USDA Meal Pattern

1. USDA Meal Pattern Summer Managers/Directors Training-2014

2. Healthy Hunger Free Kids Act 2010 (HHFKA) Recent changes to School Breakfast Program (SBP) and National School Lunch Program (NSLP) to address obesity and nutrition issues

3. Must Use USDA Approved Workbooks USDA Workbook –only one approved for breakfast at this time NutriKids OneSource TrackNOW inTEAM

4. Q3. Can an SFA opt out of receiving the 6 cents reimbursement? The new meal pattern requirements effective July 1, 2012, are not optional. …ultimately all SFAs will be required to demonstrate compliance with the new meal patterns and be certified for the 6 cents reimbursement. Jan 22, 2013, SP-31-2013 (3rd Revision)

5. School Breakfast ProgramNew Meal PatternSchool Year 2014-15

6. Breakfast Meal Components Fruits Grains/Meat-Meal Alternatives Milk

7. Offer Vs Serve Served • Must offer 4 components • 3 MUST be taken • This can be: • Grains • Fruit/Vegetable/Juice • Milk • Additional item • 3 components MUST be served • May serve components if desired • This must be: • 1 milk • 1 fruit • 1 grain (optional meat, meat alternative after daily grain met)

8. OVS for SBP: What Must Be Taken SY 14-15 • Students may decline one item except they must take at least • ½ cup of fruit OR • ½ cup of vegetable, if offered

11. SBP Requirements Effective SY 2014-2015 Fruit requirement of 1 cup for all age groups Minimum of 1/8 cup serving can count towards the 1 cup No more than half of fruit may be 100% fruit juice Pureed fruit served in smoothie must credit as juice

12. Fruits (Breakfast) • A daily serving must be offered at breakfast – At breakfast only, vegetables may be offered in place of fruits • First 2 cups/week must come from dark green, red/orange, beans and peas, or other vegetable subgroups

14. Grains (Breakfast) Offer the daily and weekly serving ranges of grains at breakfast Must offer one 1 ounce Grain equivalent first Schools may substitute meat/meat alternate for grains once daily grains minimum is met

15. SBP Requirements Effective SY 2014-2015 • All grains must be whole grain rich • 50% or more whole grain • Remaining 50% is enriched grains • May include grain not whole grain, but can’t credit in meal pattern but have to include in nutrient analysis • No maximum servings of grains • No separate meat/meat alternative component

16. Grains: Whole Grain-Rich • First ingredient must whole grain/whole grain flour • 2nd grain/flour must be enriched • Dietary Guidelines update – If the first ingredient is water, a whole grain may be listed as the second ingredient and still meet our whole grain-rich criteria

18. Fluid Milk (Breakfast) • Allowable milk options include: – fat-free (unflavored or flavored) – low-fat (unflavored only) – fat-free or low-fat (lactose-reduced or lactose free) • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., soy beverages) • Students may decline milk component under OVS

19. Four Dietary Specifications • Weekly average requirements – Calories – Sodium – Saturated fat • Daily requirement – Trans fat

20. Calorie – Saturated – Trans Fat Ranges Trans Fats Nutrition label or manufacturer specifications must indicate zero (O) grams of trans fat per serving.

21. Sodium Restrictions Go Into Effect SY 2014-15

22. National School Lunch Program SY 2014-15

24. Meat/Meat Alternate Lunch Requirements

25. Meat/Meat Alternate Sources • Eggs and cheese • Nuts or seeds may 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 requirement. • ¼ cup of drained beans/peas/legumes equals one ounce of requirement. • Both tofu and soy yogurt will be allowable as meat alternates.

26. Meat/Meat Alternate Soy & Tofu • 2.2 ounces (1/4 cup) of commercially prepared tofu, containing at least 5 grams of protein, is creditable as 1.0 ounce equivalent meat alternate. • ½ cup (4.0 fluid ounces) of soy yogurt is creditable as 1.0 ounce equivalent meat alternate. • Veggie burger and black bean burgers are on state bid.

27. Substitutions Points to Remember When substituting, replace items that: • Are breaded similarly (e.g. chicken nuggets with a chicken patty). • Credit similarly (e.g. roasted chicken that credits 2 oz. with grilled chicken patty that credits 2 oz.). • Are nutritionally similar (e.g. sausage links with sausage patties).

28. Fruits & Vegetables

29. Fruits

30. Fruits • Fruit choices: • Fresh (preferred) • Frozen without added sugar • 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.

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

32. 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

33. 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.

34. 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

35. 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

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

37. 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

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

39. 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.

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

41. 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.

42. Grain Requirements • All grains must be whole grain rich • 50% or more whole grain • Remaining 50% is enriched grains • May include grain not whole grain, but can’t credit in meal pattern but have to include in nutrient analysis • No maximum servings of grains

43. Fluid Milk • Allowable milk options include: – fat-free (unflavored or flavored) – low-fat (unflavored only) – fat-free or low-fat (lactose-reduced or lactose free) • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., soy beverages) • Students may decline milk component under OVS

44. QUESTIONS?