GET A “BITE” ON THE MEAL PATTERN
MEAT/MEAT ALTERNATE
Each menu choice must meet minimum requirements
K-5 6-8 9-12
Daily Minimum 1 oz. Eq. 1 oz. Eq. 2 oz. Eq.
Weekly Minimum
8 oz. Eq. 9 oz. Eq. 10 oz. Eq.
Weekly Maximum
gone gone gone
REQUIREMENTS
WATCH OUT FOR . . . .
Even though the maximums are gone, gone, gone
• calories and saturated fat levels must be within the guidelines
CALORIES
Target amounts are averaged over a 5 day week
K-5 6-8 9-12
Daily Minimum Average
550 600 750
Daily Maximum Average
650 700 850
REQUIREMENTS
SATURATED FAT(% OF TOTAL CALORIES)
No change from current standards
Saturated fat must be LESS THAN 10% of total calories based on the average of a five day week
IT’S NOT A BUNCH OF BOLOGNA
Use the new and improved Food Buying Guide to determine the portion sizes of meats/meat alternates
Bologna: 1 ounce = 1 ounce
Turkey ham: 1.4 ounce = 1 ounce
Peanut butter : 2 tablespoons = 1 ounce
Turkey breast: Check your labels
WHOLE GRAINS
K-5 6-8 9-12
Daily Minimum 1 oz. Eq. 1 oz. Eq. 2 oz. Eq.
Weekly Minimum
8 oz. Eq. 8 oz. Eq. 10 oz. Eq.
Weekly Maximum
gone gone gone
REQUIREMENTS
WATCH OUT FOR…..Even though the maximums are gone, gone, gone• calories and saturated fat levels must be within the
guidelines
This school year at least half of the grains offered must be whole grain rich
Breading/batter on food items will count towards the grain ounce equivalence starting July 1, 2014
Moving forward all grains must be whole grain rich as of July 1, 2014
KNOW THE WHOLE GRAIN-RICH OUNCE EQUIVALENCY!
Group B Ounce Eq.
Bagels 1 oz eq.= 28 g or 1.0 oz
Breads
Rolls
Group C Ounce Eq.
Waffles 1 oz eq. = 34 g or 1.2 oz
Pancakes
VEGETABLES
Must be offered dailyThere are weekly minimum requirements for each of the
five sub-groups:• DARK GREEN-(e.g. broccoli, spinach, kale)
• RED/ORANGE-(e.g. carrots, sweet potatoes, tomatoes)
• BEANS/PEAS- (e.g. kidney beans, chick peas, lentils)
• STARCHY- (e.g. corn, green peas, lima beans, white potatoes)
• OTHER-(e.g. beets, cabbage, cucumbers, green beans)
Additional vegetables can come from any sub-group to reach weekly minimum requirements
VEGETABLESREQUIREMENTS
K-5 6-8 9-12
Daily Minimum ¾ Cup ¾ Cup 1 Cup
Weekly 3¾ Cups
3¾ Cups
5 Cups
• Dark green ½ ½ ½
• Red/Orange ¾ ¾ 1¼
• Beans/Peas ½ ½ ½
• Starchy ½ ½ ½
• Other ½ ½ ¾
• Add Veg for Total
1 1 1½
Appropriate substitutions must be made
Ideally, substitute an item from the same sub-group
SUBGROUP SUBSTITUTIONS
CAMPBELL’S CONDENSED SOUP
8 ounces Campbell’s condensed tomato soup = 3/4 cup red/orange vegetables
8 ounces Campbell’s Healthy Request condensed tomato soup = 5/8 cup red/orange vegetables
FRUITS
K-5 6-8 9-12
Daily Minimum ½ Cup ½ Cup 1 Cup
Weekly 2½ Cups 2½ Cups 5 Cups
REQUIREMENTS
LET’S GET IT STRAIGHT ABOUT JUICE
The key is to understand the following:
• No more than 50% of the maximum fruit offered over the week can be in the form of juice.
MEETING THE JUICE REQUIREMENT GRADES 9-12
Daily Fruit Requirement = 1 cup
Minimum per week= 5 cups
½ cup of juice is offered daily totaling 2 ½ cups per week
Does this meet the juice requirement?
YES
MEETING THE JUICE REQUIREMENT K-8
Daily Fruit Requirement = ½ cup
Minimum per week= 2 1/2 cups
½ cup of juice is offered 3 days a week totaling 1 1/2 cups per week
Does this meet the juice requirement?
NO
SO YOU W
ANT TO
OFF
ER
JUIC
E DAILY
?
• Always allow students to take 1 cup of fruit daily
• Display proper signage
• Train your staff and students
Follo
w th
ese
stan
dard p
ract
ices
• Pre-portioned fruit cups are often labeled in net weight and fruit crediting is in volume
• The Food Buying Guide is used to convert net weight to volume
HOT OFF THE PRESS CREDITING COMMERCIAL PRE-PORTIONED
FRUIT
Applesauce - 4.5 oz
Pears - 4.45 oz
Peaches - 4.2 oz
Pineapples - 4.2 oz
Fruit Cocktail - 4.2 oz
Diced Apples - 3.968 oz
WEIGHT REQUIRED TO CREDIT AS ½ CUP
SODIUM
Targeted levels are gradually phased in:
Target 1 Effective July 1, 2014
Target 2 Effective July 1, 2017
Final Target Effective July 1, 2022
TRANS FAT
Check those labels!
• Menu items containing trans fat added in manufacturing or processing are not allowed
• The manufacturers specifications or nutrition facts label must indicate 0 grams of trans fat per serving
• Naturally occurring trans fat is allowed in meats
PRODUCTION RECORDS
Here’s the GOOD news
Does not go into effect until July 1, 2014
COMPETITIVE FOOD LAW
OFFER VS. SERVEMEAL OR NO MEAL??
Today’s Menu
K-8
Pizza
¾ c salad
½ c apple
8 oz. milk
Student takes at the point of service
YES,THIS IS A MEAL
OFFER VS. SERVEMEAL OR NO MEAL??
Today’s Menu
9-12
Pizza
½ c salad
½ c apple
8 oz. milkSignage indicates
students can take two portions of fruits or vegetables
Student takes at the point of service
NO, THIS IS NOT A MEAL
If a student chooses a fruit and a vegetable as two of the three components, only one of the two components may be a half cup – the other must be in the full portion size.
MORE TRAINING TO COME…..
The NEW Administrative Review
Production Records
Meal Pattern
Determining Officials
Verification
HACCP
Civil Rights
Resource Management
After School Snack
SSO
WEB RESOURCES NJ Department of Agriculture: www.nj.gov/agriculture
School Nutrition Association: http://www.schoolnutrition.org/
USDA final rule: Nutrition Standards in the National School Lunch and School Breakfast Program: www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf
USDA Food Buying Guide: www.fns.usda.gov/tn/resources/foodbuyingguide.html
USDA Recipes: www.fns.usda.gov/fdd/recipes/schrecipes.htm
Whole Grain Council: www.wholegrainscouncil.org/resources/schools-and-whole-grains
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