Breakfast: School Year Steven Bergonzoni, MPA, RD, LDN Nutritionist U.S. Department of Agriculture Food and Nutrition Service Mid-Atlantic Regional Office March 2013 Memo SP Questions & Answers on the School Breakfast Program Meal Pattern in School Year

Overview Current Summary of July 1, 2013 changes Age/grade groups Meal patterns Calories Fruit component Smoothies Vegetables as extras Grains Meat/meat alternates OVS Beyond School Year Technical Assistance Resources

School Nutrition Staff — Get Ready to Take the HealthierUS School Challenge Schools must participate in the School Breakfast Program in order to apply for a HUSSC award HealthierUS School Challenge (HUSSC) Award BronzeSilverGoldGold of Distinction Amount $500$1,000$1,500$2,000

If a student says lunch is too small and he is still hungry, I first say, “Did you eat (a good) breakfast? Not a donut and a soda.” Hungry?

Milk limited to fat-free and unflavored lowfat Saturated fat limit <10% calories Temporary allowance for frozen fruit with added sugar (ends June 30, 2014) Current

Milk (review) Allowable milk options include: – Fat-free (unflavored or flavored) – 1% low-fat (unflavored only) – Fat-free or low-fat (lactose-reduced or lactose-free) Must offer at least two choices Does not alter nutrition standards for milk substitutes (nondairy beverages)

Breakfast Effective SY July 1, 2013 Food-Based Menu Planning Age/grade groups: K-5, 6-8, 9-12 Calorie ranges Half of weekly grains must be whole grain-rich Offer weekly grain ranges Memo SP : 2/25/2013, flexibility in weekly maximums May offer a meat/meat alternate and count it toward the grains component Zero grams of trans fat per portion

Age/Grade Groups Three age/grade groups – K-5 – 6-8 – 9-12 Flexibility in menu planning – All three grade group requirements overlap at breakfast – A single menu can be used for all groups

Meal Pattern Breakfast (Seven-Day Week) Food Components Grades K-5Grades 6-8Grades 9-12 DailyWeeklyDailyWeeklyDailyWeekly Fluid Milk (cups), low-fat (1% or less) unflavored only or fat-free (unflavored or flavored) Fruits (cups) ½3 ½½ ½ Grains (ounce equivalents) *111-14* * Breakfast (Five-Day Week) Food Components Grades K-5Grades 6-8Grades 9-12 DailyWeeklyDailyWeeklyDailyWeekly Fluid Milk (cups), low-fat (1% or less) unflavored only or fat-free (unflavored or flavored) Fruits (cups) ½2 ½½ ½ Grains (ounce equivalents) 17-10*18-10*19-10* *SP /25/2013 flexibility in weekly maximum

Calories Minimum and maximum calorie levels apply to a weekly average Calorie ranges: – Individual meals may be below or above the weekly range – Provides flexibility for students with varying calorie needs GradesBreakfast Calorie Ranges K

Meal Pattern Breakfast (Five-Day Week) Food Components Grades K-5Grades 6-8Grades 9-12 DailyWeeklyDailyWeeklyDailyWeekly Fluid Milk (cups), low-fat (1% or less) unflavored only or fat-free (unflavored or flavored) Fruits (cups) ½2 ½½ ½ Grains (ounce equivalents) 17-10*18-10*19-10* Calories Average for week Average for week Average for week *SP /25/2013 flexibility in weekly maximum

Fruit Component No maximum limit on fruit quantities Fruit or 100% fruit juice allowed Fresh, frozen, canned, and dried fruit allowed Schools may offer a single fruit type, or a combination of fruits Fruits and Vegetables may be offered interchangeably

Vegetables as Extras Menu planner has discretion to offer vegetables as “extras” – Do not count toward any component Extras must fit within the weekly average daily calorie and saturated fat limits

Fruit- Smoothies Fruit smoothies prepared in-house may now credit toward both the fruit and milk components – Cannot credit toward meat/meat alternate Commercial products may only credit toward fruit component All meal components must be offered in the required minimum amounts – Must still offer variety of fluid milk choices – Additional fruit offerings encouraged Refer to memo SP , released 7/11/12

School Nutrition, November 2012, page 59

Grains Component Half of weekly grains must be whole grain-rich Weekly grain ranges allow flexibility to vary daily offerings Memo SP : 2/25/2013, flexibility in weekly maximums Original maximum guidelines help with menu within calorie limit Sugar in grain items is allowed No whole grain-rich dessert weekly limit at breakfast (lunch) Some grain products can only be served as desserts in lunch and are not allowed in breakfast (brownies, cookies) See next slide

Grain Requirements for the National School Lunch Program and School Breakfast Program Exhibit Page 1 of 2

Exhibit Page 2 of 2 Grain Requirements for the National School Lunch Program and School Breakfast Program 4 Allowed for desserts at lunch as specified in §210.10, and for breakfasts served under the SBP.

Whole Grain-Rich Foods At least half of the grains offered must be whole grain-rich (WGR) Increasing commercial availability USDA Foods offers whole grain-rich flour, oats, pancakes, tortillas, and rice – Check with your state agency for product availability – WV: – NJ: – PA: anizationDetail.aspx?name=Bureau-of-Food-Distribution&navid=34&parentnavid=0&orgid=12& anizationDetail.aspx?name=Bureau-of-Food-Distribution&navid=34&parentnavid=0&orgid=12& – See next slide

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Formulated Grain-Fruit Products Formulated grain-fruit products do not credit toward the fruits component Formulated grain-fruit products can be used to meet the grains component only – Menu still needs to meet the average weekly calorie and saturated fat limits Does not include energy bars, granola bars, cereal bars, breakfast bars, fortified cereals, or cereals with dried fruit

Fortification vs. Enriched (Grains) Simply, Fortified means adding nutrients above and beyond normal in a product – Common in Ready-to-Eat breakfast cereals – Many other products Enriched means adding some nutrients BACK that were unintentionally removed in a refining process – Refined flour, noodles, rice

Fortification Ready-to-Eat breakfast cereal needs to be “fortified” – Check cereal product packaging for the Ingredient List – Look for a list like this: VITAMINS AND MINERALS: Vitamin C (sodium ascorbate, ascorbic acid), niacinamide, vitamin B6 (pyridoxine hydrochloride), reduced iron, zinc oxide, folic acid, vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), vitamin A palmitate, vitamin D, vitamin B12 – Nutrition Facts label on the next slide also indicates fortification in the % Daily Value column in the list of vitamins and minerals POW!!

Nutrition Facts label like this also indicates fortification in this Ready-to-Eat breakfast cereal Not enriched! Not fortified! Whole grain not first!

Meat/Meat Alternates as a Grain Component Substitute 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 – More flexibility while promoting whole grain-rich foods When substituted for grains, the meat/meat alternate counts toward the weekly grains range and the weekly average calorie and saturated fat limits Current school year meal pattern includes: meat and/or grain for 2 servings

Meats/Meat Alternates as Extras Meat/meat alternates can be offered as extras – Not creditable as grains component Must continue to serve at least the minimum daily grain as part of the meal Must fit within the weekly average calorie and saturated fat limits Additional flexibility for menu planning

Offer vs. Serve A student must be offered at least four food items – May decline only one food item The food items selected may be from any of the required components – Must be served in at least the minimum daily portion A large grain item (2 oz eq muffin), also counts as two of the four items that must be offered. – For example, it is acceptable to offer a large grains item with fruit and milk (4 items) – A student that selects the 2 oz eq muffin and the fruit would have a reimbursable meal.

Beyond School Year : Future Breakfast Changes Fruit quantity to increase Juice limit All grains must be whole grain-rich Vegetables can substitute for fruit Sodium limits, in 3 phases Offer Versus Serve criteria Weekly grain maximums?

Technical Assistance Resources Grain Requirements for the National School Lunch Program and School Breakfast Program – Best Practices Sharing Center – Nutrition Standards for School Meals – htm htm