U.S. Market Overview 2011 USDA Final Meal Pattern What You Need To Know In 2012

Effective school year Further changes to be required later on Chartwells food and nutrition guidelines New Regulations

Increase In Fruits and Vegetables A variety of nutrient-dense vegetables to be offered – Dark Green, orange/red, legumes(beans, peas, lentils) Students must take 1/2 cup of fruit or vegetable for a complete meal

Specific amounts of breads and proteins Half of the grains offered must be whole grains Increase in whole grains – Pizza crust – Rolls – Muffins – Pancakes – Waffles – Cereals Allowable Grains and Proteins

Already identified several products Continue to work with food manufacturers Chartwells chefs and registered dietitians – modified new recipes using non-salt seasonings and herbs Lower Sodium

<10 % of total calories from saturated fat Products and ingredients that contain zero grams of trans fat per serving Unhealthy fats lead to heart disease and high cholesterol Reduction of Saturated Fats and Elimination of Trans-Fats

New grade groups for menu planning – Grades K-5 (ages 5-10 years) – Grades 6-8 (ages years) – Grades 9-12 (ages years) New calorie requirements developed to align with these grade groups Menus will provide adequate calories for the various age groups Menus By Age Groups

New legislative requirements Rise in food costs Rise in transportation and fuel costs Rise in meal prices Increase in food costs

Meal prices are determined by Dallastown Area School District &.95Elementary Breakfast $1.95 Elementary Lunch $1.05 DAIS Breakfast $2.15 DAIS Lunch $1.05 High School Breakfast $2.15 High School Lunch Meal Prices

U.S. Market Overview 2011 Questions?