GET A BITE ON THE MEAL PATTERN. MEAT/MEAT ALTERNATE Each menu choice must meet minimum requirements K-56-89-12 Daily Minimum1 oz. Eq. 2 oz. Eq. Weekly.

GET A “BITE” ON THE MEAL PATTERN

MEAT/MEAT ALTERNATE

Each menu choice must meet minimum requirements

K-5 6-8 9-12

Daily Minimum 1 oz. Eq. 1 oz. Eq. 2 oz. Eq.

Weekly Minimum

8 oz. Eq. 9 oz. Eq. 10 oz. Eq.

Weekly Maximum

gone gone gone

REQUIREMENTS

WATCH OUT FOR . . . .

Even though the maximums are gone, gone, gone

• calories and saturated fat levels must be within the guidelines

CALORIES

Target amounts are averaged over a 5 day week

K-5 6-8 9-12

Daily Minimum Average

550 600 750

Daily Maximum Average

650 700 850

REQUIREMENTS

SATURATED FAT(% OF TOTAL CALORIES)

No change from current standards

Saturated fat must be LESS THAN 10% of total calories based on the average of a five day week

IT’S NOT A BUNCH OF BOLOGNA

Use the new and improved Food Buying Guide to determine the portion sizes of meats/meat alternates

Bologna: 1 ounce = 1 ounce

Turkey ham: 1.4 ounce = 1 ounce

Peanut butter : 2 tablespoons = 1 ounce

Turkey breast: Check your labels

WHOLE GRAINS

K-5 6-8 9-12

Daily Minimum 1 oz. Eq. 1 oz. Eq. 2 oz. Eq.

Weekly Minimum

8 oz. Eq. 8 oz. Eq. 10 oz. Eq.

Weekly Maximum

gone gone gone

REQUIREMENTS

WATCH OUT FOR…..Even though the maximums are gone, gone, gone• calories and saturated fat levels must be within the

guidelines

This school year at least half of the grains offered must be whole grain rich

Breading/batter on food items will count towards the grain ounce equivalence starting July 1, 2014

Moving forward all grains must be whole grain rich as of July 1, 2014

KNOW THE WHOLE GRAIN-RICH OUNCE EQUIVALENCY!

Group B Ounce Eq.

Bagels 1 oz eq.= 28 g or 1.0 oz

Breads

Rolls

Group C Ounce Eq.

Waffles 1 oz eq. = 34 g or 1.2 oz

Pancakes

VEGETABLES

Must be offered dailyThere are weekly minimum requirements for each of the

five sub-groups:• DARK GREEN-(e.g. broccoli, spinach, kale)

• RED/ORANGE-(e.g. carrots, sweet potatoes, tomatoes)

• BEANS/PEAS- (e.g. kidney beans, chick peas, lentils)

• STARCHY- (e.g. corn, green peas, lima beans, white potatoes)

• OTHER-(e.g. beets, cabbage, cucumbers, green beans)

Additional vegetables can come from any sub-group to reach weekly minimum requirements

VEGETABLESREQUIREMENTS

K-5 6-8 9-12

Daily Minimum ¾ Cup ¾ Cup 1 Cup

Weekly 3¾ Cups

3¾ Cups

5 Cups

• Dark green ½ ½ ½

• Red/Orange ¾ ¾ 1¼

• Beans/Peas ½ ½ ½

• Starchy ½ ½ ½

• Other ½ ½ ¾

• Add Veg for Total

1 1 1½

Appropriate substitutions must be made

Ideally, substitute an item from the same sub-group

SUBGROUP SUBSTITUTIONS

CAMPBELL’S CONDENSED SOUP

8 ounces Campbell’s condensed tomato soup = 3/4 cup red/orange vegetables

8 ounces Campbell’s Healthy Request condensed tomato soup = 5/8 cup red/orange vegetables

FRUITS

K-5 6-8 9-12

Daily Minimum ½ Cup ½ Cup 1 Cup

Weekly 2½ Cups 2½ Cups 5 Cups

REQUIREMENTS

LET’S GET IT STRAIGHT ABOUT JUICE

The key is to understand the following:

• No more than 50% of the maximum fruit offered over the week can be in the form of juice.

MEETING THE JUICE REQUIREMENT GRADES 9-12

Daily Fruit Requirement = 1 cup

Minimum per week= 5 cups

½ cup of juice is offered daily totaling 2 ½ cups per week

Does this meet the juice requirement?

YES

MEETING THE JUICE REQUIREMENT K-8

Daily Fruit Requirement = ½ cup

Minimum per week= 2 1/2 cups

½ cup of juice is offered 3 days a week totaling 1 1/2 cups per week

Does this meet the juice requirement?

NO

SO YOU W

ANT TO

OFF

ER

JUIC

E DAILY

?

• Always allow students to take 1 cup of fruit daily

• Display proper signage

• Train your staff and students

Follo

w th

ese

stan

dard p

ract

ices

• Pre-portioned fruit cups are often labeled in net weight and fruit crediting is in volume

• The Food Buying Guide is used to convert net weight to volume

HOT OFF THE PRESS CREDITING COMMERCIAL PRE-PORTIONED

FRUIT

Applesauce - 4.5 oz

Pears - 4.45 oz

Peaches - 4.2 oz

Pineapples - 4.2 oz

Fruit Cocktail - 4.2 oz

Diced Apples - 3.968 oz

WEIGHT REQUIRED TO CREDIT AS ½ CUP

SODIUM

Targeted levels are gradually phased in:

Target 1 Effective July 1, 2014

Target 2 Effective July 1, 2017

Final Target Effective July 1, 2022

TRANS FAT

Check those labels!

• Menu items containing trans fat added in manufacturing or processing are not allowed

• The manufacturers specifications or nutrition facts label must indicate 0 grams of trans fat per serving

• Naturally occurring trans fat is allowed in meats

PRODUCTION RECORDS

Here’s the GOOD news

Does not go into effect until July 1, 2014

COMPETITIVE FOOD LAW

OFFER VS. SERVEMEAL OR NO MEAL??

Today’s Menu

K-8

Pizza

¾ c salad

½ c apple

8 oz. milk

Student takes at the point of service

YES,THIS IS A MEAL

OFFER VS. SERVEMEAL OR NO MEAL??

Today’s Menu

9-12

Pizza

½ c salad

½ c apple

8 oz. milkSignage indicates

students can take two portions of fruits or vegetables

Student takes at the point of service

NO, THIS IS NOT A MEAL

If a student chooses a fruit and a vegetable as two of the three components, only one of the two components may be a half cup – the other must be in the full portion size.

MORE TRAINING TO COME…..

The NEW Administrative Review

Production Records

Meal Pattern

Determining Officials

Verification

HACCP

Civil Rights

Resource Management

After School Snack

SSO

WEB RESOURCES NJ Department of Agriculture: www.nj.gov/agriculture

School Nutrition Association: http://www.schoolnutrition.org/

USDA final rule: Nutrition Standards in the National School Lunch and School Breakfast Program: www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf

USDA Food Buying Guide: www.fns.usda.gov/tn/resources/foodbuyingguide.html

USDA Recipes: www.fns.usda.gov/fdd/recipes/schrecipes.htm

Whole Grain Council: www.wholegrainscouncil.org/resources/schools-and-whole-grains