2012 – 2013 School Year. Welcome! Janice O. Vander Decker, MS, RD, SNS School Nutrition Supervisor Appoquinimink School District January 8, 2013.

The New Meal Patterns

2012 – 2013 School Year

Welcome!

Janice O. Vander Decker, MS, RD, SNSSchool Nutrition Supervisor

Appoquinimink School District

January 8, 2013

Healthier Meals = Healthier Kids

1% or Skim Milk

Zero Trans-Fat

Whole Grains

Variety of Vegetables & Fruits

Healthier Meals

New Requirements

BREAKFAST PROGRAMSY 2012-2013

Only One Change!!!Milk - Two Different Varieties Available Daily:

Fat-Free/Skim (Unflavored or Flavored) 1% (Unflavored) Fat-Free or 1% Lactose Free

LUNCH PROGRAMSY 2012-2013

Food Based Menu Planning

Components

OVSCalorie Ranges

Zero Trans Fat

MILK

FRUIT

MEAT/MEAT ALTERNATEVEGETABL

ES

GRAIN

Food Based Menu Planning

Now two separate components

FOOD BASED MENU PLANNING

Meat/Meat Alternate

Milk Component

New Lunch Meal PatternK-5 6-8 9-12

Daily Weekly Daily Weekly Daily Weekly

Fruits ½ c 2 ½ c ½ c 2 ½ c 1 c 5 c

Vegetables ¾ c 3 ¾ c ¾ c 3 ¾ c 1 c 5 c

Grains 1 oz 8-9 oz 1 oz 8-10 oz 2 oz 10-12 oz

Meat/Meat Alternates

1 oz 8-10 oz 1 oz 9-10 oz 2 oz 10-12 oz

Milk 1 c 5 c 1 c 5 c 1 c 5 c

Fruit Component

Lunch K - 5 6-8 9-12

Daily ½ c ½ c 1 c

Weekly 2 ½ c 2 ½ c 5 c

- All fruits are credited based on their volume as served, except dried fruit (1/4 cup = ½ cup fruit component)

- Minimum creditable serving = 1/8 cup- Age-grade groups may not be combined, unless the minimum/maximums overlap

K-5 & 6-8 overlap

Vegetable Component

Lunch K-5 6-8 9-12

Daily Totals ¾ c ¾ c 1 c

Weekly Totals 3 ¾ c 3 ¾ c 5 c

- Vegetables are credited based on their volume as served,

except leafy greens (1 cup = ½ cup veg. component)- Minimum credible serving = 1/8 cup- Age-grade groups may not be combined, unless the

minimum/maximums overlap- K-5 & 6-8 overlap

K-5 6-8 9-12

Dark Green ½ c ½ c ½ c

Red/Orange ¾ c ¾ c 1 ¼ c

Beans/Peas ½ c ½ c ½ c

Starchy ½ c ½ c ½ c

Other ½ c ½ c ¾ c

Additional 1 c 1 c 1 ½ c

Weekly Totals 3 ¾ cups 3 ¾ cups 5 cups

Grains

Half of grains must be whole grain richMinimum & maximum rangesGrain based desserts

Up to two desserts/weekMaximum of 2 oz grains/weekAdd to each entree choice as

additional grain contribution

Daily/Weekly Requirements

Lunch K-5 6-8 9-12

Daily Minimum 1 oz 1 oz 2 oz

Weekly Minimum 8 oz 8 oz 10 oz

Weekly Maximum 9 oz 10 oz 12 oz

-Schools operating less than 5 days per week may decrease the weekly quantity – see USDA chart hand-out-Schools may not exceed the maximums.

Battered or Breaded Products

SY 2012-2013 – will not need to be counted toward the maximum weekly grain requirements

SY 2013-2014 – will need to be counted

Whole Grain Rich

Must contain at least 50% whole grainsRemaining 50% must be enriched

Meat/Meat Alternates

Daily requirementsMinimum & maximum weekly requirementsTofu may now be offered

Daily/Weekly RequirementsLunch K-5 6-8 9-12

Daily Minimum 1 oz 1 oz 2 oz

Weekly Minimum 8 oz 9 oz 10 oz

Weekly Maximum 10 oz 10 oz 12 oz

-Schools operating less than 5 days per week may decrease the weekly quantity - refer to USDA chart hand-out-Schools may not exceed the maximums.

Student must select at least

3 Components 1 must = ½ c F or V

Student may decline

Up to 2 Components

OVS: Must offer all 5 lunch components

Meat/Alternate, Grain, Fruit, Veg., Milk

Age/Grade Calorie Ranges

Grade: K-5Age: 5-10

Range: 550-650

Grade: 6-8Age: 11-13

Range: 600-700

Grade: 9-12Age: 14-18

Range: 750-850

Overlap: 600-650

Grain and M/MA Ranges

Grades K-5Grains 8-9

M/MA 8-10

Grades 6-8Grains 8-10

M/MA 9-10

Grades 9-12Grains 10-12

M/MA 10-12

Overlap: Grains 8-9M/MA 9-10

Overlap: Grains

10M/MA 10

Trans Fat Labeling

Cannot exceed 0 - .5 gram of trans fat per serving

SFAs must have trans fat content on file for all foods servedingredient specification sheetsnutrition labels

Thank You!