Georgia Department of Education School Nutrition Program

1. Georgia Department of Education School Nutrition Program SY 2014 Healthy Meal Pattern

2. What’s for Breakfast?

3. Overview • Meal pattern overview & timeline • Age/grade groups • Meal pattern components in SY 2013-2014 • Fruits/Vegetables • Grains (Meat/Meat Alternate) • Milk • Resources

4. SBP Changes Effective SY 2012-2013 • Offer only fat-free (flavored or unflavored) and low-fat (unflavored) milk • Saturated fat limit <10% calories

5. Age/Grade Groups • Three age/grade groups for planning breakfasts • K-5 • 6-8 • 9-12 • Flexibility in menu planning at breakfast • All three grade group requirements overlap at breakfast • A single menu can be used for all groups

6. Fruits Component • Must offer at least ½ cup of fruit and/or vegetables daily • No maximum limit on fruit/vegetable quantities • No OVS requirement to take fruit or vegetable • Student may decline any one item

7. Whole Grain-Rich Foods In SY 2013-2014 half of the grains offered must be whole grain-rich (WGR) • Traditional (enriched) grits may be served in SY 2013-2014 as long as other grains offered are whole grain-rich

8. Fortification A ready-to-eat breakfast cereal must be fortified to meet program requirements • 100% whole grain cereals do not need to be fortified • Check cereal products for an ingredient statement on the side or back of the box indicating vitamins and minerals

9. Lunch Menu Pattern Review

10. Fruit Requirements • Offered daily in minimum required quantities by grade group • No more than half of fruit as juice (100% fruit juice) • Use Food Buying Guide (FBG) for crediting appropriately

11. Vegetable Sub-Group Requirements • Offered daily in minimum required quantities by grade group • Meet weekly quantity requirements for all vegetable subgroups • Available for all serving lines • Available for/in pre-plated, complete entrée meals

12. Grains Requirements • Meet daily and weekly minimum required quantities by grade group • Available for all reimbursable meals • ≥ half of grains are whole grain-rich • Grain-based desserts limited ≤ 2 oz eq/week • No grains maximums through June 30, 2014

13. Meat/Meat Alternate Requirements • Meet daily and weekly minimum required quantities by grade group • Available for all reimbursable meals • No meat/meat alternate maximums through June 30, 2014

14. Milk Requirements • Offer at least two different choices • Fat-free • Unflavored or flavored • Low-fat • Unflavored only • Fat-free or low-fat • Lactose-reduced or lactose-free

15. Fluid Milk Substitutions • Fluid milk (cow’s milk) must be offered with all meals • May decline with OVS • Follow any physician’s written statement related to a student’s recognized disability • Omit milk or substitute per exact wording

16. Non-Disability Fluid Milk Substitutions • Intolerances/aversions are not recognized disabilities • Parent requests for substitution may be acknowledged when an SFA offers an acceptable fluid milk substitute • Juice and water are NOT acceptable substitutes

17. Milk Substitutions Milk Juice

18. Offering Fluid Milk Substitutions • Notify State Agency and advertise to community • Select and make available substitutes that meet nutrient criteria

19. Responsibilities Program operators are responsible for: • Meeting meal pattern requirements • Keeping records of supporting documentation

20. Offer versus Serve (OVS)

23. Breakfast Offer vs. Serve Basics • Food Component – one of three food groups that comprise a reimbursable breakfast • Food Item – a specific food offered within the three food components

24. Breakfast Offer vs. Serve Basics • 4 food items from the 3 food components must be offered • 1 food item may be declined • At least 3 food items must be selected

25. Interim Final Rule: Nutrition Standards for All Foods Sold in School Adapted from USDA Food and Nutrition Service Child Nutrition Division 2013

26. Presentation Outline • Background • Nutrition Standards for Foods • General Standards • Specific Nutrient Standards/Exemptions • Exemptions to the General Standards • Nutrition Standards for Beverages • Fundraisers • Recordkeeping • Resources

27. Implementation • Implementation date: beginning July 1, 2014 • Comment period has ended on proposed rule.

28. What are competitive foods? Competitive food: all food and beverages sold to students on the School campus during the School day, other than those meals reimbursable under programs authorized by the NSLA and the CNA.

29. Where do the standards apply? School campus: all areas of the property under the jurisdiction of the school that are accessible to students during the school day.

30. School Campus Includes: • a la carte in the cafeteria • in school stores • snack bars • vending machines • other venues

31. When do the standards apply? School day is the period from the midnight before, to 30 minutes after the end of the official school day.

32. Nutrition Standards for Foods

33. Standards for Foods • Apply to All Grade Levels • Include General Standards  and Specific Nutrient Standards • Provide exemptions to Nutrient Standards for Specific Foods • Allow broader exemptions for fruits and vegetables and some NSLP/SBP foods

34. General Standard for Food To be allowable, a food item must meet: • All of the competitive food nutrient standards AND • One of the following general standards

35. (1) Be a Whole Grain Rich Product • Grain products must include 50% or more whole grains by weight or have a whole grain as the first ingredient. • Consistent with NSLP meal pattern standards and the HUSSC whole grain requirement. • Practical because it can be easily identified by reading a product label.

36. (2) DGA Major Food Groups Have as the first ingredient one of the following: • fruit • vegetable • dairy product • protein food (meat, beans, poultry, etc.)

37. (3) Combination Foods Be a “combination food” with at least ¼ cup fruit and/or vegetable • Combination foods means products that contain two or more components representing two or more of the recommended food groups: fruit, vegetable, dairy, protein or grains. • Examples of such foods include yogurt and fruit, cheese and crackers, hummus and vegetables, fruit cobbler with whole grain rich crust, etc.

38. (4) Nutrients of Public Health Concern Phased-In Approach: Through June 30, 2016, foods that contain 10% of the Daily Value of one nutrient of public health concern (i.e., calcium, potassium, vitamin D, or dietary fiber) • Effective July 1, 2016, this criterion is removed • Allowable competitive foods must be food group based after that date

39. Specific Nutrient Standards for Food

40. Nutrient Standards • Total Fat • Saturated Fat • Trans Fat • Sodium • Calories • Total Sugar

41. Total Fat • ≤35% of total calories from fat per item as packaged/served • Exemptions include: • Reduced fat cheese; • Nuts and seeds and nut/seed butters; • Dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat; • Seafood with no added fat; and • Part-skim mozzarella

42. Trans Fat • <10% of total calories per • item as packaged/served. • Exemptions for: reduced fat • cheese, part-skim mozzarella; • Nuts, seeds and nut/seed butters; • Dried fruit with nuts and/or seeds with no added nutritive sweeteners or fat. Saturated Fat Zero grams of trans fat per portion as packaged/served (< 0.5 g)

43. Sodium • Entrée items that do not meet NSLP/SBP exemptions: ≤480 mg sodium per item • Snack and side items: • ≤230 mg (until June 30, 2016) • ≤200 mg (after July 1, 2016)

44. Calories • Entrée items that do not meet NSLP/SBP exemption: • ≤350 calories • Snack items/Side dishes: • ≤200 calories per item

45. Total Sugars ≤ 35% of weight from total sugars per item

46. Sugar Exemptions • Dried/dehydrated fruits or vegetables (no added nutritive sweeteners) • Dried fruits with nutritive sweeteners for processing and/or palatability (e.g., dried cranberries, tart cherries, and blueberries) • Exempt dried fruit with only nuts/seeds (no added nutritive sweeteners or fat)

47. Yogurt: Sugar Exemption • The proposed sugar exemption for yogurt has been removed • Not necessary with the sugar by weight standard • Most yogurts available meet the requirement that total sugar represent ≤35 percent of the weight of the product.

48. Accompaniments • Must be included in nutrient profile as a part of item served • Examples include: • Salad dressings • Butter or jelly on toast • Cream cheese on bagels • Garnishes, etc. • No pre-portioning required – may determine average portion

49. Exemptions from General Nutrition Standards for Food

50. Fruit and Vegetable Exemption The following are exempt from meeting all nutrient standards: • Fresh, frozen and canned fruit packed in water, 100 percent juice, light syrup or extra light syrup • Fresh, frozen and canned vegetables with no added ingredients except water • Canned vegetables with small amount of sugar for processing purposes