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What’s for Breakfast?

What’s for Breakfast?. Department of Public Instruction School Nutrition Team SY 2013-14 . Adapted from the April 11, 2013 USDA/SNA webinar PowerPoint. General Session Overview. Meal pattern overview & timeline Age/grade groups Meal pattern components in SY 2013-14 Fruits/Vegetables

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What’s for Breakfast?

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  1. What’s for Breakfast? Department of Public Instruction School Nutrition Team SY 2013-14 Adapted from the April 11, 2013 USDA/SNA webinar PowerPoint

  2. General Session Overview • Meal pattern overview & timeline • Age/grade groups • Meal pattern components in SY 2013-14 • Fruits/Vegetables • Grains (meat/meat alternate) • Milk • Calories • OVS • Miscellaneous

  3. SBP Changes Effective SY 2012-2013 • Offer only fat-free (flavored or unflavored) and lowfat (unflavored) milk • Saturated fat limit <10% calories

  4. SBP Changes Effective SY 2013-2014 • Half of weekly grains must be whole grain-rich • Minimum weekly grain requirement* *Maximum lifted for SY 2013-14, per memo SP 26-2013 • Calorie ranges • Zero grams of trans fat per portion • A single Food-Based Menu Planning approach • Establish age/grade groups: K-5, 6-8 and 9-12 • 3-year administrative review cycle includes SBP • States conduct weighted nutrient analysis on one week of menus

  5. SBP Changes Effective SY 2014-2015 • Fruit quantity to increase to 5 cups/week (minimum 1 cup/day) • All grains must be whole grain-rich • Target 1 for average weekly sodium limit • Under OVS, meals selected by students must contain a fruit (or vegetable if using substitution)

  6. Additional Future SBP Changes • SY 2017-2018 • Target 2 sodium restriction • SY 2022-2023 • Final Target sodium restriction

  7. Age/Grade Groups • Three age/grade groups for planning breakfasts • K-5 • 6-8 • 9-12 • Flexibility in menu planning at breakfast • All three grade group requirements overlap at breakfast • A single menu can be used for all groups

  8. Fruits Component • Must offer at least ½ cup of fruit and/or vegetables daily • No maximum limit on fruit/vegetable quantities • 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 • Student may decline any one item

  9. Fruits Component • Temporary allowance for frozen fruit with added sugar • SY 12-13 and SY 13-14 • Schools may offer a: • Single fruit • Single vegetable • Combination of fruits • Combination of vegetables • Combination of fruits and vegetables

  10. Fruits- Smoothies • Fruit smoothies prepared in-house may now credit toward both the fruit and milk components • Recognition of increased usage of this product • Supports Fuel Up to Play 60 messaging • Commercial products may only credit toward fruit component • All meal components must be offered in the required minimum amounts • Must still offer variety of fluid milk choices • Additional fruit offerings encouraged • Refer to memo SP 36-2012, released 7/11/12

  11. Grains Component • Flexibility in menu planning and complying with weekly ranges for grains in SY 2013-14 • SFAs compliant if meeting weekly minimum; maximum will not be assessed • Flexibility allows: • More time for the development of food products that fit the SBP meal pattern • More menu options for meal planners and students • More time for students to adjust to meal pattern changes

  12. Grains Component: Flexibility • No impact on: • Daily and weekly minimum for grains for breakfast • Weekly calorie ranges are in effect • Trans fat and saturated fat also apply

  13. Whole Grain-Rich Foods • In SY 2013-14, half of the grains offered must be whole grain-rich (WGR) • All grains must be WGR by SY 2014-15 • Increasing availability commercially • USDA Foods offers WGR flour, oats, pancakes, tortillas, and rice • Traditional grits ok in SY 2013-14 as long as other grains offered are whole grain-rich

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

  15. Fortification • A ready-to-eat breakfast cereal must be fortified to meet program requirements • 100% whole grain cereals do not need to be fortified • Check cereal products for an ingredient statement on the side or back of the box • Ingredients: • Wheat bran, sugar, psyllium seed husk, oat fiber, contains 2% or less of salt, baking soda, caramel color, annatto color, BHT for freshness. Vitamins and Minerals: Vitamin C (sodium ascorbate, ascorbic acid), niacinamide, vitamin B6 (pyridoxine hydrochloride)….etc….

  16. Meats/Meat Alternates as Grains • Schools may offer a meat/meat alternate at breakfast and count it toward the grains component • Prerequisite: Must also offer 1 ounce equivalent of grains daily • Offers menu planning flexibility while promoting whole grain-rich foods consistent with DGAs • When substituted for grains, the meat/meat alternate counts toward the weekly grains range and the dietary specifications

  17. Meats/Meat Alternates as Extras • No requirement to offer m/ma • SFAs have discretion to offer meat/meat alternates as extras • Not creditable as grains component • Not counted for OVS purposes • Not a required component, so no weekly minimum or maximum • Must continue to serve at least the minimum daily grain as part of the meal • Must fit within the dietary specifications (calories, sodium, saturated fat, and trans fat) • Additional flexibility for menu planning 

  18. Milk • Allowable milk options include: • fat-free (unflavored or flavored) • low-fat (unflavored only) • fat-free or low-fat (lactose-reduced or lactose-free) • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., nondairy beverages) • Students may decline milk component under OVS

  19. Calories • Minimum and maximum calorie (kcal) levels applies to average meal served over the course of the week • Calorie ranges apply on a weekly basis • Individual meals may be below or above the weekly range • Provides flexibility for students with varying calorie needs

  20. OVS for Breakfast • Phasing-in changes in the SBP • For SY 2013-2014, single food-based approach implemented with three required components (fruit/veg, grains, milk) • As always, OVS is optional for all grade groups

  21. OVS: Components vs. Items • Always offer all three components in at least the required amounts • For OVS, must offer at least four food items at breakfast • Students must select at least three food items. • Regulatory definition: A food item is a specific food offered within the food components • For purposes of OVS, an item is the daily required minimum amount of each food component that a child can take • 1 cup of milk • 1 oz eq of grains • ½ cup of fruit (or veg)* *NOT required in SY 2013-14

  22. OVS: Choices vs. Items • Items are the minimum a child can take. • Choices give students the ability to choose from different options.

  23. Example: Choices vs. Items • Menu = 1 milk, 1 slice toast, 2 fruit choices • Fruit choices = ½ cup orange juice, ½ cup oranges, ½ cup apple, ½ cup peaches • Student could take 1 milk, 1 toast, and ½ cup oranges • Would not be required to take 3 out of 4 fruit choices! • SFAs should still offer choices, but decide how many items a student can take

  24. OVS- Grains (part 1) • A menu planner has the discretion to count a large grain as more than one food item for the purposes of OVS in breakfast or as just one food item • e.g. 2 oz eq muffin = 2 food items OR 1 food item • In addition to the 2 oz eq grain item, at least 2 other food items must also be offered to have OVS • Student cannot decline the 2oz eq grain item if menu planner decides to count it as 2 food items. • Examples: • School offers 2 oz eq muffin, ½ cup apples, and milk (decline milk or apples) • School offers 2 oz eq muffin, ½ cup apples, ½ cup juice, and milk (decline milk or a fruit choice)

  25. OVS- Grains (part 2) • Grains-meat/meat alternate combination items • When counting the meat/meat alternate as grains, the combo may count as two food items • Example: egg sandwich w/ 1 oz eq of grains and 1 oz eq of m/ma counting as grains = 2 food items • If not counting the meat/meat alternate toward the grains component, the combo is one food item • Three additional items must be offered to have OVS • Student may decline the combination • Example: egg sandwich w/ 1 oz eq of grains and 1 oz eq of m/ma not counting as grains (extra) = 1 food item

  26. OVS- Grains (part 3) • Allowing students to take two of the same grain item • If a menu planner offers two different 1 oz eq grain items at breakfast, a student may be allowed to take two of the same grain and count as two items • At the discretion of the menu planner to allow duplicates • Example: school offer milk and fruit, plus two grains: cereal (1 oz eq) and toast (1 oz eq) • Student could select fruit and two toasts • 2nd toast selected in place of other grain offered (cereal) • Only one item (milk) declined

  27. Pre-plating/Bundling • Multiple components may be pre-plated/bundled together • Logistical limitations on the school system • Facilities, space, young children unable to easily self-serve, etc • Operators encouraged to remain consistent with intent of OVS • Encourage variety within the bundled choices • Helps minimize potential for food waste and increased costs  • Example: school gives students different “Plated Specials” (three different main dishes) that all contain milk and fruit • Example: school bundles grains and fruit and offers a variety of milk options

  28. Resources • DPI School Breakfast Program Menu Planning site: • http://fns.dpi.wi.gov/fns_menupln2 • FNS New Meal Pattern website • http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm • Best Practices Sharing Center • SFAs and States can share resources and tools they use to serve healthy menus that meet the new school meal regulations by uploading information to this site • http://healthymeals.nal.usda.gov/bestpractices • Proposed Rule on All Foods Sold in Schools • http://fns.dpi.wi.gov/fns_regs#pprl

  29. How to find the Wisconsin BIC toolkit • http://fyi.uwex.edu/wischoolbreakfast/ • Click on: “Publications and Research” • Contact Information: Amy Korth 608-265-3232 amy.alvig@ces.uwex.edu 30

  30. Thank You! The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department.  (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer.

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