Kim C. Mosser, SNS OVEC Nutrition Analyst
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Transcript of Kim C. Mosser, SNS OVEC Nutrition Analyst
New Meal Pattern & More… with the
Healthy, Hunger-Free Kids Act
Kim C. Mosser, SNSOVEC Nutrition Analyst
You can only eat an elephant one bite at a time…
New Requirements:
Effective July 1, 2012 for Lunch & July 1, 2013 for Breakfast
Grade Groups must be:Grades K-5Grades 6-8
Grades 9-12
This school year…s
• No changes for breakfast
• No changes for Pre-K or Head Start
Calorie Range - Lunch
. 5
Grades K-5 Grades 6-8 Grades 9-12550-650 600-700 750-850
Average daily amount for a 5-day school week must fall within the minimum and maximum levels.
Individual days may be over or under the required levels. It is a weekly average. Can offer age grade groups K-8 a single menu that falls within a range of 600-650 average calories per week.
Food-Based Menu Components of a
Reimbursable Meal• Meat/Meat Alternate • Fruit • Vegetable • Grain • Fluid Milk
Multiple lines must make all required food components available
to all students on a weekly basis.
Meat/Meat Alternate - LunchGrades K-5 Grades 6-8 Grades 9-12
8-10 oz weekly
1 oz per day (min.)
9-10 oz weekly
1 oz per day (min.)
10-12 oz weekly
2 oz per day (min.)
Beef, poultry, fish, cheese, eggs, beans or peas, peanut butter, yogurt, tofu
Fruit Component - Lunch
Grades K-5 Grades 6-8 Grades 9-122 ½ cups weekly
½ cup daily
2 ½ cups weekly
½ cup daily
5 cups weekly
1 cup daily
These are minimums and have no upper limit except for juice. No more than half of the weekly fruit offering may be in the form of juice. Juice must be 100%.
Vegetable Component - Lunch Grades K-5 Grades 6-8 Grades 9-12
3 ¾ cups weekly
¾ cup per day
3 ¾ cups weekly
¾ cup per day
5 cups weekly
1 cup per day
Vegetable Subgroups Weekly Requirements
Dark Green Red/Orange
Bean/Peas (Legumes)StarchyOther
Additional Veg to Reach Total
½ cup¾ cup½ cup½ cup½ cup1 cup
½ cup ¾ cup½ cup½ cup½ cup1 cup
½ cup1 ¼ cups
½ cup½ cup¾ cup
1 ½ cup
Vegetable Subgroups• Other Vegetables requirement may
be met with any additional amounts from the dark green, red/orange, and beans/peas vegetable subgroups.
• Any vegetable subgroup may be offered to meet the Additional Veg to Reach Total requirement.
Dark Green: broccoli, collard greens, romaine, kale, spinach, dark green leafy lettuce
Red/Orange: carrots, sweet potatoes, tomatoes, acorn squash, pumpkin, red pepper
Beans/Peas (legumes): kidney beans, refried beans, lentils, chickpeas, black beans, edamame
Starchy: corn, green peas, white potatoes, lima beans, water chestnuts
Other: asparagus, avocado, brussel sprouts, beets, cabbage, cauliflower, celery, cucumber, green beans, iceberg lettuce, mushrooms, green pepper, onion, radish, zucchini
COLOR IS GOODJust think in colors.
Fill your plate with bright colors.
Try some greens, oranges, reds, maybe something yellow…
Fruits & Vegetables•Minimum creditable serving 1/8 cup.
•Larger amounts of fruits & vegetables may be served.
•Dried fruit credits at twice the volume served. (1/4 cup of dried fruit counts as 1/2 cup of fruit)
•Raw, leafy (salad) greens credits as half the volume served. (1 cup raw loosely packed equals 1/2 cup serving)
Grains Component - LunchGrades K-5 Grades 6-8 Grades 9-12
8-9 oz eq weekly
1 oz eq per day (min.)
8-10 oz eq weekly
1 oz eq per day (min.)
10-12 oz eq weekly
2 oz eq per day (min.)
2012-13: Half of grains offered at lunch must be whole grain rich.
2013-14: Half of grains offered at breakfast must be whole grain rich.
2014-15: All grains served must be whole grain rich.
2 oz eq grains can be grain based desserts at lunch per week.
Milk Component - Lunch
Grades K-5 Grades 6-8 Grades 9-125 cups weekly
1 cup daily
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
Low-fat or 1% milk must be unflavored.
Fat-free or skim can be unflavored or flavored.
Must at least have 2 choices.
Other Dietary Specifications• Sodium
• Saturated Fat
• Trans Fat– Nutrition Facts Label or manufacturer’s
specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving).
– NO margarine
Identification of Components
• All serving lines must have an easy method of identifying reimbursable meal components at/near the front of the serving line so student can easily ID all components for a reimbursable meal and select the correct quantities.
• Continue to identify that reimbursable meal is selected at the Point of Service (cash register).
Offer Versus Serve - Lunch• Students must be offered all 5 required
components: * Meat/Meat Alternate* Fruit* Vegetable* Grain* Fluid Milk
• Students are allowed to decline 2 of the 5 required food components.
Offer Vs. Serve
• Must take at least ½ cup serving of the fruit or vegetable component.
• All other components selected must be full components.
Full Component(what must be offered daily*)
Grades K – 5 & 1 oz meat/meat alternate Grades 6 – 8: ½ cup fruit
¾ cup vegetable1 oz eq grains8 oz milk
Grades 9 – 12: 2 oz meat/meat alternate1 cup fruit
1 cup vegetable2 oz eq grains
8 oz milk
*Must meet weekly minimums & maximums for calories, m/ma, grains.
Offer vs. Serve
Students can meet the OVS ½ cup requirement by selecting:
• ½ cup fruit• ½ cup vegetable• ½ cup combination of fruit and vegetable
Offer Vs. Serve • Students are allowed to take smaller portions of
the fruit and vegetable components only to count towards a reimbursable component.
• ½ cup allowance for fruit or vegetable may be used only once for either the fruits or vegetables component in a meal.
• Students can mix and match smaller portions of fruit/vegetable items to meet the fruit/vegetable component requirement.
Offer vs. Serve
• If a student selects only 3 components and 2 of those 3 components are fruit and vegetable, one of those can be ½ cup but the other must be full component.
• If a student selects less than the offered portion of Meat/Meat Alternate, Grains, or Milk it does not count as one of the minimum three required components at lunch.
Offer vs. Serve
If a student takes a ½ cup of vegetable and also chooses a fruit, then the fruit must be the full component which would be ½ cup or 1 cup depending on grade group.
Students must select the other food components in the quantities planned.
Offer vs. Serve Example• A student in grades 9-12 selects just milk, ½
cup fruit and ½ cup vegetable. The student may take ½ cup of one but must take the full 1 cup offering of the other.
• However, if the student selects another full component, such as grain or meat/meat alternate, the student may take a smaller portion of the fruit because the fruit is no longer being counted as the 3rd component in the reimbursable meal.
Yes or No???
• Chicken Patty• Bun
No• Only 2 components• No 1/2 cup fruit or vegetable
Yes or No???
• Grilled Cheese Sandwich • Milk
No• No 1/2 cup fruit or vegetable
Yes or No???• Banana - ½ cup• Carrots - ½ cup• Roll - 2 oz eq
YES for Elem and Middle but NO for High• Used ½ cup allowance once. Other menu
items must be full components.
Yes or No???• Banana - ½ cup• Carrots - ½ cup• Roll - 2 oz eq• Milk - 8 ounce
YES • Used ½ cup allowance once. 2 other full
components selected so other ½ cup selected is OK. Met 3 of 5 components.
IMPORTANT: • NEW Food Buying Guide
• Cycle menus
• Recipes with complete instructions and HAACP procedures
• Serving utensils or pre-portioned
• Production records
The Feds……• Entitled to receive a six-cents per
lunch performance-based, claimed meal reimbursement increase beginning October 1, 2012
• Menu certification process4 Nutrient Standards for compliance: calories, sodium, saturated fat, and trans fats
• Federal reviews every 3 years
Websiteshttp://healthymeals.nal.usda.gov
http://fbg.nfsmi.org
http://www.nfsmi.org
http://www.fns.usda.gov/cnd/Governance/policy.htm
http://www.fns.usda.gov/cnd/healthierschoolday
Let’s hold hands and all cross the street together…
Thank you for what you do!