Nutrition Standards in the National School Lunch and School ...
Nutrition Standards in the School Breakfast Program for 2013-14 Cheri White MS, SNS Administrator BNPS, NH Dept. of Education August 16, 2013 Healthy Hunger Free Kids Act
(HHFKA)-2010 Nutrition Standards in the NSLP and SBP Programs historic legislation updating the nutrition standards in the NSLP & SBP for the first time in 15 years The Breakfast Zone You are now entering the Breakfast Zone
Summary of Changes for SBP Meal Patterns a single food based menu planning system for the SBP majority of changes begin
for the SBP in 2013-14 & 2014-15 three grade groups (K-5), (6-8), (9-12) Summary of Changes for SBP Meal Patterns parts
of both the NSLP and SBP are being phased in over multiple years the current guidance only reflects SBP requirements for 2013-14 additional
guidance will be issued for 2014-15 and beyond at a later time. However, there are a few areas of sneak-peaks. The Meal Patterns Daily & Weekly Requirements Implementation Time Line
Definitions There are a couple of definitions to keep in mind as we proceed today. Breakfast Requirements 2013-14 Definition of Food Component Groups breakfast consists of the
following three food component groups; 1. fruit/vegetables 2. grains meat/meat alternate (optional) 3. milk Breakfast Requirements 2013-14 Definition of Food Items
a food item is a specific food offered within the 3 food components for Offer vs. Serve (OVS) a school must offer at least 4 food items from all 3 components
students must select at least 3 food items for a reimbursable breakfast Breakfast Requirements SY 13-14 Trans Fat and the Breakfast Program Trans Fat Foods
offered must contain zero grams of trans fat per portion. The Grain Food Component Group Breakfast Grains Include Meat/Meat Alternate NEW: meat/meat alternates are now counted
under the Grain food component group. All school programs must offer grains and meat/meat alternates in ounce equivalents (oz eq) in 2013-14. NOTE: a minimum of 1 oz eq of grains must be offered to each grade group daily in
order for a meat/meat alternate to be offered. Important! Half of grains offered during the week must be whole grain rich in SY 13-14. The total minimum weekly offerings of grains vary by grade group.
Weekly Grain & Calorie Ranges- All Grades (9-10) oz eq grains & (450-500) calories Note: Overlap in Calories 450-500 K-5 6-8 9-12 Grains (oz
eq) 7-10 (1) 8-10 (1) 9-10 (1) Calories (350500)
(400-550) (450-600) Requirements for Whole Grain Rich Foods (WGR) at Breakfast Beginning 2013-2014 for the Breakfast Program 50% of grains offered during the week must be whole grain rich however;
a whole grain rich item does not need to be offered daily provided of all grains for the week are whole grains Keep in mind that 1 0z of grain must be offered daily (same as past) whether whole wheat or white for school year 2013-2014. SNEAK PEAK - 100% of grains offered must be whole grain rich for the SBP & NSLP in
2014-15 Optional Meat/Meat Alternate SAME AS PAST- there is no separate requirement to offer a meat/meat alternate (m/ma) in the new SBP meal pattern NEW!
- schools may offer a m/ ma in place of part of the grain component but only after the minimum 1 oz eq daily grain requirement is offered Offering Grains and/or M/MA as an Item Important:
grains and m/ma must be offered in full (1, 2, 3 etc) ounce equivalents to count as an item for OVS Optional Meat/Meat Alternate Interesting
Information: alternately a school may offer a m/ma as an additional food and not credit it toward any component not recommended by SA Offering a M/MA as an Extra Item (not credited) Information regarding
additional food designation: If a m/ma is offered as an additional food it does not count towards the daily or weekly grain component requirements but it must be counted towards the weekly dietary specifications for calories, and saturated fat. Offering a M/MA as an Extra Item
(not credited) Important to note: Additional foods (m/ma) cannot be credited as food items for purposes of OVS. Therefore if additional m/ma are offered, 4 food items must be offered in addition to the extra m/ ma.
Single and Combination Foods: Offering and Counting Grains and/or M/MA Menu Planners Please Take Note: For combination foods: items can be offered in increments of 0.25 oz eq or greater and credit toward the daily/weekly component requirement in ounce equivalent increments. For example, a breakfast sandwich that contains .50 oz cheese, 1 oz egg patty and 1.75 oz English muffin
would equal 3.25 oz eq. For crediting purposes, the sandwich would be rounded down to the nearest whole number which in this case is 3 oz eq. Single foods must count in ounce equivalent increments as well. For example, 1.5 oz eq of bagel would count as 1 grain item or 1 oz equivalent Or For example, 1.5 oz. eq of sausage links would count as
1 grain item or 1 oz equivalent. Activity Using Exhibit A and Crediting Wheat Type Grains Single Items count in ounce equivalent increments as well for crediting. For example, 1.5 oz eq of cornbread would count as 1 grain item because
it is .3 oz more than what is required on the Exhibit A AND it is considered a 1 oz equivalent for purposes of crediting grains for the day and week. Nutrient analysis is done for 1.2 oz serving size. Recent USDA Flexibilities in the M/MA & Grain Maximums are Permanent daily
& weekly minimums must be met, even if the maximums are exceeded still in compliance Note: SFAs are still required to meet the calorie, saturated and trans fat requirements even if maximums are
exceeded Juice/Fruit and Vegetable 2013-14 Breakfast Fruit/Juice/Vegetable Requirements 2013-14 in SY 2013-14 there is no change to the existing fruit/juice/vegetable
component schools must offer at least c of fruits and/or vegetables daily there juice
are no limitations for Breakfast Fruit/Juice/Vegetable Requirements 2013-14 students are not required to take fruit and/or vegetable under OVS in SY 2013-14 at breakfast fruits
and vegetables may be offered interchangeably there are no vegetable subgroup requirements in 2013-14 Breakfast Fruit Requirements 2014-15 Sneak Peak
1 cup of fruit must be offered SY2014-15 (increased from c) However, a reimbursable meal at breakfast will need to include a c serving of a fruit or vegetable component by 2014-2015
only juice of weekly fruit may be Breakfast Milk Requirements 201314 only low-fat (1%) unflavored and fat-free flavored or unflavored milk
must have a variety of at least two or more types required in both the SBP & the NSLP serving size must be at least 8 ounces Flexibility for Breakfast Menu
Planning in 2013-14 a single breakfast menu plan could be written that would meet the requirements for all of the grade groups (K-12) grain and calorie range
requirements overlap at 450-500 Calories Reimbursable Breakfasts & Offer Verses Serve (OVS) OVS is optional for all grade levels at breakfast
What does OVS look like for breakfast? Reimbursable Breakfasts & Offer VS Serve (OVS) at least 4 food items from the 3 food group components must be offered daily
Same As Always: as long as a student selects the minimum required serving size for a component and selects at least 3 items then it is a reimbursable breakfast Reimbursable Breakfasts & Offer VS Serve (OVS)
if 5 or more food items are offered a student must select at least 3 of the items for a reimbursable breakfast the food items
selected may be from any of the food Breakfast Requirements 2013-14 Components & Food Items when using OVS at breakfast the fruit/vegetable and grain items can be doubled up and offered for selection as items if allowed by the menu planner,
but not milk (although student may select 2 milks) 1 oz eq toast 1oz eq toast c peaches 1 cup of low fat milk Multiple Item Components Interesting Information To Keep
in Mind : If grain components are offered in amounts larger than the minimum serving amount (1 oz eq ) and equal full oz eq serving amounts (such as a 2 oz eq muffin) then the menu planner has the option to count it as either 1 item or 2 items for OVS. Combination Food Items Limit Selection Options If
Only 4 Items are Offered As you would suspect: If the menu offers 4 items and one is a combination food that cannot be separated such as an egg and cheese sandwich (2 items) with a fruit and milk, a student could not decline the combination item and select a reimbursable meal.
Consider Offering an Additional Item with Combination Items
The Menu (5 Items) Egg & cheese sandwich (2 items) Fruit cup (1 item) Apple (1 item) Fat free milk variety ( 1 item) The Selection (3 Items) Fruit cup (1 item) Apple (1 item) Fat free milk variety ( 1 item)
Examples of OVS Sample Menu with 4 Items Menu Crediting Food items Whole Wheat Bagel 2 oz eq grain
2 grain items Fresh Orange c fruit 1 fruit/veg item Variety of Low Fat/Fat Free Milk
1 cup 1 milk item THE OFFER MEAL OR NO MEAL? MEAL-3 of 4 items selected (fruit is not required in 2013-14)
MEAL OR NO MEAL? MEAL 3 of 4 items selected- bagel is 2 oz eq MEAL OR NO MEAL? NO MEAL Only 2 Items Selected Sample Menu with 5 Items Menu
1 oz eq grain 1 grain item Fruit Cocktail cup fruit 1 fruit/veg item Apple
c fruit 1 fruit/veg item Variety of Low Fat/Fat Free Milk 1 cup 1 milk item
THE OFFER MEAL OR NO MEAL? MEAL- 3 of 5 items selected fruit is not required in 2013-14 MEAL OR NO MEAL? MEAL-4 OF 5 ITEMS SELECTED
MEAL OR NO MEAL? MEAL-*ONLY if the menu planner allows more than 1 selection of each item Sample Menu with 4 Items and a M/MA is offered as an Extra Item in a Combination Item (not credited) Menu Crediting
Egg Sandwich 2 oz eq grain on an English from bread, Muffin 1 oz egg and cheese = additional Apple c fruit Variety of
Low Fat/Fat Free Milk 1 cup Food Items 2 grain food items; egg and cheese are not a food item 1 fruit/veg item 1 milk item
THE OFFER MEAL OR NO MEAL? MEAL-3 of 4 items selected (fruit is not required in 2013-14) Menus-Identifying Reimbursable Meals The regulation 7 CFR 210.10(a)(2) requires that
schools identify near or at the beginning of the serving line what foods constitute a reimbursable meal. Schools using OVS must also identify what a student must select for a reimbursable meal. The SBP Menu Offerings Are What Determine a Reimbursable Meal
menus for SBP must be posted daily listing all items offered for selection and what a student must select menu planners determine how menu items credit based on offerings
there is a difference between menu variety and the number of items that can be selected SBP Menu Variety and Items Menu planners can write a choice of menu items or menu variety in different ways. For example: To Offer Items;
Choose 1; a bagel OR cereal with grahams *This is an either/or choice To Offer Variety; Choose 1; c peaches, fresh orange, c apple juice or cup cantaloupe *a variety of fruit choices are offered but only one item can be selected
SBP Sample Menu Choose 1 2 oz whole grain bagel OR cereal pack with graham crackers OR 2 oz whole grain blueberry muffin Choose up to 2 apple juice, fruit cup, banana, fresh sliced
cantaloupe, granny smith apple Choose 1 low fat milk OR fat free chocolate milk All students must select at least 3 items for breakfast. Enjoy your day!
Suggestions for SBP Menu Planning start with simple menus-consider a cycle menu keep the crediting consistent (m/ ma as a grain or an additional item)
gradually introduce more whole grains to move from 50 to 100% use more fruit rather than juice
offer more than c of fruit for the SBP to prepare for 2014-15 The HealthierUS School Challenge (HUSSC) A Comprehensive School Wellness Program the HUSSC is a voluntary initiative established in 2004 by the Food and Nutrition Service (FNS) of the USDA
it recognizes excellence in schools participating in the NSLP & SBP that have created healthier school environments through the promotion of nutrition, nutrition education and physical activity HUSSC Award winning schools receive;
a school award plaque from the USDA monetary awards for each school $2000 for gold of
distinction $1500 for gold $1000 for silver $500 for bronze an award banner from USDA community recognition during a local media event Benefits of HUSSC Participation improves the nutritional
quality of the food increases meal program participation and revenue promotes the importance of establishing healthy behaviors and a creates a culture of wellness fosters an environment for academic success and achievement
Benefits of HUSSC Participation improves staff & school morale establishes internal and external partnerships for health promotion creates a positive perception of school meals successfully prepares schools to implement the HHFKA program requirements for school meals,
competitive foods and wellness policy requirements New Hampshire is launching a Breakfast Challenge for the School Years 13-14 and 14-15 Bring on Breakfast Try It, Youll Like it!
In collaboration with Childrens Alliance, SNA of NH and NE Dairy Council Increase your breakfast participation by 25% over 2 years.
USDA: EAT SMART/PLAY HARD Launch happening on October 24, 2013 Eat Smart-Play Hard We must all work together to align schools, to provide nutritious foods and create healthful
environments so that all children are able to lead successful, healthy, happy and productive lives. Eat Smart -Play Hard for more information go to the USDA Team Nutrition website; http://www.fns.usda.gov/tn/
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