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New Meal Pattern Effective SY 2012-2013

Learn about the revised meal pattern requirements for school meals, including food categories, portion sizes, and dietary specifications. This guide covers fruit, vegetable, grain, meat, and milk components, with emphasis on whole grains and nutrient limits.

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New Meal Pattern Effective SY 2012-2013

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  1. New Meal Pattern Effective SY 2012-2013 West Virginia Department of Education Office of Child Nutrition

  2. New Provisions • Grade Groupings • Grades K-5, 6-8, 9-12 • Food-Based Menu Planning Approach ONLY • Offer vs. Serve • A student must select a fruit or vegetable component for a reimbursable meal • Full fruit and vegetable servings must be offered, but students may select ½ cup serving of either

  3. New Provisions • Five Meal Pattern Components • Fruit • Must be offered daily • Vegetable • Offer subgroups weekly • Grain • Offer weekly grain ranges; half of grains must be whole-grain rich • Meat/Meat Alternate • Offer weekly ranges • Milk • Offer only fat-free, unflavored or flavored OR low-fat unflavored

  4. New Provisions • Four Dietary Specifications • Weekly average requirements • Calories • Min-max range for each age/grade grouping • Sodium • Maximum limits for each age/grade grouping • Beginning SY 2013-2014 • Saturated fat • Limit remains the same; <10% of total calories • Daily requirement • Trans fat • Limit remains the same; zero grams of trans fat per portion

  5. Fruits • Fruits/vegetables are now two separate components • Fruit choices: • Fresh (preferred) • Frozen without added sugar (current stock may be used up this year) • Canned in juice/light syrup • Dried (1/4 cup of dried fruit = ½ cup fruit) • No more than half of fruit offerings may be juice • 100% juice only • Utilize the FBG for whole fruit crediting

  6. Fruits

  7. Vegetables • Weekly minimums of all vegetable subgroups are required

  8. Vegetables-Dark Green Offer ½ cup weekly Can Include: Kale Bok Choy Spinach Romaine Dark Green Leafy Lettuce Broccoli And more… http://www.choosemyplate.gov/food-groups/vegetables.html

  9. Vegetables-Dark Green • Crediting Leafy Greens • Raw leafy green vegetables count as ½ of the measured amount • 1 cup of raw leafy greens counts as ½ cup vegetable • ½ cup cooked greens counts as ½ cup vegetable

  10. Vegetables– Red & Orange Offer WeeklyK-5 = ¾ cup 6-8 = ¾ cup 9-12 = 1 ¼ cup Can Include: Sweet Potatoes Carrots Butternut Squash Red Bell Peppers Tomatoes And more… http://www.choosemyplate.gov/food-groups/vegetables.html

  11. Vegetables– Beans and Peas • Black Beans • Split Peas • Kidney Beans • Pinto Beans • Garbanzo Beans • Edamame Offer ½ cup weekly Can Include: And more… http://www.choosemyplate.gov/food-groups/vegetables.html

  12. Vegetables– Starchy Offer ½ cup weekly Can Include: Corn Green Peas Potatoes And more… http://www.choosemyplate.gov/food-groups/vegetables.html

  13. Vegetables– Other Offer WeeklyK-5 = ½ cup 6-8 = ½ cup 9-12 = ¾ cup Can Include: Green Beans Cauliflower Cucumbers Asparagus Beets Celery Zucchini Iceberg Lettuce Yellow/Green Bell Peppers And more… http://www.choosemyplate.gov/food-groups/vegetables.html

  14. Additional Vegetables • Any vegetable subgroup may be offered to meet the total weekly vegetable requirement

  15. Fruits and Vegetables • Serving Sizes • What needs to be provided? • ⅛ cup? • ¼ cup? • ½ cup? • More? • Any of the above can work if you have enough of each option • 1/8 cup is the minimum creditable amount!! • You must serve enough vegetables to meet the full ¾ cup or 1 cup offering

  16. Fruits and Vegetables • Salad Bars/Garden Bars • Excellent way to offer a variety of fruits/vegetables • Must be monitored • Must be before the POS or have State approval

  17. Fruits and Vegetables • Multiple Serving Lines • Each serving line must offer all the vegetable subgroups weekly • Vegetable subgroups can be offered multiple times each week in various serving sizes (1/8 cup minimum), however, • The minimum weekly serving sizes must be met AND • The full daily minimum must be offered, based on grade grouping • There are no maximums on fruit and vegetable subgroups, as long as the calories are not exceeded

  18. A student selects: • 1/4 cup leafy greens • 1/8 cup carrots • 1/8 cup broccoli • 1/8 cup tomatoes • 1 sugar snap pea Does this amount of vegetable allow it to be counted for a reimbursable meal? “A Student Selects” Activity

  19. YES!! • 1/4 cup leafy greens 1/8 cup vegetables • 1/8 cup carrots 1/8 cup carrots • 1/8 cup broccoli 1/8 cup broccoli • 1/8 cup tomatoes + 1/8 cup tomatoes • 1 sugar snap pea 4/8 cup vegetables 4/8 cup vegetables = 1/2 cup vegetables A Student Selects Activity

  20. Grains • Weekly minimum and maximum quantities • Schools must offer the daily minimums and weekly serving ranges at lunch • 1 grain serving daily for grades K-8 • 2 grain servings daily for grades 9-12 • By SY 2012-13, at least half of grains offered during the week must be whole grain-rich • Beginning in SY 2014-15, all grains offered must be whole grain-rich

  21. Grains If you are planning a menu for grades 6-8 and you offer 10 ounce equivalents that week, how many ounce equivalents must be whole grain rich? 5 ounce equivalents

  22. Grains • Criteria for Whole Grain Rich Foods • Meet the serving size requirements in the Grains/Breads Instruction, and • Meet at least one of the following: • Whole grains per serving must be ≥ 8 grams • Product includes FDA’s whole grain health claim on its packaging • Product ingredient listing lists whole grain first • “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.”

  23. Grains • Short School Weeks • 3 or 4 day school week • Decrease weekly grains by 20% for each day < 5 • Grain-Based Desserts • Only two creditable grain-based desserts allowed at lunch per school week • These items are a major source of solid fats and added sugars per DGA 2010

  24. Grains • Product Ingredient List • Non-Mixed Dishes: Whole grains must be the primary ingredient by weight • A whole grain is the first ingredient on the list • Mixed Dishes: Whole grains must be the primary grain ingredient • A whole grain is the first grain ingredient on the list

  25. Grains • Battered or Breaded Food Products • SY 2012-2013 • Will not need to be counted toward the maximum weekly grain requirements in the meal pattern • SY 2013-2014 • All grains must be counted toward weekly grain requirements • ¼ ounce equivalent is the minimum creditable amount for grains!

  26. Grains • USDA Foods: Helping Schools Meet the New Requirements • Whole grains meet WGR (>50%) requirement • Pastas • Brown Rice – regular or par-boiled 25# bags • Rolled oats • Tortillas • Pancakes • Whole kernel corn for further processing • Whole wheat flour

  27. Meat/Meat Alternate • Daily and weekly requirements for lunch • 1 oz eq. daily for students grades K-8 • 2 oz eq. daily for students in grades 9-12 • Variety of meat/meat alternate encouraged • Both tofu and soy yogurt will be allowable as meat alternates

  28. Meat/Meat Alternate • Eggs and cheese may be used to meet all or part of the Meat/Meat Alternate (M/MA) component • Nuts or seeds may only be used to meet one-half of the component and must be paired with another M/MA to meet the full requirement • Two tablespoons of nut and/or seed butters equals one ounce of the M/MA requirement

  29. Fluid Milk • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., soy beverages) • Milk provisions also apply to children ages 3-4 • Milk requirements go into effect for both breakfast and lunch in SY 2012-13 • Allowable milk options: • Fat-free (unflavored or flavored) • Low-fat (unflavored only) • Fat-free or low-fat (lactose-reduced or lactose-free)

  30. Dietary Specifications • Weekly average requirements • Calories, saturated fat and sodium • Daily requirement • Trans fat

  31. Dietary Specifications • Calories • Minimum and maximum calorie levels • Current regulations only established minimums

  32. Dietary Specifications • Sodium • Maximum limits on sodium; gradual implementation

  33. Dietary Specifications • Saturated Fat • Limit remains the same; <10% of total calories • Trans Fat • Nutrition label or manufacturer’s specifications specify zero grams per serving • No Total Fat Requirement

  34. Offer vs. Serve • Offer vs. Serve continues to be mandated at the secondary level and optional at lower grade levels • The Dietary Guidelines stress the importance of increasing consumption of fruits and vegetables • The final rule requires that the reimbursable lunch selected by a student includes a fruit or a vegetable for SY 2012-2013

  35. Offer vs. Serve • Must offer 5 food components: • Milk, fruit, vegetables, grains, meat/meat alternate • Student may decline as many as two food components • The full component serving size must be offered to the student • Student must select at least ½ cup of either a fruit or vegetable. The minimum creditable amount of a individual fruit or vegetable is 1/8 cup to counts towards the minimum ½ cup

  36. Lunch Example Grades 9-12 Offered to students in full serving sizes: Sandwich- Bread and Meat Broccoli-1 Cup Apple-1 Cup Milk- 1% White Student takes Is the meal reimbursable?

  37. Point of Service • Staff must be trained to determine accurately the quantities of self-serve items on a students tray to identify the ½ cup fruit/vegetable servings: • Spoodles and portioning spoons • Pre-portioned cups • Identification of Food Items • Must identify at or near the beginning of the serving line the food items that contribute to the unit-priced reimbursable meals

  38. Point of Service Opportunity to Select New • Current POS POS

  39. Resources • USDA Team Nutrition Best Practices Sharing Center • http://healthymeals.nal.usda.gov/best-practices • HHFKA Meal Pattern Calculator • http://www.kn-eat.org/SNP/SNP_Menus/SNP_Guidance_Menu_Planning_M2_Forms.htm

  40. Questions????

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