Slide 1 Milk Component Welcome to the Milk component training brought to you by Oregon Department of Education Child Nutrition Program. Oregon Department of Education Child Nutrition Programs Slide 2 Milk Component for Breakfast and Lunch Meal Pattern www.ode.state.or.us/go/snptraining The objective of this training is to identify the milk component requirement. During this training we will review the milk component requirements for both the School Breakfast and National School Lunch Program. Please visit our training resource page listed on this slide for additional training. In the meal planning resource section you will find additional trainings for other food components. You will also find a specific training on how to credit the Milk component. A variety of milk is a required component for both breakfast and lunch.
Beans/Peasf 0k 0k 0k Slide 3 Excellent Nutrient Sources: Protein Calcium Vitamin A Vitamin D (fortified) Magnesium Phosphorus Potassium Milk Nutrition Main Body Functions: Optimal Bone Formation Healthy Blood Pressure Let s review the important role that the milk component has in Nutrition. It is an excellent source of Protein Calcium Vitamin A Vitamin D (fortified) Magnesium Phosphorus Potassium And Milk s greatest functions in the body include: Optimal bone formation, which is critical for children, especially during growth spurts. 2)Achieving healthy blood pressure Slide 4 Breakfast Meal Pattern Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups)c,d 5 (1)e 5 (1)e 5 (1)e 2½ (½) 2½ (½) 5 (1) Vegetables (cups)c,d 0 0 0 3¾ (¾) 3¾ (¾) 5 (1) Dark Greenf 0 0 0 ½ ½ ½ Red/Orangef 0 0 0 ¾ ¾ 1¼ (Legumes) 0 0 0 ½ ½ ½ Starchyf 0 0 0 ½ ½ ½ Otherf,g 0 0 0 ½ ½ ¾ Additional Veg to Reach Totalh 0 0 0 1 1 1½ Grains (oz eq)i 7 (1)j 8 (1)j 9 (1)j 8 (1) j 8 (1) j 10 (2) j Meats/Meat Alternates (oz eq) 8 (1) j 9 (1) j 10 (2) j Fluid Milk (cups)l 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min- Max Calories (kcal)m,n,o 350-500 400-550 450-600 550-650 600-700 750-850 Saturated Fat (% of total calories)n,o <10 <10 <10 <10 <10 <10 Sodium(mg)n,p 540 600 640 1230 1360 1420 Trans Fatn,o Nutrition Label of manufacturer specifications must indicate zero grams of trans fat per serving. Let s take a look at the meal pattern grid guide, for the milk component. We have a handout available showing this grid guide for your reference you can download. It is available with the training on the web or on the menu planning resource page. On this slide all other components are covered since will be only discussing the milk component. To review, (click) you see Breakfast and (click) Lunch Meal pattern column. Milk requirement is the same for breakfast and lunch so we will review both at the same time. At the top, will be see the 3 Grade groups, k-5, 6-8 and 9-12. For the milk component the weekly and daily requirement is the
same for all age group. Now look down on the left, (click) milk is listed, (click) with the weekly amount of 5 cups. (click) And in parentheses, is the daily minimum amount of 1 cup. Please note that this grid is for a 5-day school week. We have a grid for 4 dayweek, and a 7 day-week for your convenience, so you don t have to do the figuring for each day more or less. Slide 5 Milk Component Requirements Offer at least 2 different varieties Grades K-5 Grades 6-8 Grades 9-12 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily Fluid milk must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored). Schools may offer fat-free unflavored and flavored milk as choices. Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored). 5 The fluid milk component is relatively straightforward. Schools must offer a minimum of two choices of fluid milk. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored). Lactose-free milk is an acceptable alternative, but it must also be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored). The limitation of flavored milk to fat-free applies to both breakfast and lunch. Schools may offer fat-free unflavored and flavored milk as choices.
Slide 6 Fluid Milk Substitution Provision Applicable to all institutions participating in a Child Nutrition Program Milk substitute for a child with a medical or special dietary need other than a disability, -nondairy product offered as part of the reimbursable meal must meet the nutrient standards established by the final rule 6 Required (disability accommodations) and optional (parent requested) milk substitutes are considered meal exceptions and are not subject to this final rule. Milk substitutes must meet the regulatory standards outlined in 7 CFR 210.10(d)(3), which do not address fat or flavor/sugar restrictions. In the case of participants who cannot consume fluid milk due to medical or other special dietary needs, but do not have a disability, non-dairy beverages may be served in lieu of fluid milk. Participants without disabilities who request a substitution for the fluid milk requirement at meals and snacks must submit a Milk Substitute Request-- Participants without Disabilities form. The form may be signed by the participant s parent or guardian. Non-dairy beverages must be nutritionally equivalent to milk and meet the nutritional standards for fortification of calcium, protein, vitamin A, vitamin D, and other nutrients to levels found in cow s milk, as outlined in the National School Lunch Program (NSLP) regulations at 7CFR 210.10(m)(3) and USDA Policy Memos: SP 02-2009, SP 07-2010, CACFP 04-2010, and SFSP 05-2010.
Slide 7 Fluid Milk Substitutions Allows parents/guardians to request other than for a disability Offered as part of the reimbursable meal must be included in weighted nutrient analysis and, therefore, are subject to the overall weekly average fat limit and calorie range However, milk substitutes offered as part of the reimbursable meal must be included in weighted nutrient analysis and, therefore, are subject to the overall weekly average fat limit and calorie ranges. 7 For further training on Milk Substitution please complete the Special Dietary Needs training located on the School Nutrition Program web site. The web site address is listed on the resource slide at the end of this presentation. Slide 8 Resources www.ode.state.or.us/go/snptraining http://www.ode.state.or.us/search/page/?id=3707 Grade/Grid Here is the list of resources mentioned in this training. http://www.ode.state.or.us/search/page/?id=3429 Special Dietary Needs
Slide 9 The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complain form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer. Thank you for completing the milk component training. If you have questions please contact your Assigned Specialist.