1

Breakfast Meal Pattern Training

National Food Service Management Institute

.

USDA Policy Memos

2

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.

3

Seminar

• Objectives• Competencies• Terms and Definitions

4

Breakfast Nutrition Standards

5

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

6

Juice/Fruit/ Vegetable

GrainsMeat/Meat Alternate

Fluid Milk

3 Components (Required)4 Items (OVS)

Sample Breakfast Meal

7

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

8

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

9

Calorie Range Breakfast Requirements

10

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

11

Calorie Range—Daily/Weekly• Option: Same food quantities offered to all

children provided that the meal meets the requirements of each age/grade group

12

Breakfast Juice/Fruit/Vegetable

13

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.

14

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

15

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

16

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

17

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.

18

Fruit

Dried Fruit

• Dried fruit credits at twice the volume served (i.e., ¼ cup of dried fruit counts as ½ cup of fruit).

19

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.

20

Fruit

Whole Grain Kernel

. 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—Breakfast

23

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

24

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

25

Grains

26

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.

27

Grains

Breakfast—Large Grain Item

• Large grain products credit as more than one food item

28

Grains

OVS Breakfast Menu Large Grain Example

Muffin 2 oz equivalent

Banana 1 cup

Fluid Milk (Variety) 1 cup

29

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

30

Grains

Popular Whole Grain-Rich Foods

• What are your most popular whole grain-rich breakfast menu items?

31

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.

32

OVS Breakfast Menu Example Additional Foods

33

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

34

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

35

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

36

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).

37

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.

38

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

39

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

40

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

41

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.

42

USDA Foods

A list of available USDA foods is on the USDA website

www.fns.usda.gov/fdd/schfacts/def ault.htm

43

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

44

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

45

46

Unit Price

All meals must be set at a single price no matter how many food items are declined.

47

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

48

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

49

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

50

51

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

52

Activity—OVS Reimbursable Breakfast Meal

• Sample OVS Breakfast Menu Planning Scenarios Handout

• Sample OVS Breakfast Menus- Additional Foods Handout

53

Integrate OVS Concepts

• Sample OVS Breakfast Activity Handout

54

Thank You

• Post Assessment• Evaluations

55

National Food Service Management Institute

56

www.nfsmi.org

800-321-3054