School Nutrition Association www.schoolnutrition.org
USDA UPDATE
Cindy Long
U.S. Department of Agriculture
Food and Nutrition Service
January 2013
School Nutrition Association www.schoolnutrition.org
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USDA UPDATE
• Breakfast Meal Patterns Update
• Food Buying Guide
• CN Labels
School Nutrition Association www.schoolnutrition.org
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• Half of weekly grains must be whole grain-rich
• Offer weekly grain ranges
• Calorie ranges
• Zero grams of trans fat per portion
• A single Food-Based Menu Planning approach
• Establish age/grade groups: K-5, 6-8 and 9-12
SBP Changes Effective SY 2013-2014
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• Fruit quantity to increase to 5 cups/week (minimum
1 cup/day)
• All grains must be whole grain-rich
• Target 1 for average weekly sodium limit
• Under OVS, meals selected by students must
contain a fruit (or vegetable if using substitution)
SBP Changes Effective SY 2014-2015
School Nutrition Association www.schoolnutrition.org
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• SY 2017-2018
– Target 2 sodium restriction
• SY 2022-2023
– Final Target sodium restriction
Additional Future SBP Changes
School Nutrition Association www.schoolnutrition.org
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Fruit Component
• Must offer at least 1 cup of fruit daily (SY 2014-15)
• No maximum limit on fruit quantities
• Fresh, frozen, canned, and dried fruit allowed
• Fruit or fruit juice allowed
• Limit on fruit juice applies weekly
– ½ cup of juice may be offered daily in SBP along with
whole fruit
• Meal selected by students under OVS must include
at least ½ cup fruits
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Multiple fruits and Juice Limit
• “Offering” is the amount of fruit a child able to select,
regardless of the number of options/variety offered
– No more than ½ of the total fruits offered over the week may be in the
form of juice
• Example: ½ c peaches, ½ c applesauce, ½ c oranges, and ½
c grape juice offered daily
– Students can select 1 cup of fruit (2 out of 4 choices)
– Daily fruit offering = 1 cup (weekly fruit offering = 5 cups)
– Daily juice offering = ½ cup (weekly juice offering = 2.5 cups)
– Weekly juice offering is 50% (½ of the total fruit offering), which is within
the weekly juice limit
School Nutrition Association www.schoolnutrition.org
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Vegetables Substituting for Fruits
• Discretion to offer vegetables as substitute for fruit
• No limit on substitution but first 2 cups must be from
subgroups other than starchy
• No separate requirement for vegetable variety
• SFA plans how and when to offer vegetables in
place of fruits
– Starchy vegetables may be offered any day, provided non-
starchy vegetables (2 cups) are included in the weekly
menu
School Nutrition Association www.schoolnutrition.org
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Vegetables as Extras
• Menu planner has discretion to offer as “extras”
– Do not count toward fruits component in SBP
• Extras must fit within the limits for calories,
saturated fat and sodium; and the weekly juice
limit
School Nutrition Association www.schoolnutrition.org
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Grains Component
• Daily minimums and weekly grain ranges (similar to
NSLP)
• In SY 2013-14, only half of the grains offered must
be whole grain-rich (WGR)
• All grains must be WGR by SY 2014-15
School Nutrition Association www.schoolnutrition.org
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Optional Meats/Meat Alternates
• New SBP meal pattern does not require a
meat/meat alternate
• SFAs that wish to offer a meat/meat alternate at
breakfast have two options
– Substitute a meat/meat alternates for grains
– Officer a meat/meat alternate as an extra item
School Nutrition Association www.schoolnutrition.org
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Meats/Meat Alternates
Substituting for Grains
• When offering a meat/meat alternate as a substitute
for grains in SBP – Must also offer 1 ounce equivalent of grains daily
– Count the meat/meat alternate toward the weekly grains range
and the weekly dietary specifications
School Nutrition Association www.schoolnutrition.org
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Meats/Meat Alternates as
Extras
• When offering a meat/meat alternate as an extra
item – Must also offer at least 1 ounce equivalent of grains daily as part
of the breakfast
– The meat does not count toward the grains range
– Meat must fit within the weekly dietary specifications
School Nutrition Association www.schoolnutrition.org
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Calories
• Minimum and maximum calorie (kcal) levels
applies to average breakfast served over the
course of the week
• Calorie ranges apply on a weekly basis
– Individual meals may be below or above the weekly range
– Provides flexibility for students with varying calorie needs
GRADES BREAKFAST
(kcal)
K-5 350-500
6-8 400-550
9-12 450-600
School Nutrition Association www.schoolnutrition.org
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Updates to the Food Buying Guide
for Child Nutrition Programs
• Separation of Vegetables/
Fruits
– Beans and Peas
– Dark Green
– Red/Orange
– Starchy
– Other
www.fns.usda.gov/tn/Resources/foodbuyingguide.html
School Nutrition Association www.schoolnutrition.org
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Updates to the Food Buying Guide
for Child Nutrition Programs
• Meat/Meat Alternates (New Items) – Beans, Soy, fresh (Edamame) Shelled;
– Beans, Soy, fresh (Edamame) Whole In shell;
– Tofu, Commercially-prepared; and
– Yogurt, Soy, Plain or Flavored, Sweetened or
Unsweetened, Commercially prepared.
www.fns.usda.gov/tn/Resources/foodbuyingguide.html
School Nutrition Association www.schoolnutrition.org
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Updates to the Food Buying Guide
for Child Nutrition Programs
• Meat/Meat Alternates (updated)
– Chicken, Whole fresh or frozen cut –up 8 pieces
(about 3¾ lb without neck and giblets)
www.fns.usda.gov/tn/Resources/foodbuyingguide.html
School Nutrition Association www.schoolnutrition.org
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Updates to the Food Buying Guide
for Child Nutrition Programs
• Milk – Skim or Nonfat milk (unflavored/flavored)
– Low-fat milk (unflavored)
– Low-fat lactose-free milk (unflavored)
– Low-fat reduced lactose milk (unflavored)
– Fat-free lactose-free (unflavored/flavored)
– Fat-free reduced lactose milk (unflavored/flavored)
www.fns.usda.gov/tn/Resources/foodbuyingguide.html
School Nutrition Association www.schoolnutrition.org
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What’s Next for
Food Buying Guide
• Yield Data Study
– Whole-Grain Rich items
• Appendix A Recipe Analysis (FBG)
– Crediting for vegetable subgroups
– New grain oz eq requirements
www.fns.usda.gov/tn/Resources/foodbuyingguide.html
School Nutrition Association www.schoolnutrition.org
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• As manufacturers develop new products, CN Label statements will
include crediting information for vegetable subgroups and ounce
equivalent grains.
• The term “oz eq grains” on the CN Label indicates the product
meets the whole grain-rich criteria and new ounce equivalent
standards (16 grams of grain per oz eq)
• The terms “bread” or “bread alternate” on the CN Label indicates
the product meets previous requirements for grains/breads
Child Nutrition Labels
School Nutrition Association www.schoolnutrition.org
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Sample CN Label
Chicken Stir-Fry Bowl Ingredient Statement:
Chicken, brown rice, broccoli, red peppers, carrots, onions, water, olive oil, soy
sauce, spices.
Net Wt.: 18 pounds
Chicken Wok Company
1234 Kluck Street Poultry, PA 12345
099135 Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 oz eq
Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and ⅛ cup other
vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and
statement authorized by the Food and Nutrition Service, USDA XX/XX).
CN CN
CN
CN
USDA Foods: Update
Peggy Cantfil Chief Special Nutrition Operations Food Distribution Division School Nutrition Association
CNIC San Antonio Texas January 2013
USDA Foods: Year in Review
Child Nutrition Programs
62%
TEFAP 27%
CSFP 8%
FDPIR 3% Disasters<1%
Program USDA Foods $ CNP $1,256,545,003 TEFAP $543,901,223 CSFP $157,547,443 FDPIR $56,209,016 Disasters $920,057 TOTAL $2,015,122,742
Estimated FY12 Total Purchases
Operations Update:
• SY 13 Entitlement close out
Catalog April-June Delivery
• Processor Inventory Balances
• Ag & Delivery Updates
• SY 14
USDA Foods: Year in Review
Hot Topics
• Frozen Fruit Waiver extension
• Corn cob
• Beef Patty
• Bone-in Chicken
• Peanut Butter
USDA Foods: Year in Review
USDA Foods: Year in Review USDA Foods State Emergency Notification System (SENS) • No cost to States
• SENS can only be used to contact SFAs • Each State can manage their own account • Easy to get started • Contact: (703) 305-1093 or
New Products • Frozen Broccoli Florets • Bulk Apple Pilot • Reduced Sodium Ham • Bulk Pinto Bean Specification • Shelf Stable Applesauce Cups • White Whole Wheat Flour Project
USDA Foods: Looking Forward
Increasing Fruits & Vegetables:
USDA Foods: Year in Review
• USDA direct purchases
• DoD Fresh Fruits & Vegetables
• AMS Fresh Pilot Status
• .5 million – MI & FL
• US Grown: oranges, blueberries, grapes,
apples, carrots, lettuce
WBSCM: Web Based Supply Chain Management
USDA Foods: Year in Review
• Program Updates
• Fresh Fruits and Vegetables Order
Receipt System (FFAVORS) Migration
• Order management flexibility
• Future Business Process Reinvention
• Examine schools’ access to accurate nutrition information for commercial products and USDA Foods
• Provide recommendations in a report to Congress
• Explore ways to help schools access nutrition information and create high quality bid specifications
Healthy Hunger Free Kids Act: Section 242 Update
USDA Foods: Year in Review
The USDA Foods
Communications Initiative
• USDA is taking action to
educate the public about USDA
Foods and the NSLP and
replace fiction with fact.
• Enhanced Foods Available List
• Updated USDA Foods Fact Sheets
• Updated Chart:
How USDA Foods fit in Meal Pattern
• Healthy Kids Recipe Book
with USDA Foods Links
• Smartphone Code
• SNA Culinary Demo Recipes
USDA Foods Resources
• USDA Foods Overview
• USDA Foods Banner Kit
• USDA Foods Video
• USDA Foods Power Points
• USDA Foods Talking Points
USDA Foods Resources
• USDA Foods Mobile Website
• http://www.fns.usda.gov/fdd/mobile/
• USDA Foods Infographic
• State of Origin Report
USDA Foods Resources:
Looking Forward
• Farm Bill Prospects
• Stakeholder Meeting
USDA procurement
Ordering & Entitlement
State Administration & Distribution
USDA Foods: Year in Review
USDA Foods Policy Update
• Stakeholder Concerns
USDA Foods: Year in Review
USDA Foods Policy Update
Ordering Timeline Order due dates that complement procurements (closer to SY) Flexible ordering thru out the SY to receive per meal rate USDA use of forecasting and long term contracting
Transparency in Product Origin USDA vendor and state products USDA foods come
Increased regional local purchase Inconsistent state models Share best practices among States- Distribution & Admin fees data Access to Net-off-Invoice System for process value pass thru Communication & training communication strategies with states and industry down to school districts
• Management Evaluations
• Policy Memo FD-125
• State Distribution and Delivery Data Review
• Proposed Rule on Distribution and Control of
USDA Foods – State Performance Standards
USDA Foods: Year in Review
USDA Foods Policy Update
• NFSMI New Director Training
• ACDA ANC Sessions
• SNA LAC
• SNA ANC
• Coming in 2013: USDA Foods Webinars
USDA Foods
Training Opportunities