Lunch Meal Pattern

Transcription

1 Lunch Meal Pattern K Meal Pattern Amount of food per week/(minimum per day) Fruits (cups) 2.5 (0.5) 2.5 (0.5) 5 (1) Vegetables (cups) 3.75 (0.75) 3.75 (0.75) 5 (1) Dark green Red/Orange Beans and peas (legumes) Starchy Other Additional Veg to Reach Total Grains (oz eq) 8-9 (1) 8-10 (1) (2) Meats/Meat Alternates (oz eq) 8-10 (1) 9-10 (1) (2) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) Saturated fat (% of total calories) < 10 < 10 < 10 Sodium (mg) Dr. John D. Barge, State School < 640 < 710 < 740 Trans fat Superintendent Nutrition label or manufacturer specifications must indicate Making Education Work for All Georgians ZERO grams of trans fat per serving.

2 Lunch Meal Pattern K Meal Pattern Amount of food per week/(minimum per day) Fruits (cups) 2.5 (0.5) 2.5 (0.5) 5 (1) Vegetables (cups) 3.75 (0.75) 3.75 (0.75) 5 (1) Dark green Red/Orange Beans and peas (legumes) Starchy Other Additional Veg to Reach Total Grains (oz eq) 8-9 (1) 8-10 (1) (2) Meats/Meat Alternates (oz eq) 8-10 (1) 9-10 (1) (2) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) Saturated fat (% of total calories) < 10 < 10 < 10 Sodium (mg) Dr. John D. Barge, State School < 640 < 710 < 740 Trans fat Superintendent Nutrition label or manufacturer specifications must indicate Making Education Work for All Georgians ZERO grams of trans fat per serving.

3 Fruits (Lunch) Component Fruits (cups) -canned (natural juice or light syrup) -frozen (w/o added sugar) -fresh (edible portions, refer to FBG calculator) -dried ( ¼ cup is equivalent to ½ cup serving) -*juice (100%); juice blends are ok if they are 100% juice Dr. John D. Barge, State School Superintendent Making Education Work for All Georgians K Amount of fruit per week/ (minimum per day) 2.5 / (0.5) cups 2.5 / (0.5) cups 5 / (1) cups *No more than ½ fruit offerings served in a week may be juice

4 Vegetables (Lunch) 5 Subgroups of Vegetables Component K Amount of food per week/(minimum per day) Vegetables (cups) 3.75 (0.75) 3.75 (0.75) 5 (1) Dark green Red/Orange Beans/Peas (Legumes) Starchy Other Additional Vegetables to Reach Total Dr. John D. Barge, State School Superintendent Making Education Work for All Georgians cups min. per week 3.75 cups min. per week 5 cups min. per week

5 Grains (Lunch) Component Grains (ounce equivalent) Includes pasta, rice, rolls, cornbread, buns, crackers, tortillas, cereal,, pancakes, crusts, and stuffing, etc. *See EXHIBIT A (rev. 2012) for Whole Grain Rich (WGR) ounce equivalency (oz eq) requirements for School Meal Programs WGR-must contain 50% whole grain ingredients by weight Dr. John D. Barge, State School Superintendent Making Education Work for All Georgians K Number of oz. equivalents per week/ (minimum per day) 8-9 (1) 9-max per week 8-10 (1) 10-max per week (2) 12-max per week In Search of a Whole Grain Scan ingredient list for key words Look for whole grain symbols Take note of the gov t authorized statement

6 Meats/Meat Alternates (Lunch) K Component Meats/ Meat Alternates (oz equiv) Refer to: FBG online calculator, CN label or mfr info Dr. John D. Barge, State School Superintendent Making Education Work for All Georgians Number of oz. equivalents per week/ (minimum per day) 8-10 (1) 10 max per week 9-10 (1) 10 max per week (2) 12 max per week USDA encourages schools to offer a variety of protein foods such as lean/extra lean meats, seafood, and poultry; beans and peas; fat-free and low-fat dairy products such as cheese and yogurt; and unsalted nuts and seeds, to meet the meat/meat alternate requirement.

7 Component Fluid milk (cups) * Variety of : Fat Free Flavored Fat Free Unflavored Low Fat (1%) Unflavored (only) *at least 2 choices (ex. Fat Free chocolate Dr. John D. Barge, State School and Low Superintendent Fat unflavored) Making Education Work for All Georgians Milk (Lunch) K Amount of milk per week/ (minimum per day) (1) 5 (1) 5 (1) Acceptable substitutions for children with life-threatening disability include: Lactose free or lactose-reduced milk Lactose intolerance is not a disability Note: Juice and water are not acceptable substitutions for milk

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9 The Vegetable Subgroups Dark Green Vegetables bok choy broccoli collard greens dark green leafy lettuce kale mesclun Romaine lettuce Spinach turnip green watercress Starchy Vegetables cassava corn fresh cowpeas, field peas, or black-eyed peas (not dry) green peas green lima beans plantains potatoes taro water chestnut Red/Orange Vegetables acorn squash butternut squash carrots hubbard squash pumpkin red peppers sweet potatoes tomatoes tomato juice Beans and Peas (legumes) black beans black-eyed pea (mature,dry) garbanzo beans (chickpeas) kidney beans lentils navy beans pinto beans soy beans split peas white beans Georgia Department of Education Dr. John D Barge, State School Superintendent April 2012 All Rights Reserved This institution is an equal opportunity employer.

10 The Vegetable Subgroups Other Vegetables artichokes asparagus avocado bean sprouts beets Brussels sprouts Cabbage cauliflower celery cucumbers eggplant green beans green peppers iceberg lettuce mushrooms okra onions parsnips turnips wax beans zucchini Georgia Department of Education Dr. John D Barge, State School Superintendent April 2012 All Rights Reserved This institution is an equal opportunity employer.

11 HealthierUS School Challenge Application Kit Guidance on Dark Green and Orange Vegetables & Dry Beans and Peas Guidance on Dark Green and Orange Vegetables and Dry Beans and Peas The basic HUSSC vegetable criteria are to offer a different vegetable each day with all servings at least ¼ cup serving size. Vegetables from any group may be offered to meet these criteria. Any vegetable or 100 percent vegetable juice counts in the vegetable group in MyPyramid. Vegetables are organized into subgroups, based on their nutrient content. The following are the only foods that meet the HUSSC criteria for dark green or orange vegetables and dry beans and peas (including those peas and beans listed on pages 1-5 through 1-12 and on page 1-40 in the Food Buying Guide). Dark green and orange vegetables: Offer dark green or orange vegetables on 3 or more days per week. Of the three, at least two must be different. Serving size must be at least ¼ cup. Acorn squash Beet greens Bok choy Broccoli Butternut squash Carrots Collard greens Dark green leafy lettuce Endive Escarole Kale Mesclun Mustard greens Pumpkin Romaine lettuce Spinach Sweet potatoes Swiss chard Turnip greens Watercress Hubbard squash 36

12 HealthierUS School Challenge Application Kit Guidance on Dark Green and Orange Vegetables & Dry Beans and Peas * Dry beans and peas: Offer at least 1 serving per week. Serving size must be at least ¼ cup. Black beans Black-eyed peas, mature Garbanzo beans (chickpeas) Great Northern beans Kidney beans Lentils Navy (Pea) beans Pink beans Pinto beans Red beans Soybeans, mature Split peas Lima beans, mature Mature dry beans and peas are creditable in food-based menu planning as either a vegetable or meat/meat alternate component, but not as both components in the same meal. Dry refers to the bean being harvested dry, not to the purchase form of the bean. Many canned beans and peas are actually dry beans and peas that have been cooked and canned, and are therefore acceptable. Any fresh or frozen bean or pea does not qualify. 37

13 Enjoying Nutrient-Rich Canned Beans with Less Sodium Draining and Rinsing Canned Beans: An Easy Way to Reduce Sodium Consumers on low sodium diets are frequently counseled to avoid canned foods, including beans, due to their sodium content. Another option for these consumers is to purchase reduced sodium food products, but these can often be difficult to find. Recent research shows that consumers can continue to get the great taste, convenience and nutritional benefits of canned beans by following a common food preparation practice: draining and rinsing. By communicating this practical approach, health professionals can ensure that consumers are reducing their sodium intake, while still enjoying the many benefits of canned beans. Reduce the Sodium in Canned Beans in 3 Easy Steps: Rinse the beans under tap water for at least Open a can of beans and pour the contents into a colander and drain for 2 minutes. 10 seconds. Allow beans to drain for 2 more minutes. Draining & Rinsing Canned Beans: The Evidence University-based researchers recently studied the effect of draining and rinsing canned beans on their sodium content. 1 The average sodium content per serving of multiple brands of five types of popular canned beans (red kidney, garbanzo, pinto, black, and Great Northern) were measured three times: in their packing liquid, after draining the packing liquid for 2 minutes, and after rinsing the drained beans with tap water for 10 seconds and then draining for 2 more minutes. All brands and all types of beans demonstrated significant reductions in sodium after both draining and draining followed by rinsing. Overall, the draining treatment reduced sodium by 36%, from 503 mg/ serving (21% Daily Value) to 321 mg/serving (13% Daily Value). Draining followed by rinsing reduced sodium by 41%, from 503 mg/serving (21% Daily Value) to 295 mg/serving (12% Daily Value). Sodium (mg) Sodium Content by Preparation Method Canned Beans 36% Sodium Reduction 321 Drained Canned Beans 41% Sodium Reduction 295 Drained & Rinsed Canned Beans

14 Draining and Rinsing Canned Beans: A Common Practice According to a recent online survey, draining and rinsing canned beans is a widely practiced food preparation technique. 2 65% of respondents reported that they drain, or drain and rinse, canned beans prior to using them. In effect, the large majority of canned bean users are reducing the sodium content of canned beans by utilizing this widely practiced technique, regardless of whether or not that was their intent. 35% 32% Used Entire Contents of Can Consumers Typically Drain & Rinse Canned Beans 2 Drain & Rinse 33% Drain Not Rinse Tips for Enjoying Nutrient-Rich Canned Beans Help clients manage their sodium intake while enjoying more nutrient-rich and convenient vegetables, such as canned beans. Add veggies, such as canned beans, mushrooms, spinach and tomatoes, to scrambled eggs or an omelet. Enjoy a breakfast burrito with eggs, cheese, and canned beans. Stir canned beans into soups, stews, and chili. Add canned beans to a jar of salsa then serve with chips or use it as a topping for baked potatoes. Toss your favorite variety of canned beans in a mixed green or pasta salad. Try a Cobb salad topped with canned black beans, chopped tomatoes, diced avocado, and sweet corn. Blend canned beans, such as garbanzo beans, to make hummus or another tasty spread for sandwiches and wraps. Or use it as a dip with raw veggies and crackers. For more recipe ideas, visit 1. Jones JB, Mount JR. Sodium Reduction in Canned Bean Varieties by Draining and Rinsing. 2009; Institute of Food Technologists Conference Poster. Anaheim, California. 2. Synovate, enation, Online survey conducted among 921 adult canned bean purchasers living in the contiguous United States.

15 In Search of a Whole Grain The Benefits of Whole Grain Messages about whole grain seem to be everywhere, but what exactly is a whole grain? What makes it so special? And why should whole grain be an important part of your diet? The Dietary Guidelines for Americans recommend at least three servings of whole grain foods daily 1 (48 grams of whole grain). Including enough whole grain foods as part of a healthy diet may help: Protect heart health: Choosing a diet rich in whole grain foods may help reduce the risk of heart disease. Manage weight: People who eat more whole grain have healthier body weights than those who don t, and they re more successful at maintaining their body weight over time. Reduce cancer risk: Increasing whole grain may help reduce the risk for certain cancers, especially cancers of the stomach and colon. Reduce diabetes risk: Eating more whole grain may reduce the risk of diabetes. Whole grain foods may also help maintain healthy blood glucose and insulin levels. What Exactly is a Whole Grain? Whole grain means just that it s the complete grain. The health benefits of whole grain come from all three parts of the grain the bran, the germ and the endosperm working synergistically in their natural proportions. With whole grain, the whole is truly better than the sum of the parts. Individual nutrients in whole grain foods each offer important health benefits. Working together in the whole food, they perform in powerful ways to protect your health. Bran Outer shell protects seed Fiber, B- vitamins, trace minerals Germ Nutrient, storehouse Antioxidants, vitamin E, B-vitamins, healthy fats Endosperm Provides energy Carbohydrates, protein Whole Grain The whole is greater than the sum of the parts Phytonutrients Antioxidants Fiber Minerals Vitamins Carbohydrates 1 U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, th Edition, Washington DC: U.S. Government Printing Office, January General Mills, Inc. Permission is granted to health professionals to reproduce for nonprofit educational purposes. 1

16 In Search of a Whole Grain Finding foods made with whole grain is easy, once you know what to look for. Discover whole grain foods in your supermarket with these quick tips. Scan the Ingredient List Foods made with whole grain such as wheat, oats, corn or rice will list it near the top of the Ingredient List. You ll know it s whole grain if the words whole or whole grain appear before the grain s name in the Ingredient List. Foods that claim to be multi-grain, 100% wheat or high fiber are not necessarily whole grain. INGREDIENTS: WHOLE GRAIN OATS, MODIFIED CORN STARCH, CORN STARCH, SUGAR, SALT, CALCIUM CARBONATE, OAT FIBER, TRIPOTASSIUM PHOSPHATE, WHEAT STARCH. VITAMIN E (MIXED TOCOPHEROLS) ADDED TO PRESERVE FRESHNESS. Look for the Whole Grain Symbols The whole grain symbols shown below make it easy to find foods with a half serving or more of whole grain. Whole Grains Council Stamps Some food manufacturers are making it easier to find whole grain foods by adding the Whole Grains Council Stamps to their products. Aim to eat three whole grain food products labeled with the 100% Whole Grains Council Stamp or six whole grain food products labeled with any Whole Grains Council Stamp. The Whole Grain Guarantee from General Mills Just look for the white check for Whole Grain Guaranteed. with The Whole Grain Guarantee from General Mills guarantees that every Big G cereal has at least 8 grams (a half serving) of whole grain per serving. TM Take Note of the Health Statement This government-authorized statement points out the connection between whole grain foods and health. Whole grain foods that meet certain requirements can carry the following message. Look for it on a product s label: Diets rich in whole grain and plant foods, and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers. 2

17 The Whole (Grain) Story The Benefits of Whole Grain Scientific evidence supporting the health benefits of whole grain continues to grow. Research shows strong and consistent support that regular consumption of whole grain provides significant health benefits, including a reduction in the risk of cardiovascular disease, cancer and diabetes, while also supporting weight management. These benefits are attributed to consumption of all parts of the whole grain, including the bran, germ and endosperm. Bran Outer shell protects seed Fiber, B-vitamins, trace minerals Germ Nutrient, storehouse Antioxidants, vitamin E, B-vitamins, healthy fats Endosperm Provides energy Carbohydrates, protein A Refresher Course on Whole Grain The Dietary Guidelines for Americans recommend at least three servings of whole grain foods daily 1 (48 grams of whole grain). Whole grain means just that it s the complete grain. The health benefits of whole grain come from all three parts of the whole grain the bran, the germ and the endosperm working synergistically in their natural proportions. Bran: The coarse outer layer of the grain that protects the seed. It contains fiber, B-vitamins and trace minerals. Endosperm: The middle layer that contains mostly carbohydrates. This is the source of energy for the growing plant. Germ: The small, nutrient-rich core of the grain kernel. It contains antioxidants, vitamin E, B-vitamins and healthy fats. Whole grain also contains literally hundreds of phytonutrients, as well as antioxidants, vitamins and minerals. Although exact mechanisms are unknown, evidence shows that even after controlling for fiber intake, the benefits of whole grain remain. 2 Because the components of whole grain work synergistically in providing health benefits, the whole is greater than the sum of its parts. This means that eating whole grain foods the whole grain package lets you reap additional health benefits that go above and beyond those of fiber alone. Whole Grain The whole is greater than the sum of the parts Phytonutrients Antioxidants Fiber Minerals Vitamins Carbohydrates 1 U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, th Edition, Washington DC: U.S. Government Printing Office, January Liu S, Stampfer MJ, Hu FB, Giovannucci E, Rimm E, Manson JE, Hennekens CH, Willett WC. Whole-grain consumption and risk of coronary heart disease: results from the Nurses Health Study. Am J Clin Nutr Sep;70(3): General Mills, Inc. Permission is granted to health professionals to reproduce for nonprofit educational purposes. 1

18 Educating about Whole Grain Whole Grain and Fiber Are Not the Same A serving of whole grain is not always a source of fiber. Whole grain can come from any type of grain: wheat, oats, corn, rice, barley, etc. Depending on the proportions of bran, germ and endosperm naturally occurring in the grain kernel, the fiber content will vary. Whole grain foods also contain moisture and other ingredients that affect fiber levels. For example, bread is approximately 40% moisture, so a 50-gram serving of 100% whole wheat bread will provide 3 to 4 grams of fiber. Many whole grain foods are not a source of fiber, yet still provide the important health-promoting benefits of whole grain. Type of Grain (100g) Whole wheat Whole oats Whole corn meal Brown rice Fiber 12.2g 10.3g 7.3g 1.8g Source: USDA National Nutrient Database for Standard Reference Grain foods that provide a source of fiber may not contain whole grain. Many high-fiber foods, such as bran cereals, do not provide whole grain. In fact, it is rare to find a whole grain food with more than 4 grams of fiber, unless an isolated fiber, such as bran, has been added. Fiber is not a good indicator of whole grain, because the fiber content of different whole grain sources varies, and each grain category (e.g., cereal, bread) has a different standard serving size. Food* Serving Whole wheat bread 50g Whole grain oat cereal 30g Corn chips 30g Brown rice, cooked 30g * 100% of grain in food is whole grain Fiber 3-4g 3g 1g 0.5g Whole Grain Labeling: A Solution for Educating Consumers Current food labeling parameters make it difficult to find whole grain on food packaging. Whole grain does not appear on the Nutrition Facts panel, and the Ingredient List does not clearly indicate the amount of whole grain present within the food. But there are tools and tips consumers can use to ensure the foods they eat are providing whole grain. Whole Grains Council Stamps The Whole Grains Council Stamps can help consumers identify sources of whole grain and track the number of whole grain servings they eat in a day. Each stamped product guarantees at least a half serving of whole grain (8 grams). At least 48 grams of whole grain is recommended daily, which can be achieved by simply consuming: 3 whole grain food products labeled with the 100% Whole Grains Council Stamp or 6 whole grain food products labeled with any Whole Grains Council Stamp On-Package Whole Grain Health Claim Some products carry a health claim that links consumption of a diet rich in whole grain to reduced risk of heart disease and some cancers. These claims also help consumers find whole grain foods. In order to qualify for this claim, a product must: Contain all portions of the grain kernel Contain at least 51% whole grain by weight Meet fat, saturated fat and cholesterol restrictions with TM Just look for the white check for Whole Grain Guaranteed. The Whole Grain Guarantee from General Mills guarantees that every Big G cereal has at least 8 grams (a half serving) of whole grain per serving. At least 48 grams of whole grain is recommended daily General Mills, Inc. Permission is granted to health professionals to reproduce for nonprofit educational purposes. 2

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21 Choices include: Fat Free Flavored Fat Free Unflavored Low Fat (1%)Unflavored EXCEPTION: Acceptable substitutions include: lactose free and lactose reduced milk For a child who has a disability, such as a life threatening allergy to milk and has a doctor s note stating the disability NOTE: Lactose intolerance is not classified as a disability Juice and water are not acceptable substitutions for milk

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23 Handout 2.2: Identifying Whole Grains Activity Instructions: Determine whether each of the following is a whole grain. Discuss with a partner why the item is or is not a whole grain. 1. Whole wheat flour 2. Instant oatmeal 3. White whole wheat flour 4. Degerminated cornmeal 5. Long-grain white rice 6. Brown rice 7. Wheat flour 8. Graham flour 9. Grits 10. Semolina 11. Pearled (also called pearl) barley 12. Whole-grain barley 13. Couscous 14. Bulgur (cracked wheat) 15. Buckwheat groats 16. Rolled oats 17. Rye berries 18. Millet flakes 19. Amaranth

24 Handout 2.2: Identifying Whole Grains Activity, Answers Note to Instructor: Use the following answers as you discuss the activity sheet with participants. 1. Whole wheat flour: Yes, whole wheat flour is whole grain. 2. Instant oatmeal: Yes, whole oats (old fashioned, quick, and instant) are whole grain. However, instant oatmeal is not encouraged because it is highly processed. 3. White whole wheat flour: Yes, white whole wheat flour is whole grain. The current wheat market in the U.S. includes red wheat and a small amount of white wheat. The brown color commonly associated with whole wheat products results from the darker bran color of red wheat. White whole wheat products are lighter in color and lack the slightly bitter taste associated with the bran in red wheat. Children who learn to like red whole wheat products may prefer the flavor of red wheat. Read the ingredient statement carefully on products labeled as white wheat, as some of these products may not contain any white whole wheat flour. 4. Degerminated cornmeal: No, only whole cornmeal or whole-grain cornmeal is whole grain. Degerminated means that the germ has been removed. Removing the germ from whole cornmeal results in a longer shelf life. 5. Long-grain white rice: No, white rice is not whole grain. White rice is produced by refining whole-grain rice to remove the germ and bran. 6. Brown rice: Yes, brown rice is whole grain. In some areas of the country, brown rice should be refrigerated to retard spoilage. 7. Wheat flour: No, wheat flour is not whole grain. It is produced by refining whole wheat to remove the germ and bran. 8. Graham flour: Yes, graham flour is whole grain. Graham flour is whole wheat flour that is slightly coarser than the regular whole wheat flour. 9. Grits: No, grits are not whole grain unless they are made from whole-grain corn. Specialty mills may produce whole-grain grits, but grits commonly available on the market are made by drying and grinding corn kernels from which the hull and germ have been removed. 10. Semolina: No, semolina is not whole grain. Semolina is durum wheat that is ground more coarsely than regular wheat flours. Most good pastas are made with semolina. 11. Pearled (also called pearl) barley: No, pearled barley is not whole grain. Pearled indicates that the bran has been removed. 12. Whole-grain barley: Yes, whole-grain barley is whole grain. 13. Couscous: No, couscous is not whole grain unless it is whole wheat couscous.

25 Handout 2.2: Identifying Whole Grains Activity, Answers (continued) 14. Bulgur (cracked wheat): Yes, bulgur (cracked wheat) is a whole grain. 15. Buckwheat groats: Yes, buckwheat groats are whole grain. They are usually cooked in a manner similar to cooking rice. 16. Rolled oats: Yes, rolled oats are whole grain. Rolled oats are made by hulling and cleaning whole oats, then steaming and flattening them. Rolled oats are also called old fashioned oats. 17. Rye berries: Yes, rye berries are whole grain. Various grains with berries listed after the grain (wheat, oat, rye, etc.) are whole grains. 18. Millet flakes: No, millet flakes are not whole grain unless they are whole millet flakes. 19. Amaranth: No, amaranth is not whole grain unless it is whole amaranth.