Breaking down new dietary specifications for school meals

Part two looks at the specifics of the meal pattern specifications.

Jan. 26—Yesterday the USDA released the final rules regarding the Healthy, Hunger-Free Kids Act. Today, we’re breaking down what those rules mean for operators. Part II of our coverage looks at the bill’s dietary specifications. Be sure to check out Part I about the meal patterns.

Calorie levels: There is now a minimum and maximum caloric range for each age group. For NSLP, this is effective SY 2012-2013. For breakfast, this is effective SY 2013-2014. The daily ranges are as follows:

For lunch: K-5 (550 to 650), 6-8 (600 to 700), 9-12 (750 to 850)
For breakfast: K-5 (350 to 500), 6-8 (400 to 550), 9-12 (450 to 600)

Saturated fat: Schools must offer breakfast and lunch meals that, on average during the school week, have less than 10% of total calories from saturated fat.

Sodium: Schools must meet a gradual reduction in sodium content of meals. This is being rolled out in three phases. Target one (SY 2014-2015) requires schools to reduce sodium content in lunches by approximately 5% to 10% from the baseline. Target two (SY 2017-2018) requires schools to reduce sodium in lunches by approximately 15% to 30% from the baseline. Target three (SY 2022-2023) requires schools to limit sodium content by approximately 25% to 50% from the baseline. (See chart below for specific amounts.)

 

Sodium regulations

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: USDA

 

Tracking calories, saturated fat and sodium: State agencies will be required to conduct CREs every three years, starting SY 2013-2014 for both breakfast and lunch. The rule requires state agencies to conduct nutrient analysis of school lunches and breakfasts as part of the review. The time period for nutrient analysis is one week, instead of the proposed two.

Trans fat: Food products and ingredients used to prepare meals must contain zero grams of added trans fat per serving (less than .5 grams per serving as defined by the FDA) beginning SY 2012-2013 for NSLP and SY 2013-2014 for SBP. This does not apply to naturally occurring trans fats.

Monitoring: State agencies must monitor compliance with the meal pattern and dietary specifications. The SMI review is eliminated. Beginning SY 2013-2014, state agencies must monitor breakfast programs. State agencies are given the ability to use fiscal action to enforce compliance with specific meal requirements.

Identification of reimbursable meal items: Beginning SY 2012-2013, school must identify the components of the reimbursable meal at or near the beginning of the serving line(s)

Crediting: Effective SY 2012-2013, snack-type fruit or vegetables are no longer credited for reimbursable meals.

Fortification: The rule disallows the use of formulated grain-fruit products to meet the grain and fruit components in breakfast program beginning SY 2012-2013. This rule does not prohibit the use of fortified cereals or cereals with fruit.

More From FoodService Director

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

Industry News & Opinion

An agreement between Northwestern University’s new foodservice vendor and the union that represents many of the school’s service workers has put to rest some staff concerns over its upcoming vendor switch, reports The Daily Northwestern .

Unite Here Local 1 said that it met with representatives of Compass Group North America, which assumes control of the Evanston, Ill., school’s foodservice this fall, and reached a deal to ensure that staff who previously worked under Sodexo and Aramark would have job security with Compass. In addition, the agreement continues many benefits that...

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code