Finding the Sweet Spot in the New School Nutrition Regulations

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Annabel Flynn
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1 Finding the Sweet Spot in the New School Nutrition Regulations 2013 School Nutrition Association Annual Conference & Expo Lesley Baradel, RD Chef Steven Burke July 15, 2013

2 National Peanut Board Farmer-funded $9 million for food allergy research, education and outreach Scientific Advisory Council Registered Dietitian

3 Learning Objectives 1. The learner will understand the basics of the revised school nutrition guidelines for breakfast and lunch for Identify your concerns about the revised school nutrition guidelines and how you are addressing these concerns 2. The learner will gain knowledge in using color, flavor and texture to make food more appealing to student customers. 3. The learner will understand how balancing more affordable food choices with more expensive options can help school nutrition programs meet nutrition and financials guidelines.

4 Breakfast Changes School Year Half of grains must be whole grain rich Offer weekly grain ranges Calorie ranges Zero grams of trans fat per portion Single Food Based Menu Planning approach Establish age/grade: K 5, 6 8 and 9 12 Conduct weighted nutrient analysis on one week of menus

5 Breakfast Changes School Year All grains must be whole grain rich Target 1 for average weekly sodium limit Fruit quantity to increase to 5 cups/week (minimum 1 cup/day) Reimbursable meals must contain a fruit or vegetable

6 Lunch Changes School Year All grains must be whole grain rich Target 1 for weekly sodium limit Target 2: (lunch and breakfast) Final Target: (lunch and breakfast) Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant data on sodium intake and human health

7 Extending Flexibility Meat/Meat Alternate and Grains Maximums School Year Operational challenges in meeting the weekly maximums for the grains and meats/meat alternates components Menu planning, product availability, student acceptability Compliancy has been extended to meeting the weekly minimums for grains and meats/meat alternates components

8 School Nutrition: Back to School Trends 2012 To track the trends, issues, and factors that impact and shape school nutrition and food service operations 579 online responses (one of largest samples since 1998) New meal pattern trends Challenges of the new meal pattern requirements Methods of encouraging new choices Fruit and vegetable offer methods Whole grain rich items offered

9 What are your concerns? Anticipated Cost Changes Data represents the % who anticipate increase cost in SY 12/13 Food Costs 91.7% Labor Costs Gas/Transportation Costs Indirect Costs 53.0% 68.4% 62.9% Source: School Nutrition Association, 2012 Back to School Trends Report, August 2012

What are your concerns? Challenge of New Meal Plan Requirements Extreme Challenge 17.8% Significant Challenge 44.2% Moderate Challenge 29.5% Minor Challenge 6.9% Not a Challenge at 1.4% Not sure 2.

10 What are your concerns? Challenge of New Meal Plan Requirements Extreme Challenge 17.8% Significant Challenge 44.2% Moderate Challenge 29.5% Minor Challenge 6.9% Not a Challenge at 1.4% Not sure 2.0% Top Two Challenges Developing menus that meet the new requirements Maintaining student participation in the program Source: School Nutrition Association, 2012 Back to School Trends Report, August 2012

11 How are you encouraging new choices? Taste testing and sampling Nutrition education initiatives Farm to School Programs Nudge Marketing Source: School Nutrition Association, 2012 Back to School Trends Report, August 2012

12 How are we offering fruit selections? Whole fruit 87.0% Fresh, packaged produce 67.0% Pre packaged salads 63.9% Self Serve Salad or Produce Bar 55.4% Source: School Nutrition Association, 2012 Back to School Trends Report, August 2012

13 How are you offering whole grain rich items? Rolls, buns, or bread Pizza crust Rice Pasta Cold breakfast cereals Tortillas, pitas, flatbreads Pretzels, crackers, etc Breading and coatings Hot breakfast cereal Quinoa Couscous 11.2% 8.5% 30.4% 48.5% 56.5% 82.2% 80.5% 80.0% 78.1% 96.9% 92.9% Source: School Nutrition Association, 2012 Back to School Trends Report, August 2012

15 Video Finding%20the%20Sweet%20Spot%20In%20T he%20new%20school%20nutrition%20regula tions.mov

16 Head Chef for Austin Independent School District for the Past 8 years. Austin ISD: 89,000 enrollment 65% Free/Reduced 68,000 Students Daily 42,000 Students for Breakfast Daily

17 - New changes in our program - Increase in fresh fruits and vegetables -COST! -Tight Budget * So how do we find the Sweet Spot between our tight budgets and the new regulations?*

18 Also Known As Commodities

22 - We have over 235 commodity foods available. - Commodities are a great resource for procuring items that meet the new regulations and drive down cost. - How do we make commodities work for us? Picking the right product that best suits your district. Use one item for multiple recipes. Pick items that can be combined in a meal item.

23 Video showing examples on how to use 1 commodity item in multiple recipes and how commodity items can be combined to lower your cost of the meal item.

24 -Think outside the box, or at least outside the lunchbox. - Think in Concepts -Think in Cooking Techniques -Make Your Dish the Garnish

MIDDLETOWN TOWNSHIP PUBLIC SCHOOLS PO Box 4170, MIDDLETOWN, NJ (732) FAX (732)

MIDDLETOWN TOWNSHIP PUBLIC SCHOOLS PO Box 470, MIDDLETOWN, NJ 07748 (732) 67-3850 FAX (732) 29-035 www.middletownk2.org Dear Middletown Township School District Parent: The USDA has recently issued new