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

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

2 SBP Changes Effective SY Half of weekly grains must be whole grain-rich Minimum weekly grain requirement* *Maximum lifted for SY , per memo SP 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 includes SBP States conduct weighted nutrient analysis on one week of menus

3 Fruits Component Must offer at least ½ cup of fruit and/or vegetables daily Fresh, frozen, canned, and dried forms allowed No fruit juice or starchy vegetable limit in SY Temporary allowance for frozen fruit with added sugar Smoothies prepared in-house credited as fruit and milk No OVS requirement to take fruit or vegetable

4 Grains Component Flexibility in menu planning and complying with weekly ranges for grains in SY SFAs compliant if meeting weekly minimum; maximum will not be assessed In SY , half of the grains offered must be whole grain-rich (WGR) New SBP meal pattern does not require a meat/meat alternate, but is optional Offer meat/meat alternate in place of grains Offer a meat/meat alternate as an extra item

5 OVS for Breakfast Phasing-in changes in the SBP As always, OVS at breakfast is optional for all grade groups Three required components (juice/fruit/vegetable, grains, milk)schools must offer at least four food items Student must select at least three food items

6 Technical Assistance Resources FNS Meal Pattern website ( tion/nutritionstandards.htm) Powerpoint presentations for training Q&As and other Policy Memos Best Practices Sharing Center SFAs 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 site Search by various topics such as Meal Pattern, Planning Tools, and Monitoring Tools Search by various formats, such as Menus, Recipes or Checklists Materials may be submitted via to and should contain: the developer name, subject areas, audiences, and format that the resource covers

7 SCHOOL BREAKFAST MENU PLANNING DATE: JULY 17, 2013 TIME: 1:30-2:30 & 2:45-3:45 Reenie Briody, RD District Registered Dietitian Capital School District Delaware

8 Capital School District CSD Statistics 6520 Students/13 Schools 64% Free & Reduced 49% Breakfast Participation Our Breakfast in the Classroom & Grab-n-Go Caused our Participation Rates to Increase

9 Capital School District Menus Most of our menus only needed tweaking to bring them into compliance for certification status. More than likely your menu(s) only need tweaking too!

10 Objectives 1. Create a requirement checklist. 2. Obtain current menus or create age/grade breakfast menus. 3. Evaluate menus using checklist.

11 Checklist Purpose Identify requirements already being met on current menus Identify changes necessary for meeting new meal regulations

12 Sample Checklist Current menus: age/grade or K-12 ( calorie range) Fruit ½ cup minimum Milk 8 oz; FF flavored/unflavored; low fat unflavored Grain equivalent determination: exhibit A, label Meat equivalent determination via label Entrees: 2 grain or 1 grain & 1 meat Extra calories from condiments, starchy vegetable or extra meat Nutrient analysis of menu(s) for calories and saturated fat

13 Fruit Does each menu offer A minimum of ½ cup fruit per day?

14 Fruit Note: SY requires: 1 cup/day of fruit offerings. Consider offering daily both fresh or canned fruit and 100% fruit juice for sy We chose to offer ½ cup 100% fruit juice along with ½ cup canned/fresh fruit. Adding fruit across the district was new to some of the staff. Cost of adding ½ cup of fruit was the biggest hurdle and second was the time and labor to portion out the canned fruit when offered.

15 Milk Does each menu have 2 milk offerings? Are they fat free flavored/unflavored or 1% unflavored?

16 Grains Make A list of current grains being offered on all age/grade menus Obtain all labels Determine grain equivalents for each item using CN label or exhibit A Determine enriched vs whole grain rich

17 Whole Grain Rich? Do half of the grain offerings meet whole grain rich requirements of 50% or more?

18 Grain/Whole Grain Rich Evaluation: Sample Menu Monday Tuesday Wednesday Thursday Friday Sausage & Cheese Biscuit Mini Pancakes Bagel & Cream Cheese Cheesy Eggs & Toast Breakfast Muffin Daily Offerings: Cereal & Graham Crackers; Assorted Juice & Fruit; Fat Free Flavored & Unflavored Milk And Low Fat Unflavored Milk

19 EVALUATE FOR MINIMUM WEEKLY GRAIN REQUIREMENTS 1 grain minimum is met daily 9 grains/week is met; also meets all age groups min/max 7 of 9 offerings are WGR which is > 50% WGR GRAIN ON MENU WHOLE GRAIN RICH BISCUIT YES 2 PANCAKES YES 2 BAGEL YES 2 TOAST YES 1 MUFFIN NO 2 Alternate Daily Offering: Cereal & Graham Crackers YES/YES 2 # GRAIN EQUIVALENTS

20 Daily Cereal & Graham Crackers = 2 Grain Equivalent & WGR We offer low sugar, whole grain rich cereals with whole grain rich graham crackers daily to maintain or promote participation. Most of our students can find a cereal they like if they do not like the main breakfast entrée.

21 Capital SD Muffins We chose A 2 grain equivalent muffin that did not meet whole grain rich requirements. We determined that we still met the 50% WGR requirement without changing our current muffins to WGR. We decided to keep the well liked muffin that was enriched until we found a WGR muffin that had a comparable acceptance rate.

22 Meat/Meat Alternate Substitute For 1 Grain Or Count as Extra Calories Example Entrée: Cheesy Eggs & Toast One grain equivalent WGR toast One meat - egg Extra calories - cheese Example Entree: Sausage & Cheese Biscuit 2 grain equivalents - WGR biscuit Extra calories - 1 oz turkey sausage patty & ½ oz cheese

23 Calories and Saturated Fat Complete nutrient analysis for calories and saturated fat for each age/grade group. Remember to check for zero grams trans fat. Remember you can use the overlap of calories for a K-12 menu.

24 Meat And Condiments When choosing condiments consider saturated fat, calories and sodium content. Consider low sodium meat/meat alternate products since sodium targets begin SY

25 Condiment Example Cream Cheese Fat Free: 1oz = 30 cal/0 gram sat. fat Low Fat: 1 Oz = 60cal/3 gram sat. fat Regular: 1 Oz = 90cal/5 gram sat. fat

26 OFFER VS SERVE Three items to be considered a reimbursable meal Sample reimbursable meals

27 Yogurt & Graham Crackers 1 GRAIN 1 MEAT/MEAT ALTERNATE Offer with assorted fruit, 100% fruit juice and milk. Possible reimbursable meals: OR

28 Yogurt & Graham Crackers 1 GRAIN 1 MEAT/MEAT ALTERNATE With Offer vs Serve, a reimbursable meal could also look like: OR

29 Sausage & Cheese Biscuit 2 GRAIN Offer with assorted fruit, 100% fruit juice and milk WGR biscuit meets 2 grain equivalents Sausage and cheese supplies extra calories and saturated fat

30 Sausage & Cheese Biscuit With Offer vs Serve, a reimbursable meal could also be:

31 Breakfast Bar 1 GRAIN OR 2 GRAIN Offer with assorted fruit, 100% fruit juice and milk Double check if the breakfast bar is equal to 1 or 2 grains! If 1 oz equivalent bar offer with another 1 oz grain equivalent such as graham crackers

32 Breakfast Bowl Egg, Cheese And Potatoes 1 GRAIN 1 MEAT/MEAT ALTERNATE Offer with assorted fruit, 100% fruit juice & milk Egg and/or cheese provides 1 meat/ma Must offer A 1oz grain equivalents such as WGR 1 oz biscuit or toast to meet minimum daily grain requirements 2 oz grains can be offered in secondary schools if remain within weekly calorie and saturated fat range requirements Potatoes are extra calories; potatoes cannot replace toast or biscuit

33 Challenges With New Requirements GRAB-N-GO CHALLENGE GRAB-N-GO ANSWERS Time More than one offering of milk More than one offering of fruit Unable to change/ administrative decision Most choose same milk; second offering on line; mild time constraint Offered self serve fresh fruit

34 CONTACT INFORMATION

35 IMPLEMENTATION OF NEW BREAKFAST REGULATIONS Nancy J. Cathey, MS, RD Nutrition Services Director Las Cruces Public Schools

36 LAS CRUCES PUBLIC SCHOOLS A border community in Southern New Mexico that is 70% Hispanic. Free/Reduced rate is 65% Enrollment is 25,000 in 38 school sites Previously Nutrient Based menus Breakfast is primarily in the classroom at elementary and in the dining room at secondary except one middle in classroom

37 FRUIT Requirement from ½ c to 1 c (already implemented 2014 regulation) Our decision to serve ½ c juice and ½ c fruit each day Juice - variety of flavors offered each day ½ c of specific fruit each day fresh April, May, August, September, ½ October Canned, frozen, and some fresh other months All canned will be juice or water added Students did not like frozen strawberries w/out sweetener New items used Large fruit pocket (1/2 c fruit) ½ c fruit in yogurt parfait

38 GRAINS AND PROTEINS Whole Grains Make muffins and cinnamon rolls Oatmeal All cold cereal is whole grain All tortillas are whole grain Whole grain biscuits Many pre-made items Items that were still enriched French toast (available 13-14) Peanut butter graham wafer (available 13-14) Pancake on Stick (available 13-14) Breakfast Pizza (available 13-14) Breakfast Bagel (available 13-14)

39 CALORIES In general: Menu with cereal and another 1 oz eq grain met calories Menu with breakfast sandwich met calories Menu with breakfast burrito met calories Menu with just cereal did not met calories Menu with just 1 oz eq grain did not meet middle or and high and barely met elementary

40 SODIUM If we made items from scratch at least a couple of days per week then we met the sodium restriction ( level) If all items are pre-made then it is difficult to meet sodium restriction ( level)

41 MENUS Elem Juice and Fruit Cereal some days w/ other item Hot items 2-3 days/ week Middle Juice and Fruit Cereal daily w/ other item Hot item 2-3days/week High Juice & Fruit Cereal daily w/ other item Hot item 3-4 days/week

42 STUDENT ISSUES Our menu was implemented with the maximum on grains which resulted in complaints about quantity but with this lifted and us increasing the amounts (staying within calorie requirement) the complaints should improve Whole grains have been introduced over last 8 years so was not an issue

43 BREAKFAST IN THE CLASSROOM ISSUES Reinforce offer.vs. serve rules Posted new poster with Information

44 OFFER.VS. SERVE Difficult because items.vs. components Deny one item Used poster to teach staff Reviewed at all manager meetings during Fall semester

45 COST Additional Fruit (serving size) Not as much as expected students only that two or three items between milk, juice, and fruit Whole grains introduced over year so impact has been some each year

46 CONTACT INFORMATION Nancy J. Cathey, MS, RD

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