Fresh & Delicious Nutrition Standards in the National School Lunch and Breakfast Programs Grains

1. Cheri White MS, SNS Administrator BNPS, NH Department of Education October 3, 2012 Fresh & Delicious Nutrition Standards in the National School Lunch and Breakfast ProgramsGrains

2. Healthy Hunger Free Kids Act (HHFKA)-2010 Nutrition Standards in the NSLP and SBP Programs • historic legislation updating the nutrition standards in the NSLP & SBP for the first time in 15 years • rule aligns science based evidence from the 2010 DGA’s and the 2009 Institute of Medicine (IOM) report • proposed rule 133,268 comments • final rule published in January, 2012 • implementation began July 1, 2o12

3. The New Meal Patterns Designed to improve nutrient density by: • limiting calories • serving more fruits, vegetables, legumes and whole grains • serving lean meats • limiting sodium & saturated fat • requiring trans fat to be zero grams (<0.5 g) • *serving only low fat (unflavored 1% or skim) and fat free milk (*required in both SBP & NSLP in 2012)

4. The Meal PatternsDaily & Weekly Requirements

5. Implementation Time Line

6. Summary of Changes for the New Meal Patterns • a single food based menu planning system for the SBP & NSLP • majority of changes begin in the NSLP in SY 2012-13 SBP in SY 2013-14 • Grade Groups (K-5), (6-8), (9-12)

7. Summary of Changes for the New Meal Patterns • serving sizes of fruits and vegetables are increased & vegetable variety required • milk, fruits, and vegetables have no maximum serving amounts • grains, m/ma, calories have minimum and maximum requirements • students must select ½ c of fruit and/or vegetable for a reimbursable lunch in SY 2012-13

8. Challenges for Implementation • increased costs for whole grains, fruits and vegetables • decreased student acceptability of new foods • limits on calories, servings of grains and meat/meat alternates • limited availability for low sodium foods • recipes & bid specs will need revisions • training needed in marketing, nutrition, food preparation and recipe execution • nutrition education to support changes

9. Benefits Outweigh Challenges • all schools will operate under the same single food based menu system • simplification for training, compliance and product formulation • improved nutrient quality of food • alignment with the 2010 dietary guidelines for disease prevention • the meal patterns serve as teaching tools for nutritious meals • the new nutrition requirements will drive beneficial product changes in all markets for all people

10. Create Smarter LunchroomsFood is not nutritious until it is eaten! • make the food  delicious • make the food beautiful • make the food nutritious • change the way school meals market and serve fruits, vegetables & grains • make the healthy choice the easy choice • offer taste tests and samples • increase variety

11. Whole Grains a whole grain keeps all of the nutrient rich components of the grain seed intact 50% of grains offered weekly must be whole grain* beginning • 2012-13 for the NSLP • 2013-14 for the SBP *Note: the rest of the grains must be enriched 100% whole grains for both in 2014-15

12. Identifying Whole Grain Rich Products A Grain Product will be identified using the two below elements: Element 1: A serving of the food item must meet portion size requirements for the grain/breads component as defined in FNS guidance. Element 2: The food must meet at least one of the following: a. The whole grain per serving must be > 8 grams. (Found on product packaging from manufacturer.) b. The product has on it: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.” c. Product ingredient listing lists whole grain first. d. Non-mixed dishes (ex. Breads, cereals): Whole grains must be the primary ingredient by weight (whole grain is the first ingredient on the list). e. Mixed dishes (ex. Pizza, corn dogs): Whole grains must be the primary grain ingredient by weight (a whole grain is the first ingredient on the list).

13. Grains in the Food Buying Guide • Exhibit A in the Food Buying Guide has changed. Please see memo SP 30-2012. • Can use Exhibit A instead of calculating the actual amount of grains in a product. The list of product does not include everything, but it is written general enough so that most things can fit into a category.

14. Whole Grain Calculation • If you do not want to use or cannot use the Exhibit A, then you can do a calculation to credit grains in a product. • 4 options • Please note that the last 2 options will be the only options a SAU or manufacturer can use after school year 2012-2013.

15. Option 1 • For this school year (2012-2013) only: Using the 1997 version of the Grain/Bread Exhibit A, Divide the serving size of the product by the ounce equivalent shown in this Exhibit. Remember to round down to the nearest quarter.

16. Option 2 • For this school year (2012-2013) only: Divide the enriched and whole grain gram weight obtained from the manufacturer by 14.75 grams Remember to round down to the nearest quarter

17. Option 3 • For this school year and beyond Using Exhibit A from memo SP 30-2012, divide the serving size by the ounce equivalent from the revised Exhibit A. Remember to round down to the nearest quarter.

18. Option 4 • For this school year and beyond: Divide the enriched and whole grain gram weight obtained from the manufacturer by 16 grams. Remember to round down to the nearest quarter.

19. Calculation Example FORMULA Weight of the Whole Grain Divided by Total Weight of Flour + Whole grain in Recipe EXAMPLE #1:Formula has 6 lbs. of enriched flour and 9 lbs. WG 6 lbs. + 9 lbs. = 15 lbs. 9 lbs. divided by 15 lbs. = 60% Whole Grain ****************************************************************************** EXAMPLE #2: Formula has 2 ½ cups enriched flour, 4 ½ cups Whole Grain flour, ½ cup oatmeal 2 ½ cups + 4 ½ cups + ½ cup = 7 ½ cups 5 cups divided by 7 ½ cups = 67% Whole Grain Taken from NY SNA training

20. To Count Breading…or Not SY 2012-2013 SFA can decide whether or not to count breading > .25 oz eq. toward the daily and weekly grain requirements. SY 2013-2014 SFA must count all grains > .25 oz eq. towards the weekly grain range. Note: SFA’s do not need to count grains offered in amounts less than .25 oz eq.

21. Salad Bars and Grains In order for students to take proper serving sizes on salad bars, here are some suggestions by USDA: 1. Use serving utensils that are in the portion size that you want them to take. (ex., ½ cup spoodle for veggies and fruits). • Preportion servings (ex. Weigh out 2 oz of croutons and serve in souffle cups). • Make a pre portioned roll available to students who take a salad bar meal. Go to: http://www.fns.usda.gov/cnd/governance/Policy-Memo/2011/SP02-2011osr.pdf for more suggestions.

22. Water and Pasta • Fully cooked grain and pasta items whose nutrition label has water as the first ingredient, followed by a whole grain is considered whole grain-rich.

23. Grain Based Desserts • There is a limit of up to two ounce equivalents of grain-based desserts per week (total of 2 ounce equivalents).

24. Recipes Are recipes where you are using 50% whole wheat flour and 50% white flour allowable to meeting the 50% grain requirement? This will meet the 50% whole grains requirement if there are no other grains involved in the recipe.

25. Healthier US School Challenge • for more information go to the USDA Team Nutrition website; http://www.fns.usda.gov/tn/ Thank you. Cheri White cwhite@doe.nh.gov