Transcript Document 7341746

Final Rule Guidance Presentation:
USDA Meal Patterns for the National
School Lunch (NSLP) and School Breakfast
Program
Director’s Training
School and Community Nutrition
KDE
Session Goals
Provide information to understand:
• The required changes to the breakfast
and lunch meal patterns and nutrition
standards
• The implementation timeline
• The needed adjustments to achieve and
maintain compliance with the final rule
Session Goals
After this presentation, sponsors will have:
• Suggestions for effectively implementing
adjustments to their meal pattern
• Sample menus
• Additional resource information related to
the meal patterns, menu suggestions and
implementation guidance
Final Rule (January 2012)
• Title
– Nutrition Standards in the National School
Lunch and School Breakfast Programs (77
FR 4088)
• Published
– January 26, 2012
• Compliance date
– July 1, 2012
4
Summary of Changes to 7 CFR
Parts 210 and 220
Aligns the meal patterns and nutrition
standards for the NSLP and SBP to the
Dietary Guidelines for Americans. As a
result, school meals will have:
• Increased availability of vegetables, fruits,
whole grains, and fat-free and low-fat milk
• Reductions in the levels of sodium, saturated
fat and trans fat within set calorie ranges by
set grade groups
Summary of Changes to 7 CFR
Parts 210 and 220
Changes are from the Healthy, HungerFree Kids Act of 2010 and Institute of
Medicine recommendations with the
expected results of:
• Enhanced diet and health of school
children
• Positive steps forward to decrease the
incidence of childhood obesity
Proposed Vs. Final Rule
• Number of public comments on the
proposal was unprecedented and USDA
listened.
• Between January 13 – April 13, 2011,
there were over 133,000 comments!
The last update to school meals standards was
over 15 years ago.
The Healthy, Hunger-Free Kids Act required
USDA to update school meals nutrition
standards to reflect the most current dietary
science.
Congressional Action
• Several changes from proposed rule
were required as result of Consolidated
and Further Continuing Appropriations
Act, 2012 (P.L. 112-55)
– No maximum weekly limit on starchy
vegetables (or other vegetable subgroups)
– Evaluate studies on sodium intake/human
health prior to implementing second and
final sodium targets
– Crediting of tomato paste
– “Whole grain” definition
9
Implementation Timeline –
Final Rule Details
Jan. 2012
Implementation Timeline for Final Rule
“ Nutrition Standards in the National School Lunch and School Breakfast Programs ”
Implementation of most meal requirements in the NSLP begins SY 2012-2013. In the SBP, the meal
requirements (other than milk) will be implemented gradually beginning SY 2013-2014.
Implementation (School Year) for NSLP (L) and SBP (B)
New Requirements
20122013
20132014
20142015
2015- 2016- 2017- 20222016 2017 2018 2023
Fruits Component

Offer fruit daily
L

Fruit quantity increase to 5 cups/week
(minimum 1 cup/day)
B
Vegetables Component

Offer vegetables subgroups weekly
L
Grains Component

Half of grains must be whole grain-rich

All grains must be whole-grain rich

Offer weekly grains ranges
L
B
L
B
L, B
Meats/Meat Alternates Component

Offer weekly meats/meat alternates
ranges
L
Milk Component

Offer only fat-free (unflavored or
flavored)
L, B
Dietary Specifications (to be met on average over a week)

Calorie ranges

S aturated fat limit (no change)

S odium Targets
o Target 1
o Target 2
o Final target

Zero grams of trans fat per portion
L
B
L, B
L, B
L, B
L, B
L
B
L
B
L
B
Menu Planning

A single FBMP approach
Age-Grade Groups

Establish age/grade groups: K-5, 6-8, 9-12
Offer vs. Serve

Reimbursable meals must contain a fruit
or vegetable (1/2 cup minimum)
L
B
Monitoring

3-year adm. review cycle

Conduct weighted nutrient analysis on 1
week of menus
L, B
L
B
Meal Pattern Details
• All sponsors must use the Food Based Meal
Pattern (FBMP) approach for reimbursable
lunches by July 1, 2012
• Sponsors may change to the FBMP for
breakfasts by July 1, 2012 OR may continue
their current breakfast meal pattern through
June 30, 2013
• All sponsors must be using the FBMP for
reimbursable breakfasts by July 1, 2013
Age/Grade Groups
• Same age/grade groups for NSLP and SBP:
PS
K-5
6-8
9-12
Note: Pre-K student meal patterns remain unchanged until
updated in a future rule
• In the SBP, the change takes effect in SY 2013-2014
to ease burden on program operators.
12
Age/Grade Groups, cont.
The age/grade groups are now narrower to
provide age-appropriate meals. However, the
rule allows some flexibility to schools that
have different grade configurations. This
rule permits a school to use one meal pattern
for students in grades K through 8 as food
quantity requirements for groups K-5 and 68 overlap. However, this will require careful
planning to ensure requirements are met for
both of these two groups.
Breakfast Meal Pattern
•
•
•
•
•
Breakfast Meal Components
Fruits
Grains/Whole Grains
Fluid Milk
Component portion requirements have
changed
Breakfast Meal Pattern
Breakfast component portion requirements are changed with
varied implementation dates
Food Groups
Fruits
Note: Sponsors must notify their
FNW program representative if
they plan to implement meal
pattern changes prior to the year
designated on the timeline
Current Portion
Requirements (K-12)
New Portion Requirements
(K-12)
½ cup/day (vegetable
substitution allowed)
Unchanged until
July 1, 2014 then
•1 cup fruit/day (vegetable
substitution allowed, when first 2
cups/week are from the non-starchy
vegetables)
•½ cup minimum allowed in Offer
versus Serve
15
Breakfast Meal Pattern
Fruits
• Fresh, frozen without added sugar, canned in
juice/light syrup, or dried
– No more than half of the fruit offerings may be in the
form of juice
– 100% juice only
– ¼ cup of dried fruit = ½ cup of fruit
– Refer to Food Buying Guide for crediting information
Note: These guidelines apply to Breakfast and Lunch
16
Breakfast Meal Pattern
Fruits, continued
• Effective July 1, 2012 snack-type fruit products
that may have been creditable before will no
longer contribute to a reimbursable meal
• Effective July 1, 2013 frozen fruits must be packed
in water, no sugar added, or unsweetened juice
Note: These guidelines apply to Breakfast and Lunch
17
Breakfast Meal Pattern
Breakfast component portion requirements are changed with
varied implementation dates
Food Groups
Grains
Meats/Meat
Alternates (M/MA)
Current Portion
Requirements (K-12)
2 servings each 1 oz.
equivalent:
• 2 M/MA
• 2 Grains OR
• 1 Grain & 1 M/MA
New Portion Requirements
(K-12)
Unchanged until
July 1, 2013 then
After 1 oz. Grains equivalent
offered each breakfast, M/MA
may be substituted for
additional Grains servings
18
Breakfast Meal Pattern
Breakfast component portion requirements are changed with
varied implementation dates
Food Groups
Grains
New Portion Requirements
(K-12)
Unchanged until July 1, 2013 then
1 oz. equivalent minimum per day and the following
weekly minimums and maximums
K-5: 7–10 oz. equivalents/week
6-8: 8–10 oz. equivalents/week
9-12: 9–10 oz. equivalents/week
19
Breakfast Meal Pattern
The whole grains component requirements have varied
implementation dates
Food Groups
Whole Grains
Note: Whole grain-rich
definition on next slide
Current Requirements (K-12)
Encouraged
New Requirements
(K-12)
Unchanged until July 1, 2013
then
more than 50% of all grains must
be whole grain-rich, no daily
minimum
Starting July 1, 2014 all grains
must be whole grain-rich
20
Breakfast Meal Pattern
Whole Grain-Rich
• Meet serving size requirements in
Grains/Breads Instruction and
• Meet one of the following:
– Whole grains per serving must be ≥ 8 grams or
– Product includes FDA’s whole grain health claim on
its packaging or
– Product ingredient listing lists whole grain first
(HUSSC criteria)
Note: These guidelines apply to Breakfast and Lunch
21
Breakfast Meal Pattern
Criteria for Whole Grain-Rich Foods
• Product ingredient listings
– Non-mixed items (e.g., breads, cereals): whole grains must be
the first ingredient
– Mixed component items (e.g., pizza, corn dogs): whole grains
must be the primary grain ingredient by weight (a whole
grain is the first grain ingredient in the listing)
Detailed instructions for this method are at:
http://teamnutrition.usda.gov/healthierUS/HUSSCkit_pp25-35.pdf
Note: These guidelines apply to Breakfast and Lunch
22
Breakfast Meal Pattern
Whole Grain-Rich (WGR) Foods
• CN-labeled products will report if the product:
– “provides X servings of bread or bread alternate”
if not whole grain
or
– “provides X servings of WGR grains for those that
are whole grain-rich
• Beginning July 1, 2014 all products must be whole grain-rich
and CN labels will be updated as needed to report the WGR
creditable content
Note: These guidelines apply to Breakfast and Lunch
23
Breakfast Meal Pattern
• Formulated grain-fruit products as defined in CFR 220,
Appendix A are removed from the regulations and no longer
creditable for a reimbursable breakfast
• The following bar-type products are creditable:
– Energy, granola, cereal and breakfast
• Cereals with fruits are creditable toward the meal pattern
24
Breakfast Meal Pattern
Food Groups
Fluid Milk
Current Portion Requirements
(K-12)
1 cup from 1% low-fat or fatfree flavored or unflavored.
Must offer minimum of 2
choices.
New Portion Requirements
(K-12)
Effective July 1, 2012
must be fat-free (<0.4%) flavored or
unflavored or
1% low-fat unflavored.
Same requirements apply to lactosereduced and lactose-free milks.
Must offer a minimum of 2 choices.
Note: These guidelines apply to Breakfast and Lunch
25
Breakfast Meal Pattern
Fluid Milk
• Fat-free flavored or unflavored or 1% or less
unflavored milk
• Nutrition standards for milk substitutes (e.g., soy
beverages) are unchanged
• Students may decline milk component under
OVS
Note: These guidelines apply to Breakfast and Lunch
26
Lunch Meal Pattern
Lunch Meal Components
Fruits
Vegetables
Meats/Meat Alternates
Grains (Whole Grains)
Fluid Milk
Portion requirements have changed.
FDACS FNW
27
Lunch Meal Pattern
Food Groups
Fruits and
Vegetables
Current Portion Requirements
(K-12)
½ to ¾ cup of fruits and/or
vegetables combined per
day with
minimum of 2 sources.
Fruit information is on
slides 16–18.
New Portion Requirements
(K-12)
Effective July 1, 2012
¾ to 1 cup vegetables plus ½
to 1 cup fruit per day.
Vegetables may be raw or
cooked; fresh, frozen, canned,
or dried/ dehydrated; and may
be whole, cut or mashed.
FDACS FNW
28
Vegetables
Breakfast Meal Pattern
Lunch Meal Pattern
Grades
Grades
GradesK-5
6-8a
9-12a
Amount of Foodb Per Week (Minimum Per Day)
5 (1) e
5 (1) e
5 (1) e
2.5 (0.5)
GradesK-5a
Meal Pattern
Fruits (cups)c,d
Vegetables (cups)
Grades9-12
2.5 (0.5)
5 (1)
0
0
3.75
(0.75)
0.5
0.75
3.75
(0.75)
0.5
0.75
0
0
0.5
0.5
0.5
0
0
0
0
0
0
0.5
0.5
0.5
0.5
0.5
0.75
0
0
0
1
1
1.5
7-10 (1) j
8-10 (1) j
9-10 (1) j
8-9 (1)
8-10 (1)
10-12 (2)
0k
0k
0k
8-10 (1)
9-10 (1)
10-12 (2)
5 (1)
5 (1)
5 (1)
5 (1)
450-600
550-650
600-700
750-850
< 10
< 10
< 10
< 10
0
0
0
Dark green
Red/Orange
Beans/Peas
(Legumes)
Starchy
Other
Additional Veg to Reach
Total
0
0
0
0
0
Grains (oz eq) i
Meats/Meat Alternates (oz eq)
Fluid milk (cups) l
5 (1)
5 (1)
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-max calories (kcal)m,n,o
350-500
400-550
Saturated fat
(% of total calories)n,o
Sodium (mg)n, p
Trans fatn,o
Grades6-8
< 10
< 10
5 (1)
0.5
1.25
< 430
< 470
< 500
< 640
< 710
< 740
Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
29
Vegetables
• Daily lunch serving reflects variety over week
• Vegetable subgroup weekly requirements for
– Dark Green (e.g., broccoli, collard, mustard, kale
greens, spinach)
– Red/Orange (e.g., carrots, sweet potatoes, squash,
beets, tomatoes, red peppers, pumpkin)
– Beans/Peas (Legumes) (e.g., kidney beans, lentils,
chickpeas, pintos, navy or northern beans, black beans,
refried beans, vegetarian or baked beans, black eye
peas, limas)
– Starchy (e.g., corn, green peas, white potatoes)
– Other (e.g., onions, green beans, cucumbers, lettuce,
celery, cabbage)
– Additional vegetables to meet 5 cup weekly total
30
Vegetables (cont’d)
• Variety of preparation methods available
– Fresh, frozen, and canned products
– USDA Foods offers a variety of no salt added or lower
sodium products
• Changes in crediting of leafy greens: Uncooked
leafy greens will credit as half of volume as served.
Therefore, one cup of romaine lettuce is creditable
as one half of a cup of vegetables.
• Foods from the beans/peas (legumes) subgroup may
be credited as a vegetable OR a meat alternate.
However, schools may not offer one serving of
beans and peas and count it toward both food
components during the same meal.
31
Lunch Meal Pattern
Food Groups
Grains
Grade Groups
Current Portion
Requirements (K-12)
1 serving per day and 8
servings per week
minimum
New Portion Requirements
(K-12)
Effective July 1, 2012
1 oz. equivalent minimum per day
for grades K-8 and
2 oz. equivalent minimum per day
for grades 9-12.
Note: these are minimum and
maximum ranges
K-5: 8–9 oz. equiv./week
6-8: 8–10 oz. equiv./week
9-12: 10–12 oz. equiv./week
32
Lunch Meal Pattern
The whole grains component requirements have varied
implementation dates
Food Groups
Whole Grains
Note: See Whole Grain-Rich
information on slides 22–25
Current Portion
Requirements
(K-12)
Encouraged
New Portion Requirements
(K-12)
Effective July 1, 2012
more than 50% of all grains
must be whole grain-rich
Starting July 1, 2014
all grains must be whole grainrich
33
Lunch Meal Pattern
• Grain-Based Desserts Allowed
– Two creditable grain-based desserts allowed at lunch per
school week
– Foods of minimal nutritional value may not be served
– Take into consideration the contribution of desserts to
the nutrition standards levels for each grade level
34
Lunch Meal Pattern
Food Groups
Meats and
Meat Alternates
(M/MA)
Grade Groups
Current Portion
Requirements
(K-12)
1.5–2 oz. equivalent
(minimum daily
requirement per grade
group)
New Portion Requirements
(K-12)
Effective July 1, 2012
1 oz. equivalent minimum per day
for grades K-8
and 2 oz. equivalent minimum per
day for grades 9-12.
K-5: 8–10 oz. equiv./week
6-8: 9–10 oz. equiv./week
9-12: 10–12 oz. equiv./week
35
Meat/Meat Alternates
NEW:
• 2.2 ounces (1/4 cup) of commercially prepared tofu,
containing at least 5 grams of protein, is creditable as
1.0 ounce equivalent meat alternate. (SP 16- 2012)
• ½ cup (4.0 fluid ounces) of soy yogurt is creditable as
1.0 ounce equivalent meat alternate. (SP 16- 2012)
36
Lunch Meal Pattern
Food Groups
Fluid Milk
Current Requirements (K-12)
1 cup from 1% low-fat or fatfree flavored or unflavored.
Must offer minimum of 2
choices.
New Requirements
(K-12)
Effective July 1, 2012
must be fat-free (<0.4%) flavored or
unflavored or
1% low-fat unflavored.
Same requirements apply to lactosereduced and lactose-free milks.
Must offer a minimum of 2 choices.
Note: requirements apply to Breakfast and Lunch
37
Nutrition Standards for Breakfast and Lunch
Four standards will be reviewed for breakfast
and lunch compliance
– Weekly average requirements for:
• Calories
• Sodium
• Saturated fat
– Daily requirement for:
• Trans fat
Note: No total fat requirement
38
Calorie Ranges
• Minimum and maximum calorie (kcal) levels
– Average over course of the week
• Effective SY 2012-13 for NSLP
• Effective SY 2013-14 for SBP
GRADES
LUNCH
(kcal)
BREAKFAST
(kcal)
K-5
550-650
350-500
6-8
600-700
400-550
9-12
750-850
450-600
39
Sodium Reduction
Intermediate targets help schools reach
final targets
– Target 1: SY 2014-2015
– Target 2: SY 2017-2018
– Final Target: SY 2022-2023
40
Saturated Fat
• Limit saturated fat
– Less than 10 percent of total calories
– Same as current regulatory standard
• No total fat standard
41
Nutrition Standards –
Trans Fats
• New trans fat requirement - trans fat is limited to naturally
occurring in foods (mainly beef, lamb and dairy products
made with whole milk)
• Nutrition Facts Label or manufacturer’s specifications must
state zero grams of trans fat per serving (less than 0.5 gram
per serving) and is a daily requirement
• Begins:
• July 1, 2012 for Lunch
• July 1, 2013 for Breakfast
FDACS FNW
42
OFFER VERSUS SERVE (OVS)
43
Offer Versus Serve
• At lunch, must offer all 5 components and 1 or 2 may be
declined (for 2012-13)
• At breakfast (for 2014-15):
– If school serves 3 components and 4 items (i.e., additional
grain item or a meat/meat alternate), student may decline
1
– If school serves the 3 components as 3 food items on any
given day, student may not decline any items except ½ of
the 1 cup fruit portion
44
Offer vs. Serve
– Effective July 1, 2012 students must select at least
½ cup of fruit or vegetable for reimbursable
lunches
– Effective July 1, 2014 students must select at least
½ cup of fruit or vegetable for reimbursable
breakfasts
– Full component portions MUST be offered to
students at each meal