The New Meal Patterns

1. The New Meal Patterns

2. Welcome! Name School District Birth City and State

3. Learning Objectives • Understand all new requirements • Incorporate new meal requirements into menus for SY 2012/2013 • Prepare for certification

4. What will we cover today? • Detailed explanation of SY 2012-2013 requirements • Pertinent Resources

5. Pre-test

6. Healthier Meals = Healthier Kids

7. New Requirements

8. SY 2012-2013 DETAILS

9. SY 2012-2013 BREAKFAST PROGRAM

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

11. SY 2012-2013 LUNCH PROGRAM

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

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

16. New Lunch Meal Pattern

17. PK/CACFP/Snack Programs • New Meal Patterns not required • Schools encouraged to make healthier changes provided in new rule • Proposed CACFP rule may make changes to these groups

18. COMPONENTS

19. Fruit Component • Separate component from vegetable • Fresh, frozen w/out added sugar*, dried • Canned in light syrup, water, fruit juice • Required at lunch • 100% fruit juice can be credited to meet no more than ½ of the fruits component offered over the week

20. 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

21. Vegetable Component • Separate component from fruit • Fresh, frozen, canned • Beans/Peas (Legumes) • Required for lunch • 100% vegetable juice cannot exceed ½ total weekly vegetable offering

22. 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

23. Fruits/Vegetables – Serving Sizes • Serving Size – What needs to be provided? • ⅛ cup? • ¼ cup? • ½ cup? • More? • Any of the above can work if you have enough of each option

24. Vegetable Subgroups

25. Vegetable Juice • 100% veg. juice blends that contain vegetables from the same subgroup may contribute toward that veg. subgroup • Veg. juice blends containing vegs. from more than one subgroup may contribute to the “additional” veg. subgroup

27. Lunch: K-8 Were weekly minimums planned correctly?

28. Lunch: 9-12 Were weekly minimums planned correctly?

29. Multiple Offerings • Vegetable subgroup weekly requirements • Each complete meal serving line must comply with the weekly subgroup requirements • No daily subgroup requirement • What if a school only serves two of the weekly subgroups on one day (the same day) and the student may choose only one of these? • Need to make the affected subgroups available for student selection on an additional day

30. Does daily menu include two vegetable subgroups? Yes No Is either subgroup No Conflict offered another day? Yes No No Conflict How are the vegetables offered? Both as One as part of entrée, one as Both as part of vegetable vegetable choice entrée choice In different entrees? Can select only one? No Conflict Yes No Yes No Conflict No Conflict Conflict No Conflict Vegetable Subgroup Decision Tree

31. Multiple Offerings Dark Green Beans/Peas Dark Green Red/Orange

32. Multiple Offerings, K-5 Starchy Red/Orange • It is not a conflict if the students may choose both of the vegetable options.

33. 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

34. 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.

35. Crediting for Non-Whole Grains • To determine grain component contributions, continue to use the Food Buying Guide, Section 3 and FCS Instruction 783-REV 2 (FBG pages 3-15 & 3-16) • Through SY 2013-2014

36. 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

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

38. Prepared Whole Grain Items • Exhibit A: School Lunch And Breakfast • Whole grain content 8 grams or more per serving for Groups A-G • For Groups H and I, the volumes or weights listed must be offered to credit as one oz eq.

39. The Kernel of Wheat The kernel is the seed from which the wheat plant grows. Each tiny seed contains three distinct parts that are separated during the milling process to produce flour. The brancontains a small amount of protein, large quantities of the three major B-vitamins, trace minerals, and dietary fiber – primarily insoluble. The endosperm contains the greatest share of protein, carbohydrates, and iron, as well as the major B-vitamins, such as riboflavin, niacin, and thiamin. It is also a source of soluble fiber. The germ contains minimal quantities of high quality protein and a greater share of B-complex vitamins and trace minerals.

40. What to look for . . . • Specific FDA approved health claims • Ingredient list • Weight in recipes

41. Health Claims Look for these statements on packaging. “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.”

42. Ingredient List First ingredient in list. Batter Ingredients: Water, whole wheat flour, whole grain corn, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), soy flour, soybean oil, salt, egg yolk with sodium silicoaluminate, ascorbic acid, egg white, dried honey, artificial flavor. First grain ingredient in list.

43. Recipes Recipe: 002263 Whole Grain Bread Stick Number of Portions: 300 Size of Portion: 1 OZ 050401 Flour, Whole Wheat . . . 5 LB + 4 OZ 050385 Flour, All Purpose . . . . . 4 LB + 12 OZ 075151 Water . . . . . . . . . . . . . . 3 QT + 1 ½ CUP 990063 Margarine . . . . . . . . . . . 3 CUP 000054 Milk, nonfat . . . . . . . . . . 2 CUP 000992 Yeast . . . . . . . . . . . . . . 1 CUP 075090 Sugar . . . . . . . . . . . . . . 2 CUP 089630 Salt . . . . . . . . . . . . . . . . .¼ CUP Total weight of whole grain ingredients must meet or exceed the total weight of the non-whole grain/grain ingredients.

44. USDA Support • USDA Foods: • Brown rice, parboiled brown rice • Rolled oats, whole wheat flour • Whole-grain rotini, spaghetti, macaroni • CN Labeling Program: • Being updated to support whole-grain rich contributions to the grains component

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

46. 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.

47. Tofu • Commercially prepared • “Soybean-derived food” • “Basic Ingredients”: • Whole soybeans • One or more food-grade coagulants • typically salt or acid • Water

48. What Counts as 1 oz MA?

49. Tofu Products • Allowable: • Meat substitute products that are easily recognizable as such (links, sausage) • Must contain 5 g protein • If not on Nutrition Facts Label • Request that product be manufactured under the CN Labeling Program or ask for documentation from manufacturer

50. Tofu Products • Not Allowable: • Products not recognizable as meat substitutes • Examples: • Soft tofu blended into a recipe (soup) • Tofu noodles • Tofu yogurt