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1 Welcome! Check your audio connection to be sure your speakers are on. Archive recording, presentation slides, resources, and CEU form are available at:

2 Best Practices in Menu Planning: New Meal Pattern Flexibilities Wednesday, January 23, 2013

3 Today s Moderators Cindy Brooks Director Seymour Public Schools Seymour, CT Cathy Schuchart Staff Vice-President of Child Nutrition Policy School Nutrition Association

4 Today s Panelists Dr. Janey Thornton Deputy Under Secretary Food, Nutrition, and Consumer Services USDA

5 Today s Panelists Cindy Long Director Child Nutrition Division USDA

Today s Panelists Sandra Ford, SNS SNA President Director of Nutrition Manatee County, School District, FL Leah Schmidt, SNS SNA President-Elect Director, Child Nutrition

6 Today s Panelists Sandra Ford, SNS SNA President Director of Nutrition Manatee County, School District, FL Leah Schmidt, SNS SNA President-Elect Director, Child Nutrition Services Hickman Mills C-1 School District, MO Julia Bauscher, SNS SNA Vice President Director, School & Community Nutrition Services Jefferson County, Public Schools, KY

7 Today s Topics Participants will learn and understand more about the flexibilities of the new meal pattern. Participants will hear best practices for overcoming common challenges.

8 Flexibilities in the New Meal Pattern Cindy Long U.S. Department of Agriculture Food and Nutrition Service January 2013

9 Weekly Maximum Flexibilities (SP )

10 School Meal Pattern Implementation FNS has been listening to parents, schools, State agencies and others Many operators implementing changes successfully Challenge with weekly maximums for the grains and meat/meat alternates at lunch

11 Weekly Maximums Flexibility: Implications Meal pattern remains in place Flexibility in measuring compliance with weekly grains and meat/meat alternates for SY State agencies to consider an SFA compliant if daily and weekly minimums for m/ma and grains are met

12 Weekly Maximums Flexibility: This flexibility allows: Benefits More time for the development of food products that fit the NSLP meal pattern More menu options for meal planners and students More time for students to adjust to meal pattern changes

13 What Stays the Same Daily and weekly minimums for grains and meat/meat alternates Requirements for the fruit, vegetable and milk components Weekly calorie ranges and other dietary specifications

14 Impact on Certification State agencies to assess compliance with the daily and weekly minimums for grains and meat/meat alternates in SY No need to reconsider or recertify any SFAs already certified for the 6 cents increase SFAs waiting to be certified do not have to resubmit certification materials

15 Impact on Certification, cont d SFAs that have not applied due to difficulty meeting weekly maximums may submit documentation SFAs that were denied certification due to noncompliance may request reevaluation 6 cents reimbursement available retroactively

16 Impact on Certification- USDA Menu Worksheet Instructions for the Certification Menu Worksheet have been updated to reflect this flexibility The menu worksheet may show that weekly maximum limits are exceeded (colored RED) Acceptable to submit and be certified

17 Impact on Certification- USDA Menu Worksheet Highly recommend SFAs note they are using this flexibility in the SFA Notes Section when submitting for certification All other requirements in the worksheet and the nutrient assessment must be met in order for an SFA to be certified

18 Impact on Certification- Commercial Software No changes to commercially-available software approved for use in 6 cents certification are required Software companies encouraged to edit their software instructions to reflect the weekly maximums flexibility (not required)

19 Impact on Breakfast Flexibility for grains and meat/meat alternates not needed for SBP this year Changes to SBP meal pattern are not required in SY Old/existing breakfast pattern does not have maximums Flexibility does apply to operators choosing to implement new breakfast meal pattern early (grains max)

20 Flexibility Beyond SY FNS will continue to monitor implementation data and feedback from States and SFAs Need for continued flexibility is being assessed Timely guidance for SY13-14

21 More Information Memorandum SP Addresses flexibility for grains and meat/meat alternates in SY Includes QAs Posted on FNS public website Memos/2013/SP os.pdf

22 Other Flexibilities

23 Age/Grade Groups All three grade groups overlap at breakfast, so a single menu can be used for all groups Overlap for K-5 and 6-8 groups at lunch, so a single menu can be used for both groups To ease menu planning for grades 6-8 and 9-12, see suggestions in memo SP (revised)

24 Age/Grade Groups: RCCI exception Allowance to serve one meal pattern to multiple age/grade groups Prior State agency approval required Must meet criteria in FNS memo SP : A juvenile detention or correctional facility Consist of more than one age/grade group Legitimate safety concerns or State juvenile justice laws/regulations related to offering meals with varying amounts of food within the same meal period

25 Seconds & Leftovers Schools may offer second servings of reimbursable foods Count toward the daily and weekly minimums, as well as the dietary specifications If seconds sold a la carte, they do not count toward meal pattern requirements Schools may offer leftovers Occasional, small quantities of leftover food served on another day will not count toward the meal components If served to students on same day as initially offered, considered a second serving (see above) Leftovers should not be planned

26 Calories Calorie ranges are based on science and data on children s food intake Calorie ranges apply on a weekly basis The meals offered on average over the week must be within the calorie range (min/max) Individual meals offered may be below or above the calorie range Calories do not apply to meal selected by individual student Student selections may also be above or below the ranges

27 Fruits Frozen, canned, and dried fruit are allowed in addition to fresh fruit, as well as 100% juice Temporary waiver for frozen fruit restriction in the NSLP SY and SY Limit on fruit juice applies to the total fruit offering per week No more than half of the weekly fruit offering may be in the form of 100% juice

28 Fruits and Vegetables Schools may offer both in pureed form (smoothies, soups) Fruit smoothie guidance provided in memo SP Milk and fruit are credited in smoothies prepared by local operators Fruit is credited in smoothies prepared commercially Pureed forms credit based on the actual volume served

29 Salad Bars Salad bars continue to be a great option for meeting the meal pattern requirements, especially vegetable subgroups No maximum limits for fruits and vegetables components Daily variety of options is not required Ensure students are offered the required portions If salad bar is after POS, assign a monitor See Memo SP Rev., and Team Nutrition resources

30 Grains Only half of the grains must be whole grain rich this year and in SY Beginning SY , all grains must be whole grain-rich (not 100% whole grain) Whole grain-rich = At least 50% WG and rest of product/blend must be enriched refined flour Corn masa dough treated with lime is allowable as a whole grain ingredient (SP )

31 Flexibilities in the New Breakfast Meal Pattern

32 Choosing to Credit Vegetables SFA plans how and when to offer vegetables in place of fruits (SY 2014/15) No limit on substitution- can be part or all of requirement First 2 cups of vegetables must be from dark green, red/orange, beans/peas (legumes) or other subgroups Example: ½ cup veggies Tuesday and ½ cup veggies Thursday (1 cup total/week), and only fruits the other days May offer various combinations of fruits and vegetables ½ cup each of fruits and vegetables (e.g., ½ c orange juice and ½ c mashed sweet potatoes) 1 cup combo fruits/vegetables (pineapple/carrot salad)

33 Vegetables Offered as Extras Menu planner has discretion to offer vegetables as extras Do not count toward a component in SBP Can add variety, appeal, and nutrients to breakfasts Extras must fit within calorie, saturated fat, sodium and juice weekly limits Student must have three other food items on tray to have a reimbursable meal Consistent with existing policy on extra foods, extras do not count toward OVS

34 Choosing to Credit Meats/Meat Alternates Schools may offer a meat/meat alternate at breakfast and count it in place of the grains component Prerequisite: Must also offer 1 ounce equivalent of grains daily Offers menu planning flexibility while promoting whole grainrich foods consistent with DGAs When credited, the meat/meat alternate counts toward the weekly grains requirement and the dietary specifications

35 Offering Meats/Meat Alternates as Extras SFAs can offer meat/meat alternates as extras (not required to offer these) Not creditable as a component, so NO weekly maximum Not counted for OVS purposes Must continue to serve at least the minimum daily grain as part of the meal Must fit within the dietary specifications (calories, sodium, saturated fat, and trans fat) Offers additional flexibility for menu planning

36 Pre-plating/Bundling Pre-plated meals can be served under OVS Logistical limitations on the school system (facilities/space limits, young children unable to easily self-serve, etc) Breakfast in the classroom If some or all of the components are bundled together, operator should attempt to offer choices where possible Reminder: OVS never required at breakfast

37 Questions

38 Thank You Archives, CEU information, and other resources available at

Energizing Your Students With School Breakfast and Lunch

Energizing Your Students With School Breakfast and Lunch PRESENTERS: Sara L Olson, ScM, RD Alicia White, MS, RD Food and Nutrition Service U.S. Department of Agriculture Today s Session Recap what s new