2.  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

3.  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

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

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

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

8. BreakfastLunch

9.  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  600-650 calories

10.  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.

11.  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

12.  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

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

14.  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

15.  “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

16.  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

18.  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

19.  “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

20.  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

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

23.  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

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

25.  Minimum and maximum calorie levels ◦ Average over the course of the week GradesLunchBreakfast K - 5550 - 650350 - 500 6 - 8600 - 700400 – 550 9 - 12750 - 850450 - 600

26.  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

27.  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

28.  Menu Planning  Find all required documents  Categorize food components  Use forms you feel comfortable with ◦ Menu Planning ◦ Production Records ◦ SY 2012-2013 Menu Checklist

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

30.  Dept of Education Consultants  Other Food Service Directors  Kansas Menu Cycle  Iowa Gold Star Menus  Use other resources ◦ www.tinyurl.com/schoolnutritionstandards2012 www.tinyurl.com/schoolnutritionstandards2012

31.  Angela Mitchell ◦ 515-725-2626 ◦ Angela.mitchell@iowa.gov  Amanda Miller ◦ 515-725-2627 ◦ Amanda.miller@iowa.gov