Lunch - Section 9, Lunch Update Guide

Lunch
 Section 9, Lunch Update Guide
 June 28, 2017             Updated Section 9, Lunch to incorporate the following United States Department of
                           Agriculture (USDA) memos and guidance as well as incorporate Texas law:
                               USDA Memo SP 32-2017, School Meal Flexibility for School Year 2017-2018
                                   (May 22, 2017)
                                   USDA Memo SP 15-2017, Flexibility for the Target 2 Sodium Requirements for School
                                    Year 2017-2018 (January 6, 2017)
                                   USDA Memo SP 59-2016, Policy Memorandum on Modifications to Accommodate
                                    Disabilities in the School Meal Program (September 27, 2016)
                                   USDA Memo SP 32-2015, Statements Supporting Accommodations for Children with
                                    Disabilities in the Child Nutrition Programs (March 30, 2015)
                           Provided clarification or information on the following issues
                                   Milk substitutes
                                   Non-creditable juice products labeled juiced
                                   Pre-kindergarten meal pattern
                                   Sodium targets

 August 29, 2016           Updated Section 8, Breakfast to incorporate the following United States Department of
                           Agriculture (USDA) memos and guidance:
                              USDA Memo SP 10-2012 (v.9), Questions & Answers on the Final Rule, “Nutrition
                                 Standards in the National School Lunch and School Breakfast Programs” (August 3,
                                 2015)
                                  USDA Memo SP 10-2014 (v.3), Smoothies Offered in Child Nutrition Programs-Revised
                                   (July 22, 2015)
                                  USDA Memo SP 41-2015, Updated Offer versus Serve Guidance for the National School
                                   Lunch Program and School Breakfast Program Effective Beginning School Year 2015-2016
                                   (July 21, 2015)
                           Provided clarification or information on the following issues
                                  Definitions
                                  Extra items offered beyond the point of service
                                  Menuing grain items
                                  Requirements related to grains and milk
                                  Resources
                                  Shorter and longer weeks
                                  Smoothies
                                  Updated Child and Adult Care Food Program meal pattern
                                  Water
                           Removed guidance on the following topic that has been relocated to Section 7, Counting
                           and Claiming
                                  Severe Need Lunch
                           Removed guidance on the following topic that have been relocated to Section 7,
                           Counting and Claiming and Section 14, Financial Information Concerning School Nutrition




Texas Department of Agriculture—June 28, 2017                                                          Lunch | 9.1
Funds
                                  Universal free feeding sites
                           Removed guidance on following topics that have been relocated to Section 19, Other
                           Operational Issues
                                  Point of service (POS)
                                  Meal service methods
                                  Sulfiting agents
                                  Home canned foods
                                  A la carte
                                  In school suspension
                                  Meal pricing

 May 18, 2015              Updated Section 9, Lunch to correct a typo related to calculating weekly grains.
 April 28, 2015            Updated Section 9, Lunch to incorporate the following United States Department of
                           Agriculture (USDA) memos and guidance:
                               USDA Memo SP 20-2015, Requests for Exemption from the School Meals’ Whole Grain-
                                   Rich Requirement for School Years 2014-2015 and 2015-2016
                                    (February 10, 2015)
                                   USDA Memo SP 10-2012 (v.8), Questions & Answers on the Final Rule, “Nutrition
                                    Standards in the National School Lunch and School Breakfast Programs” (August 4,
                                    2014)
                                   USDA Memo SP 57-2014, Updated Offer versus Serve Guidance for the National School
                                    Lunch Program and School Breakfast Program in School year 2014-2015 (August 1,
                                    2014)
                           Provided clarification on the following issues
                                   Additional or extra beverages
                                   Combination food items
                                   Communicating with students about the contents of a reimbursable meal
                                   Condiments or accompaniments
                                   Crediting
                                   Dietary specifications
                                   Fruit (Vegetables)
                                   Grains (breading and whole-grain rich)
                                   Home-canned products
                                   Juice
                                   Maximum serving recommendation for grains and meat/meat alternates
                                   Meat/meat alternates (maximum recommendations)
                                   Minimizing plate waste
                                   Milk (choice and smoothies)
                                   Nutrient analysis
                                   Planned, offered, and selected/served
                                   Potable water
                                   Reimbursable meal




Texas Department of Agriculture—June 28, 2017                                                          Lunch | 9.2
    Meal service (double servings, family style meals, large food items, offer
                                    versus serve, point of service, refused item, seconds or additional servings,
                                    and vending machines
                                   Smoothies
                                   Vegetables (grits and starchy)

 October 28, 2013       Updated Section 9, Lunch to incorporate the following United States Department of
                        Agriculture (USDA) guidance:
                               Memo SP 49-2013, Frozen Fruit Products in NSLP and SBP in SY 2014-2015
                                (June 25, 2013)
                               USDA Memo SP 45-2013, Updated OVS Guidance for NSLP and SBP in
                                SY 2013-2014 (June 13, 2013)
                               USDA Memo SP 26-2013, Extending Flexibility in the Meat/Meat Alternate and
                                Grains Maximum for School Year 2013-2014 (February 25, 2013)
                               USDA Memo TA 07-2010 Revised, Guidance for Accepting Processed Product
                                Documentation for Meal Pattern Requirements (MPR) (January 15, 2013)
                               USDA Memo SP 02-2013, Corn Masa (Dough) for Use in Tortilla Chips, Taco Shells,
                                and Tamales (October 3, 2012)
                               USDA Memo SP 10-2012, (v. 7), Revised, Final Rule, Standards in the National School
                                Lunch and School Breakfast Programs, Questions and Answers for Program Operators
                                (August 7, 2013)
                               USDA Memo SP 20-2012, Frozen Fruit Products and Nutrition Standards in the
                                National School Lunch and School Breakfast Programs (September 11, 2012)
                               USDA Memo SP 39-2012, Existing Inventory of USDA Foods and Commercial
                                Products (August 3, 2012)
                               USDA Memo SP36-2012, Smoothies Offered in Child Nutrition Programs
                                (July 11, 2012)
                               Memo SP 31-2013, Revised, Salad Bars in NSLP (March 27, 2013)
                        Clarified information on the additional following topics:
                               Access to water
                               Methods of serving meals
                               Milk and choice of beverages
                               Point of service
                               Pre-kindergarten menu planning
                        Added Contact Information page for the Texas Department of Agriculture (TDA)
 August 2012            Updated Section 9, Lunch to incorporate newly released United States Department of
                        Agriculture (USDA) guidance (SP-31-2012, July 16, 2012)
 July 2012              Revised Section 9, Lunch to reflect new meal patterns and nutrition standards
                        requirements




Texas Department of Agriculture—June 28, 2017                                                          Lunch | 9.3
Table of Contents
Definitions for This Section .............................................................................................................. 9.12
Meal Pattern .......................................................................................................................................... 9.14
Lunch Meal Pattern.............................................................................................................................. 9.15
Lunch Menu Planning......................................................................................................................... 9.18
    Food Component .............................................................................................................................. 9.19
    Food Items ......................................................................................................................................... 9.19
    Menu Items ........................................................................................................................................ 9.19
    Crediting Foods ................................................................................................................................ 9.20
    Age/Grade Groups ........................................................................................................................... 9.20
Residential Child Care Institutions.................................................................................................. 9.21
Menu Planning for Pre-Kindergarten (Pre-K) Students ............................................................... 9.21
Weekly Menu Planning ...................................................................................................................... 9.22
    CEs with Shorter and Longer Weeks ............................................................................................. 9.23
CEs with Multiple Age/Grade Groups ............................................................................................ 9.25
       Overlapping Age/Grade Groups................................................................................................................ 9.26
       Non-Overlapping Menus for Age/Grade Groups ................................................................................... 9.26
       Strategies for Mixed Age/Grade Groups ................................................................................................... 9.27
Fruit and Vegetable Components of the Reimbursable Lunch .................................................. 9.28
    Fruits................................................................................................................................................... 9.29
       Dried Fruit ..................................................................................................................................................... 9.29
       Frozen Fruit with Added Sugar ................................................................................................................. 9.29
       Fruit Desserts ................................................................................................................................................ 9.29
       Fruit (or Vegetables) in Gelatin .................................................................................................................. 9.30
    Vegetables .......................................................................................................................................... 9.30
       Order of Serving Vegetables During the Week. ....................................................................................... 9.31
       Multiple Serving Lines ................................................................................................................................ 9.31
       Pre-Packaged Salads .................................................................................................................................... 9.31
       Roasted Legumes ......................................................................................................................................... 9.32
    Fruit or Vegetable Juice.................................................................................................................... 9.32
       Calculating the Weekly Juice Limit When Multiple Fruit/Vegetable Juices Are Offered .................. 9.33
       Juice Concentrate .......................................................................................................................................... 9.33
       Creditable Juice............................................................................................................................................. 9.33




Texas Department of Agriculture—June 28, 2017                                                                                                               Lunch | 9.4
Creditable Juice Blends ................................................................................................................................ 9.34
      Creditable Blended Dish Items with Pureed Fruit or Vegetables .......................................................... 9.34
      Non-Creditable Juice.................................................................................................................................... 9.35
   Crediting Fruits and Vegetables ..................................................................................................... 9.35
      Crediting Combination Entrees That Include Fruit and Vegetables ..................................................... 9.36
      Crediting Dry Peas and Beans. ................................................................................................................... 9.36
      Crediting Extruded Vegetable Products. .................................................................................................. 9.36
      Crediting Herbs As Vegetables .................................................................................................................. 9.37
      Crediting Leafy Salad Greens ..................................................................................................................... 9.37
      Crediting Mixed Fruit and Vegetable Dishes ........................................................................................... 9.37
      Crediting Salsas or Picante Sauce .............................................................................................................. 9.38
      Non-Creditable Fruit or Vegetable Food Items ........................................................................................ 9.38
      Non-Creditable Amount of Fruit or Vegetable ........................................................................................ 9.38
   Offer Versus Serve (OVS) and the Fruit and Vegetable Components ...................................... 9.38
   Common Problems: Fruits and Vegetables................................................................................... 9.39
Grains Component of the Reimbursable Lunch ............................................................................ 9.39
      Minimum Grains Requirement .................................................................................................................. 9.39
      Recommended Maximum Grain Offerings .............................................................................................. 9.40
   Whole Grain-Rich Foods ................................................................................................................. 9.40
   Criteria for Whole Grain-Rich Foods for Lunch........................................................................... 9.41
      Fifty Percent Guideline ................................................................................................................................ 9.41
      Adding Whole Grains to Menus ................................................................................................................ 9.41
      Determining Whole Grain Rich Products ................................................................................................. 9.42
      Cereal Grains ................................................................................................................................................ 9.43
      Corn Masa Products ..................................................................................................................................... 9.43
      Formulated Grain-Fruit Products .............................................................................................................. 9.44
      Grains and Combination Food Items ........................................................................................................ 9.44
      Grits ................................................................................................................................................................ 9.44
      Ready to Eat Breakfast Cereal..................................................................................................................... 9.44
   Allowable Whole Grains ................................................................................................................. 9.45
      Non Creditable Grain Products .................................................................................................................. 9.45
      Offering Non Whole Grain-Rich Products ............................................................................................... 9.45
   Determining Daily Grain Contribution ......................................................................................... 9.46
      Food Buying Guide for School Nutrition Programs ................................................................................ 9.46




Texas Department of Agriculture—June 28, 2017                                                                                                                  Lunch | 9.5
Criteria for Determining Ounce Equivalent Serving Sizes ......................................................... 9.46
      Weekly Grain Minimum Requirement and Maximum Recommendation........................................... 9.47
      Breaded Products ......................................................................................................................................... 9.47
      Fully Cooked Grains, Water As First Ingredient ..................................................................................... 9.47
   Crediting Grains ............................................................................................................................... 9.47
      Reminders Regarding Grains ..................................................................................................................... 9.48
   Grain Product Labeling ................................................................................................................... 9.49
   Common Problems: Grains ............................................................................................................. 9.49
   Whole Grain Rich (WGR) Product Exemption ............................................................................. 9.50
Meat/Meat Alternate Component of the Reimbursable Lunch .................................................. 9.51
      Minimums Meat/Meat Alternate Requirement ........................................................................................ 9.51
      Recommended Maximum Meat/Meat Alternate Offering ..................................................................... 9.52
      Using Combinations .................................................................................................................................... 9.52
      Cooked Dry Beans or Peas (Legumes) ...................................................................................................... 9.53
   Yogurt ................................................................................................................................................. 9.53
   Tofu and Soy Yogurt ........................................................................................................................ 9.53
      Creditable Tofu ............................................................................................................................................. 9.53
      Types of Not Creditable Tofu ..................................................................................................................... 9.54
      Purchasing and Crediting Tofu .................................................................................................................. 9.55
      Nuts and Seeds ............................................................................................................................................. 9.55
   Cheese Substitutes ............................................................................................................................ 9.55
      Cheese Food and Cheese Spread Substitutes ........................................................................................... 9.55
      Non-Meat Alternate Protein Foods............................................................................................................ 9.56
      Enriched Macaroni Products with Fortified Protein ............................................................................... 9.56
      Alternate Protein Products.......................................................................................................................... 9.56
   Crediting Meat/Meat Alternate Items............................................................................................ 9.57
      Minimum Amounts to Be Credited ........................................................................................................... 9.58
      Non-Creditable Shelf-Stable, Dry, or Semi-Dry Meat Snacks ................................................................ 9.58
      Creditable Meat Sticks ................................................................................................................................. 9.58
      Crediting Low-Fat and Reduced-Fat Cheeses .......................................................................................... 9.59
      Determining the Contribution of a Menu Item to the Meat/Meat Alternate Component .................. 9.59
      Basis for Crediting Meat, Poultry and Seafood Products ....................................................................... 9.61
      Steps Before Purchasing Any Meat, Poultry, Fish, or Tofu Product ..................................................... 9.61
   Common Problems: Meat/Meat Alternate .................................................................................... 9.62




Texas Department of Agriculture—June 28, 2017                                                                                                          Lunch | 9.6
Fluid Milk Component of the Reimbursable Lunch .................................................................... 9.63
       Lactose Free Milk ......................................................................................................................................... 9.63
       Organic .......................................................................................................................................................... 9.63
   Requirement to Take Milk ............................................................................................................... 9.64
   Guidance for Offering Milk and Other Beverages ....................................................................... 9.64
   Milk Substitutes ................................................................................................................................ 9.65
       Milk Substitute Specifications .................................................................................................................... 9.65
       Special Guidance, Milk Substitutes............................................................................................................ 9.66
       Recombined/Reconstituted Milk Dispensed from a Machine ................................................................ 9.66
       Water .............................................................................................................................................................. 9.66
   Smoothies........................................................................................................................................... 9.67
       Program Operator Prepared Smoothie ..................................................................................................... 9.67
       Commercially Prepared Smoothie ............................................................................................................. 9.69
       Guidance about Smoothie Content and Crediting .................................................................................. 9.70
   Common Problems: Milk................................................................................................................. 9.71
   Low-Fat Flavored Fluid Milk Exemption...................................................................................... 9.71
Menu Substitutions ............................................................................................................................. 9.72
       Substitution, Emergency Situation............................................................................................................. 9.72
Reimbursable Lunch Requirements ................................................................................................. 9.73
   Special Guidance for Reimbursable Meals.................................................................................... 9.73
       Combination Foods Containing More Than One Component............................................................... 9.73
       Double Servings............................................................................................................................................ 9.73
       Field Trips ..................................................................................................................................................... 9.74
       Free or Extra Food Offered After the Point of Service (POS) ................................................................. 9.74
       Large Food Items .......................................................................................................................................... 9.74
       Leftovers ........................................................................................................................................................ 9.74
       OVS ................................................................................................................................................................ 9.74
       OVS, Extra Food Items ................................................................................................................................ 9.74
       Refusing an Item........................................................................................................................................... 9.74
       Seconds or Additional Servings ................................................................................................................. 9.75
       Student Identification of a Reimbursable Meal ........................................................................................ 9.76
   Fruit(s) and Vegetable(s) Serving for a Reimbursable Meal ....................................................... 9.77
   Grains for Serving for a Reimbursable Meal ................................................................................ 9.78
   Meat/Meat Alternate Serving for a Reimbursable Meal ............................................................. 9.79




Texas Department of Agriculture—June 28, 2017                                                                                                                 Lunch | 9.7
Milk Serving for a Reimbursable Meal .......................................................................................... 9.79
   Reimbursable Meal Determination ................................................................................................ 9.79
Nutrient Standards Target or Range ................................................................................................ 9.80
       Calculating Dietary Specifications for the Week...................................................................................... 9.81
       Calculating Dietary Specifications for a Single Condiment or Accompaniment for a Designated
       Menu Item ..................................................................................................................................................... 9.82
       Choice Among Various Condiments or Accompaniments for a Designated Menu Item .................. 9.82
       Extra Items Served after the Point of Service ........................................................................................... 9.82
   Calories............................................................................................................................................... 9.83
   Saturated Fat ..................................................................................................................................... 9.83
   Sodium ............................................................................................................................................... 9.83
       Flexibility for the Implementation of Target 2 Sodium Levels .............................................................. 9.83
   Trans Fat ............................................................................................................................................ 9.83
       Commercially-Prepared Products.............................................................................................................. 9.84
       Nutrition Labels and Manufacturer Specifications.................................................................................. 9.84
       Nutrition Software ....................................................................................................................................... 9.84
   Nutrition Goals ................................................................................................................................. 9.84
   Nutrient Analysis of Meals ............................................................................................................. 9.85
   Weighted Averages .......................................................................................................................... 9.86
       Determining Planned Servings for Weighted Averages ......................................................................... 9.86
       Processed Foods ........................................................................................................................................... 9.87
Standardized Recipes and Preparation Techniques...................................................................... 9.88
   Recipes Salad or Theme Bars .......................................................................................................... 9.88
Minimize Plate Waste ......................................................................................................................... 9.89
Water Availability During Meal Service ......................................................................................... 9.89
   Location of and Access to Water .................................................................................................... 9.90
       Water Fountain ............................................................................................................................................. 9.90
       Cups for Water ............................................................................................................................................. 9.91
   Reasonable Costs of Providing Water ........................................................................................... 9.91
   Providing Potable Water in Other School Nutrition Programs ................................................. 9.92
       Seamless Summer Option (SSO) ................................................................................................................ 9.92
       Afterschool Care Snack Program (ASCP) ................................................................................................. 9.92
       Water Dispensers, Food Safety ................................................................................................................... 9.92




Texas Department of Agriculture—June 28, 2017                                                                                                             Lunch | 9.8
Meal Pattern Resources ....................................................................................................................... 9.93
       TDA Resources ............................................................................................................................................. 9.93
       USDA Resources .......................................................................................................................................... 9.93
TDA Forms ............................................................................................................................................ 9.94
Records Retention ................................................................................................................................ 9.94
    Food Production Documentation ................................................................................................... 9.94
       Planned, Offered, and Selected/Served ..................................................................................................... 9.95
Compliance............................................................................................................................................ 9.96




Texas Department of Agriculture—June 28, 2017                                                                                                         Lunch | 9.9
Chart Table of Contents
Nutrition Standards in the National School Lunch Program(NSLP)—Meal Pattern
 Chart—As of October 1, 2017 .......................................................................................................... 9.16
Pre-Kindergarten Traditional Food-Based Meal Pattern Chart...................................................... 9.17
Measurement Conversion Chart ......................................................................................................... 9.18
Lunch Menu Planning Example Chart .............................................................................................. 9.19
Lunch Menu Planning Chart—Multiple Components in One Menu Item Chart ........................ 9.20
Short and Long Week Adjustments for Lunch Chart ...................................................................... 9.24
Fruit and Vegetable Components of the Reimbursable Lunch Chart ........................................... 9.28
Calculation of Weekly Juice Amount Chart ...................................................................................... 9.33
Crediting Fruits and Vegetables for a Reimbursable Meal Chart .................................................. 9.35
Information Box 1, Additional Information on Meat Products ...................................................... 9.62
Milk Substitute Nutritional Profile Chart .......................................................................................... 9.65
Crediting Smoothie Ingredients Chart ............................................................................................... 9.67
Options for Meeting the Requirement for a Half (1/2) Cup of Fruit and/or Vegetable
 Component(s) Chart ......................................................................................................................... 9.78
How to Recognize a Reimbursable Meal Chart—OVS Lunch ....................................................... 9.80
Lunch Nutrient Standard Chart .......................................................................................................... 9.80
Calculation Condiment or Accompaniment Amount Chart .......................................................... 9.82
Sodium Limits and Timeline Chart—OVS Lunch ............................................................................ 9.83
Sample Estimate of Number of Servings Needed Chart ................................................................. 9.87
Information Box 2, Records Retention ............................................................................................... 9.94




Texas Department of Agriculture—June 28, 2017                                                                                     Lunch | 9.10
Contact Information for the
                      Texas Department of Agriculture (TDA), Food and Nutrition
 When contacting TDA by phone, Contracting Entities (CEs) need to have their CE Identification Number (CE ID) (and site
 ID, if applicable). CEs should include their name and CE ID (and site name and ID if applicable) in all communication or
 documentation.
 Physical Address                                               Mailing Address
   1700 N. Congress, 11 Floor, Austin, TX 78701
                           th                                     PO Box 12847, Austin, TX 78711-2847
 Phone                                                          Fax
   877-TEXMEAL, (877) 839 -6985                                   (888) 203-6593
 Website                                                        Email Contact
   www.squaremeals.org                                            squaremeals@TexasAgriculture.gov

 Email Contact for Issues Related to Applications
   National School Lunch Program, School Breakfast Program, & Special Milk Program
    NSLP-SBP.BOps@TexasAgriculture.gov
   Fresh Fruit and Vegetable Program
     FFVP.Bops@TexasAgriculture.gov
   Seamless Summer Option:
     SSO.BOps@TexasAgriculture.gov
   Child & Adult Care Food Program
     CACFP.BOps@TexasAgriculture.gov
   Summer Food Service Program
     SFSP.BOps@TexasAgriculture.gov
 Email Contact for CE Flexibility Options
   Grains and Milk Exemptions, Milk Substitute Notifications
     Nutrition@TexasAgriculture.gov
   Breakfast Waiver, Seamless Summer Operation (SSO) Age/Grade Waiver, Summer Mandate, Paid Lunch
   Equity (PLE) Exemption
     SNPWaivers@TexasAgriculture.gov
 Email Contact for Issues Related to Program Operation:
   Commodity Operations
     CommodityOperations@TexasAgriculture.gov
   Community Operations (Child and Adult Care Food Program and Summer Food Service Program)
     Commuinty.Ops@TexasAgriculture.gov
   Local Products
     LocalProducts.SquareMeals@TexasAgriculture.gov
   Procurement
     CE.ProcurementReviews.BOps@TexasAgriculture.gov
   School Operations (National School Lunch Program and School Breakfast Program)
     School.Operations@TexasAgriculture.gov




Texas Department of Agriculture—June 28, 2017                                                                  Lunch | 9.11
Lunch
The National School Lunch Program (NSLP) is a federally assisted meal program administered
by the Texas Department of Agriculture (TDA) and operated by public schools, charter schools,
nonprofit private schools, and residential child care institutions (RCCIs). The NSLP provides
nutritionally balanced, economically priced, or free lunch to students each day. Contracting
entities (CEs) that choose to participate in the NSLP receive reimbursement from the United
States Department of Agriculture (USDA) for each lunch they serve. In return, CEs must serve
lunches that meet the meal pattern requirements and offer free or reduced-priced meals to
eligible students.

The guidance in the section does not address the regulations related to the Competitive Food
Nutritional Standards. For information on competitive foods, see the Administrator’s Reference
Manual, Section 20, Competitive Food Nutritional Standards.

The guidance from the Administrator's Reference Manual, Section 19, Other Operational Issues, also
provides guidance related to meal service issues that apply to the National School Lunch
Program.


Definitions for This Section
For this subsection, the following definitions will be useful:
  Bran                 Seed husk or outer coating of cereal grains such as wheat, rye, and oats.
                       Any cereal grain served in a cold and dry form. Breakfast cereals are
  Breakfast Cereal     traditionally served as a breakfast menu item but may be served in meals other
                       than breakfast.
  Cereal Grain         Edible part of a whole grain that has been processed for consumption.
                       Product labeled as whole corn (or other whole corn designations, such as whole
                       grain corn, whole ground corn, whole cornmeal, whole corn flour, etc.) or
  Corn
                       enriched corn (or other enriched corn designations, such as enriched yellow
                       cornmeal, enriched corn flour, enriched corn grits, etc.).
  Dietary             Specifications for calories, sodium, and saturated and trans fat for each
  Specifications      age/grade group
                       Product conforms to the Food and Drug Administration’s Standard of Identity
                       for levels of iron, thiamin, riboflavin, and niacin. The terms enriched means
  Enriched             nutrients that were lost during food processing have been added back into the
                       product, such as adding back certain vitamins lost in processing wheat to make
                       white flour.
                       Product derived by finely grinding and bolting (sifting) wheat or other grains.
  Flour
                       Flour includes all grains (wheat, rye, corn, etc.).




Texas Department of Agriculture—June 28, 2017                                                      Lunch | 9.12
Beverage or food item offered to a student in the one or more of the following
                        circumstances:
                                Beverage or food item that is not menued as part of the reimbursable
                                 meal and is located before or after the point of service (POS) that a
    Extra Item
                                 student may take, such as salad dressing or condiments
                                Additional serving of a food or beverage item that is menued as part of
                                 a reimbursable meal that a student may take such as crackers or chips
                        Extra items must be included in the weekly dietary specifications.
    Food
                       One of the three food groups—fruit (or vegetable), grain, and fluid milk—that
    Component
                       make up a reimbursable breakfast meal.
    (Breakfast)
    Food Items         Food items means a specific food offered that contains one or more of the three
    (Breakfast)        food components.
                       Undiluted product obtained by extraction from sound fruit.1 It may be fresh,
    Juice              canned, frozen, or reconstituted from concentrate and may be served in either
                       liquid or frozen state. Diluted juice is no longer allowed.
    Meal (in Grain
                        Product derived by coarsely grinding corn, oats, wheat, etc.
    Products)
                        Pork stomachs or snouts; beef, veal, lamb or goat tripe; beef, veal, lamb, goat or
    Meat By-
                        pork hearts, tongues, fat, lips, weasands, and spleen; and partially defatted beef
    Products
                        fatty tissue or partially defatted pork fatty tissue.
    Menu Items         Actual food listed on the menu to be served such as breakfast tacos, fruit salad, or
    (Breakfast)        muffins. Menu items may contain one or more components or food items.
                       Food items that are actually prepared and set out on the serving lines for students
    Offered Menu
                       to take. This information is recorded on the CE’s food production records.
    Partially
    Defatted Beef       By-product produced from fatty trimmings of less than 12 percent lean meat
    (Pork) Fatty        (contains 88 percent or more fat).
    Tissue
    Partially
    Defatted            Prepared from fatty trimmings that contain at least 12 percent lean meat (may
    Chopped Beef        contain up to 88 percent fat).
    (Pork)
                       Food items the menu planner intends to offer to students. This information is
                       recorded on the CE’s food production records. It represents the CE’s calculation
    Planned Menu
                       of the items that will need to be prepared for a school’s usual average daily
                       participation (ADP).
                       Food items that are actually served to, or selected by, students. Menu planners
                       should use selected/served food item data to inform future menu planning and
    Selected/Served
                       reduce food waste, so the school does not offer items that students do not select.
    Menu
                       Production records should be updated to indicate actual selected/service food
                       items after the meal service so that production records reflect serving trends.


1   In this definition, sound fruit means a product made from 100% fruit.




Texas Department of Agriculture—June 28, 2017                                                      Lunch | 9.13
Sound Fruit         Product made from 100% fruit
                       Soybean-derived food that is made by a process in which soybeans are soaked,
                       ground, mixed with water, heated, filtered, coagulated, and formed into cakes.
    Tofu
                       Basic ingredients are whole soybeans, one or more food-grade coagulants
                       (typically a salt or an acid), and water.
                        Meat by-products (above) except that the term variety meats is used specifically
                        in reference to frankfurters, hotdogs, bologna, and similar cooked sausages. A
                        label that states Frankfurter with Variety Meats indicates the use of meat by-
    Variety Meats       products. Yields in the Food Buying Guide for School Nutrition Programs2 for
                        frankfurters, bologna, knockwurst, and Vienna sausage are based on products
                        that contain no meat or poultry by-products, cereals, or extenders. Therefore,
                        these products, if containing variety meats, may not be CN labeled.
                        Edible part of wheat, corn, rice, oats, rye, barley, etc. Parts of the grains such as
                        the germ or the bran are not considered whole-grain. Whole-grain flour or meal
    Whole Grain
                        is the product derived by grinding the entire grain minus the husk/hull. If a flour
                        or meal does not contain all edible parts of the grain, it is not whole-grain.
    Whole Grain-       Grain products containing at least 50 percent whole grains and enriched grains
    Rich               for the remaining amount.



Meal Pattern
Under NLSP lunches must meet the regulations outlined in the final rule (77 FR 4088) titled
Nutrition Standards in the National School Lunch and School Breakfast Programs as a result of the
Healthy, Hunger-Free Kids Act in 2010 and the 2010 Dietary Guidelines for Americans. The meal pattern
outlined in this rule is food-based and divided by age/grade groups. The meal pattern focuses
on specific nutrient standards: calories, sodium (beginning School Year [SY] 2014–2015), and
saturated and trans fat.

Adopting the meal pattern results in the following changes:
          Five-component meal pattern: fruit, vegetables, grains, meat/meat alternate, and milk.
          A required daily serving of fruit.
          A required daily serving of vegetables plus a weekly requirement for Dark Green,
           Red/Orange, Beans/Peas (legumes), Starchy, and Other Vegetable subgroups.
          Increased quantities fruits and vegetables.
          Weekly grain ranges plus daily minimum requirements. Starting SY 2014–2015, all
           grains offered during the serving week must be whole grain-rich.
          Fat-free (unflavored or flavored) and unflavored 1 percent (1%) low-fat milk only.
          Weekly meat/meat alternate ranges plus a daily requirement.




2   Available at www.fns.usda.gov/tn/food-buying-guide-school-meal-programs.




Texas Department of Agriculture—June 28, 2017                                                        Lunch | 9.14
   Under Offer versus Serve (OVS), the student must select at least ½ cup of the fruit
          and/or the vegetable component to be considered a reimbursable meal.
         Calorie minimum and maximum levels based on age/grade groups.
         Sodium limits starting SY 2014–2015.
         Limit on saturated fat; elimination of trans fat.


Lunch Meal Pattern
The meal requirements are food-based and specify kinds and amounts of food for the five food
components required for lunch. The Nutrition Standards in the National School Lunch Program
(NSLP) and School Breakfast Program (SBP)—Meal Pattern Chart provides detailed information on
the minimum meal pattern requirements for meals to be served for each age/grade group.
Components must meet requirements for both daily and weekly servings. The nutrient
specifications must be met weekly.
    [NOTE: CEs may use the Traditional Food Based Meal Pattern for Pre-Kindergarten (Pre-K) Children,
    ages 1–2 and ages 3–4 years,3 or they may use K-5 age/grade meal pattern. USDA will be re-evaluating
    the meal patterns for pre-K in the coming years.]


The meal pattern is food-based and consists of five components:
         Fruit
         Vegetables (with five vegetable subgroups)
         Grains
            [NOTE: The term bread is no longer used.]

         Meat/meat alternates
         Milk

The meal pattern is divided into four age/grade groups:
         Pre-Kindergarten students4
         Grades K–5 (ages 5–10)
         Grades 6–8 (ages 11–13)
         Grades 9–12 (ages 14–18)




3   See the Meal Planning for Pre-Kindergarten Children subsection in this section for additional information on this topic.
4   CEs providing meals to pre-kindergarten students must use the pre-K meal pattern starting October 1, 2017.




Texas Department of Agriculture—June 28, 2017                                                                  Lunch | 9.15
Nutrition Standards in the National School Lunch Program (NSLP)—Meal Pattern Chart—As of October 1, 2017
                                    Minimum Amount of Each Food Component Per Week (Minimum Offering Per Day)
           Pre-Kindergarten (Pre-K) Lunch Daily                                                   School Age Daily and Weekly
    Meal Pattern Components             Age 1-2       Age 3-5      Meal Pattern Components        Grades K–5         Grades 6–8      Grades K-8       Grades 9–12
                                                                  Fluid Milk
Fluid Milk5
                                      (½) cup or    (¾) cup or    (1 percent or less low fat,
(1 percent or less low fat or fat                                                               5 (1) cups       5 (1) cups        5 (1) cups       5 (1) cups
                                      (4) fl oz     (6) fl oz     unflavored; fat free,
free, unflavored)
                                                                  unflavored or flavored)
Fruits6                               (⅛) cup       (¼) cup       Fruits                        2½ (½) cups      2½ (½) cups       2½ (½) cups      5 (1) cups
                                                                  Vegetables                    3¾ (¾) cups      3¾ (¾) cups       3¾ (¾) cups      5 (1) cups
                                                                     Dark Green                 ½ cup            ½ cup             ½ cup            ½ cup
                                                                     Red/Orange                 ¾ cup            ¾ cup             ¾ cup            1¼ cups
                                                                     Beans/Peas (Legumes)       ½ cup            ½                 ½                ½
Vegetables                            (⅛) cup       (¼) cup
                                                                     Starchy                    ½ cup            ½ cup             ½ cup            ½ cup
                                                                     Other                      ½ cup            ½ cup             ½ cup            ¾ cup
                                                                     Additional
                                                                                                1 cup            1 cup             1 cup            1½ cups
                                                                     Vegetable
Grains
(whole grain-rich or enriched)7
 Bread product such as biscuit,                                   Grains                        8.0-9.0 (1.0)    8.0-10 .0 (1.0)   8.0-9.0 (1.0)    10.0-12.0 (2.0)
                                      (0.5) oz or (½) serving
 roll, or muffin                                                  (whole grain-rich)            oz eq            oz eq             oz eq            oz eq
 Cooked breakfast cereal, cereal
                                      (0.5) oz or (¼) cup
 grain, and/or pasta
Meat/Meat Alternates8                                             Meat/Meat Alternates          8-10 (1) oz eq   9-10 (1) oz eq    9-10 (1) oz eq   10-12 (2) oz eq
Lean meat, poultry, or fish           (1.0) oz      (1.5) oz      Other Nutrient Specifications: Daily Amount Based on the Average for a 5-Day Week
Tofu, soy product, or alternate
                                      (1.0) oz      (1.5) oz      Min-Max Calories (kcal)       550-650          600-700           600-650          750-850
protein products
Cheese                                (1.0) oz      (1.5) oz
                                                                  Saturated Fat
                                      (1.0) oz eq   (1.5) oz eq                                 < 10             < 10              < 10             < 10
Large egg                                                         (% of total calories)
                                      or (⅛) cup    or (⅓) cup
                                                                                                T1: ≤ 1230 mg    T1: ≤ 1360 mg     T1: ≤ 1230 mg    T1: ≤ 1420 mg
Cooked dry beans or peas              (0.50) oz     (0.75) oz     Sodium Target 1 (mg)
                                                                                                T2: ≤ 935 mg     T2: T2: ≤ 1035    T2: ≤ 935 mg     T2: ≤ 1080 mg
Peanut butter, soy nut butter, or     (1.1) oz or   (1.7) oz or   Trans Fat                      Product nutrition label/manufacturer specification must
other nut or seed butter              (2) Tbsp      (3) Tbsp                                     indicate 0 grams of trans fat per serving.
Yogurt, plain, or flavored
                                      (4.0) oz      (6.0) oz
unsweetened or sweetened
Peanuts, soy nuts, tree nuts, or      (0.50) oz     (0.75) oz
seeds




    5     Pre-K meal students are not given a choice of milk.
    6     Juice must be full strength (100 percent juice) and may be used to meet the vegetable or fruit requirement at one
          meal per day, including snack. A vegetable may be used to meet the entire fruit requirement. When two
          vegetables are served at lunch or supper, two different kinds of vegetables must be served.
    7     Grain-based desserts (i.e., graham crackers, donuts, pop tarts, cinnamon rolls, granola bars etc.) are not creditable.
          toward meeting the grains component.
    8     Yogurt must contain no more than 23 grams of total sugars per 6 ounces. Any combination of peanuts, soy nuts,
          tree nuts, or seeds may be credited to meet 50% of the minimum amount to be served.




    Texas Department of Agriculture—June 28, 2017                                                                                      Lunch | 9.16
CEs may use the Pre-Kindergarten Traditional Food-Based Meal Pattern Chart until October 1, 2017.
After October 1, 2017, CEs must use the pre-K meal pattern described in the Nutrition Standards
in the National School Lunch Program (NSLP)—Meal Pattern Chart.
                     Pre-Kindergarten Traditional Food-Based Meal Pattern Chart until October 1, 20179
                                                            Daily Requirements
          Food
                                                       Food Items                                        Ages 1–2            Ages 3–4
        Component
                       A serving of one of the following or a combination to give an equivalent quantity:
                         Alternate Protein Products                                                 1.0 oz eq           1.5 oz
                         Lean meat, poultry or fish                                                 1.0 oz eq           1.5 oz
                         Cheese                                                                     1.0 oz eq           1.5 oz
    Meat or Meat
    Alternate1, 2        Large egg(s)                                                               ½                   ¾
                         Cooked dry beans or peas (legumes)                                         ¼ cup               ⅜ cup
    (Quantity of
                         Peanut butter or other nut or seed butters                                 2 tbsp              3 tbsp
    the edible
    portion              Yogurt, plain or flavored, unsweetened or sweetened (frozen                ½ cup               ¾ cup
    served)               yogurt is not allowed)                                                     (4.0 oz)            (6.0 oz)
                         Peanuts, soynuts, tree nuts, or seeds, meet no more than 50%
                          of the requirement and must be combined in the meal with at
                                                                                                     0.5 oz = 50%        0.75 oz = 50%
                          least 50% of other meat/meat alternates (1.0 oz of nuts/seeds =
                          1.0 oz of cooked lean meat, poultry or fish)
    Vegetables or      Two or more servings from different sources of vegetables or
                                                                                                     ½ cup               ½ cup
    Fruits3, 4         fruits or both to total
                       Servings of grains must be enriched or whole grain.
                       A serving is a slice of bread or an equivalent serving of a grain             5 servings          8 servings
    Grains5            (biscuits, rolls, etc.), or ½ cup of cooked rice, macaroni, noodles,          per week6           per week6
                       other pasta products or cereal grains or a combination of any of              (0.5 eq oz)         (1.0 eq oz)
                       the above.
                                                                                                     ¾ cup               ¾ cup
    Milk7              Fluid as a beverage
                                                                                                     (6.0 fl oz)         (6.0 fl oz)
    1   Must be served in the main dish or the main dish and only one other menu item.
    2   Alternate protein products (APP), sometimes referred to as vegetable protein products (VPP), and enriched macaroni with
        fortified protein may be used to meet part of the meat or meat alternate requirement.
    3   No more than one-half of the total requirements may be met with full-strength fruit or vegetable juice.
    4   Cooked dry beans or peas (legumes) may be used as a meat alternate or as a vegetable, but not as both in the same meal.
    5   Enriched macaroni with fortified protein may be used as a meat alternate or as a grain but not as both in the same meal.
    6   For the purposes of this chart, one week equals 5 days.
    7   Serve a variety of milk. Milk must be fat free (flavored or unflavored) or 1% (unflavored).




9       CEs may use the Traditional Food-Based Meal Pattern for pre-K children or the SBP K-5 age/grade group meal
        pattern for SY 2016-2017. For SY 2017-2018, CEs must use Child and Adult Care Food Program: Meal Pattern Revisions
        Related to the Healthy, Hunger-Free Kids Act of 2010 for pre-K students (released April 25, 2016).




Texas Department of Agriculture—June 28, 2017                                                                      Lunch | 9.17
The following chart may assist CEs as they determine the appropriate serving sizes based on
different methods of measurement.

                                                   Measurement Conversion Chart
                          (Converting Common Serving Portion Sizes into Applicable Measurement Methods)10
                                                                               Volume                   Weight            Scoop Size
                                                                        Level       Fluid                     Ounce         (Scoop
                                                          Other                                Ounce
                    Component                                         Measure       Ounce                   Equivalent    serving per
                                                                                                (oz)
                                                                     (cup, Tbsp)    (fl oz)                   (oz eq)        quart)
                                                         --           ½ cup             4     --             --              --
                                        Fluid Milk
                                                         --           ¾ cup             6     --             --              --
                                                         --           ¼ cup             --    --             --              16
                                 Fruits/Vegetables
                                                         --           ½ cup             --    --             --                8
                        Bread Product: (biscuit, roll,
                                                         ½ serving    --                --    0.5 oz         0.5 oz eq       --
                                            muffin)
                       Cooked: Cereal, Cereal Grain,
                                                         --           ¼ cup             --    0.5 oz         0.5 oz eq       16
                                               Pasta
        Grains
                    Ready-To-Eat      Flakes/Rounds      --           ½ cup             --    0.5 oz         0.5 oz eq        8
                        Breakfast              Puffed    --           ¾ cup             --    1.0 oz         1.0 oz eq        4
                          Cereal
                     (Dry /Cold)             Granola     --           ⅛ cup             --    0.5 oz         0.5 oz eq       30
                                                         --           --                --    1.0 oz         1.0 oz eq       --
                          Lean meat, poultry, or fish
                                                         --           --                --    1.5 oz         1.5 oz eq       --
                      Tofu, soy product, or alternate    --           ⅛ cup             --    1.1 oz         0.25 oz eq      30
                                    protein products     --           ⅓ cup             --    1.5 oz         0.33 oz eq      12
                                                         --           ¼ cup             --    1.0 oz         1.0 oz eq       16
                                              Cheese
                                                         --           ⅓ cup             --    1.5 oz         1.5 oz eq       12
                                                         ½ serving    ⅛ cup             --    --             1.0 oz eq       30
                                           Large egg
                                                         ¾ serving    ⅓ cup             --    --             1.5 oz eq       12
     Meat/Meat
                                                         --           ¼ cup             --    0.5 oz         1.0 oz eq       16
     Alternates            Cooked dry beans or peas
                                                         --           ⅜ cup             --    1.5 oz         1.5 oz eq       10
                    Peanut butter, soy nut butter, or    --           2 Tbsp            --    1.1 oz         1.0 oz eq       30
                            other nut or seed butter     --           3 Tbsp            --    1.7 oz         1.5 oz eq       20
                                                         --           ¼ cup             --    2.0 oz         0.5 oz eq       16
                           Yogurt, plain, or flavored
                                                         --           ½ cup             --    4.0 oz         1.0 oz eq         8
                          unsweetened or sweetened
                                                         --           ¾ cup             --    6.0 oz         1.5 oz eq         4
                     Peanuts, soy nuts, tree nuts, or    --           --                --    0.5 oz         1.0 oz eq       --
                                               seeds     --           --                --    0.75 oz        1.5 oz eq       --




Lunch Menu Planning
To meet the requirements of the meal pattern, a reimbursable lunch must contain a specified
quantity of each of the food components. The quantities for the food components vary by
age/grade group. Refer to the lunch meal pattern part of the Nutrition Standards in the National
School Lunch Program (NSLP) and School Breakfast Program (SBP) Chart for information regarding
specific quantities per age/grade group. Understanding the difference between components,
food items, and menu items is essential when planning menus that meet requirements. The


10    The Child Nutrition Food Buying Guide available at http://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-
      programs provides additional information on converting amounts.




Texas Department of Agriculture—June 28, 2017                                                                        Lunch | 9.18
You can also read
Next part ... Cancel