YOUR Desk-Side Guide for ThE McCain Harvest Splendor Sweet Potato Bites MCFO5034 McCain Crispy Seasoned Bakeable Fries MCXO4717 Your guide to making nutritious potato options an ESSENTIAL part of the NEW MEAL PATTERN! Meal Pattern Look Inside for MENU PLANNING TOOLS!
START HERE GREAT NEWS... Serve potatoes with Serve SWEET potatoes 4 1 / 2 - times per week Confidence McCain Harvest Splendor Sweet Potato Slim Stix MCFO5004 The final rule on the USDA School Meal Pattern is good news for the health of America s children. Nutritious potato and sweet potato options can be an essential part of your school menu. How to use your desk-guide: Part 1. Part 2. Part 3. Part 4. USDA Meal Pattern Guide Foods and amounts required by USDA each week. Potato/Sweet Potato Serving Guide Discover how often potatoes & sweet potatoes fit in the new meal pattern. Menus McCain takes the stress out of menu planning by providing menus featuring student favorites! Quick Q&A Additional information to help you understand the meal pattern. McCain Farmer s Kitchen Chopped Roasted Redskin Potatoes MCFO4851 Serve white potatoes 3-4 times per week
In the USDA s New Meal Pattern, you can: Menu Potatoes 3-4 times per week HANG ME UP! & sweet Potatoes 4 1 / 2 - times PER week Part 1. USDA Lunch Meal Pattern USDA Lunch Meal Pattern USDA Final Rule Nutrition Standards in the National School Lunch Program January 2012 Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food a Per Week (Minimum Per Day) Fruits (cups) b 2½ (½) 2½ (½) 5 (1) Vegetables (cups) b 3¾ (¾) 3¾ (¾) 5 (1) Starchy c ½ ½ ½ Red/Orange c ¾ ¾ 1¼ Dark green c ½ ½ ½ Beans/Peas (Legumes) c ½ ½ ½ Other c,d ½ ½ ¾ Additional veg to reach total e 1 1 1½ Grains (oz eq) f 8-9 (1) 8-10 (1) 10-12 (2) Meats/Meat Alternates (oz eq) 8-10 (1) 9-10 (1) 10-12 (2) Fluid milk (cups) g 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) h 550-650 600-700 750-850 Saturated fat (% of total calories) h < 10 < 10 < 10 Sodium (mg) h,i < 640 < 710 < 740 Trans fat h Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving a Food items included in each food group and subgroup and amount equivalents. Minimum creditable serving is 1 /8 cup. b One quartercup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ cup of vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be 100% full-strength. c Larger amounts of these vegetables may be served. d This category consists of Other vegetables as defined in 210.10(c)(2)(iii)(E). For the purposes of the NSLP, Other vegetables requirement may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in 210.10(c)(2)(iii). e Any vegetable subgroup may be offered to meet the total weekly vegetable requirement. f At least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-2013). All grains must be whole grain-rich in the NSLP beginning July 1, 2014 (SY 2014-20). g Fluid milk must be low-fat (1 percent milk fat or less, unflavored) or fat-free (unflavored or flavored). h Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent milk fat are not allowed. i Final sodium specifications are to be reached by SY 2022-2023 or July 1, 2022. Intermediate sodium specifications are established for SY 2014-20 and 2017-2018. See required intermediate specifications in 210.10(f)(3) for lunches. Source: Federal Register Vol. 77, No. 17, 1/26/12, p.4144. They are nutritious and cost effective! How USDA defines vegetable subgroups: Starchy vegetables: potatoes, corn, cassava, green bananas, green peas, green lima beans, plantains, taro, water chestnuts, and fresh cowpeas, field peas or black-eyed peas (not dry). Red-orange vegetables: sweet potatoes, acorn squash, butternut squash, carrots, hubbard squash, pumpkin, red peppers, tomatoes and tomato juice. Dark green vegetables: bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens and watercress. Beans and peas (legumes): black beans, black-eyed peas (mature, dry), garbanzo beans (chickpeas), kidney beans, lentils, navy beans, pinto beans, soy beans, split peas and white beans. Other vegetables: artichokes, asparagus, avocado, bean sprouts, beets, Brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green peppers, iceberg lettuce, mushrooms, okra, onions, parsnips, turnips, wax beans and zucchini. For more information, visit http://www.choosemyplate.gov/food-groups/vegetables.html# Sodium Limits & Timeline To give school children more time to grow accustomed to foods with less salty flavor, and to give the food industry time to reformulate products, the USDA has created a sodium limit timeline. Here is the first per meal average target: Target 1: SY 2014- (Lunch) 1230 mg (K-5) 1360 mg (6-8) 1420 mg (9-12) New Nutrient Requirements Effective SY 12-13 Requirements specified for Calories, Sat Fat, Sodium, Trans Fat. The new meal pattern no longer includes requirements for protein, carbohydrates, total fat, cholesterol, fiber, calcium, iron, vitamin A, vitamin C.
do potatoes and sweet potatoes fit in the meal pattern? Part 2. Where Potatoes are jam-packed with nutrition and students prefer them Potatoes are a nutritious vegetable! Students prefer ½ cup serving of potatoes provide: more potassium than a banana, more fiber than broccoli & lettuce, more vitamin C than carrots and spinach1 Potatogeestable that are a potatoes to other ed in vegetables serv 2 s. ol scho e e gatdeswcahyilvdren to cleonss.3um McC (MCX04 ain Crispy Se 717) ason corn, fre are less expen ed Bakeable F ries sive tha sh baby green b n eans! O carrots, fresh whole kernel broccoli nly 12 c an ents pe r servin d g. b lea geta other ve Six tips for serving sweet potatoes 4 ½ - 7 times a week: 1 A ½ cup serving of sweet potatoes on your school lunch 5 Pair sweet potatoes with familiar foods to drive trial and acceptance.5 Pizza Hot Dogs Hamburgers Chicken Nuggets Macaroni & Cheese Sandwiches plate can help meet the recommendation to make ½ of your plate fruits and vegetables.4 2 Serve sweet potatoes Hot and Crispy. 3 Try a variety of shapes to find the one students love best. 6 Students love to dip sweet potatoes. Here are a few 4 When first introducing sweet potatoes, blend ¼ cup sweet potato fries and ¼ cup regular fries to encourage student acceptance. preferred condiments.5 BBQ Sauce Ranch Dressing Mustard Salsa Prepared Cheese Sauce 1 USDA ARS Nutrient Database for Standard Reference, Release 23. 2 USDA FNS. Diet Quality of American School-Age Children by School Lunch Participation Status: Data from NHANES 1999-2004. July 2008 3 Drewnowski A, Rehm C, and Beals K. White potatoes, non-fried, do not displace other vegetables in meals consumed by American children and adolescents aged 4-18 years. Presented at annual Experimental Biology meetings, April 2011. 4 http://www.choosemyplate.gov 5 McCain 2011 Qualitative Research For more information on menuing sweet potatoes, ask your McCain representative or go to HERE'S WHAT WE'VE www.mccain4schools.com/tools/pages/marketing-materials.aspx download the D LEAtoRNE Sweet Potatoes from the Student s Perspective brochure (#MSC844). There's a Harvest Splendor Our research on sweet potatoes can help you succeed! New! Direc tly From Stude nts the is all about selecting Student acceptance to right sweet potato fry* fry to accustom kids sweet potato with Introduce a starter familiar fry characteristics, with the taste. Students favor clear leader. Then diversify thin cut fries being the grows. products as acceptance bolder sweet potato with familiar foods* Serve sweet potatoes potatoes with favorites foods perfect pairing of sweet The increase dipping sauces also are the way to go. Familiar their liking of sweet potatoes. Preparation is key* conditions are extremely and serving Preparation potatoes acceptance. Serve sweet important in driving HOT and CRISPY! Get the word out* to give sweet encourage students Promotional activities and teasers excitement with lead-ins potatoes a try. Create so students take notice. In this guide we ll give you tips on: sweet potato fry Choosing the right food pairing Choosing the right fry Preparing a great tasting Dips students love ADP Promotions to drive White Potato Serving Guide Starchy K 8 /wk (1 serving) /wk (1 serving) *Serving sizes are. Additional Vegetables 1 cup/wk (2 servings) 1 s/wk (3 servings) TOTAL 1 s/wk (3 servings) 2 cups/wk (4 servings) Meets Servings Calories Total Sodium CN NOI Fat Per Per Equivalent (mg) Approved Alliance Serving (g) Case Veg 95 4 110 95 Serving Size (oz.) Frozen 2.54 MCF05034 Bites MCF05034 Slim Stix Thin Stix MCF03731 110 130 5.0 0 2.29 105 110 4.5 170 2.29 2.29 105 100 3 2.33 95 130 3.00 80 130 1.83 131 80 Find the latest nutritional facts Regular Stix MCF03725 Deep Groove Crinkles MCF04566 135 5 0 4.5 125 3.5 105 on Harvest Splendor at McCain4Schools.com Ridge Cut Wedges MCF04712 Maxi Cuts MCF04965 Potato Selections can Harvest Splendor Sweet the USDA soon requiring be served EVERY DAY with vegetables be served a minimum ½ cup of orange per week! Gold Level requires Healthier US School Challenge servings of dark green a minimum of three ½ cup week. and orange vegetables each Splendor A ½ cup serving of Harvest school Sweet Potatoes on your the lunch plate can help meet ½ of your recommendation to make plate fruits and vegetables.** products 5 out of 7 Harvest Splendor meet the Alliance for a Healthier Generation s guidelines. McCain4Schools.com lunch to a la carte, McCain4Schools.com From breakfast to support. selections and valuable provides you with smart menuing, product helpful information on Visit our site and find can help our commodity expertise nutrition and even how bring you more variety. you save money and take on sweet Now that you know the students right choice with McCain potatoes, you can make thepotato Selections! Harvest Splendor Sweet on McCain Harvest Splendor For more information visit call 1.800.767.7377 or Sweet Potato Selections www.mccain4schools.com. Inc. All rights reserved. 2011 McCain Foods USA, owned or licensed by The trademarks herein are one of its subsidiaries. McCain Foods Limited or MSC844 * McCain 2011 Qualitative Research 7/1/11 4:48 PM Bites McCain Harvest Splendor Research * McCain 2011 Qualitative ** http://www.choosemyplate.gov MCCA120_TrainingManual_0701_FNL.indd 1-3 Sweet Potato Serving Guide Effective 2012-2013 School Year Grades 9 12 New! * Did You Know... n Roast ers Ove on that s Deli Roast ti p o in ry a Try McC for a savo CF03927) per serving! (M s e to Pota ents only 13 c everyone Sweet Potato Selection for Case Net Wt. Cut (lbs.) Pack Product Size Cut Description 1" Round McCain Harvest Splendor Bites 30 6/5lb Straight 7/32" x McCain Harvest Splendor 3/8" Slim Stix Splendor Straight 5/16" MCF03731 McCain Harvest Thin Stix Splendor Straight 3/8" MCF03725 McCain Harvest Regular Stix Splendor Crinkle 7/16" MCF04566 McCain Harvest Deep Groove Crinkles Wedge 10-Cut Splendor MCF04712 McCain Harvest Ridge Cut Wedges x Splendor Straight 1/4" MCF04965 McCain Harvest 1/2" Maxi Cuts Code Number New! Grades Additional Vegetables K 8 1 cup/wk 9 12 (2 servings) 1 s/wk (3 servings) Effective 2012-2013 School Year Red/Orange 3/4 cup/wk (1.5 servings) 1 1/4 cups/wk (2.5 servings) Note: Contact your state agency for local regulations. Other Vegetables /wk (1 serving) 3/4 cup/wk (1.5 servings) TOTAL 2 1/4 cups/wk (4.5 servings) 3.5 cups/wk (7 servings)
per day nutrient analysis Part 3. McCain takes the stress out of menu planning Here are a few sample menus to help you take full advantage of your students favorite potato and sweet potato offerings within the USDA requirements. Keep in mind potatoes are: Nutritious and high in potassium A student favorite food that drives ADP A great-tasting way to balance your menu 1-Week Menu Example: K 8 Grade MON TUE WED THU FRI Whole Grain 4-6 Cheese Pizza McCain Harvest Splendor Sweet Potato Slim Stix Steamed Broccoli Pineapple Chunks Cal: 610 Sat Fat: 10% Sodium: 859 mg Chicken Fajita w/ Whole Wheat Tortilla (10 ) Salsa McCain Farmers Kitchen Spicy Oven-Baked Potato Crinkles MCF05030 Fresh Grapes Cal: 585 Sat Fat: 7% Sodium: 08 mg Hamburger on Whole Grain-Rich Bun w/ Romaine Lettuce, Sliced Tomato & Sliced Onion McCain Smiles OIF03456 Fruit Cocktail Cal: 572 Sat Fat: 10% Sodium: 756 mg BBQ Oven Baked Chicken McCain Deli Roasters Oven Roast Potatoes MCF03927 Baked Beans Peaches Whole Grain Dinner Roll Cal: 664 Sat Fat: 6% Sodium: 1085 mg Fish Tacos w/ Corn Tortillas Lettuce & Salsa McCain Harvest Splendor Sweet Potato Deep Groove Crinkles MCF04566 Fresh Apple Slices Cal: 672 Sat Fat: 5% Sodium: 735 mg For complete 3-week menus, scan this QR code or visit www.mccain4schools.com Food Based Weekly Nutrient Analysis 10 m/ma 4 cups vegetable 1 s starchy legume dark green 1 cup orange red 2 s fruit 8 grains 4 whole grain-rich 3 whole grain 1 enriched grain 5 milk Calories: 621 Sat Fat: 8% Sodium: 989 mg per day nutrient analysis 1-Week Menu Example: 9 12 Grade MON TUE WED THU FRI Cheese Quesadilla on Whole Grain Tortilla (10 ) Refried Beans Salsa McCain Farmers Kitchen Spicy Oven-Baked Potato Crinkles MCF05030 Diced Apricots Fresh Grapes Cal: 795 Sat Fat: 11% Sodium: 1145 mg BBQ Beef Sandwich on whole grain bun McCain Harvest Splendor Sweet Potato Slim Stix Steamed Broccoli Spears Blueberries Strawberries Cal: 753 Sat Fat: 7% Sodium: 1166 mg 2 Cheeseburger Sliders on Whole Grain Buns McCain Crispy Seasoned Bakeable Fries MCX04717 Fresh Celery & Ranch Dip Fresh Apple Slices Fruit Cocktail Cal: 805 Sat Fat: 11% Sodium: 1136 mg Turkey & Cheese Sub w/ Lettuce Leaf & Tomato on Whole Grain Hoagie McCain Redstone Canyon Seasoned Spiral Fries MCL03622 Fresh Petite Banana 4 oz 100% Orange Juice Mayonnaise Cal: 819 Sat Fat: 9% Sodium: 1447 mg Niçoise Salad: 1 c Spring Greens 2 oz Tuna 1/2 Sliced Egg 1/8 c Diced Tomato 1/8 c Green Beans McCain Deli Roasters Oven Roast Potatoes MCF03927 Whole Grain Bread Stick Fresh Kiwi Diced Pears Honey Mustard Dressing Cal: 796 Sat Fat: 7% Sodium: 1020 mg Food Based Weekly Nutrient Analysis 11.5 m/ma 5 s vegetable 2 cups starchy legume 1 1/4 cups dark green orange 5/8 cup red 5/8 cup other 5 cups fruit 10 grains 8 whole grain-rich 2 whole grain 5 milk Calories: 794 Sat Fat: 9% Sodium: 1183 mg For a handy one-page reference, scan this QR Code or visit www.mccain4schools.com/tools/pages/marketing-materials.aspx
STARCHY RED/ORANGE McCain Favorites McCain s entire K-12 portfolio of potato and sweet potato products fit the new guidelines! The most efficient way for you to meet the new meal pattern is to focus on our Alliance for a Healthier Generation/ HealthierUS School Challenge product list. This will help ensure your potato offerings do not exceed new calorie limits. Go to www.mccain4schools.com for a full list of products that fit the new meal pattern. MCF03927 OIF03456 MCX04717 MCF04851 MCF03761 MCF04566 MCF04712 MCF05034 MCF05074 MCF04965 *Serving sizes are. McCain Deli Roasters Oven Roast Potatoes McCain Smiles Shaped Potatoes McCain Crispy Seasoned Bakeable Fries, 1/2" McCain Farmer's Kitchen Chopped Roasted Redskin Potatoes McCain Ogvations Regular Crinkle Fries, 3/8" McCain Harvest Splendor Sweet Potato Deep Groove Crinkle McCain Harvest Splendor Sweet Potato Slim Stix McCain Harvest Splendor Sweet Potato Ridge Cut Wedges McCain Harvest Splendor Sweet Potato Bites McCain Harvest Splendor Sweet Potato CrossTrax McCain Harvest Splendor Sweet Potato Maxi Cuts All McCain products are 0g trans fat Calories Sat. Fat. Sodium 140 0.5 160 130 0.5 180 120 0.5 135 100 0 180 90 0 1 140 1 160 130 0.5 0 130 0.5 125 110 0.5 95 100 0.5 170 80 0 105 1 2 3 4 5 Part 4. Quick Q&A Got questions? Need fast answers? Check out some of the highlights from the USDA ruling and find out what it means to your menu with our handy Q&A. Q. Can par-fried potatoes be menued? A. Yes. Federal regulations provide no limitation on par-fried vegetables. Check with State Agency for specific local guidelines. Texas par-fried potato guideline: 1. Elementary: 1 serving (may not exceed 3 oz.) per week 2. Middle: 3 servings (may not exceed 3 oz.) per week 3. High: 5 servings (may not exceed 3 oz.) per week Q. Can a ¾ cup of sweet potatoes be served to meet the full ¾ cup vegetable requirement? A. Yes! For more nutrition information, visit www.mccain4schools.com Q. Can sweet potatoes and white potatoes be menued on the same day for lunch? A. Yes! Sweet potatoes (red/orange) and white potatoes (starchy) can be menued on the same day. Try serving 1/4 c sweet potato fries and 1/4 c fries. Q. How will offer vs. serve (OVS) be implemented under the final rule? A. OVS continues to be a requirement in the National School Lunch Program (NSLP) for high schools and is an option for lower grade schools. Schools must offer all 5 food components (milk, fruit, vegetables, grains, meat/meat alternates) in the quantities specified. Students are allowed to decline 2 of the 5 required food components, but must select at least of either a fruit or vegetable and must select the other food components in the quantities planned. Q. Do McCain potato products fit the calorie, sodium and saturated fat requirements? A. Yes! Our K12 products contain 0g trans fat. For more information, visit http://www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm For a full list of McCain products for schools, visit www.mccain4schools.com For menu planning help, or for more information, contact McCain at 1.800.767.7377 meet the Alliance for a Healthier Generation Guidelines BRC623 2012 McCain Foods USA, Inc. All rights reserved. The trademarks herein are owned or licensed by McCain Foods Limited or one of its subsidiaries. Only when oven prepared, these items meet the Alliance for a Healthier Generation s competitive guidelines for food sold in all schools.