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Healthier school meals

Healthier school meals. Janice Steffen, Iowa Department of Education Bureau of Nutrition and Health. New Meal Patterns. Based on recommendations by IOM Based on Dietary Guidelines for Americans Based on concerns about childhood obesity, but also childhood hunger

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Healthier school meals

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  1. Healthier school meals Janice Steffen, Iowa Department of Education Bureau of Nutrition and Health

  2. New Meal Patterns • Based on recommendations by IOM • Based on Dietary Guidelines for Americans • Based on concerns about childhood obesity, but also childhood hunger • First major changes in over 15 years

  3. Major Changes? Yes and No • Schools have always offered all of these groups • But now all 5 components must be offered at each lunch: • Meat/Meat Alternate • Grain • Milk • Fruit AND • Vegetable

  4. One Approach to Menu Planning • Menu Planning approach changes • One uniform way to plan menus for SFAs • Changes for lunch starting July 1, 2012 • Changes for breakfast begin SY 2013/2014

  5. Emphasis on… • Nutrient dense foods • Whole-grain rich foods • Low-fat milk • Increase Fruit choices and amounts • Increase Vegetable choices and amounts

  6. WEEKLY STANDARDS

  7. Limits on… • Daily and weekly minimums and maximums • Grains • Meat/Meat alternate • Daily and weekly minimums • Fruit • Total Vegetables • Weekly Minimums • Vegetable sub-groups NO MAXIMUM on Fruits or Vegetables

  8. Vegetables • Daily lunch requirements need to reflect a variety during the week • Weekly minimum requirements for: • Dark Green • Red/Orange • Beans/Peas (Legumes) • Starchy • “Other”

  9. Vegetable minimums

  10. Other limits… • Minimum and maximum calories (an average over the week) • Saturated Fat (<10% of total calories) • Trans Fat (0 grams/serving-naturally occurring excluded) • Sodium Reduction over next 10 years • < 640/710/740mg by 2022

  11. Sodium Requirements

  12. New Calorie Ranges Calorie Requirements Previous Minimums Lunch (Grade groups varied by Meal Planning Method) 633 (grades K-3) 664 (grades K-6) 785 (grades 4-12) 825 (grades 7-12) Breakfast: 554 (grades K-12) 618 (optional grades 7-12) Lunch: 550-650 (grades K-5) 600-700 (grade 6-8) 750-850 (grades 9-12) Breakfast: 350-500 (grades K-5) 400-550 (grades 6-8) 450-600 (grades 9-12)

  13. Two ways to serve-Not New Serve • Option for K-8 • All students get all foods in full amounts • No option to decline any component • May or may not have any choices Offer vs. Serve • Must do for grades 9-12 • Option for K-8 • Student must take at least 3 components, one being fruit or veggie • May take all 5 components

  14. Recent Changes! • December 2012-USDA lifted maximums on meat/meat alternate and grains for this school year (2012-2013) • MAINTAIN weekly calorie range, • MAINTAIN daily/weekly minimums for all food groups, including vegetable sub-groups • February 2013- Proposed rules for competitive foods sold outside of the school meals programs • Ala carte and most fund-raisers • Similar to Iowa Healthy Kids Act standards

  15. WEB Resources • USDA- School Meals Just Got Healthier • http://www.fns.usda.gov/cnd/Healthierschoolday/default.htm • Iowa Bureau of Nutrition and Health Services- School Nutrition Standards 2012 • http://educateiowa.gov/index.php?option=com_content&view=article&id=2595&Itemid=4678

  16. Carrie Scheidel, MPH Summer Food Service Program Food That’s In When School Is Out

  17. Vastly Under-Utilized • Food insecurity rises during the summer months • 195,000 Iowa children are eligible for free and reduced meals during the school year • 15,600 Iowa children participated in the summer program in 2012 • 8% of those in need

  18. But Growing …. 2002 – 218,616 lunch meals served 2012 – 553,648 lunch meals served

  19. Who Can Sponsor SFSP? • Public or private non-profit schools • Units of local, county, municipal, tribal, or State government • Private nonprofit organizations • Public or private nonprofit residential camps • Public or private non-profit universities or colleges

  20. Meal Service • Two meals or one meal & snack per day • Meals must meet USDA standards • Meal pattern requirements • Milk • Vegetables and/or fruits • Bread and bread alternates • Meat and meat alternates

  21. Four Ways You can Participate in SFSP! • Become a sponsor • Run a site • Be a vendor • Volunteer

  22. Questions • School Meals • 515.281.5356-Bureau secretary • jan.steffen@iowa.gov • Summer Food Program • 515.281.4760 • stephanie.dross@iowa.gov

  23. Thank you!

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