1. food and drink
2. food
3. grains and pasta

New Meal Pattern Training
Instructor’s Manual
PROJECT COORDINATOR
Theresa Stretch, MS, RD, CP-FS
EXECUTIVE DIRECTOR
Katie Wilson, PhD, SNS
National Food Service Management Institute
The University of Mississippi
Item Number
111-12
June 26, 2012
National Food Service Management Institute
The University of Mississippi
Building the Future Through Child Nutrition
The National Food Service Management Institute was authorized by Congress in 1989 and established in 1990 at The
University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in
Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and
Nutrition Service.
PURPOSE
The purpose of the National Food Service Management Institute is to improve the operation of child nutrition programs
through research, education and training, and information dissemination.
MISSION
The mission of the National Food Service Management Institute is to provide information and services that promote the
continuous improvement of child nutrition programs.
VISION
The vision of the National Food Service Management Institute is to be the leader in providing education, research, and
resources to promote excellence in child nutrition programs.
This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and
Nutrition Service through an agreement with the National Food Service Management Institute at The University of
Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of
Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S.
government.
The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer.
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from
discriminating on the basis of race, color, national origin, sex, age, or disability.
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room, 326-W, Whitten Building,
1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an
equal opportunity provider and employer.
© 2012, National Food Service Management Institute, The University of Mississippi
Except as provided below, you may freely use the text and information contained in this document for non-profit or
educational use with no cost to the participant for the training providing the following credit is included. These materials
may not be incorporated into other websites or textbooks and may not be sold.
Suggested Reference Citation:
National Food Service Management Institute. (2012). Recognizing a reimbursable meal: New meal pattern
training. University, MS: Author.
The photographs and images in this document may be owned by third parties and used by The University of Mississippi
under a licensing agreement. The University cannot, therefore, grant permission to use these images.
For more information, please contact nfsmi@olemiss.edu.
Table of Contents
Section
Page
Lesson Overview ........................................................................................................................ 1
Preparation Checklist .................................................................................................................. 3
Lesson-at-a-Glance ..................................................................................................................... 5
New Meal Pattern Training ......................................................................................................... 9
New Meal Pattern Pre Assessment ........................................................................................... 11
Nutrition Standards ................................................................................................................... 13
Food-Based Menu Planning...................................................................................................... 19
Menu Components Which Comprise a Reimbursable Meal..................................................... 23
New Meal Pattern Post Assessment .......................................................................................... 85
New Meal Pattern Answers ...................................................................................................... 87
June 26, 2012. Please refer to USDA memos for the most up-to-date information. iii
June 26, 2012. Please refer to USDA memos for the most up-to-date information.iv
Lesson Overview
Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, State
Agencies
Type of Lesson: Face-to-face training session
Time Needed to Conduct the Lesson: 300 minutes
Lesson Description: This lesson was designed by the National Food Service Management
Institute to provide an overview of the New Meal Pattern and is part of the Recognizing a
Reimbursable Meal training resource. This lesson will focus on Food-Based Menu Planning
(FBMP) required for the National School Lunch Program (NSLP). This lesson does not discuss
certification of compliance with meal requirements or the six cents per lunch rule. Additional
lessons for phased in requirements and recognizing a reimbursable meal in the School Breakfast
Program (SBP) and the NSLP will be added at a later date. This is intended as an interim lesson
and will be updated as USDA releases additional information. Please visit
http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm for the most up-todate information.
Lesson Objectives:
Objective 1: Identify the similarities between the Dietary Guidelines for Americans 2010 and the
National School Lunch Program (NSLP).
Objective 2: Identify the Calorie range for School Lunch Menus.
Objective 3: Identify the Meat and Meat Alternate component requirement.
Objective 4: Identify the Fruit component requirement.
Objective 5: Identify the Vegetable component requirement.
Objective 6: Complete the Vegetable Subgroup Activity.
Objective 7: Identify the Grains component requirement.
Objective 8: Specify whole grain-rich grains.
Objective 9: Evaluate whole grain-rich foods labels.
Objective 10: Identify the Milk component requirement.
Objective 11: Discuss dietary specifications for sodium, saturated fat, and trans fat.
Objective 12: Discuss Offer Versus Serve (OVS).
Objective 13: Integrate the concepts of the new meal pattern lesson.
Objective 14: Communicate easy methods of identifying reimbursable meal components in front
or near the front of the serving line that constitute the unit priced reimbursable
school meal(s).
June 26, 2012. Please refer to USDA memos for the most up-to-date information.1
June 26, 2012. Please refer to USDA memos for the most up-to-date information.2
Preparation Checklist
Directions: Use the Preparation Checklist to prepare for the training session.
Lesson Task
Gather Materials
 Trainer’s Script
 PowerPoint presentation
 Index Cards
 Definitions (Activity)
 Handouts
o Handout: New Meal Pattern Pre Assessment
o Handout: Dietary Guidelines and the School Nutrition
Program
o Handout: USDA FNS policy memo: Questions & Answers
on the Final Rule, “Nutrition Standards in the
National School Lunch and School Breakfast Programs”
(SP10-2012-Revised, released March 1, 2012)
o Handout: Food-Based Menu Planning— Lunch Meal
o Handout: Qualifying Beans/Peas (Legumes)
o Handout: Vegetable Subgroups
o Handout: Vegetable Subgroups—Answers
o Handout: Vegetable in Subgroups
o Handout: Whole Grain-Rich Foods
o Handout: Grain Products (Ingredients) That Are Not Whole
Grains
o Handout: USDA FNS policy memo: Grain Requirements for
the National School Lunch Program and School Breakfast
Program (SP30-2012, released April 26, 2012)
o Handout: Evaluating Whole Grain-Rich Foods
o Handout: Evaluating Whole Grain-Rich Foods—Answers
o Handout: Offer Versus Serve Reimbursable Meal
o Handout: Offer Versus Serve Reimbursable Meal —
Answers
o Handout: Food-Based Menu Planning Template
o Food-Based Menu Planning Template Worksheet
o New Meal Pattern Post Assessment
o New Meal Pattern Assessment—Answers
o Evaluation
Pencils (one for each participant)
Flip Chart Paper and Markers
Pre Assessment
Post Assessment
Evaluation
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
3
June 26, 2012. Please refer to USDA memos for the most up-to-date information.4
Lessons-at-a-Glance
300 Minutes-6 Hours
Time
Topic
Task
10 minutes Introduction and
Overview
Introduce topic.
10 minutes Pre Assessment
Questions
Distribute Pre Assessment
Handout
10 minutes Objective 1: Identify
the similarities between
the Dietary Guidelines
for Americans 2010
and National School
Lunch Program
(NSLP).
10 minutes Objective 2: Identify
the Calorie range for
School Lunch Menus.
Discuss the Nutrition Standards and
review the handout.
Materials
Trainer’s Script
Index Cards
Conduct Definitions Activity
New Meal
Pre Assessment
Handout (Pink Paper)
Handout: Dietary
Guidelines and the
School Nutrition
Program
Definitions on color
paper
Review calorie range for the NSLP.
Handout: Food-Based
Menu Planning—
Lunch Meal
25 minutes Objective 3:
Identify the Meat and
Meat Alternate
component
requirement.
Review Meat/Meat Alternate
component requirements for the
NSLP.
Discuss qualifying dry beans and
peas (legumes).
Handout: Food-Based
Menu Planning—
Lunch Meal
25 minutes Objective 4:
Identify the Fruit
component
requirement.
Review Fruit component
requirements for the NSLP.
25 minutes Objective 5:
Identify the Vegetable
component
requirement.
Review Vegetable component
requirements for the NSLP.
Handout: Food- BasedPlanning— Lunch
Meal
15 minutes Objective 6:
Complete the
Vegetable Subgroup
Activity.
Ask the participants to complete the
Vegetable Subgroup activity.
Handout: Vegetable
Subgroups
Handout: Vegetable
Subgroups—Answers
Handout: Vegetable in
Subgroups
Handout: Qualifying
Beans and Peas
Handout: Food-Based
Menu Planning—
Lunch Meal
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
5
Lessons-at-a-Glance
Time
Topic
Task
Materials
10 minutes Objective 7:
Identify the Grains
component
requirement.
Review Grains component
requirements for the NSLP.
Handout: Food-Based
Menu Planning—
Lunch Meal
Handout: Whole
Grain-Rich Foods
15 minutes Objective 8: Specify
whole grain-rich
grains.
Ask the participants to specify the
whole grains.
Handout: Grain
Products (Ingredients)
That Are Not Whole
Grains
50 minutes Objective 9:
Evaluate Whole GrainRich Foods Labels.
Review the handout and discuss the
two elements for grains to be
credited in a reimbursable meal.
Handout: USDA FNS
policy memo: Grain
Requirements for the
National School Lunch
Program and School
Breakfast Program
(SP30-2012, released
April 26, 2012)
Handout: Evaluating
Whole Grain-Rich
Foods
Handout: Evaluating
Whole Grain-Rich
Foods—Answers
10 minutes Objective 10:
Identify the Milk
component
requirement.
Review Milk component
requirements for the NSLP.
Handout: Food-Based
Menu Planning—
Lunch Meal
June 26, 2012. Please refer to USDA memos for the most up-to-date information.6
Lessons-at-a-Glance
Time
Topic
10 minutes Objective 11:
Task
Materials
Discuss phase-in period for sodium
requirement.
Discuss trans fat.
Flip chart paper and
markers
10 minutes Objective 12:
Discuss Offer Versus
Serve.
Discuss Offer Versus Serve (OVS).
Facilitate activity.
Handout: Offer Versus
Serve Reimbursable
Meal.
30
minutes
Facilitate the activity.
Handout: Food-Based
Menu Planning
Template
Food-Based Menu
Planning Worksheet
20 minutes Objective 14:
Communicate easy
methods of identifying
reimbursable meal
components in front or
near the front of the
serving line that
constitute the unit
priced reimbursable
school meal(s).
Allow 10 minutes for participants to
complete activity and 10 minutes to
communicate their suggestions.
Flip chart paper and
markers
15 minutes Session Evaluation
Post Assessment
Conduct a short evaluation of the
lesson.
New Meal Pattern Post
Assessment (Blue
Paper)
New Meal Pattern
Assessment Answers
(White Paper)
Session Evaluation
Form
Discuss dietary
specifications for
sodium, saturated fat,
and trans fat.
Objective 13:
Integrate the concepts
of the new meal pattern
lesson.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
7
June 26, 2012. Please refer to USDA memos for the most up-to-date information.8
New Meal Pattern Training
Introduction (10 minutes)
The Richard B. Russell National School Lunch Act (NSLA) in Section 9(a) (4), 42 USC
1758(a)(4), requires that school meals reflect the latest Dietary Guidelines for Americans
(Dietary Guidelines). In addition, section 201 of the Healthy, Hunger-Free Kids Act of 2010
(Pub. L. 111-296, HHFKA) amended Section 4(b) of the NSLA, 42 USC 1753(b), to require the
U.S. Department of Agriculture (USDA) to issue regulations to update the meal patterns and
nutrition standards for school lunches and breakfasts based on the recommendations issued by
the Food and Nutrition Board of the National Research Council of the National Academies of
Science, part of the Institute of Medicine (IOM).
This lesson was designed by the National Food Service Management Institute to provide an
overview of the New Meal Pattern and is part of the Recognizing a Reimbursable Meal training
resource. This lesson will focus on Food-Based Menu Planning (FBMP) required for the
National School Lunch Program (NSLP). This lesson does not discuss certification of
compliance with meal requirements or the six cents per lunch rule. Additional lessons for
phased in requirements and recognizing a reimbursable meal in the School Breakfast Program
(SBP) and the NSLP will be added at a later date. This is intended as an interim lesson and will
be updated as USDA releases additional information. Please visit
http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm for the most up-todate information.
Do:
Confirm participants have all necessary handouts and materials for the lesson.
Say:
A stack of index cards are located on each table. Please write your questions on the index cards.
NFSMI will review the questions and update the materials accordingly.
Instructor’s note: Focus on capturing the questions that require feedback.
Do:
Distribute New Meal Pattern Pre Assessment Handout. Ask the participant to place an identifier
on the top right corner of the page. State the same identifier will be used at the conclusion of the
training on the post-assessment. (10 minutes)
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
9
June 26, 2012. Please refer to USDA memos for the most up-to-date information.10
New Meal Pattern Pre Assessment
1. What are the key changes to the fruit and vegetable lunch components for children in grades K
and above?
A. Fruits and vegetables are two separate lunch meal components.
B. A weekly lunch requirement for dark green, red/orange, beans/peas (legumes), starchy, and
“other” vegetables.
C. Increased daily quantity of combined fruits and vegetables served at lunch.
D. Both fruits and vegetables must be offered daily.
E. All of the above.
2. Schools cannot serve
A. Commercially prepared tofu and soy product as part of a reimbursable meal.
B. More fruit servings than the weekly requirement.
C. More vegetable servings than the weekly requirement.
D. More grain servings than the weekly ranges.
E. All of the above.
3. Tomatoes and tomato juice fall into which vegetable subgroup?
A. Dark Green
B. Red/Orange
C. Bean/Peas (Legumes)
D. Other
E. All of the above.
4. Under Offer Versus Serve, schools must
A. Make sure students select all meal components.
B. Select at least 1/8 cup daily of the fruits or the vegetables components for a meal to be
considered reimbursable.
C. Offer enough for each child to take the full required amount of each component, but a student
may take smaller amounts of fruits and vegetables.
D. Select milk for the meal to be considered reimbursable.
E. All of the above.
5. Under Offer Versus Serve
A. Schools must price each meal as a unit.
B. A meal has the same cost if a student selects three, four, or five components at lunch.
C. Schools must identify, near or at the beginning of the serving line(s), the food items that
constitute the unit priced reimbursable school meal(s).
D. Students may select smaller portions of fruits and vegetables.
E. All of the above.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
11
New Meal Pattern Pre Assessment
6. A food component is
A. A combination food.
B. A specific food offered as part of a reimbursable meal.
C. One of the five food groups which comprise reimbursable meals at lunch.
D. The period of time used to determine compliance with the meal requirements in § 210.10.
E. All of the above.
7. A school serves lunch to grades K-5 and grades 6-8 and chooses to use the same menu for both
grade groups. What would be the average daily calorie requirement?
A. 550-650 average calories.
B. 600-650 average calories.
C. 600-700 average calories.
D. 700-750 average calories.
E. All of the above.
8. To be used in the meal programs, a whole grain-rich food product must contain at least
A. 50 % whole grains and the remaining grain, if any must be enriched.
B. 51 % whole grains and the remaining grain, if any must be enriched.
C. 55 % whole grains and the remaining grain, if any must be enriched.
D. 60 % whole grains and the remaining grain, if any must be enriched.
E. All of the above.
9.
Milk served in the National School Lunch Program
A. Must be low-fat unflavored or fat-free (unflavored or flavored).
B. Must only be low-fat (unflavored or flavored).
C. Must only be fat-free (unflavored or flavored).
D. Must be low-fat flavored or fat-free (unflavored or flavored).
E. All of the above.
10. Which statement(s) is false?
A. Dry Beans and Peas can be served as a Meat/Meat Alternate or as a vegetable.
B. The ounce equivalents for Grains must meet the minimum and cannot exceed the maximum
for a specific age group.
C. As of July 1, 2012, the school lunch must contain ≤ 935 mg/sodium per day.
D. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
E. All of the above. June 26, 2012. Please refer to USDA memos for the most up-to-date information.12
Nutrition Standards
Objective1: Identify the similarities between the Dietary Guidelines for Americans 2010 and
the National School Lunch Program (NSLP).
10 minutes
Nutrition Standards
The nutrition standards include:





Ensuring students are offered both fruits and vegetables every day of the week;
Substantially increasing offerings of whole grain-rich foods;
Offering only fat-free or low-fat milk varieties;
Limiting calories based on the age of children being served to ensure proper portion size;
and
Increasing the focus on reducing the amounts of saturated fat, trans fats, and sodium.
Say:
Nutrition standards are the foundation of federal school nutrition programs and have recently
been updated to reflect the current Dietary Guidelines for Americans. The standards were
established for menu planning by studying the nutritional needs of groups of children at different
ages. Nutrition standards consist of the required food components, levels of calories, and key
nutrients to meet the nutrition goals for specific age or grade groups of children for breakfast and
lunch over the course of one week.
Nutrition standards reflected in the new meal pattern require School Food Authorities (SFAs) to:
 increase the availability of fruits, vegetables, whole grains, and fat-free and low-fat fluid
milk in school meals;
 reduce the levels of sodium, saturated fat, and trans fat in meals; and
 meet the nutrition needs of school children within their calorie requirements.
This lesson will focus on Food-Based Menu Planning (FBMP) which is required for the National
School Lunch Program (NSLP). Additional lessons for phased in requirements and recognizing a
reimbursable meal in the School Breakfast Program (SBP) and the NSLP will be added at a later
date. SFAs may request permission from their State agency to advance to other levels of
standards in the NSLP and SBP.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
13
Food-Based Menu Planning (FBMP)
Say:
A single Food-Based Menu Planning (FBMP) approach simplifies menu planning, serves as a
teaching tool to help children choose a balanced meal, and assures that students nationwide have
access to key food groups recommended by the most current Dietary Guidelines for Americans.
It also makes it easier for schools to communicate the meal improvements to parents and the
community-at-large.
Simplifying program management, training and monitoring is expected to result in program
savings. Training and technical assistance resources will be available to help all schools
successfully transition to the new meal patterns.
Note: Program operators are still required to follow medical orders on file for a student
with special dietary restrictions.
Say:
To ensure school meals reflect the key food groups recommended by the Dietary Guidelines, the
single food–based menu planning approach is required for the NSLP in SY 2012-2013. For the
SBP, the FBMP requirement does not take effect until SY 2013-14. In addition to the required
food components (Fruits, Vegetables, Meat/Meat Alternate, Grains, and Milk), the food-based
menu planning approach also identifies calorie, saturated fat, trans fat and sodium standards for
each of the age/grade groups receiving the school meals. However, the sodium standard does not
begin to take effect until SY 2014-15.
Do:
Review Dietary Guidelines and the School Nutrition Program Handout. Ask the participants to
identify the similarities.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.14
Handout: Dietary Guidelines
and the School Nutrition Program
Dietary Guidelines
for Americans 2010
School Nutrition Program
Balancing Calories to Manage Weight
 The Dietary Guidelines recommend
improving eating and physical activity
behaviors, managing body weight,
increasing physical activity, and
maintaining appropriate calorie balance
during each stage of life
Balancing Calories to Manage Weight
 Specific calorie levels are required for a meal
to be considered a healthy school meal
depending on the age/grade groups. These
calorie levels are based on weekly averages.
Calorie Lunch ranges are:
o Grades K-5 550-650
o Grades 6-8 600-700
o Grades 9-12 750 -850
Foods and Food Components to Reduce
 Americans should reduce their sodium
intake to less than 2,300 mg or 1,500
mg per day depending on age and other
individual characteristics.
Foods and Food Components to Reduce
 Target 1: July 1, 2014 (SY 2014–2015)
Sodium mg for lunch:
o Grades K-5 ≤ 1,230
o Grades 6-8 ≤ 1,360
o Grades 9-12 ≤ 1,420

Target 2: July 1, 2017 (SY 2017–2018)
Sodium mg for lunch:
o Grades K-5 ≤ 935
o Grades 6-8 ≤ 1,035
o Grades 9-12 ≤ 1,080

Target 3: July 1, 2022 (SY 2022–2023)
o Grades K-5 ≤ 640
o Grades 6-8 ≤ 710
o Grades 9-12 ≤ 7 40

USDA Foods are able to provide low-sodium
processed meats, cheeses, and other
Meat/Meat Alternate products
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
15
Handout: Dietary Guidelines
and the School Nutrition Program
Dietary Guidelines for Americans 2010
Foods and Food Components to Reduce
 Less than 10% of calories should be
from saturated fat, less than 300 mg of
cholesterol, reduce trans fat
consumption, reduce calories from
solid fat
School Nutrition Program
Foods and Food Components to Reduce
 Saturated fat less than 10% of calories over a
school week

Nutrition label or manufacturer specifications
must indicate zero grams of trans fat per
serving
Foods and Nutrients to Increase
Foods and Nutrients to Increase
 Choose a variety of protein such as lean
 Lean or extra lean meats, seafood, yogurt, tofu,
meat, beans, peas, soy products, and
poultry, beans/peas (legumes), eggs, cheese
unsalted nuts/seeds, increase the amount
in variety of seafood, use oils to replace
 Nuts and seeds and their butters listed in
solid fats where possible
USDA-FNS guidance are nutritionally
comparable to meat or other meat alternates
based on available nutritional data. However,
nuts and seeds may be used to meet no more
than one-half of the Meat/Meat Alternate
component and must be paired with another
Meat/Meat Alternate to meet the full
requirement. This restriction does not apply to
nut butters.
Building Healthy Eating Choices
 Choose foods that provide: potassium,
dietary fiber, calcium, and vitamin D
Building Healthy Eating Choices
 Food-Based Menu Planning

Food component means one of the five food
components which comprise reimbursable
meals. The five food components of K-12
school lunch meals are:
o Meat/Meat Alternate (M/MA)
o Fruit (F)
o Vegetable (V)
o Grains(G)
o Fluid Milk
June 26, 2012. Please refer to USDA memos for the most up-to-date information.16
Handout: Dietary Guidelines
and the School Nutrition Program
Dietary Guidelines for Americans
2010
Building Healthy Eating Choices
 Consume at least half of all grains as
whole grains. Increase whole-grain intake
by replacing refined grains with whole
grains.

Choose foods that provide: potassium,
dietary fiber, calcium, and vitamin D
School Nutrition Program
Building Healthy Eating Choices
 Whole Grain-rich foods required weekly
and daily. At least half of the grains must
be whole grain-rich beginning July 1,
2013. Beginning July 1, 2014, all grains
must be whole grain-rich. Of whole grainrich items the grain content must be at
least 50% whole grain, and the remaining
grains must be enriched.

Daily vegetable requirement and dark
green, red/orange, beans/peas (legumes),
starchy, and other vegetable subgroups
required weekly

Fruit is offered daily

Fluid milk, must be low-fat (unflavored)
or fat-free (unflavored or flavored) is
offered daily
Building Healthy Eating Choices
 Individual water intake needs vary
widely, based in part on level of physical
activity and exposure to heat stress
Building Healthy Eating Choices
 The Healthy, Hunger-Free Kids Act of
2010 established a requirement for
making water available to children in the
National School Lunch Program
Helping Americans Make Healthy Choices
 Americans prepare their own food and
engage in physical activity  The Nation’s health will require a multisector approach Helping Students Make Healthy Choices
 USDA Foods

HealthierUS School Challenge

Chef’s Move to Schools

Fuel Up to Play 60
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
17
June 26, 2012. Please refer to USDA memos for the most up-to-date information.18
Food-Based Menu Planning
Say:
The food-based menu planning approach focuses on food components, not nutrients. There are
five required food components at lunch and three required components at breakfast.
Additionally, the updated meal pattern also sets revised calorie, saturated fat, and sodium
standards for each of the age/grade groups receiving school meals. Schools that offer a variety
of selections on multiple lines must make all required food components available to all students
on each line on a weekly basis.
Do: Definitions Activity
Randomly distribute a definition (located on the following pages) to each participant. Ask the
participants to stand and walk around the room until they have connected with someone who has
a different definition. Allow the participants to continue this activity as time and space permits
or until they have identified all six definitions. At the end of the activity, review the definitions
of the following: As Purchased (AP) and Edible Portion (EP), Age Grade Groups and Calorie
Ranges, Food Component, School Week, Unit Pricing, Production and Menu Records.
Instructor’s Note: To expedite this activity, place each definition on different color sheets of
paper. Continue until all definitions have been placed on separate sheets of paper. Each
participant will need one sheet of paper with only one of the definitions. Post each definition on
the wall or in a strategic location.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
19
Definitions
As Purchased (AP) and Edible Portion (EP)
The As Purchased (AP) weight is the amount purchased. The Edible Portion (EP) weight is the
amount of product that can be consumed. The As Purchased (AP) weight is greater than the
Edible Portion (EP) weight. The quantity of the component must be the edible portion as served
as identified in the Food Buying Guide (FBG).
Age/Grade Groups
Schools must plan menus using the age/grade groups K-5, 6-8, and 9-12. These groups reflect
predominant school grade configurations and are consistent with the IOM’s Dietary Reference
Intake (DRI) groupings. Specific calorie levels are required for a meal to be considered a healthy
school meal depending on the age/grade groups. If an unusual grade configuration in a school
prevents the use of these established age/grade groups, students in grades K–5 and grades 6–8
may be offered the same food quantities at lunch provided that the calorie and sodium standards
for each age/grade group are met. No customization of the established age/grade groups is
allowed. These calorie and sodium requirements are based on weekly averages.
Food Component
Food component means one of the five food groups which comprise reimbursable meals at
lunch. The five food components to be offered to all students at lunch are: Meat/Meat Alternate
(M/MA), Grains (G), Vegetables (V), Fruits (F), and Fluid Milk (Milk).
School Week
School week means the period of time used to determine compliance with the meal requirements
in § 210.10. The period shall be a normal school week of five consecutive days; however, to
accommodate shortened weeks resulting from holidays and other scheduling needs, the period
shall be a minimum of three consecutive days and a maximum of seven consecutive days.
Weeks in which school lunches are offered less than three times shall be combined with either
the previous or the coming week. If a school regularly operates on a 3, 4, 6, or 7-day week, it
must use the adjusted meal pattern guidance provided by USDA.
Unit Pricing
Schools must price each meal as a unit. If Offer Verses Serve (OVS) is practiced, a lunch meal
has the same cost if a student selects three, four, or five components.
As of July 1, 2012, schools must identify, near or at the beginning of the serving line(s), the food
items that constitute the unit priced reimbursable school meal(s). The price of a reimbursable
lunch does not change if the student does not take a food component or requests smaller portions.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.20
Production and Menu Records
Schools or SFAs, as applicable, must keep production and menu records for the meals they
produce. These records must show how the meals offered contribute to the required food
components and food quantities for each age/grade group every day.
Objective 2: Identify the Calorie Range for School Lunch Menus.
Do:
Ask participants to locate USDA Policy memo SP-10- 2012, Questions & Answers on the Final
Rule, “Nutrition Standards in the National School Lunch and School Breakfast Programs”.
http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2012/SP10-2012osr.pdf
Say:
This is an excellent handout and we will refer to it throughout the training day.
10 minutes
Do:
Review the Calorie Range requirements. Refer the participant to the Handout:
Food-Based Menu Planning— Lunch Meal
Food-Based Menu Planning Calorie Range— Lunch Meal
Grades K-5
Grades 6-8
Grades 9-12
550-650
600-700
750-850
The average daily amount for a 5-day school week must fall within the minimum and
maximum levels.
A school could offer age grade groups K-8 a single menu that falls within a range of
600-650 average calories per week to meet the requirement for each grade group.
Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
21
Ask:
If a school serves lunch to grades K-5 and grades 6-8, could they provide both grade groups the
same menu? What would be the average daily calorie requirement?
Answer: Yes, a school serving lunch to grades K-5 and grades 6-8 could provide both grade
groups the same menu. The calorie requirements for grades K-5 (550-650 average calories per
week) and grades 6-8 (600-700 average calories per week) overlap. Therefore, a school could
offer both grade groups a single menu with a range of 600-650 average calories per week to meet
the requirement for each grade group.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.22
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
23
Menu Components Which Comprise a Reimbursable Meal
Say:
Food component means one of the five food groups which comprise reimbursable meals.
The five food components of K-12 school lunch meals are:
 Meat/Meat Alternate (M/MA)
 Fruits (F)
 Vegetables (V)
 Grains (G)
 Milk
Say:
The key changes to the lunch meal for children in grades K and above are:
 a daily serving of fruit;
 a daily serving of vegetables plus a weekly requirement for dark green, red/orange,
beans/peas (legumes), starchy, and “other” vegetables;
 increased quantity of both fruits and vegetables;
 weekly Meat/Meat Alternate ranges plus a daily requirement;
 in the first year of implementation, at least half of the grains offered during the school
week must be whole grain-rich;
 a daily minimum and weekly minimum and maximum of grain servings; and
 fluid milk that is fat-free (unflavored and flavored) and low-fat (unflavored only)
Objective 3: Identify the Meat and Meat Alternate component requirement.
25 minutes
Meat/Meat Alternate (M/MA)
Say:
Schools must offer a minimum amount of Meat/Meat Alternate daily (2 oz eq. for students in
grades 9-12, and 1 oz eq. for younger students), as well as a weekly required amount for each
age/grade group. Offering a Meat/Meat Alternate daily as part of the school lunch supplies
protein, B vitamins, vitamin E, iron, zinc, and magnesium to the diet of children, and also
teaches them to recognize the components of a balanced meal. Menu planners are encouraged to
offer a variety of protein foods (e.g., lean or extra lean meats, seafood, lowfat dairy, tofu, eggs,
poultry, beans/peas). USDA Foods provide low-sodium processed meats, cheeses, and other
Meat/Meat Alternate products that help schools meet this requirement.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.24
For the Meat/Meat Alternate component, commercially processed combination foods such as
convenience entrees (frozen or canned) must have a Child Nutrition (CN) label or
manufacturer’s analysis sheet that states the food component contribution to the meal pattern.
Regardless of the protein foods offered, schools must plan all meals with the goal to meet the
dietary specifications for sodium, saturated fat, trans fat, and calories.
Do:
Review the Meat/Meat Alternate component requirements.
Food-Based Menu Planning Meat/Meat Alternate Component— Lunch Meal
Grades K-5
Grades 6-8
Grades 9-12
8-10 ounces weekly
1 ounce daily
9-10 ounces weekly
1 ounce daily
10-12 ounces weekly
2 ounces daily
One ounce cooked, skinless, unbreaded portion of beef, fish, poultry, equals one ounce of
the Meat/Meat Alternate requirement.
Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the
Meat/Meat Alternate requirement.
Two tablespoons of nut butter, almond butter, cashew nut butter, peanut butter, reduced
fat peanut butter, sesame seed butter, soy nut butter, or sunflower seed butter equals one
ounce of the Meat/Meat Alternate requirement.
Nuts or seeds such as sunflower seeds, almonds, and hazelnuts may be used to meet no
more than one-half of the Meat/Meat Alternate component and must be paired with
another Meat/Meat Alternate to meet the full requirement.
Commercially prepared tofu must be 2.2 ounces (by weight) with 5 or more grams of
protein to equal one ounce of the Meat/Meat Alternate requirement.
A ¼ cup of cooked beans equals one ounce of the Meat/Meat Alternate requirement. If
with liquid, there should be more than ¼ cup of beans and liquid. The liquid does not
count as beans.
Other meat alternates, such as cheese and eggs, may be used to meet all or part of the
Meat/Meat Alternates component in accordance with FNS guidance.
Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
25
Nuts and Seeds
Nuts and seeds and their butters listed in USDA-FNS guidance are nutritionally comparable to
meat or other meat alternates based on available nutritional data. However, nuts or seeds such as
sunflower seeds, almonds, walnuts, and hazelnuts may be used to meet no more than one-half of
the Meat/Meat Alternate component. They must be combined with another Meat/Meat Alternate
to meet the full requirement. Acorns, chestnuts, and coconuts are excluded and shall not be used
as meat alternate due to their low protein content
Nut and seed butters may be used to meet all or part of the Meat/Meat Alternate requirement.
Examples include almond butter, cashew nut butter, peanut butter, reduced fat peanut butter,
sesame seed butter, soy nut butter, and sunflower seed butter. Two tablespoons of nut or seed
butter equals one ounce of the Meat/Meat Alternate requirement.
Yogurt
Yogurt may be used to meet all or part of the Meat/Meat Alternate component. Yogurt may be
plain or flavored, unsweetened or sweetened. Noncommercial and/or non-standardized yogurt
products, such as frozen yogurt, drinkable yogurt products, homemade yogurt, yogurt flavored
products, yogurt bars, yogurt covered fruits and/or nuts or similar products are not creditable.
Soy yogurt is now also creditable. Four ounces (weight) or ½ cup (volume) of soy or dairy
yogurt equals one ounce of the Meat/Meat Alternate requirement.
Tofu
Commercially prepared tofu and soy products may be used to meet all or part of the Meat/Meat
Alternate component in accordance with FNS guidance. A 2.2 ounce serving (¼ cup) of
commercially prepared tofu containing at least 5 grams of protein equals one ounce of
Meat/Meat Alternate. Noncommercial and/or non-standardized tofu and soy products are not
creditable.
Refer to USDA policy memo SP 16 – 2012 (February 22, 2012) Crediting Tofu and Soy Yogurt
Products at http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP16-2012os.pdf
Cheese and Eggs
Other meat alternates, such as cheese and eggs, may be used to meet all or part of the Meat/Meat
Alternates component in accordance with FNS guidance.
Beans and Peas (Legumes)
The Dietary Guidelines emphasize more dry beans and peas (legumes) because they provide a
broad array of vitamins, minerals, and macronutrients, including those that are nutrients of
concern. They are also a great economical source of dietary fiber and plant protein as both dry
and canned forms are inexpensive. These products can be purchased in the dry form and cooked
June 26, 2012. Please refer to USDA memos for the most up-to-date information.26
at the school, or purchased as canned and precooked. A variety of dry beans/peas are available
through the USDA Foods program which may be incorporated into entrees, side dishes, or salad
bars. .
Mature dry beans and peas are creditable in Food-Based menu planning as either a vegetable or
Meat Alternate, but not as both components in the same meal (simultaneously). A ¼ cup of
cooked beans equals one ounce equivalent of /Meat Alternate or ¼ cup legume vegetable. The
term “dry beans and peas” refers to the harvesting process of allowing the bean or pea to
“mature” or “dry” on the plant before harvesting; it does not refer to the “as-purchased” form of
the bean. Many canned or frozen beans or peas are actually dry beans and peas that have been
cooked and subsequently canned or frozen, and are therefore acceptable.
Beans and peas that are not allowed to mature on the plant before harvesting are often referred to
as, “immature” or “fresh” and do not qualify as dry beans or peas for the meal pattern criteria.
Immature lima beans, field and green peas are examples of beans and peas that are not allowed to
dry on the plant before harvest and therefore do not qualify as “dry beans and peas." They do
count as starchy vegetables, however.
The beans and peas listed in the Meat/Meat Alternate section of the Food Buying Guide for
Child Nutrition Programs qualify for the meal pattern criteria for Meat/Meat Alternate. For
additional information see the USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/
Ask:
What are some examples of qualifying beans or peas? Allow a few minutes for the participants
to respond. Review the Handout: Qualifying Beans/Peas (Legumes).
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
27
Handout: Qualifying Beans/Peas (Legumes)
Mature dry beans and peas are creditable in food-based menu planning as either a vegetable or Meat/Meat
Alternate component, but not as both components simultaneously. The term “dry beans and peas” refers
to the harvesting process of allowing the bean or pea to “mature” or “dry” on the plant before harvesting;
it does not refer to the “as-purchased” form of the bean. Many canned or frozen beans or peas are actually
dry beans and peas that have been cooked and canned or frozen and are therefore acceptable for meeting
criteria. For additional information see the USDA Food Buying Guide Calculator at:
http://fbg.nfsmi.org/
________________________________________________________________________
Bean Products, dehydrated, Refried Beans
Bean products, dry beans, canned, beans baked or in sauce with pork
Bean Products, dry beans, canned, beans with bacon in sauce
Bean Products, dry beans, canned, beans with frankfurters in sauce
Bean Products, dry beans, canned; Beans, Baked or in sauce, Vegetarian, includes USDA Foods
Bean Products, dry beans, canned; Refried Beans, includes USDA Foods
Bean soup, dry beans, canned, condensed, (1 part soup to 1 part water)
Bean soup, dry beans, canned, ready-to-serve
Beans, black, (Turtle beans), dry, canned, whole, includes USDA Foods
Beans, black, (Turtle beans), dry, whole
Beans, black-eyed (or peas), dry, canned, whole, includes USDA Foods
Beans, black-eyed (or Peas), dry, whole, includes USDA Foods
Beans, garbanzo or chickpeas, dry, canned, whole, includes USDA Foods
Beans, garbanzo or chickpeas, dry, whole
Beans, Great Northern, dry, canned, whole, includes USDA Foods
Beans, Great Northern, dry, whole, includes USDA Foods
Beans, Kidney, dry, canned, whole, includes USDA Foods
Beans, Kidney, dry, whole, includes USDA Foods
Beans, Lima, dry Baby, whole, includes USDA Foods
Beans, Lima, dry, canned, Green, whole, includes USDA Foods
Beans, Lima, dry, Fordhook, whole
Beans, Mung, dry, whole
Beans, Navy or Pea, dry, whole, includes USDA Foods
Beans, Pink, dry, canned, whole, includes USDA Foods
Beans, Pink, dry, whole, includes USDA Foods
Beans, Pinto, dehydrated
Beans, Pinto, dry, canned, whole, includes USDA Foods
Beans, Pinto, dry, whole, includes USDA Foods
Beans, Red, Small, dry, canned, whole, includes USDA Foods
Beans, Red, Small, dry, whole, includes USDA Foods
Beans, Soy, dry, canned, shelled
Beans, Soy, dry, shelled
Lentils, dry
Pea soup, dry peas, canned, condensed, (1 part soup to 1 part water), includes cream of pea soup
Pea soup, dry peas, canned, ready-to-serve
Peas, dry, split
Peas, dry, whole
June 26, 2012. Please refer to USDA memos for the most up-to-date information.28
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
29
Objective 4: Identify the Fruit component requirement.
25 minutes
Fruit Component
Say:
Fruits and vegetables are now separate food components in the school lunch and breakfast
programs. Fruits prepared without added solid fats, sugars, refined starches, and sodium supply
important nutrients that are under-consumed by school children in the United States (including
potassium and dietary fiber) with relatively little calories.
Schools may offer fruits that are fresh; frozen without added sugar; canned in light syrup, water
or fruit juice; or dried. Fruits may be whole, cut-up, or pureed but are creditable by volume as
served. The one exception is that one quarter-cup of dried fruit credits as ½ cup of fruit. For SY
2012-13 only, frozen fruit with added sugar is allowable in the NSLP. Note: This will no longer
apply after SY 2012-2013.
For additional information on this temporary allowance, refer to USDA Policy Memo SP 202012, Frozen Fruit Products and Nutrition Standards in the National School Lunch and School
Breakfast Programs at http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP202012os.pdf
Fruit Juices
Pasteurized, 100% full-strength fruit juice may also be offered to fulfill the fruit requirement.
No more than half of the weekly fruit offering may be in the form of juice.
Do: Review the National School Lunch Meal requirement for Fruit Component.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.30
Food-Based Menu Planning Fruit Component— Lunch Meal
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups weekly
2 ½ cups weekly
5 cups weekly
½ cup daily
½ cup daily
1 cup daily
Pasteurized, 100% full-strength fruit juice may also be offered. No more than half of the
weekly fruit offering may be in the form of juice.
Minimum creditable serving of fruit is ⅛ cup.
These are minimums and have no upper limit except for juice considerations.
Dried fruit credits at twice the volume served (i.e. one quarter-cup of dried fruit counts as
½ cup of fruit).
Reimbursable meals may no longer include snack-type fruit products that have been
previously credited by calculating the whole-fruit equivalency of the processed fruit in
the product using the FDA’s standards of identity for canned fruit nectars (21 CFR
146.113). (Examples of these products include fruit drops, leathers, and strips.)
All frozen fruit served in NSLP contains no added sugar beginning SY 2013-2014. Note
there is a one year exemption to this requirement.
Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf and
http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP20-2012os.pdf
Objective 5: Identify the Vegetable component requirement.
Vegetables Component
Say:
A diet rich in vegetables can provide many health benefits. The consumption of vegetables can
reduce the risk of many diseases including heart disease, stroke, type 2 diabetes and certain types
of cancers.
Vegetables are organized into subgroups based on their nutrition content. Schools must offer all
five vegetable subgroups established in the 2010 Dietary Guidelines for Americans over the
course of a week. These subgroups include: dark green, red/orange, beans/peas (legumes),
starchy, and “other” vegetables. The term “other vegetables” refers to a specific vegetable
subgroup that is listed in the 2010 Dietary Guidelines for Americans as well as online at
www.ChooseMyPlate.gov.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
31
Required minimum weekly quantities for each subgroup are established in the lunch meal
pattern. Pasteurized, full-strength vegetable juice is also allowable but no more than one-half of
the vegetables component can be in the form of juice.
Beans and peas (legumes) can be credited toward the vegetable component because they are
excellent sources of dietary fiber and nutrients such as folate and potassium. These nutrients are
often low in the diets of many Americans. Due to their high nutrient content and low cost,
USDA encourages menu planners to include beans and peas (legumes) in the school menu
regularly, either as a vegetable or as a meat alternate. Some foods commonly referred to as
beans and peas (e.g., green peas, green lima beans, and green beans) are not considered part of
the beans and peas subgroup because their nutrient profile is dissimilar. Note that a serving of
beans and peas must not be offered as a meat alternate and as a vegetable simultaneously.
Many vegetables in the red/orange and dark green subgroups are good sources of Vitamin A.
Examples include carrots, sweet potatoes, tomatoes, romaine lettuce, and spinach.
The starchy vegetable subgroup includes foods such as white potatoes, fresh lima beans, and
corn. The Food Buying Guide currently credits and will continue to credit fresh beans as
vegetables. Fresh, immature beans (such as fresh soy beans, green lima beans, and fresh peas)
are not allowed to dry on the plant and therefore do not fix nitrogen allowing them to have a
higher protein content, and therefore do not credit as a meat alternate. Under the new meal
pattern, fresh soy beans (edamame) will contribute to the starchy vegetable subgroup, based on
their nutritional similarity to green lima and other fresh beans.
The other vegetable subgroup includes foods such as cucumbers, onions, okra, and zucchini.
Both the starchy and other subgroups contribute valuable vitamins and minerals and are an
important part of the school meal pattern. A listing of specific vegetable subgroups can be
accessed at www.ChooseMyPlate.gov.
If a serving is less than 1/8 cup of vegetables, it may not be counted to meet the vegetable
component. By providing a variety of vegetables in a nutrient-dense form (without added solid
fats, sugars, refined starches, and sodium), schools help students obtain important nutrients and
maintain a healthy weight. If two subgroups are offered on one particular day, and students can
only select one choice, at least one of those two subgroups need to be offered again in the same
week. All students must have the ability to choose all subgroups each week.
Do:
Review the Vegetable component requirements.
Ask:
Can students mix and match smaller portions of vegetable items to meet the vegetable
component requirement? Answer, Yes.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.32
Can students mix and match smaller portions of fruits to meet the fruit component requirement?
Answer, Yes.
If a student selects ¼ cup portion of a fruit item and ¼ cup portion of a vegetable item which
meal component does this selection meet?
Answer: It meets either the vegetable or fruit meal component requirement. Fruits and vegetables
are separate meal components but is not a large enough quantity to meet both components. This
option to select less than the offered portion is only available if a school exercises the Offer
Versus Serve option.
Food-Based Menu Planning Vegetable Component— Lunch Meal
Grades K-5
Grades 6-8
Grades 9-12
3 ¾ cups weekly
3 ¾ cups weekly
5 cups weekly
¾ cup per day
¾ cup per day
1 cup per day
Vegetable Sub Groups — Weekly Requirements
Dark Green
Red/Orange
Beans/Peas
(Legumes)
½ cup
¾ cup
½ cup
½ cup
¾ cup
½ cup
½ cup
1 ¼ cups
½ cup
Starchy
Other
Additional
Vegetables to Reach
Total
½ cup
½ cup
1 cup
½ cup
½ cup
1 cup
½ cup
¾ cup
1 ½ cup
Larger amounts of dark green, red/orange, beans/peas (legumes), starchy and other vegetables
may be served.
Raw, dark leafy greens are credited as half the volume served (1 cup raw equals ½ cup serving of
dark green vegetables).
“Other vegetables” are defined in §210.10(c)(2)(iii)(E) for the purposes of the NSLP. “Other
vegetables” requirement may be met with any additional amounts from the dark green,
red/orange, and beans/peas (legumes) vegetable subgroups as defined in §210.10(c)(2)(iii).
Any vegetable subgroup may be offered to meet the total weekly vegetable requirement
(additional vegetables).
Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
33
Objective 6: Complete the Vegetable Subgroup Activity.
15 minutes
Do:
Explain the activity and refer to the Handout: Vegetable Subgroups. The goal of this exercise is
to identify the vegetable with the vegetable subgroup. Mark the appropriate column of the
vegetable with the vegetable subgroup. Review the handout Vegetables in Subgroups. Consider
this list when planning school meals.
Do:
At the end of the activity ask the participants to stand.
Say:
Since this lesson is on fruits and vegetables, reach for those fruits (apples, oranges, peaches) on
the tree. (Using alternating hands, reach up in the air, imitating picking fruits from a tree). Now
reach down and dig for those potatoes. (Bend at the waist and use hands to imitate digging for
potatoes.)
June 26, 2012. Please refer to USDA memos for the most up-to-date information.34
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
35
Handout: Vegetable Subgroups
Vegetables are organized into subgroups, based on their nutrient content. The goal of this
exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column
of the vegetable with the vegetable subgroup. Consider this list when planning school meals.
Vegetable
Dark Green
Red/Orange
Beans/
Peas
(Legumes)
Starchy
Acorn Squash
Artichokes
Asparagus
Avocado
Bean Sprouts
Beets
Black Beans
Black-eyed
Peas, mature,
dry
Bok Choy
Broccoli
Brussels
Sprouts
Butternut
Squash
Cabbage
Carrots
Cassava
Cauliflower
Celery
Collard Greens
Corn
Cucumbers
Dark Green
Leafy Lettuce
Edamame
Eggplant
Fresh cowpeas,
field peas, or
black-eyed
peas(not dry)
June 26, 2012. Please refer to USDA memos for the most up-to-date information.36
Other
Handout: Vegetable Subgroups
Vegetables are organized into subgroups, based on their nutrient content. The goal of this
exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column
of the vegetable with the vegetable subgroup. Consider this list when planning school meals.
Vegetable
Dark Green
Red/Orange
Beans/
Peas
(Legumes)
Starchy
Other
Garbanzo
Beans
(chickpeas)
Green Bananas
Green Beans
Green Lima
Beans
Green Peas
Green Peppers
(bell peppers)
Hubbard
squash
Iceberg (head)
Lettuce
Kale
Kidney Beans
Lentils
Mesclun
(assorted baby
salad greens)
Mushrooms
Mustard
Greens
Navy Beans
Okra
Onions
Parsnips
Pinto Beans
Plantains
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
37
Handout: Vegetable Subgroups
Vegetables are organized into subgroups, based on their nutrient content. The goal of this
exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column
of the vegetable with the vegetable subgroup. Consider this list when planning school meals.
Vegetable
Dark
Green
Red/Orange
Beans/
Peas
(Legumes)
Starchy
Pumpkin
Red Peppers
Romaine
Lettuce
Soybeans,
dry, mature
Spinach
Split Peas
Sweet
Potatoes
Taro
Tomatoes
Tomato Juice
Turnips
Turnips
Greens
Water
Chestnuts
Wax Beans
White Beans
White
Potatoes
Watercress
Zucchini
June 26, 2012. Please refer to USDA memos for the most up-to-date information.38
Other
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
39
Handout: Vegetable Subgroups—Answers
Vegetables are organized into subgroups, based on their nutrient content. The goal of this
exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column
of the vegetable with the vegetable subgroup. Consider this list when planning school meals.
Vegetable
Acorn Squash
Artichokes
Asparagus
Avocado
Bean Sprouts
Beets
Black Beans
Black-eyed
peas, mature,
dry)
Bok Choy
Broccoli
Brussels
Sprouts
Butternut
Squash
Cabbage
Carrot
Cassava
Cauliflower
Celery
Collard Greens
Corn
Cucumbers
Dark Green
Leafy Lettuce
Edamame
Eggplant
Fresh cowpeas,
field peas, or
black-eyed
peas
(not dry)
Dark Green
Red/Orange
Beans/
Peas
(Legumes)
Starchy
Other
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
June 26, 2012. Please refer to USDA memos for the most up-to-date information.40
X
X
X
Handout: Vegetable Subgroups—Answers
Vegetables are organized into subgroups, based on their nutrient content. The goal of this
exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column
of the vegetable with the vegetable subgroup. Consider this list when planning school meals.
Vegetable
Garbanzo
Beans
(chickpeas)
Green Bananas
Green Beans
Green Lima
Beans
Green Peas
Green Peppers
(bell peppers)
Hubbard
squash
Iceberg (head)
Lettuce
Kale
Kidney Beans
Lentils
Mesclun
(assorted baby
salad greens)
Mushrooms
Mustard
Greens
Navy Beans
Okra
Onions
Parsnips
Pinto Beans
Plantains
Dark Green
Red/Orange
Beans/
Peas
(Legumes)
Starchy
Other
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
41
Handout: Vegetable Subgroups—Answers
Vegetables are organized into subgroups, based on their nutrient content. The goal of this
exercise is to identify the vegetable with the vegetable subgroup. Mark the appropriate column
of the vegetable with the vegetable subgroup. Consider this list when planning school meals.
Vegetable
Pumpkin
Red Peppers
Romaine
Lettuce
Soybeans,
dry, mature
Spinach
Split Peas
Sweet
Potatoes
Taro
Tomatoes
Tomato Juice
Turnips
Turnips
Greens
Watercress
Water
Chestnuts
Wax Beans
White Beans
White
Potatoes
Zucchini
Dark
Green
Red/Orange
Beans/
Peas
(Legumes)
Starchy
Other
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
June 26, 2012. Please refer to USDA memos for the most up-to-date information.42
X
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
43
Handout: Vegetables in Subgroups
Dark Green Vegetables
Starchy Vegetables
Bok Choy
Broccoli
Collard Greens
Dark Green Leafy Lettuce
Kale
Mesclun
Mustard Greens
Romaine Lettuce
Spinach
Turnip Greens
Watercress
Cassava
Corn
Fresh Cowpeas, Field Peas, or Black-eyed Peas
(not dry)
Green Bananas
Green Peas
Green Lima Beans
Edamame
Parsnips
Plantains
Taro
Water Chestnuts
White Potatoes
Red/ Orange Vegetables
Other Vegetables
Acorn Squash
Butternut Squash
Carrots
Hubbard Squash
Pumpkin
Red Peppers
Sweet Potatoes
Tomatoes
Tomato Juice
Artichokes
Asparagus
Avocado
Bean Sprouts
Beets
Brussels Sprouts
Cabbage
Cauliflower
Celery
Cucumbers
Eggplant
Green Beans
Green Peppers
Iceberg (head) Lettuce
Mushrooms
Okra
Onions
Turnips
Wax Beans
Zucchini
Beans and Peas
Black Beans
Black-eyed Peas (mature, dry)
Garbanzo Beans, Chickpeas
Kidney Beans
Lentils
Navy Beans
Pinto Beans
Soy Beans
Split Peas
White Beans
June 26, 2012. Please refer to USDA memos for the most up-to-date information.44
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
45
Objective 7: Identify the Grains component requirement.
10 minutes
Grains Component
Say:
While children generally eat enough total grains, most of the grains they consume are refined
grains rather than whole grains. Whole grains (e.g., whole wheat flour, oatmeal, and brown rice)
are a good source of nutrients such as iron, magnesium, selenium, B vitamins, and dietary fiber.
The Dietary Guidelines suggests that eating whole grains in nutrient dense forms may lower
body weight and reduce the risk of cardiovascular disease. For additional information see:
http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/Chapter4.pdf
Do:
Review the Grains component requirements.
Food-Based Menu Planning Grain Component— Lunch Meal
Grades K-5
Grades 6-8
Grades 9-12
8-9 oz eq weekly
1 per day (minimum)
8-10 oz eq weekly
1 per day (minimum)
10-12 oz eq weekly
2 per day (minimum)
At least half of the grains offered at lunch must be whole-grain rich during School Year
2012-2013 and 2013- 2014.
During SY 2012-13 and SY 2013-14 only, up to half of the required grains offered may
be refined-grain foods that are enriched.
Beginning SY 2014, all grains served must meet whole grain-rich criteria.
The new meal pattern provides a minimum and maximum number of oz eq to meet the
weekly grains requirement by age group.
Exhibit A of The USDA Food Buying Guide for Child Nutrition Programs will be
updated to include revised serving size criteria for Grains.
Refer to USDA FNS policy memo: Grain Requirements for the National School Lunch
Program and School Breakfast Program (SP30-2012, released April 26, 2012) at
http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf
Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf
June 26, 2012. Please refer to USDA memos for the most up-to-date information.46
Ask:
What is a serving size for grains?
Answer:
Grain products must be credited using the oz eq method. The new meal pattern provides a
minimum and maximum number of oz eq to meet the weekly grains requirement by age group.
All grains offered should be counted toward meeting these minimum and maximum
requirements using the ounce equivalent criteria. In SY 2012-13 and SY 2013-14, schools may
also use products with CN labels stating or “bread” or “bread alternate” which indicates products
that may or may not be whole grain-rich. School nutrition programs are encouraged to offer a
variety of whole grain-rich foods. At lunch, up to two (2.0) oz eq grains per week may be in the
form of a grain-based dessert.
Ask:
For menu planning purposes, when multiple choice menus are served, how are minimums and
maximums calculated?
Answer:
The daily minimum requirement applies to Fruits, Vegetables, Grains, Meat/Meat Alternate,
and Milk (all 5 components) at lunch. For menu planning purposes, all offerings must meet
the minimum requirement (be equal to or above that amount).
Ask:
How does your menu identify the daily Grain options? For example, if the menu option is Pizza
or Chef’s Salad with a roll, how do students know if they can select one or more of the Grain
options? Why is important to identify the Grain options?
Answer:
A weekly range requirement applies to both the Grain and Meat/Meat Alternate components.
For menu planning purposes, SFAs must offer a weekly menu such that the sum of all daily
minimum offerings meets at least the weekly minimum requirement. For grades K-5 and 6-8,
the daily grains minimum is only 1 ounce equivalent and the weekly grains minimum is 8 oz eq.
Offering a minimum of only 1 ounce equivalent daily would only total 5 ounce equivalents
across the week. So on some days, schools would have to offer more than 1 ounce equivalent of
grains as a minimum offering. The same applies to the weekly minimum amount of Meat/Meat
Alternate.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
47
Do:
Minimum and Maximum Grain activity.
Place the following table on flip chart paper or refer to the PowerPoint slide.
Food-Based Menu Grain Activity— Lunch Menu Options K-5
8-9 oz eq weekly
1 oz eq per day (minimum)
Monday
Pizza (crust)
Tuesday
Pizza (crust)
Wednesday
Pizza (crust)
Thursday
Pizza (crust)
Friday
Pizza (crust)
2 oz eq
2 oz eq
2 oz eq
2 oz eq
2 oz eq
WW Roll
1 oz eq
WW Roll
1 oz eq
WW Roll
1 oz eq
WW Roll
1 oz eq
WW Roll
1 oz eq
WW
Spagehetti
1 oz eq
Brown Rice
1 oz eq
Total
Grain-based
dessert
As you complete the activity fill in the total column. The PowerPoint Slide will include the
answers. Ask the participants if the weekly lunch menu is in compliance with the minimum and
maximum Grain requirement.
Ask:
Based on the Grain requirement would this menu meet the requirement if Pizza was served every
day?
Answer: No, the crust of the Pizza equals 2 ounce equivalents daily which over the week will
exceed the weekly K-5 maximum of 9 ounce equivalent.
Would this weekly menu meet the grain requirement if the only option was a one whole-wheat
roll served each day of the week?
Answer: No, serving only one roll each day of the week would not meet the minimum weekly
requirement (8 ounce equivalents K-5 minimum requirement).
Do:
Ask the participants to share some ways this menu could meet the K-5 weekly Grain
requirements. (Remove pizza every day, include “and” or “or” on the menu to identify options.)
June 26, 2012. Please refer to USDA memos for the most up-to-date information.48
Whole Grain-Rich Foods
Ask:
What is your current experience in offering whole grain-rich foods on school menus?
Some possible answers may include:
 We started the school year and only offered whole grain buns and rolls.
 In February of last year, we changed our product specification for the next year’s bid
document.
 We have changed our recipes.
 We make homemade rolls.
Do:
Give participants 1-2 minutes to respond. Write responses on a flip chart. Review Handout:
Whole Grain-Rich Foods.
Say:
Whole grain-rich products must contain at least 50-percent whole-grains and the remaining
grains, if any, must be enriched. For additional information, refer to USDA’s SP 30-2012 policy
memo http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf . Whole
grains are a source of nutrients such as iron, magnesium, selenium, B vitamins, and dietary fiber.
Objective 8: Specify whole grain-rich grains.
15 minutes
Ask:
How do you identify whether other grains are “whole” grains or not?
Instructor Note: Discuss the common and usual names if not mentioned by the participants.
Common and usual names for other whole grains are noted below:
 The word whole listed before a grain, for example, whole .
 The words berries and groats are also used to designate whole grains, for example, wheat
berries or oat groats.
 Rolled oats and oatmeal (including old-fashioned, quick-cooking, and instant oatmeal.)
Other whole-grain products that do not use the word “whole” in their description, for example,
brown rice, brown rice flour, or wild rice.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
49
When you see the following words, you will know that, by regulation (Food and Drug
Administration (FDA) Standards of Identity), they describe whole grains that are used as
ingredients:
 Cracked wheat
 Crushed wheat
 Whole-wheat flour
 Graham flour
 Entire-wheat flour
 Bromated whole-wheat flour
 Whole durum wheat flour
Do:
Review the Handout: Whole Grain-Rich Foods.
Handout: Whole Grain-Rich Foods
Whole Grain-Rich Foods



The word whole listed before a grain, for example, whole corn.
The words berries and groats are also used to designate whole grains, for example,
wheat berries or oat groats.
Rolled oats and oatmeal (including old-fashioned, quick-cooking, and instant
oatmeal.)









Amaranth
Cracked wheat
Crushed wheat
Whole-wheat flour
Graham flour
Entire-wheat flour
Bromated whole-wheat flour

Brown rice, wild rice, cracked wheat

Bulgur or barley, whole specialty grains

Whole-wheat pasta, such as macaroni, spaghetti, vermicelli, or whole-grain noodles

Soba noodles (with whole buckwheat flour as primary ingredient
Millet flakes
Whole durum wheat flour
June 26, 2012. Please refer to USDA memos for the most up-to-date information.50
Grain Products (Ingredients) that Are Not Whole Grains
Long-grain white rice
Instantized flour
Flour
Phosphated flour
Enriched flour
Self-rising flour
White flour
Enriched self-rising flour
Wheat flour
Bread flour
All-purpose flour
Cake flour
Unbleached flour
Hominy grits
Pearled (also called pearl) barley
Hominy
Farina
Durum flour
Enriched rice
Rice flour
Degerminated corn meal
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
51
Do:
Review the directions on the Handout: Identifying the Whole Grain.
Ask participants to stand for the duration of the activity. Ask the participants to turn to the
person next to them and review the handout. Distribute the answer sheet and discuss the
answers.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.52
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
53
Handout: Identifying Whole Grains
Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a
Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief
comment next to your answer.
Grains
Yes, It is a Whole Grain
No, It is not a Whole Grain
Amaranth
Bulgur (cracked wheat)
Buckwheat groats
Brown rice
Couscous
Degerminated cornmeal
Graham flour
Grits
Instant oatmeal
Long-grain white rice
Millet flakes
Pearled (also called pearl)
barley
Rolled oats
Semolina
Wheat flour
Rye berries
Whole-grain barley
Whole wheat flour
White whole wheat flour
June 26, 2012. Please refer to USDA memos for the most up-to-date information.54
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
55
Handout: Identifying Whole Grains—Answers
Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a
Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief
comment next to your answer.
Grains
Yes, It is a Whole Grain
Amaranth
Yes, amaranth is a whole grain.
Bulgur (cracked wheat)
Yes, bulgur (cracked wheat) is a
whole grain.
Buckwheat groats
Yes, buckwheat groats are whole
grain. They are usually cooked in
a manner similar to cooking rice.
Brown rice
Yes, brown rice is whole grain.
In some areas of the country,
brown rice should be refrigerated
to retard spoilage.
No, It is not a Whole Grain
Couscous
No, couscous is not whole grain
unless it is “whole wheat
couscous.”
Degerminated cornmeal
No, only whole cornmeal or
whole-grain cornmeal is whole
grain. “Degerminated” means
that the germ has been removed.
Removing the germ from whole
cornmeal results in a longer shelf
life.
Graham flour
Yes, graham flour is whole grain.
Graham flour is whole wheat
flour that
is slightly coarser than the
regular whole wheat flour.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.56
Handout: Identifying Whole Grains—Answers
Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a
Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief
comment next to your answer.
Grains
Yes, It is a Whole Grain
Grits
Instant oatmeal
No, grits are not whole grain
unless they are made from
whole-grain corn.
Specialty mills may produce
whole-grain grits, but grits
commonly available on the
market are made by drying and
grinding corn kernels from which
the hull and germ have been
removed.
Yes, whole oats (old fashioned,
quick, and instant) are whole
grain.
However, instant oatmeal is not
encouraged because it is highly
processed.
Long-grain white rice
Millet flakes
Pearled (also called pearl) barley
No, It is not a Whole Grain
No, white rice is not whole grain.
White rice is produced by
refining whole-grain rice to
remove the germ and bran.
Yes, millet flakes is a whole
grain.
No, pearled barley is not whole
grain. “Pearled” indicates that the
bran has been removed.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
57
Handout: Identifying Whole Grains—Answers
Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a
Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief
comment next to your answer.
Grains
Rolled oats
Yes, It is a Whole Grain
No, It is not a Whole Grain
Yes, rolled oats are whole grain.
Rolled oats are made by hulling
and cleaning whole oats, then
steaming and flattening them.
Rolled oats are also called old
fashioned oats.
Semolina
No, semolina is not whole grain.
Semolina is durum wheat that is
ground more coarsely than
regular wheat flours.
Wheat flour
No, wheat flour is not whole
grain. It is produced by refining
whole wheat to remove the germ
and bran.
Rye berries
Yes, rye berries are whole grain.
Various grains with “berries”
listed after the grain (wheat, oat,
rye, etc.) are whole grains.
Wholegrain barley
Yes, whole grain barley is whole
grain.
Whole wheat Flour
Yes, whole wheat flour is a
whole grain.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.58
Handout: Identifying Whole Grains —Answers
Directions: Identify which of these grains are whole grains. Place a mark in the “Yes, It is a
Whole Grain” or “No, It is not a Whole Grain” column. Justify your answer by writing a brief
comment next to your answer.
Grains
Yes, It is a Whole Grain
White whole wheat flour
Yes, white whole wheat flour
is whole grain. The current
wheat market in the U.S.
includes red wheat and a small
amount of white wheat. The
brown color commonly
associated with whole wheat
products results from the
darker bran color of red wheat.
White whole wheat products
are lighter in color and lack
the slightly bitter taste
associated with the bran in red
wheat. Read the ingredient
statement carefully on
products labeled as “white
wheat,” as some of these
products may not contain any
white whole wheat flour.
No, It is not a Whole Grain
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
59
Objective 9: Evaluate whole grain-rich foods labels.
50 minutes
Crediting Grains
Say:
Because current labeling regulations and practices may limit the school’s ability to determine the
actual whole grain content of many grain products, schools would use both elements of the
following criteria to identify whole grain-rich foods.
Say:
Until the whole grain content of food products is required on a product label by the Food and
Drug Administration (FDA), schools must evaluate a grain product using the two-element
criteria developed by the Institute of Medicine and set forth in the final rule. Products must meet
the criteria for both elements for it to be considered as an item for a reimbursable meal.
Do:
Review and discuss the USDA FNS policy memo: Grain Requirements for the National School
Lunch Program and School Breakfast Program (SP30-2012, released April 26, 2012). Divide the
group in teams of 4-5 participants. Assign one product to each team. For additional information
see http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf
Say:
The information to complete the activity can be found in the Policy Memo. The purpose of the
activity is to determine if the product assigned meets the criteria for a whole grain-rich product.
Do:
Encourage participants to refer to the USDA FNS policy memo: Grain Requirements for the
National School Lunch Program and School Breakfast Program (SP30-2012, released April 26,
2012). Allow 5-7 minutes to complete the activity. Discuss the answers.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.60
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
61
Handout: Evaluating Whole Grain-Rich Foods Products
Product
Product
Serving
Size
Primary or
First
Ingredient
Whole Grain
Ingredient
Whole Grain(s)
Primary Ingredient
by Weights
Yes, No, Possibly
1.
Whole
Wheat
Bread
2.
Seven
Grain
Bread
3.
Bread
Dough
Sticks
June 26, 2012. Please refer to USDA memos for the most up-to-date information.62
Product is
Creditable?
Yes, No,
Possibly
Product Requires
Manufacturer
Documentation
Yes or No
Handout: Evaluating Whole Grain-Rich Foods Products
Product
Product
Serving
Size
Primary or
First
Ingredient
Whole Grain
Ingredient
Whole Grain(s)
Primary Ingredient
by Weights
Yes, No, Possibly
Product is
Creditable?
Yes, No,
Possibly
Product Requires
Manufacturer
Documentation
Yes or No
4.
Pizza with
Whole
Grain
Crust
5.
Whole
Grain
Pasta
6.
Wedge
Cheese
Pizza with
Whole
Wheat
Crust
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
63
Handout: Product Label
1. Whole Wheat Bread
Diets rich in whole-grain foods and other plant foods, and low in saturated fat and cholesterol,
may help reduce the risk of heart disease.
Meets American Heart Association food criteria for saturated fat and cholesterol for healthy people over age 2.
Nutrition Facts
Serving Size: 1 slice (28 g)
Calories 69
Protein (g) 4
Carbohydrate (g) 12
Dietary Fiber (g) 2
Sugars (g) 2
Total Fat (g) 1
Saturated Fat (g) 0
Trans Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 132
Vitamin A 0%
Vitamin C 0%
Iron 4%
Calcium 3%
Ingredients: Whole wheat flour, water, corn syrup, wheat gluten, yeast, contains 2% or less of
each of the following: honey, partially hydrogenated soybean oil, salt, dough conditioners (may
contain one or more of each of the following: mono- and diglycerides, ethoxylated mono- and
diglycerides, calcium and sodium stearoyl lactylates, calcium peroxide, calcium carbonate),
whey, yeast nutrients (mono-calcium phosphate, calcium sulfate, ammonium sulfate), distilled
vinegar, cornstarch.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.64
Handout: Product Label
2. Seven Grain Bread
Made with whole grains 8.5 g whole grains per serving
No trans fat
Seven wholesome grains with a touch of molasses
Nutrition Facts
Serving Size: 1 slice (41 g)
Calories 109
Protein (g) 5
Carbohydrate (g) 20
Dietary Fiber (g) 2
Sugars (g) 3
Total Fat (g) 2
Saturated Fat (g) 0
Trans Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 172
Vitamin A 0%
Vitamin C 0%
Iron 6%
Calcium 4%
Ingredients: Enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin
mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], water, whole wheat flour, high
fructose corn syrup, cracked wheat, molasses, raisin juice concentrate, soybean oil, yeast, wholegrain barley, salt, nonfat milk, whole rye flour, wheat gluten, whole-grain triticale, whole-grain
millet, oats, ground corn, monoglycerides, soybeans, brown rice, grain vinegar, calcium sulfate,
flaxseed, ascorbic acid (dough conditioner), soy lecithin.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
65
Handout: Product Label
3. Wheat Bread Dough Sticks
Nutrition Facts
Serving Size: 1 breadstick (1 oz/29 g)
Calories 70
Protein (g) 3
Carbohydrate (g) 13
Dietary Fiber 2
Sugars (g) 1
Total Fat (g) 1
Saturated Fat (g) 0
Trans Fat (g) 0
Polyunsaturated Fat (g) 1
Monounsaturated Fat 0.5
Cholesterol (mg) 10
Sodium (mg) 170
Vitamin A 0%
Vitamin C 0%
Iron 25%
Calcium 2%
Ingredients: Water, white whole wheat flour, enriched bleached flour (bleached wheat flour,
malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), contains
less than 2% of sugar, yeast, high heat milk solids (milk protein concentrate, lactose), cream,
salt, egg, less than 2% sodium silico-aluminate added as an anti-caking agent, vital wheat gluten,
datem, dextrose, soybean oil, ascorbic acid, enzyme, natural & artificial flavor, xanthan gum,
propylene glycol, less than .1% soldium benzoate added to protect flavor, alcohol, less than .1%
turmeric, less than .1% beta carotene, tocopherols (a natural source of vitamin E used to protect
freshness), sodium steroyl, lactylate, contains: wheat, milk, egg, may contain soy.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.66
Handout: Product Label
4. Pizza with Whole Grain Crust
1 slice: 4.8 oz.
Note: This product did not have the weight in grams; 28.3 grams = 1 oz: (136 g)
Nutrition Facts
Serving Size: 4.8 oz
Calories 280
Calories from Fat 80
Protein 18 g
Total Carbohydrate 31 g
Dietary Fiber 3 g
Sugars 3 g
Total Fat 9 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 600 mg
Vitamin A 8%
Vitamin C 0%
Iron 1.8%
Calcium 20%
Ingredients: Toppings: Low moisture part-skim mozzarella cheese (cultured pasteurized partskim milk, salt, enzymes), reduced fat mozzarella pasteurized part skim milk, non-fat milk,
modified food starch, cheese culture, potassium chloride, natural flavors, Vitamin A palmitate,
enzymes.
Crust: White whole wheat flour, enriched wheat flour (contains niacin, reduced iron, thiamine
mononitrate; riboflavin, folic acid, malted barley flour, ascorbic acid), water, contains 2% or less
of: yeast, soybean oil, sugar, dough conditioner (vegetable gum L-cysteine, enzymes), calcium
propionate to maintain freshness; Sauce: Tomatoes (water, tomato paste [not less than 31%
soluble solids]), modified food starch, sugar, dextrose, spices, salt, onion, dehydrated Romano
cheese (sheep’s and cow’s milk, cheese cultures, salt, enzymes), garlic powder, paprika, citric
acid, beet powder (dehydrated). Contains milk and wheat.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
67
Handout: Product Label
5. Whole Grain Pasta
Excellent source of fiber
While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce risk of this disease.
Meets American Heart Association food criteria for saturated fat and cholesterol for healthy people over age 2.
Low in fat No sodium
Nutrition Facts
Serving Size: 2 oz (dry)
Calories 180
Protein (g) 6
Carbohydrate (g) 42
Dietary Fiber (g) 6
Sugars (g) 1
Total Fat (g) 1
Saturated Fat (g) 0
Trans Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 0
Iron 10%
Thiamin 35%
Riboflavin 15%
Niacin 20%
Folate 30%
Not a significant source of vitamin A, vitamin C, and calcium.
Ingredients: Semolina, whole wheat flour, soybean oil, wheat fiber, salt, monoglycerides.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.68
Handout: Product Label
6. Wedge Cheese Pizza with Whole Wheat Crust
———————————————————————CN————————————————————————————
xxxxxxx
One 5.0 oz. Wedge Cheese Pizza with Whole Wheat
CN
Crust provides 2.0 oz equivalent meat alternate, 1/8 cup red/orange
CN
Vegetable, and 2 oz serving for Grains for the Child Nutrition Meal
Pattern Requirements. (Use of the logo and statement authorized by
the Food and Nutrition Service, USDA x-xx) CN
————————————————————————CN———————————————————————————
Nutrition Facts
Serving Size: 1 slice, 5 oz (142 g)
Calories 320
Protein (g) 21
Carbohydrate (g) 30
Dietary Fiber (g) 2
Sugars (g) 6
Total Fat (g) 12
Saturated Fat (g) 7
Trans Fat (g) 0
Cholesterol (mg) 30
Sodium (mg) 550
Vitamin A 8%
Vitamin C 10%
Iron 10%
Calcium 10%
Igredients: CHEESE: Low Moisture-Part Skim Mozzarella Cheese (cultured pasteurized part
skim milk, salt, enzymes). CRUST: Water, Whole Wheat Flour, Enriched flour (Wheat flour,
niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme), sugar, palm oil with lecithin,
soybean oil, yeast, salt, sodium bicarbonate, sodium aluminum phosphate, dough conditioners
(wheat flour, datem, dextrose, soybean oil, ascorbic acid, enzymes, L-cysteine). SAUCE:
Tomatoes (water, tomato paste [not less than 31% soluble solids}), contains 1% or less of onion,
salt, spices, garlic powder, soybean oil, xantham gum
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
69
Handout: Evaluating Whole Grain-Rich Foods Products
Product
Product
Serving
Size
1.
Whole
Wheat
Bread
28 g
2.
Seven
Grain
Bread
41 g
3.
Bread
Dough
Sticks
29 g
Whole Grain
Ingredient(s)
Whole Grain(s)
Primary Ingredient by
Weights
Yes, No, Possibly
Product is
Creditable?
Yes, No,
Possibly
Product Requires
Manufacturer
Documentation
Yes or No
Whole Wheat
Flour
Yes
Weight of Whole Wheat
Flour exceeds other
ingredients.
Yes
No
Maintain copy of label on
file for documentation.
Enriched
Wheat Flour
Whole Wheat
Flour, Cracked
with Whole
Barley
Possibly
Although product states
only 8.5gm whole grain
per 41gm product, does not
meet the 8gm or more per
28gm criteria.
Possibly
Yes
Need additional whole grain
information to ensure
corn/oats is whole or
enriched.
Need to document the
weight of the whole grain
being the greatest weight of
all other ingredients with the
exception to water.
Water
White Whole
Wheat Flour
Yes
Weight of Whole Wheat
Flour exceeds other
ingredients.
Yes
No
Primary or
First
Ingredient
Whole
Wheat Flour
June 26, 2012. Please refer to USDA memos for the most up-to-date information.70
Handout: Evaluating Whole Grain-Rich Foods Products
Product
Product
Serving
Size
Primary or
First
Ingredient
Whole Grain
Ingredient(s)
Whole Grain(s)
Primary Ingredient by
Weights
Yes, No, Possibly
Product is
Creditable?
Yes, No,
Possibly
Product Requires
Manufacturer
Documentation
Yes or No
4.
Pizza with
Whole
Grain
Crust
Do not
know
Weight
of crust
White Whole
Wheat Flour
White Whole
Wheat Flour
Yes
Weight of Whole Wheat
Flour exceeds other
ingredients.
Possibly
5.
Whole
Grain
Pasta
2 oz dry
Semolina
Whole Wheat
Flour
No
No
Semolina is not
enriched or
whole grain and
exceeds whole
wheat flour. The
product also
contains wheat
flour that is not
enriched or
whole.
Yes,
Need to document serving
size of crust. Need to
document the weight of the
whole grain being the
greatest weight of all other
ingredients with the
exception to water.
No
This product is not
creditable.
6.
Wedge
Cheese
Pizza with
Whole
Wheat
Crust
2G
CN
Label
Water
Whole Wheat
Flour
Yes
Weight of Whole Wheat
Flour exceeds other
ingredients.
Yes
No
Maintain copy of the label
on file for documentation.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
71
Objective 10: Identify the Milk component requirement.
10 minutes
Milk
The fluid milk component is relatively straightforward. Schools must offer a variety of fluid
milk. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored).
Lactose-free milk is an acceptable alternative, but it must also be low-fat (1 % milk fat or less,
unflavored) or fat-free (unflavored or flavored). The requirement for a variety of lowfat milks
was effective beginning SY 2011-12 per FNS memorandum SP-29-2011. The limitation of
flavored milk to fat-free only is effective beginning SY 2012-13 and applies to both breakfast
and lunch. For additional information refer to http://www.fns.usda.gov/cnd/governance/PolicyMemos/2011/SP29-2011-os.pdf
Do:
Review the Milk component requirements.
Food-Based Menu Planning Milk Component— Lunch Meal
Grades K-5
Grades 6-8
Grades 9-12
5 cups weekly
5 cups weekly
5 cups weekly
1 cup daily
1 cup daily
1 cup daily
Fluid milk must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or
flavored).
Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less,
unflavored) or fat-free (unflavored or flavored).
Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf
June 26, 2012. Please refer to USDA memos for the most up-to-date information.72
Objective11: Discuss dietary specifications for sodium, saturated fat, and trans fat
10 minutes
Dietary Specifications
Sodium
Say:
Reducing the sodium content of school meals is a key objective of the updated meal pattern and
reflects the Dietary Guidelines recommendation for children and adults to limit sodium intake to
lower the risk of chronic diseases. USDA Foods offer many reduced-sodium options. In
addition, manufacturers are already providing reduced-sodium products that are commonly
included on the school menu. However, USDA recognizes that it will take manufacturers time to
redevelop existing products and recipes in order to conform to the final sodium targets set forth
in the new meal pattern. Therefore, schools will need to reduce the sodium content of meals
gradually over a 10-year period through two intermediate sodium targets at two years (SY 201415) and five years (SY 2017-18) post-implementation prior to reaching the final target ten years
post implementation (SY 2022-23).
School Year 2014-2015
In order to achieve the sodium limits required for Target 1, effective SY 2014-15, SFAs will
need to modify current menus and recipes to reduce the sodium content of school lunches and
breakfasts. No product reformulations will be necessary in order to reach this first target. Target
1 sets limits that will reduce sodium in school meals by approximately 5-10 % from the national
average baseline- which is based on data from 2004-2005 collected for the national survey
known as the School Nutrition Dietary Assessment III (SNDA-III).
Do:
Place the following information on a flip chart paper. Briefly discuss the sodium requirement.
Post the flip chart paper on the wall in the training room.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
73
Target 1:July 1, 2014(SY 2014–2015) Lunch Sodium (mg)
Grades K-5
≤ 1,230 mg/sodium
Grades 6-8
≤ 1,360 mg/sodium
Grades 9-12
≤ 1,420 mg/sodium
Target 2:July 1, 2017(SY 2017–2018) Lunch Sodium (mg)
Grades K-5
≤ 935 mg/sodium
Grades 6-8
≤ 1,035 mg/sodium
Grades 9-12
≤ 1,080 mg/sodium
Target 3:July 1, 2017(SY 2017–2018) Lunch Sodium (mg)
Grades K-5
≤ 640 mg/sodium
Grades 6-8
≤ 710 mg/sodium
Grades 9-12
≤ 740 mg/sodium
Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf
Say:
Utilize USDA Foods
USDA also continues to make low sodium USDA Foods available to schools. For example,
USDA offers only reduced sodium canned beans and vegetables equal or less than 140 mg per
half-cup serving, including spaghetti sauce, salsa, and tomato paste. Canned whole kernel corn,
whole tomatoes, and diced tomatoes are being offered with no added salt. Frozen vegetables,
including green beans, carrots, corn, peas, and sweet potatoes are also available with no added
salt. USDA has also reduced the upper salt limit on mozzarella cheese (current range is 130175mg of sodium per 1 oz. serving) and chicken fajita strips (220 mg per 2 oz serving). A list of
available foods is on the USDA website (http://www.fns.usda.gov/fdd/schfacts/default.htm) with
color coding for low sodium and whole grains foods.
Saturated Fat and Trans Fat
Say:
Many Americans are overweight or obese, and are at higher risk of chronic diseases, such as
cardiovascular disease, diabetes, and certain types of cancer. Even in the absence of overweight
or obesity, consuming too much sodium, solid fats, saturated and trans fatty acids, cholesterol,
added sugars, and alcohol increases the risk of some of the most common chronic diseases in the
United States.
Discussing saturated and trans fatty acids, both sources of solid fats, is important because solid
fats are abundant in the diets of Americans and contribute significantly to excess calorie intake in
addition to cardiovascular disease risk.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.74
Under the new school lunch and breakfast meal patterns, there is no longer a total fat
requirement. Saturated fat must be less than 10% of calories, averaged over a school week. This
is not a change from current NSLP requirements. There is, however, a new trans fat requirement.
School meals must contain zero grams of added trans fat per portion. In order for schools to
comply with this provision, menu planners must review the nutrition label or manufacturer
specifications- these must indicate zero grams of trans fat per serving. Naturally occurring trans
fat in meat and dairy are excluded from this requirement. More detailed information on how to
determine the trans fat levels of mixed dishes, containing both naturally-occurring and added
(synthetic) can be found in the Trans Fat section of FNS memorandum SP-10-2012.
Saturated Fat and Trans— Lunch Meal
Grades K-5
< 10 % of calories
Grades 6-8
< 10 % of calories
Grades 9-12
< 10 % of calories
Nutrition label or manufacturer specifications must indicate zero grams of trans fat per
serving. Manufacturers are allowed to label their products as containing “zero grams” if
the product contains 0.5 grams or less, but the product label must state “zero grams” to
be an allowable product.
Meats and other animal products that contain naturally-occurring trans fats are allowed
in the school meal programs with proper manufacturer documentation.
Adapted from: http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf
Ask:
What are some ways to reduce sodium, saturated fat and trans fat when planning healthy school
menus?
Answer: Write specific product specifications, eliminate added salt in recipes, purchase lean
meats, increase meat alternate menu choices, switch to garlic and onion powder rather than garlic
and onion salt, use herbs and spices for flavorings and replace saturated fats like butter with
healthier fats such as vegetable oils when possible.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
75
Offer Versus Serve
Objective 12: Discuss Offer Versus Serve (OVS).
10 minutes
Say:
Offer Versus Serve (OVS) allows students to decline a certain number of food components in the
meal. The original goals of Offer Versus Serve were to minimize plate waste and encourage
schools to offer more food choices. These goals remain unchanged.
Under OVS, schools must offer enough for each child to take the full required amount of each
component. A student may take smaller portions of the fruits or vegetables components, if
desired. Students must select at least ½ cup daily of the fruits or the vegetables components for a
meal to be considered reimbursable under OVS in the NSLP and SBP. For example, if a 9-12
high school is offering ½ cup of fruit pieces and ½ cup fruit juice to meet the 1 cup fruit
component at lunch, and ½ cup of cooked spinach plus ½ cup cooked broccoli to meet the 1 cup
vegetable component, the student must select at least one of these four items (fruit pieces, fruit
juice, spinach or broccoli) to have a reimbursable lunch under OVS. When choices in a
component are available, operators may prepare less of the least popular choice and more of the
more popular choice– based on historical data on child selections. This is an unchanged practice
aimed at minimizing food waste. For resources on increasing student meal acceptability, visit the
Healthy Meals Resource System at http://healthymeals.nal.usda.gov/.
Offer Versus Serve (OVS) at Lunch
The Offer Versus Serve guidelines are listed below.






Students must take a minimum of one half-cup of either the fruit or vegetable
component.
Only senior high schools (typically the 9-12 grade group or any other grade
configuration labeled as a high school) are required to have Offer Versus Serve for
lunch. Local school food authorities can choose whether or not they want to have
Offer Versus Serve for their junior high, middle, and elementary schools.
Students must be offered all five required components at lunch: Meat/Meat Alternate,
Fruits, Vegetables, Grains and Fluid Milk in the full required amounts.
Students are allowed to decline two of the five required food components at lunch.
Students are allowed to take smaller portions of the Fruit and Vegetable components
only. If a student selects less than the offered portion of Meat/Meat Alternate or
Grains, it does not count as one of the minimum three required components at lunch.
All meals must be set at a single price no matter how many components are declined.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.76
Do:
Ask participants to locate the Handout: Offer Versus Serve Reimbursable Meal. Review the
directions. Allow 3-5 minutes for the activities. Discuss the answers at the conclusion of the
activity.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
77
Handout: Offer Versus Serve Reimbursable Meal
Directions: Using the sample menu, determine if the student selection meets the requirements for a
reimbursable meal. If it is a reimbursable meal, provide justification. If it is not a reimbursable meal, note the
necessary improvements in the selection modification column. Assume the school offers all meal components
and age-appropriate portion sizes.
Student Selection
Reimbursable
Not Reimbursable
Monday
Chicken Burger
Whole-Grain Bun
Monday
Grilled Cheese Sandwich on
Whole-Grain Bread
Fat-Free Chocolate Milk
Tuesday
Italian Peas
Whole-Grain Noodles
Orange
Wednesday
Beef Burrito on Tortilla
Wednesday
Chicken Fajita
Whole-Grain Pita
Fat-Free Milk
Thursday
Ginger Chicken with Citrus Glaze
Fresh Apple Slices
Cole Slaw
Whole-Grain Rice
Fat-Free Milk
Thursday
Whole-Grain Roll
Fat-Free Chocolate Milk
Friday
Kiwi
Carrots
Whole-Grain Roll Bread
June 26, 2012. Please refer to USDA memos for the most up-to-date information.78
Handout: Offer Versus Serve Reimbursable Meal —Answers
Directions: Using the sample menu, determine if the student selection meets the requirements for a
reimbursable meal. If it is a reimbursable meal, provide justification. If it is not a reimbursable meal, note
the necessary improvements in the selection modification column. Assume the school offers all meal
components and age-appropriate portion sizes.
Student Selection
Reimbursable
Not Reimbursable
Monday
No
Chicken Burger
Only two components
Whole-Grain Bun
No Fruit or Vegetable component
Monday
No
Grilled Cheese Sandwich on
No Fruit or Vegetable component
Whole-Grain Bread
Fat-Free Chocolate Milk
Tuesday
Yes
Italian Peas
Three components are selected
Whole-Grain Noodles
and one of the items is a Fruit or
Orange
Vegetable. If Fruit and
Vegetable are two of the three
components, one of those must
be a full serving. Cannot take
less (1/2 cup) of both Fruit and
Vegetable if only three
components are on the tray.
Wednesday
No
Beef Burrito on Tortilla
Only two components
No Fruit or Vegetable component
Wednesday
No
Chicken Fajita
No Fruit or Vegetable component
Whole-Grain Pita
Fat-Free Milk
Yes
Thursday
All meal components have been
Ginger Chicken with Citrus
selected
Glaze
Fresh Apple Slices
Cole Slaw
Whole-Grain Rice
Fat-Free Milk
Thursday
No
Whole-Grain Roll
Only two meal components
Fat-Free Chocolate Milk
No Fruit or Vegetable component
Friday
Kiwi
Carrots
Whole Grain Roll
Yes
Three components are selected
and one of the items is a Fruit or
Vegetable. If Fruit and
Vegetable are two of the three
components, one of those must
be a full serving. Cannot take
less (1/2 cup) of both Fruit and
Vegetable if only three
components are on the tray.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
79
Objective 13: Integrate the concepts of the new meal pattern lesson.
30 minutes
Do:
Divide the group into teams of 4-5 participants. Ask each group to create a K-5, a 6-8, or a 9-12
five-day menu. The menus are to include two daily Meat and Meat Alternative options and the
age/grade appropriate daily and weekly requirements for each meal component. Each group will
identify the minimum and maximum ounce equivalents for the Meat/Meat Alternate and Grains
component and identify the vegetable subgroups. Indicate by “and” or “or” if the student may
select one or more of the items. For example Pizza on whole wheat crust or Chef’s Salad with
whole-grain roll. In this example the student may only select one of the two Meat/Meat
Alternate and Grains menu items. Use the Handout: Food-Based Menu Template to complete
this portion of the activity. Discuss the answer sheet at the conclusion of the exercise.
Food-Based Menu Planning Worksheet
Once you have developed the weekly menu, write each meal item on the appropriate meal
component line. For the purpose of this activity, estimate the appropriate serving for each item.
At the conclusion of this activity, you will be able to determine if the weekly menu meets the
new meal pattern criteria.
June 26, 2012. Please refer to USDA memos for the most up-to-date information.80
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
81
Handout: Food-Based Menu Template
Lunch
Requirements
Meat/Meat Alternate
Monday
Tuesday
------------------Weekly oz eq
------------------Daily oz eq
Vegetables
------------------Weekly cups
------------------Daily cups
Dark Green
Red/Orange
Bean/ Peas (Legumes)
Starchy
Other
Additional Vegetables
June 26, 2012 Please refer to USDA memos for the most up-to-date information.
82
Wednesday
Thursday
Friday
Handout: Food-Based Menu Template
Lunch
Requirements
Fruits
Monday
Tuesday
Wednesday
Thursday
Friday
------------------Weekly requirements
------------------Daily Requirements
Grains
------------------Weekly oz eq
------------------Daily oz eq
Other
Milk: Fat-Free fluid milk, flavored or unflavored 8 oz each day
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
83
June 26, 2012 Please refer to USDA memos for the most up-to-date information.
84
Handout: Food-Based Menu Planning Worksheet
Directions: Using the Menu Template determine the number of servings for each meal component.
Component
Meat/Meat Alternate
ounce equivalent weekly
ounce equivalent daily
Fruits
weekly
daily
Vegetables
weekly
daily
Food Item
Mon.
__________________________
Tues.
__________________________
Wed.
__________________________
Thurs. __________________________
Fri.
__________________________
Serving Size
Mon.
____________
Tues.
____________
Wed.
____________
Thurs. ___________
Fri.
___________
Total Servings
____________
____________
____________
____________
____________
Mon.
Tues.
Wed.
Thurs.
Fri.
__________________________
__________________________
__________________________
__________________________
__________________________
Mon.
Tues.
Wed.
Thurs.
Fri.
____________
____________
____________
___________
___________
____________
____________
____________
____________
____________
Mon.
Tues.
Wed.
Thurs.
Fri.
__________________________
__________________________
__________________________
__________________________
__________________________
Mon.
Tues.
Wed.
Thurs.
Fri.
____________
____________
____________
___________
___________
Dark Green ____
Red/Orange ____
Bean, Peas, Legumes ____
Starchy _______
Other Vegetables _______
Grains
weekly
daily
Milk: 5 weekly
1 cup daily
Mon.
Tues.
Wed.
Thurs.
Fri.
__________________________
__________________________
__________________________
__________________________
__________________________
Fat-Free fat milk, unflavored or Fat-Free
chocolate
Mon.
Tues.
Wed.
Thurs.
Fri.
____________
____________
____________
___________
___________
____________
____________
____________
____________
____________
All days 8 ounces
June 26, 2012. Please refer to USDA memos for the most up-to-date information.
85
Identifying Reimbursable Meals
Objective 14: Communicate easy methods of identifying reimbursable meal components in
front or near the front of the serving line that constitute the unit priced reimbursable school
meal(s).
20 minutes
Say:
A single priced, nutritious meal is the goal of a federal reimbursable meal. In order to enhance a
student’s ability to choose wisely, the new meal pattern guidance requires that all serving lines have
an easy method of identifying reimbursable meal components in front or near the front of the serving
line that constitute the unit priced reimbursable school meal(s). What are some ways to implement
this requirement?
Do:
In small groups, share some ideas of how you might identify reimbursable meal components to
students as they make their selections. Communicate your ideas to the group. Write your
suggestions on the Handout: Unit Price Meals Suggestions.
MyPlate Ideas
 Use pictures, color code cafeteria line to my plate colors.
 Use point system that is color coded to MyPlate colors. Students choose points for
reimbursable meal.
Cafeteria Daily Line
 Use clip art to depict daily choices.
 Use pictures and take photos of sample reimbursable trays.
 Set-up a daily display of “today’s choice” for reimbursable meal.
 Display a “daily tray” for children to refer to at the beginning of the serving line.
 Use signage at serving line describing reimbursable meal, i.e., take one choice of (fruit and/or
vegetable) round out your plate with two or more choices; meat, milk, grains, or another fruit
or vegetable.
 Laminate mock trays.
 Use promotions/contests: Classrooms engaged in contest to use color association with “my
plate” in the lunch line.
 Create poster and/or use bulletin boards in cafeteria with pictures of reimbursable meals,
color coding food choices to my plate colors.
 Lunch monitors help children identify reimbursable meals at beginning of line.
June 26, 2012 Please refer to USDA memos for the most up-to-date information.
86
Classroom Education
 Teach concepts to build children’s “my plate” at lunch as part of a nutrition unit.
 Create videos for the classroom that link choosing reimbursable meals to a nutrition unit on
MyPlate.
 Describe in a fun/active manner how to choose a reimbursable meal using MyPlate concepts.
 Consider using food models or pictures.
Other Ideas to Support Identification of Meals
 Create monthly/weekly newsletter about school nutrition program to parents.
 Provide news flashes in flyers to teachers at beginning of year and periodically that support
changes in the school nutrition program.
 Provide ideas for selecting reimbursable meal on school nutrition website.
 Use school announcements to identify reimbursable meal.
Do: At the conclusion of the activity, distribute the Post Assessment and training evaluation.
(15 minutes)
Page 87
Handout: Unit Price Meals Suggestions
As of July 1, 2012, schools must identify, near or at the beginning of the serving line(s), the food
items that constitute the unit priced reimbursable school meal(s). What are some ways to implement
this requirement?
Directions: In small groups, share some ideas of how you might identify reimbursable meal
components to students as they make their selections.
June 26, 2012 Please refer to USDA memos for the most up-to-date information.
88
Page 89
New Meal Pattern Post Assessment
1. What are the key changes to the fruit and vegetable lunch components for children in grades K and
above?
A. Fruits and vegetables are two separate lunch meal components.
B. A weekly lunch requirement for dark green, red/orange, beans/peas (legumes), starchy, and
“other” vegetables.
C. Increased daily quantity of combined fruits and vegetables served at lunch.
D. Both fruits and vegetables must be offered daily.
E. All of the above.
2.
Schools cannot serve
A. Commercially prepared tofu and soy product as part of a reimbursable meal.
B. More fruit servings than the weekly requirement.
C. More vegetable servings than the weekly requirement.
D. More grain servings than the weekly ranges.
E. All of the above.
3.
Tomatoes and tomato juice fall into which vegetable subgroup?
A. Dark Green
B. Red/Orange
C. Starchy
D. Other
E. All of the above.
4.
Under Offer Versus Serve, schools must
A. Make sure students select all meal components.
B. Select at least 1/8 cup daily of the fruits or the vegetables components for a meal to be considered
reimbursable.
C. Offer enough for each child to take the full required amount of each component, but a student may
take smaller amounts of fruits and vegetables.
D. Select milk for the meal to be considered reimbursable.
E. All of the above.
5.
Under Offer Versus Serve
A. Schools must price each meal as a unit.
B. A meal has the same cost if a student selects three, four, or five components at lunch.
C. Schools must identify, near or at the beginning of the serving line(s), the food items that constitute
the unit priced reimbursable school meal(s).
D. Students may select smaller portions of fruits and vegetables.
E. All of the above.
June 26, 2012 Please refer to USDA memos for the most up-to-date information.
90
New Meal Post Assessment
6. A food component is
A.
B.
C.
D.
E.
A combination food.
A specific food offered as part of a reimbursable meal.
One of the five food groups which comprise reimbursable meals at lunch.
The period of time used to determine compliance with the meal requirements in § 210.10.
All of the above.
7. A school serves lunch to grades K-5 and grades 6-8 and chooses to use the same menu for both grade
groups. What would be the average daily calorie requirement?
A. 550-650 average calories.
B. 600-650 average calories.
C. 600-700 average calories.
D. 700-750 average calories.
E. All of the above.
8. To be used in the meal programs, a whole grain-rich food product must contain at least
A. 50 % whole grains and the remaining grain, if any must be enriched.
B. 51 % whole grains and the remaining grain, if any must be enriched.
C. 55 % whole grains and the remaining grain, if any must be enriched.
D. 60 % whole grains and the remaining grain, if any must be enriched.
E. All of the above.
9.
Milk served in the National School Lunch Program
A. Must be low-fat unflavored or fat-free (unflavored or flavored).
B. Must only be low-fat (unflavored or flavored).
C. Must only be fat-free (unflavored or flavored).
D. Must be low-fat flavored or fat-free (unflavored or flavored).
E. All of the above.
10. Which statement(s) is false?
A. Dry beans and peas can be served as a Meat/Meat Alternate or as a vegetable.
B. The ounce equivalents for Grains must meet the minimum and cannot exceed the maximum for a
specific age group.
C. As of July 1, 2012, the school lunch must contain ≤ 935 mg/sodium per day.
D. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
E. All of the above.
Page 91
New Meal Pattern Answers
1. What are the key changes to the fruit and vegetable lunch components for children in grades K and
above?
A. Fruits and vegetables are two separate lunch meal components.
B. A weekly lunch requirement for dark green, red/orange, beans/peas (legumes), starchy, and
“other” vegetables.
C. Increased daily quantity of combined fruits and vegetables served at lunch.
D. Both fruits and vegetables must be offered daily.
E. All of the above.
2. Schools cannot serve
A. Commercially prepared tofu and soy product as part of a reimbursable meal.
B. More fruit servings than the weekly requirement.
C. More vegetable servings than the weekly requirement.
D. More grain servings than the weekly ranges.
E. All of the above.
3.
Tomatoes and tomato juice fall into which vegetable subgroup?
A. Dark Green
B. Orange/Red
C. Starchy
D. Other
E. All of the above.
4. Under Offer Versus Serve, schools must
A. Make sure students select all meal components.
B. Select at least 1/8 cup daily of the fruits or the vegetables components for a meal to be considered
reimbursable.
C. Offer enough for each child to take the full required amount of each component, but a student may
take smaller portions of the fruits and vegetables.
D. Select milk for the meal to be considered reimbursable.
E. All of the above.
5. Under Offer Versus Serve
A. Schools must price each meal as a unit.
B. A meal has the same cost if a student selects three, four, or five components at lunch.
C. Schools must identify, near or at the beginning of the serving line(s), the food items that
constitute the unit priced reimbursable school meal(s).
D. Students may select smaller portions of fruits and vegetables.
E. All of the above.
June 26, 2012 Please refer to USDA memos for the most up-to-date information.
92
New Meal Pattern Answers
6. A food component is
A. A combination food.
B. A specific food offered as part of a reimbursable meal.
C. One of the five food groups which comprise reimbursable meals at lunch.
D. The period of time used to determine compliance with the meal requirements in § 210.10.
E. All of the above.
7. A school serves lunch to grades K-5 and grades 6-8 and chooses to use the same menu for both grade
groups. What would be the average daily calorie requirement?
A. 550-650 average calories.
B. 600-650 average calories.
C. 600-700 average calories.
D. 700-750 average calories.
E. All of the above.
8. To be used in the meal programs, a whole grain-rich food product must contain at least
A. 50 % whole grains and the remaining grain, if any must be enriched.
B. 51 % whole grains and the remaining grain, if any must be enriched.
C. 55 % whole grains and the remaining grain, if any must be enriched.
D. 60 % whole grains and the remaining grain, if any must be enriched.
E. All of the above.
9.
Milk served in the National School Lunch Program
A. Must be low-fat unflavored or fat-free (unflavored or flavored).
B. Must only be low-fat (unflavored or flavored).
C. Must only be fat-free (unflavored or flavored).
D. Must be low-fat flavored or fat-free (unflavored or flavored).
E. All of the above.
10. Which statement(s) is false?
A. Dry Beans and Peas can be served as a Meat/Meat Alternate or as a vegetable.
B. The ounce equivalents for Grains must meet the minimum and cannot exceed the maximum for a
specific age group.
C. As of July 1, 2012, the school lunch must contain ≤ 935 mg/sodium per day.
D. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
E. All of the above.
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June 26, 2012 Please refer to USDA memos for the most up-to-date information.
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