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Kim C. Mosser, SNS OVEC Nutrition Analyst

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New Meal Pattern & More… with the Healthy, Hunger-Free Kids Act. Kim C. Mosser, SNS OVEC Nutrition Analyst. You can only eat an elephant one bite at a time…. New Requirements:. This school year… s. No changes for breakfast - PowerPoint PPT Presentation
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New Meal Pattern & More… with the Healthy, Hunger-Free Kids Act Kim C. Mosser, SNS OVEC Nutrition Analyst
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Page 1: Kim C. Mosser, SNS OVEC Nutrition Analyst

New Meal Pattern & More… with the

Healthy, Hunger-Free Kids Act

Kim C. Mosser, SNSOVEC Nutrition Analyst

Page 2: Kim C. Mosser, SNS OVEC Nutrition Analyst

You can only eat an elephant one bite at a time…

Page 3: Kim C. Mosser, SNS OVEC Nutrition Analyst

New Requirements:

Effective July 1, 2012 for Lunch & July 1, 2013 for Breakfast

Grade Groups must be:Grades K-5Grades 6-8

Grades 9-12

Page 4: Kim C. Mosser, SNS OVEC Nutrition Analyst

This school year…s

• No changes for breakfast

• No changes for Pre-K or Head Start

Page 5: Kim C. Mosser, SNS OVEC Nutrition Analyst

Calorie Range - Lunch

. 5

Grades K-5 Grades 6-8 Grades 9-12550-650 600-700 750-850

Average daily amount for a 5-day school week must fall within the minimum and maximum levels.

Individual days may be over or under the required levels. It is a weekly average. Can offer age grade groups K-8 a single menu that falls within a range of 600-650 average calories per week.

Page 6: Kim C. Mosser, SNS OVEC Nutrition Analyst

Food-Based Menu Components of a

Reimbursable Meal• Meat/Meat Alternate • Fruit • Vegetable • Grain • Fluid Milk

Page 7: Kim C. Mosser, SNS OVEC Nutrition Analyst

Multiple lines must make all required food components available

to all students on a weekly basis.

Page 8: Kim C. Mosser, SNS OVEC Nutrition Analyst

Meat/Meat Alternate - LunchGrades K-5 Grades 6-8 Grades 9-12

8-10 oz weekly

1 oz per day (min.)

9-10 oz weekly

1 oz per day (min.)

10-12 oz weekly

2 oz per day (min.)

Beef, poultry, fish, cheese, eggs, beans or peas, peanut butter, yogurt, tofu

Page 9: Kim C. Mosser, SNS OVEC Nutrition Analyst

Fruit Component - Lunch

Grades K-5 Grades 6-8 Grades 9-122 ½ cups weekly

½ cup daily

2 ½ cups weekly

½ cup daily

5 cups weekly

1 cup daily

These are minimums and have no upper limit except for juice. No more than half of the weekly fruit offering may be in the form of juice. Juice must be 100%.

Page 10: Kim C. Mosser, SNS OVEC Nutrition Analyst

Vegetable Component - Lunch  Grades K-5 Grades 6-8 Grades 9-12

3 ¾ cups weekly

¾ cup per day

3 ¾ cups weekly

¾ cup per day

5 cups weekly

1 cup per day

Vegetable Subgroups Weekly Requirements 

Dark Green Red/Orange

Bean/Peas (Legumes)StarchyOther

Additional Veg to Reach Total

½ cup¾ cup½ cup½ cup½ cup1 cup

½ cup ¾ cup½ cup½ cup½ cup1 cup

½ cup1 ¼ cups

½ cup½ cup¾ cup

1 ½ cup

Page 11: Kim C. Mosser, SNS OVEC Nutrition Analyst

Vegetable Subgroups• Other Vegetables requirement may

be met with any additional amounts from the dark green, red/orange, and beans/peas vegetable subgroups.

• Any vegetable subgroup may be offered to meet the Additional Veg to Reach Total requirement.

Page 12: Kim C. Mosser, SNS OVEC Nutrition Analyst

Dark Green: broccoli, collard greens, romaine, kale, spinach, dark green leafy lettuce

Red/Orange: carrots, sweet potatoes, tomatoes, acorn squash, pumpkin, red pepper

Beans/Peas (legumes): kidney beans, refried beans, lentils, chickpeas, black beans, edamame

Starchy: corn, green peas, white potatoes, lima beans, water chestnuts

Other: asparagus, avocado, brussel sprouts, beets, cabbage, cauliflower, celery, cucumber, green beans, iceberg lettuce, mushrooms, green pepper, onion, radish, zucchini

Page 13: Kim C. Mosser, SNS OVEC Nutrition Analyst

COLOR IS GOODJust think in colors.

Fill your plate with bright colors.

Try some greens, oranges, reds, maybe something yellow…

Page 14: Kim C. Mosser, SNS OVEC Nutrition Analyst
Page 15: Kim C. Mosser, SNS OVEC Nutrition Analyst

Fruits & Vegetables•Minimum creditable serving 1/8 cup.

•Larger amounts of fruits & vegetables may be served.

•Dried fruit credits at twice the volume served. (1/4 cup of dried fruit counts as 1/2 cup of fruit)

•Raw, leafy (salad) greens credits as half the volume served. (1 cup raw loosely packed equals 1/2 cup serving)

Page 16: Kim C. Mosser, SNS OVEC Nutrition Analyst

Grains Component - LunchGrades K-5 Grades 6-8 Grades 9-12

8-9 oz eq weekly

1 oz eq per day (min.)

8-10 oz eq weekly

1 oz eq per day (min.)

10-12 oz eq weekly

2 oz eq per day (min.)

2012-13: Half of grains offered at lunch must be whole grain rich.

2013-14: Half of grains offered at breakfast must be whole grain rich.

2014-15: All grains served must be whole grain rich.

2 oz eq grains can be grain based desserts at lunch per week.

Page 17: Kim C. Mosser, SNS OVEC Nutrition Analyst

Milk Component - Lunch

Grades K-5 Grades 6-8 Grades 9-125 cups weekly

1 cup daily

5 cups weekly

1 cup daily

5 cups weekly

1 cup daily

Low-fat or 1% milk must be unflavored.

Fat-free or skim can be unflavored or flavored.

Must at least have 2 choices.

Page 18: Kim C. Mosser, SNS OVEC Nutrition Analyst

Other Dietary Specifications• Sodium

• Saturated Fat

• Trans Fat– Nutrition Facts Label or manufacturer’s

specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving).

– NO margarine

Page 19: Kim C. Mosser, SNS OVEC Nutrition Analyst

Identification of Components

• All serving lines must have an easy method of identifying reimbursable meal components at/near the front of the serving line so student can easily ID all components for a reimbursable meal and select the correct quantities.

• Continue to identify that reimbursable meal is selected at the Point of Service (cash register).

Page 20: Kim C. Mosser, SNS OVEC Nutrition Analyst

Offer Versus Serve - Lunch• Students must be offered all 5 required

components: * Meat/Meat Alternate* Fruit* Vegetable* Grain* Fluid Milk

• Students are allowed to decline 2 of the 5 required food components.

Page 21: Kim C. Mosser, SNS OVEC Nutrition Analyst

Offer Vs. Serve

• Must take at least ½ cup serving of the fruit or vegetable component.

• All other components selected must be full components.

Page 22: Kim C. Mosser, SNS OVEC Nutrition Analyst

Full Component(what must be offered daily*)

Grades K – 5 & 1 oz meat/meat alternate Grades 6 – 8: ½ cup fruit

¾ cup vegetable1 oz eq grains8 oz milk

Grades 9 – 12: 2 oz meat/meat alternate1 cup fruit

1 cup vegetable2 oz eq grains

8 oz milk

*Must meet weekly minimums & maximums for calories, m/ma, grains.

Page 23: Kim C. Mosser, SNS OVEC Nutrition Analyst

Offer vs. Serve

Students can meet the OVS ½ cup requirement by selecting:

• ½ cup fruit• ½ cup vegetable• ½ cup combination of fruit and vegetable

Page 24: Kim C. Mosser, SNS OVEC Nutrition Analyst

Offer Vs. Serve • Students are allowed to take smaller portions of

the fruit and vegetable components only to count towards a reimbursable component.

• ½ cup allowance for fruit or vegetable may be used only once for either the fruits or vegetables component in a meal.

• Students can mix and match smaller portions of fruit/vegetable items to meet the fruit/vegetable component requirement.

Page 25: Kim C. Mosser, SNS OVEC Nutrition Analyst

Offer vs. Serve

• If a student selects only 3 components and 2 of those 3 components are fruit and vegetable, one of those can be ½ cup but the other must be full component.

• If a student selects less than the offered portion of Meat/Meat Alternate, Grains, or Milk it does not count as one of the minimum three required components at lunch.

Page 26: Kim C. Mosser, SNS OVEC Nutrition Analyst

Offer vs. Serve

If a student takes a ½ cup of vegetable and also chooses a fruit, then the fruit must be the full component which would be ½ cup or 1 cup depending on grade group.

Students must select the other food components in the quantities planned.

Page 27: Kim C. Mosser, SNS OVEC Nutrition Analyst

Offer vs. Serve Example• A student in grades 9-12 selects just milk, ½

cup fruit and ½ cup vegetable. The student may take ½ cup of one but must take the full 1 cup offering of the other.

• However, if the student selects another full component, such as grain or meat/meat alternate, the student may take a smaller portion of the fruit because the fruit is no longer being counted as the 3rd component in the reimbursable meal.

Page 28: Kim C. Mosser, SNS OVEC Nutrition Analyst

Yes or No???

• Chicken Patty• Bun

No• Only 2 components• No 1/2 cup fruit or vegetable

Page 29: Kim C. Mosser, SNS OVEC Nutrition Analyst

Yes or No???

• Grilled Cheese Sandwich • Milk

No• No 1/2 cup fruit or vegetable

Page 30: Kim C. Mosser, SNS OVEC Nutrition Analyst

Yes or No???• Banana - ½ cup• Carrots - ½ cup• Roll - 2 oz eq

YES for Elem and Middle but NO for High• Used ½ cup allowance once. Other menu

items must be full components.

Page 31: Kim C. Mosser, SNS OVEC Nutrition Analyst

Yes or No???• Banana - ½ cup• Carrots - ½ cup• Roll - 2 oz eq• Milk - 8 ounce

YES • Used ½ cup allowance once. 2 other full

components selected so other ½ cup selected is OK. Met 3 of 5 components.

Page 32: Kim C. Mosser, SNS OVEC Nutrition Analyst

IMPORTANT: • NEW Food Buying Guide

• Cycle menus

• Recipes with complete instructions and HAACP procedures

• Serving utensils or pre-portioned

• Production records

Page 33: Kim C. Mosser, SNS OVEC Nutrition Analyst

The Feds……• Entitled to receive a six-cents per

lunch performance-based, claimed meal reimbursement increase beginning October 1, 2012

• Menu certification process4 Nutrient Standards for compliance: calories, sodium, saturated fat, and trans fats

• Federal reviews every 3 years

Page 34: Kim C. Mosser, SNS OVEC Nutrition Analyst

Websiteshttp://healthymeals.nal.usda.gov

http://fbg.nfsmi.org

http://www.nfsmi.org

http://www.fns.usda.gov/cnd/Governance/policy.htm

http://www.fns.usda.gov/cnd/healthierschoolday

Page 35: Kim C. Mosser, SNS OVEC Nutrition Analyst

Let’s hold hands and all cross the street together…

Thank you for what you do!


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