Crediting Meal Components in the National School Lunch Program and School Breakfast Program - PowerPoint Presentation

Crediting Meal Components in the National School Lunch Program and School Breakfast Program Mary Jo McLarney MS RDNSchool Nutrition Programs Branch Lead Program SpecialistFNS-USDA-NEROAugust 9, 2017

Objectives Review the NSLP and SBP Meal Patterns for Reimbursable Meals Understand How to Credit Meal Components Learn How to Use the USDA Food Buying Guide (FBG)Learn How to Credit Foods Using: Exhibit A, Product Formulation Statements (PFS), Child Nutrition (CN) Labels and Standardized Recipes Understand the Documentation Required for Crediting Meal Components Review of Reimbursable Meals

Reimbursable Meals in the NSLP & SBP To receive reimbursement for meals schools must: plan and offer lunches and breakfasts that meet all applicable meal pattern requirements provide all students access to the required meal components and quantities required and maintain documentation for crediting components for meals served

The Meal PatternsDaily & Weekly Requirements

NSLP Meal Patterns Three grade groups (K-5), (6-8), (9-12)Five components (food groups) must be offered daily:fruitvegetablesgrainsmeat/meat alternatesmilk Schools must meet the daily minimum and weekly serving size requirements for all components

Offer Vs Serve (OVS) for Lunch A student must select 3 or more of the 5 components offered for OVS 1 component must be a ½ cup serving of the fruit and/or vegetable component The other 2 components must be full components

Breakfast Requirements Components Breakfast consists of 3 components from three food groups:fruit/vegetables grainsmeat/meat alternate (optional) milk

Offer Vs Serve for Breakfast Food Items for Offer vs. Serve (OVS) a school must offer at least 4 food items from all 3 componentsa food item is a specific food offered within the 3 food componentsstudents must select at least 3 food items for a reimbursable breakfast in the minimum required serving sizes

Schools Must Also Meet the Weekly Dietary Specifications K-5 6-8 9-12 Calorie Ranges Breakfast Lunch (350-500) (550-650) (400-550) (600-700) (450-600) (750-850) Sodium (mg) Target 1 for SY 17-18 Saturated Fat (% of total calories) <10 % For all grades Trans Fat 0 grams per serving For all grades

Crediting Meal Components Milk Requirements only low-fat (1%) unflavored and fat-free flavored or unflavored milk must have a variety of at least two or more types required in both the SBP & the NSLP serving size must be at least 8 ounces USDA is allowing state agencies flexibility to determine if they will allow 1% flavored milk for SY 2017-18

Fruit Requirements All servings are measured by VOLUME, not weightMinimum creditable quantity is 1/8 cup Find the weight (ounces, pounds) converted to volume (cups, teaspoons, tablespoons) in the Food Buying Guide Volume exception: dried fruit counts as double the volume served (¼ cup raisins = ½ cup serving)

Fruit & Juice Requirements no more than ½ of the weekly total offerings of fruit or vegetables may be in the form of juiceExample; if 2½ c of fruit is offered for K-5 weekly lunch; only 1 1/4 c of the fruit offered may be juice4 ozs of 100% juice (no added sugar) credits as ½ c fruit fruit and juice may be the same type: apples & apple juice

Vegetable Requirements Schools are required to offer vegetables (subgroups) at lunch and vegetables are optional at breakfast Minimum creditable quantity is 1/8 cup All servings are measured by VOLUME, not weight Find the weight (ounces, pounds) converted to volume (cups, teaspoons, tablespoons) in the Food Buying Guide Volume exception: raw leafy greens credit for ½ the volume served: ( 1 cup spinach = ½ cup dark green vegetable )

VEGETABLE SUBGROUPS Dark GreenRed/OrangeBeans/Peas (Legumes)StarchyOthers

Minimal Weekly Vegetable Subgroup Requirements at Lunch Grade Dark Green Red/Orange Legumes (Beans/Peas) Starchy Other Additional Vegetables K-5 ½ cup ¾ cup ½ cup ½ cup ½ cup 1 cup 6-8 ½ cup ¾ cup ½ cup ½ cup ½ cup 1 cup 9-12 ½ cup 1 ¼ cups ½ cup ½ cup ¾ cup 1 cup VEGETABLE SUBGROUPS

Vegetable Subgroups Schools are required to offer the minimum quantities for each vegetable sub group weeklyStudents must be able to choose all vegetable subgroups each week If two subgroups are offered one day and students can only select one choice, both subgroups need to be offered again in the same week

Meat/Meat Alternates A meat/meat alternate is required to be offered at lunch and optional at breakfast Minimum creditable amount is 0.25 oz eq. Schools can use a variety of protein foods such as chicken, turkey, ham, beef, pork, eggs, legumes, cheese, peanut butter, tofu & yogurt to meet the meat/meat alternate component

Optional Meat/Meat Alternate for the SBP there is no requirement to offer a meat/meat alternate (m/ma) in the SBP meal patternschools may offer a m/ma in place of part of the grain component after the minimum 1 oz eq daily grain requirement is offered

Optional Meat/Meat Alternate a serving of 1 oz eq of m/ma may credit as a 1 oz eq of grainsalternately a school may offer a m/ma as an additional food and not credit it toward any component

Whole Grain Requirements Whole grains: consist of the entire cereal grain seed or kernel being intactThe kernel has three parts—the bran, the germ, and the endosperm. If the finished product retains the same proportions of bran, germ, and endosperm as the original grain, it is considered a whole grain. 20

Whole Grains in the NSLP & SBP Must Meet Two Requirements Ounce Equivalent Servings a serving must meet the portion size requirement for a grain component in ounce equivalents (oz eq) Whole Grain-Rich (WGR) all whole grain-rich foods must contain => 50% whole grains ( and the remaining grains must be enriched )

Meal Pattern Minimum Grain Requirements for School Meals 100% of grains offered must be whole grain-rich schools must offer the daily minimum serving amounts for both breakfast and lunchgrains offered must be counted toward meeting these daily and weekly minimum requirements using ounce equivalent requirements 22 Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Grains (oz eq ) 8-9 (1) 8-10 (1) 10-12 (2)

Flexibility in the M/MA & Grain Maximums SFAs are considered compliant with the components for m/ma and grains if the menu meets the daily & weekly minimums, regardless if the maximums are exceeded for both the SBP & NSLPSFAs are still required to meet the average calorie, sodium and saturated fat requirements for the week even if maximums are exceeded

Additional Whole Grain Flexibility for SY 2017-18 in the NSLP Based on Section 747(a) of the Appropriations Act, for SY 2017-2018, State agencies (SAs) may offer exemptions from the whole grain-rich requirements in the NSLP & SBP SAs may approve school food authority (SFA) exemption requests for specific products, if the SFA can demonstrate hardship(s) in procuring, preparing, or serving compliant whole grain-rich products that are accepted by students Please see the NH DOE website for their exemption criteria for SY 2017-18

Using the Food Buying Guidefor School Meal Programs The Food Buying Guide for School Meal Programs has information to help you: 1) buy the right amount and the appropriate type of food for a school meals program 2) determine the specific contribution each food makes toward the meal pattern requirements it contains yield data for more than 1,200 food items 25

The Food Buying Guide (FBG) Is Being Updated The Food Buying Guide Can be Found on the Team Nutrition Website @ https://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs The FBG for School Meal Programs contains the updated sections for the NSLP & SBP The Child Nutrition Program FBG is the original version and should not be used for school meals crediting 26

How to Use the Food Buying Guide http://www.youtube.com/watch?v=wOCw2bH3XjUThank you to Stephanie Stambach & Jessica McGovern from the Maine Department of Education for providing the you tube video on how to use the FBG to credit meal components. 27

To determine the oz eq portion size for grains schools may use:Exhibit A from policy memo (SP 30-2012) for purchased foods Manufacturers documentation of creditable grains in a product The weight of grains in school recipes Focus on Whole Grains How to Determine Ounce Equivalent Serving Sizes for Grains

Determining Serving Sizes for Prepared Grain Products Exhibit A the oz eq for grains may be determined by using either the weights or volumes listed in Exhibit AOr Child Nutrition (CN) Labels or Product Formulation Statements (PFS) documentation from a manufacturer certifying the grams of creditable grains per portion to determine the oz eq Or USDA Food Fact Sheets 29

Exhibit A: School Lunch and Breakfast Oz Eq Serving Weights (SP 30-2012)Exhibit A : contains the equivalent minimum weights for a wide variety of purchased food items to meet the oz eq criteria required in the NSLP & SBP Program operators may use Exhibit A instead of calculating the actual amount of grains in a product 30

Group A Savory Crackers-saltines 22g Group B Sweet Crackers-grahams 28 g Oz Eq 31

Group H & I 32 Group E

Exhibit A-Serving Size Criteria Based on oz eq Groups A-G the contribution of grains may be calculated based on 16 grams of creditable grain ingredients per ounce equivalent (oz eq) Groups H & I for the types of food items listed in Groups H and I use the standard of 28 grams of creditable grain Group I is typically reported by volume or weight for one full serving

Exhibit A -Ounce Equivalent Standards Baked goods - (Groups A-G = 16 grams) of creditable grain/oz eq breads biscuits bagels Cereal grains – (Group H = 28 grams) approximately 1.0 ounce by weight of dry product or ½ cup cooked oatmeal pasta brown rice Ready-to-eat cereal - ( Group I = 28 grams) OR 1.0 ounce of product is considered an ounce equivalent 1 cup of flakes or rounds 1 ¼ cups puffed cereal ¼ cup granola

Exhibit A Minimum Serving Sizes Criteria one quarter of an oz eq (0.25) is the smallest amount allowable to be credited for grains all weights must be rounded down to the nearest .25 oz 1.70 oz eq = 1.5 oz eq 35

Exhibit A Minimum Serving Sizes Criteria if the minimum daily requirement for grains is 1 oz eq, this minimum can be met by offering multiple food items .5 oz eq of bread and 0.5 oz eq of pasta = 1.0 oz eq 36

Offering Grains and/or M/MA as an Item  items can be offered in increments of 0.25 oz eq or greater and credit toward the daily/weekly component requirement for SBP & NSLP for an item in OVS, they must be at least 1 oz eq a 1.5 oz eq of cornbread would count as 1 grain item    

Vitamin A, Vitamin C Cereal Bar Serving Size 1 bar (25 g) Calories 105 Calories From fat 30 % daily value* Total fat 3g 5% Saturated fat 1g 6 % Trans fat 0g Cholesterol 0mg 0% Sodium 75mg 3% Total Carbohydrate 17g 6 % Dietary Fiber 1g 4% Sugar 7g Protein 1g Calcium 8% • Iron 2% Not a significant source of Cholesterol, *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs Ingredients: Whole grain rolled oats , brown sugar, brown rice, whole grain rolled wheat, soybean oil, whole wheat flour, almonds , water, freeze dried bananas , enriched corn flour, sodium bicarbonate, malted barley extract, soy lecithin, natural flavor, caramel color, alpha tocopherol acetate, BHT. Cereal Bar – Group E 38 Product Serving size = 25 gm Group E oz eq = 69 gm 25 gm/69 gm= .36 oz eq =.25 oz eq It will credit as a ¼ oz eq grain for the NSLP or SBP

Determining Serving Size Based on Creditable Grain Content There are several situations where the creditable grains content would be used to calculate the serving size; 1) a manufacturer claims that a product can provide the minimum of 16 grams or 28 grams of creditable grains per portion using a serving size less than the weights in Exhibit A 39

Determining Serving Size Based on Creditable Grain Content 2) a product is made on site and the menu planner calculates the serving size based on grams of creditable grains 3) a food product does not fit into one of the groups of Exhibit A 40

Required Documentation When Using Creditable Grains The menu planner will need to obtain documentation showing the weight of creditable grain(s) content of the grain item. for grain items prepared on site the exact weight of the creditable grain ingredient(s) can be documented based on the standardized recipe for purchased products, the manufacturer will need to provide a CN label or product formulation statement (PFS) 41

Using Weights & Measures for Conversion to Grams (FBG) in Recipes Using Pounds or Ounces Number of pounds of ingredient X 453.6 gramsNumber of ounces of ingredient X 28.35 gramsUsing CupsNumber of cups of enriched white flour X 125 grams Number of cups of regular rolled oats X 81 grams Number of cups of quick-cooking oats X 81 gramsNumber of cups of regular cornmeal X 122 gramsNumber of cups of degermed , enriched cornmeal X 138 grams Number of cups of stone ground cornmeal X 132 grams Number of cups of wheat bran X 58 grams Number of cups of wheat germ X 115 grams Number of cups of whole wheat flour X 120 grams 42

1 oz Corn Bread 50 servings- Whole Grain-Rich Recipe43 019335 Sugars, Granulated.................................... 004065 Vegetable oil........ 002047 Salt, Table…………………………………………... 5 ¼ oz ½ cup 1 ¼ tsp 020080 Whole corn meal …………………………. 1 lb 900185 Flour, enriched all purpose…………….. 1 lb 001082 Milk, lowfat , fluid, 1% milkfat , w/ vit A…. 1 1/2 cup 018369 baking pdr , double-acting ………………, 001123 Egg, whole, raw, fresh……………………….. Water ………………………………………………. 2 TBS +2 tsp 3 each 2 cups

Calculating Ounce Equivalents in Recipes (refer to the FBG) The crediting of a food item as oz eq grains is determined by: 44 Grams Whole-grain plus enriched meal and/or flour ÷ Number of servings per recipe ÷ 16 grams per oz eq standard = the number of oz eq servings

Calculating Ounce Equivalents for a Serving of Cornbread Convert the grain ingredients to grams1 lb of whole corn meal + 1 lb of enriched flour = 2 lbs of creditable grains 2 lbs X 453.6 grams/pound = 907.2 grams of creditable grains 45 907.2 grams/50 servings =18.14 grams/serving ÷ 18.14 grams per serving /16 grams per oz eq 1.134 oz eq = 1.0 oz eq per serving

Element 2;Whole Grain-Rich Criteria whole grain-rich products must contain at least 50% whole grains and the remaining grain content must be enrichedthe grain content of a product must contain 50% or more whole grains by weight 46

Common Whole Grains The majority of whole grains contain the word “whole” in their description.Common Whole Grainsbarley wheat (red)brown rice wheat (white) corn wild rice oats rye

50% Whole Grain-Rich Products Require One of the Following; whole grains per oz. eq. must be => 8 grams for Groups A-G (volumes or weights used to credit for H and I)orthe product contains the *FDA approved whole grain health claim on its label or a whole grain must be the first ingredient on the product ingredient list ( with an exception for water) * FDA Health Claim- “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.”

Whole Grain-Rich Criteria Example of a WGR Food When a Whole Grain is not the Primary Ingredient A bread item with three grain ingredients: enriched wheat flour (40% of grain) whole wheat flour (30% of grain) whole oats (30% of grain) manufacturers documentation would be required to determine that whole grains are the primary (60%) ingredient by weight 49

Whole Grain-Rich Criteria Mixed Dishes (Pizza)whole grains must be the primary grain ingredient by weight –a whole grain ingredient is the first grain ingredient weights listed on school-made recipes determine whether the total whole grain ingredients are greater than or equal to the total of non-whole grain ingredients 50

Other Grain Requirements-Non Creditable Grains examples of some grain ingredients that are not creditable in school meal programs include: oat fiber corn fiber wheat starchwheat flour (if not enriched) rice flour (if not enriched) corn starch bran germ modified food starch *this is not an all inclusive list 51

Non Creditable Grains If purchased grain products include these ingredients they must be present at a level of less than 2 % of the product formula (or < 0.25 oz eq) for Groups (A-G) and <6.99 g for Groups H & I) otherwise the entire product is considered non-creditable.The manufacturer needs to include the grams of non-creditable grain per serving on their Product Formulation Statement (PFS). 52

Other Grain Requirements-Non Creditable Grains Other grain items must be offered in order to meet the daily requirements for a reimbursable meal. This provision is intended to limit schools from offering excessive amounts of non-creditable foods. 53

Vitamin A, Vitamin C Cereal Bar Serving Size 1 bar (25 g) Calories 105 Calories From fat 30 % daily value* Total fat 3g 5% Saturated fat 1g 6 % Trans fat 0g Cholesterol 0mg 0% Sodium 75mg 3% Total Carbohydrate 17g 6 % Dietary Fiber 1g 4% Sugar 7g Protein 1g Calcium 8% • Iron 2% Not a significant source of Cholesterol, *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs Schools must keep product labels, nutrition fact sheets, and ingredient statements for all purchased products . Required Meal Component Documentation 54 Ingredients: Whole grain rolled oats , brown sugar, brown rice, whole grain rolled wheat, soybean oil, whole wheat flour, almonds , water, freeze dried bananas , enriched corn flour, sodium bicarbonate, malted barley extract, soy lecithin, natural flavor, caramel color, alpha tocopherol acetate, BHT.

Additional Documentation Child Nutrition (CN) Labels and Product Formulation Statements (PFS) CN labels determine & ensure the food provides the stated contribution as to how the food products contribute to meal pattern requirements. 55

CN Labels

Product Formulation Statement Program operators are responsible if a menu item does not fulfill meal pattern requirements and must keep documentation on file.When purchasing a processed product without a CN label a program operator must have a completed, signed and dated PFS from the manufacturer. 57

Product Formulation Statements (PFS) PFS are required for processed foods, foods with added ingredients or if a food credits differently from Exhibit A and there is no CN label. The Food Buying Guide can be used for foods in their natural state (cooked or un-cooked) that do not have added ingredients such as a bone-in chicken breast with no additives. 58

Product Formulation Statement Guidance (policy memo TA 07-2010 Revised) A Product Formulation Statement (PFS) will provide specific information about how the product credits to meet CN meal patterns and can be found at:http://www.fns.usda.gov/cnlabeling/food-manufacturersindustry Product Formulation Statements are available for manufacturers to credit: meat/meat alternates grain components vegetables fruits 59

Guidance for Processed Product Documentation (TA 07-2010-Revised) 60

Product Formulation Statement Guidance A Product Formulation statement does not provide any warranty against audit claims where as a CN label does.Crediting information from a manufacturer other than a CN label must be checked by the SFA for accuracy to be used in a reimbursable meal. 61

Product Formulation Statement Guidance Creditable ingredients in the Product Formulation statement must match a description in the Food Buying Guide (FBG).Verify that the credit a product contributes to meal pattern requirements is not greater than the serving size of the product. A 2.2 oz eq grain product cannot credit for more than 2.0 oz. 62

USDA Crediting Resources The Food Buying Guide for School MealsUSDA Whole Grain Resource Child Nutrition Labels (CN) Product Formulation Statements (PFS) USDA Food Fact Sheets

Eat Smart -Play Hard for more information go to the USDA Team Nutrition website;http://www.fns.usda.gov/tn/Thank you.Mary Jo McLarney maryjo.mclarney@ fns.usda.gov