Kim C. Mosser, SNS OVEC Nutrition Analyst

1. New Meal Pattern & More…with the Healthy, Hunger-Free Kids Act Kim C. Mosser, SNS OVEC Nutrition Analyst

2. You can only eat an elephant one bite at a time…

3. New Requirements:

4. This school year…s • No changes for breakfast • No changes for Pre-K or Head Start

5. Calorie Range - Lunch .

6. Food-Based Menu Components of a Reimbursable Meal • Meat/Meat Alternate • Fruit • Vegetable • Grain • Fluid Milk

7. Multiplelines must make all required food components available to all students on a weekly basis.

8. Meat/Meat Alternate - Lunch

9. Fruit Component - Lunch

10. Vegetable Component - Lunch

11. Vegetable Subgroups • Other Vegetablesrequirement 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.

12. 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

13. COLOR ISGOOD Just think incolors. Fill your plate withbrightcolors. Try somegreens, oranges,reds,maybe somethingyellow…

15. 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) greenscredits as half the volume served. (1 cup raw loosely packed equals 1/2 cup serving)

16. Grains Component - Lunch

17. Milk Component - Lunch

18. Other Dietary Specifications • Sodium • Saturated Fat • Trans Fat • Nutrition Facts Label or manufacturer’s specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving). • NO margarine

19. 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).

20. 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.

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

22. Full Component(what must be offered daily*) Grades K – 5 & 1 ozmeat/meat alternate Grades 6 – 8: ½ cup fruit ¾ cup vegetable 1 ozeq grains 8 oz milk Grades 9 – 12: 2 ozmeat/meat alternate 1 cup fruit 1 cup vegetable 2 ozeq grains 8 oz milk *Must meet weekly minimums & maximums for calories, m/ma, grains.

23. 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

24. 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.

25. 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.

26. 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.

27. 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.

28. Yes or No??? • Chicken Patty • Bun No • Only 2 components • No 1/2 cup fruit or vegetable

29. Yes or No??? • Grilled Cheese Sandwich • Milk No • No 1/2 cup fruit or vegetable

30. Yes or No??? • Banana - ½ cup • Carrots - ½ cup • Roll - 2 ozeq YES for Elem and Middle but NO for High • Used ½ cup allowance once. Other menu items must be full components.

31. Yes or No??? • Banana - ½ cup • Carrots - ½ cup • Roll - 2 ozeq • 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.

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

33. 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

34. 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

35. Let’s hold hands and all cross the street together… Thank you for what you do!