LUNCH MARCH 15, 2012 PRESENTED BY: ANNA MAE FLORENCE, RD, LD CHI - - PowerPoint PPT Presentation

MARCH 15, 2012 PRESENTED BY: ANNA MAE FLORENCE, RD, LD

THE FUTURE OF SCHOOL LUNCH

CHI HILD LD NU NUTRITI ITION ON PROGRAMS RAMS

Changes anges in NS NSLP P an and SBP BP USDA A + IOM OM + + Dieta etary y Guidelines elines for Ame mericans cans = Ne New w Me Menu Pat Pattern rn an and Nutr tritiona tional l Sta tanda dards ds for School chool Me Meal als

IDAHO HO NU NUTRITION ITION STAND NDARDS ARDS

Idaho aho has s 4 rem emaining ining st standa ndards ds

• No

No dee eep p fat t frying ing

• Limi

mit t pr pre-fried fried item ems

• 2 mg

mg o

• f so

sodium um pe per Calorie

• rie
• Continue

tinue to mo monitor r condi ndiment ment po porti tions

• ns

HA HAND NDOUT OUT AVAILAB LABLE LE

WHY?

US Ob Obes esity ty Ep Epidemic demic

Hel elp p from Indust ustry y to meet eet th thes ese e gu guideli elines nes

WHA HAT DO SCHO HOOLS LS AND ND SPONS NSORS ORS NE NEED?? ?? LOW SODIUM UM PRODU DUCT CTS

From…. To To

SODIUM WILL BE PHASED IN TO BE PHASED OUT

SY 2012-2013 3 and 2013 13- 2014: : Idaho Nu Nutri riti tion n Standa dard d ---

• 2mg per Calorie

SY 2014-15, , 2015-16, 6, 2016-17: : K K-5 6-8 9-12 12 Breakf kfast ast 540 600 600 640 Lunch 1, 1,230 1, 1,360 1, 1,420 SY 2017-20 2018 18 to 2022 K-5 6-8 9-12 12 Breakfast ast 485 485 535 535 570 Lunch 935 935 1, 1,035 1, 1,080

SALT (SODIUM)

By Maggie Fox from the Nationa nal l Journa nal

The average ge American can get ets 3,300 0 milligra rams of sodium a day even before sprinkli ling g on added salt at the table, e, the CDC found.

• d. This is

twice e the recommen ended ed limit for 60 percent ent of adults

• lts. To come up

with the numbe bers, s, CDC research cher ers looked d at a 2008 survey y asking g more than 7,000 America ican n adults lts and children ren what they ate. The CDC survey found that t 10 categori gories es of food accou

• unted

ed for 44 percen cent t of sodium in the U.S. diet

• et. Bread

d accou

• unt

nted ed for 7.4 percent ent, meat t for 5 percent ent, and pizza za for nearl rly y 5 percent

• ent. Salty

y snacks ks such as pot

• tato
• chips weighed

ed in at 3 percent ent.

COMMON PRODUCTS IN SCHOOL LUNCH THAT MAY HAVE HIGH SODIUM CONTENT

MORE RE WHOLE GRAINS NS

Half lf of all ll gr grains s must be whole le grain or whole

• le grain rich

ch.

LOTS S OF If you have a pr e a produ duct ct that conta tain ins one of e of the e sub ubgr groups

• ups of veg

egeta etables es de declare re it it on the e label el. This is hel elps ps both you and d the e school

• ols.

s.

FOODS DS MUST T BE IDENT NTIFIAB FIABLE LE

What is in this drink? k? Should uld it count as a fruit t and yogurt? t?

FORMULA MULATE TED GRAIN N PRODUCT UCTS

Toast ster er Pa Pastries tries will not be able to claim m the fruit t that t is in that product.

• ct. They can only be claimed

med as a grain in product. uct. Some me granola la bars and other r such products cts are excluded luded from this. s. This s propose

• sed

d rule seeks s to reduce schools ls' relian iance ce on highly hly forti tified ied foods. .

LA LABELS ELS

1.

• 1. CN Label

el 2.

• 2. Pr

Prod

• duc

uct t For

• rmu

mulati ation

• n Sta

tatem emen ent

CN N LA LABEL L EXAMPLE MPLE

CN Label

Example ample of what at a a CN Lab abel el Looks Lik ike

PRODUCT DUCT FORMULA ULATION TION STATEMENT TEMENT (EXAMPL

PLE)

Completed and signed product formulation statement on manufacturers’ letterhead –that demonstrates how the processed product contributes to the meal pattern requirements.

MILK LK

New Study y Reveals ls Negati tive Nutrit ritiona ional l Imp mpact t of Remo movin ving g Chocolat late e Milk The State e of Flavored ed Milk in Schools ls- milk k comp mpanies nies across ss the US are reformulat rmulating ing flavore red d milk k to lower r tota tal l calories, ries, and decreas ase e added sugars s and fat, while le preser erving ing its nutritional itional value and tast ste e appeal. l.

FOODS DS OF F MINI NIMAL AL NU NUTRITIONAL ITIONAL VALUE E (FM FMNV NV) (b) General. State agencies and school food authorities shall establish such rules or regulations as are necessary to control the sale of foods in competition with lunches served under the Program. Such rules or regulations shall prohibit the sale of foods of minimal nutritional value, as listed in appendix B of this part, in the food service areas during the lunch periods.

FM FMNV NV

• Soda

da water

• Water Ices
• Chewin

ing Gun

• Certain

in Candi dies (hard d candy dy, je jellie ies and d gums, , marshma hmall llow w candi dies, fonda dant, lic icorice ice, , spu pun candy dy, candy dy coated ed popcorn rn)

VEND NDING NG/COM OMPETI PETITI TIVE VE FOODS

The Commi mitt ttee ee recomm mmends ends ‘‘ improving foods sold and served ed in schools, ls, includi ding ng school l breakf kfas ast, t, lunch, and after er-sch school

• ol meals

ls and competitiv etitive e foods so that t they y meet et the recomm mmen enda datio tions ns of the IOM repor

• rt

t on school

• l meals

ls (IOM, , 2009) and the key findings ngs of the 2010 DGAC. . This includes des all age groups s of children, ren, from preschool through high school.’’ More e informa mation/gu tion/guid idanc ance e will be coming ng out on this. s.

IDAHO HO HA HAS RECOMMEND MMENDATION TIONS S FOR VEND NDING NG

• Nutri

riti tious

• us foods

ds, , such as f fruit its, s, veg eget etables, es, low-fat t da dair iry pr produ ducts, cts, and l d low-fat t whole e gr grain in pr products ducts wil ill be e avai ailab able e wher erever er food d is is sold d at school.

• ol.
• Porti

tions

• ns siz

izes es of bever erage ges shall be l e lim imit ited ed to 12 oz.

• Snack

k foods ds shall not contain in more e than one e po portion ion as de defin ined ed on the pac e package ge.

VEND NDING NG RECOMMEND MMENDATIONS TIONS FROM FROM IDAHO HO

• No more than 10%

% of total calorie ies s shall come from

• m saturated

ed fat (e (exclude ude) ) in in all snacks. s.

• All snack foods

ds shall be lim imit ited d to 200 0 calori ries per servin ing.

• No more than 25% of total calorie

ries shall come from

• m fat (exclude

des s nuts, nut butters, s, and d cheese se)

VEND NDING NG RECOMMEND MMENDATIONS TIONS FROM FROM IDAHO HO

• Snack

ck items shall ll be trans fat free. e.

• Food
• ods

s li listing ng any form of sugar as the first st ingredient dient shall ll not

• t be sold

ld. .

• No

No mo more than 250m 0mg g of sodium um per serving. ving.

VEND NDING NG MACHI HINES NES MUST T COMPL PLY

New vending machines give South Floridians healthier options Nicole Brochu from the Sun Sentinel out of Fort Lauderdale

“Vending machines, those bastions of junk food popularized the world over for dispensing an indulgent fix to midday cravings, are increasingly peddling an unconventional flavor: healthy fare. Well, at least healthier fare.”

$13 3 mill llion ion do doll llars s a yea ear r he here re in n Id Idaho ho.

Br Breakf eakfast ast

$37 7 mill llion ion do doll llars s a yea ear r he here re in n Id Idaho ho.

Lun unch ch

Par Partner tnership ship

QUE QUEST STIONS? IONS?