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Meal Patterns

Meal Patterns. Grants Coordination and School Support School Nutrition Programs. A great place to start Everything else starts with developing the menu using specific meal pattern guidelines

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Meal Patterns

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  1. Meal Patterns Grants Coordination and School Support School Nutrition Programs

  2. A great place to start • Everything else starts with developing the menu using specific meal pattern guidelines • Correct meal pattern meals are reimbursable, creating a healthy bottom line for the district non-profit food service account Meal Patterns

  3. For the NSLP, Plan Meals by using: • Food Based Menu Planning - Traditional • Food Based Menu Planning - Enhanced • Nutrient Standard Menu Planning • Assisted Nutrient Standard Menu Planning • Alternate Menu Planning Approach

  4. The 5 lunch food items are: • Meat/Meat Alternate • Grains/Breads • Juice/Fruit/Vegetable (V/F) • Fruit/Vegetable (2nd Serving)** • Milk **Cannot serve two servings of juice or two servings of the same F/V Traditional Food Based Menu Planning

  5. Lunches (food-based) offered to students must contain: • the 5 food items • from 4 different components • in at least the minimum serving sizes for the appropriate age/grade group Traditional Food-Based Menu Planning - Lunch

  6. Traditional • Columns according to age/grade • Indicates minimum serving sizes • 8oz fluid milk • 1.5 – 2oz meat/meat alternate • Total 3/4C fruit/vegetable • 1 grain/bread daily, 8-10 weekly

  7. Lunches (food based) offered to students must contain: • the 5 food items • from 4 different components • in at least the minimum serving sizes for the appropriate age/grade group Enhanced Food-Based Menu Planning - Lunch

  8. The 5 lunch food items are: • Meat/Meat Alternate • Grains/Breads • Juice/Fruit/Vegetable (V/F) • Fruit/Vegetable (2nd Serving)** • Milk **Cannot serve two servings of juice or two servings of the same F/V Enhanced Food-Based Menu Planning - Lunch

  9. Increased F/V for grades K-12 • Increased G/B over the week • Larger F/V serving daily and weekly increase • One G/B serving per day can be a dessert • Grade groupings may be more appropriate, including a grade K-3 allows for smaller servings Enhanced Lunch Menu Planning Chart

  10. Requirements For Milk • The minimum amount that can count toward the required serving is 8 fluid ounces. • At least two choices should be available • 1% chocolate and fat-free (skim) unflavored • 1% chocolate and 1% unflavored

  11. Requirements For Meat/Meat Alternates Protein can come from many different sources – meats, dairy, eggs, nuts, beans. No more than 1 ounce of nuts and/or seeds may be credited in any one meal. Dry beans and peas used in items such as baked beans may count as a Vegetable or Meat Alternate but not as both in the same meal.

  12. Requirements For Fruits And Vegetables If juice is served to meet one of the requirements, it must be full-strength. A serving of canned fruit may include the juice or syrup in which the fruit is packed. See the USDA’s Food Buying Guide for Child Nutrition Programs for more information. You can serve two fruits or two vegetables or one of each, the servings just be can’t be two of the same item (for example, two servings of peaches or tator tots and french fries).

  13. Requirements For Grains/Breads The item must be whole grain or enriched or made from whole-grain or enriched meal or flour, or bran or germ; or if it is a cereal, the product must be whole grain, enriched or fortified. Weekly amounts are specified. For enhanced menu planning, a dessert grain product may be counted for one serving of GB per day.

  14. Q) How can a meal provide 5 food items from the 4 food components yet feature only 4 food items on the menu? • Example: • Cheese Pizza • Fresh Orange • Lettuce Salad • Milk Combination Foods at Lunch

  15. Combination foods at lunch are foods containing more than 1 food item. Examples: • Spaghetti with Meat Sauce • Hamburger on Bun • Macaroni and Cheese Combination Foods at Lunch

  16. A different method of Meal Planning • Focuses on nutrient content of items offered Nutrient Standard Menu Planning or NuMenus

  17. Following are the nutrients analyzed for NuMenus: • Calories • Protein • Calcium • Iron • Vitamin A • Vitamin C • Fat - <= 30% calories from fat and < 10% calories from saturated fat NuMenus Nutrient Standards

  18. Other Nutrients and Dietary Components Analyzed • Cholesterol • Sodium • Dietary Fiber • Carbohydrate While there are no quantity standards set for these dietary components, they must be included in the analysis, except carbohydrate, which is optional. NuMenus Nutrient Standards

  19. Nutrient Standard Menu Planning • NuMenus • When averaged over the school week, lunches must meet the specific age or grade based nutrient standards. The following slides detail the requirements and are included in your handbook. • At a minimum, planned menus must contain 3 menu items. Additional Menu items may need to be added in order to meet nutrient standards and/or to increase variety.

  20. NuMenu Meal Pattern Requirement • A minimum of three menu items must be offered: an entrée, milk, and at least one side dish. • Offer an Entrée: an entrée is a single food item or a combination of foods served as the main dish. • Offer fluid milk as a beverage. • Offer at least one side dish; may be any food item except a condiment or a food of minimal nutritional value that is not part of a menu item.

  21. NuMenus Nutrient Standards

  22. Sample Menus • Included in your handbook are the Michigan Menus developed as a resource for schools through a Team Nutrition grant.

  23. Michigan Department of Education • #8 – Minimum Fruit Vegetable Portion Sizes and Qualifying Meal Components United States Department of Agriculture • Nutrition Requirements for Fluid Milk - SP_29 - 2011 • Water Availability During National School Lunch Program Meal Service - SP_28-2011 Administrative Policies

  24. Do the following school lunches have: • less than 5 items • 5 items • more than 5 items? Count it?

  25. Lunch Meal Pattern Methods Summary • Food Based Menu Planning – Traditional • 5 items from 4 components • Food Based Menu Planning – Enhanced • 5 items from 4 components - additional age grade groups and increased FV and GB requirements. • Nutrient Standard Menu Planning • 3 items, nutrient based, analyzed on site • Assisted Nutrient Standard Menu Planning • 3 items, nutrient based, analysis done by others • Alternate Menu Planning Approach

  26. Questions

  27. While the School Breakfast Challenge has ended, it continues to be an important initiative in the state and nation wide. The school breakfast program is vastly underutilized and can contribute to the overall health and learning ability of our children. Breakfast

  28. Studies have proven that students who eat breakfast benefit nutritionally and educationally. Eating school breakfast results in increased math and reading scores. • The majority of students who start their day with breakfast say they feel good, are happy, and more alert throughout their school day. • www.michigan.gov/schoolnutrition • click School Breakfast Program under Programs Why School Breakfast?

  29. School Breakfast Program Menu Planning • Food Based Menu Planning - Traditional • Food Based Menu Planning - Enhanced • Nutrient Standard Menu Planning • Assisted Nutrient Standard Menu Planning • Alternate Menu Planning Approach

  30. You must offer 4 food items in the traditional or enhanced menu planning systems: • Milk • Fruit/Vegetable F/V • Meat/Meat Alternate M/MA AND/OR • Grains/Bread G/B • You can offer 2 M/MA or 2 G/B or one of each. School Breakfast Pattern

  31. Breakfasts offered to students must contain: • 4 food items; • from 3 or 4 food components; • in at least the minimum serving sizes for the appropriate age/grade group. Traditional Food-BasedBreakfast Meal Pattern

  32. Columns according to age/grade • Indicates minimum serving sizes • 8oz fluid milk • 1.5 – 2oz meat/meat alternate • Total 3/4C fruit/vegetable • 1 grain/bread daily, 8-10 weekly • In relation to GB and M/MA, you can select one serving from each of the GB, M/MA, two from one component or an equivalent combination. Traditional Food-Based MenuBreakfast Requirements Chart

  33. Menu Planning Options • Breakfast rules for Enhanced Food-Based Menu Planning are the same as Traditional Food-Based. • There is an option in the enhanced food-based menu plan for the grade group 7-12 to offer one additional serving of grains/breads per day.

  34. Breakfast Requirements For Meat/Meat Alternates Protein can come from many different sources – meats, cheese, yogurt, eggs, nuts, beans. No more than 1 ounce of nuts and/or seeds may be credited in any one meal. For breakfast this meets the MA requirement.

  35. Breakfast Requirements For Fruits And Vegetables If juice is served to meet the total requirement, it must be full-strength. Dry beans and peas used in an item such as a breakfast burrito may count as a Vegetable or as a Meat Alternate, but not as both in the same meal. A serving of canned fruit may include the juice or syrup in which the fruit is packed. See the USDA’s Food Buying Guide for Child Nutrition Programs for more information.

  36. Breakfast Requirements For Grains/Breads The item must be whole grain or enriched or made from whole-grain or enriched meal or flour, or bran or germ; or if it is a cereal, the product must be whole grain, enriched or fortified. The minimum allowable serving size that can count toward meeting the required serving is ¼ of a serving.

  37. Breakfast Requirements For Milk • The minimum amount that can count toward the required serving is 8 fluid ounces. • At least two choices should be available • 1% chocolate and fat-free (skim) unflavored • 1% chocolate and 1% unflavored • Milk may be consumed as a beverage or on cereal or used in part for each purpose.

  38. NuMenu Planning Option

  39. Nutrient Standards for Breakfast

  40. Sample Breakfast Menus

  41. MDE 2008 Memo - Counting Breakfast Time as Instructional Time • MDE 2011 Memo - Outreach to Households on the Availability of the School Breakfast Program • USDA’s Discover School Breakfast Toolkit School Breakfast Program Resources

  42. Questions

  43. To be eligible to qualify, programs: • Must be eligible to operate NSLP • Purpose is to provide care in afterschool settings • Must include education or enrichment activities in organized, structured, and supervised environment • Must be operated by the school • School facilities do not need to be used Afterschool Snack Program

  44. May seek reimbursement for 1 snack, per child, per day • Children eligible to participate through age 18 • No age limit for mentally or physically impaired individuals • Sites ≥50% F/R receive free rate for all children served Afterschool Snack ProgramReimbursement

  45. Can only be served after the school day has ended • Eligibility is based on when the scheduled school day ends • Kindergarten program ending at noon and children remain at school under a care program described earlier • Split sessions – after the first session even though there is a later session Afterschool Snack ProgramTimes of Operation

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