Kim C. Mosser, SNS OVEC Nutrition Analyst
description
Transcript of Kim C. Mosser, SNS OVEC Nutrition Analyst
![Page 1: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/1.jpg)
New Meal Pattern & More… with the
Healthy, Hunger-Free Kids Act
Kim C. Mosser, SNSOVEC Nutrition Analyst
![Page 2: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/2.jpg)
You can only eat an elephant one bite at a time…
![Page 3: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/3.jpg)
New Requirements:
Effective July 1, 2012 for Lunch & July 1, 2013 for Breakfast
Grade Groups must be:Grades K-5Grades 6-8
Grades 9-12
![Page 4: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/4.jpg)
This school year…s
• No changes for breakfast
• No changes for Pre-K or Head Start
![Page 5: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/5.jpg)
Calorie Range - Lunch
. 5
Grades K-5 Grades 6-8 Grades 9-12550-650 600-700 750-850
Average daily amount for a 5-day school week must fall within the minimum and maximum levels.
Individual days may be over or under the required levels. It is a weekly average. Can offer age grade groups K-8 a single menu that falls within a range of 600-650 average calories per week.
![Page 6: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/6.jpg)
Food-Based Menu Components of a
Reimbursable Meal• Meat/Meat Alternate • Fruit • Vegetable • Grain • Fluid Milk
![Page 7: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/7.jpg)
Multiple lines must make all required food components available
to all students on a weekly basis.
![Page 8: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/8.jpg)
Meat/Meat Alternate - LunchGrades K-5 Grades 6-8 Grades 9-12
8-10 oz weekly
1 oz per day (min.)
9-10 oz weekly
1 oz per day (min.)
10-12 oz weekly
2 oz per day (min.)
Beef, poultry, fish, cheese, eggs, beans or peas, peanut butter, yogurt, tofu
![Page 9: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/9.jpg)
Fruit Component - Lunch
Grades K-5 Grades 6-8 Grades 9-122 ½ cups weekly
½ cup daily
2 ½ cups weekly
½ cup daily
5 cups weekly
1 cup daily
These are minimums and have no upper limit except for juice. No more than half of the weekly fruit offering may be in the form of juice. Juice must be 100%.
![Page 10: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/10.jpg)
Vegetable Component - Lunch Grades K-5 Grades 6-8 Grades 9-12
3 ¾ cups weekly
¾ cup per day
3 ¾ cups weekly
¾ cup per day
5 cups weekly
1 cup per day
Vegetable Subgroups Weekly Requirements
Dark Green Red/Orange
Bean/Peas (Legumes)StarchyOther
Additional Veg to Reach Total
½ cup¾ cup½ cup½ cup½ cup1 cup
½ cup ¾ cup½ cup½ cup½ cup1 cup
½ cup1 ¼ cups
½ cup½ cup¾ cup
1 ½ cup
![Page 11: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/11.jpg)
Vegetable Subgroups• Other Vegetables requirement may
be met with any additional amounts from the dark green, red/orange, and beans/peas vegetable subgroups.
• Any vegetable subgroup may be offered to meet the Additional Veg to Reach Total requirement.
![Page 12: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/12.jpg)
Dark Green: broccoli, collard greens, romaine, kale, spinach, dark green leafy lettuce
Red/Orange: carrots, sweet potatoes, tomatoes, acorn squash, pumpkin, red pepper
Beans/Peas (legumes): kidney beans, refried beans, lentils, chickpeas, black beans, edamame
Starchy: corn, green peas, white potatoes, lima beans, water chestnuts
Other: asparagus, avocado, brussel sprouts, beets, cabbage, cauliflower, celery, cucumber, green beans, iceberg lettuce, mushrooms, green pepper, onion, radish, zucchini
![Page 13: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/13.jpg)
COLOR IS GOODJust think in colors.
Fill your plate with bright colors.
Try some greens, oranges, reds, maybe something yellow…
![Page 14: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/14.jpg)
![Page 15: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/15.jpg)
Fruits & Vegetables•Minimum creditable serving 1/8 cup.
•Larger amounts of fruits & vegetables may be served.
•Dried fruit credits at twice the volume served. (1/4 cup of dried fruit counts as 1/2 cup of fruit)
•Raw, leafy (salad) greens credits as half the volume served. (1 cup raw loosely packed equals 1/2 cup serving)
![Page 16: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/16.jpg)
Grains Component - LunchGrades K-5 Grades 6-8 Grades 9-12
8-9 oz eq weekly
1 oz eq per day (min.)
8-10 oz eq weekly
1 oz eq per day (min.)
10-12 oz eq weekly
2 oz eq per day (min.)
2012-13: Half of grains offered at lunch must be whole grain rich.
2013-14: Half of grains offered at breakfast must be whole grain rich.
2014-15: All grains served must be whole grain rich.
2 oz eq grains can be grain based desserts at lunch per week.
![Page 17: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/17.jpg)
Milk Component - Lunch
Grades K-5 Grades 6-8 Grades 9-125 cups weekly
1 cup daily
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
Low-fat or 1% milk must be unflavored.
Fat-free or skim can be unflavored or flavored.
Must at least have 2 choices.
![Page 18: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/18.jpg)
Other Dietary Specifications• Sodium
• Saturated Fat
• Trans Fat– Nutrition Facts Label or manufacturer’s
specifications must state zero grams of trans fat per serving (less than 0.5 gram per serving).
– NO margarine
![Page 19: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/19.jpg)
Identification of Components
• All serving lines must have an easy method of identifying reimbursable meal components at/near the front of the serving line so student can easily ID all components for a reimbursable meal and select the correct quantities.
• Continue to identify that reimbursable meal is selected at the Point of Service (cash register).
![Page 20: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/20.jpg)
Offer Versus Serve - Lunch• Students must be offered all 5 required
components: * Meat/Meat Alternate* Fruit* Vegetable* Grain* Fluid Milk
• Students are allowed to decline 2 of the 5 required food components.
![Page 21: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/21.jpg)
Offer Vs. Serve
• Must take at least ½ cup serving of the fruit or vegetable component.
• All other components selected must be full components.
![Page 22: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/22.jpg)
Full Component(what must be offered daily*)
Grades K – 5 & 1 oz meat/meat alternate Grades 6 – 8: ½ cup fruit
¾ cup vegetable1 oz eq grains8 oz milk
Grades 9 – 12: 2 oz meat/meat alternate1 cup fruit
1 cup vegetable2 oz eq grains
8 oz milk
*Must meet weekly minimums & maximums for calories, m/ma, grains.
![Page 23: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/23.jpg)
Offer vs. Serve
Students can meet the OVS ½ cup requirement by selecting:
• ½ cup fruit• ½ cup vegetable• ½ cup combination of fruit and vegetable
![Page 24: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/24.jpg)
Offer Vs. Serve • Students are allowed to take smaller portions of
the fruit and vegetable components only to count towards a reimbursable component.
• ½ cup allowance for fruit or vegetable may be used only once for either the fruits or vegetables component in a meal.
• Students can mix and match smaller portions of fruit/vegetable items to meet the fruit/vegetable component requirement.
![Page 25: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/25.jpg)
Offer vs. Serve
• If a student selects only 3 components and 2 of those 3 components are fruit and vegetable, one of those can be ½ cup but the other must be full component.
• If a student selects less than the offered portion of Meat/Meat Alternate, Grains, or Milk it does not count as one of the minimum three required components at lunch.
![Page 26: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/26.jpg)
Offer vs. Serve
If a student takes a ½ cup of vegetable and also chooses a fruit, then the fruit must be the full component which would be ½ cup or 1 cup depending on grade group.
Students must select the other food components in the quantities planned.
![Page 27: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/27.jpg)
Offer vs. Serve Example• A student in grades 9-12 selects just milk, ½
cup fruit and ½ cup vegetable. The student may take ½ cup of one but must take the full 1 cup offering of the other.
• However, if the student selects another full component, such as grain or meat/meat alternate, the student may take a smaller portion of the fruit because the fruit is no longer being counted as the 3rd component in the reimbursable meal.
![Page 28: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/28.jpg)
Yes or No???
• Chicken Patty• Bun
No• Only 2 components• No 1/2 cup fruit or vegetable
![Page 29: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/29.jpg)
Yes or No???
• Grilled Cheese Sandwich • Milk
No• No 1/2 cup fruit or vegetable
![Page 30: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/30.jpg)
Yes or No???• Banana - ½ cup• Carrots - ½ cup• Roll - 2 oz eq
YES for Elem and Middle but NO for High• Used ½ cup allowance once. Other menu
items must be full components.
![Page 31: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/31.jpg)
Yes or No???• Banana - ½ cup• Carrots - ½ cup• Roll - 2 oz eq• Milk - 8 ounce
YES • Used ½ cup allowance once. 2 other full
components selected so other ½ cup selected is OK. Met 3 of 5 components.
![Page 32: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/32.jpg)
IMPORTANT: • NEW Food Buying Guide
• Cycle menus
• Recipes with complete instructions and HAACP procedures
• Serving utensils or pre-portioned
• Production records
![Page 33: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/33.jpg)
The Feds……• Entitled to receive a six-cents per
lunch performance-based, claimed meal reimbursement increase beginning October 1, 2012
• Menu certification process4 Nutrient Standards for compliance: calories, sodium, saturated fat, and trans fats
• Federal reviews every 3 years
![Page 34: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/34.jpg)
Websiteshttp://healthymeals.nal.usda.gov
http://fbg.nfsmi.org
http://www.nfsmi.org
http://www.fns.usda.gov/cnd/Governance/policy.htm
http://www.fns.usda.gov/cnd/healthierschoolday
![Page 35: Kim C. Mosser, SNS OVEC Nutrition Analyst](https://reader036.fdocuments.net/reader036/viewer/2022062812/5681633f550346895dd3d049/html5/thumbnails/35.jpg)
Let’s hold hands and all cross the street together…
Thank you for what you do!