Certification and Validation Updated

1. Certification and ValidationUpdated 2012 CNP Directors Fall Conference

2. New Meal Pattern-- NSLP (SY 13) • A daily serving of fruits • A daily serving of vegetables • Weekly requirements for dark green, red/orange, beans/pea (legumes), starchy and other vegetables • Increased quantities of both Fruit and Vegetable components • Weekly meat/meat alternate ranges plus a daily requirement • Weekly grain ranges plus a daily requirement • SY 13 – At least one half of the grains offered during the school week must be whole grain-rich

3. Meal Pattern– SBP required SY 14 • Meat/meat alternate may be offered after minimum requirement is met • In second year (SY 14) at least half of grains offered during the school week must be whole grain-rich • In third year (SY 15), fruit quantity increases at breakfast and all grains served must be whole grain • Breakfast is included in administrative reviews

4. Meal Pattern– NSLP & SBP (SY13) • Food Based Menu Planning approach and same age/grade group • Fruits and Vegetables are two separate components • Daily Fruit requirement • For OVS, student must select at least ½ cup of fruit or vegetable component for reimbursable meal • Grains have weekly ranges and daily minimum requirements • SY 15 All grains must be whole grain – rich • Fat-free (unflavored or flavored and unflavored low-fat only) • Calorie minimum and maximum levels • Trans fat limit • Limit on saturated fat only ( not on total fat) • Intermediate (target 1 & 2 ) and sodium reductions • 3 year administrative review cycle

5. Meal Pattern exception • Children with restricted dietary needs are not affected if a medical statement from a licensed physician is provided and on file at the school. • Without medical statement, the meal pattern is to be consistent with the new meal pattern • Pre-K students meal pattern has not been updated – Requirement is to follow existing meal pattern for this age group.

6. Vegetables • Identified in CFR 210.10(c)(2)(iii) • Other Vegetables are listed in 2010 Dietary Guidelines for Americans and in outline under http://www.ChooseMyPlate.gov • There is no specific sequence for serving vegetable subgroups during the week– this is at the discretion of the menu planner on when and how to offer the required subgroups • All subgroup vegetables must be itemized on the production record to ensure food components and food quantity meet meal pattern requirement for a reimbursable meal

7. Vegetable Subgroups • Record on production records • Multiple lines – vegetable subgroups must be offered on each line to ensure subgroups are offered to all students each week • The subgroup can be divided up across the week provided the week’s menu meets the full subgroup requirement • Combined vegetables may credit if quantity of item is known for example sautéed red and orange peppers with onions and mushrooms. Peppers must be at least 1/8 cup to credit • No maximum limits exist at lunch

8. Fruit Snack items • 100% Fruit strips, fruit drops or other snack-type fruit or vegetable products – change in crediting--- • Effective SY 13- these products no longer credit as part of the reimbursable meal

9. Fruit and Fruit Juice • Juice restriction– no more than one-half of total weekly fruit offered may be fruit juice. • Fruit and 100% fruit juice may be offered on the same day but the weekly limit for fruit juice cannot be exceeded • K-5 & 6-8 could offer ½ cup juice for one or two days provided that the total weekly juice offering does not exceed one half of the total fruit offerings for the entire week • Diluted juice is no longer allowed • Dried fruit with sugar coating is allowed – just be aware of calorie maximum allowances

10. Meat/Meat Alternate • No major changes • Beans/Peas can be credited as meat/meat alternate or vegetables in a meal but not both. • Tofu can be creditable as a meat/meat alternate in NSLP- 2.2 oz (1/4 c) with 5 grams of protein is creditable for 1 oz meat/meat alternate

11. Grains • Limit of 2 oz equivalent or less of grain based desserts are allowed per week. • Grain based products are considered whole grain rich if water is listed as the first ingredient and whole grain is listed as the second ingredient on the ingredient label. • Breading on meat/meat alternate is optional SY13 and must be counted in SY14 if the grains equal to or greater than 0.25 oz must be counted toward weekly grains

12. Approved USDA Certification Tools • USDA approved tools include for the entire workbook and nutritional assessment tools • Simplified Nutrient Assessment Tool • Approved software is located on the USDA website http://www.fns.usda.gov/cnd/governance/Policy-Memos/2006/SP_26-2006.pdf

13. SDE Workbook Changes • Three changes were added and are required by USDA • Grain based desserts checkbox • Milk Tab • 100% Fruit Juice checkbox • Grain Based Desserts and Juice add components together and may exceed the actual planned requirement If this happens, please send separate email when submitting to the SDE to support what the issue is. Plans are to revise at a later date to prevent this from occurring

14. Certification submission • SDE will evaluate the following documents using the SDE Breakfast/Lunch Certification Checklist • Breakfast- Menu with food based meal pattern k-12 (old) • Lunch- • Attestation Statement • SDE Certification of Compliance Checklist • Meal Pattern Workbooks by age/grade groups for each distinct menu • Menu • Nutritional assessment for each distinct menu • Nutritional analysis by daily menu and weekly summary of nutrients which includes Calories, Saturated Fat, Trans Fat totals http://www.alsde.edu/html/sections/documents.asp?section=53&sort=44&footer=sections

15. Approval and Reimbursement • State agency must reimburse the certified SFA with the additional performance-based reimbursement for each lunch served beginning the start of the month in which the certified lunches are served, but not earlier than October 1, 2012. • For example, if certification documentation is submitted for October 15-19 and the SFA is certified by the State agency in December, the State agency must provide the additional performance-based reimbursement for all lunches served in that SFA on or after October 1. • State agencies will follow standard reimbursement procedures.

16. Common Certification Errors • Vegetables • Make sure that vegetables are in the correct subgroups • Example: green beans are not a dark green vegetable; hash browns are not an “other vegetable” • Vegetables that fit into subgroups can continue to be added to the appropriate subgroup after the minimum serving requirement has been met; or, they can be added to the additional vegetables group. • For example if red/orange subgroup requirement has been met, you may continue to add additional red/orange vegetables into the red/orange category, or, into the additional vegetables category to complete the total weekly requirement. • Vegetable Subgroups: • http://www.choosemyplate.gov/food-groups/vegetables.html • Food Buying Guide Calculator: • http://fbg.nfsmi.org/Default.aspx?list=63e2244e-4063-406d-9a40-021de9810fac&title=c1fbde2f-4a0e-4c7f-8fc7-f41c18902402

17. Common Certification Errors • Grains • Refer to the bread grain chart to correctly identify oz equivalents for bread/grain items • Ex. 1 oz Pizza Dough is questionable if purchasing items from statewide bid • Correctly identify whole grain and not whole grain items • If entering multiple grain offerings planned to be included in one reimbursable meal, items should be entered on the same line and added together for the total daily oz equivalent. • For example: If the menu for the day includes a roll to be taken along with spaghetti, the items should be entered roll/whole wheat pasta beside the weekday. The same would be noted if Mexican rice was to be included as part of a burrito; the items would be entered Mexican rice/whole wheat tortilla. • However, the oz equivalent should be listed in the appropriate column depending on whether the item is whole grain or not whole grain. • Bread Grain Chart: http://www.nfsmi.org/documentlibraryfiles/PDF/20080207121438.pdf • NSLP Food Reference Chart (note grain symbol) for systems on state bid: https://docs.alsde.edu/documents/53/NSLP%20Food%20Reference%20Chart%2010-4-12.pdf • Please note that the NSLP Bread Grain Chart is in the process of being updated. The updated version will be released on the state website on 10-9-12. • Letter date October 5, 2012 

18. Common Certification Errors • Meat/Meat Alternates • Enter the correct oz equivalents for meat and meat alternates • Ex. 1 oz meat patty is questionable • Food Buying Guide for Meat/Meat Alternates: • http://teamnutrition.usda.gov/Resources/FBG_Section_1-MeatAlternates.pdf

19. Common Certification Errors • Resources for Nutrition Analysis • Nutrition analysis will be completed at the SFA level. For example, all K-5 schools using the same centralized menu in the district will be combined to complete the weighted nutrient analysis. Likewise all 6-8, 9-12, or K-8 schools following the same centralized menu will combine their numbers and perform a weighted nutrient analysis that encompasses all schools serving that age/grade group. • If multiple entrees are offered, separate nutrient analyses must be completed for each planned reimbursable meal. • For example, if there is a choice between lasagna and a hamburger as the main entrée with the same side items offered, a separate nutrient analysis must be performed for the reimbursable meal with the lasagna entrée as well as the reimbursable meal with the hamburger entrée, regardless of which item is offered in the highest planned amount. • USDA SuperTracker: • http://www.choosemyplate.gov/supertracker-tools/supertracker.html • Simplified Nutrient Assessment: • http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP34-2012assessment_directions.pdf • Approved Nutrient Analysis Software: • http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrative-reviews/list-approved-software-nsmpsmi

20. Common Certification Errors • Al l certification documents must be consistent and include the same food items for all documents submitted • For instance: • Menu  Meal pattern workbook  Nutritional Analysis

21. Menu Planning Considerations • Tested and accepted by students • Realistic for students to select ( items that compliment each other should be planned) • Use good menu planning practices ( marketing and merchandising)

22. Certification • Questions