an overview of the lunch meal pattern requirements...harvest elementary school café lunch menu k-8....
TRANSCRIPT
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An Overview of the LunchMeal Pattern Requirements
Maine Department of Education
Child Nutrition
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Key Concepts
• Food based menu planning
• Crediting
• Volume vs. Weight
• Offer vs. Serve
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Food Based Menu Planning
Food
Components
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Lunch Meal Pattern
Food Components Grades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Fluid Milk (cups)Low-fat unflavoredFat-free unflavoredFat-free/low-fat flavored
1 5 1 5 1 5
Fruit (cups) ½ 2 ½ ½ 2 ½ 1 5
Vegetables (cups) ¾ 3 ¾ ¾ 3 ¾ 1 5
Grains (oz eq)All grains must be whole-grain rich
1 8 1 8 2 10
Meat/Meat Alternate (oz eq) 1 8 1 9 2 10
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Milk
• 1 cup (8 oz) daily for all age/grade groups
• Must offer at least two choices of milk from the following options:
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Milk
Juice and water are NOT substitutes for milk!
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Fruit
• Canned in 100% juice, light syrup, or water;
• Fresh;
• Frozen;
• Dried,
• 100% fruit juice
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Fruit
• No more than half of the weekly fruit offering may be in the form of 100% juice
• A ¼ cup serving of dried fruit counts as ½ cup of fruit
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Vegetables
• Must be offered daily
• Variety (subgroups) offered over the week
• 1 cup of raw, leafy greens = ½ cup
• Beans and legumes may be used as EITHER a vegetable OR a meat/meat alternate but not both in the same meal
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Weekly Vegetable Subgroups
• Dark Green: broccoli, spinach, romaine
• Red/Orange: tomatoes, red peppers, carrots, sweet potato, winter squash, pumpkin
• Beans/Legumes: kidney beans, lentils, chickpeas, refried beans, hummus
• Starchy: white potato, corn, green peas
• Other: iceberg lettuce, green beans, beets, onions
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Weekly Vegetable SubgroupsFood Components Grades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Vegetables (cups) ¾ 3 ¾ ¾ 3 ¾ 1 5
Dark Green½ ½ ½
Red/Orange¾ ¾ 1 ¼
Beans/Legumes½ ½ ½
Starchy½ ½ ½
Other ½ ½ ¾
Additional Vegetables to Reach Total
1 1 1 ½
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Weekly Vegetable Subgroups
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What Subgroup?
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What Subgroup?
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What Subgroup?
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What Subgroup?
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What Subgroup?
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What Subgroup?
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What Subgroup?
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Multiple Offerings
• Vegetable subgroups need to be available with all meal choices
Ex./ Baked beans with hot dogs OR PB&J
OR
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Grain Component
• K-8: Additional grains need to be offered to meet weekly requirements
Food Components Grades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Grains (oz eq)All grains must be whole-grain rich
1 8 1 8 2 10
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Whole Grain Rich
• All grains must be Whole Grain-Rich
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Decoding Bread Labels
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Grain Component
http://www.fns.usda.gov/tn/whole-grain-resource
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Meat/Meat Alternate Component
• K-8: Additional M/MA needs to be offered to meet weekly requirements
Food Components Grades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Meat/Meat Alternate (oz eq) 1 8 1 9 2 10
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Meat/Meat Alternate
Meat
Fish
Poultry
Eggs
Cheese
Yogurt
Nut Butters
Beans (if not crediting them as a vegetable)
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Non-Credible “extra” Foods
Cream Cheese
Bacon
Salami
Potato chips
Condiments
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Updated Crediting Guidance
Foods that now credit in the NSLP:
– Popcorn (whole grain)
– Corn flour, cornmeal now credits as a whole grain
– Surimi seafood (M/MA)
– Tempeh (M/MA)
– Coconut (fruit)
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Menu Planning Tools
• Meal component calculator (Maine)
• Healthy Kansas tool
• Calculating weekly min and max grains and M/MA
• Sample cycle menus
*All available on Child Nutrition website
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CREDITING IN THE NSLP
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Cups vs. Ounce Equivalents
Food Components Grades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Fluid Milk (cups)Low-fat unflavoredFat-free unflavoredFat-free flavored
1 5 1 5 1 5
Fruit (cups) ½ 2 ½ ½ 2 ½ 1 5
Vegetables (cups) ¾ 3 ¾ ¾ 3 ¾ 1 5
Grains (oz eq)All grains must be whole-grain rich
1 8 1 8 2 10
Meat/Meat Alternate (oz eq) 1 8 1 9 2 10
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What Is Crediting?
Crediting = determining the actual amount of a food component (grain) in a food product (muffin).
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Ounce Equivalents - Grains
‘Ounce Equivalents’ is a standard measurement used to determine the amount of grain in similar food items
– Ex./ 1.25 cup puff cereal vs. ½ cup oatmeal
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• Recipe – calculate total amount of creditable grain
Scratch-Made Item
• Exhibit A Grain Chart
• Manufacturer’s product formulation statement
• Child Nutrition (CN) label
• USDA Foods Fact Sheet
Pre-Made Item
Crediting Grains
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Ounce Equivalents – GrainsExhibit A: Grain Oz. Eq.
Group A Minimum Serving Size for Group A
• Bread type coating• Bread sticks (hard)• Chow Mein noodles• Crackers (saltines and snack crackers)• Croutons• Pretzels (hard)• Stuffing (dry) Note: weights apply to bread in stuffing.
1 oz eq = 22 gm or 0.8 oz¾ oz eq = 17 gm or 0.6 oz½ oz eq = 11 gm or 0.4 oz¼ oz eq = 6 gm or 0.2 oz
Step 2: look on the right hand side to determine the minimum serving size required for that product.
Step 1: find the product in a group on the left hand side of the chart.
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Activity: Using Exhibit A
Which of these is a 1 ounce equivalent?
.8 oz of Pretzels 2 oz Blueberry Muffin ½ cup cooked Rice
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Scratch-Made: Crediting Grains
Total grams of grain
(whole grain + enriched)
Number of servings in
recipe
16 grams of creditable
grain/oz eq
Convert grams of grain in recipe to grain oz eq/serving
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Want an easier way?
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Use Your Scale!
• For homemade grain items (breads, muffins) weigh the cooked item and check grain chart
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Rounding Rule of Crediting
Always round down to the nearest quarter (0.25) ounce
ROUND DOWN
1.72 1.5
.24 0
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Ounce Equivalents - M/MA
2 oz
2 oz
2 oz eq
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Crediting Meat/Meat Alternate
• Refer to the Food Buying GuideUNPROCESSED
ITEMS
CN label or a manufacturer’s product formulation statementUSDA Food Fact SheetRefer to the Food Buying Guide
PROCESSED ITEMS
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Ounce Equivalents – M/MA
1 ounce equivalent
1 ounce cheese
2 Tbsp nut butter
1.6 oz deli turkey
1.2 oz deli ham
4 oz yogurt
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Crediting Resources
• Exhibit A Grain Chart
• Food Buying Guide
• Child Nutrition Labels
• Product Formulation Statement
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Food Buying Guide
• Meal pattern contribution/crediting
• Amount of food to purchase or prepare
• FBG calculator
• https://foodbuyingguide.fns.usda.gov
• eAuthentication account needed to access the tool
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Raw vs. Cooked Weight
How much M/MA does a 2.5 oz beef patty credit as?
1.75 oz M/MA
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Child Nutrition (CN) Labels
• Product has been evaluated to determine its contribution toward the meal pattern
• For main dish M/MA and grain products
• Voluntary
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CN Label Example
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Product Formulation Statement
• Request when purchasing a processed product without a CN label
• Demonstrates how a processed product contributes toward the meal pattern requirements
• From the manufacturer
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Volume vs. Weight
Food Components Grades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Fluid Milk (cups)Low-fat unflavoredFat-free unflavoredFat-free/low-fat flavored
1 5 1 5 1 5
Fruit (cups) ½ 2 ½ ½ 2 ½ 1 5
Vegetables (cups) ¾ 3 ¾ ¾ 3 ¾ 1 5
Grains (oz eq)All grains must be whole-grain rich
1 8 1 8 2 10
Meat/Meat Alternate (oz eq) 1 8 1 9 2 10
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Weight Measure
4 oz > ¾ cup=
≠
Cups - Vegetables
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Resources and Tips
• Menu planning tools on Child Nutrition website
• Plan 2 oz eq grain and M/MA each day
• Vegetable sub groups
– 5 vegetable sub groups and 5 days of the week
– Use salad bars to meet sub groups
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Lunch Menu Activity
• Review the sample menu
• Were the meal pattern requirements met for each day?
• Were the meal pattern requirements met for the week?
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Harvest Elementary School CaféLunch Menu
K-8
MondayHamburger
(2 oz eq M/MA)
Whole Grain Bun(1.5 oz eq G)
Sweet Potato OvenFries
(1/4 cup)
Green Beans(1/4 cup)
Apple Slices(1/2 Cup)
1% White Milk –8 oz
FF Choc. Milk – 8 oz
TuesdayWhole Grain Pasta
(1 cup)
Tomato Sauce(1/2 cup)
Caesar Salad(1 cup)
Orange Wedges(1/2 cup)
Chilled Peaches(1/2 cup)
1% White Milk –8 oz
FF Choc. Milk – 8 oz
WednesdayBag Lunch
Sun Butter & Jelly on WG Bread
(2T = 1 M/MA & 2 oz eq G)
Carrot Sticks(½ cup)
Apple(½ cup)
100% Juice(4 oz)
WG Cookie(1 oz eq Grain)
ThursdayGrilled Cheese on
Whole Grain Bread(1 oz M/MA & 2 oz eq Grain)
Black Bean & Corn Salad
(½ cup)
Celery Sticks(½ cup)
Chilled Pears(1/4 cup)
1% White Milk –8 oz
FF Choc. Milk – 8 oz
FridayBrunch for LunchWG French Toast
Sticks(1.5 oz eq G)
Sausage Patty(2 oz = .75 M/MA)
Potato Wedges(½ Cup)
Mandarin Oranges(½ cup)
100% Juice(½ cup)
1% White Milk –8 oz
FF Choc. Milk – 8 oz
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Menu Planning for Lunch
• Are daily minimum requirements met for all components?
• Are weekly minimum requirements met for all components?
• Are vegetable subgroup requirements met?
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Harvest Elementary School CaféLunch Menu
K-8
MondayHamburger
(2 oz eq M/MA)
Whole Grain Bun(1.5 oz eq G)
Sweet Potato OvenFries
(1/4 cup)
Green Beans(1/4 cup)
Apple Slices(1/2 Cup)
1% White Milk –8 oz
FF Choc. Milk – 8 oz
TuesdayWhole Grain Pasta
(1 cup)
Tomato Sauce(1/2 cup)
Caesar Salad(1 cup)
Orange Wedges(1/2 cup)
Chilled Peaches(1/2 cup)
1% White Milk –8 oz
FF Choc. Milk – 8 oz
WednesdayBag Lunch
Sun Butter & Jelly on WG Bread
(2T = 1 M/MA &2 oz eq G)
Carrot Sticks(½ cup)
Apple(½ cup)
100% Juice(4 oz)
WG Cookie(1 oz eq Grain)
ThursdayGrilled Cheese on
Whole Grain Bread(1 oz M/MA & 2 oz eq Grain)
Black Bean & Corn Salad
(½ cup)
Celery Sticks(½ cup)
Chilled Pears(1/4 cup)
1% White Milk –8 oz
FF Choc. Milk – 8 oz
FridayBrunch for LunchWG French Toast
Sticks(1.5 oz eq G)
Sausage Patty(2 oz = .75 M/MA)
Potato Wedges(½ Cup)
Mandarin Oranges(½ cup)
100% Juice(½ cup)
1% White Milk –8 oz
FF Choc. Milk – 8 oz
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OFFER VERSUS SERVE
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Serve or Offer Versus Serve
Must offer all of the required meal components, but do students have to take ALL of them?
NO!
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Serve/Offer vs Serve
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OvS: How It Works
Lunch:
• Offer 5 required food components in full serving size
• Reimbursable meal MUST contain (minimum):
– At least 3 different food components
– One being at least a ½ cup fruit/vegetable
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Offer versus Serve
• Allows students to have a choice
• Reduce food waste
• Required for High Schools for NSLP
• Optional for Elementary Schools for NSLP
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OVS Tip Sheets from USDA
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And Now It’s Time For…
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1 cup milk½ cup Veg.
1 cup Veg.
1 cup fruit
2 M/MA + 2 Grain
Offer Versus Serve - Lunch
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1 cup milk½ cup Veg.1 cup fruit
2 M/MA + 2 Grain
Offer Versus Serve - Lunch
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1 cup milk
1 cup Veg. 2 M/MA + 2 Grain
Offer Versus Serve - Lunch
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1 cup milk½ cup Veg.
1 cup Veg.
1 cup fruit
Offer Versus Serve - Lunch
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1 cup milk½ cup Veg.1 cup fruit
Offer Versus Serve - Lunch
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1 cup milk½ cup Veg.
2 M/MA + 2 Grain½ cup Veg.
1 cup fruit
Offer Versus Serve - Lunch
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Offer Versus Serve - Lunch
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Offer Versus Serve - Lunch
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1 cup milk½ cup Veg.
2 M/MA + 2 Grain½ cup Veg.
1 cup fruit
Offer Versus Serve - Lunch
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Offer Versus Serve - Lunch
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Offer Versus Serve - Lunch
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Offer Versus Serve - Lunch
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Field Trip Bag Lunch
• Must follow meal pattern requirements
• All 5 meal components must be offered
– Milk (8 oz)
– Fruit (1/2 cup/1 cup)
– Vegetables (3/4 cup/1 cup)
– Grains (1 oz eq / 2 oz eq)
– M/MA (1 oz eq / 2 oz eq)
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ADDITIONAL REQUIREMENTS
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Water
For both Breakfast & Lunch
Students must have access to free, potable water
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Meal Signage
Must identify all foods that are part of a reimbursable meal before the serving line
Make sure to take at least ½ fruit or vegetable!
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Meal Signage- RSU 18
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QUESTIONS?