Review: New Meal Pattern Requirements and Nutrition Standards - PowerPoint Presentation

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Review: New Meal Pattern Requirements and Nutrition Standards

Six Cent Certification Worksheet Training

Sara Olson

“Reimbursable Meal” Worksheet Definition

SFAs must list

reimbursable meals offered

on the menu. Each reimbursable meal consists of all required food components: any grain/meat/meat alternates in an entrée and/or side dish, total amount of fruit offered with this meal, total amount of vegetables in an entrée and/or side dish, and amount of milk. Sample Menu (Meal #1): Chicken Nuggets (5 pieces) – 3oz meat, no creditable breading WW Roll – 2oz grain (WGR) Honey Sauce – 2 TBSP Mixed Fruit Cup – ½ cup Steamed Broccoli – ½ cup Baby Carrots – ½ cup 100% Orange Juice – 4 oz Milk – 8 oz

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“Reimbursable Meal” Worksheet Definition, cont’d

SFAs will report all reimbursable meals in the All Meals tab

Enter the name of the main dish to match the menu submitted for certification.

If vegetable pizza is called “Garden Power Flatbread,” type “Garden Power Flatbread” into worksheet Certification is based on offered menus- do not consider Offer versus Serve options. Report the full offering of fruits and vegetables on the menu, NOT what a child typically selects. The worksheet is not weighted. 3

Crediting of Fruit Juice

Crediting of fruit juice

Credited on volume as served

4 ounces will credit as ½ cupNo more than half of the fruit or vegetable offerings over the week may be in the form of juiceThe USDA menu worksheet calculates this in the Weekly Report tabOn any given day, may offer both fruit pieces and juiceExample: ½ cup juice plus ½ cup peaches to meet 1 cup minimum offering in grades 9-124

Crediting of Vegetables

Crediting of leafy salad greens

Raw, leafy salad greens credit at half the volume served

Consistent with the Dietary Guidelines for AmericansExample: ½ cup of Romaine Lettuce contributes ¼ cup toward the “dark green” vegetable subgroup. Cooked leafy greens credited by volume as servedExample: ½ cup of sauteed spinach credits as ½ cup of dark green vegetablesMust enter creditable amount into menu worksheet5

Vegetable Subgroups in Worksheet

Vegetables pre-populated by their subgroup

Drop-down lists to select vegetable used; most commonly served vegetables

If not listed, SFAs may select “Vegetable unspecified” in the subgroup list and type in the name6

Vegetable Subgroups in Worksheet, cont’d

Mixed vegetable dishes credited as Additional

The use of the Additional category in the meal pattern is for purposes of meeting the weekly TOTAL volume

Not a unique subgroup requirementTherefore, no need for this category in the Menu Worksheet or Simplified Nutrient AnalysisTotal volume is captured from entries in the All Meals tab (1/2 cup California mix entered as “½ cup” vegetable)Subgroups captured in the Monday-Friday tabs (ignore California mix for purposes of subgroups)7

Vegetable Quantities in Worksheet

Each day within the worksheet, must indicate for each vegetable subgroup the “largest amount able to be taken.”

Example 1: Monday choice 1: spinach pizza (1/4 c dark green) or choice 2: broccoli pizza (1/2 cup dark green)

Child cannot take both types of pizza, so do NOT report ¾ cup dark green vegetables offered on MondayChild could take up to ½ cup dark green veggies Monday8

Grains

Daily and weekly requirements (min/max)

All grains offered in amounts of 0.25 oz

eq or greater must be included in the calculation of daily and weekly grain offerings, as well as dietary specificationsRound down to nearest 0.25 oz eq (unchanged)Worksheet does this for you if you do not do so in advanceExample: 1.6 oz eq bread = 1.5 oz eq creditable grainNon-creditable grain ingredients in products at very low levels (less than 0.25 oz eq) are allowable9

Counting Grains in the Worksheet

SFAs may use either ounce equivalents OR grains/bread servings in SY 2012-2013

Due to one year extension for manufacturers allowing 14.75 gm weight (1 grain/bread serving) OR 16 gm weight (1 oz eq)

1 grain/bread serving = 1 oz eq ALL grains must be based on 16 gm weight beginning SY 2013-201410

Meat/Meat Alternates/Milk

Meat/Meat Alternates

Daily and weekly requirements for lunch

Milk options allowed:fat-free milk (flavored and unflavored)low-fat milk (unflavored only)Daily variety of milk (at least 2) is requiredMenu Worksheet assesses milk component on a daily basis11

Dietary Specifications for Worksheet

Calories

Requirement: minimum and maximum calorie levels

Worksheet assesses average daily calories, must fall within acceptable rangeSaturated FatLimit to less than ten percent of total caloriesWeighted averagesWorksheet does NOT assess: Trans fat restrictionPart of SFA attestation, validation review, administrative reviewsSodium limitFirst target not effective until SY 2014-2015

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Menu Worksheet Data Entry Questions

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Multiple Serving Lines- Worksheet

For purposes of the menu worksheet, SFAs do NOT have to fill out a different sheet for each serving line. All meals offered on all lines for a given menu are listed together

Consideration of administrative burden

SFAs will ATTEST that each serving line meets the meal pattern requirementsValidation reviews will assess offerings on each line14

Certification Worksheet for Breakfast

Compliance with breakfast requirements is required for six cents certification

No changes to breakfast in SY 2012-2013 except for milk variety/fat restriction

Breakfast worksheet is based on existing breakfast requirements, plus milk requirements for variety/fat restriction15

Certification Worksheet for Breakfast cont’d

For certification,

all schools should be using the Menu Worksheets for breakfast, unless they are still NSMP, in SY 2012-13

If SFAs adopt requirement early, they will need to also show the State they are meeting the new requirementsRefer to Q#13 in SP 34-2012 for more information16

Grain Offerings Optional with Entree

Example: Spaghetti with meat sauce (2 oz eq grains) is offered with an optional breadstick (1 oz eq grains)

To reflect that the breadstick is OPTIONAL, must menu as 2 separate meal choices:

Choice 1: Spaghetti with meat sauce and breadstick (3 oz eq grains)Choice 2: Spaghetti with meat sauce, no breadstick (2 oz eq grains)For purposes of the menu worksheet, enter Choice 1 and Choice 2 as 2 separate entries on the All Meals Tab (and select both meals on the day served)17

Determining Salad Bar Portions

For certification of menus, requirement is what is

offered

to students, not actual usageEnter pre-determined serving sizes into worksheetOffered portion sizes confirmed by State during reviews18