GA's New Meal Pattern Training for SNP Managers

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Review Technical Assistance Unit Training Series
Get Your Plate in Shape
New Meal Pattern (NMP)
Training for Managers SY 2012-13
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Objectives

• At the conclusion of this training the learner
  will be able to
• Identify the manager responsibilities in relation
  to the new meal pattern (NMP)
• Recognize a reimbursable meal in compliance with
  the NMP requirements.
• Utilize resources and assist in the training of
  school level staff on the NMP

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SN Manager Responsibilities

• Training staff- new meal pattern
• Receiving - match invoices
• Preparation - standardized recipes
• Serving - portions, components
• Counting - reimbursable meal

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• New Meal Pattern-Lunch
• Just the basics
• -Effective July 1, 2012
• -3 Grade groups (K-5, 6-8, 9-12)
• -Food-based meal pattern
• -5 Food components
• -Fruit, Veg, Grain, M/MA, Milk

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5 Food Components

• Meat/Meat Alternate
• Fruits
• Vegetables
• Grains
• Milk

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Lunch Meal Pattern
Grades K-5 Grades 6-8 Grades 9-12
Meal Pattern Amount of Food Per Week (minimum per day) Amount of Food Per Week (minimum per day) Amount of Food Per Week (minimum per day)
Fruits (cups) 2.5 (0.5) 2.5 (0.5) 5 (1)
Vegetables (cups) 3.75 (0.75) 3.75 (0.75) 5 (1)
Dark green 0.5 0.5 0.5
Red/Orange 0.75 0.75 1.25
Beans and peas (legumes) 0.5 0.5 0.5
Starchy 0.5 0.5 0.5
Other 0.5 0.5 0.75
Additional Veg to Reach Total 1 1 1.5
Grains (oz eq) 8-9 (1) 8-10 (1) 10-12 (2)
Meats/Meat Alternates (oz eq) 8-10 (1) 9-10 (1) 10-12 (2)
Fluid milk (cups) 5 (1) 5 (1) 5 (1)
Other Specifications Daily Amount Based on the Average for a 5-Day Week Other Specifications Daily Amount Based on the Average for a 5-Day Week Other Specifications Daily Amount Based on the Average for a 5-Day Week Other Specifications Daily Amount Based on the Average for a 5-Day Week
Min-max calories (kcal) 550-650 600-700 750-850
Saturated fat ( of total calories) lt 10 lt 10 lt 10
Sodium (mg) lt 640 lt 710 lt 740
Trans fat Nutrition label or manufacturer specifications must indicate ZERO grams of trans fat per serving. Nutrition label or manufacturer specifications must indicate ZERO grams of trans fat per serving. Nutrition label or manufacturer specifications must indicate ZERO grams of trans fat per serving.
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Lunch Meal Pattern
Grades K-5 Grades 6-8 Grades 9-12
Meal Pattern Amount of Food Per Week (minimum per day) Amount of Food Per Week (minimum per day) Amount of Food Per Week (minimum per day)
Fruits (cups) 2.5 (0.5) 2.5 (0.5) 5 (1)
Vegetables (cups) 3.75 (0.75) 3.75 (0.75) 5 (1)
Dark green 0.5 0.5 0.5
Red/Orange 0.75 0.75 1.25
Beans and peas (legumes) 0.5 0.5 0.5
Starchy 0.5 0.5 0.5
Other 0.5 0.5 0.75
Additional Veg to Reach Total 1 1 1.5
Grains (oz eq) 8-9 (1) 8-10 (1) 10-12 (2)
Meats/Meat Alternates (oz eq) 8-10 (1) 9-10 (1) 10-12 (2)
Fluid milk (cups) 5 (1) 5 (1) 5 (1)
Other Specifications Daily Amount Based on the Average for a 5-Day Week Other Specifications Daily Amount Based on the Average for a 5-Day Week Other Specifications Daily Amount Based on the Average for a 5-Day Week Other Specifications Daily Amount Based on the Average for a 5-Day Week
Min-max calories (kcal) 550-650 600-700 750-850
Saturated fat ( of total calories) lt 10 lt 10 lt 10
Sodium (mg) lt 640 lt 710 lt 740
Trans fat Nutrition label or manufacturer specifications must indicate ZERO grams of trans fat per serving. Nutrition label or manufacturer specifications must indicate ZERO grams of trans fat per serving. Nutrition label or manufacturer specifications must indicate ZERO grams of trans fat per serving.
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SN Manager Responsibilities

• Training staff- new meal pattern
• Receiving-match invoice
• Preparation-standardized recipes
• Serving-portions, components
• Counting-reimbursable meal, OVS

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Fruits (Lunch)
Grades K-5 Grades 6-8 Grades 9-12
Component Amount of Fruit Per Week / (minimum full serving per day) Amount of Fruit Per Week / (minimum full serving per day) Amount of Fruit Per Week / (minimum full serving per day)
Fruits (cups) -canned (natural juice or light syrup) -frozen (w/o added sugar) -fresh (edible portions, refer to FBG calculator) -dried (¼ cup is equivalent to ½ cup serving) -juice (100) juice blends are ok if they are 100 juice 2.5 / (0.5) cups 2.5 / (0.5) cups 5 / (1) cups
Fruits (cups) -canned (natural juice or light syrup) -frozen (w/o added sugar) -fresh (edible portions, refer to FBG calculator) -dried (¼ cup is equivalent to ½ cup serving) -juice (100) juice blends are ok if they are 100 juice No more than ½ fruit offerings served in a week may be juice No more than ½ fruit offerings served in a week may be juice No more than ½ fruit offerings served in a week may be juice
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Vegetables (Lunch)
5 Subgroups of Vegetables Grades K-5 Grades 6-8 Grades 9-12
Component Amount Food Per Week (Min. Full Serv/Per Day) Amount Food Per Week (Min. Full Serv/Per Day) Amount Food Per Week (Min. Full Serv/Per Day)
Vegetables (cups) 3.75 (0.75) 3.75 (0.75) 5 (1)
Dark green 0.5 0.5 0.5
Red/Orange 0.75 0.75 1.25
Beans/Peas (Legumes) 0.5 0.5 0.5
Starchy 0.5 0.5 0.5
Other 0.5 0.5 0.75
Additional Vegetables to Reach Total 1 1 1.5
3.75 cups min. per week 3.75 cups min. per week 5 cups min. per week
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Vegetables (Lunch)

• Vegetable subgroups weekly requirements
• Dark Green (broccoli, Romaine lettuce, spinach)
• Red/Orange (carrots, sweet potatoes, tomatoes)
• Beans/Peas (Legumes kidney beans, lentils,
  chickpeas)
• Starchy (corn, green peas, white potatoes)
• Other (onions, green beans, cucumbers)
• Additional vegetables to meet 3 ¾ or 5 cups
  total per week

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Vegetables (Lunch)

• Variety of preparation methods available
• Fresh, frozen and canned products
• Leafy greens credit at half volume
• 1 cup ½ cup vegetable
• Legumes (dry beans/peas) may be credited as
  vegetable OR meat alternate

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HealthierUS School Challenge Dark Green and
Red/Orange Vegetables Resource
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Draining and Rinsing
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Grains (Lunch)
Grades K-5 Grades 6-8 Grades 9-12
Component Number of oz equivalents per week (min. per day) Number of oz equivalents per week (min. per day) Number of oz equivalents per week (min. per day)
Grains (ounce equivalent) Includes pasta, rice, rolls, cornbread, buns, crackers, tortillas, cereal, pancakes, crusts, and stuffing, etc. See EXHIBIT A (rev. 2012) for Whole Grain Rich (WGR) ounce equivalency (oz. eq.) requirements for School Meal Programs WGR-must contain 50 whole grain ingredients by weight 8-9 (1) 9-max per week 8-10 (1) 10-max per week 10-12 (2) 12-max per week
Grains (ounce equivalent) Includes pasta, rice, rolls, cornbread, buns, crackers, tortillas, cereal, pancakes, crusts, and stuffing, etc. See EXHIBIT A (rev. 2012) for Whole Grain Rich (WGR) ounce equivalency (oz. eq.) requirements for School Meal Programs WGR-must contain 50 whole grain ingredients by weight In Search of a Whole Grain Scan ingredient list for key words Look for whole grain symbols Take note of the govt authorized statement In Search of a Whole Grain Scan ingredient list for key words Look for whole grain symbols Take note of the govt authorized statement In Search of a Whole Grain Scan ingredient list for key words Look for whole grain symbols Take note of the govt authorized statement
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HealthierUS Whole-Grain Resource
http//www.teamnutrition.usda.gov/HealthierUS/HUSS
Ckit_pp25-35.pdf
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Whole Grains

• In Search of a Whole Grain Handout
• Scan the ingredient list for descriptors
• Whole, whole grain, cracked, rolled
• Look for Whole Grain Symbols
• Whole Grain Council Stamps
• Whole Grain guarantee from GM
• Take note of the Health Statement
• Govt authorized stating the health benefits

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Meats/Meat Alternates (Lunch)
Grades K-5 Grades 6-8 Grades 9-12
Component Number of oz. equivalents per week (minimum per day) Number of oz. equivalents per week (minimum per day) Number of oz. equivalents per week (minimum per day)
Meats/ Meat Alternates (oz. equiv.) Refer to FBG online calculator, CN label or mfr. info 8-10 (1) 10 max per week 9-10 (1) 10 max per week 10-12 (2) 12 max per week
Meats/ Meat Alternates (oz. equiv.) Refer to FBG online calculator, CN label or mfr. info USDA encourages schools to offer a variety of protein foods such as lean/extra lean meats, seafood, and poultry beans and peas fat-free and low-fat dairy products such as cheese and yogurt and unsalted nuts and seeds, to meet the meat/meat alternate requirement. USDA encourages schools to offer a variety of protein foods such as lean/extra lean meats, seafood, and poultry beans and peas fat-free and low-fat dairy products such as cheese and yogurt and unsalted nuts and seeds, to meet the meat/meat alternate requirement. USDA encourages schools to offer a variety of protein foods such as lean/extra lean meats, seafood, and poultry beans and peas fat-free and low-fat dairy products such as cheese and yogurt and unsalted nuts and seeds, to meet the meat/meat alternate requirement.
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http//fbg.nfsmi.org/
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(No Transcript)
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Milk (Lunch)
GradesK-5 Grades 6-8 Grades 9-12
Component Amount of Milk Per Week (Minimum Per Day) Amount of Milk Per Week (Minimum Per Day) Amount of Milk Per Week (Minimum Per Day)
Fluid milk (cups) Variety of Fat Free Flavored Fat Free Unflavored Low Fat (1)(Unflavored only) Variety is at least 2 choices (ex. Fat Free chocolate and Low Fat unflavored is variety) 5 (1) 5 (1) 5 (1)
Fluid milk (cups) Variety of Fat Free Flavored Fat Free Unflavored Low Fat (1)(Unflavored only) Variety is at least 2 choices (ex. Fat Free chocolate and Low Fat unflavored is variety) Acceptable substitutions for children with life-threatening disability include Lactose free or lactose-reduced milk Lactose intolerance is not a disability Note Juice and water are not acceptable substitutions for milk Acceptable substitutions for children with life-threatening disability include Lactose free or lactose-reduced milk Lactose intolerance is not a disability Note Juice and water are not acceptable substitutions for milk Acceptable substitutions for children with life-threatening disability include Lactose free or lactose-reduced milk Lactose intolerance is not a disability Note Juice and water are not acceptable substitutions for milk
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Milk Milk Only Milk

• Choices include
• Fat Free Flavored
• Fat Free Unflavored
• Low Fat (1)Unflavored

• EXCEPTION
• Acceptable substitutions include
• lactose free and lactose reduced milk
• For a child who has a disability, such as a
• life threatening allergy to milk and has a
• doctors note stating the disability

• NOTE
• Lactose intolerance is not classified as a
  disability
• Juice and water are not acceptable substitutions
  for milk

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New CN Labeling

• Label claims will now support the New Meal
  Patterns for NSLP and SBP
• Labels will identify Whole Grain-Rich items in
  crediting statement (WGR Grains)
• Products that include vegetable subgroups will
  identify those subgroups on the CN label

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Offer vs. Serve (OVS)

• Allows students to decline foods they do not plan
  to eat
• Students may choose 3, 4 or all 5 food components
  and be charged the same unit price
• Choice is when there are several food items
  available from a food component (Choice is not
  OVS.)

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Offer vs. Serve - Requirements

• OVS is required in High Schools (9-12) at lunch
  (NSLP)
• OVS is optional in Elem. and Middle Schools (K-8)
  at lunch (NSLP)
• OVS is optional in Elem., Middle and High Schools
  at Breakfast (SBP)

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Offer vs. Serve Definitions

• Food Component - One of five food groups that
  comprise the reimbursable school lunch school
  breakfast, and afterschool snack programs
• Full Component (ex. Lunch daily requirements)-
• Food Item - A specific food offered within the
  five food components

¾
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Offer vs. Serve - Rules

• 1. A student may decline 1, 2 or 0 food
• components offered
• 2. Full components must be offered
• NEW student must select at least ½c
• Vegetable or Fruit (K-12)
  
• AND at least 2 additional full
  components
• Note ½ c Vegetable or Fruit requirement may
• be a combination of ¼ c V/F food item

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What counts as required ½ cup of Vegetable or
Fruit?

• 1 or more servings of any fruit that
• equal ½ cup
• 1 or more servings of any vegetable that equal ½
  cup
• 1 or more servings of a mixture of fruits and
  vegetables that equal ½ cup
• 1 serving of a combination of fruit and
  vegetable equal to ½ cup
• Can mix different vegetables to reach minimum
  required serving

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Is It Reimbursable?

• An OVS Challenge

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Is this reimbursable? What grade level? Is
this Serve or Offer vs. Serve? Check your
meal pattern chart.
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What grade level? K-8 Is this Serve or Offer
vs. Serve? Must be OVS, as there are not 5
components Check your meal pattern
chart. Is this reimbursable?
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What grade level? K-8 Is this Serve or Offer
vs. Serve? Must be OVS, because there are not 5
components. Check your meal pattern
chart. Is this reimbursable?
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Is this reimbursable? What grade
level? Is this Serve or Offer vs.
Serve? Check your meal pattern chart.
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Is this reimbursable? What grade
level? Is this Serve or Offer vs.
Serve? Check your meal pattern chart.
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What grade level? 9-12 Is this Serve or
Offer vs. Serve? Required OVS Is this
reimbursable? Check your meal pattern
chart.
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What grade level? 9-12 Is this Offer or
Offer vs. Serve? Required OVS Is this
reimbursable? Check your meal pattern
chart.
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What grade level? 9-12 Is this Serve or
Offer vs. Serve? Required OVS Is this
reimbursable? Check your meal pattern
chart.
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(No Transcript)
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What Do You Know, Now?

• What are the 5 manager responsibilities?
• How many components in the NMP?
• What types of milk can we serve?
• What are the 5 vegetable subgroups?

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What Do You Know, Now?

• What does this mean?
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  ?? ?? sin ?????? ??

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Available now from Team Nutrition

• Make Half your Plate Fruits Vegetables Poster

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Available now from Team Nutrition

• Fruits and Vegetables Galore Helping Kids Eat
  More

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Choose My Plate Resourceswww.choosemyplate.gov/fo
od-groups/vegetables.html
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