What’s for Lunch?School Year 2014-2015

School and Community NutritionKDE

Revised 5/19/2014

Topics to Cover

• Overview of Lunch Meal Pattern– General Requirements– Food Components– Offer versus Serve

General Requirements

• Food based menu planning approach• Implement three age grade groups

– K-5– 6-8– 9-12

• K-8 Overlap meal pattern is allowable in K-8 Overlap facilities

• Must plan Lunch to meet calorie ranges over week

Dietary Specifications

• Calorie Ranges– K-5: 550-650– 6-8: 600-700– 9-12: 750-850

• Saturated Fat– < 10% for all age grade groups

• Trans-fats– ZERO trans-fats per portion (<0.5g/serving)

Dietary Specifications

• Sodium Restrictions– Intermediate targets help schools reach final

targets• Target 1: SY 2014-2015• Target 2: SY 2017-2018• Final Target: SY 2022-2023

Dietary Specifications

• Target 1 Sodium Restrictions go in to effect for School Year 14-15:

• K-5:– ≤1230mg

• 6-8:– ≤1360mg

• 9-12:– ≤1420mg

Food Components

• Food Component – one of five food groups that comprise reimbursable lunch. – Fruit– Vegetable– Grains– Meat/Meat Alternate – Milk

Food Component: Fruits

• K-5 & 6-8 minimum ½ cup per day• 9-12 minimum 1 cup per day• OVS requires students to take ½ cup fruit or

vegetable• May offer:– Fresh; frozen*; canned in light syrup, water or

fruit juice; or dried.

Food Components: Vegetables• Daily lunch serving reflects variety over week• Vegetable subgroup weekly requirements for

– Dark Green (e.g., broccoli, collard, mustard, kale greens, spinach)

– Red/Orange (e.g., carrots, sweet potatoes, butternut squash, tomatoes, red peppers, pumpkin)

– Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas, pintos, navy or northern beans, black beans, refried beans, vegetarian or baked beans)

– Starchy (e.g., corn, green peas, white potatoes, lima beans)– Other (e.g., onions, green beans, cucumbers, lettuce,

celery, beets, cabbage)– Additional vegetables to meet weekly minimums

Food Components: Vegetables

Note: Grade Groups K-5 and 6-8 have the same vegetable requirements and portions

Food Components: Vegetables

Increased portion sizes for grades 9-12 are in bold

Food Components: Vegetables

• Special Vegetable Situations• Leafy greens credit for half the serving size• Foods from the beans/peas (legumes) subgroup

may be credited as a vegetable OR a meat alternate but not both in the same meal.

Food Components: Grains

• K-5 and 6-8 daily minimum 1oz eq.; weekly minimum 8oz eq.

• 9-12 daily minimum 2oz eq.; weekly minimum 10oz eq.

• 7 CFR 210.7(2014) makes the flexibility in meeting the weekly maximums for grains and meat/meat alternates for compliance purposes permanent.– Must still meet daily minimums and dietary specifications.

Food Components: Grains

• All Grains served must be Whole-Grain Rich• Whole Grain-Rich Criteria

– 100% whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain. NOTE: Must contain at least 50% whole-grains and the remaining grain, if any must be enriched!

– Meet one of the following:• Whole grains per serving must be ≥ 8 grams or• Product includes FDA’s approved whole grain health claim on its

packaging or• Product ingredient listing lists whole grain as first ingredient

Food Components: Grains

• Grain-Based Desserts Allowed– 2oz eq. creditable grain-based desserts allowed at lunch

per school week

– Foods of minimal nutritional value may not be served

– Take into consideration the contribution of desserts to the nutrition standards levels for each grade level

Food Components: Meat/Meat Alternates

• K-5 Daily Minimum 1oz eq.; Weekly Min 8oz eq.• 6-8 Daily Minimum 1oz eq.; Weekly Min 9oz eq.• 9-12 Daily Minimum 2oz eq.; Weekly Min 10oz

eq.• 7 CFR 210.7(2014) makes the flexibility in meeting

the weekly maximums for grains and meat/meat alternates for compliance purposes permanent.– Must still meet daily minimums and dietary specifications.

Food Components: Milk

• Fat free flavored or unflavored• Low fat unflavored only• Must offer at least 2 choices

Offer vs. Serve

• At lunch, must offer all 5 components and 1 or 2 may be declined

• Students must select at least ½ cup of fruit or vegetable for reimbursable meal.

• Full component portions MUST be offered to students at each meal

• There is an OVS wavier for field trips.