Lunch Meal Pattern Part One Lunch Meal Pattern Meal Components 1

Lunch Meal Pattern Part One
Lunch Meal Pattern
Meal Components
1
Law Requirements
Section 9
National School Lunch Act
Meals must reflect the Dietary Guidelines
Updated every 5 years
Section 201
Healthy, Hunger-Free Kids Act of 2010
Regulations based on recommendations from the Institute of Medicine
(IOM)
Final Rule
Nutrition Standards in the National School Lunch and School Breakfast
Programs (77 FR 4088)
Published: Jan. 26, 2012
Effective date: July 1, 2012
2
Reading the Meal Pattern Chart
The upper range may be exceeded to allow for flexibility: Still must meet weekly dietary specifications
• This chart describes all
of the required food
components for different
grade levels.
• Upper ranges for items
may be exceeded.
• Daily and weekly
requirements must be
met.
3
Implementation Timeline
New requirements for lunch began in
SY 2012-13. SFAs have
implemented the changes for over
two years.
The majority of the new
requirements have already been
implemented. The next requirement
is to meet the Target 2 sodium
reduction, which is scheduled for SY
2017-2018.
4
Menu Planning Approaches
• The Food-Based Menu Planning approach is:
• Used for all grade groups.
• Used at both lunch and breakfast.
• When implementing Offer Versus Serve (OVS),
the student must select:
• At least ½ cup serving of a fruit, vegetable
or combination of both.
5
Grade Groups
• There are three grade groups for planning lunches: K-5, 6-8, and 9-12.
• Schools must use the same grade groups for planning lunches and
breakfasts.
• The grade groups are now narrower to provide age-appropriate meals.
• There is some flexibility for schools that have different grade configurations to
use one meal pattern for students in grades K through 8 because food
quantity requirements for groups K-5 and 6-8 overlap.
• When combining grade groups, the menu planner must ensure the
requirements are met for both grade groups.
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Lunch Meal Components
There are 5 food components that must be
offered in a lunch:
• Fruits
• Vegetables
• Grains
• Meat/Meat Alternates
• Milk
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Definitions:
Component and Item
• A component is one of the 5 food groups that comprise a
reimbursable lunch and must be offered: Fruits, Vegetables,
Grains, Meat/Meat alternates, and Milk.
• An item is a specific food offered within the 5 components.
• Schools must always offer all five food components in at least
the minimum required amounts.
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Meal Pattern
Lunch Meal Pattern Chart
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Fruits
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Forms of Allowable Fruits in
School Meals
1.
2.
3.
4.
5.
Fresh
Frozen (Frozen w/ added sugar OK to use)
Canned in water, light syrup or juice
Dried
Pasteurized, 100 % full-strength juice
• 50% fruit juice limit applies to the total fruit offered
per week
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Fruits: Clarifications
Schools may:
• Serve a single fruit type
• Serve ½ cup of fruit pieces and ½ cup fruit juice to meet
daily requirement (grades 9-12)
• Offer a combination of fruits to meet fruit component
• ½ cup pineapple tidbits + ½ cup fresh fruit cup
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Fruits: Clarifications About Juice
• Juice is credited as the volume served and must be 100% fullstrength.
• Frozen juice is credited based on the unfrozen liquid volume.
• No more than ½ of the weekly offering for the fruit component
can be in the form of juice.
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Vegetables
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Vegetables Page 1
• Vegetable subgroup weekly requirements
• Dark Green (e.g., broccoli, collard greens)
• Red/Orange (e.g., carrots, sweet potatoes)
• Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas)
• Starchy (e.g., corn, green peas, white potatoes)
• Other (e.g., onions, green beans, cucumbers)
• Additional vegetables to meet the weekly total
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Vegetables Page 2
• 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 credit as half the volume served.
• Foods from the beans/peas (legumes) subgroup may
be credited as a vegetable OR a meat alternate
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Dark Green and Red/Orange
Vegetables
• Dark Green
o
o
o
o
o
o
o
o
o
o
o
• Red/Orange
bok choy
o acorn squash
broccoli
o butternut squash
collard greens
o carrots
dark green leafy lettuce
o hubbard squash
kale
o pumpkin
mesclun
o sweet potatoes
mustard greens
o tomatoes
romaine lettuce
o red bell peppers
spinach
turnip greens
Subgroups are identified in the revised Fruits
watercress
& Vegetables section of the FBG
Dry Beans and Peas:
Clarifications
• May count a serving towards vegetable or meat/meat alternate
requirement (but not both components in the same food item)
• Menu planner determines how they credit in advance (not at
POS)
• If two distinct servings of beans/peas (legumes) are offered at
lunch in two separate dishes, may count as a vegetable
(salad) and meat/meat alternate (chili)
• “Dry” refers to mature beans
• Canned and frozen mature beans acceptable
• Fresh beans or peas do not qualify
Starchy Vegetables
Here are some examples of starchy vegetables.
Remember – you may NOT substitute starchy vegetables for
the “Other” vegetable subgroup.
• Corn (white and yellow)
• Green peas
• White potatoes
• Water chestnuts
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Vegetables: Clarifications
• Schools may offer small amounts of subgroups over the
course of the week to meet weekly requirements.
• No maximum limits on subgroups
• Exception: Juice - No more than half of vegetable
offerings may be in the form of juice over the course of
a week.
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Vegetables: Clarifications
Page 1
Mixed Vegetable Dishes
• Combinations containing 1/8 cup or more of each
different vegetable subgroup may credit toward
appropriate subgroups.
• If quantities of each are unknown, the dish counts
toward the “Additional” subgroup requirement.
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Vegetables: Clarifications
Page 2
• Mixed Salads
• If mixed salad contains different vegetable subgroups
(romaine/iceberg blend) and quantities are 1/4 cup or
more, can credit to respective subgroup
• If quantities of each are unknown, the total volume credits
as “Additional” requirement
• Remember: ¼ cup of uncooked leafy greens credit as 1/8
cup
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Salad Bars: Clarifications
May be located after the POS, as long as a system is in
place to ensure each student selects a reimbursable
meal
 Must ensure portions meet meal pattern requirements
 May use salad bar to meet weekly vegetable subgroup
requirement
 Salad bar offerings must be listed on production
records to count toward meal pattern requirements

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Fruits and Vegetables
• Schools may offer fruits and vegetables in pureed form
(smoothies, soups)
• Pureed forms credit based on the actual volume served
• Food Buying Guide has only a partial listing of pureed
food items.
• USDA memo SP 10-2012 (v.9) Meal Pattern Q& As
• USDA memo SP 10-2014 (v.3) Smoothies Offered in
CN Programs
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Grains
1. All grains offered must be Whole Grain-Rich (WGR).
2. USDA is allowing a temporary exemption from the WGR requirement
for SY 2014-15 and 2015-16. SFAs wishing to apply for this temporary
exemption need to apply and receive approval from MDE.
3. Complete details of this exemption are found in USDA Memo SP 202015, found at: Link to Grain Rich Requirement Exemption
http://www.fns.usda.gov/sites/default/files/cnd/SP20-2015os.pdf
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Grain Requirements for
NSLP and SBP (SP 30-2012)
1. USDA Memo SP 30-2012 addresses the new use of “ounce
equivalencies” (oz eq) in the school meal programs and
defines “whole grain-rich” (WGR).
2. Link to USDA Memo SP 30-2012
http://www.fns.usda.gov/sites/default/files/SP30-2012os.pdf
3. Quantities of grains are based on ounce equivalencies in a
manner that is consistent with guidance found at:
Link to Dietary Guidelines for Americans
http://www.fns.usda.gov/sites/default/files/PolicyDoc.pdf
Link to MyPlate Food Guidance System
http://www.fns.usda.gov/tn/myplate
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Grains Component: Flexibility
USDA memo SP 26-2013 eliminates the weekly maximums for
grains.
• SFAs will be in compliance with grain component requirements if
the menu is compliant with the daily and weekly minimums.
• Weekly calorie ranges are in effect
• Breaded or battered product must be counted towards the weekly
grain requirement.
• One quarter of an ounce equivalent is the smallest amount
allowable to be credited towards the grains.
• Must take into consideration the trans fat and saturated fat of the
grain items.
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Calculating Ounce Equivalencies
Grain ounce equivalencies can be calculated two different ways:
1) Using ounce weight of product as listed in SP 30-2012 & updated
Exhibit A.
2) Determining the actual grams of creditable grain in each product
using either of the following:
• Standardized recipe
• Product Formulation Statement (PFS) signed by manufacturer
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Exhibit A
Here is the new exhibit A. One significant change
you will see is that the wording “oz eq” replaces
“serving size.” This is noted on the right side of
the chart.
There are certain limitations expressed in the
footnotes of Exhibit A that meal planners need to
consider. For example, footnote 3 indicates which
products are considered desserts for lunch and
cannot be used at breakfast. They are designated
by the superscript “3” and include items such as
brownies and cookies.
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Other Changes
• Another change was removing the term
“grain-fruit bars” and clarifying that this
category includes cereal bars, breakfast
bars and granola bars (Group D &E).
• It is important to make sure you are
using the correct portion size for the
different types of cereals. They are
listed under Group I.
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Comparing the Two Methods of
Calculating Ounce Equivalencies
Program operators have the ability to credit ounce equivalencies for grain products
based on two different sources:
1. Ounce weights listed in FNS policy memo SP 30-2012 & updated Exhibit A.
2. Grams of creditable grain in each product portion as documented by:
•
•
A standardized recipe
A Product Formulation Statement (PFS) signed by manufacturer
The examples on the following slides demonstrate how each method may be used
to determine how qualifying products meet ounce equivalency requirements for
grains in the NSLP and SBP.
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Creditable Grain
Notice how this slide shows that the bread
will credit differently, depending on whether:
• You use the total weight of creditable
product (Exhibit A, Group B) or
• You use the amount of creditable grain
(provided by manufacturer using PFS).
This allows flexibility for the menu planner.
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Product Formulation
Statement by Weight
The first example is a Product Formulation
Statement (PFS) that will use the crediting
standards based on the weight of a product, as
shown in Exhibit A.
The manufacturer will complete the PFS to
provide documentation of oz eq grains in a
serving of the product.
A serving of pancakes credits as 1.25 oz eq
grains in this example, using crediting
standards from Exhibit A.
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Product Formulation
Statement by Creditable
Grain
The second PFS example will
show how a grain product is
credited using the grams of
creditable grain in a product.
Using this method, a serving of
pancakes credits as 2 oz eq
grains.
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Whole Grain Exemption
As a reminder, all grains served must be whole
grain-rich for both breakfast and lunch programs
unless SFA has an approved WGR exemption or
pasta waiver for certain products.
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Whole Grain-Rich vs Whole Grain
Beginning SY 2014-2015:
All grains served in school breakfast and lunch programs must
be whole grain-rich.
1. This does not mean the product has to be 100% whole
grain.
2. Whole grain-rich is defined as a product with at least 50%
whole grain.
3. The rest of product/blend must be enriched refined flour.
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What Foods Meet
Whole Grain-Rich Criteria?
A whole grain-rich product must contain 100% whole grain OR
both of the following:
• Whole-grain meal and/or flour (50% or more) and
• Enriched meal and/or flour (50% or less)
If there is a blend of whole grain and other enriched flour, you
have to know the amounts of each in order to determine if
product is whole grain-rich.
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Examples of Whole Grains
•
•
•
•
•
•
•
•
•
•
Cracked wheat
Crushed wheat
Whole-wheat flour
Graham flour
Entire-wheat flour
Bromated whole-wheat
flour
Whole durum wheat flour
Quinoa
Millet
Amaranth
• The word whole listed before
a grain - e.g. whole wheat
• Berries & groats are used to
designate whole grains – e.g.
wheat berries or oat groats
• Rolled oats & oatmeal
(includes old-fashioned,
quick cooking, instant
• Brown rice, brown rice flour,
wild rice
• Triticale, teff
• Sorghum
• Buckwheat
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Examples of
NON-Whole Grains
• Whole corn meal or whole-grain corn meal is whole grain.
• Degerminated corn meal is not considered whole grain.
• Grits only count is they are made from whole-grain corn.
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Noncreditable Grains
less than 2 percent
There are some grain ingredients that do not contribute towards the meal pattern
requirements. This will be indicated on product labels in the ingredients area.
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Whole Grain-Rich Product
Checklist
Whole grain-rich products must meet Element 1 criteria and
any one of the three Element 2 criteria listed below:

Element 1: The item must meet the oz eq requirements as defined in
Exhibit A.

Element 2: The item must meet
one of the following conditions:
1. Whole grains per serving must be ≥ 8 grams for Groups A-G
2. Contains FDA health claim: “Diets rich in whole grain foods and other
plant foods and low in total fat, saturated fat, and cholesterol may
reduce the risk of heart disease and some cancers.”
3. Whole grain is first ingredient in the product listing
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Ways to Determine if Products Meet
Whole Grain-Rich Requirements
1. Ingredient declaration from a product carton that shows a whole grain as the
primary ingredient by weight.
2. Copy of a food label showing amount of whole grain in grams for NSLP/SBP
serving size.
3. Copy of food label displaying one of the FDA whole-grain health claims.
4. Recipe that includes the ingredients & ingredient amounts by weight & volume.
5. Customized product formulation statement on manufacturer letterhead.
6. USDA Foods Fact Sheet Applicable for foods indicated as meeting the whole
grain-rich criteria. Fact sheets must be accompanied by acceptable
manufacturer documentation if it is not clear the item meets whole grain-rich
criteria.
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Grain-Based Desserts
• Grain-Based Desserts
• Grain-based desserts limited to 2 oz eq/week
• Calculation is based on the grain portion of the dessert only
• Formulated grain-fruit products credit as a grain, not a fruit.
• Sugar in grain items is allowed:
• Some grain products can only be served as desserts in lunch
and are not allowable in breakfast (brownies, cake, cookies).
• Perception is part of the menu planning process.
• Grain-based desserts are a big source of sugar and added fats.
• Graham Crackers are considered to be a dessert item at lunch.
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Meat/Meat Alternates
• There are many food items that
are considered meat/meat
alternates, including yogurt,
cheese, eggs, fish, peanut
butter/other nut butters, and
dried beans/peas/legumes.
• Menus must be compliant with
the daily and weekly minimums
45
Meat/Meat Alternates
• Daily and weekly requirements for lunch only
• 2 oz eq daily for students in grades 9-12
• 1 oz eq daily for younger students
• Variety of meat/meat alternates encouraged.
• Lean meats & poultry, eggs, fish
• Low-fat cheeses, yogurt, beans, nuts & seeds
• Tofu and soy yogurt will be allowable as meat
alternates.
• USDA memo SP 16 - 2012
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Milk
Schools must offer at least two choices of milk.
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Fluid Milk
Schools must offer at least two choices from the following list of
allowable milk options:
1. Fat-free (unflavored or flavored)
2. Low-fat (unflavored only)
3. Fat-free or low-fat (lactose-reduced or lactose-free)
• Schools are not allowed to offer whole, 2% & low-fat flavored
milk.
• The requirement of providing fluid milk does not alter nutrition
standards for milk substitutes (e.g., soy beverages).
• If serving meals to children in the 3-4 y.o. age group, must
follow milk fat and flavor restrictions.
48
Fluid Milk Substitutes
Non-dairy milk substitutes that are required (disability
accommodations) or optional (parent requested):
• Are considered meal exceptions
• Are not subject to the final rule
• Must be fortified in accordance with Food and Drug
Administration guidelines (7 CFR 210.10(d)(3)
There is no fat/flavor restriction on milk substitutes.
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New Smoothie Crediting Information
At lunch, breakfast, and snacks, smoothies can meet the
following components:
1. Fluid milk
2. Meat/meat alternate (yogurt is the only creditable m/ma
allowed)
3. Vegetable
4. Fruit
• Grains may be added to a smoothie, but cannot credit
towards the grain component.
• USDA memo SP 10-2014 (v.3) provides direction on this
topic.
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Some Key Smoothie Points
Milk must be consistent with CNP guidelines
1. Fluid milk must always be offered on the serving line.
2. Schools must offer a variety of milk options.
3. Smoothies do not have to include full milk, fruit, or
vegetable components, but additional items must be
offered to make up the difference.
4. Pureed fruit or vegetable must be counted as juice and this
is counted toward the weekly juice limits.
5. Crediting of fruit or vegetable is determined on a volume as
served basis.
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How Do Fruit Smoothies Credit?
Commercial products may only credit toward the fruit or
vegetable component.
All meal components must be offered in the required minimum
amounts.
• Must still offer variety of fluid milk choices
• Additional fruit, vegetable, meat/meat alternate and/or
milk must be offered if the amount served in smoothie
doesn’t meet minimum serving sizes of meal pattern
requirements.
• Additional fruit and vegetable offerings encouraged.
• Refer to memo SP 10 -2014 (v.3)
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Conclusion
• This concludes the Lunch Meal Pattern-Part One training
module.
• There is a companion training module, Lunch Meal Pattern –
Part Two, that should also be viewed in order to gain a
complete understanding of the Lunch Meal Pattern in the
National School Lunch Program.
• It is recommended to view Part One first, prior to viewing Part
Two.
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