Transcript Certification and Validation Updated

Certification and Validation
Updated
2012
CNP Directors Fall Conference
New Meal Pattern-- NSLP (SY 13)
 A daily serving of fruits
 A daily serving of vegetables
 Weekly requirements for dark green, red/orange, beans/pea
(legumes), starchy and other vegetables
 Increased quantities of both Fruit and Vegetable components
 Weekly meat/meat alternate ranges plus a daily requirement
 Weekly grain ranges plus a daily requirement
 SY 13 – At least one half of the grains offered during the school
week must be whole grain-rich
Meal Pattern– SBP required SY 14
 Meat/meat alternate may be offered after minimum
requirement is met
 In second year (SY 14) at least half of grains offered during
the school week must be whole grain-rich
 In third year (SY 15), fruit quantity increases at breakfast and
all grains served must be whole grain
 Breakfast is included in administrative reviews
Meal Pattern– NSLP & SBP (SY13)
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Food Based Menu Planning approach and same age/grade group
Fruits and Vegetables are two separate components
Daily Fruit requirement
For OVS, student must select at least ½ cup of fruit or vegetable
component for reimbursable meal
Grains have weekly ranges and daily minimum requirements
SY 15 All grains must be whole grain – rich
Fat-free (unflavored or flavored and unflavored low-fat only)
Calorie minimum and maximum levels
Trans fat limit
Limit on saturated fat only ( not on total fat)
Intermediate (target 1 & 2 ) and sodium reductions
3 year administrative review cycle
Meal Pattern exception
 Children with restricted dietary needs are not affected if a
medical statement from a licensed physician is provided and
on file at the school.
 Without medical statement, the meal pattern is to be
consistent with the new meal pattern
 Pre-K students meal pattern has not been updated –
Requirement is to follow existing meal pattern for this age
group.
Vegetables
 Identified in CFR 210.10(c)(2)(iii)
 Other Vegetables are listed in 2010 Dietary Guidelines for
Americans and in outline under
http://www.ChooseMyPlate.gov
 There is no specific sequence for serving vegetable subgroups
during the week– this is at the discretion of the menu
planner on when and how to offer the required subgroups
 All subgroup vegetables must be itemized on the production
record to ensure food components and food quantity meet
meal pattern requirement for a reimbursable meal
Vegetable Subgroups
 Record on production records
 Multiple lines – vegetable subgroups must be offered on each line
to ensure subgroups are offered to all students each week
 The subgroup can be divided up across the week provided the
week’s menu meets the full subgroup requirement
 Combined vegetables may credit if quantity of item is known
for example sautéed red and orange peppers with onions and
mushrooms. Peppers must be at least 1/8 cup to credit
 No maximum limits exist at lunch
Fruit Snack items
 100% Fruit strips, fruit drops or other snack-type fruit or
vegetable products – change in crediting-- Effective SY 13- these products no longer credit as part of
the reimbursable meal
Fruit and Fruit Juice
 Juice restriction– no more than one-half of total weekly fruit
offered may be fruit juice.
 Fruit and 100% fruit juice may be offered on the same day but the
weekly limit for fruit juice cannot be exceeded
 K-5 & 6-8 could offer ½ cup juice for one or two days provided
that the total weekly juice offering does not exceed one half of the
total fruit offerings for the entire week
 Diluted juice is no longer allowed
 Dried fruit with sugar coating is allowed – just be aware of calorie
maximum allowances
Meat/Meat Alternate
 No major changes
 Beans/Peas can be credited as meat/meat alternate or
vegetables in a meal but not both.
 Tofu can be creditable as a meat/meat alternate in NSLP-
2.2 oz (1/4 c) with 5 grams of protein is creditable for 1 oz
meat/meat alternate
Grains
 Limit of 2 oz equivalent or less of grain based desserts are
allowed per week.
 Grain based products are considered whole grain rich if
water is listed as the first ingredient and whole grain is listed
as the second ingredient on the ingredient label.
 Breading on meat/meat alternate is optional SY13 and must
be counted in SY14 if the grains equal to or greater than
0.25 oz must be counted toward weekly grains
Approved USDA Certification Tools
 USDA approved tools include for the entire workbook and
nutritional assessment tools
 Simplified Nutrient Assessment Tool
 Approved software is located on the USDA website
http://www.fns.usda.gov/cnd/governance/PolicyMemos/2006/SP_26-2006.pdf
SDE Workbook Changes
 Three changes were added and are required by USDA
 Grain based desserts checkbox
 Milk Tab
 100% Fruit Juice checkbox
 Grain Based Desserts and Juice add components together and
may exceed the actual planned requirement
If this happens, please send separate email when submitting to
the SDE to support what the issue is.
Plans are to revise at a later date to prevent this from occurring
Certification submission
 SDE will evaluate the following documents using the SDE Breakfast/Lunch
Certification Checklist
 Breakfast- Menu with food based meal pattern k-12 (old)
 Lunch Attestation Statement
 SDE Certification of Compliance Checklist
 Meal Pattern Workbooks by age/grade groups for each distinct menu
 Menu
 Nutritional assessment for each distinct menu
 Nutritional analysis by daily menu and weekly summary of nutrients which includes
Calories, Saturated Fat, Trans Fat totals
http://www.alsde.edu/html/sections/documents.asp?section=53&sort=44&foot
er=sections
Approval and Reimbursement
 State agency must reimburse the certified SFA with the
additional performance-based reimbursement for each lunch
served beginning the start of the month in which the
certified lunches are served, but not earlier than October 1,
2012.
 For example, if certification documentation is submitted for
October 15-19 and the SFA is certified by the State agency in
December, the State agency must provide the additional
performance-based reimbursement for all lunches served in
that SFA on or after October 1.
 State agencies will follow standard reimbursement
procedures.
Common Certification Errors
 Vegetables
 Make sure that vegetables are in the correct subgroups
 Example: green beans are not a dark green vegetable; hash browns are not an
“other vegetable”
 Vegetables that fit into subgroups can continue to be added to the appropriate
subgroup after the minimum serving requirement has been met; or, they can be
added to the additional vegetables group.
 For example if red/orange subgroup requirement has been met, you may continue to add
additional red/orange vegetables into the red/orange category, or, into the additional
vegetables category to complete the total weekly requirement.
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Vegetable Subgroups:
http://www.choosemyplate.gov/food-groups/vegetables.html
Food Buying Guide Calculator:
http://fbg.nfsmi.org/Default.aspx?list=63e2244e-4063-406d-9a40021de9810fac&title=c1fbde2f-4a0e-4c7f-8fc7-f41c18902402
Common Certification Errors
 Grains
 Refer to the bread grain chart to correctly identify oz equivalents for bread/grain items
 Ex. 1 oz Pizza Dough is questionable if purchasing items from statewide bid
 Correctly identify whole grain and not whole grain items
 If entering multiple grain offerings planned to be included in one reimbursable meal,
items should be entered on the same line and added together for the total daily oz
equivalent.
 For example: If the menu for the day includes a roll to be taken along with spaghetti, the items should
be entered roll/whole wheat pasta beside the weekday. The same would be noted if Mexican rice was
to be included as part of a burrito; the items would be entered Mexican rice/whole wheat tortilla.
 However, the oz equivalent should be listed in the appropriate column depending on whether the item
is whole grain or not whole grain.
 Bread Grain Chart:
http://www.nfsmi.org/documentlibraryfiles/PDF/20080207121438.pdf
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NSLP Food Reference Chart (note grain symbol) for systems on state bid:
https://docs.alsde.edu/documents/53/NSLP%20Food%20Reference%20Chart%2010-4-12.pdf
Please note that the NSLP Bread Grain Chart is in the process of being updated. The updated version will be released on
the state website on 10-9-12.
 Letter date October 5, 2012
Common Certification Errors
 Meat/Meat Alternates
 Enter the correct oz equivalents for meat and meat alternates
 Ex. 1 oz meat patty is questionable
 Food Buying Guide for Meat/Meat Alternates:
 http://teamnutrition.usda.gov/Resources/FBG_Sectio
n_1-MeatAlternates.pdf
Common Certification Errors
Resources for Nutrition Analysis
 Nutrition analysis will be completed at the SFA level. For example, all K-5 schools using the same
centralized menu in the district will be combined to complete the weighted nutrient analysis. Likewise all
6-8, 9-12, or K-8 schools following the same centralized menu will combine their numbers and perform a
weighted nutrient analysis that encompasses all schools serving that age/grade group.
 If multiple entrees are offered, separate nutrient analyses must be completed for each planned
reimbursable meal.
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For example, if there is a choice between lasagna and a hamburger as the main entrée with the same side items offered,
a separate nutrient analysis must be performed for the reimbursable meal with the lasagna entrée as well as the
reimbursable meal with the hamburger entrée, regardless of which item is offered in the highest planned amount.
USDA SuperTracker:
 http://www.choosemyplate.gov/supertracker-tools/supertracker.html
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Simplified Nutrient Assessment:
 http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP34-2012assessment_directions.pdf
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Approved Nutrient Analysis Software:
 http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrative-reviews/listapproved-software-nsmpsmi
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Common Certification Errors
 Al l certification documents must be consistent and include
the same food items for all documents submitted
 For instance:
 Menu  Meal pattern workbook  Nutritional Analysis
Menu Planning Considerations
 Tested and accepted by students
 Realistic for students to select ( items that compliment each
other should be planned)
 Use good menu planning practices ( marketing and
merchandising)
Certification
 Questions