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Building Blocks of Meal Pattern Requirements – Traditional & Enhanced Food-based Menu Plans PowerPoint Presentation
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Building Blocks of Meal Pattern Requirements – Traditional & Enhanced Food-based Menu Plans

Building Blocks of Meal Pattern Requirements – Traditional & Enhanced Food-based Menu Plans

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Building Blocks of Meal Pattern Requirements – Traditional & Enhanced Food-based Menu Plans

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  1. Building Blocks of Meal Pattern Requirements – Traditional & Enhanced Food-based Menu Plans DPI School Nutrition Team - Summer 2011 In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.

  2. Overview • Food Based Menu Planning systems use meal patterns and age/grade groups • Traditional & Enhanced Menu Planning • Provide 1/3 of the Recommended Dietary Allowances (RDA) for lunch • Provide 1/4 of RDA for breakfast • Enhanced designed to meet calorie needs

  3. Menu Planner for Healthy School Meals- purple binder • http://www.fns.usda.gov/tn/Resources/menuplanner.html • http://fns.dpi.wi.gov/fns_menupln

  4. Traditional Menu Planning • Two established age/grade groups for lunch • Grades K-3 • Grades 4-12 • Grades 7-12 (optional) • One established age/grade groups for breakfast • Grades K-12

  5. Enhanced Menu Planning • Two established age/grade groups for lunch • Grades K-6 • Grades 7-12 • Grades K-3 (optional) • At least one established age/grade group for breakfast • Grades K-12 • Grades 7-12 (optional)

  6. Criteria for Reimbursable Meal • Provides required food components and food items in correct serving sizes to meet the appropriate meal pattern. • Lunch • 4 components • 5 food items • Breakfast • 3 or 4 food components • 4 food items

  7. Please define! • Meal Patterns • Components • Food items • “Creditable” • Food that meets requirements of one of the four components • Contribution to meal pattern • Creditable food item

  8. Meal Patterns – Food-based • Traditional • Enhanced • Pay attention: 2010 Child Nutrition Reauthorization • DPI website HOT Topics box: subscribe to “School Program News Feeds” to remain informed.

  9. Components • Milk • Meat/Meat Alternate • Grains/Breads • Fruits/Vegetables/100 % Juice

  10. Food Items • Foods listed on the menu • Creditable • Not Creditable

  11. “Creditable” • Foods that meet the requirements of one of the four required food components • Listed in Food Buying Guide • Reliable documentation • Commodity Fact Sheets • Child Nutrition (CN) labels • Production Specification Sheets ???

  12. USDA’s Food Buying Guide • Updated in 2001: cut & scotch tape; or write into your FBG. • Purpose • Project amount of food to buy and prepare • Determine contribution towards meal requirements

  13. Food Buying Guide is • A great resource • Yield information • Calculation examples • Meal patterns

  14. Broken-down into 7 parts • Introduction • Meat/Meat Alternate • Vegetables/Fruits • Grains/Breads • Milk • Other Foods • Appendices

  15. FBG will help answer . . . • Will the meal meet NSLP requirements? • How many servings will you get from a specific quantity of food? • How much food will you need to buy?

  16. Replacement Pages http://www.fns.usda.gov/tn/Resources/FBGrevisions.pdf Cut & scotch tape; or write into your FBG. Thank you!

  17. Contribution to Meal Pattern • “Creditable” food items • Portion sizes • Documentation • Commodity Facts Sheets • Child Nutrition (CN) label • Product Specification Sheet

  18. Child Nutrition (CN) Label • Voluntary Federal labeling program • Carries a USDA guarantee • Information required on label • CN label statement logo • Meal pattern contribution • 6-digit product identification number • USDA/FNS authorization • Month and year of approval

  19. Product Specification Sheet • Designed and distributed by companies as advertisement • Not guaranteed to be true by USDA • No way to verify accuracy

  20. Product Specification Sheet • Information that should appear • Product name and description • Weight of raw portion & ingredients • % fat and VPP, if applicable • Cooked portion size • Contribution to USDA meal pattern requirements • Company official’s signature

  21. Foods of Minimal Nutritional Value • Prohibited for sale in food service areas during meal periods • 7 CFR Sec. 210.11 – Appendix B • Categories • Soda Water • Water Ices • Chewing Gum • Certain Candies

  22. Foods of Minimal Nutritional Value • Certain Candies • Hard Candy • Jellies and Gums • Marshmallow Candies • Fondant • Licorice • Spun Candy • Candy Coated Popcorn

  23. Exemptions under Competitive Foods Regulation • fns.dpi.wi.gov/fns_menupln • fns.dpi.wi.gov/files/fns/pdf/ta_01_2009_s.pdf

  24. Meal Structure for Lunch • Four Components • Five Food Items • One serving of Milk • One serving of Meat/Meat Alternate • One serving of Grains/Breads • Two servings of 2 different vegetables or 2 different fruits or 1 of each

  25. Differences between Traditional and Enhanced • Age/grade groupings • Daily Minimum Quantities • Weekly Minimum Quantities • Allowable Grains/Breads food items

  26. Components • Milk • Meat/Meat Alternate • Grains/Breads • Vegetables/Fruits/100%Juice

  27. At lunch provide 1 serving milk • 8 fluid oz (1/2 pint) served as beverage • Offer at least two choices: • Fat-free milk • Low-fat (1%) milk • Fat-free or low-fat lactose-reduced milk • Fat-free or low-fat lactose-free milk, etc… • May be flavored (chocolate or strawberry)

  28. Fluid Milk Substitution: Breakfast, Lunch, After School Snack Sept 2009 • Non-disabled students: parent or medical authority submits note that child needs “alternative” to fluid milk. • Offering fluid milk substitute is totally at SFA’s discretion. • Nondairy beverage must be nutritionally equivalent to fluid milk & must inform School Nutrition Team.

  29. Meat/Meat Alternate • Lean meat, poultry or fish • Cheese • Large egg • Cooked dry beans or dry peas • Peanut butter or other nut or seed butters • Yogurt

  30. Meat/Meat Alternate - Lunch • Contained only in main dish plus one other menu item • Serving must provide at least 0.25 ounce to count towards m/ma • Serving of cooked meat is lean meat without the bone • Serving of cooked fresh or frozen poultry includes meat and skin

  31. Meat/Meat Alternate - Lunch • Two acceptable “alternate” foods • Vegetable Protein Product (VPP) • Enriched Macaroni Products with fortified protein • Dry beans and peas can count as MA or V/F but not as both in same meal • Nuts and seeds can provide up to 50% and must be used in combination

  32. Grains/Breads • Slice of bread • Biscuits, rolls, buns, tortillas, etc. • Cooked rice, macaroni, noodles, etc. • Cereal grains • Pretzels, grain based chips • Grain based Dessert items – only for Enhanced Menu plan

  33. Grains/Breads - Lunch • Made from enriched or whole grain meal or contain germ or bran • Minimum allowable serving size to count towards requirements is ¼ of a serving • Provide required number of servings per day and per week

  34. Grains/Breads- Lunch • French Toast Sticks • Cracker Packages • Bread Label with water as 1st ingredient

  35. Vegetables/Fruits • Fresh fruits/vegetables • Canned fruits/vegetables • Frozen fruits/vegetables • 100% Juice • Dried fruits

  36. Vegetables/Fruits - Lunch • At least two different fruits and/or vegetables must be offered • 100% juice • Minimum serving size to count towards requirement is 1/8 cup (2 TBSP) • Counted toward required total servings • Counted as one of the two different V/F

  37. Vegetables/Fruits - Lunch • Dry beans and dry peas can count as MA or V/F but not as both in same meal • 100% Juice can only contribute ½ of the total V/F requirement • V/F mixtures count as one V/F serving • Fruit cocktail, mixed vegetables, etc. • Large combination V/F salads served as entrée can count as two V/F servings

  38. Meal Structure for Breakfast • Three or Four Components • Four Food Items • Two servings of Grains/Breads or Two servings of M/MA or One serving of each • One serving of Milk • One serving of Fruit/Vegetable/Juice

  39. Differences between Traditional and Enhanced • Optional age/grade group for Enhanced • Grades 7-12 • Additional G/B serving and larger total fruit/vegetable required if using the Enhanced Grades 7-12 option

  40. Components • Milk • Meat/Meat Alternate • Grains/Breads • Vegetables/Fruits/ 100 % Juice

  41. Milk - Breakfast • 8 oz fluid Milk served as a beverage • Or on cereal • Or both • Must be fat-free or low-fat (1%)...etc • Variety of milk choices is not required

  42. Meat/Meat Alternate - Breakfast • One food item can count as two servings • Large egg = 2 servings M/MA • No more than 1 oz of nuts/seeds can be credited • Dry beans and peas can count as MA or V/F but not as both in same meal

  43. Grains/Breads - Breakfast • One food item can count as two servings • 2 slices of toast = 2 servings G/B • 50 gram 1.8 oz. Bagel = 2 servings G/B • Sweet foods such as toaster pastries, coffee cake, doughnuts, sweet rolls can count as G/B for Traditional and Enhanced • If using Enhanced Grades 7-12 option, need to serve additional G/B serving each day

  44. Fruit/Vegetable/Juice - Breakfast • Full strength (100%) fruit or vegetable juice • 100% Vitamin C ≠ 100% juice • ½ cup fruit or vegetable meets the full requirement

  45. After School Snack Program • Two different components • Child must take 2 components to be claimed. • One or two food items • 1 Cheese or PBJ sandwich = 2 components • Milk + Bagel or fresh fruit = 2 food items = 2 components

  46. After School Snack Program • Fruit or Vegetable or 100% Juice • Larger minimum quantity required ¾ cup Fruit/Vegetable/Juice: 6 fluid oz. • Juice may not be served when milk is the only other component

  47. Summary • Menus must include all required components • Food items must be creditable • Reliable documentation must be on file • Everyone working in school food service must know and understand meal pattern requirements

  48. Questions? The students of Wisconsin benefit from the nutritious meals you provide to them!