NSNA Breakout Session Regulatory Update 06.20.15. Presentation covers the following topics: Meal Pattern Update, Production Records, Food Safety Requirements, Professional Standards/Training Requirement, and Nevada School Wellness Policy

1. Regulatory Update
NSNA CONFERENCE JUNE 23, 2015
NEVADA DEPARTMENT OF AGRICULTURE
FOOD AND NUTRITION DIVISION

2. Today’s Agenda
Meal Pattern Update
Production Records
Food Safety Requirements
Professional Standards/Training Requirements
Nevada School Wellness Policy

3. Meal Pattern
Let’s reflect a 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 required now?
◦ 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 lies ahead?
◦ 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 do I 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
◦ What constitutes 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 must take 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
If using 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?
Students are 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 must take 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 Youtube channel
◦ 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
◦ cpeters@agri.nv.gov
◦ rwolterbeek@agri.nv.gov

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 areas required 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
EACH SITE 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 regulations in 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. Professional Standards
Website
http://professionalstandards.nal.usda.
gov/

23. Training Standards -
Summary
SFA directors
◦ 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. Expanded NFSMI Training
www.nfsmi.org

25. Training from NFSMI
NFSMI offers FREE training
◦ In-person
◦ Webinars
◦ On-line

26. Key Learning Areas
◦ Nutrition
◦ Operations
◦ Administration
◦ Communications & Marketing

27. Training
In a variety of 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 employee training 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
Statewide School
Wellness Policy
 2010/2013:
Healthy Hunger-
Free Kids Act
 USDA’s Smart
Snacks Nutrition
Standards
 2014: Nevada’s
School Wellness
Policy

31.  Apply to All Grade Levels
 Include General Standards and Specific
Nutrient Standards

32. Any food sold or 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 School Middle 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
/
 School Wellness 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 on NDA’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 fnd@agri.nv.gov
 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
Program Officer
(775) 353-3663
crainsdon@agri.nv.gov
Catrina Peters
School Nutrition Services Manager
(775) 353-3751
cpeters@agri.nv.gov
NDA Resources
YouTube:
https://www.youtube.com/
user/nevadaagriculture
Slide Share:
http://www.slideshare.net/
NevadaAgriculture/prese
ntations

37. What’s new for 2015/16
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