USDA Meal Patterns of the National School Lunch Program and School Breakfast Program

1. USDA Meal Patterns of the National School Lunch Program and School Breakfast Program

2. Goals • Summarize changes to meal patterns and nutrition standards since July 1, 2012 • Review SY 2015-2016 meal pattern implementation requirements • Discuss future targets

3. Outcomes • After reviewing this presentation, sponsors will have: • Guidelines for effectively implementing the USDA meal patterns • Resources and suggestions to assist with meal service

4. Richard B. Russell National School Lunch Act Requires school meals to reflect the latest Dietary Guidelines for Americans www.cnpp.usda.gov/dietaryguidelines.htm

5. Summary of Changes to7 CFR Parts 210 and 220 • Provisions of the NSLP and SBP: • Enhance the diet and health of school children • Make positive “steps” toward decreasing the incidence of childhood obesity

6. Summary of Changes to 7 CFR Parts 210 and 220 • USDA meal patterns and nutrition standards are now aligned with the Dietary Guidelines for Americans. • Increased vegetables, fruits, whole grains, and fat-free and low-fat milk • Reductions to sodium, saturated fat and trans fat • Set calorie targets by grade group

7. Summary of Changes to 7 CFR Parts 210 and 220 • Implementation began July 1, 2012 and is being phased in over several years. • No meal pattern changes in effect for: • Pre-K meals • Afterschool Snack Program * Exception: milk fat restrictions apply

8. Certification of Compliance As of October 1, 2012, sponsors meeting requirements receive an additional six-cents per lunch meal claimed.

9. Phased-In Implementation • Began in SY 2012-13 with lunch • New standards implemented each year • Final standards implemented in SY 2014-2015, except for sodium • First sodium target required in SY 2014-15, additional targets required in SY 2017-2018 and SY 2022-2023.

10. Flexibility in Meat and Grain Maximums • Made permanent in January 2014 • Sponsors must meet the minimums to be compliant.

11. Crediting Foods Food Buying Guide Helps sponsors determine the contribution each food makes towards the meal pattern requirements.

12. Meat/Meat Alternate Crediting • Creditable items: • Meats, seafood, and poultry; cheese and yogurt; eggs; and nuts and seeds • May be lean, low fat, or low sodium • Beans and dried peas are creditable as either meat alternate or vegetable when served in the same meal, not both • Tofu and soy yogurt

13. Meat/Meat Alternate Crediting • Tofu must be recognizable and intended as a meat alternate to be credited: • Examples: • Not creditable – soft tofu blended into soup • Creditable – firm tofu diced in soup

14. Grains Crediting*Guidelines apply to Breakfast and Lunch • All grains must be whole grain-rich • Definition of Whole Grain-Rich: • ≥ 8 grams whole grains per serving • FDA’s whole grain health claim on product packaging • USDA’s Whole Grain Resource

15. Grains Crediting*Guidelines apply to Breakfast and Lunch • Definition continued: • Non-mixed items: (breads and cereals) whole grains must be the first ingredient • Mixed items: whole grains must be the primary grain ingredient by weight (or the first grain in the ingredient listing) • CN labels are being updated for the WGR requirements

16. Grains Crediting*Guidelines apply to Breakfast and Lunch • Formulated grain-fruit products are no longer creditable • Traditional grain-fruit bars that contain real fruit and grain ingredients are still creditable • Cereals with dried fruit are also creditable grains

17. Grains Crediting*Guidelines apply to Breakfast and Lunch USDA has worked to to improve and expand whole grain offerings to assist with implementation of the requirements

18. Grains Crediting*Guidelines apply to Breakfast and Lunch Serving sizes are based on Exhibit A: Whole Grain-Rich Ounce Equivalency Requirements for School Meal Programs

19. “Whole Grain Breadsticks” Whole wheat flour, water, enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, iron as ferrous sulfate, thiamine mononitrite, enzyme, riboflavin, folic acid), yeast, sugar, wheat gluten. Contains less that 2% of the following: soybean oil, salt, oat fiber, honey, sodium stearoyl lactylate, datem, acesulfame potassium, ascorbic acid, enzyme. May contain milk, soy, egg and sesame.

20. Whole Grain Breadsticks 2 Breadsticks = 48 grams 1 Breadstick = 24 grams How many ounce equivalents per breadstick? ¾ oz. eq.

21. “Whole Grain Cereal Bar” Whole grain rolled oats, brown sugar, crisp brown rice, whole grain rolled wheat, soybean oil, whole wheat flour, almonds, water, freeze dried bananas, whole corn flour, sodium bicarbonate, malted barley extract, soy lecithin, natural flavor, caramel color, alpha tocopherol acetate, BHT.

22. Whole Grain Cereal Bar 1 bar = 28 grams How many ounce equivalents? ¼ oz. eq.

23. Reduced Carb Wheat Tortilla Water, modified food starch, whole-wheat flour, wheat gluten, powdered cellulose, hydrogenated soybean oil, caramel color, wheat protein isolate (wheat gluten, lactic acid, sulfite), sodium bicarbonate, contains 1% or less of salt, cellulose gum, cornstarch, distilled monoglycerides

24. Fruit Crediting*Guidelines apply to Breakfast and Lunch • Fresh, frozen without added sugar, canned in juice or light syrup, or dried • No more than half may be in the form of juice (100% juice only) • ¼ cup of dried fruit = ½ cup of fruit

25. Fruit Crediting*Guidelines apply to Breakfast and Lunch • Effective July 1, 2012 snack-type fruit products that were creditable before were no longer creditable. • Effective July 1, 2013 frozen fruits had to be packed in water, no sugar added, or unsweetened juice

26. Vegetable Crediting • May be raw or cooked • Fresh, frozen, canned, or dried (dehydrated) • Whole, cut or mashed

27. Vegetable Crediting

28. Vegetable Crediting • “Footnotes: • G: “Other vegetables” are defined in §210.10(c)(2)(iii)(E); or, the requirement may be met with additional portions of dark green, red/orange, and beans/peas. • H: Any vegetable subgroup may be offered to meet the (“Additional Veg to Reach”) Total weekly vegetable requirement.

29. Vegetable Crediting • Minimum creditable portion is 1/8 cup • Tomato paste crediting is allowed • CN-labeled products containing vegetables are being revised to show the creditable amounts by subgroup

30. Vegetable Crediting • Raw and cooked leafy greens credit differently • Raw, leafy salad greens credit at half the volume served (e.g., ½ cup Romaine lettuce credits as ¼ cup of “dark greens”) • Cooked leafy greens credit at equal the volume served (e.g., ½ cup cooked collard greens credits as ½ cup of “dark greens”)

31. Fluid Milk Crediting *Guidelines apply to Breakfast and Lunch • Serving size is 8 fluid oz. for all grades • Must offer at least two choices: • Flavored milk must be fat-free • Unflavored milk may be 1% or less • Lactose-reduced and lactose-free milks are allowed, same requirements apply. • Milk substitutes such as soy milk must be nutritionally equal to cow’s milk

32. Traditional Foods USDA Memo: TA 01-2015 • Clarifies that traditional foods may be served in child nutrition programs • Provides examples of how several traditional foods may contribute towards a reimbursable meal • Some foods that are not listed in the Food Buying Guide may be credited using the yield information of a similar food.

33. Breakfast Meal Pattern Meal components include: • Grains • Fruits • Fluid milk

34. Breakfast Meal Pattern

35. Breakfast Meal Pattern • Footnote K: There is no separate meat/meat alternate component in the SBP, but, sponsors may substitute 1 oz of M/MA for 1 oz equivalent of grains after the minimum daily grains requirement is met. • Footnote D: Vegetables may be substituted for fruits, at breakfast, but the first 2 cups per week of any such substitution must be from non-starchy vegetables.

36. Lunch Meal Pattern Meal Components include: • Fruits • Vegetables • Grains • Meats/Meat Alt. • Fluid Milk

37. Lunch Meal Pattern

38. Meat/Meat Alternate Requirement • Lunch servings (in ounce equivalents): • K-5: 8-10 per week (1 per day) • 6-8: 9-10 per week (1 per day) • 9-12: 10-12 per week (2 per day)

39. Grains Requirement • Lunch servings (in ounce equivalents): • K-5: 8–9 per week (1 per day) • 6-8: 8–10 per week (1 per day) • 9-12: 10-12 per week (2 per day)

40. Grains Requirement Desserts limited to two per week at lunch Desserts and other grains should be planned carefully to comply with the nutrition standards.

41. Meats and Grains for Lunch Remember 1 oz. equivalent minimum per day for grades K-8 2 oz. equivalent minimum per day for grades 9-12

42. Vegetable Requirements*Subgroup minimums at lunch are per week, not per day Serving sizesK-56-89-12 Dark Green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ * Beans/Peas ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ * “Additional” 1 1 1 ½ * Total cups Notes: Grade groups K-5 and 6-8 are the same *Indicates larger portion size 3 ¾ (¾) 3 ¾ (¾) 5 (1)

43. Fruit Requirements • Lunch serving sizes: • K-5: ½ cup per day, 2 ½ cups per week • 6-8: ½ cup per day, 2 ½ cups per week • 9-12: 1 cup per day, 5 cups per week

44. Combined Breakfast • K-8 portion sizes: • 1 cup Fruit • 1 cup Milk • 8 Grains per week (1 per day) • K-12 portion sizes: • 1 cup Fruit • 1 cup Milk • 9 Grains per week (1 per day)

45. Combined Lunch • Grade Groups 6-8 and 9-12 do not overlap for grains, meats, and calories • Separate portions and nutrition standards must be provided for lunch for high school age group (For that reason, K-12 menu plans are not allowed for lunch)

46. Combined Lunch • K-8 portion sizes: • ½ cup Fruit • ¾ cup Vegetable • 1 cup Milk • 8 Grains per week (1 per day) • 9 Meats per week (1 per day)

47. Nutrition Standards • Weekly average requirements for: • Calories • Saturated fat • Sodium • Zero grams of trans fat

48. Nutrition Standards • Minimum and maximum calorie levels • Breakfast and lunch are separate • Target amounts averaged over a 5-day week for schools • Individual days may be over or under the required levels

49. Breakfast Calories Combined grade groups: K-8 400-500 K-12 450-500

50. Lunch Calories Combined grade groups: K-8 600-650