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2010 Reauthorization and Changes to our Child Nutrition Programs. Linda Coate Child Nutrition Services. What is Reauthorization?. Every five years congress reviews the federal Child Nutrition Programs. - PowerPoint PPT Presentation
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2010 Reauthorization and Changes to our Child Nutrition Programs
Linda CoateChild Nutrition Services
2
What is Reauthorization?• Every five years congress
reviews the federal Child Nutrition Programs.
• The reauthorization amends two existing statutes: the Richard B. Russell National School Lunch Act and the Child Nutrition Act of 1966.
3
What is Reauthorization?• Provides federal funding to
ensure that low-income children have access to healthy and nutritious foods.
• Provides an opportunity to improve and strengthen these programs so they better meet the needs of our nation’s children.
4
Proposed Rule before Final Rule
• USDA issued a proposed rule Jan. 13, 2011 with opportunity for response to USDA by April 13, 2011
• Will have changes as a result but likely few or small
5
Main Areas of Proposed Changes
• General Program Operations
• Meal Pattern and Nutrition Requirements
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General Program Changes
• Program reviews – every 3 years
• Applications – Social Security #, foster children, Provision 4- Direct Certification
• Required Training – NSLP annual, food service directors and state directors
• Pricing – meals, indirect, fundraising, ala carte
7
General Program Changes
• Improved recall and hold procedures
• Reporting – school nutrition environment
• Expanding to all states CACFP afterschool meals for at-risk populations
• Performance based reimbursement bonus for new meal pattern compliance
8
Meal Pattern and Nutrition
• Offer vs. Serve – now must choose one fruit or vegetable at breakfast and one at lunch – separate components
• Must identify the foods in the reimbursable meal at the beginning of the serving line
• Grade groups changed for planning mealssame for NSLP and SBP – K-5, 6-8, 9-12
9
Meal Pattern and Nutrition
• Fluid milk –only non-fat (fat free) plain or flavored or plain 1%
• Water required to be offered at meal times
• One menu planning approach – Food Based
• Weekly requirement vegetable subgroups
• At least ½ grains to be whole grains• Reduction in sodium, saturated fat,
eliminating trans fat
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Changes in Minimum Amounts and Types of Food: Breakfast
Current Requirement Proposed RequirementFruit ½ cup per day 1 cup per day
11
Changes in Minimum Amounts and Types of Food: Breakfast
Current Requirement Proposed RequirementFruit ½ cup per day 1 cup per day.
Grains and Meat/Meat Alternates
2 grains or 2 meat/meat alternates or 1 of each
per day.
1.4-2 grains per day plus
1-2 meat/meat alternates per day
(Range reflects difference by grade group)
12
Changes in Minimum Amounts and Types of Food: Breakfast
Current Requirement Proposed RequirementFruit ½ cup per day 1 cup per day.
Grains and Meat/Meat Alternates
2 grains or 2 meat/meat alternates or 1 of each
per day
1.4-2 grains per day plus1-2 meat/meat
alternates per day (Range reflects difference by
grade group)
Whole Grains Encouraged At least half of the grains to be whole grain-rich
13
Changes in Minimum Amounts and Types of Food: Breakfast
Current Requirement Proposed RequirementFruit ½ cup per day 1 cup per day.
Grains and Meat/Meat Alternates
2 grains or 2 meat/meat alternates or 1 of each
per day
1.4-2 grains per day plus:1-2 meat/meat
alternates per day (Range reflects difference
by grade group)
Whole Grains Encouraged At least half of the grains to be whole grain-rich
Milk 1 cup 1 cup, fat content of milk - 1% plain or non-fat
(plain or flavored)
14
Changes in Minimum Amounts and Types of Food: Lunch
Current Requirement Proposed Requirement
Fruit and Vegetables ½ cup-1 cup of fruit and vegetables combined per day.No specifications as to type of vegetable
½-1 cup of fruit per day plus
¾ cup-1 cup of vegetables-Weekly requirement for dark green and orange vegetables and legumes and limits on starchy vegetables
15
Changes in Minimum Amounts and Types of Food: Lunch
Current Requirement Proposed Requirement
Fruit and Vegetables ½ cup-1 cup of fruit and vegetables combined per day. No specifications as to type of vegetable
½-1 cup of fruit per day plus
¾ cup-1 cup of vegetables-Weekly requirement for dark green and orange vegetables and legumes and limits on starchy vegetables
Meat/Meat Alternate
1.5-3 oz equivalents (daily average over 5-day week)
1.6-2.4 oz equivalents (daily average over 5-day week)
16
Changes in Minimum Amounts and Types of Food: Lunch
Current Requirement Proposed Requirement
Fruit and Vegetables ½ cup-1 cup of fruit and vegetables combined per day. No specifications as to type of vegetable
½-1 cup of fruit per day plus
¾ cup-1 cup of vegetables-Weekly requirement for dark green and orange vegetables and legumes and limits on starchy vegetables
Meat/Meat Alternate
1.5-3 oz equivalents (daily average over 5-day week)
1.6-2.4 oz equivalents (daily average over 5-day week).
Grains 1.8-3 oz equivalents (daily average over 5-day week) Whole grains encouraged
1.8-2.6 oz equivalents (daily average over 5-day week). At least ½ of the grains to be whole-grain rich.
17
Changes in Minimum Amounts and Types of Food: Lunch
Current Requirement Proposed Requirement
Fruit and Vegetables ½ cup-1 cup of fruit and vegetables combined per day. No specifications as to type of vegetable
½-1 cup of fruit per day plus
¾ cup-1 cup of vegetables-Weekly requirement for dark green and orange vegetables and legumes and limits on starchy vegetables
Meat/Meat Alternate
1.5-3 oz equivalents (daily average over 5-day week).
1.6-2.4 oz equivalents (daily average over 5-day week).
Grains 1.8-3 oz equivalents (daily average over 5-day week). Whole grains encouraged
1.8-2.6 oz equivalents (daily average over 5-day week). At least ½ of the grains to be whole-grain rich.
Milk 1 cup 1 cup, fat content of milk -1% plain or non-fat (plain or
flavored)
18
“It’s ALL good! ”
USDA is an equal opportunity provider and employer.
2010 Reauthorization and Changes to our Child Nutrition Programs
Renee LeganChild Nutrition Services
20
Changes in Minimum Amounts and Types of Food: Lunch
Current Requirement Proposed Requirement
Minimum and maximum calories
K-3: <6344-12: <786K-6: <6657-12: <826
K-5: 550-6506-8: 600-7009-12: 750-850
21
Changes in Minimum Amounts and Types of Food: Lunch
Current Requirement Proposed Requirement
Minimum and maximum calories
K-3: <6344-12: <786K-6: <6657-12: <826
K-5: 550-6506-8: 600-7009-12: 750-850
Saturated fat (% of total calories)
USDA: Show improvementAlaska: <10
<10
22
Changes in Minimum Amounts and Types of Food: Lunch
Current Requirement Proposed Requirement
Minimum and maximum calories
K-3: <6344-12: <786K-6: <6657-12: <826
K-5: 550-6506-8: 600-7009-12: 750-850
Saturated fat (% of total calories)
USDA: Show improvementAlaska: <10
<10
Sodium (mg) USDA: Show improvementAlaska: 2mg per calorieK-3: 12664-12: 1570K-6: 13287-12: 1659
K-5 <6416-8 <7119-12 <740
23
Changes in Minimum Amounts and Types of Food: Lunch
Current Requirement Proposed Requirement
Minimum and maximum calories
K-3: <6344-12: <786K-6: <6657-12: <826
K-5: 550-6506-8: 600-7009-12: 750-850
Saturated fat (% of total calories)
USDA: Show improvementAlaska: <10
<10
Sodium (mg) USDA: Show improvementAlaska: 2mg per calorieK-3: 12664-12: 1570K-6: 13287-12: 1659
K-5 <6416-8 <7119-12 <740
Trans fat No current regulation Zero grams
24
Changes in Minimum Amounts and Types of Food: Breakfast
Current Requirement Proposed Requirement
Minimum and maximum calories
K-12: <555 K-5: 350-5006-8: 400-5509-12: 450-600
25
Changes in Minimum Amounts and Types of Food: Breakfast
Current Requirement Proposed Requirement
Minimum and maximum calories
K-12: <555 K-5: 350-5006-8: 400-5509-12: 450-600
Saturated fat (% of total calories)
USDA: Show improvementAlaska: <10
<10
26
Changes in Minimum Amounts and Types of Food: Breakfast
Current Requirement Proposed Requirement
Minimum and maximum calories
K-12: <555 K-5: 350-5006-8: 400-5509-12: 450-600
Saturated fat (% of total calories)
USDA: Show improvementAlaska: <10
<10
Sodium (mg) USDA: Show improvementAlaska: 2mg per calorieK-12: 1090
K-5 <4316-8 <4719-12 <501
27
Changes in Minimum Amounts and Types of Food: Breakfast
Current Requirement Proposed Requirement
Minimum and maximum calories
K-12: <555 K-5: 350-5006-8: 400-5509-12: 450-600
Saturated fat (% of total calories)
USDA: Show improvementAlaska: <10
<10
Sodium (mg) USDA: Show improvementAlaska: 2mg per calorieK-12: 1090
K-5 <4316-8 <4719-12 <501
Trans fat No current regulation Zero grams
28
Sodium Limits Phased In• Baseline
• Target #1: 2 yrs from implementation date
• Target #2: 4 yrs from implementation date
• Final Target: 10 yrs from implementation date
29
Questions?
USDA is an equal opportunity provider and employer.