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USDA unveils historic improvements to meals served in America’s schools!

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Presentation on theme: "USDA unveils historic improvements to meals served in America’s schools!"— Presentation transcript:

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2 USDA unveils historic improvements to meals served in America’s schools!

3  Nutrition Standards are the foundation of federal school nutrition programs and have recently been updated to reflect the current Dietary Guidelines for Americans.  The standards were established by studying nutritional needs of groups of children at different ages.  Nutrient standards consist of the required food components, levels of calories, and key nutrients.

4  A single menu planning approach = HHFKA Food Based Menu Planning (FBMP)  Three age/grade groups: K-5, 6-8 & 9-12  Separation of fruit and vegetables into two groups Daily and weekly requirements 5 vegetable sub-groups  Half of grains offered must be whole grain rich (WGR)  Weekly grain ranges  Weekly meat/meat alternate ranges  Dietary specifications for calories, saturated fat and trans fat  Reimbursable meals must contain a fruit or vegetable

5 Lunch Meal Pattern Grades K-5Grades 6-8Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups)2.5 (.5) 5 (1) Vegetables (cups)3.75 (.75) 5 (1) Dark green.5 Red/Orange Beans/Peas (Legumes)0.5.5 Starchy.5 Other.5.75 Additional Vegetables needed to meet weekly requirement Grains (oz eq)8-9 (1)8-10 (1)10-12 (2) Meats/Meat Alternates (oz eq) 8-10 (1)9-10 (1)10-12 (2) Fluid milk (cups)5 (1) Dietary Specifications: Daily Amount Based on the Average for a 5-Day Week Min-Max calories (kcal) Saturated Fat (% of total calories) < 10 < 10 < 10 Sodium (mg) SY target ≤ 1230≤ 1360≤ 1420 Trans fatNutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

6  Rice  Bread  Pasta  Breading on meat items  Cookies  Rolls  Tortilla chips  Muffins

7  Half of all grains served during the week must be whole grain rich (WGR).  Based on ounce equivalents.  Contain at least 50% whole grains.  A serving of the food item must meet portion size requirements for the Grain/bread component.  The whole grains per serving (based on minimum serving sizes specified for grains/breads in FNS guidance) must be ≥ 8 grams.

8  Must have a minimum of.25 oz equivalents to count.  Can round down to the nearest ¼ oz equivalent.995 =.75  Battered and/or breaded products do not have to be counted toward the weekly maximum grain requirement for SY  Only two grains (no more than 2.0 oz eq total) per week my come from dessert menu items.

9  Sweet Crackers: graham and animal  Cookies  Pies and Cobblers  Doughnuts  Sweet Rolls  Cake  Brownies  Granola Bars

10  Beef, pork, poultry, fish  Dry beans & peas  Cheese  Peanut butter  Yogurt: soy and cow’s milk  Eggs  Nuts & seeds  Tofu

11  No more than 50% of the M/MA requirement can be met with nuts or seeds.  Imitation cheese is not creditable.  Beans may be counted as M/MA OR a vegetable but not both. If beans are counted as a M/MA they may not be counted towards the dried bean/pea ½ c. weekly requirement.

12  Menu items less than.25 oz M/MA are not creditable.  M/MA food items must be served in a main dish or in a main dish plus one other item.  For grades K-5 & 6-8 must offer a minimum of 1 oz at lunch.  For grades 9-12 must offer 2 oz of M/MA at lunch.  If daily M/MA choices are not offered then schools should not serve any one M/MA more than 3 times in the same week.

13  Must be offered daily at lunch.  Fresh, frozen, dried or canned.  Offer a variety each week.  Minimum ½ cup offered each day for grades K-5 and 6-8.  Minimum 1 cup each day for grades 9-12.

14  Dried fruit credits at twice the volume ¼ cup dried fruit = ½ cup fruit.  Minimum amount that can be counted is 1/8 cup or.125 cup fruit.  100% juice may be served but is credited to meet no more than ½ of the fruit component offered over the week.

15 Come out of your shell and try new fruits & vegetables on your menus!

16  Must offer vegetables daily at lunch.  Canned, fresh, frozen, dried beans/peas or vegetable juice.  Offer ¾ cup per day for K-5 & 6-8 and 1 cup per day for grades  Minimum daily and weekly total requirement.  Sub-Group weekly requirements: Dark green (1/2 c. for all grades) Red & orange (3/4 c. for K-8, 1 ¼ c. for 9-12) Beans/peas/legumes ( ½ c. for all grades) Starchy (1/2 c. for all grades) Other ½ c. for K-8 and ¾ c. for 9-12)

17  Bok choy  Broccoli  Collard greens  Dark leafy lettuce  Kale  Mustard greens  Romaine lettuce  Spinach  Turnip greens  Watercress

18  Acorn squash  Butternut squash  Carrots  Hubbard squash  Pumpkin  Red peppers  Sweet potatoes  Tomatoes  Tomato juice

19  Black beans  Black-eyed peas (mature, dry)  Garbanzo beans  Kidney beans  Lentils  Navy beans  Pinto beans  Soy beans (mature)  Split peas  White beans (cannelli, northern)

20  Corn  Green peas  Green lima beans  Plantains  Potatoes  Taro  Water chestnuts  Cassava

21  Artichokes  Asparagus  Avocado  Bean sprouts  Beets  Brussel sprouts  Cabbage  Cauliflower  Celery  Cucumbers  Eggplant  Green beans  Green peppers  Iceberg lettuce  Mushrooms  Okra  Onions  Parsnips  Turnips  Wax beans  Zucchini

22  Minimum amount that can be counted is 1/8 cup or.125 cup vegetables.  Leafy vegetables are credited at half of their volume: 1 c. = ½ c. veg.  May not count vegetable juice for more than half of the weekly vegetable component requirement.  No “stealth”foods!  Tomato paste and puree are credited based on calculated volume of their whole food equivalency.

23  The “other” vegetable requirement may also be met with any additional amounts of vegetables from the dark green, red/orange and bean/peas sub-groups.  100% juice blends if first ingredient is a fruit juice = fruit. If first ingredient is a veg. juice = vegetable in either the “other” or “additional” requirement.

24  Low-fat (1%) Milk, unflavored  Non-fat (skim)Milk, flavored or unflavored  Low-fat, Reduced-lactose or lactose free, unflavored Milk  Non-fat, Reduced-lactose or lactose free flavored or unflavored milk

25  Most condiments  Imitation foods  Sugars  Frozen desserts  Fats  Other: Potato chips bacon, pepperoni, pudding popcorn, gelatin 100% fruit strips and other snack-type fruit or vegetable products

26  Can be served but do contribute toward weekly calorie range and raise food costs. Pudding Frozen yogurt Ice cream Gelatin

27  A great way to meet the new meal pattern requirements!  Include: Menus Productions Records Recipes  Meet: HHKFA Meal Pattern Requirements HHFKA Dietary Specifications Gold Level of the HealthierUS School Challenge.

28 WHOO can use Healthier Kansas Menus…You !

29 Calories Sodium Saturated Fat Trans Fat

30 Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fruits (cups)2.5 (0.5) 5 (1) Vegetables (cups)3.75 (0.75) 5 (1) Dark green0.5 Orange0.5 Legumes0.5 Starchy111 Other Grains (oz eq)8-9 (1)8-10 (1)10-12 (2) Meats/Meat Alternates (oz eq) 8-10 (1) 9-10 (1) (2) Fluid milk (cups)5 (1) Dietary Specifications: Daily Amount Based on the Average for a 5-Day Week Min-Max calories (kcal) Saturated Fat (% of total calories) < 10 < 10 < 10 Sodium (mg)≤ 640≤ 710≤ 740 Trans fatNutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

31  Minimum and maximum calorie (kcal) levels averaged over the course of the week  Effective SY for NSLP Grade LevelK Lunch Calorie Range Overlap: Overlap: None

32  Limit saturated fat Less than 10 percent of total calories Same as current regulatory standard  No total fat standard anymore!

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34  Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving)  Naturally-occurring trans fat excluded (e.g. beef, lamb, dairy products)  Schools must keep Nutrition Facts Labels on file

35 Offer  All 5 components must be offered.  OVS is required for grades 9-12, optional for grades K-8.  Must take at least 3 components and one must be at least a ½ cup fruit or vegetable serving. May take ¼ cup fruit and ¼ cup vegetable.  Monitors may not tell students which components to take (except must have ½ cup fruit or vegetable).  Lunches are priced as a unit.  All schools are encourage to implement OVS. Serve  Students must take all items that are menued and cannot decline any items.  Students are not required to eat all the food items served.  Only allowed for grades K-8.  Higher food costs.  More food wasted.  Potential for greater student dissatisfaction.

36 Go Bananas for Good Health!

37  A single menu planning approach= FBMP  Three age/grade groups: K-5, 6-8 & 9-12  Separation of fruit and vegetables into two groups Daily and weekly requirements  5 vegetable sub-groups  Half of grains offered must be whole grain rich  Weekly grain ranges  Weekly meat/meat alternate ranges  Dietary specifications: calories, saturated fat and trans fat  Reimbursable meals must contain a fruit or vegetable


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