1. What’s for Breakfast ? School Year 2014-2015 Kentucky Department of Education Revision5/19/2014

2. Topics to Cover Overview of the Breakfast Meal Pattern General Requirements Food Components Offer Versus Serve Pre-plating

3. General Requirements Food based menu planning approach Implement three age grade groups K-5 6-8 9-12 Must plan breakfast to meet calorie ranges over week

4. Dietary Specifications Calorie Ranges K-5: 350-500 6-8: 400-550 9-12: 450-600 Saturated Fat < 10% For all age grade groups Trans-fats ZERO trans-fats per portion (< 0.5g per serving)

5. Dietary Specifications Target 1 Sodium Restrictions go in to effect SY14-15. K-5: ≤540mg 6-8: ≤600mg 9-12: ≤640mg

6. Food Components Food Component – one of three food groups that comprise reimbursable breakfast. Grains (with optional M/MA allowed) Fruit (Vegetables may be substituted) Milk

7. Food Components Food Item – a specific food within the three components.

8. Food Components Food Component Vs Food Item Example This is a 2oz. Equivalent whole grain biscuit. This biscuit has one food component – Grain This biscuit counts as TWO food items* *Based on decision made by the menu planner.

9. Food Components: Milk Must offer only fat free (unflavored or flavored) or low-fat (unflavored) milk. All age-grade groups, must offer at least 1 cup of milk daily. A variety of milk, at least two options, must be offered.

10. Food Components: Fruit Fruit quantity increases from a minimum of 2 ½ cup/ week to 5 cups/week Must offer a minimum of 1 cup daily Component group is now Fruit (vegetables may be substituted for fruit) The first two cups per week of any such substitution must be from the following subgroups: dark green, red/orange, beans/peas or “other vegetables” Juices are limited to 50% of total fruits/vegetables planned

11. Food Components: Grains Minimum of at least 1oz eq. of actual grains offered to all grade groups daily Weekly minimums must also be met K-5: 7oz eq. (min. weekly) 6-8: 8oz eq. (min. weekly) 9-12: 9oz eq. (min. weekly) Maximum limits for grains have been lifted.

12. Food Component: Grains All grains offered must be whole grain-rich Any grains which are not 100% whole- grain must be fortified Check cereal label for ingredient statement: Ingredients: 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), reduced iron, zinc oxide, folic acid, vitamin B2 (riboflavin), vitamin B1 (thiamin hydrocholorid), etc.

13. Food Components: Grains Sugar in grain items is allowed at breakfast No “grain based dessert” restriction at breakfast (lunch only) These food items may be considered “desserts” at lunch (i.e. graham crackers, poptarts) Some grain products can only be served as desserts in lunch/not allowable in breakfast (i.e. cookies, brownies) See Exhibit A, SP 30-2012, footnotes 3 and 4

14. Food Components: Meat/ Meat Alternate as Grain No separate requirement to offer M/MA If you would like to offer M/MA, there are two options: Option 1: Offer M/MA in place of grains component AFTER minimum requirement is offered in menu or planned breakfast. Option 2: Offer M/MA as an extra food and NOT credit it toward any component.

15. Food Components: Meat/ Meat Alternate as Grain Option 1: Offer M/MA in place of grains, provided you have offered at least 1oz eq. of grains daily. The M/MA would count toward the weekly total grains minimum requirements and the dietary specifications. You receive credit for the M/MA under a required food component (grains) 1 serving of 1oz eq. M/MA would credit as 1oz eq. of grains.

16. Food Components: Meat/ Meat Alternate as Grain Option 1 and Whole Grain Rich Criteria The Whole Grain Rich Criteria applies ONLY to grain-based foods, and NOT Meats/Meat Alternate crediting toward the grain component. Example: menu planner offers 6oz eq. grains and 3oz eq. meat/meat alternates to meet the weekly requirement of 9oz eq. grains in grades 9-12. Only the 6oz eq. of grains must be whole grain-rich.

17. Food Components: Meat/ Meat Alternate as Grain Option 2: Serve M/MA as an EXTRA food and not count toward weekly grains requirement. Must still offer at least 1oz of grains daily. The extra M/MA must fit within the weekly specifications (calories, saturated and trans fat, and eventually sodium), and you must continue to offer a sufficient amounts of grains daily to meet the minimum weekly requirement. M/MA foods offered as Extras do not count for OVS purposes.

18. Offer Versus Serve Always offer all three components in at least the required amounts Must be offered at least four food items and may decline one food items. A reimbursable breakfast must contain at least ½ cup of fruit/vegetable/juice for OVS

19. Offer Versus Serve If you are offering a meat/meat alternate as a grain for the purpose of OVS: When counting M/MA as grains, the combo may counts as two food items. Example: Egg sandwich w/ 1oz eq. of grains and 1oz eq. of M/MA counting as grains = 2 food items

20. Offer Versus Serve If you are offering a meat/meat alternate as an extra for the purpose of OVS: When counting M/MA as an extra, the M/MA cannot be counts as a food item. Three additional items must be offered to have OVS. Student may decline the combination. Example: egg sandwich w/ 1oz eq. of grains and 1oz eq. of M/MA counting as an extra = 1 food items

21. Offer Versus Serve Allowing students to take two of the same grain item: If a menu planner offers two different 1oz grain items at breakfast, a student may be allowed to take two of the same grain and count as two items Example: milk and fruit, plus two grains Student could select fruit and two toasts 2 nd toast selected in place of other grain offer (cereal) Only one item (milk) is declined

22. Pre-Plating Remember – OVS is not required at breakfast! Pre-plating and or Grab-n-Go is allowed. A variety of milk is still required.