Lunch Meal Pattern Training

1. Lunch Meal Pattern Training National Food Service Management Institute

2. Pre-Assessment • Place an identifier at the top of the page. • You will use the same identifier when you complete the Post Assessment. • You do not need to place your name on the Assessment.

3. Lunch Meal Pattern: Objectives 1-4 • Identify the calorie range for school lunch menus. • Identify the meat and meat alternate lunch component requirement. • Identify the fruit lunch component requirement. • Identify the vegetable lunch component requirement.

4. Lunch Meal Pattern: Objectives 5-8 • Complete the vegetable subgroup activity. • Identify the grains lunch component requirement. • Specify whole grain-rich foods. • Evaluate whole grain-rich foods labels.

5. Lunch Meal Pattern: Objectives 9-11 • Identify the milk lunch component requirement. • Discuss dietary specifications for sodium and trans fat. • Discuss Offer Versus Serve (OVS).

6. Lunch Meal Pattern: Objectives 12-13 • Integrate the concepts of the meal pattern lesson. • Communicate easy methods of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s).

7. Nutrition Standards • Fruits and vegetables offered daily • Substantially increasing offerings of whole grain-rich foods • Only fat-free or low-fat milk varieties • Limiting calories based on the age of children • Reducing saturated fat, trans fats, and sodium

8. Food-Based Menus • Five required food components at lunch • Revised calorie, saturated fat, and sodium standards for each of the age/grade groups • Multiple lines must make all required food components available to all students on a weekly basis

9. Calorie Range—Lunch

10. Calorie Range—Lunch, Extra Foods

11. Calorie Range—Lunch, Combined Age/Grade Groups • Grades K-5—550-650 average calories per week • Grades 6-8—600-700 average calories per week • Grades 9-12—750-850 average calories per week

12. Calorie Range—Lunch, Other Considerations • PreK age grade/group • Extra, free beverages • À la carte foods

13. Lunch Menu Components of a Reimbursable Meal • Meat/Meat Alternate (M/MA) • Fruits (F) • Vegetables (V) • Grains (G) • Fluid Milk

14. Lunch Meat/Meat Alternate Nutrients • Good source of • Protein • B vitamins • Vitamin E • Iron • Zinc • Magnesium

15. Meat/Meat Alternate—Meat

16. Meat/Meat Alternate—Nuts/Seeds

17. Meat/Meat Alternate—Nut Butter

18. Tofu

19. Meat/Meat Alternate—Yogurt

20. Meat/Meat Alternate—Cheese & Eggs

21. Mature and Immature Beans/Peas (Legumes) • High nutrient content • Low cost • Use in school menu encouraged by USDA • Edamame= bean/pea (legume)

22. Lunch Meat/Meat Alternate—Dry Beans

23. Lunch Meat/Meat Alternate—Refried Beans

24. Lunch Meat/Meat Alternate—Beans/Legumes

25. Lunch Meat/Meat Alternate—Cooked Beans

26. Activity—Qualifying Beans/Peas (Legumes) • What are some examples of qualifying beans/peas (legumes)? • USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/ • Refer to Qualifying Beans/Peas (Legumes) Handout in the School Nutrition Program

27. Fruit Component • Supply important nutrients including • Potassium • Dietary fiber • Relatively little calories

28. Lunch Fruit Component—Types of Fruit

29. Fruit Component—SY 2014-2015 • Any frozen product served or simply stored frozen without sugar • Does not apply to frozen grain-based desserts • Grain based desserts with frozen fruit with added sugar may be credited toward both grain and fruit components • Limit of 2 oz. eq for grain-based desserts http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP20-2012os.pdf

30. Fruit Juice

31. Lunch Fruit Component—Minimum Requirements

32. School Offerings

33. Dried Fruit

34. Snack Fruit

35. Vegetable Component Reduce risk of • Heart disease • Stroke • Type 2 Diabetes • Certain types of cancers

36. Vegetable Subgroups

37. Vegetable Subgroups— Minimum Requirements

38. Dark Green Vegetable Subgroup • Good source of Vitamin A • Raw, leafy greens = half the volume served (1 cup raw = .5 serving) • Includes • Broccoli • Romaine lettuce • Spinach

39. Red/Orange Vegetable Subgroup • Good source of Vitamin A • Includes • Carrots • Sweet potatoes • Tomatoes

40. Beans/Peas (Legumes) Vegetable Subgroup • Good source of folate and potassium • High nutrient content • Low cost

41. Starchy Vegetable Subgroup • Includes • White potatoes • Fresh lima beans • Corn

42. Other Vegetable Subgroup

43. Vegetable Subgroup—School Offerings

44. Vegetable Subgroup—CN Labels

45. Questions—Fruit and Vegetable • Can students mix and match smaller portions of vegetable items to meet the Vegetable component requirement? • Can students mix and match smaller portions of fruits to meet the Fruit component requirement?

46. Vegetable Subgroups Other Considerations • Juice blends • Vegetable mixture • CN labels

47. Activity—Vegetable Subgroups • Vegetable Subgroups Activity

48. Activity—Vegetable Subgroups Pictures Iceberg (Head) Lettuce Chicory Pepperoncini Dark Green Leafy Lettuce Mustard Greens Lima Beans, Dry Red and Orange Peppers Turnip Greens

49. Activity—Vegetable Subgroups Pictures Green Onions Cassava Beans, Green or Wax Plantains Lima Beans, Canned or Frozen Romaine Lettuce Kohlrabi Chinese Snow Peas

50. Activity—Vegetable Subgroups Pictures Spilt Peas Spinach Taro (Malenga) Eggplant Edamame Cherry Peppers Avocado Pink Beans