New Meal Pattern Training

1. New Meal Pattern Training National Food Service Management Institute

2. Pre Assessment • Place an identifier at the top of the page. • You will use the same identifier when you complete the Post-Assessment. • You do not need to place your name on the Assessment.

3. Objectives • Identify the similarities between the Dietary Guidelines for Americans and the School Lunch Program. • Identify the Calorie Range for School Lunch Menus. • Identify the Meat and Meat Alternate component requirement. • Identify the Fruit component requirement.

4. Objectives • Identify the Vegetable component requirement. • Complete the Vegetable Subgroup activity. • Identify the Grains component requirement. • Specify whole grain-rich foods. • Evaluate whole grain-rich foods labels. • Identify the Milk component requirement.

5. Objectives • Discuss dietary specification for sodium and trans fat. • Discuss Offer Versus Serve. • Integrate the concepts of the New Meal Pattern lesson.

6. Objectives • Communicate easy methods of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s).

7. Nutrition Standards • Fruits and Vegetables offered daily • Substantially increasing offerings of whole grain-rich foods • Only fat-free or low-fat milk varieties • Limiting calories based on the age of children • Reducing saturated fat, trans fats, and sodium

8. Dietary Guidelines and the School Nutrition Program Refer to Handout: Dietary Guidelines and the School Nutrition Program

9. Food Based Menus • Five required food components at lunch • Revised calorie, saturated fat, and sodium standards for each of the age/grade groups • Multiple lines must make all required food components available to all students on a weekly basis

10. Activity-Definitions • As Purchased (AP) and Edible Portion (EP) • Age Grade Groups and Calorie Ranges • Food Component • Food Item • School Week • Unit Pricing • Production and Menu Records

11. Calorie Range—Lunch Meal

12. Menu Components of a Reimbursable Meal • Meat/Meat Alternate (M/MA) • Fruits (F) • Vegetables (V) • Grains (G) • Fluid Milk

13. Meat/Meat Alternate—Lunch Meal

14. Activity—Qualifying Beans and Peas • What are some examples of qualifying beans or peas? • USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/ • Refer to Handout: Qualifying Beans and Peas in the School Nutrition Program

15. Fruit Component—Lunch Meal

16. Vegetable Component—Lunch Meal

17. Questions—Fruit and Vegetable • 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?

18. Questions—Fruit and Vegetable • If a student selects ¼ cup portion of a fruit item and ¼ cup portion of a vegetable item which meal component does this selection meet?

19. Activity—Vegetable Subgroups Refer to Handout: Vegetable Subgroups

20. Grains Component—Lunch Meal

21. Questions—Grains • What is your currentexperience in offering whole grain-rich foods on school menus? • What is a serving size for grains? • When multiple choice menus are served, how are minimums and maximums calculated? • Refer to Handout: Whole Grain-Rich Foods and USDA’s SP 30-2012 Policy Memo

22. Whole Grain-Rich Foods • Word whole listed before a grain, for example, whole corn. • Words berries and groats are also used to designate whole grains, for example, wheat berries or oat groats. • Rolled oats and oatmeal and instant oatmeal.) • Refer to Handout: Grain Products (Ingredients) That Are Not Whole Grains

23. Activity—Identifying Whole Grains • Refer to Handout: Identifying Whole Grains

24. Activity—Evaluating Whole Grain-Rich Foods Products • Refer to Handout: Evaluating Whole Grain-Rich Foods Products

25. Milk Component—Lunch Meal

26. Dietary Specifications • Sodium • Saturated Fat and Trans Fat

27. USDA Foods • Offers only reduced sodium canned beans and vegetables equal or less than 140 mg per half-cup serving, including spaghetti sauce, salsa, and tomato paste. • Canned whole kernel corn, whole tomatoes, and diced tomatoes are being offered with no added salt.

28. USDA Foods • Frozen vegetables, including green beans, carrots, corn, peas, and sweet potatoes are available with no added salt. • The upper salt limit on mozzarella cheese (current range is 130-175 mg of sodium per 1 oz. serving) and chicken fajita strips (220 mg per 2 oz. serving).

29. USDA Foods • A list of available foods is on the USDA website (http://www.fns.usda.gov/fdd/schfacts/default.htm) with color coding for low sodium and whole grains foods.

30. Activity—Offer Versus Serve Reimbursable Meal • The New Meal Pattern guidance requires all serving lines have an easy method of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s). What are some ways to implement this requirement?

31. Offer Versus Serve • Students must take a minimum of one half-cup of either the fruit or vegetable component. • Only senior high schools are required to have Offer Versus Serve for lunch. • Local SFA can choose whether or not they want to have Offer Versus Serve for their junior high, middle, and elementary schools.

32. Offer Versus Serve--Lunch Students must be offered all five required components: Meat/Meat Alternate, Fruit, Vegetable, Grains and Fluid Milk. Students are allowed to decline two of the five required food components.

33. Offer Versus Serve--Lunch Students are allowed to take smaller portions of the Fruit and Vegetable components only. If a student selects less than the offered portion of Meat/Meat Alternate or Grains, it does not count as one of the minimum three required components at lunch. All meals must be set at a single price no matter how many components are declined.

34. Activity—Offer Versus Serve Reimbursable Meal Handout: Offer Versus Serve Reimbursable Meal.

35. Activity—Integrate New Meal Pattern Concepts Refer to Handout: Food-Based Menu K-5 Refer to Handout: Food-Based Menu Planning Template K-5 Refer to Handout: Food-Based Menu Planning Template K-5--Answers

36. Thank You Post Assessment Evaluations Sign in sheet

37. National Food Service Management Institute www.nfsmi.org 800-321-3054