Breakfast Meal Pattern Training

1. Breakfast Meal Pattern Training National Food Service Management Institute .

2. USDA Policy Memos http://www.fns.usda.gov/cnd/governance/policy.htm

3. Pre-Assessment • Place an identifier at the top of the page. • You will use the same identifier when you complete the Post Assessment. • You do not need to place your name on the Assessment.

4. Objectives • Review the objectives located in the Participant’s Workbook.

5. Terms and Definitions • Age/Grade Groups • Food-Based Menu Planning • Food Component • Food Item • Unit Pricing

6. Breakfast Nutrition Standards • Phased-in gradually • A single Food-Based Menu Planning • Three age/grade groups (K-5, 6-8, and 9-12) • Calories and grains based on age/grade groups • At least half of the grains offered during the school week must be whole grain-rich (2013-2014)

7. Nutrition Standards • A daily and weekly minimum servings • Significant overlap in the requirements for age/grade groups; primary difference is increased minimum grain requirement for older students • Daily calorie ranges based on age/grade groups • Zero grams of trans fat are allowed per food portion • Breakfast is now part of administrative reviews

8. Reimbursable Breakfast Offer: • Juice/Fruit Vegetable • Grains (G) -meat/meat alternates substitute • Fluid milk: fat-free (flavored or unflavored) and low-fat (unflavored) only. At least 2 choices.

9. Reimbursable Meals—Signage Offer: • Students and cashiers must be able to identify reimbursable meal • Near or at the beginning of serving line

10. Signage • Not required for field trips, breakfast in the classroom, or other venues where signage may be problematic • If choices are offered, other methods should be used to inform students what to select and whether OVS is implemented for these situations

11. Calorie Range—Breakfast

12. Calorie Range—Requirements

13. Calorie Range—Daily/Weekly • Calorie ranges, on average, over the course of the week • Overlap between the age/grade groups, which provides further flexibility for schools that serve more than one age/grade group at breakfast • Calorie requirements are average calorie requirements and that the calorie limits do not apply on a per-meal or per-student basis

14. Juice/Fruit/Vegetable Component—Breakfast

15. Juice/Fruit/Vegetable Component • In SY 2013-2014, remains in place and is unchanged • Required to offer at least ½ cup of fruit, vegetable, or juice to students in all grade levels • Students are not required to select this component for OVS purposes

16. Juice/Fruit/Vegetable Component—Dried Fruit • Dried fruit credits at twice the volume served (i.e.; ¼ cup of dried fruit counts as ½ cup of fruit).

17. Juice/Fruit/Vegetable—Fruit Juice • Pasteurized, 100% full-strength fruit/vegetable juice may also be offered. • SY 2013-2014 no change to the existing juice/fruit/vegetable breakfast component

18. Juice/Fruit/Vegetable—Combination • Students may select a single fruit/vegetable type or a combination of fruits/vegetables to meet the required fruit/vegetable component.

19. Juice/Fruit/Vegetable— Interchangeably • Vegetables and fruits may be offered interchangeably, there are no vegetable subgroup requirements.

20. Whole Grain Kernel Bran is the outer layer and is rich in fiber, B vitamins, trace minerals and other health-promoting substances called phytochemicals. The large, starchy endosperm of the grain kernel contains complex carbohydrates, protein, and smaller amounts of B vitamins. The germ contains B vitamins, vitamin E, trace minerals, healthy fats, antioxidants, and phytochemicals. .

21. Refined and Enriched Grains Refined have been milled to remove the bran and the germ, finer textures, extends shelf life removes iron, dietary fiber, and B vitamins Enriched add back iron, thiamin, niacin, and riboflavin and sometimes folic acid

22. Grains Component—Whole Grain/Enriched • Only grain ingredients that are whole or enriched are creditable for school breakfast. • Whole grain-rich products must contain at least 50% whole grainsor the entire product is considered non-creditable. • If the grains in the product are not whole grain, they must be enriched.

23. Grains Component—Breakfast

24. Weekly Flexibility • Flexibility in assessment of the weekly maximums for grains and meats/meat alternates through SY 2013-14 for both breakfast and lunch. • http://www.fns.usda.gov/cnd/governance/Policy-Memos/2013/SP26-2013os.pdf  

25. Grains ComponentMeat/Meat Alternates • Offer a meat/meat alternate in place of part of the grains component after the minimum daily grains requirement (1 ozeq) is offered in the menu or planned breakfast. • A 1 ozeq serving meat/meat alternate may credit as 1 oz grains. Schools have the option to serve 1 ozeq equivalent servings of grains and a meat/meat alternate item every day at breakfast and count both toward the weekly grains requirement and dietary specifications.

26. Grains ComponentMeat/Meat Alternates Credited • The 50% whole grain-rich requirement applies only to grain-based foods, and not Meats/Meat Alternates crediting toward the grains component. • Example • If a menu planner offers 6 ozeq grains and 3 ozeq meats/meat alternates to meet the 9 ozeq grains in grades 9-12, only 50% of the 6 ozeq of grains must be whole grain-rich (3 ozeq).

27. Grains Component—Legumes • Beans/peas (legumes) may be credited as a meat/meat alternate and count toward the grains component, provided that at least one ozeq of grains is also offered that day as part of a reimbursable breakfast. • Additionally, if counted as a meat/meat alternate, they cannot be counted towards meeting the fruit/vegetable component. Please refer to USDA memos for the most up-to-date information.

28. Grains Component—Additional Foods • Schools may also offer a meat/meat alternate item as an additional food and not credit it toward the weekly grains requirement if it fits within the weekly dietary specifications, including calories.

29. Grains Component—Grits • During SY 2013-2014, schools can continue to offer traditional grits occasionally, as long as other grains offered are whole grain-rich. • Schools can offer whole grain-rich grits which are commercially available.

30. Question: Popular Whole Grain-Rich Foods • What are your most popular whole grain-rich breakfast menu items?

31. Milk Component—Breakfast Please refer to USDA memos for the most up-to-date information.

32. Fluid Milk—Lactose-Free • Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored).

33. Fluid Milk—Choices • At least two milk choices must be offered daily. • Both choices can be fat-free.

34. Fluid Milk—Special Diets • Required (disability accommodations) and optional (parent/guardian requested) milk substitutes are considered meal exceptions-not subject to this final rule. • Must meet the USDA regulatory standards which do not address fat or flavor/sugar restrictions.

35. Fluid Milk—Substitution Provision • Applicable to all institutions participating in these school meal programs • Milk substitute for a child with a medical or special dietary need other than a disability, the nondairy product offered as part of the reimbursable meal must meet the nutrient standards established by the final rule

36. Fluid Milk—Substitutions • Allows parents/guardians to request other than for a disability • Offered as part of the reimbursable meal must be included in weighted nutrient analysis and, therefore, are subject to the overall weekly average fat limit and calorie range

37. Dietary Specifications • SY 2013-2014: Nutrition labels or Manufacturer’s Specifications must indicate zero grams of transfat per serving. • Schools have five years (until the School Year beginning July 1, 2017) to reach the second intermediate sodium target. http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

38. Sodium Targets—Breakfast

39. USDA Foods A list of available USDA foods is on the USDA website www.fns.usda.gov/fdd/schfacts/def ault.htm

40. Offer Versus Serve (OVS)—Breakfast An option for all school levels The food items selected may be from any of the required components Food items must be served in at least the minimum daily portion

41. Remember the Word Offered • At least four food items from the food components must be offered. • A student must be offered at least four food items and must select at least three credited food items in applicable serving sizes.

42. OVS Optional—Breakfast OVS remains optional for all age/grade groups in the SBP Schools using OVS must continue to offer at least four breakfast items in the amounts specified in the meal pattern. 2013-2014 students must select at least three food items in the applicable minimum serving size

43. OVS Sample Breakfast Meal

44. OVS Breakfast—Price All meals must be set at a single price no matter how many food items are declined.

45. OVS Breakfast—Fruit SY 2013-2014 not required to take a minimum of ½ cup juice/fruit/ vegetable serving for OVS.

46. OVS Breakfast—Different Grains OVS menu example- 1 cup milk and ½ cup fruit, plus two grains: cereal (1 ozeq) and toast (1 ozeq) The student could select the fruit and two pieces of toast and this would count as the three food items required for a reimbursable meal under OVS. The menu planner has discretion whether or not to allow students to select duplicate items.

47. OVS Breakfast—Meats/Meat Alternates Under the revised breakfast meal pattern a meat/meat alternate meal component is not a required component for reimbursable breakfast. However, to provide menu choices, important nutrients and manage meal costs, schools may credit a meat/meat alternate item towards the grain component after the minimum daily grain component is met.

48. OVS Breakfast—Pre-Bagged Meals Should attempt to the extent possible to offer choices (such as a fruit basket) aside from the pre-bagged items There is no requirement that all possible combinations of choices be made available to the student

49. OVS Breakfast—Large Grain Item Large grain products credit as more than one food item. A 2 oz equivalent serving of a muffin credits as two food items. Example: 2 oz equivalent Muffin ½ cup Banana 1 cup Milk (choice) SY 2013-2014 may decline banana or milk.

50. OVS Breakfast—Additional Foods Must be decided before meal service Communicate to cashier which items are reimbursable and which items are additional foods