USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program (SBP)...
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Transcript of USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program (SBP)...
USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program
(SBP)
Implementation beginning July 1, 2012
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Session Goals
Provide information to understand: The required changes to the
breakfast and lunch meal patterns and nutrition standards
The implementation timeline
The needed adjustments to achieve and maintain compliance with the final rule
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Summary of Changes to 7 CFR Parts 210 and 220
Aligns the meal patterns and nutrition standards for the NSLP and SBP to the Dietary Guidelines for Americans. As a result, school meals will have:
Increased availability of vegetables, fruits, whole grains, and fat-free and low-fat milk
Reductions in the levels of sodium, saturated fat and trans fat within set calorie ranges by set grade groups
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Summary of Changes to 7 CFR Parts 210 and 220
Changes are from the Healthy, Hunger-Free Kids Act of 2010 and Institute of Medicine recommendations with the expected results of:
Enhanced diet and health of school children
Positive steps forward to decrease the incidence of childhood obesity
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The Richard B. Russell National School Lunch Act
This Act requires school meals to reflect the latest Dietary Guidelines for Americans
These guidelines are available at:www.cnpp.usda.gov/dietaryguidelines.htm
An executive summary is available at:www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/ExecSumm.pdf
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Financials
Sponsors will be entitled to receive a six-cents per lunch performance-based, claimed meal reimbursement increase beginning October 1, 2012
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New Regulations Overview Student favorites are still part of the
your healthier breakfast and lunch menus
The components will “fit together” to provide the complete “picture” of healthy meals
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Lunch Meal Pattern
Lunch Meal ComponentsFruits
Vegetables
Meats/Meat Alternates
Grains (Whole Grains)
Fluid Milk
Portion requirements have changed.
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Lunch Meal Pattern
Food Groups Current Portion Requirements (K-12)
New Portion Requirements
(K-12)
Fruits andVegetables
½ to ¾ cup of fruits and/or vegetables combined per day withminimum of 2 sources.
Effective July 1, 2012¾ to 1 cup vegetables plus ½ to 1 cup fruit per day.
Fruit information is on slides 16–18.
Vegetables may be raw or cooked; fresh, frozen, canned, or dried/ dehydrated; and may be whole, cut or mashed.
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Lunch Meal Pattern
All vegetable subgroups required to be offered weekly: Dark Green (e.g., broccoli, collard greens, bok
choy, kale, spinach, watercress, mesculn) Red/Orange (e.g., carrots, sweet potatoes,
tomatoes, acorn, pumpkin, red pepper) Beans/Peas (legumes) (e.g., kidney beans,
lentils, chickpeas, pinto beans, soy beans) Starchy (e.g., corn, green peas, white potatoes,
plantains, lima beans, taro) Other (e.g., avocados, beets, cabbage,
cucumbers, green beans, onions, celery)
Vegetables
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Lunch Meal Pattern
G: “Other vegetables” are defined in §210.10(c)(2)(iii)(E) as additional portions of dark green, red/orange and beans/peas (legumes) allowed to satisfy the “Other vegetables” requirement
H: any vegetable subgroup may be offered to the meet the total weekly vegetable requirement
Vegetables - The Footnotes
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Offer vs. Serve (OVS) Changes
At lunch, must offer all 5 components and 1 or 2 may be declined
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
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Nutrition Standards –Calories
Minimum and maximum calorie levels are in place
Target amounts averaged over a week
Breakfast separate from Lunch
Individual days may be over or under the required levels
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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
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Nutrition Standards –Trans Fats
Menu items containing trans fat added in manufacturing or processing are not allowed
Many food manufacturers will offer trans fat-free foods in the near future
Begins: July 1, 2012 for Lunch July 1, 2013 for Breakfast
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Nutrition Standards –Lunch Sodium
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Lunch CurrentRequirements
NewRequirements
(K–12)
Reduce, no set targets
Unchanged untilJuly 1, 2014, then
Grade Groups Target 1 Levels
K–5: ≤1230 mg.
6–8: ≤1360 mg.
9–12: ≤1420 mg.
Target Sodium Levels – Target 1
Nutrition Standards –Lunch Sodium
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Lunch CurrentRequirements
NewRequirements
(K–12)
Reduce, no set targets
EffectiveJuly 1, 2017
Grade Groups Target 2 Levels
K–5: ≤935 mg.
6–8: ≤1035 mg.
9–12: ≤1080 mg.
Target Sodium Levels – Target 2
* Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant data on sodium intake and human health
Nutrition Standards –Lunch Sodium
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Lunch CurrentRequirements
NewRequirements
(K–12)
Reduce, no set targets
EffectiveJuly 1, 2022
Grade Groups Final Target Levels
K–5: ≤640 mg.
6–8: ≤710 mg.
9–12: ≤740 mg.
Target Sodium Levels – Final Target
* Prior to implementation of Target 2 and the Final sodium targets, USDA will evaluate relevant data on sodium intake and human health
Portion Requirements– Combining Grade Groups
Schools often have grades K–8, 4–6, etc.
Sponsors are required to maintain the nutrition standards for each grade group
Careful menu planning, serving and documentation are needed
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Portions Combining Grade Groups at Lunch
When all students receive the same portion, the overlapping portion is used.
For example, at lunch for grades K–8 portions:• ½ cup Fruits• ¾ cup Vegetables• 1 cup Milk • 8-9 Grains/week—the overlap of the 8-9 oz. eq. for
grades K–5 and the 8-10 oz. eq. for grades 6–8• 9-10 M/MA/week—the overlap of the 8-10 oz.
equivalent for grades K–5 and the 9-10 oz. equivalent for grades 6–8
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Nutrition Standards –Combining Grade Groups at Lunch
When all students receive the same portion, the nutrition standards for each grade group must be met
Combined K–8 nutrition standards for lunch are: 600–650 calories—the overlapping levels ≤ 6.6–7.2 grams saturated fat (based on the calorie
level for 1 week)—the overlapping levels ≤ 640 mg. Sodium (when final target implemented)—
the lower level 0 added trans fat
Note: Grade Groups 6–8 and 9–12 do not overlap for grains and calories, so separate portions and nutrition standards must be provided for lunch
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Nutrition Standards –Combining Grade Groups at Breakfast When all students receive the same portion, the
nutrition standards for each grade group must be met
Combined K–8 nutrition standards for breakfast are: 400–500 calories—the overlapping levels ≤ 4.4–5.5 grams saturated fat (based on the calorie
level for 1 week)—the overlapping levels ≤ 430 mg. Sodium (when final target implemented)—
the lower level 0 added trans fatAdditional information on nutrition standards for separate and overlapping Grade Groups follows
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