Meal Pattern Success Stories

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1 Meal Pattern Success Stories Lori Adkins, SNS Oakland Schools, MI Amy Harkey, SNS Charlotte-Mecklenburg Schools, NC Adam Simmons Fayetteville Public Schools, AR Copyright 2012 School Nutrition Association. All Rights Reserved.

2 Meal Pattern Success Stories Oakland County, Michigan

3 Oakland County by the Numbers 28 School Districts in Oakland County 182,268 Total Enrollment 31% F/R Eligibility 73,670 Lunch ADP 19,180 Breakfast ADP 1 District participating in CEO 6 Districts offer Summer Feeding Programs Source: MDE School Breakfast and Lunch Information by District & Building for SY

4 Oakland ISD Child Nutrition Initiatives Breakfast & Lunch Cycle Menus Menu Certification Worksheet Workshops Parent Newsletter & Café Menu Signage District in-service training programs SNA of Oakland County spring workshop and mini food show - Let the New Regs Roll Nutrition Analysis Software

5 Breakfast & Lunch Cycle Menu

6 Pare

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8 Oakland County School District Initiatives Waterford Schools Lake Orion Schools Walled Lake Schools

9 Waterford School District 19 buildings/ 11,330 enrollment Staff Training using Mock Lunch Lines to teach new meal regs and test knowledge Nutrition Education and Student Taste Test events featuring new menu items and Cafe mascot Diggin to help promote our "Tracker the New- Trition Train" meal identification system to TRAIN our kids on the 5 meal components. "Fruit First" kiosks were placed at the beginning of the lunch line to help encourage students to take fruit with their meal. If a student doesn't choose a fruit they are given a veggie with their meal. Introducing non-fat flavored milk to students was done in coordination with Fuel Up to Play 60 and a "Let's MOOve" Guinness World Record Event

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14 Lake Orion Community School District 12 Buildings / 7,776 Enrollment Nutrition Education is conducted in the lunch room Identify a School Lunch game and in the kitchen with Lifeskills Class curriculum. Invite your Parents to school lunch event for Middle School parents to show parents the healthy changes in their childs café and to eat with their child. Student Sampling of new menu items done in the classroom and on the lunch line at Middle & HS Buildings Expansion of Fresh Fruits and Vegetables EVERYWHERE!

15 Walled Lake Consolidated Schools 22 Buildings / 15,731 Enrollment New Recipes Introduced to students- Broccoli Slaw, Tuscany Soup and Mexicali Bean Salad are hits! Food Show for Students - student taste testing and evaluation of new products. Expansion of Fruits and Vegetables EVERYWHERE! Staff training at county workshop and district in-service. Informing Stakeholders of New Meal Pattern Changes using signage, newsletters, updated menus and You-Tube Video

16 Implementation Challenges and Participation Trends New meal pattern implementation was easiest at the elementary level. Most challenging at the HS level. Impact on school lunch participation in the county. On-going staff training will be necessary for all implementation phases of the HHFKA. Continued communication is vital to promoting the benefits of the School Lunch Program to all stakeholders and to maintain or grow current participation levels.

17 Charlotte-Mecklenburg Schools Charlotte, NC SNA LAC March 2012 Meal Patterns Amy L. Harkey, MS,RD,LDN,SNS Amy L. Harkey, MS,RD,LDN,SNS 17

18 Amy L. Harkey, MS,RD,LDN,SNS 18

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20 All great changes are preceded by chaos. -Deepak Chopra Amy L. Harkey, MS,RD,LDN,SNS 20

21 Training Identify the meal before service Students and School Staff POS (change values) Managers and Café Staff Cashiers (itemize and recognize new reimbursable meal) Amy L. Harkey, MS,RD,LDN,SNS 21

22 Identifying Meals An education for us all, the more we talk about identifying meals to students, our staff, and school staff the easier it will become to understand. Becomes a marketing tool and encourages the students to take and consume fruits and vegetables The more the students and cashiers become familiar with then new pattern and requirements the faster lines will move. Happier Principals..

23 Amy L. Harkey, MS,RD,LDN,SNS 23

24 How has OVS changed under the New Lunch Meal Pattern? School lunches must offer at least 5 food components (Meat/Meat Alternate, Fruits, Vegetables, Grains, Fluid Milk) Students may decline up to 2 of the components. However, students must now select a serving of either a fruit or a vegetable component in order for the meal to be reimbursable Amy L. Harkey, MS,RD,LDN,SNS 24

25 What do all these changes actually look like? Reducing Saturated Fats & eliminating artificial Trans Fats Reducing Sodium (following a trend down plan until 2022) Limiting calories based on age/grade groups Substantially increasing whole grains (minimum/maximums) Fruits and vegetables offered each day in a prescribed fashion of amounts per subgroup (color/type) weekly Five required food components offered at lunch; all have to be made available to all students on all lines Necessary to identify what components constitute a reimbursable meal at or near the start of the serving line A fruit or vegetable must be taken to qualify a meal as reimbursable Amy L. Harkey, MS,RD,LDN,SNS 25

26 Amy L. Harkey, MS,RD,LDN,SNS 26

27 Amy L. Harkey, MS,RD,LDN,SNS 27

28 Vegetables Amy L. Harkey, MS,RD,LDN,SNS 28

29 Sub Groups Dark Leafy Green Red/Orange Starchy Legumes Other Additional Amy L. Harkey, MS,RD,LDN,SNS 29

30 Dark Leafy Green Bok Choy Broccoli Collard Greens Dark Green Leafy Lettuce Kale Mesclun Mustard Greens Romaine Lettuce Spinach Turnip Greens Watercress Amy L. Harkey, MS,RD,LDN,SNS 30

31 Red/Orange Acorn Squash Butternut Squash Carrots Hubbard Squash Pumpkin Red Peppers Sweet Potatoes Tomatoes Tomato Juice Amy L. Harkey, MS,RD,LDN,SNS 31

32 Starchy Cassava Corn Fresh Cowpeas, Field Peas, or Black-eyed Peas(not dry) Green Bananas Green Peas Green Lima Beans Edamame Parsnips Plantains Taro Water Chestnuts White Potatoes Amy L. Harkey, MS,RD,LDN,SNS 32

33 Other Artichokes Asparagus Avocado Bean Sprouts Beets Brussels Sprouts Cabbage Cauliflower Celery Cucumbers Eggplant Green Beans Green Peppers Iceberg (head) Lettuce Mushrooms Okra Onions Turnips Wax Beans Zucchini Amy L. Harkey, MS,RD,LDN,SNS 33

34 Fruits Amy L. Harkey, MS,RD,LDN,SNS 34

35 Meats Amy L. Harkey, MS,RD,LDN,SNS 35

36 Grains Amy L. Harkey, MS,RD,LDN,SNS 36

37 Grains on the Menu Rolls in K-8 are 1oz Rolls in 9-12 are 2 oz Amy L. Harkey, MS,RD,LDN,SNS 37

38 Milk Amy L. Harkey, MS,RD,LDN,SNS 38

39 Ranges We don t want to go over. Amy L. Harkey, MS,RD,LDN,SNS 39

40 Calorie Range Lunch Grades K-5 Grades 6-8 Grades The average daily amount for a 5-day school week must fall within the minimum and maximum levels. A school could offer age grade groups K-8 a single menu that falls within a range of average calories per week to meet the requirement for each grade group. Amy L. Harkey, MS,RD,LDN,SNS 40

41 Nutrient Ranges Sodium by K-5 = 1230 mg All Grade Groups Saturated Fat % 10 or Less 6-8= 1360 mg Eliminated Artificial Trans Fats 9-12= 1420 mg Amy L. Harkey, MS,RD,LDN,SNS 41

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44 Additional All the sub-groups in combination to make up the additional needed vegetables required to meet ; K-8 = 3 ¾ cup weekly requirement 9-12 = 5 cups weekly requirement

45 K-8 Cheese Pizza Corn (½ cup) Caesar Salad (1 cup) Pear Milk Cheese Pizza Corn (½ cup) Cheese Pizza Corn (½ cup) Corn (½ cup) Cheese Pizza Milk Cheese Pizza Pear Cheese Pizza Pear Pear Cheese Pizza Corn (½ cup) Caesar Salad (1 cup) Green Beans (½ cup) Amy L. Harkey, MS,RD,LDN,SNS 45

46 High School Chicken Tenders Sweet Potato Muffin Potato Stix House Salad Grapes Milk Chicken Tenders Sweet Potato Muffin Potato Stix Chicken Tenders Potato Stix Grapes Chicken Tenders Potato Stix House Salad Chicken Tenders Potato Stix House Salad Apple Grapes Chicken Tenders Apple Grapes

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48 Amy L. Harkey, MS, RD, LDN, SNS Amy L. Harkey, MS,RD,LDN,SNS 48

49 Success Stories for the New Meal Fayetteville Public Schools Student Acceptance Environmetal Issues Teachers Acceptance Parent Acceptance Staff Understanding and Acceptance Pattern

50 The Healthy, Hunger-Free Kids Act (HHFKA) of 2010 marked a great win for our nation s kids. This landmark legislation, for the first time in over 30 years school meals and the entire school, secured historic reforms to food environment.

51 Student Acceptance It was not as much as an acceptance but more than retraining them on what they could have Added salad bars to all schools Portion sizes Lots of fruit and Vegtable Choices

52 Student Acceptance

53 Environmental Issues Food Waste Composting Club Piloted in Elementary Spread to all but the High School Additional Disposables PTO Company Choices Farm To School

54 Environmental Issues

55 Teachers Accaptance Change Bad (said like a caveman) Teachers are not the best at new things Went school to school to train before school started Additional Work The only thing worse than change is to ask them to help more. Takes More Time Adding salad bars and choices had the potential for adding time

56 Teacher Acceptance Change Bad All about training and the ability to train Administration buy in. School buy in. Then only then do you get teacher buy in.

57 Teacher Acceptance Additional Work Again taken care of during the training Allow the students to do it for themselves Letting the principal know that it could take a little longer due to it being new PTO for parent volenteers Showed teachers it really was not more on them

58 Teachers Acceptance Takes more time Adding salad bars had the potential for adding additional time Allowing the students to do it themselves from the start allowed the time issue to be a problem only at the first of the year

59 Parent Acceptance PTO meetings to explain new meal pattern Flyers sent home during registration Information booth set up at all open houses Healthy Dinner on a budget Cooking Class

60 Healthy Dinner on a Budget Family Cooking Classes

61 Healthy Dinner on a Budget Family Public Perception Increase parental involvement Utilize media involvement Television Newspaper radio Utilizing outside groups Bringing in chefs Cooking Classes

62 Healthy Dinner on a Budget Family Sustainable relationships University of Arkansas NWACC Appleseeds, Inc Parents and students Media School board Administration Cooking Classes

63 Healthy Dinner on a Budget Family Cooking Classes University of Arkansas Utilized student athletes to help build and sustain relationships Helps with student acceptance

64 Healthy Dinner on a Budget Family Cooking Classes NWACC Utilized Chef Instructors to legitimize the information we were passing on Utilized culinary students to open up there minds to a new possible career

65 Healthy Dinner on a Budget Family Cooking Classes

66 Healthy Dinner on a Budget Family Nutrition Education Took easy scratch recipes Offered many time saving tips and substitutions Focused on fresh local ingredients Kept price point for the three course meal under $5/person Cooking Classes

67 Healthy Dinner on a Budget Family Cooking Classes Performance indicators Surveys Follow up phone calls Online recipes and Q and A

68 Healthy Dinner on a Budget Family Cooking Classes Outcomes Averaged over 65 people at each class Found permanent funding Increased parental involvement Increased meal participation

69 Staff Understanding and Acceptance Training Training Training This was such a leap from what they were used to that it tended to be very confusing The State of Arkansas did a wonderful training that really helped We also had to do a ton of culinary training to get their knife skills up to par

70 Staff Understanding and Acceptance Objectives Identify the Vegetable component requirement. Complete the Vegetable Subgroup activity. Identify the Grains component requirement. Specify whole grain-rich foods. Evaluate whole grain-rich foods labels. Identify the Milk component requirement.

71 Staff Understanding and Acceptance Objectives Discuss dietary specifications for sodium and trans fat. Discuss Offer Versus Serve. Integrate the concepts of the New Meal Pattern lesson.

72 Staff Understanding and Acceptance Objectives Communicate easy methods of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s).

73 Staff Understanding and Acceptance New to them Fruits and Vegetables offered daily Substantially increasing offerings of whole grainrich foods Only fat-free or low-fat milk varieties Limiting calories based on the age of children Reducing saturated fat, trans(?) fats, and sodium

74 Staff Understanding and Acceptance Food Based Menus, we were lucky we were already there. 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

75 Calorie Range Lunch Grades K-5 Grades 6-8 Grades The average daily amount for a 5-day school week must fall within the minimum and maximum levels. A school could offer age grade groups K-8 a single menu that falls within a range of average calories per week to meet the requirement for each grade group.. 75

76 Meat/Meat Alternate Lunch Grades K-5 Grades 6-8 Grades ounces weekly 1 ounce daily minimum 9-10 ounces weekly 1 ounce daily minimum ounces weekly 2 ounces daily minimum One ounce cooked, skinless, unbreaded portion of beef, fish, poultry, equals one ounce of the Meat/Meat Alternate requirement.. 76

77 Meat/Meat Alternate Lunch Grades K-5 Grades 6-8 Grades ounces weekly 1 ounce daily minimum 9-10 ounces weekly 1 ounce daily minimum ounces weekly 2 ounces daily minimum Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the Meat/Meat Alternate requirement.. 77

78 Meat/Meat Alternate Lunch Grades K-5 Grades 6-8 Grades ounces weekly 1 ounce daily 9-10 ounces weekly 1 ounce daily ounces weekly 2 ounces daily 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.. 78

79 Meat/Meat Alternate Lunch Grades K-5 Grades 6-8 Grades ounces weekly 1 ounce daily minimum 9-10 ounces weekly 1 ounce daily minimum ounces weekly 2 ounces daily minimum 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.. 79

80 Meat/Meat Alternate Lunch Grades K-5 Grades 6-8 Grades ounces weekly 1 ounce daily minimum 9-10 ounces weekly 1 ounce daily minimum ounces weekly 2 ounces daily minimum 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.. 80

81 Meat/Meat Alternate Lunch Grades K-5 Grades 6-8 Grades ounces weekly 1 ounce daily minimum 9-10 ounces weekly 1 ounce daily minimum ounces weekly 2 ounces daily minimum Other meat alternates, such as eggs and cheese, may be used to meet all or part of the Meat/Meat Alternate component in accordance with FNS guidance.. 81

82 Fruit Component Lunch Grades K- 5 2 ½ cups weekly ½ cup daily minimum Grades 6-8 Grades ½ cups weekly ½ cup daily minimum 5 cups weekly 1 cup daily minimum 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. Minimum creditable serving of fruit is ⅛ cup.. 82

83 Fruit Component Lunch Grades K-5 Grades 6-8 Grades ½ cups weekly ½ cup daily minimum 2 ½ cups weekly ½ cup daily minimum 5 cups weekly 1 cup daily minimum Dried fruit credits at twice the volume served (i.e. one quarter-cup of dried fruit counts as ½ cup of fruit).. 83

84 Fruit Component Lunch Grades K-5 Grades 6-8 Grades ½ cups weekly ½ cup daily minimum 2 ½ cups weekly ½ cup daily minimum 5 cups weekly 1 cup daily minimum Reimbursable meals may no longer include snack-type fruit products that have been previously credited by calculating the wholefruit equivalency of the processed fruit in the product using the FDA s standards of identity for canned fruit nectars (21 CFR ). (Examples of these products include fruit drops, leathers, and strips.). 84

85 Fruit Component Lunch Grades K-5 Grades 6-8 Grades ½ cups weekly ½ cup daily minimum 2 ½ cups weekly ½ cup daily minimum 5 cups weekly 1 cup daily minimum All frozen fruit served in NSLP contains no added sugar beginning SY Note there is a one year exemption to this requirement.. 85

86 Vegetable Component Lunch Minimum Requirements Grades K-5 Grades 6-8 Grades ¾ cups weekly ¾ cup per day 3 ¾ cups weekly ¾ cup per day 5 cups weekly 1 cup per day Vegetable Subgroups Requirements Dark Green ½ cup Red/Orange ¾ cup Bean/Peas (Legumes) ½ cup Starchy ½ cup Other ½ cup Additional Vegetables to 1 cup Reach Total ½ cup ¾ cup ½ cup ½ cup ½ cup 1 cup Weekly ½ cup 1 ¼ cups ½ cup ½ cup ¾ cup 1 ½ cup 86

87 Grains Component Lunch Grades K-5 Grades 6-8 Grades oz eq weekly 1 per day minimum 8-10 oz eq weekly 1 per day minimum oz eq weekly 2 per day minimum Beginning SY 2014, all grains served must meet whole grain-rich criteria. The new meal pattern provides a minimum and maximum number of oz eq to meet the weekly grains requirement by age group.. 87

88 Grains Component Lunch Grades K-5 Grades 6-8 Grades oz eq weekly 1 per day minimum 8-10 oz eq weekly 1 per day minimum oz eq weekly 2 per day minimum Exhibit A of The USDA Food Buying Guide for Child Nutrition Programs will be updated to include revised serving size criteria for Grains. Refer to USDA FNS Policy Memo: Grain Requirements for the National School Lunch Program and School Breakfast Program (SP , released April 26, 2012) at Memos/2012/SP os.pdf. 88

89 Milk Component Lunch Grades K-5 Grades 6-8 Grades cups weekly 1 cup daily 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily Fluid milk must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored). Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored). Adapted from: 89

90 New Meal Pattern Training National Food Service Management Institute 90

91 Success Stories So it seems it is all about training, training, training. With a little trail and error (if the USDA is in the room very little error) you will have a success storie as well

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