BREAKFAST AND LUNCH MEAL PATTERN REQUIREMENTS Hawaii Child

BREAKFAST AND LUNCH MEAL PATTERN REQUIREMENTS Hawaii Child

BREAKFAST AND LUNCH MEAL PATTERN REQUIREMENTS Hawaii Child Nutrition Programs | June 2017 Objectives 1. Define the USDA meal pattern requirements 2. Discuss implementation of the breakfast and 3. 4. 5. 6.

lunch meal pattern Define food components and vegetable subgroups Define dietary standards Discuss implementation of Offer Versus Serve Review the new Pre-K meal pattern requirements WHATS FOR LUNCH? Activity Fill out the blank meal pattern chart for both lunch

and breakfast as we go through the presentation. The answers will be reviewed at the end of each section. Terminology: Lunch Meal Pattern Reimbursable Meal A meal that follows all of the federal requirements to be claimed for reimbursement. This means that it has all of the mandatory meal components and falls within the dietary specifications. Age/Grade Group

A way to customize the meal pattern to children of different ages. K-5; 6-8; 9-12 Optional: K-8 Food Component One of the 5 food groups that make up a reimbursable lunch Fruit, Vegetable, Meat/Meat Alternate, Grain, Milk Dietary Specifications Amount of calories, saturated fat, trans fat, and sodium in a meal Pay Attention Fiscal action is taken when:

A meal component is missing School runs out of a food item during the meal service period Ex: School runs out of apple wedges during the meal service so 25 students do not have the opportunity to have any fruit with their meal. Pay Attention SY 16-17 was the first year of the 2 nd review cycle. Fiscal action was taken at 8 out of the 15

schools reviewed due to meal pattern findings. 6 out of the 8 schools had repeat findings Not meeting the whole grain rich requirements Not have two types of milk out for the entire duration of the meal service Short on fruit/vegetable component Food Components: Fruit K-5: cup per day 6-8: cup per day 9-12: 1 cup per day

May offer: Fresh, frozen, dried, 100% fruit juice, and canned in light syrup, water, or fruit juice Food Components: Fruit Special Fruit Situations Dried fruit credits as double the volume served Ex: cup of raisins credit as cup towards the meal pattern requirements No more than half of fruit offerings may be in the form of juice. 5 cups of fruit are required weekly. No more than 2

of the 5 cups can be juice. Food Components: Vegetables Daily, weekly, and subgroup requirements Vegetable subgroups: Dark Green e.g., broccoli, kale, romaine, spinach, bok choy Red/Orange e.g., carrots, sweet potatoes, tomatoes, tomato sauce, red peppers Bean/Pea (Legumes) e.g., kidney beans, chickpeas, pinto beans, black beans, refried beans, baked beans, edamame

Starchy e.g., corn, green peas, white potatoes, water chestnuts Other e.g., onions, green beans, cucumbers, lettuce, celery, cabbage Additional vegetables to meet weekly minimums May offer fresh, frozen, and canned Low-sodium versions are recommended and encouraged Food Components: Vegetables Note: Grade Groups K-5 and 6-8 have the same vegetable requirements and portions.

Vegetables Grade Groups K-5 and 6-8 Vegetables (cups) 3 cups total/week minimum cup total daily Dark Green

cup/week Red/Orange cup/week Beans/Peas (Legumes) cup/week Starchy

cup/week Other cup/week Additional Veg to Reach Total 1 cup/week Food Components: Vegetables

Note: Grades 9-12 need more vegetables in order to meet the meal pattern requirements. Vegetables Grade Groups 912 Vegetables (cups) 5 cups total/week minimum

1 cup total/day minimum Dark Green cup/week Red/Orange 1 cups/week Beans/Peas (legumes)

cups/week Starchy cups/week Other cup/week Additional Veg to Reach Total

1 cups/week Food Components: Vegetables Special Vegetable Situations Leafy greens credit for half the volume served. Ex: Serving 1 cup of romaine lettuce credits as cup towards the meal pattern requirements Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate but not both in the same meal. **As a reminder, all fresh produce must be washed prior

to cooking/serving. Even prewashed produce must be washed.** Food Components: Meat/Meat Alternates K-5: 1 oz eq. daily min; 8-10 oz eq. weekly min 6-8: 1 oz eq. daily min; 9-10 oz eq. weekly min 9-12: 2 oz eq. daily min; 10-12 oz eq. weekly min Food Components: Meat/Meat Alternates The minimum amount of meat/meat alternate that can be credited towards the meal pattern

requirements is 0.25 oz eq. Remember to always round down to the nearest 0.25 oz increment when calculating the oz equivalent. Ex: 1.45 oz. of chicken would credit as 1.25 oz eq. Food Components: Grains K-5: 1 oz eq daily min; 8-9 oz eq weekly min 6-8: 1 oz eq daily min; 8-10 oz eq weekly min 9-12: 2 oz eq daily min; 10-12 oz eq weekly min Food Components: Grains All grains served must be whole grain-rich

Whole Grain-Rich Criteria: Must contain at least 50% whole-grains and the remaining grain, if any must be enriched. The minimum amount of grain that can be credited toward meeting the meal pattern is 0.25 oz eq. Remember to always round down to the nearest 0.25 oz increment Food Component: Grains Grain-Based Desserts Allowed

2 oz equivalent creditable grain-based dessert allowed at lunch per school week. Take into consideration the contribution of desserts to the nutrition standards levels for each grade level Food Components: Milk All grade groups: 1 cup of milk per day Must offer at least 2 choices Choices include: Fat-free (unflavored or flavored) Low-fat (unflavored only)

Offer vs. Serve At lunch, must offer all 5 components and 2 may be declined. Students must select at least cup fruit or vegetable for reimbursable meal. Full component portions must be offered to students at each meal. Offer vs. Serve

School is offering enough food on all reimbursable meal serving lines; Signage is posted on the service line; Students are selecting enough components/items to make a reimbursable meal; Food service staff are accurately judging quantities on self-serve bars Food service staff at the POS are trained and can recognize a reimbursable meal. Offer vs. Serve OVS is not required for grades K-8

OVS is required for grades 9-12 OVS is not an option for preschool students OVS is not required for field trips.* *SP 57-2014 p. 7 (Prepackaged Meals if these meals are offered as part of field trips, OVS is not required, even at the senior high level.) DIETARY SPECIFICATIONS LUNCH K-5 6-8

9-12 550-650 600-700 750-850 < 10 < 10 < 10

SODIUM (mg) Target 1 July 1, 2014 1230 1360 1420 SODIUM (mg) Target 2 July 1, 2017

935 1035 1080 CALORIES SATURATED FAT (% of total calories) TRANS FAT Nutrition label or manufacturer specification must

indicate zero grams of trans fat per serving Based on weighted weekly averages. SFAs Responsibility To make sure that all menus meet the meal pattern requirements Create a cycle menu and follow it Use the tools that are available to check your menus DO NOT rely on your vendor Why is the meal pattern important?

Provides children with access to healthy food, including those children who may not be able to afford a wellbalanced, nutritious meal Can improve students attitude and attention Gives students the energy they need to continue learning May be the childs last meal of the day Activity Whats missing?! Fill in the menu with the missing food items and quantities. Be mindful of the meal pattern

requirements when adding to the menu! Questions? Review answers on meal pattern chart WHATS FOR BREAKFAST? Terminology: Breakfast Food Component One of the 3 food groups that make up a reimbursable breakfast

Grains (Meat/Meat Alternate option allowed) Fruit (Vegetable as a substitution) Milk Food Item A specific food offered within a food component Grade Groups K-5, 6-8, and 9-12 Optional: K-8, K-12, and 6-12 Milk All grade groups: 1 cup of milk per day

Must offer at least 2 types: Fat-free (unflavored or flavored) 1% (unflavored) Fruit All grade groups: 1 cup of fruit per day Vegetables may substituted for fruit The first two cups per week of any such substitution must be from the following subgroups: Dark green Red/orange Beans/peas Other

Fruit Full-strength fruit juice may be offered to meet up to half of the weekly fruit requirement Dried fruit credits as double the volume served cup dried cranberries = cup fruit Grains All grade groups: 1 oz eq of grains per day K-5:

7-10 oz eq per week 6-8: 8-10 oz eq per week 9-12: 9-10 oz eq per week All grains must be whole grain-rich Must contain at least 50% whole-grains and the remaining grain, if any, must be enriched. Meat/Meat Alternates (M/MA) NO requirement to offer M/MA Two options when serving M/MA: 1.

May offer M/MA items in place of grains after the 1 oz eq daily grain requirement is met Example: 4 oz yogurt = 1 oz eq M/MA = credits as 1 oz eq grain 2. May offer M/MA as an extra food Dietary Specifications BREAKFAST CALORIES SATURATED FAT

(% of total calories) SODIUM (mg) Target 1 July 1, 2014 SODIUM (mg) Target 2 July 1, 2017 TRANS FAT K-5 6-8 9-12

350-500 400-550 450-600 < 10 < 10 < 10 540

600 640 485 535 570 Nutrition label or manufacturer specification must indicate zero grams of trans fat per serving

Based on weighted weekly averages. Activity Whats for Breakfast? Does each planned breakfast menu meet the DAILY meal pattern requirements? If it does not, explain what changes need to be done. Breakfast Outreach Must inform families of the availability of breakfast Prior to or at the beginning of the school year

AND Multiple times throughout the school year SP 40-2011 https://fns-prod.azureedge.net/sites/default/files/SP402011_os.pdf Offer vs Serve (OVS) - Breakfast K-12 grade levels OPTIONAL Preschool NO OVS Must offer all 3 food components Must offer 4 food items Must select at least 3 out of the 4 food items Must take at least cup fruit or

vegetable, or combination of both OVS Signage Post signage Identify at or near the beginning of the serving line what constitutes a reimbursable meal 1 choice must be cup fruit/vegetable OVS Training Train meal clerks and food service staff on OVS requirements

Must be able to identify what constitutes a reimbursable meal PRESCHOOL MEAL PATTERN Preschool Meal Pattern Must implement by October 1, 2017 NSLP and SBP meal patterns have been revised

to reflect the Child and Adult Care Food Program (CACFP) meal patterns for infants and children ages 1 - 5 years old. Preschool Meal Pattern Fruit and vegetables are separate components Juice limit: service of fruit juice or vegetable juice is limited to one meal per day Offer vs Serve is NOT allowed for children under 5 years old

Frying is NOT allowed as a way of preparing foods on-site Preschool Lunch Ages 3-5 (Preschool) Milk cup

Meat/Meat Alternate 1 oz Vegetable cup Fruit cup Grains

oz eq Preschool Breakfast Ages 3-5 (Preschool) Milk cup Vegetables, Fruit, or Both

cup Grains oz eq OL O H C PRES

Milk Types of Milk Ages 3-5 1% (unflavored) Fat-free (unflavored) Flavored milk cannot be served to preschoolers Vegetables OL

O H C PRES May be used to meet the entire fruit component Must serve 2 different kinds of vegetables Allowable: Milk Chicken sandwich Broccoli Carrots

Not Allowable: Milk Chicken sandwich Broccoli (2 servings) Fruit OL O H C PRES

May serve full-strength fruit juice Juice (fruit or vegetable) is limited to one meal, including snack, per day Dried fruit is credited at twice the volume served cup of dried fruit = cup fruit Grains OL

O H C PRES All grains must be made with enriched or whole grain meal or flour At least one serving of grains per day must be whole grain-rich Whole grain-rich foods contain at least 50% whole

grains and the remaining grains in the food are enriched, and must meet the whole grain-rich criteria specified in FNS guidance. Grains Grain-based desserts DO NOT count towards the grains component Oz eq are used to determine the amount of

creditable grains (starting October 1, 2019) OL O H C S PRE Breakfast cereals must

contain no more than 6 grams of sugar per dry ounce Grains This cereal can be served to preschoolers OL O H C PRES

Meat/Meat Alternate May be served in place of the entire grains component at BREAKFAST Maximum of 3 times a week OL O

H C PRES Yogurt must contain no more than 23 grams of sugar per 6 ounces Meat/Meat Alternate OL

O H C PRES This yogurt cannot be served to preschoolers MENU PLANNING TOOLS Putting the pieces together HCNP Menu Planning Template

USDA Certification Worksheets https:// www.fns.usda.gov/school-meals/certification-compliance Complete one worksheet for each week of your cycle menu POTABLE WATER SP 28-2011 https://

www.fns.usda.gov/sites/default/files/SP28-201 1_osr.pdf Potable Water Must be available to children during meal service At no charge Where meals are served In foodservice area or immediately adjacent to the meal service area In each meal service location When meals are served outside the cafeteria (classroom, in-school suspension, etc.)

During lunch and afterschool snack services (includes Seamless Summer Option) Questions This institution is an equal opportunity provider.

Recently Viewed Presentations

  • &quot;The Necklace&quot;

    "The Necklace"

    "The Necklace" "The Necklace" Guy de Maupassant Guy de Maupassant (1850-1893) French author famous for his short stories Prolific writer who wrote over 300 short stories Died in a sanitarium Setting Apartment in Paris, France In 1880's Point of View...
  • 2010 Campus Climate Survey - San Jose State University

    2010 Campus Climate Survey - San Jose State University

    Staff members responded that that diversity was much more a part of the SJSU environment now than in 2006. They responded that that SJSU celebrates and promotes diversity, differences of opinion are regularly aired, and there is an appreciation for...
  • ESTIMATE RANGE (071-326-0512) 02/19/20 2 ESTIMATE RANGE AS

    ESTIMATE RANGE (071-326-0512) 02/19/20 2 ESTIMATE RANGE AS

    1. Divide the known size of the target by the mil measurement from the reticle and multiply by 1000. Example: 6.7 divided by 3 X 1000 =?; 3.4 divided by 2 X 1000 = ?. 2. Remember that after you...
  • JUNE 2018 GEOGRAPHY MOCK EXAMCase studies - Brownhills School

    JUNE 2018 GEOGRAPHY MOCK EXAMCase studies - Brownhills School

    The areas hosting the Olympics like Stratford and nearby Tower Hamlets were in dire need of regeneration as they had;• a lot of abandoned old industrial sites,• low achievement at school in terms of GCSE points score• industrial wastelands,• higher...
  • Estructuras Pastorales

    Estructuras Pastorales

    Relatividad: las estructuras que un tiempo han sido válidas, en otro tiempo pueden no serlo. ¿Por qué son necesarias las estructuras? Como en toda acción humana en la cual se pretende alcanzar un fin es necesario contar con . estructuras
  • Chapter 11 P. 211-232 Triumphs and Travails of

    Chapter 11 P. 211-232 Triumphs and Travails of

    Lawsuit requested the Supreme Court to issue a Writ of mandamus . Court order forcing Madison to issue the judicial commissions. The right to issue such writs had been given to the Court by the Judiciary Act of 1789. Decision...
  • Sauces Chapter 24

    Sauces Chapter 24

    The French sauce system consists of 5 mother sauces from which a large number of derivative sauces are produced. They are the base sauce from which other sauces can be quickly made. Derivative sauce is a sauce that is made...
  • Group 4 Project - TED Ankara Koleji Kütüphane ve Bilgi Merkezi

    Group 4 Project - TED Ankara Koleji Kütüphane ve Bilgi Merkezi

    TED Ankara College * 10 hour activity is allocated to the G4 project which can be divided into three stages: Planning (2 hrs) Action (6 hrs) Evaluation (2 hrs) TED Ankara College * Since we have large group of IB...