Presentation is loading. Please wait.

Presentation is loading. Please wait.

BREAKFAST MEAL PATTERN New Administrative Orientation Fall 2014.

Similar presentations


Presentation on theme: "BREAKFAST MEAL PATTERN New Administrative Orientation Fall 2014."— Presentation transcript:

1 BREAKFAST MEAL PATTERN New Administrative Orientation Fall 2014

2  Provides needed initial energy to start the day  A hungry child is not engaged in classroom curriculum  Schools with successful breakfast programs score higher on mastery and other tests  Some children didn’t have dinner the night before... They are hungry  Discourages snacking before lunch BREAKFAST... WHY BOTHER? Fall 2014 NAO Training©MDE – Marcus Ginn 2

3 School Breakfast Meal Pattern Fall 2014 NAO Training©MDE – Marcus Ginn3

4 A minimum amount of food items, that represent food components, offered in required amounts, within nutrient ranges over periods of time, to students in specific grade groups. What is a “meal pattern”? Fall 2014 NAO Training©MDE – Marcus Ginn 4

5 GRAIN COMPONENT Fall 2014 NAO Training©MDE – Marcus Ginn 5 Grains 1 oz. eq/day 7 oz. eq/week 1 oz. eq/day 8 oz. eq/week 1 oz. eq/day 9 oz. eq/week 100% of the­­­ grains offered must be whole grain rich. WHEN CREATING A K-8 GROUP 8 OZ EQ WHEN CREATING A K-12 GROUP 9 OZ EQ

6 “OPTIONAL MMA” Fall 2014 NAO Training©MDE – Marcus Ginn 6  May be offered after daily 1oz “true” grain requirement is met, and must be a minimum of 1 oz eq.  There is no requirement to offer MMA.  If not credited, cannot be used for OVS purposes.  Menu planner may choose to, or not to, credit towards the grain requirement.

7 Each day offers a ‘true grain’ of Toast = 1 oz eq grain. The MMA added to each day contributes an additional 1 oz eq grain. Therefore each day offers a total of 2 grains. The weekly grain contribution is 10 oz eq. CREDITING ‘MMA’ as GRAIN Fall 2014 NAO Training©MDE – Marcus Ginn 7 Ask yourself this... Why is sausage not listed? We will answer this later MondayTuesdayWednesdayThursdayFriday Toast, WGR Bread Hard Boiled Egg Toast, WGR Bread Yogurt 4oz Toast, White Bread Ham Slice 1oz Toast, WGR Bread Egg Pattie 1oz Toast, White Bread Chicken Pattie 1oz

8 MondayTuesdayWednesdayThursdayFriday Toast, WGR BreadToast, WGR Bread Yogurt 4oz Toast, WGR Bread Ham Slice 1oz Toast, WGR BreadToast, WGR Bread Chicken Pattie 1oz CREDITING ‘MMA’ as GRAIN cont’d Fall 2014 NAO Training©MDE – Marcus Ginn 8 In this menu example the weekly grain contribution is 8 oz eq, and would meet the weekly age grade group requirements for K-5, 6-8 and K-8, however not for the r 6-12 grade group requirement

9 MondayTuesdayWednesdayThursdayFriday Toast, WGR BreadToast, WGR Bread Yogurt 4oz Toast, WGR Bread Ham Slice 1oz Toast, WGR BreadToast, WGR Bread Chicken Pattie 1oz WHAT ABOUT THE WHOLE GRAIN REQUIREMENT Fall 2014 NAO Training ©MDE – Marcus Ginn 9 Whole grain contribution come from ‘True Grains’ only. In the example above there are a total of 5 oz eq ‘True Grains’ and they are all WGR. Therefore 100% Whole Grains are indicated

10 FRUIT / JUICE / VEGETABLE COMPONENT Fall 2014 NAO Training©MDE – Marcus Ginn 10 Vegetables may be offered interchangeably without restrictions. Juice must be 100% full strength. Fruit 1 cup / day 5 cups/wk 1 cup / day 5 cups / wk 1 cup / day 5 cups / wk Reimbursable meal must contain a ½ cup fruit beginning SY 14-15

11 Must offer at least 2 choices MILK COMPONENT Fall 2014 NAO Training©MDE – Marcus Ginn 11

12 Fall 2014 NAO Training©MDE – Marcus Ginn 12 K Calorie requirements Calorie ranges spread across all 3 grade groups allowing for multiple combinations of grade groups ie. K-8, K-12, 6-12 Calories from Saturated Fat must not exceed 10% of calories per week

13 Fall 2014 NAO Training©MDE – Marcus Ginn 13

14 Quantities Required to Offer Required Component Offerings Grades K-5 Grades 6-8 Grades 9-12 Specific Requirements: Grains 1 oz. eq/day 7 oz. eq/week 1 oz. eq/day 8 oz. eq/week 1 oz. eq/day 9 oz. eq/week 100% of the­­­ grains offered must be whole grain rich. WHEN CREATING A K-8 GROUP8 OZ EQ WHEN CREATING A K-12 GROUP9 OZ EQ Fruit 1 cup / day 5 cups/wk 1 cup / day 5 cups / wk 1 cup / day 5 cups / wk Reimbursable meal must contain a ½ cup fruit beginning SY Milk 1% or Fat Free Only 1 cup each day; 5 cups per week Flavored milk must be Fat Free Calories calories calories calories Minimum and Maximum Calorie Ranges in an average 5-day weekly menu WHEN CREATING A K-8 GROUP calories WHEN CREATING A K-12 GROUP calories WHEN CREATING A 6-12 GROUP 450 – 550 calories Meat / Meat Alternatives 0 oz eq May be substituted for grains once the daily grain requirement is met. Sodium (maximum average per week) 540mg600mg640mg When combining grade groups use the lower grade group sodium requirement. Fall 2014 NAO Training©MDE – Marcus Ginn14

15 Questions?????? Fall 2014 NAO Training©MDE – Marcus Ginn 15


Download ppt "BREAKFAST MEAL PATTERN New Administrative Orientation Fall 2014."

Similar presentations


Ads by Google