National School Lunch Program & School Breakfast Program

Transcription

1 1 National School Lunch Program & School Breakfast Program Public Schools Revised 8/8/2016 1

2 Today s Outline Nutrition Standards Food Components Whole Grain Rich foods in the NSLP and SBP National School Lunch Program Meal Pattern Requirements School Breakfast Program Meal Pattern Requirements Offer versus Serve 2

3 Nutrition Standards Identifies Food Components Fruit Vegetable Meat/Meat Alternate Grain Milk Nutrient Standards per age/grade group Calories Saturated fat & trans fat Sodium 3

4 Food Components in the NSLP & SBP 4

5 Whole Grain Rich (WGR) What is WGR and how do you know if you re serving a WGR food? 5

6 How to Determine if WGR 1. Ingredient List 2. Health Claims 3. Weight of grains in recipes Foods that qualify as whole grain-rich for the school meal programs are foods that contain 100% whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain. Whole grain-rich products must contain at least 50% whole-grains and the remaining grain, if any, must be enriched. 6

7 Ingredient List First ingredient in list = whole grain Batter Ingredients: Water, whole wheat flour, whole grain corn, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), soy flour, soybean oil, salt, egg yolk with sodium silicoaluminate, ascorbic acid, egg white, dried honey, artificial flavor. First grain ingredient in list.

8 Health Claims Look for these statements on packaging. 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.

9 Recipes Recipe: Whole Grain Bread Stick Number of Portions: 300 Size of Portion: 1 OZ Flour, Whole Wheat... 5 LB + 4 OZ Flour, All Purpose LB + 12 OZ Water QT + 1 ½ CUP Margarine CUP Milk, nonfat CUP Yeast CUP Sugar CUP Salt ¼ CUP Total weight of whole grain ingredients must meet or exceed the total weight of the non-whole grain/grain ingredients.

10 10 National School Lunch Program Meal Requirements plan lunches that meet all meal pattern requirements and provide all students access to the required meal components and quantities 8/8/

11 NSLP Menu Planning Three Grade Groups: K-5, 6-8 and 9-12 Offer 5 food components Fruits and vegetables are two separate components Student must select at least a ½ cup of fruits or vegetables Lunch Meals Contain: Fruit Vegetable Grain Meat/Meat Alternate Milk 11

12 Lunch Meal Pattern K Daily Weekly Daily Weekly Daily Weekly Fruits ½ c 2 ½ c ½ c 2 ½ c 1 c 5 c Vegetables ¾ c 3 ¾ c ¾ c 3 ¾ c 1 c 5 c Grains 1 oz 8-9 oz 1 oz 8-10 oz 2 oz oz Meat/Meat Alternates 1 oz 8-10 oz 1 oz 9-10 oz 2 oz oz Milk 1 c 5 c 1 c 5 c 1 c 5 c

13 Dietary Specifications Calorie Ranges Per Grade Group: K Zero grams of trans fat per portion Saturated Fat 10% 13

14 Age/Grade Calorie Ranges Grade: K-5 Age: 5-10 Range: Grade: 6-8 Age: Range: Grade: 9-12 Age: Range: Overlap:

15 Milk 1 cup daily for all age grade groups At least 2 choices must be offered Fluid milk must be: 1% milk fat, unflavored Fat-free, unflavored or flavored Lactose-free, 1% unflavored; fat-free unflavored or flavored Milk substitutes (non-dairy milk requests) must meet specific nutrition standards Disability milk accommodations not subject to these requirements 15

16 Are these choices acceptable? School 1: Fat-free Chocolate & 1% Unflavored School 2: 2% Unflavored School 3: 1% Chocolate & Unflavored Skim School 4: Unflavored Skim & 1% Unflavored

17 Milk Substitutes Non-disability Milk substitutes (Ex: soy milk) may NOT be counted in a reimbursable meal if they do not meet the USDA Nutrient Standards. SFA not required to provide the milk substitute Disability Physician statement must identify a substitution. SFA MUST provide the substitute at no cost to the student 17

18 18 NON-DAIRY BEVERAGES* MEETING USDA APPROVED NUTRIENT STANDARDS PER EIGHT FLUID OUNCES 8/8/

19 19 NON-DAIRY BEVERAGES (cont d) 8/8/

20 Water Availability Water must be easily accessible to students without restriction at no charge. Must be made available in or adjacent to the meal service areas 20

21 Fruit Component - Lunch Fresh, frozen, dried, canned (light syrup water or fruit juice) Required at lunch 100% fruit juice can be credited to meet no more than ½ of the fruits component offered over the week Credit as volume served, with exception to dried fruit (double volume) Minimum creditable serving = 1/8 cup Lunch K Daily ½ c ½ c 1 c Weekly 2 ½ c 2 ½ c 5 c

22 Vegetable Component Required at lunch: can use fresh, frozen, canned Weekly subgroup requirements 100% vegetable juice cannot exceed ½ total weekly vegetable offering (Lunch) Credited by volume as served, with exception to leafy greens (1/2 of total volume) 3/4c 3/4c 1c 3 ¾ c 3 3/4 c 5c

23 Vegetable Subgroups K Dark Green ½ c ½ c ½ c Red/Orange ¾ c ¾ c 1 ¼ c Beans/Peas ½ c ½ c ½ c Starchy ½ c ½ c ½ c Other ½ c ½ c ¾ c Additional 1 c 1 c 1 ½ c Weekly Totals 3 ¾ cups 3 ¾ cups 5 cups

24 Multiple Lines/Offerings Vegetable subgroup weekly requirements Each complete meal serving line must comply with the weekly subgroup requirements No daily subgroup requirement What if a school only serves two of the weekly subgroups on one day (the same day) and the student has access to only one of these? Need to make the affected subgroups available for student selection on an additional day

25 Grains All grains must be whole grain rich (WGR) Must contain at least 50% WG, remaining grain must be enriched Minimum & maximum ranges Maximums are no longer a requirement Grain based desserts Maximum of 2 oz grains/week Lunch K Daily Minimum 1 oz 1 oz 2 oz Weekly Minimum 8 oz 8 oz 10 oz Weekly Maximum 9 oz 10 oz 12 oz

26 Meat/Meat Alternates Daily requirements Minimum & maximum weekly requirements (no longer maximum requirements) Lunch K Daily Minimum 1 oz 1 oz 2 oz Weekly Minimum 8 oz 9 oz 10 oz Weekly Maximum 10 oz 10 oz 12 oz

27 27 School Breakfast Program 8/8/

28 SBP Menu Planning Three Grade Groups: K-5, 6-8 and 9-12 One selection must be at least ½ cup of fruit The meal pattern for breakfast consists of three food components: Fruits / Vegetables Grain X Meats Milk Breakfast Meals Contain: Fruit/Vegetable Grain Milk 28

29 Breakfast Meal Pattern *7 day week Component Amount of Food per Week (minimum per day) Fruit/Vegetable (cup) Grades K-5 Grades 6-8 Grades (1 ) 5 (1 ) 5 (1 ) Grains (oz. eq.) 7-10 (1) 8-10(1) 9-10 (1) Fluid Milk (cup) All 3 grade groups overlap Can use 1 menu for K-12 (use 9-12 grade range for grains) 29

30 Dietary Specifications Calorie Ranges Per Grade Group: K Overlap: Zero grams of trans fat per portion Saturated Fat 10% 30

31 Calorie Ranges When Grades Overlap K-8: : K-12:

32 SBP - Milk 1 cup daily for all age grade groups At least 2 choices must be offered Fluid milk must be: 1% milk fat, unflavored Fat-free, unflavored or flavored Lactose-free, 1% unflavored; fat-free unflavored or flavored Milk substitutes (non-dairy milk requests) must meet specific nutrition standards Disability milk accommodations not subject to these requirements 32

33 SBP Fruit/Vegetable Component Must offer at least 1 cup daily Fresh, frozen, canned, and dried forms all allowed Frozen fruit with added sugar temporarily allowed this school year Dried fruit credits as double volume ¼ cup raisins = ½ cup fruit Pasteurized 100% full-strength juice is a creditable offering Schools may offer a: Single fruit type Single vegetable Combination of fruits/vegetables 33

34 SBP Grains Each reimbursable breakfast must contain at least 1 oz. eq. grains Flexibility in the maximum grain requirement, but must meet minimum daily/weekly requirement All grain offerings must be WGR Can serve Meat/Meat Alternates in place of a serving of grain Contributes towards the weekly grains component range Still must also offer 1 oz. eq. grains daily Grains (oz. eq.) K (1) (1) (1) 34

35 Grain-based Desserts No grain-based dessert limit at breakfast (lunch only) Sugar in grain items is allowed Some grain products can only be served as desserts in lunch/not allowable in breakfast (brownies, cookies)

36 RTE Cereal Fortification A ready-to-eat breakfast cereal must list a whole grain as the primary ingredient and the remaining grain must be fortified. 100% whole grain cereals do not need to be fortified Check cereal products for an ingredient statement on the side or back of the box Ingredients, Look For: Vitamins and Minerals: Vitamin C (sodium ascorbate, ascorbic acid), niacinamide, vitamin B6 (pyridoxine hydrochloride), reduced iron, zinc oxide, folic acid, vitamin B2 (riboflavin) vitamin B1 (thiamin hydrochloride), vitamin A palmitate, vitamin D, vitamin B12

37 Optional Meat/Meat Alternates SBP meal pattern does not require a meat/meat alternate SFAs that wish to offer a meat/meat alternate at breakfast have two options 1. Offer meat/meat alternate in place of grains 2. Offer a meat/meat alternate as an extra item Common breakfast M/MA: Cheese Yogurt Sausage Egg Ham

38 Meat/Meat Alternate In Place of Grains When offering a meat/meat alternate in place of grains in SBP Must also offer at least 1 ounce equivalent of grains daily Must count the meat/meat alternate toward the weekly grains range and the weekly dietary specifications 1 oz. eq. wg rich 1 oz. eq. M/MA

39 39 Offer versus Serve (OVS) Offer Versus Serve Requirements for the National School Lunch Program and School Breakfast 8/8/

40 What is OVS? Concept that applies to menu planning and the determination of reimbursable meals Allows students to decline a certain number of food components (lunch) or items (breakfast) in the meal 40

41 General Information Students need to take at least 3 components oone must be ½ cup Fruit or Vegetable (lunch) Required in High School for lunch (in non-rccis) ooptional K-8 Optional for all grade levels for breakfast

42 Signage Requirement 42

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45 Use Dots and indicate they must have 3 45

46 OVS at Breakfast Optional for the SBP at all grade levels Student may decline any 1 of the 4 items Only full/minimum portion size can be counted towards reimbursable meal 46

47 Definitions A food component at breakfast is one of three food groups that comprise the reimbursable breakfasts. These are: Grains (with optional meat/meat alternate allowed) Fruit/Vegetable Milk A food item is a specific food offered within the three food components. For the purposes of OVS, a school must offer at least four food items and students may decline only one food item even if more than four food items are offered. 47

48 Offer vs. Serve at Breakfast Must serve a minimum of 4 items containing the 3 components 1. Grain 2. Fruit/Vegetable 3. Milk 4. Additional Item (may be another Grain, Meat, or Fruit) Student can decline 1 food Item Menu planner decides what is considered a food item (student must take ½ cup of fruit) 48

49 Large Grain Options Q. Does a large grain food items (2 oz eq muffin/egg sandwich) count as more than one item at breakfast? A. It is up to the menu planner s discretion: 1. The menu planner can choose to count the muffin as 2 food items and offer 2 other items, fruit and milk (4 food items). The student may select the muffin and the fruit with milk for a the fruit alone for a reimbursable meal. The student may not decline the muffin. 2. The menu planner can choose to count the muffin as 1 food item and offer 3 additional food items. 2 oz eq muffin, 1 oz eq toast, fruit, and milk. A student that selects any 3 items such as toast, fruit, and milk would have a reimbursable meal SP (v.2) released June 13,

50 Menu Menu Crediting Food items Blueberry Muffin 2 oz eq grain 2 grain items Whole Grain Cereal 1 oz eq grain 1 grain item Kiwi Slices ½ c fruit ½ c fruit/veg item Banana 1 med 1/2c fruit Yogurt 4oz =1 grain 1 grain Variety of Low Fat/Fat Free Milk 1 cup 1 milk item

51 THE OFFER

52 Blueberry Muffin 2oz GB Kiwi, ½ c. F 1% white milk Reimbursable? K

53 Yogurt 4oz =1oz GB Kiwi, ½ c. F 1% white milk Reimbursable? K

54 Blueberry Muffin 2oz GB Kiwi, ½ c. F 1% white milk Reimbursable? K

55 Banana small 1/2c F 1% white milk Reimbursable? K

56 Menu Menu Crediting Food items toward meal pattern Egg and Cheese Biscuit 2 oz eq mt alternate 2 oz grain 4 oz grain item = Strawberries ½ c fruit 1/2 fruit/veg item Baked apples ½ c fruit 1/2 fruit/veg item Variety of Low Fat/Fat Free Milk 1 cup 1 milk item

57 THE OFFER

58 Egg and Cheese Biscuit, 4 oz grain Strawberries, 1/2c Reimbursable? K

59 Egg and Cheese Biscuit, 4 oz grain Milk, 1% 1c Reimbursable? K

60 Menu Menu Crediting Food Items Large Boiled Egg Whole Grain Waffle 2 oz meat alternate 2 oz grain 2 oz eq grain 1 grain item Apple ½ cup fruit 1 fruit/veg item Orange Juice ½ c fruit 1 fruit/veg item Variety of Low Fat/Fat Free Milk 1 cup 1 milk item

61 THE OFFER

62 Waffle, 2oz grain Apple, small ½ fruit 1%, white milk Reimbursable? K

63 Apple, small ½ fruit OJ 4oz, ½ fruit 1%, white milk Reimbursable? K

64 Waffles, 2 oz grain Butter Syrup Apple 1/2c Boiled egg, 2oz grain Reimbursable? K

65 OVS Lunch Requirements Must Offer Five Components One serving of milk One serving of fruits One serving of vegetables One serving of grain One serving of meat/meat alternate Student May Decline Up to 2 food components, but must take at least ½ cup of fruits or vegetables (or a combination of both) Reminders! For a lunch to be reimbursable, schools must meet the following criteria: All meals must be planned to meet the NSLP meal pattern requirements Serving size must equal at least the minimum daily required quantities Schools must offer at least two different milk varieties If juice is served in place of fruit, it must be 100% full strength juice 65

66 Combination Foods Beef Taco: Grain/Bread, Vegetables, Meat/Meat Alternate Ham Sandwich: Grain/Bread Meat Alternate, Vegetables Pepperoni Pizza: Grain/Bread & Meat/Meat Alternate Macaroni and Cheese: Grain/Bread & Meat Alternate

67 Offer vs. Serve Special Situation When a student selects only three items and two are from the fruit and vegetable components, the student must select the full required minimum portion size of one fruit or vegetable and may select the ½ cup minimum of the other. Examples: K ½ cup vegetable + ½ cup fruit + milk ½ cup fruit + 1 cup vegetable + grain ½ cup vegetable + 1 cup fruit + meat

68 Are these Lunch meals reimbursable?? FOOD MODELS 68

69 Spinach Strawberry salad with chicken, cheese, and balsamic 2 M/MA ½ c. F ½ c. V 1 small orange, ½ c. F 1% white milk Reimbursable? K

70 Philly Cheese Steak Sandwich 2 M/MA 2 GB Fat free chocolate milk 1 orange, ½ c. F Reimbursable? K

71 Flat bread sandwich with chicken 2 M/MA 2 GB Fat free chocolate milk 1 small orange, ½ c. F Reimbursable? K

72 General Tso Chicken and Vegetable Bowl 2 m/ma ½ c. veg 1 GB Fat free chocolate milk Reimbursable? K

73 Nacho Grande 2 m/ma 1 GB Salsa ½ c. V Peach, ½ c. F Mixed fruit, ½ c F 1%, white milk Reimbursable? K

74 Nacho Grande 2 m/ma 1 GB 1%, white milk Reimbursable? K

75 Lasagna 2 m/ma 1 GB Applesauce, ½ c. F Green beans, ½ c. V FF Chocolate Milk Reimbursable? K

76 Mashed potatoes, ½ c. V Carrots, ½ c. V Grapes, ½ c. F 1% white milk Reimbursable? K

77 Mashed potatoes, ½ c. V Grapes, ½ c. F 1% white milk Reimbursable? K

78 Carrots, ½ c. V Grapes, ½ c. F Blueberries, ½ c F Reimbursable? K

79 Chicken noodle soup 1 M/MA 1 GB Strawberries, ½ c. F 1% white milk Reimbursable? K

80 Chicken noodle soup 1 M/MA 1 GB Garlic Bread, 1 GB Strawberries, ½ c. F 1% white milk Reimbursable? K

81 Teriyaki chicken, 2M/MA Brown Rice, 1GB WW Roll, 1 GB Strawberries, ½ c. F 1% white milk Reimbursable? K

82 Chicken Alfredo 2M/MA 1 GB Green beans, 1 c. V 1% white milk Reimbursable? K

83 83 Thanks to Colorado Department of Education for adaptation of PowerPoint Presentation 8/8/