OSPI CNS Program Specialists · Are we there yet? Implementation of Meal Patterns WSNA 2015 Pam Mahre & Lisa Jekel OSPI CNS Program Specialists

Are we there yet?Implementation of Meal Patterns

WSNA 2015

Pam Mahre & Lisa Jekel

OSPI CNS Program Specialists

SY 2013-14• Breakfast Meal Patterns

New Meal Patterns: Phase in

SY 2012-13• Grade Groups

• Food based menu planning• Lunch Meal Patterns

• ½ of grains must be whole grain rich

SY 2014-15• All Grains must be whole grain rich

• 1 cup fruit at breakfast • Sodium Target 1

SY 2016-17• Sodium Target 2

What’s left?

SY 2015-16

SY 2022-23• Sodium Target 3

• Meat/Meat Alternate and Grains maximums removed

• Frozen Fruit with added sugar

Changes along the way

• Pasta Waiver-Must have attempted to use whole grain pasta products in previously popular menu items without success

• Whole Grain-Rich Waiver-Must demonstrate a hardship in procuring, preparing or serving complaint whole grain–rich products that are acceptable to students.

Changes along the way

Meal Pattern Charts

Milk Breakfast and Lunch

Food Components Grade K - 5 Grade 6 – 8 Grade 9 - 12

Milk5 cups/week

(1 cup daily)

5 cups/week(1 cup daily)

5 cups/week(1 cup daily)

• Allowable milk options:-Fat-free (unflavored or flavored)-Low-fat (unflavored only)-Lactose-reduced or lactose-free low-fat or fat-free

• Must offer at least two choices• Does not alter nutrition standards for milk

substitutes• Provisions also apply to children ages 3-4

Grains / Breads

Lunch

Breakfast

Food Components Grade K - 5 Grade 6 – 8 Grade 9 - 12Grains / Breads

-Daily / Weekly minimum

-All whole grain rich

8 oz eq/week

(1 oz daily min)

9 oz eq/week

(1 oz daily min)

10 oz eq/week

(2 oz daily min)


Grains / Breads-Daily / Weekly minimum

-All whole grain rich

7 oz eq/week

(1 oz daily min)

8 oz eq/week

(1 oz daily min)

9 oz eq/week

(1 oz daily min)

!All grain items must be whole grain rich! (≥50% whole grain)

Grains / Breads

Grains / Breads

Grains / Breads

Ingredients: whole wheat flour, water,

wheat bran, salt, malt, brown sugar,

yeast, salt.

Grains / Breads

Ingredients:Corn, Vegetable

Oil, and Salt.

Grains / Breads

Ingredients:Whole wheat flour, enriched flour, sugar,

vegetable shortening, eggs, molasses, baking soda, salt, spices.

Determining oz Equivalency

OZ Equivalency based on weight of

product using

Exhibit A(documented by a product label

and Exhibit A)

OZ Equivalency based on weight of

creditable grains(documented by a CN label on a

mixed dish OR product formulation statement)

Grains / Breads

Crediting and Rounding

< ¼ oz eq = Do Not Count

Always round down for oz eq

Add grains together and then round

Grains / Breads

Examples

Recipes: Add grain ingredients first – then round

Sandwich: Add two slices of bread – then round

Multiples of same item: Add items together – then round

Grain-Based Desserts

Grains / Breads

Lunch:Grain-based Desserts limited to 2oz eq

Breakfast:No Grain-based Desserts limit

BUTSome grain products are NOT allowed

Grains / Breads

INGREDIENTS: WHOLE WHEAT FLOUR, SUGAR, EGGS,

WATER, ENRICHED BLEACHED FLOUR (BLEACHED WHEAT

FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE

MONONITRATE, RIBOFLAVIN, FOLIC ACID), INVERT SUGAR,

APPLES, SOYBEAN OIL, CONTAINS 2% OR LESS OF: PALM

OIL, CANOLA OIL, WHEAT GLUTEN, OAT FIBER,

PROPYLENE GLYCOL MONO- AND DIESTERS OF FATS AND

FATTY ACIDS, LEAVENING (BAKING SODA, SODIUM

ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE),

Apple Cinnamon MuffinServing Size: 57 grams

Grains / Breads

Ingredients: whole wheat flour, water,

wheat bran, salt, malt, brown sugar, soy flour, yeast, corn meal.

Whole Wheat BagelServing Size: 56.5 grams

Grains / Breads

Whole Grain Oats, Sugar, Brown Sugar, Corn Meal,

Corn Starch, Corn Syrup, Canola and/or Rice Bran Oil,

Apple Puree Concentrate, Salt, Cinnamon, Trisodium

Phosphate, Sodium Citrate, Vanillin, Wheat Starch.

Vitamin E (mixed tocopherols) Added to Preserve

Freshness.Vitamins and Minerals: Calcium Carbonate,

Zinc and Iron (mineral nutrients), Vitamin C (sodium

ascorbate), A B Vitamin (niacinamide), Vitamin B6

(pyridoxine hydrochloride), Vitamin B2 (riboflavin),

Apple Cinnamon CheeriosServing Size: 1 oz

Grains / Breads

INGREDIENTS:CRUST (flour blend [enriched wheat flour {bleached flour, malted barley flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid}, whole grain wheat flour, soy flour], water soybean oil, dextrose, baking powder, yeast, salt, dough conditioner)

Grains / Breads

Grains / Breads

Pasta Waiver

• LEA’s may request a waiver for whole grain rich pasta for SY2015-16

• For pasta items that were previously popular, but WG version is not accepted

• Must provide documentation

Grains / Breads

Whole Grain Waiver

• LEA’s may request a waiver for meeting the whole grain rich requirement for SY2015-16

• Must demonstrate a hardship in procuring, preparing or serving complaint whole grain–rich products that are acceptable to students.


Meat / Meat Alternate None required but may substitute 1 oz eq of meat/

meat alternate for 1 oz eq of grains after minimum

daily grain is met OR count as “extra”

Meat or Meat Alternate


Meat / Meat Alternate-Daily and weekly minimum

8 oz eq/week(1 oz daily minimum)



Lunch

Breakfast

1 oz grain eq

+

1 oz M/MA (as a grain)

=

2 oz grain eq 26

1 oz grain eq

+

1 oz M/MA (as an extra)

=

1 oz grain eq

OR

Meat or Meat Alternateat Breakfast

Breakfast Menu

Bagel & yogurt

Toast & cereal

Pancake & Sausage

Egg patty & sausage

Yogurt Parfait

27

Meat or Meat Alternateat Breakfast


Meat / Meat Alternate None required but may substitute 1 oz eq of meat/

meat alternate for 1 oz eq of grains after minimum

daily grain is met OR count as “extra”

Meat or Meat Alternate


Meat / Meat Alternate-Daily and weekly minimum




Lunch

Breakfast

FruitBreakfast and Lunch

Grade K - 5 Grade 6 – 8 Grade 9 - 12

Fruits 5 cups/week(1 cup daily minimum)

5 cups/week(1 cup daily minimum)


Breakfast


Fruits 2½ cups/week(½ cup daily minimum)

2½ cups/week(½ cup daily minimum)


Lunch

Fruit

• Fresh, frozen, canned in juice/light syrup, or dried fruit options

• Frozen fruit with added sugar allowed

• ¼ cup of dried fruit = ½ cup of fruit(Refer to Food Buying Guide for crediting)

• No more than half of fruit offerings may be in the form of juice 100% juice only

Fruit – Juice Limit

No more than half of the fruit offerings may be in the form of juice for the week

(“offering” is the amount of fruit the child is able to select regardless of number of variety choices)

Smoothies

• Milk and Fruit can be credited

• Only Yogurt may credit towards M/MA (breakfast & lunch)

• Pureed fruit = juice (juice limit)

• Type of milk must meet standards

• Fluid milk must also be offered to meet milk variety requirements

• Commercially prepared smoothies only credit toward fruit


VegetablesNone required but may be substituted for fruits, but the first 2

cups/week must be from a subgroup other than starchy

VegetablesBreakfast and Lunch

Breakfast


Vegetables (total )

-Weekly minimum 3¾ cups/week

(¾ cup daily minimum)

3¾ cups/week(¾ cup daily minimum)


Dark Green Subgroup ½ cup/wk ½ cup/wk ½ cup/wk

Red / Orange Subgroup ¾ cup/wk. ¾ cup/wk 1¼ cup/wk

Legumes Subgroup ½ cup/wk ½ cup/wk ½ cup/wk

Starchy Subgroup ½ cup/wk ½ cup/wk ½ cup/wk

Other Subgroup ½ cup/wk ½ cup/wk ¾ cup/wk.

Lunch


Vegetables

None required but may be substituted for fruits, but the first 2

cups/week must be from a subgroup other than starchy

OR

As an “EXTRA”

VegetablesBreakfast

½ cup vegetables = ½ cup fruit ½ cup vegetables = Extra (no component but must include in dietary

specifications)

OR

VegetablesLunch


Vegetables (total )

-Weekly minimum 3¾ cups/week

(¾ cup daily minimum)

3¾ cups/week(¾ cup daily minimum)


Dark Green Subgroup ½ cup/wk ½ cup/wk ½ cup/wk

Red / Orange Subgroup ¾ cup/wk. ¾ cup/wk 1¼ cup/wk

Legumes Subgroup ½ cup/wk ½ cup/wk ½ cup/wk

Starchy Subgroup ½ cup/wk ½ cup/wk ½ cup/wk

Other Subgroup ½ cup/wk ½ cup/wk ¾ cup/wk.

Vegetables

What Sub Group?

What Sub Group?

VegetablesChicken Caesar Salad

w/ WG RollOR Beef & Bean Burrito

Carrots / Celery / Cherry Tomatoes

Apple

Milk1¾ cup 1cup

VegetablesChicken Caesar Salad

w/ WG RollOR Beef & Bean Burrito

Carrots / Celery / Cherry Tomatoes

Apple

Milk

Vegetables

• Calories

• Sodium

• Saturated Fat

• Trans Fat

Dietary Specifications

• Minimum and Maximum calorie levels

• Weekly average

Breakfast

Lunch

Dietary Specifications – Calories


Minimum – Maximum Calories (kcal)Weekly average

350 – 500 400 – 550 450 - 600


Minimum – Maximum Calories (kcal)Weekly average

550 – 650 600 – 700 750 - 850

BreakfastCalorie Overlap

Dietary Specifications – Calories


Minimum – Maximum Calories (kcal)Weekly average 350 – 500 400 – 550 450 - 600

400-500

K-12 overlap: 450 - 500

450-550

LunchCalorie Overlap

Dietary Specifications –Calories

600-650 No Overlap

Weekly Average

Target 1: School Year 2014 – 15

Target 2: School Year 2017 - 18

Final Target: School Year 2022 - 23

Dietary Specifications – Sodium


Breakfast ≤ 540 mg* ≤ 600 mg* ≤ 640 mg*


Lunch ≤ 1230 mg* ≤ 1360 mg* ≤ 1420 mg*

Target 2: School Year 2017 – 18

Final Target: School Year 2022 – 2023

Dietary Specifications – Sodium



Lunch ≤ 935 mg* ≤ 1,035 mg* ≤ 1080 mg*



Lunch ≤ 640 mg* ≤ 710 mg* ≤ 740 mg*

Weekly Average

Breakfast and Lunch

Dietary Specifications – Saturated Fat

• Nutrition label or manufacturer’s specifications must specify zero grams of trans

fat per serving (less than 0.5 gram per serving)

• Naturally-occurring trans fat excludede.g. beef, lamb, dairy products

Dietary Specifications – Trans Fat

Questions

Documents

OSPI CNS Program Specialists · Are we there yet? Implementation of Meal Patterns WSNA 2015 Pam Mahre & Lisa Jekel OSPI CNS Program Specialists