1. California Department of Education Nutrition Services Division Revised August 1, 2013 1

2. Overview  Implementation Timeline  Lunch Meal Pattern o Vegetable Subgroups o Crediting Grains  Recipe Analysis  Offer versus Serve  Summary of Changes  Implementation Assistance 2

3. See chart for the details The majority of the new meal pattern requirements:  Lunch – July 1, 2012  Breakfast – July 1, 2013 3

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5. 5 Meal Patterns Overview Lunch Meal Pattern Grades K-5Grades K-8Grades 6-8Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fruits (cups) b 2½ (½) 5 (1) Vegetables (cups) b 3¾ (¾) 3¾ (¾) 5 (1) Dark green c ½½½½ Red/Orange c ¾¾¾1¼ Beans and peas (legumes) c ½ ½ ½ ½ Starchy c ½½½½ Other c d ½½½¾ Additional Veg to Reach Total e 1e 1e 1 e 1½ e Grains (oz.. eq) f 8-9 (1) 8-10 (1)10-12 (2) Meats/Meat Alternates (oz. eq) 8-10 (1) 9-10 (1) 9-10 (1) 10-12 (2) Fluid milk (cups) g 5 (1)

6. 6 Fruits Lunch Meal Pattern Grades K-5Grade K-8Grades 6-8Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fruits (cups) b 2½ (½) 5 (1)

7. Fruits  May select fresh, canned in juice/light syrup, dried, or frozen  No more than half of fruit offerings over the course of a week may be in the form of juice  100% juice only  ¼ cup of dried fruit = ½ cup of fruit  Refer to Food Buying Guide for crediting 7

8. 8 Vegetables Lunch Meal Pattern Grades K-5Grade K-8Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Vegetables (cups) b 3¾ (¾) 3¾ (¾) 3¾ (¾) 5 (1) Dark green c ½½½½ Red/Orange c ¾¾¾1¼ Beans and peas (legumes) c ½ ½ ½ ½ Starchy c ½½½½ Other c d ½½½¾ Additional Veg to Reach Total e 1 1 1 1½

9. Vegetables Subgroups Vegetable subgroup weekly requirements for  Dark Green (e.g., broccoli, collard greens)  Red/Orange (e.g., carrots, sweet potatoes)  Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas)  Starchy (e.g., corn, green peas, white potatoes)  Other (e.g., onions, green beans, cucumbers)  Additional vegetables to meet weekly total 9

10. Vegetables (cont’d)  Changes in crediting of leafy greens  1 cup leafy greens = ½ cup vegetable  Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate 10

11. 11 Grains Lunch Meal Pattern Grades K-5Grade K-8Grades 6-8Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Grains (oz. eq) f 8-9 (1) 8-10 (1)10-12 (2)

12. Grains USDA Policy Memo SP 11-2013 – Flexibility in the Meat/Meat Alternate and Grains Maximums for School Year (SY) 2013-14 This policy memo lifts the weekly maximums for these two components for 2013-14 SY 12

13. Grains  SY 2012-2013, at least half of grains offered during week must be whole grain-rich  Beginning in SY 2014-15, all grains offered must be whole grain-rich  New Information: “Whole grain-rich” foods must contain at least 50 percent whole grains instead of 51 percent 13

14. Example Min and Max – Grade K-8 Menu Itemoz. eq.Minimum Rice Bowl - WGR Turkey Sandwich 1.5 2 1.5 Hamburger - WGR Grilled Cheese - WGR 3232 2 Spaghetti- WGR pasta Chix fajita w/ WGR tortilla 1.5 2 1.5 Chix salad sandwich - WGR Burrito 2323 2 Pizza - WGR Turkey Sandwich 2222 2 Total oz. eq./wk.=21 Total WRG/wk. = 13 14 Weekly Minimum Total = 9

15. Criteria for Whole Grain-Rich (WGR) Foods  Meet serving size requirements as defined in FNS guidance (Food Buying Guide and USDA Grain Policy Memo SP-30-2012) AND  Meet at least one of the following (new requirement)  Whole grains per serving must be ≥ 8 grams  Product includes FDA’s whole grain health claim on its packaging  Product ingredient listing lists whole grain first 15

16. Whole Grain-Rich USDA – Just the Facts – Serve More Whole Grains for Healthier School Meals on the USDA Web site at http://www.fns.usda.gov/sites/default/files/jtf_grains.pdf http://www.fns.usda.gov/sites/default/files/jtf_grains.pdf 16

17. Whole Grain-Rich Are these products considered whole grain rich? 17

18. Whole Grain-Rich? Ingredients: Rice, whole grain rice, sugar, salt, calcium carbonate, barley malt extract, freshness preserved by Vitamin E (mixed tocopherols) and BHT. 18

19. Whole Grain-Rich? Ingredients: Whole grain wheat, whole grain brown rice, white whole grain oats, wheat gluten, crystallized cane juice, natural flavor (soybean oil, natural flavoring), wheat bran. 19

20. Whole Grain-Rich? Ingredients: Whole wheat flour, water, cracked wheat, wheat gluten, fructose, yeast, soybean oil, salt, soy lecithin, corn syrup, grain vinegar, calcium carbonate, soy flour, whey, nonfat milk. 20

21. Whole Grain-Rich? Ingredients: Untreated high gluten wheat flour, filtered water, stone ground whole wheat flour, crystalline corn fructose, oats, ground flaxseed, sorghum flour, wheat fiber, wheat germ, sunflower oil, barley malt, yeast, potato flour, salt, cornmeal. 21

22. Other Grain Component Issues Grain-Based Desserts  Only two creditable grain-based desserts allowed at lunch per school week 22

23. Crediting Grains to the Meal Pattern Purchased Products Recipes 23

24. 24 Old Version New Version

25. Crediting Grains – Purchased Products Serving size from product’s Nutrition Facts label (in grams or ounces) Divide d by Minimum serving size from grains chart from Food Buying Guide (in grams or ounces) Number of grains servings that one serving of the product contains Round down to the nearest ¼ grain serving Example: 1 bagel = 65 g ÷ 28 grams2.32 servings of grain 2.25 servings of grain 1 bagel = 1.83 oz. ÷ 1.0 oz.1.83 servings of grain 1.75 servings of grain 25

26. Crediting Grains – Recipes Table One Creditable grain ingredient Amount of creditable grain ingredient in recipe Conversion factor (to convert to grams, if necessary)* Grams Example: whole wheat flour 10 cups 10 cups x 120 grams 1,200 grams 26

27. Crediting Grains – Recipes Table Two Total number of grams of creditable grain(s) in the food product or recipe Divided by Number of portions/servings the recipe yields Total grams of creditable grain(s) contained in one portion of the recipe Example: 1,200 grams ÷ 100 servings 12 grams of creditable grain(s) per serving 27

28. Crediting Grains – Recipes Table Three Total grams of creditable grain(s) contained in one portion of the recipe Divided by 16 grams Number of creditable grain servings per portion of the recipe Round down to the nearest ¼ grain serving Example: 12 grams of creditable grain(s) per serving ÷ 16 grams 0.75 grain servings per portion 28

29. 29 Meat/Meat Alternatives Lunch Meal Pattern Grades K-5Grade K-8Grades 6-8Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Meat/Meat Alternates (oz. eq) 8-10 (1) 9-10 (1) 9-10 (1) 10-12 (2)

30. Meat/Meat Alternates  Variety of meat/meat alternates encouraged: lean meats, dried peas and beans, milk products, yogurt, eggs, nuts and seeds  Tofu - 2.2 oz. (1/4 cup) with at least 5 grams protein = 1.0 oz. equivalent meat alternative  Soy Yogurt – ½ cup (4.0 fluids oz.) = 1.0 oz. equivalent meat alternative 30

31. Is this Tofu Product Creditable Using the information from the tofu label, let’s see if this item is creditable as a meat alternate. A 3 oz. serving contains 7 grams of protein. To determine the grams of protein in 2.2 oz., use the following calculations: 7 grams protein / 3 oz. serving = 2.33 grams protein per one oz. 2.33 grams for 1 oz. x 2.2 oz. serving = 5.13 grams protein 31

32. Ways to Add Beans/Peas/Legumes  Spice up your menus with Southwest flair: Offer black bean enchiladas, low-fat refried beans, or tacos with whole pinto beans  Have a bean taste-test: Let students sample dishes that use dry beans and peas as a main ingredient. Some ideas include: Taco Pizza with refried beans, Cowboy Beans, Hummus, or Lentil Pilaf.  Spruce up the salad bar: Offer canned garbanzo beans, red kidney beans, black beans, or a mixture of all three! 32

33. Example Min and Max – Grade 9-12 Menu Itemoz. eq.Minimum Teriyaki Beef Bowl Turkey Sandwich Chicken fajita 223223 2 Hamburger Grilled Cheese Burrito 322322 2 Teriyaki Beef Bowl Turkey Sandwich Chicken fajita 223223 2 Hamburger Grilled Cheese Burrito 322322 2 Teriyaki Beef Bowl Turkey Sandwich Chicken fajita 223223 2 33 Weekly Minimum Total = 10

34. 34 Fluid Milk Lunch Meal Pattern Grades K-5Grades K-8Grades 6-8Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fluid milk (cups) g 5 (1)

35. Fluid Milk  Allowable milk options include  Fat-free (unflavored or flavored)  Low-fat (unflavored only)  Fat-free or low-fat (lactose-reduced or lactose- free)  Must offer at least two choices  Milk provisions apply for breakfast AND lunch for SY 2012-2013  Milk provisions also apply to children ages 3-4 35

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37. RECIPE ANALYSIS USING Food Buying Guide Yield Information Appendix A

38. Appendix A: Recipe Analysis Purpose: Calculate the contributions of a recipe’s ingredients toward meeting components: Meat/Meat Alternate Vegetable Fruit Grains

39. Recipe Analysis Worksheet

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41. Offer Versus Serve For a reimbursable meal  Full component fruit and vegetable MUST be OFFERED to student  Student must select ½ cup serving fruit or vegetable, or ½ cup combination of fruit and vegetable, under OVS  If the second fruit or vegetable is counted for OVS, the full component must be taken  Student can decline 2 of 5 components 41

42. Offer Versus Serve Activity – K-5 MenuCrediting Submarine Sandwich on Whole Wheat Roll with lettuce and tomato Provides 1.5 oz. m/ma; 2 grains; 1/8 th cup vegetable Refried Beans½ cup (offered as vegetable) Green Pepper Strips¼ cup Jicama¼ cup Cantaloupe Wedges½ cup Choices of MilkSkim flavored and unflavored 8 oz. Assorted CondimentsMustard, low-fat mayo, low-fat ranch dip 42

43. Copyright © 2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org 43 Signage  Where does it need to be located?  Examples

44. Copyright © 2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org

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46. Copyright © 2010 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org

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49. Lunch Changes Effective SY 2012-2013  Offer fruit daily  Offer vegetable subgroups weekly  Half of grains must be whole grain-rich  Offer daily and weekly minimum grain oz eq.  Offer daily and weekly minimum meat/meat alternate oz eq.  Offer only  Fat-free (flavored or unflavored) milk and  Low-fat (unflavored) milk 49

50. Lunch Changes Effective SY 2012-2013 (continued)  Calorie Ranges  Saturated fat limit <10% calories  Zero grams of trans fat per portion  A single Food-Based Menu Planning approach  Establish age/grade groups: K-5, 6-8, 9-12  Reimbursable meals contain at least ½ cup fruit, vegetable, or a combination 50

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52. E-mail Notifications on updates and resources  NewMAPP (New MeAl Pattern Priorities)  Sign up to receive School Nutrition Programs information via e-mail at http://www.cde.ca.gov/ls/nu/sn/snpmail.asp http://www.cde.ca.gov/ls/nu/sn/snpmail.asp 52

53. Resources  USDA’s Food and Nutrition Service Web site at http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstan dards.htm http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstan dards.htm  Food Buying Guide on USDA Web site at http://www.fns.usda.gov/tn/foodbuying-guide-child-nutrition- programs http://www.fns.usda.gov/tn/foodbuying-guide-child-nutrition- programs  Food Buying Guide Calculator on NFSMI Web site at http://fbg.nfsmi.org/ http://fbg.nfsmi.org/  Whole Grain Council Web site at http://www.wholegrainscouncil.org/ http://www.wholegrainscouncil.org/ 53

54. Resources  Whole Grains in Child Nutrition Programs http://www.nfsmi.org/ResourceOverview.aspx?ID=390 http://www.nfsmi.org/ResourceOverview.aspx?ID=390 Grain Requirements in the National School Lunch Program and School Breakfast Program (USDA Policy Memo SP 30-2012) http://www.fns.usda.gov/sites/default/files/SP30-2012os.pdf http://www.fns.usda.gov/sites/default/files/SP30-2012os.pdf 54

55. Other Training Opportunities Archived Webinars  School Nutrition Foundation Web site at http://www.schoolnutrition.org/4--Education- and-Professional-development/Webinar- Wensday/The-New-School-Meal-Patterns-- What-You-Need-to-Know/ http://www.schoolnutrition.org/4--Education- and-Professional-development/Webinar- Wensday/The-New-School-Meal-Patterns-- What-You-Need-to-Know/  Food Research and Action Committee’s February 2, 2012, Webinar, at https://frac.peachnewmedia.com/store/semina r/seminar.php?seminar=10854 https://frac.peachnewmedia.com/store/semina r/seminar.php?seminar=10854 55

56. Other Training Opportunities (continued) Archived Webinars  UC Davis Cal-Pro-NET Webinars  Menu Production Records  Salad Bars  Offer versus Serve  Meal Claiming  Transporting Meals http://cns.ucdavis.edu/training/ 56

57. Questions E-mail questions to HHFKA@cde.ca.gov HHFKA@cde.ca.gov or phone at 916-322-2003 57

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