Get the Scoop on Get the Scoop on BreakfastBreakfast

School Year 2014-2015

Today’s Training Outline Meal Pattern Overview Crediting of Breakfast Items Offer versus Serve Menu Planning Tools Menu Planning Worksheet Exercise Signage Exercise Breakfast Service Models Breakfast Financial Models Resources

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Video: Breakfast Promo

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http://fns.dpi.wi.gov/fns_market3#parentvideo

Meal Pattern Overview

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Offer only: Fat-free (flavored or unflavored) Low-fat (unflavored) milk

Saturated fat limit <10% calories

SBP Changes Effective SY 2012-13

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SBP Changes Effective SY 2013-14

Requirement that half of weekly grains were whole grain-rich

Minimum weekly grain requirement**Maximum lifted for SY 2013-14, per memo SP 26-2013

Calorie ranges Zero grams of trans fat per portion A single Food-Based Menu Planning approach Establish age/grade groups: K-5, 6-8 and 9-12 3-year administrative review cycle includes SBP States may conduct weighted nutrient analysis on

one week of menus

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SBP Changes Effective SY 2014-15

Fruit quantity to increase to 5 cups/week Minimum 1 cup/day No more than half of weekly fruit offerings can

be in the form of juice. All grains must be whole grain-rich Target 1 for average weekly sodium limit Under OVS, meals selected by students

must contain at least ½ cup fruit (or vegetable if using substitution)

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Additional Future SBP Changes

SY 2017-2018 Target 2 sodium restriction

SY 2022-2023 Final Target sodium restriction

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Age/Grade Groups Six age/grade groups for planning breakfasts

Flexibility in menu planning at breakfast Some grade group requirements overlap at

breakfast A single menu can be used for all groups (K-12)

K-56-89-12

K-86-12K-12

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Fruits Component

Must offer at least 1 cup of fruit and/or vegetables daily

No maximum limit on planned fruit/vegetable quantities Keeping calorie maximums in mind

Fresh, frozen, canned, and dried forms allowed

Juice Limit SY 2014-15: Only 50% of fruit offered can come from juice

Flexibility to offer frozen fruit with added sugar was made permanent by USDA in the 6 cent final rule.

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Fruits Component – Vegetable Substitution

If choosing to substitute vegetables for fruit, at least 2 cups of non-starchy vegetables from the dark-green, red/orange, beans/peas, or “other vegetables” subgroups must be planned during the week before a starchy vegetable can be counted towards the meal pattern.

Starchy vegetables may alternately be planned as an extra. Does not count as a food item. Contribute toward weekly dietary specifications

(calories, saturated fat, sodium).

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Fruits Component

Schools may offer a: Single fruit type Single vegetable Combination of fruits Combination of vegetables Combination of fruits and vegetables

Under OVS, students must select at least ½ cup fruit/vegetable to make a reimbursable breakfast

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Fruit - Smoothies Smoothies prepared in-house may credit towards:

Fruit Pureed fruit is counted as a juice. Crediting of fruit determined based on the volume of the pureed fruit

in the smoothie. Additional fruit offerings strongly encouraged.

Milk A variety of fluid milk choices must still be offered.

Meat/meat alternate Yogurt in smoothies may credit as a meat/meat alternate (counted

towards the grain requirement) at breakfast only.

Commercial products may only credit toward fruit component

All meal components must be offered in the required minimum amounts

Refer to memo SP 10-2014, released 11/14/2013

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Grains Component

Flexibility in menu planning and complying with weekly ranges for grains in SY 2014-15: SFAs compliant if meeting daily and weekly

minimums; maximum will not be assessed Daily minimum requirement:

1 oz eq for all age-grade groups

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Whole Grain-Rich Foods

In SY 2014-15, 100% of grains credited toward the meal pattern must be whole grain-rich (WGR). Whole grain-rich: ≥ 50% whole grain.

Increasing availability commercially USDA Foods offers WGR flour, oats, and pancakes

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Grain-Based Desserts No grain-based dessert limit at breakfast Sugar in grain items is allowed

• No grain-based dessert restriction at breakfast (lunch only)

• Some grain products can only be served as desserts in lunch/not allowable in breakfast (brownies, cookies)

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Fortification A ready-to-eat breakfast cereal must be fortified to

meet program requirements 100% whole grain cereals do not need to be fortified Check cereal products for an ingredient statement on the

side or back of the box Ingredients:

Whole grain wheat, sugar, brown rice flour, whole grain oats, honey, canola oil, maltodextrin, salt, corn syrup, cinnamon, barley malt syrup, barley malt extract, color added, soy lecithin, artificial flavor, baking soda, trisodium phosphate, vitamin E (mixed tocopherols) and BHT added to preserve freshness.

Vitamins and Minerals: Calcium Carbonate, Vitamin E acetate, a B vitamin (niacinamide), Vitamin C (sodium ascorbate), Iron (a mineral nutrient), Vitamin B6 (pyridoxine hydrochloride, Vitamin B2 (ribolavin), Vitamin B1 (thiamin mononitrate), Vitamin A (palmitate), Vitamin B12, Vitamin D3.

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Meats/Meat Alternates as Grains

Schools may offer a meat/meat alternate at breakfast and count it toward the grains component Prerequisite: Must also offer 1 ounce equivalent of

grains daily Offers menu planning flexibility while promoting

whole grain-rich foods consistent with DGAs When substituted for grains, the meat/meat

alternate counts toward the weekly grains range and the dietary specifications

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Meat/Meat Alternates as Extras No requirement to offer m/ma SFAs have discretion to offer meat/meat

alternates as extras Not creditable as grains component Not counted for OVS purposes

Not a required component, so no weekly minimum

Must continue to serve at least the minimum daily grain as part of the meal

Must fit within the dietary specifications (calories, sodium, saturated fat, and trans fat)

Additional flexibility for menu planning 20

Milk Allowable milk options include regular,

lactose-free, or lactose-reduced: fat-free (unflavored or flavored) low-fat (unflavored only)

Must offer at least two choices Standards for milk substitutes for students

with special dietary needs have not changed. (e.g., soy milk) Note: you must contact the DPI for approval

Students may decline milk component under OVS

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Calories Minimum and

maximum calorie (kcal) levels apply to average meal served over the course of the week

Calorie ranges apply on a weekly basis Individual meals may be

below or above the weekly range

Provides flexibility for students with varying calorie needs

Age/Grade Group

Calorie Ranges for Breakfast

K-5 350-500

6-8 400-550

9-12 450-600

K-8 400-500

6-12 450-550

K-12 450-500

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Pre-plating/Bundling Multiple components may be

pre-plated/bundled together Logistical limitations on the school system

Facilities, space, young children unable to easily self-serve, etc

Operators encouraged to remain consistent with intent of OVS

Encourage variety within the bundled choices Helps minimize potential for food waste and increased

costs  Example: school gives students different “Plated Specials”

(three different main dishes) that all contain the same fruit Example: school bundles grains and fruit and offers a

variety of milk options23

Video: How does school breakfast impact children’s nutrition?

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http://childobesity180.org/breakfast-and-nutrition

Crediting of Breakfast Items

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Crediting

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Crediting is the term used to determine how various food items contribute to meal pattern requirements for Child Nutrition Programs.

Crediting: Grains

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Grains credit per quarter ounce equivalent Ounce equivalent is abbreviated as oz eq Examples: 0.25 oz eq, 1 oz eq, 1.75 oz eq, etc.

Credit grains by using: Exhibit A from the Food Buying Guide; OR Creditable weight of grain in your product

Homemade Recipe Product Formulation Statement (PFS) from Manufacturer

Crediting: Grains using Exhibit A

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Exhibit A is available: http://fns.dpi.wi.gov/files/fns/pdf/exa_fbg.pdf

Exhibit A uses the cooked/baked weight of products.

Separated into ‘Groups’ to account for additional added ingredients (sugars, fats, nuts)

Groups A through I contain commonly used grain products by name

Use ‘Oz Eq for Group _’ heading information to determine crediting

Crediting: Grains using Exhibit A

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Steps to Follow: Step 1: What is your product? & Is your product

Whole Grain-rich? Step 2: What group is your product in? Step 3: What is the gram weight or ounce per

serving of your product? Step 4: Calculate ounce equivalency (oz eq) for

your product by dividing your product’s gram weight by the grams per oz eq listed in Exhibit A (this information is dependent on what group your product is found in).

Step 5: Round down to the nearest quarter oz eq.

Crediting: Grains using Exhibit A

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Example: Step 1: What is your product? & Is your

product Whole Grain-rich? – Bread & Yes

Crediting: Grains using Exhibit A

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Example: Step 2: What group is your product in?Group B

Crediting: Grains using Exhibit A

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Example: Step 3: What is the gram weight or ounce

per serving of your product? 57 grams for 2 slices

Crediting: Grains using Exhibit A

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Example: Step 4: Calculate ounce equivalency (oz

eq) for your product by dividing your product’s gram weight by Exhibit A’s information 57 grams ÷ 28 grams/oz

eq=

2.03 oz eq**Step 5: **Round DOWN to

nearest quarter oz eq

2 oz eq for 2 slices

57 grams ÷ 28 grams/oz eq=

2.03 oz eq**Step 5: **Round DOWN to

nearest quarter oz eq

2 oz eq for 2 slices

Crediting: Grains using Exhibit A

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Example: What if you are only going to serve 1

slice? Divide the serving size (grams for 2

slices) by 2 Follow Step 457 grams ÷ 2

slices=

28.5 grams/slice

57 grams ÷ 2 slices

=28.5

grams/slice

28.5 grams ÷ 28 grams/oz eq=

1.02 oz eq**Step 5: **Round DOWN to

nearest quarter oz eq

1 oz eq per 1 slice

28.5 grams ÷ 28 grams/oz eq=

1.02 oz eq**Step 5: **Round DOWN to

nearest quarter oz eq

1 oz eq per 1 slice

Crediting: Grains Creditable Weight of Grain: Recipe Use this process

when you have an in-house recipe.

First, determine what ingredients in the recipe are creditable grains.

In this example, whole wheat flour and enriched bread flour are the creditable grain for 56 servings.

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Crediting: Grains Creditable Weight of Grain: Recipe

Found in the Food Buying Guide, determine how many grams of grain you have in your recipe.

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Next, determine the total weight of flour:•Enriched bread flour: 2 lb 8 oz = 40 oz

•(2 lb x 16 oz/lb) + 8 oz = 40 oz

•Whole wheat flour: 2 lb 10 oz = 42 oz•(2 lb x 16 oz/lb) + 10 oz = 42 oz

Total: 82 ounces

Crediting: Grains Creditable Weight of Grain: Recipe Take the total amount and multiply by the

conversion factor provided by the Food Buying Guide. 82 ounces x 28.35 grams/ounce = 2324.7 grams

Divide the grams in the recipe by the number of servings. For our bread, there were 56 servings. 2324.7 grams ÷ 56 servings = 41.51 grams/serving

Divide the grams/serving by 16 grams of creditable grain/oz eq (new grain reference amount) 41.51 grams/serving ÷ 16 grams/oz eq = 2.59 oz

eq/serving Round down to nearest quarter oz eq

2.59 oz eq/serving rounds down to 2.5 oz eq/serving37

Crediting: Grains Creditable Weight of Grain: PFS

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What is on a PFS? Manufacturer’s

Name Product Name Portion Size Description of

Creditable Ingredients

Weight of product, as purchased

Total creditable amount of product per portion

Crediting claim Signature Date

http://www.fns.usda.gov/cnlabeling/food-manufacturersindustry

Crediting: Meat/Meat Alternate

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Meat/Meat Alternates credit per quarter ounce equivalent

Ounce equivalent is abbreviated as oz eq Examples: 0.25 oz eq, 1 oz eq, 1.75 oz eq, etc.

Credit meat/meat alternate by using: CN Labels; OR Product Formulation Statements; OR Food Buying Guide for Child Nutrition

Programs

Crediting: Meat/Meat AlternateCN LabelsWhat is a CN (Child Nutrition) Label?

A CN label statement clearly identifies the contribution of a product toward the meal pattern requirements. It protects a school from exaggerated claims about a product.

A CN label provides a warranty against audit claims, if used according to the manufacturer's directions.

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Crediting: Meat/Meat AlternateCN LabelsWhat’s on a CN Label?

The CN logo (which is a distinct border), The meal pattern contribution statement, A 6-digit product identification number, USDA/FNS authorization statement, The month and year of approval.

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Crediting: Meat/Meat AlternatePFS (Product Formulation Statement) What is a Product Formulation Statement?

An appropriate Product Formulation Statement will provide specific information about the product and show how the credit is obtained citing CN Program resources and/or regulations.

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Crediting: Meat/Meat AlternatePFS (Product Formulation Statement)

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What is on a PFS? Manufacturer’s Name Product Name Portion Size Description of Creditable

Ingredients Weight of product, as

purchased & cooked weight Total creditable amount of

product per portion Crediting claim Signature Date

Crediting: Meat/Meat AlternateFood Buying Guide If the item is in the Food Buying Guide, no

additional CN Label or PFS is required. For example, cheddar cheese:

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Crediting: Meat/Meat AlternateFood Buying GuideExample: Continued One pound of cheese provides 16 servings per

purchase unit (1 oz cheese) Therefore, cheddar cheese credits ounce for

ounce 1 pound (or 16 oz) of cheddar cheese = 16 oz eq

m/ma 1 ounce of cheddar cheese = 1 oz eq m/ma

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Crediting: Fruit & Vegetables

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Credit fruit and vegetable servings in volume measurements Example: ½ cup, ¾ cup, 1 cup, etc. Smallest creditable serving = 1/8 cup Always round down to the nearest 1/8 cup

Use the Food Buying Guide to determine crediting of fruits and vegetables

Did you know? 1 orange (138 ct) = ½ cup fruit 1 apple (125-138 ct) = 1 cup fruit ¼ cup dried cranberries = ½ cup fruit 1 banana (150 ct) = ½ cup fruit