Get a “bite” on the Meal Pattern

1. Get a “bite” on the Meal Pattern

2. Meat/meatalternate • Each menu choice must meet minimum requirements REQUIREMENTS

3. Watch out for . . . . • Even though the maximums are gone, gone, gone • calories and saturated fat levels must be within the guidelines

4. Calories REQUIREMENTS • Target amounts are averaged over a 5 day week

5. Saturated fat(% of total calories) • No change from current standards • Saturated fat must be LESS THAN 10% of total calories based on the average of a five day week

6. It’s not a bunch of bologna • Use the new and improved Food Buying Guide to determine the portion sizes of meats/meat alternates Bologna: 1 ounce = 1 ounce Turkey ham: 1.4 ounce = 1 ounce Peanut butter : 2 tablespoons = 1 ounce Turkey breast: Check your labels

7. Whole Grains REQUIREMENTS • Ounce (oz.) Equivalents (Eq.) based on USDA School Lunch and Breakfast Whole Grain-Rich Ounce Equivalency Requirements for School Meal Programs • menu choice must meet minimum requirements • bread baskets are a “thing of the past”

8. Watch out for….. • Even though the maximums are gone, gone, gone • calories and saturated fat levels must be within the guidelines • This school year at least half of the grains offered must be whole grain rich • Breading/batter on food items will count towards the grain ounce equivalence starting July 1, 2014 • Moving forward all grains must be whole grain rich as of July 1, 2014

9. Know the whole grain-rich ounce equivalency! • Group B Ounce Eq. • Bagels 1 oz eq.= 28 g or 1.0 oz • Breads • Rolls • Group C Ounce Eq. • Waffles 1 oz eq. = 34 g or 1.2 oz • Pancakes

10. Vegetables • Must be offered daily • There are weekly minimum requirements for each of the five sub-groups: • DARK GREEN-(e.g. broccoli, spinach, kale) • RED/ORANGE-(e.g. carrots, sweet potatoes, tomatoes) • BEANS/PEAS- (e.g. kidney beans, chick peas, lentils) • STARCHY- (e.g. corn, green peas, lima beans, white potatoes) • OTHER-(e.g. beets, cabbage, cucumbers, green beans) • Additional vegetables can come from any sub-group to reach weekly minimum requirements

11. Vegetables • REQUIREMENTS

12. Subgroup Substitutions • Appropriate substitutions must be made • Ideally, substitute an item from the same sub-group

13. Campbell’s Condensed Soup • 8 ounces Campbell’s condensed tomato soup = 3/4 cup red/orange vegetables • 8 ounces Campbell’s Healthy Request condensed tomato soup = 5/8 cup red/orange vegetables

14. Fruits REQUIREMENTS • Fruit is a separate component from vegetables • MUST be offered daily

15. Let’s get it straight about juice • The key is to understand the following: • No more than 50% of the maximum fruit offered over the weekcan be in the form of juice.

16. Meeting The Juice Requirement Grades 9-12 • Daily Fruit Requirement = 1 cup • Minimum per week= 5 cups • ½ cup of juice is offered daily totaling 2 ½ cups per week • Does this meet the juice requirement? • YES

17. Meeting The Juice Requirement K-8 • Daily Fruit Requirement = ½ cup • Minimum per week= 2 1/2 cups • ½ cup of juice is offered 3 days a week totaling 1 1/2 cups per week • Does this meet the juice requirement? • NO

18. So you want to offer juice daily? Follow these standard practices • Always allow students to take 1 cup of fruit daily • Display proper signage • Train your staff and students

19. Hot off the press crediting commercial pre-portioned fruit • Pre-portioned fruit cups are often labeled in net weight and fruit crediting is in volume • The Food Buying Guide is used to convert net weight to volume

20. Weight required to credit as ½ cup • Applesauce - 4.5 oz • Pears - 4.45 oz • Peaches - 4.2 oz • Pineapples - 4.2 oz • Fruit Cocktail - 4.2 oz • Diced Apples - 3.968 oz

21. Sodium • Targeted levels are gradually phased in: • Target 1 Effective July 1, 2014 • Target 2 Effective July 1, 2017 • Final Target Effective July 1, 2022

22. Trans Fat • Check those labels! • Menu items containing trans fat added in manufacturing or processing are not allowed • The manufacturers specifications or nutrition facts label must indicate 0 grams of trans fat per serving • Naturally occurring trans fat is allowed in meats

23. Production Records • New production records are being developed • All creditable meal components must be recorded • Production records play a very intrigal part in the Administrative Review (AR) process

24. Competitive Food Law • Here’s the GOOD news • Does not go into effect until July 1, 2014

25. Offer Vs. ServeMeal or No Meal?? • Today’s Menu • K-8 • Pizza • ¾ c salad • ½ c apple • 8 oz. milk Student takes at the point of service

26. YES,THIS IS A MEAL

27. Offer Vs. ServeMeal or No Meal?? • Today’s Menu • 9-12 • Pizza • ½ c salad • ½ c apple • 8 oz. milk • Signage indicates students can take two portions of fruits or vegetables Student takes at the point of service

28. No, This is not a MEal If a student chooses a fruit and a vegetable as two of the three components, only one of the two components may be a half cup – the other must be in the full portion size.

29. more training to Come….. • The NEW Administrative Review • Production Records • Meal Pattern • Determining Officials • Verification • HACCP • Civil Rights • Resource Management • After School Snack • SSO

30. Web resources • NJ Department of Agriculture:www.nj.gov/agriculture • School Nutrition Association: http://www.schoolnutrition.org/ • USDA final rule: Nutrition Standards in the National School Lunch and School Breakfast Program: www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf • USDA Food Buying Guide: www.fns.usda.gov/tn/resources/foodbuyingguide.html • USDA Recipes: www.fns.usda.gov/fdd/recipes/schrecipes.htm • Whole Grain Council: www.wholegrainscouncil.org/resources/schools-and-whole-grains