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National School Lunch Program
Meal Pattern Overview
2012-2013
I L L I N O I S S TAT E B O A R D O F E D U C AT I O N
NUTRITION AND WELLNESS PROGRAMS
School Breakfast Program SY 2012-2013
Saturated Fat: no change from current requirement

Less than 10% total calories
Milk: Two types must be offered

Unflavored milk(fat-free or low-fat)

Flavored milk (fat-free) only.
National School Lunch Program SY2012-2013
Overall Changes:

A single Food-Based Menu Planning approach

Establish age/grade groups:
 K-5
 6-8
 9-12

Reimbursable meals must contain a fruit and a vegetable

All Offer vs Serve meals must contain a fruit and/or a vegetable.

Reimbursable meal must be identified at beginning of line.
National School Lunch Program SY 2012-2013
Menu Changes:

Fruit: Offer daily

Vegetable: Offer daily (Weekly required subgroups)

Grains: Half of grains must be whole grain rich (WGR)

Grains: Offer weekly grain ranges

Meat/Meat Alternate: Offer weekly meat/meat alternate ranges

Milk: Two types must still be offered.

Unflavored milk(fat-free or low-fat)

Flavored milk (fat-free) only.
Lunch Meal Pattern – Milk
Total Weekly Svgs
(Daily 8 Oz)
Grades K-5
Grades 6-8
Grades 9-12
5
(1)
5
(1)
5
(1)
Milk:
• Two types must still be offered.
• Unflavored milk(fat-free or low-fat)
• Flavored milk (fat-free) only
• Whole Milk and reduced-fat (2%) milk is NO longer allowed.
Lunch Meal Pattern – Meat/Meat Alternates
Total Weekly Svgs
(Daily Oz Eq)
Grades K-5
Grades 6-8
Grades 9-12
8-10
(1)
9-10
(1)
10-12
(2)
Daily and weekly requirements for lunch only
2 oz eq. daily for students in grades 9-12
1 oz eq. daily for younger students
Schools must offer daily servings that, for the week, fall with within the minimum and
maximum (no maximum now through SY2013-2014) allowed number of servings for
the week.
Variety of meat/meat alternates encouraged
Tofu and soy products which meet USDA crediting will be allowed as meat
alternates. USDA crediting instruction memo available upon request.
Lunch Meal Pattern – Fruits
Grades K-5
Grades 6-8
Grades 9-12
2½
(½)
2½
(½)
5
(1)
Total Weekly Cups
(Daily Svg)
Fruit:

Daily serving at lunch
Variations allowed: fresh, frozen without added sugar, canned
in juice/light syrup, or dried

Juice: No more than half of weekly fruit offerings may be juice

and all juice MUST be 100% juice
Serving size exceptions:
¼ cup of dried fruit = ½ cup of fruit

Refer to Food Buying Guide for crediting
Lunch Meal Pattern – Vegetables
Total Weekly Cups
(Daily Svg)
Grades K-5
Grades 6-8
Grades 9-12
3¾
(¾)
3¾
(¾)
5
(1)
Provide a variety over the week
Subgroups:
 Dark Green
 Red/Orange
 Beans/Peas (Legumes)
 Starchy
 Other
 Additional vegetables needed to meet 3 ¾ or 5 cup weekly total
 Variations allowed: fresh, frozen, canned products


USDA Foods offer a variety of no salt added or lower sodium products.
Dark Green Weekly Requirements
•
Cups
Grades K-5
Grades 6-8
Grades 9-12
½
½
½
Dark Green Vegetables
• bok chop
• broccoli
• collard greens
• dark green leafy lettuce
• kale
• mesclun
• mustard greens
• romaine lettuce
Changes in crediting:
• Spinach
Uncooked, leafy greens will credit as half of volume
• turnip greens
as served. One cup of romaine lettuce = ½ cup of
• watercress
vegetables
Red/Orange Weekly Requirements
•
Cups
Grades K-5
Grades 6-8
Grades 9-12
¾
¾
1¼
Red & Orange Vegetables
•
•
•
•
•
•
•
•
•
acorn squash
butternut squash
carrots
Hubbard squash
pumpkin
red peppers
sweet potatoes
tomatoes
tomato juice
Beans and Peas Weekly Requirements
•
Cups
Grades K-5
Grades 6-8
Grades 9-12
½
½
½
Beans and Peas (Legumes)*
•
•
•
•
•
•
•
•
•
•
black beans
black-eyed peas (mature, dry)
garbanzo beans (chickpeas)
kidney beans
lentils
navy beans
pinto beans
soy beans
split peas
⃰ Can credit as a vegetable OR as a meat alternate
white beans
but cannot credit as both within the same meal.
Starchy Weekly Requirements
•
Cups
Grades K-5
Grades 6-8
Grades 9-12
½
½
½
Starchy Vegetables










cassava
corn
fresh cowpeas, field peas, or black-eyed peas (not dry)
green bananas
green peas
green lima beans
plantains
potatoes
taro
water chestnuts
Other Weekly Requirements
•
Cups
Grades K-5
Grades 6-8
Grades 9-12
½
½
¾
Other Vegetables:
•
•
•
•
•
•
•
•
•
•
•
•
artichokes
asparagus
avocado
bean sprouts
beets
Brussels sprouts
cabbage
cauliflower
celery
cucumbers
eggplant
green beans
Lunch Meal Pattern – Vegetables
Grades K-5
Grades 6-8
Grades 9-12
Dark Green
½
½
½
Red/Orange
¾
¾
1¼
Beans/Peas
(Legumes)
½
½
½
Starchy
½
½
½
Other
½
½
¾
2¾
2¾
3½
1
1
1½
3¾
(¾)
3¾
(¾)
5
(1)
Total of Sub-Groups
Additional Veg to
Reach Total
Total Weekly Cups
(Daily Svg)
Lunch Meal Pattern - Grains
Total Weekly Svgs
(Daily Oz Eq)
Grades K-5
Grades 6-8
Grades 9-12
8-9
(1)
8-10
(1)
10-12
(2)
•
Schools must offer daily servings that, for the week, fall with within the
minimum and maximum (no maximum now through SY2013-2014)
allowed number of servings for the week.
•
At least half of grains offered during week must be whole grain rich.
•
Grain based desserts can not exceed 2 oz eq over the week.
•
SY12-13 ONLY – breading on products can either be included in your
grains for the week or not be included in your grains for the week, which
ever benefits your meal planning.
Criteria for Whole Grain Rich Foods
Meet at least one of the following:

Whole grains per serving must be ≥ 8 grams

Product ingredient listing lists whole grain first

Product includes FDA’s whole grain health claim
on its packaging:
“ 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.”
Four Dietary Specifications
for Lunch
Grades K-5
Grades 6-8
Grades 9-12
Min & Max Calories
550-650
600-700
750-850
Saturated Fat
<10
<10
<10
Sodium (mg)
< 640
< 710
< 740
(% of Total Calories)
Trans Fat
Nutrition label or manufacturer specifications must indicate zero
grams of trans fat per serving.
Standards for sodium, calories (minimum and maximum), and saturated fat are to
be met on average over the course of the school week.
Sodium amounts listed above are the final target amounts to be reached by
school year 2022-2023.
Products and ingredients used to prepare daily meal must contain zero grams of
trans fat per serving (less than 0.5 gram per serving).
New Food Based Meal Pattern
What is the 6 Cents Certification?
 ISBE is required to certify that an SFA is in compliance
with the new Food Based Meal Pattern requirements
for lunch and breakfast, if applicable.
 If an SFA is certified, beginning October 1, 2012, that
SFA is eligible to receive a performance-based
reimbursement (additional 6 cents reimbursement) per
lunch (free, reduced, and paid).
 Certification is NOT optional, it is REQUIRED by USDA
for ALL SFAs participating in the National School
Lunch/School Breakfast Programs.
The Certification Process
20
The certification process works as follows:
 SFA submits certification documentation to ISBE
for all unique menu types within the SFA.


Since aspects of the meal pattern are phased in over several years,
SFAs must demonstrate compliance with those requirements in
effect at the time of certification.
SFAs must demonstrate compliance with lunch, and breakfast, if
applicable.
 ISBE makes a certification determination within 60
days once all required documentation is submitted.
 ISBE conducts validation reviews (instead of
administrative reviews (CRE)) of at least 25 percent of
certified SFAs in SY 2012-13.
Submission Timeline
21
 Submitted documentation must reflect current meal service:
•
•
Meals served in the calendar month or the preceding calendar
month the certification materials are submitted.
ISBE has 60 days to review documentation submitted.
 As of today (April 16, 2013), ISBE has 778 certified SFAs with
over 900 submitted.
Certification Options
22
Option 1, Nutrient Analysis
School Food Authority (SFA) submits:
 One week of menus for each unique menu type or grade grouping;
 One Excel certification worksheet for each unique menu type or grade grouping;
 Nutrient analysis using USDA approved software in place of completing Simplified
Nutrient Analysis tab of Excel worksheet; and
 Attestation Statement - One per SFA
Option 2, Simplified Nutrient Analysis
SFA submits:
 One week of menus for each unique menu type or grade grouping;
 One Excel certification worksheet with completed Simplified Nutrient Analysis tab for
each unique menu type or grade grouping; and
 Attestation Statement - One per SFA
Option 3: ISBE on-site review – Not being used in Illinois at this time!
Certification – Option 1
23
 SFAs must submit:
 One week of menus for each unique menu type offered
 Detailed menu worksheet
 Nutrient analysis of calories and saturated fat for each unique menu type
using USDA Approved Nutrient Analysis Software
http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrativereviews/list-approved-software-nsmpsmi
 Menu worksheet includes food items and quantities used to
assess compliance
 Option 1 should be used by SFAs that are currently using
USDA approved nutrient analysis software.
 SFAs do NOT have to purchase any software to
complete the 6 cent certification.
Certification – Option 2
24
SFAs must submit:



One week of menus for each unique menu type offered
Detailed menu worksheet
Simplified Nutrient Assessment of calories and
saturated fat for each menu type
Certification Documentation
25
1. One Week of Lunch Menu, Breakfast Menu, if
applicable – Check Timeline for 6 Cent
Certification
2. Menu Worksheets for Each Unique Menu
Offered by Age Grade Group (Breakfast and
Lunch)
3. Nutrient Analysis (Option 1) or a Simplified
Nutrient Assessment (Option 2) (Lunch only)
4. Attestation Statement
Menu?
26
•
•
•
•
Age Grade
Groups
K-5
6-8
K-8
9-12
 For 6 cent certification, a menu is a descriptive list
of all the reimbursable meals offered the week
submitted for certification.
 If a school serves only one age grade group, they are
expected to have ONE menu, regardless of the
number of serving lines.
 SFAs may have a single menu for multiple schools
(centralized meal service).
 SFAs must submit one week of lunch menus and
breakfast, if applicable.
27
Illinois Menu Worksheet and
Simplified Nutrient Assessment Tool
Attestation Statement
http://www.isbe.net/nutrition/pdf/54-46-attestation-stmt.pdf
28
 As part of certification, SFAs must attest:
Compliance with all current meal pattern requirements.
 Documentation is representative of the ongoing meal
service within the SFA.
 The minimum required food quantities for all meal
components are available to students in every serving
line.
 Certified SFAs must annually attest, through SY 2014-15, to
compliance with the meal pattern requirements, as new
requirements are phased-in.

 The attestation must be provided to ISBE as an addendum
to the permanent agreement between States and SFAs.
Electronically Submit
Electronically submit to ISBE at
[email protected]:
•
menu worksheets,
•
simplified nutrient assessment tool or
the nutrient analysis, and
•
attestation statement.
Once submitted, please allow up to 60
days for staff review.
http://www.isbe.net/nutrition/html
s/nslp-hhfka-6cent.htm
Sample Menu Information
Contact Us
Nutrition and Wellness Programs Division
Illinois State Board of Education
100 North First Street, W-270
Springfield, IL 62777-0001
Telephone:
Fax:
Email:
Website:
800/545-7892 in Illinois
217/782-2491
217/524-6124
[email protected]
[email protected]
www.isbe.net/nutrition