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What’s for Lunch? School Year 2014-2015

What’s for Lunch? School Year 2014-2015. School and Community Nutrition KDE. Revised 5/19/2014. Topics to Cover. Overview of Lunch Meal Pattern General Requirements Food Components Offer versus Serve. General Requirements. Food based menu planning approach

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What’s for Lunch? School Year 2014-2015

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  1. What’s for Lunch?School Year 2014-2015 School and Community Nutrition KDE Revised 5/19/2014

  2. Topics to Cover • Overview of Lunch Meal Pattern • General Requirements • Food Components • Offer versus Serve

  3. General Requirements • Food based menu planning approach • Implement three age grade groups • K-5 • 6-8 • 9-12 • K-8 Overlap meal pattern is allowable in K-8 Overlap facilities • Must plan Lunch to meet calorie ranges over week

  4. Dietary Specifications • Calorie Ranges • K-5: 550-650 • 6-8: 600-700 • 9-12: 750-850 • Saturated Fat • < 10% for all age grade groups • Trans-fats • ZERO trans-fats per portion (<0.5g/serving)

  5. Dietary Specifications • Sodium Restrictions • Intermediate targets help schools reach final targets • Target 1: SY 2014-2015 • Target 2: SY 2017-2018 • Final Target: SY 2022-2023

  6. Dietary Specifications • Target 1 Sodium Restrictions go in to effect for School Year 14-15: • K-5: • ≤1230mg • 6-8: • ≤1360mg • 9-12: • ≤1420mg

  7. Food Components • Food Component – one of five food groups that comprise reimbursable lunch. • Fruit • Vegetable • Grains • Meat/Meat Alternate • Milk

  8. Food Component: Fruits • K-5 & 6-8 minimum ½ cup per day • 9-12 minimum 1 cup per day • OVS requires students to take ½ cup fruit or vegetable • May offer: • Fresh; frozen*; canned in light syrup, water or fruit juice; or dried.

  9. Food Components: Vegetables • Daily lunch serving reflects variety over week • Vegetable subgroup weekly requirements for • Dark Green (e.g., broccoli, collard, mustard, kale greens, spinach) • Red/Orange (e.g., carrots, sweet potatoes, butternut squash, tomatoes, red peppers, pumpkin) • Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas, pintos, navy or northern beans, black beans, refried beans, vegetarian or baked beans) • Starchy (e.g., corn, green peas, white potatoes, lima beans) • Other (e.g., onions, green beans, cucumbers, lettuce, celery, beets, cabbage) • Additional vegetables to meet weekly minimums

  10. Food Components: Vegetables Note: Grade Groups K-5 and 6-8 have the same vegetable requirements and portions

  11. Food Components: Vegetables Increased portion sizes for grades 9-12 are in bold

  12. Food Components: Vegetables • Special Vegetable Situations • Leafy greens credit for half the serving size • Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate but not both in the same meal.

  13. Food Components: Grains • K-5 and 6-8 daily minimum 1oz eq.; weekly minimum 8oz eq. • 9-12 daily minimum 2oz eq.; weekly minimum 10oz eq. • 7 CFR 210.7(2014) makes the flexibility in meeting the weekly maximums for grains and meat/meat alternates for compliance purposes permanent. • Must still meet daily minimums and dietary specifications.

  14. Food Components: Grains • All Grains served must be Whole-Grain Rich • Whole Grain-Rich Criteria • 100% whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain. NOTE: Must contain at least 50% whole-grains and the remaining grain, if any must be enriched! • Meet one of the following: • Whole grains per serving must be ≥ 8 grams or • Product includes FDA’s approved whole grain health claim on its packaging or • Product ingredient listing lists whole grain as first ingredient

  15. Food Components: Grains • Grain-Based Desserts Allowed • 2oz eq. creditable grain-based desserts allowed at lunch per school week • Foods of minimal nutritional value may not be served • Take into consideration the contribution of desserts to the nutrition standards levels for each grade level

  16. Food Components: Meat/Meat Alternates • K-5 Daily Minimum 1oz eq.; Weekly Min 8oz eq. • 6-8 Daily Minimum 1oz eq.; Weekly Min 9oz eq. • 9-12 Daily Minimum 2oz eq.; Weekly Min 10oz eq. • 7 CFR 210.7(2014) makes the flexibility in meeting the weekly maximums for grains and meat/meat alternates for compliance purposes permanent. • Must still meet daily minimums and dietary specifications.

  17. Food Components: Milk • Fat free flavored or unflavored • Low fat unflavored only • Must offer at least 2 choices

  18. Offer vs. Serve • At lunch, must offer all 5 components and 1 or 2 may be declined • Students must select at least ½ cup of fruit or vegetable for reimbursable meal. • Full component portions MUST be offered to students at each meal • There is an OVS wavier for field trips.

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