1. Janice Steffen, Iowa Department of Education Bureau of Nutrition and Health H EALTHIER SCHOOL MEALS

2. N EW M EAL P ATTERNS  Based on recommendations by IOM  Based on Dietary Guidelines for Americans  Based on concerns about childhood obesity, but also childhood hunger  First major changes in over 15 years

3. M AJOR C HANGES ? Y ES AND N O  Schools have always offered all of these groups  But now all 5 components must be offered at each lunch:  Meat/Meat Alternate  Grain  Milk  Fruit AND  Vegetable

4. O NE A PPROACH TO M ENU P LANNING  Menu Planning approach changes  One uniform way to plan menus for SFAs  Changes for lunch starting July 1, 2012  Changes for breakfast begin SY 2013/2014

5. E MPHASIS ON …  Nutrient dense foods  Whole-grain rich foods  Low-fat milk  Increase Fruit choices and amounts  Increase Vegetable choices and amounts

6. WEEKLY STANDARDS

7. L IMITS ON …  Daily and weekly minimums and maximums  Grains  Meat/Meat alternate  Daily and weekly minimums  Fruit  Total Vegetables  Weekly Minimums  Vegetable sub-groups NO MAXIMUM on Fruits or Vegetables

8. V EGETABLES  Daily lunch requirements need to reflect a variety during the week  Weekly minimum requirements for: Dark Green Red/Orange Beans/Peas (Legumes) Starchy “Other”

9. V EGETABLE MINIMUMS

10. O THER LIMITS … Minimum and maximum calories (an average over the week) Saturated Fat (<10% of total calories) Trans Fat (0 grams/serving-naturally occurring excluded) Sodium Reduction over next 10 years < 640/710/740mg by 2022

11. S ODIUM R EQUIREMENTS 11

12. C ALORIE R EQUIREMENTS New Calorie Ranges  Lunch (Grade groups varied by Meal Planning Method) 633 (grades K-3) 664 (grades K-6) 785 (grades 4-12) 825 (grades 7-12 )  Breakfast: 554 (grades K-12) 618 (optional grades 7- 12)  Lunch: 550-650 (grades K-5) 600-700 (grade 6-8) 750-850 (grades 9-12)  Breakfast: 350-500 (grades K-5) 400-550 (grades 6-8) 450-600 (grades 9-12) 12 Previous Minimums

13. T WO WAYS TO SERVE - N OT N EW Serve  Option for K-8  All students get all foods in full amounts  No option to decline any component  May or may not have any choices Offer vs. Serve  Must do for grades 9- 12  Option for K-8  Student must take at least 3 components, one being fruit or veggie  May take all 5 components

14. R ECENT C HANGES !  December 2012-USDA lifted maximums on meat/meat alternate and grains for this school year (2012-2013)  MAINTAIN weekly calorie range,  MAINTAIN daily/weekly minimums for all food groups, including vegetable sub-groups  February 2013- Proposed rules for competitive foods sold outside of the school meals programs  Ala carte and most fund-raisers  Similar to Iowa Healthy Kids Act standards

15.  USDA- School Meals Just Got Healthier  http://www.fns.usda.gov/cnd/Healthierschoolday/default.htm http://www.fns.usda.gov/cnd/Healthierschoolday/default.htm  Iowa Bureau of Nutrition and Health Services- School Nutrition Standards 2012  http://educateiowa.gov/index.php?option=com_content&view= article&id=2595&Itemid=4678 http://educateiowa.gov/index.php?option=com_content&view= article&id=2595&Itemid=4678 WEB R ESOURCES

16. S UMMER F OOD S ERVICE P ROGRAM Carrie Scheidel, MPH Food That’s In When School Is Out

17. V ASTLY U NDER -U TILIZED  Food insecurity rises during the summer months  195,000 Iowa children are eligible for free and reduced meals during the school year  15,600 Iowa children participated in the summer program in 2012  8% of those in need

18. B UT G ROWING …. 2002 – 218,616 lunch meals served 2012 – 553,648 lunch meals served

19. W HO C AN S PONSOR SFSP?  Public or private non-profit schools  Units of local, county, municipal, tribal, or State government  Private nonprofit organizations  Public or private nonprofit residential camps  Public or private non-profit universities or colleges

20. M EAL S ERVICE  Two meals or one meal & snack per day  Meals must meet USDA standards  Meal pattern requirements  Milk  Vegetables and/or fruits  Bread and bread alternates  Meat and meat alternates

21. F OUR W AYS Y OU CAN P ARTICIPATE IN SFSP!  Become a sponsor  Run a site  Be a vendor  Volunteer

22. Q UESTIONS  School Meals 515.281.5356-Bureau secretary jan.steffen@iowa.gov  Summer Food Program 515.281.4760 stephanie.dross@iowa.gov

23. T HANK YOU !