1. GET A BITE ON THE MEAL PATTERN

2. MEAT/MEAT ALTERNATE Each menu choice must meet minimum requirements K-56-89-12 Daily Minimum1 oz. Eq. 2 oz. Eq. Weekly Minimum8 oz. Eq.9 oz. Eq.10 oz. Eq. Weekly Maximumgone REQUIREMENTS

3. WATCH OUT FOR.... Even though the maximums are gone, gone, gone calories and saturated fat levels must be within the guidelines

4. CALORIES Target amounts are averaged over a 5 day week K-56-89-12 Daily Minimum Average 550600750 Daily Maximum Average 650700850 REQUIREMENTS

5. SATURATED FAT (% OF TOTAL CALORIES) No change from current standards Saturated fat must be LESS THAN 10% of total calories based on the average of a five day week

6. ITS NOT A BUNCH OF BOLOGNA Use the new and improved Food Buying Guide to determine the portion sizes of meats/meat alternates Bologna: 1 ounce = 1 ounce Turkey ham: 1.4 ounce = 1 ounce Peanut butter : 2 tablespoons = 1 ounce Turkey breast: Check your labels

7. WHOLE GRAINS Ounce (oz.) Equivalents (Eq.) based on USDA School Lunch and Breakfast Whole Grain-Rich Ounce Equivalency Requirements for School Meal Programs menu choice must meet minimum requirements bread baskets are a thing of the past K-56-89-12 Daily Minimum1 oz. Eq. 2 oz. Eq. Weekly Minimum8 oz. Eq. 10 oz. Eq. Weekly Maximumgone REQUIREMENTS

8. WATCH OUT FOR….. Even though the maximums are gone, gone, gone calories and saturated fat levels must be within the guidelines This school year at least half of the grains offered must be whole grain rich Breading/batter on food items will count towards the grain ounce equivalence starting July 1, 2014 Moving forward all grains must be whole grain rich as of July 1, 2014

9. KNOW THE WHOLE GRAIN-RICH OUNCE EQUIVALENCY! Group B Ounce Eq. Bagels1 oz eq.= 28 g or 1.0 oz Breads Rolls Group C Ounce Eq. Waffles1 oz eq. = 34 g or 1.2 oz Pancakes

10. VEGETABLES Must be offered daily There are weekly minimum requirements for each of the five sub-groups: DARK GREEN-(e.g. broccoli, spinach, kale) RED/ORANGE-(e.g. carrots, sweet potatoes, tomatoes) BEANS/PEAS- (e.g. kidney beans, chick peas, lentils) STARCHY- (e.g. corn, green peas, lima beans, white potatoes) OTHER-(e.g. beets, cabbage, cucumbers, green beans) Additional vegetables can come from any sub-group to reach weekly minimum requirements

11. VEGETABLES REQUIREMENTS K-56-89-12 Daily Minimum¾ Cup 1 Cup Weekly3¾ Cups 5 Cups Dark green½½½ Red/Orange¾¾1¼ Beans/Peas½½½ Starchy½½½ Other½½¾ Add Veg for Total111½

12. Appropriate substitutions must be made Ideally, substitute an item from the same sub-group SUBGROUP SUBSTITUTIONS

13. CAMPBELLS CONDENSED SOUP 8 ounces Campbells condensed tomato soup = 3/4 cup red/orange vegetables 8 ounces Campbells Healthy Request condensed tomato soup = 5/8 cup red/orange vegetables

14. FRUITS Fruit is a separate component from vegetables MUST be offered daily K-56-89-12 Daily Minimum½ Cup 1 Cup Weekly2½ Cups 5 Cups REQUIREMENTS

15. LETS GET IT STRAIGHT ABOUT JUICE The key is to understand the following: No more than 50% of the maximum fruit offered over the week can be in the form of juice.

16. MEETING THE JUICE REQUIREMENT GRADES 9-12 Daily Fruit Requirement = 1 cup Minimum per week= 5 cups ½ cup of juice is offered daily totaling 2 ½ cups per week Does this meet the juice requirement? YES

17. MEETING THE JUICE REQUIREMENT K-8 Daily Fruit Requirement = ½ cup Minimum per week= 2 1/2 cups ½ cup of juice is offered 3 days a week totaling 1 1/2 cups per week Does this meet the juice requirement? NO

18. SO YOU WANT TO OFFER JUICE DAILY? Always allow students to take 1 cup of fruit daily Display proper signage Train your staff and students Follow these standard practices

19. Pre-portioned fruit cups are often labeled in net weight and fruit crediting is in volume The Food Buying Guide is used to convert net weight to volume HOT OFF THE PRESS CREDITING COMMERCIAL PRE-PORTIONED FRUIT

20. Applesauce - 4.5 oz Pears - 4.45 oz Peaches - 4.2 oz Pineapples - 4.2 oz Fruit Cocktail - 4.2 oz Diced Apples - 3.968 oz WEIGHT REQUIRED TO CREDIT AS ½ CUP

21. SODIUM Targeted levels are gradually phased in: Target 1 Effective July 1, 2014 Target 2 Effective July 1, 2017 Final Target Effective July 1, 2022

22. TRANS FAT Check those labels! Menu items containing trans fat added in manufacturing or processing are not allowed The manufacturers specifications or nutrition facts label must indicate 0 grams of trans fat per serving Naturally occurring trans fat is allowed in meats

23. PRODUCTION RECORDS New production records are being developed All creditable meal components must be recorded Production records play a very intrigal part in the Administrative Review (AR) process

24. Heres the GOOD news Does not go into effect until July 1, 2014 COMPETITIVE FOOD LAW

25. OFFER VS. SERVE MEAL OR NO MEAL?? Todays Menu K-8 Pizza ¾ c salad ½ c apple 8 oz. milk Student takes at the point of service

26. YES,THIS IS A MEAL

27. OFFER VS. SERVE MEAL OR NO MEAL?? Todays Menu 9-12 Pizza ½ c salad ½ c apple 8 oz. milk Signage indicates students can take two portions of fruits or vegetables Student takes at the point of service

28. NO, THIS IS NOT A MEAL If a student chooses a fruit and a vegetable as two of the three components, only one of the two components may be a half cup – the other must be in the full portion size.

29. MORE TRAINING TO COME….. The NEW Administrative Review Production Records Meal Pattern Determining Officials Verification HACCP Civil Rights Resource Management After School Snack SSO

30. WEB RESOURCES NJ Department of Agriculture: www.nj.gov/agriculturewww.nj.gov/agriculture School Nutrition Association: http://www.schoolnutrition.org/http://www.schoolnutrition.org/ USDA final rule: Nutrition Standards in the National School Lunch and School Breakfast Program: www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdfwww.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf USDA Food Buying Guide: www.fns.usda.gov/tn/resources/foodbuyingguide.htmlwww.fns.usda.gov/tn/resources/foodbuyingguide.html USDA Recipes: www.fns.usda.gov/fdd/recipes/schrecipes.htmwww.fns.usda.gov/fdd/recipes/schrecipes.htm Whole Grain Council: www.wholegrainscouncil.org/resources/schools-and-whole-grainswww.wholegrainscouncil.org/resources/schools-and-whole-grains