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MAJOR CHANGES FOR ADAMS COUNTY INDIANA AREA SCHOOLS 2012/2013 SCHOOL YEAR IN NATIONAL SCHOOL LUNCH AND BREAKFAST PROGRAMS FOOD BASED PROGRAM MEAT/MEAT.

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Presentation on theme: "MAJOR CHANGES FOR ADAMS COUNTY INDIANA AREA SCHOOLS 2012/2013 SCHOOL YEAR IN NATIONAL SCHOOL LUNCH AND BREAKFAST PROGRAMS FOOD BASED PROGRAM MEAT/MEAT."— Presentation transcript:

1 MAJOR CHANGES FOR ADAMS COUNTY INDIANA AREA SCHOOLS 2012/2013 SCHOOL YEAR IN NATIONAL SCHOOL LUNCH AND BREAKFAST PROGRAMS FOOD BASED PROGRAM MEAT/MEAT ALTERNATE BREADS AND GRAINS FRUITS VEGETABLES FLUID MILK

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5 New Meal Pattern Changes SIX GROUPS 1.Carbohydrates 2.Fat 3.Protein 4.Vitamins 5.Minerals 6. Water 5 NUTRIENTS: THE KEY BUILDING BLOCKS All nutrients from these six groups are important, because all work together for good health. National School Lunch Program Nutrients are classified into

6 LUNCH MEAL PATTERN: MILK 8 ounce fluid milk must be 1 % unflavored or nonfat flavored and unflavored Example: 1 % white milk and/or fat free (skim), white, chocolate, strawberry, vanilla Change from 2011/2012 School Year Currently using flavored and unflavored 1% milk.

7 LUNCH MEAL PATTERN: BREADS & GRAINS

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9 LUNCH MEAL PATTERN: MEAT/MEAT ALTERNATE

10 LUNCH MEAL PATTERN: FRUIT ½ cup per day grades K-8 1 cup per day grades 9-12 No more than ½ of the fruit serving may be in the form of 100% juice. Fruit must be fresh, frozen with NO added sugar, canned in light syrup, water or fruit juice, or dried. ¼ cup dried = ½ cup serving

11 LUNCH MEAL PATTERN: VEGETABLE ¾ cup serving, grades K-8, additional 1 cup per week 1 cup serving, grades 9-12, additional 1 ½ cup serving per week. Sub groups  dark green; ½ cup serving per week, grades K-12  Red/orange; ¾ cup serving, grades K-8, 1 ¼ cup serving 9-12  Beans/peas/legumes; ½ cup serving per week, grades K-12  Starchy vegetables; ½ cup serving per week, grades K-12  Other; ½ cup serving grades K-8, ¾ cup serving grades 9-12 from dark green, red/orange or beans/peas/legumes  Additional: 1 cup per week grades K-8, 1 ½ cup per week grades 9-12, from any vegetable group

12 TYPICAL MENU Chicken nuggets with dipping sauce (m/b) Whole grain dinner roll with margarine (b) Red grapes ½ cup(f) Carrot and celery sticks with ranch 3/8 cup (v) Baked fries 1 cup (v) 8 ounces fluid milk (milk) 4.25 ounce fruit juice (f) Note: either breading on chicken nuggets counts as a bread, or roll needs to be 2 oz., and if calories are too low, we have to add something.

13 BREAKFAST MEAL PATTERN Fruit = 1 cup serving, grades K-12 per day Milk = 8 fluid ounces of unflavored 1% milk or nonfat flavored or unflavored milk, grades K-12 Breads/Grains = 1 ounce serving per day, grades K-12, 7 – 10 per week, grades K- 12

14 BREAKFAST K Min – max calories Sat. fat %<10 Sodium mg target 1 (2014 – 2015) < 540< 600< 640 Trans fat Nutrition label or manufacturer specifications K Min – max calories Sat. fat %<10 Sodium mg target 1 (2014 – 2015) < 1230< 1360< 1420 Trans fat Must indicate zero grams of trans fat per serving Lunch

15 Presented By: Erin M. Ripley Director of Food Services North Adams Community Schools Winning With Wellness Partner (260) ext Adams Central Community SchoolsSouth Adams Community Schools Michele BargerDiane Wingler (260) (260)


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