt; eggs; and nuts and seeds Regular, lean, low fat, or low sodium choices are all creditable Beans/dried peas - creditable as meat alternate or vegetable when served in the same meal 42 FDACS FNW Regular, Lean/extra lean meats, seafood, and poultry; low-fat dairy products such as cheese and yogurt; eggs; and unsalted nuts and seeds are creditable. Beans/dried peas are creditable as meat alternate or vegetable when served in the same meal Tofu and soy yogurt will be allowable as meat alternates Crediting instruction memo will be available soonRegular, Lean/extra lean meats, seafood, and poultry; low-fat dairy products such as cheese and yogurt; eggs; and unsalted nuts and seeds are creditable. Beans/dried peas are creditable as meat alternate or vegetable when served in the same meal Tofu and soy yogurt will be allowable as meat alternates Crediting instruction memo will be available soon

43. Lunch Meal Pattern Tofu and soy yogurt are now creditable as meat alternates 1 oz. meat alternate is provided by: ¼ cup or 2.2 oz. by weight of commercial tofu ½ cup or 4 fluid oz. of soy yogurt 43 FDACS FNW Note the soy yogurt is in addition to the regular yogurt already creditable as a meat alternateNote the soy yogurt is in addition to the regular yogurt already creditable as a meat alternate

44. Lunch Meal Pattern Processed Tofu Products - Links/Sausages Creditable with 5 grams of protein from tofu portion – not on nutrition label Request/use product made under CN Labeling Program Recipes or items containing tofu and not recognizable or used as a “meat alternate” is not creditable (e.g., tofu blended into soup) for any component 44 FDACS FNW When considering processed tofu products such as links and sausages made from tofu as meat alternates for the reimbursable meal, the tofu ingredient must contain 5 grams of protein. This level of detail is not shown on a nutrition facts panel as other ingredients in the link/sausage, etc. may also have protein from a grain/other vegetable source. Therefore, the most appropriate way to ensure that the product meets Food and Nutrition Service (FNS) requirements is to request that the product be manufactured under the CN Labeling Program following a Federally approved quality control program. Products made with tofu that are not easily recognized as meat substitutes, would not contribute to any component of the reimbursable meal and do not meet the customary and usual function of the meat/meat alternate component. For example, soft tofu blended into a recipe so that it is not recognizable as a meat like product such as a soup or a sauce or does not represent a meat substitute such as tofu based noodles does not qualify as a meat alternate. Sponsors should way the nutritional benefits and costs of using these non-link/sausage products.When considering processed tofu products such as links and sausages made from tofu as meat alternates for the reimbursable meal, the tofu ingredient must contain 5 grams of protein. This level of detail is not shown on a nutrition facts panel as other ingredients in the link/sausage, etc. may also have protein from a grain/other vegetable source. Therefore, the most appropriate way to ensure that the product meets Food and Nutrition Service (FNS) requirements is to request that the product be manufactured under the CN Labeling Program following a Federally approved quality control program. Products made with tofu that are not easily recognized as meat substitutes, would not contribute to any component of the reimbursable meal and do not meet the customary and usual function of the meat/meat alternate component. For example, soft tofu blended into a recipe so that it is not recognizable as a meat like product such as a soup or a sauce or does not represent a meat substitute such as tofu based noodles does not qualify as a meat alternate. Sponsors should way the nutritional benefits and costs of using these non-link/sausage products.

45. Lunch Meal Pattern 45 FDACS FNW NOTE: the weekly minimum and maximum ranges K–5: 8 servings per week is the minimum and 9 servings per week the maximum for grades K-5. and 8 minimum and 10 oz. max per week for grades 6-8, and 10 minimum and 12 maximum per week for grades 9-12NOTE: the weekly minimum and maximum ranges K–5: 8 servings per week is the minimum and 9 servings per week the maximum for grades K-5. and 8 minimum and 10 oz. max per week for grades 6-8, and 10 minimum and 12 maximum per week for grades 9-12

46. Lunch Meal Pattern The whole grains component requirements have varied implementation dates 46 FDACS FNW Note the whole grain-rich information is previously presented on slides 22-25Note the whole grain-rich information is previously presented on slides 22-25

47. Lunch Meal Pattern Grain-Based Desserts Allowed Two creditable grain-based desserts allowed at lunch per school week Foods of minimal nutritional value may not be served Take into consideration the contribution of desserts to the nutrition standards levels for each grade level 47 FDACS FNW Foods of Minimal Nutritional Value to participants are included in the supplemental materials As before, condiments and extra items included in the breakfast or lunch are included in calculation of the nutrition standards levels Foods of Minimal Nutritional Value to participants are included in the supplemental materials As before, condiments and extra items included in the breakfast or lunch are included in calculation of the nutrition standards levels

48. Lunch Meal Pattern 48 FDACS FNW Note, the same as this year, a minimum variety of two milk choices must be offered and the milk fat variety is not required Beginning July 1, 2012 only fat-free milk may be flavored The highest milk fat permitted is 1% and must be unflavoredNote, the same as this year, a minimum variety of two milk choices must be offered and the milk fat variety is not required Beginning July 1, 2012 only fat-free milk may be flavored The highest milk fat permitted is 1% and must be unflavored

49. 2011-12 Sample Lunch Menus Grade Group K-5 (Current Pattern) 49 FDACS FNW Therefore, we will review examples of lunch menus including the guidance changes effective the first day of July of this year. The first year lunch changes are: must offer fruit daily specific minimum portions of vegetable subgroups are required weekly Half of all grains must be WGR minimum and maximum grain portions are required weekly only fat-free milk can be flavored specific minimum calorie levels are required weekly zero added trans fats are permitted only FMBP is approved new grade groups are established a reimbursable lunch must include ½ cup of F/V if OVS is implemented This is an example of a current elementary lunch menu and is available in the handouts. The next slide shows suggestions for this menu to be adjusted to meet the new meal pattern for the K-5 Grade Group.Therefore, we will review examples of lunch menus including the guidance changes effective the first day of July of this year. The first year lunch changes are: must offer fruit daily specific minimum portions of vegetable subgroups are required weekly Half of all grains must be WGR minimum and maximum grain portions are required weekly only fat-free milk can be flavored specific minimum calorie levels are required weekly zero added trans fats are permitted only FMBP is approved new grade groups are established a reimbursable lunch must include ½ cup of F/V if OVS is implemented This is an example of a current elementary lunch menu and is available in the handouts. The next slide shows suggestions for this menu to be adjusted to meet the new meal pattern for the K-5 Grade Group.

50. 2012-13 Sample Lunch Menus Grade Group K-5 (New Pattern-Week 1) 50 FDACS FNW This slide shows suggestions for this menu to be adjusted to meet the new meal pattern for the K-5 Grade Group.This slide shows suggestions for this menu to be adjusted to meet the new meal pattern for the K-5 Grade Group.

51. 2012-13 Sample Lunch Menus Grade Group K-5 (New Pattern-Week 1) 51 FDACS FNW This menu is also available with your handouts and shows how a current menu can be adjusted to include the components and portions of the new meal pattern. This example is for Grade Group K-5. Note: this is a meal pattern format the clarifies the new regulations effective July 1, 2012, including: new meal pattern description at the top of the form portions for each component is listed down the left side, including all vegetable subgroups whole grain-rich products are highlighted with gray vegetable subgroups include color shading for ease of reading adjustments to menu items appear in italics and are underlined Provide discussion on each meal component including meeting portion requirements of vegetable subgroups This menu is also available with your handouts and shows how a current menu can be adjusted to include the components and portions of the new meal pattern. This example is for Grade Group K-5. Note: this is a meal pattern format the clarifies the new regulations effective July 1, 2012, including: new meal pattern description at the top of the form portions for each component is listed down the left side, including all vegetable subgroups whole grain-rich products are highlighted with gray vegetable subgroups include color shading for ease of reading adjustments to menu items appear in italics and are underlined Provide discussion on each meal component including meeting portion requirements of vegetable subgroups

52. 2012-13 Sample Lunch Menus Grade Group K-5 (New Pattern-Week 2) 52 FDACS FNW This is a second example of a elementary lunch menu and is available in the handouts. The next slide shows suggestions for this menu also can be adjusted to meet the new meal pattern for the K-5 Grade Group.This is a second example of a elementary lunch menu and is available in the handouts. The next slide shows suggestions for this menu also can be adjusted to meet the new meal pattern for the K-5 Grade Group.

53. 2012-13 Sample Lunch Menus Grade Group K-5 (New Pattern-Week 2) 53 FDACS FNW Discuss second examples of each component and portion requirements effective July 1, 2012 One example: reduce the meat the USDA recipe D-35 beef quantity from 17 # per 100 servings to 12.7 # per the USDA FBG to yield1.5 oz. M/MA instead of the 2 oz. provided by the larger quantity of beef. Discuss second examples of each component and portion requirements effective July 1, 2012 One example: reduce the meat the USDA recipe D-35 beef quantity from 17 # per 100 servings to 12.7 # per the USDA FBG to yield1.5 oz. M/MA instead of the 2 oz. provided by the larger quantity of beef.

54. Offer vs. Serve (OVS) Changes At lunch, must offer all 5 components and 1 or 2 may be declined (for 2012-13) At breakfast (for 2014-15): If school serves 3 components and 4 items (i.e., additional grain item or a meat/meat alternate), student may decline 1 If school serves the 3 components as 3 food items on any given day, student may not decline any items except ½ of the 1 cup fruit portion 54 FDACS FNW Note: this OVS slide includes many important numbers in bold to clarify OVS optionsNote: this OVS slide includes many important numbers in bold to clarify OVS options

55. Offer vs. Serve (OVS) Changes Effective July 1, 2012 students must select at least ½ cup of fruit or vegetable for reimbursable lunches Effective July 1, 2014 students must select at least ½ cup of fruit or vegetable for reimbursable breakfasts Full component portions MUST be offered to students at each meal 55 FDACS FNW Note: Breakfast and lunch require a student to select at least ½ cup of a fruit or vegetable. Especially for breakfast starting July 1, 2014, it will be beneficial to provide the full 1 cup/day of fruit minimum (with some vegetable substitutions permitted) in two ½ cup portions of the same or different items to allow students to select the minimum required portion of ½ cup where OVS is implemented. Note: Breakfast and lunch require a student to select at least ½ cup of a fruit or vegetable. Especially for breakfast starting July 1, 2014, it will be beneficial to provide the full 1 cup/day of fruit minimum (with some vegetable substitutions permitted) in two ½ cup portions of the same or different items to allow students to select the minimum required portion of ½ cup where OVS is implemented.

56. Nutrition Standards –Breakfast and Lunch Four standards will be reviewed for breakfast and lunch compliance Weekly average requirements for: Calories Sodium Saturated fat Daily requirement for: Trans fat Note: No total fat requirement 56 FDACS FNW Note standards for total fat, protein, calcium, iron, etc. are no longer stated. It is assumed the meal components and portions will provide nutritious meals providing adequate amounts of needed nutrients such as protein, vitamins A and C, etc. Nutrition standards are provided for several key nutrients that may need to be limited in meeting the DGAs.Note standards for total fat, protein, calcium, iron, etc. are no longer stated. It is assumed the meal components and portions will provide nutritious meals providing adequate amounts of needed nutrients such as protein, vitamins A and C, etc. Nutrition standards are provided for several key nutrients that may need to be limited in meeting the DGAs.

57. Nutrition Standards –Calories Minimum and maximum calorie levels are in place Target amounts averaged over a week Breakfast separate from Lunch Individual days may be over or under the required levels 57 FDACS FNW

58. Nutrition Standards –Breakfast Calories 58 FDACS FNW

59. Nutrition Standards –Lunch Calories 59 FDACS FNW

60. Nutrition Standards –Breakfast Saturated Fats Saturated Fat as a Percentage of Total Calories per Grade Level 60 FDACS FNW The requirement is for an amount of fat that is no more than 10% of the total maximum calories for each grade group This slide displays the number of grams of saturated fat for each calorie level The requirement is for an amount of fat that is no more than 10% of the total maximum calories for each grade group This slide displays the number of grams of saturated fat for each calorie level

61. Nutrition Standards – Lunch Saturated Fats Saturated Fat as a Percentage of Total Calories per Grade Level 61 FDACS FNW The amount of saturated fat is averaged over the 5 day weekThe amount of saturated fat is averaged over the 5 day week

62. Nutrition Standards –Saturated Fats Saturated Fat as a Percentage of Total Calories Calculation Example: 62 FDACS FNW This is an example of how the grams of fat permitted is calculated for each grade group. This example shows the maximum amounts of saturated fat allowed when meeting the minimum and the maximum calorie levels Saturated fat will be limited to the 3.8 grams if the weekly breakfast calorie average is 350This is an example of how the grams of fat permitted is calculated for each grade group. This example shows the maximum amounts of saturated fat allowed when meeting the minimum and the maximum calorie levels Saturated fat will be limited to the 3.8 grams if the weekly breakfast calorie average is 350

63. Nutrition Standards –Trans Fats New trans fat requirement - trans fat is limited to naturally occurring in foods (mainly beef, lamb and dairy products made with whole milk) Nutrition Facts Label or manufacturer’s specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving) and is a daily requirement 63 FDACS FNW

64. Nutrition Standards –Trans Fats Menu items containing trans fat added in manufacturing or processing are not allowed Many food manufacturers will offer trans fat-free foods in the near future Begins: July 1, 2012 for Lunch July 1, 2013 for Breakfast 64 FDACS FNW

65. Nutrition Standards –Breakfast Sodium 65 FDACS FNW The target 1 sodium levels are the equivalent of approximately a little over ¼ tsp. of saltThe target 1 sodium levels are the equivalent of approximately a little over ¼ tsp. of salt

66.  Nutrition Standards –Breakfast Sodium 66 FDACS FNW Levels will be decreased in three targets over the next 10 years to allow sponsors to adjust their standardized recipes and purchasing specifications. Manufacturers will also decrease the sodium levels in many foods based on these nutrition standards.Levels will be decreased in three targets over the next 10 years to allow sponsors to adjust their standardized recipes and purchasing specifications. Manufacturers will also decrease the sodium levels in many foods based on these nutrition standards.

67. Nutrition Standards -Breakfast Sodium 67 FDACS FNW We expect many manufactured foods will be able to meet this final target by the year 2022.We expect many manufactured foods will be able to meet this final target by the year 2022.

68. Nutrition Standards –Lunch Sodium 68 FDACS FNW The sodium levels for lunch are in approximately ½ tsp. of salt and will be reduced to about 1/3 of a tsp by the final target implementation dateThe sodium levels for lunch are in approximately ½ tsp. of salt and will be reduced to about 1/3 of a tsp by the final target implementation date

69. Nutrition Standards –Lunch Sodium 69 FDACS FNW

70. Nutrition Standards –Lunch Sodium 70 FDACS FNW

71. Nutrition Standards –Sodium Reduction Efforts Procurement specifications and standardized recipes will need to be modified Technical assistance and training resources will be available USDA Foods reducing sodium in foods available to schools Already reduced for products such as most cheeses Food manufacturers will produce lower sodium products in the future 71 FDACS FNW USDA Foods – aka - Commodities reducing sodium in foods available to schools such as reduced sodium products for most cheeses USDA Foods – aka - Commodities reducing sodium in foods available to schools such as reduced sodium products for most cheeses

72. Portion Requirements– Combining Grade Groups Schools often have grades K–8, 4–6, etc. Sponsors are required to maintain the nutrition standards for each grade group Careful menu planning, serving and documentation are needed 72 FDACS FNW When possible, students may be served the portions specified for their grade group. When all students receive the same portion, it is the same requirement for both grade groups OR the combined, overlapping portion When possible, students may be served the portions specified for their grade group. When all students receive the same portion, it is the same requirement for both grade groups OR the combined, overlapping portion

73. Portions Combining Grade Groups at Lunch When all students receive the same portion, the overlapping portion is used. For example, at lunch for grades K–8 portions: ½ cup Fruits ¾ cup Vegetables 1 cup Milk 8-9 Grains/week—the overlap of the 8-9 oz. eq. for grades K–5 and the 8-10 oz. eq. for grades 6–8 9-10 M/MA/week—the overlap of the 8-10 oz. equivalent for grades K–5 and the 9-10 oz. equivalent for grades 6–8 73 FDACS FNW Portions are the same for Fruits, Vegetables and Milk for both Grade Groups The overlapping portion must be served for Grains and M/MA because they vary between Grade GroupsPortions are the same for Fruits, Vegetables and Milk for both Grade Groups The overlapping portion must be served for Grains and M/MA because they vary between Grade Groups

74. Portions Combining Grade Groups at Breakfast When all students receive the same portion, the overlapping portion is used. For example, at breakfast for grades K–8: 1 cup Fruits (effective July 1, 2014) 1 cup Milk 8-10 Grains/week — the overlap of the 7-10 oz. equivalent for grades K–5 and the 8-10 oz. equivalent for grades 6–8 74 FDACS FNW This is the results of combining Grade Groups K-5 and 6-8 for breakfast. It is permissible to combine Grade Groups 6-8 and 9-12This is the results of combining Grade Groups K-5 and 6-8 for breakfast. It is permissible to combine Grade Groups 6-8 and 9-12

75. Nutrition Standards –Combining Grade Groups at Lunch When all students receive the same portion, the nutrition standards for each grade group must be met Combined K–8 nutrition standards for lunch are: 600–650 calories—the overlapping levels = 6.6–7.2 grams saturated fat (based on the calorie level for 1 week)—the overlapping levels = 640 mg. Sodium (when final target implemented)—the lower level 0 added trans fat Note: Grade Groups 6–8 and 9–12 do not overlap for grains and calories, so separate portions and nutrition standards must be provided for lunch 75 FDACS FNW Note the nutrition standards for each of the grade groups in the same school must be met Calories have minimum and maximum standards for each Grade Group, therefore the overlapping levels of the minimums and maximums for the two grade groups must be met If combining Grade Groups, sodium must not exceed the lower nutrition standard. For example, the final target for sodium is 430 mg. for Grades K-5 and 470 mg. for Grades 6-8, but the combined standard must not exceed the lower level, the 430 mg. The nutrition standard for saturated fat must not exceed 10% of the 1 week average calories within the overlapping calorie levels For example, saturated fat may not exceed 6.9 grams when the average calories are 625 for a week of combined Grade Groups K-5 and 6-8 Note the nutrition standards for each of the grade groups in the same school must be met Calories have minimum and maximum standards for each Grade Group, therefore the overlapping levels of the minimums and maximums for the two grade groups must be met If combining Grade Groups, sodium must not exceed the lower nutrition standard. For example, the final target for sodium is 430 mg. for Grades K-5 and 470 mg. for Grades 6-8, but the combined standard must not exceed the lower level, the 430 mg. The nutrition standard for saturated fat must not exceed 10% of the 1 week average calories within the overlapping calorie levels For example, saturated fat may not exceed 6.9 grams when the average calories are 625 for a week of combined Grade Groups K-5 and 6-8

76. Nutrition Standards –Combining Grade Groups at Breakfast When all students receive the same portion, the nutrition standards for each grade group must be met Combined K–8 nutrition standards for breakfast are: 400–500 calories—the overlapping levels = 4.4–5.5 grams saturated fat (based on the calorie level for 1 week)—the overlapping levels = 430 mg. Sodium (when final target implemented)—the lower level 0 added trans fat Additional information on nutrition standards for separate and overlapping Grade Groups follows 76 FDACS FNW This are the nutrition standards for combined Grade Groups K-5 and 6-8 for breakfastThis are the nutrition standards for combined Grade Groups K-5 and 6-8 for breakfast

77. Nutrition Standards –Separate or Overlapping Grade Groups Using the separate Grade Group levels allows greater flexibility of providing the week’s average within the minimum to maximum levels. 77 FDACS FNW Note the range is 100 calories for the separate Grade Groups in this example and only 50 calories for the combined calorie nutrition standardNote the range is 100 calories for the separate Grade Groups in this example and only 50 calories for the combined calorie nutrition standard

78. Nutrition Standards –Calorie Level Overlap - Example 78 FDACS FNW This is an example of how the overlapping nutrition levels are determined, in this case calories for lunch for Grades K-8This is an example of how the overlapping nutrition levels are determined, in this case calories for lunch for Grades K-8

79. Nutrition Standards –Separate or Overlapping Grade Groups You decide if you will comply with the separate Grade Group levels or the overlapping levels Nutrition labels and information from manufacturers will provide useful information when considering nutrition standard levels 79 FDACS FNW

80. Nutrition Standards –Nutrition Label Example for Grade Group 6-8 Lunch 80 FDACS FNW When nutrition fact labeling is not available manufacturer product nutrient information may be used to determine the nutrients per servingWhen nutrition fact labeling is not available manufacturer product nutrient information may be used to determine the nutrients per serving

81. Implementation Timeline –Final Rule Details 81 FDACS FNW Most of the various pieces of the final rule have been reviewed and the puzzle is almost complete.Most of the various pieces of the final rule have been reviewed and the puzzle is almost complete.

82. Administrative Reviews –CRE Reviews - Three Year Cycle 2012-2013 is the final school year of the current 5-year review cycle 2013-2014 begins the 3-year cycle for administrative reviews Applies to lunch and breakfast Weighted nutrient analysis of the four Nutrient Standards SBP assessment will be based on phase-in timeline of new requirements 82 FDACS FNW CRE Administrative Reviews will be on a 3 year cycle and will combine both CRE review and SMI review aspects into a single review.CRE Administrative Reviews will be on a 3 year cycle and will combine both CRE review and SMI review aspects into a single review.

83. Administrative Reviews –CRE Reviews - Three Year Cycle Details on the three year review cycle will be made available after more information has been received The new three year “rotation schedule” has not be determined 83 FDACS FNW Sponsors will be notified when this information is available.Sponsors will be notified when this information is available.

84. Administrative Reviews – Reimbursable Meal Identification Sponsors must identify all of the components of a reimbursable meal at or near the beginning of serving lines Sponsor has discretion on how to identify these foods Sponsors continue to identify reimbursable meals at the Point of Service /cash register 84 FDACS FNW Signage regarding the components making up a reimbursable meal must be displayed at or near the beginning of the serving lines and staff at the POS/cash register will still need to ensure all meals contain the required components. Sponsors will assure students do not unintentionally purchase a la carte items Signage regarding the components making up a reimbursable meal must be displayed at or near the beginning of the serving lines and staff at the POS/cash register will still need to ensure all meals contain the required components. Sponsors will assure students do not unintentionally purchase a la carte items

85. Administrative Reviews –Nutrition Guidelines FNW will provide a review of the three nutrient standards for one week (five consecutive days) each for breakfast and lunch menus and Daily trans fat levels will be reviewed 85 FDACS FNW Sponsors are not required to use approved software Sponsors are not required to use approved software

86. Administrative Reviews –Nutrition Guidelines Nutrition standards to be reviewed: Calorie ranges with minimums and maximums for each grade group Saturated fat levels not to exceed 10% of each grade group’s calorie level Trans fats total content per day with only naturally occurring trans fats permitted Sodium levels with maximum levels for each grade group with Target 1, Target 2 and the Final Target phased in over 10 years 86 FDACS FNW

87. Administrative Reviews –Nutrition Guidelines Nutrition review will be conducted using USDA approved software Review will be based on a weighted nutrient analysis of one week of menus Weighting for the offered number of servings and portion size for reimbursable items Weighted menu item information is recorded on the planning side of your production record 87 FDACS FNW Note the nutrition review is on the OFFERED quantities of all items included in the reimbursable meal including condiments The planned quantities need to realistic to the actual quantities of all menu items served. For example, it is acceptable to plan to served 75 portions but actually serve 67 servings. It will not be permitted to use planning numbers of 200 servings when only 110 are usually served for a menu item As a note of clarification: the offered quantities refer to the actual amounts prepared each day The planned amounts may be on the production record but are not offered due to outages, substitutions, etc.Note the nutrition review is on the OFFERED quantities of all items included in the reimbursable meal including condiments The planned quantities need to realistic to the actual quantities of all menu items served. For example, it is acceptable to plan to served 75 portions but actually serve 67 servings. It will not be permitted to use planning numbers of 200 servings when only 110 are usually served for a menu item As a note of clarification: the offered quantities refer to the actual amounts prepared each day The planned amounts may be on the production record but are not offered due to outages, substitutions, etc.

88. Administrative Reviews –Production Record Information 88 FDACS FNW This is an example of the offered information available on a correctly completed planned side of the production record. The information highlighted in yellow will be used for the nutrition review to determine the offered portion sizes and numbers of servings for each menu item included in the 5 consecutive days for the 1 week average of the required nutrition standardsThis is an example of the offered information available on a correctly completed planned side of the production record. The information highlighted in yellow will be used for the nutrition review to determine the offered portion sizes and numbers of servings for each menu item included in the 5 consecutive days for the 1 week average of the required nutrition standards

89.  Administrative Reviews – Review Guidelines Sponsors are not required to purchase or conduct nutrition analysis using computer software Interested sponsors may use funds from the non-profit food service account to purchase only Nutrient Analysis Software Approved by USDA for Administrative Reviews The review will evaluate the sponsor’s eligibility for the additional 6 cents reimbursement for claimed lunches 89 FDACS FNW

90. Administrative Reviews –Six Cent Reimbursement Increase Meal Pattern and Nutrient Standards follow Healthier US School Challenge guidelines Interim rule to be published in Spring 2012 Funding available to sponsors beginning with October 2012 claim The CNP system will accommodate the lunch reimbursement performance-based increase 90 FDACS FNW

91. Implementation Timeline –Final Rule Details 91 FDACS FNW Now all puzzle pieces have been reviewed . Information on aids to implementation follow.Now all puzzle pieces have been reviewed . Information on aids to implementation follow.

92. Implementation Timeline – Final Rule Effective July 1, 2012 92 FDACS FNW Look at the implementation timeline for each year separately to clarify what must be done each year.Look at the implementation timeline for each year separately to clarify what must be done each year.

93. Implementation Timeline –Final Rule Effective July 1, 2013 93 FDACS FNW These are the standards that are effective beginning July 1, 2013These are the standards that are effective beginning July 1, 2013

94. Implementation Timeline –Final Rule Effective July 1, 2014 94 FDACS FNW These are the few standards not required to be implemented until July 1 2014 Important changes effective in 2014 is the 1 cup of fruit for breakfast and the all whole grain-rich requirement for both breakfast and lunchThese are the few standards not required to be implemented until July 1 2014 Important changes effective in 2014 is the 1 cup of fruit for breakfast and the all whole grain-rich requirement for both breakfast and lunch

95. Implementation Timeline –Final Rule Effective July 1, 2017 95 FDACS FNW Target 2 for sodium is the only meal pattern requirement for breakfast and lunch effective July 1, 2017Target 2 for sodium is the only meal pattern requirement for breakfast and lunch effective July 1, 2017

96. Implementation Timeline –Final Rule Effective July 1, 2022 96 FDACS FNW The Final Target for sodium for both meals is the last meal pattern adjustment to be implemented effective in 10 years on July 1, 2022.The Final Target for sodium for both meals is the last meal pattern adjustment to be implemented effective in 10 years on July 1, 2022.

97. Implementation Assistance –From USDA Updates to Food Buying Guide Working with National Food Service Management Institute to offer training Updating menu planning resources and issuing guidance and technical assistance Child Nutrition Database CN Labeling Program updates (e.g., on whole grains, vegetable sub-groups) 97 FDACS FNW Materials will be made available as they are approved rather than all at once.Materials will be made available as they are approved rather than all at once.

98. Implementation Assistance –From USDA FNS is working with USDA’s Agricultural Marketing Service (AMS) to revise product specifications as needed (e.g., remove sugar from frozen fruits) USDA will update Foods fact sheets with product changes Changes are expected to be in effect prior to July 1, 2013 98 FDACS FNW

99. Implementation Assistance –From USDA Offering support through Team Nutrition & regional offices to the state agencies Provide information on websites Continue providing technical assistance materials to states Work with state agencies to facilitate training and implementation 99 FDACS FNW

100. Implementation Assistance –Web Resources USDA’s FNS website includes the final rule, implementation timeline, etc.: http://www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm USDA’s Food Buying Guide provides creditable portion information: http://www.fns.usda.gov/tn/resources/foodbuyingguide.html 100 FDACS FNW

101. Implementation Assistance –Web Resources MyPlate information includes subgroups: http://www.choosemyplate.gov/food-groups/vegetables.html SNA’s school meal resources: http://www.schoolnutrition.org/ResourceCenter.aspx NFSMI (National FS Management Institute): www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm 101 FDACS FNW

102. Implementation Assistance –From FNW Healthy, Hunger-Free Kids Act provides funding to each state to assist sponsors with information and implementation for two years FNW will: Continue to provide USDA updates and additional information to sponsors Continue to develop and provide training opportunities to address sponsor needs 102 FDACS FNW Information will be provided to all sponsors as it becomes available.Information will be provided to all sponsors as it becomes available.

103. Implementation Assistance –From FNW Check the FNW website at: www.freshfromflorida.com/divisions/fnw for information/training resources Read Thursday Updates/other e-mails for the most current information Contact your program representative with specific questions 103 FDACS FNW Thursday updates are great sources of accurate, timely information available to all sponsors on a weekly basis.Thursday updates are great sources of accurate, timely information available to all sponsors on a weekly basis.

104. Meal Pattern Details Chart – All areas presented in chart were reviewed 104 FDACS FNW All of the information condensed into this one page was presented in detail in today’s presentation.All of the information condensed into this one page was presented in detail in today’s presentation.

105. Questions? Contact Food, Nutrition and Wellness Florida Department of Agriculture and Consumer Services  (800) 504-6609 www.freshfromflorida.com/divisions/fnw/ 105 FDACS FNW