Jeanne Aiello, SNS, Senior Consultant

HHFKA Update on NSLP and SBP Changes for

SY 2013-2014

Updated 3/13/13

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HHFKA required USDA to update school meal nutrition standards to

reflect the most current dietary science

Background

New Requirements

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2012-2013 2013-2014 2014-2015 2017-2018

BreakfastLunch

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All grains equal to or greater than 0.25 oz. eq. must be counted towards the weekly grains range (including battered and/or breaded products). USDA memo SP 11-2013

CDE OSN will include current CDE nutrient standards for cholesterol, fiber and sodium when performing the nutrient analysis during the Administrative Review. ARM Section 12

This is the final year to offer frozen fruit with added sugar. USDA memo SP 20-2012-Revised

School Lunch Program

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Dietary Specifications Calorie Ranges Zero grams of trans fat per portion

Menu Planning A single FBMP approach

Grade Groups K-5, 6-8 and 9-12

Grains Component Half of grains must be WGR Weekly grain ranges

Monitoring 3 year review cycle Weighted nutrient analysis

School Breakfast Program Changes

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Calorie Ranges Per Grade Group:

Zero grams of trans fat per portion Saturated Fat ≤10%Colorado Specific: Sodium: ≤600 mg Cholesterol: ≤ 75mg Fiber: ≥4g

Dietary Specifications

K – 5 6 – 8 9 - 12

350 – 500 400 – 550 450 - 600

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K-8: 400-500 6-12: 450-550 K-12: 450-500

Calorie Ranges When Grades Overlap

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Food Based Menu Planning ApproachThree Grade Groups: K-5, 6-8 and 9-12Three components:

GrainFruit/VegetableMilk

Menu Planning

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All 3 grade groups overlapCan use 1 menu for K-12 (use 9-12 grade range for grains)

5 day week

Breakfast Meal Pattern

Component Amount of Food per Week (minimum per day)

Grades K-5 Grades 6-8 Grades 9-12

Fruit/Vegetable (cup) 2.5 (.5 ) 2.5 (.5 ) 2.5 (.5 )Grains (oz. eq.) 7-10 (1) 8-10 (1) 9-10 (1)

Fluid Milk (cup) 1 1 1

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Schools must offer at least ½ cup of fruits and/or vegetables to all age-grade groups

Final year to offer frozen fruit with added sugar

No weekly limit of juice 2013/2014 Weekly juice limit for SY 2014-2015

Fruit Component

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When prepared by SFA, may credit as fruit and milk componentsCannot credit as meat/meat alternate

Commercial products may only credit toward fruit componentAdditional fruit choices are encouraged

Must still offer a variety of fluid milk choicesRefer to USDA memo SP 36-2012, 7/11/12

Fruit Smoothies

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Half of grains offered must be whole grain rich (WGR) Refer to the following slide for WGR

Memo SP 26-2013 extends the lifting of weekly maximums on grains through SY 2013-2014

Grains

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Whole Grain Rich (WGR) refers to grain foods or products that contain at least 50% whole grain. WGR does not mean all grain offerings are 100% whole grains

Of the total grains listed in the ingredients, at least half (50%) of the total grains by weight can be from whole grain ingredients (such as whole wheat flour) and the other half (50%) of the grains by weight in the product must be enriched grains.

Refer to memo SP 30-2012: http://www.cde.state.co.us/cdenutritran/download/pdf/PW-043012SP30-2012osGrainReqs.pdf

What is WGR?

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Grains

Continue to credit using the current guidanceNon-whole grain items:

FCS Instruction 783.1 Rev 2: Exhibit A – Grains/Breads for the Food-based Menu Planning

Whole grain-rich items:Exhibit A: School Lunch and Breakfast Whole Grain Rich

Ounce Equivalency Requirements for School Meal Programs

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No grain-based dessert limit at breakfast; certain types of grain items designated as desserts for lunch only SP 30-2012

Memo SP 10-2012 clarifies what to look for when determining if a ready to eat breakfast cereal has been fortified as required in the SBP

Grains

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Meat/Meat Alternate as Grain

Meat/Meat Alternate may be offered and count towards the grain component ONLYafter the daily 1 oz. eq. of grain is met.

When substituted for grains, the meat/meat alternate counts toward the weekly grains range and is included in the nutrient analysis.

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May be offered as an “extra” food item Will not count as a meal component for menu

planning or offer vs. serve Will be included in the

nutrient analysis

Meat/Meat Alternates as Extras

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Monday Tuesday Wednesday Thursday Friday Total

WGR5.5/8.5 = 65%

Breakfast Burrito[1.5 oz. eq. whole grain tortilla, egg (extra) and potato (extra)]

Cereal Variety(1 oz. eq.)andWhole Wheat Toast(1 oz. eq.)

2 Whole WheatPancakes (2 oz. eq.)

4 oz. Yogurt(1 oz. eq.)andWhole Grain Banana Muffin (1 oz. eq.)

Breakfast Sandwich[Sausage patty (extra)andEnglish Muffin (2 oz. eq.)]

1.5 2 2 2 2 9.5

Calculating Weekly Grain Total*

*This menu may be used for grades K-12. Calorie range must be 450-500.

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Tuesday Wednesday Thursday Friday Weekly RangeTotal

WGR8.5/14.5

= 59%

Breakfast Burrito[1.5 oz. eq. whole grain tortilla, egg (extra) and potato (extra)]

2 Whole WheatPancakes (2 oz. eq.)

4 oz. Yogurt(1 oz. eq.) andWhole Grain Banana Muffin (1 oz. eq.)

Breakfast Sandwich[Sausage patty (extra) andEnglish Muffin (2 oz. eq.)]

Cereal Variety(1 oz. eq.) Whole Wheat Toast(1 oz. eq.)

Cereal Variety(1 oz. eq.) Whole Wheat Toast(1 oz. eq.)

Cereal Variety(1 oz. eq.) Whole Wheat Toast(1 oz. eq.)

Cereal Variety(1 oz. eq.) Whole Wheat Toast(1 oz. eq.)

1.5 2 2 2 7.5-82 2 2 2

Calculating Grain Range*

*This menu may be used for grades K-12. Calorie range must be 450-500.

Offer vs Serve

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Optional for the SBP at all grade levels

Student may decline any 1 of the 4 items

Only full/minimum portion size can be

counted towards reimbursable meal

What didn’t change

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A food component at breakfast is one of three food groups that comprise the reimbursable breakfasts. These are: Grains (with optional meat/meat alternate allowed) Fruit/VegetableMilk

A food item is a specific food offered within the three food components. For the purposes of OVS, a school must offer at least four food items and students may decline only one food item even if more than four food items are offered.

Definitions

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Must serve a minimum of 4 items containing the 3 components1. Grain 2. Fruit/Vegetable3. Milk4. Additional Item

Student can decline 1 food ItemMenu planner decides what is considered a food

item…

Offer vs. Serve

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Monday Tuesday Wednesday Thursday Friday Total

Breakfast Burrito[1.5 oz. eq. whole grain tortilla, egg (extra) and potato (extra)]

Cereal Variety(1 oz. eq.)andWhole Wheat Toast(1 oz. eq.)

2 Whole WheatPancakes (2 oz. eq.)

4 oz. Yogurt(1 oz. eq.)andWhole Grain Banana Muffin (1 oz. eq.)

Breakfast Sandwich[Sausage patty (extra)andEnglish Muffin (2 oz. eq.)]

1.5 oz. eq. 2 oz. eq. 2 oz. eq. 2 oz. eq. 2 oz. eq. 9.5

Sample 5-day Menu*

*This menu may be used for grades K-12. Calorie range must be 450-500.

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Breakfast Burrito [1.5 oz. whole grain tortilla, egg (extra) and potato (extra)]

Fruit Variety Milk Variety

Offer vs. Serve is not an option for this menu. With only 3 items, students must take everything.

Monday Menu

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Cereal Variety Whole Wheat Toast Fresh orange slices Milk

May decline one item

Tuesday Menu

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2 Whole Wheat Pancakes If credits as 2 oz. equivalencies

Mixed berries Milk

Reimbursable options: 2 pancakes and milk 1 pancake, fruit and milk 2 pancakes and fruit 2 pancakes, fruit and milk

Wednesday Menu

May decline one item

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Whole Grain Banana Muffin 4 oz. Yogurt Apple slices Milk

May decline any one item

Thursday Menu

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Breakfast Sandwich [Sausage patty (extra) and English Muffin (2 oz. eq.)]

Fruit Variety Milk Variety

Must take the sandwich and one more item

Friday Menu

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Try to offer choices to minimize wasteExamples:

Choice of different main dishes that all contain the same fruit students select or decline milk

Pre-plate main dish and fruit and students select or decline milk

Pre-plating or Bundling Meals

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CDE OSN Administrator’s Reference Manual Will be updated with new breakfast meal pattern

changesCDE OSN Website

SBP sectionMemos:

http://www.cde.state.co.us/cdenutritran/nutriUSDA-memos.htm

Resources