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DIETARY SPECIFICATIONS

DIETARY SPECIFICATIONS. Four Dietary Specifications. Requirement: Weekly Average Calories Sodium Saturated Fats Requirement: DAILY Trans Fat. Calorie Ranges – Lunch Effective SY 2012-13. Minimum and Maximum levels Intent to avoid excessive calories Promote nutrient-dense meals

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DIETARY SPECIFICATIONS

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  1. DIETARYSPECIFICATIONS

  2. Four Dietary Specifications Requirement: Weekly Average • Calories • Sodium • Saturated Fats Requirement: DAILY • Trans Fat

  3. Calorie Ranges – LunchEffective SY 2012-13 • Minimum and Maximum levels • Intent to avoid excessive calories • Promote nutrient-dense meals • Averaged over course of the week

  4. Calorie Ranges Lunch & Breakfast

  5. Sodium Targets Sodium Timeline and Limits

  6. Salt (Sodium) Reference Guide

  7. 1% MilkNaturally Occurring Sodium 125mg

  8. Wonder Hamburger Bun

  9. Reducing Sodium Meal Content • Start NOW! • Procurement specifications and recipes will have to be modified • Increase in-house preparation, scratch cooking • Read Nutrition labels • Utilize USDA foods lower in sodium • Remove salt shakers or salt packets

  10. Sodium Reduction Resources • USDA Foods • Team Nutrition website • MyPlate website • NFSMI – National Food Service Management Institute • Technical Assistance from Area Specialist

  11. Saturated Fat • NO Total Fat standard • Saturated Fat remains the same as current level <10% of calories

  12. Trans Fat - LunchSY 2012-13 • New restriction • Nutrient label, manufacturer specification or ingredients used to prepare meal must be zero grams of trans fat per serving (<0.5gm per serving) • Breakfast Program begins SY 2013-14

  13. What are trans fats? • Natural Trans Fat • beef, lamb, or dairy products are excluded from requirement • Synthetic Trans Fat • Formed when liquid oils are made into solid fats like shortening and hard margarine • Partially hydrogenated oils used in snack foods, prepared desserts, or margarines

  14. Trans Fat – Mixed Dishes Products containing naturally-occurring trans fat and added trans fat • Must request information from vendors • Vendors already moving away from use of trans fats

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