Presentation on theme: "The New Breakfast Meal Pattern"— Presentation transcript:
1 The New Breakfast Meal Pattern The goal of this presentation is to:Review the new breakfast meal patternLearn how to plan reimbursable breakfast mealsAsk if there are any new directors in the audience.Linda StullSchool Nutrition ProgramsAugust 2014
2 Law Requirements Sec. 9 National School Lunch Act Meals must reflect the Dietary GuidelinesSec. 201Healthy, Hunger-Free Kids Act of 2010Regulations based on recommendations from the Institute of Medicine (IOM)The creation of the new school meal pattern draws from two key pieces of legislation. Our new meal patterns are based on this.First, the Richard B. Russell National School Lunch Act requires that school meals be consistent with the latest Dietary Guidelines for Americans. These guidelines are updated every five years.Additionally, the Healthy, Hunger-Free Kids Act of 2010 requires that USDA propose and issue a rule to update the school meal patterns and nutrition standards as recommended by the Institute of Medicine.2
3 Why school BREAKFAST ?Let’s talk about why breakfast is so important.3
4 Why School Breakfast?Studies have proven that students who eat breakfast benefit nutritionally and educationally. Eating school breakfast results in increased math and reading scores.The majority of students who start their day with breakfast say they feel good, are happy, and more alert throughout their school day.click School Breakfast Program under ProgramsThe importance of our children eating school breakfast can not be overstated. Many studies have shown that students that eat school breakfast results in increased math and reading scores. And in general, the majority of students who start their day with breakfast say they feel good, are happy, and more alert throughout the school day. School breakfast is a very powerful tool in the education and well being of our students.
5 School Breakfast Outreach SFAs participating in the SBP must inform families of the availability of breakfastPrior to or at the beginning of the school yearSchools should send reminders regarding the availability of the SBP multiple times throughout the school yearNotification of the availability of breakfast must be relayed just prior to or at the beginning of the SY in the informational packets sent to each household w/ F/R meal applications for the new school year.Schools can provide communication through various means including public address announcements and disseminating printed or electronic material to families & school children.Information about the SBP should be posted on the school’s website.Refer to USDA memo SP 40 – 2011 for outreach requirements.
6 Counting Breakfast as Instructional Time Memo clarifies MDE’s position on counting breakfast time as instructional timeGives examples when time counts toward instructionMay help encourage districts to provide breakfast without having to extend the school dayAn MDE memo dated March 7, 2008, talks about counting breakfast as instructional time, which may help schools to begin serving breakfast in the classroom if it will count towards instructional hours. This memo is on your thumb drive.
7 School Breakfast Toolkit Toolkit with information to promote and expand the SBPThe School Breakfast Toolkit has been re-designed as an online resource. In this area of the School Breakfast site, you will find information to help promote and expand School Breakfast Programs as a way of supporting positive outcomes for children.
8 Breakfast challenge and resources can be found on MDE School Nutrition web page.
9 New Meal PatternIt’s new because there are some new requirements that went into effect July 1, 2014.There is USDA memo SP REVISED: Questions and Answers on the Final Rule, “Nutrition Standards in the NSLP and SBP”. It is a good idea to print off this memo as a reference.Let’s pull out the Yellow hand-outs now. Please look for the one titled: Final Rule Nutrition Standards in the NSLP and SBP – Jan. 2012
10 SBP Changes Effective SY 2014-2015 Fruit quantity increased to 5 cups/week (minimum 1 cup/day)All grains must be whole grain-richTarget 1 for average weekly sodium limit must be metUnder OVS, meals selected by students must contain a fruit (or vegetable if using substitution)Several changes to the breakfast program are effective SY These include:The required fruit quantity increases to 5 cups/week (minimum 1 cup/day)All grains offered must be whole grain-richTarget 1 for average weekly sodium limit goes into effect, andMeals selected under OVS must contain a fruit, or a vegetable if schools choose to substitute vegetables for the fruit component.
11 SBP Changes Effective SY 2014-2015 Student must take ½ cup of fruit (or vegetable)Juice offerings cannot exceed 50% of the total fruit offeringsVegetable substitution limit appliesFirst two cups of vegetables must be from non-starchy vegetable subgroupsJuice will credit towards whatever is listed as the first ingredient (fruit or vegetable) in the case of juice blends.
12 Food-Based Menu Planning Approach 3 Required ComponentsFruit (veg/juice)GrainsMilkA single food-based menu planning approach is required at breakfast.Meat/meat alternate is optional
13 Meal Pattern For Breakfast Amount of Food Per Week (Minimum Per Day)Grades K-5Grades 6-8Grades 9-12Fruits (cups)5 (1)Vegetables (cups)Grains (oz eq)7-10 (1)8-10 (1)9-10 (1)Meats/Meat Alternates (oz eq)Fluid milk (cups)Here is another graphic of the breakfast meal pattern that may be easier to refer to than the USDA chart we just reviewed – your YELLOW hand-out.
14 Breakfast Meal Pattern FruitsBreakfast Meal PatternGradesK-5Grades 6-8Grades 9-12Meal PatternAmount of Food Per Week (Minimum Per Day)Fruits (cups)5 (1)Important to note: The new one cup fruit requirement for breakfast goes into effect SYStudents at all age/grade levels must be offered 5 cups of fruit per week at breakfast, with a daily minimum of 1 cup starting July 1, 2014.
15 Fruits Component Fruits required 1 cup required for all grades (SY )Vegetable substitute allowedJuice cannot exceed 50% of total fruit offeringsOnly full strength juiceDried fruit credits double for amount offeredUnder OVS, at least ½ cup fruit (veg/juice) must be selectedIf substituting a veg, the first two cups per week of any substitution must be from the dk green, red/orange, beans/peas (legumes) or “other” vegetables.Over the course of a week, no more than half of the fruit/veg offerings can be juice. If a juice blend, it credits as the first ingredient.Dried fruit – ¼ cup raisins credits as ½ cup fruit.
16 Fruits Component Temporary allowance for frozen fruit with added sugar SY 14/15Schools may offer a:Single fruit typeSingle vegetableCombination of fruitsCombination of vegetablesCombination of fruits and vegetablesSchools are allowed to offer frozen fruit with added sugar for SY 14/15. This temporary flexibility is intended allows program operators to use existing inventory. Then we definitely want to start moving away from using frozen fruit with added sugar.Schools also have flexibility to offer a single fruit type, single vegetable, or a combination of fruits, vegetables, or even a mix of fruit and vegetable together.
17 How Do Fruit Smoothies Credit? Fruit smoothies prepared in-house may credit toward both the fruit and milk componentsCommercial products may only credit toward fruit componentAll meal components must be offered in the required minimum amountsMust still offer variety of fluid milk choicesAdditional fruit offerings encouragedRefer to memo SPThese smoothies may be prepared on the serving line or back of the house, but should indicate the ingredients/components they contain to aid in educating children on what is contained in their smoothies.Commercially prepared smoothies will continue to credit toward the fruit component only.All meal components must be offered on the line in the required minimum amounts, and schools must still offer additional fluid milk options in order to meet the milk variety requirement of the meal pattern. Additionally, alternate fruit offerings are encouraged.Please refer to FNS memo SP 10 – 2014 for more information.
18 How Do Fruit Smoothies Credit? BreakfastFluid milkFruit (credits as juice)Yogurt may credit as m/ma at breakfast ONLYVegetables, grains & m/ma cannot credit (except yogurt) when served in a smoothieLunchFluid milkFruit (credits as juice)Vegetables, grains & m/ma cannot credit when served in a smoothieMake sure you read through USDA memo SP if you plan to serve smoothies.While other ingredients can be added to improve flavor or consistency, these food items must be counted toward the weekly limits on calories and saturated fat.Keep in mind that you should have other components available for those students who don’t like smoothies. Otherwise, they may not be able to select a reimbursable meal.
19 Grains Grades K-5 Grades 6-8 Grades 9-12 Grains (oz eq) 7-10 (1) Breakfast Meal PatternGradesK-5Grades 6-8Grades 9-12Meal PatternAmount of Food Per Week (Minimum Per Day)Grains (oz eq)7-10 (1)8-10 (1)9-10 (1)Upper limit on grains for the week still in effect; may be exceeded to allow flexibility.Here you will find the grain requirement for the breakfast program. Again, let’s keep in mind that at all the grains offered must be WGR beginning SYAn SFA will be in compliance with grain component requirements if the menu is compliant with the daily and weekly minimums, regardless of whether maximums for this component have been exceeded. (SP REVISED – allows flexibility)In the chart, you will see that there are overlaps in the weekly amounts across all levels (grades K-12). This will be helpful for schools where students’ age/grade groups extend beyond those set in the new meal pattern.
20 Grains Component Same crediting and whole grain-rich criteria as lunch 1 oz eq minimum daily requirement (all grades)Daily and weekly requirements for menu planning purposesK oz eq per weekoz eq per weekoz eq per week
21 Grains Component: Flexibility No impact on:Daily and weekly minimum for grains for breakfastWeekly calorie ranges are in effectTrans fat and saturated fat also applyThe suspension of the weekly maximums for grains at breakfast in SY 13/14 does not apply to the daily and weekly minimum for this component.
22 Grain Requirements for the NSLP and SBP (SP 30-2012) Addresses the new use of “ounce equivalencies” (oz eq) in the school meal programs and defines “whole grain- rich” (WGR)Quantities of grains are based on ounce equivalencies in a manner that is consistent with the Dietary Guidelines for Americans and MyPlate food guidance systemBeginning July 1, 2013, all grains must be credited using “oz eq” method (not grains or breads)This slide recaps what are grain requirements, as per USDA memo SP Make sure you are familiar with all requirements as you plan your menus.You have this memo as a hand-out. It is tan in color.
23 Ounce EquivalenciesThis will be a review of what was covered in the NSLP presentation.
24 Calculating Ounce Equivalencies Can credit ounce equivalencies based on:1) ounce weights listed in SP & updated Exhibit A2) grams of creditable grain in each product portionDocumented by standardized recipeProduct formulation statement signed by manufacturerWe will review these two methods in a few minutes.
25 Here is the new exhibit A Here is the new exhibit A. One significant change you will see is that “oz eq” replaced serving size. Another change was removing the term “grain-fruit bars” and clarifying that this category includes cereal bars, breakfast bars and granola bars.There are certain limitations expressed in the footnotes of Exhibit A that meal planners need to consider. For example, footnote 3 indicates which products are considered desserts for lunch and cannot be used at breakfast as I mentioned earlier. They are designated by the superscript “3” and include items such as brownies and cookies.This is contained in memo SP , the tan hand-out.
26 Another change was removing the term “grain-fruit bars” and clarifying that this category includes cereal bars, breakfast bars and granola bars. (Group E)It is important to make sure you are using the correct portion size for the different types of cereals. The are listed under Group I
27 Ounce Equivalent Standards Grain products must be credited using the oz eq methodBaked goods grams of creditable grain to provide 1 oz eq creditBreadsBiscuitsBagelsCereal grains - 28 grams (approximately 1.0 ounce by weight) of dry product, the cooked volume equivalent is ½ cup cookedOatmealPastaBrown riceReady-to-eat cereal - 28 grams OR 1.0 ounce of product is considered an ounce equivalent1 cup of flakes or rounds1 ¼ cups puffed cereal¼ cup granolaExhibit A of the Food Buying guide has been updated to reflect new ounce equivalency requirements through SPAs provided in the regulations, grain products must be credited using the new oz eq method. This criterion is applied to various products.
28 Comparing the Two Methods of Calculating Ounce Equivalencies The following examples demonstrate how each method may be used to determine how qualifying products meet ounce equivalency requirements for grains in the NSLP and SBP.
30 Notice how this slide shows that the bread will credit differently, depending on whether you’re using the total weight of creditable product or using the amount of creditable grain.This allows flexibility for the menu planner.
37 Beginning SY 2014-15, all grains served must be whole grain-rich LunchBreakfast
38 Whole Grain-Rich vs Whole Grain SY : All grains must be whole grain-rich (not 100% whole grain)Whole grain-rich = At least 50% whole grain and rest of product/blend must be enriched refined flourAll grain products served in the SBP and NSLP must be whole grain-rich.This does NOT mean that all products have to be 100% whole grain. REPEAT TWICE
39 What Foods Meet Whole Grain-Rich Criteria? Contain 100% whole grainORContain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grainRemaining 50% or less of grains must be enrichedIf there is a blend of whole grain and other enriched flour, you have to know the amounts of each in order to determine if product is whole grain-rich.
40 Considered Whole Grains Cracked wheatCrushed wheatWhole-wheat flourGraham flourEntire-wheat flourBromated whole-wheat flourWhole durum wheat flourQuinoaMilletAmaranthThe word whole listed before a grain - e.g. whole wheatBerries & groats are used to designate whole grains – e.g. wheat berries or oat groatsRolled oats & oatmeal (includes old-fashioned, quick cooking, instantBrown rice, brown rice flour, wild riceTriticale, teffSorghumBuckwheat
41 NOT Whole GrainsNote: Whole cornmeal or whole-grain cornmeal is whole grain. (degerminated is not)Grits only count is they are made from whole-grain corn.
42 Pot, Scotch or pearl (pearled) barley NOT Whole GrainsPot, Scotch or pearl (pearled) barley“Stone ground” – describes a processOk if “whole” in combination with “Stone ground” is in ingredient statement
44 Whole Grain-Rich Product Checklist Meets Element 1 criteria: The food item must meet the oz eq requirements as defined in Exhibit AANDMeets one of Element 2 criteria:Whole grains per serving must be ≥ 8 grams for Groups A-GContains FDA health claim:“Diets rich in whole grain foods and other plant foods and low in total fat, sat fat, and cholesterol reduce the risk of heart disease and some cancers.”Whole grain is first ingredient in the product listingAs a reminder, a whole grain-rich product must meet Element 1 and one of Element 2 criteria.To determine if a product meets the whole grain-rich criteria:First, a product must meet oz eq requirements for the grains component, as defined in USDA memo SPSecond, a product must also meet one of the following:Whole grains content per oz eq based on Exhibit A weights must be at least 8 grams or more for Groups A-G. For Groups H & I, volume or weights must be offered to credit as one oz eq.The product includes FDA’s whole grain health claim on its packaging, ORThe product ingredient listing lists whole grain first.At this time, the product ingredient listing is the only certain way to tell because manufacturers aren’t required to provide information about the grams of whole grains in their products, and the FDA whole grain health claim is not mandatory.It is also important to mention that fiber and whole grain are two different things. You cannot determine whether a product is whole grain-rich based on its fiber content.
45 Determining if Products Meet Whole Grain-Rich Requirements Ingredient declaration from a product carton that shows a whole grain as the primary ingredient by weight.Copy of a food label showing amount of whole grain in grams for NSLP/SBP serving size.Copy of food label displaying one of the FDA whole-grain health claims.Recipe that includes the ingredients & ingredient amounts by weight & volume.Customized product formulation statement on mfg letterhead.USDA Foods Fact Sheet (applicable for foods indicated as meeting the whole grain-rich criteria. Fact sheets must be accompanied by acceptable mfg documentation if it is not clear the item meets whole grain-rich criteria)Let’s go through a few of these examples.
46 Which of the Following Products are Whole Grain-Rich?
47 This product ingredient statement lists a whole grain as the primary ingredient by weight (whole grain wheat flour). However, it also contains unenriched wheat flour, oat fiber, and the pasta itself is not enriched.Many pastas contain a blend of whole-wheat flour and unenriched flour. Products containing more than 0.24 ounce equivalents of noncreditable grains may not contribute toward the reimbursable meal. The program operator should request a product formulation statement to ensure the grams of noncreditable grain do not exceed a 0.24 ounce equivalency (6.99 grams for items in Group H of Exhibit A) prior to purchasing. If the product contains more than the allowable amount of noncreditable grains, it is not creditable toward meal pattern requirements.
48 This cereal bar contains a whole grain as the first ingredient (whole-grain oats), and all other grains (crisp brown rice, whole-grain rolled wheat, whole-wheat flour, and whole corn flour) listed are also whole. Maintain a copy of the product label on file.
49 Corn masa (whole corn treated with lime) processed in the traditional manner using wet corn milling removes a significant amount of the corn pericarp and dissolves part of the corn kernel. Some of the whole-grain content is removed in the washing/rinsing of the corn during this process. If the product bears one of the FDA whole-grain health claims on its packaging, it meets the whole grain-rich criteria.Refer to UDSA memo SPCorn Masa (Dough) for Use in Tortilla Chips, Taco Shells, and Tamales
50 In this recipe, the whole-grain cornmeal, enriched flour, and whole-wheat flour each count as creditable grains. The weight of the whole grains exceeds the weight of the enriched flour, so this product meets the whole grain-rich criteria. Maintain the recipe on file to document that the product meets meal pattern requirements.For commercial products that contain more than one whole grain with an enriched grain listed first in the ingredient statement, the manufacturer must provide a product formulation statement demonstrating that the whole grains exceed enriched grains. A sample product formulation statement is located on page 25.
51 To meet the whole grain-rich criteria, ready-to-eat (RTE) breakfast cereals must list a whole grain first in the ingredient list and the cereal must be fortified. This cereal meets both requirements. Maintain a copy of the label on file. Cereals that are 100 percent whole grain (containing less than 6.99 grams of non-whole grain per NSLP/SBP ounce equivalency) do not need to be fortified to meet requirements.
52 Adding Whole Grains to School Meals Whole grain-rich pretzelsWhole grain-rich pita pocketsWhole grain-rich cornbreadWhole grain-rich crackers or cookiesWhole grain-rich tortillas or taco shellsWhole grain-rich pastaWhole grain-rich ready- to-eat or cooked breakfast cerealsWhole grain-rich granola or granola barsWhole grain-rich pancakes or wafflesWhole grain-rich bagels, breads, rolls, buns, or muffinsHere are some products that can be used in menu planning.52
53 Grain-based DessertsGrain-based dessert limit does not apply at breakfastFormulated grain-fruit products do not creditSugar in grain items is allowedSome grain products can only be served as desserts in lunch/not allowable in breakfast (brownies, cake, cookies)Perception is part of the menu planning processGrain-based desserts are a big source of sugar and added fatsThere is not a grain-based dessert limit at breakfast as there is in lunch. Much is dependent on how the product is used in the meal and how children consume the product. However, certain types of grain items have been designated as desserts for lunch only (cannot be used in breakfast) in the updated USDA grains memo SP , which includes Exhibit A.The removal of formulated grain-fruit products does not prohibit the use of energy bars, granola bars, cereal bars, breakfast bars, fortified cereals, or cereals with fruit to be credited toward the meal pattern.Note: graham crackers are considered a dessert item when served at lunch, so cannot be offered everyday as they would exceed the 2 oz eq per week limit on grain-based desserts.
54 Fortification of Cereals A ready-to-eat breakfast cereal must be fortified to meet program requirements100% whole grain cereals do not need to be fortifiedCheck cereal products for an ingredient statement on the side or back of the boxSample ingredient list:Wheat bran, sugar, psyllium seed husk, oat fiber, contains 2% or less of salt, baking soda, caramel color, annatto color, BHT for freshness. Vitamins and Minerals: Vitamin C (sodium ascorbate, ascorbic acid), niacinamide, vitamin B6 (pyridoxine hydrochloride)….etc….USDA has also been asked how to know if a ready to eat breakfast cereal has been fortified, as is required in the SBP. This answer is in USDA’s Q&A document (SP-10), but basically we encourage menu planners to check the product ingredient statement for something similar to what is shown on the slide.
55 Optional Meat/Meat Alternates New SBP meal pattern does not require a meat/meat alternateSFAs that wish to offer a meat/meat alternate at breakfast have two optionsOffer meat/meat alternate to meet part of grains componentOffer a meat/meat alternate as an extraNotice that Meat/Meat Alternates are listed under Grains – what gives?USDA removed the requirement for a daily m/ma in the final rule in respond to numerous concerns from school food operators about the increased cost of doing so.Menu planners do have discretion to offer meat/meat alternates either as part of grains (and credit toward the grains component) or as extras, and choose to not credit them toward the grains component. They would be extras, offered outside of the reimbursable meal, and would not qualify as a component.NOTE: the minimum daily grains requirement (1 oz eq) must be offered daily in the menu or planned breakfast.
56 Meat/Meat Alternate as a Grain When offering a meat/meat alternate in place of grains:Must also offer at least 1 ounce equivalent of grains dailyMust count the meat/meat alternate toward the weekly grains range and the weekly dietary specifications (calories, sat fat, trans fat, etc)Must count as “item” in OVSIn the first option, schools have flexibility to offer a meat/meat alternate in place of grains, provided 1 ounce equivalent of grains is offered daily.When the meat/meat alternate is offered in place of grains as part of the reimbursable meal, the menu planner counts it toward BOTH the weekly grains requirement AND the dietary specifications AND as an “item” under OVS.
57 Meat/Meat Alternate as Extra When offering a meat/meat alternate as an extra itemMust also offer at least 1 ounce equivalent of grains dailyThe meat/meat alternate does not count toward the weekly minimumsThe meat/meat alternate does not count for OVS purposesMeat/meat alternate must fit within the weekly dietary specificationsIn the second option, menu planners have discretion to offer meat/meat alternates as extras, and choose to not credit them toward the grains component. They would be extras, offered outside of the reimbursable meal.Also, since m/ma is not a required component, there is no weekly maximum.However, schools must continue to serve at least the minimum daily grain as part of the meal. Regardless of the decision of whether or not to substitute a meat/meat alternate for grains, all “extra” food offered would count toward the dietary specifications (calories, sodium, saturated fat, and trans fat).Is this something you think you would offer? Why/why not?
58 Milk 5 (1) Fluid milk (cups) l Grades K-5 Grades 6-8 9-12 Lunch Meal PatternGrades K-5Grades6-89-12Meal PatternAmount of Food Per Week (Minimum Per Day)Fluid milk (cups) l5 (1)The last meal component I will discuss is the fluid milk requirement. At least 1 cup of milk must be offered each day for lunch regardless of age/grade group. This is a minimum requirement.Schools must offer at least two choices of milk.
59 Fluid Milk 1 cup (8 fl. oz.) for all grades Must offer at least two choicesAllowable milk options includeFat-free (unflavored or flavored)Low-fat (unflavored only)Fat-free or low-fat (lactose-reduced or lactose-free)Whole, 2% & low-fat flavored milk not allowableSchools must offer at least two choices within the types of milk listed at breakfast.
60 Fluid MilkDoes not alter nutrition standards for milk substitutes (e.g., soy beverages)No fat/flavor restriction on milk substitutes
61 Four Dietary Specifications Let’s look at the four dietary specifications required in the breakfast meal pattern, more commonly known as nutrients.61
62 Four Dietary Specifications Weekly average requirementsCaloriesSodium (begins SY )Saturated fatDaily requirementTrans fatThe four specifications are calories, sodium, saturated fat, and trans fat. Meals must meet these specifications in order to comply with the Dietary Guidelines and the Dietary Reference Intakes.The standards for calories, sodium, and saturated fat are to be met on average over the school week. This means that the levels of any of these in any ONE MEAL COULD EXCEED THE STANDARD AS LONG AS THE AVERAGE NUMBER FOR THE WEEK MEETS THE STANDARD.However, with regard to trans fat, food products and ingredients used daily will have to contain zero grams of trans fat or <0.5 grams of trans fat per serving.
63 Dietary Specifications for School Meals CaloriesMinimum and maximum levels for each grade groupSodiumSpecific limits for each grade groupFirst target begins in SY 2014 and remains in effect for three yearsSaturated fat (unchanged)Less than 10% of calories from saturated fat for all gradesTrans fatZero grams per offered portion (check labels) for all grades
64 CaloriesCalorie ranges are based on science and data on children’s food intakeCalorie ranges are weekly averagesStudent selections may be above or below the ranges
65 Sodium Reduction Efforts Modify procurement specifications and recipesResources for reducing sodiumTeam Nutrition Healthy Meals Resource SystemNational Food Service Management InstituteUSDA Foods
66 Saturated Fat Saturated fat limit No total fat limit Less than 10 percent of total caloriesSame as previous regulatory standardNo total fat limit
67 Trans FatNutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving)Naturally-occurring trans fat excludede.g. beef, lamb, dairy products
68 Menu PlanningLet’s talk about good menu planning practices.68
69 Components vs. Items (OVS) Component: One of the 3 food groups that comprise a reimbursable breakfast and that must be offered:Fruit (or veg or juice)GrainsMeat/meat alternates (optional)MilkItem: Specific food offered within the 3 components:If no OVS, must offer at least 3 food itemsIf operating OVS, must offer at least 4 food items at breakfastWe talk about components and food items. Let’s make sure we understand the difference between these two.Read the slide.We will be discussing OVS in a later presentation.
70 Menu Planning Must offer 3 components Fruit/vegetable/juiceGrains (optional m/ma after daily grain met)MilkMust offer 4 food items if using OVSAdditional itemSo, if you are planning a menu, you must offer, at a minimum, 3 food items from the 3 components in “straight serve”.If planning a menu where OVS is being used, you must, at a minimum, offer 4 food items from the 3 components.In the School Breakfast Program, meat/meat alternate is not a required component for a reimbursable meal but may be offered under certain circumstances which will be discussed shortly.
71 Age/Grade Groups Three age/grade groups for planning breakfasts 6-89-12Flexibility in menu planning at breakfastAll three grade group requirements overlap at breakfastA single menu can be used for all groups1 cup of fruit9 oz eq weekly of grains1 cup of milkThe same age grade groups used for lunch this school year will apply to the SBP.As you can see when you look at the meal pattern chart, all grade group requirements overlap, so there is flexibility to offer a single breakfast menu to all children.
72 Let’s stop and review a few key concepts. In menu planning for all age/grade groups, how many components are there? Three (milk, grains, f/v – m/ma optional as grain)If NOT implementing OVS, and doing straight serve, how many food items do you have to offer/serve? ThreeIf implementing OVS, how many food items do you have to offer/serve? Four.Under OVS, how many items does a student have to take for a reimbursable meal? Three items.
73 Straight Serve or Offer Versus Serve? Let’s talk about the two ways to serve breakfast.Before we move on, we need to understand a couple of definitions.
74 What is Straight Serve? Not implementing OVS Must offer at least 3 food itemsMust make sure daily and weekly minimums are met for the 3 required food items
75 Challenge Activity - Straight Serve In the next few slides we will go over planned breakfasts NOT using Offer versus Serve.
76 8 oz milk4 oz juice + petite banana = 1 cup fruit1 oz eq muffin
77 1 oz eq granola4 oz yogurt = 1 oz eq grain½ cup fruitWhat else do you need for a straight serve breakfast? (8 oz milk and another ½ cup fruit or juice)
78 8 oz milk2 oz eq grainsJuice – is it 4 or 8 oz?
79 2 + oz eq grains (egg/cheese/bean filling) Tomatoes and beans = ½ cup vegWhat else is needed? (8 oz milk and ½ cup fruit)
81 What is Offer Versus Serve? Offer Versus Serve (OVS) is a concept that applies to Child Nutrition menu planning and to the determination of reimbursable school meals. OVS allows students to decline some of the food offered in a school lunch or breakfast.How does offer versus serve achieve those two objectives? OVS allows students to decline some of the food offered at breakfast and still allows you to claim the meal for reimbursement. By allowing the students to decline some of the food offered it will make it more likely the students will eat the food they take, increasing customer satisfaction and greatly reducing plate waste by not giving students food they don’t intend to eat.81
82 OVS Implementation OVS is: Required at senior high schools (lunch)Optional at lower grade levelsOptional at breakfast in all gradesLet’s do a quick overview of OVS. The school food authority decides what grades to implement OVS with the exception of senior high schools, where OVS is required at lunch. OVS is optional at all grade levels below the senior high level for lunches. OVS is optional at breakfast for all age/grade groups.
83 Components vs. ItemsComponent: One of the 3 food groups that comprise a reimbursable breakfast and that must be offered:1 cup of fruit (juice/veg)1 oz eq of grainsMeat/meat alternates (optional)1 cup of milkItem: Specific food offered within the 3 components:If no OVS, must offer at least 3 food itemsIf operating OVS, must offer at least 4 food items at breakfastStudents must take at least 3 items at breakfast (OVS)Students are required to take ½ cup of fruit (juice/veg) (OVS)First, let’s review some definitions.Now lets talk a bit about Offer vs Serve and the distinction between components and items. Breakfast is unique from lunch in regards to OVS, because under OVS in lunch, students must select 3 of 5 components. Those 3 components might be any number of food items. So it is important to keep this in mind: OVS works differently in breakfast.First, operators must always offer all three components in at least the minimum required amounts. For OVS, schools must offer at least four food items at breakfast, from among three componentsTo facilitate understanding for both the POS cashier and students selecting a reimbursable meal, a food item is offered in the daily required minimum amount of each food component that a child can take. This translates to 1 cup of milk, 1 oz eq of grains and at least ½ cup of fruit (or vegetable)
84 OVS: Choices Items are the minimum a child can take Choices give students options to choose from different itemsF/V item: hash browns, oranges, apple juiceGrain item: toast, bagel, cerealMilk item: choc skim, unflavored skimMenu planner decides how many “items” make up a reimbursable meal, while having flexibility to still offer choices within those itemsMust indicate to students what items the student may select in order to have a reimbursable mealAnother aspect I’d like to point out is that there is a difference between items and choices. Items are what the menu planner decides makes up a reimbursable meal. You can have choices of items that students can select from. We definitely want to continue to encourage choices if that’s what schools want to do.
85 Example: Choices vs Items Menu = 1 milk, 1 slice toast, 2 fruit itemsFruit choices = ½ cup orange juice, ½ cup oranges, ½ cup apple, ½ cup peachesStudent could take 1 milk, 1 toast, and ½ cup oranges (or other fruit offered)Student would not be required to take 3 out of 4 fruit choices!Menu planners can still offer choices, but decide how many items a student can takeItems are what the menu planner decides makes up a reimbursable meal. You can have choices of items that students can select from. We definitely want to continue to encourage choices if that’s what schools want to do.Read slide.
86 OVS - GrainsMenu planner can offer grains component as one or more itemsExample: A large muffin (2 oz eq) can count as 1 or 2 itemsLet’s talk about the grains component under OVS. First, a large grain (such as, say, a 2 oz muffin) can count as more than one item for purposes of OVS in breakfast. In this specific example, the 2 oz muffin may count as one or two food items.
87 If using a 2 oz eq muffin: OVS - Grains If it counts as 1 item, students must select 2 more itemsone item must be ½ cup f/v/jIf it counts as 2 items, student must select 1 more itemmust be at least ½ cup f/v/jThis means that if a 2 oz eq grain is offered, only 2 other food items must also be offered to have OVS (to make the total of 4 food items needed for OVS). However, operators must also keep in mind that because the 2oz food counts as 2 items, it cannot be declined. For OVS at breakfast in this situation, students may only decline one item.The following slide illustrates this example.
88 Menu with five food items: Menu ExampleReimbursable meal examples:Whole grain rich muffin, orange slicesWhole grain rich cereal, orange slices, milkMenu with five food items:Whole grain-rich muffin (2 oz eq grain) [2 grain items]ANDWhole grain-rich cereal (1 oz eq grain) [1 grain item]Orange slices (1 cup fruit) [1 fruit/vegetable item]Variety of milk (1 cup) [1 milk item]Let’s talk about this slide.Would it be difficult for you to explain to students what they can take?Would it be better to offer all grain items that are equal to 1 oz eq and tell student how many grain items they may take?
89 OVS - Grains Allowing students to take duplicate items If a menu planner offers two different 1 oz eq grain items at breakfast, a student may be allowed to take two of the same grain and count it as two itemsMenu planner has the discretion to allow duplicatesVariety is encouragedNow let’s address the question about doubling up on the same grain item under OVS.If the grains component is offered in two, 1 oz eq servings (e.g. cereal and toast), there would be two grains items.When a menu planner offers two different 1 oz eq grain items at breakfast, a student may be allowed to take two of the same grain item and count this as two grain items for purposes of OVS.
90 Menu with four food items: Menu ExampleReimbursable meal examples:2 slices of toast, orange slicesToast, cereal, orange slicesMenu with four food items:Slice of toast (1 oz eq grain) [1 grain item]Whole grain-rich cereal (1 oz eq grain) [1 grain item]Orange slices (1 cup fruit) [1 fruit/vegetable item]Variety of milk (1 cup) [1 milk item]How would you indicate to a student what items could be taken?
91 OVS - Grains Grains and meat/meat alternate combinations When counting the meat/meat alternate as a grain, a combo would count as 2 food itemsExample: egg sandwich = 1 oz eq of grains + 1 oz eq of m/ma counting as grains = 2 food itemsFor example, a menu planner may choose to credit the egg (meat/meat alternate) toward the grains component and count an egg sandwich as two grain items (a total of 2 oz eq of grains). This is just like what we talked about earlier with the 2 oz eq muffin counting as 2 items. The menu planner must also always offer the full required amount of fruits and milk. Again in this case, the student may not decline the combination sandwich under OVS as it would exceed the maximum number of items that may be declined.
92 OVS - GrainsIf not counting a meat/meat alternate toward the grains component, the combo counts as one food itemThree additional items must be offered to have OVSStudent may decline the combinationExample: egg sandwich = 1 oz eq of grains and 1 oz eq of m/ma not counting as grains (extra) = 1 food itemThe other option for the menu planner is to not count the meat/meat alternate toward the grains component. In this scenario, the combination sandwich counts as only one item. This is because only that 1 oz of grain is creditable toward the meal. In this case then, three additional items must be offered to have OVS, and the student may decline the combination sandwich. Remember that this is because items served as extras DO NOT COUNT for purposes of OVS.
93 Menu with four food items: Menu ExampleMenu with four food items:Whole grain-rich cereal (1 oz eq grain) [1 grain item]Hard-boiled egg (1 oz eq credited as grain) [1 grain item]Orange slices (1 cup fruit) [1 fruit/vegetable item]Variety of milk (1 cup) [1 milk item]Reimbursable meal examples:Egg, cereal, orangesEgg, oranges, milkCereal, oranges, milkTalk about how you would explain how many items a student may select.
94 Menu with 4 food items with m/ma offered as an additional food: Menu ExampleMenu with 4 food items with m/ma offered as an additional food:Slice of toast (1 oz eq grain) [1 grain item]Hard-boiled egg (“additional” food)Orange slices (½ cup fruit) [1 fruit/vegetable item]Apple juice (½ cup fruit) [1 fruit/vegetable item]Variety of milk (1 cup) [1 milk item]Egg does not count as item and serves as an extraMust take 3 out of the 4 items (toast, orange slices, apple juice, milk)Talk about how you would explain how many items a student may select.(student must select three items, in addition to the egg in order for the breakfast meal to be reimbursable)
95 OVS - Fruit 1 cup daily minimum must be offered Menu planner can offer fruit as multiple items and/or in various portion sizes to total 1 cupMinimum amount that may be credited towards the fruit/vegetable component is 1/4 cupMDE Administrative Policy #8, SYRead slide
96 Menu Example – Multiple Items Reimbursable meal examplesToast, cereal, tomato juice, apple slicesToast, tomato juice, apple slicesMilk, toast, apple slicesMenu with five food items:Slice of toast (1 oz eq grain) [1 grain item]Whole grain cereal (1 oz eq grain) [1 grain item]Tomato juice (½ cup fruit) [1 fruit/vegetable item]Apple slices (½ cup fruit) [1 fruit/vegetable item]Variety of milk (1 cup) [1 milk item]When there are several choices offered as food items, the menu planner must let the student know how many items may be taken for a reimbursable meal. Here, the student is allowed to select up to two items from the grain items offered and up to two fruits/vegetables from the fruit/vegetables items offered.
97 Menu Example – Various Portion Sizes Breakfast food items containing fruits and/or vegetables:Egg frittata (with ¼ cup vegetable)8 oz 100% orange juice (1 cup fruit)Mango/Black Bean Salsa (¼ cup fruit/vegetable combo)Diced pineapple (¼ cup fruit)Apple slices (¼ cup fruit)Would this menu be easy to explain to a student so they know how many items they can take?May offer different ¼ cup servings of fruits and or vegetables that may be selected to meet the 1 cup requirement
98 Challenge Activity - Offer vs Serve (OVS) In the next few slides, we’ll talk about whether the examples qualify for a reimbursable meal.Assume that the portion size for the food item was correct and that the correct components were offered.
99 Milkm/maGrainFruitMenu planners have a couple of options related to how to count a meat/meat alternate-grains combination. One option is to count the combination as two items for purposes of OVS. For example, a menu planner may choose to credit the egg (meat/meat alternate) toward the grains component and count an egg sandwich as two grain items (a total of 2 oz eq of grains). This is just like what we talked about earlier with the 2 oz eq muffin counting as 2 items. The menu planner must also always offer the full required amount of fruits and milk. Again in this case, the student may not decline the combination sandwich under OVS as it would exceed the maximum number of items that may be declined.
100 The egg sandwich is being counted as 2 oz eq of grains. Not OK under OVS because ½ cup fruit was not taken.
102 OK – allowing student to take two grains (“duplicate items”) and a fruit.
103 2 + oz eq grains (egg/cheese/bean filling) Tomatoes and beans = ½ cup veg
104 1 oz eq granola4 oz yogurt = 1 oz eq grain½ cup fruit
105 Breakfast Requirements Besides meeting meal pattern requirements, there are other breakfast requirements, as talked about in the regulations. We’ll review these requirements on the next few slides.105
106 Training and SignageSchools must identify food items that make a reimbursable meal at or near beginning of lineSchools using OVS must identify what students must select as part of a reimbursable mealStaff at the Point of Service and serving line must be trained on what makes a reimbursable meal:Example: Knowing if duplicate items are allowedExample: Recognizing appropriate serving sizesThink about the sample meals we talked about in the previous OVS slide examples.
107 Meal IdentificationAll menu items on serving line must be identifiable, labeled, or listed at the beginning of serving line and prior to POSIn order for students to easily choose a reimbursable meal, all items on the serving lines must be identifiable, labeled or listed at the beginning and prior to the POS.If the school cannot position all of the food components before the POS, MDE can authorize alternatives. However, the items must still be labeled or listed as reimbursable meal items so the students can easily identify the components and select the correct quantities. There must be a system in place to ensure that each reimbursable meal selected under OVS includes a fruit or vegetable at lunch.
108 45Petite banana12Breakfast signage is now required to be posted in order to comply with School Breakfast Program regulations. Here is a sample of a breakfast signage template that can be filled in on a daily basis to communicate with students and staff regarding which items can be taken to make a reimbursable meal.The signage displayed on this slide shows a planned menu of 2 grains, 1 milk and 2 fruits with a meat/meat alternate (peanut butter) counting as an extra. As you can see, there are a variety of choices offered within each of the components, but the menu planner has clearly indicated the number of items from each component that students are allowed to select.
109 Pre-plating/Pre-packaging/Bundling Remember – OVS is not required at breakfastPre-plating/pre-packaging/bundling is allowedEncouraged to offer choices to the extent possibleEncourage breakfast in the classroom and grab n’ go breakfast kiosksHow much can a school bundle/pre-plate/pre-package and still utilize the OVS option for breakfast? Can they pre-plate two or three components and let the children select and/or decline the other components?Pre-plating, pre-packaging or bundling certain components is allowed. However, schools are encouraged to have some food components/food items with choices, such as fruits or milk.Pre-plating /pre-packaging works best if there is variety within the bundled choices.For instance, the school could give students some choices, such as different “Plated Specials” that allow students to select from three different main dishes that all contain the same milk and fruit. Or, a school could bundle the grains and fruit into a pre-plated main dish and offer a variety of milk options. OVS is not required at breakfast and we definitely want to encourage breakfast in the classroom and grab n’ go kiosks as ways to increase breakfast participation.
110 ResourcesNow I’d like to share with you some of the excellent resources that are available for you.
111 USDA WebsiteFor current updated information, go to Nutrition Standards for School MealsThis USDA website is continuously updated and provides the most current information about updates in the nutrition standards for school meals. Check here frequently for information. SP-10, Q & As on the nutrition standards, is updated frequently to provide clarifications on FAQs.
112 Child Nutrition Programs – School Meals Home Page
113 Child Nutrition Programs – School Meals Home Page
114 Technical Assistance Resources FNS New Meal Pattern website ation/nutritionstandards.htmTimelineTechnical Assistance & Guidance MaterialsRecently released Q&As, other policy memosBest Practices Sharing CenterSFAs and States can share resources and tools they use to serve healthy menus that meet the new school meal regulations by uploading information to this siteMake sure you visit the USDA’s FNS Meal Pattern website for all of the information and resources USDA has put out on the meal pattern, including our recently released QAs on breakfast.The Best Practices Sharing Center is a searchable database that allows users to search on key topic areas. It contains resources, tools, menus, training, etc. - to meet the new school meal patterns . The site is located at healthymeals.nal.usda.gov/bestpractices
115 Technical Assistance Resources SP v2: Questions & Answers on the School Breakfast Program Meal Pattern in School YearSP : Updated Offer Versus Serve: Guidance for the National School Lunch and Breakfast ProgramSP (v.7): Q and As on "Nutrition Standards in the National School Lunch and School Breakfast Programs"SP : Grain Requirements for the National School Lunch & School Breakfast ProgramsNEW! SP : Q and As on the SBP Meal Pattern in SY
117 Healthier School Day Website The website has tools for: fs directors, school administrators, media, parents, students, community members
118 Fact Sheets for Healthier School Meals Downloadable fact sheets that can be used for nutrition education or can be put on your menus or websites.
119 Updated Food Buying Guide The Food Buying Guide has been updated w/ revised fruit & vegetable sections, milk and meat/meat alternate sections.Fruits and vegetables are separated into these 2 different components and sections of the Food Buying Guide. The vegetable subgroups are highlighted in their vegetable section to make it easier to plan menus to include the vegetable subgroups.Edits to include the crediting of dried fruit (i.e. ¼ cup raisins credit as ½ cup) will be made.Edits to green leafy vegetables will include changing the one-cup quantity credit to a ½ cup vegetable credit.Edits to the milk section will reflect the new lower fat milk requirements.New products such as Tofu and soy yogurt will be added to the Meat/Meat Alternate section.The existing Grains/Bread instruction will be updated to “Grains” and reflect the ounce equivalents and Whole Grain-Rich Food Requirements.
120 Food Buying Guide Calculator The Food Buying Guide calculator is available on both the Team Nutrition and the National Food Service Management Institute websites.This resource will continue to provide excellent information for schools. This guide is web-based allowing schools to search by component, or type the food in the search function.
121 This is available online now and will be available in print for those who operate the Child Nutrition Programs in the near future.
122 Available from Team Nutrition Fruits and Vegetables Galore: Helping Kids Eat MoreFruits and Vegetables Galore: Helping Kids Eat More is a tool for foodservice professionals packed with tips on planning, purchasing, protecting, preparing, presenting and promoting fruits and vegetables. Use Fruits and Vegetables Galore to help rejuvenate your lunchroom with colorful fruits and vegetables.Use this resource to get children excited about eating fruits and vegetables. Order your copy today from Team Nutrition or download it from TeamNutrition.usda.gov.gov/tn/resource-library
123 Choose My Plate Resources http://www.choosemyplate.gov/food-groups/ The ChooseMyPlate.gov website provides even more information about components and food items in the fruit and vegetable groups.Each component provides gallery of photos of food portions common to schools. The vegetable section lists the subgroups and provides pictures of ½ and 1 cup quantities. This link is available NOW!
124 Sodium Reduction Efforts TN Healthy Meals Resource SystemreductionFact Sheets for Healthier School MealsNFSMIpdfUSDA Foods
125 Child Nutrition Labeling Program Food LabelingProduct Formulation StatementsA_ _os.pdfChild Nutrition Labeling Program
126 USDA Foods How USDA Foods Support Meal Pattern Requirements (Chart) Complete List of Available FoodsavailableUSDA Foods Fact Sheetssheets
127 Questions? Please contact the School Nutrition Programs Office atoryour questions to:If you have any questions about this presentation, please contact the School Nutrition Programs office by phone or .
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