New Meal Pattern

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New Meal Pattern More with the
Healthy, Hunger-Free
Kids Act

• Kim C. Mosser, SNS
• OVEC Nutrition Analyst

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You can only eat an elephant one bite at a time
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New Requirements

Effective July 1, 2012 for Lunch July 1, 2013 for Breakfast Grade Groups must be
Grades K-5
Grades 6-8
Grades 9-12
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This school years

• No changes for breakfast
• No changes for Pre-K or Head Start

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Calorie Range - Lunch
Grades K-5 Grades 6-8 Grades 9-12
550-650 600-700 750-850
Average daily amount for a 5-day school week must fall within the minimum and maximum levels. Individual days may be over or under the required levels. It is a weekly average.   Can offer age grade groups K-8 a single menu that falls within a range of 600-650 average calories per week. Average daily amount for a 5-day school week must fall within the minimum and maximum levels. Individual days may be over or under the required levels. It is a weekly average.   Can offer age grade groups K-8 a single menu that falls within a range of 600-650 average calories per week. Average daily amount for a 5-day school week must fall within the minimum and maximum levels. Individual days may be over or under the required levels. It is a weekly average.   Can offer age grade groups K-8 a single menu that falls within a range of 600-650 average calories per week.
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Food-Based Menu Components of a Reimbursable Meal

• Meat/Meat Alternate
• Fruit
• Vegetable
• Grain
• Fluid Milk

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• Multiple lines must
• make all required food components available
• to all students on a weekly basis.

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Meat/Meat Alternate - Lunch
Grades K-5 Grades 6-8 Grades 9-12
8-10 oz weekly 1 oz per day (min.) 9-10 oz weekly 1 oz per day (min.) 10-12 oz weekly 2 oz per day (min.)
Beef, poultry, fish, cheese, eggs, beans or peas, peanut butter, yogurt, tofu Beef, poultry, fish, cheese, eggs, beans or peas, peanut butter, yogurt, tofu Beef, poultry, fish, cheese, eggs, beans or peas, peanut butter, yogurt, tofu
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Fruit Component - Lunch
Grades K-5 Grades 6-8 Grades 9-12
2 ½ cups weekly ½ cup daily 2 ½ cups weekly ½ cup daily 5 cups weekly 1 cup daily
These are minimums and have no upper limit except for juice. No more than half of the weekly fruit offering may be in the form of juice. Juice must be 100. These are minimums and have no upper limit except for juice. No more than half of the weekly fruit offering may be in the form of juice. Juice must be 100. These are minimums and have no upper limit except for juice. No more than half of the weekly fruit offering may be in the form of juice. Juice must be 100.
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Vegetable Component - Lunch
  Grades K-5 Grades 6-8 Grades 9-12
  3 ¾ cups weekly ¾ cup per day   3 ¾ cups weekly ¾ cup per day 5 cups weekly 1 cup per day
Vegetable Subgroups Weekly Requirements Vegetable Subgroups Weekly Requirements Vegetable Subgroups Weekly Requirements Vegetable Subgroups Weekly Requirements
  Dark Green  Red/Orange Bean/Peas (Legumes) Starchy Other Additional Veg to Reach Total  ½ cup ¾ cup ½ cup ½ cup ½ cup 1 cup  ½ cup  ¾ cup ½ cup ½ cup ½ cup 1 cup  ½ cup 1 ¼ cups ½ cup ½ cup ¾ cup 1 ½ cup
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• Vegetable Subgroups
• Other Vegetables requirement may be met with any
  additional amounts from the dark green,
  red/orange, and beans/peas vegetable subgroups.
• Any vegetable subgroup may be offered to meet the
  Additional Veg to Reach Total requirement.

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• Dark Green broccoli, collard greens, romaine,
  kale, spinach, dark green leafy lettuce
• Red/Orange carrots, sweet potatoes, tomatoes,
  acorn squash, pumpkin, red pepper
• Beans/Peas (legumes) kidney beans, refried
  beans, lentils, chickpeas, black beans, edamame
• Starchy corn, green peas, white potatoes, lima
  beans, water chestnuts
• Other asparagus, avocado, brussel sprouts,
  beets, cabbage, cauliflower, celery, cucumber,
  green beans, iceberg lettuce, mushrooms, green
  pepper, onion, radish, zucchini

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• COLOR IS GOOD
• Just think in colors.
• Fill your plate with bright colors.
• Try some greens, oranges, reds, maybe
  something yellow

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Fruits Vegetables

• Minimum creditable serving 1/8 cup.
• Larger amounts of fruits vegetables may be
  served.
• Dried fruit credits at twice the volume served.
• (1/4 cup of dried fruit counts as 1/2 cup of
  fruit)
• Raw, leafy (salad) greens credits as half the
  volume served.
• (1 cup raw loosely packed equals 1/2 cup
  serving)

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Grains Component - Lunch
Grades K-5 Grades 6-8 Grades 9-12
8-9 oz eq weekly 1 oz eq per day (min.) 8-10 oz eq weekly 1 oz eq per day (min.) 10-12 oz eq weekly 2 oz eq per day (min.)
2012-13 Half of grains offered at lunch must be whole grain rich. 2013-14 Half of grains offered at breakfast must be whole grain rich. 2014-15 All grains served must be whole grain rich. 2 oz eq grains can be grain based desserts at lunch per week. 2012-13 Half of grains offered at lunch must be whole grain rich. 2013-14 Half of grains offered at breakfast must be whole grain rich. 2014-15 All grains served must be whole grain rich. 2 oz eq grains can be grain based desserts at lunch per week. 2012-13 Half of grains offered at lunch must be whole grain rich. 2013-14 Half of grains offered at breakfast must be whole grain rich. 2014-15 All grains served must be whole grain rich. 2 oz eq grains can be grain based desserts at lunch per week.
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Milk Component - Lunch
Grades K-5 Grades 6-8 Grades 9-12
5 cups weekly 1 cup daily 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily
Low-fat or 1 milk must be unflavored. Fat-free or skim can be unflavored or flavored. Must at least have 2 choices. Low-fat or 1 milk must be unflavored. Fat-free or skim can be unflavored or flavored. Must at least have 2 choices. Low-fat or 1 milk must be unflavored. Fat-free or skim can be unflavored or flavored. Must at least have 2 choices.
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Other Dietary Specifications

• Sodium
• Saturated Fat
• Trans Fat
• Nutrition Facts Label or manufacturers
  specifications must state zero grams of trans fat
  per serving (less than 0.5 gram per serving).
• NO margarine

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Identification of Components

• All serving lines must have an easy method of
  identifying reimbursable meal components at/near
  the front of the serving line so student can
  easily ID all components for a reimbursable meal
  and select the correct quantities.
• Continue to identify that reimbursable meal is
  selected at the Point of Service (cash register).

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Offer Versus Serve - Lunch

• Students must be offered all 5 required
  components Meat/Meat Alternate
• Fruit
• Vegetable
• Grain
• Fluid Milk
• Students are allowed to decline
• 2 of the 5 required food components.

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Offer Vs. Serve

• Must take at least ½ cup serving of the fruit or
  vegetable component.
• All other components selected must be full
  components.

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Full Component(what must be offered daily)

• Grades K 5 1 oz meat/meat alternate
• Grades 6 8 ½ cup fruit
• ¾ cup vegetable
• 1 oz eq grains
• 8 oz milk
• Grades 9 12 2 oz meat/meat alternate
• 1 cup fruit
• 1 cup vegetable
• 2 oz eq grains
• 8 oz milk
• Must meet weekly minimums maximums for
  calories, m/ma, grains.

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Offer vs. Serve

• Students can meet the OVS ½ cup
  requirement by selecting
• ½ cup fruit
• ½ cup vegetable
• ½ cup combination of
  fruit and vegetable

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Offer Vs. Serve

• Students are allowed to take smaller portions of
  the fruit and vegetable components only to count
  towards a reimbursable component.
• ½ cup allowance for fruit or vegetable may be
  used only once for either the fruits or
  vegetables component in a meal.
• Students can mix and match smaller portions of
  fruit/vegetable items to meet the fruit/vegetable
  component requirement.

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Offer vs. Serve

• If a student selects only 3 components and 2 of
  those 3 components are fruit and vegetable, one
  of those can be ½ cup but the other must be full
  component.
• If a student selects less than the offered
  portion of Meat/Meat Alternate, Grains, or Milk
  it does not count as one of the minimum three
  required components at lunch.

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Offer vs. Serve

• If a student takes a ½ cup of vegetable and also
  chooses a fruit, then the fruit must be the full
  component which would be ½ cup or 1 cup depending
  on grade group.
• Students must select the other food components in
  the quantities planned.

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Offer vs. Serve Example

• A student in grades 9-12 selects just milk, ½
  cup fruit and ½ cup vegetable. The student may
  take ½ cup of one but must take the full 1 cup
  offering of the other.
• However, if the student selects another full
  component, such as grain or meat/meat alternate,
  the student may take a smaller portion of the
  fruit because the fruit is no longer being
  counted as the 3rd component in the reimbursable
  meal.

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Yes or No???

• Chicken Patty
• Bun
• No
• Only 2 components
• No 1/2 cup fruit or vegetable

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Yes or No???

• Grilled Cheese Sandwich
• Milk
• No
• No 1/2 cup fruit or vegetable

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Yes or No???

• Banana - ½ cup
• Carrots - ½ cup
• Roll - 2 oz eq
• YES for Elem and Middle but NO for High
• Used ½ cup allowance once. Other menu items must
  be full components.

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Yes or No???

• Banana - ½ cup
• Carrots - ½ cup
• Roll - 2 oz eq
• Milk - 8 ounce
• YES
• Used ½ cup allowance once. 2 other full
  components selected so other ½ cup selected is
  OK. Met 3 of 5 components.

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IMPORTANT

• NEW Food Buying Guide
• Cycle menus
• Recipes with complete instructions and HAACP
  procedures
• Serving utensils or pre-portioned
• Production records

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The Feds

• Entitled to receive a six-cents
  per lunch performance-based, claimed meal
  reimbursement increase beginning October 1, 2012
• Menu certification process
• 4 Nutrient Standards for compliance
• calories, sodium, saturated fat, and trans fats
• Federal reviews every 3 years

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Websites

• http//healthymeals.nal.usda.gov
• http//fbg.nfsmi.org
• http//www.nfsmi.org
• http//www.fns.usda.gov/cnd/Governance/policy.htm
• http//www.fns.usda.gov/cnd/healthierschoolday

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Lets hold hands and all cross the street
together

• Thank you for what you do!