USDA unveils historic improvements to meals served in America’s schools!
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.
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
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.75 1.25 Beans/Peas (Legumes)0.5.5 Starchy.5 Other.5.75 Additional Vegetables needed to meet weekly requirement 111.5 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)550-650600-700750-850 Saturated Fat (% of total calories) < 10 < 10 < 10 Sodium (mg) SY 14-15 target ≤ 1230≤ 1360≤ 1420 Trans fatNutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
Rice Bread Pasta Breading on meat items Cookies Rolls Tortilla chips Muffins
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.
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 12-13. Only two grains (no more than 2.0 oz eq total) per week my come from dessert menu items.
Sweet Crackers: graham and animal Cookies Pies and Cobblers Doughnuts Sweet Rolls Cake Brownies Granola Bars
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.
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.
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.
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.
Come out of your shell and try new fruits & vegetables on your menus!
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 9-12. 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)
Bok choy Broccoli Collard greens Dark leafy lettuce Kale Mustard greens Romaine lettuce Spinach Turnip greens Watercress
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.
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.
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
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
Can be served but do contribute toward weekly calorie range and raise food costs. Pudding Frozen yogurt Ice cream Gelatin
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.
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 Other1.25 2.5 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)550-650600-700750-850 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.
Minimum and maximum calorie (kcal) levels averaged over the course of the week Effective SY 2012-13 for NSLP Grade LevelK-56-89-12 Lunch Calorie Range 550-650600-700750-850 Overlap: 600-650 Overlap: None
Limit saturated fat Less than 10 percent of total calories Same as current regulatory standard No total fat standard anymore!
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
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.
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