MAJOR CHANGES FORADAMS COUNTY INDIANA AREA SCHOOLS 2012/2013 SCHOOL YEARIN NATIONAL SCHOOL LUNCH AND BREAKFAST PROGRAMS

FOOD BASED PROGRAM

MEAT/MEAT ALTERNATE

BREADS AND GRAINS

FRUITS

VEGETABLES

FLUID MILK

New Meal Pattern Changes

SIX GROUPS1. Carbohydrates

2. Fat

3. Protein

4. Vitamins

5. Minerals

6. Water

5

NUTRIENTS: THE KEY BUILDING BLOCKS

All nutrients from these six groups are important, because all work together for good health.

National School Lunch Program

Nutrients are classified into

LUNCH MEAL PATTERN: MILK

8 ounce fluid milk must be 1 % unflavored or nonfat flavored and unflavored

Example: 1 % white milk and/or fat free (skim), white, chocolate, strawberry, vanilla

Change from 2011/2012 School Year Currently using flavored and unflavored 1% milk.

LUNCH MEAL PATTERN: BREADS & GRAINS

LUNCH MEAL PATTERN:MEAT/MEAT ALTERNATE

LUNCH MEAL PATTERN: FRUIT

½ cup per day grades K-8

1 cup per day grades 9-12

No more than ½ of the fruit serving may be in the form of 100% juice.

Fruit must be fresh, frozen with NO added sugar, canned in light syrup, water or fruit juice, or dried. ¼ cup dried = ½ cup serving

LUNCH MEAL PATTERN: VEGETABLE

¾ cup serving, grades K-8, additional 1 cup per week

1 cup serving, grades 9-12, additional 1 ½ cup serving per week.

Sub groups dark green; ½ cup serving per week, grades K-12 Red/orange; ¾ cup serving, grades K-8, 1 ¼ cup serving 9-

12 Beans/peas/legumes; ½ cup serving per week, grades K-12 Starchy vegetables; ½ cup serving per week, grades K-12 Other; ½ cup serving grades K-8, ¾ cup serving grades 9-

12 from dark green, red/orange or beans/peas/legumes Additional: 1 cup per week grades K-8, 1 ½ cup per week

grades 9-12, from any vegetable group

TYPICAL MENU

• Chicken nuggets with dipping sauce (m/b)

• Whole grain dinner roll with margarine (b)

• Red grapes ½ cup(f)

• Carrot and celery sticks with ranch 3/8 cup (v)

• Baked fries 1 cup (v)

• 8 ounces fluid milk (milk)

• 4.25 ounce fruit juice (f)

Note: either breading on chicken nuggets counts as a bread, or roll needs to be 2 oz., and if calories are too low, we have to add something.

BREAKFAST MEAL PATTERN

Fruit = 1 cup serving, grades K-12 per day

Milk = 8 fluid ounces of unflavored 1% milk

or nonfat flavored or unflavored milk, grades K-12

Breads/Grains = 1 ounce serving per day, grades K-12, 7 – 10 per week, grades K-12

BREAKFASTK-5 6-8 9-12

Min – max calories

350-500

400-550 450-600

Sat. fat % <10 <10 <10

Sodium mg

target 1(2014 – 2015)

< 540 < 600 < 640

Trans fat Nutrition label or manufacturer specifications

K-5 6-8 9-12

Min – max calories

550-650 600-700 750-850

Sat. fat % <10 <10 <10

Sodium mg

target 1(2014 – 2015)

< 1230 < 1360 < 1420

Trans fat Must indicate zero grams of trans fat per serving

Lunch

Presented By:

Erin M. Ripley

Director of Food Services

North Adams Community Schools

Winning With Wellness Partner

(260)724-7121 ext. 2138

ripleye@nadams.k12.in.us 

Adams Central Community Schools South Adams Community Schools

Michele Barger Diane Wingler

(260)692-6192 (260)589-3131

bargerm@accs.k12.in.us dwingler@southadams.k12.in.us