a single food based menu planning system for the SBP majority of changes begin for the SBP in 2013-14 & 2014-15 three grade groups (K-5), (6-8), (9-12)
parts of both the NSLP and SBP are being phased in over multiple years the current guidance only reflects SBP requirements for 2013-14 additional guidance will be issued for 2014-15 and beyond at a later time. However, there are a few areas of sneak-peaks.
There are a couple of definitions to keep in mind as we proceed today.
breakfast consists of the following three food component groups; 1. fruit/vegetables 2. grains ▪ meat/meat alternate (optional) 3. milk
a food item is a specific food offered within the 3 food components for Offer vs. Serve (OVS) a school must offer at least 4 food items from all 3 components students must select at least 3 food items for a reimbursable breakfast
NEW: meat/meat alternates are now counted under the Grain food component group. All school programs must offer grains and meat/meat alternates in ounce equivalents (oz eq) in 2013-14. NOTE: a minimum of 1 oz eq of grains must be offered to each grade group daily in order for a meat/meat alternate to be offered. Important! Half of grains offered during the week must be whole grain rich in SY 13-14. The total minimum weekly offerings of grains vary by grade group.
Beginning 2013-2014 for the Breakfast Program 50% of grains offered during the week must be whole grain rich however; a whole grain rich item does not need to be offered daily provided ½ of all grains for the week are whole grains Keep in mind that 1 0z of grain must be offered daily (same as past) whether whole wheat or white for school year 2013-2014. SNEAK PEAK - 100% of grains offered must be whole grain rich for the SBP & NSLP in 2014- 15
SAME AS PAST- there is no separate requirement to offer a meat/meat alternate (m/ma) in the new SBP meal pattern NEW! - schools may offer a m/ma in place of part of the grain component but only after the minimum 1 oz eq daily grain requirement is offered
Important: grains and m/ma must be offered in full (1, 2, 3 etc) ounce equivalents to count as an item for OVS
Interesting Information: alternately a school may offer a m/ma as an additional food and not credit it toward any component – not recommended by SA
Information regarding additional food designation: If a m/ma is offered as an additional food it does not count towards the daily or weekly grain component requirements but it must be counted towards the weekly dietary specifications for calories, and saturated fat.
Important to note: Additional foods (m/ma) cannot be credited as food items for purposes of OVS. Therefore if additional m/ma are offered, 4 food items must be offered in addition to the extra m/ma.
Menu Planners Please Take Note: For combination foods: items can be offered in increments of 0.25 oz eq or greater and credit toward the daily/weekly component requirement in ounce equivalent increments. For example, a breakfast sandwich that contains.50 oz cheese, 1 oz egg patty and 1.75 oz English muffin would equal 3.25 oz eq. For crediting purposes, the sandwich would be rounded down to the nearest whole number which in this case is 3 oz eq. Single foods must count in ounce equivalent increments as well. For example, 1.5 oz eq of bagel would count as 1 grain item or 1 oz equivalent Or For example, 1.5 oz. eq of sausage links would count as 1 grain item or 1 oz equivalent.
Single Items count in ounce equivalent increments as well for crediting. For example, 1.5 oz eq of cornbread would count as 1 grain item because it is.3 oz more than what is required on the Exhibit A AND it is considered a 1 oz equivalent for purposes of crediting grains for the day and week. Nutrient analysis is done for 1.2 oz serving size.
daily & weekly minimums must be met, even if the maximums are exceeded still in compliance Note: SFA’s are still required to meet the calorie, saturated and trans fat requirements even if maximums are exceeded
in SY 2013-14 there is no change to the existing fruit/juice/vegetable component schools must offer at least ½ c of fruits and/or vegetables daily there are no limitations for juice
students are not required to take fruit and/or vegetable under OVS in SY 2013-14 at breakfast fruits and vegetables may be offered interchangeably there are no vegetable subgroup requirements in 2013-14
1 cup of fruit must be offered SY2014-15 (increased from ½ c) However, a reimbursable meal at breakfast will need to include a ½ c serving of a fruit or vegetable component by 2014-2015 only ½ of weekly fruit may be juice
only low-fat (1%) unflavored and fat-free flavored or unflavored milk must have a variety of at least two or more types required in both the SBP & the NSLP serving size must be at least 8 ounces
in 2013-14 a single breakfast menu plan could be written that would meet the requirements for all of the grade groups (K-12) grain and calorie range requirements overlap at 450-500 Calories
OVS is optional for all grade levels at breakfast What does OVS look like for breakfast?
at least 4 food items from the 3 food group components must be offered daily Same As Always: as long as a student selects the minimum required serving size for a component and selects at least 3 items then it is a reimbursable breakfast
if 5 or more food items are offered a student must select at least 3 of the items for a reimbursable breakfast the food items selected may be from any of the food components
when using OVS at breakfast the fruit/vegetable and grain items can be doubled up and offered for selection as items if allowed by the menu planner, but not milk (although student may select 2 milks) 1 oz eq toast ½ c peaches 1 cup of low fat milk
Interesting Information To Keep in Mind : If grain components are offered in amounts larger than the minimum serving amount (1 oz eq ) and equal full oz eq serving amounts (such as a 2 oz eq muffin) then the menu planner has the option to count it as either 1 item or 2 items for OVS.
As you would suspect: If the menu offers 4 items and one is a combination food that cannot be separated such as an egg and cheese sandwich (2 items) with a fruit and milk, a student could not decline the combination item and select a reimbursable meal.
The Menu (5 Items) Egg & cheese sandwich (2 items) Fruit cup (1 item) Apple (1 item) Fat free milk variety ( 1 item) The Selection (3 Items) Fruit cup (1 item) Apple (1 item) Fat free milk variety ( 1 item)
MenuCreditingFood items Whole Wheat Bagel 2 oz eq grain2 grain items Fresh Orange½ c fruit1 fruit/veg item Variety of Low Fat/Fat Free Milk 1 cup1 milk item
MenuCreditingFood Items Egg Sandwich on an English Muffin 2 oz eq grain from bread, 1 ½ oz egg and cheese = additional 2 grain food items; egg and cheese are not a food item Apple½ c fruit1 fruit/veg item Variety of Low Fat/Fat Free Milk 1 cup1 milk item
The regulation 7 CFR 210.10(a)(2) requires that schools identify near or at the beginning of the serving line what foods constitute a reimbursable meal. Schools using OVS must also identify what a student must select for a reimbursable meal.
menus for SBP must be posted daily listing all items offered for selection and what a student must select menu planners determine how menu items credit based on offerings there is a difference between menu variety and the number of items that can be selected
Menu planners can write a choice of menu items or menu variety in different ways. For example: To Offer Items; Choose 1; a bagel OR cereal with grahams *This is an either/or choice To Offer Variety; Choose 1; ½ c peaches, fresh orange, ½ c apple juice or ½ cup cantaloupe *a variety of fruit choices are offered but only one item can be selected
Choose 1 2 oz whole grain bagel OR cereal pack with graham crackers OR 2 oz whole grain blueberry muffin Choose up to 2 apple juice, fruit cup, banana, fresh sliced cantaloupe, granny smith apple Choose 1 low fat milk OR fat free chocolate milk All students must select at least 3 items for breakfast. Enjoy your day!
start with simple menus-consider a cycle menu keep the crediting consistent (m/ma as a grain or an additional item) gradually introduce more whole grains to move from 50 to 100% use more fruit rather than juice offer more than ½ c of fruit for the SBP to prepare for 2014-15
the HUSSC is a voluntary initiative established in 2004 by the Food and Nutrition Service (FNS) of the USDA it recognizes excellence in schools participating in the NSLP & SBP that have created healthier school environments through the promotion of nutrition, nutrition education and physical activity
a school award plaque from the USDA monetary awards for each school $2000 for gold of distinction $1500 for gold $1000 for silver $500 for bronze an award banner from USDA community recognition during a local media event
improves the nutritional quality of the food increases meal program participation and revenue promotes the importance of establishing healthy behaviors and a creates a culture of wellness fosters an environment for academic success and achievement
improves staff & school morale establishes internal and external partnerships for health promotion creates a positive perception of school meals successfully prepares schools to implement the HHFKA program requirements for school meals, competitive foods and wellness policy requirements
Bring on Breakfast Try It, You’ll Like it! USDA: EAT SMART/PLAY HARD Launch happening on October 24, 2013 Increase your breakfast participation by 25% over 2 years. In collaboration with Children’s Alliance, SNA of NH and NE Dairy Council
We must all work together to align schools, to provide nutritious foods and create healthful environments so that all children are able to lead successful, healthy, happy and productive lives.
for more information go to the USDA Team Nutrition website; http://www.fns.usda.gov/tn/ Thank you Cheri White Cheri.email@example.com