To allow more flexibility in menu planning, the United States Department of Agriculture, (USDA) developed modifications to the food based menu-planning options. The pre-approved modifications listed below in number one and two are incorporated into the Three Steps to Healthy School Meals Meal Management System developed by the Arkansas Department of Education Child Nutrition Unit. The majority of Arkansas schools use the school lunch Traditional Menu Planning (Food-Based) Option IV requirements specified in the attached chart, School Lunch Patterns - Traditional Option IV, Revised 10/18/01 that now includes the four modifications below.
PLEASE UPDATE THE USDA GUIDE: A MENU PLANNER FOR HEALTHY SCHOOL MEALS, Appendix One, page 219 to include this revised chart and this ADE Director's Memo for Food Based Menu Planning - Any Reasonable Approach.
The Final Rule for Additional Menu Planning Approaches, more commonly known as "Any Reasonable Approach," allows schools to adopt specific pre-approved modifications to the Food Based Menu Planning Systems without prior approval by USDA, Food and Nutrition Services (FNS).
The specific pre-approved modifications are listed below:
1. Nutrient standard for Traditional Food Based Menu Planning Approach for K-6 grade - The portion sizes for group IV on the attached chart, may be used for students in grades K-6. The school may use the same nutrient levels established for grades K-6 in the Enhanced Menu Planning Approach if all the students are served the portion sizes in group IV of the Traditional Menu Planning Approach.
2. Nutrient standard for Traditional Food Based Menu Planning Approach for 7-12 grade - The portion sizes for group IV on the attached chart, may be used for students in grades 7-12. The school may use the same nutrient levels established for grades 7-12 in the Enhanced Menu Planning Approach if all the students are served the portion sizes in group IV of the Traditional Menu Planning Approach.
3. Weekly total for meat/meat alternate - For both the Enhanced and the Traditional Menu Planning Approach, schools are allowed to offer the meat/meat alternate as a weekly total with a minimum daily serving size of one ounce (or its equivalent for certain meat alternates). For example, a weekly total of ten (10) ounces of meat/meat alternate must be served to students in group IV (grades 4-12) on the Traditional School Lunch Pattern (see attached chart), with a minimum of one (1) ounce per day. Group III students (grades K-3) would be served a weekly total of seven and one half (7 ½) ounces with a minimum of one (1) ounce per day.
4. Use minimum nutrient and quantity requirements - For both the Enhanced and the Traditional Menu Planning Approach, schools may use the minimum nutrient and quantity requirements applicable to the majority of the children as long as only one age or grade is outside the levels for the majority of the children.
If you have questions concerning these changes and how they affect the menu planning approach that is being used in your school district, contact your area specialist.