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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 Components4 Items

Sample Breakfast Meal

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I Grain Item Whole Grain Cereal 1 oz eq

Scramble Egg 1 oz eq

I Grain Item

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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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

Breakfast Menu Large Grain Example

Muffin 2 oz equivalent

Banana 1 cup

Fluid Milk 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 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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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 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 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 cup

Mixed Fruit ½ cup

Granola 1 oz eqWhole Grain Toast

Toast 1 oz 1 oz eq

1 GrainItem

1/2 Fruit Item

1/2 Fruit Item

1Fluid MilkItem

1 GrainItem

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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 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