Child nutrition programs guidance manual 2010 |
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Arizona Department of Education Tom Horne, Superintendent of Public Instruction Section 1.1 - Introduction to Child Nutrition Programs Mission Statement Legislation Child Nutrition Act Understanding Free and Reduced-price Policy 1.2 - Overview of Child Nutrition Programs National School Lunch Program School Breakfast Program After School Snack Program Special Milk Program Summer Food Service Program Team Nutrition Child and Adult Care Food Program Food Distribution Program 1.3 - Promotional Activities National Nutrition Month Team Nutrition Days Arizona Agriculture Day Arizona School Food Service Association 1.4 - Acronyms and Definitions 2.1 - Application for Child Nutrition Program Participation Non-profit Food Service Free and Reduced-price Policy Statement Sponsor Applications and Site Applications Meal Counting and Point of Service Criteria for Eligibility for After School Care Program 3.1 - Menu Planning Overview Nutritional Standards Menu Planning Approaches Nutritional Compliance Nutritional Goals o Traditional Menu Pattern Goals o Enhanced Menu Pattern Goals o Nutrient Analysis Menu Pattern Goals 3.2 - Food Based Menu Planning Approach Traditional Meal Pattern Enhanced Meal Pattern Creditable Food Requirements Non-Creditable Foods Production and Menu Records Menu Substitutions Offer vs. Serve 3.3 - Nutrient Based Menu Planning Approach Nutrient Standard Menu Planning Assisted Nutrient Standard Menu Planning Menu Planning Requirements Nutrient Analysis Requirements Production and Menu Records Menu Substitutions Offer vs. Serve 3.5 - Alternate Menu Planning Approach Infant Meal Pattern 3.6 - Food of Minimal Nutritional Values Competitive Foods 3.7 - Arizona Nutrition Standards Standards Portion Sizes Guidelines and Classification for K-8 Resources 3.8 - Other Meal Service Requirements Point of Service Designated Hours Reimbursable Vending Denial of Meals Meal Consumption Field Trips Family Style Service Leftover Foods Salad Bar Food Safety 3.9 - Other Meal Patterns Infant Meal Pattern 4.1 - Reimbursement Policy Age Requirement Preschool and Day Care Program After School Snack Program Non-School Days Visiting Students GED Programs Second Meals 5.1 - Free and Reduced-Price Policy Introduction to Free and Reduced-Price Policy Basic Requirements Policy Statement Public (Media) Release Notice to Households (Parent Letter) Foreign Language Translation 5.2 - Free and Reduced-Price Process Best Practice 5.3 - Free and Reduced-Price Reimbursement 5.4 - Household application Collection Procedures Benefits Prior to Processing Certification Household application Processing Time Frame 5.5 - Eligibility Criteria Categorically Eligible Income Eligible Citizenship 5.6 – Complete Household application Case Number Eligible Income Eligible Foster Children‘s Eligibility Migrant, Homeless, and Runaway Child Eligibility 5.7 - Determining Household Size Child Classification Family Members Living Apart 5.8 – Determining Household Income Projected Income for Seasonal Workers and Other Income for the Self-Employed Income from Wages and Self-Employment Military Benefits Income Exclusions 5.9 – Household application Approval or Denial Categorical Eligibility Temporary Approval 5.10 – Households that Fail to Apply 5.11 – Children Residing in Homeless Shelters 5.12 – Notification of the Eligibility Determination Eligibility Changes 5.13 - Appeals 5.14 - Record-Keeping 5.15 - Electronically Scanned and Stored Household applications Computer Generated Rosters 5.16 - Multi-use Household applications LEA and AHCCCS Agreement Sharing Information with Medicaid/KidsCare/AHCCCS Medicaid/KidsCare/AHCCCS Screener Disclosure of Protected Information Parental Notification about Eligibility Disclosure Agreements of Understanding Other Disclosures that Require Parental Consent Consent Statement Requirements Requirements for Disclosure of Social Security Numbers Penalties for Improper Disclosure 5.17 - Categorically Eligible Programs Head Start Even Start 5.18 - Direct Certification 5.19 - Verification 5.20 - Meal Count System Point of Service Medium of Exchange/Avoiding Overt Identification Daily Reporting Accountability Requirements 5.21 - Special Assistance 6.1- Residential Child Care Institute (RCCI) Qualifications of the Institute Residential Students Statement of Facts Master List / Enrollment Household applications • Day Students • Daily Report / Edit Check Example 7.1- Budgets • Meal Pricing for Students • Meal Pricing for Adults • School District Employees • A-la-carte • Labor Costs • Food Service Staffing Guidelines • Costing out a School Meal Example • Pricing of a School Meal • Comparison of Staffing to Guidelines • Food Sales Tax 8.1 - Cash Management and Accounts • Cash Controls • Clearing Accounts • Revolving Accounts • Change Fund Account • Ticket Sales • Ticket Refunds / Credit Accounts Lost and Stolen Tickets • Cash for Reduced-Price Meals in Serving Line • Bad Debts Charges for Meals • Daily Cash Count Example • Food Service Cash Reconciliation 9.1 - Reimbursement • Reimbursement Rates • Reimbursement Claims • Due Dates • Combined Claims Revised Claims • Checking the Reimbursement Claim Attendance Factor 10.1- Food Service Annual Financial Report Requirement • Value of USDA Foods • Meals Served • Snacks / A-la-carte / Catering • State Match Net Cash Resources Monitoring of Net Cash Resources Computing Excess Cash Eliminating Excess Cash Indirect Costs Direct Costs Indirect Cost Rate Restricted ICR Unrestricted ICR Indirect Cost in Food Service Computation of Indirect Cost Net Cash Resources Worksheet Sources of Indirect Cost Base Exhibit 11.1- Procurement Requirements Procurement Cost Threshold Procurement Code of Standards General Procurement Procedures Types of Procurement Purchasing Methods Food Purchased for Food Service Programs Food Purchased for Personal Use Procurement Policy Code of Standards Exhibit Buy American Provision 12.1 USDA Foods Program Legislative Authority USDA Foods Programs Food Distribution System USDA Food Categories Food Distribution on the Internet USDA Foods Allocation Planned Usage Request Survey Entitlement Commercial Distribution Method of Delivery or Pickup Ordering Procedure Receiving Responsibility Payment to Warehouse Excess Storage USDA Foods Processing Donated Food Processing Programs Use of USDA Foods Use and Storage of USDA Foods Communication 13.1 Catering Contracts 14.1 Inter-Governmental Agreement 15.1 Food Service Management Company Procurement 16.1 Civil Rights Compliance Filing Discrimination Complaints 17.1 Local Wellness Policy 18.1 School Food Safety Inspections 19.1 Hazard Analysis and Critical Control Points 20.1 Audits 21.1 Program Reviews School Meals Initiative (SMI) Coordinated Review Effort (CRE) Additional Administrative Review (AAR) National School Lunch Administrative Review Appeal Procedure 22.1 Recordkeeping Requirements 23.1 Program Resources CNP Guidance Materials CNP Training Workshops Professional Development Nutrition Education Resources 24.1 Glossary 25.1 Exhibits 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. Persons with disabilities who require alternate means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA‘s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint on discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence Avenue, SW, Washington, D.C., 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer. Introduction Mission Legislation Child Nutrition Act Child Nutrition Programs Introduction This manual serves as a source of information to acquaint sponsors with the Child Nutrition Programs (CNP) and to provide current information on program policies and procedures that will assist in operating a successful program. MISSION OF THE ARIZONA SCHOOL HEALTH AND NUTRITION PROGRAMS To assist schools and organizations to improve the nutrition and well-being of students so that they can achieve their full potential. Arizona Department of Education Academic Achievement Division School Health and Nutrition Programs Physical Address 2005 North Central, 3rd Floor Phoenix, AZ 85004 Mailing Address 1535 West Jefferson, Bin # 7 Phoenix, AZ 85007 Telephone: (602) 542-8700 Hot line: 1-800-352-4558 Fax: (602) 542-3818 (602) 542-1531 National School Lunch Act Public Law 396, the National School Lunch Act, was passed on June 4, 1946. It established school food service as an integral part of the U.S. educational system. In September 1947, the Arizona Legislature passed Bill No. 92, Chapter 98, which established the School Lunch Program in Arizona. In 1966, the provisions of Section 4 authorized payments to each state to initiate, maintain, or expand Non- Profit Breakfast Programs in schools. The objectives of the National School Lunch Act are: To safeguard the health and well-being of the nation's children by establishing good food habits and providing adequate food for the children. To utilize the food resources of the country to the best advantage. To provide educational methods and resources for accomplishing these objectives. On October 11, 1966, President Lyndon B. Johnson signed the Child Nutrition Act. In Section 2 of the Act, Declaration of Purpose, Congress stated: "In recognition of the demonstrated relationship between food and good nutrition and the capacity of children to develop and learn, based on years of cumulative successful experience under the National School Lunch Program with its significant contribution in the field of applied research, it is hereby declared to be the policy of Congress that these efforts shall be extended, expanded and strengthened under the authority of the Secretary of Agriculture as a measure to safeguard the health and well-being of the nation's children and to encourage the domestic consumption of agricultural and other foods, by assisting states through grants-in-aid and other means to meet more effectively the nutritional needs of children." In addition, this Act provided the following: the start of the School Breakfast Program; the extension of the benefits of all school feeding programs to include preschool children in programs operated as part of the school system; and the expansion of the Special Milk Program to non-profit nursery schools, childcare centers, settlement houses, summer camps and other non-profit institutions devoted to the care and training of children and not participating in a Federal meal service program. The National School Lunch, School Breakfast, and Special Milk Program fall under the Richard B. Russell National School Lunch Act (NSLA). The NSLA was signed into law by President Harry Truman on June, 4th 1946 and provided federal funds and USDA Foods to school lunch and milk programs in response to the diet-related health problems seen in American men attempting to join the military during World War II. The current regulations regarding NSLA and its qualifying programs are found in the Code of Federal Regulations. The Code of Federal Regulations is a codification of the general and permanent rules published in the Federal Register by the Executive departments and agencies of the Federal Government. The Code is divided into 50 titles, which represent broad areas subject to Federal regulations. Each title is divided into chapters, which are divided into parts covering specific regulatory areas. Title 7 of the Code of Federal Regulations is composed of fifteen volumes, which are subsequently broken into parts. The Food and Nutrition Service current regulations are in the volume containing parts 210-299. Congress reauthorizes the Child Nutrition Programs under 7 CFR, Section 210-299 every four to five years. Reauthorization is the continuation or subsequent authorization of a Federal grant program by Congress. The statute reauthorizing a program may include one or more, often significant, changes to the original or previously authorized statute. Overview of the Child Nutrition Programs CN #10-11 CN #10-11 The Arizona Department of Education is the State Agency that has been designated to administer the Program in schools as specified in 7 CFR 210.3. As the designated State Agency, Arizona Department of Education has the authority to enforce the applicable Federal regulations. National School Lunch Program The primary purpose of the National School Lunch Program (NSLP) is to serve school children meals of optimum nutritional value at a minimum cost to the child. This is accomplished by providing a daily meal that meets one third of the Recommended Dietary Allowances (RDA). Snacks may also be served to children participating in after-school or extended day education or enrichment programs. Sponsors, also known as Local Education Agencies (LEAs), that choose to take part in the NSLP get cash subsidies and donated USDA Foods from the United States Department of Agriculture (USDA). Meals are reimbursed according to the eligibility of the students participating in the program. Public schools, private non-profit schools, residential childcare institutions, juvenile correctional institutions and boarding schools may participate in the NSLP. School Breakfast Program Nutritious morning meals can be provided for all children in schools and residential child care facilities participating in the program. Those students eligible for free or reduced-price lunch are also eligible for free and reduced-price breakfast. After School Snack Program The National School Lunch Program (NSLP) offers cash reimbursement to help schools serve snacks to children in after school or some extended school day activities aimed at promoting the health and well being of children and youth in our communities. A school must provide children with regularly scheduled activities in an organized, structured and supervised environment; include educational or enrichment activities (e.g., mentoring or tutoring programs). Competitive interscholastic sports teams are not an eligible after school program. The programs must meet State or local licensing requirements, if available, or State or local health and safety standards. All programs that meet the eligibility requirements can participate in the National School Lunch Program and receive USDA reimbursement for after school snacks. Special Milk Program The Special Milk Program is designed to encourage the consumption of milk by children. This program makes milk available to children in non-profit schools (except schools participating in the National School Lunch Program), non-profit preschools, childcare centers, settlement houses, summer camps, and split-session kindergarten programs conducted in schools which do not provide access to the regular meal service for these children. Summer Food Service Program In 1968 the Summer Food Service Program (SFSP) was established to provide meals to children during the summer months and during periods when area schools are closed for vacation. This program continues the availability of lunch as well as breakfast or snacks for children. Participation requires sites to draw their attendance from low-income areas. Sponsors are limited to government agencies, public and private non-profit schools, and private non-profit organizations or camps. Team Nutrition The goal of the Team Nutrition is to improve the health and education of children by creating innovative public and private partnerships that promote food choices for a healthful diet through the media, schools, families, and the community. Team Nutrition is a combination of training and technical assistance and nutrition education designed to help schools serve healthier meals as well as motivate children to eat them. Schools that participate receive materials to assist them in meeting the nutrition goals. Grants may be available to schools, centers, and agencies on a competitive basis to provide nutrition education programs and materials. Beneficiaries of these grants are students from preschool through grade twelve as well as food service staff. Child and Adult Care Food Program The Child and Adult Care Food Program (CACFP) was established in 1966 to provide meals and snacks to children in day-care centers, day-care homes, settlement houses, recreation centers, and Head Start Programs. The program provides financial assistance to private non-profit, public, and proprietary organizations receiving Title XX assistance. Meal requirements are similar to the NSLP with portion sizes adjusted for grade or age. As a part of the Child and Adult Care Food Program, the Older American Act Amendments of 1987 made reimbursable meals available to adult day-care centers. To qualify for participation, the primary function of an adult day-care center is to serve the needs of functionally impaired adults or persons over 60 years old by offering care to individuals in a nonresidential adult day-care center. Food Distribution Program The USDA established the Food Distribution Program to remove farm surpluses from the market and to provide a variety of nutritious foods to eligible recipient agencies. Sponsoring organizations eligible to participate in the Food Distribution Program are: National School Lunch Program Sponsors Summer Food Service Program Sponsors Disaster Organizations Child and Adult Care Food Program Sponsors (receive cash in lieu Promotional Activities of USDA Foods) National School Lunch Week A Joint Resolution of Congress established an annual National School Lunch Week on October 9, 1962. By such resolution, the President is requested to issue annually a proclamation calling on the people of the United States to observe a week with appropriate ceremonies and activities. National School Lunch Week is observed during the second week in October. The American School Food Service Association (ASFSA) annually issues menus for this week. Schools are encouraged to use these menus to focus attention on the program and its benefits. School Breakfast Week The School Nutrition Association promotes School Breakfast Week to • increase awareness of the nutritional value of breakfast, • encourage support for the Breakfast Program, and • increase participation in the Breakfast Program. School Breakfast Week is celebrated annually the first week in March. National Nutrition Month The American Dietetic Association (ADA) sponsors National Nutrition Month to enhance public knowledge about nutrition and health. This program began in March 1973 as a week-long event and grew to include the entire month of March in 1980 in response to increasing public interest in nutrition. National Nutrition Month occurs annually during the month of March. The National Nutrition Month campaign supports the ADA‘s goal of helping the public make informed food choices and establish sound eating habits. Team Nutrition Days Team Nutrition Days is an exciting nationwide educational opportunity to motivate students to take specific steps toward improving their health and making the most of their educational opportunities. This project is designed to strengthen ties among schools, families, communities, businesses, and government agencies and to link the classroom and school meals programs in communicating a yearly theme. Arizona Agriculture Day Arizona Agriculture Day is observed annually in the month of March. It provides a special opportunity to acknowledge and salute the achievements of people who work in agriculture in Arizona. This special tribute promotes unity in the food and agricultural community and serves to educate the non-farm public about the industry. Arizona Agriculture Day can be used as a means to promote the use of agricultural products grown in Arizona and/or used in the National School Lunch Program. School Nutrition Association of Arizona provides information on the observance and promotional ideas annually. Schools are encouraged to work together with other agricultural organizations and clubs to create an agricultural celebration in their community. Acronyms: AASBO ACDA ADA ADE ADP AG AG DAY AMS AZDA BIA CACFP CIL CNP CRE CTD DA DES DF DHS EDP EPDS FD FSMC FNS FNSRO FSIS FFY GAO IFB IGA K-12 LEA NCP NETP NOA NSLP NSLW OAG OGC OIG OMB PSA RA RCCI RD Definitions: Arizona Association of School Business Officials American Commodity Distribution Association Average Daily Attendance (enrollment/operating days) Arizona Department of Education Average Daily Participation Attorney General Agriculture Day (celebrated in March) Agricultural Marketing Service Arizona Department of Agriculture Bureau of Indian Affairs Child and Adult Care Food Program Cash in Lieu of USDA Foods Child Nutrition Programs Coordinated Review Effort Data processing code which designates county, type, and district Distributing Agency Department of Economic Security Donated Foods (also called USDA Foods) Department of Health Services Electronic Data Processing End Product Data Schedule Food Distribution Food Service Management Company Food and Nutrition Service (part of USDA) Food and Nutrition Service Regional Office Food Safety and Inspection Service Federal Fiscal Year (Runs Oct.1 - September 30) General Accounting Office Invitation for Bid Intergovernmental Agreement Kindergarten through Grade 12 Local Education Agency National Commodity Processing Nutrition Education & Training Program Notice of Arrival National School Lunch Program National School Lunch Week Office of the Auditor General Office of General Council Office of the Inspector General Office of Management & Budget Public Service Announcement Recipient Agency Residential Child Care Institution RDA RFP SA SAE SBP SFSP SMP SNA SNBP SOC SY USDA YAC Registered Dietitian Recommended Dietary Allowance Request for Proposal State Agency State Administrative Expense School Breakfast Program Summer Food Service Program Special Milk Program School Nutrition Association Severe Need Breakfast Program State Option Contracts School Year (July 1 to June 30) United States Department of Agriculture Youth Advisory Council CNP Participation Non-profit food service 7 CFR 210.14 7 CFR 210.10 CN 07-06 Application For CNP Participation Participation in the National School Lunch Program, School Breakfast Program and Special Milk Program requires completion of the following items described below. The Food Program Permanent Service Agreement is a legal contract between the Arizona Department of Education and the Local Education Agency (LEA) participating in the program. Reimbursement may only be made to those LEAs who have a current agreement with the Arizona Department of Education. Under the terms of the agreement, the LEA agrees to: Maintain a non-profit food and/or milk service. Revenues received by the non-profit school food service are to be used only for the operation of such food service, in accordance with 7 CFR 210.14. Establish necessary rules and/or regulations to control the sale of foods in competition with program meals. Promote activities to involve students and parents in the National School Lunch Program and School Breakfast Program. Maintain a financial management system in accordance with standards set forth by the Arizona Department of Education, School Health and Nutrition Programs. Limit the net cash resources of the non-profit school food service to an amount that does not exceed three months average expenditures. Price the meal as a unit, except in non-pricing programs where no charge is made. Claim no more than one (1) lunch/breakfast/after school care snack per child per day per meal service. Serve meals/milk which meet the requirements of the program, as defined in 7 CFR 210.10. Maintain menus and daily production records which document each meal‘s contribution to the meal pattern in accordance with the requirements of that meal pattern, as specified in 7 CFR 210.10. Make meals/milk available at no cost or at a reduced-price to children determined eligible to receive such benefits in accordance with USDA guidelines. Count the number of free, reduced-price and paid reimbursable meals served to eligible children at the point of service. Claim reimbursement only for meals/milk served to eligible children. Review and analyze meal counts to ensure accuracy of the claims for reimbursement. Submit claims within the time frame set forth by the Arizona Department of Education, School Health and Nutrition Programs. Claims shall be submitted within 60 days following the last day of the claiming month. Free and Reduced- Price Policy Statement Sponsor Application and Site Application(s) NOTE: In order to receive reimbursement in the month the claim is submitted, claims must be received on or before the 10th day of the month. Maintain files of currently approved/denied household applications and Direct Certification match results. Make available for review or audit all accounts and records pertaining to the School Nutrition Programs. Operate School Nutrition Programs in compliance with the Civil Rights Act of 1964 as amended and not segregate children during meal service on the basis of meal eligibility. Maintain proper sanitation and health standards in the storage, preparation and service of food. Accept and use, in as large quantities as can be efficiently utilized, donated food (USDA Foods) offered by the USDA. This statement outlines regulations for determining children's eligibility for free and reduced-price benefits in the National School Lunch Program, School Breakfast Program and Special Milk Program. This policy statement is considered a permanent document and shall apply to the program(s) indicated on the most recent Food Program Service Agreement. Local Education Agencies shall submit a sponsor application and site application(s) via CNP Web at the beginning of each program year, prior to serving meals. A site application must be submitted for each site the sponsor is planning to operate in the current program year. A program year is defined as July 1 through June 30. The sponsor application and site application(s) must be approved by the Arizona Department of Education, School Health and Nutrition Programs prior to beginning meal service and prior to submitting a claim for reimbursement. On each site application, it is required to put the first serving day as the beginning program date and the last serving day as the end program date. For the Parent Letter, Household application and Notification Letter LEAs may download an approved prototype from the website. It is the responsibility of the LEA to ensure that current program year‘s forms are being utilized. LEAs that choose to use these prototype forms are not required to submit copies of the Parent Letter, Household application, and Notification Letter to ADE. However, if a LEA elects to develop their own Parent Letter, Household application, and/or Notification Letter, or modify the prototype document(s), all changes and/or modifications must be approved by the Arizona Department of Education, School Health and Nutrition Programs prior to distributing these documents to households. For additional information, refer to section 4 on Free and Reduced-Price Policy. Meal Counting and Point of Service After School Snack Program CN #10-11 Meal Count and Point of Service Current procedures for meal counting and point of service must be indicated on the CNP Web Sponsor application, Section 6, Meal Counting and Point of Service. Any changes to the meal counting and/or point of service will require that the LEA revise Section 6 to reflect such changes and submit a new Sponsor application. After School Snack Program Eligibility household application Sites that meet the eligibility criteria and intend to operate the After School Snack Program (see below) must complete Section 10, After School Snack Program, on the site application. CRITERIA FOR ELIGIBILITY FOR THE AFTER SCHOOL SNACK PROGRAM After School Snack Programs must be operated by a school that is eligible to operate the NSLP. The purpose of this program must be to provide care in after school settings or provide an extended school day. After School Snack Programs must be organized to provide children with regularly scheduled activities in a setting that is structured and supervised (―regularly scheduled‖ does not mean that the program must occur daily). Eligible programs must include education or enrichment activities in an organized, structured and supervised environment. Any extracurricular activities such as the school choir, debate team, drama society, et al. can qualify to participate under this provision only if their basic purpose is to provide after school care as defined above. It must be emphasized that under no circumstances can athletic programs participating in interscholastic sports be approved as after school care programs under this provision (i.e. JV Basketball, Varsity Soccer, Swim Team, etc.). Programs that include supervised athletic activity in conjunction with education or enrichment activities may participate. Eligible programs must be open to all students and must not limit membership for reasons other than space or security considerations, or, where applicable, licensing requirements. Eligible Sites The school, not another organization, must be fully responsible for the after school snack program although the school does not have to use the school‘s personnel or school facilities to qualify. The school must retain final administrative and management responsibility for the program, including the program site. Furthermore, the Local Education Agency providing site oversight must enter into agreement with the State Agency and must assume full responsibility for meeting all program requirements. The Local Education Agency must have a review for each program two times a year. The first review should be done during the first four weeks of the school year that the program is in operation. Year round schools or year round residential child care institutions should review the program during the first four weeks of its initial year of operation, once more during its first year of operation, and twice each year thereafter. The sponsor should keep the review forms on file. An After School Snack Program Site Review form can be found on our website. The school may then, if it wishes, arrange with another organization to perform the day-to-day operations. Residential Child Care Institutions (RCCI‘s) and boarding schools that participate in the NSLP are eligible to operate the After School Snack Program as long as the above criteria are met. Menu Planning Overview CFR 220.8 (a), 210.10 (b) CN 13-08 Nutritional Standards CFR 220.8 (a), 210.10 (b) CN 13-08 Menu Planning Approaches The School Food Authority (SFA) must ensure that participating schools provide nutritious and well-balanced meals to all the children they serve as part of the National School Lunch and School Breakfast programs. Meals should incorporate the following recommendations from the 1995 Dietary Guidelines for Americans: Eat a variety of foods Limit total fat to 30 percent of total calories Limit saturated fat to less than 10 percent of total calories Choose a diet low in cholesterol Choose a diet with plenty of grain products, vegetables, and fruits Choose a diet moderate in salt and sodium Arizona schools should also incorporate the following recommendations from the 2005 Dietary Guidelines for Americans: Minimize trans fats in meals Schools must offer meals that at a minimum meet the following: Breakfast: Provision of one-fourth of the Recommended Daily Allowances (RDA) for protein, calcium, iron, vitamin A, vitamin C, and energy allowances (calories) in the appropriate level for the defined age/grade group Lunch: Provision of one-third of the Recommended Daily Allowances (RDA) for protein, calcium, iron, vitamin A, vitamin C, and energy allowances (calories) in the appropriate level for the defined age/grade group All Meals: Provision of less than 30% of total calories from fat and less than 10% of total calories from saturated fat Arizona schools must also meet the following standards based on the 2005 Dietary Guidelines for Americans: Greater than 55% of total calories from carbohydrates Less than 2 mg per calorie for sodium Greater than 1g per 100 calories for fiber Less than 75 mg of cholesterol for breakfast Less than 100 mg of cholesterol for lunch Schools may select either a Food Based menu planning approach or a Nutrient Based menu planning approach. Each menu planning approach follows an established meal pattern or nutrient analysis protocol that has been designed to meet established nutritional guidelines for a defined age/grade group. Since schools may serve age/grade groups that are different than the standards, multiple age/grade groups may need to be used when planning menus. The menu planning approaches and meal patterns are as follows. CFR 220.8 (c)(1), 210.10 (d)(1), 210.10 (l)(ii) CFR 220.8 (c)(2), 210.10 (d)(2), 210.10 (l)(iii) CFR 220.8 (a)(6), 210.10 (a)(3) CFR 220.8 (b)(1), 210.10 (c)(1), 210.10 (c)(3) Food Based Menu Planning Approach The food based menu planning approach requires specific food group components to be served in an established amount (at a minimum) that is designed to meet the nutritional guidelines for the established age/grade group. The four food group components established are meat/meat alternate (M/MA), grain/bread (G/B), vegetable/fruit (V/F), and fluid milk. The school food authority is not required to complete a nutrient analysis when using a food based menu planning approach. The two food based meal patterns are as follows: Traditional Meal Pattern o Breakfast - established grade groups for preschool and K-12 o Lunch - established grade groups for preschool, K-3, 4-12, and 7-12 (optional). Schools that are unable to serve quantities based on grade groups may provide all students quantities for the 4-12 grade group Enhanced Meal Pattern o Breakfast - established grade groups for preschool, K-12, and 7-12 (optional) o Lunch - established grade groups for preschool, K-6, 7-12, and K-3 (optional). Schools must use both the K-6 and 7-12 when more than one grade level falls outside of the grade group range Nutrient Based Menu Planning Approach The nutrient based menu planning approach utilizes USDA approved computer software to conduct a nutrient analysis of the menu served. The menu planned is required to meet the nutritional standards for the established age/grade groups when averaged over the school week. The school food authority is required to maintain all nutrient analysis records to demonstrate that meals meet nutritional standards. The Nutrient Standard Menu Planning (NSMP) option involves the school food authority completing the nutrient analysis. The Assisted Nutrient Standard Menu Planning (ANSMP) option involves a nutrient analysis that has been outsourced by the school food authority. Both options follow the same nutritional guidelines and the age/grade groupings as follows: NSMP/ANSMP o Breakfast - established grade groups for preschool, K-12, 7- 12 (optional) and age groups for 3-6, 7-10, 11-13, and 14 and older o Lunch - established grade groups for preschool, K-6, 7-12, K-3 (optional) and age groups for 3-6, 7-10, 11-13, and 14 and older. o Schools may also develop a customized level of nutrients for the age groups of students served Nutritional Compliance CFR 210.19(a)(1) CFR 210.10 (j)(3) CN #01-08, 28- 09 No matter which menu planning approach a school food authority chooses, menus must still meet nutritional standards when averaged over a school week. Compliance to nutritional standards may be assessed as part of a School Meal Initiative (SMI) Review or as part of the pre-approval process for implementation of the nutrient based menu planning (NSMP, ANSMP) approach. The SMI review involves an ADE on-site assessment and a subsequent nutrient analysis (food based menu planning approach) or validation of a school‘s nutrient analysis (NSMP, ANSMP). The pre-approval process involves a validation of the school‘s nutrient analysis, menu cycle, and recipes prior to implementation of the nutrient standard menu planning approach. For additional information on menu planning, nutritional standards, and selecting the appropriate menu planning approach for your school, please refer to the USDA‘s Menu Planner for Healthy School Meals (FNS Instruction 303). Calorie and Nutrient Levels for Traditional School Breakfast Grade Group Preschool Grades K-12 Energy Allowances (Calories) 388 554 Cholesterol (mg) < 75 < 75 *Sodium (mg) < 776 < 1108 *Fiber (g) > 3.88 > 5.54 Iron (mg) 2.5 3 Calcium (mg) 200 257 Vitamin A (RE) 113 197 Vitamin C (mg) 11 13 Protein (g) 5 10 *Carbohydrate (g) 53.35 76.18 *Total Fat (g) < 12.93 < 18.47 *Saturated Fat (g) < 4.31 < 6.16 Trans Fat (g) 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Traditional School Lunch Grade Group Preschool Grades K-3 Grades 4-12 Grades 7-12 (optional) Energy Allowances (Calories) 517 633 785 825 Cholesterol (mg) < 100 < 100 < 100 < 100 *Sodium (mg) < 1034 < 1266 < 1570 < 1650 *Fiber (g) > 5.17 > 6.33 > 7.85 > 8.25 Iron (mg) 3.3 3.3 4.2 4.5 Calcium (mg) 267 237 370 400 Vitamin A (RE) 150 200 285 300 Vitamin C (mg) 14 15 17 18 Protein (g) 7 9 15 16 *Carbohydrate (g) 71.09 87.04 107.94 113.44 *Total Fat (g) < 17.23 < 21.1 < 26.17 < 27.5 *Saturated Fat (g) < 5.74 < 7.03 < 8.72 < 9.17 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Enhanced School Breakfast Grade Group Preschool Grades K-12 Grades 7-12 (optional) Energy Allowances (Calories) 388 554 618 Cholesterol (mg) < 75 < 75 < 75 *Sodium (mg) < 776 < 1108 < 1236 *Fiber (g) > 3.88 > 5.54 > 6.18 Iron (mg) 2.5 3 3.4 Calcium (mg) 200 257 300 Vitamin A (RE) 113 197 225 Vitamin C (mg) 11 13 14 Protein (g) 5 10 12 *Carbohydrate (g) 53.35 76.18 84.98 *Total Fat (g) < 12.93 < 18.47 < 20.6 *Saturated Fat (g) < 4.31 < 6.16 < 6.87 Trans Fat (g) 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Enhanced School Lunch Grade Group Preschool Grades K-6 Grades 7-12 Grades K-3 (optional) Energy Allowances (Calories) 517 664 825 633 Cholesterol (mg) < 100 < 100 < 100 < 100 *Sodium (mg) < 1034 < 1328 < 1650 < 1266 *Fiber (g) > 5.17 > 6.64 > 8.25 > 6.33 Iron (mg) 3.3 3.5 4.5 3.3 Calcium (mg) 267 286 400 237 Vitamin A (RE) 150 224 300 200 Vitamin C (mg) 14 15 18 15 Protein (g) 7 10 16 9 *Carbohydrate (g) 71.09 91.30 113.44 87.04 *Total Fat (g) < 17.23 < 22.13 < 27.5 < 21.1 *Saturated Fat (g) < 5.74 < 7.38 < 9.17 < 7.03 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Nutrient Standard School Breakfast Grade Group Preschool Grades K-12 Grades 7-12 (optional) Energy Allowances (Calories) 388 554 618 Cholesterol (mg) < 75 < 75 < 75 *Sodium (mg) < 776 < 1108 < 1236 *Fiber (g) > 3.88 > 5.54 > 6.18 Iron (mg) 2.5 3 3.4 Calcium (mg) 200 257 300 Vitamin A (RE) 113 197 225 Vitamin C (mg) 11 13 14 Protein (g) 5 10 12 *Carbohydrate (g) 53.35 76.18 84.98 *Total Fat (g) < 12.93 < 18.47 < 20.6 *Saturated Fat (g) < 4.31 < 6.16 < 6.87 Trans Fat (g) 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Nutrient Standard School Breakfast Age Group 3-6 7-10 11-13 14 and older Energy Allowances (Calories) 419 500 588 625 Cholesterol (mg) < 75 < 75 < 75 < 75 *Sodium (mg) < 838 < 1000 < 1176 < 1250 *Fiber (g) > 4.19 > 5.00 > 5.88 > 6.25 Iron (mg) 2.5 2.5 3.4 3.4 Calcium (mg) 200 200 300 300 Vitamin A (RE) 119 175 225 225 Vitamin C (mg) 11 11.25 12.5 14.4 Protein (g) 5.5 7 11.25 12.5 *Carbohydrate (g) 57.61 68.75 80.85 85.94 *Total Fat (g) < 13.97 < 16.67 < 19.60 < 20.83 *Saturated Fat (g) < 4.66 < 5.56 < 6.53 < 6.94 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Nutrient Standard School Lunch Grade Group Preschool Grades K-6 Grades 7-12 Grades K-3 (optional) Energy Allowances (Calories) 517 664 825 633 Cholesterol (mg) < 100 < 100 < 100 < 100 *Sodium (mg) < 1034 < 1328 < 1650 < 1266 *Fiber (g) > 5.17 > 6.64 > 8.25 > 6.33 Iron (mg) 3.3 3.5 4.5 3.3 Calcium (mg) 267 286 400 237 Vitamin A (RE) 150 224 300 200 Vitamin C (mg) 14 15 18 15 Protein (g) 7 10 16 9 *Carbohydrate (g) 71.09 91.30 113.44 87.04 *Total Fat (g) < 17.23 < 22.13 < 27.5 < 21.1 *Saturated Fat (g) < 5.74 < 7.38 < 9.17 < 7.03 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Nutrient Standard School Lunch Age Group 3-6 7-10 11-13 14 and older Energy Allowances (Calories) 558 667 783 846 Cholesterol (mg) < 100 < 100 < 100 < 100 *Sodium (mg) < 1116 < 1334 < 1566 < 1692 *Fiber (g) > 5.58 > 6.67 > 7.83 > 8.46 Iron (mg) 3.3 3.3 4.5 4.5 Calcium (mg) 267 267 400 400 Vitamin A (RE) 158 233 300 300 Vitamin C (mg) 14.6 15 16.7 19.2 Protein (g) 7.3 9.3 15.0 16.7 *Carbohydrate (g) 76.73 91.71 107.66 116.33 *Total Fat (g) < 18.60 < 22.23 < 26.10 < 28.20 *Saturated Fat (g) < 6.20 < 7.41 < 8.70 < 9.40 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Traditional Meal Pattern Traditional Meal Pattern Requirements CFR 220.8 (g)(1) 210.10 (k)(1) CFR 210.10 (k)(5)(ii) CFR 210.10 (l)(2)(i) CFR 210.10 (k)(3) CFR 210.10 (k)(5)(i) Since the traditional meal pattern was designed before the dietary guidelines became a part of school meal requirements, this meal pattern does not have any built in features that help with compliance to nutritional standards. For this reason, extra focus should be placed on implementing the dietary guidelines when utilizing the traditional meal pattern. The food group component requirements for breakfast and lunch are as follows: Daily Breakfast Requirements One serving from the fluid milk component One serving from the vegetable/fruit component Two servings from the meat/meat alternate and/or the grain/bread components or a combination thereof Daily Lunch Requirements One serving from the fluid milk component One serving from the meat/meat alternate component Two separate servings from two distinct sources of the vegetable/fruit component One serving from the grain/bread component Weekly Lunch Requirements Additional grain/bread servings in excess of the minimum daily requirement The required minimum quantity of the meat/meat alternate component may be offered as a weekly total with a one ounce minimum daily serving size Meat/Meat Alternate Requirements The quantity of the meat/meat alternate component must be a verifiable (food buying guide or CN label) edible portion as served The meat/meat alternate component must be served in the main dish/dishes and no more than one other food item Schools without a variety of daily main dish choices for the meat/meat alternate component should not serve any one meat alternate or one form of meat (for example: ground beef, diced, pieces) more than three times in the same week Nuts/seeds may not be credited for more than one ounce during breakfast and for more than 50% of the minimum requirement for lunch Dry beans and peas may count as a vegetable/fruit or meat/meat alternate, but not as both in the same meal Grain/Bread Requirements All grains/breads must be enriched, whole grain, or made with enriched or whole grain meal/flour CFR 210.10 (K)(4)(i) CFR 210.10 (m)(1)(i) CFR 220.8 (g)(2) 210.10 (k)(1) CN #11-11 Vegetable/Fruit Requirements At least two distinct sources of separate servings of vegetables and/or fruits must be offered during lunch Full strength vegetable or fruit juice may be used to meet no more than 1/2 of the total requirement for vegetables/fruits during lunch Cooked dry beans and peas may count as a vegetable/fruit or meat/meat alternate, but not as both in the same meal Milk Requirements Schools must offer fluid milk in a variety of fat contents during lunch Minimum Quantities for Reimbursable Meals At a minimum, schools must offer all food group components in the quantities specified for breakfast (see Traditional Meal Pattern - Breakfast) At a minimum, schools must offer all food group components in the quantities specified for lunch (see Traditional Meal Pattern - Lunch) Salad Bars Any fruit or vegetable item meeting the 1/8 cup minimum requirement may count towards the fruit/vegetable component. Multiple food components can be served on a salad bar, but all foods must be served in the minimum amounts as required by the meal pattern. Menu planners should determine a minimum portion size for salad bar items that are reasonable; for example, a cup of lettuce would be a reasonable amount that a child would consume but a cup of radishes would not. The minimum portion size for salad bar items should also be consistent with the meal pattern for the age/grade group in a food-based menu (Traditional or Enhanced). TRADITIONAL MEAL PATTERN - BREAKFAST Minimum Required Quantities Meal Component Ages 1-2 Ages 3-5 Grades K-12 Milk (fluid) As a beverage, on cereal, or both 4 fluid oz. 6 fluid oz. 8 fluid oz. Vegetables/Fruits Fruit and/or vegetable; or full-strength fruit juice or vegetable juice 1/4 cup 1/2 cup 1/2 cup Offer one serving from each of the following two components or two servings from one of the following two components Grains/Breads1 Whole-grain or enriched bread Whole-grain or enriched biscuit, roll, muffin, etc. Whole-grain, enriched or fortified cereal 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1/2 slice 1/2 serving 1/3 cup or 1/2 oz. 1 slice 1 serving 3/4 cup or 1 oz. Meats/Meat Alternates2 Lean meat, poultry, or fish Alternate protein products3 Cheese Large egg Peanut butter or other nut/seed butters Cooked dry beans and peas Nuts and/or seeds4 Yogurt, plain or flavored, unsweetened or sweetened 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1 Tbsp. 2 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1 Tbsp. 2 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1 oz. 1/2 oz. 1 oz. 1/2 egg 2 Tbsp. 4 Tbsp. 1 oz. 4 oz. or 1/2 cup 1 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Grains/Breads 2 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of processed foods 3 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates, whey protein concentrates, whey protein isolate, and casein) 4No more than one ounce of nuts and/or seeds may be served in any one meal TRADITIONAL MEAL PATTERN - LUNCH Minimum Required Quantities Grade Group Preschool K-3 4-12 7-12 Age Group 1-2 3-4 5-8 9 and older 12 and older Meal Component Group I Group II Group III Group IV Group V Milk (fluid) As a beverage 6 fluid oz. 6 fluid oz. 8 fluid oz. 8 fluid oz. 8 fluid oz. Meats/Meat Alternates1 Lean meat, poultry, or fish Alternate protein product2 Cheese Large egg Cooked dry beans or peas Peanut butter or other nut/seed butters Yogurt, plain or flavored, unsweetened or sweetened Nuts and/or seeds3 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 4 oz. or 1/2 cup 1/2 oz. = 50% 1.5 oz. 1.5 oz. 1.5 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% 1.5 oz. 1.5 oz. 1.5 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% 2 oz. 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 8 oz. or 1 cup 1 oz. = 50% 3 oz. 3 oz. 3 oz. 1.5 eggs 3/4 cup 6 Tbsp. 12 oz. or 1.5 cups 1.5 oz. = 50% Vegetables/Fruits Amount equal to or greater than the amount specified from two distinctly separate sources (two separate menu items) of fruits and vegetables 1/2 cup 1/2 cup 1/2 cup 3/4 cup 3/4 cup Grains/Breads4 Amount equal to or greater than the daily and weekly amounts specified from an enriched or whole grain product 1/2 serving daily 5 servings weekly 1 serving daily 8 servings weekly 1 serving daily 8 servings weekly 1 serving daily 8 servings weekly 1 serving daily 10 servings weekly 1 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of processed foods 2 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates, whey protein concentrates, whey protein isolate, and casein) 3 May be used to meet no more than 50% of the minimum requirement and must be used in combination with a quantity of meat/meat alternate that meets the overall minimum requirement 4 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Grains/Breads Enhanced Meal Pattern Enhanced Meal Pattern Requirements CFR 220.8 (g)(1) 210.10 (k)(1) CFR 210.10 (k)(5)(ii) CFR 210.10 (l)(2)(i) CFR 210.10 (k)(3) CFR 210.10 (k)(5)(i) The enhanced meal pattern requires that specific food group components be served in specific amounts (at a minimum) for the specified age/grade group required. The enhanced meal pattern has been specifically designed to help schools meet the nutritional standards by requiring additional amounts of grain/bread and vegetable/fruit components. Daily Breakfast Requirements One serving from the fluid milk component One serving from the vegetable/fruit component Two servings from the meat/meat alternate and/or the grain/bread components or a combination thereof Daily Lunch Requirements One serving from the fluid milk component One serving from the meat/meat alternate component Two separate servings from two distinct sources of the vegetable/fruit component One serving from the grain/bread component Weekly Lunch Requirements Additional grain/bread servings in excess of the minimum daily requirement The required minimum quantity of the meat/meat alternate component may be offered as a weekly total with a one ounce minimum daily serving size Meat/Meat Alternate Requirements The quantity of the meat/meat alternate component must be a verifiable (food buying guide or CN label) edible portion as served The meat/meat alternate component must be served in the main dish/dishes and no more than one other food item Schools without a variety of daily main dish choices for the meat/meat alternate component should not serve any one meat alternate or one form of meat (for example: ground beef, diced, pieces) more than three times in the same week Nuts/seeds may not be credited for more than one ounce during breakfast and for more than 50% of the minimum requirement for lunch Dry beans and peas may count as a vegetable/fruit or meat/meat alternate, but not as both in the same meal Grain/Bread Requirements All grains/breads must be enriched, whole grain, or made with enriched or whole grain meal/flour CFR 210.10 (K)(4)(i) CFR 210.10 (m)(1)(i) CFR 220.8 (g)(3) 210.10 (k)(2) CN #11-11 Vegetable/Fruit Requirements At least two separate servings of vegetables and/or fruits must be offered during lunch Full strength vegetable or fruit juice may be used to meet no more than 1/2 of the total requirement for vegetables/fruits during lunch Dry beans and peas may count as a vegetable/fruit or meat/meat alternate, but not as both in the same meal Milk Requirements Schools must offer fluid milk in a variety of fat contents during lunch Minimum Quantities for Reimbursable Meals At a minimum, schools must offer all food group components in the quantities specified for breakfast (see Enhanced Meal Pattern - Breakfast) At a minimum, schools must offer all food group components in the quantities specified for lunch (see Enhanced Meal Pattern - Lunch) Salad Bars Any fruit or vegetable item meeting the 1/8 cup minimum requirement may count towards the fruit/vegetable component. Multiple food components can be served on a salad bar, but all foods must be served in the minimum amounts as required by the meal pattern. Menu planners should determine a minimum portion size for salad bar items that are reasonable; for example, a cup of lettuce would be a reasonable amount that a child would consume but a cup of radishes would not. The minimum portion size for salad bar items should also be consistent with the meal pattern for the age/grade group in a food-based menu (Traditional or Enhanced). ENHANCED MEAL PATTERN - BREAKFAST Minimum Required Quantities Meal Component Ages 1-2 Preschool K-12 7-12 Milk (fluid) As a beverage, on cereal, or both 4 fluid oz. 6 fluid oz. 8 fluid oz. 8 fluid oz. Vegetables/Fruits Fruit and/or vegetable; or full-strength fruit juice or vegetable juice 1/4 cup 1/2 cup 1/2 cup 1/2 cup Offer one serving from each of the following two components or two servings from one of the following two components Grains/Breads1 Whole-grain or enriched bread Whole-grain or enriched biscuit, roll, muffin, etc. Whole-grain, enriched or fortified cereal 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1 slice 1 serving 3/4 cup or 1 oz. 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. plus 1 additional serving Meats/Meat Alternates2 Lean meat, poultry, or fish Alternate protein products3 Cheese Large egg Peanut butter or other nut/seed butters Cooked dry beans and peas Nuts and/or seeds4 Yogurt, plain or flavored, unsweetened or sweetened 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1 Tbsp. 2 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1 Tbsp. 2 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1 oz. 1 oz. 1 oz. 1/2 egg 2 Tbsp. 4 Tbsp. 1 oz. 4 oz. or 1/2 cup 1 oz. 1 oz. 1 oz. 1/2 egg 2 Tbsp. 4 Tbsp. 1 oz. 4 oz. or 1/2 cup 1 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Grains/Breads 2 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of processed foods 3 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates, whey protein concentrates, whey protein isolate, and casein) 4No more than one ounce of nuts and/or seeds may be served in any one meal ENHANCED MEAL PATTERN - LUNCH Minimum Required Quantities Meal Component Ages 1-2 Preschool K-6 7-12 K-3 Milk (fluid) As a beverage 6 fluid oz. 6 fluid oz. 8 fluid oz. 8 fluid oz. 8 fluid oz. Meats/Meat Alternates1 Lean meat, poultry, or fish Alternate protein product2 Cheese Large egg Cooked dry beans or peas Peanut butter or other nut/seed butters Yogurt, plain or flavored, unsweetened or sweetened Nuts and/or seeds3 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 4 oz. or 1/2 cup 1/2 oz. = 50% 1.5 oz. 1.5 oz. 1.5 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% 2 oz. 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 8 oz. or 1 cup 3/4 oz. = 50% 2 oz. 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 8 oz. or 1 cup 1 oz. = 50% 1.5 oz. 1.5 oz. 1.5 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% Vegetables/Fruits Amount equal to or greater than the amount specified from two distinctly separate sources (two separate menu items) of fruits and vegetables 1/2 cup 1/2 cup 3/4 cup Plus extra 1/2 cup over a week 1 cup 3/4 cup Grains/Breads4 Amount equal to or greater than the daily and weekly amounts specified from an enriched or whole grain product 1/2 serving daily 5 servings weekly 1 serving daily 8 servings weekly 1 serving daily 12 servings weekly 1 serving daily 15 servings weekly 1 serving daily 10 servings weekly 1 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of processed foods 2 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates, whey protein concentrates, whey protein isolate, and casein) 3 May be used to meet no more than 50% of the minimum requirement and must be used in combination with a quantity of meat/meat alternate that meets the overall minimum requirement 4 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Grains/Breads Creditable Food Requirements FNS 303 CFR 210.10(k)(5)(ii) CFR 210 App. A CFR 210 App. C The food based menu planning approach requires that minimum amounts of food group components (meat/meat alternate, grain/bread, vegetable/fruit, and milk) be offered to students as part of a reimbursable meal. In order to meet the program requirements for reimbursement, the contributions for each food group component need to be determined. The word(s) ―credit, creditable‖ is used to acknowledge that a particular food item meets the requirements of at least one of the four required food components. Only food items that can be verified as creditable can be counted as meeting the meal pattern requirements. There are three resources available to determine whether or not a food item is considered a creditable food. The first resource is the USDA Food Buying Guide for Child Nutrition Programs (Program Aid 1331). The food buying guide allows school food authorities to utilize a product‘s standard of identity and/or a standardized recipe to determine the specific food component contribution that each food item and/or recipe makes toward the meal pattern requirement. Contribution guidelines are as follows: Meat/Meat Alternate Requirements Determination of yields for calculating edible portions of meats served Vegetable/Fruit Requirements Determination of vegetable/fruit servings from vegetable and fruit concentrates Grain/Bread Requirements Criteria for determining acceptable grains/breads Determination of grain/bread servings based on amount of grains used in a recipe or the serving size of the bread/grain served The second resource available is Appendix A to CFR Part 210 which covers Alternate Foods for Meals. This appendix covers the requirements for enriched macaroni products with fortified protein and alternate protein products. Please refer to Appendix A in the Program Resource Section The third resource available is the Child Nutrition (CN) Labeling Program. The CN labeling program is a voluntary program that warrants the meal pattern contributions of nonspecific processed products. When used in accordance with manufacturer‘s directions, products that bear a CN label carry a warranty that assures a school food authority will not have an audit claim filed for noncompliance with meal pattern requirements. The food buying guide also contains information on foods that are not Non- Creditable Foods PA 1331, 1-2 CN 38-05 PA 1331, 1-2414 CFR 210.10 (k)(3)(iii) PA 1331, 2-4 PA 1331, 2-4 CN 10-08 creditable under the food based menu planning approach. The following foods are not creditable for both the traditional and enhanced meal patterns. Meat/Meat Alternate Nonspecific processed products such as chicken nuggets, breaded steak fingers, beef burritos, etc. may not be credited using the food buying guide. Nonspecific processed products do not require a minimum amount of meat by FSIS labeling standards of identity. There is no general way to determine how much meat or poultry is contained in these products, especially since each manufacturer has its own formulation. For this reason these food items are not creditable, unless the school food authority obtains a CN label for the nonspecific processed products being used Cheese with the wording ―imitation‖ cheese and/or cheese ―product‖ are not creditable Yogurt is not creditable if it is a non-commercial and/or non standardized yogurt product such as frozen yogurt, homemade yogurt, yogurt flavored products, yogurt bars, yogurt covered fruit and/or nuts, or a similar product Vegetable/Fruit Snack type foods made from vegetables or fruits, such as potato chips, banana chips, or popcorn Pickle relish, jam, or jelly Tomato catsup (ketchup) and chili sauce Home canned products Dehydrated vegetables used for seasoning Grains/Breads (as a main ingredient) Bromated flour Corn grits De-germinated cornmeal Bolted cornmeal Durum flour Farina Flour Plain flour Self rising flour Semolina flour White flour Wheat flour Non- Creditable Foods (continued) PA 1331, Sec. 5 CFR 210.10 (k)(3)(ii) CFR 210.10 (k)(3)(iv) Other Foods Butter, margarine Catsup (ketchup) Chili sauce Coconut Cream Cream cheese Egg product (egg whites, egg yolks) Surimi (fish) Frozen desserts Hominy Honey Jams, jellies, and preserves Milk, dried and evaporated Mustard Pickle relish Pig ears Pig feet Bacon Ham hocks Popcorn Potato chips Potato sticks Pudding Salad dressings Syrups Celery flakes Chives, flakes Desserts The traditional meal pattern does not allow credit to be applied for grains/breads that are included in dessert items The enhanced meal pattern allows credit for one grain/bread per day from a dessert item For additional information on determining food based menu contributions, refer to the USDA Food Buying Guide (PA 1331). Production and Menu Records CFR 210.10 (a)(3), 220.8 (a)(6), 210.18 (g)(2)(iii), 210.19 (a)(1)(C)(iv), 210.10(i)(1)(ii) CFR 210 App. C (6) Schools must keep production records and other applicable menu records for the meals they produce. These records must show how the meals contribute to the required food components (M/MA, V/F, G/B, and Fluid Milk) every day. In addition, these records must show how the meals contribute to the applicable nutrition standards for the selected age/grade group. All records will be evaluated for compliance during the Coordinated Review Effort (CRE) and the School Meals Initiative (SMI) reviews. There are four key menu records that help document how meals contribute to the meal pattern and applicable nutrition standards. These records are as follows: Nutrition facts labels The nutrition facts label documents the nutrient values of a product for a specified serving size. Federal regulations require that all commercially prepared food products, which do not contain a standard of identity as established by FSIS, have a nutrition facts label. School food authorities are required to maintain nutrition facts labels for all food items served as part of a reimbursable meal. A manufacturer‘s product specification that contains all required nutrient values may also be used as documentation Child Nutrition labels A CN label carries a warranty that assures the school food authority that it will not have an audit claim filed for noncompliance with meal pattern requirements. School food authorities should maintain CN labels for all nonspecific processed products that have contributed to the meal pattern. Standardized Recipes A standardized recipe is a recipe that was tested to provide an established yield (based on USDA Food Buying Guide and/or manufacturer product specifications), using the same ingredients for both measurement and preparation methods. School food authorities are required to maintain standardized recipes for all menu items that are comprised of more than 1 item in order to accurately document the nutrient content of the menu. This includes recipe variations and theme bar recipes. Standardized recipes may be either USDA recipes or any other local recipe that has been incorporated in to the menu. It is recommended that local standardized recipes include the following fields: Recipe name - a name that adequately describes the menu item Recipe number - a distinct number that differentiates recipe variations for reference on production records Recipe category - category based on menu item (e.g. main dish) or food component (e.g. grain/bread) Recipe contributions - the food component contribution(s) (M/MA, V/F, G/B) for the recipe as served Ingredients - listing of ingredients and amounts used based on Production and Menu Records (continued) CN 07-06 applicable weight or volume measurements Serving/portion Size - the amount of a single portion based on an applicable weight or volume measure Recipe yield - the total amount of defined servings based on an applicable weight or volume measurement Directions - any applicable directions related to the preparation, equipment used, utensils used, safety precautions, etc. HACCP process category - applicable categorization for no cook, same day, or complex food process HACCP instructions - applicable critical limits, food safety procedures, and/or corrective actions required For more information on USDA standardized recipes please refer to the USDA Recipes for Schools Manual (FNS Instruction 395) Production Records Arizona schools operating the NSLP are required to maintain completed production records for all reimbursable meals that are claimed. The production record documents the foods used (as supported by Nutrition Facts Labels) and the meal contributions/quantities (as supported by CN labels and standardized recipes) for all meals that are claimed for reimbursement. Separate daily production records for breakfast and lunch must include the following fields: Meal Pattern and Age/Grade Group - the name of the meal pattern used and the age/grade group(s) utilized Menu items - name of each menu item served (including non-creditable foods, condiments, and substitutions) Recipe - name or number of each standardized recipe used for each applicable menu item served Serving size - the planned serving size for each distinct age/grade group under the respective meal pattern Planned servings for reimbursable meals - the total number of servings planned for each distinct age/grade group under the respective meal pattern Planned servings for non-reimbursable meals - the total number of servings planned for adult (program and non-program) and a la carte meals Total amount of food prepared/used - the actual (final) amount of food that was prepared/used by menu item/recipe Reimbursable meals served - the total actual number of reimbursable meals served (meal claimed for reimbursement) for each distinct age/grade group Non-reimbursable meals served - the total actual number of non-reimbursable meals served to adults or sold a la carte Leftovers - the total amount of food remaining of each menu item Menu Substitutions CFR 220.8 (d)(1), 210.10 (g)(1) Offer versus Serve CFR 210.10 (k)(6) FNS 303 served Inclusion of the following fields are recommended but not required on production records: HACCP monitoring - final cooking, hot holding, and/or cold holding temperature for potentially hazardous foods served Un-approved Production and Menu Record Documentation Literature used by a company for advertising purposes may not be used to support a menu‘s nutritional content and/or a menu‘s meal pattern contribution Menu Substitutions All menu substitutions must meet the applicable food based meal pattern requirements in order to qualify as a reimbursable meal. Case specific menu substitutions may be allowed for the following reasons: Special Dietary Needs Schools must make substitutions in meals for students who are considered to have a disability that restricts their diet (refer to the Special Dietary needs manual for documentation requirements) Schools may also make substitutions for students who do not have a disability but who cannot consume the regular lunch due to other special dietary needs Variations in the food component and meal pattern may be approved by USDA FNS. Any variations must be nutritionally sound and need to meet ethnic, religious, or economic needs For complete guidance on menu substitutions please refer to the ADE Special Dietary Needs Manual. Offer versus Serve Offer versus Serve (OVS) is a provision that allows students to decline a certain number of food items offered as part of the reimbursable meal. Offer vs. Serve can be implemented to help minimize plate waste and to allow for an increased variety of foods to be offered. Offer vs. Serve does not impact the requirements for the food based menu planning approach or the traditional and enhanced meal patterns. School food authorities are still required to plan a menu that meets the requirements of the meal pattern selected. Implementation of the OVS provision is required at lunch for students in grades 9-12. The School Food Authority can choose whether or not to implement OVS during lunch in grades K-8 and during breakfast for all grade levels. The requirements for offer vs. serve are as follows: Offer versus Serve Requirements FNS 303 Breakfast – Component Based Students must be offered all four required items (one serving of fluid milk, one serving of vegetable/fruit, and two servings selected from meat/meat alternate and/or grain/bread) in an amount/portion size that meets the minimum required for the age/grade group of the respective meal pattern (Traditional or Enhanced) Students have the option of declining one of the four food items/components For an OVS breakfast to qualify as reimbursable, the meal selected by the student must contain a minimum of three components in at least the minimum amount/portion size specified by the respective meal pattern Double servings of grains/breads and meats/meat alternates may be credited for up to two servings under the OVS requirement for a reimbursable meal Double servings of the same food or servings in excess of the minimum amount/portion required for milk and vegetables/fruits may only be credited as one serving under the OVS requirement for a reimbursable meal Lunch – Component Based Students must be offered all five required items (one serving of fluid milk, one serving of meat/meat alternate, one serving of grain/bread, and two separate servings of vegetable/fruit) from the four food components in an amount/portion size that meets the minimum required for the age/grade group of the respective meal pattern (Traditional or Enhanced) Students grades 9-12 may decline two of the five items/components Based on the decision of the school food authority, students in grades K-8, have the option to decline one or two of the five items/components For an OVS lunch to qualify as reimbursable, the meal selected by the student must contain a minimum of three components in at least the minimum amount/portion size specified by the respective meal pattern Double servings of the same food item or servings in excess of the minimum amount/portion required may only be credited as one serving under the OVS requirement for a reimbursable meal If the required amount/portion of meat/meat alternate is provided in two items, a student must take full servings of both items in order to be credited as one serving under the OVS requirement for a reimbursable meal One serving of vegetables/fruits may only be credited if the portion size is a minimum of ¼ cup. Two servings of vegetables/fruits may only be credited if the portion size is a minimum of ¾ cup from two Offer versus Serve Requirements (continued) FNS 303 distinct sources. School food authorities serving grades 9-12 that utilize a pre-plated system to provide meals may not be required to change their service methods. Schools should consider pre-packaging as many portions as possible to accommodate the offer versus serve provision Breakfast and Lunch Menus should be planned to allow employees to identify the correct combinations of food items/components that constitute a reimbursable meal at the point of service The reimbursable meal is still required to be priced as a unit regardless of the student‘s decision to take the minimum or maximum amount of food items/components Students may take less than the minimum amount/portion size of food specified for the allowable amount of declined items Food items/components taken in amounts/portion sizes and/or combinations that are less than required for a reimbursable meal may not be claimed for reimbursement and should be priced accordingly (a la carte sales) by the SFA For additional information on meal pattern requirements related to offer versus serve, please refer to the USDA‘s Menu Planner for Healthy School Meals (FNS Instruction 303). For more information on implementation of offer vs. serve please refer to the USDA‘s Offer versus Serve Resource Guide (FNS Instruction 265). Nutrient Standard Menu Planning CFR 210.10 (i)(2)(i) Assisted Nutrient Standard Menu Planning CFR 210.10 (j)(1) 210.10 (i)(2)(i) Nutrient Based Menu Planning Requirements CFR 210.10 (i)(1)(c)(2) 220.8 (e)(1)(ii) CFR 210.10 (i)(2)(i) 220.8 (e)(2)(i) FNS 303 Nutrient Standard Menu Planning The nutrient standard menu planning option involves the SFA planning and serving a menu that already meets nutritional standards for the specified age/grade group served. The school food authority analyzes all menus using USDA approved computer software to ensure that the planned menu meets nutritional standards for calories, protein, calcium, iron, vitamin A, vitamin C, sodium, cholesterol, fiber, total fat, saturated fat, and carbohydrates when averaged over one week. The school food authority is responsible for re-analyzing menus when new food products are utilized, when recipes change, when student preferences change, and/or when menu substitutions occur. The school food authority is also responsible for maintaining menu nutrient analysis records that document that menus planned meet the nutritional standards and are eligible for reimbursement. Assisted Nutrient Standard Menu Planning When a SFA is unable to complete all of the procedures required for nutrient standard menu planning, they may choose to outsource the menu development and nutrient analysis duties. These duties are commonly outsourced to consultants, other school food authorities, and food service management companies. In assisted nutrient standard menu planning the consultant (designated outsource agent) analyzes all menus using a USDA approved computer software to ensure that the planned menu meets nutritional standards for calories, protein, calcium, iron, vitamin A, vitamin C, sodium, cholesterol, fiber, total fat, saturated fat, and carbohydrates when averaged over a week. The consultant is responsible for re-analyzing menus when new food products are utilized, when recipes change, when student preferences change, and/or when menu substitutions occur. The school food authority is still responsible for maintaining menu nutrient analysis records that document that menus planned meet the nutritional standards and are eligible for reimbursement. Menus planned using the nutrient based menu planning approaches must meet the minimum levels for nutrients for the required age or grade groups served and must meet the minimum established standards for menu structure. School food authorities may utilize age or grade groups for the majority of children if no more than one age or grade group falls outside of the established range. Under nutrient standard menu planning school food authorities may also customize nutrient and calorie levels (in accordance with USDA approved methods) for the children they serve. Menus planned using the nutrient based menu planning approaches are required to have a defined menu structure that is used in nutrient analysis and that identifies reimbursable meals. The minimum requirements for menu structure of breakfast and lunch are as follows: Nutrient Based Menu Planning Requirements (continued) CFR 210.10 (i)(2)(i) 220.8 (e)(2)(i) FNS 303 CN #11-11 Nutrient Analysis Procedures 210.10 (i)(3) 220.8 (e)(3) CN 10-07, 09-10 CFR 210.10 (i)(5) CFR 220.8 (e)(5) Minimum Breakfast Requirements for Reimbursable Meals Must include a minimum of three distinct menu items or foods that include the following: o Fluid milk o Two side dishes in planned portion sizes defined by the menu planner Additional menu items or foods in planned portion sizes defined by the menu planner that are necessary to meet nutritional standards A variety of menu items may be planned and grouped together for students to select (fluid milks, group 1 sides, group 2 sides) Minimum Lunch Requirements for Reimbursable Meals Must include a minimum of three distinct menu items or foods that include the following: o Fluid milk o An entrée in a planned portion size defined by the menu planner o One side dish in a planned portion size defined by the menu planner Additional menu items or foods in planned portion sizes defined by the menu planner that are necessary to meet nutritional standards A variety of menu items may be planned and grouped together for students to select (fluid milks, entrees, sides) Salad Bars Can be used to serve entrée or side salads so long as the menu planner determines the minimum portion size in correlation with the menu analysis. The LEA must make the student and the cashier aware of what constitutes a minimum portion size and what may count towards a reimbursable meal. For more information on menu planning requirements and menu structure please refer to the USDA Menu Planner for Healthy School Meals (FNS Instruction 303) School food authorities using nutrient based menu planning approaches must conduct a nutrient analysis (utilizing USDA approved software) on all menu items and foods offered as part of the reimbursable meal. This includes all condiments and/or theme bars that are made available as part of reimbursable meal service. The nutrient analysis is conducted for the reimbursable meals served during the school week. The nutrient analysis must include levels of calories, proteins, vitamin A, vitamin C, iron, calcium, total fat, saturated fat, sodium, cholesterol, and dietary fiber. The school food authority has the option of conducting the nutrient analysis by the following methods: Nutrient Analysis Procedures (continued) CN 08-05 CFR 210.10 (i)(5) CFR 220.8 (e)(5) CFR 210.10 (i)(7) 220.8 (e)(7) CN #11-11 CFR 210.10 (i)(10) 220.8 (e)(10) CFR 210.10 (i)(11) 220.8 (e)(11) Site Based Analysis Separate analysis of breakfast and lunch menus for each individual site based on the appropriate age/grade group(s) served Combined analysis of breakfast and lunch menus for each individual site based on the appropriate age/grade group(s) served District Based Analysis Separate analysis of the same breakfast and same lunch menu served for multiple sites based on the appropriate age/grade group(s) served Combined analysis of the same breakfast and same lunch menu served for multiple sites based on the appropriate age/grade group(s) served Salad Bar Analysis Schools that utilize nutrient-based menu planning should refer to chapter 7 of Nutrient Analysis Protocols: How to Analyze Menus for USDA’s School Meals Programs for the process of conducting a nutrient analysis of salad bars. Arizona schools are required to conduct a nutrient analysis using weighted averages. Weighted averaging means that menu items offered more frequently are weighted at a proportionately higher level than menu items offered less frequently. Menu items and foods offered must be analyzed based on the planned portion sizes and menu structure identified by the menu planner. Once nutrient analysis results are compared to the appropriate nutritional goals and before the menu cycle is used again, the SFA may need to adjust the menu to make sure that all nutrition standards are met. The school food authority must also adjust future menu cycles to reflect actual production and how often menu items are selected. Menus should be re-analyzed when new food products are utilized, when recipes change, and/or when substitutions occur. School food authorities using the nutrient standard menu planning approaches are expected to only make menu substitutions that occur due to unforeseen circumstances. When substitutions are necessary schools should try to substitute similar foods. If an unforeseen substitution occurs two weeks or less before the planned menu is served a reanalysis is not required. Any other substitutions require that a new nutrient analysis be conducted. The school food authority is responsible for maintaining menu nutrient analysis records. These records document that the menus served meet the nutritional standards for the appropriate age/grade group. If an analysis shows that menus are not meeting standards the SFA is required to take Production and Menu Records CFR 210.10 (a)(3), 220.8 (a)(6), 210.18 (g)(2)(iii), 210.19 (a)(1)(C)(iv), 210.10(i)(1)(ii) CFR 101.9 action. Action may include making appropriate menu adjustments, attending applicable training, and/or requesting technical assistance. For additional information on nutrient analysis procedures please refer to the USDA Nutrient Analysis Protocols. Schools must keep production records and other applicable menu records for the meals they produce. These records must show how the menu served contributes to meeting the applicable nutrition standards for the selected age/grade group. All records will be evaluated for compliance during the Coordinated Review Effort (CRE) and the School Meals Initiative (SMI) reviews. There are three key menu records that help document how meals contribute to the nutrient based menu plan and applicable nutrition standards. These records are as follows: Nutrition facts labels The nutrition facts label documents the nutrient values of a product for a specified serving size. Federal regulations require that all commercially prepared food products, which do not contain a standard of identity as established by FSIS, to have a nutrition facts label. School food authorities should maintain nutrition facts labels for all food items served as part of a reimbursable meal. A manufacturer‘s product specification that contains all required nutrient values may also be used as documentation In Arizona the child nutrition database may only be used for nutritional content of foods that have a standard of identity Standardized Recipes A standardized recipe is a recipe that was tested to provide an established yield (based on USDA Food Buying Guide and/or manufacturer product specifications) and quantity, using the same ingredients for both measurement and preparation methods. SFAs following the nutrient standard menu planning approaches are required to develop and follow standardized recipes. This includes recipe variations and theme bar recipes. Standardized recipes may be either USDA recipes or any other local recipe that has been incorporated in to the menu. It is recommended that local standardized recipes include the following fields: Recipe name - a name that adequately describes the menu item Recipe number - a distinct number that differentiates recipe variations for reference on production records Recipe category - category based on menu item (entrée, side, milk, condiment) Ingredients - listing of ingredients and amounts used based on applicable weight or volume measurements CN #11-11 Production and Menu Records (continued) CFR 210.10 (i)(8) 220.8 (e)(8) CN 07-06 Serving/portion Size - the amount of a single portion based on an applicable weight or volume measure Recipe yield - the total amount of defined servings based on an applicable weight or volume measurement Directions - any applicable directions related to preparation, equipment used, utensils used, safety precautions, etc. HACCP process category - applicable categorization for same day, no cook, or complex food process HACCP instructions - applicable critical limits, food safety procedures, and/or corrective actions required Standardized recipes for Salad Bars Should be constructed based on a typical day‘s usage of food items. The menu planner must first determine the serving size, then determine the amount of each food item/ingredient in the recipe by: Measuring the amount of each item/ingredient placed on the salad bar on a typical day; Measuring the amount of each item/ingredient left over on the salad bar at the end of meal service and; Subtracting the amount left over from the amount placed on the salad bar for each item/ingredient to determine the amount of each to enter for the recipe. For more information on USDA standardized recipes please refer to the USDA Recipes for Schools Manual (FNS Instruction 395) Production Records Arizona schools are required to maintain completed production records for all reimbursable meals that are claimed. The production record documents the foods (as supported by Nutrition Fact Labels) used and the food quantities (as supported by standardized recipes) for all meals that are claimed for reimbursement. Separate daily production records for breakfast and lunch must include the following fields: Meal Pattern and Age/Grade Group - the name of the meal pattern used and the age/grade group(s) utilized Menu items - name of each menu item served (including non-creditable foods, condiments, and substitutions) Recipe - name or number of each standardized recipe used for each applicable menu item served Serving size - the planned serving size for each distinct age/grade group under the respective meal pattern Planned servings for reimbursable meals - the total number of servings planned for each distinct age/grade group Planned servings for non-reimbursable meals - the total Menu Substitutions CFR 220.8 (d)(1), 210.10 (g)(1) Offer versus Serve number of servings planned for adult (program and non-program) and a la carte meals Total amount of food prepared/used - the actual (final) amount of food that was prepared/used by menu item/recipe Reimbursable meal served - the total actual number of reimbursable meals served (meal claimed for reimbursement) for each distinct age/grade group Non-reimbursable meals served - the total actual number of non-reimbursable meals served to adults or sold a la carte Leftovers - the total amount of food remaining for each menu item served Inclusion of the following fields are recommended but not required on production records: HACCP monitoring - final cooking, hot holding, and/or cold holding temperature for potentially hazardous foods served Un-approved Production and Menu Record Documentation Literature used by a company for advertising purposes may not be used to support a menu‘s nutritional content All menu substitutions must meet the applicable menu structure and nutrient analysis requirements in order to qualify as a reimbursable meal. Case specific menu substitutions may be allowed for the following reasons: Special Dietary Needs Schools must make substitutions in meals for students who are considered to have a disability which restricts their diet (refer to the Special Dietary Needs Manual for required documentation) Schools may also make substitutions for students who do not have a disability but who cannot consume the regular lunch due to other special dietary needs Any variations must be nutritionally sound and need to meet ethnic, religious, or economic needs For complete guidance on menu substitutions please refer to the ADE Special Dietary Needs Manual. Offer versus Serve Offer versus Serve (OVS) is a provision that allows students to decline a certain number of food items offered as part of the reimbursable meal. Offer vs. Serve is a provision that can be implemented to help minimize plate waste and to allow for an increased variety of foods to be offered. Offer vs. Serve does not impact the requirements for the nutrient based menu CFR 210.10 (k)(6) Offer versus Serve Requirements FNS 303 FNS 303 planning approaches. SFAs are still required to plan a menu that meets the menu structure and nutrient analysis requirements. Implementation of the OVS provision is required at lunch for students in grades 9-12. The SFA can choose whether or not to implement OVS during lunch in grades K-8 and during breakfast for all grade levels. The requirements for offer vs. serve are as follows: Breakfast - Nutrient Standards Students must be offered all menu items (fluid milk, sides) planned in portions defined and analyzed by the menu planner For an OVS breakfast to qualify as reimbursable, students may decline a maximum of one food item from the total number (three or more) of menu items offered Lunch – Nutrient Standards Students must be offered all menu items (entrée, side, fluid milk) planned in portions defined and analyzed by the menu planner Students are required to take a full portion of a planned entree For an OVS lunch to qualify as reimbursable, students may decline a maximum of one other item (fluid milk or side) when three menu items are offered For an OVS lunch to qualify as reimbursable, students may decline a maximum of two other items (fluid milk or sides) when four or more menu items are offered Breakfast and Lunch Menu items counted for OVS must be taken in the full planned portion size/combination defined and analyzed by the menu planner Menus should be planned to allow employees to identify the correct number of food items that constitute a reimbursable meal at the point of service Menu items planned as condiments are not considered when identifying a reimbursable meal A second serving of the same menu item may not be counted towards the total required items needed for a reimbursable meal The reimbursable meal is still required to be priced as a unit regardless of the student‘s decision to take the minimum or maximum amount of food items Students may take less than the minimum amount/portion size of food specified for the declined items Food items taken in amounts/portion sizes and/or combinations that Alternate Menu Planning Approach CFR 210.10 (l)(3) CN 12-08 Infant Meal Pattern CFR 210.10 (o)(2) CFR 220.8 (j)(4) are less than required for a reimbursable meal may not be claimed for reimbursement and should be priced accordingly (a la carte sales) by the school food authority For additional information on meal pattern requirements related to offer versus serve, please refer to the USDA‘s Menu Planner for Healthy School Meals (FNS Instruction 303). For more information on implementation of offer vs. serve please refer to the USDA‘s Offer versus Serve Resource Guide (FNS Instruction 265). An alternate menu planning approach is a major change or an alternate approach developed by a SFA and that differs from standard food based and nutrient standard menu planning approaches. The alternate menu planning approach must be available in writing and show how the appropriate nutritional standards would be met. Any SFA interested in utilizing an alternate menu planning approach must obtain prior approval from the ADE. During the approval process documentation will be requested to show how the approach will be monitored to assure that all required nutritional standards are met. Reimbursable meals served to infants as part of the National School Lunch or Breakfast programs must meet the following meal pattern requirements. Refer to CFR 210.10 for additional information on infant meal pattern guidelines. INFANT MEAL PATTERN FOOD COMPONENTS AGES 0 – 3 MONTHS AGES 4 – 7 MONTHS AGES 8 MONTHS – 11 MONTHS Breakfast: 1 Iron-fortified infant formula or breast milk1 or fluid whole milk (to be served only to infants older than 8 months) 2. Iron-fortified, dry infant cereal 3. Fruit and/or vegetable of appropriate consistency2 4-6 FL. OZ. 4-8 FL. OZ. 0-3 TBSP. (OPTIONAL) 6-8 FL. OZ. 2-4 TBSP. 1-4 TBSP. Lunch/Supper: 1. Iron-fortified infant formula or breast milk1 or fluid whole milk (to be served only to infants older than 8 months) 2. Iron-fortified, dry infant cereal and/or Meat or poultry or fish or Egg yolk or cooked dry beans or peas Cheese or Cottage cheese, cheese food or spread 3. Fruit and/or vegetable of appropriate consistency2 4-6 FL. OZ. 4-8 FL. OZ. 0-3 TBSP (OPTIONAL). 0-3 TBSP. (OPTIONAL) 6-8 FL. OZ. 2-4 TBSP. 1-4 TBSP. ½ -2 OZ 1-4 OZ. 1-4 TBSP. Snack: 1. Iron-fortified infant formula, breast milk, fluid whole milk (to be served only to infants older than 8 months), or full-strength fruit juice 2. Crusty bread or crackers 3 4-6 FL. OZ. 4-6 FL. OZ. 2-4 FL. OZ. 0- ½ SLICE 0-2 (OPTIONAL) 1Meals containing only breast milk or formula provided by the infant‘s mother does not qualify for reimbursement. However, meals containing breast milk or formula served to infants by guardian may be claimed for reimbursement when at least the caregiver or school supplies one component of the infant‘s meal. 2Juice does not fulfill the fruit/vegetable requirement at breakfast, lunch or supper. 3Bread or crackers must be made from whole-grain or enriched meal or flour. Foods of Minimal Nutritional Value CFR 210.11 (a)(2) CFR 210 App. B CN 39-02, 11- 03, 34-05, 14- 07, 25-07, 17- 08, 12-10 A food of minimal nutritional value means: In the case of artificially sweetened food, a food which provides less than five percent of the Reference Daily Intakes (RDI) for each of eight specified nutrients per serving In the case of all other foods, a food which provide less than five percent of the RDI for each of eight specified nutrients per serving The eight specified nutrients considered for RDI are as follows: o Protein o Vitamin A o Vitamin C o Niacin o Riboflavin o Thiamine o Calcium o Iron Foods of minimal nutritional value are: Soda Water - Class of beverages made by absorbing carbon dioxide in potable water. No product shall be excluded from this definition because it contains artificial sweeteners or discrete nutrients added to the food such as vitamins, minerals, and proteins. Water Ices - As defined by 21CFR 135.160 Food and Drug Administration Regulations. Water ices which contain fruit or fruit juices are not included in this definition. Chewing Gum - Flavored products from natural or synthetic gums and other ingredients which form an insoluble mass for chewing. Certain Candies - Processed foods made predominantly from sweeteners or artificial sweeteners with a variety of minor ingredients which characterize the following types: o Hard Candy - A product made predominantly from sugar (sucrose) and corn syrup which may be flavored and colored, is characterized by a hard, brittle texture, and includes such items as sour balls, fruit balls, candy sticks, lollipops, starlight mints, after dinner mints, sugar wafers, rock candy, cinnamon candies, breath mints, jaw breakers and cough drops. o Jellies and Gums - A mixture of carbohydrates which are combined to form a stable gelatinous system of jelly-like character, and are generally flavored and colored, and include gum drops, jelly beans, jellied and fruit-flavored slices. o Marshmallow Candies - An aerated confection composed of sugar, corn syrup, invert sugar, 20% water and gelatin or egg white to which flavors and colors may be added. Competitive Foods CFR 210.11 (b) o Fondant - A product consisting of microscopic sized sugar crystals which are separated by a thin film of sugar and/or invert sugar in solution such as candy corn, soft mints. o Licorice - A product made predominantly from sugar and corn syrup which is flavored with an extract made from the licorice root. o Spun Candy - A product that is made from sugar that has been boiled at high temperature and spun at a high speed in a special machine. o Candy Coated Popcorn - Popcorn which is coated with a mixture made predominantly from sugar and corn syrup. Through a formal petition process USDA has designated specific products produced by specific vendors as exempt from consideration as a food of minimal nutritional value. Please refer to the USDA website for a complete list of foods and beverages that are no longer considered a food of minimal nutritional value. Sales and/or distribution of foods of minimal nutritional value are prohibited in food service areas where reimbursable meals are served and/or eaten. Foods of minimal nutritional value are considered restricted competitive foods when offered where meals are served and/or eaten. Sales of any other foods in food service areas where reimbursable meals are served and/or eaten may be allowed at the discretion of the school food authority provided that all income from the sale of such foods accrues to the benefit of the non-profit food service account or an approved school/student organization. All non reimbursable meals sold and not considered foods of minimal nutritional value are considered non-restricted competitive foods when offered where reimbursable meals are served and/or eaten. Arizona Nutrition Standards ARS 15-242 Arizona Revised Statute 15-242 Arizona The Arizona Nutrition Standards (ANS) set nutrition and portion size requirements for all foods and beverages sold or served outside of school program meals during the normal school day (grades K-8). Standards were developed in response to Arizona Revised Statute 15-242. There are three sections to the Arizona Nutrition Standards: Section 1: Written Standards- This section defines the food and beverage standards Section 2: Maximum Portion Sizes- This section details the maximum portion sizes Section 3: Guidelines and Classifications- This section summarizes the standards for popular food or beverage types and lists the maximum portion sizes for the specific grade groups ARS 15-242. Nutritional Standards A. By July 1, 2006, the department shall develop minimum nutrition standards that meet at least federal guidelines and regulations for foods and beverages sold or served on the school grounds of elementary schools, middle schools and junior high schools during the normal school day. These nutrition standards may include portion sizes, minimum nutrient values and a listing of contents. This subsection does not prohibit the department from developing minimum nutrition standards that are more stringent than the federal guidelines and regulations for foods and beverages sold or served on school grounds during the normal school day. B. All elementary schools, middle schools and junior high schools shall participate in the national school lunch program as defined in Public Law 108-265 except that a school district with fewer than one hundred pupils that is not currently participating in the national school lunch program may be exempt from this subsection if the school district governing board determines at a public meeting to not participate in the requirements of this subsection. C. Food and beverages sold or served on the school grounds of elementary schools, middle schools and junior high schools or at school sponsored events of elementary schools, middle schools and junior high schools during the normal school day shall meet the nutrition standards developed by the department, including foods and beverages offered as any of the following: 1. A-la-carte items in the food service program. 2. Food and beverages sold in vending machines, snack bars and meal period kiosks and at school stores. D. Foods of minimal nutritional value as defined by 7 Code of Federal Regulations sections 210.11(2) shall not be served or sold during the normal school day on any elementary school, middle school or junior high school campus. E. Beginning on July 15, 2006, new contracts and renewal contracts for food or beverages, or both, shall expressly prohibit the sale of sugared, carbonated beverages and all other foods of minimal nutritional value as defined by 7 Code of Federal Regulations sections 210.11(2) on elementary school, Revised Statute 15-242 (continued) Arizona Nutrition Standards – Section 1 Arizona middle school and junior high school campuses. The department may approve, on or after the effective date of this section, a carbonated drink that is determined by the department to meet or exceed the department‘s minimum nutrition standards. F. Parents, pupils and community members may review food and beverage contracts to ensure that food and beverages sold on elementary school, middle school and junior high school campuses provide nutritious sustenance to pupils, promote good health, help students learn, provide energy and model fit living for life. G. School districts that offer instruction in grades nine through twelve may adopt nutrition standards for high school campuses. H. Nothing in this section shall be construed to: 1. Prohibit a school district from developing and adopting nutrition standards that are more stringent than those developed pursuant to this section. 2. Prohibit or limit the sale or distribution of any food or beverage item through fund-raising activities of students, teachers or educational groups when the items are intended for sale off the school grounds. 3. Prohibit or limit the sale or distribution of any food or beverage items to teachers, administrators or other adults in a faculty lounge or under other circumstances where the sale or distribution is limited to teachers, administrators or other adults. Section 1: Written Standards Food Standards: NSLP entrées sold a la carte: o 40% or less of total calories from fat o 10% or less of total calories from saturated and trans fatty acids (combined) o No more than 35% total sugar by weight o Must contain at least 1g of fiber o Maximum 400 calories per serving for entrée items sold as a la carte o Maximum 800mg of sodium for entrée items sold as a la carte o Final preparation method cannot be deep-fat fried Non-NSLP entrées sold a la carte: o 35% or less of total calories from fat o 10% or less of total calories from saturated and trans fatty acids (combined) o No more than 35% total sugar by weight o Must contain at least 1g of fiber o Maximum 400 calories per serving for entrée items sold as a la carte o Maximum 800mg of sodium for entrée items sold as a la carte o Final preparation method cannot be deep-fat fried Nutrition Standards – Section 1 (continued) Arizona o No deep-fat fried chips or crackers All other items o 35% or less of total calories from fat o 10% or less of total calories from saturated and trans fatty acids (combined) o No more than 35% total sugar by weight o Must contain at least 1 gram of fiber o Maximum 300 calories per serving for all other items o Maximum 600 mg of sodium for all other snack items o Final preparation method cannot be deep-fat fried o No deep-fat fried chips or crackers Beverage Standards: Water o May contain natural or non-caloric sweeteners o Cannot contain caffeine or a caffeine derivative Juice o Must contain 100% fruit and/or vegetable juice for Elementary Schools* o Must contain no less than 50% fruit and/or vegetable juice, no sugar added, with nutrient values equal to 100% juice for Middle and Junior High Schools* Fruit Smoothie (yogurt or ice based) o Must contain 100% fruit juice for Elementary Schools* o Must contain no less than 50% fruit juice for Middle and Junior High Schools* o Must not exceed 400 calories Milk and Alternatives o Fat free, low fat (1% milk fat), and reduced fat milk (2% milk fat) o Reduced fat enriched rice, nut or soy milk o Flavored milk may contain no more than 4 grams of sugar per ounce Sports Drinks, Electrolyte-Replacement Drinks o Only Middle and Junior High Schools may serve* Specific Prohibited Foods and Beverages on Campus: Prohibited foods and cooking methods o All deep-fat fried chips and crackers sold or served as a non NSLP menu item o Final preparation method cannot be deep-fat fried Prohibited beverages o Fruit/Vegetable drinks containing less than 100% juice for Elementary Schools and less than 50% juice for Middle and Junior High Schools* o Whole fat milk (4% milk fat); flavored or regular Nutrition Standards – Section 1 (continued) Arizona o Caffeine/Energy drinks o Sports drinks, Electrolyte-Replacement drinks for Elementary Schools only* o Carbonated beverages *If a school has grades K-6 then they must follow the Elementary School standards. If a school has grades K-8, then grades K-5 must follow the Elementary School standards and grades 6-8 may follow the Middle/Junior High School standards. Exceptions to the Food Standards: 35% or less of total calories from fat o Cheese in any form may exceed total fat standard, however must be in a reduced fat form o Nuts and seeds may exceed total fat standard 10% or less of total calories from saturated and trans fatty acids (combined) o Cheese in any form may exceed total saturated fat standard, however must be in a reduced fat form o Nuts and seeds may exceed total saturated fat standard No more than 35% total sugar by weight o Dairy (solid) may exceed sugar by weight standard (does not include fluid milk) o Fruits and vegetables may exceed sugar by weight standard Must contain at least 1 gram of fiber o Dairy is exempt from fiber standards o Jerky is exempt from fiber standards o Fruits and vegetables are exempt from fiber standards Maximum 400 calories per serving for entrée items sold as a la carte, and a maximum of 300 calories per serving for all other items o Fruit-based smoothies may contain up to 400 calories Section 2: Maximum Portion Sizes Nutrition Standards – Section 2 Arizona Chips and other snacks Max Portion Size Chips, crackers, popcorn 1.5 oz Trail mix, nuts, seeds, jerky 2 oz Juice Max Portion Size 100% juice for Elementary 8 oz (Elementary) 50% juice for Middle/Junior High 12 oz (Middle/Junior High)* Baked Goods Max Portion Size Cookies, brownies 2 oz Muffins 3 oz Fluid milk and alternatives Max Portion size Fat free, 1% and 2% milk 12 oz Enriched rice, nut or soy milk 12 oz Fruit Smoothie Max Portion Size Yogurt based 12 oz Ice Based 12 oz Dairy Products Max Portion Size Low fat, non-frozen yogurt 8 oz Frozen desserts, ice cream, pudding 3 oz Cheese 2 oz Entrée Max Portion Size Cannot exceed the served portion size of the NSLP reimbursable meal Isotonic Sports Drinks Max Portion Size Sport/electrolyte-replacement drinks 12 oz (Middle/Junior High)* *If a school has grades K-6 then they must follow the Elementary School standards. If a school has grades K-8, then grades K-5 must follow the Elementary School standards and grades 6-8 may follow the Middle/Junior High School standards. Section 3: Guidelines and Classification for K-8 Nutrition Standards – Section 3 Arizona Food Type Elementary (K-5) Junior High (6-8) Chips and Crackers Food Standard: Deep-fat fried chips and crackers served as a non-NSLP entrée or an ala carte snack item or exceed the nutrition standards are prohibited. Portion Size: Cannot exceed 1.5 oz Food Standard: Deep-fat fried chips and crackers served as a non-NSLP entrée or an ala carte snack item or exceed the nutrition standards are prohibited Portion Size: Cannot exceed 1.5 oz French Fries and other potato products Food Standard: If a food has the final preparation method of deep-fat frying, then that food is prohibited. Portion Size: Must meet the Arizona Nutrition Standards Food Standard: If a food has the final preparation method of deep-fat frying, then that food is prohibited. Portion Size: Must meet the Arizona Nutrition Standards Baked Goods: Muffins, Sweet Rolls, Donuts and Pastries Food Standard: All muffins, sweet rolls, donuts and pastries must meet all nutrition standards. Portion Size: Cannot exceed 3 oz Food Standard: All muffins, sweet rolls, donuts and pastries must meet all nutrition standards. Portion Size: Cannot exceed 3 oz Baked Goods: Cookies, Bars, Brownies Food Standard: All cookies, bars and brownies must meet all nutrition standards. Portion Size: Cannot exceed 2 oz Food Standard: All cookies, bars and brownies must meet all nutrition standards. Portion Size: Cannot exceed 2 oz Nuts and Seeds Food Standard: All nuts and seeds must meet all nutrition standards and are exempt from the total fat standard. Portion Size: Cannot exceed 2 oz Food Standard: All nuts and seeds must meet all nutrition standards and are exempt from the total fat standard. Portion Size: Cannot exceed 2 oz Dairy Products Food Standards: All Food Standards: All Nutrition Standards – Section 3 (continued) Arizona dairy products (excluding fluid milk) are exempt from the fiber and sugar standard. Cheese may exceed total fat standard, however must be in a reduced fat form. Portion Size: Cheese cannot exceed 2 oz, non-frozen yogurt cannot exceed 8 oz, frozen desserts and puddings cannot exceed 3 oz, and smoothie drinks cannot exceed 12 oz dairy products (excluding fluid milk) are exempt from the fiber and sugar standard. Cheese may exceed total fat standard, however must be in a reduced fat form. Portion Size: Cheese cannot exceed 2 oz, non-frozen yogurt cannot exceed 8 oz, frozen desserts and puddings cannot exceed 3 oz, and smoothie drinks cannot exceed 12 oz Candy Bars, Sports Bars and similar products Foods Standards: All candy bars and similar products, including energy/sports bars must meet all standards. Portion Size: Must meet the Arizona Nutrition Standards Foods Standards: All candy bars and similar products, including energy/sports bars must meet all standards. Portion Size: Must meet the Arizona Nutrition Standards Beverage Type Elementary (K-5) Junior High (6-8) Dairy: Fluid Milk Beverage Standard: Cannot exceed 2% milk fat (fat free, low fat (1%), and reduced fat (2%) are within standards). Flavored milk cannot contain more than 4 grams of sugar per ounce. Whole fat milk (4%) is prohibited. Portion Size: Cannot exceed 12 oz Beverage Standard: Cannot exceed 2% milk fat (fat free, 1% and 2% are within standards). Flavored milk cannot contain more than 4 grams of sugar per ounce. Whole fat milk (4%) is prohibited. Portion Size: Cannot exceed 12 oz Milk Alternative Beverage Standard: Beverage Standard: Nutrition Standards – Section 3 (continued) Arizona All milk alternative products must be in a reduced fat form. Portion Size: Cannot exceed 12 oz All milk alternative products must be in a reduced fat form. Portion Size: Cannot exceed 12 oz Juice Beverage Standard: Must contain 100% fruit and/or vegetable juice. Portion Size: Cannot exceed 8 oz Beverage Standard: Must contain at least 50% fruit and/or vegetable juice, no added sugar, with nutrient values equal to 100% fruit juice. Portion Size: Cannot exceed 12 oz Water Beverage Standard: All water products, including fitness water may contain natural or artificial sweeteners. All products containing caffeine are prohibited. Portion Size: No portion size restriction Beverage Standard: All water products, including fitness water may contain natural or artificial sweeteners. All products containing caffeine are prohibited. Portion Size: No portion size restriction Carbonated Beverages Beverage Standard: All beverages containing carbonation are prohibited. Beverage Standard: All beverages containing carbonation are prohibited. Isotonic Sports Drinks Beverage Standards: All isotonic sports drinks/electrolyte replacement drinks are prohibited. Beverage Standards: Isotonic sports drinks/electrolyte replacement drinks are allowed to be served. Portion Size: Cannot exceed 12 oz The Arizona Department of Education has developed the following resources Nutrition Standard Resources CN 49-06 to help support implementation of Arizona Nutrition Standards in schools: Arizona Nutrition Standards Calculator – this resource allows the school food authority to enter data from a nutrition facts label in order to help verify if the product meets the appropriate Arizona Nutrition Standard Sugar by Weight Calculator – this resource allows the school food authority to enter data from a standardized recipe in order to help verify if the product meets the appropriate Arizona Nutrition Standard Arizona Nutrition Standards Quick Guide – this resource provides a brief overview of policy and each section of the Arizona Nutrition Standards Please refer to the Arizona Nutrition Standards webpage for access to all resources and guidance related to Arizona Nutrition Standards. Point of Service CFR 210.2, 245.1(b) Designated Meal Hours CFR 210.10 (f)(1), (f)(2) Reimbursable Vending CN 27-07 The point of service is the point in the food service operation where a determination can accurately be made that a reimbursable free, reduced-price, or paid lunch has been served to an eligible student. The school food authority must develop procedures that allow food service employees to identify that all components/food items required of the menu planning approach have been selected by the student at the point of service. These procedures must also prevent overt identification of a student‘s eligibility status at the point of service. School food authorities are required to define all point of service procedures in use on the online sponsor application that is submitted annually. Schools must offer lunches that meet the appropriate menu planning requirements during designated lunch periods. Lunches must be offered between 10:00 a.m. and 2:00 p.m. in order to be eligible for reimbursement. Schools should provide lunch periods that are long enough to give all students enough time to be served and to eat their lunches. Vending machines may be used to distribute reimbursable meals to students. The following guidelines apply: 1. The area where vending machines dispense reimbursable meals is considered an extension of the school food service area. This area and vending machines must follow the current NSLP and SBP regulations: a. Menu planning requirements b. Competitive food rules c. Offer versus serve requirements 2. When utilizing vending machines to dispense meals, the LEA must be able to ensure: a. When a reimbursable meal has been selected by an eligible student b. That an eligible student may only receive one reimbursable meal per meal service period (ensuring a meal cannot be purchased from both the serving line and the vending machine by the same student in the same day) c. Students‘ eligibility status (free, reduced, or paid) is not overtly identified d. The reimbursable meals offered are priced as a unit 3. Prior to the use of vending machines to dispense reimbursable meals, the SFA must notify the ADE. The vending machine, in all aspects, will be part of the administrative review. Denial of Meals as Disciplinary Action Meal Consumption Family Style Meal Service USDA policy prohibits the denial of meals as a disciplinary action against any student who is enrolled in a school participating in the National School Lunch Program, School Breakfast Program or the Special Milk Program. Disciplinary action, which indirectly results in the loss of meals, is allowable (e.g., a student is suspended for the day from school). It is not allowable to discipline a student by withholding meals, nor may disciplinary action directly result in the loss of meals (e.g., a student is suspended from school only during the lunch period). Denial of meal benefits as a disciplinary action is clearly contrary to the intent and purpose of the programs and the policy of Congress as expressed in the legislation. When considering disciplinary action against any student, school officials should ensure that such action is consistent with the above policy. Any student attending school, who is not allowed to eat in the cafeteria for disciplinary reasons, shall have a reimbursable meal made available to them. Program regulations clearly intend that meals reimbursed under the Child Nutrition Programs are to be served and consumed on school or school-related premises. It is not permissible to allow children to take food away from the cafeteria to eat at a later time. School meals that are given to children to take home (or elsewhere) are not reimbursable. However, meals (sack lunches), such as those taken on school supervised field trips, may be reimbursed if they meet the meal pattern requirements and are served and consumed as part of a school related function. These functions must be part of the curriculum and not extracurricular events. Meals served off-site should be subject to especially stringent sanitary and precautionary measures to avoid contamination and spoilage. The National School Lunch Program (NSLP) is intended to feed children; it is therefore not permissible for parents to eat off of their child‘s plate when visiting during meal service. Adults desiring a meal are required to purchase one at a price established to cover the full cost of the meal. Also, siblings who are not eligible for the NSLP may not eat off an eligible student‘s plate. Family style is a type of meal service that allows children to serve themselves from common platters of food with assistance from supervising adults setting the example. Family style meal service encourages supervising adults to set a personal example and provide educational activities that are centered on foods. Family Style Meal Service (continued) Leftover Foods Salad Bar Food Safety CN #11-11 Unlike cafeteria lines, unitized meals, and pre-set service, the family style method affords some latitude in the size of initial servings because replenishment is immediately available at each table. Even when a complete family style service is not possible or practical, it may be useful to offer a component or components in a family style manner particularly when smaller children are being served or when a new food item is being introduced. This latitude must be exercised in compliance with the following practices, at a minimum: 1. Sufficient amount of prepared food must be placed on each table to provide the full required portions of each of the food components for all children at the table, and to accommodate supervising adult(s) if they eat with the children 2. The family style meal service allows children to make choices in selecting foods and the size of the initial servings. Children should initially be offered the full required portion of each meal component 3. During the course of the meal, it is the responsibility of the supervising adults to actively encourage each child to accept service of the full required portion for each food component of the meal pattern Sponsors are encouraged to contact their local health department for possible restrictions before beginning family style meal service. Sponsors may release leftover food from their breakfast and lunch program to charitable non-profit organizations under the following conditions: 1. Good meal production planning is followed to ensure that one meal per child is prepared 2. The leftover food cannot be used in the school food service program and would otherwise be thrown away 3. State and local health codes are followed LEAs must implement food safety standards and best practices to minimize the risk of food-borne illness among students. It is important to control contamination from all sources and to maintain proper food temperatures. For specific food safety recommendations related to produce, please see the National Food Service Management Institute‘s Best Practices: Handling Fresh Produce in Schools fact sheet. CN #11-11 Age Requirement 7CFR210.1 Preschool and Day Care Programs The NSF International (formerly the National Sanitation Foundation), (NSF) is an independent, not-for-profit, non-governmental organization that develops standards for foodservice equipment to promote sanitation and to protect public health. The NSF standards do not prohibit elementary schools from utilizing salad bars, but provide two options when salad bars are provided in meals offered to elementary school children (grades K-5): 1. All foods should be pre-wrapped when used at a self-service bar; 2. Students may be served from an open salad bar with a solid food shield barrier placed between the students and the food. This option requires a server to portion the choices made by the student and pass the portioned items over the food shield to the student. Reimbursement Policies Age Requirement for Participation The age requirement for participation in the National School Lunch Program, School Breakfast Program and the Special Milk Program is any person 21 chronological years of age or younger who is enrolled in an institution or school. This applies to both regular and special education students. Parents, of any age, enrolled with their children in the family literacy program Even Start, are eligible to participate in the NSLP and SBP if they are enrolled in a General Equivalency Diploma Program (GED) or a regular school completion program. In these instances, meals may be claimed for parents, if the classes are held during the day. Preschool and Day Care Programs Preschool and day care programs located on a school campus and operated by the school are eligible to participate in the National School Lunch and School Breakfast Programs. Preschool and day care programs on school campuses that are not operated by the school may not participate in the NSLP. However, they may enter into a catering contract with the school to supply meals. Head Start programs only need to be located on school campuses to be eligible. Children attending the preschool program must be provided an income household application or can be included on sibling household applications. Meals served to these children must be claimed in the appropriate category (free, reduced-price or paid) even if there is no charge to the children. When the day care program is After School Snack Program 7CFR210.1 open but the school is closed, the meals are not reimbursable. Snacks served during preschool and day care program hours are not reimbursable under NSLP; the following options are available: Participate in the Child and Adult Care Food Program (CACFP) rather than the NSLP. A sponsor may not participate in both the CACFP and NSLP unless the sponsor has an outside school hours care program that participates in CACFP. The lunch meal may be split so 1 or 2 items are omitted from the meal and served later as an afternoon snack. There is no option to split breakfast items. Serve a snack without reimbursement. If preschool and day care programs choose to participate in the CACFP rather than the NSLP, the school may provide meals but reimbursement would be claimed by the organization sponsoring the CACFP. After School Snack Program Sponsors that administer after school programs or an have extended school day that offer enrichment or educational programs may be eligible to serve snacks for reimbursement. Sites located in areas served by a school in which at least 50 percent of the enrolled children are eligible for free and reduced-price meals are eligible to receive reimbursement at the free rate for snacks served to all children, regardless of each individual child‘s eligibility for free or reduced-price lunches and breakfasts. Refer to section 2 for more information on the after school snack program. Sites which are not in areas served by a school in which at least 50 percent of the enrolled children are eligible for free or reduced-price meals must count snacks and claim reimbursement by type (free, reduced-price, and paid), and must have documentation of students eligibility. Under no circumstances may a school charge children for snacks claimed at the free reimbursement rate. Charges for reduced-price snacks may not exceed 15 cents, as stipulated in program regulations at 7 CFR section 210.9 (c) (4). Snacks may only be served to children for reimbursement when administering the NSLP and after their regular school day has ended. Schools that have ―expanded learning time‖ may be eligible for the After School Snack Program. These are schools that have added significantly more school time for academic and enrichment opportunity to improve student achievement. Schools that operate more hours a day than the traditional school day may be eligible for ASCS reimbursement if the school operates a school day that is at least one hour longer than the minimum number of school day hours required for the comparable grade levels by the local educational agency (LEA) in which the school is located. This can be determined Non-School Days Visiting Students by using the average length of the school day of surroun
Object Description
TITLE | Child nutrition programs guidance manual |
CREATOR | Arizona Department of Education |
SUBJECT | Children--Nutrition--Arizona--Handbooks, manuals, etc.; School children--Food--Arizona--Handbooks, manuals, etc.; |
Browse Topic |
Education Health & Well-being |
DESCRIPTION | This title contains one or more publications |
Language | English |
Publisher | Arizona Department of Education |
Material Collection | State Documents |
Source Identifier | EDD 14.8:C 44 |
Location | o30659176 |
REPOSITORY | Arizona State Library, Archives and Public Records--Law and Research Library |
Description
TITLE | Child nutrition programs guidance manual 2010 |
DESCRIPTION | 208 pages (PDF version). File size: 1984 KB |
TYPE |
Text |
RIGHTS MANAGEMENT | Copyright to this resource is held by the creating agency and is provided here for educational purposes only. It may not be downloaded, reproduced or distributed in any format without written permission of the creating agency. Any attempt to circumvent the access controls placed on this file is a violation of United States and international copyright laws, and is subject to criminal prosecution. |
DATE ORIGINAL | 2010 |
Time Period |
2010s (2010-2019) |
ORIGINAL FORMAT | Born Digital |
Source Identifier | EDD 14.8:C 44 |
Location | o30659176 |
DIGITAL IDENTIFIER | 2010NutritionProgramsGuidanceManual.pdf |
DIGITAL FORMAT | PDF (Portable Document Format) |
REPOSITORY | Arizona State Library, Archives and Public Records--Law and Research Library. |
File Size | 2031512 Bytes |
Full Text | Arizona Department of Education Tom Horne, Superintendent of Public Instruction Section 1.1 - Introduction to Child Nutrition Programs Mission Statement Legislation Child Nutrition Act Understanding Free and Reduced-price Policy 1.2 - Overview of Child Nutrition Programs National School Lunch Program School Breakfast Program After School Snack Program Special Milk Program Summer Food Service Program Team Nutrition Child and Adult Care Food Program Food Distribution Program 1.3 - Promotional Activities National Nutrition Month Team Nutrition Days Arizona Agriculture Day Arizona School Food Service Association 1.4 - Acronyms and Definitions 2.1 - Application for Child Nutrition Program Participation Non-profit Food Service Free and Reduced-price Policy Statement Sponsor Applications and Site Applications Meal Counting and Point of Service Criteria for Eligibility for After School Care Program 3.1 - Menu Planning Overview Nutritional Standards Menu Planning Approaches Nutritional Compliance Nutritional Goals o Traditional Menu Pattern Goals o Enhanced Menu Pattern Goals o Nutrient Analysis Menu Pattern Goals 3.2 - Food Based Menu Planning Approach Traditional Meal Pattern Enhanced Meal Pattern Creditable Food Requirements Non-Creditable Foods Production and Menu Records Menu Substitutions Offer vs. Serve 3.3 - Nutrient Based Menu Planning Approach Nutrient Standard Menu Planning Assisted Nutrient Standard Menu Planning Menu Planning Requirements Nutrient Analysis Requirements Production and Menu Records Menu Substitutions Offer vs. Serve 3.5 - Alternate Menu Planning Approach Infant Meal Pattern 3.6 - Food of Minimal Nutritional Values Competitive Foods 3.7 - Arizona Nutrition Standards Standards Portion Sizes Guidelines and Classification for K-8 Resources 3.8 - Other Meal Service Requirements Point of Service Designated Hours Reimbursable Vending Denial of Meals Meal Consumption Field Trips Family Style Service Leftover Foods Salad Bar Food Safety 3.9 - Other Meal Patterns Infant Meal Pattern 4.1 - Reimbursement Policy Age Requirement Preschool and Day Care Program After School Snack Program Non-School Days Visiting Students GED Programs Second Meals 5.1 - Free and Reduced-Price Policy Introduction to Free and Reduced-Price Policy Basic Requirements Policy Statement Public (Media) Release Notice to Households (Parent Letter) Foreign Language Translation 5.2 - Free and Reduced-Price Process Best Practice 5.3 - Free and Reduced-Price Reimbursement 5.4 - Household application Collection Procedures Benefits Prior to Processing Certification Household application Processing Time Frame 5.5 - Eligibility Criteria Categorically Eligible Income Eligible Citizenship 5.6 – Complete Household application Case Number Eligible Income Eligible Foster Children‘s Eligibility Migrant, Homeless, and Runaway Child Eligibility 5.7 - Determining Household Size Child Classification Family Members Living Apart 5.8 – Determining Household Income Projected Income for Seasonal Workers and Other Income for the Self-Employed Income from Wages and Self-Employment Military Benefits Income Exclusions 5.9 – Household application Approval or Denial Categorical Eligibility Temporary Approval 5.10 – Households that Fail to Apply 5.11 – Children Residing in Homeless Shelters 5.12 – Notification of the Eligibility Determination Eligibility Changes 5.13 - Appeals 5.14 - Record-Keeping 5.15 - Electronically Scanned and Stored Household applications Computer Generated Rosters 5.16 - Multi-use Household applications LEA and AHCCCS Agreement Sharing Information with Medicaid/KidsCare/AHCCCS Medicaid/KidsCare/AHCCCS Screener Disclosure of Protected Information Parental Notification about Eligibility Disclosure Agreements of Understanding Other Disclosures that Require Parental Consent Consent Statement Requirements Requirements for Disclosure of Social Security Numbers Penalties for Improper Disclosure 5.17 - Categorically Eligible Programs Head Start Even Start 5.18 - Direct Certification 5.19 - Verification 5.20 - Meal Count System Point of Service Medium of Exchange/Avoiding Overt Identification Daily Reporting Accountability Requirements 5.21 - Special Assistance 6.1- Residential Child Care Institute (RCCI) Qualifications of the Institute Residential Students Statement of Facts Master List / Enrollment Household applications • Day Students • Daily Report / Edit Check Example 7.1- Budgets • Meal Pricing for Students • Meal Pricing for Adults • School District Employees • A-la-carte • Labor Costs • Food Service Staffing Guidelines • Costing out a School Meal Example • Pricing of a School Meal • Comparison of Staffing to Guidelines • Food Sales Tax 8.1 - Cash Management and Accounts • Cash Controls • Clearing Accounts • Revolving Accounts • Change Fund Account • Ticket Sales • Ticket Refunds / Credit Accounts Lost and Stolen Tickets • Cash for Reduced-Price Meals in Serving Line • Bad Debts Charges for Meals • Daily Cash Count Example • Food Service Cash Reconciliation 9.1 - Reimbursement • Reimbursement Rates • Reimbursement Claims • Due Dates • Combined Claims Revised Claims • Checking the Reimbursement Claim Attendance Factor 10.1- Food Service Annual Financial Report Requirement • Value of USDA Foods • Meals Served • Snacks / A-la-carte / Catering • State Match Net Cash Resources Monitoring of Net Cash Resources Computing Excess Cash Eliminating Excess Cash Indirect Costs Direct Costs Indirect Cost Rate Restricted ICR Unrestricted ICR Indirect Cost in Food Service Computation of Indirect Cost Net Cash Resources Worksheet Sources of Indirect Cost Base Exhibit 11.1- Procurement Requirements Procurement Cost Threshold Procurement Code of Standards General Procurement Procedures Types of Procurement Purchasing Methods Food Purchased for Food Service Programs Food Purchased for Personal Use Procurement Policy Code of Standards Exhibit Buy American Provision 12.1 USDA Foods Program Legislative Authority USDA Foods Programs Food Distribution System USDA Food Categories Food Distribution on the Internet USDA Foods Allocation Planned Usage Request Survey Entitlement Commercial Distribution Method of Delivery or Pickup Ordering Procedure Receiving Responsibility Payment to Warehouse Excess Storage USDA Foods Processing Donated Food Processing Programs Use of USDA Foods Use and Storage of USDA Foods Communication 13.1 Catering Contracts 14.1 Inter-Governmental Agreement 15.1 Food Service Management Company Procurement 16.1 Civil Rights Compliance Filing Discrimination Complaints 17.1 Local Wellness Policy 18.1 School Food Safety Inspections 19.1 Hazard Analysis and Critical Control Points 20.1 Audits 21.1 Program Reviews School Meals Initiative (SMI) Coordinated Review Effort (CRE) Additional Administrative Review (AAR) National School Lunch Administrative Review Appeal Procedure 22.1 Recordkeeping Requirements 23.1 Program Resources CNP Guidance Materials CNP Training Workshops Professional Development Nutrition Education Resources 24.1 Glossary 25.1 Exhibits 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. Persons with disabilities who require alternate means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA‘s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint on discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence Avenue, SW, Washington, D.C., 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer. Introduction Mission Legislation Child Nutrition Act Child Nutrition Programs Introduction This manual serves as a source of information to acquaint sponsors with the Child Nutrition Programs (CNP) and to provide current information on program policies and procedures that will assist in operating a successful program. MISSION OF THE ARIZONA SCHOOL HEALTH AND NUTRITION PROGRAMS To assist schools and organizations to improve the nutrition and well-being of students so that they can achieve their full potential. Arizona Department of Education Academic Achievement Division School Health and Nutrition Programs Physical Address 2005 North Central, 3rd Floor Phoenix, AZ 85004 Mailing Address 1535 West Jefferson, Bin # 7 Phoenix, AZ 85007 Telephone: (602) 542-8700 Hot line: 1-800-352-4558 Fax: (602) 542-3818 (602) 542-1531 National School Lunch Act Public Law 396, the National School Lunch Act, was passed on June 4, 1946. It established school food service as an integral part of the U.S. educational system. In September 1947, the Arizona Legislature passed Bill No. 92, Chapter 98, which established the School Lunch Program in Arizona. In 1966, the provisions of Section 4 authorized payments to each state to initiate, maintain, or expand Non- Profit Breakfast Programs in schools. The objectives of the National School Lunch Act are: To safeguard the health and well-being of the nation's children by establishing good food habits and providing adequate food for the children. To utilize the food resources of the country to the best advantage. To provide educational methods and resources for accomplishing these objectives. On October 11, 1966, President Lyndon B. Johnson signed the Child Nutrition Act. In Section 2 of the Act, Declaration of Purpose, Congress stated: "In recognition of the demonstrated relationship between food and good nutrition and the capacity of children to develop and learn, based on years of cumulative successful experience under the National School Lunch Program with its significant contribution in the field of applied research, it is hereby declared to be the policy of Congress that these efforts shall be extended, expanded and strengthened under the authority of the Secretary of Agriculture as a measure to safeguard the health and well-being of the nation's children and to encourage the domestic consumption of agricultural and other foods, by assisting states through grants-in-aid and other means to meet more effectively the nutritional needs of children." In addition, this Act provided the following: the start of the School Breakfast Program; the extension of the benefits of all school feeding programs to include preschool children in programs operated as part of the school system; and the expansion of the Special Milk Program to non-profit nursery schools, childcare centers, settlement houses, summer camps and other non-profit institutions devoted to the care and training of children and not participating in a Federal meal service program. The National School Lunch, School Breakfast, and Special Milk Program fall under the Richard B. Russell National School Lunch Act (NSLA). The NSLA was signed into law by President Harry Truman on June, 4th 1946 and provided federal funds and USDA Foods to school lunch and milk programs in response to the diet-related health problems seen in American men attempting to join the military during World War II. The current regulations regarding NSLA and its qualifying programs are found in the Code of Federal Regulations. The Code of Federal Regulations is a codification of the general and permanent rules published in the Federal Register by the Executive departments and agencies of the Federal Government. The Code is divided into 50 titles, which represent broad areas subject to Federal regulations. Each title is divided into chapters, which are divided into parts covering specific regulatory areas. Title 7 of the Code of Federal Regulations is composed of fifteen volumes, which are subsequently broken into parts. The Food and Nutrition Service current regulations are in the volume containing parts 210-299. Congress reauthorizes the Child Nutrition Programs under 7 CFR, Section 210-299 every four to five years. Reauthorization is the continuation or subsequent authorization of a Federal grant program by Congress. The statute reauthorizing a program may include one or more, often significant, changes to the original or previously authorized statute. Overview of the Child Nutrition Programs CN #10-11 CN #10-11 The Arizona Department of Education is the State Agency that has been designated to administer the Program in schools as specified in 7 CFR 210.3. As the designated State Agency, Arizona Department of Education has the authority to enforce the applicable Federal regulations. National School Lunch Program The primary purpose of the National School Lunch Program (NSLP) is to serve school children meals of optimum nutritional value at a minimum cost to the child. This is accomplished by providing a daily meal that meets one third of the Recommended Dietary Allowances (RDA). Snacks may also be served to children participating in after-school or extended day education or enrichment programs. Sponsors, also known as Local Education Agencies (LEAs), that choose to take part in the NSLP get cash subsidies and donated USDA Foods from the United States Department of Agriculture (USDA). Meals are reimbursed according to the eligibility of the students participating in the program. Public schools, private non-profit schools, residential childcare institutions, juvenile correctional institutions and boarding schools may participate in the NSLP. School Breakfast Program Nutritious morning meals can be provided for all children in schools and residential child care facilities participating in the program. Those students eligible for free or reduced-price lunch are also eligible for free and reduced-price breakfast. After School Snack Program The National School Lunch Program (NSLP) offers cash reimbursement to help schools serve snacks to children in after school or some extended school day activities aimed at promoting the health and well being of children and youth in our communities. A school must provide children with regularly scheduled activities in an organized, structured and supervised environment; include educational or enrichment activities (e.g., mentoring or tutoring programs). Competitive interscholastic sports teams are not an eligible after school program. The programs must meet State or local licensing requirements, if available, or State or local health and safety standards. All programs that meet the eligibility requirements can participate in the National School Lunch Program and receive USDA reimbursement for after school snacks. Special Milk Program The Special Milk Program is designed to encourage the consumption of milk by children. This program makes milk available to children in non-profit schools (except schools participating in the National School Lunch Program), non-profit preschools, childcare centers, settlement houses, summer camps, and split-session kindergarten programs conducted in schools which do not provide access to the regular meal service for these children. Summer Food Service Program In 1968 the Summer Food Service Program (SFSP) was established to provide meals to children during the summer months and during periods when area schools are closed for vacation. This program continues the availability of lunch as well as breakfast or snacks for children. Participation requires sites to draw their attendance from low-income areas. Sponsors are limited to government agencies, public and private non-profit schools, and private non-profit organizations or camps. Team Nutrition The goal of the Team Nutrition is to improve the health and education of children by creating innovative public and private partnerships that promote food choices for a healthful diet through the media, schools, families, and the community. Team Nutrition is a combination of training and technical assistance and nutrition education designed to help schools serve healthier meals as well as motivate children to eat them. Schools that participate receive materials to assist them in meeting the nutrition goals. Grants may be available to schools, centers, and agencies on a competitive basis to provide nutrition education programs and materials. Beneficiaries of these grants are students from preschool through grade twelve as well as food service staff. Child and Adult Care Food Program The Child and Adult Care Food Program (CACFP) was established in 1966 to provide meals and snacks to children in day-care centers, day-care homes, settlement houses, recreation centers, and Head Start Programs. The program provides financial assistance to private non-profit, public, and proprietary organizations receiving Title XX assistance. Meal requirements are similar to the NSLP with portion sizes adjusted for grade or age. As a part of the Child and Adult Care Food Program, the Older American Act Amendments of 1987 made reimbursable meals available to adult day-care centers. To qualify for participation, the primary function of an adult day-care center is to serve the needs of functionally impaired adults or persons over 60 years old by offering care to individuals in a nonresidential adult day-care center. Food Distribution Program The USDA established the Food Distribution Program to remove farm surpluses from the market and to provide a variety of nutritious foods to eligible recipient agencies. Sponsoring organizations eligible to participate in the Food Distribution Program are: National School Lunch Program Sponsors Summer Food Service Program Sponsors Disaster Organizations Child and Adult Care Food Program Sponsors (receive cash in lieu Promotional Activities of USDA Foods) National School Lunch Week A Joint Resolution of Congress established an annual National School Lunch Week on October 9, 1962. By such resolution, the President is requested to issue annually a proclamation calling on the people of the United States to observe a week with appropriate ceremonies and activities. National School Lunch Week is observed during the second week in October. The American School Food Service Association (ASFSA) annually issues menus for this week. Schools are encouraged to use these menus to focus attention on the program and its benefits. School Breakfast Week The School Nutrition Association promotes School Breakfast Week to • increase awareness of the nutritional value of breakfast, • encourage support for the Breakfast Program, and • increase participation in the Breakfast Program. School Breakfast Week is celebrated annually the first week in March. National Nutrition Month The American Dietetic Association (ADA) sponsors National Nutrition Month to enhance public knowledge about nutrition and health. This program began in March 1973 as a week-long event and grew to include the entire month of March in 1980 in response to increasing public interest in nutrition. National Nutrition Month occurs annually during the month of March. The National Nutrition Month campaign supports the ADA‘s goal of helping the public make informed food choices and establish sound eating habits. Team Nutrition Days Team Nutrition Days is an exciting nationwide educational opportunity to motivate students to take specific steps toward improving their health and making the most of their educational opportunities. This project is designed to strengthen ties among schools, families, communities, businesses, and government agencies and to link the classroom and school meals programs in communicating a yearly theme. Arizona Agriculture Day Arizona Agriculture Day is observed annually in the month of March. It provides a special opportunity to acknowledge and salute the achievements of people who work in agriculture in Arizona. This special tribute promotes unity in the food and agricultural community and serves to educate the non-farm public about the industry. Arizona Agriculture Day can be used as a means to promote the use of agricultural products grown in Arizona and/or used in the National School Lunch Program. School Nutrition Association of Arizona provides information on the observance and promotional ideas annually. Schools are encouraged to work together with other agricultural organizations and clubs to create an agricultural celebration in their community. Acronyms: AASBO ACDA ADA ADE ADP AG AG DAY AMS AZDA BIA CACFP CIL CNP CRE CTD DA DES DF DHS EDP EPDS FD FSMC FNS FNSRO FSIS FFY GAO IFB IGA K-12 LEA NCP NETP NOA NSLP NSLW OAG OGC OIG OMB PSA RA RCCI RD Definitions: Arizona Association of School Business Officials American Commodity Distribution Association Average Daily Attendance (enrollment/operating days) Arizona Department of Education Average Daily Participation Attorney General Agriculture Day (celebrated in March) Agricultural Marketing Service Arizona Department of Agriculture Bureau of Indian Affairs Child and Adult Care Food Program Cash in Lieu of USDA Foods Child Nutrition Programs Coordinated Review Effort Data processing code which designates county, type, and district Distributing Agency Department of Economic Security Donated Foods (also called USDA Foods) Department of Health Services Electronic Data Processing End Product Data Schedule Food Distribution Food Service Management Company Food and Nutrition Service (part of USDA) Food and Nutrition Service Regional Office Food Safety and Inspection Service Federal Fiscal Year (Runs Oct.1 - September 30) General Accounting Office Invitation for Bid Intergovernmental Agreement Kindergarten through Grade 12 Local Education Agency National Commodity Processing Nutrition Education & Training Program Notice of Arrival National School Lunch Program National School Lunch Week Office of the Auditor General Office of General Council Office of the Inspector General Office of Management & Budget Public Service Announcement Recipient Agency Residential Child Care Institution RDA RFP SA SAE SBP SFSP SMP SNA SNBP SOC SY USDA YAC Registered Dietitian Recommended Dietary Allowance Request for Proposal State Agency State Administrative Expense School Breakfast Program Summer Food Service Program Special Milk Program School Nutrition Association Severe Need Breakfast Program State Option Contracts School Year (July 1 to June 30) United States Department of Agriculture Youth Advisory Council CNP Participation Non-profit food service 7 CFR 210.14 7 CFR 210.10 CN 07-06 Application For CNP Participation Participation in the National School Lunch Program, School Breakfast Program and Special Milk Program requires completion of the following items described below. The Food Program Permanent Service Agreement is a legal contract between the Arizona Department of Education and the Local Education Agency (LEA) participating in the program. Reimbursement may only be made to those LEAs who have a current agreement with the Arizona Department of Education. Under the terms of the agreement, the LEA agrees to: Maintain a non-profit food and/or milk service. Revenues received by the non-profit school food service are to be used only for the operation of such food service, in accordance with 7 CFR 210.14. Establish necessary rules and/or regulations to control the sale of foods in competition with program meals. Promote activities to involve students and parents in the National School Lunch Program and School Breakfast Program. Maintain a financial management system in accordance with standards set forth by the Arizona Department of Education, School Health and Nutrition Programs. Limit the net cash resources of the non-profit school food service to an amount that does not exceed three months average expenditures. Price the meal as a unit, except in non-pricing programs where no charge is made. Claim no more than one (1) lunch/breakfast/after school care snack per child per day per meal service. Serve meals/milk which meet the requirements of the program, as defined in 7 CFR 210.10. Maintain menus and daily production records which document each meal‘s contribution to the meal pattern in accordance with the requirements of that meal pattern, as specified in 7 CFR 210.10. Make meals/milk available at no cost or at a reduced-price to children determined eligible to receive such benefits in accordance with USDA guidelines. Count the number of free, reduced-price and paid reimbursable meals served to eligible children at the point of service. Claim reimbursement only for meals/milk served to eligible children. Review and analyze meal counts to ensure accuracy of the claims for reimbursement. Submit claims within the time frame set forth by the Arizona Department of Education, School Health and Nutrition Programs. Claims shall be submitted within 60 days following the last day of the claiming month. Free and Reduced- Price Policy Statement Sponsor Application and Site Application(s) NOTE: In order to receive reimbursement in the month the claim is submitted, claims must be received on or before the 10th day of the month. Maintain files of currently approved/denied household applications and Direct Certification match results. Make available for review or audit all accounts and records pertaining to the School Nutrition Programs. Operate School Nutrition Programs in compliance with the Civil Rights Act of 1964 as amended and not segregate children during meal service on the basis of meal eligibility. Maintain proper sanitation and health standards in the storage, preparation and service of food. Accept and use, in as large quantities as can be efficiently utilized, donated food (USDA Foods) offered by the USDA. This statement outlines regulations for determining children's eligibility for free and reduced-price benefits in the National School Lunch Program, School Breakfast Program and Special Milk Program. This policy statement is considered a permanent document and shall apply to the program(s) indicated on the most recent Food Program Service Agreement. Local Education Agencies shall submit a sponsor application and site application(s) via CNP Web at the beginning of each program year, prior to serving meals. A site application must be submitted for each site the sponsor is planning to operate in the current program year. A program year is defined as July 1 through June 30. The sponsor application and site application(s) must be approved by the Arizona Department of Education, School Health and Nutrition Programs prior to beginning meal service and prior to submitting a claim for reimbursement. On each site application, it is required to put the first serving day as the beginning program date and the last serving day as the end program date. For the Parent Letter, Household application and Notification Letter LEAs may download an approved prototype from the website. It is the responsibility of the LEA to ensure that current program year‘s forms are being utilized. LEAs that choose to use these prototype forms are not required to submit copies of the Parent Letter, Household application, and Notification Letter to ADE. However, if a LEA elects to develop their own Parent Letter, Household application, and/or Notification Letter, or modify the prototype document(s), all changes and/or modifications must be approved by the Arizona Department of Education, School Health and Nutrition Programs prior to distributing these documents to households. For additional information, refer to section 4 on Free and Reduced-Price Policy. Meal Counting and Point of Service After School Snack Program CN #10-11 Meal Count and Point of Service Current procedures for meal counting and point of service must be indicated on the CNP Web Sponsor application, Section 6, Meal Counting and Point of Service. Any changes to the meal counting and/or point of service will require that the LEA revise Section 6 to reflect such changes and submit a new Sponsor application. After School Snack Program Eligibility household application Sites that meet the eligibility criteria and intend to operate the After School Snack Program (see below) must complete Section 10, After School Snack Program, on the site application. CRITERIA FOR ELIGIBILITY FOR THE AFTER SCHOOL SNACK PROGRAM After School Snack Programs must be operated by a school that is eligible to operate the NSLP. The purpose of this program must be to provide care in after school settings or provide an extended school day. After School Snack Programs must be organized to provide children with regularly scheduled activities in a setting that is structured and supervised (―regularly scheduled‖ does not mean that the program must occur daily). Eligible programs must include education or enrichment activities in an organized, structured and supervised environment. Any extracurricular activities such as the school choir, debate team, drama society, et al. can qualify to participate under this provision only if their basic purpose is to provide after school care as defined above. It must be emphasized that under no circumstances can athletic programs participating in interscholastic sports be approved as after school care programs under this provision (i.e. JV Basketball, Varsity Soccer, Swim Team, etc.). Programs that include supervised athletic activity in conjunction with education or enrichment activities may participate. Eligible programs must be open to all students and must not limit membership for reasons other than space or security considerations, or, where applicable, licensing requirements. Eligible Sites The school, not another organization, must be fully responsible for the after school snack program although the school does not have to use the school‘s personnel or school facilities to qualify. The school must retain final administrative and management responsibility for the program, including the program site. Furthermore, the Local Education Agency providing site oversight must enter into agreement with the State Agency and must assume full responsibility for meeting all program requirements. The Local Education Agency must have a review for each program two times a year. The first review should be done during the first four weeks of the school year that the program is in operation. Year round schools or year round residential child care institutions should review the program during the first four weeks of its initial year of operation, once more during its first year of operation, and twice each year thereafter. The sponsor should keep the review forms on file. An After School Snack Program Site Review form can be found on our website. The school may then, if it wishes, arrange with another organization to perform the day-to-day operations. Residential Child Care Institutions (RCCI‘s) and boarding schools that participate in the NSLP are eligible to operate the After School Snack Program as long as the above criteria are met. Menu Planning Overview CFR 220.8 (a), 210.10 (b) CN 13-08 Nutritional Standards CFR 220.8 (a), 210.10 (b) CN 13-08 Menu Planning Approaches The School Food Authority (SFA) must ensure that participating schools provide nutritious and well-balanced meals to all the children they serve as part of the National School Lunch and School Breakfast programs. Meals should incorporate the following recommendations from the 1995 Dietary Guidelines for Americans: Eat a variety of foods Limit total fat to 30 percent of total calories Limit saturated fat to less than 10 percent of total calories Choose a diet low in cholesterol Choose a diet with plenty of grain products, vegetables, and fruits Choose a diet moderate in salt and sodium Arizona schools should also incorporate the following recommendations from the 2005 Dietary Guidelines for Americans: Minimize trans fats in meals Schools must offer meals that at a minimum meet the following: Breakfast: Provision of one-fourth of the Recommended Daily Allowances (RDA) for protein, calcium, iron, vitamin A, vitamin C, and energy allowances (calories) in the appropriate level for the defined age/grade group Lunch: Provision of one-third of the Recommended Daily Allowances (RDA) for protein, calcium, iron, vitamin A, vitamin C, and energy allowances (calories) in the appropriate level for the defined age/grade group All Meals: Provision of less than 30% of total calories from fat and less than 10% of total calories from saturated fat Arizona schools must also meet the following standards based on the 2005 Dietary Guidelines for Americans: Greater than 55% of total calories from carbohydrates Less than 2 mg per calorie for sodium Greater than 1g per 100 calories for fiber Less than 75 mg of cholesterol for breakfast Less than 100 mg of cholesterol for lunch Schools may select either a Food Based menu planning approach or a Nutrient Based menu planning approach. Each menu planning approach follows an established meal pattern or nutrient analysis protocol that has been designed to meet established nutritional guidelines for a defined age/grade group. Since schools may serve age/grade groups that are different than the standards, multiple age/grade groups may need to be used when planning menus. The menu planning approaches and meal patterns are as follows. CFR 220.8 (c)(1), 210.10 (d)(1), 210.10 (l)(ii) CFR 220.8 (c)(2), 210.10 (d)(2), 210.10 (l)(iii) CFR 220.8 (a)(6), 210.10 (a)(3) CFR 220.8 (b)(1), 210.10 (c)(1), 210.10 (c)(3) Food Based Menu Planning Approach The food based menu planning approach requires specific food group components to be served in an established amount (at a minimum) that is designed to meet the nutritional guidelines for the established age/grade group. The four food group components established are meat/meat alternate (M/MA), grain/bread (G/B), vegetable/fruit (V/F), and fluid milk. The school food authority is not required to complete a nutrient analysis when using a food based menu planning approach. The two food based meal patterns are as follows: Traditional Meal Pattern o Breakfast - established grade groups for preschool and K-12 o Lunch - established grade groups for preschool, K-3, 4-12, and 7-12 (optional). Schools that are unable to serve quantities based on grade groups may provide all students quantities for the 4-12 grade group Enhanced Meal Pattern o Breakfast - established grade groups for preschool, K-12, and 7-12 (optional) o Lunch - established grade groups for preschool, K-6, 7-12, and K-3 (optional). Schools must use both the K-6 and 7-12 when more than one grade level falls outside of the grade group range Nutrient Based Menu Planning Approach The nutrient based menu planning approach utilizes USDA approved computer software to conduct a nutrient analysis of the menu served. The menu planned is required to meet the nutritional standards for the established age/grade groups when averaged over the school week. The school food authority is required to maintain all nutrient analysis records to demonstrate that meals meet nutritional standards. The Nutrient Standard Menu Planning (NSMP) option involves the school food authority completing the nutrient analysis. The Assisted Nutrient Standard Menu Planning (ANSMP) option involves a nutrient analysis that has been outsourced by the school food authority. Both options follow the same nutritional guidelines and the age/grade groupings as follows: NSMP/ANSMP o Breakfast - established grade groups for preschool, K-12, 7- 12 (optional) and age groups for 3-6, 7-10, 11-13, and 14 and older o Lunch - established grade groups for preschool, K-6, 7-12, K-3 (optional) and age groups for 3-6, 7-10, 11-13, and 14 and older. o Schools may also develop a customized level of nutrients for the age groups of students served Nutritional Compliance CFR 210.19(a)(1) CFR 210.10 (j)(3) CN #01-08, 28- 09 No matter which menu planning approach a school food authority chooses, menus must still meet nutritional standards when averaged over a school week. Compliance to nutritional standards may be assessed as part of a School Meal Initiative (SMI) Review or as part of the pre-approval process for implementation of the nutrient based menu planning (NSMP, ANSMP) approach. The SMI review involves an ADE on-site assessment and a subsequent nutrient analysis (food based menu planning approach) or validation of a school‘s nutrient analysis (NSMP, ANSMP). The pre-approval process involves a validation of the school‘s nutrient analysis, menu cycle, and recipes prior to implementation of the nutrient standard menu planning approach. For additional information on menu planning, nutritional standards, and selecting the appropriate menu planning approach for your school, please refer to the USDA‘s Menu Planner for Healthy School Meals (FNS Instruction 303). Calorie and Nutrient Levels for Traditional School Breakfast Grade Group Preschool Grades K-12 Energy Allowances (Calories) 388 554 Cholesterol (mg) < 75 < 75 *Sodium (mg) < 776 < 1108 *Fiber (g) > 3.88 > 5.54 Iron (mg) 2.5 3 Calcium (mg) 200 257 Vitamin A (RE) 113 197 Vitamin C (mg) 11 13 Protein (g) 5 10 *Carbohydrate (g) 53.35 76.18 *Total Fat (g) < 12.93 < 18.47 *Saturated Fat (g) < 4.31 < 6.16 Trans Fat (g) 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Traditional School Lunch Grade Group Preschool Grades K-3 Grades 4-12 Grades 7-12 (optional) Energy Allowances (Calories) 517 633 785 825 Cholesterol (mg) < 100 < 100 < 100 < 100 *Sodium (mg) < 1034 < 1266 < 1570 < 1650 *Fiber (g) > 5.17 > 6.33 > 7.85 > 8.25 Iron (mg) 3.3 3.3 4.2 4.5 Calcium (mg) 267 237 370 400 Vitamin A (RE) 150 200 285 300 Vitamin C (mg) 14 15 17 18 Protein (g) 7 9 15 16 *Carbohydrate (g) 71.09 87.04 107.94 113.44 *Total Fat (g) < 17.23 < 21.1 < 26.17 < 27.5 *Saturated Fat (g) < 5.74 < 7.03 < 8.72 < 9.17 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Enhanced School Breakfast Grade Group Preschool Grades K-12 Grades 7-12 (optional) Energy Allowances (Calories) 388 554 618 Cholesterol (mg) < 75 < 75 < 75 *Sodium (mg) < 776 < 1108 < 1236 *Fiber (g) > 3.88 > 5.54 > 6.18 Iron (mg) 2.5 3 3.4 Calcium (mg) 200 257 300 Vitamin A (RE) 113 197 225 Vitamin C (mg) 11 13 14 Protein (g) 5 10 12 *Carbohydrate (g) 53.35 76.18 84.98 *Total Fat (g) < 12.93 < 18.47 < 20.6 *Saturated Fat (g) < 4.31 < 6.16 < 6.87 Trans Fat (g) 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Enhanced School Lunch Grade Group Preschool Grades K-6 Grades 7-12 Grades K-3 (optional) Energy Allowances (Calories) 517 664 825 633 Cholesterol (mg) < 100 < 100 < 100 < 100 *Sodium (mg) < 1034 < 1328 < 1650 < 1266 *Fiber (g) > 5.17 > 6.64 > 8.25 > 6.33 Iron (mg) 3.3 3.5 4.5 3.3 Calcium (mg) 267 286 400 237 Vitamin A (RE) 150 224 300 200 Vitamin C (mg) 14 15 18 15 Protein (g) 7 10 16 9 *Carbohydrate (g) 71.09 91.30 113.44 87.04 *Total Fat (g) < 17.23 < 22.13 < 27.5 < 21.1 *Saturated Fat (g) < 5.74 < 7.38 < 9.17 < 7.03 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Nutrient Standard School Breakfast Grade Group Preschool Grades K-12 Grades 7-12 (optional) Energy Allowances (Calories) 388 554 618 Cholesterol (mg) < 75 < 75 < 75 *Sodium (mg) < 776 < 1108 < 1236 *Fiber (g) > 3.88 > 5.54 > 6.18 Iron (mg) 2.5 3 3.4 Calcium (mg) 200 257 300 Vitamin A (RE) 113 197 225 Vitamin C (mg) 11 13 14 Protein (g) 5 10 12 *Carbohydrate (g) 53.35 76.18 84.98 *Total Fat (g) < 12.93 < 18.47 < 20.6 *Saturated Fat (g) < 4.31 < 6.16 < 6.87 Trans Fat (g) 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Nutrient Standard School Breakfast Age Group 3-6 7-10 11-13 14 and older Energy Allowances (Calories) 419 500 588 625 Cholesterol (mg) < 75 < 75 < 75 < 75 *Sodium (mg) < 838 < 1000 < 1176 < 1250 *Fiber (g) > 4.19 > 5.00 > 5.88 > 6.25 Iron (mg) 2.5 2.5 3.4 3.4 Calcium (mg) 200 200 300 300 Vitamin A (RE) 119 175 225 225 Vitamin C (mg) 11 11.25 12.5 14.4 Protein (g) 5.5 7 11.25 12.5 *Carbohydrate (g) 57.61 68.75 80.85 85.94 *Total Fat (g) < 13.97 < 16.67 < 19.60 < 20.83 *Saturated Fat (g) < 4.66 < 5.56 < 6.53 < 6.94 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Nutrient Standard School Lunch Grade Group Preschool Grades K-6 Grades 7-12 Grades K-3 (optional) Energy Allowances (Calories) 517 664 825 633 Cholesterol (mg) < 100 < 100 < 100 < 100 *Sodium (mg) < 1034 < 1328 < 1650 < 1266 *Fiber (g) > 5.17 > 6.64 > 8.25 > 6.33 Iron (mg) 3.3 3.5 4.5 3.3 Calcium (mg) 267 286 400 237 Vitamin A (RE) 150 224 300 200 Vitamin C (mg) 14 15 18 15 Protein (g) 7 10 16 9 *Carbohydrate (g) 71.09 91.30 113.44 87.04 *Total Fat (g) < 17.23 < 22.13 < 27.5 < 21.1 *Saturated Fat (g) < 5.74 < 7.38 < 9.17 < 7.03 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Calorie and Nutrient Levels for Nutrient Standard School Lunch Age Group 3-6 7-10 11-13 14 and older Energy Allowances (Calories) 558 667 783 846 Cholesterol (mg) < 100 < 100 < 100 < 100 *Sodium (mg) < 1116 < 1334 < 1566 < 1692 *Fiber (g) > 5.58 > 6.67 > 7.83 > 8.46 Iron (mg) 3.3 3.3 4.5 4.5 Calcium (mg) 267 267 400 400 Vitamin A (RE) 158 233 300 300 Vitamin C (mg) 14.6 15 16.7 19.2 Protein (g) 7.3 9.3 15.0 16.7 *Carbohydrate (g) 76.73 91.71 107.66 116.33 *Total Fat (g) < 18.60 < 22.23 < 26.10 < 28.20 *Saturated Fat (g) < 6.20 < 7.41 < 8.70 < 9.40 Trans Fat (g) 0 0 0 0 * Nutrient Levels based on target energy allowance. Traditional Meal Pattern Traditional Meal Pattern Requirements CFR 220.8 (g)(1) 210.10 (k)(1) CFR 210.10 (k)(5)(ii) CFR 210.10 (l)(2)(i) CFR 210.10 (k)(3) CFR 210.10 (k)(5)(i) Since the traditional meal pattern was designed before the dietary guidelines became a part of school meal requirements, this meal pattern does not have any built in features that help with compliance to nutritional standards. For this reason, extra focus should be placed on implementing the dietary guidelines when utilizing the traditional meal pattern. The food group component requirements for breakfast and lunch are as follows: Daily Breakfast Requirements One serving from the fluid milk component One serving from the vegetable/fruit component Two servings from the meat/meat alternate and/or the grain/bread components or a combination thereof Daily Lunch Requirements One serving from the fluid milk component One serving from the meat/meat alternate component Two separate servings from two distinct sources of the vegetable/fruit component One serving from the grain/bread component Weekly Lunch Requirements Additional grain/bread servings in excess of the minimum daily requirement The required minimum quantity of the meat/meat alternate component may be offered as a weekly total with a one ounce minimum daily serving size Meat/Meat Alternate Requirements The quantity of the meat/meat alternate component must be a verifiable (food buying guide or CN label) edible portion as served The meat/meat alternate component must be served in the main dish/dishes and no more than one other food item Schools without a variety of daily main dish choices for the meat/meat alternate component should not serve any one meat alternate or one form of meat (for example: ground beef, diced, pieces) more than three times in the same week Nuts/seeds may not be credited for more than one ounce during breakfast and for more than 50% of the minimum requirement for lunch Dry beans and peas may count as a vegetable/fruit or meat/meat alternate, but not as both in the same meal Grain/Bread Requirements All grains/breads must be enriched, whole grain, or made with enriched or whole grain meal/flour CFR 210.10 (K)(4)(i) CFR 210.10 (m)(1)(i) CFR 220.8 (g)(2) 210.10 (k)(1) CN #11-11 Vegetable/Fruit Requirements At least two distinct sources of separate servings of vegetables and/or fruits must be offered during lunch Full strength vegetable or fruit juice may be used to meet no more than 1/2 of the total requirement for vegetables/fruits during lunch Cooked dry beans and peas may count as a vegetable/fruit or meat/meat alternate, but not as both in the same meal Milk Requirements Schools must offer fluid milk in a variety of fat contents during lunch Minimum Quantities for Reimbursable Meals At a minimum, schools must offer all food group components in the quantities specified for breakfast (see Traditional Meal Pattern - Breakfast) At a minimum, schools must offer all food group components in the quantities specified for lunch (see Traditional Meal Pattern - Lunch) Salad Bars Any fruit or vegetable item meeting the 1/8 cup minimum requirement may count towards the fruit/vegetable component. Multiple food components can be served on a salad bar, but all foods must be served in the minimum amounts as required by the meal pattern. Menu planners should determine a minimum portion size for salad bar items that are reasonable; for example, a cup of lettuce would be a reasonable amount that a child would consume but a cup of radishes would not. The minimum portion size for salad bar items should also be consistent with the meal pattern for the age/grade group in a food-based menu (Traditional or Enhanced). TRADITIONAL MEAL PATTERN - BREAKFAST Minimum Required Quantities Meal Component Ages 1-2 Ages 3-5 Grades K-12 Milk (fluid) As a beverage, on cereal, or both 4 fluid oz. 6 fluid oz. 8 fluid oz. Vegetables/Fruits Fruit and/or vegetable; or full-strength fruit juice or vegetable juice 1/4 cup 1/2 cup 1/2 cup Offer one serving from each of the following two components or two servings from one of the following two components Grains/Breads1 Whole-grain or enriched bread Whole-grain or enriched biscuit, roll, muffin, etc. Whole-grain, enriched or fortified cereal 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1/2 slice 1/2 serving 1/3 cup or 1/2 oz. 1 slice 1 serving 3/4 cup or 1 oz. Meats/Meat Alternates2 Lean meat, poultry, or fish Alternate protein products3 Cheese Large egg Peanut butter or other nut/seed butters Cooked dry beans and peas Nuts and/or seeds4 Yogurt, plain or flavored, unsweetened or sweetened 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1 Tbsp. 2 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1 Tbsp. 2 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1 oz. 1/2 oz. 1 oz. 1/2 egg 2 Tbsp. 4 Tbsp. 1 oz. 4 oz. or 1/2 cup 1 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Grains/Breads 2 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of processed foods 3 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates, whey protein concentrates, whey protein isolate, and casein) 4No more than one ounce of nuts and/or seeds may be served in any one meal TRADITIONAL MEAL PATTERN - LUNCH Minimum Required Quantities Grade Group Preschool K-3 4-12 7-12 Age Group 1-2 3-4 5-8 9 and older 12 and older Meal Component Group I Group II Group III Group IV Group V Milk (fluid) As a beverage 6 fluid oz. 6 fluid oz. 8 fluid oz. 8 fluid oz. 8 fluid oz. Meats/Meat Alternates1 Lean meat, poultry, or fish Alternate protein product2 Cheese Large egg Cooked dry beans or peas Peanut butter or other nut/seed butters Yogurt, plain or flavored, unsweetened or sweetened Nuts and/or seeds3 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 4 oz. or 1/2 cup 1/2 oz. = 50% 1.5 oz. 1.5 oz. 1.5 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% 1.5 oz. 1.5 oz. 1.5 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% 2 oz. 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 8 oz. or 1 cup 1 oz. = 50% 3 oz. 3 oz. 3 oz. 1.5 eggs 3/4 cup 6 Tbsp. 12 oz. or 1.5 cups 1.5 oz. = 50% Vegetables/Fruits Amount equal to or greater than the amount specified from two distinctly separate sources (two separate menu items) of fruits and vegetables 1/2 cup 1/2 cup 1/2 cup 3/4 cup 3/4 cup Grains/Breads4 Amount equal to or greater than the daily and weekly amounts specified from an enriched or whole grain product 1/2 serving daily 5 servings weekly 1 serving daily 8 servings weekly 1 serving daily 8 servings weekly 1 serving daily 8 servings weekly 1 serving daily 10 servings weekly 1 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of processed foods 2 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates, whey protein concentrates, whey protein isolate, and casein) 3 May be used to meet no more than 50% of the minimum requirement and must be used in combination with a quantity of meat/meat alternate that meets the overall minimum requirement 4 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Grains/Breads Enhanced Meal Pattern Enhanced Meal Pattern Requirements CFR 220.8 (g)(1) 210.10 (k)(1) CFR 210.10 (k)(5)(ii) CFR 210.10 (l)(2)(i) CFR 210.10 (k)(3) CFR 210.10 (k)(5)(i) The enhanced meal pattern requires that specific food group components be served in specific amounts (at a minimum) for the specified age/grade group required. The enhanced meal pattern has been specifically designed to help schools meet the nutritional standards by requiring additional amounts of grain/bread and vegetable/fruit components. Daily Breakfast Requirements One serving from the fluid milk component One serving from the vegetable/fruit component Two servings from the meat/meat alternate and/or the grain/bread components or a combination thereof Daily Lunch Requirements One serving from the fluid milk component One serving from the meat/meat alternate component Two separate servings from two distinct sources of the vegetable/fruit component One serving from the grain/bread component Weekly Lunch Requirements Additional grain/bread servings in excess of the minimum daily requirement The required minimum quantity of the meat/meat alternate component may be offered as a weekly total with a one ounce minimum daily serving size Meat/Meat Alternate Requirements The quantity of the meat/meat alternate component must be a verifiable (food buying guide or CN label) edible portion as served The meat/meat alternate component must be served in the main dish/dishes and no more than one other food item Schools without a variety of daily main dish choices for the meat/meat alternate component should not serve any one meat alternate or one form of meat (for example: ground beef, diced, pieces) more than three times in the same week Nuts/seeds may not be credited for more than one ounce during breakfast and for more than 50% of the minimum requirement for lunch Dry beans and peas may count as a vegetable/fruit or meat/meat alternate, but not as both in the same meal Grain/Bread Requirements All grains/breads must be enriched, whole grain, or made with enriched or whole grain meal/flour CFR 210.10 (K)(4)(i) CFR 210.10 (m)(1)(i) CFR 220.8 (g)(3) 210.10 (k)(2) CN #11-11 Vegetable/Fruit Requirements At least two separate servings of vegetables and/or fruits must be offered during lunch Full strength vegetable or fruit juice may be used to meet no more than 1/2 of the total requirement for vegetables/fruits during lunch Dry beans and peas may count as a vegetable/fruit or meat/meat alternate, but not as both in the same meal Milk Requirements Schools must offer fluid milk in a variety of fat contents during lunch Minimum Quantities for Reimbursable Meals At a minimum, schools must offer all food group components in the quantities specified for breakfast (see Enhanced Meal Pattern - Breakfast) At a minimum, schools must offer all food group components in the quantities specified for lunch (see Enhanced Meal Pattern - Lunch) Salad Bars Any fruit or vegetable item meeting the 1/8 cup minimum requirement may count towards the fruit/vegetable component. Multiple food components can be served on a salad bar, but all foods must be served in the minimum amounts as required by the meal pattern. Menu planners should determine a minimum portion size for salad bar items that are reasonable; for example, a cup of lettuce would be a reasonable amount that a child would consume but a cup of radishes would not. The minimum portion size for salad bar items should also be consistent with the meal pattern for the age/grade group in a food-based menu (Traditional or Enhanced). ENHANCED MEAL PATTERN - BREAKFAST Minimum Required Quantities Meal Component Ages 1-2 Preschool K-12 7-12 Milk (fluid) As a beverage, on cereal, or both 4 fluid oz. 6 fluid oz. 8 fluid oz. 8 fluid oz. Vegetables/Fruits Fruit and/or vegetable; or full-strength fruit juice or vegetable juice 1/4 cup 1/2 cup 1/2 cup 1/2 cup Offer one serving from each of the following two components or two servings from one of the following two components Grains/Breads1 Whole-grain or enriched bread Whole-grain or enriched biscuit, roll, muffin, etc. Whole-grain, enriched or fortified cereal 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1 slice 1 serving 3/4 cup or 1 oz. 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. plus 1 additional serving Meats/Meat Alternates2 Lean meat, poultry, or fish Alternate protein products3 Cheese Large egg Peanut butter or other nut/seed butters Cooked dry beans and peas Nuts and/or seeds4 Yogurt, plain or flavored, unsweetened or sweetened 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1 Tbsp. 2 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1 Tbsp. 2 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1 oz. 1 oz. 1 oz. 1/2 egg 2 Tbsp. 4 Tbsp. 1 oz. 4 oz. or 1/2 cup 1 oz. 1 oz. 1 oz. 1/2 egg 2 Tbsp. 4 Tbsp. 1 oz. 4 oz. or 1/2 cup 1 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Grains/Breads 2 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of processed foods 3 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates, whey protein concentrates, whey protein isolate, and casein) 4No more than one ounce of nuts and/or seeds may be served in any one meal ENHANCED MEAL PATTERN - LUNCH Minimum Required Quantities Meal Component Ages 1-2 Preschool K-6 7-12 K-3 Milk (fluid) As a beverage 6 fluid oz. 6 fluid oz. 8 fluid oz. 8 fluid oz. 8 fluid oz. Meats/Meat Alternates1 Lean meat, poultry, or fish Alternate protein product2 Cheese Large egg Cooked dry beans or peas Peanut butter or other nut/seed butters Yogurt, plain or flavored, unsweetened or sweetened Nuts and/or seeds3 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 4 oz. or 1/2 cup 1/2 oz. = 50% 1.5 oz. 1.5 oz. 1.5 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% 2 oz. 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 8 oz. or 1 cup 3/4 oz. = 50% 2 oz. 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 8 oz. or 1 cup 1 oz. = 50% 1.5 oz. 1.5 oz. 1.5 oz. 3/4 egg 3/8 cup 3 Tbsp. 6 oz. or 3/4 cup 3/4 oz. = 50% Vegetables/Fruits Amount equal to or greater than the amount specified from two distinctly separate sources (two separate menu items) of fruits and vegetables 1/2 cup 1/2 cup 3/4 cup Plus extra 1/2 cup over a week 1 cup 3/4 cup Grains/Breads4 Amount equal to or greater than the daily and weekly amounts specified from an enriched or whole grain product 1/2 serving daily 5 servings weekly 1 serving daily 8 servings weekly 1 serving daily 12 servings weekly 1 serving daily 15 servings weekly 1 serving daily 10 servings weekly 1 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of processed foods 2 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates, whey protein concentrates, whey protein isolate, and casein) 3 May be used to meet no more than 50% of the minimum requirement and must be used in combination with a quantity of meat/meat alternate that meets the overall minimum requirement 4 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for various types of Grains/Breads Creditable Food Requirements FNS 303 CFR 210.10(k)(5)(ii) CFR 210 App. A CFR 210 App. C The food based menu planning approach requires that minimum amounts of food group components (meat/meat alternate, grain/bread, vegetable/fruit, and milk) be offered to students as part of a reimbursable meal. In order to meet the program requirements for reimbursement, the contributions for each food group component need to be determined. The word(s) ―credit, creditable‖ is used to acknowledge that a particular food item meets the requirements of at least one of the four required food components. Only food items that can be verified as creditable can be counted as meeting the meal pattern requirements. There are three resources available to determine whether or not a food item is considered a creditable food. The first resource is the USDA Food Buying Guide for Child Nutrition Programs (Program Aid 1331). The food buying guide allows school food authorities to utilize a product‘s standard of identity and/or a standardized recipe to determine the specific food component contribution that each food item and/or recipe makes toward the meal pattern requirement. Contribution guidelines are as follows: Meat/Meat Alternate Requirements Determination of yields for calculating edible portions of meats served Vegetable/Fruit Requirements Determination of vegetable/fruit servings from vegetable and fruit concentrates Grain/Bread Requirements Criteria for determining acceptable grains/breads Determination of grain/bread servings based on amount of grains used in a recipe or the serving size of the bread/grain served The second resource available is Appendix A to CFR Part 210 which covers Alternate Foods for Meals. This appendix covers the requirements for enriched macaroni products with fortified protein and alternate protein products. Please refer to Appendix A in the Program Resource Section The third resource available is the Child Nutrition (CN) Labeling Program. The CN labeling program is a voluntary program that warrants the meal pattern contributions of nonspecific processed products. When used in accordance with manufacturer‘s directions, products that bear a CN label carry a warranty that assures a school food authority will not have an audit claim filed for noncompliance with meal pattern requirements. The food buying guide also contains information on foods that are not Non- Creditable Foods PA 1331, 1-2 CN 38-05 PA 1331, 1-2414 CFR 210.10 (k)(3)(iii) PA 1331, 2-4 PA 1331, 2-4 CN 10-08 creditable under the food based menu planning approach. The following foods are not creditable for both the traditional and enhanced meal patterns. Meat/Meat Alternate Nonspecific processed products such as chicken nuggets, breaded steak fingers, beef burritos, etc. may not be credited using the food buying guide. Nonspecific processed products do not require a minimum amount of meat by FSIS labeling standards of identity. There is no general way to determine how much meat or poultry is contained in these products, especially since each manufacturer has its own formulation. For this reason these food items are not creditable, unless the school food authority obtains a CN label for the nonspecific processed products being used Cheese with the wording ―imitation‖ cheese and/or cheese ―product‖ are not creditable Yogurt is not creditable if it is a non-commercial and/or non standardized yogurt product such as frozen yogurt, homemade yogurt, yogurt flavored products, yogurt bars, yogurt covered fruit and/or nuts, or a similar product Vegetable/Fruit Snack type foods made from vegetables or fruits, such as potato chips, banana chips, or popcorn Pickle relish, jam, or jelly Tomato catsup (ketchup) and chili sauce Home canned products Dehydrated vegetables used for seasoning Grains/Breads (as a main ingredient) Bromated flour Corn grits De-germinated cornmeal Bolted cornmeal Durum flour Farina Flour Plain flour Self rising flour Semolina flour White flour Wheat flour Non- Creditable Foods (continued) PA 1331, Sec. 5 CFR 210.10 (k)(3)(ii) CFR 210.10 (k)(3)(iv) Other Foods Butter, margarine Catsup (ketchup) Chili sauce Coconut Cream Cream cheese Egg product (egg whites, egg yolks) Surimi (fish) Frozen desserts Hominy Honey Jams, jellies, and preserves Milk, dried and evaporated Mustard Pickle relish Pig ears Pig feet Bacon Ham hocks Popcorn Potato chips Potato sticks Pudding Salad dressings Syrups Celery flakes Chives, flakes Desserts The traditional meal pattern does not allow credit to be applied for grains/breads that are included in dessert items The enhanced meal pattern allows credit for one grain/bread per day from a dessert item For additional information on determining food based menu contributions, refer to the USDA Food Buying Guide (PA 1331). Production and Menu Records CFR 210.10 (a)(3), 220.8 (a)(6), 210.18 (g)(2)(iii), 210.19 (a)(1)(C)(iv), 210.10(i)(1)(ii) CFR 210 App. C (6) Schools must keep production records and other applicable menu records for the meals they produce. These records must show how the meals contribute to the required food components (M/MA, V/F, G/B, and Fluid Milk) every day. In addition, these records must show how the meals contribute to the applicable nutrition standards for the selected age/grade group. All records will be evaluated for compliance during the Coordinated Review Effort (CRE) and the School Meals Initiative (SMI) reviews. There are four key menu records that help document how meals contribute to the meal pattern and applicable nutrition standards. These records are as follows: Nutrition facts labels The nutrition facts label documents the nutrient values of a product for a specified serving size. Federal regulations require that all commercially prepared food products, which do not contain a standard of identity as established by FSIS, have a nutrition facts label. School food authorities are required to maintain nutrition facts labels for all food items served as part of a reimbursable meal. A manufacturer‘s product specification that contains all required nutrient values may also be used as documentation Child Nutrition labels A CN label carries a warranty that assures the school food authority that it will not have an audit claim filed for noncompliance with meal pattern requirements. School food authorities should maintain CN labels for all nonspecific processed products that have contributed to the meal pattern. Standardized Recipes A standardized recipe is a recipe that was tested to provide an established yield (based on USDA Food Buying Guide and/or manufacturer product specifications), using the same ingredients for both measurement and preparation methods. School food authorities are required to maintain standardized recipes for all menu items that are comprised of more than 1 item in order to accurately document the nutrient content of the menu. This includes recipe variations and theme bar recipes. Standardized recipes may be either USDA recipes or any other local recipe that has been incorporated in to the menu. It is recommended that local standardized recipes include the following fields: Recipe name - a name that adequately describes the menu item Recipe number - a distinct number that differentiates recipe variations for reference on production records Recipe category - category based on menu item (e.g. main dish) or food component (e.g. grain/bread) Recipe contributions - the food component contribution(s) (M/MA, V/F, G/B) for the recipe as served Ingredients - listing of ingredients and amounts used based on Production and Menu Records (continued) CN 07-06 applicable weight or volume measurements Serving/portion Size - the amount of a single portion based on an applicable weight or volume measure Recipe yield - the total amount of defined servings based on an applicable weight or volume measurement Directions - any applicable directions related to the preparation, equipment used, utensils used, safety precautions, etc. HACCP process category - applicable categorization for no cook, same day, or complex food process HACCP instructions - applicable critical limits, food safety procedures, and/or corrective actions required For more information on USDA standardized recipes please refer to the USDA Recipes for Schools Manual (FNS Instruction 395) Production Records Arizona schools operating the NSLP are required to maintain completed production records for all reimbursable meals that are claimed. The production record documents the foods used (as supported by Nutrition Facts Labels) and the meal contributions/quantities (as supported by CN labels and standardized recipes) for all meals that are claimed for reimbursement. Separate daily production records for breakfast and lunch must include the following fields: Meal Pattern and Age/Grade Group - the name of the meal pattern used and the age/grade group(s) utilized Menu items - name of each menu item served (including non-creditable foods, condiments, and substitutions) Recipe - name or number of each standardized recipe used for each applicable menu item served Serving size - the planned serving size for each distinct age/grade group under the respective meal pattern Planned servings for reimbursable meals - the total number of servings planned for each distinct age/grade group under the respective meal pattern Planned servings for non-reimbursable meals - the total number of servings planned for adult (program and non-program) and a la carte meals Total amount of food prepared/used - the actual (final) amount of food that was prepared/used by menu item/recipe Reimbursable meals served - the total actual number of reimbursable meals served (meal claimed for reimbursement) for each distinct age/grade group Non-reimbursable meals served - the total actual number of non-reimbursable meals served to adults or sold a la carte Leftovers - the total amount of food remaining of each menu item Menu Substitutions CFR 220.8 (d)(1), 210.10 (g)(1) Offer versus Serve CFR 210.10 (k)(6) FNS 303 served Inclusion of the following fields are recommended but not required on production records: HACCP monitoring - final cooking, hot holding, and/or cold holding temperature for potentially hazardous foods served Un-approved Production and Menu Record Documentation Literature used by a company for advertising purposes may not be used to support a menu‘s nutritional content and/or a menu‘s meal pattern contribution Menu Substitutions All menu substitutions must meet the applicable food based meal pattern requirements in order to qualify as a reimbursable meal. Case specific menu substitutions may be allowed for the following reasons: Special Dietary Needs Schools must make substitutions in meals for students who are considered to have a disability that restricts their diet (refer to the Special Dietary needs manual for documentation requirements) Schools may also make substitutions for students who do not have a disability but who cannot consume the regular lunch due to other special dietary needs Variations in the food component and meal pattern may be approved by USDA FNS. Any variations must be nutritionally sound and need to meet ethnic, religious, or economic needs For complete guidance on menu substitutions please refer to the ADE Special Dietary Needs Manual. Offer versus Serve Offer versus Serve (OVS) is a provision that allows students to decline a certain number of food items offered as part of the reimbursable meal. Offer vs. Serve can be implemented to help minimize plate waste and to allow for an increased variety of foods to be offered. Offer vs. Serve does not impact the requirements for the food based menu planning approach or the traditional and enhanced meal patterns. School food authorities are still required to plan a menu that meets the requirements of the meal pattern selected. Implementation of the OVS provision is required at lunch for students in grades 9-12. The School Food Authority can choose whether or not to implement OVS during lunch in grades K-8 and during breakfast for all grade levels. The requirements for offer vs. serve are as follows: Offer versus Serve Requirements FNS 303 Breakfast – Component Based Students must be offered all four required items (one serving of fluid milk, one serving of vegetable/fruit, and two servings selected from meat/meat alternate and/or grain/bread) in an amount/portion size that meets the minimum required for the age/grade group of the respective meal pattern (Traditional or Enhanced) Students have the option of declining one of the four food items/components For an OVS breakfast to qualify as reimbursable, the meal selected by the student must contain a minimum of three components in at least the minimum amount/portion size specified by the respective meal pattern Double servings of grains/breads and meats/meat alternates may be credited for up to two servings under the OVS requirement for a reimbursable meal Double servings of the same food or servings in excess of the minimum amount/portion required for milk and vegetables/fruits may only be credited as one serving under the OVS requirement for a reimbursable meal Lunch – Component Based Students must be offered all five required items (one serving of fluid milk, one serving of meat/meat alternate, one serving of grain/bread, and two separate servings of vegetable/fruit) from the four food components in an amount/portion size that meets the minimum required for the age/grade group of the respective meal pattern (Traditional or Enhanced) Students grades 9-12 may decline two of the five items/components Based on the decision of the school food authority, students in grades K-8, have the option to decline one or two of the five items/components For an OVS lunch to qualify as reimbursable, the meal selected by the student must contain a minimum of three components in at least the minimum amount/portion size specified by the respective meal pattern Double servings of the same food item or servings in excess of the minimum amount/portion required may only be credited as one serving under the OVS requirement for a reimbursable meal If the required amount/portion of meat/meat alternate is provided in two items, a student must take full servings of both items in order to be credited as one serving under the OVS requirement for a reimbursable meal One serving of vegetables/fruits may only be credited if the portion size is a minimum of ¼ cup. Two servings of vegetables/fruits may only be credited if the portion size is a minimum of ¾ cup from two Offer versus Serve Requirements (continued) FNS 303 distinct sources. School food authorities serving grades 9-12 that utilize a pre-plated system to provide meals may not be required to change their service methods. Schools should consider pre-packaging as many portions as possible to accommodate the offer versus serve provision Breakfast and Lunch Menus should be planned to allow employees to identify the correct combinations of food items/components that constitute a reimbursable meal at the point of service The reimbursable meal is still required to be priced as a unit regardless of the student‘s decision to take the minimum or maximum amount of food items/components Students may take less than the minimum amount/portion size of food specified for the allowable amount of declined items Food items/components taken in amounts/portion sizes and/or combinations that are less than required for a reimbursable meal may not be claimed for reimbursement and should be priced accordingly (a la carte sales) by the SFA For additional information on meal pattern requirements related to offer versus serve, please refer to the USDA‘s Menu Planner for Healthy School Meals (FNS Instruction 303). For more information on implementation of offer vs. serve please refer to the USDA‘s Offer versus Serve Resource Guide (FNS Instruction 265). Nutrient Standard Menu Planning CFR 210.10 (i)(2)(i) Assisted Nutrient Standard Menu Planning CFR 210.10 (j)(1) 210.10 (i)(2)(i) Nutrient Based Menu Planning Requirements CFR 210.10 (i)(1)(c)(2) 220.8 (e)(1)(ii) CFR 210.10 (i)(2)(i) 220.8 (e)(2)(i) FNS 303 Nutrient Standard Menu Planning The nutrient standard menu planning option involves the SFA planning and serving a menu that already meets nutritional standards for the specified age/grade group served. The school food authority analyzes all menus using USDA approved computer software to ensure that the planned menu meets nutritional standards for calories, protein, calcium, iron, vitamin A, vitamin C, sodium, cholesterol, fiber, total fat, saturated fat, and carbohydrates when averaged over one week. The school food authority is responsible for re-analyzing menus when new food products are utilized, when recipes change, when student preferences change, and/or when menu substitutions occur. The school food authority is also responsible for maintaining menu nutrient analysis records that document that menus planned meet the nutritional standards and are eligible for reimbursement. Assisted Nutrient Standard Menu Planning When a SFA is unable to complete all of the procedures required for nutrient standard menu planning, they may choose to outsource the menu development and nutrient analysis duties. These duties are commonly outsourced to consultants, other school food authorities, and food service management companies. In assisted nutrient standard menu planning the consultant (designated outsource agent) analyzes all menus using a USDA approved computer software to ensure that the planned menu meets nutritional standards for calories, protein, calcium, iron, vitamin A, vitamin C, sodium, cholesterol, fiber, total fat, saturated fat, and carbohydrates when averaged over a week. The consultant is responsible for re-analyzing menus when new food products are utilized, when recipes change, when student preferences change, and/or when menu substitutions occur. The school food authority is still responsible for maintaining menu nutrient analysis records that document that menus planned meet the nutritional standards and are eligible for reimbursement. Menus planned using the nutrient based menu planning approaches must meet the minimum levels for nutrients for the required age or grade groups served and must meet the minimum established standards for menu structure. School food authorities may utilize age or grade groups for the majority of children if no more than one age or grade group falls outside of the established range. Under nutrient standard menu planning school food authorities may also customize nutrient and calorie levels (in accordance with USDA approved methods) for the children they serve. Menus planned using the nutrient based menu planning approaches are required to have a defined menu structure that is used in nutrient analysis and that identifies reimbursable meals. The minimum requirements for menu structure of breakfast and lunch are as follows: Nutrient Based Menu Planning Requirements (continued) CFR 210.10 (i)(2)(i) 220.8 (e)(2)(i) FNS 303 CN #11-11 Nutrient Analysis Procedures 210.10 (i)(3) 220.8 (e)(3) CN 10-07, 09-10 CFR 210.10 (i)(5) CFR 220.8 (e)(5) Minimum Breakfast Requirements for Reimbursable Meals Must include a minimum of three distinct menu items or foods that include the following: o Fluid milk o Two side dishes in planned portion sizes defined by the menu planner Additional menu items or foods in planned portion sizes defined by the menu planner that are necessary to meet nutritional standards A variety of menu items may be planned and grouped together for students to select (fluid milks, group 1 sides, group 2 sides) Minimum Lunch Requirements for Reimbursable Meals Must include a minimum of three distinct menu items or foods that include the following: o Fluid milk o An entrée in a planned portion size defined by the menu planner o One side dish in a planned portion size defined by the menu planner Additional menu items or foods in planned portion sizes defined by the menu planner that are necessary to meet nutritional standards A variety of menu items may be planned and grouped together for students to select (fluid milks, entrees, sides) Salad Bars Can be used to serve entrée or side salads so long as the menu planner determines the minimum portion size in correlation with the menu analysis. The LEA must make the student and the cashier aware of what constitutes a minimum portion size and what may count towards a reimbursable meal. For more information on menu planning requirements and menu structure please refer to the USDA Menu Planner for Healthy School Meals (FNS Instruction 303) School food authorities using nutrient based menu planning approaches must conduct a nutrient analysis (utilizing USDA approved software) on all menu items and foods offered as part of the reimbursable meal. This includes all condiments and/or theme bars that are made available as part of reimbursable meal service. The nutrient analysis is conducted for the reimbursable meals served during the school week. The nutrient analysis must include levels of calories, proteins, vitamin A, vitamin C, iron, calcium, total fat, saturated fat, sodium, cholesterol, and dietary fiber. The school food authority has the option of conducting the nutrient analysis by the following methods: Nutrient Analysis Procedures (continued) CN 08-05 CFR 210.10 (i)(5) CFR 220.8 (e)(5) CFR 210.10 (i)(7) 220.8 (e)(7) CN #11-11 CFR 210.10 (i)(10) 220.8 (e)(10) CFR 210.10 (i)(11) 220.8 (e)(11) Site Based Analysis Separate analysis of breakfast and lunch menus for each individual site based on the appropriate age/grade group(s) served Combined analysis of breakfast and lunch menus for each individual site based on the appropriate age/grade group(s) served District Based Analysis Separate analysis of the same breakfast and same lunch menu served for multiple sites based on the appropriate age/grade group(s) served Combined analysis of the same breakfast and same lunch menu served for multiple sites based on the appropriate age/grade group(s) served Salad Bar Analysis Schools that utilize nutrient-based menu planning should refer to chapter 7 of Nutrient Analysis Protocols: How to Analyze Menus for USDA’s School Meals Programs for the process of conducting a nutrient analysis of salad bars. Arizona schools are required to conduct a nutrient analysis using weighted averages. Weighted averaging means that menu items offered more frequently are weighted at a proportionately higher level than menu items offered less frequently. Menu items and foods offered must be analyzed based on the planned portion sizes and menu structure identified by the menu planner. Once nutrient analysis results are compared to the appropriate nutritional goals and before the menu cycle is used again, the SFA may need to adjust the menu to make sure that all nutrition standards are met. The school food authority must also adjust future menu cycles to reflect actual production and how often menu items are selected. Menus should be re-analyzed when new food products are utilized, when recipes change, and/or when substitutions occur. School food authorities using the nutrient standard menu planning approaches are expected to only make menu substitutions that occur due to unforeseen circumstances. When substitutions are necessary schools should try to substitute similar foods. If an unforeseen substitution occurs two weeks or less before the planned menu is served a reanalysis is not required. Any other substitutions require that a new nutrient analysis be conducted. The school food authority is responsible for maintaining menu nutrient analysis records. These records document that the menus served meet the nutritional standards for the appropriate age/grade group. If an analysis shows that menus are not meeting standards the SFA is required to take Production and Menu Records CFR 210.10 (a)(3), 220.8 (a)(6), 210.18 (g)(2)(iii), 210.19 (a)(1)(C)(iv), 210.10(i)(1)(ii) CFR 101.9 action. Action may include making appropriate menu adjustments, attending applicable training, and/or requesting technical assistance. For additional information on nutrient analysis procedures please refer to the USDA Nutrient Analysis Protocols. Schools must keep production records and other applicable menu records for the meals they produce. These records must show how the menu served contributes to meeting the applicable nutrition standards for the selected age/grade group. All records will be evaluated for compliance during the Coordinated Review Effort (CRE) and the School Meals Initiative (SMI) reviews. There are three key menu records that help document how meals contribute to the nutrient based menu plan and applicable nutrition standards. These records are as follows: Nutrition facts labels The nutrition facts label documents the nutrient values of a product for a specified serving size. Federal regulations require that all commercially prepared food products, which do not contain a standard of identity as established by FSIS, to have a nutrition facts label. School food authorities should maintain nutrition facts labels for all food items served as part of a reimbursable meal. A manufacturer‘s product specification that contains all required nutrient values may also be used as documentation In Arizona the child nutrition database may only be used for nutritional content of foods that have a standard of identity Standardized Recipes A standardized recipe is a recipe that was tested to provide an established yield (based on USDA Food Buying Guide and/or manufacturer product specifications) and quantity, using the same ingredients for both measurement and preparation methods. SFAs following the nutrient standard menu planning approaches are required to develop and follow standardized recipes. This includes recipe variations and theme bar recipes. Standardized recipes may be either USDA recipes or any other local recipe that has been incorporated in to the menu. It is recommended that local standardized recipes include the following fields: Recipe name - a name that adequately describes the menu item Recipe number - a distinct number that differentiates recipe variations for reference on production records Recipe category - category based on menu item (entrée, side, milk, condiment) Ingredients - listing of ingredients and amounts used based on applicable weight or volume measurements CN #11-11 Production and Menu Records (continued) CFR 210.10 (i)(8) 220.8 (e)(8) CN 07-06 Serving/portion Size - the amount of a single portion based on an applicable weight or volume measure Recipe yield - the total amount of defined servings based on an applicable weight or volume measurement Directions - any applicable directions related to preparation, equipment used, utensils used, safety precautions, etc. HACCP process category - applicable categorization for same day, no cook, or complex food process HACCP instructions - applicable critical limits, food safety procedures, and/or corrective actions required Standardized recipes for Salad Bars Should be constructed based on a typical day‘s usage of food items. The menu planner must first determine the serving size, then determine the amount of each food item/ingredient in the recipe by: Measuring the amount of each item/ingredient placed on the salad bar on a typical day; Measuring the amount of each item/ingredient left over on the salad bar at the end of meal service and; Subtracting the amount left over from the amount placed on the salad bar for each item/ingredient to determine the amount of each to enter for the recipe. For more information on USDA standardized recipes please refer to the USDA Recipes for Schools Manual (FNS Instruction 395) Production Records Arizona schools are required to maintain completed production records for all reimbursable meals that are claimed. The production record documents the foods (as supported by Nutrition Fact Labels) used and the food quantities (as supported by standardized recipes) for all meals that are claimed for reimbursement. Separate daily production records for breakfast and lunch must include the following fields: Meal Pattern and Age/Grade Group - the name of the meal pattern used and the age/grade group(s) utilized Menu items - name of each menu item served (including non-creditable foods, condiments, and substitutions) Recipe - name or number of each standardized recipe used for each applicable menu item served Serving size - the planned serving size for each distinct age/grade group under the respective meal pattern Planned servings for reimbursable meals - the total number of servings planned for each distinct age/grade group Planned servings for non-reimbursable meals - the total Menu Substitutions CFR 220.8 (d)(1), 210.10 (g)(1) Offer versus Serve number of servings planned for adult (program and non-program) and a la carte meals Total amount of food prepared/used - the actual (final) amount of food that was prepared/used by menu item/recipe Reimbursable meal served - the total actual number of reimbursable meals served (meal claimed for reimbursement) for each distinct age/grade group Non-reimbursable meals served - the total actual number of non-reimbursable meals served to adults or sold a la carte Leftovers - the total amount of food remaining for each menu item served Inclusion of the following fields are recommended but not required on production records: HACCP monitoring - final cooking, hot holding, and/or cold holding temperature for potentially hazardous foods served Un-approved Production and Menu Record Documentation Literature used by a company for advertising purposes may not be used to support a menu‘s nutritional content All menu substitutions must meet the applicable menu structure and nutrient analysis requirements in order to qualify as a reimbursable meal. Case specific menu substitutions may be allowed for the following reasons: Special Dietary Needs Schools must make substitutions in meals for students who are considered to have a disability which restricts their diet (refer to the Special Dietary Needs Manual for required documentation) Schools may also make substitutions for students who do not have a disability but who cannot consume the regular lunch due to other special dietary needs Any variations must be nutritionally sound and need to meet ethnic, religious, or economic needs For complete guidance on menu substitutions please refer to the ADE Special Dietary Needs Manual. Offer versus Serve Offer versus Serve (OVS) is a provision that allows students to decline a certain number of food items offered as part of the reimbursable meal. Offer vs. Serve is a provision that can be implemented to help minimize plate waste and to allow for an increased variety of foods to be offered. Offer vs. Serve does not impact the requirements for the nutrient based menu CFR 210.10 (k)(6) Offer versus Serve Requirements FNS 303 FNS 303 planning approaches. SFAs are still required to plan a menu that meets the menu structure and nutrient analysis requirements. Implementation of the OVS provision is required at lunch for students in grades 9-12. The SFA can choose whether or not to implement OVS during lunch in grades K-8 and during breakfast for all grade levels. The requirements for offer vs. serve are as follows: Breakfast - Nutrient Standards Students must be offered all menu items (fluid milk, sides) planned in portions defined and analyzed by the menu planner For an OVS breakfast to qualify as reimbursable, students may decline a maximum of one food item from the total number (three or more) of menu items offered Lunch – Nutrient Standards Students must be offered all menu items (entrée, side, fluid milk) planned in portions defined and analyzed by the menu planner Students are required to take a full portion of a planned entree For an OVS lunch to qualify as reimbursable, students may decline a maximum of one other item (fluid milk or side) when three menu items are offered For an OVS lunch to qualify as reimbursable, students may decline a maximum of two other items (fluid milk or sides) when four or more menu items are offered Breakfast and Lunch Menu items counted for OVS must be taken in the full planned portion size/combination defined and analyzed by the menu planner Menus should be planned to allow employees to identify the correct number of food items that constitute a reimbursable meal at the point of service Menu items planned as condiments are not considered when identifying a reimbursable meal A second serving of the same menu item may not be counted towards the total required items needed for a reimbursable meal The reimbursable meal is still required to be priced as a unit regardless of the student‘s decision to take the minimum or maximum amount of food items Students may take less than the minimum amount/portion size of food specified for the declined items Food items taken in amounts/portion sizes and/or combinations that Alternate Menu Planning Approach CFR 210.10 (l)(3) CN 12-08 Infant Meal Pattern CFR 210.10 (o)(2) CFR 220.8 (j)(4) are less than required for a reimbursable meal may not be claimed for reimbursement and should be priced accordingly (a la carte sales) by the school food authority For additional information on meal pattern requirements related to offer versus serve, please refer to the USDA‘s Menu Planner for Healthy School Meals (FNS Instruction 303). For more information on implementation of offer vs. serve please refer to the USDA‘s Offer versus Serve Resource Guide (FNS Instruction 265). An alternate menu planning approach is a major change or an alternate approach developed by a SFA and that differs from standard food based and nutrient standard menu planning approaches. The alternate menu planning approach must be available in writing and show how the appropriate nutritional standards would be met. Any SFA interested in utilizing an alternate menu planning approach must obtain prior approval from the ADE. During the approval process documentation will be requested to show how the approach will be monitored to assure that all required nutritional standards are met. Reimbursable meals served to infants as part of the National School Lunch or Breakfast programs must meet the following meal pattern requirements. Refer to CFR 210.10 for additional information on infant meal pattern guidelines. INFANT MEAL PATTERN FOOD COMPONENTS AGES 0 – 3 MONTHS AGES 4 – 7 MONTHS AGES 8 MONTHS – 11 MONTHS Breakfast: 1 Iron-fortified infant formula or breast milk1 or fluid whole milk (to be served only to infants older than 8 months) 2. Iron-fortified, dry infant cereal 3. Fruit and/or vegetable of appropriate consistency2 4-6 FL. OZ. 4-8 FL. OZ. 0-3 TBSP. (OPTIONAL) 6-8 FL. OZ. 2-4 TBSP. 1-4 TBSP. Lunch/Supper: 1. Iron-fortified infant formula or breast milk1 or fluid whole milk (to be served only to infants older than 8 months) 2. Iron-fortified, dry infant cereal and/or Meat or poultry or fish or Egg yolk or cooked dry beans or peas Cheese or Cottage cheese, cheese food or spread 3. Fruit and/or vegetable of appropriate consistency2 4-6 FL. OZ. 4-8 FL. OZ. 0-3 TBSP (OPTIONAL). 0-3 TBSP. (OPTIONAL) 6-8 FL. OZ. 2-4 TBSP. 1-4 TBSP. ½ -2 OZ 1-4 OZ. 1-4 TBSP. Snack: 1. Iron-fortified infant formula, breast milk, fluid whole milk (to be served only to infants older than 8 months), or full-strength fruit juice 2. Crusty bread or crackers 3 4-6 FL. OZ. 4-6 FL. OZ. 2-4 FL. OZ. 0- ½ SLICE 0-2 (OPTIONAL) 1Meals containing only breast milk or formula provided by the infant‘s mother does not qualify for reimbursement. However, meals containing breast milk or formula served to infants by guardian may be claimed for reimbursement when at least the caregiver or school supplies one component of the infant‘s meal. 2Juice does not fulfill the fruit/vegetable requirement at breakfast, lunch or supper. 3Bread or crackers must be made from whole-grain or enriched meal or flour. Foods of Minimal Nutritional Value CFR 210.11 (a)(2) CFR 210 App. B CN 39-02, 11- 03, 34-05, 14- 07, 25-07, 17- 08, 12-10 A food of minimal nutritional value means: In the case of artificially sweetened food, a food which provides less than five percent of the Reference Daily Intakes (RDI) for each of eight specified nutrients per serving In the case of all other foods, a food which provide less than five percent of the RDI for each of eight specified nutrients per serving The eight specified nutrients considered for RDI are as follows: o Protein o Vitamin A o Vitamin C o Niacin o Riboflavin o Thiamine o Calcium o Iron Foods of minimal nutritional value are: Soda Water - Class of beverages made by absorbing carbon dioxide in potable water. No product shall be excluded from this definition because it contains artificial sweeteners or discrete nutrients added to the food such as vitamins, minerals, and proteins. Water Ices - As defined by 21CFR 135.160 Food and Drug Administration Regulations. Water ices which contain fruit or fruit juices are not included in this definition. Chewing Gum - Flavored products from natural or synthetic gums and other ingredients which form an insoluble mass for chewing. Certain Candies - Processed foods made predominantly from sweeteners or artificial sweeteners with a variety of minor ingredients which characterize the following types: o Hard Candy - A product made predominantly from sugar (sucrose) and corn syrup which may be flavored and colored, is characterized by a hard, brittle texture, and includes such items as sour balls, fruit balls, candy sticks, lollipops, starlight mints, after dinner mints, sugar wafers, rock candy, cinnamon candies, breath mints, jaw breakers and cough drops. o Jellies and Gums - A mixture of carbohydrates which are combined to form a stable gelatinous system of jelly-like character, and are generally flavored and colored, and include gum drops, jelly beans, jellied and fruit-flavored slices. o Marshmallow Candies - An aerated confection composed of sugar, corn syrup, invert sugar, 20% water and gelatin or egg white to which flavors and colors may be added. Competitive Foods CFR 210.11 (b) o Fondant - A product consisting of microscopic sized sugar crystals which are separated by a thin film of sugar and/or invert sugar in solution such as candy corn, soft mints. o Licorice - A product made predominantly from sugar and corn syrup which is flavored with an extract made from the licorice root. o Spun Candy - A product that is made from sugar that has been boiled at high temperature and spun at a high speed in a special machine. o Candy Coated Popcorn - Popcorn which is coated with a mixture made predominantly from sugar and corn syrup. Through a formal petition process USDA has designated specific products produced by specific vendors as exempt from consideration as a food of minimal nutritional value. Please refer to the USDA website for a complete list of foods and beverages that are no longer considered a food of minimal nutritional value. Sales and/or distribution of foods of minimal nutritional value are prohibited in food service areas where reimbursable meals are served and/or eaten. Foods of minimal nutritional value are considered restricted competitive foods when offered where meals are served and/or eaten. Sales of any other foods in food service areas where reimbursable meals are served and/or eaten may be allowed at the discretion of the school food authority provided that all income from the sale of such foods accrues to the benefit of the non-profit food service account or an approved school/student organization. All non reimbursable meals sold and not considered foods of minimal nutritional value are considered non-restricted competitive foods when offered where reimbursable meals are served and/or eaten. Arizona Nutrition Standards ARS 15-242 Arizona Revised Statute 15-242 Arizona The Arizona Nutrition Standards (ANS) set nutrition and portion size requirements for all foods and beverages sold or served outside of school program meals during the normal school day (grades K-8). Standards were developed in response to Arizona Revised Statute 15-242. There are three sections to the Arizona Nutrition Standards: Section 1: Written Standards- This section defines the food and beverage standards Section 2: Maximum Portion Sizes- This section details the maximum portion sizes Section 3: Guidelines and Classifications- This section summarizes the standards for popular food or beverage types and lists the maximum portion sizes for the specific grade groups ARS 15-242. Nutritional Standards A. By July 1, 2006, the department shall develop minimum nutrition standards that meet at least federal guidelines and regulations for foods and beverages sold or served on the school grounds of elementary schools, middle schools and junior high schools during the normal school day. These nutrition standards may include portion sizes, minimum nutrient values and a listing of contents. This subsection does not prohibit the department from developing minimum nutrition standards that are more stringent than the federal guidelines and regulations for foods and beverages sold or served on school grounds during the normal school day. B. All elementary schools, middle schools and junior high schools shall participate in the national school lunch program as defined in Public Law 108-265 except that a school district with fewer than one hundred pupils that is not currently participating in the national school lunch program may be exempt from this subsection if the school district governing board determines at a public meeting to not participate in the requirements of this subsection. C. Food and beverages sold or served on the school grounds of elementary schools, middle schools and junior high schools or at school sponsored events of elementary schools, middle schools and junior high schools during the normal school day shall meet the nutrition standards developed by the department, including foods and beverages offered as any of the following: 1. A-la-carte items in the food service program. 2. Food and beverages sold in vending machines, snack bars and meal period kiosks and at school stores. D. Foods of minimal nutritional value as defined by 7 Code of Federal Regulations sections 210.11(2) shall not be served or sold during the normal school day on any elementary school, middle school or junior high school campus. E. Beginning on July 15, 2006, new contracts and renewal contracts for food or beverages, or both, shall expressly prohibit the sale of sugared, carbonated beverages and all other foods of minimal nutritional value as defined by 7 Code of Federal Regulations sections 210.11(2) on elementary school, Revised Statute 15-242 (continued) Arizona Nutrition Standards – Section 1 Arizona middle school and junior high school campuses. The department may approve, on or after the effective date of this section, a carbonated drink that is determined by the department to meet or exceed the department‘s minimum nutrition standards. F. Parents, pupils and community members may review food and beverage contracts to ensure that food and beverages sold on elementary school, middle school and junior high school campuses provide nutritious sustenance to pupils, promote good health, help students learn, provide energy and model fit living for life. G. School districts that offer instruction in grades nine through twelve may adopt nutrition standards for high school campuses. H. Nothing in this section shall be construed to: 1. Prohibit a school district from developing and adopting nutrition standards that are more stringent than those developed pursuant to this section. 2. Prohibit or limit the sale or distribution of any food or beverage item through fund-raising activities of students, teachers or educational groups when the items are intended for sale off the school grounds. 3. Prohibit or limit the sale or distribution of any food or beverage items to teachers, administrators or other adults in a faculty lounge or under other circumstances where the sale or distribution is limited to teachers, administrators or other adults. Section 1: Written Standards Food Standards: NSLP entrées sold a la carte: o 40% or less of total calories from fat o 10% or less of total calories from saturated and trans fatty acids (combined) o No more than 35% total sugar by weight o Must contain at least 1g of fiber o Maximum 400 calories per serving for entrée items sold as a la carte o Maximum 800mg of sodium for entrée items sold as a la carte o Final preparation method cannot be deep-fat fried Non-NSLP entrées sold a la carte: o 35% or less of total calories from fat o 10% or less of total calories from saturated and trans fatty acids (combined) o No more than 35% total sugar by weight o Must contain at least 1g of fiber o Maximum 400 calories per serving for entrée items sold as a la carte o Maximum 800mg of sodium for entrée items sold as a la carte o Final preparation method cannot be deep-fat fried Nutrition Standards – Section 1 (continued) Arizona o No deep-fat fried chips or crackers All other items o 35% or less of total calories from fat o 10% or less of total calories from saturated and trans fatty acids (combined) o No more than 35% total sugar by weight o Must contain at least 1 gram of fiber o Maximum 300 calories per serving for all other items o Maximum 600 mg of sodium for all other snack items o Final preparation method cannot be deep-fat fried o No deep-fat fried chips or crackers Beverage Standards: Water o May contain natural or non-caloric sweeteners o Cannot contain caffeine or a caffeine derivative Juice o Must contain 100% fruit and/or vegetable juice for Elementary Schools* o Must contain no less than 50% fruit and/or vegetable juice, no sugar added, with nutrient values equal to 100% juice for Middle and Junior High Schools* Fruit Smoothie (yogurt or ice based) o Must contain 100% fruit juice for Elementary Schools* o Must contain no less than 50% fruit juice for Middle and Junior High Schools* o Must not exceed 400 calories Milk and Alternatives o Fat free, low fat (1% milk fat), and reduced fat milk (2% milk fat) o Reduced fat enriched rice, nut or soy milk o Flavored milk may contain no more than 4 grams of sugar per ounce Sports Drinks, Electrolyte-Replacement Drinks o Only Middle and Junior High Schools may serve* Specific Prohibited Foods and Beverages on Campus: Prohibited foods and cooking methods o All deep-fat fried chips and crackers sold or served as a non NSLP menu item o Final preparation method cannot be deep-fat fried Prohibited beverages o Fruit/Vegetable drinks containing less than 100% juice for Elementary Schools and less than 50% juice for Middle and Junior High Schools* o Whole fat milk (4% milk fat); flavored or regular Nutrition Standards – Section 1 (continued) Arizona o Caffeine/Energy drinks o Sports drinks, Electrolyte-Replacement drinks for Elementary Schools only* o Carbonated beverages *If a school has grades K-6 then they must follow the Elementary School standards. If a school has grades K-8, then grades K-5 must follow the Elementary School standards and grades 6-8 may follow the Middle/Junior High School standards. Exceptions to the Food Standards: 35% or less of total calories from fat o Cheese in any form may exceed total fat standard, however must be in a reduced fat form o Nuts and seeds may exceed total fat standard 10% or less of total calories from saturated and trans fatty acids (combined) o Cheese in any form may exceed total saturated fat standard, however must be in a reduced fat form o Nuts and seeds may exceed total saturated fat standard No more than 35% total sugar by weight o Dairy (solid) may exceed sugar by weight standard (does not include fluid milk) o Fruits and vegetables may exceed sugar by weight standard Must contain at least 1 gram of fiber o Dairy is exempt from fiber standards o Jerky is exempt from fiber standards o Fruits and vegetables are exempt from fiber standards Maximum 400 calories per serving for entrée items sold as a la carte, and a maximum of 300 calories per serving for all other items o Fruit-based smoothies may contain up to 400 calories Section 2: Maximum Portion Sizes Nutrition Standards – Section 2 Arizona Chips and other snacks Max Portion Size Chips, crackers, popcorn 1.5 oz Trail mix, nuts, seeds, jerky 2 oz Juice Max Portion Size 100% juice for Elementary 8 oz (Elementary) 50% juice for Middle/Junior High 12 oz (Middle/Junior High)* Baked Goods Max Portion Size Cookies, brownies 2 oz Muffins 3 oz Fluid milk and alternatives Max Portion size Fat free, 1% and 2% milk 12 oz Enriched rice, nut or soy milk 12 oz Fruit Smoothie Max Portion Size Yogurt based 12 oz Ice Based 12 oz Dairy Products Max Portion Size Low fat, non-frozen yogurt 8 oz Frozen desserts, ice cream, pudding 3 oz Cheese 2 oz Entrée Max Portion Size Cannot exceed the served portion size of the NSLP reimbursable meal Isotonic Sports Drinks Max Portion Size Sport/electrolyte-replacement drinks 12 oz (Middle/Junior High)* *If a school has grades K-6 then they must follow the Elementary School standards. If a school has grades K-8, then grades K-5 must follow the Elementary School standards and grades 6-8 may follow the Middle/Junior High School standards. Section 3: Guidelines and Classification for K-8 Nutrition Standards – Section 3 Arizona Food Type Elementary (K-5) Junior High (6-8) Chips and Crackers Food Standard: Deep-fat fried chips and crackers served as a non-NSLP entrée or an ala carte snack item or exceed the nutrition standards are prohibited. Portion Size: Cannot exceed 1.5 oz Food Standard: Deep-fat fried chips and crackers served as a non-NSLP entrée or an ala carte snack item or exceed the nutrition standards are prohibited Portion Size: Cannot exceed 1.5 oz French Fries and other potato products Food Standard: If a food has the final preparation method of deep-fat frying, then that food is prohibited. Portion Size: Must meet the Arizona Nutrition Standards Food Standard: If a food has the final preparation method of deep-fat frying, then that food is prohibited. Portion Size: Must meet the Arizona Nutrition Standards Baked Goods: Muffins, Sweet Rolls, Donuts and Pastries Food Standard: All muffins, sweet rolls, donuts and pastries must meet all nutrition standards. Portion Size: Cannot exceed 3 oz Food Standard: All muffins, sweet rolls, donuts and pastries must meet all nutrition standards. Portion Size: Cannot exceed 3 oz Baked Goods: Cookies, Bars, Brownies Food Standard: All cookies, bars and brownies must meet all nutrition standards. Portion Size: Cannot exceed 2 oz Food Standard: All cookies, bars and brownies must meet all nutrition standards. Portion Size: Cannot exceed 2 oz Nuts and Seeds Food Standard: All nuts and seeds must meet all nutrition standards and are exempt from the total fat standard. Portion Size: Cannot exceed 2 oz Food Standard: All nuts and seeds must meet all nutrition standards and are exempt from the total fat standard. Portion Size: Cannot exceed 2 oz Dairy Products Food Standards: All Food Standards: All Nutrition Standards – Section 3 (continued) Arizona dairy products (excluding fluid milk) are exempt from the fiber and sugar standard. Cheese may exceed total fat standard, however must be in a reduced fat form. Portion Size: Cheese cannot exceed 2 oz, non-frozen yogurt cannot exceed 8 oz, frozen desserts and puddings cannot exceed 3 oz, and smoothie drinks cannot exceed 12 oz dairy products (excluding fluid milk) are exempt from the fiber and sugar standard. Cheese may exceed total fat standard, however must be in a reduced fat form. Portion Size: Cheese cannot exceed 2 oz, non-frozen yogurt cannot exceed 8 oz, frozen desserts and puddings cannot exceed 3 oz, and smoothie drinks cannot exceed 12 oz Candy Bars, Sports Bars and similar products Foods Standards: All candy bars and similar products, including energy/sports bars must meet all standards. Portion Size: Must meet the Arizona Nutrition Standards Foods Standards: All candy bars and similar products, including energy/sports bars must meet all standards. Portion Size: Must meet the Arizona Nutrition Standards Beverage Type Elementary (K-5) Junior High (6-8) Dairy: Fluid Milk Beverage Standard: Cannot exceed 2% milk fat (fat free, low fat (1%), and reduced fat (2%) are within standards). Flavored milk cannot contain more than 4 grams of sugar per ounce. Whole fat milk (4%) is prohibited. Portion Size: Cannot exceed 12 oz Beverage Standard: Cannot exceed 2% milk fat (fat free, 1% and 2% are within standards). Flavored milk cannot contain more than 4 grams of sugar per ounce. Whole fat milk (4%) is prohibited. Portion Size: Cannot exceed 12 oz Milk Alternative Beverage Standard: Beverage Standard: Nutrition Standards – Section 3 (continued) Arizona All milk alternative products must be in a reduced fat form. Portion Size: Cannot exceed 12 oz All milk alternative products must be in a reduced fat form. Portion Size: Cannot exceed 12 oz Juice Beverage Standard: Must contain 100% fruit and/or vegetable juice. Portion Size: Cannot exceed 8 oz Beverage Standard: Must contain at least 50% fruit and/or vegetable juice, no added sugar, with nutrient values equal to 100% fruit juice. Portion Size: Cannot exceed 12 oz Water Beverage Standard: All water products, including fitness water may contain natural or artificial sweeteners. All products containing caffeine are prohibited. Portion Size: No portion size restriction Beverage Standard: All water products, including fitness water may contain natural or artificial sweeteners. All products containing caffeine are prohibited. Portion Size: No portion size restriction Carbonated Beverages Beverage Standard: All beverages containing carbonation are prohibited. Beverage Standard: All beverages containing carbonation are prohibited. Isotonic Sports Drinks Beverage Standards: All isotonic sports drinks/electrolyte replacement drinks are prohibited. Beverage Standards: Isotonic sports drinks/electrolyte replacement drinks are allowed to be served. Portion Size: Cannot exceed 12 oz The Arizona Department of Education has developed the following resources Nutrition Standard Resources CN 49-06 to help support implementation of Arizona Nutrition Standards in schools: Arizona Nutrition Standards Calculator – this resource allows the school food authority to enter data from a nutrition facts label in order to help verify if the product meets the appropriate Arizona Nutrition Standard Sugar by Weight Calculator – this resource allows the school food authority to enter data from a standardized recipe in order to help verify if the product meets the appropriate Arizona Nutrition Standard Arizona Nutrition Standards Quick Guide – this resource provides a brief overview of policy and each section of the Arizona Nutrition Standards Please refer to the Arizona Nutrition Standards webpage for access to all resources and guidance related to Arizona Nutrition Standards. Point of Service CFR 210.2, 245.1(b) Designated Meal Hours CFR 210.10 (f)(1), (f)(2) Reimbursable Vending CN 27-07 The point of service is the point in the food service operation where a determination can accurately be made that a reimbursable free, reduced-price, or paid lunch has been served to an eligible student. The school food authority must develop procedures that allow food service employees to identify that all components/food items required of the menu planning approach have been selected by the student at the point of service. These procedures must also prevent overt identification of a student‘s eligibility status at the point of service. School food authorities are required to define all point of service procedures in use on the online sponsor application that is submitted annually. Schools must offer lunches that meet the appropriate menu planning requirements during designated lunch periods. Lunches must be offered between 10:00 a.m. and 2:00 p.m. in order to be eligible for reimbursement. Schools should provide lunch periods that are long enough to give all students enough time to be served and to eat their lunches. Vending machines may be used to distribute reimbursable meals to students. The following guidelines apply: 1. The area where vending machines dispense reimbursable meals is considered an extension of the school food service area. This area and vending machines must follow the current NSLP and SBP regulations: a. Menu planning requirements b. Competitive food rules c. Offer versus serve requirements 2. When utilizing vending machines to dispense meals, the LEA must be able to ensure: a. When a reimbursable meal has been selected by an eligible student b. That an eligible student may only receive one reimbursable meal per meal service period (ensuring a meal cannot be purchased from both the serving line and the vending machine by the same student in the same day) c. Students‘ eligibility status (free, reduced, or paid) is not overtly identified d. The reimbursable meals offered are priced as a unit 3. Prior to the use of vending machines to dispense reimbursable meals, the SFA must notify the ADE. The vending machine, in all aspects, will be part of the administrative review. Denial of Meals as Disciplinary Action Meal Consumption Family Style Meal Service USDA policy prohibits the denial of meals as a disciplinary action against any student who is enrolled in a school participating in the National School Lunch Program, School Breakfast Program or the Special Milk Program. Disciplinary action, which indirectly results in the loss of meals, is allowable (e.g., a student is suspended for the day from school). It is not allowable to discipline a student by withholding meals, nor may disciplinary action directly result in the loss of meals (e.g., a student is suspended from school only during the lunch period). Denial of meal benefits as a disciplinary action is clearly contrary to the intent and purpose of the programs and the policy of Congress as expressed in the legislation. When considering disciplinary action against any student, school officials should ensure that such action is consistent with the above policy. Any student attending school, who is not allowed to eat in the cafeteria for disciplinary reasons, shall have a reimbursable meal made available to them. Program regulations clearly intend that meals reimbursed under the Child Nutrition Programs are to be served and consumed on school or school-related premises. It is not permissible to allow children to take food away from the cafeteria to eat at a later time. School meals that are given to children to take home (or elsewhere) are not reimbursable. However, meals (sack lunches), such as those taken on school supervised field trips, may be reimbursed if they meet the meal pattern requirements and are served and consumed as part of a school related function. These functions must be part of the curriculum and not extracurricular events. Meals served off-site should be subject to especially stringent sanitary and precautionary measures to avoid contamination and spoilage. The National School Lunch Program (NSLP) is intended to feed children; it is therefore not permissible for parents to eat off of their child‘s plate when visiting during meal service. Adults desiring a meal are required to purchase one at a price established to cover the full cost of the meal. Also, siblings who are not eligible for the NSLP may not eat off an eligible student‘s plate. Family style is a type of meal service that allows children to serve themselves from common platters of food with assistance from supervising adults setting the example. Family style meal service encourages supervising adults to set a personal example and provide educational activities that are centered on foods. Family Style Meal Service (continued) Leftover Foods Salad Bar Food Safety CN #11-11 Unlike cafeteria lines, unitized meals, and pre-set service, the family style method affords some latitude in the size of initial servings because replenishment is immediately available at each table. Even when a complete family style service is not possible or practical, it may be useful to offer a component or components in a family style manner particularly when smaller children are being served or when a new food item is being introduced. This latitude must be exercised in compliance with the following practices, at a minimum: 1. Sufficient amount of prepared food must be placed on each table to provide the full required portions of each of the food components for all children at the table, and to accommodate supervising adult(s) if they eat with the children 2. The family style meal service allows children to make choices in selecting foods and the size of the initial servings. Children should initially be offered the full required portion of each meal component 3. During the course of the meal, it is the responsibility of the supervising adults to actively encourage each child to accept service of the full required portion for each food component of the meal pattern Sponsors are encouraged to contact their local health department for possible restrictions before beginning family style meal service. Sponsors may release leftover food from their breakfast and lunch program to charitable non-profit organizations under the following conditions: 1. Good meal production planning is followed to ensure that one meal per child is prepared 2. The leftover food cannot be used in the school food service program and would otherwise be thrown away 3. State and local health codes are followed LEAs must implement food safety standards and best practices to minimize the risk of food-borne illness among students. It is important to control contamination from all sources and to maintain proper food temperatures. For specific food safety recommendations related to produce, please see the National Food Service Management Institute‘s Best Practices: Handling Fresh Produce in Schools fact sheet. CN #11-11 Age Requirement 7CFR210.1 Preschool and Day Care Programs The NSF International (formerly the National Sanitation Foundation), (NSF) is an independent, not-for-profit, non-governmental organization that develops standards for foodservice equipment to promote sanitation and to protect public health. The NSF standards do not prohibit elementary schools from utilizing salad bars, but provide two options when salad bars are provided in meals offered to elementary school children (grades K-5): 1. All foods should be pre-wrapped when used at a self-service bar; 2. Students may be served from an open salad bar with a solid food shield barrier placed between the students and the food. This option requires a server to portion the choices made by the student and pass the portioned items over the food shield to the student. Reimbursement Policies Age Requirement for Participation The age requirement for participation in the National School Lunch Program, School Breakfast Program and the Special Milk Program is any person 21 chronological years of age or younger who is enrolled in an institution or school. This applies to both regular and special education students. Parents, of any age, enrolled with their children in the family literacy program Even Start, are eligible to participate in the NSLP and SBP if they are enrolled in a General Equivalency Diploma Program (GED) or a regular school completion program. In these instances, meals may be claimed for parents, if the classes are held during the day. Preschool and Day Care Programs Preschool and day care programs located on a school campus and operated by the school are eligible to participate in the National School Lunch and School Breakfast Programs. Preschool and day care programs on school campuses that are not operated by the school may not participate in the NSLP. However, they may enter into a catering contract with the school to supply meals. Head Start programs only need to be located on school campuses to be eligible. Children attending the preschool program must be provided an income household application or can be included on sibling household applications. Meals served to these children must be claimed in the appropriate category (free, reduced-price or paid) even if there is no charge to the children. When the day care program is After School Snack Program 7CFR210.1 open but the school is closed, the meals are not reimbursable. Snacks served during preschool and day care program hours are not reimbursable under NSLP; the following options are available: Participate in the Child and Adult Care Food Program (CACFP) rather than the NSLP. A sponsor may not participate in both the CACFP and NSLP unless the sponsor has an outside school hours care program that participates in CACFP. The lunch meal may be split so 1 or 2 items are omitted from the meal and served later as an afternoon snack. There is no option to split breakfast items. Serve a snack without reimbursement. If preschool and day care programs choose to participate in the CACFP rather than the NSLP, the school may provide meals but reimbursement would be claimed by the organization sponsoring the CACFP. After School Snack Program Sponsors that administer after school programs or an have extended school day that offer enrichment or educational programs may be eligible to serve snacks for reimbursement. Sites located in areas served by a school in which at least 50 percent of the enrolled children are eligible for free and reduced-price meals are eligible to receive reimbursement at the free rate for snacks served to all children, regardless of each individual child‘s eligibility for free or reduced-price lunches and breakfasts. Refer to section 2 for more information on the after school snack program. Sites which are not in areas served by a school in which at least 50 percent of the enrolled children are eligible for free or reduced-price meals must count snacks and claim reimbursement by type (free, reduced-price, and paid), and must have documentation of students eligibility. Under no circumstances may a school charge children for snacks claimed at the free reimbursement rate. Charges for reduced-price snacks may not exceed 15 cents, as stipulated in program regulations at 7 CFR section 210.9 (c) (4). Snacks may only be served to children for reimbursement when administering the NSLP and after their regular school day has ended. Schools that have ―expanded learning time‖ may be eligible for the After School Snack Program. These are schools that have added significantly more school time for academic and enrichment opportunity to improve student achievement. Schools that operate more hours a day than the traditional school day may be eligible for ASCS reimbursement if the school operates a school day that is at least one hour longer than the minimum number of school day hours required for the comparable grade levels by the local educational agency (LEA) in which the school is located. This can be determined Non-School Days Visiting Students by using the average length of the school day of surroun |