Download - HHFKA Meal Pattern
Presented by:Katherine Pike, RDN, CDLizzie Severson, RDN, CD
School Nutrition Team
and theNew Meal Pattern
Farm to School
Healthy Hunger – Free Kids Act of 2010 (HHFKA)
“This is a historic victory for our nation’s youngsters. This legislation will allow USDA, for the first time in over 30 years, the chance to make real reforms to the school lunch and breakfast programs by improving
the critical nutrition and hunger safety net for millions of children.”
- Tom Vilsack, United States Secretary of Agriculture
Child Nutrition Reauthorization
Meal Pattern Changes • Increase of fruits and vegetables• Vegetable subgroup Requirements
o Orange/red vegetableso Bean/Legumeso Dark green
• Increase in whole grains o 50% must be whole grain rich currentlyo 100% whole grain rich by 2014-15 SY
• Dietary Specifications
Components of a Reimbursable Meal
Meal Pattern Table: http://fns.dpi.wi.gov/files/fns/doc/ns_1_2012.doc
Vegetable Component - Lunch
Grades K-5 Grades 6-8 Grades K-8 Grades 9-12
3 ¾ cups weekly
¾ cup dailyminimum
3 ¾ cups weekly
¾ cup dailyminimum
3 ¾ cups weekly
¾ cup dailyminimum
5 cups weekly
1 cup dailyminimum
• There are no maximums for the vegetable component, except for juiceo No more than half of the weekly vegetable offering may be in the form of juiceo If juice is offered, it must be pasteurized, 100% full-strength vegetable juice
• The minimum creditable serving of vegetable is 1/8 cup
• Raw, dark leafy green vegetables credit as half the volume servedo Example: 1 cup of raw spinach counts as ½ cup of dark green vegetables
• Cooked, dark leafy green vegetables credit as the volume servedo Example: ½ cup of sautéed spinach counts as ½ cup of dark green vegetables
Vegetable Component - Lunch
Vegetable Subgroup Requirements Vegetable Subgroups
Weekly Requirements
Dark Green Red/OrangeBeans/Peas (Legumes)
StarchyOther
Additional Vegetables to Reach
Total
Grades K-5 Grades 6-8 Grades K-8 Grades 9-12
½ cup¾ cup½ cup½ cup½ cup
1 cup
½ cup ¾ cup½ cup½ cup½ cup
1 cup
½ cup¾ cup½ cup½ cup½ cup
1 cup
½ cup1 ¼ cups
½ cup½ cup¾ cup
1 ½ cup
Weekly Totals 3 ¾ cups 3 ¾ cups 3 ¾ cups 5 cups
Dark Green Vegetables
bok choybroccoli collard greensdark green leafy lettucekalemesclunmustard greensromaine lettucespinachturnip greenswatercress
acorn squashbutternut squashcarrotshubbard squashpumpkinred pepperssweet potatoestomatoestomato juice
Red/Orange Vegetables
Black beansBlack-eyed peas (mature, dry)Garbanzo beans (chickpeas)Kidney beansLentilsNavy beansPinto beansSoy beansSplit peasWhite beans
Beans/Peas (Legumes)
CassavaCornFresh cowpeas, field peas, or black-
eyed peas (not dry)Green bananasGreen peasGreen lima beansPlantainsPotatoesTaroWater chestnuts
Starchy Vegetables
EggplantGreen beansGreen peppersIceberg lettuce MushroomsOkraOnionsTurnipsWax beansZucchini
ArtichokesAsparagusAvocadoBean sproutsBeetsBrussels sproutsCabbageCauliflowerCeleryCucumbers
Other Vegetables
Whole Grain-Rich Foods• SY 2012-13, SY 2013-14: At least half must be whole grain-rich
• SY 2014-15 and beyond: All grains must be whole-grain rich
Whole grain-rich products must contain at least 50% whole grain and the remaining
grain must be enriched
Grains Component
14
Saturated FatWeekly Average
Trans FatDaily Requirement
Dietary Specifications
Calorie Levels by Age/Grade Group
15
OverlapsB: 400-500L: 600-650
OverlapsB: 450-500
L: N/A
• http://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMiZpc01ncj10cnVl
Katherine Pike, RDN, CDNutrition Program Consultant Wisconsin Dept of Public
[email protected](608) 266-2410
Lizzie Severson, RDN, CDNutrition Program Consultant Wisconsin Dept of Public
[email protected](608) 267-9233
Contact
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