2017-2018 Indiana Department of Education
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2017-2018
Lunch Meal Pattern
Grains • Daily minimum requirements (weight) • K-5 – 1 oz. eq. • 6-8 – 1 oz. eq. • 9-12 – 2 oz. eq. • Examples of 1 oz. eq. includes: • .8 oz. Croutons • 1 oz. Tortilla • 1.2 oz. Waffle • ½ cup Pasta • 2 oz. Blueberry Muffin • Crediting: Whole Grain-Rich Ounce Equivalency Chart
Grains • Must be whole grain-rich • 50% or more whole grain ingredients by weight • No more than 2 oz. eq. sweet grains over the week.
Meat/Meat Alternate • Daily minimum requirements (weight) • K-5 – 1 oz. eq. • 6-8 – 1 oz. eq. • 9-12 – 2 oz. eq. • Examples of 1 oz. eq. include: • 1.4 oz. ground beef • 1 oz. cheese • 2 Tbsp. peanut butter • ½ cup yogurt • Crediting: Child Nutrition Labels, Product Formulation Statement, Food Buying Guide, USDA Food Fact Sheets
CN Labels • Acceptable documentation for the CN Label includes: • The original CN Label from the product carton; or • A photocopy of the CN Label shown attached to the original product carton; or • A photograph of the CN Label shown attached to the original product carton.
Product Formulation Statements • On company letterhead • Product name, code number, serving/portion size • Creditable ingredients match ingredients on product label • Creditable ingredients match Food Buying Guide • Demonstrates how it meets meal pattern • Calculations correct and verified • Company representative certifying correctness • Printed name • Signature • Title • Date
Food Buying Guide • Specific information on the type and form • Purchase unit • Number of servings in each purchase unit • Serving size to provide component credit • Amount to purchase for 100 servings • Edible portion after peeling, cooking, drained or otherwise converted from Column 1 form
USDA Foods Fact Sheet • Provides product description, crediting/yield, and nutrition information for all USDA foods.
Fruit • Daily minimum requirements (volume) • K-5 – ½ cup • 6-8 – ½ cup • 9-12 – 1 cup • Fresh; frozen; dried; canned in 100% juice, extra light or light syrup, or water; 100% juice* • Examples of ½ cup of fruit: • ½ raw unpeeled Apple, 125-138 count • ¼ cup raisins • 4 oz. 100% juice • Crediting – Food Buying Guide
Vegetables • Minimum daily requirements (volume) • K-5 – ¾ cup • 6- 8 – ¾ cup • 9-12 – 1 cup • Fresh, frozen, canned, 100% juice* • Examples of ½ cup vegetables: • 1 cup romaine lettuce • 6 carrot strips (4”x 1/2”) • ½ cup black beans • Crediting: Food Buying Guide
Milk • Daily requirement: 1 cup • Plain and flavored milk are okay • Plain must be 1% or fat free • Flavored must be fat free • Must offer at least 2 varieties
Activity!
1. Each table has a specific theme.
2. As a table plan a reimbursable meal for grades K-5 using that
theme.
3. Fill out the production record with that menu’s information.
• Skip the vegetable subgroup section right now
4. Write that meal on the large white paper – crediting
information:
• Pizza - 2 oz. grain and 1.5 oz. meat/meat alternate
5. Don’t forget all 5 components, condiments, and choices!
10 minutes!Weekly Minimums
Grades K-5 Grades 6-8 Grades 9-12
Grains 8 oz. eq. 8 oz. eq. 10 oz. eq.
Meat/Meat 8 oz. eq. 9 oz. eq. 10 oz. eq.
Alternate
Fruit 2 ½ cups 2 ½ cups 5 cups
Vegetable 3 ¾ cups 3 ¾ cups 5 cups
Milk 5 cups 5 cups 5 cupsVegetables over the Week
• Minimum weekly subgroups:
Subgroup Grade Group Examples
Dark Green K-12 – ½ cup Spinach, romaine,
broccoli
Red/Orange K-8 – ¾ cup Carrots, red peppers,
9-12 – 1 ¼ cup sweet potatoes
Bean/Pea (Legume) K-12 – ½ cup Garbanzo beans,
dried black eyed
peas, kidney beans
Starchy K-12 – ½ cup Potatoes, corn, green
peas, green lima
beans
Other K-8 – ½ cup Green beans, green
9-12 – ¾ cup peppers, cauliflower,
cucumberActivity! • On large white paper, write the subgroup next to each vegetable option. • On Food Production Record, record the subgroup next to each vegetable. 2 minutes
Group Activity • Hold up menus and decide what the weekly amounts are. • Is there enough? • Do we need to make changes? 10 minutes
Offer vs Serve • Required in grades 9-12 and optional all other grades • Offer vs. Serve versus Non-Offer vs. Serve • Implementation: • Students only need to take 3 of the 5 components • Must take at least ½ cup of fruit and/or vegetables • Difference between choices and Offer vs. Serve • Benefits: • Reduces plate waste • Students take ownership over their meal • Cuts cost
Activity • Field specialist – use table’s daily menu and quiz table on reimbursable meal options. 10 minutes
Breakfast Meal Pattern
Grain
• Daily and weekly minimum requirements
• Must offer at least 1 oz. eq. of real grain items with each menu.
• May then add meat/meat alternate to breakfast menu and count toward
the weekly grain requirement.
• Grains counting toward daily and weekly requirements must be
whole grain rich.
• No sweet grain limitations.
• Cannot serve dessert grains at breakfast – pie, cookies, cakeFruit
• Daily minimum requirement: 1 cup fresh, frozen, dried, canned in
100% juice, extra light or light syrup, or water
• 100% juice – cannot serve only juice
• May substitute vegetables for fruit.
• If substituting Starchy vegetables, must plan 2 cups of other vegetable
subgroups over the week.Milk • Daily requirement: 1 cup • Plain and flavored milk are okay • Plain must be 1% or fat free • Flavored must be fat free • Must offer at least 2 choices
Menu Planning • Implementing Offer vs. Serve? • Must plan 4 items from 3 components. • Students only need to take 3 items on their tray. • Must take at least ½ cup of fruit and/or vegetables
Menu Planning • For example – the school may offer 1 oz. cereal, 1/2 cup peaches, ½ cup 100% juice, and 1 cup milk. • Student could take: • Cereal, peaches and juice • Cereal, juice, and milk • Peaches, juice, and milk • Cereal, peaches, and milk
After School Snack Program
Smart Snacks • All food and beverages sold to students on school campus, during the school day must meet particular nutrient requirements. • School Day = midnight the day before until 30 minutes after school ends
Smart Snacks Standards
• Includes:
• A la carte
• Fundraisers
• Vending Machines
• School Stores
• Culinary Education Programs
• Does not Include:
• Brought to school
• Given to students with no currency exchange
• Sold to adults onlySmart Snacks Standards • General Food Standards • Whole grain rich, • First ingredient is dairy, protein, fruit or vegetable, • Combination food with at least ¼ cup fruit/vegetable, or • Specific Nutrient Standards • Calories • Total fat • Sat Fat • Trans Fat • Sodium • Total Sugar
Smart Snacks Standards • Beverages sold to elementary and middle school students must be: • Water (carbonated or non-carbonated) • 100% Juice (carbonated or non-carbonated) • Milk (1% or fat free) • Beverages sold to high school students include the above and: • No Calorie – 20 fl. oz. and 10 calorie maximum • Low Calorie – 12 fl. oz. and 60 calorie maximum
Fundraisers • Indiana will allow each school building 2 fundraiser exemptions per school year. • 1 exemption lasts 1 day. • If exempt, cannot be sold in school food service area during meal periods. • Food or beverages that do not meet the smart snacks requirements will either need to receive an exemption or will have to be sold 30 minutes after school is over.
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