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NSNA Breakout Session Regulatory Update 06.20.15
The document provides updates on meal pattern requirements and food safety regulations for Nevada schools as of June 23, 2015, highlighting essential guidelines for breakfast and lunch menus concerning grains, fruits, and sodium levels. It outlines professional standards for staff training, including required hours for different roles and resources for training opportunities. Additionally, it emphasizes the importance of school wellness policies and the nutritional standards for any food provided in schools.
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NSNA Breakout Session Regulatory Update 06.20.15
- 1. Regulatory Update NSNA CONFERENCEJUNE 23, 2015 NEVADA DEPARTMENT OF AGRICULTURE FOOD AND NUTRITION DIVISION
- 2. Today’s Agenda Meal PatternUpdate Production Records Food Safety Requirements Professional Standards/Training Requirements Nevada School Wellness Policy
- 3. Meal Pattern Let’s reflecta bit…… 2012/2013 ◦ Half of all grains Whole Grain Rich, vegetable subgroups, calorie limits ◦ First year of new meal pattern 2013/2014 ◦ New rules for breakfast, ◦ half of grains whole grain rich ◦ offer a cup of fruit 2014/2015 ◦ All grains whole grain rich ◦ Must select a ½ cup of fruit a breakfast ◦ Sodium Target 1
- 4. Meal Pattern What’s requirednow? ◦ Requirements for SY 15/16 (Same as 14/15) ◦ Breakfast ◦ All grains must be whole grain rich ◦ 1 cup of fruit offered at breakfast ◦ Must take ½ cup under OVS ◦ Lunch ◦ Meat and grain minimums ◦ Maximum limits permanently lifted ◦ Calorie minimum and maximums ◦ No overlap between k-8 and 9-12 ◦ Vegetable subgroup requirements ◦ No trans fat ◦ Sodium target 1 in place
- 5. Age Grade Groups-LUNCH Grades K-8 Grades 9-12 Fruit (1/2 cup) Vegetable (3/4 cup) Subgroups: DG, RO, Legume, Starch, Other Grain (1 oz)/8 wk Meat/meat alt (1 oz)/9 wk Fluid Milk-1 c Min/Max calories Saturated fat<10 Sodium-Target 1 1230 mg Trans fat-zero Fruit (1 cup) Vegetable (1 cup) Subgroups: DG, RO, Legume, Starch, Other Grain (1-2 oz)/10 wk Meat/meat alt (2 oz)/10 wk Fluid Milk1-c Min/Max calories Saturated fat<10 Sodium Target 1 1420 mg Trans fat-zero What else do we need to keep in mind? Grain based desserts Limitations on fruit and vegetable juice Non creditable foods Must serve at least two types of milk
- 6. Age Grade Groups-BREAKFAST Grades K-12 Fruit (1 cup) Grain (1 oz)/8 wk Fluid Milk Min/Max calories Saturated fat<10 Sodium-Target 1 <540 Sodium Trans fat-zero What else do we need to keep in mind? Dessert items cannot be served Limitations on fruit and vegetable juice Non creditable foods Must serve at least two types of milk Vegetables?
- 7. Meal Pattern What liesahead? ◦ Only change coming is sodium target 2 and 3 ◦ Controversy surrounding these ◦ Target 1 won’t change ◦ Still need to focus on sodium content of foods ◦ Condiments (soy sauce, bbq sauce, sweet/sour sauce) ◦ High sodium entrees (chicken teriyaki, lunchmeats, etc) ◦ May need to menu higher sodium items by cycle week rotation (for example fresh vs. processed items) ◦ Other seasonings can be used instead of sodium
- 8. Meal Pattern What doI need to know? ◦ Meal pattern for the school you are at ◦ Meal pattern by meal (breakfast, lunch, snack) ◦ Differ by grade group ◦ What if there different grade groups at my school? ◦ Differ by week: Four day versus Five day ◦ RCCIs Seven day possible
- 9. Meal Pattern ◦ Whatconstitutes a reimbursable meal ◦ Straight Serve (may include choices between components) ◦ Must take all 5 components ◦ Offer Versus Serve ◦ Can decline components
- 10. Straight Serve-LUNCH Students musttake all five required components Choices amongst components allowed ◦ meat/meat alternate ◦ grains ◦ Fruit (choice of apple or orange slices) ◦ vegetables (choice of corn or peas) ◦ fluid milk
- 11. Offer Versus Serve(OVS) - LUNCH Students must be offered all five required components: ◦ meat/meat alternate ◦ grains ◦ Fruit ◦ vegetables ◦ fluid milk
- 12. Lunch Menu Requirements Ifusing multiple food lines, every line must offer the required 5 food components to all students Senior high schools are required to use Offer Versus Serve for lunch OVS optional for junior high, middle, and elementary schools ◦ OVS is optional at Breakfast
- 13. What Can Students Decline? Studentsare allowed to decline two of the five required food components ◦ Must take three components ◦ One must be a ½ cup of fruit or a vegetable How do I communicate this to students? ◦ “Choose three or more, one must be a fruit or vegetable” ◦ “Choose at least three, one must be a fruit of veggie” Is this the same as the number of “items” a student must take? No- if non creditable items are on the menu, they don’t count towards the three components
- 14. Straight Serve-BREAKFAST Students musttake all three required components Choices amongst components allowed ◦ Grains (or additional meat/meat alternate) ◦ Fruit (choice of apple or orange slices, 1 cup) ◦ fluid milk (1 cup, must be two types)
- 15. Offer Versus Serve(OVS) - BREAKFAST Students must be offered at least 4 items from the following 3 components: ◦ Grains (if at least 1 oz eq of grains are offered then a meat/meat alternate can be offered) ◦ Fruit ◦ fluid milk ◦ Students must take at least three items, one must be a half cup of fruit
- 16. Offer Versus Serve(OVS) - BREAKFAST Examples: Cereal String Cheese Yogurt Toast Muffin String Cheese Juice Large Banana Large Apple Apple Milk Milk Milk
- 17. OVS Resources NDA Youtubechannel ◦ https://www.youtube.com/watch?v=ZbmqQGQQfdk&list=PLGdlCTs4dQTfYTL j7Vg9VXzDfmqApGipq&index=15 USDA OVS Guidance ◦ http://www.fns.usda.gov/school-meals/guidance-and-resources NDA State Agency Staff ◦ [email protected] ◦ [email protected]
- 18. Menu Production Records Form– USDA required information Staff Training on filling out the form Third party (Food Vendor, FSMC) District Wide Consistency NDA Website – sample forms posted http://nutrition.nv.gov/ Webinar-NDA website posting on our YouTube channel, https://www.youtube.com/user/nevadaagriculture MPRs, Standardized Recipes, FBG, Menu Planning Records
- 19. • Twelve areasrequired per USDA • Format optional w/ mandatory items included • Customize for your district/site • Some menu analysis programs have a MPR template • Requires state modification • • Menu Production Record (MPR)
- 20. Food safety manual EACHSITE MUST HAVE ONE! NFSMI Links(note: name change to Institute of Child Nutrition July 2015) www.nfsmi.org Sample Manuals and templates; can customize for district or specific site http://sop.nfsmi.org/sop_list.php Preventing Contamination at Food Bars & FFVP SOPs for grant program staff Review and Update your Food Safety Plans periodically!
- 21. Professional standards USDA regulationsin effect July 1, 2015, and thereafter Federal Register Vol 80 No. 88: May 7, 2015 Education Requirements Training Requirements (all staff) Professional Standards Learning Topics: Nutrition, Operations, Administration, and Communications/Marketing Breakout Session opportunity for all child nutrition staff Resources Available Tool Tracker Demo
- 22.
- 23. Training Standards - Summary SFAdirectors ◦ 8 hours - SY 2015-2016 ◦ 12 hours - beginning SY 2016-2017 SFA managers ◦ 6 hours - SY 2015-2016 ◦ 10 hours - beginning SY 2016-2017 SFA staff ◦ 4 hours - SY 2015-2016 ◦ 6 hours - beginning SY 2016-2017 Part-time staff working an average of less than 20 hrs/week ◦ 4 hours - SY 2015-2016 and beyond
- 24.
- 25. Training from NFSMI NFSMIoffers FREE training ◦ In-person ◦ Webinars ◦ On-line
- 26. Key Learning Areas ◦Nutrition ◦ Operations ◦ Administration ◦ Communications & Marketing
- 27. Training In a varietyof formats ◦Virtual/web-based and in-person ◦Including free or low-cost options From a variety of sources ◦FNS ◦NFSMI ◦Professional Associations and organizations ◦In-house ◦State ◦Commercial vendors
- 28. Tracking training Track employeetraining FNS 1.0 Version ◦ http://www.fns.usda.gov/school- meals/professional-standards ◦ Develop your own system-excel file for example form your employee site lists ◦ Keep at the District level
- 30. 2006: Nevada’s StatewideSchool Wellness Policy 2010/2013: Healthy Hunger- Free Kids Act USDA’s Smart Snacks Nutrition Standards 2014: Nevada’s School Wellness Policy
- 31. Apply toAll Grade Levels Include General Standards and Specific Nutrient Standards
- 32. Any food soldor given away in schools must: Be “whole-grain rich”; OR 1st Ingredient: Fruit, Vegetable, Dairy, or Protein; OR Combination Food w/ >1/4 Cup Fruit and/or Vegetable; OR Contain 10% Daily Value*: Calcium, Potassium, Vit D, Dietary Fiber Food must also meet: Calories: Snack- ≤200 calories; Entrée- ≤350 calories Sodium: Snack- ≤230 mg**; Entrée- ≤480 mg Fat: Total fat- ≤35% of calories; Saturated Fat- <10% of calories; Trans Fat- 0g Sugar: ≤35% of weight from total sugars in food *Allowable until July 1, 2016 **After July 1, 2016 ≤200 mg
- 33. Beverage Elementary SchoolMiddle School High School Plain water No Size Limit No Size Limit No Size Limit Low fat milk, unflavored ≤ 8 fl. oz. ≤ 12 fl. oz. ≤ 12 fl. oz. Non-fat milk, unflavored or flavored ≤ 8 fl. oz. ≤ 12 fl. oz. ≤ 12 fl. oz. 100% Fruit/Vegetable juice ≤ 8 fl. oz. ≤ 12 fl. oz. ≤ 12 fl. oz. Calorie-Free Beverages* Not Allowed Not Allowed ≤20 fl. oz. Lower-Calorie Beverages** Not Allowed Not Allowed ≤12 fl. oz. Caffeinated Beverages Not Allowed*** Not Allowed*** Allowed, At the Discretion of the SFA *<5 calories per 8 fl. oz.; ≤10 calories per 20 fl. oz. **≤ 60 calories per 12 fl. oz.; ≤ 40 calories per 8 fl. oz. ***With the exception of trace amounts of naturally-occurring caffeine substances (E.g. Chocolate milk)
- 34. http://nutrition.nv.gov/Programs/Wellness / SchoolWellness Policy Best Practices Manual Includes: Sample School Wellness Policy Goals Sample Goal Document (Action Plan) Non-Food Based Incentives/Rewards Best Practices for Special Occasions/Holiday Celebrations Best Practices for Incorporating physical activity into the school day Examples of allowable marketing on the school campus Best practices for Recess Before Lunch & Adequate time to consume a meal
- 35. Found onNDA’s website (http://nutrition.nv.gov/ ) Copy of Nevada’s School Wellness Policy Smart Snacks Approved Product List (to be updated in July) If you find food items not on the list you would like reviewed, email the nutrition facts panel to [email protected] Sample RCCI School Wellness Policy Links to School Wellness Webinars (5 different topics) School Wellness Frequently Asked Questions School Wellness Funding Opportunities School Wellness Talking Points (for Food Service Directors)
- 36. Contact Information: Cindy Rainsdon ProgramOfficer (775) 353-3663 [email protected] Catrina Peters School Nutrition Services Manager (775) 353-3751 [email protected] NDA Resources YouTube: https://www.youtube.com/ user/nevadaagriculture Slide Share: http://www.slideshare.net/ NevadaAgriculture/prese ntations
- 37. What’s new for2015/16 UNR Survey Mid Year Regional Trainings ◦ Ideas for topics? Procurement technical assistance/training Webinar Schedule ◦ Webinar calendar coming soon, all past webinars are on our youtube channel
Editor's Notes
- #30 Good Afternoon. My name is Cindy Rainsdon and this is Catrina Peters. We are with the Nevada Department of Agriculture, Food and Nutrition Division. Today we will give a brief overview of Nevada’s School Wellness Policy.
- #31 Nevada created the Statewide School Wellness Policy for SY 2006-2007. Each school district was required to have a school wellness policy in place. In 2010 USDA came out with the Healthy Hunger-Free Kids Act which expanded the scope of school wellness policies and required stricter nutrition standards for foods sold in schools and required additional elements be added to school wellness policies. In 2014, we brought together a stakeholder group to revise Nevada’s School Wellness Policy and developed the new Policy that went into effect July 1, 2014.