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New USDA Meal Pattern Requirements

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New USDA Meal Pattern Requirements Meal Pattern Update Spring 2017 Hawaii Child Care Nutrition Program (HCCNP) Nutrition Education for Wellness Program (NEW) UH Manoa – CTAHR – Cooperative Extension Service Disclaimers… The content covered in today’s workshop is based on HCCNP’s interpretation of the updated meal standards for the Child and Adult Care Food Program (CACFP) published in the Federal Register in April of 2016. If you or your center is currently participating with or considering enrolling with the USDA CACFP, please follow their rules and regulations. Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes. Agenda Child Care Licensing Nutrition Requirements Goals, background of meal pattern changes Important dates Required changes Assess your menus Menu reviews with HCCNP Resources Hawaii Administrative Rules Title 17, Chapter 891.1 & 892.1 http://humanservices.hawaii.gov/bessd/child-care-program/child-care-licensing/child-care-regulations/ Child care center or Home provider serving food Hawaii Child Care OR Nutrition OR Program Child & Adult Care Registered Food Program Dietitian/Nutrition Consultant Goals of new meal patterns Align with the most current Dietary Guidelines for Americans, as required by the Healthy Hunger-Free Kids Act of 2010 More whole grains Greater variety of fruits & veggies Reduced added sugars & solid fats Improve consistency with WIC program and other child nutrition programs Background of new meal patterns Changes based on: Dietary Guidelines for Americans National Academy of Medicine American Academy of Pediatrics Stakeholder input CACFP institutions & facilities input Cost & practical considerations Important dates June 24, 2016: new rule effective October 1, 2017: compliance required Milk OLD Requirements NEW Requirements Purpose No limit/restriction • Only unflavored whole milk ↓ added for flavored milk to children 1 year old sugars • Only unflavored 1% or skim milk to children 2-5 years • Fat Free flavored milk allowed for children 6 years and older Non-Dairy Beverages Nutrient Per cup Must be nutritionally Calcium 276 mg equivalent to milk Protein 8 g Note from physician Vitamin A 500 IU or parent/guardian Vitamin D 100 IU Magnesium 24 mg Phosphorus 222 mg Potassium 349 mg Riboflavin 0.44 mg Vitamin B-12 1.1 mcg “Approved” Non-Dairy Beverages Brand Size Flavor Fridge or Shelf stable 8th Continent Half- • Original Fridge Soymilk gallon • Vanilla Pacific Ultra Quart • Plain Shelf-stable Soy • Vanilla Silk Soymilk Half- • Original Fridge gallon This list is not exhaustive. Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes. Fruit & Vegetable Component OLD NEW Purpose Requirements Requirements 1 combined 2 separate F & V • Promote F & V F & V components for • Better align with NSLP component Lunch/Supper and Snacks 2 diff F/V for 2 vegetables can • Encourage V consumption lunch/supper be served for • Allows for flexibility Lunch/Supper F = fruits V = vegetables Fruit & Vegetable Component Portion requirements OLD NEW for children 3-5 years Lunch/Supper • ½ cup F/V • ¼ cup V • ¼ cup F Snack • ½ cup F/V • ½ cup V • ½ cup F F = fruits V = vegetables Test your knowledge… Does this snack meet the new requirements for a child 5 years old? ½ cup broccoli ½ cup applesauce Water Test your knowledge… Does this snack meet the new requirements for a child 5 years old? ½ cup broccoli YES! ½ cup applesauce Water 5 Different Forms of Fruits & Vegetables 1) ____________________ 2) ____________________ 3) ____________________ 4) ____________________ 5) ____________________ 5 Different Forms of Fruits & Vegetables 1) ____________________fresh 2) ____________________frozen 3) ____________________canned 4) ____________________dried 5) ____________________*100% juice (no added sugar) *not “whole” 100% Juice (Fruit or Vegetable) OLD NEW Purpose Requirements Requirements No limit Limits to 1 Help ↑ “whole” serving per day F & V Whole Grain Kernel Bran: fiber, B vitamins, trace minerals Endosperm: Carbohydrates, protein Germ: Antioxidants, vitamin E, B vitamins “Whole Grain Resource for the National School Lunch and School Breakfast Programs” www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf Whole Grains Refined Grains Enriched Grains • Has all 3 parts of • Grains which have • Refined grains the seed: (1) bran, been milled to that have the B (2) germ & (3) remove the bran & vitamins (thiamin, endosperm germ riboflavin, niacin, folic acid) & iron • Can be cracked, • Finer texture & added crushed or flaked, longer shelf life but it must still than whole grains have all 3 parts of the seed in the • Lacks dietary same proportions fiber, iron & many as they exist in the B vitamins intact grain http://wholegrainscouncil.org/whole-grains-101/whats-whole-grain-refined-grain Grains OLD NEW Purpose Requirements Requirements All grains must be At least 1 serving • Help ↑ whole predominantly of grains must be grain “whole grain,” “whole grain- • Help ↓ refined “enriched” rich” per day grain and/or “fortified” (when grains are served) “WHOLE-GRAIN RICH” foods contain either: 100% whole At least 50% whole grain grains & the remaining grains are enriched OR ≥ 50% Identifying Whole Grain-Rich foods* “100% Whole Grain” FDA WG health claim on label Product ingredient lists a whole grain first (only exception is water) & remaining grains are enriched WG = whole grain *www.fns.usda.gov/sites/default/files/cacfp/CACFP02-2017os.pdf 100% Whole Grain “100% whole grain” 100% Whole Grain Council stamp http://wholegrainscouncil.org/whole-grain-stamp FDA WG Health Claim on Label 1) Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.” OR 2) Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat and cholesterol, may help reduce the risk of heart disease.” *Foods with these health claims have at least 51% of total ingredients by weight as whole grain ingredients. www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutriti on/ucm064919.htm WG health claim label Multi- Grain Cereal Which product is a “Whole-Grain”? 1) Wheat flour 1) ________ 2) Whole corn flour 2) ________ 3) Organic ground corn 3) ________ 4) Instant oatmeal 4) ________ 5) Enriched white rice 5) ________ Which product is a “Whole-Grain”? 1) Wheat flour 1) ________NO 2) Whole corn flour 2) ________YES! 3) Organic ground corn 3) ________NO 4) Instant oatmeal 4) ________YES! 5) Enriched white rice 5) ________NO Examples of Whole Grain Ingredients Amaranth Teff Brown rice Triticale Buckwheat Wheatberries (whole wheat kernel) Bulgur (cracked wheat) Whole barley (hulled, hull-less) Groats (oat kernel) Whole corn Millet Whole rye Oatmeal (steel cut, instant, rolled) Whole wheat Popcorn* Whole white wheat Quinoa Wild rice Sorghum Adapted from the Dietary Guidelines for Americans, 2010; page 75 *Potential choking hazard for young children; non-creditable grain Be WARY of these terms! Bran Multi-grain Germ Organic Corn grits Rice flour Degerminated corn Stoneground meal Farina Ingredients: long grain brown rice, soybean oil, whole grain soft Crackers white wheat, red beans, sea salt, red bell pepper powder, sugar, red bean powder, maltodextrin, tomato powder, torula yeast, onion powder, citric acid, natural flavor (contains celery), garlic powder, paprika extract (color). WHOLE-GRAIN RICH? Ingredients: (1) long grain brown rice, soybean oil, (2) whole grain soft Crackers white wheat, red beans, sea salt, red bell pepper powder, sugar, red bean powder, maltodextrin, tomato powder, torula yeast, onion powder, citric acid, natural flavor (contains celery), garlic powder, paprika extract (color). WHOLE-GRAIN RICH? YES! Ingredients: English Muffin Whole wheat flour, water, sugar, wheat gluten, yeast, rice flour, white corn masa flour (processed with lime), soybean oil, honey, salt, cornmeal, preservatives (calcium propionate, potassium sorbate), monoglycerides, calcium sulfate, soy lecithin. WHOLE-GRAIN RICH? Ingredients: English Muffin (1) Whole wheat flour, water, sugar, (2) wheat gluten, yeast, (3)rice flour, (4) white corn masa flour (processed with lime), soybean oil, honey, salt, (5) cornmeal, preservatives (calcium propionate, potassium sorbate), monoglycerides, calcium sulfate, soy lecithin. WHOLE-GRAIN RICH? NO Ingredients: Whole wheat flour, enriched wheat flour (flour, niacin, reduced iron, thiamin mononitrate, riboflavin, Baked folic acid), vegetable oils (canola and/or sunflower), cheddar cheese Fish ([cultured milk, salt, enzymes], Crackers annatto), salt, contains 2% or less of: yeast extract, natural flavor, paprika, spices (celery), baking soda, monocalcium phosphate, dehydrated onions, annatto extract for color. WHOLE-GRAIN RICH? Ingredients: (1)Whole wheat flour,(2) enriched wheat flour (flour, niacin, reduced iron, thiamin mononitrate, riboflavin, Baked folic acid), vegetable oils (canola and/or sunflower), cheddar cheese Fish ([cultured milk, salt, enzymes], Crackers annatto), salt, contains 2% or less of: yeast extract, natural flavor, paprika, spices (celery), baking soda, monocalcium phosphate, dehydrated onions, annatto extract for color. WHOLE-GRAIN RICH? YES! Example of AM and PM snacks AM Snack PM Snack ½ cup 1% milk ½ cup steamed ½ cup sliced sweet potato pineapple 5 “100% Whole Grain” crackers Grain-Based Desserts OLD NEW Purpose Requirements Requirements
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