1 / 65

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:

minowa
Download Presentation

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

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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)

More Related