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Slide 1
2012 CNP Directors Fall Conference Certification and Validation
Updated
Slide 2
New Meal Pattern-- NSLP(SY 13) A daily serving of fruits A
daily serving of vegetables Weekly requirements for dark green,
red/orange, beans/pea (legumes), starchy and other vegetables
Increased quantities of both Fruit and Vegetable components Weekly
meat/meat alternate ranges plus a daily requirement Weekly grain
ranges plus a daily requirement SY 13 At least one half of the
grains offered during the school week must be whole grain-rich
Slide 3
Meal Pattern SBP required SY 14 Meat/meat alternate may be
offered after minimum requirement is met In second year (SY 14) at
least half of grains offered during the school week must be whole
grain-rich In third year (SY 15), fruit quantity increases at
breakfast and all grains served must be whole grain Breakfast is
included in administrative reviews
Slide 4
Meal Pattern NSLP & SBP (SY13) Food Based Menu Planning
approach and same age/grade group Fruits and Vegetables are two
separate components Daily Fruit requirement For OVS, student must
select at least cup of fruit or vegetable component for
reimbursable meal Grains have weekly ranges and daily minimum
requirements SY 15 All grains must be whole grain rich Fat-free
(unflavored or flavored and unflavored low-fat only) Calorie
minimum and maximum levels Trans fat limit Limit on saturated fat
only ( not on total fat) Intermediate (target 1 & 2 ) and
sodium reductions 3 year administrative review cycle
Slide 5
Meal Pattern exception Children with restricted dietary needs
are not affected if a medical statement from a licensed physician
is provided and on file at the school. Without medical statement,
the meal pattern is to be consistent with the new meal pattern
Pre-K students meal pattern has not been updated Requirement is to
follow existing meal pattern for this age group.
Slide 6
Vegetables Identified in CFR 210.10(c)(2)(iii) Other Vegetables
are listed in 2010 Dietary Guidelines for Americans and in outline
under http://www.ChooseMyPlate.gov http://www.ChooseMyPlate.gov
There is no specific sequence for serving vegetable subgroups
during the week this is at the discretion of the menu planner on
when and how to offer the required subgroups All subgroup
vegetables must be itemized on the production record to ensure food
components and food quantity meet meal pattern requirement for a
reimbursable meal
Slide 7
Vegetable Subgroups Record on production records Multiple lines
vegetable subgroups must be offered on each line to ensure
subgroups are offered to all students each week The subgroup can be
divided up across the week provided the weeks menu meets the full
subgroup requirement Combined vegetables may credit if quantity of
item is known for example sauted red and orange peppers with onions
and mushrooms. Peppers must be at least 1/8 cup to credit No
maximum limits exist at lunch
Slide 8
Fruit Snack items 100% Fruit strips, fruit drops or other
snack-type fruit or vegetable products change in crediting---
Effective SY 13- these products no longer credit as part of the
reimbursable meal
Slide 9
Fruit and Fruit Juice Juice restriction no more than one-half
of total weekly fruit offered may be fruit juice. Fruit and 100%
fruit juice may be offered on the same day but the weekly limit for
fruit juice cannot be exceeded K-5 & 6-8 could offer cup juice
for one or two days provided that the total weekly juice offering
does not exceed one half of the total fruit offerings for the
entire week Diluted juice is no longer allowed Dried fruit with
sugar coating is allowed just be aware of calorie maximum
allowances
Slide 10
Meat/Meat Alternate No major changes Beans/Peas can be credited
as meat/meat alternate or vegetables in a meal but not both. Tofu
can be creditable as a meat/meat alternate in NSLP- 2.2 oz (1/4 c)
with 5 grams of protein is creditable for 1 oz meat/meat
alternate
Slide 11
Grains Limit of 2 oz equivalent or less of grain based desserts
are allowed per week. Grain based products are considered whole
grain rich if water is listed as the first ingredient and whole
grain is listed as the second ingredient on the ingredient label.
Breading on meat/meat alternate is optional SY13 and must be
counted in SY14 if the grains equal to or greater than 0.25 oz must
be counted toward weekly grains
Slide 12
Approved USDA Certification Tools USDA approved tools include
for the entire workbook and nutritional assessment tools Simplified
Nutrient Assessment Tool Approved software is located on the USDA
website http://www.fns.usda.gov/cnd/governance/Policy-
Memos/2006/SP_26-2006.pdf
Slide 13
SDE Workbook Changes Three changes were added and are required
by USDA Grain based desserts checkbox Milk Tab 100% Fruit Juice
checkbox Grain Based Desserts and Juice add components together and
may exceed the actual planned requirement If this happens, please
send separate email when submitting to the SDE to support what the
issue is. Plans are to revise at a later date to prevent this from
occurring
Slide 14
Certification submission SDE will evaluate the following
documents using the SDE Breakfast/Lunch Certification Checklist
Breakfast- Menu with food based meal pattern k-12 (old) Lunch-
Attestation Statement SDE Certification of Compliance Checklist
Meal Pattern Workbooks by age/grade groups for each distinct menu
Menu Nutritional assessment for each distinct menu Nutritional
analysis by daily menu and weekly summary of nutrients which
includes Calories, Saturated Fat, Trans Fat totals
http://www.alsde.edu/html/sections/documents.asp?section=53&sort=44&foot
er=sections
Slide 15
Approval and Reimbursement State agency must reimburse the
certified SFA with the additional performance-based reimbursement
for each lunch served beginning the start of the month in which the
certified lunches are served, but not earlier than October 1, 2012.
For example, if certification documentation is submitted for
October 15-19 and the SFA is certified by the State agency in
December, the State agency must provide the additional
performance-based reimbursement for all lunches served in that SFA
on or after October 1. State agencies will follow standard
reimbursement procedures.
Slide 16
Common Certification Errors Vegetables Make sure that
vegetables are in the correct subgroups Example: green beans are
not a dark green vegetable; hash browns are not an other vegetable
Vegetables that fit into subgroups can continue to be added to the
appropriate subgroup after the minimum serving requirement has been
met; or, they can be added to the additional vegetables group. For
example if red/orange subgroup requirement has been met, you may
continue to add additional red/orange vegetables into the
red/orange category, or, into the additional vegetables category to
complete the total weekly requirement. Vegetable Subgroups:
http://www.choosemyplate.gov/food-groups/vegetables.html Food
Buying Guide Calculator:
http://fbg.nfsmi.org/Default.aspx?list=63e2244e-4063-406d-9a40-
021de9810fac&title=c1fbde2f-4a0e-4c7f-8fc7-f41c18902402
http://fbg.nfsmi.org/Default.aspx?list=63e2244e-4063-406d-9a40-
021de9810fac&title=c1fbde2f-4a0e-4c7f-8fc7-f41c18902402
Slide 17
Common Certification Errors Grains Refer to the bread grain
chart to correctly identify oz equivalents for bread/grain items
Ex. 1 oz Pizza Dough is questionable if purchasing items from
statewide bid Correctly identify whole grain and not whole grain
items If entering multiple grain offerings planned to be included
in one reimbursable meal, items should be entered on the same line
and added together for the total daily oz equivalent. For example:
If the menu for the day includes a roll to be taken along with
spaghetti, the items should be entered roll/whole wheat pasta
beside the weekday. The same would be noted if Mexican rice was to
be included as part of a burrito; the items would be entered
Mexican rice/whole wheat tortilla. However, the oz equivalent
should be listed in the appropriate column depending on whether the
item is whole grain or not whole grain. Bread Grain Chart:
http://www.nfsmi.org/documentlibraryfiles/PDF/20080207121438.pdf
http://www.nfsmi.org/documentlibraryfiles/PDF/20080207121438.pdf
NSLP Food Reference Chart (note grain symbol) for systems on state
bid:
https://docs.alsde.edu/documents/53/NSLP%20Food%20Reference%20Chart%2010-4-12.pdf
https://docs.alsde.edu/documents/53/NSLP%20Food%20Reference%20Chart%2010-4-12.pdf
Please note that the NSLP Bread Grain Chart is in the process of
being updated. The updated version will be released on the state
website on 10-9-12. Letter date October 5, 2012
Slide 18
Common Certification Errors Meat/Meat Alternates Enter the
correct oz equivalents for meat and meat alternates Ex. 1 oz meat
patty is questionable Food Buying Guide for Meat/Meat Alternates:
http://teamnutrition.usda.gov/Resources/FBG_Sectio
n_1-MeatAlternates.pdf
http://teamnutrition.usda.gov/Resources/FBG_Sectio
n_1-MeatAlternates.pdf
Slide 19
Common Certification Errors Resources for Nutrition Analysis
Nutrition analysis will be completed at the SFA level. For example,
all K-5 schools using the same centralized menu in the district
will be combined to complete the weighted nutrient analysis.
Likewise all 6-8, 9-12, or K-8 schools following the same
centralized menu will combine their numbers and perform a weighted
nutrient analysis that encompasses all schools serving that
age/grade group. If multiple entrees are offered, separate nutrient
analyses must be completed for each planned reimbursable meal. For
example, if there is a choice between lasagna and a hamburger as
the main entre with the same side items offered, a separate
nutrient analysis must be performed for the reimbursable meal with
the lasagna entre as well as the reimbursable meal with the
hamburger entre, regardless of which item is offered in the highest
planned amount. USDA SuperTracker:
http://www.choosemyplate.gov/supertracker-tools/supertracker.html
Simplified Nutrient Assessment:
http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP34-2012assessment_directions.pdf
Approved Nutrient Analysis Software:
http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrative-reviews/list-
approved-software-nsmpsmi
http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrative-reviews/list-
approved-software-nsmpsmi
Slide 20
Al l certification documents must be consistent and include the
same food items for all documents submitted For instance: Menu Meal
pattern workbook Nutritional Analysis Common Certification
Errors
Slide 21
Menu Planning Considerations Tested and accepted by students
Realistic for students to select ( items that compliment each other
should be planned) Use good menu planning practices ( marketing and
merchandising)