Meal Pattern Training

1. Meal Pattern Training National Food Service Management Institute

2. Pre-Assessment • Place an identifier at the top of the page. • You will use the same identifier when you complete the Post Assessment. • You do not need to place your name on the Assessment.

3. Objectives • Identify the similarities between the Dietary Guidelines for Americans and the School Lunch Program. • Identify the Calorie Range for School Lunch Menus. • Identify the Meat/Meat Alternate component requirement. • Identify the Fruit component requirement.

4. Objectives • Identify the Vegetable component requirement. • Complete the Vegetable Subgroup activity. • Identify the Grains component requirement. • Specify whole grain-rich foods. • Evaluate whole grain-rich foods labels. • Identify the Milk component requirement.

5. Objectives • Discuss dietary specifications for sodium and trans fat. • Discuss Offer Versus Serve (OVS). • Integrate the concepts of the Meal Pattern lesson.

6. Objectives • Communicate easy methods of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s).

7. Nutrition Standards • Fruits and Vegetables offered daily • Substantially increasing offerings of whole grain-rich foods • Only fat-free or low-fat milk varieties • Limiting calories based on the age of children • Reducing saturated fat, trans fats, and sodium

8. Dietary Guidelines and the School Nutrition Program Refer to Handout: Dietary Guidelines and the School Nutrition Program

9. Food-Based Menus • Five required food components at lunch • Revised calorie, saturated fat, and sodium standards for each of the age/grade groups • Multiple lines must make all required food components available to all students on a weekly basis

10. Activity-Definitions • As Purchased (AP) and Edible Portion (EP) • Age Grade Groups and Calorie Ranges • Food Component • School Week • Unit Pricing   • Production and Menu Records

11. Calorie Range—Lunch .

12. Menu Components of a Reimbursable Meal • Meat/Meat Alternate (M/MA) • Fruits (F) • Vegetables (V) • Grains (G) • Fluid Milk

13. Meat/Meat Alternate—Lunch .

14. Meat/Meat Alternate—Lunch .

15. Meat/Meat Alternate—Lunch .

16. Meat/Meat Alternate—Lunch .

17. Meat/Meat Alternate—Lunch .

18. Meat/Meat Alternate—Lunch .

19. Meat/Meat Alternate—Lunch .

20. Meat/Meat Alternate—Lunch .

21. Meat/Meat Alternate—Lunch .

22. Meat/Meat Alternate—Lunch .

23. Activity—Qualifying Beans/Peas (Legumes) • What are some examples of qualifying beans/peas (legumes)? • USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/ • Refer to Handout: Qualifying Beans/Peas (Legumes) in the School Nutrition Program

24. Fruit Component—Lunch .

25. Fruit Component—Lunch .

26. Fruit Component—Lunch .

27. Fruit Component—Lunch .

28. Fruit Component—Lunch .

29. Fruit Component—Lunch .

30. Vegetable Component—Lunch

31. Vegetable Component—Lunch

32. Vegetable Component—Lunch

33. Vegetable Component—Lunch

34. Questions—Fruit and Vegetable • Can students mix and match smaller portions of vegetable items to meet the Vegetable component requirement? • Can students mix and match smaller portions of fruits to meet the Fruit component requirement?

35. Questions—Fruit and Vegetable • If a student selects ¼ cup portion of a fruit and ¼ cup portion of a vegetable which meal component does this selection meet?

36. Activity—Vegetable Subgroups Refer to Handout: Vegetable Subgroups

37. Grains Component—Lunch .

38. Grains Component—Lunch .

39. Grains Component—Lunch .

40. Grains Component—Lunch .

41. Questions—Grains • What is your currentexperience in offering whole grain-rich foods on school menus? • What is a serving size for grains? • Refer to: Whole Grain-Rich Foods and USDA’s SP 30-2012 Policy Memo

42. Whole Grain-Rich Foods • Word whole listed before a grain, for example, whole corn • Words berries and groatsare also used to designate whole grains, for example, wheat berries or oat groats • Rolled oats and oatmeal and instant oatmeal • Refer to Handout: Grain Products (Ingredients) That Are Not Whole Grains

43. Activity—Identifying Whole Grains • Refer to Handout: Identifying Whole Grains

44. Activity—Evaluating Whole Grain-Rich Foods Products • Refer to Handout: Evaluating Whole Grain-Rich Foods Products

45. Milk Component—Lunch .

46. Dietary Specifications • Sodium • Saturated Fat and Trans Fat

47. USDA Foods • Offers only reduced sodium canned beans and vegetables equal or less than 140 mg per half-cup serving, including spaghetti sauce, salsa, and tomato paste. • Canned whole kernel corn, whole tomatoes, and diced tomatoes are being offered with no added salt.

48. USDA Foods • Frozen vegetables, including green beans, carrots, corn, peas, and sweet potatoes are available with no added salt. • The upper saltlimit on mozzarella cheese (current range is 130-175 mg of sodium per 1 oz. serving) and chicken fajita strips (220 mg per 2 oz. serving).

49. USDA Foods • A list of available foods is on the USDA website (http://www.fns.usda.gov/fdd/schfacts/default.htm) with color coding for low sodium and whole grain-rich foods.

50. Offer Versus Serve • Students must take a minimum of one half-cup of either the Fruit or Vegetable component. • Only senior high schools are required to have Offer Versus Serve for lunch. • Local SFA can choose whether or not they want to have Offer Versus Serve for theirjunior high, middle, and elementary schools.