Lunch Meal Pattern Training

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Lunch Meal Pattern Training

National Food Service Management Institute

Pre-Assessment

• Place an identifier at the top of the page. • You will use the same identifier when you

complete the Post Assessment. • You do not need to place your name on the

Assessment.

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Lunch Meal Pattern: Objectives 1-4

1. Identify the calorie range for school lunch menus.

2. Identify the meat and meat alternate lunch component requirement.

3. Identify the fruit lunch component requirement.

4. Identify the vegetable lunch component requirement.

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5. Complete the vegetable subgroup activity.6. Identify the grains lunch component

requirement.7. Specify whole grain-rich foods. 8. Evaluate whole grain-rich foods labels.

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9. Identify the milk lunch component requirement.

10. Discuss dietary specifications for sodium and trans fat.

11. Discuss Offer Versus Serve (OVS).

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12. Integrate the concepts of the meal pattern lesson.

13. 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).

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Nutrition Standards

• Fruits and vegetables offered daily • Substantially increasing offerings of whole grain-

rich foods• Only fat-free or low-fat milk varieties • Limiting calories based on the age of children• Reducing saturated fat, trans fats, and sodium

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Food-Based Menus

• 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

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Calorie Range—Lunch

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Grades K-5 Grades 6-8 Grades 9-12550-650 600-700 750-850

The average daily amount for a 5-day school week must fall within the minimum and maximum levels.

À la carte foods do not count toward calorie limits and other nutrient standards. Currently there are no limits on competitive foods and USDA will provide additional information.

Calorie Range—Lunch, Extra Foods

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Grades K-5 Grades 6-8 Grades 9-12550-650 600-700 750-850

Extra foods, which are referred to as nonprogram foods on the tray with a reimbursable meal at noextra charge, do count toward the calorie limit.

Calorie Range—Lunch, Combined Age/Grade Groups

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• Grades K-5—550-650 average calories per week • Grades 6-8—600-700 average calories per week• Grades 9-12—750-850 average calories per week

Calorie Range—Lunch, Other Considerations

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• PreK age grade/group• Extra, free beverages• À la carte foods

Lunch Menu Components of a Reimbursable Meal

• Meat/Meat Alternate (M/MA)• Fruits (F)• Vegetables (V) • Grains (G)• Fluid Milk

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Lunch Meat/Meat Alternate Nutrients• Good source of

– Protein– B vitamins– Vitamin E– Iron– Zinc– Magnesium

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Grades K-5 Grades 6-8 Grades 9-128 oz. eq

Minimum Weekly1 oz. eq

Minimum Daily

9 oz. eq Minimum Weekly

1 oz. eq Minimum Daily



One ounce cooked, skinless, unbreaded portion of beef, fish, poultry, equals one ounce of the meat/meat alternate requirement.

Meat/Meat Alternate—Meat

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Minimum Daily





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.

Meat/Meat Alternate—Nuts/Seeds

Meat/Meat Alternate—Nut Butter

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Minimum 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.

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Minimum Daily





• Commercially prepared tofu must be 2.2 ounces (by weight) with 5 or more grams of protein to equal one ounce of the meat/meat alternate requirement.

• Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the meat/meat alternate requirement.

Meat/Meat Alternate—Tofu

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Minimum Daily





Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the meat/meat alternate requirement.

http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP16-2012os.pdf

Meat/Meat Alternate—Yogurt



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Minimum Daily





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.

Meat/Meat Alternate—Cheese & Eggs

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Mature and Immature Beans/Peas (Legumes)

• High nutrient content• Low cost• Use in school menu encouraged by USDA• Edamame = bean/pea (legume)

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Minimum Daily





Dry/mature beans and peas may be offered as a meat alternate or as a vegetable, at the discretion of the menu planner. However, one serving may not count toward both food components in the same meal. For example, one serving of refried beans can be offered as a vegetable in one meal and as a meat/meat alternate on another occasion.

Lunch Meat/Meat Alternate—Dry Beans

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Minimum Daily





The refried beans offered as a vegetable count toward the weekly beans/peas requirement, but not toward the meat/meat alternate weekly range. Menu planners must determine in advance how to count beans/peas in a meal.

Lunch Meat/Meat Alternate—Refried Beans

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Grades K-5 Grades 6-8 Grades 9-12







A school may offer two distinct servings of beans/peas (legumes) in one meal. For example, legumes may be offered as part of a salad (vegetable component) and as part of chili/bean soup (meat/meat alternate component).

Lunch Meat/Meat Alternate—Beans/Legumes

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Minimum Daily





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.

Lunch Meat/Meat Alternate—Cooked Beans

Activity—Qualifying Beans/Peas (Legumes)

• What are some examples of qualifying beans/peas (legumes)?

• USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/

• Refer to Qualifying Beans/Peas (Legumes) Handout in the School Nutrition Program

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http://fbg.nfsmi.org/

http://fbg.nfsmi.org/

Fruit Component

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• Supply important nutrients including– Potassium– Dietary fiber

• Relatively little calories

Lunch Fruit Component—Types of Fruit

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Grades K-5 Grades 6-8 Grades 9-122 ½ cups

Minimum Weekly½ cup

Minimum Daily

2 ½ cupsMinimum Weekly

½ cupMinimum Daily

5cupsMinimum Weekly

1 cupMinimum Daily

Schools may offer fruits that are fresh; frozen with or without added sugar; canned in light syrup, water or fruit juice; or dried. (2013-2014 and 2014-2015)

Fruit Component SY 2014-2015

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• Fruits and vegetables may be whole, cut-up, or pureed but are creditable by volume as served.

• Does not apply to frozen grain-based desserts• Grain based desserts with frozen fruit with

added sugar may be credited toward both grain and fruit components

• Limit of 2 oz. eq for grain-based dessertshttp://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP20-2012os.pdf




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Minimum Daily


½ cupMinimum Daily

5cupsMinimum Weekly

1 cupMinimum Daily

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.

Fruit Juice

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Minimum Daily


½ cupMinimum Daily

5 cupsMinimum Weekly

1 cupMinimum Daily

Minimum creditable serving of fruit is ⅛ cup. These are minimums and have no upper limit except for juice considerations. The calorie limits are still required if minimum requirements are exceeded.

Lunch Fruit Component—Minimum Requirements

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Grades K-5 Grades 6-8 Grades 9-122 ½ cups weekly

½ cup dailyminimum

2 ½ cups weekly

½ cup dailyminimum

5 cups weekly1 cup daily

minimum

Schools could serve ½ cup fruit pieces and ½ cup fruit juice on one or more days provided the total weekly juice offering does not exceed one-half of the total fruit offerings for the entire week.

School Offerings

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Minimum Daily


½ cupMinimum Daily


1cupMinimum Daily

Dried fruit credits at twice the volume served (i.e. one quarter-cup of dried fruit counts as ½ cup of fruit).

Dried Fruit

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Minimum Daily


½ cupMinimum Daily


1 cupMinimum Daily

Reimbursable meals may no longer include snack-type fruit products that have been previously credited by calculating the whole-fruit equivalency of the processed fruit in the product using the FDA’s standards of identity for canned fruit nectars (21 CFR 146.113). (Examples of these products include fruit drops, leathers, and strips.)

Snack Fruit

Reduce risk of • Heart disease• Stroke• Type 2 Diabetes• Certain types of cancers

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Vegetable Component

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Vegetables are organized into subgroups based on their nutrition content. Schools must offer all five vegetable subgroups over the course of a week. Larger amounts of dark green, red/orange, beans/peas (legumes), starchy, and other vegetables may be served.

Raw, leafy greens are credited as half the volume served (1 cup raw equals ½ cup serving of dark green vegetables). Cooked leafy green vegetables credit as volume as served; it is only raw leafy greens that credit as half volume served.

Vegetable Subgroups

Vegetable Subgroups— Minimum Requirements

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MinimumRequirements

Grades K-5 Grades 6-8 Grades 9-123 ¾ cups weekly

¾ cup per day

3 ¾ cups weekly

¾ cup per day

5 cups weekly1 cup per day

Vegetable Subgroups Weekly Requirements Dark Green Red/Orange

Bean/Peas (Legumes)StarchyOther

Additional Vegetables to Reach Total

½ cup¾ cup½ cup½ cup½ cup1 cup

½ cup ¾ cup½ cup½ cup½ cup1 cup

½ cup1 ¼ cups

½ cup½ cup¾ cup

1 ½ cup

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Dark Green Vegetable Subgroup• Good source of Vitamin A• Raw, leafy greens = half the volume served

(1 cup raw = .5 serving)• Includes

– Broccoli– Romaine lettuce– Spinach

• Good source of Vitamin A• Includes

– Carrots– Sweet potatoes– Tomatoes

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Red/Orange Vegetable Subgroup

• Good source of folate and potassium• High nutrient content• Low cost

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Beans/Peas (Legumes) Vegetable Subgroup

• Includes – White potatoes– Fresh lima beans– Corn

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Starchy Vegetable Subgroup

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“Other vegetables” are defined in §210.10(c)(2)(iii)(E) for the purposes of the NSLP.

“Other vegetables” requirement may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in §210.10(c)(2)(iii).

Any vegetable subgroup may be offered to meet the total weekly vegetable requirement (additional vegetables).

Other Vegetable Subgroup

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Any vegetable subgroup may be offered to meet the total weekly vegetable requirement (additional vegetables). CN Labels will be revised to document the creditable amounts of the vegetable subgroups required by the final rule: dark green, red/orange, beans/peas (legumes), starchy, and other.

Vegetable Subgroup—School Offerings

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CN Labels will be revised to document the creditable amounts of the vegetable subgroups required by the final rule: dark green, red/orange, beans/peas (legumes), starchy, and other.

Vegetable Subgroup—CN Labels

Questions—Fruit and Vegetable

• Can students mix and match smaller portions of vegetable items to meet the Vegetable component requirement?

• Can students mix and match smaller portions of fruits to meet the Fruit component requirement?

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Vegetable Subgroups Other Considerations

• Juice blends• Vegetable mixture• CN labels

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Activity—Vegetable Subgroups

• Vegetable Subgroups Activity

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Iceberg (Head) Lettuce Chicory Pepperoncini Dark Green Leafy

Lettuce

Mustard Greens Lima Beans, Dry

Red and Orange Peppers

Turnip Greens

Activity—Vegetable Subgroups Pictures

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Green Onions Cassava Beans, Green or Wax

Plantains

Romaine Lettuce Lima Beans, Canned or Frozen

Kohlrabi Chinese Snow Peas


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Spilt Peas Spinach Taro (Malenga) Eggplant

Edamame Avocado Cherry Peppers Pink Beans


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Hubbard Squash Kidney Beans Small Red Beans Carrots

Zucchini Cucumbers Turnips Cabbage, Chinese or Celery


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Okra Mung Beans Tomato Products Seaweed

Beet Greens Lentils Black-eyed Peas, Dry, Mature

Bean Sprouts


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Pinto Beans Brussels Sprout Green Peas, Dry

Garbanzo Beans (chickpeas)

Rutabagas Mushrooms Parsnips Jicama


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Tomatillos Grape Leaves Pickles Sweet Potatoes

Acorn Squash Asparagus Broccoli Black Beans


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Breadfruit Salsa Tomatoes Cauliflower

Escarole Endive Bok Choy Water Chestnuts Green Cabbage


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Beets Watercress Olives Fresh Cowpeas or Field Peas or Black-Eyed

Peas (not dry)

Radish Pumpkin Parsley Corn


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Onion Artichokes Kale Celery

Navy Beans Pigeon Peas Swiss Chard Soybeans, Dry, Mature


Lunch Grains Component

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• Good source of – Iron– Magnesium– Selenium– B Vitamins– Dietary Fiber

• May lower body weight and reduce risk of cardiovascular disease

http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/Chapter4.pdf



Lunch Grains Component—Quantities

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1 oz. eqMinimum Daily



10 oz. eq Minimum Weekly2 oz. eq

Minimum Daily

There is no change in measuring the required daily and weekly minimum quantities for grains.

The calorie limits are still required if minimum requirements are exceeded.

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Minimum Daily

At least half of the grains offered at lunch must be whole grain-rich during School Year 2012-2013 and 2013-2014. SY 2012-13 and SY 2013-14 only, up to half of the required grains offered may be refined-grain foods that are enriched. SY 2014, all grains served must meet whole grain-rich criteria.

Lunch Grains Component—Minimum Requirements

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Minimum Daily

At lunch, up to two (2.0) oz. eq grains per week may be in the form of a grain-based dessert. A school can also offer a .5 oz. eq grain based dessert four times a week.

Lunch Grains Component—School Offerings

Questions—Grains

• What is your current experience in offering whole grain-rich foods on school menus?

• What is a serving size for grains? • Refer to: Whole Grain-Rich Foods and USDA’s

SP 30-2012 Policy

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Whole Grain-Rich Foods• Word whole listed before a grain, for example,

whole corn • Words berries and groats are also used to

designate whole grains, for example, wheat berries or oat groats

• Rolled oats and oatmeal (including old-fashioned, quick-cooking, and instant oatmeal)

• Refer to Grain Products (Ingredients) That Are Not Whole Grains Handout

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Activity—Identifying Whole Grains

• Refer to the Identifying Whole Grains Handout.

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Activity—Evaluating Whole Grain-Rich Foods Products

• Refer to the Evaluating Whole Grain-Rich Foods Products Handout.

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Lunch Milk Component—Requirements

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Grades K-5 Grades 6-8 Grades 9-125 cups weekly

1 cup daily5 cups weekly


1 cup daily

Fluid milk must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored). Schools may offer fat-free unflavored and flavored milk as choices. Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored).

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1 cup daily

Required (disability accommodations) and optional (parent requested) milk substitutes are considered meal exceptions and are not subject to this final rule. Milk substitutes must meet the regulatory standards outlined in 7 CFR 210.10(d)(3), which do not address fat or flavor/sugar restrictions.

Lunch Milk Component—Substitutions

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1 cup daily

However, milk substitutes offered as part of the reimbursable meal must be included in weighted nutrient analysis and, therefore, are subject to the overall weekly average fat limit and calorie ranges. USDA does not expect milk substitutes are offered frequently enough to have a significant impact on the overall nutrient analysis.

Lunch Milk Component—Substitutions, continued

Sodium

• Reduce sodium over 10 year period by reducing sodium gradually with sodium targets during– SY 2014-2015– SY 2017-2018– SY 2022-2023

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Sodium Lunch Limits

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Target 1: July 1, 2014(SY 2014–2015) Lunch Sodium (mg)Grades K-5 Grades 6-8 Grades 9-12

≤ 1,230 mg/sodium ≤ 1,360 mg/sodium ≤ 1,420 mg/sodiumTarget 2: July 1, 2017(SY 2017–2018) Lunch Sodium (mg)

Grades K-5 Grades 6-8 Grades 9-12≤ 935 mg/sodium ≤ 1,035 mg/sodium ≤ 1,080 mg/sodium

Target 3: July 1, 2022(SY 2022–2023) Lunch Sodium (mg)Grades K-5 Grades 6-8 Grades 9-12

≤ 640 mg/sodium ≤ 710 mg/sodium ≤ 740 mg/sodium

USDA Foods

• Offers only reduced sodium canned beans and vegetables equal or less than 140 mg per half-cup serving, including spaghetti sauce, salsa, and tomato paste.

• Canned whole kernel corn, whole tomatoes, and diced tomatoes are being offered with no added salt.

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USDA Foods, Great Value• Frozen vegetables, including green beans,

carrots, corn, peas, and sweet potatoes are available with no added salt.

• The upper salt limit on mozzarella cheese (current range is 130-175 mg of sodium per 1 oz. serving) and chicken fajita strips (220 mg per 2 oz. serving).

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USDA Foods—List

• A list of available foods is on the USDA website (http://www.fns.usda.gov/fdd/schfacts/default.htm) with color coding for low sodium and whole grain-rich foods.

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http://www.fns.usda.gov/fdd/schfacts/default.htm

http://www.fns.usda.gov/fdd/schfacts/default.htm

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Grades K-5 Grades 6-8 Grades 9-12< 10 % of calories

< 10 % of calories < 10 % of calories

Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Manufacturers are allowed to label their products as containing “zero grams” if the product contains 0.5 grams or less, but the product label must state “zero grams” to be an allowable product.

Saturated Fat and Trans Fat—Lunch

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Grades K-5 Grades 6-8 Grades 9-12< 10 % of calories

< 10 % of calories < 10 % of calories

Meats and other animal products that contain naturally-occurring trans fats are allowed in the school meal programs with proper manufacturer documentation

Saturated Fat and Trans Fat—Lunch, continued

Offer Versus Serve—Lunch

• Students must take a minimum of one half-cup of either the Fruit or Vegetable component.

• Only senior high schools are required to have Offer Versus Serve for lunch.

• Local SFA can choose whether or not they want to have Offer Versus Serve for their junior high, middle, and elementary schools.

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Offer Versus Serve–Lunch Components

• Students must be offered all five required components: meat/meat alternate, fruits, vegetables grains, and fluid milk.

• Students are allowed to decline two of the five required food components.

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• Students are allowed to take smaller portions of the Fruit and Vegetable components only. If a student selects less than the offered portion of Meat/Meat Alternate or Grains, it does not count as one of the minimum three required components at lunch.

• All meals must be set at a single price no matter how many components are declined.

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OVS—Lunch

Activity—Offer Versus Serve Reimbursable Meal

• Refer to the Offer Versus Serve Reimbursable Meal Handout.

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K-8 OVS Lunch Speed Round Activity

• You will have 3 seconds to review each slide and determine which of the slides represent a reimbursable meal.

• At the end of the speed round we will discuss the answers. Be prepared to justify your answers.

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K-8 OVS Lunch Speed Round 1

Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate

WW Tortilla2 oz. Grains

Vegetables⅛ cup Red/Orange Vegetable

⅛ cup Legumes Vegetable

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Broccoli¾ cup

Dark Green Vegetable

Tossed Salad½ cup Dark

Green Vegetable½ cup

Red/OrangeVegetable Fresh Orange

½ cup Fruit

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Vegetarian ChileMeat/Meat Alternate

2 oz. Vegetable

¼ cup Red/Orange

Vegetable

WW Crackers1 oz. eq

Grain

Milk1 cup Milk

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Carrots½ cup

Red/Orange Vegetable

Hamburger on a WW

Bun2 oz.

Meat/Meat1.5 oz. eq

Grains

Black Bean Salad½ cup Legumes

¼ cup Other Vegetable

Milk 1 cup Milk

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Hummus2 oz.

Meat/Meat Alternate

WW Pita 1 oz. eq Grain

Black Bean Salad

½ cup Legumes¼ cup Other Vegetable

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Fish Taco

2 oz. Meat/Meat Alternate

WW Tortilla

1 oz. eq Grain

Cole Slaw


Milk1 cup Milk

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Broccoli¾ cup


WW Spaghetti and Marinara1 oz. eq GrainVegetables¼ cup cup

Red /Orange Vegetable

Fresh Orange ½ cup Fruit

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Whole Grain-Rich

Roll1 oz. eq Grain

WW Spaghetti and Meat Balls


1 oz. eq Grains Vegetable

¼ cup

Red/OrangeVegetable

Milk 1 cup Milk

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Grapes½ cup Fruit



1 oz. eq Grains Vegetable

¼ cup Red/OrangeVegetable

Milk 1 cup Milk

Broccoli¾ cup Dark Green

Vegetable

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http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1

Chicken Stir Fry2 oz. Meat/Meat Alternate

Vegetables¼ cup Dark Green Vegetable¼ cup Red/Orange Vegetable


Brown Rice1 oz. eq Grain

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Chicken Caesar Salad2 oz. Meat/Meat

Alternate

Vegetables½ cup

Dark Green Vegetable¼ cup Other Vegetable

Milk 1 cup Milk

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Grapes½ cup Fruit



Grains1 oz. eq Grains

Vegetables¼ cup Red/Orange

Vegetable

Milk1 cup Milk


Vegetable

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K-8 OVS Lunch Speed Round 1Answer

Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate

WW Tortilla2 oz. Grains

⅛ cup Red/Orange Vegetable

⅛ cup Legumes Vegetable

Not Reimbursable Meal93


Broccoli¾ cup


Tossed Salad½ cup Dark Green

Vegetable½ cup Red/Orange

Vegetable

Only two meal components

selected




Vegetarian ChileMeat/Meat Alternate

2 oz.

¼ cup Red/Orange

Vegetable

WW Crackers1 oz. eq GrainMilk

1 cup Milk



Carrots½ cup

Red/Orange Vegetable

Hamburger on a WW Bun


1.5 oz. eq Grains



Milk 1 cup Milk

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Reimbursable Meal


Hummus2 oz.

Meat/Meat Alternate

WW Pita 1 oz. eq Grain



Reimbursable Meal97


Fish Taco2 oz.

Meat/Meat Alternate

WW Tortilla1 oz. eq Grain

Cole Slaw ¼ cup Other Vegetable

Milk1 cup Milk



Broccoli¾ cup


WW Spaghetti and Marinara1 oz. eq Grain

¼ cup Red /Orange

Vegetable


Reimbursable Meal99


Whole Grain-Rich

Roll1 oz. eq Grain

WW Spaghetti and Meat Balls2 oz. Meat/Meat

Alternate

1 oz. eq Grains


Milk 1 cup Milk



Grapes½ cup Fruit



1 oz. eq Grains


Milk 1 cup Milk


Vegetable

Reimbursable Meal101



Chicken Stir Fry2 oz. Meat/Meat Alternate

¼ cup Dark Green Vegetable¼ cup Red/Orange Vegetable


Brown Rice1 oz. eq Grain




Chicken Caesar Salad2 oz. Meat/Meat Alternate

Vegetables½ cup

Dark Green Vegetable¼ cup Other Vegetable

Milk 1 cup Milk

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Reimbursable Meal


Grapes½ cup Fruit


2 oz. Meat/Meat AlternateGrains

1 oz. eq Grains Vegetables


Milk1 cup Milk


Vegetable


The School Day Just Got Healthier

• Toolkit is a collection of resources including brochures, fact sheets, FAQs, fliers, school lessons, templates and much more, to help prepare everyone for the changes to school meals this school year.

• http://www.fns.usda.gov/cnd/healthierschoolday/default.htm

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http://www.fns.usda.gov/cnd/healthierschoolday/toolkit.htm

Thank You

• Post Assessment• Evaluations• Sign in sheet

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National Food Service Management Institute

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www.nfsmi.org

800-321-3054

http://www.nfsmi.org/

Documents

Lunch Meal Pattern Training