Breakfast Reimbursable Meals: Who Knew?

Transcription

1 Breakfast Reimbursable Meals: Who Knew? Nuts and Bolts August 3, 218 Presented by: Doreen Iovanna, M.Ed., LDN, DT USDA Non-Discrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (8) Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-327) found online at: and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 14 Independence Avenue, SW Washington, D.C ; (2) fax: (22) ; or (3) program.intake@usda.gov. This institution is an equal opportunity provider. 2 1

2 What are your requirements? Public Notification Collect and report racial & ethnic data Assure equal access to programs Provide reasonable accommodation: Limited English Proficiency Disabilities Handle civil rights complaints Conduct annual civil rights training 3 By the end of this session you will be able to 1. Identify basic participation requirements of the School Breakfast Program 2. Identify a reimbursable breakfast in Serve-Only and Offer Versus Serve 3. Know where to access more information about the School Breakfast Program. 4 2

3 Goals of Improving Access to School Breakfast Reduced food insecurity Better test scores Improved student health Fewer distractions in the classroom 5 Increasing Access in Massachusetts While Massachusetts came in 2 nd place in the country for percentage growth of free and reduced price student participation in school breakfast for SY , we are in the bottom 1 states for schools offering breakfast compared to schools that offer lunch.* We can do better! *FRAC School Breakfast Scorecard

4 Breakfast Program: Give Them What They Want! 1 Meal Pattern Regulations Agenda 2 Activity Recognizing Reimbursable Breakfast Meals 3 Resources 4

5 Communicate with Families In addition to signage or other methods used in the food service areas, schools should provide information promoting access to the School Breakfast Program and Offer versus Serve in materials, such as menus and newsletters, provided to parents or posted on websites. This is part of the Civil Rights requirement. 9 2 Meal Pattern Regulations 5

6 If You Build It They Will Come 11 What are the Breakfast Meal Pattern General Requirements? To be in compliance schools must: Implement the age-grade group (K-5, 6-8 and 9-12) meal pattern Plan breakfast meals that meet dietary specifications for calories, saturated fat and sodium Offer foods that contain zero grams of trans fat per portion 12 6

7 School Breakfast Program Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of food per week (minimum per day) Fruits (cups) 5 (1) 5 (1) 5 (1) Vegetables (cups) Dark Green Red/Orange Beans/ Peas (Legumes) Starchy Other Additional Veg to reach total Grains (oz eq) 7 1 (1) 8 1 (1) 9 1 (1) Meat / Meat Alternates Fluid Milk (cups 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for the 5-Day Week Min- Max Calories (kcal) Saturated fat (% of total calories) <1 <1 <1 Sodium (mg) < or = 43 < or = 47 < or = 5 Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. 13 What are the Dietary Specifications? Calories: Minimum and maximum levels (see meal pattern chart) Saturated Fat: Less than 1% of calories from saturated fat Sodium: Target limits phased in gradually o Target 1: July 212 June 219** Extended date Trans Fat Limit: Zero grams per offered portion (check labels) 14 7

8 Dietary Specifications Calorie ranges apply on a weekly basis o The meals offered on average over the week must be within the calorie range (min/max) o Individual meals offered may be below or above the calorie range Calories do not apply to meal selected by individual student o Student selections may also be above or below the ranges 15 Food Component vs. Food Item: What s the difference? Food Component: One of the three food groups that comprise a reimbursable breakfast: o Fluid Milk o Fruit (vegetable may be substituted for fruit) o Grains (with optional meat/meat alternate allowed) 16 8

9 Food Component vs. Food Item: What s the difference? Food Item: A specific food offered within the three food components For Offer vs. Serve - a school must offer at least four food items and students must select as least three food items 17 Fluid Milk Minimum daily requirement is 1 cup (8 fluid ounces) for all age/grade groups Must offer daily variety (at least 2) of the following: o Fat-free unflavored o Fat-free flavored o Low-fat (1% or less) unflavored or flavored *Effective SY18/19 only o Low-fat or fat-free lactose-reduced/lactose-free Whole and 2% milk is no longer allowable 18 9

10 Fruit (or vegetable) Component 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, of fruit = 1 food item 19 Fruit (or vegetable) Component Minimum daily and minimum weekly quantity requirement o See meal pattern chart Frozen fruits with added sugar are allowed but should be used in moderation to keep the average school meal within the weekly calorie ranges Allowable fruit: Fresh, Canned/dried fruit; and1% juice 2 1

11 Fruit (or vegetable) Component Whole dried fruit and whole dried fruit pieces credit at twice the volume served. o For example, a ¼ cup of raisins contributes fruit toward the fruit requirement. Limit on juice applies to the total fruit offering per week o 7 CFR 21.1 (3)(b)(c): No more than half of the weekly fruit and/or vegetable offering may be in the form of 1% juice 21 Fruit (or vegetable) Component The school offers fruit daily x 5 days = 2 s weekly juice daily x 5 days = 2 s weekly Did the school meet the requirement? YES! Total fruit and juice offered over the week = 5 cups Rule: No more than half (½) of the weekly fruit offering may be in the form of juice 22 11

12 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? o 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. 23 Starchy Vegetables Versus Non-Starchy Vegetables Q) What if I don t plan to offer at least 2 cups of non-starch vegetables? o 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

13 Breakfast Food Components - Things to Consider Vegetables that are offered as extras would not credit for purposes of OVS o 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 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 25 Fruit and Vegetable Smoothies USDA Policy Memo SP (V.3) (July 22, 215) Smoothies Offered in Child Nutrition Programs Smoothies Prepared by Local School Food Authorities (SFAs): o Milk may be credited toward the fluid milk requirement if the full 8oz is included o Pureed fruits and vegetables, when served in a smoothie, credit as juice and are subject to juice limitations o Yogurt may be credited as a meat alternate o Grains cannot be credited when served in a smoothie 26 13

14 Grain Food Component Minimum daily requirement (see meal pattern chart) Minimum weekly requirements must also be met for age-grade groups: o 7 oz. eq. for grades K-5 o 8 oz. eq. for grades 6-8 o 9 oz. eq. for grades 9-12 For all grade groups, schools must offer at least 1 ounce equivalent (oz. eq.) of grains each day All grains offered must be Whole Grain-Rich (WGR)* * Unless a Whole Grain Rich Product Exemption Waiver is approved by the State Agency 27 Grain Food Component - Optional Meat/Meat Alternate There is no separate requirement to offer meat/meat alternates in the SBP meal pattern Schools 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. equivalent Alternately, a school may offer a meat/meat alternate as an extra food and not credit it toward the meal pattern 28 14

15 Grain Food Component - Optional Meat/Meat Alternate 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 29 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 3 15

16 OVS at Breakfast What Schools Must Offer Must offer at least four (4) food items from three (3) components: o Grain o Fruit o 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 31 Sample Breakfast Signage 32 16

17 School Nutrition Professionals Whatever you are be a good one. - Abraham Lincoln 33 Making It Count

18 5 Activity Recognizing Reimbursable Breakfast Meals *Assume all portions are in compliance with the meal pattern Is This Meal Reimbursable? 1 oz. eq. 1 oz. eq

19 Is This Meal Reimbursable? 2 oz. eq. 4 oz.. 37 Is This Breakfast in the Classroom Meal Reimbursable? 1 oz. eq. 1 oz. eq. counting as a grain 38 19

20 Is This Breakfast in the Classroom Meal Reimbursable? 1 oz. eq. 1 oz. eq. counting as a grain 39 Is This Meal Reimbursable? 4 oz.. 1 oz. eq. 1 oz. eq. Additional Item 4 2

21 Is This Breakfast in the Classroom Meal Reimbursable? 2 oz. eq. Breakfast in which menu planner has already offered 2 cups non-starchy vegetables throughout week 41 Is This Breakfast in the Classroom Meal Reimbursable? 2 oz. eq. Breakfast in which menu planner has only offered 1 cup non-starchy vegetables throughout week 42 21

22 Is This Grab and Go Meal Reimbursable? 1 oz. 2 oz. eq. 43 Is This Grab and Go Meal Reimbursable? 1 oz. eq

23 Is This Meal Reimbursable in a SERVE ONLY Meal Service? 2 oz. eq. 4 oz. 45 Is This Meal Reimbursable in a SERVE ONLY Meal Service? 1 oz. eq. granola 4 oz. yogurt 1 cup assorted fruit Under Serve Only, student must take all items offered 46 23

24 Is This Grab & Go Meal Reimbursable in SERVE ONLY Meal Service? 1 oz. eq. 47 Common Errors 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 of fruits and/or vegetable to count the meal as reimbursable 4) Inadequate or no signage near or at the beginning of serving lines 48 24

25 Understanding the meal pattern impacts your bottom line Better understanding of the meal pattern Increased menu variety Increase in student interest / satisfaction Increased participation rates Increase in revenue 49 Questions? 25

26 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 Food and Nutrition Programs: USDA Child Nutrition (CN) Labeling Program: 51 THANK YOU Doreen Iovanna Diovanna@doe.mass.edu 75 Pleasant Street, Malden, MA