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The New USDA Meal Pattern and Offer versus Serve SY 2012-13

The New USDA Meal Pattern and Offer versus Serve SY 2012-13. Developed by:. History and Background. School-aged children’s diets fall short of recommendations, especially for whole grains, fruit, dark-green vegetables, orange vegetables, and legumes:

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The New USDA Meal Pattern and Offer versus Serve SY 2012-13

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  1. The New USDA Meal PatternandOffer versus ServeSY 2012-13 Developed by:

  2. History and Background School-aged children’s diets fall short of recommendations, especially for whole grains, fruit, dark-green vegetables, orange vegetables, and legumes: • Average fruit intake for school aged children is only 0.8-1.1 servings per day. • Average vegetable intake for school aged children is only 1.0-1.5 servings per day. • School aged children consume about 7-9 ounces of total grains a day, but only 0.5 ounces of whole grains a day.

  3. Proposed Rule (January 2011) Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (76 FR 2494) • Published: Jan. 13, 2011 • Based on 2009 IOM report, School Meals: Building Blocks for Healthy Children • 133,268 total comments received • www.regulations.gov

  4. Final Rule (January 2012) Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (77 FR 4088) • Published: January 26, 2012 • Effective date: July 1, 2012

  5. General Provisions • New age/grade groups for SBP/NSLP: • Grades K-5, 6-8, 9-12 • Effective SY 2013-2014 for SBP • Effective SY 2012-2013 for NSLP • Pre-K meal pattern has not changed • Food-Based Menu Planning required • Offer vs. Serve • A student has to a select fruit or vegetable component • Must select at least a ½ cup serving

  6. What is a Reimbursable Meal? Breakfast • May follow Traditional Food Based Menu Planning Breakfast meal pattern for grades K-12 for 2012-13 school year. • Effective 2013-14 must follow USDA Food Based Menu Planning (new meal pattern) requirements for breakfast. • A reimbursable meal must contain 4 components: • Milk • Fruit/Juice/Vegetable • Either 2 Meat/Meat Alternates or 2 Grains or 1 Meat/Meat Alternate and 1 Grain

  7. What is a Reimbursable Meal? Lunch • Must follow USDA Food Based Menu Planning effective July 1, 2012 • A reimbursable meal must contain 5 components: • Fruit • Vegetable • Grains • Meat/Meat Alternate • Milk

  8. Meal Components - Fruits • Key Points: • Fruits and vegetables are separated into two components • A daily serving is required at Breakfast and Lunch • May select from fresh, frozen, without added sugar, canned in juice/light syrup, or dried fruit options • No more than ½ of fruit offerings in the form of juice over the week • 100% juice only • ¼ cup of dried fruit = ½ cup fruit • For breakfast only (SY 2013-14), vegetables may be substituted for fruit, but the first 2 cups per week of substitutions must be from the dark green, red/orange, beans and peas, or “other” vegetable subgroups

  9. Meal Components - Vegetables

  10. Meal Components - Vegetables • A daily serving at lunch that reflects variety over the week • Vegetable subgroup weekly requirements for: • Dark Green (e.g., broccoli, collard greens, spinach) • Red/Orange (e.g., carrots, sweet potatoes, tomatoes) • Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas) • Starchy (e.g., corn, green peas, white potatoes) • Other (e.g., onions, green beans, cucumbers) • Additional vegetables to meet weekly total

  11. Meal Components - Vegetables • Variety of preparation methods available • Fresh, frozen, and canned products • USDA Foods offers a variety of no salt added or lower sodium products • Changes in crediting of leafy greens – 1 cup of leafy greens counts as ½ cup of vegetable • Two distinct servings from the beans/peas (legumes) subgroup may be credited as a vegetable AND a meat alternate in one meal • All subgroup daily and weekly requirements must be met on all serving lines

  12. Meal Components - Vegetables

  13. Meal Components - Grains • Key Points: • At Breakfast – must offer daily and weekly serving ranges of grains and schools may substitute meat/meat alternate for grains once daily grains minimum has been met (effective SY 2013-14) • Weekly ranges are minimums and maximums • Half of the grains offered must be whole grain rich (Lunch SY 2012-13) • Beginning SY 2014-15, all grains offered must be whole grain rich • Only 2 oz eq creditable grain-based desserts allowed at lunch per school week

  14. Criteria for Whole Grain-Rich Foods • Meet the serving size requirements in the Grains Instruction, and • Meet at least one of the following: • Whole grains per serving must be ≥ 8 grams • Product includes FDA’s whole grain health claim on it’s packaging • Product ingredient listing lists whole grain first (same as HUSSC criteria)

  15. Whole Grain-Rich Oz Eq Requirements Oz Eq Oz Eq Sweet Cracker Sweet Crackers

  16. Whole Grain-Rich Oz Eq Requirements Group E

  17. Meal Components – Meat/Meat Alternates • Key Points: • Daily and weekly requirements for lunch only • Minimum and maximum requirements • A variety of meat/meat alternates is encouraged • Use CN labels, signed product analysis sheets or the Food Buying Guide to determine the Meat/Meat Alternate contribution. • Both tofu and soy yogurt will be allowable as meat alternates

  18. Identifying CN Labels • A CN label must have this information printed on theprincipal display panel of the label: • CN label statement • Product name • Ingredient listing in descending order of predominance by weight for all ingredients • Establishment number (meat, poultry and seafood items only) • Manufacturer’s or distributor’s name and address • Inspection legend for the appropriate inspection (examples below)

  19. Identifying CN Labels

  20. Updated CN Labels

  21. Meal Components – Fluid Milk • Key Points: • Allowable milk options include: • Fat Free (flavored or unflavored) • Low Fat (unflavored only) • Fat Free or Low Fat (lactose free or reduced lactose) • Must offer at least two choices at breakfast & lunch • Milk substitute rule has not changed

  22. What is Offer versus Serve? • A system designed to: • Decrease food waste • Give students greater flexibility with choices • Commonly referred to as OVS

  23. Offer versus Serve What Didn’t Change • Only required for senior high schools for the NLSP • Optional for lower grades for the NSLP • Optional for the SBP at all grade levels

  24. Offer versus ServeWhat Didn’t Change • Student’s option to decline item(s) • Same price if child declines item(s) • Full amount of each component must be available to choose

  25. Definitions • Food component • One of five food groups for reimbursable meals • Food item • A specific food offered within the five food components

  26. What must be offered in NSLP • 5 components • Fruits • Vegetables • Grains • Meat/Meat Alternate • Milk

  27. Lunch Example • The lunch offered: • Oven Baked Chicken • Mashed Potatoes • Apple • Roll • Milk • OVS—Previous • Baked Chicken, roll and milk = reimbursable lunch • OVS—Under New Regulations • Baked Chicken, roll and milk ≠ reimbursable lunch • *To be reimbursable, must add mashed potatoes or apple

  28. OVS for NSLPWhat Must be Taken • Must take at least 3 of 5 components • Must take at least ½ cup serving of the fruit or vegetable component • Student may take two ¼ cup servings of the fruit or vegetable to meet the requirement • Must take the full components of the Meat/Meat Alternate, Grains and Milk

  29. Different Choices for OVS • Can mix different fruits to reach minimum required serving • Can mix different vegetables to reach minimum required serving • Can mix fruit and vegetables to reach minimum required serving (example: Carrot and Raisin Salad)

  30. OVS Sample Menu Grades 9 - 12 Salisbury Steak OR Baked Chicken (2 oz M/MA) (2 oz M/MA) Green Beans (½ c) Butternut Squash (½ c) Fresh Grapes (½ c) Pineapple Tidbits (½ c) Brown Rice (1 oz eq G) Wheat Roll (1 oz eq G) Milk

  31. OVS Sample Menu Grades 9 - 12 Salisbury Steak OR Baked Chicken (2 oz M/MA) (2 oz M/MA) Green Beans (½ c) Butternut Squash (½ c) Fresh Grapes (½ c) Pineapple Tidbits (½ c) Brown Rice (1 oz eq G) Wheat Roll (1 oz eq G) Milk

  32. OVS for SBP • Phasing-in changes in the SBP • Offer versus serve is optional at breakfast for all grade levels • For SY 2012-2013, no changes to SBP other than milk requirement • For SY 2012-2013, may continue to use current menu planning approach and requisite OVS requirements

  33. SBP for SY 2012-13 Only • School must offer the minimum serving sizes of all 4 components • Milk • Fruit/Juice/Vegetable • 2 Grains or 2 Meat/Meat Alternates or 1 Grain and 1 Meat/Meat Alternate • Student must select 3 components

  34. SBP for SY 2012-13 Only Grains and Meat/Meat Alternates at Breakfast • When offering 2 grains or 2 meat/meat alternate items at breakfast: • May be 2 different foods. • May be 2 servings of the same food. • To claim reimbursement: • At least 3 food components must be selected. • Only 2 servings from M/MA or G component can be counted.

  35. Offer vs Serve Activity

  36. Breakfast #1 ½ cup Oatmeal ½ cup Strawberries ½ cup Orange Juice (4 oz) • 8 oz Fat Free Skim Milk

  37. Breakfast #2 Waffle (2 G) Sausage Link (1 oz MMA) Pop Tart (1 G)

  38. Breakfast #3 8 oz Yogurt ½ c Fresh Grapes

  39. Breakfast #4½ PBJ Sandwich (1 G, 1 oz MMA)½ cup Apple Juice

  40. Breakfast #5 Dry Cereal (3/4 cup) Toast (1 G)

  41. Breakfast #6 ½ cup Cantaloupe2 Pancakes (2 G)

  42. Breakfast #7 8 oz Fat Free Skim Milk 4 oz Orange Juice

  43. Breakfast #8 Fresh Orange Scrambled Eggs (2 oz MMA) 4 oz Grape Juice (100%)

  44. Breakfast #9 Fresh Pear Biscuit (1 oz G) 8 oz Fat Free Skim Milk

  45. Breakfast #10 Egg & Cheese Breakfast Taco (2 oz MMA & 1 oz G) 8 oz Fat Free Skim Milk

  46. Lunch #1 Grade K – 5 Bean and Cheese Enchilada (2 oz MMA, 1 oz G) ½ cup Beans

  47. Lunch #2 Grade K – 5 Macaroni & Cheese (2 oz MMA, 1 oz G) Baby Carrots (¾ cup V) Small Red Apple (½ cup F)

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