2. ● Introductions ● Today’s Agenda ● New Meal Regulations - USDA

3.  USDA NEW Meal Pattern What YOU need to know in 2012

4. ● History ● New Meal Pattern/Components ● How They Impact Our Program ● Offer vs. Serve ● Monitoring & Compliance ● Wrap up/Conclusions ~ Overview ~ NEW USDA Regulations

5. ● National School Lunch Act ● Meals must reflect the Dietary Guidelines for Americans ● Healthy, Hunger-Free Kids Act of 2010 ● Addresses child nutrition issues ● Makes comprehensive changes to school nutrition ● Based on recommendations from the Institute of Medicine

6. ● Same age/grade groups for NSLP and SBP: ● K-5 ● 6-8 ● 9-12 ● In the SBP, the change takes effect in SY 2013-2014 to ease burden on program operator ● Food-Based Menu Planning approach is utilized

7. ● Daily serving of fruits; daily serving of vegetables ● Weekly vegetable variety required ● Weekly bean/legume choice required ● Weekly meat/meat alternate ranges, daily requirement ● Increased whole-grains

8. ● Must choose at least ½ cup of either fruit or vegetable ● Students may select a combination of fruits and/or vegetables to meet the ½ cup fruit and/or vegetable requirement ● Schools may no longer choose the “four of five” option at middle/elementary schools (Offer vs. Serve) 8

9. ● Meat/Meat Alternates ● R equirements for lunch only ● Minimum per day:  2 oz equivalents for Grades 9- 12  1 oz equivalents for Grades K-8  Weekly requirement for each age group ● Variety encouraged:  Tofu and soy yogurt accepted as alternates

10. Grains ● Daily and weekly serving ranges at lunch and breakfast – limits on portions based upon age ● Initially, at least ½ of grains offered during the week must be whole grain-rich (50% of product contains whole grains) ● In SY 2014-15, all grains offered must be whole grain-rich ● 2 grain-based desserts allowed per week

11. ● Fluid Milk ● Allowable options: ● Fat-free (unflavored or flavored) ● low-fat (unflavored) ● fat-free or low-fat (lactose-free) ● Must offer at least 2 choices ● Students may decline under Offer vs. Serve

12. ● Daily Requirement ● Trans fat free ● Weekly Average Requirements ● Calories – minimums and maximums by age ● Sodium – phased in over years ● Saturated fat (<10% of Calories) FYI: Taher menu has been trans fat free since 2007

13. ● Weekly calorie ranges - Minimum and maximum - established over course of week -Effective SY 2013-14 for SBP -Effective SY 2012-13 for NSL

14. ● The immediate focus is on technical assistance and corrective action ● USDA assisting with implementation ● Compliance remains expected ● Immediate fiscal action if a food component is missing (as currently done)

15. ● Six Cent Reimbursement Increase ● Provision of HHFKA ● Interim Rule published Spring 2012 ● Funding available to SFAs October 2012

16. ● Fruit & Vegetable Bars—offered for years ● More fresh, local, and less processed foods ● Scratch recipes – chef-developed ● Harvest of the Month ● No trans fats; No MSG ● Lower sodium; rBGH Free Milk ● Follow Food4Life Menu Guidelines ● Provide nutritional analysis ● Educational flyers for students, faculty and parents

18. Thank You!