A Plate of Excellence School Nutrition Program Spring Workshop May 2012
A Plate of Excellence
Feb 24, 2016
A Plate of Excellence. School Nutrition Program Spring Workshop May 2012. What does Excellence Look Like?. Please write a word or phrase on a sticky note that describes what an EXCELLENT program looks like! Place the sticky note on the chart paper. We will talk about these tomorrow!. - PowerPoint PPT Presentation
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A Plate of Excellence
School Nutrition Program Spring WorkshopMay 2012
Please write a word or phrase on a sticky note that describes what an EXCELLENT program looks like!
Place the sticky note on the chart paper. We will talk about these tomorrow!
What does Excellence Look Like?
Reimbursable Meal 2011
Reimbursable Meal 2012
2012-2013 School Year Food Based Menu Planning Only Five Components: Fruits Vegetables Grains Meat/Meat Alternates Fluid Milk
New Meal Pattern Overview Lunch
New grade groupings: Grades K-5 Grades 6-8 Grades 9-12
Calorie maximum and minimum levels must be met
Fruit offered daily
Meal Pattern Overview
Weekly meat/meat alternate ranges
Weekly grain ranges
◦ 2012-2013-Half of grains offered must bewhole grain rich
◦ 2014-2015 All grains must be whole grain rich
Saturated fat must be less than 10% of calories
Meal Pattern Overview
Trans fat per portion must be zero grams.
You must offer a variety of milk – 1% and 0% fat
Flavored milk must be 0% fat
Non-flavored milk must be no more than 1% fat
Meal Pattern Overview
Reimbursable meals must contain at least ½ cup of fruit or vegetable
Identify foods that are part of the reimbursable meal at the beginning of the serving line
State conducts a weighted nutrient analysis of one week of menus
Meal Pattern Overview
10
Vegetables (Lunch)Lunch Meal Pattern
GradesK-5
Grades6-8
Grades 9-12
Meal Pattern Amount of Food Per Week (Minimum Per Day)
Vegetables (cups)3.75 (0.75) 3.75 (0.75) 5 (1)
• Dark green 0.5 0.5 0.5• Red/Orange 0.75 0.75 1.25• Beans/Peas (Legumes) 0.5 0.5 0.5• Starchy 0.5 0.5 0.5• Other 0.5 0.5 0.75Additional Veg to Reach Total 1 1 1.5
11
Overlap in K-5 and 6-8 meal patterns◦A single menu can meet both patterns◦Must meet following: 8-9 oz eq grains/week 9-10 oz eq meats/meat alternates/week Average daily calorie range 600-650 Average daily sodium limit ≤640 mg*
*Note this is final sodium target; no sodium requirement until SY 2014-15
Age/Grade Groups
12
No overlap in grades 6-8 and 9-12 meal patterns◦Schools that consist of both grade-groups
must develop menus accordingly to meet needs of these two separate groups Previously, schools allowed a one grade
level deviation No allowance for this in new meal pattern
Age/Grade Groups (cont’d)
13
Increase or decrease required weekly quantities by 20% for each day variation from a standard 5-day week
◦Daily requirements apply regardless of week length
Short and Long Weeks
Fruit Component
Fruits/vegetables separated; two components
Fruit must be offered daily
Fruit/Vegetable Separated
Fruits for Lunch
Fruits Galore
Kiwi Tray
Fresh
Frozen without added sugar
Canned in juice/light syrup
Dried: ¼ cup = ½ cup of fruit component
100% Juice
No more than half of fruit offerings per week may be in the form of juice
Forms of Fruit
20
Frozen fruit without added sugar
◦ Exemption for SY 2012-13 only
◦ Applies to USDA Foods and commercially purchased products
◦ SP 20-2012, issued Feb 24th
Frozen Fruit
¼ cup dried fruit = ½ cup of fruit
Dried Fruit
22
Fruits (Lunch)
Lunch Meal Pattern
GradesK-5
Grades 6-8
Grades9-12
Meal Pattern Amount of Foodb Per Week (Minimum Per Day)
Fruits (cups) 2.5 (0.5) 2.5 (0.5) 5 (1)
23
Serving Size – What needs to be provided?◦ ⅛ cup?◦ ¼ cup?◦ ½ cup?◦ More?
Any of the above can work if you have enough of each option
Fruits – Serving Sizes
Crediting Fruit
Assess menus for adequacy of fruit offerings
Recommend needed changes for lunch 2012-2013
Share your findings and recommendations
Fruit Component Activity
Vegetables
Offer a variety of vegetables over the week:
Offer ¾ cup daily to K-5
Offer ¾ cup daily to 6-8
Offer 1cup daily to 9-12 *Larger amounts may be served
Vegetables
Weekly minimums for lunch:
Offer K-5 3 ¾ cup weekly Offer 6-8 3 ¾ cup weekly Offer 9-12 5 cup weekly
Vegetable subgroup weekly requirements for:
Dark Green (DG)Red/Orange (RO) Beans/Peas (BP)Starchy (S)Other (O)Additional vegetables to meet minimum
weekly total
Dark Green Vegetables = ½ cup weekly
Vegetables
K-5: ¾ cup 6-8: ¾ cup 9-12: 1 ¼ cup
Vegetables – Red/Orange (Weekly Amounts)
Red/Orange Vegetable
Butternut Squash
Red/Orange Vegetable
Red/Orange Vegetable
Sweet Potatoes
Red/Orange Vegetable
Tomato
Red/Orange Vegetable
Red/Orange Vegetable
Red Pepper
Beans/Peas (Legumes) K-5, 6-8, & 9-12: ½ cup Weekly
Identify Legumes
Beans/Peas (Legumes)
Chickpeas/Garbanzo Beans
Starchy VegetablesK-5, 6-8 & 9-12: ½ cup Weekly
Starchy Vegetable
Starchy Vegetable
Corn
K-5: ½ cup 6-8: ½ cup 9-12: ¾ cupWeekly Amounts
Other Vegetables
Other VegetablesK-5: ½ cup 6-8: ½ cup 9-12: ¾ cup
Weekly Amounts
Other Vegetables
Other Vegetables
Asparagus
Other Vegetables
Other Vegetables
Celery
Other Vegetables
Other Vegetables
Sugar Snap Peas
Requirements in this subgroup can also be met with any additional amounts from the dark green, red/orange and legumes subgroups
What subgroup is omitted?
Other Vegetables
Requirements in this subgroup can also be met with any additional amounts from the dark green, red/orange and legumes subgroups
What subgroup is omitted? Starchy
Other Vegetables
Any vegetable from any subgroup may be offered to meet the minimum weekly requirement
K-5 & 6-8: 1 cup9-12: 1½ cup
Additional Vegetables
Categorize vegetables into subgroups
Handout
Vegetables Changes in crediting of leafy greens:
o 1 cup of raw leafy greens = ½ cup vegetable
o 2 cups of raw leafy greens = 1 cup vegetable
oNote: 1 cup of cooked greens = 1 cup vegetable
Foods from the beans/peas (legumes) subgroup may be credited as a:
1. Vegetable OR2. Meat/Meat Alternate
But NOT both in the same meal
Vegetables
Counting vegetables for the week:
o Dark green salad = 1 cupo Red peppers = ¼ cupo Tomatoes = ¼ cupo Cucumbers = ¼ cup
Total DG?Total RO?
Vegetables
Counting vegetables for the week:
o Dark green salad = 1 cupo Red peppers = ¼ cupo Tomatoes = ¼ cupo Cucumber = ¼ cup
DG = ½ cup RO = ½ cup
Vegetables
Vegetables
Variety of products available:
–Fresh -Frozen -Canned Variety of preparation methods can be used -Steam -Roast -Boil
-Saute -Bake -Pan Fry
New vegetables planning to add to lunch?
New ways to prepare vegetables?
New recipes featuring vegetables?
Share Your Ideas for Vegetables
Vegetables
www.choosemyplate.gov
Vegetable Subgroup Resource List
Lunch Meal PatternGrades K-5 Grades 6-8 Grades 9-12
Meal Pattern Amount of Food Per Week (Minimum Per Day)
Grains (oz. equiv.)
8 – 9 (1) 8 – 10 (1) 10 – 12 (2)
Changes Daily minimum requirement along with
weekly minimum and maximum requirement
Initially, at least half of grains offered during the week must be whole grain-rich (50% whole grain with remainder enriched)
Beginning SY 2014-2015, all grains offered must be whole grain-rich
All grain products offered count toward the daily and weekly total.
No Freebies – After 2012-2013
Battered and/or Breaded Products only can be free during 2012 - 2013
Beginning July 1, 2013, all grain products are credited based on ounce equivalents.
Exhibit A has been updated
Ounce Equivalents
Daily minimum
Weekly maximum
Minimum/Maximum
Until the whole grain content is required on a product label, schools must evaluate a grain product using the two-element criterion.
Element # 1 – must meet portion size requirements
AND
Criteria for Whole Grain-Rich
Criteria for Whole Grain-Rich
Meet at least one of the following
o Whole grains per serving must be ≥ 8 g
o Product includes FDA’s whole grain health claim on its packaging
o Product ingredient listing lists whole grain as first grain ingredient
Product Ingredient listing is the only way to identify whole-grain rich (unless manufacturer supplies additional information)
◦Manufacturers are not required to provide gram weight
◦FDA whole grain health claim is not mandatory
Currently:
“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.”
FDA Approved Statement
Manufacturers currently may apply
The CN Labeling program is being updated to report the whole grain-rich contributions to the grain component.
CN Labeling
The term “oz eq grains” on the CN Label indicates whole grain-rich
The terms “bread” or “bread alternate” on the CN Label indicates previous program requirements
CN Labeling
At least half of the weekly grains offered must be whole grain until July 1, 2014
Whole-Grain Rich Requirement
Cannot be used to meet fruit components at breakfast
Does not apply to granola bars or fortified cereals
Consist of o(1) grain-type products that have grain as
the primary ingredient,o(2) grain-fruit type products that have
fruits as the primary ingredient
Formulated Grain-Fruit Products
Ever allowed at lunch?
Formulated Grain-Fruit Products
Meat/Meat Alternate Component
OR
Grain Component
But not both components in the same lunch
Enriched Macaroni Products(with fortified protein)
Two grain-based desserts are allowed per week towards meeting the grain requirement.
Desserts
Decrease weekly quantity by approximately 20% (1/5) for each day less than five.
Less than 5-day week
Total amount of enriched or whole-grain meal and/or flour
Divided by
# of servings the recipe yields
Must be ≥ 14.75 grams (2012-2013)Must be ≥ 16 grams (beginning July 1, 2013)
(for Groups A – G)
School Developed Recipe
Bread is one of four components (two different components daily)
One serving of whole-grain or enriched
Afterschool Snack
Puffs, rings, curls, and chex mix are NOT allowed.
Fritos, Sunchips, and flavored Doritos are creditable as corn/tortilla chips (currently)
Rule of thumb – usually part of an entrée = ok
Afterschool Snack
QUIZ
When must all grains be whole-grain rich?
July 1, 2014
What are the minimum/maximum weekly
ranges for grades K – 5?
8 – 9
What are the minimum/maximum weekly
ranges for grades 6 – 8?
8 – 10
What are the minimum/maximum weekly ranges for grades 9 – 12?
10 – 12
Must all grades have a minimum of one full
serving/day?
No(9 – 12 must have 2)
ACTIVITY
Meat/Meat Alternate
Meat/Meat Alternate
Daily and weekly requirements for lunch only• 2 oz meat eq. for grades 9-12• 1 oz meat eq. for younger grades
A variety of meat/meat alternate choices is encouraged
Tofu and soy yogurt are allowable as meat alternates
See memo SP-16-2012
Meat/Meat Alternate
Main dish or main dish plus
No choices? No more than 3 times
Daily quantities can be adjusted
Meat/Meat Alternate
Enriched Macaroni Nuts and Seeds Yogurt Tofu and Soy Products Beans and Peas Other Meat Alternates
Meat/Meat Alternate
Tofu and Soy Products• Tofu must be commercially prepared• Must meet definition est. in 7 CFR 210.0• 2.2 oz (1/4 cup) containing at least 5
grams= 1 oz
Soy Yogurt• ½ cup (4 fluid oz.) = 1 oz meat alternate
Memo SP 16-2012, dated Feb. 22, 2012
Meat/Meat Alternate
Meat/Meat Alternates have a minimum requirement each day.
Is there a maximum per day?
Quiz
NO
There is no daily maximum but there is a maximum for the week.
What type of yogurt is allowed as a meat alternate?
Plain, flavored, unsweetened, sweetened, and soy (must be commercial and or standardized)
Can nuts and seeds be used to meet all of the meat/meat alternate requirement?
NO
They can be used to meet half of the meat/meat alternate component.
Can Beans and Peas be used to meet the meat/meat alternate component?
Yes, but not if they are used to meet the vegetable component.
Activity
Meat/Meat Alternate
Requirements are that a variety of fluid milk be served consistent with Dietary Guidelines.
Dietary Guidelines:
Persons over two years of age consume fat-
free or low-fat (1%) fluid milk.
Dietary Guidelines for Fluid Milk
School food authorities must offer at least two choices from the following
• Fat-free flavored • Fat-free unflavored• Low-fat (≤1%) milk • Fat-free or Low-fat lactose-free milk• Fat-free or Low-fat buttermilk• Low-fat lactose reduced milk
Fluid Milk
Beginning with School Year 2012-2013 flavored low-fat (1 % or ½ %) milk is not allowed in the NSLP or the SBP.
Flavored milk is allowable in fat-free milk only.
Fluid Milk
Timeline
Implementation Timeline
Effective July 1, 2012 for SY 2012-2013
◦ Single Food-Based Menu Planning Approach◦ Age/Grade Groups: K-5, 6-8, 9-12◦ Daily serving of fruit plus weekly requirement◦ Daily serving of vegetable plus weekly
requirement for vegetable subgroups◦ Weekly grain ranges plus daily minimum
quantities
NSLP Changes
Effective July 1, 2012 for SY 2012-2013
◦ Half of grains must be whole grain-rich◦ Weekly meat/meat alternate ranges plus a daily
requirement◦ Choice of only:
Fat-free (flavored or unflavored) and/or Low-fat (unflavored) milk
NSLP Changes (cont’d)
Effective July 1, 2012 for SY 2012-2013
◦ Calorie minimum and maximum ranges◦ Saturated fat limit < 10% calories◦ Zero grams of trans fat per portion◦ Under OVS, reimbursable meal contains at least ½
cup fruit or vegetable◦ State agencies conduct weighted nutrient analysis
on 1 week of menus◦ No sodium limit yet
NSLP Changes (cont’d)
Effective July 1, 2013 for SY 2013-2014
o3-year administrative review cycle
oGrain products must meet oz. eq.
NSLP Changes (cont’d)
Effective July 1, 2014 for SY 2014-2015
◦All grains must be whole grain-rich
◦Target 1 for average weekly sodium limit
NSLP Changes (cont’d)
Effective July 1, 2017 for SY 2017-2018
◦Target 2 for average weekly sodium limit
NSLP Changes (cont’d)
Effective July 1, 2022 for SY 2022-2023
◦Final target sodium restriction
NSLP Changes (cont’d)
Effective July 1, 2012 for SY 2012-2013
o Saturated fat limit < 10% calories
o Choice of only:oFat-free (flavored or unflavored) and/oroLow-fat (unflavored) milk
SBP Changes
Effective July 1, 2013 for SY 2013-2014
◦ Single Food-Based Menu Planning Approach
◦ Age/grade groups: K-5, 6-8, 9-12
◦ Weekly grain ranges plus daily minimum quantities
◦ Half of grains must be whole grain-rich
◦ Grains must equal oz. eq.
SBP Changes (cont’d)
Effective July 1, 2013 for SY 2013-2014
oMeat/meat alternate may be offered after minimum grains requirement is met
◦ Calorie minimum and maximum ranges
◦ Zero grams of trans fat per portion
◦ State agencies conduct weighted nutrient analysis on 1 week of menus
◦ 3-year administrative review cycle
SBP Changes (cont’d)
Effective July 1, 2014 for SY 2014-2015
◦Fruit quantity increases to 5 cups/week (minimum 1 cup/day)
◦Under OVS, reimbursable meals contain at least ½ cup fruit or vegetable substitute
◦All grains must be whole grain-rich
◦Target 1 for average weekly sodium limit
SBP Changes (cont’d)
Effective July 1, 2017 for SY 2017-2018
◦Target 2 sodium restriction
SBP Changes (cont’d)
Effective July 1, 2022 for SY 2022-2023
◦Final target sodium restriction
SBP Changes (cont’d)
What’s on your Plate of
Excellence?
Offer Versus Serve
Steps and Persons Involved
Action Steps Persons Involved
Definitions/Terminology All SNP Staff
Menu Menu Planner/SNP Menu Planner
Flow of Food Students/Customers/SNP Servers
Food Portions Students/Customers/SNP Servers/Managers/Menu Planners
Meal Identification Students/Customers/SNP Cashier
197
Definitions/Terminology
Food Component—• One of five food groupings for reimbursable meals
Food Item—• A specific food offered within the five food
components
Meat/Meat Alternate Corn Grain Crackers Vegetable Applesauce Orange Juice ½ Pint of Fat Free Chocolate Milk Fluid Milk Fruit Corndog
Component or Item?
SNP Menu Planner
The Menu is the KEY TO SUCCESS!
What needs to be provided?• ⅛ cup?• ¼ cup?• ½ cup?• More?
Serving Size Planning
StudentsCustomersSNP Servers
Flow of the Food
202
Identification of the Reimbursable Meal
Identify Content of Reimbursable Lunch (and breakfast) near or at the beginning of
the serving line(s).
Students Customers Servers Managers (Menu Planners)
Food Portions
Students Customers SNP Cashier
Meal Identification
What Didn’t Change?
Senior High Schools for the NSLP
Optional for lower grades for the NSLP
(Optional for the SBP at all grade levels)
Written OVS Procedure/Policy (local discretion)
What Didn’t Change? Student Driven!
Student’s option to decline item(s)
Same price if child declines item(s)
Full amount of each component must be available to choose
What Is New in NSLP OVS? 5 components
◦ Meat/Meat Alternate◦ Grains◦ Fruits◦ Vegetables◦ Milk
What must be selected?
Refuse up to 2 components
What Must be taken :
At least 3 of 5 components
At least ½ cup serving of the Fruit or Vegetable Component or Fruit/Vegetable Combination
Different Choices
Can mix different Fruits
Can mix different Vegetables
Can mix different Fruit and different Vegetable
Offer ½ cup more fruit daily
Offer ¼ cup more vegetables daily
Modest Adaptations
211
Fluid Milk Reminder
Must offer at least two choices
Remember:
All Components MUST be offered2 Components can be DECLINEDMust have 3 Full Components Must have ½ cup Fruit OR ½ cup
Vegetable OR ½ cup Fruit/Vegetable combination…
Let’s Play…
Offer Versus Serve Examples
Lunch Example ----NO!!!Planned Meal:
Salisbury SteakMashed PotatoesPearsRoll Milk
Student Takes:Salisbury Steak, Roll and
Milk
Planned Reimbursable Meal Student Selects:Ham/Cheese Wrap
(2 oz. M/MA /1 equivalent Grain)
Fresh Strawberries (1/2 Cup) Fresh Strawberries
Steamed Broccoli (1/2 Cup) Steamed Broccoli
Fresh Carrot Sticks (1/4 Cup) Fresh Carrot Sticks
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades K – 5)
Planned Reimbursable Meal Student Selects:Ham/Cheese Wrap
(2 oz. M/MA /1 equivalent Grain)
Fresh Strawberries (1/2 Cup) Fresh Strawberries
Steamed Broccoli (1/2 Cup) Steamed Broccoli
Fresh Carrot Sticks (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades K – 5)
Planned Reimbursable Meal Student Selects:Ham/Cheese Wrap
(2 oz. M/MA /1 equivalent Grain) Ham/Cheese Wrap
Fresh Strawberries (1/2 Cup)
Steamed Broccoli (1/2 Cup)
Fresh Carrot Sticks (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades K – 5)
Planned Reimbursable Meal Student Selects:
Grilled Chicken (1.5 oz. M/MA) Grilled Chicken
Peach Cup (1/2 Cup) Peach Cup
Sweet Potato Gems (1/2 Cup)
Fresh Celery Sticks (1/2 Cup)
WGR Roll (1 equivalent Grain)Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades 6-8)
Planned Reimbursable Meal Student Selects:
Grilled Chicken (1.5 oz. M/MA) Grilled Chicken
Peach Cup (1/2 Cup) Peach Cup
Sweet Potato Gems (1/2 Cup) Sweet Potato Gems
Fresh Celery Sticks (1/2 Cup)
WGR Roll (1 equivalent Grain)Fluid Milk (1 Cup, Choice)
What Makes an Excellent OVS Plate? (Grades 6-8)
Planned Reimbursable Meal Student Selects:
Grilled Chicken (1.5 oz. M/MA)
Peach Cup (1/2 Cup)
Sweet Potato Gems (1/2 Cup) Sweet Potato Gems
Fresh Celery Sticks (1/2 Cup) Fresh Celery Sticks
WGR Roll (1 equivalent Grain)Fluid Milk (1 Cup, Choice) Milk
What Makes an Excellent OVS Plate? (Grades 6-8)
Planned Reimbursable Meal Student Selects:
Grilled Chicken (1.5 oz. M/MA) Grilled Chicken
Peach Cup (1/2 Cup) Peach Cup Sweet Potato Gems (1/2 Cup) Sweet Potato Gems
Fresh Celery Sticks 1/2 Cup) Fresh Celery Sticks
WGR Roll (1 equivalent Grain)Fluid Milk (1 Cup, Choice)
What Makes an Excellent OVS Plate? (Grades 6-8)
Planned Reimbursable Meal Student Selects:Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain)
Fresh Apple (1/2 Cup) Fresh Apples
Mixed Berries (1/2 Cup) Mashed Potatoes (1/2 Cup) Mashed Potatoes
Cooked Spinach (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate?(Grades 9-12)
Planned Reimbursable Meal Student Selects:Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain)
Fresh Apple (1/2 Cup) Fresh Apples
Mixed Berries (1/2 Cup) Mixed Berries Mashed Potatoes (1/2 Cup) Mashed Potatoes
Cooked Spinach (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades 9-12)
Planned Reimbursable Meal Student Selects:Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain) Spaghetti w/Bread Stick
Fresh Apple (1/2 Cup)
Mixed Berries (1/2 Cup) Mashed Potatoes (1/2 Cup)
Cooked Spinach (1/4 Cup) Cooked Spinach
Fluid Milk (1 Cup, Choice)
What Makes an Excellent OVS Plate? (Grades 9-12)
Planned Reimbursable Meal Student Selects:Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain)
Fresh Apple (1/2 Cup) Fresh Apples
Mixed Berries (1/2 Cup) Mashed Potatoes (1/2 Cup)
Cooked Spinach (1/4 Cup) Cooked Spinach
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades 9-12)
Planned Reimbursable Meal Student Selects:Spaghetti (2 oz. M/MA /1 equivalent Grain/1/4 Cup Vegetable) w/ Bread Stick (1 equivalent Grain) Spaghetti with Bread Stick
Fresh Apple (1/2 Cup)
Mixed Berries (1/2 Cup) Mashed Potatoes (1/2 Cup)
Cooked Spinach (1/4 Cup)
Fluid Milk (1 Cup, Choice) Fluid Milk
What Makes an Excellent OVS Plate? (Grades 9-12)
227
Excellent way to offer variety of vegetables
Salad Bars
State Agency Responsibility◦Must conduct WNA during one week of the
review period◦Must look for levels of calories, saturated
fat, and sodium◦Must review labels for trans fat levels
SFA Responsibility◦Must modify bids conditions and item
descriptions◦Must maintain all product documentation
Specifications and Labels
General Statements◦Address Trans Fat requirement◦Requirement to submit all product label
documentation CN labels Product Formulation Sheets
Specific changes in item descriptions◦Sodium Levels◦Sugar added◦Whole grain documentation
Bid Conditions
CN Label
NOT a CN Label Allows the manufacturer to certify the meal
component contribution of their product Must be complete Must be signed
Product Formulation Statement
Nutrition Facts Label
New requirement in the Buy American language◦ SFA must know from a competitive bid that the
price of a Domestic product is significantly higher. Example: Frozen broccoli is often from Mexico A bid would need to ask for a price of American
frozen broccoli and a price for foreign frozen broccoli
Buy American
See Handout
Suggested Bid Language
Activity
Implementation and Timeline
241
Monitoring Requirements Final Meal Pattern Rule
◦3 year State agency review cycle Begins School Year 2013-14 (July 1,
2013) Admin review includes breakfast
beginning SY 2013-14◦SMI reviews eliminated
Day of Review
Monitoring and Compliance
All serving lines are observed to determine if required food components and quantities are offered
Reimbursable meals are observed at point of sale
Review menu and production records for required food components and quantities
Weighted nutrient analysis is conducted for
grades K and above averaged over a school week: calories, sodium, and saturated fat
Labels are reviewed for 0 grams trans fat
Monitoring and Compliance
244
Technical Assistance and Corrective Action
Actions required for ViolationsMissing Menu
Items/Food ItemsMilk Type, and
Vegetable SubgroupWhole Grain Rich, Food Quantities, and Dietary
Specifications
• Immediate fiscal action required (as currently done)
• Fiscal action required for unresolved, repeat violations (after technical assistance and corrective action have taken place)
• State Agencies have discretion to take fiscal action for unresolved, repeated violations (after technical assistance and corrective action have taken place)
In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.
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