Post on 04-Jan-2016
description
Leslie Otts Linda HardingMelanie Crews
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,
gender (male or female), age, or disability.
Agenda
Nutrition Standards in the NSLP
Equivalent Minimum Serving Size Criteria
Meal Pattern Requirements for Grains
Whole Grain-Rich RequirementsWhole Grain-Rich ActivityResources
Grain quantities are based on ounce equivalencies (oz eq) consistent with the DGAs and My Plate
All of the components and serving sizes required were established through an extensive review of 24 nutrients.
Make it Healthy! Offer food items that
are low in added; sugars sodium saturated fat
How is the Bread Grain Component Measured? The term “oz eq” or “oz eq grains” is
used for crediting a Grain/Bread component. This indicates that the product meets the whole grain-rich criteria when seen on a CN Label.
The terms “bread” or “bread alternate” on a CN Label indicates the product meets previous program requirements for grain/breads.
Minimum Serving Size CriteriaFor SY 2012-2013, SFAs
will be allowed to use the old guidance to credit grain products based on 14.75 g of creditable grains per serving or may use the updated Ex A
Section 3 of FBG
Beginning July 1, 2013, All grain products must be credited based on per ounce equivalent (oz eq) standards. You may find these standards in the Grain Requirements for the NSLP and SBP memo (SP30-2012)
29.64
Minimum Serving Sizes Criteria
One quarter of an oz eq is the smallest amount allowable to be credited toward the grain component
1.72 oz eq would be counted 1.50 oz eq .24 oz eq would not be credited
Multiple grain offerings can count for the minimum daily requirement (as long as the student is able to select all that would account for that grain )
Example of crediting
.75 oz eq + 1.75 oz eq = 2.5 oz eq
The oz eq may be determined by eitherusing the
weights or volumes listed in Exhibit A
the SFA may require documentation from a mfr certifying the grams of creditable grain per portion for determining the oz eq from a given product.
Minimum Serving Sizes CriteriaExhibit A: School Lunch and Breakfast (FBG)
contains the equivalent minimum weights for a wide variety of purchased food items to meet the oz equivalent criteria
Child Nutrition Administrators may use Exhibit A instead of calculating the actual amount of grains in a product since it provides the equivalent minimum weights to provide one oz eq of grains
Exhibit A provides oz equivalent information for a range of products commonly offered in schools
Exhibit A: School Lunch and BreakfastWhole Grain-rich Ounce Equivalency (Oz Eq)
Requirements for School Meal Programs
Groups A-G; whole grain must be at least 8 grams or more
Groups H and I of Exhibit A ; offered to credit oz eq
Ounce Equivalent Standards Baked Goods- 16 grams to provide 1 oz eq credit
Breads, Biscuits, Bagels
Cereal Grains- 28 grams (approx 1 oz by wt) of dry product, the cooked volume equivalent is ½ cup
Oatmeal, Pasta, Brown Rice
RTE cereal- 28 grams or 1 oz of product is considered an ounce equivalent 1c of flakes or rounds, 1 ¼ c puffed cereal, ¼ c granola
Math Time! The contribution of grains in a recipe or product
formulation for items may be calculated to determine the number of oz eq grains the recipe provides based on 16 g of grain ingredients per oz eq.
The crediting is determined by: Grams whole-grain meal and/or flour
OrGrams Whole-grain enriched meal and/or flour
Number of servings the formulation or recipe yields
16 grams per oz eq standard
Calculating School Baked Rolls
Total Flour= 8c WW (960g/c) 6c EWF (125g/c)
960g WWF + 750g Enr White Flour= 1710g
1710g / 50 servings / 16g creditable grains = 2.1375 oz eq
1 Whole grain-rich roll = 2 oz eq
Other Grain Requirements A ready-to-eat (RTE)
breakfast cereal must list a whole grain as the primary ingredient and the RTE cereal must be fortified
If a grain product includes enriched ingredients or grains, the product must meet the FDA’s standards of identity for enrichment
Bran and Germ are not creditable in school meals
Non-creditable grain ingredients in products at very low levels used as processing aids are allowable at levels less than 2%
Battered or Breaded Products
During SY 2012-13, battered and breaded products offered will not need to be counted toward the maximum weekly grain requirements.
Beginning July 1, 2013, ALL grains including the battered and/or breaded products offered must be counted towards the weekly grain requirement
Minimum and Maximum Grain RequirementsSchools must offer the daily minimum
requirement of 1 serving for all grades and weekly serving ranges of grains that provide at least the minimum number of servings while not exceeding the maximum number of servings.Grades K-5: 8 to 9 servingsGrades 6-8: 8 to 10 servingsGrades 9-12: 10 to 12 servings
23
Grains Requirements for School LunchDuring SY 2012-2013, battered and/or
breaded products offered will not need to be counted toward the maximum weekly grain requirements in the meal pattern.
Beginning July 1, 2013 (SY 2013-2014), all grains which are part of battered and/or breaded products offered must be counted towards the weekly grain requirement.
Grains Requirements for School LunchAt least HALF of grains offered at lunch
must be whole grain-rich for 12-13 and 13-14 SY’s
By 14-15 SY ALL grains offered at LUNCH must be whole-grain rich
Grain Requirements, Grain Based Desserts
Only two creditable grain-based desserts are allowed PER WEEK at LUNCH
What is a creditable grain-based dessert?
The amount of grain in the product must be adequate to provide a serving of grain according to the current FBG chart during 2012 or according to the memo.
Common Whole GrainsCracked WheatCrushed WheatWhole Wheat FlourGraham FlourEntire Wheat FlourBromated Wheat FlourWhole Durum Flour Bulgur, made from cracked wheat, a
whole grain, will be labeled “bulgur (cracked wheat).” If labeled, just “bulgur”, further documentation must be obtained
Products that are NOT Whole Grains:
Flour, white flour, wheat flour, all-purpose flour
Enriched flour, unbleached flour, bromated flour
Enriched unbleached flour, enriched bromated
Instantized flour, phosphated white flour,Cake flour, self-rising flour, bread flour
Whole Grain-Rich Criteria
Meet serving size requirements in Grains/Breads Instruction and ….
30
Whole Grain-Rich CriteriaMeet at least one of the following
Whole grains per serving must be ≥ 8 gramsProduct includes FDA’s whole grain health
claim on its packaging
Product ingredient listing lists whole grain first
31
Non-Mixed Dishes:
Breads, Rolls, BunsCerealsPizza CrustBiscuitsBagels
Pizza CrustIngredients: 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).
Mixed Dishes:
Corn DogsPizzaLasagna
Turkey Corn Dog Ingredients:BATTER: WATER, WHOLE GRAIN WHEAT FLOUR, SUGAR, WHOLE GRAIN CORN
MEAL, CONTAINS 2% OR LESS OF: LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), MODIFIED WHEAT STARCH, SOYBEAN OIL, SALT, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, HONEY SOLIDS (WHEAT STARCH, CALCIUM STEARATE) NONFAT DRY MILK, DRIED WHOLE EGGS. COOKED IN VEGETABLE OIL. LOW FAT TURKEY FRANK: TURKEY, WATER, MECHANICALLY SEPARATED TURKEY, *SOY PROTEIN CONCENTRATE, CORN SYRUP, SALT, CONTAINS 2% OR LESS OF: FLAVORINGS, DEXTROSE, POTASSIUM LACTATE, ASCORBIC ACID (VITAMIN C), NATURAL HICKORY SMOKE FLAVOR, EXTRACTIVES OF PAPRIKA, SODIUM NITRITE, SODIUM DIACETATE *ESCEEDS AMOUNT IN REGULAR FRANKS. CONTAINS EGG, MILK, SOY AND WHEAT
Mixed GrainsIngredients: Enriched Wheat Flour, Whole Wheat,
Whole Oats….
Manufacturer’s Spec Sheet:Enriched Wheat Flour (40% of grain)Whole Wheat (30% of grain)Whole Oats (30% of grain)
Flour BlendsIngredients: flour blend (whole wheat flour,
enriched flour), sugar, cinnamon…
CN LabelsLabel claims will now support the Final Rule
and Meal Patterns for NSLP and SBPLabels will identify whole grain-rich items in
crediting statement (WGR Grains)Products that include vegetable subgroups will
identify those subgroups on the CN label
38
39
40
41
42
43
44
45
Whole Grain or Not?
“15 Grain Whole Grain Bread” 1st Ingredient is Whole Wheat Flour
“Grain Bread”1ST Ingredient is Wheat Flour
“Cheerios”1st Ingredient is Whole Grain Oats
Whole Grain or Not?
“15 Grain Whole Grain Bread “ 1st Ingredient is Whole Wheat Flour
“Grain Bread”1ST Ingredient is Wheat Flour
“Cheerios”1st Ingredient is Whole Grain Oats
Whole Grain or NOT?
“Quaker Oats” 1st Ingredient is “100% Natural Whole
Grain Rolled Oats”
“Whole Grain White Bread”1st Ingredient is Enriched Wheat Flour
“Soft and Smooth Whole Grain White Hot Dog Buns”1st Ingredient is Enriched Bleached Flour
Whole Grain or NOT?
“Quaker Oats” 1st Ingredient is “100% Natural Whole
Grain Rolled Oats”
“Whole Grain White Bread”1st Ingredient is Enriched Wheat Flour
“Soft and Smooth Whole Grain White Hot Dog Buns”1st Ingredient is Enriched Bleached Flour
Whole Grain or NOT? “Honey Wheat Bread”
1st Ingredient is Wheat Flour, 2nd Ingredient is Stone Ground Whole Wheat..
“White Wheat Healthy White”1st Ingredient is Unbleached Enriched Wheat Flour
“Stone Ground Wheat Bread”1st Ingredient is Stone Ground Wheat flour
Corn Flakes1st Ingredient is Milled Corn
Whole Grain or NOT? “Honey Wheat Bread”
1st Ingredient is Wheat Flour, 2nd Ingredient is Stone Ground Whole Wheat..
“White Wheat Healthy White”1st Ingredient is Unbleached Enriched Wheat Flour
“Stone Ground Wheat Bread”1st Ingredient is Stone Ground Wheat flour
Corn Flakes1st Ingredient is Milled Corn
Formulated Grain-Fruit Products:Individually wrappedIncludes this label information: “This
product conforms to U.S.D.A. Child Nutrition Programs specifications. For breakfast, it meets the requirements for fruit/vegetable/juice and one bread/bread alternate.”
These formulated grain-fruit products
will no longer be allowed to count toward the fruit requirement.
Dietary Guidelines for Americans 2010, USDA: www.choosemyplate.gov
HUSSC Grains Fact Sheet: www.fns.usda.gov/tn/Resources/DGfactsheet_grains.pdf
NC DPI Child Nutrition Services Web Site:
http://childnutrition.ncpublicschools.gov/
Grain Requirements for the National School Lunch Program and School Breakfast Program USDA Memo: SP30-2012 (April 26, 2012)
http://childnutrition.ncpublicschools.gov/regulations-policies/usda-policy-memos/2012/2012-usda-policy-memos/sp302012.pdf
Formulated Grain Fruit Products
USDA Memo: SP 26-2012 (April 17, 2012)
http://childnutrition.ncpublicschools.gov/regulations-policies/usda-policy-memos/2012/2012-usda-policy-memos/sp262012.pdf
Questions & Answers on the Final Rule, “Nutrition Standards in the National School Lunch and School Breakfast Programs”
USDA Memo: SP 10-2012 Rev (April 27, 2012)
http://childnutrition.ncpublicschools.gov/regulations-policies/usda-policy-memos/2012/2012-usda-policy-memos/sp102012r.pdf