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The New Meal Patterns

The New Meal Patterns. 2012 – 2013 School Year. Welcome!. Janice O. Vander Decker, MS, RD, SNS School Nutrition Supervisor Appoquinimink School District January 8, 2013. Healthier Meals = Healthier Kids. New Requirements. BREAKFAST PROGRAM. SY 2012-2013. Only One Change!!!.

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The New Meal Patterns

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  1. The New Meal Patterns 2012 – 2013 School Year

  2. Welcome! Janice O. Vander Decker, MS, RD, SNS School Nutrition Supervisor Appoquinimink School District January 8, 2013

  3. Healthier Meals = Healthier Kids

  4. New Requirements

  5. BREAKFAST PROGRAM SY 2012-2013

  6. Only One Change!!! • Milk - Two Different Varieties Available Daily: • Fat-Free/Skim (Unflavored or Flavored) • 1% (Unflavored) • Fat-Free or 1% Lactose Free

  7. LUNCH PROGRAM SY 2012-2013

  8. Food Based Menu Planning Milk Fruit Grain Meat/MeatAlternate Vegetables

  9. Food Based Menu Planning Milk Component Now two separate components Meat/Meat Alternate

  10. New Lunch Meal Pattern

  11. Fruit Component • All fruits are credited based on their volume as served, except dried fruit (1/4 cup = ½ cup fruit component) • Minimum creditable serving = 1/8 cup • Age-grade groups may not be combined, unless the minimum/maximums overlap • K-5 & 6-8 overlap

  12. Vegetable Component • Vegetables are credited based on their volume as served, • exceptleafy greens (1 cup = ½ cup veg. component) • Minimum credible serving = 1/8 cup • Age-grade groups may not be combined, unless the minimum/maximums overlap • K-5 & 6-8 overlap

  13. Vegetable Subgroups

  14. Grains • Half of grains must be whole grain rich • Minimum & maximum ranges • Grain based desserts • Up to two desserts/week • Maximum of 2 oz grains/week • Add to each entree choice as additional grain contribution

  15. Daily/Weekly Requirements • Schools operating less than 5 days per week may decrease the weekly quantity – see USDA chart hand-out • Schools may not exceed the maximums.

  16. Battered or Breaded Products • SY 2012-2013 – will not need to be counted toward the maximum weekly grain requirements • SY 2013-2014 – will need to be counted

  17. Whole Grain Rich • Must contain at least 50% whole grains • Remaining 50% must be enriched

  18. Meat/Meat Alternates • Daily requirements • Minimum & maximum weekly requirements • Tofu may now be offered

  19. Daily/Weekly Requirements • Schools operating less than 5 days per week may decrease the weekly quantity - refer to USDA chart hand-out • Schools may not exceed the maximums.

  20. Age/Grade Calorie Ranges Overlap: 600-650

  21. Grain and M/MA Ranges Overlap: Grains 8-9 M/MA 9-10 Overlap: Grains 10 M/MA 10

  22. Trans Fat Labeling • Cannot exceed 0 - .5 gram of trans fat per serving • SFAs must have trans fat content on file for all foods served • ingredient specification sheets • nutrition labels

  23. Thank You!

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