Welcome to Meal P atterns Class

2. Welcome to Meal Patterns Class School Nutrition Association Annual Conference Presenting today: Kendra Merveldt Pat Gower SNA Conference

3. Institute of Child NutritionThe University of MississippiSchool of Applied Sciences www.theicn.org 800-321-3054

4. Components Meal Pattern Requirements • Meat/Meat Alternate • Grains • Vegetables • 5 Subgroups • Fruits • Milk 4

6. 6

8. 8

9. 9

10. Shorter or Longer Weeks • Daily requirements DO NOT change • Weekly requirements DO change • Vegetable subgroups are slightly affected • Red/Orange • Other • Additional Vegetables 10

11. Reimbursable Meals • Required number components/food items • Portion sizes adequate as planned AND served. • Monitored to ensure reimbursable meal • Variety of Milk • Documentation to support dietary substitutions. 11

12. Vegetables • Serve a variety of vegetables (dark green, red/orange, legumes, starchy, and other vegetables) 12

13. Dark Green Vegetable Subgroup • Vegetable (V) Weekly Requirement = ½ cup • Good source of Vitamin A • Raw, leafy greens = half the volume served (1 cup raw = ½ cup credit) • Includes • Broccoli • Romaine lettuce • Spinach 13

14. Red/Orange Vegetable Subgroup • Vegetable (V) Weekly Requirement = (K-8) 3/4 cup & (9-12) 1 ¼ cup • Good source of Vitamin A • Includes: • Carrots • Sweet potatoes • Tomatoes 14

15. Beans/Peas (Legumes) Vegetable Subgroup • Vegetable (V) Weekly Requirement = ½ cup • Good source of folate and potassium • High nutrient content • Low cost • Could also be counted as a meat/meat alternate, but not both a vegetable and meat in the same meal 15

16. Starchy Vegetable Subgroup • Vegetable (V) Weekly Requirement = ½ cup • Includes: • White potatoes • Peas • Corn 16

17. Other Vegetable Subgroup Weekly Requirement = (K-8) – ½ cup & (9-12) – ¾ cup • Examples: cucumbers, green beans, onions, iceberg lettuce • May be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups 17

18. Vegetable Subgroup & Salad Bars • Vegetable (V) Extra Salad Bar (not monitored or after the point of service): Calories are counted on the nutrient analysis but DO NOTcount towards the vegetable subgroups. Reimbursable Salad Bar (Monitored or before the point of service): Calories are counted on the nutrient analysis AND the vegetables served DO count towards the vegetable subgroups. 18

19. Activity—Vegetable Subgroups Pictures • Kidney Beans Carrots Onion Cucumbers Green Beans Zucchini 19

20. Activity—Vegetable Subgroups Pictures Green Peas Celery Pickles Lima Beans, Dry Brussel Sprouts Potato Chips 20

21. Fruit Component • Pasteurized, 100% full-strength fruit juice may also be offered. • No more than half of the weekly fruit offering may be in the form of juice. • Dried fruit credits at twice the volume served (1/4 cup = ½ cup of fruit). 21

22. Questions—Fruit and Vegetable • Vegetable (V) • 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? 22

23. Meat/Meat Alternate Plan and Serve: • Use variety of meats/meat alternates. • Beef • Chicken • Turkey • Fish • Yogurt • Nuts & Seeds • Nut Butters • Tofu • Cheese & Eggs • Beans/Peas (Legumes) • Use lowfat cheeses/dairy in recipes. • Trim or drain any excess fat. • Limit breading or skin on meat/poultry or fish 23

24. Grains • Use whole-wheat bread products. • Add whole grains to ground beef in meatloaf and similar casseroles. • Use grains to thicken soups. • Include whole-grain noodles/pasta/brown rice in entrees and/or side dishes. • Serve brown rice. 24

25. Grains • Is the menu item whole grain-rich? • Does the product or recipe have at least 50% whole grain and 50% enriched? • Are ALL grains in theproduct whole or enriched? 25

26. Grains Does the product meet the portion size/oz. eq. requirement? AND • Whole grains per oz. eq. >8 grams OR • Product includes FDA-approvedwhole-grain health claim OR • Does the product ingredient list a whole grain first? INGREDIENTS: WHOLE GRAIN OATS, MODIFIED CORN STARCH, CORN STARCH, SUGAR, SALT, CALCIUM CARBONATE, OAT FIBER, TRIPOTASSIUM PHOSPHATE, WHEAT STARCH, VITAMIN E (MIXED TOCOPHEROLS) ADDED TO PRESERVE FRESHNESS 26

27. 27

28. 28

29. Desserts?? • Schools may count no more than two grain-based servings (2 oz equivalents) per week toward the grain requirement. • Desserts need to be whole grain-rich. 29

30. Fluid Milk Component • Must be low-fat (1% milk fat or less, unflavored) • Fat-free (unflavored or flavored) • May offer fat-free unflavored and flavored milk • Lactose-free milk is an acceptable alternative • Must offer at least two varieties - low-fat (1 % milk fat or less, unflavored) -fat-free (unflavored or flavored). • Fluid Milk 30

31. Nutrient Targets Meal Pattern Requirements • Calories • Saturated Fat • Sodium *Trans Fat 31

32. CN LABELS AND PRODUCT FORMULATION STATEMENTS 32

33. Crediting of Combination Food Item? • USDA Food Item? • Do you have the Product Information Sheet? https://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets • Is the food item in the Food Buying Guide? • Does the product have a Child Nutrition Label? • Is there a “valid” Product Formulation Statement for the item? • If no to all questions, the food item is not creditable! 33

34. Without Standard of Identity, NotEnsured of Component Contribution Document the contribution of pizza and other such products by using: • Child Nutrition (CN) label. or • Product Formulation (PFS) provided by manufacturer. 34

35. An Authentic CN Label Contains CN Label.pdf 35

37. CN Label Products • Original CN label or a photocopy or photograph of the original CN label. If using a photocopy or photograph of the CN label, follow the criteria below: • Photocopies of the CN label must be shown attached to the original product carton. OR • Photographs of the CN label must be shown attached to the original product carton. (CN labels that are photocopied or photographed must be visible and legible.) OR 37

38. Watermarked CN Labels: • If the original CN label or the valid photograph or photocopy of the original CN label is NOT available, provide the Bill of lading (invoice) containing the product name AND: • A hard copy of the CN label copied with a watermark displaying the product name and CN number provided by the vendor OR • An electronic copy of the CN label with a watermark displaying the product name and CN number provided by the vendor. CN label watermark.pdf 38

40. Examples: Foods With No Standard of Identity/ Non-Specific Foods 40

41. Questions and Answers Yes No • Are manufacturers requiredto CN-label products? • Are schools required to buyCN-labeled products? • Are CN-labeled products more nutritious? • Are CN-labeled products ofhigher quality? 41

42. Product Formulation Statement • Documentation furnished MUST be signed and come from the manufacturer, not the vendor. • Tested, weighed, measured, and meal pattern contribution documented. • Food items listed MUST be in the FBG. • Required on all combination products without CN label. Crispito.pdf Breaded Pork Patty.pdf 42

45. Is the Product Formulation Statement Valid? • Priorto purchase • SFA’s are responsible for ensuring Product Formulation Statement is valid if used. • Do not use vendor advertising for a Product Formulation Statement! • Do not accept products that do not have acceptable documentation. 16 inch Four Cheese Pizza.pdf Product Formulation Checklist.pdf 45

47. 47

48. QUESTIONS??? Child Nutrition ProgramsOklahoma State Department of Education405-521-3327 48