School New-trition Standards:

Teaming Up for Success

Presented byMDE Office of Child Nutrition and Healthy Schools

Scott Clements Director,

MS Department of Education,

Office of Child Nutrition and Healthy Schools

Welcome

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

Child Nutrition StaffBecke Bounds

Assistant State DirectorLydia West

Director of Nutrition StandardsApril Catchings

Director of Nutrition EducationStephanie Robinson

Director of School Support

Priscilla Ammerman Director of Purchasing and Food Distribution

School Support Staff

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

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

… 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

2010 … Healthy, Hunger-Free Kids Act

2012 … Nutrition Standards

NEW MEAL PATTERNS

Family

School

Community

Building Healthy Children

GOAL = MyPlate at School

GOAL = MyPlate at School

TIM

ELIN

ENew Requirement School Year

2012-2013School Year 2013-2014

Vegetable Components Offer vegetable subgroups weekly NSLPFruit Components Offer fruit daily NSLPGrains Components Half of grains must whole grain-rich NSLP SBP Offer weekly grain ranges NSLP SBPMeats/Meat Alternates Offer weekly meats/meat alternates ranges NSLPMilk Component Offer only fat-free (unflavored or flavored) and low fat

(unflavored) milkSBP and NSLP

Dietary Specifications Calorie Ranges NSLP SBP Saturated fat limit SBP and NSLP Trans Fat NSLP SBPMenu Planning Food Based Menu Planning Approach NSLP SBPAge Grade Groups Establish age/grade groups K-5, 6-8, 9-12 NSLP SBPOffer 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)NSLP SBP

Monitoring 3 year administrative review cycle SBP and NSLP Conduct weighted analysis on 1 week of menus NSLP SBP

New Standards

Several UNKNOWNS

and TBAs

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

STAY CALM & FOCUSED

New Standards

BREATHE DEEPLY…

you are already there in many ways

WHEN they eat or drink it!

It’s ONLY Nutrition

New Standards

MORE FOOD and MORE CHOICES

More FUEL into KidsLess Food into Trash Cans!

FIRST THINGS FIRST1. 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?

Grade Groups Current Requirements New Requirements

Unchanged Effective July 1, 2012CALORIES and PORTIONSGrade Groups must be:

Grades K - 5

Grades 6 - 8

Grades 9 - 12

Lunch CurrentRequirements(FBMP)

NewRequirements(K – 12)

K-3: ≥633 calorie4-12: ≥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

Lunch Meat/Alternates

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, 20121 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 week6–8: 9–10 ounce equivalent per week9–12: 10–12 ounce equivalent per week

Lunch Meat/Alternates

• 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

Lunch Grains

Food Component

Current Requirements (K-12)

New Requirements(K-12)

Grains 1 serving/day and 8 servings/week minimum

Effective July 1, 20121 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: 8–9 ounce equivalents per week6–8: 8–10 ounce equivalents per week9–12: 10–12 ounce equivalents per week

Lunch Grains

Food Component Current Requirements (K-12)

New Requirements(K-12)

Whole Grains Encouraged Effective July 1, 2012>50% of all grains must be whole grain-richNote: Starting in July 2014, ALL grains must be whole-grain rich

Lunch Grains

• 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 OR2. Product includes FDA’s whole grain health claim

on its packaging OR3. Product ingredient listing lists whole grain first

(HUSSC criteria)

Criteria for Whole Grain-Rich

• 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

• 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

Lunch Vegetables

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, 2012K–8: at least ¾ cup of vegetable a day must be offered9–12: at least 1 cup of vegetables a day must be offered

Lunch Vegetables

• 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.choosemyplate.gov/food-groups/vegetables.html

Lunch Vegetables

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

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 green ½ cup per week ½ cup per week

Red/Orange ¾ cup per week 1¼ cup per week

Beans/Peas (Legumes)

½ cup per week ½ cup per week

Starchy ½ cup per week ½ cup per week

Other ½ cup per week ¾ cup per week

Additional Veg to Reach Total

1 cup per week 1½ cup per week

Lunch Vegetables

Lunch Fruits

Lunch FruitFood Component Current Requirements (K-

12)New Requirements

(K-12)

Fruit ½ - ¾ cup of fruits and/or vegetables combined per day

Effective July 1, 2012K–8: at least ½ cup of fruit a day must be offered9–12: at least 1 cup of fruit a day must be offered

• 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

Lunch Milk

Food Component

Current Requirements (K-12)

New Requirements(K-12)

Milk 1 cupVariety of fat contents allowed;Flavors not restricted

Effective July 1, 2012Must 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

Meal

Components Offered

Components

Required

ComponentsThat May Be

Declined

Fruit OR VegetableFull Portion Offered,

MUSTSelect Minimum of

½ cup

Lunch 5 3 1 or 2 YES

Lunch Offer vs. Serve

• 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

WHEN they eat or drink it!

It’s ONLY Nutrition

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