Upcoming Meal Pattern Changes for 2014-15 Breakfast and Lunch California Department of Education...
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Transcript of Upcoming Meal Pattern Changes for 2014-15 Breakfast and Lunch California Department of Education...
Upcoming Meal Pattern Changes for 2014-15 Breakfast and Lunch
California Department of Education
Nutrition Services Division
Overview
• Breakfast Changes 2014-15
• Breakfast Offer versus Serve, Signage
• Lunch changes 2014-15
• Reducing Sodium
Breakfast Meal Pattern and OverlapMeal Pattern and Overlap
Breakfast
K-12 K-5 K-8 6-8 6-12 9-12
Calories 450-500 350-500 400-500 400-550 450-550 450-600
Fruit 5 c per week (1 c per day) 2014-15
Grains9-10 / wk
(1 per day min)
7-10 / wk (1 per day
min)
8-10 / wk (1 per day
min)
8-10 / wk(1 per day
min)
9-10 / wk (1 per day
min)
9-10 / wk (1 per day
min)
Milk 5 c (1 c per day)
Sodium – Target 1 Effective July 1, 2014
≤ 540 mg (Target I)
≤ 540 mg (Target I)
≤ 540 mg (Target I)
≤ 600 mg (Target I)
≤ 600 mg (Target I)
≤ 640 mg (Target I)
Saturated Fat < 10% of Calories
Trans FatNutrition label or manufacture specification must indicate zero grams of trans fat (< 0.5
grams) per serving
Breakfast—Fruit
School Year 2014–15
• Quantity increases to 1 cup/day
• Student must take at least ½ cup fruit/vegetables
• No maximum limit fruit/vegetables
• Limitation on juice– Half fruit offerings over the week can be juice
Breakfast—Fruit
• Frozen fruit with added sugar– Allowed permanently
• Dried fruit– Credits for double the amount offered
Breakfast—Starchy Vegetable Options
As a Substitute for fruit
• Is counted towards fruit component
• Is counted for Offer versus Serve purposes
• Is counted towards weekly dietary specifications
As an Additional (extra) food• Not counted towards
fruits component
• Not counted for Offer versus Serve purposes
• Is counted towards weekly dietary specifications
* If substituted for fruit, the first two cups per week must be from dark green, red/orange, beans/peas or the “Other” vegetables subgroup.
Questions –
What is the required serving size of fruit for breakfast for all grade groups for 2014 – 15?
a) ¼ cupb) ½ cupc) ¾ cupd) 1 cup
Breakfast—Grains
• SY 2014-15, all of the grains offered must be WGR– WGR – at least 50% grains whole grain
• Weekly grain range:– K-5 7-10 grains
– 6-8 8-10 grains
– 9-12 9-10 grains
Questions
What is the daily minimum ounce equivalent (oz. eq.) grains that must be offered for grades K–8?
a) 1 oz. eq.b) 2 oz. eq.
What is the daily minimum ounce equivalent grains that must be offered for grades 9–12?
a) 1 oz. eq.b) 2 oz. eq.
Questions Over the week, what percentage of your oz. eq. grains must be WGR for 2014-15?
a) 25%b) 50%c) 75%d) 100%
Breakfast—Meat/Meat Alternates Options
Substitute for grains
• Is counted towards grains component
• Is counted for Offer versus Serve purposes
• Is counted towards weekly dietary specifications
Additional food
• Not counted towards grains component
• Not counted for Offer versus Serve purposes
• Is counted towards weekly dietary specifications
*Must offer minimum 1 ounce equivalent grain/day
Breakfast—Grains and M/MA - Example
• Substituting M/MA for grains
Example: bean burrito,
-1 oz. eq. grain and 1 oz. eq. M/MA substituting =
2 oz. eq. grains and 2 food items
• Additional M/MA
Example: bean burrito,
-1 oz. eq. grain and 1 oz. eq. M/MA additional =
1 oz. eq. grain and 1 food item
BREAKFAST—OFFER VERSUS SERVE
DEFINITIONS
•Food Component: Food groups– Grains (optional meat/meat alternate)
– Fruit (or vegetable substitutes)
– Milk
•Food Item: A specific food offered within the three food components in the required minimum amount
– Examples – 1 oz eq toast, ½ cup peaches, 1 cup milk
BREAKFAST—OFFER VERSUS SERVE
• Optional for all age groups
• Must offer at least 4 food items
• Students must take at least 3 food items
– Including ½ cup fruit
Offer Versus Serve—Examples
Example 1:
Oatmeal (1/2 cup/1 oz. eq. grain) - 1 food item
Apple slices (1/2 cup) - 1 food item
Orange juice (1/2 cup) - 1 food item
Milk (1 cup) - 1 food item
4 Food Items
*Fruit may be split and count as 2 food items, ½ cup each
Offer Versus Serve—Examples
Example 2:4 oz Muffin (= 2 oz. eq. grains) - 2 food items
½ cup Banana - 1 food item
½ cup Apple Juice - 1 food item
1 cup Milk - 1 food item
5 Food Items
*Students must take at least 3 food items
Offer Versus Serve—Examples
Example 3: Cereal (1 oz. eq.) - 1 food itemToast (1 oz. eq.) - 1 food itemFruit (1 cup) - 1 food itemMilk - 1 food item
4 Food Items
*At discretion of the menu planner to allow duplicates for grains
Offer Versus Serve—Examples
Example 4: Choice of entrée with 2 oz. eq. grains (2 food items)
Breakfast burrito Yogurt and graham crackersCereal and graham crackers
Fruit (½ cup) 3 choices, may take 2 (2 food items)
Milk (1 food item)5 Food Items
USDA Offer Versus Serve Guidance Manual
• USDA Offer Versus Serve for SY 2013-14 on USDA’s Web page at – http://www.fns.usda.gov/cnd/
Governance/Policy-Memos/2013/SP45-2013a.pdf
• USDA Q&A on the School Breakfast Program Meal Pattern in School Year 2014-15
Question
Under Offer versus Serve, a student must take milk as one of the food items.
True
False
Signage
• Placed in a visible location at or near the beginning of the
serving line
• Indicate what is included as part of the meal
• Include number of choices of fruits and grains
• Include the minimum requirement for Offer Versus Serve
Poll Question – 4 and 5Poll Question – 4 and 5
Signage
• Entrée Items, may take 1 or 2– Breakfast pizza * *– Yogurt *– Graham Crackers *
• Fruit, may take 1 or 2– Fresh fruit *– Juice *
• Milk, may take 1– Fat free chocolate– 1% low fat white *
Take at least 3 stars (*)
Must take at least 1 fruit
Breakfast Signage
2014-15 LUNCH CHANGES
• All grains must be whole grain-rich
• Target 1 for average weekly sodium limit
Sodium Targets
27
Sodium – Introduction
• Function
• Dietary Guidelines – 2,300 mg/day
• Table salt– 1 tsp = 2,300 mg sodium
Sodium – Introduction
• Processed Food– Chemical ingredients: sweeteners, emulsifiers,
stabilizers, buffers, thickeners, binders, preservatives
Sodium in the American Diet
Food Labeling: Identifying Low Sodium FoodsClaim Definition
Sodium free < 5 mg sodium per serving
Low sodium < 140 mg sodium per serving
Reduced/less sodium 25% less sodium than reference
Light in sodium, Lightly salted
50% less sodium than reference
Source: Food and Drug Administration website, www.fda.gov
Reducing Sodium – Where Do I Start?
• Analyze menu if use menu analysis software
• Look up menu items– Nutrition Facts Label– Supertracker, https://www.supertracker.usda.gov/
• Identify high/moderate/low sodium items
• Modify frequency of menu items
• Revamp recipes – use herbs, spices, and spice blends
Identify Lower Sodium Foods
Dairy
•Which one is lower in sodium?
Cheddar cheese
American cheese
Identify Lower Sodium Foods
Dairy
•Which one is lower in sodium?
Cheddar cheese, 1 oz 176 mg sodium
American cheese, 1 oz 372 mg sodium
Identify Lower Sodium Foods
Dairy Sodium
•Swiss cheese, 1 oz 54 mg
•Yogurt, 4 oz 66 mg
•Mozzarella Cheese, 1 oz 150 mg
•Cheddar cheese, 1 oz 176 mg
•Cottage cheese, 1/4 cup 229 mg
•American cheese, 1 oz 372 mg
Identify Lower Sodium Foods
Dairy
•Choose These– Swiss cheese, Yogurt
•Watch Out– Mozzarella, Cheddar, Cottage cheese
•Limit– American cheese, Processed cheeses, Cheesy entrees
Identify Lower Sodium Foods
Milk, 1 cup Sodium
•White fat free 130 mg
•Chocolate fat free 150 mg
•White 1% low fat 160 mg
Identify Lower Sodium Foods
Protein Foods
•Which one is lower in sodium?
Grilled chicken sandwich
Deli ham sandwich
Identify Lower Sodium Foods
Protein Foods
•Which one is lower in sodium?
Grilled chicken sandwich 656 mg sodium
Deli ham sandwich 1098 mg sodium
Identify Lower Sodium Foods
Protein Sodium
•Hamburger patty, 2 oz 112 mg
•Grilled chicken, 2 oz 111 mg
•Cooked dried beans, ½ cup 10 mg
•Canned pinto beans, ½ cup 540 mg
•Deli ham, USDA, 2 oz 690 mg
Identify Lower Sodium Foods
Protein Foods
•Choose These– Fresh beef, Fresh chicken, Ground meats
•Watch Out– Precooked meats, Canned beans
•Limit– Deli meats, Ham, Bacon, Sausage, Hot dogs, Breaded meats
Identify Lower Sodium Foods
Grains
•Which one is lower in sodium?
Bagel
Blueberry muffin
Identify Lower Sodium Foods
Grains
•Which one is lower in sodium?
Bagel 116 mg sodium
Blueberry muffin 416 mg sodium
*Both examples provide 1 ounce equivalent grains
Identify Lower Sodium Foods
Grains Sodium
•Rotini noodles, ½ cup 1 mg
•Whole wheat bread, 1 slice 132 mg
•Cereal, cornflakes, 1 oz, 1 cup 202 mg
•Biscuit, 2 ½ “ 335 mg
Identify Lower Sodium Foods
Grains
•Choose These– Dried pasta, Whole grains such as rice
•Watch Out– Bread, Cereal
•Limit– Biscuits, Muffins, and Quick breads
Identify Lower Sodium Foods
Vegetables
•Which one is lower in sodium?
Fresh green beans
Frozen green beans
Low sodium canned green beans
Canned green beans
Identify Lower Sodium Foods
Vegetables Sodium
•Which one is lower in sodium?
Fresh green beans 1 mg
Frozen green beans 1 mg
Reduced sodium canned green beans 140 mg
Canned green beans 290 mg
Identify Lower Sodium Foods
Vegetables
•Choose These– Fresh produce, Frozen vegetables, Low sodium canned
vegetables
•Watch Out– Canned vegetables
•Limit– Prepared vegetable dishes, Sauces
Identify Lower Sodium Foods
Fruits
•Naturally low in sodium!
Identify Lower Sodium Foods
Condiments Sodium
•Ranch dressing, 1 Tbsp.. 174 mg
•Barbecue sauce, 1 Tbsp.. 175 mg
•Ketchup, 1 Tbsp.. 189 mg
•Louisiana hot sauce, 1 Tbsp.. 720 mg
Identify Lower Sodium Foods
Condiments Sodium
Soy sauce, 1 Tbsp.. 902 mg
“Less sodium” soy sauce, 1 Tbsp.. 533 mg
Identify Lower Sodium Foods
Condiments
•Choose These– Citrus, Lemon, Spices, Herbs
•Watch Out– Ketchup, Salad dressings
•Limit– Salt, Soy sauce, Barbecue sauce, Olives, Pickles
USDA Food Improvements - Reduced Sodium
• Low sodium in ALL canned vegetables
• Low‐sodium tomato products
• No salt added frozen and fresh vegetables
• Reduced‐sodium turkey ham
• Reduced‐sodium chicken fajita
• Reduced processed cheeses
Example: Middle School Lunch
Sodium Limit 1,360 mg
- Milk, 1% 160
- Fruit, fresh 0
- Entrée (2 /3 – ¾) 804 – 900
- Side dish (¼ - 1/3)
300 – 396
*In this example, condiments are included in the entrée and side dish
Do the Math
Before
Bread, 2 slices 264
Ham, 1 oz 345
American cheese, 1 oz
372
Milk, 1% 160
Fruit, fresh 0
Carrots with 2 Tbsp. ranch
348
Baked chips 293
TOTAL SODIUM 1, 782 mg
After
Bread, 2 slices 264
Roast chicken, 1 oz 111
Swiss cheese, 1 oz 54
Milk, 1% 160
Fruit, fresh 0
Carrots with 2 Tbsp. hummus
73
TOTAL SODIUM 662 mg
Flavoring Food Without Salt• Herbs
• Spices
• DIY blends
• Citrus and acidity
• Pepper and heat
• Aromatics: onion, garlic, celery
Cook From Scratch
• Cut salt in recipes
• Test new recipes, use other flavorings
• Fewer “short-cup” ingredients– Premade sauces
– Canned food items – refried and baked beans, etc.
• Limit processed foods
Create Appealing Trays
SUMMARY of CHANGES for SY 2014-15
BREAKFAST•Fruit: Quantity increases to minimum 1 cup/day
– Reimbursable meals must contain ½ cup fruit (or vegetable, if using
substitution)
– Limitation on Juice to 50% of offerings
BREAKFAST AND LUNCH
•Grains: Must all be whole grain-rich
•Sodium: Target 1 for average weekly limit
E-mail Notifications on Updates
in STEPP (School Training, Education, and Policy Priorities)
Sign up to receive School Nutrition Programs information via e-mail at http://www.cde.ca.gov/ls/nu/sn/snpmail.asp
Resources
USDA School Meals Guidance and Resources Web page http://www.fns.usda.gov/school-meals/guidance-and-resources
USDA Team Nutrition Web page at http://
www.fns.usda.gov/tn/team-nutrition
USDA Best Practice Sharing Center’s Web page at http://healthymeals.nal.usda.gov/best-practices
Resources
USDA’s Whole Grain Resource Web page at http://www.fns.usda.gov/tn/whole-grain-resource
Wisconsin Department of Public Instruction Weekly Nutrient Calculator at http://fns.dpi.wi.gov/fns_menupln#mpa
Resources
• Smarter Lunchrooms Movement Web page http://smarterlunchrooms.org/
Thank you!