Optimizing Nutritional Quality and Appeal

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1 Optimizing Nutritional Quality and Appeal

2 Overview Webinar Logistics Introductions Overview of School Breakfast Standards Fitting Nutritious & Appealing Foods into Alternative Models School District Highlight How To and Resources Tools & Next Steps

3 Webinar Logistics Everyone s muted by default Please do submit questions!

Webinar Logistics Polling questions Please select answer and submit Webinar recording & materials will be Sent via email

4 Webinar Logistics Polling questions Please select answer and submit Webinar recording & materials will be Sent via from AFHK Posted at ing-events/webinars/archived-webinars.html

5 Today s Speakers Moderator Ellen Dillon, Action for Healthy Kids Panelists Madeleine Levin, Food Research and Action Center Nicola Edwards, California Food Policy Advocates Adleit Asi, Riverside Unified School District, CA

6 Overview of New School Breakfast Meal Standards Madeleine Levin, Senior Policy Analyst Food Research and Action Center

7 Major Changes from Proposed Rule Changes to breakfast phased-in gradually over 3 years No meat/meat alternate at breakfast Students may take smaller portions of fruits and vegetables under Offer versus Serve Compliance based on one-week reviews of menus

8 Comparison: Current SBP vs. Final Rule School Breakfast Program Meal Pattern Food Group Current Requirements K-12 Final Rule Requirements Fruit ½ cup per day (vegetable substitution allowed) Beginning SY , 1 cup per day (vegetable substitution allowed) Note: Students are allowed to select ½ cup of fruit under OVS. Grains and Meat/Meat Alternate (M/MA) 2 grains, or 2 meat/meat alternates, or 1 of each per day Beginning SY , minimum and weekly grain ranges: Grades K-5: 1 oz eq. min. daily (7-10 oz weekly) Grades 6-8 : 1 oz eq. min. daily (8-10 oz weekly) Grades 9-12 : 1 oz eq. min. daily (9-10 oz weekly)

9 Comparison: Current SBP vs. Final Rule, cont d School Breakfast Program Meal Pattern Food Group Current Requirements K-12 Final Rule Requirements Whole Grains Encouraged At least half of the grains must be whole grain-rich beginning July 1, Beginning July 1, 2014, all grains must be whole grain rich. Milk Meat/Meat Alternate 1 cup daily (variety of fat contents allowed; flavor not restricted) 2 grains, or 2 meat/meat alternates, or 1 of each per day. 1 cup, must be fat-free (unflavored/flavored) or 1% low-fat (unflavored) daily No requirement for separate meat/meat alternate component in SBP.

10 Fruits at Breakfast May serve fresh, frozen without added sugar, canned in juice/light syrup, or dried fruit No more than half of fruit offerings may be in the form of 100% juice Vegetables may be offered in place of fruits (at breakfast only) Offer vs. Serve - a student may decline one food item only if four items are offered, but must select at least a half-cup of the fruit or vegetable.

11 SBP Changes Effective SY Offer only fat-free flavored or unflavored and low-fat (1%) unflavored milk

12 SBP Changes Effective SY Half of grains must be whole grain-rich Offer weekly grain ranges Calorie ranges Zero grams of trans fat per portion A single Food-Based Menu Planning approach Establish age/grade groups: K-5, 6-8 and year administrative review cycle Conduct weighted nutrient analysis on one week of menus

13 SBP Changes Effective SY Fruit quantity to increase to 5 cups/week (minimum 1 cup/day offered) All grains must be whole grain-rich Limit on average weekly sodium Reimbursable meals must contain a fruit or vegetable

14 Planning for Breakfast in the Classroom Logistics around serving size of fruit/ limit on juice containers, weight, waste management Increased need for a model that allows offer vs. serve reduces amount of fruit that must be taken Timing of implementation districts may implement earlier than required timeline with notification of the state agency

15 For the Complete Version: View FRAC s Webinar New Healthier School Meal Standards: What You Need to Know nar/seminar.php?seminar=10854

16 Optimizing Nutritional Quality & Appeal Nicola Edwards

17 Entrée Options Simple, varied, nutritious menus Two-week menu cycle Example entrees: Low sugar /low-fat/whole-grain cereals, muffins, granola bars Yogurt Fresh fruit In parfait or as separate components Trail mix Low-fat cheese sticks Whole-wheat bagels with low-fat cream cheese or peanut butter Breakfast burritos, wraps, or sandwiches with eggs, veggies and low-fat cheese Boiled eggs Omelets or scrambles with low-fat cheese and veggies

18 Fresh Fruit & Parfait Option Yogurt Variety of Fresh fruit Toppings (nuts, seeds, granola)

products that have whole as the first word listed in the

19 Choosing Whole Grain Products Select grain products and cereals that are largely whole grain / high fiber Look for products that have whole as the first word listed in the ingredients and contain approximately 5gm of fiber per serving

20 Whole Grain Cereals Muesli Oat flakes/squares Oatmeal (unsweetened) Puffed wheat Bran flakes with raisins Shredded wheat Toasted oat cereals Wheat flakes * Select cereals that contain 6gm or less of sugar per serving.

21 Low-Fat Protein / Dairy Low-fat protein: Options include hard-boiled eggs, peanut butter, low-fat cheeses, such as cottage and natural cheeses, low-fat yogurt and lean meats Low-fat dairy: Skim and low fat milk Many districts have eliminated flavored milk at breakfast to reduce sugar intake

22 Gourmet Breakfast? A healthy breakfast doesn t need to be elaborate or gourmet Prepackaged/highly processed foods generally have: More sodium More refined carbohydrates (sugar) and fat Are generally not as healthy Less processed foods are often healthier, taste better and cost less!

23 What is less processed? Muffins made on site Oatmeal made on site Breakfast sandwiches made on site Burritos / wraps assembled and made on site Eggs Yogurt Whole fruit

Simple and Nutritious Breakfast in the Classroom Select easy-to-transport items Choose fresh fruits that are easy to peel or eat Pick warm, hand-held items that are easy to manage Avoid

24 Simple and Nutritious Breakfast in the Classroom Select easy-to-transport items Choose fresh fruits that are easy to peel or eat Pick warm, hand-held items that are easy to manage Avoid sticky items (e.g., pancake syrup or sugary rolls) to avoid messy desks and hands Think twice about raisins, blueberries, grapes, and other foods that have a tendency to roll Offer vs. Serve for BIC

25 Easy to Grab n Go Products that can be easily packaged Easy to grab quickly and eat on the run Apples, bananas, grapes Wrapped breakfast sandwiches, wraps, burritos Whole grain bagels, muffins

26 Healthy Breakfast Options

27 What s Appealing? The name alone can be appealing Use fun adjectives to describe the menu items Use appetizing (age appropriate) pictures and graphics on posters and on the menus Display and appearance can make or break you

29 Keys to Success Perceptions of school breakfast you may need to re-educate Invite parents to breakfast Invite teachers to have breakfast Allow teachers to eat for free Prepare for any potential challenges

30 Keys to Success - Tracking Outcomes Stakeholder surveys SBP Participation Revenue and expenses Student / Parent / Teacher surveys Ongoing student taste panels Cafeteria staff surveys

31 District Spotlight Riverside Unified School District School Breakfast Program Nutrition Services

32 RUSD Profile Riverside Unified School District is California s 15 th largest school district Enrollment of 43,000 students 47 school sites 31 Elementary, 7 Middle, 7 High Schools, 1 Continuation, 1 Adult Average Daily Participation (ADP) 34,000 meals served 68.5% of students eligible for free/reduced price meals, coming from at-risk families, a total of 29,455 students

33 School Breakfast Program Overview Two Model Types: Grab n Go (Elementary School) - As of 3/5/12. Number of schools 21 (Elementary) Second Chance (Secondary Schools) - 3/27/12, Will be the start of the first secondary school. Number of secondary schools 11

Cycle Menu Tuesday Wednesday Thursday Friday 11/28 1/2 1/23 2/13 3/5

Banana Muffin Apple Wedges Milk Chef Ryan s Specialty Sandwich Rise and

Apple Wedges Milk *Substitution Assorted Cereal with Jungle Crackers

Sandwich Fresh Pear Milk Bagel Breakfast Pizza Apple-Berry Juice Milk

Jungle Crackers Sun-Maid Raisins Milk Chef Ryan s Specialty Sandwich

Cheese Apple Juice Milk Chef Ryan s Specialty Sandwich MorningStar

Juice Milk WEEK 3 12/12 1/16 2/6 2/27 3/19 4/16 5/7 5/28 6/18 Peanut

Chef Ryan s Specialty Sandwich Power Breakfast Slider Orange Juice Milk

Sandwich Morning Turkey and Cheese Muffin Sun-Maid Raisins Milk

34 WEEK 1 Monday Start Your Day R.I.G.H.T. Riverside is Getting Healthy Together Grab and Go Breakfast 3 Week Cycle Menu Tuesday Wednesday Thursday Friday 11/28 1/2 1/23 2/13 3/5 3/26 4/23 5/14 6/4 6/25 R.I.G.H.T. Banana Muffin Apple Wedges Milk Chef Ryan s Specialty Sandwich Rise and Shine Sausage Muffin Fresh Grapes Milk Peanut Butter and Jelly Bar* Apple Wedges Milk *Substitution Assorted Cereal with Jungle Crackers Chef Ryan s Specialty Sandwich Ham and Cheese Classic Breakfast Sandwich Fresh Pear Milk Bagel Breakfast Pizza Apple-Berry Juice Milk WEEK 2 12/5 1/9 1/30 2/20 3/12 4/9 4/30 5/21 6/11 Assorted Cereal with Jungle Crackers Sun-Maid Raisins Milk Chef Ryan s Specialty Sandwich Sunrise Egg and Cheese Sandwich Apple Wedges Milk Mini Bagel with Cream Cheese Apple Juice Milk Chef Ryan s Specialty Sandwich MorningStar Chicken Slider Wild Berry Juice Milk Pancake and Sausage Dog Orange Juice Milk WEEK 3 12/12 1/16 2/6 2/27 3/19 4/16 5/7 5/28 6/18 Peanut Butter and Jelly Bar* Apple Wedges Milk *Substitution Blueberry Muffin Chef Ryan s Specialty Sandwich Power Breakfast Slider Orange Juice Milk Breakfast Yogurt Graham Crackers Banana Milk Chef Ryan s Specialty Sandwich Morning Turkey and Cheese Muffin Sun-Maid Raisins Milk Daybreak Burrito Wild Berry Juice Milk - Menu is subject to change due to availability of product and allergies - - An alternative fruit or vegetable may be offered, depending on seasonality -

36 Nutritious breakfast More Fresh fruits are offered Entrée items were selected as a reflection of students preference Handmade sandwiches prepared by our CK Staff Menu is still work in progress

37 Tools for You Target Audience Specific Materials Administrators Parents Best Practices Stories Webinars and grant opportunities Stories from schools and parents taking action around school breakfast

38 Tools For You Fact sheets and videos Health, academic, and fiscal benefits fact sheets Research, presentations, webinars, and best practices Breakfast data for CA and your district (CA only) Updates, including new funding opportunities and materials

39 Take Action Assess the status of school breakfast in your community Service models used Current level of participation and need Menu options and how they fit with the projected standards How can the current menu be improved What can be added? What can be removed?

40 Take Action Identify the stakeholders who can make school breakfast a success Identify champions in your community who can engage stakeholders Teachers Principals District Administrators Nutrition Services Custodial Services Parents Students District School Board District Superintendent Community organizations

41 FAQ s Q and A from our call today FAQ will be provided to you

42 Upcoming Webinars Please Join Us! 5/1 - Promotion, Outreach and School Board Policy: Sustaining Positive Change

$org, 410-707-9038 Madeleine Levin mlevin@frac.org Nicola Edwards nicola@cfpa.$

43 Thank You! Ellen Dillon Madeleine Levin Nicola Edwards Adleit Asi B

44 Thank You to Our Sponsor This webinar series is made possible by the Kellogg s Corporate Citizenship Fund. We appreciate their generosity and support. For more information on the benefits of breakfast you may visit:

45 Celebrate National School Breakfast Week Join Action for Healthy Kids and Kellogg s to Share Your Breakfast TM. This campaign will bring grant funds to schools all over the country to help serve 1,000,000 more school breakfasts! Visit breakfast/

School Breakfast Menu Planning. U.S. Department of Agriculture Food and Nutrition Service July 2013

School Breakfast Menu Planning U.S. Department of Agriculture Food and Nutrition Service July 2013 SBP Changes Effective SY 2013-2014 Half of weekly grains must be whole grain-rich Minimum weekly grain