1. School New-trition Standards: Teaming Up for Success Presented by MDE Office of Child Nutrition and Healthy Schools

2. Scott Clements Director, MS Department of Education, Office of Child Nutrition and Healthy Schools Welcome

3. Housekeeping Sign-in sheets Restrooms, phones Lunch arrangements Cards for Q-and-A

4. Child Nutrition Staff Becke Bounds Assistant State Director Lydia West Director of Nutrition Standards April Catchings Director of Nutrition Education Stephanie Robinson Director of School Support Priscilla Ammerman Director of Purchasing and Food Distribution School Support Staff

5. Past Chair School Nutrition Services DPG Consultant to agencies & organizations nationwide Long time friend of Mississippi OHS and OCN Facebook School Meals That Rock Twitter @SchoolMealsRock Blog SchoolMealsThatRock.org Dayle Hayes, MS, RD

6. Overview USDA Meal Pattern Changes WHY, WHAT, HOW Calculating Weighted Averages WHY, WHAT, HOW Lunch Updates from the MDE OCN Small Group Activities Marketing and Messaging

7. … ONE STEP at a time!! Start by doing what's necessary; then do what's possible; and suddenly you are doing the impossible. St. Francis of Assisi

8. 2010 … Healthy, Hunger-Free Kids Act

9. 2012 … Nutrition Standards

10. Family School Community Building Healthy Children

11. GOAL = MyPlate at School

13. TIMELINE New Requirement School Year 2012-2013 School Year 2013-2014 Vegetable Components  Offer vegetable subgroups weeklyNSLP Fruit Components  Offer fruit dailyNSLP Grains Components  Half of grains must whole grain-richNSLPSBP  Offer weekly grain rangesNSLPSBP Meats/Meat Alternates  Offer weekly meats/meat alternates rangesNSLP Milk Component  Offer only fat-free (unflavored or flavored) and low fat (unflavored) milk SBP and NSLP Dietary Specifications  Calorie RangesNSLPSBP  Saturated fat limitSBP and NSLP  Trans FatNSLPSBP Menu Planning  Food Based Menu Planning ApproachNSLPSBP Age Grade Groups  Establish age/grade groups K-5, 6-8, 9-12NSLPSBP Offer vs. Serve  Reimbursable meal must contain a fruit or a vegetable (1/2 cup minimum) NSLP Food Based Menu Planning Approach  Meals will be planned for age/grade groups (Grades K-5, Grades 6- 8, Grades 9-12) NSLPSBP Monitoring  3 year administrative review cycleSBP and NSLP  Conduct weighted analysis on 1 week of menusNSLPSBP

14. New Standards

15. EVOLVING PROCESS … with many “in-progress” items & lots of people working on them. USDA: ex. Food Buying Guide & CN Label updates, & new USDA Foods – Regional office/state agency training also in-progress MDE: ex. State regional training, summer conference & webinars NFSMI: ex. new presentations SNA/MSNA: ex. online resources & meetings

16. STAY CALM & FOCUSED

17. New Standards BREATHEDEEPLY… you are already there in many ways

18. WHEN they eat or drink it! It’s ONLY Nutrition

19. New Standards

20. More FUEL into Kids Less Food into Trash Cans!

21. FIRST THINGS FIRST 1.Understand Food Based Menu Planning. 2.Determine your MOST immediate changes to meet new patterns. What already meets Final Rule for 2012-13? What needs some further work? Fitting within the minimum/maximum ranges? More whole grain-rich products? A wider variety of veggies?

22. Grade Groups Current Requirements New Requirements Unchanged Effective July 1, 2012 CALORIES and PORTIONS Grade Groups must be: Grades K - 5 Grades 6 - 8 Grades 9 - 12

23. Lunch Current Requirements (FBMP) New Requirements (K – 12) K-3: ≥633 calorie 4-12: ≥785 calorie Effective July 1, 2012 Grade Groups NOTE: Minimum and Maximum Ranges Per Day K-5: 550 – 650 calorie 6-8: 600 – 700 calorie 9-12: 750 – 850 calorie Lunch Calorie Ranges

24. Lunch Meat/Alternates

25. Food Component Current Requirements (K-12) New Requirements (K-12) Meat and Meat Alternate (M/MA) 1.5 – 2 ounce equivalent (minimum requirement per grade group) Effective July 1, 2012 1 ounce equivalent minimum per day for grades K – 8 2 ounce equivalent minimum per day for grades 9 – 12 Grade Groups NOTE: The ranges are minimums and maximums per week. K–5: 8–10 ounce equivalent per week 6–8: 9–10 ounce equivalent per week 9–12: 10–12 ounce equivalent per week Lunch Meat/Alternates

26. Lean or extra lean meats, seafood, and poultry; beans and peas*; fat-free and low-fat milk products such as cheese and yogurt; and unsalted nuts and seeds all are allowed creditable * Beans and peas may be credited as vegetable OR meat alternate but not in the same meal. Tofu and soy yogurt will be allowable as meat alternate NOTE: Crediting instruction memo will be available soon. Lunch Meat/Alternates

27. Lunch Grains

28. Food Component Current Requirements (K-12) New Requirements (K-12) Grains 1 serving/day and 8 servings/week minimum Effective July 1, 2012 1 ounce equivalent minimum per day for grades K – 8 2 ounce equivalent minimum per day for grades 9 – 12 Grade GroupsNOTE: The ranges are minimums and maximums per week. K–5: 8–9 ounce equivalents per week 6–8: 8–10 ounce equivalents per week 9–12: 10–12 ounce equivalents per week Lunch Grains

29. Food Component Current Requirements (K-12) New Requirements (K-12) Whole Grains EncouragedEffective July 1, 2012 >50% of all grains must be whole grain-rich Note: Starting in July 2014, ALL grains must be whole-grain rich Lunch Grains

30. Meet serving size requirements in Grains/Breads Instruction AND Meet at least one of the following: 1.Whole grains per serving must be ≥ 8 grams OR 2.Product includes FDA’s whole grain health claim on its packaging OR 3.Product ingredient listing lists whole grain first (HUSSC criteria) Criteria for Whole Grain-Rich

31. Product ingredient listings – Non-mixed items (e.g. breads, cereals): whole grains must be the first ingredient – Mixed items (e.g. pizza, corn dogs): whole grains must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the listing) Detailed instructions for this method are at: http://teamnutrition.usda.gov/healthierUS/HUSSCkit_pp25-35.pdf Criteria for Whole Grain-Rich

32. ONLY TWO-CREDITABLE grain-based desserts allowed at lunch per school week. Consider the contribution of desserts to the nutrition standards levels for the three grade levels. Foods of minimal nutritional value may not be served. Limits on Grain-Based Desserts

33. Lunch Vegetables

34. Food Component Current Requirements (K- 12) New Requirements (K-12) Vegetables ½ - ¾ cup of fruits and/or vegetables combined per day Effective July 1, 2012 K–8: at least ¾ cup of vegetable a day must be offered 9–12: at least 1 cup of vegetables a day must be offered Lunch Vegetables

35. Vegetables may be raw or cooked; fresh, frozen, canned, or dried, dehydrated; and may be whole, cut-up or mashed. Vegetable subgroup minimums are per week with no daily maximum. 1 cup of raw salad greens is credited as ½ cup. Tomato paste crediting is permitted. An extensive listing of the vegetables in each subgroup are available at: www.choosem yplate.gov/food-groups/vegetables.html Lunch Vegetables

36. All vegetable subgroups must be offered weekly: Dark Green (e.g., broccoli, collard greens, dark green leafy lettuce, spinach) Red/Orange (e.g., tomatoes, red peppers, carrots, sweet potatoes) Beans/Peas (Legumes) (e.g., kidney beans, mature black eyed peas, refried, pinto beans) Starchy (e.g., corn, white potatoes, frozen lima beans, frozen green peas) Other (e.g., cabbage, cauliflower, cucumber, iceberg lettuce, green beans) Lunch Vegetables

37. Vegetables Grade Group K-5 & 6-8 Grade Group 9-12 Vegetables (cups) 3¾ cups total PER WEEK minimum ¾ cup total PER DAY minimum 5 cups total PER WEEK minimum 1 cup total PER DAY minimum Dark green½ cup per week Red/Orange¾ cup per week1¼ cup per week Beans/Peas (Legumes) ½ cup per week Starchy½ cup per week Other½ cup per week¾ cup per week Additional Veg to Reach Total 1 cup per week1½ cup per week Lunch Vegetables

38. Lunch Fruits

39. Lunch Fruit Food Component Current Requirements (K- 12) New Requirements (K-12) Fruit ½ - ¾ cup of fruits and/or vegetables combined per day Effective July 1, 2012 K–8: at least ½ cup of fruit a day must be offered 9–12: at least 1 cup of fruit a day must be offered

40. Fresh, frozen without added sugar (1 year waiver), canned in juice or light syrup, or dried. – No more than half of fruit offerings in a meal may be juice and only 100% juice may be offered; – ¼ cup of dried fruit = ½ cup of fruit; and – Refer to Food Buying Guide for crediting information. Lunch Fruits

41. Lunch Milk

42. Food Component Current Requirements (K-12) New Requirements (K-12) Milk 1 cup Variety of fat contents allowed; Flavors not restricted Effective July 1, 2012 Must be fat-free (flavored or unflavored) or 1% low-fat (only unflavored) Fat-free or low-fat lactose-reduced or lactose-free is allowed * Only fat-free lactose-reduced or fat free lactose-free may be flavored Must offer 2 choices Lunch Milk

43. Meal Components Offered Components Required Components That May Be Declined Fruit OR Vegetable Full Portion Offered, MUST Select Minimum of ½ cup Lunch531 or 2 YES Lunch Offer vs. Serve

44. Full component MUST be offered to students at each meal. Student must select at least ½ cup of vegetable OR fruit for each reimbursable lunch where OVS is implemented. Lunch Offer vs. Serve

45. WHEN they eat or drink it! It’s ONLY Nutrition

46. New Nutrition Standards and Lunch Patterns – New grade groupings – New calorie minimums and maximums – New meat/meat alternate minimums and maximums – New grain minimums and maximums – New requirements for whole grains – New limitations on grain-based desserts – New vegetable sub-groups and servings size – New fruit requirements – New milk requirements – New offer vs. serve requirement for vegetables OR fruit SUMMARY