New Meal Pattern Training Instructor’s Manual
New Meal Pattern Training Instructor’s Manual PROJECT COORDINATOR Theresa Stretch, MS, RD, CP-FS EXECUTIVE DIRECTOR Katie Wilson, PhD, SNS National Food Service Management Institute The University of Mississippi Item Number 111-12 June 26, 2012 National Food Service Management Institute The University of Mississippi Building the Future Through Child Nutrition The National Food Service Management Institute was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and Nutrition Service. PURPOSE The purpose of the National Food Service Management Institute is to improve the operation of child nutrition programs through research, education and training, and information dissemination. MISSION The mission of the National Food Service Management Institute is to provide information and services that promote the continuous improvement of child nutrition programs. VISION The vision of the National Food Service Management Institute is to be the leader in providing education, research, and resources to promote excellence in child nutrition programs. This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government. The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room, 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer. © 2012, National Food Service Management Institute, The University of Mississippi Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold. Suggested Reference Citation: National Food Service Management Institute. (2012). Recognizing a reimbursable meal: New meal pattern training. University, MS: Author. The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact [email protected]. Table of Contents Section Page Lesson Overview ........................................................................................................................ 1 Preparation Checklist .................................................................................................................. 3 Lesson-at-a-Glance ..................................................................................................................... 5 New Meal Pattern Training ......................................................................................................... 9 New Meal Pattern Pre Assessment ........................................................................................... 11 Nutrition Standards ................................................................................................................... 13 Food-Based Menu Planning...................................................................................................... 19 Menu Components Which Comprise a Reimbursable Meal..................................................... 23 New Meal Pattern Post Assessment .......................................................................................... 85 New Meal Pattern Answers ...................................................................................................... 87 June 26, 2012. Please refer to USDA memos for the most up-to-date information. iii June 26, 2012. Please refer to USDA memos for the most up-to-date information.iv Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, State Agencies Type of Lesson: Face-to-face training session Time Needed to Conduct the Lesson: 300 minutes Lesson Description: This lesson was designed by the National Food Service Management Institute to provide an overview of the New Meal Pattern and is part of the Recognizing a Reimbursable Meal training resource. This lesson will focus on Food-Based Menu Planning (FBMP) required for the National School Lunch Program (NSLP). This lesson does not discuss certification of compliance with meal requirements or the six cents per lunch rule. Additional lessons for phased in requirements and recognizing a reimbursable meal in the School Breakfast Program (SBP) and the NSLP will be added at a later date. This is intended as an interim lesson and will be updated as USDA releases additional information. Please visit http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm for the most up-todate information. Lesson Objectives: Objective 1: Identify the similarities between the Dietary Guidelines for Americans 2010 and the National School Lunch Program (NSLP). Objective 2: Identify the Calorie range for School Lunch Menus. Objective 3: Identify the Meat and Meat Alternate component requirement. Objective 4: Identify the Fruit component requirement. Objective 5: Identify the Vegetable component requirement. Objective 6: Complete the Vegetable Subgroup Activity. Objective 7: Identify the Grains component requirement. Objective 8: Specify whole grain-rich grains. Objective 9: Evaluate whole grain-rich foods labels. Objective 10: Identify the Milk component requirement. Objective 11: Discuss dietary specifications for sodium, saturated fat, and trans fat. Objective 12: Discuss Offer Versus Serve (OVS). Objective 13: Integrate the concepts of the new meal pattern lesson. Objective 14: Communicate easy methods of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s). June 26, 2012. Please refer to USDA memos for the most up-to-date information.1 June 26, 2012. Please refer to USDA memos for the most up-to-date information.2 Preparation Checklist Directions: Use the Preparation Checklist to prepare for the training session. Lesson Task Gather Materials Trainer’s Script PowerPoint presentation Index Cards Definitions (Activity) Handouts o Handout: New Meal Pattern Pre Assessment o Handout: Dietary Guidelines and the School Nutrition Program o Handout: USDA FNS policy memo: Questions & Answers on the Final Rule, “Nutrition Standards in the National School Lunch and School Breakfast Programs” (SP10-2012-Revised, released March 1, 2012) o Handout: Food-Based Menu Planning— Lunch Meal o Handout: Qualifying Beans/Peas (Legumes) o Handout: Vegetable Subgroups o Handout: Vegetable Subgroups—Answers o Handout: Vegetable in Subgroups o Handout: Whole Grain-Rich Foods o Handout: Grain Products (Ingredients) That Are Not Whole Grains o Handout: USDA FNS policy memo: Grain Requirements for the National School Lunch Program and School Breakfast Program (SP30-2012, released April 26, 2012) o Handout: Evaluating Whole Grain-Rich Foods o Handout: Evaluating Whole Grain-Rich Foods—Answers o Handout: Offer Versus Serve Reimbursable Meal o Handout: Offer Versus Serve Reimbursable Meal — Answers o Handout: Food-Based Menu Planning Template o Food-Based Menu Planning Template Worksheet o New Meal Pattern Post Assessment o New Meal Pattern Assessment—Answers o Evaluation Pencils (one for each participant) Flip Chart Paper and Markers Pre Assessment Post Assessment Evaluation June 26, 2012. Please refer to USDA memos for the most up-to-date information. 3 June 26, 2012. Please refer to USDA memos for the most up-to-date information.4 Lessons-at-a-Glance 300 Minutes-6 Hours Time Topic Task 10 minutes Introduction and Overview Introduce topic. 10 minutes Pre Assessment Questions Distribute Pre Assessment Handout 10 minutes Objective 1: Identify the similarities between the Dietary Guidelines for Americans 2010 and National School Lunch Program (NSLP). 10 minutes Objective 2: Identify the Calorie range for School Lunch Menus. Discuss the Nutrition Standards and review the handout. Materials Trainer’s Script Index Cards Conduct Definitions Activity New Meal Pre Assessment Handout (Pink Paper) Handout: Dietary Guidelines and the School Nutrition Program Definitions on color paper Review calorie range for the NSLP. Handout: Food-Based Menu Planning— Lunch Meal 25 minutes Objective 3: Identify the Meat and Meat Alternate component requirement. Review Meat/Meat Alternate component requirements for the NSLP. Discuss qualifying dry beans and peas (legumes). Handout: Food-Based Menu Planning— Lunch Meal 25 minutes Objective 4: Identify the Fruit component requirement. Review Fruit component requirements for the NSLP. 25 minutes Objective 5: Identify the Vegetable component requirement. Review Vegetable component requirements for the NSLP. Handout: Food- BasedPlanning— Lunch Meal 15 minutes Objective 6: Complete the Vegetable Subgroup Activity. Ask the participants to complete the Vegetable Subgroup activity. Handout: Vegetable Subgroups Handout: Vegetable Subgroups—Answers Handout: Vegetable in Subgroups Handout: Qualifying Beans and Peas Handout: Food-Based Menu Planning— Lunch Meal June 26, 2012. Please refer to USDA memos for the most up-to-date information. 5 Lessons-at-a-Glance Time Topic Task Materials 10 minutes Objective 7: Identify the Grains component requirement. Review Grains component requirements for the NSLP. Handout: Food-Based Menu Planning— Lunch Meal Handout: Whole Grain-Rich Foods 15 minutes Objective 8: Specify whole grain-rich grains. Ask the participants to specify the whole grains. Handout: Grain Products (Ingredients) That Are Not Whole Grains 50 minutes Objective 9: Evaluate Whole GrainRich Foods Labels. Review the handout and discuss the two elements for grains to be credited in a reimbursable meal. Handout: USDA FNS policy memo: Grain Requirements for the National School Lunch Program and School Breakfast Program (SP30-2012, released April 26, 2012) Handout: Evaluating Whole Grain-Rich Foods Handout: Evaluating Whole Grain-Rich Foods—Answers 10 minutes Objective 10: Identify the Milk component requirement. Review Milk component requirements for the NSLP. Handout: Food-Based Menu Planning— Lunch Meal June 26, 2012. Please refer to USDA memos for the most up-to-date information.6 Lessons-at-a-Glance Time Topic 10 minutes Objective 11: Task Materials Discuss phase-in period for sodium requirement. Discuss trans fat. Flip chart paper and markers 10 minutes Objective 12: Discuss Offer Versus Serve. Discuss Offer Versus Serve (OVS). Facilitate activity. Handout: Offer Versus Serve Reimbursable Meal. 30 minutes Facilitate the activity. Handout: Food-Based Menu Planning Template Food-Based Menu Planning Worksheet 20 minutes Objective 14: Communicate easy methods of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s). Allow 10 minutes for participants to complete activity and 10 minutes to communicate their suggestions. Flip chart paper and markers 15 minutes Session Evaluation Post Assessment Conduct a short evaluation of the lesson. New Meal Pattern Post Assessment (Blue Paper) New Meal Pattern Assessment Answers (White Paper) Session Evaluation Form Discuss dietary specifications for sodium, saturated fat, and trans fat. Objective 13: Integrate the concepts of the new meal pattern lesson. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 7 June 26, 2012. Please refer to USDA memos for the most up-to-date information.8 New Meal Pattern Training Introduction (10 minutes) The Richard B. Russell National School Lunch Act (NSLA) in Section 9(a) (4), 42 USC 1758(a)(4), requires that school meals reflect the latest Dietary Guidelines for Americans (Dietary Guidelines). In addition, section 201 of the Healthy, Hunger-Free Kids Act of 2010 (Pub. L. 111-296, HHFKA) amended Section 4(b) of the NSLA, 42 USC 1753(b), to require the U.S. Department of Agriculture (USDA) to issue regulations to update the meal patterns and nutrition standards for school lunches and breakfasts based on the recommendations issued by the Food and Nutrition Board of the National Research Council of the National Academies of Science, part of the Institute of Medicine (IOM). This lesson was designed by the National Food Service Management Institute to provide an overview of the New Meal Pattern and is part of the Recognizing a Reimbursable Meal training resource. This lesson will focus on Food-Based Menu Planning (FBMP) required for the National School Lunch Program (NSLP). This lesson does not discuss certification of compliance with meal requirements or the six cents per lunch rule. Additional lessons for phased in requirements and recognizing a reimbursable meal in the School Breakfast Program (SBP) and the NSLP will be added at a later date. This is intended as an interim lesson and will be updated as USDA releases additional information. Please visit http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm for the most up-todate information. Do: Confirm participants have all necessary handouts and materials for the lesson. Say: A stack of index cards are located on each table. Please write your questions on the index cards. NFSMI will review the questions and update the materials accordingly. Instructor’s note: Focus on capturing the questions that require feedback. Do: Distribute New Meal Pattern Pre Assessment Handout. Ask the participant to place an identifier on the top right corner of the page. State the same identifier will be used at the conclusion of the training on the post-assessment. (10 minutes) June 26, 2012. Please refer to USDA memos for the most up-to-date information. 9 June 26, 2012. Please refer to USDA memos for the most up-to-date information.10 New Meal Pattern Pre Assessment 1. What are the key changes to the fruit and vegetable lunch components for children in grades K and above? A. Fruits and vegetables are two separate lunch meal components. B. A weekly lunch requirement for dark green, red/orange, beans/peas (legumes), starchy, and “other” vegetables. C. Increased daily quantity of combined fruits and vegetables served at lunch. D. Both fruits and vegetables must be offered daily. E. All of the above. 2. Schools cannot serve A. Commercially prepared tofu and soy product as part of a reimbursable meal. B. More fruit servings than the weekly requirement. C. More vegetable servings than the weekly requirement. D. More grain servings than the weekly ranges. E. All of the above. 3. Tomatoes and tomato juice fall into which vegetable subgroup? A. Dark Green B. Red/Orange C. Bean/Peas (Legumes) D. Other E. All of the above. 4. Under Offer Versus Serve, schools must A. Make sure students select all meal components. B. Select at least 1/8 cup daily of the fruits or the vegetables components for a meal to be considered reimbursable. C. Offer enough for each child to take the full required amount of each component, but a student may take smaller amounts of fruits and vegetables. D. Select milk for the meal to be considered reimbursable. E. All of the above. 5. Under Offer Versus Serve A. Schools must price each meal as a unit. B. A meal has the same cost if a student selects three, four, or five components at lunch. C. Schools must identify, near or at the beginning of the serving line(s), the food items that constitute the unit priced reimbursable school meal(s). D. Students may select smaller portions of fruits and vegetables. E. All of the above. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 11 New Meal Pattern Pre Assessment 6. A food component is A. A combination food. B. A specific food offered as part of a reimbursable meal. C. One of the five food groups which comprise reimbursable meals at lunch. D. The period of time used to determine compliance with the meal requirements in § 210.10. E. All of the above. 7. A school serves lunch to grades K-5 and grades 6-8 and chooses to use the same menu for both grade groups. What would be the average daily calorie requirement? A. 550-650 average calories. B. 600-650 average calories. C. 600-700 average calories. D. 700-750 average calories. E. All of the above. 8. To be used in the meal programs, a whole grain-rich food product must contain at least A. 50 % whole grains and the remaining grain, if any must be enriched. B. 51 % whole grains and the remaining grain, if any must be enriched. C. 55 % whole grains and the remaining grain, if any must be enriched. D. 60 % whole grains and the remaining grain, if any must be enriched. E. All of the above. 9. Milk served in the National School Lunch Program A. Must be low-fat unflavored or fat-free (unflavored or flavored). B. Must only be low-fat (unflavored or flavored). C. Must only be fat-free (unflavored or flavored). D. Must be low-fat flavored or fat-free (unflavored or flavored). E. All of the above. 10. Which statement(s) is false? A. Dry Beans and Peas can be served as a Meat/Meat Alternate or as a vegetable. B. The ounce equivalents for Grains must meet the minimum and cannot exceed the maximum for a specific age group. C. As of July 1, 2012, the school lunch must contain ≤ 935 mg/sodium per day. D. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. E. All of the above. June 26, 2012. Please refer to USDA memos for the most up-to-date information.12 Nutrition Standards Objective1: Identify the similarities between the Dietary Guidelines for Americans 2010 and the National School Lunch Program (NSLP). 10 minutes Nutrition Standards The nutrition standards include: Ensuring students are offered both fruits and vegetables every day of the week; Substantially increasing offerings of whole grain-rich foods; Offering only fat-free or low-fat milk varieties; Limiting calories based on the age of children being served to ensure proper portion size; and Increasing the focus on reducing the amounts of saturated fat, trans fats, and sodium. Say: Nutrition standards are the foundation of federal school nutrition programs and have recently been updated to reflect the current Dietary Guidelines for Americans. The standards were established for menu planning by studying the nutritional needs of groups of children at different ages. Nutrition standards consist of the required food components, levels of calories, and key nutrients to meet the nutrition goals for specific age or grade groups of children for breakfast and lunch over the course of one week. Nutrition standards reflected in the new meal pattern require School Food Authorities (SFAs) to: increase the availability of fruits, vegetables, whole grains, and fat-free and low-fat fluid milk in school meals; reduce the levels of sodium, saturated fat, and trans fat in meals; and meet the nutrition needs of school children within their calorie requirements. This lesson will focus on Food-Based Menu Planning (FBMP) which is required for the National School Lunch Program (NSLP). Additional lessons for phased in requirements and recognizing a reimbursable meal in the School Breakfast Program (SBP) and the NSLP will be added at a later date. SFAs may request permission from their State agency to advance to other levels of standards in the NSLP and SBP. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 13 Food-Based Menu Planning (FBMP) Say: A single Food-Based Menu Planning (FBMP) approach simplifies menu planning, serves as a teaching tool to help children choose a balanced meal, and assures that students nationwide have access to key food groups recommended by the most current Dietary Guidelines for Americans. It also makes it easier for schools to communicate the meal improvements to parents and the community-at-large. Simplifying program management, training and monitoring is expected to result in program savings. Training and technical assistance resources will be available to help all schools successfully transition to the new meal patterns. Note: Program operators are still required to follow medical orders on file for a student with special dietary restrictions. Say: To ensure school meals reflect the key food groups recommended by the Dietary Guidelines, the single food–based menu planning approach is required for the NSLP in SY 2012-2013. For the SBP, the FBMP requirement does not take effect until SY 2013-14. In addition to the required food components (Fruits, Vegetables, Meat/Meat Alternate, Grains, and Milk), the food-based menu planning approach also identifies calorie, saturated fat, trans fat and sodium standards for each of the age/grade groups receiving the school meals. However, the sodium standard does not begin to take effect until SY 2014-15. Do: Review Dietary Guidelines and the School Nutrition Program Handout. Ask the participants to identify the similarities. June 26, 2012. Please refer to USDA memos for the most up-to-date information.14 Handout: Dietary Guidelines and the School Nutrition Program Dietary Guidelines for Americans 2010 School Nutrition Program Balancing Calories to Manage Weight The Dietary Guidelines recommend improving eating and physical activity behaviors, managing body weight, increasing physical activity, and maintaining appropriate calorie balance during each stage of life Balancing Calories to Manage Weight Specific calorie levels are required for a meal to be considered a healthy school meal depending on the age/grade groups. These calorie levels are based on weekly averages. Calorie Lunch ranges are: o Grades K-5 550-650 o Grades 6-8 600-700 o Grades 9-12 750 -850 Foods and Food Components to Reduce Americans should reduce their sodium intake to less than 2,300 mg or 1,500 mg per day depending on age and other individual characteristics. Foods and Food Components to Reduce Target 1: July 1, 2014 (SY 2014–2015) Sodium mg for lunch: o Grades K-5 ≤ 1,230 o Grades 6-8 ≤ 1,360 o Grades 9-12 ≤ 1,420 Target 2: July 1, 2017 (SY 2017–2018) Sodium mg for lunch: o Grades K-5 ≤ 935 o Grades 6-8 ≤ 1,035 o Grades 9-12 ≤ 1,080 Target 3: July 1, 2022 (SY 2022–2023) o Grades K-5 ≤ 640 o Grades 6-8 ≤ 710 o Grades 9-12 ≤ 7 40 USDA Foods are able to provide low-sodium processed meats, cheeses, and other Meat/Meat Alternate products June 26, 2012. Please refer to USDA memos for the most up-to-date information. 15 Handout: Dietary Guidelines and the School Nutrition Program Dietary Guidelines for Americans 2010 Foods and Food Components to Reduce Less than 10% of calories should be from saturated fat, less than 300 mg of cholesterol, reduce trans fat consumption, reduce calories from solid fat School Nutrition Program Foods and Food Components to Reduce Saturated fat less than 10% of calories over a school week Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving Foods and Nutrients to Increase Foods and Nutrients to Increase Choose a variety of protein such as lean Lean or extra lean meats, seafood, yogurt, tofu, meat, beans, peas, soy products, and poultry, beans/peas (legumes), eggs, cheese unsalted nuts/seeds, increase the amount in variety of seafood, use oils to replace Nuts and seeds and their butters listed in solid fats where possible USDA-FNS guidance are nutritionally comparable to meat or other meat alternates based on available nutritional data. However, nuts and seeds may be used to meet no more than one-half of the Meat/Meat Alternate component and must be paired with another Meat/Meat Alternate to meet the full requirement. This restriction does not apply to nut butters. Building Healthy Eating Choices Choose foods that provide: potassium, dietary fiber, calcium, and vitamin D Building Healthy Eating Choices Food-Based Menu Planning Food component means one of the five food components which comprise reimbursable meals. The five food components of K-12 school lunch meals are: o Meat/Meat Alternate (M/MA) o Fruit (F) o Vegetable (V) o Grains(G) o Fluid Milk June 26, 2012. Please refer to USDA memos for the most up-to-date information.16 Handout: Dietary Guidelines and the School Nutrition Program Dietary Guidelines for Americans 2010 Building Healthy Eating Choices Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains. Choose foods that provide: potassium, dietary fiber, calcium, and vitamin D School Nutrition Program Building Healthy Eating Choices Whole Grain-rich foods required weekly and daily. At least half of the grains must be whole grain-rich beginning July 1, 2013. Beginning July 1, 2014, all grains must be whole grain-rich. Of whole grainrich items the grain content must be at least 50% whole grain, and the remaining grains must be enriched. Daily vegetable requirement and dark green, red/orange, beans/peas (legumes), starchy, and other vegetable subgroups required weekly Fruit is offered daily Fluid milk, must be low-fat (unflavored) or fat-free (unflavored or flavored) is offered daily Building Healthy Eating Choices Individual water intake needs vary widely, based in part on level of physical activity and exposure to heat stress Building Healthy Eating Choices The Healthy, Hunger-Free Kids Act of 2010 established a requirement for making water available to children in the National School Lunch Program Helping Americans Make Healthy Choices Americans prepare their own food and engage in physical activity The Nation’s health will require a multisector approach Helping Students Make Healthy Choices USDA Foods HealthierUS School Challenge Chef’s Move to Schools Fuel Up to Play 60 June 26, 2012. Please refer to USDA memos for the most up-to-date information. 17 June 26, 2012. Please refer to USDA memos for the most up-to-date information.18 Food-Based Menu Planning Say: The food-based menu planning approach focuses on food components, not nutrients. There are five required food components at lunch and three required components at breakfast. Additionally, the updated meal pattern also sets revised calorie, saturated fat, and sodium standards for each of the age/grade groups receiving school meals. Schools that offer a variety of selections on multiple lines must make all required food components available to all students on each line on a weekly basis. Do: Definitions Activity Randomly distribute a definition (located on the following pages) to each participant. Ask the participants to stand and walk around the room until they have connected with someone who has a different definition. Allow the participants to continue this activity as time and space permits or until they have identified all six definitions. At the end of the activity, review the definitions of the following: As Purchased (AP) and Edible Portion (EP), Age Grade Groups and Calorie Ranges, Food Component, School Week, Unit Pricing, Production and Menu Records. Instructor’s Note: To expedite this activity, place each definition on different color sheets of paper. Continue until all definitions have been placed on separate sheets of paper. Each participant will need one sheet of paper with only one of the definitions. Post each definition on the wall or in a strategic location. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 19 Definitions As Purchased (AP) and Edible Portion (EP) The As Purchased (AP) weight is the amount purchased. The Edible Portion (EP) weight is the amount of product that can be consumed. The As Purchased (AP) weight is greater than the Edible Portion (EP) weight. The quantity of the component must be the edible portion as served as identified in the Food Buying Guide (FBG). Age/Grade Groups Schools must plan menus using the age/grade groups K-5, 6-8, and 9-12. These groups reflect predominant school grade configurations and are consistent with the IOM’s Dietary Reference Intake (DRI) groupings. Specific calorie levels are required for a meal to be considered a healthy school meal depending on the age/grade groups. If an unusual grade configuration in a school prevents the use of these established age/grade groups, students in grades K–5 and grades 6–8 may be offered the same food quantities at lunch provided that the calorie and sodium standards for each age/grade group are met. No customization of the established age/grade groups is allowed. These calorie and sodium requirements are based on weekly averages. Food Component Food component means one of the five food groups which comprise reimbursable meals at lunch. The five food components to be offered to all students at lunch are: Meat/Meat Alternate (M/MA), Grains (G), Vegetables (V), Fruits (F), and Fluid Milk (Milk). School Week School week means the period of time used to determine compliance with the meal requirements in § 210.10. The period shall be a normal school week of five consecutive days; however, to accommodate shortened weeks resulting from holidays and other scheduling needs, the period shall be a minimum of three consecutive days and a maximum of seven consecutive days. Weeks in which school lunches are offered less than three times shall be combined with either the previous or the coming week. If a school regularly operates on a 3, 4, 6, or 7-day week, it must use the adjusted meal pattern guidance provided by USDA. Unit Pricing Schools must price each meal as a unit. If Offer Verses Serve (OVS) is practiced, a lunch meal has the same cost if a student selects three, four, or five components. As of July 1, 2012, schools must identify, near or at the beginning of the serving line(s), the food items that constitute the unit priced reimbursable school meal(s). The price of a reimbursable lunch does not change if the student does not take a food component or requests smaller portions. June 26, 2012. Please refer to USDA memos for the most up-to-date information.20 Production and Menu Records Schools or SFAs, as applicable, must keep production and menu records for the meals they produce. These records must show how the meals offered contribute to the required food components and food quantities for each age/grade group every day. Objective 2: Identify the Calorie Range for School Lunch Menus. Do: Ask participants to locate USDA Policy memo SP-10- 2012, Questions & Answers on the Final Rule, “Nutrition Standards in the National School Lunch and School Breakfast Programs”. http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2012/SP10-2012osr.pdf Say: This is an excellent handout and we will refer to it throughout the training day. 10 minutes Do: Review the Calorie Range requirements. Refer the participant to the Handout: Food-Based Menu Planning— Lunch Meal Food-Based Menu Planning Calorie Range— Lunch Meal Grades K-5 Grades 6-8 Grades 9-12 550-650 600-700 750-850 The average daily amount for a 5-day school week must fall within the minimum and maximum levels. A school could offer age grade groups K-8 a single menu that falls within a range of 600-650 average calories per week to meet the requirement for each grade group. Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf June 26, 2012. Please refer to USDA memos for the most up-to-date information. 21 Ask: If a school serves lunch to grades K-5 and grades 6-8, could they provide both grade groups the same menu? What would be the average daily calorie requirement? Answer: Yes, a school serving lunch to grades K-5 and grades 6-8 could provide both grade groups the same menu. The calorie requirements for grades K-5 (550-650 average calories per week) and grades 6-8 (600-700 average calories per week) overlap. Therefore, a school could offer both grade groups a single menu with a range of 600-650 average calories per week to meet the requirement for each grade group. June 26, 2012. Please refer to USDA memos for the most up-to-date information.22 June 26, 2012. Please refer to USDA memos for the most up-to-date information. 23 Menu Components Which Comprise a Reimbursable Meal Say: Food component means one of the five food groups which comprise reimbursable meals. The five food components of K-12 school lunch meals are: Meat/Meat Alternate (M/MA) Fruits (F) Vegetables (V) Grains (G) Milk Say: The key changes to the lunch meal for children in grades K and above are: a daily serving of fruit; a daily serving of vegetables plus a weekly requirement for dark green, red/orange, beans/peas (legumes), starchy, and “other” vegetables; increased quantity of both fruits and vegetables; weekly Meat/Meat Alternate ranges plus a daily requirement; in the first year of implementation, at least half of the grains offered during the school week must be whole grain-rich; a daily minimum and weekly minimum and maximum of grain servings; and fluid milk that is fat-free (unflavored and flavored) and low-fat (unflavored only) Objective 3: Identify the Meat and Meat Alternate component requirement. 25 minutes Meat/Meat Alternate (M/MA) Say: Schools must offer a minimum amount of Meat/Meat Alternate daily (2 oz eq. for students in grades 9-12, and 1 oz eq. for younger students), as well as a weekly required amount for each age/grade group. Offering a Meat/Meat Alternate daily as part of the school lunch supplies protein, B vitamins, vitamin E, iron, zinc, and magnesium to the diet of children, and also teaches them to recognize the components of a balanced meal. Menu planners are encouraged to offer a variety of protein foods (e.g., lean or extra lean meats, seafood, lowfat dairy, tofu, eggs, poultry, beans/peas). USDA Foods provide low-sodium processed meats, cheeses, and other Meat/Meat Alternate products that help schools meet this requirement. June 26, 2012. Please refer to USDA memos for the most up-to-date information.24 For the Meat/Meat Alternate component, commercially processed combination foods such as convenience entrees (frozen or canned) must have a Child Nutrition (CN) label or manufacturer’s analysis sheet that states the food component contribution to the meal pattern. Regardless of the protein foods offered, schools must plan all meals with the goal to meet the dietary specifications for sodium, saturated fat, trans fat, and calories. Do: Review the Meat/Meat Alternate component requirements. Food-Based Menu Planning Meat/Meat Alternate Component— Lunch Meal Grades K-5 Grades 6-8 Grades 9-12 8-10 ounces weekly 1 ounce daily 9-10 ounces weekly 1 ounce daily 10-12 ounces weekly 2 ounces daily One ounce cooked, skinless, unbreaded portion of beef, fish, poultry, equals one ounce of the Meat/Meat Alternate requirement. Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the Meat/Meat Alternate requirement. Two tablespoons of nut butter, almond butter, cashew nut butter, peanut butter, reduced fat peanut butter, sesame seed butter, soy nut butter, or sunflower seed butter equals one ounce of the Meat/Meat Alternate requirement. Nuts or seeds such as sunflower seeds, almonds, and hazelnuts may be used to meet no more than one-half of the Meat/Meat Alternate component and must be paired with another Meat/Meat Alternate to meet the full requirement. Commercially prepared tofu must be 2.2 ounces (by weight) with 5 or more grams of protein to equal one ounce of the Meat/Meat Alternate requirement. A ¼ cup of cooked beans equals one ounce of the Meat/Meat Alternate requirement. If with liquid, there should be more than ¼ cup of beans and liquid. The liquid does not count as beans. Other meat alternates, such as cheese and eggs, may be used to meet all or part of the Meat/Meat Alternates component in accordance with FNS guidance. Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf June 26, 2012. Please refer to USDA memos for the most up-to-date information. 25 Nuts and Seeds Nuts and seeds and their butters listed in USDA-FNS guidance are nutritionally comparable to meat or other meat alternates based on available nutritional data. However, nuts or seeds such as sunflower seeds, almonds, walnuts, and hazelnuts may be used to meet no more than one-half of the Meat/Meat Alternate component. They must be combined with another Meat/Meat Alternate to meet the full requirement. Acorns, chestnuts, and coconuts are excluded and shall not be used as meat alternate due to their low protein content Nut and seed butters may be used to meet all or part of the Meat/Meat Alternate requirement. Examples include almond butter, cashew nut butter, peanut butter, reduced fat peanut butter, sesame seed butter, soy nut butter, and sunflower seed butter. Two tablespoons of nut or seed butter equals one ounce of the Meat/Meat Alternate requirement. Yogurt Yogurt may be used to meet all or part of the Meat/Meat Alternate component. Yogurt may be plain or flavored, unsweetened or sweetened. Noncommercial and/or non-standardized yogurt products, such as frozen yogurt, drinkable yogurt products, homemade yogurt, yogurt flavored products, yogurt bars, yogurt covered fruits and/or nuts or similar products are not creditable. Soy yogurt is now also creditable. Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the Meat/Meat Alternate requirement. Tofu Commercially prepared tofu and soy products may be used to meet all or part of the Meat/Meat Alternate component in accordance with FNS guidance. A 2.2 ounce serving (¼ cup) of commercially prepared tofu containing at least 5 grams of protein equals one ounce of Meat/Meat Alternate. Noncommercial and/or non-standardized tofu and soy products are not creditable. Refer to USDA policy memo SP 16 – 2012 (February 22, 2012) Crediting Tofu and Soy Yogurt Products at http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP16-2012os.pdf Cheese and Eggs Other meat alternates, such as cheese and eggs, may be used to meet all or part of the Meat/Meat Alternates component in accordance with FNS guidance. Beans and Peas (Legumes) The Dietary Guidelines emphasize more dry beans and peas (legumes) because they provide a broad array of vitamins, minerals, and macronutrients, including those that are nutrients of concern. They are also a great economical source of dietary fiber and plant protein as both dry and canned forms are inexpensive. These products can be purchased in the dry form and cooked June 26, 2012. Please refer to USDA memos for the most up-to-date information.26 at the school, or purchased as canned and precooked. A variety of dry beans/peas are available through the USDA Foods program which may be incorporated into entrees, side dishes, or salad bars. . Mature dry beans and peas are creditable in Food-Based menu planning as either a vegetable or Meat Alternate, but not as both components in the same meal (simultaneously). A ¼ cup of cooked beans equals one ounce equivalent of /Meat Alternate or ¼ cup legume vegetable. The term “dry beans and peas” refers to the harvesting process of allowing the bean or pea to “mature” or “dry” on the plant before harvesting; it does not refer to the “as-purchased” form of the bean. Many canned or frozen beans or peas are actually dry beans and peas that have been cooked and subsequently canned or frozen, and are therefore acceptable. Beans and peas that are not allowed to mature on the plant before harvesting are often referred to as, “immature” or “fresh” and do not qualify as dry beans or peas for the meal pattern criteria. Immature lima beans, field and green peas are examples of beans and peas that are not allowed to dry on the plant before harvest and therefore do not qualify as “dry beans and peas." They do count as starchy vegetables, however. The beans and peas listed in the Meat/Meat Alternate section of the Food Buying Guide for Child Nutrition Programs qualify for the meal pattern criteria for Meat/Meat Alternate. For additional information see the USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/ Ask: What are some examples of qualifying beans or peas? Allow a few minutes for the participants to respond. Review the Handout: Qualifying Beans/Peas (Legumes). June 26, 2012. Please refer to USDA memos for the most up-to-date information. 27 Handout: Qualifying Beans/Peas (Legumes) Mature dry beans and peas are creditable in food-based menu planning as either a vegetable or Meat/Meat Alternate component, but not as both components simultaneously. The term “dry beans and peas” refers to the harvesting process of allowing the bean or pea to “mature” or “dry” on the plant before harvesting; it does not refer to the “as-purchased” form of the bean. Many canned or frozen beans or peas are actually dry beans and peas that have been cooked and canned or frozen and are therefore acceptable for meeting criteria. For additional information see the USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/ ________________________________________________________________________ Bean Products, dehydrated, Refried Beans Bean products, dry beans, canned, beans baked or in sauce with pork Bean Products, dry beans, canned, beans with bacon in sauce Bean Products, dry beans, canned, beans with frankfurters in sauce Bean Products, dry beans, canned; Beans, Baked or in sauce, Vegetarian, includes USDA Foods Bean Products, dry beans, canned; Refried Beans, includes USDA Foods Bean soup, dry beans, canned, condensed, (1 part soup to 1 part water) Bean soup, dry beans, canned, ready-to-serve Beans, black, (Turtle beans), dry, canned, whole, includes USDA Foods Beans, black, (Turtle beans), dry, whole Beans, black-eyed (or peas), dry, canned, whole, includes USDA Foods Beans, black-eyed (or Peas), dry, whole, includes USDA Foods Beans, garbanzo or chickpeas, dry, canned, whole, includes USDA Foods Beans, garbanzo or chickpeas, dry, whole Beans, Great Northern, dry, canned, whole, includes USDA Foods Beans, Great Northern, dry, whole, includes USDA Foods Beans, Kidney, dry, canned, whole, includes USDA Foods Beans, Kidney, dry, whole, includes USDA Foods Beans, Lima, dry Baby, whole, includes USDA Foods Beans, Lima, dry, canned, Green, whole, includes USDA Foods Beans, Lima, dry, Fordhook, whole Beans, Mung, dry, whole Beans, Navy or Pea, dry, whole, includes USDA Foods Beans, Pink, dry, canned, whole, includes USDA Foods Beans, Pink, dry, whole, includes USDA Foods Beans, Pinto, dehydrated Beans, Pinto, dry, canned, whole, includes USDA Foods Beans, Pinto, dry, whole, includes USDA Foods Beans, Red, Small, dry, canned, whole, includes USDA Foods Beans, Red, Small, dry, whole, includes USDA Foods Beans, Soy, dry, canned, shelled Beans, Soy, dry, shelled Lentils, dry Pea soup, dry peas, canned, condensed, (1 part soup to 1 part water), includes cream of pea soup Pea soup, dry peas, canned, ready-to-serve Peas, dry, split Peas, dry, whole June 26, 2012. Please refer to USDA memos for the most up-to-date information.28 June 26, 2012. Please refer to USDA memos for the most up-to-date information. 29 Objective 4: Identify the Fruit component requirement. 25 minutes Fruit Component Say: Fruits and vegetables are now separate food components in the school lunch and breakfast programs. Fruits prepared without added solid fats, sugars, refined starches, and sodium supply important nutrients that are under-consumed by school children in the United States (including potassium and dietary fiber) with relatively little calories. Schools may offer fruits that are fresh; frozen without added sugar; canned in light syrup, water or fruit juice; or dried. Fruits may be whole, cut-up, or pureed but are creditable by volume as served. The one exception is that one quarter-cup of dried fruit credits as ½ cup of fruit. For SY 2012-13 only, frozen fruit with added sugar is allowable in the NSLP. Note: This will no longer apply after SY 2012-2013. For additional information on this temporary allowance, refer to USDA Policy Memo SP 202012, Frozen Fruit Products and Nutrition Standards in the National School Lunch and School Breakfast Programs at http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP202012os.pdf Fruit Juices Pasteurized, 100% full-strength fruit juice may also be offered to fulfill the fruit requirement. No more than half of the weekly fruit offering may be in the form of juice. Do: Review the National School Lunch Meal requirement for Fruit Component. June 26, 2012. Please refer to USDA memos for the most up-to-date information.30 Food-Based Menu Planning Fruit Component— Lunch Meal Grades K-5 Grades 6-8 Grades 9-12 2 ½ cups weekly 2 ½ cups weekly 5 cups weekly ½ cup daily ½ cup daily 1 cup daily Pasteurized, 100% full-strength fruit juice may also be offered. No more than half of the weekly fruit offering may be in the form of juice. Minimum creditable serving of fruit is ⅛ cup. These are minimums and have no upper limit except for juice considerations. Dried fruit credits at twice the volume served (i.e. one quarter-cup of dried fruit counts as ½ cup of fruit). Reimbursable meals may no longer include snack-type fruit products that have been previously credited by calculating the whole-fruit equivalency of the processed fruit in the product using the FDA’s standards of identity for canned fruit nectars (21 CFR 146.113). (Examples of these products include fruit drops, leathers, and strips.) All frozen fruit served in NSLP contains no added sugar beginning SY 2013-2014. Note there is a one year exemption to this requirement. Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf and http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP20-2012os.pdf Objective 5: Identify the Vegetable component requirement. Vegetables Component Say: A diet rich in vegetables can provide many health benefits. The consumption of vegetables can reduce the risk of many diseases including heart disease, stroke, type 2 diabetes and certain types of cancers. Vegetables are organized into subgroups based on their nutrition content. Schools must offer all five vegetable subgroups established in the 2010 Dietary Guidelines for Americans over the course of a week. These subgroups include: dark green, red/orange, beans/peas (legumes), starchy, and “other” vegetables. The term “other vegetables” refers to a specific vegetable subgroup that is listed in the 2010 Dietary Guidelines for Americans as well as online at www.ChooseMyPlate.gov. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 31 Required minimum weekly quantities for each subgroup are established in the lunch meal pattern. Pasteurized, full-strength vegetable juice is also allowable but no more than one-half of the vegetables component can be in the form of juice. Beans and peas (legumes) can be credited toward the vegetable component because they are excellent sources of dietary fiber and nutrients such as folate and potassium. These nutrients are often low in the diets of many Americans. Due to their high nutrient content and low cost, USDA encourages menu planners to include beans and peas (legumes) in the school menu regularly, either as a vegetable or as a meat alternate. Some foods commonly referred to as beans and peas (e.g., green peas, green lima beans, and green beans) are not considered part of the beans and peas subgroup because their nutrient profile is dissimilar. Note that a serving of beans and peas must not be offered as a meat alternate and as a vegetable simultaneously. Many vegetables in the red/orange and dark green subgroups are good sources of Vitamin A. Examples include carrots, sweet potatoes, tomatoes, romaine lettuce, and spinach. The starchy vegetable subgroup includes foods such as white potatoes, fresh lima beans, and corn. The Food Buying Guide currently credits and will continue to credit fresh beans as vegetables. Fresh, immature beans (such as fresh soy beans, green lima beans, and fresh peas) are not allowed to dry on the plant and therefore do not fix nitrogen allowing them to have a higher protein content, and therefore do not credit as a meat alternate. Under the new meal pattern, fresh soy beans (edamame) will contribute to the starchy vegetable subgroup, based on their nutritional similarity to green lima and other fresh beans. The other vegetable subgroup includes foods such as cucumbers, onions, okra, and zucchini. Both the starchy and other subgroups contribute valuable vitamins and minerals and are an important part of the school meal pattern. A listing of specific vegetable subgroups can be accessed at www.ChooseMyPlate.gov. If a serving is less than 1/8 cup of vegetables, it may not be counted to meet the vegetable component. By providing a variety of vegetables in a nutrient-dense form (without added solid fats, sugars, refined starches, and sodium), schools help students obtain important nutrients and maintain a healthy weight. If two subgroups are offered on one particular day, and students can only select one choice, at least one of those two subgroups need to be offered again in the same week. All students must have the ability to choose all subgroups each week. Do: Review the Vegetable component requirements. Ask: Can students mix and match smaller portions of vegetable items to meet the vegetable component requirement? Answer, Yes. June 26, 2012. Please refer to USDA memos for the most up-to-date information.32 Can students mix and match smaller portions of fruits to meet the fruit component requirement? Answer, Yes. If a student selects ¼ cup portion of a fruit item and ¼ cup portion of a vegetable item which meal component does this selection meet? Answer: It meets either the vegetable or fruit meal component requirement. Fruits and vegetables are separate meal components but is not a large enough quantity to meet both components. This option to select less than the offered portion is only available if a school exercises the Offer Versus Serve option. Food-Based Menu Planning Vegetable Component— Lunch Meal Grades K-5 Grades 6-8 Grades 9-12 3 ¾ cups weekly 3 ¾ cups weekly 5 cups weekly ¾ cup per day ¾ cup per day 1 cup per day Vegetable Sub Groups — Weekly Requirements Dark Green Red/Orange Beans/Peas (Legumes) ½ cup ¾ cup ½ cup ½ cup ¾ cup ½ cup ½ cup 1 ¼ cups ½ cup Starchy Other Additional Vegetables to Reach Total ½ cup ½ cup 1 cup ½ cup ½ cup 1 cup ½ cup ¾ cup 1 ½ cup Larger amounts of dark green, red/orange, beans/peas (legumes), starchy and other vegetables may be served. Raw, dark leafy greens are credited as half the volume served (1 cup raw equals ½ cup serving of dark green vegetables). “Other vegetables” are defined in §210.10(c)(2)(iii)(E) for the purposes of the NSLP. “Other vegetables” requirement may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in §210.10(c)(2)(iii). Any vegetable subgroup may be offered to meet the total weekly vegetable requirement (additional vegetables). Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf June 26, 2012. Please refer to USDA memos for the most up-to-date information. 33 Objective 6: Complete the Vegetable Subgroup Activity. 15 minutes Do: Explain the activity and refer to the Handout: Vegetable Subgroups. The goal of this exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column of the vegetable with the vegetable subgroup. Review the handout Vegetables in Subgroups. Consider this list when planning school meals. Do: At the end of the activity ask the participants to stand. Say: Since this lesson is on fruits and vegetables, reach for those fruits (apples, oranges, peaches) on the tree. (Using alternating hands, reach up in the air, imitating picking fruits from a tree). Now reach down and dig for those potatoes. (Bend at the waist and use hands to imitate digging for potatoes.) June 26, 2012. Please refer to USDA memos for the most up-to-date information.34 June 26, 2012. Please refer to USDA memos for the most up-to-date information. 35 Handout: Vegetable Subgroups Vegetables are organized into subgroups, based on their nutrient content. The goal of this exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column of the vegetable with the vegetable subgroup. Consider this list when planning school meals. Vegetable Dark Green Red/Orange Beans/ Peas (Legumes) Starchy Acorn Squash Artichokes Asparagus Avocado Bean Sprouts Beets Black Beans Black-eyed Peas, mature, dry Bok Choy Broccoli Brussels Sprouts Butternut Squash Cabbage Carrots Cassava Cauliflower Celery Collard Greens Corn Cucumbers Dark Green Leafy Lettuce Edamame Eggplant Fresh cowpeas, field peas, or black-eyed peas(not dry) June 26, 2012. Please refer to USDA memos for the most up-to-date information.36 Other Handout: Vegetable Subgroups Vegetables are organized into subgroups, based on their nutrient content. The goal of this exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column of the vegetable with the vegetable subgroup. Consider this list when planning school meals. Vegetable Dark Green Red/Orange Beans/ Peas (Legumes) Starchy Other Garbanzo Beans (chickpeas) Green Bananas Green Beans Green Lima Beans Green Peas Green Peppers (bell peppers) Hubbard squash Iceberg (head) Lettuce Kale Kidney Beans Lentils Mesclun (assorted baby salad greens) Mushrooms Mustard Greens Navy Beans Okra Onions Parsnips Pinto Beans Plantains June 26, 2012. Please refer to USDA memos for the most up-to-date information. 37 Handout: Vegetable Subgroups Vegetables are organized into subgroups, based on their nutrient content. The goal of this exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column of the vegetable with the vegetable subgroup. Consider this list when planning school meals. Vegetable Dark Green Red/Orange Beans/ Peas (Legumes) Starchy Pumpkin Red Peppers Romaine Lettuce Soybeans, dry, mature Spinach Split Peas Sweet Potatoes Taro Tomatoes Tomato Juice Turnips Turnips Greens Water Chestnuts Wax Beans White Beans White Potatoes Watercress Zucchini June 26, 2012. Please refer to USDA memos for the most up-to-date information.38 Other June 26, 2012. Please refer to USDA memos for the most up-to-date information. 39 Handout: Vegetable Subgroups—Answers Vegetables are organized into subgroups, based on their nutrient content. The goal of this exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column of the vegetable with the vegetable subgroup. Consider this list when planning school meals. Vegetable Acorn Squash Artichokes Asparagus Avocado Bean Sprouts Beets Black Beans Black-eyed peas, mature, dry) Bok Choy Broccoli Brussels Sprouts Butternut Squash Cabbage Carrot Cassava Cauliflower Celery Collard Greens Corn Cucumbers Dark Green Leafy Lettuce Edamame Eggplant Fresh cowpeas, field peas, or black-eyed peas (not dry) Dark Green Red/Orange Beans/ Peas (Legumes) Starchy Other X X X X X X X X X X X X X X X X X X X X X June 26, 2012. Please refer to USDA memos for the most up-to-date information.40 X X X Handout: Vegetable Subgroups—Answers Vegetables are organized into subgroups, based on their nutrient content. The goal of this exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column of the vegetable with the vegetable subgroup. Consider this list when planning school meals. Vegetable Garbanzo Beans (chickpeas) Green Bananas Green Beans Green Lima Beans Green Peas Green Peppers (bell peppers) Hubbard squash Iceberg (head) Lettuce Kale Kidney Beans Lentils Mesclun (assorted baby salad greens) Mushrooms Mustard Greens Navy Beans Okra Onions Parsnips Pinto Beans Plantains Dark Green Red/Orange Beans/ Peas (Legumes) Starchy Other X X X X X X X X X X X X X X X X X X X X June 26, 2012. Please refer to USDA memos for the most up-to-date information. 41 Handout: Vegetable Subgroups—Answers Vegetables are organized into subgroups, based on their nutrient content. The goal of this exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column of the vegetable with the vegetable subgroup. Consider this list when planning school meals. Vegetable Pumpkin Red Peppers Romaine Lettuce Soybeans, dry, mature Spinach Split Peas Sweet Potatoes Taro Tomatoes Tomato Juice Turnips Turnips Greens Watercress Water Chestnuts Wax Beans White Beans White Potatoes Zucchini Dark Green Red/Orange Beans/ Peas (Legumes) Starchy Other X X X X X X X X X X X X X X X X X June 26, 2012. Please refer to USDA memos for the most up-to-date information.42 X June 26, 2012. Please refer to USDA memos for the most up-to-date information. 43 Handout: Vegetables in Subgroups Dark Green Vegetables Starchy Vegetables Bok Choy Broccoli Collard Greens Dark Green Leafy Lettuce Kale Mesclun Mustard Greens Romaine Lettuce Spinach Turnip Greens Watercress Cassava Corn Fresh Cowpeas, Field Peas, or Black-eyed Peas (not dry) Green Bananas Green Peas Green Lima Beans Edamame Parsnips Plantains Taro Water Chestnuts White Potatoes Red/ Orange Vegetables Other Vegetables Acorn Squash Butternut Squash Carrots Hubbard Squash Pumpkin Red Peppers Sweet Potatoes Tomatoes Tomato Juice Artichokes Asparagus Avocado Bean Sprouts Beets Brussels Sprouts Cabbage Cauliflower Celery Cucumbers Eggplant Green Beans Green Peppers Iceberg (head) Lettuce Mushrooms Okra Onions Turnips Wax Beans Zucchini Beans and Peas Black Beans Black-eyed Peas (mature, dry) Garbanzo Beans, Chickpeas Kidney Beans Lentils Navy Beans Pinto Beans Soy Beans Split Peas White Beans June 26, 2012. Please refer to USDA memos for the most up-to-date information.44 June 26, 2012. Please refer to USDA memos for the most up-to-date information. 45 Objective 7: Identify the Grains component requirement. 10 minutes Grains Component Say: While children generally eat enough total grains, most of the grains they consume are refined grains rather than whole grains. Whole grains (e.g., whole wheat flour, oatmeal, and brown rice) are a good source of nutrients such as iron, magnesium, selenium, B vitamins, and dietary fiber. The Dietary Guidelines suggests that eating whole grains in nutrient dense forms may lower body weight and reduce the risk of cardiovascular disease. For additional information see: http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/Chapter4.pdf Do: Review the Grains component requirements. Food-Based Menu Planning Grain Component— Lunch Meal Grades K-5 Grades 6-8 Grades 9-12 8-9 oz eq weekly 1 per day (minimum) 8-10 oz eq weekly 1 per day (minimum) 10-12 oz eq weekly 2 per day (minimum) At least half of the grains offered at lunch must be whole-grain rich during School Year 2012-2013 and 2013- 2014. During SY 2012-13 and SY 2013-14 only, up to half of the required grains offered may be refined-grain foods that are enriched. Beginning SY 2014, all grains served must meet whole grain-rich criteria. The new meal pattern provides a minimum and maximum number of oz eq to meet the weekly grains requirement by age group. Exhibit A of The USDA Food Buying Guide for Child Nutrition Programs will be updated to include revised serving size criteria for Grains. Refer to USDA FNS policy memo: Grain Requirements for the National School Lunch Program and School Breakfast Program (SP30-2012, released April 26, 2012) at http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf June 26, 2012. Please refer to USDA memos for the most up-to-date information.46 Ask: What is a serving size for grains? Answer: Grain products must be credited using the oz eq method. The new meal pattern provides a minimum and maximum number of oz eq to meet the weekly grains requirement by age group. All grains offered should be counted toward meeting these minimum and maximum requirements using the ounce equivalent criteria. In SY 2012-13 and SY 2013-14, schools may also use products with CN labels stating or “bread” or “bread alternate” which indicates products that may or may not be whole grain-rich. School nutrition programs are encouraged to offer a variety of whole grain-rich foods. At lunch, up to two (2.0) oz eq grains per week may be in the form of a grain-based dessert. Ask: For menu planning purposes, when multiple choice menus are served, how are minimums and maximums calculated? Answer: The daily minimum requirement applies to Fruits, Vegetables, Grains, Meat/Meat Alternate, and Milk (all 5 components) at lunch. For menu planning purposes, all offerings must meet the minimum requirement (be equal to or above that amount). Ask: How does your menu identify the daily Grain options? For example, if the menu option is Pizza or Chef’s Salad with a roll, how do students know if they can select one or more of the Grain options? Why is important to identify the Grain options? Answer: A weekly range requirement applies to both the Grain and Meat/Meat Alternate components. For menu planning purposes, SFAs must offer a weekly menu such that the sum of all daily minimum offerings meets at least the weekly minimum requirement. For grades K-5 and 6-8, the daily grains minimum is only 1 ounce equivalent and the weekly grains minimum is 8 oz eq. Offering a minimum of only 1 ounce equivalent daily would only total 5 ounce equivalents across the week. So on some days, schools would have to offer more than 1 ounce equivalent of grains as a minimum offering. The same applies to the weekly minimum amount of Meat/Meat Alternate. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 47 Do: Minimum and Maximum Grain activity. Place the following table on flip chart paper or refer to the PowerPoint slide. Food-Based Menu Grain Activity— Lunch Menu Options K-5 8-9 oz eq weekly 1 oz eq per day (minimum) Monday Pizza (crust) Tuesday Pizza (crust) Wednesday Pizza (crust) Thursday Pizza (crust) Friday Pizza (crust) 2 oz eq 2 oz eq 2 oz eq 2 oz eq 2 oz eq WW Roll 1 oz eq WW Roll 1 oz eq WW Roll 1 oz eq WW Roll 1 oz eq WW Roll 1 oz eq WW Spagehetti 1 oz eq Brown Rice 1 oz eq Total Grain-based dessert As you complete the activity fill in the total column. The PowerPoint Slide will include the answers. Ask the participants if the weekly lunch menu is in compliance with the minimum and maximum Grain requirement. Ask: Based on the Grain requirement would this menu meet the requirement if Pizza was served every day? Answer: No, the crust of the Pizza equals 2 ounce equivalents daily which over the week will exceed the weekly K-5 maximum of 9 ounce equivalent. Would this weekly menu meet the grain requirement if the only option was a one whole-wheat roll served each day of the week? Answer: No, serving only one roll each day of the week would not meet the minimum weekly requirement (8 ounce equivalents K-5 minimum requirement). Do: Ask the participants to share some ways this menu could meet the K-5 weekly Grain requirements. (Remove pizza every day, include “and” or “or” on the menu to identify options.) June 26, 2012. Please refer to USDA memos for the most up-to-date information.48 Whole Grain-Rich Foods Ask: What is your current experience in offering whole grain-rich foods on school menus? Some possible answers may include: We started the school year and only offered whole grain buns and rolls. In February of last year, we changed our product specification for the next year’s bid document. We have changed our recipes. We make homemade rolls. Do: Give participants 1-2 minutes to respond. Write responses on a flip chart. Review Handout: Whole Grain-Rich Foods. Say: Whole grain-rich products must contain at least 50-percent whole-grains and the remaining grains, if any, must be enriched. For additional information, refer to USDA’s SP 30-2012 policy memo http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf . Whole grains are a source of nutrients such as iron, magnesium, selenium, B vitamins, and dietary fiber. Objective 8: Specify whole grain-rich grains. 15 minutes Ask: How do you identify whether other grains are “whole” grains or not? Instructor Note: Discuss the common and usual names if not mentioned by the participants. Common and usual names for other whole grains are noted below: The word whole listed before a grain, for example, whole . The words berries and groats are also used to designate whole grains, for example, wheat berries or oat groats. Rolled oats and oatmeal (including old-fashioned, quick-cooking, and instant oatmeal.) Other whole-grain products that do not use the word “whole” in their description, for example, brown rice, brown rice flour, or wild rice. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 49 When you see the following words, you will know that, by regulation (Food and Drug Administration (FDA) Standards of Identity), they describe whole grains that are used as ingredients: Cracked wheat Crushed wheat Whole-wheat flour Graham flour Entire-wheat flour Bromated whole-wheat flour Whole durum wheat flour Do: Review the Handout: Whole Grain-Rich Foods. Handout: Whole Grain-Rich Foods Whole Grain-Rich Foods The word whole listed before a grain, for example, whole corn. The words berries and groats are also used to designate whole grains, for example, wheat berries or oat groats. Rolled oats and oatmeal (including old-fashioned, quick-cooking, and instant oatmeal.) Amaranth Cracked wheat Crushed wheat Whole-wheat flour Graham flour Entire-wheat flour Bromated whole-wheat flour Brown rice, wild rice, cracked wheat Bulgur or barley, whole specialty grains Whole-wheat pasta, such as macaroni, spaghetti, vermicelli, or whole-grain noodles Soba noodles (with whole buckwheat flour as primary ingredient Millet flakes Whole durum wheat flour June 26, 2012. Please refer to USDA memos for the most up-to-date information.50 Grain Products (Ingredients) that Are Not Whole Grains Long-grain white rice Instantized flour Flour Phosphated flour Enriched flour Self-rising flour White flour Enriched self-rising flour Wheat flour Bread flour All-purpose flour Cake flour Unbleached flour Hominy grits Pearled (also called pearl) barley Hominy Farina Durum flour Enriched rice Rice flour Degerminated corn meal June 26, 2012. Please refer to USDA memos for the most up-to-date information. 51 Do: Review the directions on the Handout: Identifying the Whole Grain. Ask participants to stand for the duration of the activity. Ask the participants to turn to the person next to them and review the handout. Distribute the answer sheet and discuss the answers. June 26, 2012. Please refer to USDA memos for the most up-to-date information.52 June 26, 2012. Please refer to USDA memos for the most up-to-date information. 53 Handout: Identifying Whole Grains Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief comment next to your answer. Grains Yes, It is a Whole Grain No, It is not a Whole Grain Amaranth Bulgur (cracked wheat) Buckwheat groats Brown rice Couscous Degerminated cornmeal Graham flour Grits Instant oatmeal Long-grain white rice Millet flakes Pearled (also called pearl) barley Rolled oats Semolina Wheat flour Rye berries Whole-grain barley Whole wheat flour White whole wheat flour June 26, 2012. Please refer to USDA memos for the most up-to-date information.54 June 26, 2012. Please refer to USDA memos for the most up-to-date information. 55 Handout: Identifying Whole Grains—Answers Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief comment next to your answer. Grains Yes, It is a Whole Grain Amaranth Yes, amaranth is a whole grain. Bulgur (cracked wheat) Yes, bulgur (cracked wheat) is a whole grain. Buckwheat groats Yes, buckwheat groats are whole grain. They are usually cooked in a manner similar to cooking rice. Brown rice Yes, brown rice is whole grain. In some areas of the country, brown rice should be refrigerated to retard spoilage. No, It is not a Whole Grain Couscous No, couscous is not whole grain unless it is “whole wheat couscous.” Degerminated cornmeal No, only whole cornmeal or whole-grain cornmeal is whole grain. “Degerminated” means that the germ has been removed. Removing the germ from whole cornmeal results in a longer shelf life. Graham flour Yes, graham flour is whole grain. Graham flour is whole wheat flour that is slightly coarser than the regular whole wheat flour. June 26, 2012. Please refer to USDA memos for the most up-to-date information.56 Handout: Identifying Whole Grains—Answers Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief comment next to your answer. Grains Yes, It is a Whole Grain Grits Instant oatmeal No, grits are not whole grain unless they are made from whole-grain corn. Specialty mills may produce whole-grain grits, but grits commonly available on the market are made by drying and grinding corn kernels from which the hull and germ have been removed. Yes, whole oats (old fashioned, quick, and instant) are whole grain. However, instant oatmeal is not encouraged because it is highly processed. Long-grain white rice Millet flakes Pearled (also called pearl) barley No, It is not a Whole Grain No, white rice is not whole grain. White rice is produced by refining whole-grain rice to remove the germ and bran. Yes, millet flakes is a whole grain. No, pearled barley is not whole grain. “Pearled” indicates that the bran has been removed. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 57 Handout: Identifying Whole Grains—Answers Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief comment next to your answer. Grains Rolled oats Yes, It is a Whole Grain No, It is not a Whole Grain Yes, rolled oats are whole grain. Rolled oats are made by hulling and cleaning whole oats, then steaming and flattening them. Rolled oats are also called old fashioned oats. Semolina No, semolina is not whole grain. Semolina is durum wheat that is ground more coarsely than regular wheat flours. Wheat flour No, wheat flour is not whole grain. It is produced by refining whole wheat to remove the germ and bran. Rye berries Yes, rye berries are whole grain. Various grains with “berries” listed after the grain (wheat, oat, rye, etc.) are whole grains. Wholegrain barley Yes, whole grain barley is whole grain. Whole wheat Flour Yes, whole wheat flour is a whole grain. June 26, 2012. Please refer to USDA memos for the most up-to-date information.58 Handout: Identifying Whole Grains —Answers Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief comment next to your answer. Grains Yes, It is a Whole Grain White whole wheat flour Yes, white whole wheat flour is whole grain. The current wheat market in the U.S. includes red wheat and a small amount of white wheat. The brown color commonly associated with whole wheat products results from the darker bran color of red wheat. White whole wheat products are lighter in color and lack the slightly bitter taste associated with the bran in red wheat. Read the ingredient statement carefully on products labeled as “white wheat,” as some of these products may not contain any white whole wheat flour. No, It is not a Whole Grain June 26, 2012. Please refer to USDA memos for the most up-to-date information. 59 Objective 9: Evaluate whole grain-rich foods labels. 50 minutes Crediting Grains Say: Because current labeling regulations and practices may limit the school’s ability to determine the actual whole grain content of many grain products, schools would use both elements of the following criteria to identify whole grain-rich foods. Say: Until the whole grain content of food products is required on a product label by the Food and Drug Administration (FDA), schools must evaluate a grain product using the two-element criteria developed by the Institute of Medicine and set forth in the final rule. Products must meet the criteria for both elements for it to be considered as an item for a reimbursable meal. Do: Review and discuss the USDA FNS policy memo: Grain Requirements for the National School Lunch Program and School Breakfast Program (SP30-2012, released April 26, 2012). Divide the group in teams of 4-5 participants. Assign one product to each team. For additional information see http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf Say: The information to complete the activity can be found in the Policy Memo. The purpose of the activity is to determine if the product assigned meets the criteria for a whole grain-rich product. Do: Encourage participants to refer to the USDA FNS policy memo: Grain Requirements for the National School Lunch Program and School Breakfast Program (SP30-2012, released April 26, 2012). Allow 5-7 minutes to complete the activity. Discuss the answers. June 26, 2012. Please refer to USDA memos for the most up-to-date information.60 June 26, 2012. Please refer to USDA memos for the most up-to-date information. 61 Handout: Evaluating Whole Grain-Rich Foods Products Product Product Serving Size Primary or First Ingredient Whole Grain Ingredient Whole Grain(s) Primary Ingredient by Weights Yes, No, Possibly 1. Whole Wheat Bread 2. Seven Grain Bread 3. Bread Dough Sticks June 26, 2012. Please refer to USDA memos for the most up-to-date information.62 Product is Creditable? Yes, No, Possibly Product Requires Manufacturer Documentation Yes or No Handout: Evaluating Whole Grain-Rich Foods Products Product Product Serving Size Primary or First Ingredient Whole Grain Ingredient Whole Grain(s) Primary Ingredient by Weights Yes, No, Possibly Product is Creditable? Yes, No, Possibly Product Requires Manufacturer Documentation Yes or No 4. Pizza with Whole Grain Crust 5. Whole Grain Pasta 6. Wedge Cheese Pizza with Whole Wheat Crust June 26, 2012. Please refer to USDA memos for the most up-to-date information. 63 Handout: Product Label 1. Whole Wheat Bread Diets rich in whole-grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Meets American Heart Association food criteria for saturated fat and cholesterol for healthy people over age 2. Nutrition Facts Serving Size: 1 slice (28 g) Calories 69 Protein (g) 4 Carbohydrate (g) 12 Dietary Fiber (g) 2 Sugars (g) 2 Total Fat (g) 1 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 132 Vitamin A 0% Vitamin C 0% Iron 4% Calcium 3% Ingredients: Whole wheat flour, water, corn syrup, wheat gluten, yeast, contains 2% or less of each of the following: honey, partially hydrogenated soybean oil, salt, dough conditioners (may contain one or more of each of the following: mono- and diglycerides, ethoxylated mono- and diglycerides, calcium and sodium stearoyl lactylates, calcium peroxide, calcium carbonate), whey, yeast nutrients (mono-calcium phosphate, calcium sulfate, ammonium sulfate), distilled vinegar, cornstarch. June 26, 2012. Please refer to USDA memos for the most up-to-date information.64 Handout: Product Label 2. Seven Grain Bread Made with whole grains 8.5 g whole grains per serving No trans fat Seven wholesome grains with a touch of molasses Nutrition Facts Serving Size: 1 slice (41 g) Calories 109 Protein (g) 5 Carbohydrate (g) 20 Dietary Fiber (g) 2 Sugars (g) 3 Total Fat (g) 2 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 172 Vitamin A 0% Vitamin C 0% Iron 6% Calcium 4% Ingredients: Enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], water, whole wheat flour, high fructose corn syrup, cracked wheat, molasses, raisin juice concentrate, soybean oil, yeast, wholegrain barley, salt, nonfat milk, whole rye flour, wheat gluten, whole-grain triticale, whole-grain millet, oats, ground corn, monoglycerides, soybeans, brown rice, grain vinegar, calcium sulfate, flaxseed, ascorbic acid (dough conditioner), soy lecithin. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 65 Handout: Product Label 3. Wheat Bread Dough Sticks Nutrition Facts Serving Size: 1 breadstick (1 oz/29 g) Calories 70 Protein (g) 3 Carbohydrate (g) 13 Dietary Fiber 2 Sugars (g) 1 Total Fat (g) 1 Saturated Fat (g) 0 Trans Fat (g) 0 Polyunsaturated Fat (g) 1 Monounsaturated Fat 0.5 Cholesterol (mg) 10 Sodium (mg) 170 Vitamin A 0% Vitamin C 0% Iron 25% Calcium 2% Ingredients: Water, white whole wheat flour, enriched bleached flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), contains less than 2% of sugar, yeast, high heat milk solids (milk protein concentrate, lactose), cream, salt, egg, less than 2% sodium silico-aluminate added as an anti-caking agent, vital wheat gluten, datem, dextrose, soybean oil, ascorbic acid, enzyme, natural & artificial flavor, xanthan gum, propylene glycol, less than .1% soldium benzoate added to protect flavor, alcohol, less than .1% turmeric, less than .1% beta carotene, tocopherols (a natural source of vitamin E used to protect freshness), sodium steroyl, lactylate, contains: wheat, milk, egg, may contain soy. June 26, 2012. Please refer to USDA memos for the most up-to-date information.66 Handout: Product Label 4. Pizza with Whole Grain Crust 1 slice: 4.8 oz. Note: This product did not have the weight in grams; 28.3 grams = 1 oz: (136 g) Nutrition Facts Serving Size: 4.8 oz Calories 280 Calories from Fat 80 Protein 18 g Total Carbohydrate 31 g Dietary Fiber 3 g Sugars 3 g Total Fat 9 g Saturated Fat 4 g Trans Fat 0 g Cholesterol 25 mg Sodium 600 mg Vitamin A 8% Vitamin C 0% Iron 1.8% Calcium 20% Ingredients: Toppings: Low moisture part-skim mozzarella cheese (cultured pasteurized partskim milk, salt, enzymes), reduced fat mozzarella pasteurized part skim milk, non-fat milk, modified food starch, cheese culture, potassium chloride, natural flavors, Vitamin A palmitate, enzymes. Crust: White whole wheat flour, enriched wheat flour (contains niacin, reduced iron, thiamine mononitrate; riboflavin, folic acid, malted barley flour, ascorbic acid), water, contains 2% or less of: yeast, soybean oil, sugar, dough conditioner (vegetable gum L-cysteine, enzymes), calcium propionate to maintain freshness; Sauce: Tomatoes (water, tomato paste [not less than 31% soluble solids]), modified food starch, sugar, dextrose, spices, salt, onion, dehydrated Romano cheese (sheep’s and cow’s milk, cheese cultures, salt, enzymes), garlic powder, paprika, citric acid, beet powder (dehydrated). Contains milk and wheat. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 67 Handout: Product Label 5. Whole Grain Pasta Excellent source of fiber While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce risk of this disease. Meets American Heart Association food criteria for saturated fat and cholesterol for healthy people over age 2. Low in fat No sodium Nutrition Facts Serving Size: 2 oz (dry) Calories 180 Protein (g) 6 Carbohydrate (g) 42 Dietary Fiber (g) 6 Sugars (g) 1 Total Fat (g) 1 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 0 Iron 10% Thiamin 35% Riboflavin 15% Niacin 20% Folate 30% Not a significant source of vitamin A, vitamin C, and calcium. Ingredients: Semolina, whole wheat flour, soybean oil, wheat fiber, salt, monoglycerides. June 26, 2012. Please refer to USDA memos for the most up-to-date information.68 Handout: Product Label 6. Wedge Cheese Pizza with Whole Wheat Crust ———————————————————————CN———————————————————————————— xxxxxxx One 5.0 oz. Wedge Cheese Pizza with Whole Wheat CN Crust provides 2.0 oz equivalent meat alternate, 1/8 cup red/orange CN Vegetable, and 2 oz serving for Grains for the Child Nutrition Meal Pattern Requirements. (Use of the logo and statement authorized by the Food and Nutrition Service, USDA x-xx) CN ————————————————————————CN——————————————————————————— Nutrition Facts Serving Size: 1 slice, 5 oz (142 g) Calories 320 Protein (g) 21 Carbohydrate (g) 30 Dietary Fiber (g) 2 Sugars (g) 6 Total Fat (g) 12 Saturated Fat (g) 7 Trans Fat (g) 0 Cholesterol (mg) 30 Sodium (mg) 550 Vitamin A 8% Vitamin C 10% Iron 10% Calcium 10% Igredients: CHEESE: Low Moisture-Part Skim Mozzarella Cheese (cultured pasteurized part skim milk, salt, enzymes). CRUST: Water, Whole Wheat Flour, Enriched flour (Wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme), sugar, palm oil with lecithin, soybean oil, yeast, salt, sodium bicarbonate, sodium aluminum phosphate, dough conditioners (wheat flour, datem, dextrose, soybean oil, ascorbic acid, enzymes, L-cysteine). SAUCE: Tomatoes (water, tomato paste [not less than 31% soluble solids}), contains 1% or less of onion, salt, spices, garlic powder, soybean oil, xantham gum June 26, 2012. Please refer to USDA memos for the most up-to-date information. 69 Handout: Evaluating Whole Grain-Rich Foods Products Product Product Serving Size 1. Whole Wheat Bread 28 g 2. Seven Grain Bread 41 g 3. Bread Dough Sticks 29 g Whole Grain Ingredient(s) Whole Grain(s) Primary Ingredient by Weights Yes, No, Possibly Product is Creditable? Yes, No, Possibly Product Requires Manufacturer Documentation Yes or No Whole Wheat Flour Yes Weight of Whole Wheat Flour exceeds other ingredients. Yes No Maintain copy of label on file for documentation. Enriched Wheat Flour Whole Wheat Flour, Cracked with Whole Barley Possibly Although product states only 8.5gm whole grain per 41gm product, does not meet the 8gm or more per 28gm criteria. Possibly Yes Need additional whole grain information to ensure corn/oats is whole or enriched. Need to document the weight of the whole grain being the greatest weight of all other ingredients with the exception to water. Water White Whole Wheat Flour Yes Weight of Whole Wheat Flour exceeds other ingredients. Yes No Primary or First Ingredient Whole Wheat Flour June 26, 2012. Please refer to USDA memos for the most up-to-date information.70 Handout: Evaluating Whole Grain-Rich Foods Products Product Product Serving Size Primary or First Ingredient Whole Grain Ingredient(s) Whole Grain(s) Primary Ingredient by Weights Yes, No, Possibly Product is Creditable? Yes, No, Possibly Product Requires Manufacturer Documentation Yes or No 4. Pizza with Whole Grain Crust Do not know Weight of crust White Whole Wheat Flour White Whole Wheat Flour Yes Weight of Whole Wheat Flour exceeds other ingredients. Possibly 5. Whole Grain Pasta 2 oz dry Semolina Whole Wheat Flour No No Semolina is not enriched or whole grain and exceeds whole wheat flour. The product also contains wheat flour that is not enriched or whole. Yes, Need to document serving size of crust. Need to document the weight of the whole grain being the greatest weight of all other ingredients with the exception to water. No This product is not creditable. 6. Wedge Cheese Pizza with Whole Wheat Crust 2G CN Label Water Whole Wheat Flour Yes Weight of Whole Wheat Flour exceeds other ingredients. Yes No Maintain copy of the label on file for documentation. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 71 Objective 10: Identify the Milk component requirement. 10 minutes Milk The fluid milk component is relatively straightforward. Schools must offer a variety of fluid milk. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored). Lactose-free milk is an acceptable alternative, but it must also be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored). The requirement for a variety of lowfat milks was effective beginning SY 2011-12 per FNS memorandum SP-29-2011. The limitation of flavored milk to fat-free only is effective beginning SY 2012-13 and applies to both breakfast and lunch. For additional information refer to http://www.fns.usda.gov/cnd/governance/PolicyMemos/2011/SP29-2011-os.pdf Do: Review the Milk component requirements. Food-Based Menu Planning Milk Component— Lunch Meal Grades K-5 Grades 6-8 Grades 9-12 5 cups weekly 5 cups weekly 5 cups weekly 1 cup daily 1 cup daily 1 cup daily Fluid milk must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored). Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored). Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf June 26, 2012. Please refer to USDA memos for the most up-to-date information.72 Objective11: Discuss dietary specifications for sodium, saturated fat, and trans fat 10 minutes Dietary Specifications Sodium Say: Reducing the sodium content of school meals is a key objective of the updated meal pattern and reflects the Dietary Guidelines recommendation for children and adults to limit sodium intake to lower the risk of chronic diseases. USDA Foods offer many reduced-sodium options. In addition, manufacturers are already providing reduced-sodium products that are commonly included on the school menu. However, USDA recognizes that it will take manufacturers time to redevelop existing products and recipes in order to conform to the final sodium targets set forth in the new meal pattern. Therefore, schools will need to reduce the sodium content of meals gradually over a 10-year period through two intermediate sodium targets at two years (SY 201415) and five years (SY 2017-18) post-implementation prior to reaching the final target ten years post implementation (SY 2022-23). School Year 2014-2015 In order to achieve the sodium limits required for Target 1, effective SY 2014-15, SFAs will need to modify current menus and recipes to reduce the sodium content of school lunches and breakfasts. No product reformulations will be necessary in order to reach this first target. Target 1 sets limits that will reduce sodium in school meals by approximately 5-10 % from the national average baseline- which is based on data from 2004-2005 collected for the national survey known as the School Nutrition Dietary Assessment III (SNDA-III). Do: Place the following information on a flip chart paper. Briefly discuss the sodium requirement. Post the flip chart paper on the wall in the training room. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 73 Target 1:July 1, 2014(SY 2014–2015) Lunch Sodium (mg) Grades K-5 ≤ 1,230 mg/sodium Grades 6-8 ≤ 1,360 mg/sodium Grades 9-12 ≤ 1,420 mg/sodium Target 2:July 1, 2017(SY 2017–2018) Lunch Sodium (mg) Grades K-5 ≤ 935 mg/sodium Grades 6-8 ≤ 1,035 mg/sodium Grades 9-12 ≤ 1,080 mg/sodium Target 3:July 1, 2017(SY 2017–2018) Lunch Sodium (mg) Grades K-5 ≤ 640 mg/sodium Grades 6-8 ≤ 710 mg/sodium Grades 9-12 ≤ 740 mg/sodium Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf Say: Utilize USDA Foods USDA also continues to make low sodium USDA Foods available to schools. For example, USDA offers only reduced sodium canned beans and vegetables equal or less than 140 mg per half-cup serving, including spaghetti sauce, salsa, and tomato paste. Canned whole kernel corn, whole tomatoes, and diced tomatoes are being offered with no added salt. Frozen vegetables, including green beans, carrots, corn, peas, and sweet potatoes are also available with no added salt. USDA has also reduced the upper salt limit on mozzarella cheese (current range is 130175mg of sodium per 1 oz. serving) and chicken fajita strips (220 mg per 2 oz serving). A list of available foods is on the USDA website (http://www.fns.usda.gov/fdd/schfacts/default.htm) with color coding for low sodium and whole grains foods. Saturated Fat and Trans Fat Say: Many Americans are overweight or obese, and are at higher risk of chronic diseases, such as cardiovascular disease, diabetes, and certain types of cancer. Even in the absence of overweight or obesity, consuming too much sodium, solid fats, saturated and trans fatty acids, cholesterol, added sugars, and alcohol increases the risk of some of the most common chronic diseases in the United States. Discussing saturated and trans fatty acids, both sources of solid fats, is important because solid fats are abundant in the diets of Americans and contribute significantly to excess calorie intake in addition to cardiovascular disease risk. June 26, 2012. Please refer to USDA memos for the most up-to-date information.74 Under the new school lunch and breakfast meal patterns, there is no longer a total fat requirement. Saturated fat must be less than 10% of calories, averaged over a school week. This is not a change from current NSLP requirements. There is, however, a new trans fat requirement. School meals must contain zero grams of added trans fat per portion. In order for schools to comply with this provision, menu planners must review the nutrition label or manufacturer specifications- these must indicate zero grams of trans fat per serving. Naturally occurring trans fat in meat and dairy are excluded from this requirement. More detailed information on how to determine the trans fat levels of mixed dishes, containing both naturally-occurring and added (synthetic) can be found in the Trans Fat section of FNS memorandum SP-10-2012. Saturated Fat and Trans— Lunch Meal Grades K-5 < 10 % of calories Grades 6-8 < 10 % of calories Grades 9-12 < 10 % of calories Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Manufacturers are allowed to label their products as containing “zero grams” if the product contains 0.5 grams or less, but the product label must state “zero grams” to be an allowable product. Meats and other animal products that contain naturally-occurring trans fats are allowed in the school meal programs with proper manufacturer documentation. Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf Ask: What are some ways to reduce sodium, saturated fat and trans fat when planning healthy school menus? Answer: Write specific product specifications, eliminate added salt in recipes, purchase lean meats, increase meat alternate menu choices, switch to garlic and onion powder rather than garlic and onion salt, use herbs and spices for flavorings and replace saturated fats like butter with healthier fats such as vegetable oils when possible. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 75 Offer Versus Serve Objective 12: Discuss Offer Versus Serve (OVS). 10 minutes Say: Offer Versus Serve (OVS) allows students to decline a certain number of food components in the meal. The original goals of Offer Versus Serve were to minimize plate waste and encourage schools to offer more food choices. These goals remain unchanged. Under OVS, schools must offer enough for each child to take the full required amount of each component. A student may take smaller portions of the fruits or vegetables components, if desired. Students must select at least ½ cup daily of the fruits or the vegetables components for a meal to be considered reimbursable under OVS in the NSLP and SBP. For example, if a 9-12 high school is offering ½ cup of fruit pieces and ½ cup fruit juice to meet the 1 cup fruit component at lunch, and ½ cup of cooked spinach plus ½ cup cooked broccoli to meet the 1 cup vegetable component, the student must select at least one of these four items (fruit pieces, fruit juice, spinach or broccoli) to have a reimbursable lunch under OVS. When choices in a component are available, operators may prepare less of the least popular choice and more of the more popular choice– based on historical data on child selections. This is an unchanged practice aimed at minimizing food waste. For resources on increasing student meal acceptability, visit the Healthy Meals Resource System at http://healthymeals.nal.usda.gov/. Offer Versus Serve (OVS) at Lunch The Offer Versus Serve guidelines are listed below. Students must take a minimum of one half-cup of either the fruit or vegetable component. Only senior high schools (typically the 9-12 grade group or any other grade configuration labeled as a high school) are required to have Offer Versus Serve for lunch. Local school food authorities can choose whether or not they want to have Offer Versus Serve for their junior high, middle, and elementary schools. Students must be offered all five required components at lunch: Meat/Meat Alternate, Fruits, Vegetables, Grains and Fluid Milk in the full required amounts. Students are allowed to decline two of the five required food components at lunch. Students are allowed to take smaller portions of the Fruit and Vegetable components only. If a student selects less than the offered portion of Meat/Meat Alternate or Grains, it does not count as one of the minimum three required components at lunch. All meals must be set at a single price no matter how many components are declined. June 26, 2012. Please refer to USDA memos for the most up-to-date information.76 Do: Ask participants to locate the Handout: Offer Versus Serve Reimbursable Meal. Review the directions. Allow 3-5 minutes for the activities. Discuss the answers at the conclusion of the activity. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 77 Handout: Offer Versus Serve Reimbursable Meal Directions: Using the sample menu, determine if the student selection meets the requirements for a reimbursable meal. If it is a reimbursable meal, provide justification. If it is not a reimbursable meal, note the necessary improvements in the selection modification column. Assume the school offers all meal components and age-appropriate portion sizes. Student Selection Reimbursable Not Reimbursable Monday Chicken Burger Whole-Grain Bun Monday Grilled Cheese Sandwich on Whole-Grain Bread Fat-Free Chocolate Milk Tuesday Italian Peas Whole-Grain Noodles Orange Wednesday Beef Burrito on Tortilla Wednesday Chicken Fajita Whole-Grain Pita Fat-Free Milk Thursday Ginger Chicken with Citrus Glaze Fresh Apple Slices Cole Slaw Whole-Grain Rice Fat-Free Milk Thursday Whole-Grain Roll Fat-Free Chocolate Milk Friday Kiwi Carrots Whole-Grain Roll Bread June 26, 2012. Please refer to USDA memos for the most up-to-date information.78 Handout: Offer Versus Serve Reimbursable Meal —Answers Directions: Using the sample menu, determine if the student selection meets the requirements for a reimbursable meal. If it is a reimbursable meal, provide justification. If it is not a reimbursable meal, note the necessary improvements in the selection modification column. Assume the school offers all meal components and age-appropriate portion sizes. Student Selection Reimbursable Not Reimbursable Monday No Chicken Burger Only two components Whole-Grain Bun No Fruit or Vegetable component Monday No Grilled Cheese Sandwich on No Fruit or Vegetable component Whole-Grain Bread Fat-Free Chocolate Milk Tuesday Yes Italian Peas Three components are selected Whole-Grain Noodles and one of the items is a Fruit or Orange Vegetable. If Fruit and Vegetable are two of the three components, one of those must be a full serving. Cannot take less (1/2 cup) of both Fruit and Vegetable if only three components are on the tray. Wednesday No Beef Burrito on Tortilla Only two components No Fruit or Vegetable component Wednesday No Chicken Fajita No Fruit or Vegetable component Whole-Grain Pita Fat-Free Milk Yes Thursday All meal components have been Ginger Chicken with Citrus selected Glaze Fresh Apple Slices Cole Slaw Whole-Grain Rice Fat-Free Milk Thursday No Whole-Grain Roll Only two meal components Fat-Free Chocolate Milk No Fruit or Vegetable component Friday Kiwi Carrots Whole Grain Roll Yes Three components are selected and one of the items is a Fruit or Vegetable. If Fruit and Vegetable are two of the three components, one of those must be a full serving. Cannot take less (1/2 cup) of both Fruit and Vegetable if only three components are on the tray. June 26, 2012. Please refer to USDA memos for the most up-to-date information. 79 Objective 13: Integrate the concepts of the new meal pattern lesson. 30 minutes Do: Divide the group into teams of 4-5 participants. Ask each group to create a K-5, a 6-8, or a 9-12 five-day menu. The menus are to include two daily Meat and Meat Alternative options and the age/grade appropriate daily and weekly requirements for each meal component. Each group will identify the minimum and maximum ounce equivalents for the Meat/Meat Alternate and Grains component and identify the vegetable subgroups. Indicate by “and” or “or” if the student may select one or more of the items. For example Pizza on whole wheat crust or Chef’s Salad with whole-grain roll. In this example the student may only select one of the two Meat/Meat Alternate and Grains menu items. Use the Handout: Food-Based Menu Template to complete this portion of the activity. Discuss the answer sheet at the conclusion of the exercise. Food-Based Menu Planning Worksheet Once you have developed the weekly menu, write each meal item on the appropriate meal component line. For the purpose of this activity, estimate the appropriate serving for each item. At the conclusion of this activity, you will be able to determine if the weekly menu meets the new meal pattern criteria. June 26, 2012. Please refer to USDA memos for the most up-to-date information.80 June 26, 2012. Please refer to USDA memos for the most up-to-date information. 81 Handout: Food-Based Menu Template Lunch Requirements Meat/Meat Alternate Monday Tuesday ------------------Weekly oz eq ------------------Daily oz eq Vegetables ------------------Weekly cups ------------------Daily cups Dark Green Red/Orange Bean/ Peas (Legumes) Starchy Other Additional Vegetables June 26, 2012 Please refer to USDA memos for the most up-to-date information. 82 Wednesday Thursday Friday Handout: Food-Based Menu Template Lunch Requirements Fruits Monday Tuesday Wednesday Thursday Friday ------------------Weekly requirements ------------------Daily Requirements Grains ------------------Weekly oz eq ------------------Daily oz eq Other Milk: Fat-Free fluid milk, flavored or unflavored 8 oz each day June 26, 2012. Please refer to USDA memos for the most up-to-date information. 83 June 26, 2012 Please refer to USDA memos for the most up-to-date information. 84 Handout: Food-Based Menu Planning Worksheet Directions: Using the Menu Template determine the number of servings for each meal component. Component Meat/Meat Alternate ounce equivalent weekly ounce equivalent daily Fruits weekly daily Vegetables weekly daily Food Item Mon. __________________________ Tues. __________________________ Wed. __________________________ Thurs. __________________________ Fri. __________________________ Serving Size Mon. ____________ Tues. ____________ Wed. ____________ Thurs. ___________ Fri. ___________ Total Servings ____________ ____________ ____________ ____________ ____________ Mon. Tues. Wed. Thurs. Fri. __________________________ __________________________ __________________________ __________________________ __________________________ Mon. Tues. Wed. Thurs. Fri. ____________ ____________ ____________ ___________ ___________ ____________ ____________ ____________ ____________ ____________ Mon. Tues. Wed. Thurs. Fri. __________________________ __________________________ __________________________ __________________________ __________________________ Mon. Tues. Wed. Thurs. Fri. ____________ ____________ ____________ ___________ ___________ Dark Green ____ Red/Orange ____ Bean, Peas, Legumes ____ Starchy _______ Other Vegetables _______ Grains weekly daily Milk: 5 weekly 1 cup daily Mon. Tues. Wed. Thurs. Fri. __________________________ __________________________ __________________________ __________________________ __________________________ Fat-Free fat milk, unflavored or Fat-Free chocolate Mon. Tues. Wed. Thurs. Fri. ____________ ____________ ____________ ___________ ___________ ____________ ____________ ____________ ____________ ____________ All days 8 ounces June 26, 2012. Please refer to USDA memos for the most up-to-date information. 85 Identifying Reimbursable Meals Objective 14: Communicate easy methods of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s). 20 minutes Say: A single priced, nutritious meal is the goal of a federal reimbursable meal. In order to enhance a student’s ability to choose wisely, the new meal pattern guidance requires that all serving lines have an easy method of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s). What are some ways to implement this requirement? Do: In small groups, share some ideas of how you might identify reimbursable meal components to students as they make their selections. Communicate your ideas to the group. Write your suggestions on the Handout: Unit Price Meals Suggestions. MyPlate Ideas Use pictures, color code cafeteria line to my plate colors. Use point system that is color coded to MyPlate colors. Students choose points for reimbursable meal. Cafeteria Daily Line Use clip art to depict daily choices. Use pictures and take photos of sample reimbursable trays. Set-up a daily display of “today’s choice” for reimbursable meal. Display a “daily tray” for children to refer to at the beginning of the serving line. Use signage at serving line describing reimbursable meal, i.e., take one choice of (fruit and/or vegetable) round out your plate with two or more choices; meat, milk, grains, or another fruit or vegetable. Laminate mock trays. Use promotions/contests: Classrooms engaged in contest to use color association with “my plate” in the lunch line. Create poster and/or use bulletin boards in cafeteria with pictures of reimbursable meals, color coding food choices to my plate colors. Lunch monitors help children identify reimbursable meals at beginning of line. June 26, 2012 Please refer to USDA memos for the most up-to-date information. 86 Classroom Education Teach concepts to build children’s “my plate” at lunch as part of a nutrition unit. Create videos for the classroom that link choosing reimbursable meals to a nutrition unit on MyPlate. Describe in a fun/active manner how to choose a reimbursable meal using MyPlate concepts. Consider using food models or pictures. Other Ideas to Support Identification of Meals Create monthly/weekly newsletter about school nutrition program to parents. Provide news flashes in flyers to teachers at beginning of year and periodically that support changes in the school nutrition program. Provide ideas for selecting reimbursable meal on school nutrition website. Use school announcements to identify reimbursable meal. Do: At the conclusion of the activity, distribute the Post Assessment and training evaluation. (15 minutes) Page 87 Handout: Unit Price Meals Suggestions As of July 1, 2012, schools must identify, near or at the beginning of the serving line(s), the food items that constitute the unit priced reimbursable school meal(s). What are some ways to implement this requirement? Directions: In small groups, share some ideas of how you might identify reimbursable meal components to students as they make their selections. June 26, 2012 Please refer to USDA memos for the most up-to-date information. 88 Page 89 New Meal Pattern Post Assessment 1. What are the key changes to the fruit and vegetable lunch components for children in grades K and above? A. Fruits and vegetables are two separate lunch meal components. B. A weekly lunch requirement for dark green, red/orange, beans/peas (legumes), starchy, and “other” vegetables. C. Increased daily quantity of combined fruits and vegetables served at lunch. D. Both fruits and vegetables must be offered daily. E. All of the above. 2. Schools cannot serve A. Commercially prepared tofu and soy product as part of a reimbursable meal. B. More fruit servings than the weekly requirement. C. More vegetable servings than the weekly requirement. D. More grain servings than the weekly ranges. E. All of the above. 3. Tomatoes and tomato juice fall into which vegetable subgroup? A. Dark Green B. Red/Orange C. Starchy D. Other E. All of the above. 4. Under Offer Versus Serve, schools must A. Make sure students select all meal components. B. Select at least 1/8 cup daily of the fruits or the vegetables components for a meal to be considered reimbursable. C. Offer enough for each child to take the full required amount of each component, but a student may take smaller amounts of fruits and vegetables. D. Select milk for the meal to be considered reimbursable. E. All of the above. 5. Under Offer Versus Serve A. Schools must price each meal as a unit. B. A meal has the same cost if a student selects three, four, or five components at lunch. C. Schools must identify, near or at the beginning of the serving line(s), the food items that constitute the unit priced reimbursable school meal(s). D. Students may select smaller portions of fruits and vegetables. E. All of the above. June 26, 2012 Please refer to USDA memos for the most up-to-date information. 90 New Meal Post Assessment 6. A food component is A. B. C. D. E. A combination food. A specific food offered as part of a reimbursable meal. One of the five food groups which comprise reimbursable meals at lunch. The period of time used to determine compliance with the meal requirements in § 210.10. All of the above. 7. A school serves lunch to grades K-5 and grades 6-8 and chooses to use the same menu for both grade groups. What would be the average daily calorie requirement? A. 550-650 average calories. B. 600-650 average calories. C. 600-700 average calories. D. 700-750 average calories. E. All of the above. 8. To be used in the meal programs, a whole grain-rich food product must contain at least A. 50 % whole grains and the remaining grain, if any must be enriched. B. 51 % whole grains and the remaining grain, if any must be enriched. C. 55 % whole grains and the remaining grain, if any must be enriched. D. 60 % whole grains and the remaining grain, if any must be enriched. E. All of the above. 9. Milk served in the National School Lunch Program A. Must be low-fat unflavored or fat-free (unflavored or flavored). B. Must only be low-fat (unflavored or flavored). C. Must only be fat-free (unflavored or flavored). D. Must be low-fat flavored or fat-free (unflavored or flavored). E. All of the above. 10. Which statement(s) is false? A. Dry beans and peas can be served as a Meat/Meat Alternate or as a vegetable. B. The ounce equivalents for Grains must meet the minimum and cannot exceed the maximum for a specific age group. C. As of July 1, 2012, the school lunch must contain ≤ 935 mg/sodium per day. D. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. E. All of the above. Page 91 New Meal Pattern Answers 1. What are the key changes to the fruit and vegetable lunch components for children in grades K and above? A. Fruits and vegetables are two separate lunch meal components. B. A weekly lunch requirement for dark green, red/orange, beans/peas (legumes), starchy, and “other” vegetables. C. Increased daily quantity of combined fruits and vegetables served at lunch. D. Both fruits and vegetables must be offered daily. E. All of the above. 2. Schools cannot serve A. Commercially prepared tofu and soy product as part of a reimbursable meal. B. More fruit servings than the weekly requirement. C. More vegetable servings than the weekly requirement. D. More grain servings than the weekly ranges. E. All of the above. 3. Tomatoes and tomato juice fall into which vegetable subgroup? A. Dark Green B. Orange/Red C. Starchy D. Other E. All of the above. 4. Under Offer Versus Serve, schools must A. Make sure students select all meal components. B. Select at least 1/8 cup daily of the fruits or the vegetables components for a meal to be considered reimbursable. C. Offer enough for each child to take the full required amount of each component, but a student may take smaller portions of the fruits and vegetables. D. Select milk for the meal to be considered reimbursable. E. All of the above. 5. Under Offer Versus Serve A. Schools must price each meal as a unit. B. A meal has the same cost if a student selects three, four, or five components at lunch. C. Schools must identify, near or at the beginning of the serving line(s), the food items that constitute the unit priced reimbursable school meal(s). D. Students may select smaller portions of fruits and vegetables. E. All of the above. June 26, 2012 Please refer to USDA memos for the most up-to-date information. 92 New Meal Pattern Answers 6. A food component is A. A combination food. B. A specific food offered as part of a reimbursable meal. C. One of the five food groups which comprise reimbursable meals at lunch. D. The period of time used to determine compliance with the meal requirements in § 210.10. E. All of the above. 7. A school serves lunch to grades K-5 and grades 6-8 and chooses to use the same menu for both grade groups. What would be the average daily calorie requirement? A. 550-650 average calories. B. 600-650 average calories. C. 600-700 average calories. D. 700-750 average calories. E. All of the above. 8. To be used in the meal programs, a whole grain-rich food product must contain at least A. 50 % whole grains and the remaining grain, if any must be enriched. B. 51 % whole grains and the remaining grain, if any must be enriched. C. 55 % whole grains and the remaining grain, if any must be enriched. D. 60 % whole grains and the remaining grain, if any must be enriched. E. All of the above. 9. Milk served in the National School Lunch Program A. Must be low-fat unflavored or fat-free (unflavored or flavored). B. Must only be low-fat (unflavored or flavored). C. Must only be fat-free (unflavored or flavored). D. Must be low-fat flavored or fat-free (unflavored or flavored). E. All of the above. 10. Which statement(s) is false? A. Dry Beans and Peas can be served as a Meat/Meat Alternate or as a vegetable. B. The ounce equivalents for Grains must meet the minimum and cannot exceed the maximum for a specific age group. C. As of July 1, 2012, the school lunch must contain ≤ 935 mg/sodium per day. D. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. E. All of the above. Page 93 June 26, 2012 Please refer to USDA memos for the most up-to-date information. 94 National Food Service Management Institute The University of Mississippi www.nfsmi.org Headquarters Administration Division Education and Training Division Information Services Division The University of Mississippi 6 Jeanette Phillips Drive P.O. Drawer 188 University, MS 38677-0188 Applied Research Division The University of Southern Mississippi 118 College Drive #5060 Hattiesburg, MS 39406 Phone: 601-266-5773 Fax: 888-262-9631 © 2012 National Food Service Management Institute The University of Mississippi Item number 111-12 Page 95
© Copyright 2024