NSNA Breakout Session Regulatory Update 06.20.15
37
Regulatory Update NSNA CONFERENCE JUNE 23, 2015 NEVADA DEPARTMENT OF AGRICULTURE FOOD AND NUTRITION DIVISION
-
Upload
nevada-agriculture -
Category
Education
-
view
37 -
download
3
Transcript of NSNA Breakout Session Regulatory Update 06.20.15
Regulatory Update
NSNA CONFERENCE JUNE 23, 2015
NEVADA DEPARTMENT OF AGRICULTURE
FOOD AND NUTRITION DIVISION
Today’s Agenda
Meal Pattern Update Production Records Food Safety Requirements Professional Standards/Training Requirements Nevada School Wellness Policy
Meal Pattern Let’s reflect a bit……
2012/2013◦ Half of all grains Whole Grain Rich, vegetable subgroups, calorie limits◦ First year of new meal pattern
2013/2014◦ New rules for breakfast,
◦ half of grains whole grain rich◦ offer a cup of fruit
2014/2015◦ All grains whole grain rich◦ Must select a ½ cup of fruit a breakfast◦ Sodium Target 1
Meal Pattern What’s required now?
◦ Requirements for SY 15/16 (Same as 14/15)◦ Breakfast
◦ All grains must be whole grain rich◦ 1 cup of fruit offered at breakfast
◦ Must take ½ cup under OVS◦ Lunch
◦ Meat and grain minimums ◦ Maximum limits permanently lifted
◦ Calorie minimum and maximums◦ No overlap between k-8 and 9-12
◦ Vegetable subgroup requirements◦ No trans fat◦ Sodium target 1 in place
Age Grade Groups- LUNCHGrades K-8 Grades 9-12
Fruit (1/2 cup)Vegetable (3/4 cup)
Subgroups: DG, RO, Legume, Starch, Other
Grain (1 oz)/8 wkMeat/meat alt (1 oz)/9 wk
Fluid Milk-1 cMin/Max caloriesSaturated fat<10Sodium-Target 1
1230 mgTrans fat-zero
Fruit (1 cup)Vegetable (1 cup)
Subgroups: DG, RO, Legume, Starch, Other
Grain (1-2 oz)/10 wkMeat/meat alt (2 oz)/10 wk
Fluid Milk1-cMin/Max caloriesSaturated fat<10Sodium Target 1
1420 mgTrans fat-zero
What else do we need to keep in mind?
Grain based dessertsLimitations on fruit and vegetable juice
Non creditable foodsMust serve at least two types of milk
Age Grade Groups- BREAKFASTGrades K-12
Fruit (1 cup)Grain (1 oz)/8 wk
Fluid MilkMin/Max caloriesSaturated fat<10Sodium-Target 1
<540 SodiumTrans fat-zero
What else do we need to keep in mind?
Dessert items cannot be servedLimitations on fruit and
vegetable juiceNon creditable foods
Must serve at least two types of milk
Vegetables?
Meal Pattern What lies ahead?
◦ Only change coming is sodium target 2 and 3◦ Controversy surrounding these◦ Target 1 won’t change◦ Still need to focus on sodium content of foods
◦ Condiments (soy sauce, bbq sauce, sweet/sour sauce)◦ High sodium entrees (chicken teriyaki, lunchmeats, etc)◦ May need to menu higher sodium items by cycle week
rotation (for example fresh vs. processed items)◦ Other seasonings can be used instead of sodium
Meal Pattern
What do I need to know?◦ Meal pattern for the school you are at◦ Meal pattern by meal (breakfast, lunch, snack)◦ Differ by grade group
◦ What if there different grade groups at my school?◦ Differ by week: Four day versus Five day◦ RCCIs Seven day possible
Meal Pattern
◦ What constitutes a reimbursable meal◦ Straight Serve (may include choices between
components)◦ Must take all 5 components
◦ Offer Versus Serve ◦ Can decline components
Straight Serve-LUNCH Students must take all five required components
Choices amongst components allowed◦ meat/meat alternate◦ grains◦ Fruit (choice of apple or orange slices) ◦ vegetables (choice of corn or peas)◦ fluid milk
Offer Versus Serve (OVS) - LUNCH
Students must be offered all five required components: ◦ meat/meat alternate◦ grains◦ Fruit ◦ vegetables ◦ fluid milk
Lunch Menu Requirements If using multiple food lines, every line must offer the required 5 food components to all students
Senior high schools are required to use Offer Versus Serve for lunch
OVS optional for junior high, middle, and elementary schools
◦ OVS is optional at Breakfast
What Can Students Decline?
Students are allowed to decline two of the five required food components
◦ Must take three components◦ One must be a ½ cup of fruit or a vegetable
How do I communicate this to students?◦ “Choose three or more, one must be a fruit or vegetable”◦ “Choose at least three, one must be a fruit of veggie”
Is this the same as the number of “items” a student must take?
No- if non creditable items are on the menu, they don’t count towards the three components
Straight Serve-BREAKFAST
Students must take all three required components
Choices amongst components allowed◦ Grains (or additional meat/meat alternate)◦ Fruit (choice of apple or orange slices, 1 cup) ◦ fluid milk (1 cup, must be two types)
Offer Versus Serve (OVS) - BREAKFAST
Students must be offered at least 4 items from the following 3 components:
◦ Grains (if at least 1 oz eq of grains are offered then a meat/meat alternate can be offered)
◦ Fruit ◦ fluid milk
◦ Students must take at least three items, one must be a half cup of fruit
Offer Versus Serve (OVS) - BREAKFAST
Examples:
Cereal String Cheese Yogurt
Toast Muffin String Cheese
Juice Large Banana Large Apple
Apple Milk Milk
Milk
OVS Resources NDA Youtube channel
◦ https://www.youtube.com/watch?v=ZbmqQGQQfdk&list=PLGdlCTs4dQTfYTLj7Vg9VXzDfmqApGipq&index=15
USDA OVS Guidance◦ http://www.fns.usda.gov/school-meals/guidance-and-resources
NDA State Agency Staff◦ [email protected]◦ [email protected]
Menu Production Records
Form – USDA required information
Staff Training on filling out the form
Third party (Food Vendor, FSMC)
District Wide Consistency
NDA Website – sample forms posted http://nutrition.nv.gov/
Webinar-NDA website posting on our YouTube channel, https://www.youtube.com/user/nevadaagriculture
MPRs, Standardized Recipes, FBG, Menu Planning Records
• Twelve areas required per USDA
• Format optional w/ mandatory items included
• Customize for your district/site
• Some menu analysis programs have a MPR template
• Requires state modification
Menu Production Record (MPR)
Food safety manual EACH SITE MUST HAVE ONE!
NFSMI Links(note: name change to Institute of Child Nutrition July 2015)
www.nfsmi.org
Sample Manuals and templates; can customize for district or specific site
http://sop.nfsmi.org/sop_list.php
Preventing Contamination at Food Bars & FFVP SOPs for grant program staff
Review and Update your Food Safety Plans periodically!
Professional standards
USDA regulations in effect July 1, 2015, and thereafter
Federal Register Vol 80 No. 88: May 7, 2015
Education Requirements
Training Requirements (all staff)
Professional Standards Learning Topics: Nutrition, Operations, Administration, and Communications/Marketing
Breakout Session opportunity for all child nutrition staff
Resources Available
Tool Tracker Demo
Professional Standards Website
http://professionalstandards.nal.usda.gov/
Training Standards - Summary
SFA directors◦ 8 hours - SY 2015-2016◦ 12 hours - beginning SY 2016-2017
SFA managers◦ 6 hours - SY 2015-2016◦ 10 hours - beginning SY 2016-2017
SFA staff◦ 4 hours - SY 2015-2016◦ 6 hours - beginning SY 2016-2017
Part-time staff working an average of less than 20 hrs/week◦ 4 hours - SY 2015-2016 and beyond
Training from NFSMI
NFSMI offers FREE training ◦ In-person◦ Webinars◦ On-line
Key Learning Areas
◦ Nutrition ◦ Operations◦ Administration◦ Communications & Marketing
Training In a variety of formats
◦ Virtual/web-based and in-person◦ Including free or low-cost options
From a variety of sources◦ FNS◦ NFSMI◦ Professional Associations and
organizations◦ In-house◦ State◦ Commercial vendors
Tracking training Track employee training FNS 1.0 Version
◦ http://www.fns.usda.gov/school-meals/professional-standards
◦ Develop your own system-excel file for example form your employee site lists
◦ Keep at the District level
NEVADA’S SCHOOL WELLNESS POLICY
BACKGROUND
2006: Nevada’s Statewide School Wellness Policy
2010/2013: Healthy Hunger-Free Kids Act USDA’s Smart
Snacks Nutrition Standards
2014: Nevada’s School Wellness Policy
SMART SNACKS NUTRITION STANDARDS FOR ALL FOODS SOLD OR GIVEN AWAY ON THE SCHOOL CAMPUS
DURING THE SCHOOL DAY Apply to All Grade Levels
Include General Standards and Specific Nutrient Standards
OR GIVEN
AWAY
NOT
School
Meals
SMART SNACKS NUTRITION STANDARDSAny food sold or given away in schools must:
Be “whole-grain rich”; OR 1st Ingredient: Fruit, Vegetable, Dairy, or
Protein; OR Combination Food w/ >1/4 Cup Fruit and/or
Vegetable; OR Contain 10% Daily Value*: Calcium,
Potassium, Vit D, Dietary Fiber
Food must also meet: Calories: Snack- ≤200 calories; Entrée- ≤350
calories Sodium: Snack- ≤230 mg**; Entrée- ≤480
mg Fat: Total fat- ≤35% of calories; Saturated
Fat- <10% of calories; Trans Fat- 0g Sugar: ≤35% of weight from total sugars in
food*Allowable until July 1, 2016
**After July 1, 2016 ≤200 mg
BEVERAGES (ALL MUST BE NON-CARBONATED)
Beverage Elementary School
Middle School High School
Plain water No Size Limit No Size Limit No Size Limit
Low fat milk, unflavored ≤ 8 fl. oz. ≤ 12 fl. oz. ≤ 12 fl. oz.
Non-fat milk, unflavored or flavored
≤ 8 fl. oz. ≤ 12 fl. oz. ≤ 12 fl. oz.
100% Fruit/Vegetable juice
≤ 8 fl. oz. ≤ 12 fl. oz. ≤ 12 fl. oz.
Calorie-Free Beverages* Not Allowed Not Allowed ≤20 fl. oz.
Lower-Calorie Beverages**
Not Allowed Not Allowed ≤12 fl. oz.
Caffeinated Beverages Not Allowed*** Not Allowed*** Allowed, At the Discretion of the SFA*<5 calories per 8 fl. oz.; ≤10 calories per 20 fl. oz.
**≤ 60 calories per 12 fl. oz.; ≤ 40 calories per 8 fl. oz. ***With the exception of trace amounts of naturally-occurring caffeine substances (E.g. Chocolate milk)
NEVADA’S SCHOOL WELLNESS POLICY
http://nutrition.nv.gov/Programs/Wellness/
School Wellness Policy Best Practices Manual Includes:
Sample School Wellness Policy Goals Sample Goal Document (Action Plan) Non-Food Based Incentives/Rewards Best Practices for Special Occasions/Holiday
Celebrations Best Practices for Incorporating physical
activity into the school day Examples of allowable marketing on the
school campus Best practices for Recess Before Lunch &
Adequate time to consume a meal
Found on NDA’s website (http://nutrition.nv.gov/ ) Copy of Nevada’s School Wellness Policy Smart Snacks Approved Product List (to be updated in July)
If you find food items not on the list you would like reviewed, email the nutrition facts panel to [email protected]
Sample RCCI School Wellness Policy Links to School Wellness Webinars (5 different topics) School Wellness Frequently Asked Questions School Wellness Funding Opportunities School Wellness Talking Points (for Food Service Directors)
OTHER RESOURCES
QUESTIONS?
Contact Information:Cindy Rainsdon
Program Officer
(775) 353-3663
Catrina Peters
School Nutrition Services Manager
(775) 353-3751
NDA Resources
YouTube: https://www.youtube.com/user/nevadaagriculture
Slide Share: http://www.slideshare.net/NevadaAgriculture/presentations
What’s new for 2015/16
UNR Survey
Mid Year Regional Trainings◦ Ideas for topics?
Procurement technical assistance/training
Webinar Schedule◦ Webinar calendar coming soon, all past webinars are on our youtube
channel
