Director’s Training School and Community Nutrition KDE

1. Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program Director’s Training School and Community Nutrition KDE

2. Implementation Timeline –Final Rule Details

3. Age/Grade Groups • Same age/grade groups for NSLP and SBP: PS K-5 6-8 9-12 Note: Pre-K student meal patterns remain unchanged until updated in a future rule K-8 allowed in groups where K-5 and 6-8 overlap

4. Lunch Meal Pattern • Lunch Meal Components • Fruits • Vegetables • Meat/Meat Alternate • Grains (Whole Grain-Rich) • Milk • Portions requirements have changed

5. Fruits • K-5 & 6-8 minimum ½ cup per day • 9-12 minimum 1 cup per day • OVS allows students to take ½ cup fruit or vegetable under this new rule • May offer: • Fresh, frozen without sugar; canned in light syrup, water or fruit juice; or dried.

6. Vegetables Note: Grade Groups K-5 and 6-8 have the same vegetable requirements and portions

7. Vegetables Increased portions for grades 9-12 are in bold

8. Vegetables • Daily lunch serving reflects variety over week • Vegetable subgroup weekly requirements for • Dark Green (e.g., broccoli, collard, mustard, kale greens, spinach) • Red/Orange (e.g., carrots, sweet potatoes, squash, tomatoes, red peppers, pumpkin) • Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas, pintos, navy or northern beans, black beans, refried beans, vegetarian or baked beans) • Starchy (e.g., corn, green peas, white potatoes, lima beans) • Other (e.g., onions, green beans, cucumbers, lettuce, celery, beets, cabbage) • Additional vegetables to meet 5 cup weekly total

9. Vegetables (cont’d) • Variety of preparation methods available • Fresh, frozen, and canned products • USDA Foods offers a variety of no salt added or lower sodium products • Changes in crediting of leafy greens: Uncooked leafy greens will credit as half of volume as served. Therefore, 1 cup of romaine lettuce is creditable as ½ cup of vegetables. • Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate. However, schools may not offer one serving of beans and peas and count it toward both food components during the same meal.

10. Grains • Whole Grain-Rich Criteria • 100% whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain. NOTE: Must contain at least 50% whole-grains and the remaining grain, if any must be enriched!! • 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 approved whole grain health claim on its packaging or • Product ingredient listing lists whole grain first

11. Grains • K-5 and 6-8 daily minimum 1 oz eq; weekly minimum 8 oz eq • 9-12 daily minimum 1 oz eq; weekly minimum 10 oz eq • SP 26-2013 Extended Flexibility in Meat/Meat Alternate and Grain Maximums for School Year 2013-14 • Must still be meeting daily minimums and maximums and remaining dietary specifications.

12. Grains • 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

13. Meat/Meat Alternate • K-5 Daily Minimum 1 oz eq; Weekly Min 8 oz eq • 6-8 Daily Minimum 1 oz eq; Weekly Min 9 oz eq • 9-12 Daily Minimum 2 oz eq; Weekly Min 10 oz eq • SP 26-2013 Extended Flexibility in Meat/Meat Alternate and Grain Maximums for School Year 2013-14 • Must still be meeting daily minimums and maximums and remaining dietary specifications.

14. Milk • Fat free flavored or unflavored • Low fat unflavored only • Must offer at least 2 choices

15. Nutrition Standards for 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

16. Calorie Ranges • Minimum and maximum calorie (kcal) levels • Average over course of the week • Effective SY 2012-13 for NSLP • Effective SY 2013-14 for SBP

17. Sodium Reduction Intermediate targets help schools reach final targets • Target 1: SY 2014-2015 • Target 2: SY 2017-2018 • Final Target: SY 2022-2023

18. Saturated Fat • Limit saturated fat • Less than 10 percent of total calories • Same as current regulatory standard • No total fat standard

19. 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 • Begins: • July 1, 2012 for Lunch • July 1, 2013 for Breakfast

20. Offer versus Serve (OVS)

21. Offer vs. Serve • At lunch, must offer all 5 components and 1 or 2 may be declined (for 2012-13) • Effective July 1, 2012 students must select at least ½ cup of fruit or vegetable for reimbursable lunches • Full component portions MUST be offered to students at each meal