Introduction & Agenda Overview

1. USDA School Breakfast & National School Lunch Program Requirements2013-14 Developed By: Linda Boyer, R.D., M.P.H.Nutrition Specialist, LAUSD Food Services Division

2. Introduction & Agenda Overview • Objectives • The School Breakfast and National School Lunch Programs: A Brief History • Obesity: A National Epidemic • Initiatives for Change: • Dietary Guidelines for Americans • MyPlate • Let’s Move • Healthy, Hunger-Free Kids Act 2010 • Definitions

3. Introduction & Agenda Overview(continued) • 2013-14 Breakfast Changes and Requirements • Breakfast Meal Pattern • 2012 Lunch Requirements- a Review • Lunch Meal Pattern • Components • Vegetable Subgroups • NSLP Secondary Lunch Pattern Requirements • Offer vs. Serve • Signage

4. Objectives • To recognize the historical significance of the School Breakfast and National School Lunch Programs. • To understand how the prevalence of obesity in this country has led to changes in nutrition policy and the School Breakfast and National school Lunch Programs • To identify the major initiatives that led to changes in USDA school meal programs nutrition standards. • To recognize key definitions used in school meal programs. • To understand food components vs. food items and the requirements of each in reimbursable meals.

5. Objectives(continued) • To understand the new regulations for the School Breakfast Program (SBP)and the National School Lunch Program (NSLP). • Changes that have occurred and will be continuing • Meal Patterns • Reimbursable Meals • Point of Service • To be able to identify vegetables within each vegetable subgroup. • To be able to clearly identify reimbursable meals under Offer vs. Serve for both breakfast and lunch. • To understand what signage is required in school cafeterias.

6. School Breakfast Program (SBP):A Brief History • The School Breakfast Program is a federally assisted meal program operating in public and non-profit private schools and residential child care institutions. • It was started in 1966 as a two year pilot projected designed to provide grants to assist schools serving breakfasts to “nutritionally needy” children. • First priority was given to schools located in poor areas or in areas where children had to travel a great distance to school. • During the first year of operation, the SBP served about 80,000 children at a federal cost of $573,000

7. School Breakfast Program (SBP):A Brief History (continued) • The SBP became permanent in 1975. • The SBP is administered at the Federal Level by the USDA Food and Nutrition Service, and at the State level by the California Department of Education. • School Districts that choose to take part in the SBP receive cash subsidies (reimbursement) from the USDA for each meal they serve. In return, they must serve breakfasts that meet Federal requirements, and they must offer free or reduced price breakfasts to eligible children.

8. School Breakfast Program (SBP):A Brief History (continued) • The SBP requirements have changed over the years as more data has been received about science and nutrition. • The Healthy Hunger-Free Kids Act of 2010 directed the USDA to update the SBP’s meal pattern and nutrition standards based on the latest Dietary Guidelines for Americans. • Changes to the SBP’s meal pattern will take place gradually beginning in SY2013-14 (July 1, 2013).

9. School Breakfast Program (SBP):A Brief History (continued) • More whole grains will be offered; meals will supply appropriate calorie levels based on grade level, and the sodium content of meals will gradually be reduced. • In SY 2014-15, the requirement for more fruit will be implemented.

10. School Breakfast Program (SBP):A Brief History (continued) • Participation in the SBP has increased dramatically over the years. In Fiscal Year 2011, over 12.1 million participated every day nationwide. Of those, over 10.1 million received their meals free or at a reduced-price. • Participation has slowly but steadily grown over the years: • 1970: ½ million children • 1980: 3.6 million children • 1990: 4 million children • 2000: 7.5 million children • 2011: 12.1 million children

11. National School Lunch Program (NSLP): A Brief History • Like the SBP, the National School Lunch Program (NSLP) is a federally assisted meal program operating in over 100,000 public and non-profit private schools and residential child care institutions. • It was started in 1946. • Part of the Federal “Food Safety Net.” • Again like the SBP, the NSLP is administered at the Federal Level by the USDA Food and Nutrition Service, and at the State level by the California Department of Education.

12. National School Lunch Program (NSLP): A Brief History (continued) • Just as for Breakfast, School Districts that choose to take part in the NSLP receive cash subsidies from the USDA for each meal they serve. In return, they must serve lunches that meet Federal requirements, and they must offer free or reduced price lunches to eligible children. • In 1998, Congress expanded the NSLP to include reimbursement for snacks to children in afterschool educational and enrichment programs to include children through 18 years of age.

13. National School Lunch Program (NSLP): A Brief History (continued) • As for breakfast, The Healthy Hunger-Free Kids Act of 2010 also directed the USDA to update the NSLP’s meal pattern and nutrition standards based on the latest Dietary Guidelines for Americans. • The latest NSLP regulation updates became effective beginning July, 2012, and increased the amounts of fruit, vegetables and whole grains in school menus, and set specific grade level calorie requirements. • Other changes will include a gradual reduction in the sodium content of meals beginning in SY 2014-15 and continuing through SY 2022-23. This will give vendors time to find new products and reformulate existing products to meet the reduced sodium levels. It will also give students time to adjust to the flavor profile changes.

14. School Breakfast and National School Lunch Reimbursement • Participation in the NSLP has also increased. Nationally in 2011, the NSLP provided nutritionally balanced, low-cost or free lunches to more than 31 million children each day. • Any student at a participating school may purchase a meal through the School Breakfast or National School Lunch Programs. • Families with incomes at or below 130% of the poverty level receive free meals • Those families with incomes between 130% and 185% of the poverty level are eligible for reduced-price meals (for which students can be charged no more than 40 cents). • Children from families with incomes over 185% of the poverty level pay full price although their meals are still subsidized to some extent.

15. CHALLENGE QUESTIONS True or False: • The SBP was started in 1946 as a 2 year pilot designed to insure schools in wealthy areas were feeding full priced students properly. False • The SBP and NSLP are administered at the Federal Level by the USDA Food and Nutrition Service, and at the State level by the California Department of Education. True • Requirements are considered just guidelines, so therefore, we receive reimbursements for all meals served whether or not our meals meet federal requirements. False

16. Obesity – A National Epidemic According to recent statistics: • More than 1/3 (78 million) of adults in the United States are obese. • In the past 20 years, childhood obesity rates have more than tripled, and a recent study by the Center for Disease Control predicts that, unless current trends change, one in three adults will have Type II Diabetes by the year 2050. • More than 1/3 of children and adolescents aged 2-19 in the United States are obese. • In LA County more than 42% of children are affected.

17. Obesity – A National Epidemic(continued) • Obesity is associated with a number of health conditions. • Hypertension • Heart Disease • Diabetes • Certain types of cancer • Joint and bone problems • Sleep apnea • Social and psychological problems

18. Obesity – A National Epidemic(continued) • Obese children and teenagers are at greater risk for developing these, and other health conditions. • LAUSD is committed to providing an environment where students can learn to make healthy choices for life long health. Among the programs that promote this commitment are: • The Good Food Procurement Resolution which (among other things) promotes health and well being by increasing student’s access to fresh fruits, vegetables and whole grains. • “I’M IN” Campaign which is designed, in part, to raise awareness about the District’s healthy meals to help fight childhood obesity. • Urban School Food Alliance- (NYC, L.A., Chicago, Miami-Dade, Dallas & Orlando)- to offer student nutritious and delicious meals while keeping costs down.

19. Initiatives for Change in SBP and NSLP There are major changes to the USDA Nutrition Standards. There were several initiatives for these changes: • Dietary Guidelines for Americans 2010: • Focuses on balancing calories with physical activity • Encourages Americans to consume more healthy foods • MyPlate -A simple tool designed to: • Support the Dietary Guidelines for Americans • Promote healthy eating • Use the 5 food groups arranged like a place setting to make choosing a healthy diet easier • Let’s Move : • Launched by First Lady Michelle Obama in February 2010 with a goal of solving childhood obesity within a generation so that children born today will reach adulthood at a healthy weight. • It encourages: • Healthier foods in schools • Better food labeling • More physical activity for children • Healthy, Hunger Free Kids Act of 2010: • Updates school meal nutrition standards • Reflects the most current 2010 Dietary Guidelines for Americans

20. MyPyramid is now updated to…

21. …MyPlate • Balance Calories • Enjoy your food • Eat less • Avoid oversized portions • Get regular physical activity • Foods to Increase • Fruits • Vegetables • Whole Grains • Legumes • Make half your plate: • Fruits and Vegetables • Foods to Decrease • Sodium • Added Sugars • Refined Grains

22. Healthy, Hunger-Free Kids Act (HHFKA) • Championed by First Lady Michelle Obama, and signed into law by President Obama on December 13, 2010. • The HHFKA authorizes funding for federal school meal and child nutrition programs and increases access to healthy food for low- income children. • Over 31 million children receive meals through the school lunch program and many children receive most of their meals at school. • With over 17 million children living in food insecure households, and one of every three children in America now considered overweight or obese, schools are often on the front lines of our national challenge to combat childhood obesity and improve children’s overall health.

23. Healthy, Hunger-Free Kids Act (HHFKA)(continued) • The Act: • Instructs the USDA to establish standards consistent with the most recent Dietary Guidelines for Americans • Strengthens school food nutrition standards for all foods regularly sold in schools during the school day, including vending machines, a la carte sales, and student stores. • Increases funding to schools that meet the updated nutritional standards • Increases technical assistance to schools • Strengthens school wellness policies • Improves farm to school programs • Builds on the USDA’s work to improve the nutritional quality of commodity foods • Promotes nutrition and wellness in child care settings

24. Definitions • A “food component” is: One of the three food groups comprising a reimbursable breakfast for K-12, which are: • Grains • Fruits, and • Milk or One of the five food groups comprising a reimbursable lunch for K-12, which are: • Meat/Meat Alternates • Grains • Vegetables • Fruits, and • Milk

25. Definitions (continued) • A “food item” is: A specific food offered within the food components. A food item may contain one or more food items and/or food components. Examples: • An apple is a food item offered in the Fruit component. • Broccoli is a food item offered within the Vegetable component. • A muffin is the food item offered within the Grain component. It often counts as 2 items if it is a 2 G muffin. A servingis the minimum quantity of a food item that must be offered to meet FBMP requirements for age/grade groups.

26. Definitions (continued) • The Point of Serviceis “that point in the food service line where it can be accurately determined that a reimbursable free, reduced, or paid lunch and/or breakfast has been served to an eligible child.” The end of the serving line is considered to be the Point of service. This is after all foods that contribute to the meal pattern, including salad or food bars, have been offered to students.

27. CHALLENGE QUESTIONS True or False: • The Healthy, Hunger Free Kids Act of 2010 was a major force behind updating school meal standards. True 2. There are now 4 required food group components at Breakfast: Meat/Meat Alternate, Grain, Fruit, and Milk. False • For lunch, Seasoned Chicken would be considered a “food item” within the Meat/Meat Alternate component. True

28. Healthy, Hunger-Free Kids Act (HHFKA)2013-14 BREAKFAST CHANGESBecome effective beginning July 2013 • Food-Based Menu Planning • Grade Groups: K-5, 6-8, 9-12 (LAUSD will use K-8 & 9-12) • Half of weekly grains must be whole grain-rich • Offer daily and weekly grain range minimums • Meat/meat alternate may substitute for grains (at breakfast only)

29. 2013-14 BREAKFAST CHANGES(continued) • Calorie ranges, minimum and maximum • Offer Versus Serve (OVS) requirements • 3-year administrative review cycle includes breakfast • State Agency conducts weighted nutrient analysis one week NSLP and SBP menus

30. Breakfast Meal Pattern

31. CHALLENGE QUESTIONS 1. What are the required food components for breakfast? • Grain, Milk • Grain, Fruit, Milk • Grain, Meat/Meat Alternate, Milk • Grain, Meat/Meat Alternate, Fruit, Milk Answer:B. Grain, Fruit, Milk • What component is no longer required at breakfast? Answer: Meat/Meat Alternate

32. Breakfast - Fruit School Years 2012–13 and 2013–14 • K-12 – 1/2 cup • Fresh, frozen, canned, and dried fruit allowed • Temporary allowance for frozen fruit with added sugar • School Years 2012-13 and 2013-14 • No fruit juice limit SY 2013-14 • No maximum limit fruit/vegetables

33. Breakfast- Grains Grades K-8: 8-10 (minimum 1 per day) Grades 9-12: 9-10 (minimum 1 per day) • School Year 2013-14, half of the grains offered must be whole grain-rich (WGR) • USDA Foods offers WGR flour, oats, pancakes, tortillas, rice, and pasta • Once the 1 oz. Grain requirement per day has been met, Meat/Meat Alternates may be offered, and count towards the weekly GRAIN requirement. Remember, there is no Meat/Meat Alternate requirement for Breakfast.

34. Breakfast - Milk • Allowable milk options: • Fat-free (unflavored or flavored) • Low-fat (unflavored only) • Fat-free or low-fat (lactose-reduced or lactose-free) • Must offer at least two choices at meals • Student may decline milk under OVS

35. Breakfast Component Examples

36. CHALLENGE QUESTIONS True or False: • The requirement for Fruit at breakfast is 1 cup for all age groups. False 2. There is no longer a Meat/Meat Alternate requirement at breakfast. Therefore, Meat/Meat Alternates offered are now counted towards the weekly Grain requirement. True 3. At least two different types of milk must be offered at breakfast. True

37. Healthy, Hunger-Free Kids Act (HHFKA)New Lunch Requirements at a Glance Became effective beginning July 2012

38. Healthy, Hunger-Free Kids Act (HHFKA)New Lunch Requirements at a Glance Effective July 2012(continued)

39. Menu Planning Approach Changes The Food Based Menu Planning (FBMP) is the only menu planning approach allowed. Food Based Menu Planning requires: • Specific food group components be offered • Portions based according to age/grade groups Five food components are required at lunch Multiple lines must make all required food components available to all students on a weekly basis.

40. Lunch Meal Pattern

41. Components

42. Vegetable SubgroupsTo increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans. 1. Dark Green Vegetables 2. Red/Orange Vegetables Acorn squash Butternut squash Carrots and carrot juice Hubbard squash Orange and red peppers Pumpkin Sweet potatoes and yellow yams Tomatoes and tomato juice REQUIREMENT: ¾ cup grades K-8, 1 ¼ cups grades 9-12 per week • Arugula • Boy choy • Broccoli and broccoli rabe • Butterhead lettuce (Boston, bibb), raw • Chard • Cilantro • Collard greens • Dark green leafy lettuce • Kale • Mesclun • Mixed dark leafy (includes romaine, chicory, escarole and endive • Mustard greens • Parsley • Red leaf lettuces • Romaine lettuce • Seaweed • Spinach • Turnip greens • Watercress REQUIREMENT: ½ CUP PER WEEK

43. Vegetable Subgroups(continued) 3. Beans/Peas: 4. Starchy Vegetables Cassava Corn French fries (potatoes, French fried, all types) Fresh cowpeas, field peas, or black-eyed peas (not dry) Green bananas Green lima beans Green peas Lima beans, immature Plantains Taro Water chestnuts White potatoes White yams REQUIREMENT: ½ cup per week • Black beans • Black eyed peas (mature, dry) • Edamame • Garbanzo beans (chickpeas) • Kidney beans • Lentils • Lima beans (mature) including fava and mung • Navy beans • Pinto beans • Soy beans • Split peas • White beans REQUIREMENT: ½ cup per week

44. Vegetable Subgroups(continued) 5. Other Vegetables Jalapenos Mung Bean sprouts Mushrooms Okra Olives Onions Parsnips Purple bell peppers Radishes Seaweed (wakame) Snow peas Summer squash (i.e. zucchini, yellow, spaghetti) Turnips Yellow peppers Plus any vegetables from list 1, 2, and 3 REQUIREMENT: ½ cup grades K-8, ¾ cup grades 9-12 per week • Artichokes • Asparagus • Avocado • Bamboo shoots • Bean sprouts • Beets • Brussels sprouts • Cabbage • Cactus • Cauliflower • Celery • Chives • Cucumbers and pickles • Eggplant • Garlic • Green beans • Green peppers • Iceberg (head) lettuce

45. National School Lunch ProgramSecondary Meal Pattern

46. CHALLENGE QUESTIONS True or False: • Juice may be offered every day for lunch. False 2. A ½ cup Fruit or Vegetable must be selected by students as part of a reimbursable lunch. True 3. To increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans. True

47. Part 2: MyPlate & Offer vs. Serve F = Fruit Component V = Vegetable Component G = Grain Component M = Meat/Meat Alternate Component (Protein) Milk = Milk Component

48. Offer versus Serve (OVS):What Must Be Offered at Breakfast? In the daily breakfast meal pattern, 3 menu components must be offered. Once again, a food componentis 1 of the food groups that comprise reimbursable meals under Food Based Menu Planning. For Breakfast, those required components are: • Grains • Fruit • Milk

49. Offer versus Serve (OVS):What Must Be Offered at Breakfast?(continued) An food itemis a specific food within a food group. At breakfast, 4 menu ITEMS must be offered for Offer vs. Serve to be used. A Quaker Oatmeal Bar is a 1G menu item. Café LA Coffee Cake is a 2G menu item. A Breakfast Burrito (Bean & Cheese) is a 2G item. (Remember, as there is no requirement for M/MA at breakfast, M/MA’s count as a G) An Orange is a 1 F menu item. Milk is 1 menu item: Milk.

50. Offer vs. Serve - Breakfast • Offer vs. Serve is not used for Breakfast in the Classroom (BIC) • Offer vs. Serve must be followed in Grades 9-12 • For Offer vs. Serve, you must offer: • All 3 food components and • At least 4 menu items • If offering only 3 menu items, Offer vs. Serve may not be used.