School Nutrition Association USDA UPDATE Cindy Long U.S. Department of Agriculture Food and...

School Nutrition Association www.schoolnutrition.org

USDA UPDATE

Cindy Long

U.S. Department of Agriculture

Food and Nutrition Service

January 2013


2

USDA UPDATE

• Breakfast Meal Patterns Update

• Food Buying Guide

• CN Labels


3

• Half of weekly grains must be whole grain-rich• Offer weekly grain ranges• Calorie ranges• Zero grams of trans fat per portion• A single Food-Based Menu Planning approach• Establish age/grade groups: K-5, 6-8 and 9-12

SBP Changes Effective SY 2013-2014


4

• Fruit quantity to increase to 5 cups/week (minimum 1 cup/day)

• All grains must be whole grain-rich

• Target 1 for average weekly sodium limit

• Under OVS, meals selected by students must contain a fruit (or vegetable if using substitution)

SBP Changes Effective SY 2014-2015


5

• SY 2017-2018– Target 2 sodium restriction

• SY 2022-2023– Final Target sodium restriction

Additional Future SBP Changes


6

Fruit Component• Must offer at least 1 cup of fruit daily (SY 2014-15)

• No maximum limit on fruit quantities

• Fresh, frozen, canned, and dried fruit allowed

• Fruit or fruit juice allowed

• Limit on fruit juice applies weekly– ½ cup of juice may be offered daily in SBP along with

whole fruit

• Meal selected by students under OVS must include at least ½ cup fruits


7

Multiple fruits and Juice Limit

• “Offering” is the amount of fruit a child able to select, regardless of the number of options/variety offered– No more than ½ of the total fruits offered over the week may be in the

form of juice

• Example: ½ c peaches, ½ c applesauce, ½ c oranges, and ½ c grape juice offered daily– Students can select 1 cup of fruit (2 out of 4 choices)

– Daily fruit offering = 1 cup (weekly fruit offering = 5 cups)

– Daily juice offering = ½ cup (weekly juice offering = 2.5 cups)

– Weekly juice offering is 50% (½ of the total fruit offering), which is within the weekly juice limit


8

Vegetables Substituting for Fruits

• Discretion to offer vegetables as substitute for fruit

• No limit on substitution but first 2 cups must be from subgroups other than starchy

• No separate requirement for vegetable variety

• SFA plans how and when to offer vegetables in place of fruits– Starchy vegetables may be offered any day, provided non-

starchy vegetables (2 cups) are included in the weekly menu


9

Vegetables as Extras

• Menu planner has discretion to offer as “extras”– Do not count toward fruits component in SBP

• Extras must fit within the limits for calories, saturated fat and sodium; and the weekly juice limit


10

Grains Component

• Daily minimums and weekly grain ranges (similar to NSLP)

• In SY 2013-14, only half of the grains offered must be whole grain-rich (WGR)

• All grains must be WGR by SY 2014-15


11

Optional Meats/Meat Alternates

• New SBP meal pattern does not require a meat/meat alternate

• SFAs that wish to offer a meat/meat alternate at breakfast have two options– Substitute a meat/meat alternates for grains

– Officer a meat/meat alternate as an extra item


12

Meats/Meat Alternates Substituting for Grains

• When offering a meat/meat alternate as a substitute for grains in SBP– Must also offer 1 ounce equivalent of grains daily– Count the meat/meat alternate toward the weekly grains range

and the weekly dietary specifications


13

Meats/Meat Alternates as Extras

• When offering a meat/meat alternate as an extra item– Must also offer at least 1 ounce equivalent of grains daily as part

of the breakfast– The meat does not count toward the grains range – Meat must fit within the weekly dietary specifications


14

Calories

• Minimum and maximum calorie (kcal) levels applies to average breakfast served over the course of the week

• Calorie ranges apply on a weekly basis– Individual meals may be below or above the weekly range

– Provides flexibility for students with varying calorie needs

GRADES BREAKFAST(kcal)

K-5 350-500

6-8 400-550

9-12 450-600


15

Updates to the Food Buying Guide for Child Nutrition Programs

• Separation of Vegetables/ Fruits

– Beans and Peas

– Dark Green

– Red/Orange

– Starchy

– Other

www.fns.usda.gov/tn/Resources/foodbuyingguide.html


16


• Meat/Meat Alternates (New Items)– Beans, Soy, fresh (Edamame) Shelled;

– Beans, Soy, fresh (Edamame) Whole In shell;

– Tofu, Commercially-prepared; and

– Yogurt, Soy, Plain or Flavored, Sweetened or Unsweetened, Commercially prepared.



17


• Meat/Meat Alternates (updated)

– Chicken, Whole fresh or frozen cut –up 8 pieces (about 3¾ lb without neck and giblets)



18


• Milk– Skim or Nonfat milk (unflavored/flavored)– Low-fat milk (unflavored)– Low-fat lactose-free milk (unflavored)– Low-fat reduced lactose milk (unflavored)– Fat-free lactose-free (unflavored/flavored)– Fat-free reduced lactose milk (unflavored/flavored)



19

What’s Next for Food Buying Guide

• Yield Data Study– Whole-Grain Rich items

• Appendix A Recipe Analysis (FBG)– Crediting for vegetable subgroups

– New grain oz eq requirements



20

• As manufacturers develop new products, CN Label statements will include crediting information for vegetable subgroups and ounce equivalent grains.

• The term “oz eq grains” on the CN Label indicates the product meets the whole grain-rich criteria and new ounce equivalent standards (16 grams of grain per oz eq)

• The terms “bread” or “bread alternate” on the CN Label indicates the product meets previous requirements for grains/breads

Child Nutrition Labels


21

Sample CN Label

Chicken Stir-Fry Bowl Ingredient Statement:

Chicken, brown rice, broccoli, red peppers, carrots, onions, water, olive oil, soy sauce, spices.

Net Wt.: 18 pounds

Chicken Wok Company 1234 Kluck Street Poultry, PA 12345

099135Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 oz eq Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and ⅛ cup other vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX/XX).

CNCN

CN

CN

USDA Foods:UpdatePeggy Cantfil

Chief Special Nutrition OperationsFood Distribution Division

School Nutrition Association

CNICSan Antonio TexasJanuary 2013

• Introductions

• Year in Review

• Looking Forward

• Legist, Reg & Policy Updates

USDA Foods Topics

USDA Foods: Year in Review

Program USDA Foods $CNP $1,256,545,003 TEFAP $543,901,223 CSFP $157,547,443 FDPIR $56,209,016 Disasters $920,057 TOTAL $2,015,122,742

EstimatedFY12 Total Purchases

Operations Update:

•SY 13 Entitlement close out

Catalog April-June Delivery

•Processor Inventory Balances• Ag & Delivery Updates

• SY 14


Hot Topics• Frozen Fruit Waiver extension• Corn cob • Beef Patty • Bone-in Chicken• Peanut Butter


USDA Foods: Year in ReviewUSDA Foods

State Emergency Notification System(SENS)

• No cost to States• SENS can only be used to contact SFAs• Each State can manage their own account• Easy to get started• Contact: (703) 305-1093 or

[email protected]

mailto:[email protected]

New Products•Frozen Broccoli Florets •Bulk Apple Pilot•Reduced Sodium Ham•Bulk Pinto Bean Specification•Shelf Stable Applesauce Cups•White Whole Wheat Flour Project

USDA Foods: Looking Forward

Increasing Fruits & Vegetables:


• USDA direct purchases

• DoD Fresh Fruits & Vegetables

• AMS Fresh Pilot Status

• .5 million – MI & FL• US Grown: oranges, blueberries,

grapes, apples, carrots, lettuce

WBSCM: Web Based Supply Chain Management


• Program Updates

• Fresh Fruits and Vegetables Order Receipt System (FFAVORS) Migration

• Order management flexibility

• Future Business Process Reinvention

• Examine schools’ access to accurate nutrition information for commercial products and USDA Foods

• Provide recommendations in a report to Congress

• Explore ways to help schools access nutrition information and create high quality bid specifications

Healthy Hunger Free Kids Act: Section 242 Update


The USDA Foods Communications Initiative

• USDA is taking action to educate the public about USDA Foods and the NSLP and replace fiction with fact.

• Enhanced Foods Available List

• Updated USDA Foods Fact Sheets

• Updated Chart: How USDA Foods fit in Meal Pattern

• Healthy Kids Recipe Book with USDA Foods Links

• Smartphone Code

• SNA Culinary Demo Recipes

USDA Foods Resources

• USDA Foods Overview

• USDA Foods Banner Kit

• USDA Foods Video

• USDA Foods Power Points

• USDA Foods Talking Points

USDA Foods Resources

• USDA Foods Mobile Website

• http://www.fns.usda.gov/fdd/mobile/

• USDA Foods Infographic

• State of Origin Report

USDA Foods Resources:Looking Forward

http://www.fns.usda.gov/fdd/mobile/


Ordering Timeline Order due dates that complement procurements (closer to SY)Flexible ordering thru out the SY to receive per meal rateUSDA use of forecasting and long term contracting

Transparency in Product Origin USDA vendor and state products USDA foods come

Increased regional local purchaseInconsistent state models

Share best practices among States- Distribution & Admin fees dataAccess to Net-off-Invoice System for process value pass thru

Communication & training communication strategies with states and industry down to school districts

• NFSMI New Director Training

• ACDA ANC Sessions

• SNA LAC

• SNA ANC

• Coming in 2013: USDA Foods Webinars

USDA Foods Training Opportunities

Questions/feedback:

[email protected]

USDA Foods

USDA Foods Mobile Code

Thank you and remember…

We reap what we sow…

Sow domestically and bountifully!

School Nutrition Association USDA UPDATE Cindy Long U.S. Department of Agriculture Food and...

Documents

Transcript of School Nutrition Association USDA UPDATE Cindy Long U.S. Department of Agriculture Food and...