toolkit overview

TOOLKIT OVERVIEW
Introduction
The new federal nutrition standards present challenges and opportunities as school
meals will include more fruits, vegetables and whole grains, and introduce other
important changes.
To complement the work you are doing to introduce the school meal changes, the Texas
Department of Agriculture developed this toolkit. It includes resources to help you create
menus that meet the new standards, communicate the changes to stakeholders in the
community and help students choose healthy food at school and at home. We encourage
you to use these materials to ensure everyone has the information they need to understand
the new nutrition standards. You will find each resource online at SquareMeals.org.
Your toolkit includes:
• Fact sheet
• Parent flier
• Implementation timelines for each grade group
• Menu calendar template
Fact Sheet
The fact sheet outlines basic information about the new nutrition standards in a simple format.
Copies can be distributed to each school for use in newsletters and other communications.
Parent Flier
This flier, tailored to address parents’ concerns, provides an introduction to the nutrition
standards. The flier is available online in Spanish and English as well as in high resolution
color or grayscale versions. Use these tips for making the flier available to parents:
• Provide each classroom teacher with fliers to hand out during “Meet the Teacher” night
• Include the flier in all NSLP and SBP applications for free and reduced meals
• Distribute to parents at the monthly PTA meeting
• Make copies available in the main office for visiting parents to pick up on their way in or out
of the school building
• Mail one parent flier to each student household in the district
Implementation Timelines
This toolkit includes three implementation timelines, which provide details specific to one
of three grade groups — K-5, 6-8 or 9-12. Each timeline lists the appropriate portion sizes and
the school year when each change goes into effect. Use these as an an easy reference tool for
planning future menus, determining if a meal is reimbursable or guiding staff in using correct
serving sizes.
TOOLKIT OVERVIEW
Menu Calendar Templates Available Online
Visit SquareMeals.org and click on New Nutrition Standards to find one-sided menu calendar
templates that allow you to add information specific to your school. All are available in either
high resolution color or grayscale. These tips can help you use this resource:
• Upload the completed template to your school website each month
• Post the menu calendar near the serving line entrances for easy viewing by students
• Provide a copy of your monthly menu calendar to each teacher and ask them to display it
in the classroom
• Email an electronic copy of the calendar template to your staff, suggesting they make copies
for each student to take home a week before the new month begins
• Display in the school office
We hope you will find the New Meal Pattern Toolkit helpful as you communicate these
changes in the coming months. Stay tuned for more information — continue to read emails
from your regional Education Service Center and visit SquareMeals.org for the latest
information from TDA. If you have any questions or would like to share a best practice from
your school district regarding these new standards, please visit SquareMeals.org or call
(877) TEX-MEAL.
TEXAS DEPARTMENT OF AGRICULTURE
TODD STAPLES
COMMISSIONER
Dear School Nutrition Director:
As you incorporate the new federal nutrition standards into your menus,
please accept my gratitude for your efforts to nourish Texas children. As a
navigator of change, you are helping them embrace the 3E’s of Healthy Living —
Education, Exercise and Eating Right. Empowering children to choose the right foods is
helping them build a bridge to success, as they learn to eat healthy wherever they are —
not just in school.
Throughout this challenging time, the Texas Department of Agriculture will work with
you to implement the new standards. As the many changes to the National School Lunch
Program take effect this year, and the School Breakfast Program modifications begin
with the 2013-14 school year, we are dedicated to supporting you.
To ease the transition into these new meal patterns, we are providing you with this
resource packet. We encourage you to use these materials to help ensure your staff,
students and parents have the information they need to understand these new nutrition
standards. Enclosed you will find enough resources for you to have distributed to each
school cafeteria site manager you oversee.
Thank you for your continued efforts in putting nutrition within reach for children. As an
ambassador for healthy lifestyles, you are playing a key role in helping children achieve a
lifetime of success. We look forward to our continued partnership.
For more information, please contact TDA at (877) TEX-MEAL or visit
SquareMeals.org.
Sincerely yours,
Angela Olige
Chief Administrator for Food and Nutrition
P.O. Box 12847
Austin, Texas 78711
(512) 463-7476 Fax: (888) 223-8861
For the Hearing Impaired: (800) 735-2988
www.TexasAgriculture.gov
FACT SHEET
The Five W’s of the New Nutrition Standards
What?
On July 1, 2012, new federal nutrition standards took effect and meals served through
the National School Lunch Program and School Breakfast Program must now meet these
science-based requirements. The Texas Department of Agriculture provides training and
technical assistance to support school nutrition professionals so the meals they serve
can meet these new federal mandates.
Who?
More than 3 million Texas children eat meals through the National School Lunch
Program every day. They may see new foods and serving sizes offered in the cafeteria,
as the lunches are aligned with the 2010 Dietary Guidelines for Americans and
recommendations from the Institute of Medicine.
When?
The new nutrition standards took effect July 1, 2012. Most of the National School
Lunch Program changes are in effect for the 2012-13 school year. Most of the School
Breakfast Program changes occur beginning in the 2013-14 school year. For both
programs, beginning in the 2014-15 school year, all grains must be whole grain-rich,
and initial sodium targets will take effect. All sodium targets must be reached by the
2022-23 school year.
Why?
In 2010, Congress passed the Healthy, Hunger-Free Kids Act, requiring school meals
to meet new nutrition standards. The U.S. Department of Agriculture wrote the rule
outlining the necessary requirements, and the regulations went into effect in 2012.
Where?
The new standards will be implemented nationwide at schools that participate in the
National School Lunch Program and School Breakfast Program.
Visit www.SquareMeals.org for more information.
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HEALTHY MEALS MEAN HEALTHY MINDS
The Texas Department of Agriculture is committed to ensuring children
learn to make healthy choices for a lifetime. Our goal is to help every young
Texan build a bridge to success using the 3E’s of Healthy Living —
Education
Exercise
Eating Right
BUILDING HEALTHY HABITS
HOME CONNECTION
SCHOOL CONNECTION
• Put fruits and vegetables out at snack time
• Try whole grain pastas, cereals, tortillas or bread
• Offer fat-free or low-fat (1%) milk
• Season food with herbs for salt-free flavor
• Grill, broil or bake lean meat
• Read the cafeteria menu each week
• Encourage your child to try new foods at school
• Reach out to your school nutrition director
• Make a school lunch date with your child
• Talk to your children about choosing healthy
foods at school and at home
To learn more please contact your district’s school nutrition director or visit www.SquareMeals.org.
GOOD
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MORE
WHOLE GRAINS
YOUR CHILDREN’S MEALS MAY LOOK
AND TASTE DIFFERENT THIS YEAR
As of July 1, 2012, meals that are part of the National School Lunch Program and
School Breakfast Program are required to meet new nutrition standards established
by the federal government.
Your school nutrition professionals will develop menus that meet the new regulations
by including the healthy foods required and limiting things like trans fats and sodium.
When children are offered these new menu items, they will continue to see balanced
meals that are appealing and appetizing like the one below. For more on how the new
nutrition standards have changed school meals, reach out to your school nutrition
director or visit www.SquareMeals.org to learn more.
FAT-FREE/LOW-FAT (1%)
MILK
MORE
VEGETABLES
LESS TRANS FAT
LESS SODIUM
The Texas Department of Agriculture's Food and Nutrition Division is funded by the U.S. Department of Agriculture, Food and Nutrition Service. In accordance
with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex,
age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C.
20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal
Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.
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LA COMIDA SALUDABLE SIGNIFICA MENTES SALUDABLES
El Departamento de Agricultura de Texas se compromete a asegurar que los
niños aprenderán a tomar decisiones saludables para toda la vida. Nuestra
meta es ayudar a cada joven de Texas a construir un puente hacia el éxito
con las 3Es de la Vida Saludable —
Educación
Ejercicio
Elegir buenos alimentos
FORMAR HÁBITOS SALUDABLES
CONEXIÓN EN EL HOGAR
CONEXIÓN EN LA ESCUELA
• Tener a la mano frutas y verduras a la hora de los bocadillos
• Probar la pasta, los cereales, las tortillas o el pan de grano entero
• Ofrecer leche sin grasa o baja en grasa (1%)
• Sazonar la comida con hierbas para darles sabor sin la sal
• Preparar la carne magra a la parrilla, asada o al horno
•
•
•
•
•
Leer el menú del comedor escolar cada semana
Animar a su hijo a que pruebe nuevos alimentos en la escuela
Comunicarse con el director de nutrición de la escuela
Hacer una cita para almorzar en la escuela con su niño
Conversar con sus hijos acerca de cómo escoger comida
saludable en la escuela y en la casa
Para obtener más información comuníquese con el director de nutrición del distrito escolar o visite el sitio www.SquareMeals.org.
COMER
BIEN
LA COMIDA DE SUS NIÑOS PODRÍA TENER
UN ASPECTO Y SABOR DIFERENTE ESTE AÑO
A partir del 1 de julio de 2012, las comidas que forman parte del Programa Nacional de
Almuerzo Escolar y el Programa de Desayuno Escolar tienen que cumplir las nuevas normas
establecidas por el gobierno federal.
El personal profesional de nutrición de su escuela producirá menús que cumplen las nuevas
normas mediante la inclusión de alimentos saludables requeridos y la eliminación de las
grasas trans y el sodio. Cuando se les ofrece a los niños estos nuevos artículos del menú,
seguirán viendo comidas balanceadas que son atractivas y sabrosas como la que se
muestra abajo. Para obtener más información sobre cómo las nuevas normas nutricionales
han cambiado las comidas escolares, comuníquese con el director de nutrición de su
escuela o visite el sitio www.SquareMeals.org.
MÁS
GRANOS ENTEROS
LECHE SIN GRASA/BAJA EN
GRASA (1%)
MÁS
VERDURAS
MÁS
FRUTA
MENOS SODIO
MENOS GRASA TRANS
La División de Alimentos y Nutrición del Departamento de Agricultura de Texas recibe respaldo económico del Servicio de Alimentos y Nutrición del
Departamento de Agricultura de los Estados Unidos. De acuerdo con la ley federal y con las normas del Departamento de Agricultura de Estados Unidos
(USDA), esta institución tiene prohibida la discriminación por raza, color, origen nacional, sexo, edad o discapacidad. Para presentar una queja por
discriminación, escriba a: USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 ó llame gratis al 1 (866)
632-9992 (Voz). Las personas con problemas de audición o discapacidad para hablar pueden ponerse en contacto con USDA por medio del Servicio
Federal de Retransmisión al (800) 877-8339; o al (800) 845-6136 (español). El USDA es un proveedor y empleador que ofrece igualdad de oportunidades.
TIMELINE & PORTION AMOUNTS
GRADES K–5
New Nutrition Standards for National School Lunch and School Breakfast Programs
BREAKFAST
SCHOOL YEAR 2012-2013
SCHOOL YEAR 2013-2014
SCHOOL YEAR 2014-2015
FRUITS
No required changes
from school year 2011-2012
No required changes
from school year 2011-2012
5 cups per week min. 1 cup per day
GRAINS
MILK
SATURATED FAT
TRANS FAT
CALORIE RANGE
SODIUM TARGET
No required changes
7 to 10 servings per week - min. 7 to 10 servings per week - min.
1 oz. eq. per day. All of grains
1 oz. eq. per day. Half of grains
served must be whole grain-rich served must be whole grain-rich
Must be non-fat or low-fat (1%) unflavored or non-fat flavored milk. 5 servings per week - min. 8 fl. oz. per day
LUNCH
FRUITS
VEGETABLES
Less than 10 percent of total calories over the school week
No required changes
0 grams per serving
No required changes
350-500
No required changes
SCHOOL YEAR 2012-2013
Less than or equal to 540mg
SCHOOL YEAR 2013-2014
2 1/2 cups per week - min. 1/2 cup per day
3 3/4 cups per week - min. 3/4 cup per day
DARK GREEN
1/2 cup per week
RED / ORANGE
3/4 cup per week
BEANS / PEAS (LEGUMES)
1/2 cup per week
STARCHY
1/2 cup per week
OTHER
1/2 cup per week
ADDITIONAL VEGETABLES
TO REACH TOTAL
GRAINS
MEAT (OR ALTERNATE)
SCHOOL YEAR 2014-2015
1 cup per week
8 to 9 servings per week - min. 1 oz eq. per day
Half of grains served must be whole grain-rich
8 to 9 servings per week - min.
1 oz eq. per day. All of grains
served must be whole grain-rich
8 to 10 servings per week - min. 1 oz. eq. per day
MILK
Non-fat or low-fat (1%) unflavored or non-fat flavored milk
5 servings per week - min. 8 fl. oz. per day
SATURATED FAT
TRANS FAT
CALORIE RANGE
SODIUM TARGET
Less than 10 percent of total calories over the school week
0 grams per serving
550-650
No required changes
Less than or equal to 1230mg
TIMELINE & PORTION AMOUNTS
New Nutrition Standards for National School Lunch and School Breakfast Programs
GRADES K–5
School meals are changing to meet the new nutrition standards in the National School Lunch and School Breakfast
Programs. The chart on this sheet offers a handy reference to these changes and includes serving sizes for each food
group as well as the calorie ranges and sodium targets school nutrition professionals will serve students in grades
K-5. The changes will be made over several years and the chart shows the school year during which each change will
take effect. The calorie ranges reflect the developmental needs for this age/grade group.
Most of the changes will occur during a three-year period beginning with school year 2012-2013. Schools will have
an additional 8 years to meet the sodium targets beyond school year 2014-2015.
This schedule is for general reference only and should be used in conjunction with materials from USDA and the Texas
Department of Agriculture. For complete information and current materials, visit www.teamnutrition.usda.gov or
www.SquareMeals.org.
FOOD-BASED MENU PLANNING APPROACH
Lunch
School Year 2012-2013
Breakfast & Lunch
School Year 2013-2014
MONITORING
Breakfast & Lunch
OFFER VS. SERVE
Breakfast
Lunch
A three year administrative review cycle for breakfast and lunch begins in school year 2013-2014,
that will include a weighted nutrient analysis.
Beginning with school year 2014–2015, reimbursable meals must contain a fruit or vegetable (1/2 cup min.).
Beginning with school year 2012–2013, reimbursable meals must contain a fruit or vegetable (1/2 cup min.).
K–5 SODIUM TARGETS BEYOND SCHOOL YEAR 2014-2015
SCHOOL YEAR 2017-2018
Breakfast
Lunch
SCHOOL YEAR 2022-2023
Less than or equal to 485mg
Less than or equal to 430mg
Less than or equal to 935mg
Less than or equal to 640mg
The National School Lunch Program and School Breakfast Program are
LUNCHby the U.S. Department of Agriculture, Food and Nutrition Service.
funded
The Texas Department of Agriculture is an equal opportunity provider.
Published August 2012
TIMELINE & PORTION AMOUNTS
GRADES 6–8
New Nutrition Standards for National School Lunch and School Breakfast Programs
BREAKFAST
FRUITS
SCHOOL YEAR 2012-2013
SCHOOL YEAR 2013-2014
SCHOOL YEAR 2014-2015
No required changes
from school year 2011-2012
No required changes
from school year 2011-2012
5 cups per week min. 1 cup per day
GRAINS
MILK
SATURATED FAT
TRANS FAT
CALORIE RANGE
SODIUM TARGET
LUNCH
FRUITS
VEGETABLES
No required changes
8 to 10 servings per week - min. 8 to 10 servings per week - min.
1 oz. eq. per day. All of grains
1 oz. eq. per day. Half of grains
served must be whole grain-rich served must be whole grain-rich
Must be non-fat or low-fat (1%) unflavored or non-fat flavored milk. 5 servings per week - min. 8 fl. oz. per day
Less than 10 percent of total calories over the school week
No required changes
0 grams per serving
No required changes
400-550
No required changes
SCHOOL YEAR 2012-2013
Less than or equal to 600mg
SCHOOL YEAR 2013-2014
2 1/2 cups per week - min. 1/2 cup per day
3 3/4 cups per week - min. 3/4 cup per day
DARK GREEN
1/2 cup per week
RED / ORANGE
3/4 cup per week
BEANS / PEAS (LEGUMES)
1/2 cup per week
STARCHY
1/2 cup per week
OTHER
1/2 cup per week
ADDITIONAL VEGETABLES
TO REACH TOTAL
GRAINS
MEAT (OR ALTERNATE)
SCHOOL YEAR 2014-2015
1 cup per week
8 to 10 servings per week - min. 1 oz eq. per day
Half of grains served must be whole grain-rich
8 to 10 servings per week - min.
1 oz. eq. per day. All of grains
served must be whole grain-rich
9 to 10 servings per week - min. 1 oz. eq. per day
MILK
Non-fat or low-fat (1%) unflavored or non-fat flavored milk
5 servings per week - min. 8 fl. oz. per day
SATURATED FAT
TRANS FAT
CALORIE RANGE
SODIUM TARGET
Less than 10 percent of total calories over the school week
0 grams per serving
600-700
No required changes
Less than or equal to 1360mg
TIMELINE & PORTION AMOUNTS
New Nutrition Standards for National School Lunch and School Breakfast Programs
GRADES 6–8
School meals are changing to meet the new nutrition standards in the National School Lunch and School Breakfast
Programs. The chart on the other side of this sheet offers a handy reference to these changes and includes
serving sizes for each food group as well as the calorie ranges school nutrition professionals will serve students
in grades 6-8. The changes will be made over several years and the chart shows the school year during which
each change will take effect. The calorie ranges reflect the developmental needs for this age/grade group. Children
go through many changes as they grow, which makes the nutritional needs of a fifth grader very different from an
eighth grader. Because these children are starting to make more of their own decisions, it’s a good time to
encourage them to choose healthy foods.
Most of the changes will occur during a three-year period beginning with school year 2012-2013. Schools will have
an additional 8 years to meet the sodium targets beyond school year 2014-2015.
This schedule is for general reference only and should be used in conjunction with materials from USDA and the Texas
Department of Agriculture. For complete information and current materials, visit www.teamnutrition.usda.gov or
www.SquareMeals.org.
FOOD-BASED MENU PLANNING APPROACH
Lunch
School Year 2012-2013
Breakfast & Lunch
School Year 2013-2014
MONITORING
Breakfast & Lunch
OFFER VS. SERVE
Breakfast
Lunch
A three year administrative review cycle for breakfast and lunch begins in school year 2013-2014,
that will include a weighted nutrient analysis.
Beginning with school year 2014–2015, reimbursable meals must contain a fruit or vegetable (1/2 cup min.).
Beginning with school year 2012–2013, reimbursable meals must contain a fruit or vegetable (1/2 cup min.).
6–8 SODIUM TARGETS BEYOND SCHOOL YEAR 2014-2015
SCHOOL YEAR 2017-2018
Less than or equal to 535mg
Breakfast
Less than or equal to 1035mg
Lunch
The National School Lunch Program and School Breakfast Program are
LUNCHby the U.S. Department of Agriculture, Food and Nutrition Service.
funded
The Texas Department of Agriculture is an equal opportunity provider.
Published August 2012
SCHOOL YEAR 2022-2023
Less than or equal to 470mg
Less than or equal to 710mg
TIMELINE & PORTION AMOUNTS
GRADES 9–12
New Nutrition Standards for National School Lunch and School Breakfast Programs
BREAKFAST
SCHOOL YEAR 2012-2013
SCHOOL YEAR 2013-2014
SCHOOL YEAR 2014-2015
FRUITS
No required changes
from school year 2011-2012
No required changes
from school year 2011-2012
5 cups per week min. 1 cup per day
GRAINS
MILK
SATURATED FAT
TRANS FAT
CALORIE RANGE
SODIUM TARGET
No required changes
9 to 10 servings per week - min. 9 to 10 servings per week - min.
1 oz. eq. per day. All of grains
1 oz. eq. per day. Half of grains
served must be whole grain-rich served must be whole grain-rich
Must be non-fat or low-fat (1%) unflavored or non-fat flavored milk. 5 servings per week - min. 8 fl. oz. per day
LUNCH
FRUITS
VEGETABLES
Less than 10 percent of total calories over the school week
No required changes
0 grams per serving
No required changes
450-600
No required changes
SCHOOL YEAR 2012-2013
Less than or equal to 640mg
SCHOOL YEAR 2013-2014
5 cups per week - min. 1 cup per day
5 cups per week - min. 1 cup per day
DARK GREEN
1/2 cup per week
RED / ORANGE
1 1/4 cup per week
BEANS / PEAS (LEGUMES)
1/2 cup per week
STARCHY
1/2 cup per week
OTHER
3/4 cup per week
ADDITIONAL VEGETABLES
TO REACH TOTAL
1 1/2 cup per week
GRAINS
MEAT (OR ALTERNATE)
SCHOOL YEAR 2014-2015
10 to 12 servings per week - min. 2 oz eq. per day
Half of grains served must be whole grain-rich
10 to 12 servings per week - min.
2 oz eq. per day. All of grains
served must be whole grain-rich
10 to 12 servings per week - min. 2 oz. eq. per day
MILK
Non-fat or low-fat (1%) unflavored or non-fat flavored milk
5 servings per week - min. 8 fl. oz. per day
SATURATED FAT
TRANS FAT
CALORIE RANGE
SODIUM TARGET
Less than 10 percent of total calories over the school week
0 grams per serving
750-850
No required changes
Less than or equal to 1420mg
TIMELINE & PORTION AMOUNTS
New Nutrition Standards for National School Lunch and School Breakfast Programs
GRADES 9–12
School meals are changing to meet the new nutrition standards in the National School Lunch and School Breakfast
Programs. The chart on the other side of this sheet offers a handy reference to these changes and includes
serving sizes for each food group as well as the calorie ranges school nutrition professionals will serve students
in grades 9-12. The changes will be made over several years and the chart shows the school year during which
each change will take effect. The calorie ranges reflect the developmental needs for this age/grade group. The
portion sizes for these students are larger and the calorie limits are higher. School nutrition professionals can
offer more fruits and vegetables to meet the higher calorie ranges. High school students are more savvy and may
want foods similar to what they’d find at a restaurant. It’s important to focus on adult-type offerings. Student
involvement through tastings and surveys is critical.
Most of the changes will occur during a three-year period beginning with school year 2012-2013. Schools will have
an additional 8 years to meet the sodium targets beyond school year 2014-2015.
This schedule is for general reference only and should be used in conjunction with materials from USDA and the Texas
Department of Agriculture. For complete information and current materials, visit www.teamnutrition.usda.gov or
www.SquareMeals.org.
FOOD-BASED MENU PLANNING APPROACH
Lunch
School Year 2012-2013
Breakfast & Lunch
School Year 2013-2014
MONITORING
Breakfast & Lunch
OFFER VS. SERVE
Breakfast
Lunch
A three year administrative review cycle for breakfast and lunch begins in school year 2013-2014,
that will include a weighted nutrient analysis.
Beginning with school year 2014–2015, reimbursable meals must contain a fruit or vegetable (1/2 cup min.).
Beginning with school year 2012–2013, reimbursable meals must contain a fruit or vegetable (1/2 cup min.).
9–12 SODIUM TARGETS BEYOND SCHOOL YEAR 2014-2015
SCHOOL YEAR 2017-2018
Less than or equal to 570mg
Breakfast
Less than or equal to 1080mg
Lunch
The National School Lunch Program and School Breakfast Program are
funded
LUNCHby the U.S. Department of Agriculture, Food and Nutrition Service.
The Texas Department of Agriculture is an equal opportunity provider.
Published August 2012
SCHOOL YEAR 2022-2023
Less than or equal to 500mg
Less than or equal to 740mg