ONE Training for Staff

Dr. John D. Barge, State School Superintendent“Making Education Work for All Georgians”www.gadoe.org


Throwdown Challenge

• Tackle your responsibilities related to the Healthy School Meal Pattern

• Identify the 5 components in the Lunch Meal Pattern


Throwdown Challenge

Claim to Fame• School meals

• Recently revised meal pattern

Set-up• Complying with

the new requirements



Your Mission

• Learning – healthy school meal pattern

• Receiving – invoices, grocery list

• Preparing – standardized recipes

• Serving – portions, components

• Counting – reimbursable meals


1. Meats/Meat Alternates2. Fruits3. Vegetables4. Grains5. Milk


Lunch Meal PatternGrades K-5 Grades 6-8 Grades 9-12

Meal Pattern Amount of Food Per Week (minimum per day)Fruits (cups) 2.5 (0.5) 2.5 (0.5) 5 (1)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 and peas (legumes)

0.5 0.5 0.5

Starchy 0.5 0.5 0.5 Other 0.5 0.5 0.75 Additional Veg to Reach Total 1 1 1.5 Grains (oz eq) 8-9 (1) 8-10 (1) 10-12 (2)Meats/Meat Alternates (oz eq) 8-10 (1) 9-10 (1) 10-12 (2)Fluid Milk (cups) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 550-650 600-700 750-850

Saturated fat (% of total calories)

< 10 < 10 < 10

Sodium (mg) < 640 < 710 < 740Trans fat Nutrition label or manufacturer specifications must indicate

ZERO grams of trans fat per serving.


Fruits (Lunch) Grades

K-5Grades

6-8Grades

9-12

ComponentAmount of Fruit Per Week/

(minimum full serving per day)

Fruits (cups)• canned (natural juice or light syrup)• frozen (w/o added sugar)• fresh • dried (¼ cup is equivalent to ½ cup serving)• *juice (100%); juice blends are ok if they are 100% juice

2.5 / (0.5) cups

2.5 / (0.5) cups

5 / (1) cups

* No more than ½ fruit offerings served in a week may be juice


Vegetables (Lunch) 5 Subgroups of Vegetables

GradesK-5

Grades6-8

Grades 9-12

Component Amount Food Per Week (Min. Full Serv/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 0.75

Additional Vegetables to Reach Total

1 1 1.5

3.75 cups min. per week

3.75 cups min.per week

5 cups min.per week


Vegetable Subgroups


Vegetables


Grains (Lunch)Grades

K-5Grades

6-8Grades

9-12

Component

Number of oz. equivalents per week (min. per day)

Grains (ounce equivalent) Includes pasta, rice, rolls, cornbread, buns, crackers, tortillas, cereal, pancakes, crusts, stuffing, etc.

*See EXHIBIT A (rev. 2012) forWhole Grain-Rich (WGR) ounce equivalency (oz. eq.) requirements for School Meal Programs

WGR--must contain ≥ 50% whole grain ingredients byweight

8-9 (1)

9-max per week

8-10 (1)

10-max per week

10-12 (2)

12-max per week

In Search of a Whole GrainScan ingredient list for key wordsLook for whole grain symbolsTake note of the gov’t authorized statement


Meats/Meat Alternates (Lunch)Grades

K-5Grades

6-8Grades

9-12

Component Number of oz. equivalents per week

(minimum per day)

Meats/Meat Alternates (oz. equiv.)Refer to: FBG online calculator, CN label or mfr. info

8-10 (1)10 max per

week

9-10 (1)10 max per

week

10-12 (2)12 max per

week

USDA encourages schools to offer a variety of protein foods such as lean/extra lean meats, seafood, and poultry; beans and peas; fat-free and low-fat dairy products such as cheese and yogurt; and unsalted nuts and seeds to meet the meat/meat alternate requirement.


GradesK-5

Grades6-8

Grades9-12

ComponentAmount of Milk Per Week

(Minimum Per Day)Fluid milk (cup) *Variety of:Fat-Free FlavoredFat-Free UnflavoredLow-Fat (1%)(Unflavored only)

*Variety is at least 2 choices (ex. fat-free chocolate and low-fat unflavored is variety)

5 (1) 5 (1) 5 (1)

Acceptable substitutions for children with life-threatening disability include:•Lactose-free or lactose-reduced milk•Lactose intolerance is not a disabilityNote: Juice and water are not acceptable substitutions for milk

Milk (Lunch)


Labeling

• Important Nutrients:

– Calories

– Saturated Fat

– Trans Fat

– Sodium


• All products must be trans fat free

• Exception: Naturally-occurring trans fat

Throwdown Trans Fat


• Compare like products and choose the one with less sodium

• Drain and rinse canned products• Use herbs and seasonings instead of salt in recipes

Take Down Sodium


Throwdown Challenge

• Tackle your responsibilities related to the Healthy School Meal Pattern

• Identify the 5 components in the Lunch Meal Pattern


Wrap UpSHOUT OUTS!

•What was new to you today?•What will you share with your

co-workers?•What will you share with your supervisor?


In accordance with State and Federal Law, the Georgia Department of Education prohibits discrimination on the basis of race, color, religion, national origin, sex, disability, or age in its educational and employment activities. Inquiries regarding the application of these practices may be addressed to the General Counsel of the Georgia Department of Education, 2052 Twin Towers East, Atlanta, Georgia, 30334, (404) 656-2800.

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.

ONE Training for Staff

Documents

dayfruits cups

week minimum

week5 cups

school meal programswgr

fluid milk cups

meal patternamount of

milklunch meal patterngrades

saturated fat