Presentation is loading. Please wait.

Presentation is loading. Please wait.

The New USDA Meal Pattern and Offer versus Serve SY 2012-13 Developed by:

Similar presentations


Presentation on theme: "The New USDA Meal Pattern and Offer versus Serve SY 2012-13 Developed by:"— Presentation transcript:

1 The New USDA Meal Pattern and Offer versus Serve SY Developed by:

2 History and Background School-aged children’s diets fall short of recommendations, especially for whole grains, fruit, dark-green vegetables, orange vegetables, and legumes: – Average fruit intake for school aged children is only servings per day. – Average vegetable intake for school aged children is only servings per day. – School aged children consume about 7-9 ounces of total grains a day, but only 0.5 ounces of whole grains a day.

3 Proposed Rule (January 2011) Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (76 FR 2494) – Published: Jan. 13, 2011 – Based on 2009 IOM report, School Meals: Building Blocks for Healthy Children – 133,268 total comments received –

4 Final Rule (January 2012) Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (77 FR 4088) – Published: January 26, 2012 – Effective date: July 1, 2012

5 General Provisions New age/grade groups for SBP/NSLP: – Grades K-5, 6-8, 9-12 – Effective SY for SBP – Effective SY for NSLP – Pre-K meal pattern has not changed Food-Based Menu Planning required Offer vs. Serve – A student has to a select fruit or vegetable component – Must select at least a ½ cup serving

6

7 What is a Reimbursable Meal? Breakfast May follow Traditional Food Based Menu Planning Breakfast meal pattern for grades K-12 for school year. Effective must follow USDA Food Based Menu Planning (new meal pattern) requirements for breakfast. A reimbursable meal must contain 4 components: – Milk – Fruit/Juice/Vegetable – Either 2 Meat/Meat Alternates or 2 Grains or 1 Meat/Meat Alternate and 1 Grain

8 What is a Reimbursable Meal? Lunch Must follow USDA Food Based Menu Planning effective July 1, 2012 A reimbursable meal must contain 5 components: – Fruit – Vegetable – Grains – Meat/Meat Alternate – Milk

9 Meal Components - Fruits Breakfast Meal PatternLunch Meal Pattern Grades K-5Grades 6-8Grades 9-12Grades K-5Grades 6-8Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups)5 (1) 2 ½ (½) 5 (1) Key Points: Fruits and vegetables are separated into two components A daily serving is required at Breakfast and Lunch May select from fresh, frozen, without added sugar, canned in juice/light syrup, or dried fruit options No more than ½ of fruit offerings in the form of juice over the week 100% juice only ¼ cup of dried fruit = ½ cup fruit For breakfast only (SY ), vegetables may be substituted for fruit, but the first 2 cups per week of substitutions must be from the dark green, red/orange, beans and peas, or “other” vegetable subgroups

10 Meal Components - Vegetables Breakfast Meal PatternLunch Meal Pattern Grades K-5Grades 6-8Grades 9-12Grades K-5Grades 6-8Grades 9-12 Amount of Food Per Week (Minimum Per Day) Vegetables (cups) 0003 ¾ (¾) 5 (1) Dark Green000½½½ Red/Orange000¾¾1 ¼ Beans/Peas (Legumes) 000½½½ Starchy000½½½ Other000½½¾ Additional Veg to Reach Goal ½

11 Meal Components - Vegetables A daily serving at lunch that reflects variety over the week Vegetable subgroup weekly requirements for: – Dark Green (e.g., broccoli, collard greens, spinach) – Red/Orange (e.g., carrots, sweet potatoes, tomatoes) – Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas) – Starchy (e.g., corn, green peas, white potatoes) – Other (e.g., onions, green beans, cucumbers) Additional vegetables to meet weekly total

12 Meal Components - Vegetables Variety of preparation methods available – Fresh, frozen, and canned products – USDA Foods offers a variety of no salt added or lower sodium products Changes in crediting of leafy greens – 1 cup of leafy greens counts as ½ cup of vegetable Two distinct servings from the beans/peas (legumes) subgroup may be credited as a vegetable AND a meat alternate in one meal All subgroup daily and weekly requirements must be met on all serving lines

13 Meal Components - Vegetables Dark GreenRed/Orange Beans/Peas (Legumes) StarchyOther Bok choy Broccoli Collard Greens Dark green leafy lettuce Kale Mesclun Mustard greens Romaine lettuce Spinach Turnip greens Watercress Acorn squash Butternut squash Carrots Pumpkin Red peppers Sweet potatoes Tomatoes Tomato juice Black beans Black-eyed peas (mature, dry) Garbanzo beans (chickpeas) Kidney beans Lentils Navy beans Pinto beans Soy beans Split peas White beans Black-eyed peas (not dry) Corn Cassava (yucca) Green bananas Green peas Green lima beans Plantains Taro Water chestnuts White potatoes Artichokes Asparagus Avocado Bean sprouts Beets Brussels sprouts Cabbage Cauliflower Celery Cucumbers Eggplant Green beans Green peppers Iceberg lettuce Mushrooms Okra Onions Parsnips Wax beans Zucchini

14 Meal Components - Grains Breakfast Meal PatternLunch Meal Pattern Grades K-5Grades 6-8Grades 9-12Grades K-5Grades 6-8Grades 9-12 Amount of Food Per Week (Minimum Per Day) Grains (oz eq)7 – 10 (1)8 – 10 (1)9 – 10 (1)8 – 9 (1)8 – 10 (1)10 – 12 (2) Key Points: At Breakfast – must offer daily and weekly serving ranges of grains and schools may substitute meat/meat alternate for grains once daily grains minimum has been met (effective SY ) Weekly ranges are minimums and maximums Half of the grains offered must be whole grain rich (Lunch SY ) Beginning SY , all grains offered must be whole grain rich Only 2 oz eq creditable grain-based desserts allowed at lunch per school week

15 Criteria for Whole Grain-Rich Foods Meet the serving size requirements in the Grains Instruction, and Meet at least one of the following: – Whole grains per serving must be ≥ 8 grams – Product includes FDA’s whole grain health claim on it’s packaging – Product ingredient listing lists whole grain first (same as HUSSC criteria)

16 Whole Grain-Rich Oz Eq Requirements Sweet Cracker Oz Eq Sweet Crackers Oz Eq

17 Whole Grain-Rich Oz Eq Requirements Group E

18 Meal Components – Meat/Meat Alternates Breakfast Meal PatternLunch Meal Pattern Grades K-5Grades 6-8Grades 9-12Grades K-5Grades 6-8Grades 9-12 Amount of Food Per Week (Minimum Per Day) Meats/Meat Alternates (oz eq) 0008 – 10 (1)9 – 10 (1)10 – 12 (2) Key Points: Daily and weekly requirements for lunch only Minimum and maximum requirements A variety of meat/meat alternates is encouraged Use CN labels, signed product analysis sheets or the Food Buying Guide to determine the Meat/Meat Alternate contribution. Both tofu and soy yogurt will be allowable as meat alternates

19 Identifying CN Labels A CN label must have this information printed on the principal display panel of the label: – CN label statement – Product name – Ingredient listing in descending order of predominance by weight for all ingredients – Establishment number (meat, poultry and seafood items only) – Manufacturer’s or distributor’s name and address – Inspection legend for the appropriate inspection (examples below)

20 Identifying CN Labels

21 Updated CN Labels

22 Meal Components – Fluid Milk Breakfast Meal PatternLunch Meal Pattern Grades K-5Grades 6-8Grades 9-12Grades K-5Grades 6-8Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fluid Milk (cups) 5 (1) Key Points: Allowable milk options include: Fat Free (flavored or unflavored) Low Fat (unflavored only) Fat Free or Low Fat (lactose free or reduced lactose) Must offer at least two choices at breakfast & lunch Milk substitute rule has not changed

23

24

25 What is Offer versus Serve? A system designed to: – Decrease food waste – Give students greater flexibility with choices Commonly referred to as OVS

26 Offer versus Serve What Didn’t Change Only required for senior high schools for the NLSP Optional for lower grades for the NSLP Optional for the SBP at all grade levels

27 Offer versus Serve What Didn’t Change Student’s option to decline item(s) Same price if child declines item(s) Full amount of each component must be available to choose

28 Definitions Food component – One of five food groups for reimbursable meals Food item – A specific food offered within the five food components

29 What must be offered in NSLP 5 components – Fruits – Vegetables – Grains – Meat/Meat Alternate – Milk

30 Lunch Example The lunch offered: – Oven Baked Chicken – Mashed Potatoes – Apple – Roll – Milk OVS—Previous Baked Chicken, roll and milk OVS—Under New Regulations Baked Chicken, roll and milk = reimbursable lunch ≠ reimbursable lunch *To be reimbursable, must add mashed potatoes or apple

31 OVS for NSLP What Must be Taken Must take at least 3 of 5 components Must take at least ½ cup serving of the fruit or vegetable component – Student may take two ¼ cup servings of the fruit or vegetable to meet the requirement Must take the full components of the Meat/Meat Alternate, Grains and Milk

32 Different Choices for OVS Can mix different fruits to reach minimum required serving Can mix different vegetables to reach minimum required serving Can mix fruit and vegetables to reach minimum required serving (example: Carrot and Raisin Salad)

33 OVS Sample Menu Salisbury Steak ORBaked Chicken (2 oz M/MA) Green Beans (½ c) Butternut Squash (½ c) Fresh Grapes (½ c) Pineapple Tidbits (½ c) Brown Rice (1 oz eq G) Wheat Roll (1 oz eq G) Milk Grades

34 OVS Sample Menu Salisbury Steak ORBaked Chicken (2 oz M/MA) Green Beans (½ c) Butternut Squash (½ c) Fresh Grapes (½ c) Pineapple Tidbits (½ c) Brown Rice (1 oz eq G) Wheat Roll (1 oz eq G) Milk Grades

35 OVS for SBP Phasing-in changes in the SBP Offer versus serve is optional at breakfast for all grade levels For SY , no changes to SBP other than milk requirement For SY , may continue to use current menu planning approach and requisite OVS requirements

36 SBP for SY Only School must offer the minimum serving sizes of all 4 components – Milk – Fruit/Juice/Vegetable – 2 Grains or 2 Meat/Meat Alternates or 1 Grain and 1 Meat/Meat Alternate Student must select 3 components

37 SBP for SY Only Grains and Meat/Meat Alternates at Breakfast When offering 2 grains or 2 meat/meat alternate items at breakfast: – May be 2 different foods. – May be 2 servings of the same food. To claim reimbursement: – At least 3 food components must be selected. – Only 2 servings from M/MA or G component can be counted.

38 Offer vs Serve Activity

39 Breakfast #1 ½ cup Oatmeal ½ cup Strawberries ½ cup Orange Juice (4 oz) 8 oz Fat Free Skim Milk

40 Breakfast #2 Waffle (2 G) Sausage Link (1 oz MMA) Pop Tart (1 G)

41 Breakfast #3 8 oz Yogurt ½ c Fresh Grapes

42 Breakfast #4 ½ PBJ Sandwich (1 G, 1 oz MMA) ½ cup Apple Juice

43 Breakfast #5 Dry Cereal (3/4 cup) Toast (1 G)

44 Breakfast #6 ½ cup Cantaloupe 2 Pancakes (2 G)

45 Breakfast #7 8 oz Fat Free Skim Milk 4 oz Orange Juice

46 Breakfast #8 Fresh Orange Scrambled Eggs (2 oz MMA) 4 oz Grape Juice (100%)

47 Breakfast #9 Fresh Pear Biscuit (1 oz G) 8 oz Fat Free Skim Milk

48 Breakfast #10 Egg & Cheese Breakfast Taco (2 oz MMA & 1 oz G) 8 oz Fat Free Skim Milk

49 Lunch #1 Grade K – 5 Bean and Cheese Enchilada (2 oz MMA, 1 oz G) ½ cup Beans

50 Lunch #2 Grade K – 5 Macaroni & Cheese (2 oz MMA, 1 oz G) Baby Carrots (¾ cup V) Small Red Apple (½ cup F)

51 Lunch #3 Grade K – 5 Cheeseburger on a Bun with Lettuce and Tomato (2 oz MMA, 2 oz G, 1/8 c V)

52 Lunch #4 Grade K – 5 ½ c Tossed Salad ( ¼ c V) Cheese Pizza (2 oz MMA, 2 oz G, 1/8 c V)

53 Lunch #5 Grade 6 – 8 Red Grapes (½ c F) Sweet Corn (½ c V) 8 oz Fat Free Skim Milk

54 Lunch #6 Grade 6 – 8 Pineapple Slices (¼ c F) Small Apple (¼ c F) Steamed Broccoli (¼ c V) Mashed Potatoes w/Gravy (½ c V) Oven Baked BBQ Chicken (2 oz MMA) Roll (1 oz G) 8 oz Fat Free Skim Milk

55 Lunch #7 Grade 6 – 8 1 cup Tossed Salad (½ c V) Cheese (1 oz MMA) Baked Potato (½ c V)

56 Lunch #8 Grade 6 – 8 ½ cup Baby Carrots ( ½ c V) ¼ cup Green Beans ( ¼ c V) ½ cup Rice (1 oz G) Macaroni & Cheese (1 oz G)

57 Lunch #9 Grade 9 – 12 Beef Taco (1 oz MMA, 1 oz G, ¼ c V) Refried Beans (½ c V) Sweet Corn (½ c V) 8 oz Fat Free Skim Milk

58 Lunch #10 Grade 9 – 12 Beef & Bean Chili (2 oz MMA, 1/8 c V) Roll (1.5 oz G) 8 oz Fat Free Skim Milk

59 Lunch #11 Grade 9 – 12 4 oz Orange Juice (½ c F) Carrot Sticks (½ c V) Fresh Pear (½ c F) Baked French Fries (½ c V) Turkey & Cheese Hoagie (2 oz MMA, 3 oz G, ¼ c V) 8 oz Fat Free Skim Milk

60 Lunch #12 Grade 9 – 12 Strawberries (½ c F) Roll (1 oz G) Baked Beans ( ½ c V) 8 oz Fat Free Skim Milk

61 Food Production Records When recording in the Meal Contribution column: – Record Meat/Meat Alternate Component in ounces (ex. 2 oz MMA) – Record Vegetable and Fruit Component in cups (ex. ½ c F or V) – Record Grain Component in ounce equivalents (ex. 1½ oz G) – Record Milk Component as 1M (this is equal to 8 fl oz of milk) – There is no meal contribution necessary for condiments – Additional guidance on recording Meal Contribution may be released by TDA

62 Things to Think About… Schools are required to identify content of a reimbursable meal near or at the beginning of the service line Make sure that appropriate substitutions are made if you run out of a vegetable choice or whole grain Ensure all students are offered a reimbursable meal, example: For K-5, would this menu be acceptable? Hamburger (1.5 oz M/MA, 1 G) Turkey Pot Pie (1 oz M/MA, 1 G, ¼ cup V) Crinkle Fries (3 oz, ½ cup V) Orange (½ cup F) Milk

63 Things to Think About… Combined schools (K-8) can follow the same meal pattern because these grade groups overlap, but sodium requirements must follow K-5 group (sodium requirements take effect in SY ) Fruits and vegetables have been updated in the USDA Food Buying Guide, Grains will be later CN labels will also be updated to indicate vegetable subgroups and whole grain rich items 3 year cycle for Administrative Reviews begins SY

64 Meal Pattern Post Assessment

65 In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C or call toll free (866) (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer. Our services are provided through the Texas Department of Agriculture’s Food and Nutrition programs funded by the U.S. Department of Agriculture, Food & Nutrition Service.


Download ppt "The New USDA Meal Pattern and Offer versus Serve SY 2012-13 Developed by:"

Similar presentations


Ads by Google