Cafeteria Managers’ Section CAFETERIA MANAGERS SECTION TABLE OF CONTENTS Management of Child Nutrition Programs ......................................................................................................CM-3 Meal Patterns .............................................................................................................................................CM-5 Off er versus Serve ..........................................................................................................................................CM-19 Menu Planning CM-26 Crediting of Foods .........................................................................................................................................CM-36 Standardized Recipes .....................................................................................................................................CM-66 Food Production Records ...............................................................................................................................CM-71 Food Safety/HACCP ......................................................................................................................................CM-82 USDA Foods ..................................................................................................................................................CM-93 Professional Standards .................................................................................................................................CM-100 Additional Information ................................................................................................................................CM-105 Resource Page .........................................................................................................................................CM-131 Cafeteria Managers Index ............................................................................................................................ CM-132 CM-2 Oklahoma State Department of Education Cafeteria Managers Section, July 2019 THE MANAGEMENT OF CHILD NUTRITION PROGRAMS School meals impact children every day throughout the United States. Millions of children are aff ected by hunger and food insecurity. At the same time, childhood obesity is still a concern. While childhood obesity remains a global public health challenge, many communities around the world are showing signs of progress and demonstrating innovation in halting and reversing the childhood obesity epidemic. We know that most children have access to food outside of the school meal environment; however, it is our responsibility as cafeteria managers to ensure that while they are in school, we off er children well-balanced meals. The United States Department of Agriculture (USDA) Breakfast and Lunch Meal Patterns are consistent with the 2015 Dietary Guidelines for Americans and MyPlate messages. The Dietary Guidelines for Americans are revised every fi ve years and are based on the latest scientifi c evidence related to diet and health. MyPlate is a picture illustrating messages that help consumers know that the foods they are choosing are consistent with the Dietary Guidelines. 2015 DIETARY GUIDELINES FOR AMERICANS Key Recommendations Consume a healthy eating pattern that accounts for all foods and beverages within an appropriate caloric level. A healthy eating pattern includes: • A variety of vegetables from all of the subgroups—dark green, red and orange, legumes (beans and peas), starchy, and other • Fruits, especially whole fruits • Grains, at least half of which are whole grains • Fat-free or lowfat dairy, including milk, yogurt, cheese, and/or fortifi ed soy beverages • A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts, seeds, and soy products • Oils A healthy eating pattern limits: • Saturated fats and trans fats, added sugars, and sodium Key recommendations that are quantitative are provided for several components of the diet that should be limited. These componnents are of particular public concern in the United States, and the specifi ed limits can help individuals achieve healthy eating patterns within caloric limits: • Consume less than 10 percent of calories per day from added sugars1 • Consume less than 10 percent of calories per day from saturated fats2 • Consume less than 2300 milligrams (mg) per day of sodium 3 NOTES 1 The recommendation to limit the intake of calories from added sugars to less than 10 percent per day is a target based on food pattern modeling and national data on intakes of calories from added sugars that demonstrate the public health need to limit calories from added sugars to meet food group and nutrient needs within caloric limits. The limit on calories from added sugars is not a Tolerable Upper Intake Level (UL) set by the Institute of Medicine (IOM). For most caloric levels, there are not enough calories available after meeting food group needs to consume 10 percent of calories from added sugars and 10 percent of calories from saturated fats and still stay within caloric limits. 2 The recommendation to limit intake of calories from saturated fats to less than 10 percent per day is a target based on evidence that replacing saturated fats with unsaturated fats is associated with reduced risk of cardiovascular disease. The limit on calories from saturated fat is not a UL set by the IOM. For most caloric levels, there are not enough calories available after meeting food group needs to consume 10 percent of calories from added sugars and 10 percent of calories from saturated fats and still stay within caloric limits. 3 The recommendation to limit intake of sodium to less than 2300 mg per day is the UL for individuals aged 14 years and older set by the IOM. The recommendations for children younger than 14 years of age are the IOM age- and sex-appropriate. Oklahoma State Department of Education Cafeteria Managers Section, July 2019 CM-3 TOP 10 THINGS YOU NEED TO KNOW ABOUT THE 2015-2020 DIETARY GUIDELINES FOR AMERICANS The Dietary Guidelines provide a clear path to help Americans eat healthfully, informed by a critical and transparent review of the scientifi c evidence on nutrition 1. A lifetime of healthy eating helps to prevent chronic diseases like obesity, heart disease, high blood pressure, and Type 2 diabetes. 2. Healthy eating is one of the most powerful tools we have to reduce the onset of disease. The Dietary Guidelines’ recommendations can help you make informed choices about eating for you and your family. 3. The path to improving health through nutrition is to follow a healthy eating pattern that is right for you. Eating patterns are the combination of foods and drinks you eat over time. A healthy eating pattern is adaptable to a person’s taste preferences, traditions, culture, and budget. 4. A healthy eating pattern includes: • A variety of vegetables: dark green, red and orange, legumes (beans and peas), starchy, and other • Fruits, especially whole fruits • Grains, at least half of which are whole grains • Fat-free or lowfat dairy, including milk, yogurt, cheese, and/or fortifi ed soy beverages • A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts, seeds, and soy products • Oils, including those from plants: canola, corn, olive, peanut, saffl ower, soybean, and sunfl ower. Oils also are naturally present in nuts, seeds, seafood, olives, and avocados. 5. Healthy eating patterns limit added sugars. Less than 10 percent of your daily calories should come from added sugars. ChooseMyPlate.gov provides more information about added sugars, which sugars and syrups that are added to foods or beverages when they are processed or prepared. This does not include naturally occurring sugars such as those consumed as part of milk and fruits. 6. Healthy eating patterns limit saturated and trans fats. Less than 10 percent of your daily calories should come from saturated fats. Foods that are high in saturated fat include butter, whole milk, meats that are not labeled as lean, and tropical oils such as coconut and palm oil. Saturated fats should be replaced with unsaturated fats such as canola or olive oil. 7. Healthy eating patterns limit sodium. Adults and children aged 14 years and over should limit sodium to less than 2300 mg per day, and children younger than 14 years should consume even less. Use the Nutrition Facts label to check for sodium, especially in processed foods like pizza, pasta dishes, sauces, and soups. 8. Most Americans can benefi t from making small shifts in their daily eating habits to improve their health over the long haul. Small shifts in food choices—over the course of a week, a day, or even a meal—can make a diff erence in working toward a healthy eating pattern that works for you. 9. Remember physical activity! Regular physical activity is one of the most important things individuals can do to improve their health. According to the Department of Health and Human Services’ Physical Activity Guidelines for Americans, adults need at least 150 minutes of moderate intensity physical activity each week and should perform muscle-strengthening exercises on two or more days each week. Children aged 6 to 17 years need at least 60 minutes of physical activity per day, including aerobic, muscle-strengthening, and bone-strengthening activities. 10. Everyone has a role—home, school, workplace, community, and food retail outlets—in encouraging easy, accessible, and aff ordable ways to support healthy