Transcript Setting the Record Straight School Meal Patterns and Smart Snacks Myths, Facts & Flexibilities.

Setting the
Record Straight
School Meal Patterns and Smart Snacks
Myths, Facts & Flexibilities
Agenda
Overview of CEP
• Eligibility
• Benefits
• Notification Requirements
Updates on Meal Patterns and Smart
Snacks
• Common Misperceptions
• Flexibilities
Community Eligibility Provision
(CEP)
• Healthy, Hunger-Free Kids Act of 2010
provided a new option for meal certification
• Provides an alternative to household
applications for free and reduced price
meals
• Offers all students free meals in high
poverty LEAs and schools
• Will be available nationwide beginning July
1, 2014
Intent of CEP
• To improve access to free
school meals for all children
in eligible high poverty LEAs
and schools
• To eliminate administrative
burden of collecting
household applications
Eligibility Requirements to
Participate in CEP
LEAs and/or schools must:
• meet a minimum level (40%) of identified
students (ISP) eligible for free meals in the year
prior to implementing the CEP
• agree to serve free lunches and breakfasts to all
students
• not collect free and reduced price applications
from households in participating schools
• agree to cover with non-Federal funds any costs
of providing free meals to all students
How is the is the Identified
Student Percentage (ISP)
Determined?
The Identified Students are students directly certified for free
meals through participation in:
• the Supplemental Nutrition Assistance Program (SNAP)
• Temporary Assistance for Needy Families (TANF)
• the Food Distribution Program on Indian Reservations
(FDPIR)
It also includes homeless, runaway, Head Start, Even Start and
migrant youth.
• It does not include students who are categorically eligible
based on submission of a free and reduced price
application.
Methods That Can Be Used for
Direct Certification
• Automated data matching for SNAP, TANF, FDPIR
• The letter method for TANF, FDPIR or other
category eligible students such as homeless,
foster, migrant, runaway, Head Start or Even Start
youth
• Lists or other forms of documentation provided
to the LEA directly from the agency administering
the assistance program
Who Can Participate in CEP
LEAs may elect the Provision for:
•
all schools in the LEA
•
a group of schools or
•
an individual school
An eligible school or group of schools must have an identified
student percentage (ISP) of at least 40 percent determined by
April 1, 2014
LEAs will need to notify and submit their request to participate to
the SA by June 30 to begin CEP in the SY beginning July 1, 2014
How are the Reimbursement
Rates for CEP Calculated?
•
The ISP is multiplied by a factor of 1.6 and equals the percent of total
meals served that will be reimbursed at the Federal free rate
•
The remaining percent of total meals served is reimbursed at the
Federal paid rate up to 100%
•
Example: A school with an ISP of 50% would receive 50 % x 1.6 = 80%
free reimbursement and 20% paid reimbursement for the total meals
served
•
The claiming percentages established for a school in the first year
may be used for a period of four school years and may be increased
each year if the identified student percentages rise for the LEA and/or
school.
Benefits of CEP
•
Free lunches and breakfasts are served to all students
•
Reduced paper work for households and SFA’s since
applications are not collected
•
Reduced chance of overt identification and stigma
•
Decreased chance of administrative error since no
household applications are processed improving
program integrity
LEA Requirement to Provide School
Eligibility Data to the SA
By April 15th of each year, the State agency must
obtain from LEA’s a list of schools:
• with an ISP of at least 40 percent and
• with an ISP greater than 30 percent but less than
40 percent
LEAs must notify the State of their intent to
participate in CEP no later than June 30th of the
school year prior to the first year of electing CEP
State Agency Notification
Requirements of Districtwide
Eligibility for CEP
By April 15th of each year, the State must notify LEAs:
•
With an identified student percentage of at least 40 percent of
their eligibility to participate in CEP
•
With an identified student percentage greater than 30 percent
but less than 40 percent of their potential future eligibility
•
Who are currently participating
State Agencies must publish the lists of both eligible LEA’s and
schools on their SA Website and forward the link of their CEP
website to FNS by May 1 st each year
CEP Resources
FNS has developed a CEP webpage @
http://www.fns.usda.gov/schoolmeals/community-eligibility-provision
School Meal
Requirements
Half of a sandwich?
MYTH: Weekly maximums for grains and
meats/meat alternates are too restrictive.
• Grains and meats/meat
alternates can be offered in
different serving sizes
• Exceeding maximums = compliant
• Weekly ranges: guide for planning
age-appropriate meals
MYTH: School meals do not offer what
kids want.
• Menu planners can offer items
popular with students
• Smoothies and
vegan/vegetarian
options are encouraged
• Grain-based desserts
allowed
(up to 2 oz. eq./week)
MYTH: It’s difficult to incorporate required
vegetable subgroups into menus.
• Intent is to introduce vegetable variety
• Small servings of each vegetable subgroup
can be offered over the week
• Salad bars are a great method
• Vegetable combinations may be offered
MYTH: All grain foods offered must have
100% whole grain ingredients.
Grain products/foods:
At least 50% of the grain
ingredients are whole grain
(remaining grain ingredients must
be enriched)
Whole Grain-Rich Flexibility
• Flexibility for pasta
– SP47-2014: Flexibility to offer flexibility for whole
grain-rich pasta in school years 14/15 and 15/16
http://www.fns.usda.gov/flexibility-whole-grain-rich-pasta-school-years-2014-15-and-2015-16
• Flexibility for corn products treated with lime
– SP 02-2013
http://www.fns.usda.gov/sites/default/files/SP02-2013os.pdf
MYTH: Students must select milk with
every reimbursable meal.
• Students may decline milk under OVS
• A variety of fat-free, or low-fat milks
PROTEIN
MYTH: There is no protein at breakfast.
• Meat/meat alternates can be incorporated
– If 1 oz. eq. of grain is also offered
– As an extra food
• Milk and grains provide protein
MYTH: Calorie limits apply to every meal
offered daily.
• Calorie limits apply to the average meal
offered over the entire week
• No calorie limits per meal or per student
• Menu can include a few high calorie foods,
and still will be nutritious
MYTH: The new meal patterns require
fresh fruit.
• Many types of fruit are allowed:
– Fresh
– Frozen
– Dried
– Canned in water, fruit juice, or light syrup
• Frozen fruit with added sugar is allowed
MYTH: RCCIs must offer different meals
to each age/grade group.
• Juvenile detention facilities and
alternative schools with security
concerns may offer one meal pattern
(for oldest age group) to all students
• SP 38-2012 and SP 48-2013
http://childnutrition.ncpublicschools.gov/news-events/school-meal-nutrition-standards/schoolmeal-nutrition-standards/regulation-and-guidance/policy-memos/sp38-2012esidential.pdf
http://www.fns.usda.gov/sites/default/files/SP48-2013os.pdf
MYTH: Schools can no longer serve
seconds and leftovers.
• Leftovers may be offered on the
same day (as seconds)
– Counts toward weekly dietary specs
limits
• Leftovers may be stored and offered
another day
MYTH: There is a daily fruit juice limit.
•
•
•
•
Moderation
Juice limit applies weekly
May credit for up to half of fruit
Must be 100% full-strength
Pre-plating
& Bundling
MYTH: Pre-plating and bundling food
are no longer allowed.
• Menu planners may pre-plate meals
or bundle foods, even under OVS
MYTH: Schools are required to conduct
a nutrient analysis.
• Only the State agency is required to
conduct a nutrient analysis when a
school is at high risk of violating the
dietary specifications requirements
MYTH: One cup of fruit at breakfast
must be offered as one serving.
• Menu planners decide how to offer
1 cup of fruit at breakfast:
– Single 1 cup serving (1 item)
– Variety, two ½ cup servings (2 items)
Smart Snacks
Requirements
http://www.fns.usda.gov/school-meals/smart-snacks-school
https://schools.healthiergeneration.org/focus_areas/snacks_and_beverages/smart_snacks/product_calculator/
MYTH: Schools are no longer allowed to have
fundraisers. Important funding for clubs,
sports teams and other activities will no
longer be available.
• No limits on fundraisers that meet
Smart Snacks standards
• Infrequent “exempt” fundraisers
are an option in some states
• Standards do not apply during nonschool hours, on weekends, and at
off-campus fundraising events
• Non-food fundraisers have no
restrictions
http://www.extension.iastate.edu/publications/pm2039a.pdf
http://www.pasasf.org/nutrition/pdfs/nonfood_fundraising.pdf
MYTH: Food items sold throughout the
school must meet Smart Snacks standards.
• Foods and beverages for sale to
students on the school campus during
school day must comply
• Foods and beverages that students
can’t access (e.g., teacher lounge,
office) do not have to comply
MYTH: Students are prohibited from
bringing non-compliant foods to school.
• Foods and beverages brought from
home are not required to meet Smart
Snacks standards
MYTH: States and school districts with strict
standards will be required to loosen their
standards because of the Smart Snacks
regulation.
• Federal Smart Snacks standards are
minimum standards
• States and/or schools that have more
strict standards may continue to
require those standards
The Road to Success
Identify Role Models in Your State
• Showcase schools recognized by the
HealthierUS School Challenge:
– 4,484 Bronze schools
– 1,224 Silver schools
– 591 Gold schools
– 431 Gold Award of Distinction schools
• List of schools at
http://www.fns.usda.gov/hussc/award-winning-schools
Share Good Ideas
• Best Practices Sharing Center
http://healthymeals.nal.usda.gov/best-practices
• State Sharing Center
http://healthymeals.nal.usda.gov/state-sharing-center-0
Utilize Key Resources
• School meals webpage
http://www.fns.usda.gov/nslp/national-school-lunch-program
• School meal requirements and resources
• QAs, policy memoranda, Whole Grain Resource, etc.
– Smart Snacks guidance and resources
• Smart Snacks calculator and infographic
• Letter from Secretary Vilsack and Secretary Duncan
• Team Nutrition
• National Food Service Management Institute
• SAE funds: meal pattern and Smart Snacks
implementation
Coming Soon!
• Webinar for State agencies to showcase
exemplary school foodservice operations and
best practices
• More information will be provided
• We look forward to your suggestions and
participation
• Upcoming assistance from MARO
Questions, Comments?
[email protected]
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