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Meal Pattern Training

Meal Pattern Training. National Food Service Management Institute. 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. Objectives.

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Meal Pattern Training

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  1. 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/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 specifications for sodium and trans fat. • Discuss Offer Versus Serve (OVS). • Integrate the concepts of the 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 • School Week • Unit Pricing   • Production and Menu Records

  11. Calorie Range—Lunch .

  12. Calorie Range—Lunch .

  13. Calorie Range—Lunch .

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

  15. Meat/Meat Alternate—Lunch .

  16. Meat/Meat Alternate—Lunch .

  17. Meat/Meat Alternate—Lunch .

  18. Meat/Meat Alternate—Lunch .

  19. Meat/Meat Alternate—Lunch .

  20. Meat/Meat Alternate—Lunch .

  21. Meat/Meat Alternate—Lunch .

  22. Meat/Meat Alternate—Lunch .

  23. Meat/Meat Alternate—Lunch .

  24. Meat/Meat Alternate—Lunch .

  25. Meat/Meat Alternate—Lunch .

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

  27. Fruit Component—Lunch .

  28. Fruit Component—Lunch .

  29. Fruit Component—Lunch .

  30. Fruit Component—Lunch .

  31. Fruit Component—Lunch .

  32. Fruit Component—Lunch .

  33. Fruit Component—Lunch .

  34. Fruit Component—Lunch .

  35. Vegetable Component—Lunch

  36. Vegetable Component—Lunch

  37. Vegetable Component—Lunch

  38. Vegetable Component—Lunch

  39. 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?

  40. Questions—Fruit and Vegetable • If a student selects ¼ cup portion of a fruit and ¼ cup portion of a vegetable which meal component does this selection meet? • Note: No matter what the student selects, always make sure school is offering the required amounts fruit and vegetable every day for the age group.

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

  42. Grains Component—Lunch .

  43. Grains Component—Lunch .

  44. Grains Component—Lunch .

  45. Grains Component—Lunch .

  46. Grains Component—Lunch .

  47. Questions—Grains • What is your currentexperience in offering whole grain-rich foods on school menus? • What is a serving size for grains? • Refer to: Whole Grain-Rich Foods and USDA’s SP 30-2012 Policy Memo

  48. 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

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

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