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Piecing It All Together The New Lunch Meal Pattern

Piecing It All Together The New Lunch Meal Pattern. Components of a Reimbursable Meal. Meat/Meat Alternate—Lunch. Meat/Meat Alternate—Lunch. Meat/Meat Alternate—Lunch. Meat/Meat Alternate—Lunch. Meat/Meat Alternate—Lunch. Meat/Meat Alternate—Lunch. Meat/Meat Alternate—Lunch.

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Piecing It All Together The New Lunch Meal Pattern

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  1. Piecing It All Together The New Lunch Meal Pattern

  2. Components of a Reimbursable Meal

  3. Meat/Meat Alternate—Lunch

  4. Meat/Meat Alternate—Lunch

  5. Meat/Meat Alternate—Lunch

  6. Meat/Meat Alternate—Lunch

  7. Meat/Meat Alternate—Lunch

  8. Meat/Meat Alternate—Lunch

  9. Meat/Meat Alternate—Lunch

  10. Meat/Meat Alternate—Lunch

  11. Fruit Component—Lunch

  12. Fruit Component—Lunch

  13. Fruit Component—Lunch

  14. Fruit Component—Lunch

  15. Fruit Component—Lunch

  16. Vegetable Component—Lunch

  17. Vegetable Component—Lunch

  18. Vegetable Component—Lunch

  19. Vegetable Component—Lunch

  20. Dark Green Vegetables • Bok Choy • Broccoli • Collard greens • Dark green leafy lettuce • Kale • Mesclun • Mustard greens • Romaine lettuce • Spinach • Turnip greens • Watercress

  21. Red/Orange Vegetables • Acorn squash • Butternut squash • Carrots • Hubbard squash • Pumpkin • Red peppers • Sweet potatoes • Tomatoes • Tomato juice

  22. Beans/Peas (Legumes) • Black beans • Black-eyed peas (mature, dry) • Garbanzo beans (chickpeas) • Kidney beans • Lentils • Navy beans • Pinto beans • Soy beans • Split peas • White beans

  23. Starchy Vegetables • Cassava • Corn • Fresh cowpeas, field peas, or black-eyed peas (not dry) • Green bananas • Green peas • Green lima beans • Plantains • Potatoes • Taro • Water chestnuts

  24. Other Vegetables • Artichokes • Asparagus • Avocado • Bean sprouts • Beets • Brussels sprouts • Cabbage • Cauliflower • Celery • Cucumbers • Eggplant • Green beans • Green peppers • Iceberg lettuce Mushrooms • Okra • Onions • Turnips • Wax beans • Zucchini

  25. Grains Component—Lunch

  26. Grains Component—Lunch

  27. Grains Component—Lunch

  28. Grains Component—Lunch

  29. Grains Component—Lunch

  30. Whole Grain-Rich Foods Foods that contain 100% whole grain OR Foods that contain a blend of whole grain meal and/or flour and enriched meal and/or flour NOTE: Whole grain-rich products must contain at least 50% whole grain and the remaining grain must be enriched

  31. Milk Component—Lunch

  32. Sauces, Dips, Seasonings, and Condiments • Must be taken into account and figured into weekly averages for calories, fat, and sodium • Condiments can be pre-portioned or self-serve • If self-serve, need to determine average portion size per student • To calculate: Divide the total amount served by the number of applicable meals served that day • Under- or over-estimating can have a big impact

  33. Calorie Levels by Age/Grade Group Overlaps B: 400-500 L: 600-650 Overlaps B: 450-500 L: N/A

  34. Sodium Targets

  35. Saturated Fat and Trans Fat • No total fat standard • Limit saturated fat • Less than 10 percent of total calories • Same as current regulatory standard • Eliminate trans fat • Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving) • Naturally-occurring trans fat excluded

  36. Crediting • Must keep proper documentation on file for crediting processed foods that contain meat/meat alternate and grains • Child Nutrition (CN) labels • Product Formulation Statements (PFS) • http://www.fns.usda.gov/cnd/cnlabeling/foodmanufacturers.htm • TA 07-2010 (REVISED)

  37. Example: CN Label Chicken Stir-Fry Bowl Ingredient Statement: Chicken, brown rice, broccoli, red peppers, carrots, onions, water, olive oil, soy sauce, spices. CN 099135 Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 oz eq Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and ⅛cup other vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX/XX). CN CN CN Net Wt.: 18 pounds Chicken Wok Company 1234 Kluck Street Poultry, PA 12345

  38. Example: Product Formulation Statement http://www.fns.usda.gov/tn/resources/smi_appendixl.pdf

  39. Offer versus Serve Students must be offered all five required components Students are allowed to decline two of the five required food components. Only senior high schools are required to have Offer versus Serve for lunch. Local SFA can choose whether or not they want to have Offer versus Serve for theirjunior high, middle, and elementary schools.

  40. Offer versus Serve Students must take a minimum of ½ cup of the Fruit and/or Vegetable component. Must take full components, as planned, of at least two other components Menu planner designates a full component For example, if menu planner offers pasta with a breadstick as an entrée, the full component would include both the pasta and the breadstick All meals must be set at a single price no matter how many components are declined.

  41. Offer versus Serve • To meet the ½ cup Fruit or Vegetable requirement, a student may select: • Smaller portions of same vegetable or fruit • ¼ cup applesauce + ¼ apple slices = ½ cup fruit • ¼ cup fruit and ¼ cup of vegetables • ¼ cup strawberries + ¼ cup dry beans and peas = ½ cup fruit or vegetable • Mixed dish containing a ½ cup mixture of fruits and vegetables • ½ cup carrot raisin salad = ½ cup fruit or vegetable

  42. Resources • 2010 Child Nutrition Reauthorization (HHFKA) WebPages: • DPI: http://fns.dpi.wi.gov/fns_cnrsnp • USDA: http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm • Nutrition Assessment Tools • http://fns.dpi.wi.gov/fns_6centscert#rec • USDA Toolkit – The School Day Just Got Healthier • http://www.fns.usda.gov/cnd/healthierschoolday/default.htm

  43. For all that you’ve done, and all that you do…. Thank You!

  44. The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department.  (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer.

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