The New Breakfast Meal Pattern Linda Stull School Nutrition Programs August 2014 1.
Breakfast Meal Pattern Training
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Transcript of Breakfast Meal Pattern Training
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Breakfast Meal Pattern Training
National Food Service Management Institute
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USDA Policy Memos
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http://www.fns.usda.gov/cnd/governance/policy.htm
Pre-Assessment
• Place an identifier at the top of the page. • Use the same identifier when you complete
the Post Assessment. • Please do not place your name on the
Assessments.
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Seminar
• Objectives• Competencies• Terms and Definitions
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Breakfast Nutrition Standards
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Food Based Menus
Calories Based on Age/Grade Groups
Phased in Gradually
K-5, 6-8, 9-12 Age/Grade Groups
Significant Overlaps
All Grains Whole Rich
SodiumZero Trans Fat
Daily Weekly Minimum Servings
Part of the AdminReview
Reimbursable Breakfast
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Juice/Fruit/ Vegetable
GrainsMeat/Meat Alternate
Fluid Milk
3 Components (Required)4 Items (OVS)
Sample Breakfast Meal
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I Grain Item Whole Grain Cereal 1 oz eq
Fresh Kiwi and Strawberries 1 cupI Fruit Item
Fluid Milk 1 cup1 Fluid Milk
Item
Reimbursable Meals Signage
• Students and cashiers must be able to identify reimbursable meal
• Near or at the beginning of serving line
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Signage• Not required: 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
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Calorie Range Breakfast Requirements
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Grades K-5 Grades 6-8 Grades 9-12350-500
Daily Calorie Range
400-550Daily Calorie
Range
450-600Daily Calorie
Range
Breakfast Calorie Daily/Weekly• On average, over the course of a 5 day week• Fall within the minimum and maximum levels
for each age/grade group• Overlap between the age/grade groups • Do not apply on a per-meal or per-student
basis
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Calorie Range—Daily/Weekly• Option: Same food quantities offered to all
children provided that the meal meets the requirements of each age/grade group
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Breakfast Juice/Fruit/Vegetable
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Grades K-5 Grades 6-8 Grades 9-12
5 cups Minimum Weekly
1 cup Minimum Daily
5 cups Minimum Weekly
1 cup Minimum Daily
5 cups Minimum Weekly
1 cup Minimum Daily
Juice/Fruit/VegetablesComponent
• Fresh; frozen with or without sugar; canned in light syrup, water or fruit juice; or dried
• May be whole, cut-up, or pureed but are creditable by volume as served.
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Fruit
Juice/Fruit/Vegetables
• Required to offer at least 5 cups weekly and a minimum of 1 cup per day
• Students are required to select this component at breakfast to claim a reimbursable meal
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Fruit
Juice
• No more than half of the weekly fruit offering may be in the form of juice
• Only pasteurized, 100% full-strength fruit/vegetable juice may also be offered
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Fruit
Vegetable—Substitutions
• Vegetables or vegetable juice can be substituted for fruit or fruit juice
• First 2 cups planned for the week must be from the:
–Dark green –Red/orange–Beans, peas, legumes–Other vegetable subgroup
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Fruit
Breakfast ─ Starchy Vegetables
• Does this mean a menu planner cannot offer starchy vegetables until the end of the week?
• No, the menu planner has the authority to plan their weekly menu as they see fit as long as they meet the minimum daily and weekly meal component requirements.
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Fruit
Dried Fruit
• Dried fruit credits at twice the volume served (i.e., ¼ cup of dried fruit counts as ½ cup of fruit).
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Fruit
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.
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Fruit
Whole Grain Kernel
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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
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Grains Component—Breakfast
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Grades K-5 Grades 6-8 Grades 9-127 oz
equivalents Minimum
Weekly1 oz
equivalent Minimum
Daily
8 oz equivalentsMinimum
Weekly1 oz
equivalent Minimum
Daily
9 oz equivalents Minimum
Weekly1 oz
equivalent Minimum
Daily
Weekly Flexibility• Flexibility in assessment of the weekly
maximums for Grains and Meats/Meat Alternates
• Calories for a school week must fall within the minimum and maximum levels for each age/grade group
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BreakfastMeats/Meat Alternates (M/MA)
• Not a required component for reimbursable breakfast
• Provides menu choices, important nutrients and manages meal costs
• Credit towards the grain component after the minimum daily grain component is met
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Grains
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OVS Breakfast Menu M/MA Example
Breakfast Burrito: 1 oz eq Grain and 1 oz eq M/MA
Banana 1 cup
Fluid Milk 1 cup
1 GrainItem 1 Grain
Item
I Fruit Item
1 Fluid Milk Item
Grains Component—Legumes
• Beans/peas (legumes) credited as a Grain in addition to at least 1 oz eq of grains offered
• Additionally, if credited as a Grain the same item cannot be credited as Juice/Fruit/Vegetable component.
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Grains
Breakfast—Large Grain Item
• Large grain products credit as more than one food item
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Grains
OVS Breakfast Menu Large Grain Example
Muffin 2 oz equivalent
Banana 1 cup
Fluid Milk (Variety) 1 cup
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1 GrainItem 1 Grain
Item
I Fruit Item
1 Fluid Milk Item
Grains Component—Grits
• Only whole grain-rich grits are commercially available
• Only whole grain-rich grits are credited towards daily and weekly requirement
• Traditional grits may be offered as an extra food but not credited
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Grains
Popular Whole Grain-Rich Foods
• What are your most popular whole grain-rich breakfast menu items?
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Grains
Breakfast 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.
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OVS Breakfast Menu Example Additional Foods
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I Grain Item Whole Grain Cereal 1 oz eq
Whole Grain Toast 1 oz eq I Grain Item
Fresh Kiwi and Strawberries 1 cupI Fruit Item
Fluid Milk (Variety) 1 cup1 Fluid Milk
Item
Scramble Egg 1 oz eq Additional Food
Fluid Milk Requirement
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Grades K-5 Grades 6-8 Grades 9-12
5 cups weekly1 cup daily
5 cups weekly1 cup daily
5 cups weekly1 cup daily
Fluid Milk
• Must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored)
• Offer at least 1 cup of milk daily
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Fluid Milk
Fluid Milk—Choices
• At least two milk choices must be offered daily
• Both choices can be fat-free• Both choices can be unflavored• Offer Versus Serve-student does not need to
select this component
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Fluid Milk
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).
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Fluid Milk
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.
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Fluid Milk
Fluid MilkSubstitution 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
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Fluid Milk
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
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Fluid Milk
Dietary Specifications
• No longer a total fat requirement• Saturated fat must be less than 10% of
calories, averaged over a school week• Manufacturer’s Specifications must indicate
zero grams of trans fat per serving
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Sodium Targets—BreakfastTarget I:
SY 2014-2015Breakfast
Target 2: SY 2017-2018
Breakfast
Final Target: SY 2022-2023
Breakfast
≤540mg ( K-5)≤600mg (6-8)
≤640mg (9-12)
≤485mg ( K-5)≤535mg (6-8)
≤570mg (9-12)
≤430mg ( K-5) ≤470mg (6-8) ≤500mg (9-12)
Schools have five years (until the School Year beginning July 1, 2017) to reach the second intermediate sodium target.
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USDA Foods
A list of available USDA foods is on the USDA website
www.fns.usda.gov/fdd/schfacts/def ault.htm
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Offer Versus Serve (OVS)—Breakfast• Option for all age/grade groups • At least four food items must be offered• Serving sizes for each component must be
offered• Food items must be served in at least the
minimum daily portion size
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Remember the Word Offered• Juice/Fruit/Vegetable must be selected to
claim a reimbursable breakfast meal• Must be offered at least four food items and
must select at least three credited food items in applicable serving sizes
• Food items selected may be from any of the required components
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Unit Price
All meals must be set at a single price no matter how many food items are declined.
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OVS Breakfast Menu Example
Breakfast Burrito 1 oz eq Grain and 1 oz eq M/MA
Banana 1 cup
Fluid Milk (Variety) 1 cup
1 GrainItem 1 Grain
Item
I Fruit Item
1Fluid MilkItem
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OVS Breakfast Smoothie Menu Example
Strawberry Smoothie Fruit ½ cup Fluid Milk 1 cupMixed Fruit ½ cup
Granola 1 oz eqWhole Grain Toast 1 oz eq Fluid Milk (Variety) 1 cup
1 GrainItem
1/2 Fruit Item
1/2 Fruit Item
1Fluid MilkItem
1 GrainItem
Fluid Milk
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OVS Breakfast Smoothie Yogurt
Strawberry Smoothie Fruit ½ cup Yogurt 1 oz eqMixed Fruit ½ cup
Whole Grain Toast 1 oz eq
Fluid Milk (Variety) 1 cup
1 GrainItem
1/2 Fruit Item
1/2 Fruit Item
1 GrainItem
1Fluid MilkItem
OVS Breakfast Different Grains
• OVS menu example-– 1 cup milk and ½ cup fruit, plus two grains:
cereal (1 oz eq) and toast (1 oz eq)• The menu planner has discretion whether or
not to allow students to select duplicate items
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OVS Breakfast Different Grains Menu Example
Whole Grain Toast 1 oz eq Grain Whole Grain Cereal1 oz eq Grain
Fresh Fruit Salad 1 cup
Fluid Milk 1 cup
1 GrainItem
1 GrainItem
I Fruit Item
1Fluid MilkItem
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
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Activity—OVS Reimbursable Breakfast Meal
• Sample OVS Breakfast Menu Planning Scenarios Handout
• Sample OVS Breakfast Menus- Additional Foods Handout
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Integrate OVS Concepts
• Sample OVS Breakfast Activity Handout
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Thank You
• Post Assessment• Evaluations
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National Food Service Management Institute
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www.nfsmi.org
800-321-3054