School Meal Pattern Updates SY Presented by: Dianne Dabulis, MPA, RD, LDN Jenny Edmondson, MS Kathleen Hiltwine, MPH

Introduction

School Meal Pattern Updates: Introduction Changes in school meal regulations for SY Lunch: grains and sodium Breakfast: fruit, grains, sodium See Meal Pattern Chart PDE702 on PEARS  Download Forms  Nutrition Standards in School Meals

Lunch

Lunch: The Basics

Lunch: Offer vs. Serve Offer vs. Serve: Optional grades K - 8 Required grades Schools must offer the five meal components: fruit, vegetable, grains, M/MA, and fluid milk Students may decline two of the five meal components Students must choose at least ½ cup of fruit and/or vegetable as part of the meal If a students selects a fruit and vegetable as two of their three components, one of them must be the full required amount (based on the age/grade group) For grades 9-12, for example, the full required amount would be 1 cup

Meal Components: Fruit

Lunch: Fruit Component Allowable Forms: Fresh Frozen fruit with sugar now allowed permanently – NEW for SY Canned in light syrup, water, or fruit juice Dried 100 percent fruit and/or vegetable juice: – No more than ½ of the volume of total fruit that students are allowed to select each week may be in the form of juice. Note: 100% fruit strips, fruit drops, and other snack fruits are not creditable

Lunch: Fruit Component Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Grades K-8 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ ( ½ ) 5 (1)2 ½ (½)

Lunch: Fruit Component Fruits are credited based on volume as served (refer to Food Buying Guide (FBG)) Exception: Dried fruit credits at twice the volume served IMPORTANT: FBG has been updated – use the Separation of Vegetables/Fruits January 2013 Update for correct crediting found here: Minimum creditable amount = 1/8 cup

Lunch: Juice Requirements For the purposes of assessing juice limit: An “offering” of fruits or vegetables is defined as the amount a child is able to select at a given meal, regardless of the number of options/variety of fruits or vegetables – Example: A school offers ½ cup peaches, ½ cup applesauce, ½ cup oranges, and ½ cup grape juice every day. Students are instructed to select a total of 1 cup of fruit (i.e. 2 out of the 4 choices). See Q41 from Final Rule “Nutrition Standards in the National School Lunch and School Breakfast Programs” (Revised August 7, 2013)

Lunch: Juice Requirements Juice may be offered every day if: Students are allowed to select 1 cup fruit No more than ½ cup of the fruit that they select may be in the form of juice – Students may select 2 * ½ cup portions of fruit – Students may select ½ cup fruit and ½ cup juice – Students may not select 2 * ½ cup portions of juice Note: This will work easily in grades nine through 12, where students must be allowed to select at least 1 cup fruit. Schools may also choose to allow K-8 students to select 1 cup fruit.

Lunch: Juice Requirements Another allowable option for K-8: Students may select only ½ cup fruit each day (weekly volume of total fruit student may select is 2 ½ cups) ½ cup juice is offered only twice per week (weekly volume of juice a student may select is 1 cup) Note: RCCIs serving meals seven days per week may offer juice on three days per week

Meal Components: Vegetable

Lunch: Vegetable Requirements Fresh, frozen, and canned products available Vegetables credit at volume served – Exception: Uncooked leafy greens will credit as half of volume as served. Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate (but not as both in the same meal) Use FBG Separation of Vegetables/Fruits January 2013 Updated version: guide-school-meal-programs guide-school-meal-programs Minimum creditable amount = 1/8 cup

Lunch: Vegetable Component Daily minimum vegetable requirement Weekly vegetable subgroup requirements for: – Dark Green (e.g., broccoli, collard greens, spinach) – Red/Orange (e.g., carrots, sweet potatoes) – Beans/Peas (Legumes) (e.g., kidney beans, lentils) – Starchy (e.g., corn, green peas, white potatoes) – Other (e.g., onions, green beans, cucumbers) – Additional vegetables to meet weekly requirement

Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Grades K-8 Meal Pattern Amount of Food Per Week (Minimum Per Day) Vegetables (cups) 3 ¾ (¾) 5 (1)3 ¾ (¾) Dark Green ½½½½ Red/Orange ¾¾1 ¼¾ Beans/Peas (Legumes) ½½½½ Starchy ½½½½ Other ½½¾½ Additional Vegetable to Reach Total 111 ½1

Lunch: Fruits and Vegetables Schools may offer both in pureed form (smoothies, soups) Fruit smoothie guidance is provided in memo SP – Fruit (and milk) are credited in smoothies prepared by local operators – Commercially prepared smoothies may only credit toward the fruit component – The fruit in smoothies counts as juice and counts toward the weekly juice limit Pureed forms credit based on the actual volume served See policy memos: – SP , Meal Pattern Q&As – SP , Smoothies Offered in Child Nutrition Programs

Meal Components: Grains

Lunch: Grains Component All grains offered during the school week must meet the whole grain-rich criteria – NEW for SY14-15 Not the same as 100 percent whole grain Whole grain-rich = At least 50 percent whole grain and the rest of the product/flour blend must be enriched Please refer to the NEW Whole Grain Resource for the National School Lunch Program (NSLP) and School Breakfast Program (SBP)

Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Grades K-8 Meal Pattern Minimum Per Week (Minimum Per Day) Grains (oz eq) 8 (1) 10 (2)8 (1) Lunch: Grains Component

Examples of Whole Grains: Whole wheat flour, white whole wheat, whole corn, whole oats, whole rye, whole barley Brown rice, brown rice flour, wild rice, oatmeal, rolled oats, quinoa Cracked wheat, crushed wheat, entire wheat flour, wheat berries, oat groats Graham flour, bromated whole-wheat flour

NOT Whole Grains: Flour, white flour, wheat flour, all-purpose flour Unbleached flour, enriched flour Bread flour, cake flour, durum flour, rice flour Corn grits, de-germinated corn meal, hominy Couscous, farina, semolina Pot or Scotch barley, pearl or pearled barley Note: Corn masa dough treated with lime is allowable as a whole grain ingredient if it bears the FDA whole-grain health claim on the label, or has acceptable manufacturer documentation (SP )

May Be A Whole Grain: Stone ground wheat Corn, oats, rye (but no whole grain descriptor) Multigrain *More information is needed from manufacturer to determine*

How to Identify Whole Grain-Rich Foods Whole grain-rich foods must: meet the portion size (oz eq) requirements for the grains component (defined in SP and Exhibit A in FBG) And……

Meet at least one of the following criteria: List a whole grain as the first ingredient (except water) List a whole grain as the first grain ingredient (mixed dishes such as pizza) Contain at least 8 grams of whole grain per serving Include the Food and Drug Administration (FDA) whole grain health claim Have a valid Child Nutrition (CN) Label crediting oz eq grain Have recipe or manufacturer documentation verifying that the total weight of whole grain ingredients exceeds the weight of the non- whole grain ingredients

What is a Serving of Grain? Servings of grains are called “ounce equivalents” (oz eq) Ways to determine oz eq grains: – Calculate using “Exhibit A” – CN Label listing oz eq of grain, if available (easiest method) – Calculate based on creditable grains in the product

Calculating Oz Eq Grains Using Exhibit A

Calculate the oz eq for your product based on its group and its weight or volume Round down to nearest quarter oz eq Example: 60 gram hamburger bun (2.1 oz.) Hamburger bun is in Group B For Group B: 1 oz eq = 28 g or 1.0 oz. Product weight (g) ÷ 28 = oz eq 60 ÷ 28 = 2.1 oz eq Round down to nearest quarter: 2 oz eq

Calculating Oz Eq Grains Using Exhibit A Example: 1 cup cooked spaghetti (pasta) – Pasta is in Group H – For Group H: ½ cup cooked pasta = 1 oz eq – 1 cup cooked pasta = 2 oz eq Example: 1.1 oz. round ready-to-eat (RTE) breakfast cereal – RTE breakfast cereal is in Group I – For Group I (round RTE breakfast cereal): 1 cup or 1 ounce = 1 oz eq – 1.1 oz. = 1.1 oz eq – Round down to nearest quarter: 1 oz eq

Whole Grains: CN Labeling Manufacturers may apply for CN labeling CN labeling is being updated to report whole grain-rich contributions to the grain component “Oz eq Grains” indicates the product meets the whole grain criteria “Bread/bread alternate” means the product meets the previous program requirements for grains/breads See CN Program labeling website at:

CN Label

Calculating Oz Eq Based on Creditable Grains You will need recipe or product information from manufacturer to determine the amount of creditable grains in your product Creditable grains are: Grams of whole grain meal and/or flour per serving; OR Grams of whole grain plus enriched meal or flour per serving Divide grams creditable grains: by 16 to get oz eq grains for Groups A-G by 28 to get oz eq grains for Group H Group I (RTE cereals) is reported by volume or weight Noncreditable grains do not credit toward meal pattern components and must be present at less than 2 percent of product formula (or 0.25 oz eq): Ex: oat fiber, bran, germ, modified food starch, corn starch

Calculating Oz Eq Based on Creditable Grains Example: 5 mini pancakes contain 30 grams creditable grains (from manufacturer) Grams of creditable grains ÷ 16 = oz eq grains – 30 ÷ 16 = oz eq Round down to nearest quarter ounce: 1.75 oz eq

Now that we have determined that our grain meets our oz eq size criteria, we move to the second part of the criteria: Meet at least one of the following criteria: List a whole grain as the first ingredient (except water) List a whole grain as the first grain ingredient (mixed dishes such as pizza) Contain at least 8 grams whole grain per serving Include the Food and Drug Administration (FDA) whole grain health claim Have a valid CN Label crediting oz eq grain Have recipe or manufacturer documentation verifying that the total weight of whole grain ingredients exceeds the weight of the non-whole grain ingredients

Identifying Whole Grain-Rich Foods: Ingredient Labels White Whole-Wheat Breadsticks Remember: Bran and germ are not creditable, but may be included in products at levels less than 2 percent

Identifying Whole Grain-Rich Foods: Ingredient Labels Whole-Grain Chicken Corn Dog

Identifying Whole Grain-Rich Foods: Ingredient Labels RTE Breakfast Cereals: Must list a whole grain as the first ingredient; AND The RTE cereal must be enriched or fortified

Identifying Whole Grain Rich Foods: Whole Grain Stamp

“Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers” Identifying Whole Grain Rich Foods: FDA’s Whole Grain Health Claim

Determine the oz eq grains offered in each reimbursable meal that a child can choose each day The meal that offers the least oz eq grains is your daily minimum; make sure your daily minimum meets the daily minimum requirement For example, if you offer the following items on Monday, what is your daily minimum? Hamburger on whole grain roll (2 oz eq) Turkey Wrap (1 ¼ oz eq) Would this meet the daily minimum requirement of 2 oz eq for grades 9-12? Whole Grains: Multiple Offerings

Sample Daily Menu Grade Min Mon Hamburger on WG roll (2 oz eq) Turkey wrap (2 oz eq) 2 Tues Grilled chicken/dinner roll (1 ¾ oz eq) Peanut butter on whole wheat (WW) bread (2 oz eq) 1 ¾ Wed Chicken on WW Bun (2 oz eq) Tuna Sub (2 oz eq) 2 Thu Turkey on WW tortilla (1 ¼ oz eq) PB sandwich on WW bread (2 oz eq) 1 ¼ Fri Total Soft taco on WW tortilla shell (1 ¼ oz eq) Pizza (2 oz eq –per CN label) 1 ¼ 8 ¼

Grain Requirements for Lunch: Breading Q: Does the breading on meat/meat alternates count toward the grain requirement? A: If the breading meets the whole grain-rich criteria and meets the minimum creditable amount per serving, (from Exhibit A, Group B,.25oz or 7gm = ¼ oz eq), the breading credits toward the grains component

Lunch: Weekly Grain Requirements for Short and Long Weeks This applies only for short and long weeks on a regular basis (not weeks with holidays) Short weeks (less than five days): – For each day less than five, decrease the weekly quantity by 20 percent (1/5) Long weeks (greater than five days): – For each day greater than five, increase the weekly quantity by 20 percent (1/5) See “Calculations of Components for Short and Long Weeks” (form PDE702a on PEARS Download Forms)

Lunch: Weekly Grain Requirements Example: Grades K-5 weekly requirements: 3 day week: 5 grains 4 day week: 6.5 grains 5 day week: 8 grains 6 day week: 9.5 grains 7 day week: 11 grains

Meal Components: Meat/Meat Alternate

Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Grades K-8 Meal Pattern Minimum Per Week (Minimum Per Day) Meats/Meat Alternates (oz eq) 8 (1)9 (1)10 (2)9 (1) Lunch: Meats/Meat Alternates

Lunch: Meats/Meat Alternates Component A variety of M/MA is encouraged Recommendation: limit meats that are fried, high in fat and/or high in sodium Lean meats/poultry, eggs, fish Low-fat cheeses, yogurt, legumes, nuts and seeds Tofu and soy yogurt are creditable as meat alternate See memo SP , Crediting Tofu and Soy Yogurt Products located on PEARS  Download Forms  Nutrition Standards in School Meals section  PDE 707

M/MA Component: Tofu and Soy Products Crediting Tofu Must be commercially prepared Must meet definition established in 7 CFR ounces (¼ cup) of commercially prepared tofu, containing at least 5 grams of protein, is creditable as 1 oz eq meat alternate Soy and Regular Yogurt Must be commercially prepared ½ cup (4 fluid oz) is creditable as 1 oz eq meat alternate

Meal Components: Fluid Milk

Lunch: Fluid Milk Component

1 cup (8 fluid ounces) for all grades Must offer daily variety (at least two) of the following: Fat-free unflavored Fat-free flavored Low-fat (1 percent or less) unflavored Fat-free or low-fat lactose-reduced/lactose-free Whole, 2 percent, and low-fat flavored milks not allowable No fat/flavor restriction on milk substitutes

Breakfast

Breakfast: The Basics Three components comprise a breakfast Fruit/Vegetable Grain Milk Three age/grade groups K-5, 6-8, and 9-12 (same as lunch) Overlap in requirements for all three groups

School must offer at least 1 cup of fruit – NEW for SY Student must select ½ cup fruit under Offer vs. Serve – NEW for SY Vegetable substitute allowed Amount of 100 percent juice offered cannot exceed half of the weekly amount of fruit offered Breakfast: Fruit Component

Breakfast: Grains Component 1 oz eq minimum daily requirement (all grades) Minimum weekly requirements K-5 7 oz eq per week oz eq per week oz eq per week K-8 8 oz eq per week ALL grains must be whole grain-rich – NEW for SY14-15

1 cup (8 fluid ounces) for all grades Must offer daily variety (at least two) of the following: Fat-free unflavored Fat-free flavored Low-fat (1 percent or less) unflavored Fat-free or low-fat lactose-reduced/lactose-free Whole, 2 percent, and low-fat flavored milks not allowable No fat/flavor restriction on milk substitutes Breakfast: Milk Component

There is no separate requirement to offer M/MA in the SBP meal pattern SFAs that wish to offer a M/MA at breakfast have two options: Count M/MA toward Grains requirement (if at least 1 oz eq grain is offered daily); OR Offer M/MA as an “extra” food, which must still be counted toward the Dietary Specifications: Calories Saturated Fat Trans Fat Sodium Limits Breakfast: Meat/Meat Alternate (M/MA)

Breakfast: Meats/Meat Alternates (M/MA) Example: In grades 6 -8, 8 oz eq grain is required per week. M/MA is offered instead of some of the grain. School offers 1 oz eq grain every day (meets daily grain requirement) 1 oz eq grain per day = 5 oz eq grain per week School also offers 1 oz eq M/MA three days per week 3 oz eq M/MA per week may count as 3 oz eq grain

The SBP meal pattern does allow for the same menu to be used for all grade levels Overlap/commonality among all age/grade groups is as follows: – Fruit = 1 cup – Grains = 1 oz eq/day and 9 oz eq/week minimum – Milk = 1 cup – Calories = /day Breakfast: Menu Planning

Optional for all grades Three components must be offered: Milk Fruits Grains Four items, within the three components, must be offered Milk, fruit, 2 oz eq grain Milk, fruit, 1 oz eq grain, and 1 oz M/MA that credits as 1 oz eq grain Student must take three items Student must now take a fruit for a reimbursable meal (1/2 cup minimum selected) – NEW for SY14-15 Breakfast: Offer vs. Serve (OVS)

Nutrients: Calories Saturated Fat Sodium Trans Fat

Dietary Specifications Calories, Saturated Fat, and Sodium specifications are the daily amount based on the average for a full week of meals Calories Minimum and maximum levels Saturated fat Less than 10 percent of total calories Target 1 Sodium levels now in effect for all meals – NEW for SY14-15 Specific limits for each grade group First target sodium levels remain in effect for three years Trans fat Zero grams per offered portion (check labels) for all grades Naturally-occurring trans fat excluded – e.g., beef, lamb, dairy products

Sodium Target 1 restrictions for sodium go into effect this year – NEW for SY14-15 Schools should have started reducing sodium: Health benefits of decreasing sodium Gradual reduction will make adjustment easier for students Taste for salt is a learned habit

r Sodium Limits and Timeline Target 1: SY Lunch ≤1230mg (K-5) ≤1360mg (6-8) ≤1420mg (9-12) Breakfast ≤540mg ( K-5) ≤600mg (6-8) ≤640mg (9-12 Target 2: SY Lunch ≤935mg (K-5) ≤1035mg (6-8) ≤1080mg (9-12) Breakfast ≤485mg ( K-5) ≤535mg (6-8) ≤570mg (9-12 Final: SY Lunch ≤640mg (K-5) ≤710mg (6-8) ≤740mg (9-12) Breakfast ≤430mg ( K-5) ≤470mg (6-8) ≤500mg (9-12)

r Sources of Sodium Table salt (sodium chloride) (1 tsp. salt = about 2300 mg sodium) Ingredients such as monosodium glutamate (MSG), baking soda, baking powder, disodium phosphate, sodium alginate, and sodium nitrate or nitrite Processed and prepared foods, such as canned vegetables, soups, lunch meats, and frozen entrees Some condiments (e.g., soy sauce, salad dressing, ketchup) Naturally occurring sodium in some foods

Reducing Sodium in School Meals Read Nutrition Facts labels to compare the sodium content for similar foods Check with manufacturers for lower-sodium foods Serve more fresh foods and fewer processed foods Choose fresh or frozen vegetables Modify recipes that use high sodium ingredients Offer lower-sodium versions of condiments Remove or reduce salt from recipes where possible; use herbs and spices rather than salt to flavor food Note: Salt substitutes containing potassium chloride can be harmful for some people and are not appropriate for use in schools

Questions?