1 / 58

Healthy, Hunger-Free Kids Act School Breakfast Program 2013-2014 School Year

Healthy, Hunger-Free Kids Act School Breakfast Program 2013-2014 School Year. School Lunch Scramble Deb Lukkonen and S ami Beilke Email : mde.fns@state.mn.us. School Breakfast Program “Meal Pattern and Monitoring” for SY 2013-2014 ”. Meal Pattern Requirements Monitoring Requirements

Download Presentation

Healthy, Hunger-Free Kids Act School Breakfast Program 2013-2014 School Year

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Healthy, Hunger-Free Kids ActSchool Breakfast Program 2013-2014 School Year School Lunch Scramble Deb Lukkonen and Sami Beilke Email: mde.fns@state.mn.us

  2. School Breakfast Program “Meal Pattern and Monitoring” for SY 2013-2014” • Meal Pattern Requirements • Monitoring Requirements • Point of Service • Offer vs. Serve • Recordkeeping Requirements

  3. Breakfast: The “Phased In” Approach Focus on implementing changes for SY 13-14 Be flexible and watch for updates from MDE Requirements may change for next year and/or future years

  4. The Breakfast Bottom Line • New Breakfast Meal Pattern takes effect July 1, 2013 • Grade groups • 4 target nutrients similar to lunch • 3 food components required • Minimum of 4 required food items offered with OVS • Only ½ cup fruit required for SY 13-14 • No limits on juice in SY13-14 • Emphasis on grains and whole grain rich (WGR) • 50% WGR in SY13-14 • Meat/meat alternate can sub for some grain • After 1 oz. daily grain minimum is met • Breakfast is a mandatory part of state review

  5. Overview and Timeline • Effective This Fall: SY 13-14 • Meal Pattern • A single Food-Based Menu Planning • New grade groups • Half of weekly grains must be whole grain rich • Nutrient Requirements • Offer weekly grain minimums (no maximums) • Calorie ranges take effect • 0 grams of trans fat per serving size • State Administrative Reviews 3-year cycle • Weighted nutrient analysis of 1 week menus • Includes a full breakfast review

  6. Quick Quiz #1 True or False: The meal pattern grade groups for breakfast are the same as the grade groups for lunch

  7. Grade Groups • Correspond to School Lunch Program • K-5 - 6-8 - 9-12 • Flexibilities • Portion size requirements of each grade group must be met • Overlap exists between 3 grade groups • A single menu can be used that meets portion size requirements of all 3 grade groups • Nutrient requirements of each grade group must still be met

  8. Breakfast Meal Pattern without OVS • At least 3 food components/items must be offered in minimum portion size or greater • Only applies when OVS is not implemented • Any combination of: • Milk 8 fluid ounces • Grain 1 ounce equivalents • Fruit/Vegetable/Juice • (Meat/Meat Alternate, if at least 1 oz. grain offered first) • Possible menu combination without OVS • 1 oz equivalent grain, ½ cup fruit, 1 cup milk

  9. Breakfast Meal Pattern for SY13-14

  10. Quick Quiz #2 For calorie requirements at breakfast, there are: Minimums Maximums Both minimums and maximums No calorie requirements

  11. Nutrient Requirements

  12. Calories • Minimum and maximum calorie levels applies to average meal served over the course of the week • Individual meals within a week may be above or below the weekly range • If offering 1 meal pattern to all students, calorie (and other nutrient requirements) for each grade group still apply • 450-500 calorie range would meet all grade group calorie requirements

  13. Quick Quiz #3 For School Year 2013-2014, the planned portion size requirement for fruit is: ½ cup ¾ cup 1 cup There is not a requirement to serve fruit/vegetable.

  14. Meal Pattern Components - Fruit • Portion Size • Only ½ cup required daily for SY 13-14 • No maximum limit for fruit quantities • Keep nutrient requirements in mind • Forms • Fresh, frozen, canned and dried allowed • Temporary allowance of frozen fruit withadded sugar • Allowed through SY 13-14 • Single fruit type or combination of fruits may be offered • Juice • No limits in SY13-14 • 100% juice only

  15. Quick Quiz #4 True or False: In SY 2013-14, any vegetable may be substituted for a fruit at any time in the breakfast program.

  16. Meal Pattern Components - Fruit • Substituting Vegetables for Fruits • Can serve any Fruit or Vegetable through SY13-14 • No vegetable subgroup requirements as for lunch • May offer combinations of fruits & veggies • ½ cup each of fruits and vegetables • Example: ½ cup orange juice and ½ cup mashed sweet potatoes • 1 cup combination of fruits/vegetables • Example: pineapple carrot salad

  17. Quick Quiz #5 What percent of grains need to be whole grain rich for School Year 2013-2014? 50% 75% 100% There is no requirement for whole grains in School Year 2013-2014

  18. Meal Pattern Components - Grains • Portion Size • 1 oz. equivalent daily minimum, no daily maximum (all grade groups) • Weekly minimums begin in SY13-14 (in oz. equivalents) • 7 (Grades K-5) • 8 (Grades 6-8) • 9 (Grades 9-12) • 9-10 oz. per week fulfills requirement for all grade groups (Be mindful of nutrient requirement limitations) • Forms • Half of grains must be whole grain rich (WGR) for SY 13-14

  19. Definitions Whole Grain Rich: Foods that contain 100% whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain. Whole grain rich products must contain at least 50% whole grain and the remaining grain must be enriched.

  20. Determining Whole Grain Rich • Step One: Food item meets oz. equivalents per Grain Chart • Step Two: The food item must meet one of the following: • WG content per 1 oz. = 8 grams or more • Product includes FDA Health Claim: • “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers” • Ingredient declaration • Non-mixed dishes: lists whole grain first • Mixed dishes: whole grain listed as first grain ingredient

  21. Quick Quiz #6 Yes! Is the following product whole grain rich?

  22. Grain Ounce Equivalents

  23. Meal Pattern Components - Grains • Forms-continued • No specific requirements for sugar • Specific grain items designated as desserts for lunch cannot be served for breakfast • Includes cake, cobblers, cookies, dessert pies, brownies • Refer to Updated Grains Memo SP 30-2012 • http://www.fns.usda.gov/cnd/healthierschoolday/pdf/9_WGInstruction.pdf • Formulated Grain-Fruit Products • Can be used to meet the grain component only, do not credit toward fruit component • Does not include energy bars, granola bars, cereal bars, breakfast bars, fortified cereals or cereals with dried fruit

  24. Meal Pattern ComponentsGrains • Forms-continued • Ensure Ready to Eat Breakfast Cereals are “fortified” • Check ingredient statement on side or back of box/bag • Fortified = enriched

  25. Meat or Meat Alternates as Grains? • A meat/meat alternate can be served at breakfast and counted toward the grain component only if: • At least 1 ounce equivalent of grains is offered daily • 1 ounce equivalent of meat/meat alternate = 1 ounce equivalent of grain • Count meat/meat alternates toward the weekly: • Grain requirements AND • Nutrient requirements (calories, sodium, saturated fat and trans fat)

  26. Crediting Meat/Meat Alternates • Yogurt • ½ cup = 1 oz. equiv • Cheese • 1 oz = 1 oz. equiv • Egg • ½ large egg = 1 oz. equiv • Peanut Butter • 2 Tbsp = 1 oz. equiv • Breakfast meats • need Child Nutrition label or product formulation statement • Tofu • see USDA memo • http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP16-2012os.pdf

  27. Meat/Meat Alternates as “Extras” • No requirement to offer meat/meat alternates • Meat/meat alternates can be counted as “extras”. When counted as an “extra”, it is: • Not credited toward grain requirement • Not counted toward Offer versus Serve • Is counted towards nutrient requirements • Ensure daily minimum requirement of 1 ounce equivalent of grain is met • Document when you are counting meat as an “extra” vs. the meal pattern

  28. Milk • Allowable milk options include: • Fat-free skim (unflavored or flavored) • Low-fat 1% (unflavored only) • Fat-free or low-fat lactose-reduced or lactose-free • Must offer at least 2 choices of flavors or fat contents • Does not change nutrition standards for fluid milk substitutes • Refer to Clarification on the Use of Milk, Juice and Other Beverages in School Nutrition Programs Memo: • http://education.state.mn.us/MDE/SchSup/FNS/SNP/FoodServOper/SpecDiet/004533

  29. education.state.mn.us

  30. Monitoring Requirements Outline • Offer versus Serve • Definitions • Timeline • Requirements • Breakfast Monitoring Requirements • Traditional • Grab and Go • Classroom • Alternate Point of Service

  31. The Breakfast Bottom Line • Offer versus Serve • Offer at least 4 food items (specific to OVS only) • Fruit may be split to count as more than 1 food item • Student must select at least 3 food items from what is offered • Regardless of how many food items offered • Importance of bundling items into respective components • Monitoring • Same “point of service” requirements apply as before

  32. Definitions • Food Component: category of food that must be offered at breakfast. There are 3 food component groups: “fruit”, milk, and “grain” • Food Item: foods or combinations of foods that may be offered within the 3 food component groups • 4 food items from the 3 food components must be offered for OVS • Larger portion size grain items may count as more than 1 food item • Example: a 2 ounce equivalent muffin can count as 1 or 2 food items (menu planners discretion)

  33. OVS: Choices vs Items education.state.mn.us Items are the minimum a child can take Choices give students options to choose from different items Continue to encourage choices

  34. Example: Choice vs Items education.state.mn.us • Menu = 1 milk, 1 slice of 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

  35. Definitions, continued • “Fruit” Food Component • Fruit food item(s) • Vegetable food item(s) • Fruit food item(s) and vegetable food item(s) • Milk Food Component • 1% unflavored milk • Skim milk, flavored or unflavored • “Grain” Food Component • Grain food item(s) • Grain food item(s) and Meat/Meat Alternate item(s)

  36. Offer versus Serve • What is Offer versus Serve (OVS)? • Allows students to decline food items, taking at least 3 of the 4 food items offered (at minimum) that they intend to eat • Why did USDA create OVS? • Increase customer satisfaction • Reduce plate waste • Help control food costs • OVS is optional for all grade levels for breakfast • Decided by the district/school • Determined for each grade level

  37. Breakfast Meal Pattern with OVS • At least 4 food items must be offered in minimum portion size or greater • Student must select at least 3 food items • Offer 4food items, student must select 3 • Offer 5 food items, student must select 3 • Possible menu combination with OVS • 2 oz grain, ½ cup fruit, 1 cup milk • 1 oz grain, 1 oz meat, ½ cup fruit, 1 cup milk • 1 oz grain, ½ cup fruit, ½ cup fruit, 1 cup milk

  38. OVS-How it works • Menu planner creates planned breakfast menu • At least 4 food items in correct portion sizes from any combination of: • Milk: 8 fluid ounces • Fruit (or vegetable): 1/2 cup for SY 13-14 only • Grains (or part meat/meat alternate) • At least 1 oz equivalent grain must be offered • Additional ½ cup fruit or 1 oz equivalent grain or meat/meat alternate may be offered as the 4th food item

  39. OVS-How it works, continued • Student selects a reimbursable meal • Must select at least 3 food items from planned menu • 4 food items: student must take 3 food items • 5 food items: student must take 3 food items

  40. OVS-How it works, continued • Monitor/Cashier determines that correct: • number of food items, • in planned portion size, • from the correct food components has been selected • Meal can be claimed for reimbursement

  41. OVS and Fruits • Fruit may be counted as 2 food items on any or all days of the week • Offer two ½ cup servings of different fruits to make a reimbursable menu of 4 food items: • Waffle Sticks(1 oz eq) • Apple slices (1/2 cup) • Orange juice (1/2 cup) • Milk (8 fluid ounces) • Student must select 3 food items for a reimbursable meal. • Can count both servings of fruit toward 2 of 3 required food items under OVS

  42. OVS and Fruits, example • YES • YES • YES • YES • YES • Planned menu: • Waffle Sticks (1 oz eq) • Apple slices (1/2 cup) • Orange juice (1/2 cup) • Milk (8 fluid ounces) • Student selects the following (in planned portion sizes): • Waffle Sticks, apple slices, orange juice, milk: • Waffle Sticks, apple slices, milk: • Waffle Sticks, orange juice, milk: • Apple slices, orange juice, milk: • Waffle Sticks, apple slices, orange juice:

  43. OVS and Grains • A larger portion size of grain can count as more than 1 food item: • Example a 2 oz. equivalent muffin = 2 food items • 2 additional food items needed for reimbursable planned menu of 4 food items • (Milk and Fruit) • Student cannot decline the 2 oz. equivalent grain in this example

  44. OVS and Grains • A larger portion size of grain can count as less than 2 food items: • Example a 2 oz. equivalent muffin = 1 food items • This decision is made by the menu planner • 3 additional food items needed for reimbursable planned menu of 4 food items • (Another Grain, Milk and Fruit) • Student can decline the 2 oz. equivalent grain in this example

  45. OVS and Grains - Example 1 • YES • YES • YES NO • Planned Menu: • 2 oz. equivalent muffin (2 food items) • 1/2 cup apples • 1 cup milk • There are 4 food items, student must take 3 food items in planned portion sizes • Student selects: • Muffin, apples, milk: • Muffin and apples: • Muffin and milk: • Apples and milk:

  46. OVS and Grains - Example 2 • YES • YES • YES • YES • Planned Menu: • 2 oz. equivalent muffin (2 food items) • ½ cup apples • ½ cup juice • 1 cup milk • There are now 5 food items. Student must take at least 3 food items. • Student selects: • Muffin, apples, juice, milk: • Muffin, apples, milk: • Muffin, juice, milk: • Muffin, milk:

  47. OVS Caveats • Allowing students to select 2 of the same grain item: • Menu planner offers 2 different 1 oz. eq grain items at breakfast: • A student may be allowed to take 2 of the same grain and count as 2 items • At the discretion of the menu planner

  48. OVS Caveats, continued Student selects 3 items: YES YES YES YES • Example planned menu (4 food items): • 1 cup milk • 1/2 cup melonplus • 2 grains • 1 oz eq cereal • 1 oz eq toast • Melon, milkand toast: • Melon, milkand cereal: • Melon, toastand toast: • Melon, cerealand cereal:

  49. OVS Caveats , continued • Grains-meat/meat alternate combo items • Counting meat/meat alternate toward weekly grain requirement • Combo item = 2 “grain” food items • Example: egg sandwich with 1 oz eq of grains and 1 oz eq of meat/meat alternate counting as grains = 2 “grain” food items • Not counting meat/meat alternate toward weekly grain requirement (“extra”) • Combo item = 1 “grain” food item • 3 additional items must be planned • Student may decline the combination • Example: egg sandwich with 1 oz eq of grains and 1 oz eq of meat/meat alternate not counting as grains (extra) = 1 “grain” food item • Extras must be factored into nutrient requirements

  50. education.state.mn.us

More Related