Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School...
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Transcript of Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School...
Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch
(NSLP) and School Breakfast Program
Director’s TrainingSchool and Community Nutrition
KDE
Implementation Timeline –Final Rule Details
Jan. 2012
Implementation of most meal requirements in the NSLP begins SY 2012-2013. In the SBP, the mealrequirements (other than milk) will be implemented gradually beginning SY 2013-2014.
2012-2013
2013-2014
2014-2015
2015-2016
2016-2017
2017-2018
2022-2023
Offer fruit daily L Fruit quantity increase to 5 cups/week(minimum 1 cup/day)
B
Offer vegetables subgroups weekly L
Half of grains must be whole grain-rich L B All grains must be whole-grain rich L, B Offer weekly grains ranges L B
Offer weekly meats/meat alternates ranges
L
Offer only fat-free (unflavored or flavored)
L, B
Calorie ranges L B
Saturated fat limit (no change) L, B
Sodium Targets o Target 1
o Target 2
o Final target
L, B
L, B
L, B Zero grams of trans fat per portion L B
A single FBMP approach L B
Establish age/grade groups: K-5, 6-8, 9-12 L B
Reimbursable meals must contain a fruit or vegetable (1/2 cup minimum)
L B
3-year adm. review cycle L, B
Conduct weighted nutrient analysis on 1 week of menus
L B
Offer vs. Serve
Monitoring
Implementation Timeline for Final Rule“ Nutrition Standards in the National School Lunch and School Breakfast Programs ”
Meats/Meat Alternates Component
Milk Component
Dietary Specifications (to be met on average over a week)
Menu Planning
Age-Grade Groups
New Requirements
Implementation (School Year) for NSLP (L) and SBP (B)
Fruits Component
Vegetables Component
Grains Component
Age/Grade Groups
• Same age/grade groups for NSLP and SBP: PS K-5 6-8 9-12Note: Pre-K student meal patterns remain unchanged until
updated in a future rule
K-8 allowed in groups where K-5 and 6-8 overlap
Lunch Meal Pattern
• Lunch Meal Components– Fruits– Vegetables– Meat/Meat Alternate– Grains (Whole Grain-Rich)– Milk
• Portions requirements have changed
Fruits
• K-5 & 6-8 minimum ½ cup per day• 9-12 minimum 1 cup per day• OVS allows students to take ½ cup fruit or
vegetable under this new rule
• May offer:– Fresh, frozen without sugar; canned in light syrup,
water or fruit juice; or dried.
Vegetables
Note: Grade Groups K-5 and 6-8 have the same vegetable requirements and portions
Vegetables
Increased portions for grades 9-12 are in bold
Vegetables• Daily lunch serving reflects variety over week• Vegetable subgroup weekly requirements for
– Dark Green (e.g., broccoli, collard, mustard, kale greens, spinach)
– Red/Orange (e.g., carrots, sweet potatoes, squash, tomatoes, red peppers, pumpkin)
– Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas, pintos, navy or northern beans, black beans, refried beans, vegetarian or baked beans)
– Starchy (e.g., corn, green peas, white potatoes, lima beans)– Other (e.g., onions, green beans, cucumbers, lettuce,
celery, beets, cabbage)– Additional vegetables 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: Uncooked leafy
greens will credit as half of volume as served. Therefore, 1 cup of romaine lettuce is creditable as ½ cup of vegetables.
• Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate. However, schools may not offer one serving of beans and peas and count it toward both food components during the same meal.
Grains • Whole Grain-Rich Criteria
– 100% whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain. NOTE: Must contain at least 50% whole-grains and the remaining grain, if any must be enriched!!
– Meet serving size requirements in Grains/Breads Instruction and
– Meet one of the following:• Whole grains per serving must be ≥ 8 grams or• Product includes FDA’s approved whole grain health claim on its
packaging or• Product ingredient listing lists whole grain first
Grains• K-5 and 6-8 daily minimum 1 oz eq; weekly minimum 8 oz eq• 9-12 daily minimum 1 oz eq; weekly minimum 10 oz eq• SP 26-2013 Extended Flexibility in Meat/Meat Alternate and
Grain Maximums for School Year 2013-14– Must still be meeting daily minimums and maximums and remaining
dietary specifications.
Grains• Grain-Based Desserts Allowed– Two creditable grain-based desserts allowed at lunch per
school week
– Foods of minimal nutritional value may not be served
– Take into consideration the contribution of desserts to the nutrition standards levels for each grade level
Meat/Meat Alternate
• K-5 Daily Minimum 1 oz eq; Weekly Min 8 oz eq• 6-8 Daily Minimum 1 oz eq; Weekly Min 9 oz eq• 9-12 Daily Minimum 2 oz eq; Weekly Min 10 oz
eq• SP 26-2013 Extended Flexibility in Meat/Meat
Alternate and Grain Maximums for School Year 2013-14– Must still be meeting daily minimums and
maximums and remaining dietary specifications.
Milk
• Fat free flavored or unflavored• Low fat unflavored only• Must offer at least 2 choices
Four standards will be reviewed for breakfast and lunch compliance
– Weekly average requirements for:• Calories• Sodium• Saturated fat
– Daily requirement for:• Trans fat
Note: No total fat requirement
Nutrition Standards for Breakfast and Lunch
Calorie Ranges
• Minimum and maximum calorie (kcal) levels– Average over course of the week
• Effective SY 2012-13 for NSLP• Effective SY 2013-14 for SBP
GRADES LUNCH(kcal)
BREAKFAST(kcal)
K-5 550-650 350-500
6-8 600-700 400-550
9-12 750-850 450-600
Sodium Reduction
Intermediate targets help schools reach final targets– Target 1: SY 2014-2015– Target 2: SY 2017-2018– Final Target: SY 2022-2023
Saturated Fat
• Limit saturated fat– Less than 10 percent of total calories– Same as current regulatory standard
• No total fat standard
Nutrition Standards –Trans Fats
• New trans fat requirement - trans fat is limited to naturally occurring in foods (mainly beef, lamb and dairy products made with whole milk)
• Nutrition Facts Label or manufacturer’s specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving) and is a daily requirement
• Begins:– July 1, 2012 for Lunch– July 1, 2013 for Breakfast
OFFER VERSUS SERVE (OVS)
Offer vs. Serve
– At lunch, must offer all 5 components and 1 or 2 may be declined (for 2012-13)
– Effective July 1, 2012 students must select at least ½ cup of fruit or vegetable for reimbursable lunches
– Full component portions MUST be offered to students at each meal