NSLP Meal Requirements and Nutrition Assessment

Child Nutrition Reauthorization 2010: Nutrition Standards (Meal Pattern Requirements)

• Nutrition Standards in the National School Lunch and School Breakfast Programs Final Rule - Federal Register 7 CFR Parts 210 and 220
  • Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs
  • Implementation Timeline for Final Rule
  • 1/25/2012 Questions and Answers on the Final Rule: Nutrition Standards in the National School Lunch and School Breakfast Programs
  • Nutrition Standard Resources

Competitive Foods

• Competitive Foods and Foods of Minimal Nutritional Value: Fostering Nutrition Integrity DPI/SNT, October 2001. Updated USDA Competitive Food Listing on pages 12-14 February 2009.
• Clarification of Competitive Foods and Foods of Minimal Nutritional Value USDA Guidance Memorandum - November 12, 2010
• Exemptions Under the Competitive Food Service Regulation USDA Guidance Memorandum - October 22, 2010
• Aerated Beverages Categorized as "Soda Water" from the Competitive Food Services Regulation USDA Guidance Memorandum - September 15, 2008
• Foods of Minimal Nutritional Value USDA Guidance Memorandum - January 16, 2001

Components of Food Based Menu Planning

• Meal Patterns: Lunch and Breakfast
• DPI SNT Webcasts on Menu Planning - Four recorded presentations taped in August 2011 as part of the summer School Nutrition Skills Development Courses (SNSDC)
• Child Nutrition (CN) Labels and Product Fact Sheets
  • Child Nutrition (CN) Labeling Program Reminders - USDA Guidance Memo, November 29, 2011
  • Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements (MPR) - USDA Guidance Memo, June 3, 2010
  • Required Documentation for Crediting of Food Items - Memo from June Paul, SNT Director, April 27, 2010
    • Sample Product Formulation Statement
    • Reviewer Checklist for Evaluating Manufacturer Filled in Sample Product Formulation Statement for Meat/Meat Alternate Products
• Meat/Meat Alternates
  • Shelf-stable, Dried Snacks Made from Meat, Poultry, or Seafood - USDA Technical Assistance, June 15, 2011
  • Questions and Answers on Alternate Protein Products
  • Sample Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products
  • USDA Q & A on Yogurt Regulation
  • Kraft American Singles - USDA Guidance Memorandum
• Grains/Breads
  • Grains/Bread Section (3) of the Food Buying Guide - For assistance with calculating grains/bread component for Child Nutrition Programs.
  • Key Points of the Grains/Breads Instruction
  • Worksheets for Crediting Grains/Breads Products
    • Purchased Products
    • Recipes
  • Procurement and Service of Whole Grain Products - USDA Policy Memorandum
  • Prorated Quantities of Vegetables/Fruits and Grains/Breads For Weeks With Other Than Five Serving Days - Enhanced Menu Planning
  • Prorated Quantities of Vegetables/Fruits and Grains/Breads For Weeks With Other Than Five Serving Days - Traditional Menu Planning
• Milk
  • Regulations on Fluid Milk Substitutions
  • Fluid Milk and Other Food Components/Menu Items in Reimbursable Lunches - USDA Guidance Memo (March 21, 2007)
  • Fluid Milk Provisions -- Reauthorization 2004: Implementation Memo - USDA Guidance Memo (September 23, 2004)
• Offer Versus Serve
  • DPI SNT Webcast Offer Vs Serve (OvS): Is that Lunch REALLY Reimbursable? August 23, 2011
  • Clarification on the Use of Offer Versus Serve and Family Style Meal Service - USDA Guidance Memo (May 17, 2011)
  • USDA's Offer Versus Serve in the School Nutrition Programs
  • Meal Tray Graphics
    1. Tray requiring 5 of 5 components be selected
    2. Tray requiring 4 of 5 components be selected
    3. Tray requiring 3 of 5 components be selected
• Nutrient Standards
  • Nutrient Standards for Food-Based Menu Planning
  • School Meals Initiative Nutrient Standard Guidelines
• Pre-Packaged Commercially Purchased Meals

Nutrient Standard Menu Planning and Nutrient Analysis

• Nutrient Analysis Protocol: How to Analyze Menus for USDA's School Meals Programs This SMI guidance manual is available on the Team Nutrition website.
• Child Nutrition (CN) Database Release 15 USDA Policy Memorandum - April 15, 2011
• Nutrikids Download of WI Processed Commodities
• School Meals Initiative Nutrient Standard Guidelines
• USDA-Approved Nutrient Analysis Software

Alternate Menu Planning Approaches

• Alternate Menu Planning Approaches - Calorie and Nutrient Standards - USDA Guidance Memo (November 19, 2007)

Menu Planning Assistance

• Food Buying Guide for Child Nutrition Programs (Revised January 2008)
  • Replacement pages for latest update can be downloaded and inserted into current Food Buying Guide or download complete publication.
• Food Buying Guide Online Calculator - This interactive and simple to use calculator allows child nutrition professionals to build shopping lists of foods from the FBG and determine how much of each item to purchase to provide enough servings for the children in their program.
• Menu Planner for Healthy School Meals USDA, FNS-303; (Revised 2008)
  • This resource is designed for food production staff and provides guidance on the various menu-planning options available to local school systems, as well as background on the nutrition goals and guidance on modifying menus to meet those goals.
• Team Nutrition School Nutrition Programs 2011 Events Calendar
• Salad Bars
  • Creating a Healthy, Affordable, and Manageable Menu Choice
  • Salad Bars - How Do They Measure Up
  • Production Usage Records
    • Salad Bar Production Usage Record
    • Modified Salad Bar Production Usage Record
    • Garden Bar Record
  • Salad Bars in the National School Lunch Program Updated USDA Guidance Memorandum - January 21, 2011
  • Fruits and Vegetables Galore
  • Fruit and Vegetable Safety
  • Offer Vs. Serve Manual
  • Nutrient Analysis Protocol: How to Analyze Menus for USDA's School Meals Programs - Chapter 7 - Gives guidance to schools using Nutrient Standard Menu Planning when entering a salad bar recipe.
  • School Lunch Salad Bars - USDA Executive Summary - April 2002
  • Several Strategies May Lower Plate Waste in School Feeding Programs Report - September 2002
• Under Pressure: Sodium Reduction in the School Environment - This Center for Disease Control and Prevention (CDC) guide offers practical strategies for those working to improve the school food environment through sodium reduction. It is the first in a series of venue-based guides offering strategies for sodium reduction in various settings and is an outcome of CDC's 2010 Public Health Law Summit on Sodium Reduction. More related information may be found on the CDC salt website.
• Nutrient Fact Sheets from the Wisconsin Department of Public Instruction School Nutrition Team
  • Calcium and School Meals
  • Fiber and School Meals
  • Guide for Reducing Salt and Other Sodium Containing Additives in School Meals
  • Iron and School Meals
  • Tips for Lowering Fat and Saturated Fat in School Meals
  • Vitamin A and School Meals
  • Vitamin C and School Meals
  • Whole Grains
• Dietary Guidelines Fact Sheet from USDA
  • Be Salt Savvy - cut Back on Sodium for Healthier School Meals
  • Include Fiber-Rich Foods for Healthier School Meals
  • Jazz Up Your Menu With Fruits for Healthier School Meals
  • Limit Saturated Fat & Cholesterol for Healthier School Meals
  • Meeting the Challenge of Rising Food Costs for Healthier School Meals
  • Serve More Dry Beans and Peas for Healthier School Meals
  • Serve More Whole Grains for Healthier School Meals
  • Trans Fats
  • Trim Trans Fats for Healthier School Meals
  • Use Low-fat Milk, Cheese, and Yogurt for Healthier School Meals
  • Vary Your Vegetables for Healthier School Meals
• Sample Prototype Daily Menu Production Plan and Prototype Transport Sheet for Lunch, Breakfast or After School Snack Program

School Meals Initiative for Healthy Children (SMI) Information

Miscellaneous

• DPI SNT Webcast Dietary Guidelines for Americans - 2010 August 18, 2011
• DPI SNT Webcast What's the Scoop on Portion Control? August 23, 2011
• DPI SNT Webcast The Perfect Production or 30 minutes to Keeping "Great" Production Records! August 22, 2011
• Directory of Chefs and Chef in the Cafeteria Internet Tool - This USDA Team Nutrition initiative connects Chefs to schools and schools to chefs to find ways to work together, share best practices, and help get nutritious foods to our nation's kids.
  • ChefTalk - ChefTalk is an email discussion group intended as a communication tool to link chefs who are working with schools in the Chefs Move to Schools Initiative, so that they can share ideas and resources, innovative solutions to challenges, and success stories. Membership in the group is restricted to those who are currently signed up for the Chefs Move to Schools Initiative.

For questions about this information, contact Julie A. Cox (608) 267-9206

Last updated on 2/6/2012 10:39:43 AM