HEALTHY, HUNGER FREE KIDS ACT - Region One ESC · 2019. 4. 1. · 3/30/2012 1 HEALTHY,...

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HEALTHY, HUNGER‐FREE KIDS ACT of 2010

#34350 Webinar Part 1

2012 Region One Education Service Center

OVERVIEW

• Background – Law Requirements

• New Meal Pattern• Implementation• Implementation

– Timeline

• General Provisions• Meal Components• Dietary Specifications


OVERVIEW Cont’d.

• Offer vs Serve

• Monitoring and Compliance

• Implementation Assistance

• Questions / Comments


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BACKGROUND


Law Requirements

• Section 9– National School Lunch Act

• Meals must reflect Dietary Guidelines

• Section 201• Section 201 – Healthy, Hunger‐Free Kids Act of 2010

• Regulations based on recommendations from the Institute of Medicine (IOM)


Proposed Rule (Jan 2011)

• Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (76 FR 2494)

• Published: January 13 2011• Published: January 13, 2011

• Based on 2009 IOM Report, School Meals: Building Blocks for Healthy Children

• 133,268 comments received


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Significance of this Rule

• School meal programs impact millions of children every day

Ob i d f d i i / h d l• Obesity and food insecurity / hunger are dual threats to many of these children

• Rule informed by current nutrition science


Major Changes from Proposed Rule

• Changes to breakfast phased‐in gradually over 3 years

• No meat/meat alternate at breakfast• Additional year for implementation of sodiumAdditional year for implementation of sodium target #2

• Students may take smaller portions of fruits & vegetables under Offer vs Serve

• Compliance based on one week review of menus


New Meal Pattern

Food Based


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Reading the Meal Pattern Chart


Reading the Meal Pattern Chart


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IMPLEMENTATION TIMELINE



GENERAL PROVISIONS


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Menu Planning Approach Changes

• Food‐Based Menu Planning approach for all age / grade groups– NSLP operators must use FBMP beginning SY 2012‐2013SY 2012 2013

– SBP operators must use FBMP beginning SY 2013‐2014


Age / Grade Groups

• Same age / grade groups for NSLP & SBP:– (K – 5)

– (6 – 8)

(9 12)– (9 – 12)

• In the SBP, the changes take effect in SY 2013‐2014 to ease burden on program operators


Meal Identification

• Identify content of reimbursable lunch and breakfast near or at the beginning of the serving line(s)– Schools have discretion how to identify these– Schools have discretion how to identify these foods

• Assures students do not unintentionally purchase a la carte items


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MEAL COMPONENTS


Fruits

• Fruits / vegetables separated into two components– This is different than what we currently practice

• A daily serving of fruit must be on menu at• A daily serving of fruit must be on menu at breakfast and lunch– At breakfast ONLY, vegetables may be offered in place of fruits


Fruits

• May select from fresh, frozen without added sugar, canned in juice/ light syrup, or dried fruit options– No more than half of fruit offerings may be in the– No more than half of fruit offerings may be in the form of juice

– 100% juice ONLY

– 1/4cup dried fruit = 1/2cup fruit

– Refer to Food Buying Guide for crediting


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Vegetables

• A daily serving at lunch that reflects variety over the week

• Vegetable subgroup weekly requirements for:– Dark Green (e g broccoli spinach kale)Dark Green (e.g., broccoli, spinach, kale)

– Red/Orange (e.g., carrots, sweet potato, tomato)

– Beans/Peas (e.g., kidney, pinto, lentils, chickpeas)

– Starchy (e.g., corn, green peas, white potatoes)

– Other (e.g., onion, cucumber, zucchini, green beans)

– Additional veggies to meet 5 cup weekly total


Vegetables Cont’d.

• Variety of preparation methods available– Fresh, frozen, and canned products

– USDA Foods offers a variety of no salt added or lower sodium productslower sodium products

• Changes in crediting of leafy greens

• Foods from the beans / peas (legumes) subgroup may be credited as a vegetable OR a meat/ meat alternate


Grains: BREAKFAST

• Offer the daily and weekly serving ranges of grains at breakfast– Phased‐in implementation of whole grain‐rich

• Schools may substitute meat / meat alternate for grains once daily grains minimum is met


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Grains: LUNCH

• Schools must offer the daily and weekly serving ranges of grains at lunch– Maximums and minimums

• Initially, at least ½ of grains offered during the t a y, at east ½ o g a s o e ed du g t eweek must be whole grain‐rich

• Beginning in SY 2014‐2015, ALL grains offered must be whole grain‐rich– “Whole grain‐rich” foods must contain at least 51% whole grains


Criteria for Whole Grain‐Rich Foods

• Meet the serving size requirements in the Grains/Bread Instruction, AND

• Meet at least one of the following:Wh l i i t b 8– 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 (HUSSC Criteria)


Formulated Grain‐Fruit Products

• Cannot be used to meet grain or fruit components at breakfast

• Consist of (1) grain‐type products that have grain as the primary ingredient, and (2) grain‐fruit typeas the primary ingredient, and (2) grain fruit type products that have fruit as the primary ingredient– Heavily fortified, high in solid fats & added sugars

• E.g., fortified pastries

• Does not apply to granola bars or fortified cereals


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Other Grain Component Issues

• Grain‐Based Desserts– Only two creditable grain‐based desserts allowed at lunch per school week

– Major source of solid fats and added sugar perMajor source of solid fats and added sugar per DGA 2010

• Cost and Availability Concerns– Important to note that many whole grain options available in USDA Foods: brown rice, whole grain pasta, oatmeal, etc


Meat / Meat Alternates

• Daily and weekly requirements for lunch only– 2oz eq. daily for students in grades 9 – 12

– 1oz eq. daily for younger students

A i t f t / t lt t i• A variety of meat / meat alternates is encouraged

• Tofu and soy yogurt will be allowed as meat alternate– Crediting instruction memo to follow


Fluid Milk

• Allowable milk options include:– Fat‐free (unflavored or flavored)

– Low‐fat 1% (unflavored only)

Fat free or low fat (lactose reduced or lactose– Fat‐free or low‐fat (lactose‐reduced or lactose‐free)

• Must offer at least two choices

• Does not alter nutrition standards for milk substitutes (e.g., soy beverages)


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Fluid Milk Cont’d.

• Students may decline milk components under Offer vs Serve

ilk i i l li hild• Milk provision also applies to children ages 3 ‐ 4


DIETARY SPECIFICATIONS


Four Dietary Specifications

• Weekly average requirements– Calories

– Sodium

Saturated Fat– Saturated Fat

• Daily requirements– Trans Fat


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Calorie Ranges

• Minimum and maximum calorie (kcal) levels

• Effective SY 2013‐2014 for SBP

• Effective SY 2012‐2013 for NSLP


GRADES LUNCH (kcal) BREAKFAST (kcal)

K – 5 550 – 650 350 – 500

6 – 8 600 – 700 400 – 550

9 – 12 750 – 850 450 – 600

Saturated Fat

• Limit Saturated Fat– Less than 10 percents of total calories

– Same as current regulatory standard

N t t l f t t d d• No total fat standard


Sodium Reduction

• Intermediate targets can help schools reach final targets– Target 1: SY 2014 ‐ 2015

Target 2: SY 2017 2018– Target 2: SY 2017 ‐ 2018

– Final Target: SY 2022 ‐ 2023


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Sodium Reduction Timeline


Sodium Reduction Timeline


Sodium Reduction Efforts

• Procurement specifications and recipes will have to be modified

• Technical assistance and training resources will be availablewill be available

• USDA Foods reducing sodium in foods available to schools– Already reduced for products such as most cheeses


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Trans Fat

• New trans fat restriction• Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0.5 grams per p g ( g pserving)– Begins SY 2013 – 2014 for SBP– Begins SY 2012 – 2013 for NSLP

• Naturally‐occurring trans fat excluded– e.g., beef, lamb, dairy products


SBP Changes Effective SY 2012‐2013

• Offer only fat‐free (flavored or unflavored) and low‐fat (1%) unflavored milk

• Saturated fat limit <10% calories


NSLP Changes Effective SY 2012‐2013

• Offer fruit daily• Offer vegetables subgroups weekly• Half of grains must be whole grain‐rich• Offer weekly grain ranges• Offer weekly grain ranges• Offer weekly meat / meat alternate ranges• Offer only fat‐free (flavored / unflavored) and low‐fat 1# (unflavored) milk

• Calorie ranges


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• 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 must contain a fruit or vegetable (1/2 cup serving)

• State agencies conduct weighted nutrient analysis on one week of menus



• Half of grains must be whole grain‐rich• Offer weekly grain ranges• Calorie ranges• Zero grams of trans fat per portionZero grams of trans fat per portion• A sing Food‐Based Menu Planning approach• Established age / grade groups: K‐5, 6‐8, 9‐12• 3 year administrative review cycle• Conduct weighted nutrient analysis on one week of menus



• 3 year administrative review cycle


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• Fruit quantity to increase to 5 cups / week (min. 1 cup / day)

• All grains must be whole grain‐rich

f kl di li i• Target #1 for average weekly sodium limit

• Reimbursable meals must contain a fruit (or vegetable of using substitution)



• All grains must be whole grain‐rich

• Target #1 for average weekly sodium limit


Additional NSLP & SBP Changes

• SY 2017‐2018– Target #2 sodium restriction

SY 2022 2023• SY 2022‐2023– Final Target sodium restriction


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COMPARISON OF CURRENT TO FINAL RULES

Breakfast & Lunch


Comparison: Current SBP vs Final Rule


Comparison: Current SBP vs Final Rule


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Comparison: Current NSLP vs Final Rule






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OFFER VERSUS SERVE (OVS)


Offer Versus Serve

• For a reimbursable meal:– A student has to select the fruit component OR the vegetable component

– Student may select a ½ cup serving under OVSStudent may select a ½ cup serving under OVS• Full component MUST be offered to student


Offer Versus Serve (Cont’d.)

• Under OVS, a student is able to decline:– One food ITEM at breakfast

• If a school serves 4 ITEMS (i.e., additional grain item or a meat / meat alternate), students may decline 1 item

• If schools serve 3 food ITEMS on any given day, students may NOT decline any items (not using OVS option)

– Two food COMPONENTS at lunch• Same as current OVS in Food‐Based menu planning


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MONITORING & COMPLIANCEThis is what the State of TEXAS will do…


Meal Record Reviews

• Administrative review will use records for a 1 week meal period– No change from current practice


Ensuring Compliance

• The immediate focus is on technical assistance and corrective action– USDA assisting with implementation

• Compliance remains expected• Compliance remains expected– Immediate fiscal action if a food component is missing (as currently done)


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Ensuring Compliance (Cont’d.)

• Fiscal action also required for unresolved, repeatviolations of:– Vegetable subgroup requirement– Milk type requirement

• SAs have discretion to take fiscal action for repeatviolations of:– Food quantity– Whole grain requirement– Dietary specifications (calories, sodium, saturated fat, and trans fat)


IMPLEMENTATION ASSISTANCE


Assistance from USDA

• Updating Food Buying Guide

• Working with National Food Service Management Institute

d i l i d• Updating Menu Planning Resources and issuing guidance and technical assistance

• CN Labeling Program updates re: whole grains

• Offering other support through Team Nutrition and Regional Offices


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USDA’s Next Steps

• Continue to review technical assistance materials

• Working with State Agencies to facilitate training and implementationtraining and implementation


QUESTIONS

“This service (or product) is provided through the Texas Department of Agriculture's school nutrition education, and outreach program funded by the U. S. Department of Agriculture, Food and Nutrition Service. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer” (USDA, 2011).


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HEALTHY, HUNGER FREE KIDS ACT - Region One ESC · 2019. 4. 1. · 3/30/2012 1 HEALTHY,...

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