School Breakfast Meal Pattern Requirements

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1 School Breakfast Meal Pattern Requirements Nuts and Bolts of School Nutrition Programs Framingham State University August 6, 2015 Presented by: Lisa Lao, M.S., RD, LDN Julianna Valcour, M.Ed., RD Linda Fischer, M.Ed., RD, LDN

2 Agenda Breakfast Meal Pattern Requirements Food Component vs. Food Item Offer vs. Serve and Serve Only Breakfasts Activity Recognizing Reimbursable Breakfast Meals 2

3 Breakfast Meal Pattern Requirements 3

4 4

5 Breakfast Meal Pattern General Requirements: Requirements Schools must implement the age-grade groups (K-5, 6-8 and 9-12) Schools must plan breakfast meals that meet dietary specifications for calories, saturated fat and sodium Foods offered must contain zero grams of trans fat per portion 5

6 Food Component Food Component: vs. Food Item One of the three food groups that comprise a reimbursable breakfast. The food groups are: Milk Fruit (vegetable may be substituted for fruit) Grains (with optional meat/meat alternate allowed) 6

7 Breakfast Meal Pattern Food Item: Requirements A specific food offered within the three food components. For the purposes of Offer vs. Serve, a school must offer at least four food items and students must select as least three food items 7

8 Fluid Milk Component 1 cup (8 fluid ounces) for all age/grade groups Must offer daily variety (at least 2) of the following: Fat-free unflavored Fat-free flavored Low-fat (1% or less) unflavored Low-fat or fat-free lactose-reduced/lactose-free Whole, 2%, and low-fat flavored milk is no longer allowable 8

9 Breakfast Food Components (Fruit) Schools must offer at least 1 cup of fruits and/or vegetables to all age-grade groups Vegetables and fruits may be offered interchangeably For the purposes of menu planning, a ½ cup of fruit counts as 1 food item 9

10 Starchy Vegetables Versus Non-Starchy Vegetables Q) Would I be allowed to offer and credit a hash brown (starchy vegetable) on any day of the week? A) Yes, if a school chooses to offer and credit a starchy vegetable toward the meal pattern, then at least 2 cups of non-starchy vegetables (i.e. red/orange, dark green, legume, or other vegetable) must be planned to be offered over the course of the week. 10

11 Starchy Vegetables Versus Non-Starchy Vegetables A) If a school does not plan to offer at least 2 cups of non-starchy vegetables over the week, then the starchy vegetable would be considered an extra which will not credit toward the meal pattern. 11

12 Breakfast Food Components Things to Consider: Vegetables that are offered as extras would not count for purposes of OVS For example: If a student chooses hash browns as an extra item they would still need to have three breakfast items on the tray, including at least ½ cup of fruit, to have a reimbursable meal Additionally, extra foods must fit within the weekly dietary specifications for calories, saturated fat, sodium, and trans fat 12

13 Fruits Component Canned/dried fruit and 100% juice are allowed in addition to fresh fruit Frozen fruits with added sugar are also allowed but should be used in moderation to keep the average school meal within the weekly calorie ranges 13

14 Fruits Component Limit on fruit juice applies to the total fruit offering per week Regulation: No more than half of the weekly fruit offering may be in the form of 100% juice 14

15 Example: Fruit Juice Requirement (based on 5 day school week) School offers: Fruit Variety Juice Variety = ½ cup = ½ cup Weekly Offering (½ cup x 5 days) = 2 ½ cups (½ cup x 5 days) = 2 ½ cups = 1 cup of total fruit daily Education 15 = 5 cups total fruit over the week

16 Example: Fruit Juice Requirement Rule: No more than half (½) of the weekly fruit offering may be in the form of juice The school offered over the week ½ cup x 5 days = 2 ½ cups ½ cup x 5 days = 2 ½ cups Half of 5 cups = 2 ½ cups Did the school meet the requirement? YES! Education 16

17 Fruit Smoothies USDA Policy Memo SP (V.3) (July 22, 2015) Smoothies Offered in Child Nutrition Programs Smoothies Prepared by Local Operators: Milk may be credited toward the fluid milk requirement Pureed fruits and vegetables, when served in a smoothie, credit as juice and are subject to juice limitations 17

18 Fruit Smoothies Smoothies Prepared by Local Operators: Yogurt may be credited as a meat alternate Grains cannot be credited when served in a smoothie 18

19 Breakfast Food Components For all grade groups, schools must offer at least 1 ounce equivalent (oz eq.) of grains each day Minimum weekly requirements must also be met for age-grade groups: 7 oz eq. for grades K-5 (Grains) 8 oz eq. for grades oz eq. for grades

20 Breakfast Food Components (Optional Meat/Meat Alternate) There is no separate requirement to offer meat/meat alternates in the SBP meal pattern. School may offer a meat/meat alternate in place of part of the grains component after the minimum daily grains requirement is offered in the menu or planned breakfast. A serving 1 oz eq. of meat/meat alternate may credit as 1 oz eq. of grains. Alternately, a school may offer a meat/meat alternate as an extra food and not credit it toward the meal pattern. 20

21 Grains Component Minimum daily and minimum weekly requirements (see meal pattern chart) All grains offered must be Whole Grain-Rich (WGR)* * Unless a Whole Grain Rich Product Exemption Waiver is requested through the State Agency 21

22 Grains Component Maximum weekly requirements for grains permanently waived by USDA on January 3, 2014 SFAs continue to be required to meet the weekly minimum and maximum range requirements for calories and the other dietary specifications 22

23 Grains Component Q. How would I count Meat/Meat Alternates that are offered as grains? A. Grains would be counted based on the total number of actual grains and meat/meat alternates being offered. For Example: Let s say that a menu planner offers 6 oz eq grains and 3 oz eq meats/meat alternates (counting as grains) over the week. What would be the total oz eq of grains offered for the week? 9 ounce equivalents 23

24 Grains Component For additional information on Grains, please refer to the Whole Grains in the School Meal Programs Presentation as part of the Nuts and Bolts of School Nutrition Programs training series. 24

25 Child Nutrition (CN) Labels What are Child Nutrition Labels? Allows manufacturers to state the contribution on their labels. The program provides a warranty against audit claims for purchasers of CN labeled products How does the Program work? Requires an evaluation of a product's formulation by FNS to determine its contribution toward meal pattern requirements 25

26 Child Nutrition (CN) Labels Are CN Labels Required? No! Manufacturers are NOT required to obtain CN labels for their products Schools are NOT required to purchase products with a CN label 26

27 How do I identify a CN label? In addition to required labeling features, a CN label will always contain the following: The CN logo (which is a distinct border) The meal pattern contribution statement A 6-digit product identification number USDA/FNS authorization statement The month and year of approval 27

28 Dietary Specification Requirements 28

29 Dietary Specifications (for Lunch and Breakfast) Calories: Minimum and maximum levels Saturated Fat: Less than 10% of calories from saturated fat Sodium: Target limits phased in gradually (Target 1 SY ; and Target 2 SY ) and final sodium reductions (SY ) Trans Fat Limit: Zero grams per offered portion (check labels) 29

30 Calories Calorie ranges are based on science and data on children s food intake Calorie ranges apply on a weekly basis The meals offered on average over the week must be within the calorie range (min/max) Individual meals offered may be below or above the calorie range Calories do not apply to meal selected by individual student Student selections may also be above or below the ranges 30

31 Identifying Reimbursable Meals Under Offer Versus Serve (Signage for Lunch and Breakfast) Regulation (7 CFR (a)(2) requires that schools identify, near or at the beginning of serving lines, what foods constitute unit priced reimbursable meals Schools using OVS must also identify what a student must select in order to have a reimbursable meal under OVS 31

32 Sample Signage School Nutrition Network: 32

33 Identifying Reimbursable Meals Under Offer Versus Serve In addition to signage or other methods used in the food service areas, schools should provide information on OVS in materials, such as menus and newsletters, provided to parents or posted on websites 33

34 Breakfast Offer Versus Serve (OVS) and Serve Only Requirements 34

35 What is Offer Versus Serve? OVS is a concept that applies to menu planning and the meal service Allows students to decline some of the food offered, however, students must select at least ½ cup of the fruit or vegetable component as part of a reimbursable breakfast or lunch The goals of OVS are to reduce food waste and to permit students to choose the foods they want to eat 35 Optional at all levels for breakfast

36 OVS at Breakfast What Schools Must Offer Must offer at least four food items from three components (grain, fruit, and milk) Food items must be offered in at least the minimum daily portion Double serving of components/food items is allowed for the fruit component and grains component and credited meat/meat alternate when substituted for grains 36

37 OVS at Breakfast What Students Must Select To Qualify for a Reimbursable Meal: A student must select as least three food items and one selection must be at least ½ cup of fruit (or vegetable if offered) Students may select food items from any of the required components 37

38 Serve Only Breakfast Requirements Schools following serve only must offer at least four food items in the daily required minimum amount from the three required components (grain, fruit, and milk) Students are not allowed to decline any food items under serve only 38

39 Activity: Identifying Reimbursable Breakfast Meals 39

40 1 oz eq. ½ cup ½ cup 1 oz eq. *Assume all portions are in compliance with the meal pattern

41 2 oz eq. 4 oz. ½ cup *Assume all portions are in compliance with the meal pattern

42 ½ cup 1 oz eq. ¼ cup 1 oz eq. counting as a grain *Assume all portions are in compliance with the meal pattern

43 1 oz eq. ½ cup ¼ cup 1 oz eq. counting as a grain *Assume all portions are in compliance with the meal pattern

44 ½ cup 1 oz eq. 4 oz. 1 oz eq. Additional Item *Assume all portions are in compliance with the meal pattern

45 1oz egg counting as a grain 1/2c non-starchy vegetables 1oz eq tortilla ½ cup *Assume all portions are in compliance with the meal pattern

46 ½ cup 2 oz eq. ½ cup ½ cup Breakfast in which menu planner has already offered 2c non-starchy vegetables throughout week. *Assume all portions are in compliance with the meal pattern

47 ½ cup 2 oz eq. ½ cup Breakfast in which menu planner has offered only 1c non-starchy vegetables throughout week. ½ cup *Assume all portions are in compliance with the meal pattern

48 ½ cup 2 oz eq. ½ cup ½ cup Breakfast in which menu planner has offered only 1c non-starchy vegetables throughout week. *Assume all portions are in compliance with the meal pattern

49 ¼ cup ½ cup 1 oz 2 oz eq. *Assume all portions are in compliance with the meal pattern

50 ½ cup 1 oz eq. *Assume all portions are in compliance with the meal pattern

51 4 oz. ½ cup 2 oz eq. *Assume all portions are in compliance with the meal pattern

52 1 oz eq. granola 4 oz yogurt 1 cup assorted fruit *Assume all portions are in compliance with the meal pattern

53 ¼ cup ½ 2 oz cup eq. *Assume all portions are in compliance with the meal pattern

54 Common Missteps with Meeting the Meal Pattern 1) Not offering the minimum requirements for appropriate age/grade ranges 2) Weekly grain minimums are not being met 3) Students are not taking either a ½ cup of fruits and/or vegetable to count the meal as reimbursable 4) No signage near or at the beginning of serving lines 54

55 USDA - Nutrition Standards for School Meals Website Includes Up to Date: Regulation Information Technical Assistance and Guidance Materials 55

56 Questions?? 56

57 Contact Information Linda Fischer, M.Ed., RD, LDN Tel. # Lisa Lao, M.S., RD, LDN llao@doe.mass.edu Tel. # Julianna Valcour, M.Ed., RD jvalcour@doe.mass.edu Tel. #

58 Resources John Stalker Institute of Food & Nutrition: Making it Count: Mass in Motion - Create Healthier Schools (MA School Nutrition Standards for Competitive Foods and Beverages): Massachusetts Department of Elementary & Secondary Education Office for Nutrition, Health and Safety Programs: USDA Child Nutrition (CN) Labeling Program USDA Food Fact Sheets: 58

59 Resources USDA New Meal Pattern in Schools: U.S. Department of Agriculture Food and Nutrition Service, July USDA Nutrition Standards for School Meals: USDA Webinars: Whole Grain Council: Wisconsin Department of Public Instruction: 59

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