Piecing It All Together The New Lunch Meal Pattern

1. Piecing It All Together The New Lunch Meal Pattern

4. Components of a Reimbursable Meal

5. Meat/Meat Alternate—Lunch

6. Meat/Meat Alternate—Lunch

7. Meat/Meat Alternate—Lunch

8. Meat/Meat Alternate—Lunch

9. Meat/Meat Alternate—Lunch

10. Meat/Meat Alternate—Lunch

11. Meat/Meat Alternate—Lunch

12. Meat/Meat Alternate—Lunch

13. Fruit Component—Lunch

14. Fruit Component—Lunch

15. Fruit Component—Lunch

16. Fruit Component—Lunch

17. Fruit Component—Lunch

18. Vegetable Component—Lunch

19. Vegetable Component—Lunch

20. Vegetable Component—Lunch

21. Vegetable Component—Lunch

22. Dark Green Vegetables • Bok Choy • Broccoli • Collard greens • Dark green leafy lettuce • Kale • Mesclun • Mustard greens • Romaine lettuce • Spinach • Turnip greens • Watercress

23. Red/Orange Vegetables • Acorn squash • Butternut squash • Carrots • Hubbard squash • Pumpkin • Red peppers • Sweet potatoes • Tomatoes • Tomato juice

24. Beans/Peas (Legumes) • Black beans • Black-eyed peas (mature, dry) • Garbanzo beans (chickpeas) • Kidney beans • Lentils • Navy beans • Pinto beans • Soy beans • Split peas • White beans

25. Starchy Vegetables • Cassava • Corn • Fresh cowpeas, field peas, or black-eyed peas (not dry) • Green bananas • Green peas • Green lima beans • Plantains • Potatoes • Taro • Water chestnuts

26. Other Vegetables • Artichokes • Asparagus • Avocado • Bean sprouts • Beets • Brussels sprouts • Cabbage • Cauliflower • Celery • Cucumbers • Eggplant • Green beans • Green peppers • Iceberg lettuce Mushrooms • Okra • Onions • Turnips • Wax beans • Zucchini

27. Grains Component—Lunch

28. Grains Component—Lunch

29. Grains Component—Lunch

30. Grains Component—Lunch

31. Grains Component—Lunch

32. Whole Grain-Rich Foods Foods that contain 100% whole grain OR Foods that contain a blend of whole grain meal and/or flour and enriched meal and/or flour NOTE: Whole grain-rich products must contain at least 50% whole grain and the remaining grain must be enriched

33. Milk Component—Lunch

34. Sauces, Dips, Seasonings, and Condiments • Must be taken into account and figured into weekly averages for calories, fat, and sodium • Condiments can be pre-portioned or self-serve • If self-serve, need to determine average portion size per student • To calculate: Divide the total amount served by the number of applicable meals served that day • Under- or over-estimating can have a big impact

36. Calorie Levels by Age/Grade Group Overlaps B: 400-500 L: 600-650 Overlaps B: 450-500 L: N/A

37. Sodium Targets

38. Saturated Fat and Trans Fat • No total fat standard • Limit saturated fat • Less than 10 percent of total calories • Same as current regulatory standard • Eliminate trans fat • Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving) • Naturally-occurring trans fat excluded

39. Crediting • Must keep proper documentation on file for crediting processed foods that contain meat/meat alternate and grains • Child Nutrition (CN) labels • Product Formulation Statements (PFS) • http://www.fns.usda.gov/cnd/cnlabeling/foodmanufacturers.htm • TA 07-2010 (REVISED)

40. Example: CN Label Chicken Stir-Fry Bowl Ingredient Statement: Chicken, brown rice, broccoli, red peppers, carrots, onions, water, olive oil, soy sauce, spices. CN 099135 Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 oz eq Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and ⅛cup other vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX/XX). CN CN CN Net Wt.: 18 pounds Chicken Wok Company 1234 Kluck Street Poultry, PA 12345

41. Example: Product Formulation Statement http://www.fns.usda.gov/tn/resources/smi_appendixl.pdf

42. Offer versus Serve Students must be offered all five required components Students are allowed to decline two of the five required food components. 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.

43. Offer versus Serve Students must take a minimum of ½ cup of the Fruit and/or Vegetable component. Must take full components, as planned, of at least two other components Menu planner designates a full component For example, if menu planner offers pasta with a breadstick as an entrée, the full component would include both the pasta and the breadstick All meals must be set at a single price no matter how many components are declined.

44. Offer versus Serve • To meet the ½ cup Fruit or Vegetable requirement, a student may select: • Smaller portions of same vegetable or fruit • ¼ cup applesauce + ¼ apple slices = ½ cup fruit • ¼ cup fruit and ¼ cup of vegetables • ¼ cup strawberries + ¼ cup dry beans and peas = ½ cup fruit or vegetable • Mixed dish containing a ½ cup mixture of fruits and vegetables • ½ cup carrot raisin salad = ½ cup fruit or vegetable

45. Resources • 2010 Child Nutrition Reauthorization (HHFKA) WebPages: • DPI: http://fns.dpi.wi.gov/fns_cnrsnp • USDA: http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm • Nutrition Assessment Tools • http://fns.dpi.wi.gov/fns_6centscert#rec • USDA Toolkit – The School Day Just Got Healthier • http://www.fns.usda.gov/cnd/healthierschoolday/default.htm

46. For all that you’ve done, and all that you do…. Thank You!

47. The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department.  (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer.