1. USDA Foods Update Cathie McCullough Director, Food Distribution Division Food and Nutrition Service School Nutrition Association, Legislative Action Conference General Session, Washington, DC, March 2011

2. Your Challenges Proposed Changes to Nutrient and Meal Component Requirements Continuing Rising Operational Costs Continuing Shrinking Budget Increased Food Allergies Food safety concerns

3. USDA Foods Reflect: IOM Report Recommendations Proposed Meal Pattern Changes Dietary Guidelines for Americans USDA Foods are helping you meet your challenges…

4. Ingredient100 svg100 svg Commercial Price/ingredient USDA Food Value/ingredient + dist costs Rotini, dry Whole GrainRotini, dry Whole Grain20 lbs20 lbs$34.53$12.66 Chicken, diced, cookedChicken, diced, cooked20 lbs20 lbs$81.80$41.05 Tomatoes, canned, dicedTomatoes, canned, diced2 #102 #10$7.98$7.41 Tomato sauce, cannedTomato sauce, canned2 #102 #10$6.73$5.55 LMPS Mozzarella CheeseLMPS Mozzarella Cheese5 lb5 lb$12.04$7.90 Parmesan CheeseParmesan Cheese2 cups2 cups$1.88$1.88 Total $144.96$76.45 Cost per entréeCost per entrée $1.45$0.76 Over 45% cost savings!

5. USDA Foods are helping you meet your challenges… Nutrients/ServingCommercialw/USDA Foodsw/USDA Foods Calories 540520 Protein 42g Carbohydrate 65g76g Total Fat 13g 7g Saturated Fat 4g3.5g Cholesterol 60mg65mg Vitamin A 15%20% Vitamin C 20%25% Iron 20% Calcium 238.59mg276.24 mg Sodium 920mg 312 mg Dietary Fiber 14g9g Almost 50% fat reduction & Over 65% sodium reduction!

6. USDA Foods Newest Improvements Current Na/28g SY12 *Na/28gLOW SODIUM CHEESE BLEND /PROCESS PRODUCTS 422240Cheese 30 Loaves 450225Cheese Blend, Amer/Skim Milk Reduced Fat, Yellow 450225Cheese Blend, Amer/Skim Milk Reduced Fat, White 422240Cheese, Pasteurized American, Sliced White 422240Cheese, Process, Sliced, Yellow Reducing Sodium in Cheese *approximate values

7. USDA Foods: Improvements Current Na/28g Cheddar and Mozzarella 206Cheddar, Reduced Fat, Shredded, Yellow 206Cheddar, Reduced Fat, Shredded, White 206Cheddar, Reduced Fat, Yellow 176Cheddar, Shredded, Yellow 176Cheddar, Shredded, White 176Cheddar, White, 10# 176Cheddar, Yellow, 10# 192Cheese, Mozzarella, Light, Shredded Frozen 150Cheese, Mozzarella, Low Moisture Part Skim, Shredded 150Cheese, Mozzarella, Low Moisture Part Skim, Frozen Naturally Occurring Sodium

8. USDA Foods Newest Improvements Reducing Sodium in Vegetables SY2011 - ALL canned vegetables and tomato products </= 140mg/4 oz Don’t forget to look at our canned dry beans! Some vegetables with no salt added All Frozen and Fresh Vegetables SY2012 Canned Corn and Diced Tomatoes

9. USDA Foods: Improvements Reducing Sodium Reduced-sodium chicken fajita - 220 mg/2 oz (-28%) Turkey taco filling - 460 mg/3.75 oz (-30%) Reduced-sodium turkey ham - 460 mg/2 oz (-19%) Researching lower sodium ham products

10. USDA Foods Newest Improvements Reducing Sugar SY2012 Fruit packed ONLY in Sucrose Extra Light Syrup = 35%-55% reduction in sugar

11. Reducing sugar Unsweetened applesauce NO heavy syrup in canned fruit ONLY extra light sucrose syrup, juice, or water packed fruit Unsweetened 100% juices Unsweetened frozen strawberries and blueberries USDA Foods: Improvements

12. Reducing Fat 96-97% lean ham 95% lean turkey ham 95% lean beef patties Substituted white meat for chicken skin in processed poultry products USDA Foods: Improvements Eliminated trans fats in frozen potatoes Added a fat free potato wedge Low fat bakery mix 1% low fat UHT milk Eliminated shortening Reduced fat cheese products Peanut Butter transfat free

13. Increasing whole grains Whole grain tortillas Whole grain pancakes Whole grain macaroni Whole grain spaghetti Whole grain rotini Quick oats USDA Foods: Improvements Brown rice Quick cooking brown rice Dry kernel corn for further processing

14. What is USDA Doing about Food Safety? Produce Safety University Center of Excellence for Food Safety Research in Child Nutrition Programs State grants to upgrade food safety communications 14

15. USDA Foods and Food Safety Issues 15

16. USDA Foods Always looking at ways we can improve USDAFoods@fns.usda.gov Would you like to know more? We welcome your ideas!