Making Healthy Changes

1. Making Healthy Changes Module #1: UNDERSTANDING THE NEW MEAL PATTERN for Healthy Children and Healthy Choices Virginia Department of Education, School Nutrition Programs

2. Child Nutrition Reauthorization Healthy, Hunger-free Kids Act of 2010 Nutrition Standards in the NSLP & SBP Final Rule Implementation Timeline Handout # 2

3. NEWLunch Meal PatternNotes Handout # 3

4. Food-BasedMenu Planning 7CFR 210.10(c) School lunches offered to children ages 5 or older must meet, at a minimum, the meal requirements… Schools must follow a food-based menu planning approach…

5. NewMeal Pattern Handout # 4 & 5

6. New Grade Groups • Grades K – 5 • Grades 6 – 8 • Grades 9 – 12 7CFR 210.10(c) Schools must plan menus for students using the following grade groups:

7. New Requirements for Breakfast Virginia Department of Education, School Nutrition Programs

8. Breakfast Meal Pattern 2012/13Key Change Offer only fat-free (unflavored and flavored) and low-fat (1%) (unflavored) milk. Fat-Free Fat-Free 1% 1%

9. New Requirementsfor Lunch Virginia Department of Education, School Nutrition Programs

10. NewMeal Pattern Handout # 5

12. Fruits Component Vegetables Component Grains Component Meats/Meat Alternates Component Milk Component

13. Fruit Component

14. Fruit Schools must offer fruits daily as a part of the lunch menu. Fruits that are fresh; frozen without added sugar; canned in light syrup, water or fruit juice; or dried may be offered. Only pasteurized, full-strength juice may be offered… 7CFR 210.10(c)

16. FruitGrades K-5 and 6-8 • Offer at least ½ cup per day • Offer at least 2 ½ cups per week

17. FruitGrades 9-12 • Offer at least 1 cup per day • Offer at least 5 cups per week

18. Fruit • Offer fruit daily • Minimum serving size = 1/8 cup • Frozen, without sugar • Canned in juice, water or light syrup • ¼ cup dried fruit = ½ cup serving • No more than half of the fruit offered may be juice (100% full strength)

19. Fruit ComponentQ & A

20. Vegetable Component

21. Vegetables Schools must offer vegetables daily as part of the lunch menu. Fresh, frozen, or canned vegetables and dry beans and peas (legumes) may be offered to meet this requirement. Pasteurized, full-strength vegetable juice may be used… 7CFR 210.10(c)

23. VegetablesGrades K-5 and 6-8 • Offer at least ¾ cup per day • Offer at least 3 ¾ cups per week

24. VegetablesGrades 9 - 12 • Offer at least 1 cup per day • Offer at least 5 cups per week

25. Vegetable SubgroupsGrades K-5 and 6-8Weekly Requirement • Dark Green: ½ cup • Red/Orange: ¾ cup • Beans/Peas (Legumes): ½ cup • Starchy: ½ cup • Other: ½ cup

26. Vegetable Subgroups Grades 9-12Weekly Requirement • Dark Green: ½ cup • Red/Orange: 1¼ cup • Beans/Peas (Legumes): ½ cup • Starchy: ½ cup • Other: ¾ cup

27. Vegetable Subgroups • Dark Green • Red / Orange • Beans / Peas (Legumes) • Starchy • Other Handout # 6

28. Vegetable Subgroups Dark Green • Bok Choy • Broccoli • Collard Greens • Kale • Dark Green Leafy Lettuce • Mesclun • Mustard Greens • Romaine Lettuce • Spinach • Turnip Greens • Watercress

29. Vegetable Subgroups Red & Orange • Acorn Squash • Butternut Squash • Carrots • Hubbard Squash • Pumpkin • Red Peppers • Sweet Potatoes • Tomatoes • Tomato Juice

30. Vegetable Subgroups Starchy • Cassava • Corn • Green Peas • Green Lima Beans (fresh, not dry) • Plantains • Taro • Water Chestnuts • White Potatoes • Parsnips

31. Vegetable Subgroups Beans & Peas / Legumes • Black Beans • Garbanzo Beans • Kidney Beans • Lentils • Navy Beans • Pinto Beans • Soy Beans • Split Peas • White Beans

32. Vegetable Subgroups Other Vegetables • Artichokes • Asparagus • Avocado • Bean Sprouts • Brussels Sprouts • Cabbage • Cauliflower • Celery • Cucumbers • Eggplant • Green Beans • Green Peppers • Iceberg Lettuce • Mushrooms • Okra • Onions • Turnips • Wax beans • Zucchini

33. Vegetables • Offer vegetables daily • Minimum serving size = 1/8 cup • Must meet the weekly requirement of vegetable sub-groups • 1 cup fresh, leafy greens = ½ cup serving • No more than half of the vegetables offered may be juice (pasteurized 100% full strength)

34. Vegetable Component

35. Vegetable Component

36. Weekly Vegetable Requirement Schools MUST offer vegetables to meet both the weekly vegetable subgroup requirement and the weekly Vegetable Component requirement.

37. Vegetable Q & A & Activity

38. Grains Component

39. Grains All grains must be made with enriched and whole grain meal or flour. Whole grain-rich products must contain at least 50% whole grain and the remaining grains in the product must be enriched. 7CFR 210.10(c)

41. Grains • At least HALF of grains offered at lunch must be whole grain-rich for 2012-13 and 2013-14 • By 2014-15 ALLgrains offered at LUNCH must be whole grain-rich

42. How do youknow if a product isWholeGrain-Rich?

43. Whole Grains • Brown Rice • Buckwheat Groats • Bulgur (Cracked Wheat) • Farina • Oatmeal • Rolled Oats • Rye Berries • Quinoa • Whole Grain Cornmeal • Wild Rice

44. Whole Grain-Rich 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 • Whole Grains • Council Stamp

45. GrainsGrades K - 5 • Offer at least 1 ounce equivalent (oz eq) per day • Offer 8 – 9 oz eq per week

46. GrainsGrades 6 - 8 • Offer at least 1 oz eq per day • Offer 8 – 10 oz eq per week

47. GrainsGrades 9 - 12 • Offer at least 2 oz eq per day • Offer 10-12 oz eq per week

48. How are Grains credited?

49. Ounce Equivalency Requirements NEW! Handout # 7

50. Grains • Daily minimum requirement • Weekly minimum and maximum requirement