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Understanding the New Meal Pattern for School Nutrition Programs

This module provides an overview of the updated Meal Pattern requirements under the Healthy, Hunger-Free Kids Act of 2010, implemented through the final rule for the National School Lunch Program (NSLP) and School Breakfast Program (SBP). It details nutrition standards, meal components, and food-based menu planning, covering guidelines for fruits, vegetables, grains, and milk options across different grade groups. Understanding these standards is essential for schools to ensure that lunch and breakfast programs meet federal nutrition requirements, promoting healthier options for children.

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Understanding the New Meal Pattern for School Nutrition Programs

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  1. Understanding the New Meal Pattern: Module 1 Office of School Nutrition Programs August 2012

  2. Child Nutrition Reauthorization: Healthy, Hunger-Free Kids Act 2010 • Final Rule Nutrition standards in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) • Final Rule implementation timeline

  3. Food-Based Menu Planning • School lunches offered to children ages 5 or older must meet, at a minimum, the meal requirements • Schools must follow a food-based menu planning approach 7CFR 210.10(c)

  4. New Meal Pattern • Nutrition standards for SBP and NSLP • Schools must plan menus for students using the following grade groups: • Grades K-5 • Grades 6-8 • Grades 9-12 7CFR 210.10(c)

  5. Breakfast Meal Pattern • Key change: Offer only fat-free and low fat (1%) milks • Fat-free milk may be flavored or unflavored • Low-fat milk must be unflavored

  6. Meal Components • Fruits • Vegetables • Grains • Meats/Meat alternates • Milk

  7. Fruit Component • Schools must offer fruit daily as part of the lunch menu. • Schools may offer: • Fresh fruits • Frozen fruits without added sugar • Fruits canned in water, light syrup, or fruit juice • Dried fruits • Pasteurized 100% fruit juice

  8. Fruit in the Lunch Meal Pattern • Weekly minimums • Grades K-5: 2 ½ cups • Grades 6-8: 2 ½ cups • Grades 9-12: 5 cups • Daily minimums • Grades K-5: ½ cup • Grades 6-8: ½ cup • Grades 9-12: 1 cup

  9. Other Requirements for Fruit • Minimum serving size = 1/8 cup • ¼ cup dried fruit = ½ cup serving • No more than half of fruit offered may be juice • Juices must be 100% full strength

  10. Vegetable Component • Schools must offer vegetables daily as part of the lunch menu. • Schools may offer: • Fresh vegetables • Frozen vegetables • Canned vegetables • Dry beans and peas (legumes) • Pasteurized 100% vegetable juice

  11. Vegetables Grades K-5 Lunch Meal Pattern • Daily minimum: ¾ cup • Dark green: ½ cup • Red/orange: ¾ cup • Beans/peas: ½ cup • Starchy: ½ cup • Other: ½ cup • Weekly minimum: 3 ¾ cups

  12. Vegetables Grades 6-8 Lunch Meal Pattern • Daily minimum: ¾ cup • Dark green: ½ cup • Red/orange: ¾ cup • Beans/peas: ½ cup • Starchy: ½ cup • Other: ½ cup • Weekly minimum: 3 ¾ cups

  13. Vegetables Grades 9-12 Lunch Meal Pattern • Daily minimum: 1 cup • Dark green: ½ cup • Red/orange: 1 ¼ cup • Beans/peas: ½ cup • Starchy: ½ cup • Other: ¾ cup • Weekly minimum: 5 cups

  14. Dark Green Vegetable Subgroup • Examples include: • Bok choy • Broccoli • Collard, mustard, and turnip greens • Kale • Dark green leafy lettuces • Mesclun • Romaine lettuce • Spinach • Watercress

  15. Red/Orange Vegetable Subgroup • Examples include: • Acorn, butternut, and hubbard squash • Carrots • Pumpkin • Red peppers • Sweet potatoes • Tomatoes and tomato juice

  16. Starchy Vegetable Subgroup • Examples include: • Cassava • Corn • Green beans • Green lima beans (fresh only) • Plantains • Taro • Water chestnuts • White potatoes • Parsnips

  17. Beans/Peas Vegetable Subgroup • Examples include: • Black beans • Garbanzo beans (chickpeas) • Kidney beans • Lentils • Navy beans • Pinto beans • Soybeans • Split peas • White beans

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

  19. Other Requirements for Vegetables • Offer vegetables daily • Minimum serving size = 1/8 cup • Must meet weekly requirement for subgroups • 1 cup fresh, leafy greens = ½ cup serving • No more than half of vegetables offered may be juice (100% full strength)

  20. Daily versus Weekly Vegetable Requirements • Grades K-5 and 6-8 • Daily requirement total = 2 ¾ cups • Weekly requirement = 3 ¾ cups • Difference = 1 cup • Grades 9-12 • Daily requirement total = 3 ½ cups • Weekly requirement = 5 cups • Difference = 1 ½ cups • Schools must meet both the weekly subgroup requirement and the weekly vegetable component requirement.

  21. Grains Component • All grains must be made with enriched and whole grain meal or flour. • Whole grain-rich products must contain at least 50% whole grain and the remaining grains in the product must be enriched. • At least half of grains offered at lunch must be whole grain-rich (2012-13 and 2013-14). • By 2014-15 all grains offered at lunch must be whole grain-rich.

  22. Grains Lunch Meal Pattern • Grades K-5 • Daily minimum = 1 oz. • Weekly minimum = 8-9 oz. • Grades 6-8 • Daily minimum = 1 oz. • Weekly minimum = 8-10 oz. • Grades 9-12 • Daily minimum = 2 oz. • Weekly minimum = 10-12 oz.

  23. Examples of Whole Grains • Brown rice • Buckwheat groats • Bulgur (cracked wheat) • Farina • Oatmeal • Rolled oats • Rye berries • Quinoa • Whole grain cornmeal • Wild rice

  24. Whole Grain-Rich Products • Must meet at least one of the following: • Whole grains per serving is greater than or equal to 8 grams • FDA’s whole grain health claim is on product packaging • Whole grain is listed first on the ingredients list

  25. How are Grains Credited? • Whole grain resource for NSLP and SBP • Contains ounce equivalents chart • Only two grain-based desserts (totaling no more than 2 oz. equivalents) allowed at lunch each week • Effective 7/1/2013 all grains that are part of battered and breaded products must be counted towards weekly requirement

  26. Meat/Meat Alternate (M/MA) Component • Schools must offer M/MA daily for lunch. • Quantity of M/MA must be the edible portion (EP) served. • M/MA must be served in a main dish • Serving of M/MA is limited to main dish plus one additional food item 7CFR 210.10(c)

  27. M/MA Lunch Meal Pattern • Grades K-5 • Daily minimum = 1 oz. equivalents (eq.) • Weekly minimum = 8-10 oz. eq. • Grades 6-8 • Daily minimum = 1 oz. eq. • Weekly minimum = 9-10 oz. eq. • Grades 9-12 • Daily minimum = 2 oz. eq. • Weekly minimum = 10-12 oz. eq.

  28. Examples of Meat Alternates • Nuts • Seeds • Yogurt • Tofu and soy products • Beans and peas (legumes)

  29. Milk Component in Lunch Meal Pattern • All grades (K-12) • Daily minimum = 1 cup • Weekly minimum = 5 cups • Only fat-free and low fat (1%) varieties may be offered • Fat-free milks may be flavored or unflavored • Low fat (1%) milk must be unflavored

  30. Other Dietary Specifications for Breakfast Meal Pattern • Based on the average for a 5-day week • Grades K-5 • Total calories must be between 350 and 500 • Sodium = less than or equal to 430 mg • Grades 6-8 • Total calories must be between 400 and 550 • Sodium = less than or equal to 470 mg • Grades 9-12 • Total calories must be between 450 and 600 • Sodium = less than or equal to 500 mg • All grades • Saturated fat = less than 10% of total calories • Trans fat – nutrition label or manufacturer must indicate zero grams per serving

  31. Other Dietary Specifications for Lunch Meal Pattern • Based on the average for a 5-day week • Grades K-5 • Total calories must be between 550 and 650 • Sodium = less than or equal to 640 mg • Grades 6-8 • Total calories must be between 600 and 700 • Sodium = less than or equal to 710 mg • Grades 9-12 • Total calories must be between 750 and 850 • Sodium = less than or equal to 740 mg • All grades • Saturated fat = less than 10% of total calories • Trans fat – nutrition label or manufacturer must indicate zero grams per serving • No standard for total fat

  32. Dietary Specification Overlap • Calorie range overlaps • Meets requirements for K-5 and 6-8 grade groups • Breakfast: 400-500 total calories • Lunch: 600-650 total calories • Meets requirements for 6-8 and 9-12 grade groups • Breakfast: 450-500

  33. Sodium Targets • 2014-2015 • Breakfast • Grades K-5: < 540 mg • Grades 6-8: < 600 mg • Grades 9-12: < 640 mg • Lunch • Grades K-5: <1230 mg • Grades 6-8: <1360 mg • Grades 9-12: <1420 mg • 2017-2018 • Breakfast • Grades K-5: <485 mg • Grades 6-8: <535 mg • Grades 9-12: <570 mg • Lunch • Grades K-5: <935 mg • Grades 6-8: <1035 mg • Grades 9-12: <1080 mg • 2022-2023 • Breakfast • Grades K-5: <430 mg • Grades 6-8: <470 mg • Grades 9-12: <500 mg • Lunch • Grades K-5: <640 mg • Grades 6-8: <710 mg • Grades 9-12: <740 mg

  34. Trans Fat Specification • Nutrition label or manufacturer’s specifications must specify zero grams trans fat per serving (less than 0.5 gram/serving) • Begins 2012-13 school year for NSLP • Begins 2013-14 school year for SBP • Naturally-occurring trans fat is excluded • Examples include: Beef, lamb, dairy, etc.

  35. Multiple Serving Lines Schools that offer a variety of lunches or multiple serving lines must make all required food components available to all students, on every lunch line, in at least the minimum required amounts. 7CFR 210.10(k)(2)

  36. End of Presentation

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