National School Lunch Program & School Breakfast Program

1. National School Lunch Program&School Breakfast Program Meal Pattern Requirements SY 2013 – 2014 Healthy Hunger Free Kids Act Requirements Overview 7/23/2013

2. Today’s Outline Nutrition Standards Food-based menu planning Food Components Whole Grain Rich foods in the NSLP and SBP National School Lunch Program Meal Pattern Requirements School Breakfast Program Meal Pattern Requirements Offer versus Serve Counting and Claiming 2

3. Nutrition Standards • Participating schools must follow nutrition standards set forth by the USDA • Meal Patterns follow the Dietary Guidelines for Americans (DGA) • Most recent = DGA 2010 • Review Handout pg. 1 – 3 • Consist of: • Required food components • Levels of calories • Key nutrients 3

4. Food-Based Menu Planning • Colorado Specific Standards • Fiber • Cholesterol • Sodium • Identifies Food Components • Fruit • Vegetable • Meat/Meat Alternate • Grain • Milk • Nutrient Standards per age/grade group • Calories • Saturated fat & trans fat • Sodium 4

5. Food Componentsin the NSLP & SBP 5

6. The 5 Food Components • Milk • Fruits • Vegetables • Grains • Meat/Meat Alternate 6

7. Milk - General • Breakfast • Offer at least 2 varieties • 1% unflavored • Fat free flavored or unflavored • Lactose free, 1% unflavored; fat free, flavored or unflavored • Non-dairy milk substitutes must meet nutrient standards • Lunch • Offer at least 2 varieties • 1% unflavored • Fat free flavored or unflavored • Lactose free, 1% unflavored; fat free, flavored or unflavored • Non-dairy milk substitutes must meet nutrient standards 7

8. Are these choices acceptable?

9. The 5 Food Components • Milk • Fruits • Vegetables • Grains • Meat/Meat Alternate 9

10. Fruits - General • Breakfast • Required component • Same serving size across age/grade group • No current 100% juice serving limits • Fresh, frozen, canned, dried, 100% juice – all allowable • Fruit and Vegetable component combined at breakfast SY 2013/2014 • Lunch • Required component • Different serving size K-8 & 9-12 • 100% juice offerings cannot exceed half of all fruit offerings • Fresh, frozen, canned, dried, 100% juice – all allowable 10

11. Fruit Smoothies • Memo SP 36-2012 (7/11/12), and SP 10-2014 (11/14/2013) • Fruit smoothies prepared in-house may credit toward both the fruit and milk components • Yogurt may credit in breakfast smoothies • Commercial products may only credit toward fruit component • All meal components must be offered in the required minimum amounts • Must still offer variety of fluid milk choices • Additional fruit offerings encouraged

12. The 5 Food Components • Milk • Fruits • Vegetables • Grains • Meat/Meat Alternate 12

13. Vegetables - General • Breakfast • Not a required component • Currently combined with fruit component • No subgroup requirements • Lunch • Divided into vegetable subgroups • Weekly vegetable subgroup requirements • Daily and weekly minimum servings per age/grade group • Fresh, frozen, canned, dried, 100% juice – all allowable 13

14. The 5 Food Components • Milk • Fruits • Vegetables • Grains • Meat/Meat Alternate 14

15. Grains - General • Breakfast • Half of grain offerings must be WGR • Credit as ounce equivalencies • Daily and weekly minimum servings per age/grade group • No grain based dessert limit • RTE cereals must be fortified • Lunch • Half of grain offerings must be WGR • Credit as ounce equivalencies • Daily and weekly minimum servings per age/grade group • Grain-based dessert limit 15

16. The 5 Food Components • Milk • Fruits • Vegetables • Grains • Meat/Meat Alternate 16

17. Meat/Meat Alternate - General • Breakfast • Not a required component • Can substitute for a serving of grain • Can be served as “extra” • Credit as ounce equivalencies • Lunch • Required component • Minimum daily and weekly serving requirements per age/grade group • Credit as ounce equivalencies 17

18. Whole Grain Rich (WGR) What is WGR and how do you know if you’re serving a WGR food? 18

19. Crediting WGR Foods that qualify as whole grain-rich for the school meal programs are foods that contain 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. Whole grain-rich products must contain at least 50% whole-grains and the remaining grain, if any, must be enriched. • Refer to USDA Memo SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program • Describes elements to evaluate if a grain product meets the whole grain rich criteria • Must count breading towards grain equivalency (min.= 0.25 ozeq) • Grain products must be credited using the oz. eq method • Exhibit A: School Lunch and Breakfast 19

20. How to Determine if WGR Ingredient List Health Claims Weight of grains in recipes 20

21. Ingredient List First ingredient in list = whole grain Batter Ingredients: Water, whole wheat flour, whole grain corn, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), soy flour, soybean oil, salt, egg yolk with sodium silicoaluminate, ascorbic acid, egg white, dried honey, artificial flavor. First grain ingredient in list.

22. Health Claims Look for these statements on packaging. “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.”

23. Recipes Recipe: 002263 Whole Grain Bread Stick Number of Portions: 300 Size of Portion: 1 OZ 050401 Flour, Whole Wheat . . . 5 LB + 4 OZ 050385 Flour, All Purpose . . . . . 4 LB + 12 OZ 075151 Water . . . . . . . . . . . . . . 3 QT + 1 ½ CUP 990063 Margarine . . . . . . . . . . . 3 CUP 000054 Milk, nonfat . . . . . . . . . . 2 CUP 000992 Yeast . . . . . . . . . . . . . . 1 CUP 075090 Sugar . . . . . . . . . . . . . . 2 CUP 089630 Salt . . . . . . . . . . . . . . . . .¼ CUP Total weight of whole grain ingredients must meet or exceed the total weight of the non-whole grain/grain ingredients.

24. Evaluating Whole Grain-Rich Foods Whole grain-rich foods activity(pg. 25-32)

25. Crediting Grains Video Crediting Grains in the National School Lunch Program Use Exhibit A of Grains Requirements Memo to follow along 25

26. National School Lunch Program Meal Requirements 26

27. NSLP Menu Planning • Food Based Menu Planning Approach • Three Grade Groups: K-5, 6-8 and 9-12 27

28. Lunch Meal Pattern • Workbook pages 5 - 10

29. Dietary Specifications Calorie Ranges Per Grade Group: Zero grams of trans fat per portion Saturated Fat ≤10% Colorado Specific: Sodium: ≤1200 mg Cholesterol: ≤ 150 mg Fiber: ≥4.5g (K-5); 5.5 g(6-8); 6.5 g (9-12) 29

30. Age/Grade Calorie Ranges Overlap: 600-650

31. Milk • 1 cup daily for all age grade groups • At least 2 choices must be offered • Fluid milk must be: • 1% milk fat, unflavored • Fat-free, unflavored or flavored • Lactose-free, 1% unflavored; fat-free unflavored or flavored • Milk substitutes (non-dairy milk requests) must meet specific nutrition standards • Disability milk accommodations not subject to these requirements 31

32. Fruit Component - Lunch • Fresh, frozen w/out added sugar, dried, canned (light syrup water or fruit juice) • Required at lunch • 100% fruit juice can be credited to meet no more than ½ of the fruits component offered over the week • Credit as volume served, with exception to dried fruit (double volume) • Minimum creditable serving = 1/8 cup

33. Vegetable Component • Required at lunch: can use fresh, frozen, canned • Weekly subgroup requirements • 100% vegetable juice cannot exceed ½ total weekly vegetable offering (Lunch) • Credited by volume as served, with exception to leafy greens (1/2 of total volume)

34. Vegetable Subgroups

35. Multiple Offerings • Vegetable subgroup weekly requirements • Each complete meal serving line must comply with the weekly subgroup requirements • No daily subgroup requirement • What if a school only serves two of the weekly subgroups on one day (the same day) and the student may choose only one of these? • Need to make the affected subgroups available for student selection on an additional day

36. Grains • Half of grains must be whole grain rich (WGR) • Must contain at least 50% WG, remaining grain must be enriched • Minimum & maximum ranges • Flexibility in meeting maximums SY 13/14 • Grain based desserts • Maximum of 2 oz grains/week

37. Meat/Meat Alternates Workbook pg. 6 Daily requirements Minimum & maximum weekly requirements

38. Crediting Meat/Meat Alternate Crediting Meat/Meat Alternate in the NSLP 38

39. School Breakfast Program Menu Requirements 39

40. SBP Menu Planning • Food Based Menu Planning Approach • Three Grade Groups: K-5, 6-8 and 9-12 40

41. Breakfast Meal Pattern • All 3 grade groups overlap • Can use 1 menu for K-12 (use 9-12 grade range for grains) *5 day week 41

42. Dietary Specifications Calorie Ranges Per Grade Group: Zero grams of trans fat per portion Saturated Fat ≤10% Colorado Specific: Sodium: ≤600 mg Cholesterol: ≤ 75mg Fiber: ≥4g 42

43. Calorie Ranges When Grades Overlap K-8: 400-500 6-12: 450-550 K-12: 450-500 43

44. SBP - Milk • 1 cup daily for all age grade groups • At least 2 choices must be offered • Fluid milk must be: • 1% milk fat, unflavored • Fat-free, unflavored or flavored • Lactose-free, 1% unflavored; fat-free unflavored or flavored • Milk substitutes (non-dairy milk requests) must meet specific nutrition standards • Disability milk accommodations not subject to these requirements 44

45. SBP – Fruit/Vegetable Component • Must offer at least ½ cup daily (SY 13/14) • Fresh, frozen, canned, and dried forms all allowed • Frozen fruit with added sugar temporarily allowed this school year • Dried fruit credits as double volume • ¼ cup raisins = ½ cup fruit • Pasteurized 100% full-strength juice is a creditable offering • Schools may offer a: • Single fruit type • Single vegetable • Combination of fruits/vegetables 45

46. SBP – Grains • Each reimbursable breakfast must contain at least 1 oz. eq. grains • Flexibility in the maximum grain requirement, but must meet minimum weekly requirement • Half of grains offerings must be WGR • Can serve Meat/Meat Alternates in place of a serving of grain • Contributes towards the weekly grains component range • Still must also offer 1 oz. eq. grains 46

47. Grain-based Desserts • No grain-based dessert limit at breakfast • Sugar in grain items is allowed • No grain-based dessert restriction at breakfast (lunch only) • Some grain products can only be served as desserts in lunch/not allowable in breakfast (brownies, cookies)

48. RTE Cereal Fortification • A ready-to-eat breakfast cereal must be fortified to meet program requirements • Primary ingredient must be a whole grain • 100% whole grain cereals do not need to be fortified • Check cereal products for an ingredient statement on the side or back of the box • Ingredients, Look For: • Vitamins and Minerals: Vitamin C (sodium ascorbate, ascorbic acid), niacinamide, vitamin B6 (pyridoxine hydrochloride), reduced iron, zinc oxide, folic acid, vitamin B2 (riboflavin) vitamin B1 (thiamin hydrochloride), vitamin A palmitate, vitamin D, vitamin B12

49. Optional Meat/Meat Alternates • New SBP meal pattern does not require a meat/meat alternate • SFAs that wish to offer a meat/meat alternate at breakfast have two options • Offer meat/meat alternate in place of grains • Offer a meat/meat alternate as an extra item • Common breakfast M/MA:

50. Meat/Meat Alternate In Place of Grains 2 oz. eq. Grains 1 oz. eq. Grain 1 oz. eq. M/MA • When offering a meat/meat alternate in place of grains in SBP • Must also offer at least 1 ounce equivalent of grains daily • Must count the meat/meat alternate toward the weekly grains range and the weekly dietary specifications