Breakfast: Bring it On!

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1 Breakfast: Bring it On! U.S. Department of Agriculture Food and Nutrition Service December 2012

2 Overview Meal pattern overview & timeline Age/grade groups Meal pattern components Fruits (vegetables) Grains (meat/meat alternate) Milk Calories OVS Miscellaneous

3 SBP Changes Effective SY Offer only fat-free (flavored or unflavored) and lowfat (unflavored) milk Saturated fat limit <10% calories

4 SBP Changes Effective SY Half of weekly 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 includes SBP States conduct weighted nutrient analysis on one week of menus

5 SBP Changes Effective SY Fruit quantity to increase to 5 cups/week (minimum 1 cup/day) All grains must be whole grain-rich Target 1 for average weekly sodium limit Under OVS, meals selected by students must contain a fruit (or vegetable if using substitution)

6 Additional Future SBP Changes SY Target 2 sodium restriction SY Final Target sodium restriction

7 Three age/grade groups for planning breakfasts K Age/Grade Groups Flexibility in menu planning at breakfast All three grade group requirements overlap at breakfast A single menu can be used for all groups

8 Fruits Component Must offer at least 1 cup of fruit daily (SY ) No maximum limit on fruit quantities Fresh, frozen, canned, and dried fruit allowed Fruit or fruit juice allowed Limit on fruit juice applies weekly ½ cup of juice may be offered daily in SBP along with whole fruit Meal selected by students under OVS must include at least ½ cup fruits

9 Fruits Component Temporary allowance for frozen fruit with added sugar SY 12/13 and SY 13/14 Schools may offer a single fruit type, or a combination of fruits Under OVS, students may select a combination that equals a ½ cup of fruits

10 Multiple fruits and Juice Limit Offering is the amount of fruit a child able to select, regardless of the number of options/variety offered No more than ½ of the total fruits offered over the week may be in the form of juice Example: ½ c peaches, ½ c applesauce, ½ c oranges, and ½ c grape juice offered daily Students can select 1 cup of fruit (2 out of 4 choices) Daily fruit offering = 1 cup (weekly fruit offering = 5 cups) Daily juice offering = ½ cup (weekly juice offering = 2.5 cups) Weekly juice offering is 50% (½ of the total fruit offering), which is within the weekly juice limit

11 Fruits- 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

12 Vegetables Substituting for Fruits Discretion to offer vegetables as substitute for fruits (SY2014/15) No limit on substitution, but first 2 cups of vegetables must be from dark green, red/orange, beans/peas (legumes) or other subgroups Example: ½ cup of beans on Tuesday and a ½ cup of tomato juice on Thursday (totaling 1 cup of vegetables), and fruits on the other school days. May offer various combinations of fruits and vegetables ½ cup each of fruits and vegetables (e.g., ½ cup orange juice and ½ cup mashed sweet potatoes) 1 cup combination of fruits/vegetables (pineapple/carrot salad)

13 Vegetables Substituting for Fruits No separate requirement for vegetable variety in the SBP There is a protocol for fruit substitution with vegetables only, as it relates to subgroups At their discretion, the SFA plans how and when to offer vegetables in place of fruits Starchy vegetables may be offered any day, provided nonstarchy vegetables (2 cups) are included in the weekly menu

14 Vegetables as Extras Menu planner has discretion to offer as extras Do not count toward fruits component in SBP Extras must fit within the limits for calories, saturated fat and sodium; and the weekly juice limit Extras do not count toward OVS requirement Consistent with existing policy on extra foods Student must have three other food items on tray, including ½ cup fruit, to have a reimbursable meal

15 Grains Component Weekly grain ranges allow flexibility to vary daily offerings Sugar in grain items is allowed No grain-based dessert restriction at breakfast (lunch only) Some grain products can only be served as desserts in lunch/not allowable in breakfast (brownies, cookies)

16 Whole Grain-Rich Foods In SY , only half of the grains offered must be whole grain-rich (WGR) All grains must be WGR by SY Increasing availability commercially USDA Foods offers WGR flour, oats, pancakes, tortillas, and rice Traditional grits ok next year as long as other grains offered are whole grain-rich Beginning in SY , schools can offer whole grain-rich grits

17 Formulated Grain-Fruit Products Does not include energy bars, granola bars, cereal bars, breakfast bars, fortified cereals, or cereals with dried fruit Formulated grain-fruit products can be used to meet the grains component only As long as use of these items does not cause the menu to exceed the average weekly calorie and saturated fat limits Formulated grain-fruit products do not credit toward the fruits component

18 Fortification Ensuring that a RTE breakfast cereal is fortified to meet program requirements Check cereal products for an ingredient statement on the side or back of the box 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 hydrochloride), vitamin A palmitate, vitamin D, vitamin B12

19 Meats/Meat Alternates as Grains 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 Offers menu planning flexibility while promoting whole grain-rich foods consistent with DGAs When substituted for grains, the meat/meat alternate counts toward the weekly grains range and the dietary specifications

20 Meats/Meat Alternates as Extras No requirement to offer m/ma SFAs have discretion to offer meat/meat alternates as extras Not creditable as grains component Not counted for OVS purposes Not a required component, so no weekly maximum Must continue to serve at least the minimum daily grain as part of the meal Must fit within the dietary specifications (calories, sodium, saturated fat, and trans fat) Additional flexibility for menu planning

21 Milk Allowable milk options include: fat-free (unflavored or flavored) 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 (e.g., nondairy beverages) Students may decline milk component under OVS

22 Calories Minimum and maximum calorie (kcal) levels applies to average meal served over the course of the week Calorie ranges apply on a weekly basis Individual meals may be below or above the weekly range Provides flexibility for students with varying calorie needs GRADES BREAKFAST (kcal) K

23 OVS for Breakfast Phasing-in changes in the SBP For SY , no changes to SBP other than milk requirement For SY , may continue to use current menu planning approach and no change to OVS requirements For SY , single food-based approach implemented with three required components As always, OVS is optional for all grade groups

24 OVS: Components vs. Items Always offer all three components in at least the required amounts For OVS, must offer at least four food items at breakfast Students may decline one food item (must select ½ c fruits) Regulatory definition: A food item is a specific food offered within the food components For purposes of OVS, an item is the daily required minimum amount of each food component that a child can take 1 cup of milk 1 oz eq of grains ½ cup of fruit (less than required offering beginning )

25 OVS- Fruits Under OVS, fruits component may be split and count as two food items At discretion of operator Example: Oatmeal rounds (1 oz eq), apple slices (1/2 cup), orange juice (1/2 cup), and milk Four food items Student can select any three items (must include at least ½ cup of fruits for reimbursable meal) Student may Can split fruit any or all days of the week

26 OVS- Grains (part 1) A large grain counts as more than one food item for purposes of OVS in breakfast e.g. 2 oz muffin = 2 food items Unchanged from prior OVS practice In addition to the 2 oz grain, at least 2 other food items must also be offered to have OVS Student cannot decline the 2oz grain item Examples: school offers 2 oz eq muffin,1 cup apples, and milk (decline milk only) school offers 2 oz eq muffin, ½ cup apples, ½ cup juice, and milk (decline milk or a fruit choice)

27 OVS- Grains (part 2) Grains-meat/meat alternate combination items When counting the meat/meat alternate as grains, the combo may count as two food items Example: egg sandwich w/ 1 oz eq of grains and 1 oz eq of m/ma counting as grains = 2 food items If not counting the meat/meat alternate toward the grains component, the combo is one food item Three additional items must be offered to have OVS Student may decline the combination Example: egg sandwich w/ 1 oz eq of grains and 1 oz eq of m/ma not counting as grains (extra) = 1 food item

28 OVS- Grains (part 3) Allowing students to take two of the same grain item If a menu planner offers two different 1 oz eq grain items at breakfast, a student may be allowed to take two of the same grain and count as two items At the discretion of the menu planner to allow duplicates Example: school offer milk and 1 cup fruit, plus two grains: cereal (1 oz eq) and toast (1 oz eq) Student could select fruit and two toasts = 3 items

29 Pre-plating/Bundling Pre-bagged meals, for purposes of breakfast in the classroom, can be served under OVS Reminder: OVS never required at breakfast for any age/grade group If some or all of the components are bundled together, operator should attempt to offer choices where possible Ideas: fruit basket with different choices, variety of milks separate from pre-pack

30 Pre-plating/Bundling cont d Can two or all three components be preplated/bundled together? Yes if there are logistical limitations on the school system Facilities, space, young children unable to easily self-serve, etc Operators encouraged to remain consistent with intent of OVS Encourage variety within the bundled choices Helps minimize potential for food waste and increased costs Example: school gives students different Plated Specials (three different main dishes) that all contain milk and fruit Example: school bundles grains and fruit and offers a variety of milk options

31 Technical Assistance Resources FNS New Meal Pattern website ( n/nutritionstandards.htm) Timeline Powerpoint presentations for training Q&As (SP ), other policy memos 6 cents certification materials Food safety information Food Buying Guide 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

32 Thank You

July 2013 U.S. Department of Agriculture Food and Nutrition Service

July 2013 U.S. Department of Agriculture Food and Nutrition Service Benefits of Breakfast Provides a morning meal for students that don t have the time or resources for a meal at home Provides food to