Slide 1 Meat/Meat Alternate During this training we will discuss the Component specifics concerning Meat/Meat Alternate to meet the School Nutrition www.ode.state.or.us/go/snptraining Meal Pattern for lunch and breakfast. Please visit our training resource page for additional training. In the meal Oregon Department of Education – Child Nutrition Programs planning resource section you will find additional trainings for other food components. Slide 2 The first section of this training we will focus on meat/meat alternate to meet Meat/Meat Alternate the meal pattern for lunch then we will Component focus on breakfast. for Lunch Meal Pattern Slide 3 The food-based menu planning Lunch Menu Components of a Reimbursable Meal approach focuses on food components, • Meat/Meat Alternate (M/MA) not nutrients. There are five required • Fruits (F) food components at lunch. • Vegetables (V) • Grains (G) • Meat/Meat Alternate (M/MA) • Fluid Milk • Fruits (F) • Vegetables (V) • Grains (G) 3 • Fluid Milk Sponsors that offer a variety of selections on multiple lines must make all required food components available to all students on each line on a weekly basis. Sponsors must plan lunch menus using the age/grade groups K-5, 6-8, and 9-12. Sponsors must price each meal as a unit. If Offer Versus Serve (OVS) is practiced, a lunch meal has the same cost if a student selects three, four, or five items. As of July 1, 2012, sponsors must identify, near or at the beginning of the serving line(s), the food items that constitute the unit priced reimbursable school meal(s). Slide 4 Meat/Meat Alternate Component Let’s take a brief moment to review the Nutrition important role of the meat/meat Excellent Source: Main Body Functions: • Building & repairing alternate component has in nutrition. Protein body tissues Iron Zinc •Transporting oxygen & They are an excellent source of B Vitamins other nutrients •Producing Hormones Protein & Enzymes Iron •Fighting Disease/Illness Zinc B Vitamins The main body functions that these nutrients derived from meat are 1. Building & repairing body tissues 2. Transporting oxygen & other nutrients 3. Producing Hormones & Enzymes 4. Fighting Disease/Illness Breakfast Meal Pattern Lunch Meal Pattern Slide 5 Grades K-5 Grades 6-8 Grades 9-12 Grades K-5 Grades 6-8 Grades 9-12 Let’s take a look at the meal pattern Meal Pattern Amount of Foodb Per Week (Minimum Per Day) Fruits (cups)c,d 5 (1)e 5 (1)e 5 (1)e 2½ (½) 2½ (½) 5 (1) Vegetables (cups)c,d 0 0 0 3¾ (¾) 3¾ (¾) 5 (1) grid guide, for the meat/meat Dark Greenf 0 0 0 ½ ½ ½ Red/Orangef 0 0 0 ¾ ¾ 1¼ Beans/Peasf 0 0 0 ½ ½ ½ alternate. (Legumes) Starchyf 0 0 0 ½ ½ ½ Otherf,g 0 0 0 ½ ½ ¾ Additional Veg to Reach Totalh 0 0 0 1 1 1½ We have a handout available showing Grains (oz eq)i 7 (1)j 8 (1)j 9 (1)j 8 (1) j 8 (1) j 10 (2) j 0k 0k 0k Meats/Meat Alternates this grid guide for your reference you (oz eq) 8 (1) j 9 (1) j 10 (2) j Fluid Milk (cups)l 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week can download. It is available with the Min- Max Calories (kcal)m,n,o 350-500 400-550 450-600 550-650 600-700 750-850 Saturated Fat <10 <10 <10 <10 <10 <10 training on the web or on the menu (% of total calories)n,o Sodium(mg)n,p ≤ 540 ≤ 600 ≤ 640 ≤ 1230 ≤ 1360 ≤ 1420 Trans Fatn,o Nutrition Label of manufacturer specifications must indicate zero grams of trans fat per serving. planning resource page. On the slide the breakfast part is covered to remind you that we are only talking about the lunch meal pattern. And the meat/meat alternate component is highlighted. To review, (click) you see the new three grade groups, at the top right, will be Grade groups, k-5, 6-8 and 9-12. Then look down on the left, (click) is listed the meat/meat alternate, with the minimum weekly ounce equivalent for the meat/meat alternate. (click) And in parentheses, is the daily minimum for that grade group. (click)Grade k-5 you need at least the minimum of 8 oz equivalent servings of meat/meat alternate for the week although the daily minimum is only 1 oz. (Click)With Grades 6-8 you need the minimum 9 servings per week although the daily minimum is also 1 oz. So for these two grade groupings, k-5 and 6-8, the minimum for the week will work out to needing more than 1 oz for most days. (click) Then the Grade group 9-12 you need at least 10 ounce equivalents per week, with, a minimum 2 ounces daily. Please note that this grid is for a 5-day school week. We have a grid for 4day- week, and a 7day-week for your convenience, so you don’t have to do the figuring for each day more or less. Slide 6 Menu planners are encouraged to offer Meat/Meat Alternate—Meat a variety of protein foods (e.g., lean or Grades K-5 Grades 6-8 Grades 9-12 8 oz. eq 9 oz. eq 10 oz. eq extra lean meats, fish, seafood, lowfat Minimum Weekly Minimum Weekly Minimum Weekly 1 oz. eq 1 oz. eq 2 oz. eq Minimum Daily Minimum Daily Minimum Daily dairy products, tofu, eggs, poultry, One ounce cooked, skinless, unbreaded portion of beef, fish, poultry, equals one ounce of the beans/peas). USDA Foods provide low- meat/meat alternate requirement. sodium processed meats, cheeses, and other Meat/Meat Alternate products that help schools meet this 6 requirement. For the Meat/Meat Alternate component, commercially processed combination foods such as convenience entrees (frozen or canned) must have a Child Nutrition (CN) label or manufacturer’s analysis sheet that states the food component contribution to the lunch meal pattern. Regardless of the protein foods offered, schools must plan all meals with the goal to meet the dietary specifications for sodium, saturated fat, trans fat, and calories. Remember Sponsors must offer a minimum amount of meat/meat alternate daily (Click) 2 oz. eq for students in grades 9-12, and (click) 1 oz. eq for younger students), as well as a (click) weekly required amount for each age/grade group. The menu must be compliant with the daily and weekly minimums for the meat/meat alternate component. Please note for the k-5 and 6-8 age/grade group you must serve more than the minimum daily amount to reach your weekly requirement. Slide 7 Nut and seed butters may be used to Meat/Meat Alternate—Nuts/Seeds meet all or part of the meat/meat Grades K-5 Grades 6-8 Grades 9-12 8 oz. eq 9 oz. eq 10 oz. eq Minimum Weekly Minimum Weekly Minimum Weekly alternate requirement. Examples 1 oz. eq 1 oz. eq 2 oz. eq Minimum Daily Minimum Daily Minimum Daily include almond butter, cashew nut Nuts or seeds such as sunflower seeds, almonds, and hazelnuts may be used to meet no more butter, peanut butter, reduced fat than one-half of the meat/meat alternate component and must be paired with another peanut butter, sesame seed butter, soy meat/meat alternate to meet the full requirement. nut butter, and sunflower seed butter. Two tablespoons of nut or seed butter 7 equal one ounce of the meat/meat alternate requirement. Nuts or seeds such as sunflower seeds, almonds, and hazelnuts may be used to meet no more than one-half of the meat/meat alternate component and must be paired with another meat/meat alternate to meet the full requirement. Since school meals are an opportunity for children to learn to eat healthy and balanced meals, foods served should be easily recognized by children as part of a food group that contributes to a healthy meal. Slide 8 Tofu is widely recognized as a meat Meat/Meat Alternate—Tofu Grades K-5 Grades 6-8 Grades 9-12 substitute and can easily be included in 8 oz. eq 9 oz. eq 10 oz. eq Minimum Weekly Minimum Weekly Minimum Weekly the school meal. We recognize that tofu 1 oz. eq 1 oz. eq 2 oz. eq Minimum Daily Minimum Daily Minimum Daily is being used to produce other meat • Commercially prepared tofu must be 2.2 ounces (by weight) with 5 or more grams of substitute products such as links and protein to equal one ounce of the meat/meat alternate requirement. sausages made from tofu, which are • Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the easily recognizable as meat substitutes meat/meat alternate requirement. and can be credited as such. However, 8 products made with tofu that are not easily recognized as meat substitutes, would not contribute to any component of the reimbursable meal and do not meet the customary and usual function of the meat/meat alternate component. Soft tofu for example, blended into a recipe so that it is not recognizable (i.e. in a soup) or does not represent a meat substitute (i.e. tofu noodles) does not qualify as a meat alternate. When considering processed tofu products such as links and sausages made from tofu as meat alternates for the reimbursable meal, the tofu ingredient must contain the required 5 grams of protein or more, which is not shown on a nutrition facts panel.