Lunch Meal Pattern Training

1. Lunch Meal Pattern Training National Food Service Management Institute

2. Pre-Assessment • Place an identifier at the top of the page. • You will use the same identifier when you complete the Post Assessment. • You do not need to place your name on the Assessment.

3. Seminar • NFSMI Competencies • Objectives • Terms and Definitions • Workbook Activity

4. Nutrition Standards • Fruits and vegetables offered daily • Substantially increasing offerings of whole grain-rich foods • Only fat-free or low-fat milk varieties • Limiting calories based on the age of children • Reducing saturated fat, trans fats, and sodium

5. Food-Based Menus • Five required food components at lunch • Revised calorie, saturated fat, and sodium standards for each of the age/grade groups • Multiple lines must make all required food components available to all students on a weekly basis

6. Calorie Range Lunch Requirements • Grades K-5—550-650 average calories per week • Grades 6-8—600-700 average calories per week • Grades 9-12—750-850 average calories per week

7. Lunch Menu Components • Fruit (F) • Vegetable (V) • Fluid Milk • Meat/Meat Alternate (M/MA) • Grains (G)

8. Meat/Meat Alternate • Good source of • Protein • B vitamins • Vitamin E • Iron • Zinc • Magnesium • Workbook Activity • Meat/Meat Alternate (M/MA)

9. Meat • 1 ounce cooked, skinless, unbreaded equals 1 oz eq • Beef, fish, poultry • Meat/Meat Alternate (M/MA)

10. Nuts and Seeds • Nuts or seeds such as sunflower seeds, almonds, and hazelnuts may be used to meet no more than one-half of the meat/meat alternate component and must be paired with another meat/meat alternate to meet the full requirement. • Meat/Meat Alternate (M/MA)

11. Nut Butter • Two tablespoons of nut butter almond butter, cashew nut butter, peanut butter, reduced fat peanut butter, sesame seed butter, soy nut butter, or sunflower seed butter equals one ounce of the meat/meat alternate requirement • Meat/Meat Alternate (M/MA)

12. Tofu • Commercially prepared tofu must be 2.2 ounces (by weight) with 5 or more grams of protein to equal one ounce of the meat/meat alternate requirement. • Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the meat/meat alternate requirement • Meat/Meat Alternate (M/MA)

13. Yogurt • Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the meat/meat alternate requirement • Meat/Meat Alternate (M/MA)

14. Cheese and Eggs • May be used to meet all or part of the meat/meat alternate component in accordance with FNS guidance • Meat/Meat Alternate (M/MA)

15. Bean/Peas (Legumes) • High nutrient content • Low cost • Use in school menu encouraged by USDA • Immature or mature (dry) Edamame • Menu planners must determine in advance how to count beans/peas in a meal • Meat/Meat Alternate (M/MA)

16. Dry Beans • May be offered as a meat alternate or as a vegetable, at the discretion of the menu planner • One serving may not count toward both food components in the same meal. • Meat/Meat Alternat (M/MA) • Meat/Meat Alternate (M/MA)

17. Legumes • Vegetable (V) • May offer two distinct servings of beans/peas (legumes) in one meal • Example: Legumes may be offered as part of a salad (vegetable component) and as part of chili/bean soup (meat/meat alternate component) • Meat/Meat Alternate (M/MA)

18. Cooked Beans • A ¼ cup of cooked beans equals one ounce of the meat/meat alternate requirement • If with liquid, there should be more than ¼ cup of beans and liquid • The liquid does not count as beans • Workbook Activity • Meat/Meat Alternate (M/MA)

19. Fruit Component • Fruit (F) • Supply important nutrients including • Potassium • Dietary fiber • Relatively little calories • Minimum creditable serving of fruit is ⅛ cup • No upper limit except for juice considerations • Workbook Activity

20. Types of Fruit • Fruit (F) • May offer fruits that are fresh; frozen with or without added sugar; canned in light syrup, water or fruit juice; or dried • Fruits and vegetables may be whole, cut-up, or pureed but are creditable by volume as served

21. Grain-Based Desserts with Fruit • Fruit (F) • Does not apply to frozen grain-based desserts • Grain based desserts with frozen fruit with added sugar may be credited toward both grain and fruit components • Limit of 2 oz. eq for grain-based desserts

22. Fruit Juice • Fruit (F) • Pasteurized, 100% full-strength fruit juice may also be offered • No more than half of the weekly fruit offering may be in the form of juice.

23. Dried Fruit • Fruit (F) • Credits at twice the volume served (i.e. one quarter-cup of dried fruit counts as ½ cup of fruit)

24. Snack Fruit • Fruit (F) • May no longer include snack-type fruit products • Examples of these products include fruit drops, leathers, and strips

25. Vegetable Components • Vegetable (V) • Reduce risk of • Heart disease • Stroke • Type 2 Diabetes • Certain types of cancers • Workbook Activity

26. Vegetable Subgroups • Vegetable (V) • Dark Green • Red/Orange • Beans/Peas (Legumes) • Starchy • Others

27. Dark Green Vegetable Subgroup • Vegetable (V) • Good source of Vitamin A • Raw, leafy greens = half the volume served (1 cup raw = .5 serving) • Includes • Broccoli • Romaine lettuce • Spinach

28. Red/Orange Vegetable Subgroup • Vegetable (V) • Good source of Vitamin A • Includes • Carrots • Sweet potatoes • Tomatoes

29. Beans/Peas (Legumes) Vegetable Subgroup • Vegetable (V) • Good source of folate and potassium • High nutrient content • Low cost

30. Starchy Vegetable Subgroup • Vegetable (V) • Includes • White potatoes • Fresh lima beans • Corn

31. Other Vegetable Subgroup • Vegetable (V) • Examples: cucumbers, cabbage, onions • May be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups

32. Vegetable SubgroupSchool Offerings • Vegetable (V) • Any vegetable subgroup may be offered to meet the total weekly vegetable requirement (additional vegetables)

33. CN Labels • Vegetable (V) • CN Labels will be revised to document the creditable amounts of the vegetable subgroups required by the final rule: dark green, red/orange, beans/peas (legumes), starchy, and other.

34. Questions—Fruit and Vegetable • Vegetable (V) • Can students mix and match smaller portions of vegetable items to meet the Vegetable component requirement? • Can students mix and match smaller portions of fruits to meet the Fruit component requirement?

35. Vegetable Subgroups Other Considerations • Vegetable (V) • Juice blends • Vegetable mixture • CN labels • Workbook Activity

36. Activity—Vegetable Subgroups Pictures Iceberg (Head) Lettuce Celery Chicory Dark Green Leafy Lettuce Mustard Greens Lima Beans, Dry Red and Orange Peppers Taro (Malenga

37. Activity—Vegetable Subgroups Pictures Green Onions Cassava Beans, Green or Wax Plantains Romaine Lettuce Kohlrabi Chinese Snow Peas Navy Beans

38. Activity—Vegetable Subgroups Pictures Spilt Peas Spinach Turnip Greens Eggplant Edamame Cherry Peppers Avocado Pink Beans

39. Activity—Vegetable Subgroups Pictures Hubbard Squash Kidney Beans Carrots Onion Turnips Zucchini Cucumbers Swiss Chard

40. Activity—Vegetable Subgroups Pictures Okra Mung Beans Seaweed Parsnips Lentils Black-eyed Peas, Dry, Mature Beet Greens Bean Sprouts

41. Activity—Vegetable Subgroups Pictures Green Peas, Dry Brussels Sprout Garbanzo Beans (chickpeas) Pinto Beans Rutabagas Mushrooms Jicama Kale

42. Activity—Vegetable Subgroups Pictures Tomatillos Grape Leaves Pickles Sweet Potatoes Asparagus Acorn Squash Broccoli Black Beans

43. Activity—Vegetable Subgroups Pictures Soybeans, Dry, Mature Breadfruit Cauliflower Tomatoes Escarole Endive Bok Choy Water Chestnuts Green Cabbage

44. Activity—Vegetable Subgroups Pictures Fresh Cowpeas or Field Peas or Black-Eyed Peas (not dry) Beets Watercress Pigeon Peas Pumpkin Radish Parsley Corn

45. Grains • Good source of • Iron • Magnesium • Selenium • B Vitamins • Dietary Fiber • May lower body weight and reduce risk of cardiovascular disease • Grains (G)

46. Grains Component • No change in measuring the required daily and weekly minimum quantities for grains • The calorie limits are still required • Workbook Activity • Grains (G)

47. Whole Grain Stamp • Good information • Content must match serving size • Contains at least 8 grams of whole grain • May contain un-enriched ingredients • May not meet school meals criteria • Workbook Activity • Grains (G)

48. Evaluating Whole Grain-Rich Products • Current labels may limit ability to determine whole grain-rich • Two element criteria • Workbook Activity • Grains (G)

49. Fluid Milk Component • Must be low-fat (1% milk fat or less, unflavored) • Fat-free (unflavored or flavored) • May offer fat-free unflavored and flavored milk • Lactose-free milk is an acceptable alternative - low-fat (1 % milk fat or less, unflavored) -fat-free (unflavored or flavored). • Workbook Activity • Fluid Milk

50. Milk Substitutions • Required for disability accommodations • Optional for parent request • Must meet regulatory standards • Subject to fat and calorie limits • Workbook activity • Fluid Milk