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Changes to Breakfast Meal Pattern

Changes to Breakfast Meal Pattern. Module 2. SY 2013-2014 School Breakfast Program (SBP) Changes. Menu Planning A single Food Based Menu Plan (FBMP) approach Grade Groups K-5, 6-8, 9-12 Dietary Specifications Calorie Ranges Zero grams of trans fat per portion

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Changes to Breakfast Meal Pattern

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  1. Changes to Breakfast Meal Pattern Module 2

  2. SY 2013-2014 School Breakfast Program (SBP) Changes • Menu Planning • A single Food Based Menu Plan (FBMP) approach • Grade Groups • K-5, 6-8, 9-12 • Dietary Specifications • Calorie Ranges • Zero grams of trans fat per portion • Grains Component • Half of grains must meet whole grain-rich requirement • Minimum daily and weekly grain requirement

  3. Breakfast Menu Planning Food Based Menu Planning Approach Grade Groups: K-5, 6-8 and 9-12

  4. SBP Meal Pattern – 4, 5, & 7 Days

  5. Dietary Specifications • Calorie Ranges Per Grade Group: • Saturated Fat = <10% of the total weekly breakfast calories • Zero grams trans fat per serving unless naturally occurring such as in meat

  6. Fruit Component • Must offer at least ½ c. of fruit and/or vegetable daily • No maximum limit on fruit components offered. • Fresh, frozen, canned*, and dried forms allowed • No fruit juice limit in SY 2013-14 • No starchy vegetable substitution limits • No OVS requirement to take fruit or vegetable *Canned in juice, water, or light syrup

  7. Fruit Component • Temporary allowance for frozen fruit with added sugar has been extended through SY 2014-2015 (SP49-2013) • May offer a: • Single fruit type • 100% fruit juice or 100% vegetable juice • Single vegetable • Combination of fruit • Combination of vegetable • Combination of fruit and vegetable

  8. Fruit Smoothies – How to Prepare • Prepared on site • No mix used • Standardized recipe only

  9. Fruit Smoothies – How to Credit + = • Following standardized recipe can count as 2 components • Fruit • Milk

  10. Whole Grain-Rich Foods • In SY 2013-14, half of the grains offered must be whole grain-rich (WGR) • In SY 2014-15 all grains must be WGR • Increasing availability commercially because manufacturers working to develop new creditable products

  11. Crediting WGR Foods that qualify as whole grain-rich for the school meal programs are foods that contain 100-percent whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50-percent is whole grain. Whole grain-rich products must contain at least 50-percent whole-grains and the remaining grain, if any, must be enriched. • Refer to USDA Memo SP 30-2012 Grain Requirements for the NSLP and SBP • Describes elements to determine if a grain product meets the whole grain-rich criteria • Must count breading towards grain equivalency (min.= 0.25 oz. eq.) • Grain products must be credited using the oz. eq. method

  12. Grains Component • Flexibility in menu planning and complying with weekly ranges for grains in SY 2013-14 allows for: • More time for manufacturers to develop food products that fit the NSLP meal pattern requirements. • Varied menu options for meal planners and students. • Additional time for students to accept menu changes.

  13. Grains Component: Flexibility • No impact on: • Daily and weekly minimum for grains for breakfast • There are no maximums in effect for the grain component or the meat/meat alternate component for SBP. • Weekly calorie ranges are in effect

  14. Grain-based Desserts • Sugar in grain items is allowed • No grain-based dessert restriction at breakfast) • Some grain products can only be served as desserts in lunch/not allowable in breakfast (brownies, cookies) SP 30-012

  15. Ready to Eat Cereal Fortification • A ready-to-eat breakfast cereal must be fortified to meet program requirements • Primary ingredient must be a whole grain • 100% whole grain cereals do not need to be fortified • The ingredients or the grain product must meet the Food and Drug Administration’s standards of identity for enrichment

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