janice steffen, iowa department of education bureau of nutrition and health h ealthier school meals
TRANSCRIPT
Janice Steffen, Iowa Department of EducationBureau of Nutrition and Health
HEALTHIER SCHOOL MEALS
NEW MEAL PATTERNS
Based on recommendations by IOM
Based on Dietary Guidelines for Americans
Based on concerns aboutchildhood obesity, but alsochildhood hunger
First major changes in over15 years
MAJOR CHANGES? YES AND NO
Schools have always offered all of these groups
But now all 5 components must be offered at each lunch: Meat/Meat Alternate
Grain
Milk
Fruit AND
Vegetable
ONE APPROACH TO MENU PLANNING
Menu Planning approach changes
One uniform way to plan menus for SFAs
Changes for lunch starting July 1, 2012
Changes for breakfast begin SY 2013/2014
EMPHASIS ON…
Nutrient dense foods
Whole-grain rich foods
Low-fat milk
Increase Fruit choices and amounts
Increase Vegetable choices and amounts
WEEKLY STANDARDS
LIMITS ON…
Daily and weekly minimums and maximums Grains Meat/Meat alternate
Daily and weekly minimums Fruit Total Vegetables
Weekly Minimums Vegetable sub-groups
NO MAXIMUM on Fruits or Vegetables
VEGETABLES
Daily lunch requirements need to reflect a variety during the week
Weekly minimum requirements for: Dark Green Red/Orange Beans/Peas (Legumes) Starchy “Other”
VEGETABLE MINIMUMS
Grades K - 5 Grades 6 - 8 Grades 9 - 12Vegetable (cups) 3 3/4 (3/4) 3 3/4 (3/4) 5 (1)
Dark Green 1/2 1/2 1/2Red/Orange 3/4 3/4 1 1/4Beans/Peas 1/2 1/2 1/2
Starchy 1/2 1/2 1/2Other 1/2 1/2 3/4
Additional Veg to Reach Total 1 1 1 1/2
OTHER LIMITS…
• Minimum and maximum calories (an average over the week)
• Saturated Fat (<10% of total calories)
• Trans Fat (0 grams/serving-naturally occurring excluded)
• Sodium Reduction over next 10 years < 640/710/740mg by 2022
SODIUM REQUIREMENTS
11
CALORIE REQUIREMENTSNew Calorie Ranges
Lunch (Grade groups varied by Meal Planning Method)
633 (grades K-3)
664 (grades K-6)
785 (grades 4-12)
825 (grades 7-12)
Breakfast:
554 (grades K-12)
618 (optional grades 7-12)
Lunch:
550-650 (grades K-5)
600-700 (grade 6-8)
750-850 (grades 9-12)
Breakfast:
350-500 (grades K-5)
400-550 (grades 6-8)
450-600 (grades 9-12)
12
Previous Minimums
TWO WAYS TO SERVE-NOT NEW
Serve Option for K-8 All students get all
foods in full amounts No option to decline
any component May or may not have
any choices
Offer vs. Serve Must do for grades 9-
12 Option for K-8 Student must take at
least 3 components, one being fruit or veggie
May take all 5 components
RECENT CHANGES!
December 2012-USDA lifted maximums on meat/meat alternate and grains for this school year (2012-2013) MAINTAIN weekly calorie range, MAINTAIN daily/weekly minimums for all
food groups, including vegetable sub-groups
February 2013- Proposed rules for competitive foods sold outside of the school meals programs Ala carte and most fund-raisers Similar to Iowa Healthy Kids Act standards
USDA- School Meals Just Got Healthier http://www.fns.usda.gov/cnd/Healthierschoolday/default.htm
Iowa Bureau of Nutrition and Health Services- School Nutrition Standards 2012 http://educateiowa.gov/index.php?option=com_content&view=
article&id=2595&Itemid=4678
WEB RESOURCES
SUMMER FOOD SERVICE PROGRAM
Carrie Scheidel, MPH
Food That’s In When School Is Out
VASTLY UNDER-UTILIZED
Food insecurity rises during the summer months
195,000 Iowa children are eligible for free and reduced meals during the school year
15,600 Iowa children participated in the summer program in 2012
8% of those in need
BUT GROWING ….
2002 2005 2008 2011 20120
100000
200000
300000
400000
500000
600000
Summer Food Service Program Participation Trends
BreakfastLunch
2002 – 218,616 lunch meals served
2012 – 553,648 lunch meals served
WHO CAN SPONSOR SFSP?
Public or private non-profit schools
Units of local, county, municipal, tribal, or State government
Private nonprofit organizations
Public or private nonprofit residential camps
Public or private non-profit universities or colleges
MEAL SERVICE
Two meals or one meal & snack per day
Meals must meet USDA standards
Meal pattern requirements Milk
Vegetables and/or fruits
Bread and bread alternates
Meat and meat alternates
FOUR WAYS YOU CAN PARTICIPATE IN
SFSP! Become a sponsor
Run a site
Be a vendor
Volunteer
QUESTIONS
School Meals 515.281.5356-Bureau secretary [email protected]
Summer Food Program 515.281.4760 [email protected]
THANK YOU!