“Working Together Works”

1. “Working Together Works” NEW MEAL REGULATIONS

2. “Working Together Works” Nutrition Standards in the NSLP This final rule updates the meal patterns and nutrition standards for the National School Lunch and Breakfast programs to align them with the Dietary guidelines for Americans. This rule requires most schools to increase the availability of fruits, vegetables, whole grains, and fat-free/low-fat fluid milk in school meals.

3. “Working Together Works” This rule also requires a reduction in the levels of sodium, saturated fat and trans fat in meals. These requirements meet the nutrition needs of school children within their calorie requirements. These improvement to the school meal programs, largely based on recommendations made by the Institute of Medicine, are expected to enhance the diet and health of school children, and help mitigate the childhood obesity trend.

4. “Working Together Works” What’s New SY 2012-2013 • Offer Fruit and Vegetables as Two Separate Components • Offer Fruit Daily at Lunch • Offer Vegetables Daily at Lunch • Including Specific Vegetable Subgroups • Half of Grains Must be Whole Grain-Rich • Offer Only Milk Fat-Free Flavored or Unflavored Low-Fat Unflavored

5. “Working Together Works” What’s New SY 2012-2013(continued) • Reimbursable Meals Contain Fruit or Vegetable • Calorie Ranges Specific to Age Group • Establish Age/Grade Groups:K-5, 6-8, 9-12

6. “Working Together Works” FRUIT COMPONENT What is the current requirement?

7. “Working Together Works” Fruits – New Requirement

8. “Working Together Works” Fruit MUST TAKE FRUIT OR VEGETABLE First Change will be Separation of Fruits and Vegetables • Must Select Fruit and/or Vegetable to Count Towards Reimbursable Meal • May Choose from Fresh, Canned in Juice/Light Syrup, Frozen or 100% Fruit Juice • Dried Fruit ¼ Dried = ½ Cup of Fruit • No More than Half of Fruit Offerings may be Juice per Week NEW July 2012

9. “Working Together Works” VEGETABLE COMPONENT What is the current requirement?

10. “Working Together Works” Vegetables

11. “Working Together Works” Vegetables Subgroup Weekly Requirements • Dark Green • Red/Orange • Beans/Peas (Legumes) • Starchy • Other • Additional ( to meet weekly total)

12. “Working Together Works” Vegetables • Leafy Greens: 1 cup leafy Greens = ½ cup Vegetable • Beans/Peas (Legumes) May be Credited as Vegetable OR Meat Alternative • Other Vegetables: Dark Green, Red/Orange, and Beans/Peas (Legumes) Sub Group

13. “Working Together Works” BREAD / GRAIN COMPONENT What is the current requirement?

14. “Working Together Works” Grains

15. “Working Together Works” Grains • SY 2012-2013, at Least Half of Grains Served Need to be Whole Grain-Rich • SY 2014-2015, all grains offered must be whole grain-rich • Whole Grain-Rich foods must contain at least 50 percent whole grains • Offer a daily and weekly minimums and maximums of grains • Two grains per week can be grain-based desserts

16. “Working Together Works” MEAT / MEAT ALTERNATE What is the current requirement?

17. “Working Together Works” Meat/Meat Alternatives

18. “Working Together Works” Meat/Meat Alternates • There are now minimum and maximum servings of M/MA daily. • Min & Max are based on grade level. • Multiple Menu Choices Determine the Minimum and Maximum offered Each Day and total for the week

19. “Working Together Works” MILK What is the current requirement?

20. “Working Together Works” Milk

21. “Working Together Works” Milk • Allowable Milk Choices • Fat-Free Unflavored or Flavored Milk • Low Fat Unflavored Milk • Fat-Free or Low Fat Lactose-Reduced or • Lactose –Free • Must offer two choices • Starting SY 2012-2013

22. “Working Together Works” Offer Versus Serve • Five Components (Milk, Fruits, Vegetables, Grains, Meat/Meat Alternates) Must be Offered and Two of the Five Components Can be Declined • So that means they must take 3 components total • Fruit or Vegetable Must be One of the Components Selected at least ½ cup • If a Fruit and Vegetable is Selected as Two of the Three Components then the Second Fruit or Vegetable Must be the Full Serving Amount

23. “Working Together Works” Calories

24. “Working Together Works” Calories • Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat and sodium • State Agencies will conduct nutrient analysis on one week of menus during review

25. “Working Together Works” Trans Fat • Nutrition label or manufacturer must indicate Zerograms of trans fat per serving

26. “Working Together Works” Saturated Fat • The total percent of calories from Saturated Fat can’t exceed 10%

27. “Working Together Works” WHAT’S NEXT??? SODIUM

28. “Working Together Works” Sodium

29. Trends “Working Together Works” Opportunities Students want to eat healthy but don’t always follow through. We need to help them by making healthy meals look and taste good. Local foods Scratch cooking Clean labels More ethnic foods Lower sodium Whole grains

30. “Working Together Works” THANK YOU