● introductions ● today’s agenda ● new meal regulations - usda
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Food Service Update
● Introductions
●Today’s Agenda
●New Meal Regulations
- USDA
USDA NEW Meal Pattern
What YOU need to know in
2012
●History
●New Meal Pattern/Components
●How They Impact Our Program
●Offer vs. Serve
●Monitoring & Compliance
●Wrap up/Conclusions
~ Overview ~NEW USDA Regulations
●National School Lunch Act●Meals must reflect the
Dietary Guidelines for Americans
●Healthy, Hunger-Free Kids Act of 2010●Addresses child nutrition
issues
●Makes comprehensive changes to school nutrition
●Based on recommendations from the Institute of Medicine
Background
Age/Grade Groups
● Same age/grade groups for NSLP and SBP:
● K-5
● 6-8
● 9-12
● In the SBP, the change takes effect in SY 2013-2014 to ease burden on program operator
● Food-Based Menu Planning approach is utilized
New Meal PatternKey Differences From Previous Pattern
● Daily serving of fruits; daily serving of vegetables
● Weekly vegetable variety required
● Weekly bean/legume choice required
● Weekly meat/meat alternate ranges, daily requirement
● Increased whole-grains
The Rules
● Must choose at least ½ cup of either fruit or vegetable
● Students may select a combination of fruits and/or vegetables to meet the ½ cup fruit and/or vegetable requirement
● Schools may no longer choose the “four of five” option at middle/elementary schools
(Offer vs. Serve)8
● Meat/Meat Alternates
● Requirements for lunch only
● Minimum per day:· 2 oz equivalents for
Grades 9-12· 1 oz equivalents for
Grades K-8· Weekly requirement for
each age group
● Variety encouraged:· Tofu and soy yogurt
accepted as alternates
Meal Components
Grains
● Daily and weekly serving ranges at lunch and breakfast – limits on portions based upon age
● Initially, at least ½ of grains offered during the week must be whole grain-rich (50% of product contains whole grains)
● In SY 2014-15, all grains offered must be whole grain-rich
● 2 grain-based desserts allowed per week
Meal Components
● Fluid Milk● Allowable options:
● Fat-free (unflavored or flavored)
● low-fat (unflavored) ● fat-free or low-fat (lactose-
free)
● Must offer at least 2 choices
● Students may decline under Offer vs. Serve
Meal Components
Dietary Specifications
● Daily Requirement●Trans fat free
● Weekly Average Requirements●Calories – minimums and
maximums by age ●Sodium – phased in over years●Saturated fat (<10% of Calories)
FYI: Taher menu has beentrans fat free since 2007
Dietary Specifications
●Weekly calorie ranges - Minimum and maximum - established over course of week
-Effective SY 2013-14 for SBP -Effective SY 2012-13 for NSL
GRADESBREAKFAST
(kcal)LUNCH (kcal)
K-5 350-500 550-650
6-8 400-550 600-700
9-12 450-600 750-850
Ensuring Compliance
●The immediate focus is on technical assistance and corrective action
●USDA assisting with implementation
●Compliance remains expected
●Immediate fiscal action if a food component is missing (as currently done)
Reimbursement Increase
●Six Cent Reimbursement Increase
●Provision of HHFKA
● Interim Rule published Spring 2012
●Funding available to SFAs October 2012
What does it all mean?Taher is already on track!
● Fruit & Vegetable Bars—offered for years
● More fresh, local, and less processed foods
● Scratch recipes – chef-developed
● Harvest of the Month
● No trans fats; No MSG
● Lower sodium; rBGH Free Milk
● Follow Food4Life Menu Guidelines
● Provide nutritional analysis
● Educational flyers for students, faculty and parents
Challenges& Opportunities
Thank You!
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