HEALTHY, HUNGER FREE KIDS ACT of 2010 OVERVIEW. OVERVIEW Cont d. 3/30/2012. #34350 Webinar Part 1

Transcription

1 HEALTHY, HUNGER FREE KIDS ACT of 2010 #34350 Webinar Part 1 OVERVIEW Background Law Requirements New Meal Pattern Implementation Timeline General Provisions Meal Components Dietary Specifications OVERVIEW Cont d. Offer vs Serve Monitoring and Compliance Implementation Assistance Questions / Comments 1

2 BACKGROUND Law Requirements Section 9 National School Lunch Act Meals must reflect Dietary Guidelines Section 201 Healthy, Hunger Free Kids Act of 2010 Regulations based on recommendations from the Institute of Medicine (IOM) Proposed Rule (Jan 2011) Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (76 FR 2494) Published: January 13, 2011 Based on 2009 IOM Report, School Meals: Building Blocks for Healthy Children 133,268 comments received 2

3 Significance of this Rule School meal programs impact millions of children every day Obesity and food dinsecurity i / hunger are dual threats to many of these children Rule informed by current nutrition science Major Changes from Proposed Rule Changes to breakfast phased in gradually over 3 years No meat/meat alternate at breakfast Additional year for implementation of sodium target #2 Students may take smaller portions of fruits & vegetables under Offer vs Serve Compliance based on one week review of menus New Meal Pattern Food Based 3

4 Reading the Meal Pattern Chart Reading the Meal Pattern Chart 4

5 IMPLEMENTATION TIMELINE GENERAL PROVISIONS 5

6 Menu Planning Approach Changes Food Based Menu Planning approach for all age / grade groups NSLP operators must use FBMP beginning SY SBP operators must use FBMP beginning SY Age / Grade Groups Same age / grade groups for NSLP & SBP: (K 5) (6 8) (9 12) In the SBP, the changes take effect in SY to ease burden on program operators Meal Identification Identify content of reimbursable lunch and breakfast near or at the beginning of the serving line(s) Schoolshavediscretion have how to identifythese these foods Assures students do not unintentionally purchase a la carte items 6

7 MEAL COMPONENTS Fruits Fruits / vegetables separated into two components This is different than what we currently practice A daily serving of fruit must be on menu at breakfast and lunch At breakfast ONLY, vegetables may be offered in place of fruits Fruits May select from fresh, frozen without added sugar, canned in juice/ light syrup, or dried fruit options No more than half of fruit offerings may be in the form of juice 100% juice ONLY 1/4cup dried fruit = 1/2cup fruit Refer to Food Buying Guide for crediting 7

8 Vegetables A daily serving at lunch that reflects variety over the week Vegetable subgroup weekly requirements for: Dark Green (e.g., broccoli, spinach, kale) Red/Orange (e.g., carrots, sweet potato, tomato) Beans/Peas (e.g., kidney, pinto, lentils, chickpeas) Starchy (e.g., corn, green peas, white potatoes) Other (e.g., onion, cucumber, zucchini, green beans) Additional veggies to meet 5 cup weekly total Vegetables Cont d. Variety of preparation methods available Fresh, frozen, and canned products USDA Foods offers a variety of no salt added or lower sodium products Changes in crediting of leafy greens Foods from the beans / peas (legumes) subgroup may be credited as a vegetable OR a meat/ meat alternate Grains: BREAKFAST Offer the daily and weekly serving ranges of grains at breakfast Phased in implementation of whole grain rich Schools may substitute meat / meat alternate for grains once daily grains minimum is met 8

9 Grains: LUNCH Schools must offer the daily and weekly serving ranges of grains at lunch Maximums and minimums Initially, ta y,at least ½ of grains ga soffered edduring the week must be whole grain rich Beginning in SY , ALL grains offered must be whole grain rich Whole grain rich foods must contain at least 51% whole grains Criteria for Whole Grain Rich Foods Meet the serving size requirements in the Grains/Bread Instruction, AND Meet at least one of the following: Whole grains per serving must be > 8 grams Product includes FDA s whole grain health claim on its packaging Product ingredient listing lists whole grain first (HUSSC Criteria) Formulated Grain Fruit Products Cannot be used to meet grain or fruit components at breakfast Consist of (1) grain type products that have grain as the primary ingredient, and (2) grain fruit type products that have fruit as the primary ingredient Heavily fortified, high in solid fats & added sugars E.g., fortified pastries Does not apply to granola bars or fortified cereals 9

10 Other Grain Component Issues Grain Based Desserts Only two creditable grain based desserts allowed at lunch per school week Major source of solid fats and added sugar per DGA 2010 Cost and Availability Concerns Important to note that many whole grain options available in USDA Foods: brown rice, whole grain pasta, oatmeal, etc Meat / Meat Alternates Daily and weekly requirements for lunch only 2oz eq. daily for students in grades oz eq. daily for younger students A variety it of meat / meat alternates t is encouraged Tofu and soy yogurt will be allowed as meat alternate Crediting instruction memo to follow Fluid Milk Allowable milk options include: Fat free (unflavored or flavored) Low fat 1% (unflavored only) Fat free freeor low fat (lactose reduced reducedor lactosefree) Must offer at least two choices Does not alter nutrition standards for milk substitutes (e.g., soy beverages) 10

11 Fluid Milk Cont d. Students may decline milk components under Offer vs Serve Milk provision ii also applies to children ages 3 4 DIETARY SPECIFICATIONS Four Dietary Specifications Weekly average requirements Calories Sodium Saturated Fat Daily requirements Trans Fat 11

12 Calorie Ranges Minimum and maximum calorie (kcal) levels Effective SY for SBP Effective SY for NSLP GRADES LUNCH (kcal) BREAKFAST (kcal) K Saturated Fat Limit Saturated Fat Less than 10 percents of total calories Same as current regulatory standard No total t lft fat standard d Sodium Reduction Intermediate targets can help schools reach final targets Target 1: SY Target 2: SY Final Target: SY

13 Sodium Reduction Timeline Sodium Reduction Timeline Sodium Reduction Efforts Procurement specifications and recipes will have to be modified Technical assistance and training resources will be available USDA Foods reducing sodium in foods available to schools Already reduced for products such as most cheeses 13

14 Trans Fat New trans fat restriction Nutrition label or manufacturer s specifications must specify zero grams of trans fat per serving (less than 0.5 grams per serving) Begins SY for SBP Begins SY for NSLP Naturally occurring trans fat excluded e.g., beef, lamb, dairy products SBP Changes Effective SY Offer only fat free (flavored or unflavored) and low fat (1%) unflavored milk Saturated fat limit <10% calories NSLP Changes Effective SY Offer fruit daily Offer vegetables subgroups weekly Half of grains must be whole grain rich Offer weekly grain ranges Offer weekly meat / meat alternate ranges Offer only fat free (flavored / unflavored) and low fat 1# (unflavored) milk Calorie ranges 14

15 NSLP Changes Effective SY Saturated fat limit <10% calories Zero grams of trans fat per portion A single Food Based Menu Planning approach Establish Age / Grade Groups: K 5, 6 8, 9 12 Reimbursable meals must contain a fruit or vegetable (1/2 cup serving) State agencies conduct weighted nutrient analysis on one week of menus SBP Changes Effective SY Half of grains must be whole grain rich Offer weekly grain ranges Calorie ranges Zero grams of trans fat per portion A sing Food Based Menu Planning approach Established age / grade groups: K 5, 6 8, year administrative review cycle Conduct weighted nutrient analysis on one week of menus NSLP Changes Effective SY year administrative review cycle 15

16 SBP Changes Effective SY Fruit quantity to increase to 5 cups / week (min. 1 cup / day) All grains must be whole grain rich Target #1 for average weekly sodium limiti Reimbursable meals must contain a fruit (or vegetable of using substitution) NSLP Changes Effective SY All grains must be whole grain rich Target #1 for average weekly sodium limit Additional NSLP & SBP Changes SY Target #2 sodium restriction SY Final Target sodium restriction 16

17 Breakfast & Lunch COMPARISON OF CURRENT TO FINAL RULES Comparison: Current SBP vs Final Rule Comparison: Current SBP vs Final Rule 17

18 Comparison: Current NSLP vs Final Rule Comparison: Current NSLP vs Final Rule Comparison: Current NSLP vs Final Rule 18

19 OFFER VERSUS SERVE (OVS) Offer Versus Serve For a reimbursable meal: A student has to select the fruit component OR the vegetable component Student may select a ½ cup serving under OVS Full component MUST be offered to student Offer Versus Serve (Cont d.) Under OVS, a student is able to decline: One food ITEM at breakfast If a school serves 4 ITEMS (i.e., additional grain item or a meat / meat alternate), students may decline 1 item If schools serve 3 food ITEMS on any given day, students may NOT decline any items (not using OVS option) Two food COMPONENTS at lunch Same as current OVS in Food Based menu planning 19

20 This is what the State of TEXAS will do MONITORING & COMPLIANCE Meal Record Reviews Administrative review will use records for a 1 week meal period No change from current practice Ensuring Compliance The immediate focus is on technical assistance and corrective action USDA assisting with implementation Compliance remains expected Immediate fiscal action if a food component is missing (as currently done) 20

21 Ensuring Compliance (Cont d.) Fiscal action also required for unresolved, repeat violations of: Vegetable subgroup requirement Milk type requirement SAs have discretion to take fiscal action for repeat violations of: Food quantity Whole grain requirement Dietary specifications (calories, sodium, saturated fat, and trans fat) IMPLEMENTATION ASSISTANCE Assistance from USDA Updating Food Buying Guide Working with National Food Service Management Institute Updating Menu Planning Resources and issuing guidance and technical assistance CN Labeling Program updates re: whole grains Offering other support through Team Nutrition and Regional Offices 21

22 USDA s Next Steps Continue to review technical assistance materials Working with State Agencies to facilitate training and implementation 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). 22