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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. Seminar. - PowerPoint PPT Presentation
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1
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.
2
Seminar
• NFSMI Competencies • Objectives • Terms and Definitions• Workbook Activity
3
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
4
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
5
Calorie Range Lunch Requirements
• 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
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Lunch Menu Components
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Meat/Meat Alternate (M/MA)
Grains (G)Fluid Milk
Fruit (F) Vegetable
(V)
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Meat/Meat Alternate • Good source of
– Protein– B vitamins– Vitamin E– Iron– Zinc– Magnesium
• Workbook ActivityMeat/Meat
Alternate (M/MA)
Meat
• 1 ounce cooked, skinless, unbreaded equals 1 oz eq
• Beef, fish, poultry
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Meat/Meat Alternate (M/MA)
Nuts and Seeds
• 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.
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Meat/Meat Alternate (M/MA)
Nut Butter
• 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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Meat/Meat Alternate (M/MA)
Tofu
• 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
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Meat/Meat Alternate (M/MA)
Yogurt
• Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the meat/meat alternate requirement
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Meat/Meat Alternate (M/MA)
Cheese and Eggs
• May be used to meet all or part of the meat/meat alternate component in accordance with FNS guidance
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Meat/Meat Alternate (M/MA)
Bean/Peas (Legumes)
• High nutrient content• Low cost• Use in school menu encouraged by USDA• Immature or mature (dry) Edamame • Menu planners must determine in advance
how to count beans/peas in a meal
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Meat/Meat Alternate (M/MA)
Dry Beans
• May be offered as a meat alternate or as a vegetable, at the discretion of the menu planner
• One serving may not count toward both food components in the same meal.
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Meat/Meat Alternat (M/MA)
Meat/Meat Alternate (M/MA)
Legumes
• May offer two distinct servings of beans/peas (legumes) in one meal
• Example: Legumes may be offered as part of a salad (vegetable component) and as part of chili/bean soup (meat/meat alternate component)
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Vegetable (V)
Meat/Meat Alternate (M/MA)
Cooked Beans
• 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• Workbook Activity
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Meat/Meat Alternate (M/MA)
Fruit Component
• Supply important nutrients including– Potassium– Dietary fiber
• Relatively little calories• Minimum creditable serving of fruit is ⅛ cup • No upper limit except for juice considerations• Workbook Activity
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Fruit (F)
Types of Fruit
• May offer fruits that are fresh; frozen with or without added sugar; canned in light syrup, water or fruit juice; or dried
• Fruits and vegetables may be whole, cut-up, or pureed but are creditable by volume as served
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Fruit (F)
Grain-Based Desserts with Fruit
• 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 desserts
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Fruit (F)
Fruit Juice
• 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.
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Fruit (F)
Dried Fruit
• Credits at twice the volume served (i.e. one quarter-cup of dried fruit counts as ½ cup of fruit)
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Fruit (F)
Snack Fruit
• May no longer include snack-type fruit products
• Examples of these products include fruit drops, leathers, and strips
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Fruit (F)
Vegetable Components
• Reduce risk of– Heart disease– Stroke– Type 2 Diabetes– Certain types of cancers
• Workbook Activity
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Vegetable (V)
Vegetable Subgroups
• Dark Green• Red/Orange• Beans/Peas (Legumes)• Starchy• Others
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Vegetable (V)
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
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Vegetable (V)
Red/Orange Vegetable Subgroup
• Good source of Vitamin A• Includes
– Carrots– Sweet potatoes– Tomatoes
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Vegetable (V)
Beans/Peas (Legumes) Vegetable Subgroup
• Good source of folate and potassium• High nutrient content• Low cost
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Vegetable (V)
Starchy Vegetable Subgroup
• Includes – White potatoes– Fresh lima beans– Corn
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Vegetable (V)
Other Vegetable Subgroup
• Examples: cucumbers, cabbage, onions• May be met with any additional amounts from
the dark green, red/orange, and beans/peas (legumes) vegetable subgroups
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Vegetable (V)
Vegetable SubgroupSchool Offerings
• Any vegetable subgroup may be offered to meet the total weekly vegetable requirement (additional vegetables)
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Vegetable (V)
CN Labels
• 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.
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Vegetable (V)
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 (V)
Vegetable Subgroups Other Considerations
• Juice blends• Vegetable mixture• CN labels• Workbook Activity
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Vegetable (V)
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Iceberg (Head) Lettuce Chicory Celery
Dark Green Leafy Lettuce
Mustard Greens Lima Beans, Dry
Red and Orange Peppers
Taro (Malenga
Activity—Vegetable Subgroups Pictures
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Green Onions Cassava Beans, Green or Wax
Plantains
Romaine Lettuce Kohlrabi Chinese Snow Peas
Activity—Vegetable Subgroups Pictures
Navy Beans
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Spilt Peas Spinach Turnip Greens Eggplant
Edamame Avocado Cherry Peppers Pink Beans
Activity—Vegetable Subgroups Pictures
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Hubbard Squash Kidney Beans Carrots
Zucchini Cucumbers Turnips
Activity—Vegetable Subgroups Pictures
Onion
Swiss Chard
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Okra Mung BeansParsnips
Seaweed
Beet Greens Lentils Black-eyed Peas, Dry, Mature
Bean Sprouts
Activity—Vegetable Subgroups Pictures
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Pinto Beans Brussels Sprout Green Peas, Dry
Garbanzo Beans (chickpeas)
Rutabagas Mushrooms Jicama
Activity—Vegetable Subgroups Pictures
Kale
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Tomatillos Grape Leaves Pickles Sweet Potatoes
Acorn Squash Asparagus Broccoli Black Beans
Activity—Vegetable Subgroups Pictures
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Breadfruit Tomatoes Cauliflower
Escarole Endive Bok Choy Water Chestnuts Green Cabbage
Activity—Vegetable Subgroups Pictures
Soybeans, Dry, Mature
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Beets Watercress Fresh Cowpeas or Field Peas or Black-Eyed
Peas (not dry)
Radish Pumpkin Parsley Corn
Activity—Vegetable Subgroups Pictures
Pigeon Peas
Grains• Good source of
– Iron– Magnesium– Selenium– B Vitamins– Dietary Fiber
• May lower body weight and reduce risk of cardiovascular disease
45
Grains (G)
Grains Component• No change in measuring the required daily and
weekly minimum quantities for grains
•The calorie limits are still required •Workbook Activity
46
Grains (G)
Whole Grain Stamp• Good information• Content must match serving size• Contains at least 8 grams of whole grain• May contain un-enriched ingredients • May not meet school meals criteria• Workbook Activity
47
Grains (G)
Evaluating Whole Grain-Rich Products
• Current labels may limit ability to determine whole grain-rich
• Two element criteria• Workbook Activity
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Grains (G)
Fluid Milk Component•Must be low-fat (1% milk fat or less, unflavored) •Fat-free (unflavored or flavored)•May offer fat-free unflavored and flavored milk •Lactose-free milk is an acceptable alternative
- low-fat (1 % milk fat or less, unflavored) -fat-free (unflavored or flavored).
•Workbook Activity
49
Fluid Milk
Milk Substitutions• Required for disability accommodations• Optional for parent request• Must meet regulatory standards• Subject to fat and calorie limits• Workbook activity
50
Fluid Milk
Sodium
• Reduce sodium over 10 year period by reducing sodium gradually with sodium targets during
• Workbook Activity
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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)
• USDA website color coding for low sodium and whole grain-rich food
54
Saturated Fat and Trans Fat
• Zero grams of trans fat per serving• Meats and other animal products that contain
naturally-occurring trans fats are allowed in the school meal programs with proper manufacturer documentation
• Workbook Activity
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Offer Versus Serve (OVS)
• 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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OVS 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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• Can take smaller portions of the Fruit and Vegetable components only
• Must take full portion of Meat/Meat Alternate, Grains, fluid milk
• Must be set at a single price no matter how many components are declined
• Workbook Activity
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OVS Smaller Portions
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.
59
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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K-8 OVS Lunch Speed Round 2
Broccoli¾ cup
Dark Green Vegetable
Tossed Salad½ cup Dark Green
Vegetable½ cup Red/Orange
Vegetable
Fresh Orange ½ cup Fruit
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K-8 OVS Lunch Speed Round 3
Vegetarian ChileMeat/Meat Alternate
2 oz. Vegetable
¼ cup Red/Orange
Vegetable
WW Crackers1 oz. eq GrainMilk
1 cup Milk
62
K-8 OVS Lunch Speed Round 4
Carrots½ cup
Red/Orange Vegetable
Hamburger on a WW Bun
2 oz. Meat/Meat1.5 oz. eq Grains
Black Bean Salad½ cup Legumes
¼ cup Other Vegetable
Milk 1 cup Milk
63
K-8 OVS Lunch Speed Round 5
Hummus2 oz.
Meat/Meat Alternate
WW Pita 1 oz. eq Grain
Black Bean Salad½ cup Legumes
¼ cup Other Vegetable
64
K-8 OVS Lunch Speed Round 6
Fish Taco2 oz.
Meat/Meat Alternate
WW Tortilla1 oz. eq Grain
Cole Slaw ¼ cup Other Vegetable
Milk1 cup Milk
65
K-8 OVS Lunch Speed Round 7
Broccoli¾ cup
Dark Green Vegetable
WW Spaghetti and Marinara1 oz. eq GrainVegetables
¼ cup Red /Orange
Vegetable
Fresh Orange ½ cup Fruit
66
K-8 OVS Lunch Speed Round 8
Whole Grain-Rich
Roll1 oz. eq Grain
WW Spaghetti and Meat Balls2 oz. Meat/Meat
Alternate1 oz. eq Grains
Vegetable¼ cup Red/Orange
Vegetable
Milk 1 cup Milk
67
K-8 OVS Lunch Speed Round 9
Grapes½ cup Fruit
WW Spaghetti and Meat Balls
2 oz. Meat/Meat Alternate
1 oz. eq Grains Vegetable
¼ cup Red/OrangeVegetable
Milk 1 cup Milk
Broccoli¾ cup Dark Green
Vegetable
68
K-8 OVS Lunch Speed Round 10
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
¼ cup Other Vegetable
Brown Rice1 oz. eq Grain
69
K-8 OVS Lunch Speed Round 11
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Caesar Salad2 oz. Meat/Meat Alternate
Vegetables½ cup
Dark Green Vegetable¼ cup Other Vegetable
Milk 1 cup Milk
70
K-8 OVS Lunch Speed Round 12
Grapes½ cup Fruit
WW Spaghetti and Meat Balls
2 oz. Meat/Meat AlternateGrains
1 oz. eq Grains Vegetables
¼ cup Red/OrangeVegetable
Milk1 cup Milk
Broccoli¾ cup Dark Green
Vegetable
71
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 Meal
72
K-8 OVS Lunch Speed Round 2Answer
Broccoli¾ cup
Dark Green Vegetable
Tossed Salad½ cup Dark Green
Vegetable½ cup Red/Orange
Vegetable
Only two meal components
selected
Fresh Orange ½ cup Fruit
Not Reimbursable Meal73
K-8 OVS Lunch Speed Round 3Answer
Vegetarian ChileMeat/Meat Alternate
2 oz.
¼ cup Red/Orange
Vegetable
WW Crackers1 oz. eq GrainMilk
1 cup Milk
Not Reimbursable Meal74
K-8 OVS Lunch Speed Round 4Answer
Carrots½ cup
Red/Orange Vegetable
Hamburger on a WW Bun
2 oz. Meat/Meat Alternate
1.5 oz. eq Grains
Black Bean Salad½ cup Legumes
¼ cup Other Vegetable
Milk 1 cup Milk
75
Reimbursable Meal
K-8 OVS Lunch Speed Round 5Answer
Hummus2 oz.
Meat/Meat Alternate
WW Pita 1 oz. eq Grain
Black Bean Salad½ cup Legumes
¼ cup Other Vegetable
Reimbursable Meal76
K-8 OVS Lunch Speed Round 6Answer
Fish Taco2 oz.
Meat/Meat Alternate
WW Tortilla1 oz. eq Grain
Cole Slaw ¼ cup Other Vegetable
Milk1 cup Milk
Not Reimbursable Meal77
K-8 OVS Lunch Speed Round 7Answer
Broccoli¾ cup
Dark Green Vegetable
WW Spaghetti and Marinara1 oz. eq Grain
¼ cup Red /Orange
Vegetable
Fresh Orange ½ cup Fruit
Reimbursable Meal78
K-8 OVS Lunch Speed Round 8Answer
Whole Grain-Rich
Roll1 oz. eq Grain
WW Spaghetti and Meat Balls2 oz. Meat/Meat
Alternate
1 oz. eq Grains
¼ cup Red/OrangeVegetable
Milk 1 cup Milk
Not Reimbursable Meal79
K-8 OVS Lunch Speed Round 9Answer
Grapes½ cup Fruit
WW Spaghetti and Meat Balls
2 oz. Meat/Meat Alternate
1 oz. eq Grains
¼ cup Red/OrangeVegetable
Milk 1 cup Milk
Broccoli¾ cup Dark Green
Vegetable
Reimbursable Meal80
K-8 OVS Lunch Speed Round 10Answer
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Stir Fry2 oz. Meat/Meat Alternate
¼ cup Dark Green Vegetable¼ cup Red/Orange Vegetable
¼ cup Other Vegetable
Brown Rice1 oz. eq Grain
Reimbursable Meal81
K-8 OVS Lunch Speed Round 11Answer
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Caesar Salad2 oz. Meat/Meat Alternate
Vegetables½ cup
Dark Green Vegetable¼ cup Other Vegetable
Milk 1 cup Milk
82
Reimbursable Meal
K-8 OVS Lunch Speed Round 12Answer
Grapes½ cup Fruit
WW Spaghetti and Meat Balls
2 oz. Meat/Meat AlternateGrains
1 oz. eq Grains Vegetables
¼ cup Red/OrangeVegetable
Milk1 cup Milk
Broccoli¾ cup Dark Green
Vegetable
Reimbursable Meal83
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
84
Thank You
• Post Assessment• Evaluations• Sign in sheet
85