Welcome To Digging Into Details: Required Changes in School Lunch Programs Proudly sponsored by 2012 National Dairy Council. Fuel Up is a service mark of National Dairy Council.
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Dayle Hayes, MS, RD Past Chair School Nutrition Services DPG Consultant to agencies & organizations nationwide Facebook School Meals That Rock Twitter @SchoolMealsRock Blog SchoolMealsThatRock.org
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Digging into Details Implementing New LUNCH Patterns for 2012-13 School Year
POLL: Who is at your site? How many people are watching this webinar at your site? a. 1 b. 2-3 c. 4-5 d. 5 or more
Digging into Details Brief overview and timelines Grade groupings and calorie ranges Grains servings and definitions Vegetable sub-groupings Offer versus serve How Fuel Up To Play 60 can help
2012 Nutrition Standards New Lunch Patterns
New Standards Several UNKNOWNS and TBAs
GOAL = MyPlate at School
GOAL = MyPlate at School
TIMELINE Jan. 2012 Implementation Timeline for Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs Implementation of most meal requirements in the NSLP begins SY 2012-2013. In the SBP, the meal requirements (other than milk) will be implemented gradually beginning SY 2013-2014. New Requirements Fruits Component 2012-2013 Offer fruit daily L Fruit quantity increase to 5 cups/week (minimum 1 cup/day) Vegetables Component Offer vegetables subgroups weekly L Grains Component 2013-2014 Half of grains must be whole grain-rich L B 2014-2015 All grains must be whole-grain rich L, B Offer weekly grains ranges L B Meats/Meat Alternates Component Offer weekly meats/meat alternates ranges Milk Component Offer only fat-free (unflavored or flavored) L, B Dietary Specifications (to be met on average over a week) Calorie ranges L B Saturated fat limit (no change) L, B Sodium Targets o Target 1 o Target 2 o Final target Zero grams of trans fat per portion L B Menu Planning A single FBMP approach L B Age-Grade Groups Establish age/grade groups: K-5, 6-8, 9-12 L B Offer vs. Serve Reimbursable meals must contain a fruit or vegetable (1/2 cup minimum) Monitoring 3-year adm. review cycle L, B Conduct weighted nutrient analysis on 1 week of menus Implementation (School Year) for NSLP (L) and SBP (B) L L L B L, B B B 2015-2016 2016-2017 2017-2018 L, B 2022-2023 L, B
Sodium Targets for Lunch Lunch Current Requirements Reduce, no set targets New Requirements (K 12) Effective July 1, 2014 Grade Groups Target 1 Levels K-5: 1230 mg. 6-8: 1360 mg. 9-12: 1420 mg.
EVOLVING PROCESS with many in-progress items & lots of people working on them. USDA ex. Food Buying Guide & CN Label updates, & new USDA foods Regional office/state agency training also in-progress NFSMI ex. New Classes SNA ex. online resources & meetings
STAY CALM & FOCUSED
ONE STEP at a time!! Start by doing what's necessary; then do what's possible; and suddenly you are doing the impossible. St. Francis of Assisi
ONE STEP at a time!!
Start with YOUR Menu What already meets Final Rule for 2012-13? What needs some further work? What are my most immediate concerns? More whole grain-rich products? A wider variety of veggies? Fat-free flavored milk?
Lunch Grade Groups Unchanged Current Requirements New Requirements Effective July 1, 2012 for Lunch CALORIES and PORTIONS Grade Groups must be: Grades K - 5 Grades 6-8 Grades 9-12
Lunch Calorie Ranges Lunch Current Requirements (FBMP) New Requirements (K 12) K-3: 633 Kcal. Effective July 1, 2012 4-12: 785 Kcal. Grade Groups Minimum and Maximum Levels K-5: 550 650 Kcal. 6-8: 600 700 Kcal. 9-12: 750 850 Kcal.
Lunch Meat/Alternates Food Groups Current Requirements (K-12) New Requirements (K-12) Meat and Meat Alternate M/MA Grade Groups 1.5 2 oz. equivalent (minimum requirement per grade group) Effective July 1, 2012 1 oz. equivalent minimum per day for grades K 8 And 2 oz. equivalent minimum per day for grades 9-12 K 5: 8-10 oz. equiv./wk 6 8: 9 10 oz. equiv./wk 9 12: 10-12 oz. equiv./wk
Lunch Meat/Alternates Lean or extra lean meats, seafood, and poultry; beans and peas*; fat-free and lowfat milk products such as cheese and yogurt; and unsalted nuts and seeds all are allowed creditable (* may be credited as vegetable OR meat alternate but not in the same meal) Tofu and soy yogurt will be allowable as meat alternate NOTE: Crediting instruction memo will be available soon.
Windham Middle School, RSU 14
Lunch Whole Grains Food Groups Current Requirements (K-12) New Requirements (K-12) Grains 1 serving/day and 8 servings/week minimum Grade Groups Effective July 1, 2012 1 oz. equivalent minimum per day for grades K 8 and 2 oz. equivalent minimum per day for grades 9-12 NOTE: The ranges are minimums and maximums. K 5: 8-9 oz. equiv./wk 6 8: 8 10 oz. equiv./wk 9 12: 10-12 oz. equiv./wk
Lunch Whole Grains Lunch component whole grain requirements are changed with varied implementation dates Food Groups Current Requirements (K- 12) New Requirements (K-12) Whole Grains encouraged Effective July 1, 2012 >50% of all grains must be whole grain-rich Starting July 1, 2014 All grains must be whole grainrich
Criteria for Whole Grain-Rich Meet serving size requirements in Grains/Breads Instruction and Meet at least one of the following 1. Whole grains per serving must be 8 grams or 2. Product includes FDA s whole grain health claim on its packaging or 3. Product ingredient listing lists whole grain first (HUSSC criteria) Note: These guidelines apply to breakfast and lunch.
Criteria for Whole Grain-Rich Product ingredient listings Non-mixed items (e.g. breads, cereals): whole grains must be the first ingredient Mixed items (e.g. pizza, corn dogs): whole grains must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the listing) Detailed instructions for this method are at: http://teamnutrition.usda.gov/healthierus/hussckit_pp25-35.pdf Note: These guidelines apply to breakfast and lunch.
Limits on Grain-Based Desserts Only two creditable grain-based desserts allowed at lunch per school week. Consider the contribution of desserts to the nutrition standards levels for the three grade levels. Foods of minimal nutritional value may not be served.
Lunch Fruits and Veggies Food Groups Current Requirements (K-12) New Requirements (K-12) Fruits and Vegetables ½ - ¾ cup of fruits and/or vegetables combined/day Effective July 1, 2012 ¾ - 1 cup vegetables plus ½ cup fruit/day Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up or mashed.
Lunch Fruits The Fruit Group offerings include: Fresh, frozen without added sugar, canned in juice/light syrup, or dried No more than half of fruit offerings in a meal may be juice 100% juice only ¼ cup of dried fruit = ½ cup of fruit Refer to Food Buying Guide for crediting information Note: These guidelines apply to breakfast and lunch.
Lunch Vegetables All vegetable subgroups must be offered weekly: Dark Green (e.g., broccoli, collard greens, bok choy, kale) Red/Orange (e.g., carrots, sweet potatoes, tomatoes, acorn squash) Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas, pinto beans) Starchy (e.g., corn, green peas, white potatoes, plantains) Other (e.g., asparagus, cabbage, onions, wax beans)
Lunch Vegetables Vegetable subgroup minimums are per week with no daily minimum 1/8 cup is the minimum portion permitted of any vegetable tomato paste crediting is still permitted An extensive listing of the vegetables in each subgroup are available at: www.choosemyplate.gov/food-groups/vegetables.html
Lunch Vegetables Vegetables Grade Group K-5 & 6-8 Vegetables (cups) Dark green Red/Orange Beans/Peas (Legumes) Starchy Other Additional Veg to Reach Total 3¾ cups total/wk minimum ¾ cup total/day minimum ½ cup/wk ¾ cup/wk ½ cup/wk ½ cup/wk ½ cup/wk 1 cup/wk
Lunch Vegetables Vegetables Grade Group 9-12 Vegetables (cups) Dark green Red/Orange Beans/Peas (Legumes) Starchy Other Additional Veg to Reach Total 5 cups total/wk minimum 1 cup total/day minimum ½ cup/wk 1¼ cup/wk ½ cup/wk ¾ cup/wk ¾ cup/wk 1¼ cup/wk
Windham Middle, RSU 14
Lunch MILK Food Groups Current Requirements (K-12) New Requirements (K-12) Milk 1 cup Variety of fat contents allowed; Flavors not restricted Effective July 1, 2012 Must be fat-free (<.4%) (flavored or unflavored) or 1% low-fat (only unflavored) Fat-free or low-fat for (lactose-reduced or lactose-free Only fat-free lactose-reduced or lactose-free may be flavored Must offer 2 choices
POLL: Flavored Milk Have you received any pressure to remove all flavored milk from your program? a. No/very little discussion about it b. Some discussion but no real pressure c. Active discussion to remove flavored milk d. Flavored milk has been removed in some schools
Lunch OFFER vs. SERVE Meal Components Offered Components Required Components That May Be Declined Full Portion Offered, Must Select minimum of ½ cup Fruit or Vegetable Breakfast 4 3 1 YES Breakfast 3 3 0 N/A Lunch 5 3 1 or 2 YES
Lunch OFFER vs. SERVE Student must select at least ½ cup of fruit or vegetable for each reimbursable breakfast or lunch where OVS is implemented Full component MUST be offered to students at each meal.
It s Only Nutrition WHEN they eat or drink it!
New Standards = More Food and More Choices
More FUEL into Kids Less Food into the Trash Can!
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2012 National Dairy Council. Fuel Up is a service mark of National Dairy Council.
2012 National Dairy Council. Fuel Up is a service mark of National Dairy Council.
RESOURCES USDA www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm SNA www.schoolnutrition.org/content.aspx?id=16630&terms=nutrition+standards+resources Fuel Up To Play 60 http://school.fueluptoplay60.com/playbook/playlist.php?type=healthy%20eating
ONE STEP at a time!! Start by doing what's necessary; then do what's possible; and suddenly you are doing the impossible. St. Francis of Assisi
Mark Your Calendars! Future Webinars 2-3 pm April 25 Getting The Message Out: Smart Marketing To Grow Participation May 30 Setting Your Program Up For Next Year s Success 2012 National Dairy Council. Fuel Up is a service mark of National Dairy Council.
You Could Win! 2012 National Dairy Council. Fuel Up is a service mark of National Dairy Council.
Thank You For Joining Us! Available on the Downloads page at www.drinkmainemilk.org: Attendance certificates Dayle s slides Archived webinar Contact information Katie Hoffmann Maine Dairy and Nutrition Council 333 Cony Road Augusta, ME 04330 207-287-3621 catherine@drinkmainemilk.org 2012 National Dairy Council. Fuel Up is a service mark of National Dairy Council.