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Welcome Cafeteria Managers/Staff Training 2018-19 1 10/19/2018 - PDF document

Oct 07, 2022 •272 likes •1.23k views

10/19/2018 Welcome Cafeteria Managers/Staff Training 2018-19 1 10/19/2018 Nutrition Standards Fruit and vegetables are offered daily Whole grain-rich foods Only fat-free or low-fat milk varieties Limits calories based on the

  1. 10/19/2018 Welcome Cafeteria Managers/Staff Training 2018-19 1

  2. 10/19/2018 Nutrition Standards • Fruit and vegetables are offered daily • Whole grain-rich foods • Only fat-free or low-fat milk varieties • Limits calories based on the grade group of children • Reduced saturated fat, sodium, and trans fat Food Components  Fruits  Vegetables  5 Subgroups  Grains  Meat/Meat Alternate  Milk 2

  3. 10/19/2018 Specific Nutrition Standards • Calories • Saturated fat • Sodium standards for each of the grade groups • Trans fat CM-8 3

  4. 10/19/2018 CM-9 School Meal Flexibilities 2018-19 • Whole Grain Exemptions • Sodium Target 1 • Low-Fat Flavored Milk 4

  5. 10/19/2018 CM-7 Shorter or Longer Weeks • Daily requirements DO NOT change/within parenthesis - Ex. 2 .5 (0.5) • Weekly requirements DO change/outside parenthesis - Ex. 2 .5 (0.5) • Vegetable subgroups are slightly affected – Red/Orange – Other CM-33 to CM-36 – Additional Vegetables 5

  6. 10/19/2018 Reimbursable Meals • Required number components/food items • Portion sizes adequate as planned AND served. • Monitored to ensure reimbursable meal • Milk variety • Documentation to support dietary substitutions. CM-8 & CM-9 Offer vs. Serve CM-20 • Allows students to choose or decline foods • Reduces plate waste • SFA site application indicates what grades participate • Required for High School Lunch • NOT REQUIRED for RCCIs • NOT ALLOWED FOR Pre-K students unless comingled Offer vs. Serve Signage CM-24 & CM-25 6

  7. 10/19/2018 Offer vs. Serve Training required annually! Offer vs. Serve -- Lunch • Offer daily 5 food components – Grains, Meat/Meat Alternate, Fruit, Vegetable, and Milk • Students MAY decline 2 of the 5 items • Students must select ½ cup of either vegetable or fruit • Other 2 items must be selected in quantity planned CM-20 • May decline any food item 7

  8. 10/19/2018 Food Components for Lunch The components of a reimbursable lunch meal that must be offered are: 1. Fruits 2. Vegetables 3. Grains 4. Meat/Meat Alternates 5. Fluid Milk Fruit Component for Reimbursable Lunch • Offer daily and weekly minimum servings • No upper limit except for juice considerations • Minimum quantity credited ⅛ of a cup • May select more than the minimum if calorie restrictions averaged over the school week are not exceeded • ¼ cup of dried fruit = ½ cup of fruit CM-12 8

  9. 10/19/2018 Fruit Component Requirements for Lunch Reimbursable Lunch Fruit Component Daily Minimum Weekly Minimum Grades Requirement Offered Requirements Offered K-5 ½ cup 2 ½ cups 6-8 ½ cup 2 ½ cups 9-12 1 cup 5 cups OVS Lunch • Minimum of three food components must be selected. • At least a ½ cup serving of the fruit or vegetable or a ½ cup total serving of both fruit and vegetable. • If ½ cup of fruit is selected, must select the full required daily serving of the vegetable component to have both credited as components. 9

  10. 10/19/2018 Vegetable Component for Reimbursable Lunch • Offer daily and weekly minimum servings • Minimum quantity credited ⅛ of a cup • More than minimum quantity allowed except for juice • May select more than the minimum if calorie restrictions averaged over the school week are not exceeded • 1 cup raw leafy greens equals ½ cup vegetable CM-13 Vegetable Component Requirements for Lunch Reimbursable Lunch Vegetable Component Daily Minimum Weekly Minimum Grades Requirements Requirements Offered Offered K-5 ¾ cup 3¾ cups 6-8 ¾ cup 3¾ cups 9-12 1 cup 5 cups 10

  11. 10/19/2018 CM-15 Dark Green Vegetables Romaine Lettuce Dark Green Leafy Lettuce Spinach Broccoli Mustard Greens Kale Swiss Chard Turnip Greens 11

  12. 10/19/2018 Red/Orange Vegetables Cherry Peppers Tomatoes Red and Orange Peppers Acorn Squash Carrots Sweet Potatoes Pumpkin Legumes (Beans/Peas) Pink Beans Navy Beans Edamame Kidney Beans Garbanzo Beans Lentils Black Beans (chickpeas) Black-eyed Peas, Dry, Mature Pinto Beans Spilt Peas 12

  13. 10/19/2018 Starchy Vegetables Plantain Green Peas Potato Corn Other Vegetables Cauliflower Zucchini Okra Avocado Cucumber Onion Green Beans 13

  14. 10/19/2018 NOT A VEGETABLE OVS Minimum Quantity Fruits/Vegetables • ½ cup of vegetables, or ½ cup fruits, or • ½ cup of fruits/vegetables (a carrot/raisin salad), or • two ¼ cup servings of either the same or a different fruit or vegetable CM-20 14

  15. 10/19/2018 Selecting More than Fruit and/or Vegetable Requirements • A student can select more than the minimum daily required serving (OVS) of fruits or vegetables, but component is credited only once • May allow students to select more than the daily minimum serving if the weekly specifications for calories, saturated fat, and sodium are not exceeded Fruits and Vegetables Scenarios • A 5 th grade student selects 2 cups of fruit • A 10 th grade student makes a salad with three cups of vegetables • Both students have exceeded the daily minimum requirements • In each of these scenarios the students must still select at least two other components 15

  16. 10/19/2018 Selecting Three Components Example A 10 th grade student selects only three components and two of these are a fruit and a vegetable: – ½ cup of fruit and ½ cup of vegetable and milk – ½ cup fruit, 1 cup vegetable, and milk OR – ½ cup fruit, ½ cup vegetable, and fruit juice Fruits/Vegetables • No selection of ½ cup fruit or ½ cup vegetable = not a reimbursable meal Good Practices: • Have fresh fruits and/or vegetables available at the point of service 16

  17. 10/19/2018 Grains Component for Reimbursable Lunch • Schools must offer the daily and weekly minimum servings of whole grain-rich products • Selection must equal at least the minimum daily grade requirement • Weekly minimum number of ounce equivalents must be offered • Offer more on some days to meet weekly minimum requirements • Smallest amount credited 0.25 oz eq CM-14 & CM-42 Grains • Is the menu item whole grain-rich? – Are ALL grains in the product whole or enriched? – Are 50% of the grain ingredients in the product whole grain 17

  18. 10/19/2018 Grains CM-14 Does the product meet the whole grain-rich requirement? • Meet the oz. eq. requirements as defined in Exhibit A AND • At least half of the grains are whole grains >8 grams per oz. eq. OR • Product includes FDA-approved whole-grain health claim on its packaging OR • Does the product ingredient list a whole grain first? INGREDIENTS: WHOLE GRAIN OATS, MODIFIED CORN STARCH, CORN STARCH, SUGAR, SALT, CALCIUM CARBONATE, OAT FIBER, TRIPOTASSIUM PHOSPHATE, WHEAT STARCH, VITAMIN E (MIXED TOCOPHEROLS) ADDED TO PRESERVE FRESHNESS Whole Grain Stamp 18

  19. 10/19/2018 CM-45 CM-46 19

  20. 10/19/2018 Whole Grain Biscuit Ingredients WATER, WHOLE WHEAT FLOUR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, PALM KERNEL OIL, SUGAR, BAKING SODA, CALCIUM ACID PYROPHOSPHATE, BUTTERMILK, SALT, SODIUM ALUMINUM PHOSPHATE, NONFAT MILK, WHEY PROTEIN CONCENTRATE, WHEY, PECTIN. Is all sliced bread the same? 20

  21. 10/19/2018 Desserts • Schools may count no more than two grain- based servings (2 oz equivalents) per week toward the grain requirement. CM-13 & • Desserts need to be whole grain-rich. CM-42 • Not allowable for Pre-K students if Pre-K is served CACFP meal patterns. 21

  22. 10/19/2018 Grains Component Daily/Weekly Requirements for Lunch Reimbursable Lunch Grains Component Grades Daily Minimum Weekly Minimum Requirements Offered Requirements Offered K-5 1 ounce equivalent 8 ounce equivalents 6-8 1 ounce equivalent 8 ounce equivalents 9-12 2 ounce equivalents 10 ounce equivalents Grains Component Offered • To be credited must meet at least the daily requirement • If more than 1 ounce equivalent offered in grades K-5 and 6-8, in OVS, student may decline part of offering • Student must select minimum daily required serving of component to be credited 22

  23. 10/19/2018 Grains Component • Combination with another food component (e.g., pizza, sandwich) • Separately (e.g., roll or brown rice) • Up to 2 ounce equivalents of grain-based desserts may be credited per week Grains Component Menu Example • Chicken burrito (1.5 oz) and 1 oz. brown rice = (2.5 oz eq grains total) • Spaghetti w/marinara sauce (1.5 oz eq grains) and whole wheat roll (0.75 oz eq grain) [2.25 oz eq grains total] • Rice pilaf (1 oz eq grain) • Oatmeal raisin cookie (1 oz eq grain) Grades K-5 Daily minimum requirement 1 oz eq/8 weekly Grades 6-8 Daily minimum requirement 1 oz eq/8 weekly Grades 9-12 Daily minimum requirement 2 oz eq/10 weekly 23

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