Nutrition Standards in the National School Lunch and School
Breakfast Program Questions & Answers for Program
Operators
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Why is USDA setting new meal patterns and dietary
specifications for school meals? December 13, 2010, President Obama
signed into law Public Law 111-296, the Healthy, Hunger-Free Kids
Act of 2010 (HHFKA). Last update to school meal standards was over
15 years ago. Critically needed to help combat childhood obesity as
well as childhood hunger. Nearly 1 in 3 children are at risk for
preventable diseases like diabetes and heart disease, due to
overweight and obesity.
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Why is USDA setting new meal patterns and dietary
specifications for school meals? (continued) Implementation Dates:
New lunch meal pattern is effective July 1, 2012, the beginning of
SY 2012-2013. Changes to the breakfast program will be phased-in
beginning July 1, 2013.
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Implementation Timeline for Final Rule
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Comparison of Current and New Regulatory Requirements -
National School Lunch Program
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Comparison of Current and New Regulatory Requirements -
National School Breakfast Program
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Comparison of Current and New Regulatory Requirements -
Nutrient Standards New Standards K-12
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Final Rule Nutrition Standards Breakfast Meal Pattern Lunch
Meal Pattern
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Fruits and Vegetables:
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Pasteurized, full-strength fruit juice and vegetable juice may
be offered (it is credited to meet no more than one-half of the
fruits or vegetables component). Fruits and vegetables are two
separate food components. Required quantities are established in
the meal patterns for lunch and breakfast.
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Fruits and Vegetables: (continued) Over the course of the week,
the following vegetables must be offered dark green (broccoli,
collard greens, spinach, etc); red/orange (carrots, pumpkin, sweet
potatoes, etc); dry beans/peas (legumes black beans, kidney beans,
lentils, etc.); starchy (corn, peas, white potatoes, etc.); and
other vegetables (asparagus, bean sprouts, green beans, etc.). USDA
plans to release additional guidance to assist school food
authorities in classifying vegetables in the appropriate subgroup.
Vegetables are an option for breakfast.
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How can schools minimize food waste while requiring students to
take a fruit or a vegetable as part of the meal? Under Offer vs.
Serve, schools must offer enough for each child to take the full
required amount of each component, but a student may take smaller
portions of the fruits and vegetables components, if desired.
Students must select at least cup daily of the fruits or vegetables
components for a meal to be considered reimbursable under Offer vs.
Serve in the NSLP and SBP. They must take at least cup to meet
minimum but are allowed to take 1 full cup.
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Meat/Meat Alternate:
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Is a daily meat/meat alternate required at breakfast? No. As
long as you are providing enough grain, it is at the districts
discretion to offer a protein.
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Grains:
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Grains: New weekly grains ranges plus daily minimum
requirement. In the first year of implementation, at least half of
the grains offered during the school week must be whole grain-rich
for LUNCH. In the second year of rule implementation, at least half
of the grains offered during the school week must be whole
grain-rich for BREAKFAST. On the third year of rule implementation,
all grains offered during the school week must be whole grain-rich
for both breakfast and lunch.
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How will schools identify whole grain-rich products? The
Institute of Medicine has established a 2 Element Process to
identify whole grain products: Element #1. A serving of the food
item must meet portion size requirements for the Grains/Breads
component as defined in FNS guidance.
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How will schools identify whole grain-rich products?
(continued) Element #2. The food must meet at least one of the
following: a. Whole grains per serving (based on minimum serving
sizes specified for grains/breads in FNS guidance> must be 8
grams. May be determined from product packaging or by the
manufacturer, if available. Manufacturers may apply for a Child
Nutrition Label. b. Product packaging includes the following FDA
approved whole grain health claim Diets rich in whole grain foods
and other plant foods and low in total fat, saturated fat and
cholesterol may reduce the risk of heart disease and some
cancers.
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How will schools identify whole grain-rich products?
(continued) c.Product ingredient listing lists whole grain first,
specifically: I. Non-mixed dishes (e.g., breads, cereals): Whole
grains must be the primary ingredient by weight (a whole grain is
the first ingredient in the list). II. Mixed dishes (e.g., pizza,
corn dogs): Whole grains must be the primary grain ingredient by
weight (a whole grain is the first grain ingredient in the list).
Element #2c is a practical way for schools to identify whole
grain-rich products. Eventually the FDA will establish a labeling
system.
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Milk:
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Milk (continued) Only fat-free (unflavored and flavored) and
low-fat (1%) milk (unflavored) may be offered as part of the
reimbursable meal. Required and optional milk substitutes are
considered meal exceptions and are not subject to this final
rule.
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Sodium:
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Sodium (continued) Operators have 5 years to meet Target 1.
USDA is also facilitating implementation of the sodium requirement
by offering low- sodium products through USDA Foods.
How will OVS be implemented under the final rule? OVS continues
to be a requirement in the NSLP for high schools, and an option for
lower grade schools.
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How will OVS be implemented under the final rule? (continued)
NSLP: Schools must offer 5 food components. Students are allowed to
decline 2 of the 5 required food components. Must select at least
cup of either a fruit or vegetable not both. Students must select
the other food components in the quantities planned.
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How will OVS be implemented under the final rule? (continued)
SBP: Schools must offer 3 food components (milk, fruits and
grains). Consist of a minimum of 4 food items. May decline 1 food
item. Must select at least cup of fruit. Students must select the
other food components in the quantities planned.
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USDA Foods:
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USDA FOODS (continued) USDA Foods are better than ever. Fruits,
vegetables, whole grains, and healthy sources of protein are
available. USDA Foods program offers reduced sodium canned beans
and vegetables; a variety of frozen fruits and vegetables without
added sugar and salt; and sodium and reduced-fat processed and
blended cheeses, fajita strips, and beef products.
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Implementation:
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How will FNS assist with implementation of the new meal
requirements? FNS will provide training and technical assistance to
program operators through a variety of methods, including webinars,
special training sessions and conference presentations. FNS is
updating the Food Buying guide and other essential resources. The
Child Nutrition Labeling Program is also being updated.
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Monitoring:
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Monitoring (continued) Indiana DOE administrative reviews every
3 years beginning in 2013-14. SFAs are not required to conduct a
nutrient analysis but they are expected to follow the meal pattern
to meet nutrient targets. State agencies will assess compliance
with the meal requirements based on a nutrient analysis of one week
of menus.
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Monitoring (continued) FNS will develop additional guidance on
the implementation of the new administrative review cycle.
Requirements for certification of school food authorities for the 6
cents reimbursement will be provided in a forthcoming interim rule,
expected to be published in Spring 2012.
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Monitoring (continued) State Agency Action: must apply
immediate fiscal action if the meals offered are completely missing
a required food component. must take fiscal action for repeated
violations of the vegetable subgroup and milk type requirements.
has discretion to take fiscal action for repeated violations of the
food quantity, whole grain requirements and dietary
specifications.
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Miscellaneous: The meals for children with recognized medical
disabilities that restrict their diet are not affected. Optional
accommodations for children with special dietary needs (without
recognized medical disabilities) must be consistent with the new
meal patterns and dietary specifications.
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Miscellaneous: (continued) In individual cases where a school
district has an unusual grade configuration that prevents the use
of the required age/grade groups, it may serve the same lunch and
breakfast to children in grades K-5 and 6-8. However, care must be
taken to meet the sodium and calorie requirements for each grade
group.
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Miscellaneous: (continued) One food-based menu planning
approach and same age/grade groups. Calorie minimum and maximum
levels Schools offering the SSO this summer have the option to
follow new meal requirements or the requirements currently in place
in SY 2011-2012.
Are any of your districts already meeting any of the new
guidelines? Which ones? How have you made it successful? What are
some tips on implementing the new guidelines?
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Sharing your plans: Has anyone begun planning for
implementation? What do you think the training needs will be?
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SHARE YOUR CONTACT INFORMATION. We are in this together!!
