Acknowledgement Statement. Food Component: Vegetables & Subgroups. Objectives: Objectives: 12/7/2012 NEW MEAL PATTERNS

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Edgar Gardner
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1 Acknowledgement Statement Food Component: Vegetables & Subgroups g g p Healthy, Hungry Free Kids Act of 2010 New Meal Patterns SY You understand and acknowledge that the training you are about to receive does not cover the entire scope of the program; and that you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as we as, any other forms of communication that provide further guidance, clarification or instruction on operating the program. Review the following: Objectives: Briefly highlight the vegetable subgroup daily and weekly requirements in the NSLP Discuss how districts in our area are meeting the vegetable daily and weekly requirements Obstacles encountered by districts as they meet the vegetable subgroup requirements Review the following: Objectives: Overcoming obstacles with commodity processing Planning successful cycle menus for each age/grade group that meet the vegetable subgroup requirements, as well as, the students and districts needs Vegetable Subgroup Requirements-NSLP NEW MEAL PATTERNS 1

2 New Requirements Lunch(Decimals) Amount of Food Per Week (Minimum Per Day) Grades K-5 Grades 6-8 Grades 9-12 Vegetables (cups) 3.75 (0.75) 3.75 (0.75) 5 (1) Dark Green Red/Orange Beans/Peas (Legumes) Starchy Other Additional Veg to Reach New Requirements Lunch(Cups) Amount of Food Per Week (Minimum Per Day) Grades K-5 Grades 6-8 Grades 9-12 Vegetables (cups) 3 ¾ (3/4) 3 ¾ (3/4) 5 (1) Dark Green ½ ½ 0.5 Red/Orange ¾ ¾ 1 ¼ Beans/Peas (Legumes) ½ ½ ½ Starchy ½ ½ ½ Other Additional Veg to Reach 1 1 1½ What Foods Are in the Vegetable Group? Dark Green Vegetables Red/Orange Beans/Peas (Legumes) Starchy Other Bok Choy Acorn Squash Black Beans Cassava Artichokes Broccoli Butternut Squash Black-eyed Peas Corn Asparagus Collard Greens Carrots Garbanzo Beans (Chickpeas) Fresh Cow Peas Avocado Dark Green Leafy Lettuce Hubbard Squash Kidney Beans Field Peas Bean Sprouts Kale Pumpkin Lentils Black-Eyed Peas Beets Mesclun Red Peppers Navy Beans Green Bananas Brussel Sprouts Mustard Green Sweet Potatoes Pinto Beans Green Peas Cabbage Romaine Lettuce Tomatoes Soy Beans Green Lima Beans Cauliflower Spinach Tomato Juice Split Peas Plantains Celery Turnip Greens White Beans Potatoes Cucumbers Watercress Taro Eggplant Water Chestnuts Green Beans Green Peppers Iceberg (Head) Lettuce Mushrooms Okra Onions Parsnips Turnips Wax Beans Zucchini SY Implementation of offering vegetable subgroups weekly Under Offer versus Serve (OVS), students must select at a minimum a ½ cup daily of OR fruits OR a combination of and fruits for a meal to be considered reimbursable Students are allowed to take smaller portions of only the vegetable and fruit components but a ½ cup of one component (Fruit OR Vegetable) must be selected for a reimbursable meal Minimum creditable serving remains at 1/8 cup Other Vegetables requirement may be met with any additional amounts from dark green, red/orange, and beans/peas (legumes) subgroups Starchy Vegetables can not credit toward the other vegetable subgroup Visit wwwchoosemyplate the USDAworksheet vegetable subgroups tabs to view list of all vegetable subgroups Additional Vegetables Any vegetable subgroup may be offered to meet the total weekly requirement Vegetable subgroups can be offered in any type of sequence throughout the week Raw, leafy salad greens are credited at half the volume served For example, a ½ c of Romaine Lettuce contributes ¼ c toward the dark green vegetable subgroup Cooked leafy greens are credited by volume served For example, ½ c cooked spinach credits as ½ c of dark green. Beans/Peas (legumes) may still be credited as a vegetable OR meat alternate CN Labels will be revised to include the creditable amounts of the vegetable subgroups 2

3 Schools can use fresh, frozen, and canned products to meet the vegetable requirement USDA Foods offers only reduced sodium canned at no more than 140 mg of sodium per half cup serving USDA emphasizes the use of salad bars to meet the new meal pattern requirements for The final rule does not place a limit on the amount of starchy offered at lunch and breakfast New Requirements - Juice No more than half of the or fruit offerings may be in the form of juice. All juice must be 100% full strength Crediting vegetable juice blends For example, a school may offer ½ c peaches, ½ c applesauce, ½ c oranges, and ½ c grape juice every day and instructs the students to select a total of 1 cup of fruit (2 out of 4 choices). In this case, the daily fruit offering is 1 cup, and the weekly fruit offering is 5 cups. Since ½ cup of juice is offered every day, the weekly juice offering is 2.5 cups. Since 2.5 divided by 5 is 50%, this school is within the weekly juice limit Region One CNP Menu Template Vegetable Subgroups NSLP TOOLS TO MEET DAILY & WEEKLY REQUIREMENTS USDA Worksheet Report K-5 Vegetables USDA Worksheet Report 6-8 Vegetables Requirement Requirement (cups) Check Requirement Requirement (cups) Check /4 Yes /4 Yes DARK GREEN 1/ / /2 Yes DARK GREEN 1/2 0 1/ /4 Yes 1/2 1/2 1/2 1/2 1/2 2 1/2 3/4 Yes STARCHY OTHER 0 0 1/ /2 1/2 Yes 0 1/ /2 1/2 Yes 0 1/2 0 1/ /2 Yes STARCHY OTHER 1/2 1/2 1/2 1/2 3/8 2 3/8 1/2 Yes 3

USDA Worksheet Report 9-12 Vegetables DARK GREEN STARCHY OTHER Requirement (cups) Requirement Check 1 1 1 1 1 5 5 Yes 1/2 1/2 1/2 1/2 1/2 2 1/2 1 1/4 Yes 1/2 1/2 1/2 1/2 1/2 2 1/2 3/4 Yes Most

Green Beans, Cucumbers, Celery, Other Unspecified Additional More Tomatoes, Romaine, Carrots, Mashed Potatoes, Corn, Pinto Beans USDA Tool & Other Vegetables The USDA Worksheet does not have an

quantity of Mixed Vegetable Offerings can be represented under Other Vegetables and the type can be specified under Unspecified Other Vegetable Common Obstacle Among Districts Almost every district

Food dwaste Food Cost, Fresh Produce Cost Student Acceptability Not giving credit to all vegetable offerings Repetitive Vegetable Offerings Food Shortages Example of a CN Labeled Product CN labeled

4 USDA Worksheet Report 9-12 Vegetables DARK GREEN STARCHY OTHER Requirement (cups) Requirement Check Yes 1/2 1/2 1/2 1/2 1/2 2 1/2 1 1/4 Yes 1/2 1/2 1/2 1/2 1/2 2 1/2 3/4 Yes Most Commonly Used Vegetables Dark Green Romaine, Dark Green Leafy Lettuce, Frozen Broccoli Red/Orange -Tomatoes, Carrots Beans Pinto Beans Starchy Mashed Potatoes, Corn, Tater Tots Other Iceberg Lettuce, Green Beans, Cucumbers, Celery, Other Unspecified Additional More Tomatoes, Romaine, Carrots, Mashed Potatoes, Corn, Pinto Beans USDA Tool & Other Vegetables The USDA Worksheet does not have an Additional Subgroup available USDA Tool & Other Vegetables Once other vegetable subgroup weekly requirements are met, you can enter those extra vegetable offerings under the Other Subgroup The quantity of Mixed Vegetable Offerings can be represented under Other Vegetables and the type can be specified under Unspecified Other Vegetable Common Obstacle Among Districts Almost every district was meeting and even exceeding the weekly vegetable requirement Why would this be an obstacle? Food dwaste Food Cost, Fresh Produce Cost Student Acceptability Not giving credit to all vegetable offerings Repetitive Vegetable Offerings Food Shortages Example of a CN Labeled Product CN labeled to provided 1/8 c of vegetable In this example, the label does not specify the vegetable subgroup but does provide a minimum creditable amount of vegetable The majority of districts chose not to utilize the credit toward the vegetable subgroups Child Nutrition Identification Each 5.85 oz. Cheese Pizza provides 2.00 oz. equivalent meat alternate, 3 servings of bread alternate and 1/8 cup vegetable for the Child,, Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 01 07). 4

5 CN Labeled Product w/ Assigned Vegetable Subgroup Every Obstacle Has A Solution Administrator s Conference will place great emphasis on utilizing commodity processing to meet part of your vegetable subgroup requirements Why Commodity Process? Ability to take a food Item that is available through USDA Foods and further process Ensure that you get to use your entitlement dollars toward guaranteed products Assist with meeting the requirement of one or more of the vegetable subgroup requirements Every Obstacle Has A Solution Administrator s Conference will place great emphasis on utilizing commodity processing to meet part of your vegetable subgroup requirements Why Commodity Process? Can provide a CN labeled product that provides minimum contributions per serving Products have Nutrition Facts Labels, Ingredient listings, preparation instructions Questions This service (or product) is provided through the Texas Department of Agriculture's school nutrition education, and outreach program funded by the U. S. Department of Agriculture, Food and Nutrition Service. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C or call toll free (866) (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer (USDA, 2011). 5

Exhibit C-1 Nutrition Standards in the National School Lunch and School Breakfast Programs Jan. 2012

Exhibit C-1 Nutrition Standards in the National School Lunch and School Breakfast Programs Jan. 2012 Breakfast Meal Pattern Lunch Meal Pattern Grades K-5 a Grades 6-8 a Grades 9-12 a Grades K-5 Grades