 Started with the Healthy-Hunger Free Kids Act  Need to align our meals with the Dietary Guidelines  School meals have become a focus for the health of children ◦ Aims to meet 1/3 of calories  First major change in 15 years

 Menu Planning approach changes ◦ One uniform way to plan menus for SFAs ◦ Changes must be met for lunch starting July 1, 2012 ◦ Changes for breakfast begin SY 2013/2014

 Lunch and Breakfast grade groups are the same ◦ K -5 ◦ 6-8 ◦ 9-12 ◦ K-8

 Meat/Meat Alternates  Grain/Bread  Milk  Fruit  Vegetable

 Look at K- 5, how many servings of fruit must be offered daily? ◦ Grains? ◦ Meat/Meat Alternates? ◦ Vegetables? ◦ Milk?

BreakfastLunch

 K – 8 Grade Grouping ◦ Fruit  2 ½ cups/week, ½ cup/day ◦ Vegetable  3 ¾ cups/week, ¾ cup/day ◦ Grains  8 -9 servings/week, 1 serving/day ◦ Meat/MA  9 – 10 oz/week, 1 oz/day ◦ Milk  5 cups/week, 1 cup/day ◦ Calories  calories

 Allows students to turn down food they do not plan to eat  Helps reduce waste  Different than a “Choice” menu ◦ Student can choose cornbread, or a roll, etc.

 Students must have the opportunity to take all components at their maximum capacity  High School level ◦ 1 c fruit ◦ 1 c vegetable ◦ 2 oz grains ◦ 2 oz meat ◦ 1 c milk

 Students must take two full components plus ½ cup of fruit, vegetable or a combination for a reimbursable meal ◦ ½ cup fruit ◦ ½ cup vegetable ◦ ¼ cup fruit + ¼ cup vegetable

 Look on page 2 in your handouts  K- 5 Elementary Lunch Schedule (M, W, F)  Number of Components?  Reimbursable?  Modifications to make reimbursable?

 Schools must offer daily and weekly serving ranges of grains at lunch  At least half the grains offered must be whole grain-rich (SY 2012/2013)  Beginning in SY 2014/2015 ALL grains must be whole grain-rich at lunch and breakfast  Use Exhibit A to help determine serving size for whole grain-rich grains

 “Whole gain-rich” must contain at least 50% or more whole grains ◦ Rest of grain product must be “enriched”  Whole grain: intact, ground, cracked, or flaked grain seed with endosperm, germ and bran present in the same relative proportion

 Meet serving size requirements in Grains/Breads Instruction (Exhibit A) AND  Meet at least one of the following ◦ Whole grains per serving must be ≥ 8 grams ◦ Product includes FDA’s whole grain health claim on package ◦ Product must list whole grain as first ingredient in a grain item ◦ In a mixed item, whole grain must be the primary grain ingredient

 Daily and weekly requirement for lunch only ◦ 2oz eq. daily for 9-12 ◦ 1oz eq. daily for younger students  Variety of meat/meat alternates encouraged  Lean meat/meat alternates  Tofu and soy yogurt will be allowable as meat alternate ◦ Look for USDA Memo

 “Milk” is fluid milk only  Must be fat-free or low-fat  Low-fat must be unflavored  Fat-free may be flavored or unflavored  Must offer two types

 May select fresh, frozen, without added sugar, canned in juice/light syrup, diced ◦ No more than half of fruit may be juice ◦ 100% juice only ◦ ¼ cup dried fruit = ½ cup fruit ◦ Frozen fruit with sugar will be allowed SY 2012/2013 only

 Daily lunch requirements need to reflect a variety during the week  Weekly requirements for ◦ Dark Green ◦ Red/Orange ◦ Beans/Peas (Legumes) ◦ Starchy ◦ Other

 All vegetables are credited based on their volume as served  EXCEPT 1 cup of leafy greens counts as ½ cup of vegetables  AND tomato paste and tomato puree are credited based on calculated volume of the whole food equivalency  Minimum creditable serving is 1/8 cup

 Weekly average requirements ◦ Calories ◦ Sodium ◦ Saturated fat  Daily requirement ◦ Trans fat (zero)

 Minimum and maximum calorie levels ◦ Average over the course of the week GradesLunchBreakfast K –

 Both fruits and vegetable servings for each meal ◦ No Maximum on fruits and vegetables  Emphasis on whole grains  Nutrient dense foods  Discretionary sources of calories may be added if there is room within the weekly requirements

 Saturated Fat weekly average of meals needs to stay under 10% of the total calories  Trans Fat needs to be zero grams per serving ◦ Less than 0.5 on the nutrition label  Naturally occurring trans fat excluded ◦ Beef, lamb, dairy products

 Menu Planning  Find all required documents  Categorize food components  Use forms you feel comfortable with ◦ Menu Planning ◦ Production Records ◦ SY Menu Checklist

 Use Implementation Timeline for updates  Certification ◦ Webinar – September 10, 2012 ◦ Regional Trainings

 Dept of Education Consultants  Other Food Service Directors  Kansas Menu Cycle  Iowa Gold Star Menus  Use other resources ◦

 Angela Mitchell ◦ ◦  Amanda Miller ◦ ◦