Fresh

1
Fresh Delicious Nutrition Standards in the
National School Lunch and Breakfast
ProgramsGrains

• Cheri White MS, SNS
• Administrator
• BNPS, NH Department of Education
• October 3, 2012

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Healthy Hunger Free Kids Act (HHFKA)-2010
Nutrition Standards in the NSLP and SBP Programs

• historic legislation updating the nutrition
  standards in the NSLP SBP for the first time in
  15 years
• rule aligns science based evidence from the 2010
  DGAs and the 2009 Institute of Medicine (IOM)
  report
• proposed rule 133,268 comments
• final rule published in January, 2012
• implementation began July 1, 2o12

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The New Meal Patterns

• Designed to improve nutrient density by
• limiting calories
• serving more fruits, vegetables, legumes and
  whole grains
• serving lean meats
• limiting sodium saturated fat
• requiring trans fat to be zero grams (lt0.5 g)
• serving only low fat (unflavored 1 or skim) and
  fat free milk (required in both SBP NSLP in
  2012)

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The Meal PatternsDaily Weekly
Requirements
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Implementation Time Line

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Summary of Changes for the New Meal Patterns

• a single food based menu planning system for the
  SBP NSLP
• majority of changes begin in the NSLP in SY
  2012-13
• SBP in SY 2013-14
• Grade Groups (K-5), (6-8), (9-12)

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Summary of Changes for the New Meal Patterns

• serving sizes of fruits and vegetables are
  increased vegetable variety required
• milk, fruits, and vegetables have no maximum
  serving amounts
• grains, m/ma, calories have minimum and maximum
  requirements
• students must select ½ c of fruit and/or
  vegetable for a reimbursable lunch in SY 2012-13

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Challenges for Implementation

• increased costs for whole grains, fruits and
  vegetables
• decreased student acceptability of new foods
• limits on calories, servings of grains and
  meat/meat alternates
• limited availability for low sodium foods
• recipes bid specs will need revisions
• training needed in marketing, nutrition, food
  preparation and recipe execution
• nutrition education to support changes

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Benefits Outweigh Challenges

• all schools will operate under the same single
  food based menu system
• simplification for training, compliance and
  product formulation
• improved nutrient quality of food
• alignment with the 2010 dietary guidelines for
  disease prevention
• the meal patterns serve as teaching tools for
  nutritious meals
• the new nutrition requirements will drive
  beneficial product changes in all markets for all
  people

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Create Smarter LunchroomsFood is not nutritious
until it is eaten!

• make the food  delicious
• make the food beautiful
• make the food nutritious
• change the way school meals market and serve
  fruits, vegetables grains
• make the healthy choice the easy choice
• offer taste tests and samples
• increase variety

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Whole Grains

• a whole grain keeps all of the nutrient rich
  components of the grain seed intact
• 50 of grains offered weekly must be whole grain
  beginning
• 2012-13 for the NSLP
• 2013-14 for the SBP
• Note the rest of the grains must be enriched
• 100 whole grains for both in 2014-15

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Identifying Whole Grain Rich Products

• A Grain Product will be identified using the two
  below elements
• Element 1 A serving of the food item must meet
  portion size requirements for the grain/breads
  component as defined in FNS guidance.
• Element 2 The food must meet at least one of
  the following
• a. The whole grain per serving must be gt 8
  grams. (Found on product packaging from
  manufacturer.)
• b. The product has on it Diets rich in whole
  grain foods and other plant foods and low in
  total fat, saturated fat and cholesterol may
  reduce the risk of heart disease and some
  cancers.
• c. Product ingredient listing lists whole grain
  first.
• d. Non-mixed dishes (ex. Breads, cereals) Whole
  grains must be the primary ingredient by weight
  (whole grain is the first ingredient on the
  list).
• e. Mixed dishes (ex. Pizza, corn dogs) Whole
  grains must be the primary grain ingredient by
  weight (a whole grain is the first ingredient on
  the list).

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Grains in the Food Buying Guide

• Exhibit A in the Food Buying Guide has changed.
  Please see memo SP 30-2012.
• Can use Exhibit A instead of calculating the
  actual amount of grains in a product. The list
  of product does not include everything, but it is
  written general enough so that most things can
  fit into a category.

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Whole Grain Calculation

• If you do not want to use or cannot use the
  Exhibit A, then you can do a calculation to
  credit grains in a product.
• 4 options
• Please note that the last 2 options will be the
  only options a SAU or manufacturer can use after
  school year 2012-2013.

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Option 1

• For this school year (2012-2013) only
• Using the 1997 version of the Grain/Bread Exhibit
  A, Divide the serving size of the product by the
  ounce equivalent shown in this Exhibit.
• Remember to round down to the nearest quarter.

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Option 2

• For this school year (2012-2013) only
• Divide the enriched and whole grain gram weight
  obtained from the manufacturer by 14.75 grams
• Remember to round down to the nearest quarter

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Option 3

• For this school year and beyond
• Using Exhibit A from memo SP 30-2012, divide the
  serving size by the ounce equivalent from the
  revised Exhibit A.
• Remember to round down to the nearest quarter.

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Option 4

• For this school year and beyond
• Divide the enriched and whole grain gram weight
  obtained from the manufacturer by 16 grams.
• Remember to round down to the nearest quarter.

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Calculation Example

• FORMULA
• Weight of the Whole Grain
• Divided by
• Total Weight of Flour Whole grain in Recipe
• EXAMPLE 1Formula has 6 lbs. of enriched flour
  and 9 lbs. WG
• 6 lbs. 9 lbs. 15 lbs.
• 9 lbs. divided by 15 lbs. 60 Whole Grain
• 
  
• EXAMPLE 2 Formula has 2 ½ cups enriched flour,
  4 ½ cups Whole Grain flour, ½ cup oatmeal
• 2 ½ cups 4 ½ cups ½ cup 7 ½ cups
• 5 cups divided by 7 ½ cups 67 Whole Grain
• Taken from NY SNA training

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To Count Breadingor Not

• SY 2012-2013 SFA can decide whether or not to
  count breading gt .25 oz eq. toward the daily and
  weekly grain requirements.
• SY 2013-2014 SFA must count all grains gt .25 oz
  eq. towards the weekly grain range.
• Note SFAs do not need to count grains offered
  in amounts less than .25 oz eq.

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Salad Bars and Grains

• In order for students to take proper serving
  sizes on salad bars, here are some suggestions by
  USDA
• 1. Use serving utensils that are in the portion
  size that you want them to take. (ex., ½ cup
  spoodle for veggies and fruits).
• Preportion servings (ex. Weigh out 2 oz of
  croutons and serve in souffle cups).
• Make a pre portioned roll available to students
  who take a salad bar meal.
• Go to http//www.fns.usda.gov/cnd/governance/Pol
  icy-Memo/2011/SP02-2011osr.pdf for more
  suggestions.

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Water and Pasta

• Fully cooked grain and pasta items whose
  nutrition label has water as the first
  ingredient, followed by a whole grain is
  considered whole grain-rich.

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Grain Based Desserts

• There is a limit of up to two ounce equivalents
  of grain-based desserts per week (total of 2
  ounce equivalents).

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Recipes

• Are recipes where you are using 50 whole wheat
  flour and 50 white flour allowable to meeting
  the 50 grain requirement?
• This will meet the 50 whole grains requirement
  if there are no other grains involved in the
  recipe.

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Healthier US School Challenge

• for more information go to the USDA Team
  Nutrition website
• http//www.fns.usda.gov/tn/
• Thank you.
• Cheri White
• cwhite_at_doe.nh.gov