THE BREAKFAST MEAL PATTERNS

Transcription

1 THE BREAKFAST MEAL PATTERNS NATIONAL SCHOOL LUNCH PROGRAM (NSLP) PARTICIPANT GUIDE Class Purpose This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, breakfast meal patterns, dietary specifications and offer versus serve as they relate to the breakfast meal patterns. Texas Department of Agriculture Revised

2 Table of Contents Introduction...3 Module 1: Meal Pattern Foundations...6 Topic 1: History and Background... 7 Topic 2: Food-Based Menu Planning Module 2: Applying the New School Meal Standards Topic 1: Timeline of Changes Topic 2: Breakfast Meal Patterns Topic 3: Dietary Specifications Topic 4: Offer Versus (vs.) Serve Topic 5: Challenges and Exceptions Texas Department of Agriculture Revised

3 INTRODUCTION Module Module 1: Meal Pattern Foundations Module 2: Applying The New School Standards Total Class Time Estimated Time 40 min. 5 hrs. 20 min. 6 hrs. Class Overview This class aims to teach operators of the National School Lunch Program and the School Breakfast Program the basic meal pattern knowledge, skills, and competencies necessary to run effective and compliant programs including the history and legislative changes that affect the school meal standards, the principles of food-based menu planning, breakfast meal patterns, dietary specifications and offer versus serve as they relate to the breakfast meal patterns. Participant Materials Pens/pencils Calculator Acknowledgment Statement You understand and acknowledge the training you are about to receive does not cover the entire scope of the program, and that you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program. Texas Department of Agriculture Revised

4 Icon Resources Discussion Icons Icons will be used throughout the presentation to guide trainers through the lesson. All icons will be placed in the left margin. Text scripts associated with each icon will be included to the immediate right of the image. Individual Activity Group Activity Tip Reminder Texas Department of Agriculture Revised

5 Texas Department of Agriculture Revised

6 MODULE 1: MEAL PATTERN FOUNDATIONS Topic Class Introduction Module 1 Introduction Topic 1: History and Background Topic 2: Food-Based Menu Planning Total Class Time Estimated Time 2.5 min. 2.5 min. 10 min. 20 min. 40 min. Module Summary This module provides a review of principles that provide participants with a foundation for the implementation of the meal patterns and dietary specifications. Module Objectives By the end of this module participants will be able to o Identify the history and legislative changes that affect the school meal standards o Apply the principles of a food-based menu planning system approach Texas Department of Agriculture Revised

7 TOPIC 1: HISTORY AND BACKGROUND KEY ACRONYMS The chart represents common acronyms used in the National School Lunch and Breakfast Programs. You should familiarize yourself with what each of these means. Acronym Term Acronym Term CN Child Nutrition USDA United States Department of Agriculture CNP Child Nutrition Program TDA Texas Department of Agriculture NSLP National School Lunch Program CE Contracting Entity SBP FBMP School Breakfast Program Food-Based Menu Planning ESC HHFKA Educational Service Center Healthy Hunger-Free Kids Act F Fruit IOM Institute of Medicine V Vegetable DGA Dietary Guidelines for Americans G Grain RDA Recommended Dietary Allowances M/MA Meat/Meat Alternate POS Point of Service OVS Offer Versus Serve SY School Year CFR Code of Federal Regulations DRI Dietary Reference Intakes ARM Administrator s Reference Manual FBG Food Buying Guide Texas Department of Agriculture Revised

8 REMINDER School food authority (SFA) is no longer used per Texas Department of Agriculture (TDA). The preferred terminology is now contracting entity (CE) and refers to whatever entity is administering the school lunch or breakfast program. My type of contracting entities is a (Check the box that applies to you) school district charter school residential child care institution (RCCI) other SCHOOL MEAL STANDARD CHANGES Q & A (Fill in the blanks as you cover the information in class.) Q: Why did USDA change the school meal pattern requirements and nutrition standards? A: The changes to the meal pattern are largely based on recommendations made by the Institute of Medicine (IOM) and will help ensure that foods provided to children in schools are consistent with the latest Dietary Guidelines for Americans. These meal improvements are expected to enhance the and of school children, and help mitigate the trend. Texas Department of Agriculture Revised

9 LAW REQUIREMENTS Did You Know? The last update to school meals standards was in 1995 over 15 years ago. The creation of the new meal patterns and nutrition standards draws from two key pieces of legislation. Resource: The final rule, titled, Nutrition Standards in the National School Lunch and School Breakfast Programs Published: January 26, 2 Location: USDA Food and Nutrition Service, 7 Code of Federal Regulations; Parts 210 and 220. OVERVIEW OF MAJOR CHANGES Establishes Age/Grade Groups: Establishes a Food-Based Menu Planning Approach: Increases Availability of Fruits, Vegetables, Whole Grains, and Low Fat and Fat-Free Milk: Texas Department of Agriculture Revised

10 The Institute of Medicine (IOM) studied children s eating habits and compared their findings to the My Pyramid recommended amounts. Q & A Q: What is MyPyramid? A: From April 2005 to June 2011, the USDA MyPyramid icon, website and recommendations guided consumers on how to eat in a manner consistent with the Dietary Guidelines for Americans (DGA). MyPyramid was replaced by MyPlate on June 2, The following table summarizes the IOM s findings that led to the changes mentioned above FOOD CONSUMED FINDING Total vegetables Forty percent of recommendation Dark green, red/orange, and Twenty percent of recommendation legume vegetables Total fruit Eighty percent of recommendation >Fifty percent from fruit juice Consumption decreased with age Total grains Exceeded recommendations Mostly refined grains Total milk Forty-two percent whole or 2% milk Consumption decreased with age Establishes Dietary Specifications for Calories, Saturated Fat, Trans Fat and Sodium: Texas Department of Agriculture Revised

11 TOPIC 2: FOOD-BASED MENU PLANNING FOOD-BASED MENU PLANNING Contracting entities (CEs) who wish to collect federal reimbursement for meals offered to children must follow the specific guidelines set out by USDA. CEs must understand the foodbased menu planning (FBMP) system and use it correctly in order to plan and offer reimbursable meals. Did You Know? The FBMP system or approach (formerly referred to as traditional or enhanced FBMP) has been used by schools since the NSLP first started in 1946 and when the SBP began in FOOD-BASED MENU PLANNING APPROACH Q & A (Fill in the blanks to complete the words as you cover the information in class.) Q: What are three criteria for a food-based menu planning (FBMP) approach? A: 1) Must include specific food c _ t groups. 2) Must offer food components in required amounts to certain age/ g _ e g s. 3) Must meet certain nutrient standards called d _ y s s. Texas Department of Agriculture Revised

12 DEFINITIONS Food Component One of five food groups included in reimbursable meals under a FBMP approach. Food Item A specific food offered within the five food components. For example, an apple is a specific food item offered within the fruit component. TIP Reimbursable meals must include the minimum number of food components within the offered food items. FOOD COMPONENTS There are currently five (5) food components that make up the reimbursable meals planned for the food-based menu planning approach. The five food components are (Write down the names of the five (5) food components using the acronyms below.) Q & A 1. (F) 2. (V) 3. (G) 4. (M/MA) 5. Milk Q: If everyone is required to take all components, won t there be children who simply throw some of those items away? A: It is possible that children may throw away some items when required to take all of them. OVS (mentioned later in training) provides a way to decrease food waste in child nutrition programs by giving children options when making their meal selections. Texas Department of Agriculture Revised

13 FOOD COMPONENTS, FOOD ITEMS, AND MENU ITEMS (Use the group discussion to answer the questions about the following turkey sandwich.) Q: What are the food items? Q: The menu item? Q: The food components? MEAL-SPECIFIC FOOD COMPONENTS LUNCH BREAKFAST Reminder: A reimbursable meal includes all the components required per meal (lunch or breakfast). Texas Department of Agriculture Revised

14 AGE/GRADE GROUPS Q & A Q: Why do the new meal patterns establish age/grade group requirements? A: USDA established age/grade groups that reflect most school grade groupings and are consistent with recommendations of the Institute of Medicine s (IOM) Dietary Reference (DRI) Intake groupings. USDA intends for these groupings to result in age- appropriate and nutritious meals that promote healthy weight. Texas Department of Agriculture Revised

15 OUTCOMES OF A FOOD- BASED MENU PLANNING APPROACH Ensures Nutritional Goals Are Met: Easy to Use and Apply Across Schools: Easy to Communicate: MEAL IDENTIFICATION Q & A Q: Why do CEs have to identify the food items that make a reimbursable meal at or near the beginning of the service line and before the point of service? A: This helps children understand the components of a reimbursable meal so they do not accidently purchases a la carte foods. It also teaches children about nutrition because it helps them select the food components that make up a balanced meal. Tip: CE s may choose to identify the foods that are part of the reimbursable meal in the way that best meets the needs of their meal programs. Texas Department of Agriculture Revised

16 Identifying Reimbursable Meals Best Practices (Write down any good ideas you hear during the class discussion about what people have already done to identify the contents of a reimbursable meal at or near the beginning of the serving line.) Texas Department of Agriculture Revised

17 MODULE 2: APPLYING THE NEW SCHOOL MEAL STANDARDS Topic Module 2 Introduction Topic 1: Timeline of Changes Topic 2: Breakfast Meal Patterns Estimat ed Time 5 min. 10 min. 155 min. Module Summary This module provides participants with guidance on how to implement the breakfast school meal standards in terms of offering the required components that make up a reimbursable meal, implementing the dietary specifications, offer vs. serve and other challenges or exceptions related to the breakfast meal pattern. Topic 3: Dietary Specifications 30 min. Topic 4: Offer Versus 90 min. Serve Topic 5: Challenges 30 min. and Exceptions Total Class Time 5 hrs. 20 min. Module Objectives Implement breakfast meal patterns, dietary specifications and offer versus serve at breakfast Overcome common challenges and exceptions when applying the breakfast school meal standards Texas Department of Agriculture Revised

18 TOPIC 1: TIMELINE OF CHANGES CHANGES OVERVIEW: TABLE A AND B NUTRITION STANDARDS IN SCHOOL MEALS Q & A Q: Why don t all the changes to the meal pattern standards happen at the same time? A: The timeline is meant to help CEs by reducing the burden of making the changes all at the same time. Reminder: While not listed on the chart, sodium targets 2 and 3 will take place in SY and SY respectively. Table A: Past changes for lunch and breakfast Limit milk offered to fat-free (flavored or unflavored) or low-fat/1% (unflavored milk) Lunch Past Breakfast Past Limit saturated fat to 10% of total calories or less Past Past Follow a 3-year administrative review cycle Past Past Use Food-Based Menu Planning as the single menu planning approach Apply specific age/grade groupings to meals offered Apply calorie range requirements to meals offered by age/grade group Apply daily minimums and weekly ranges to grains offered Past Past Past Past Past Past Past Past Limit trans fat to zero grams per portion offered Past Past Provide a 1-week menu for a nutrient analysis* Past Past Offer vegetable subgroups daily Past N/A Apply daily minimums and weekly ranges to meat/meat alternates offered Past N/A Texas Department of Agriculture Revised

19 Table B: New changes for lunch and breakfast in SY Lunch Breakfast Ensure all grains offered are whole grain-rich Apply weekly sodium limits to meals offered Offer fruit daily Past Offer 5 cups of fruit per week (1 cup minimum per day) Ensure all meals contain a minimum of ½ cup fruit or vegetable for offer versus serve N/A Past TIMELINE OF SODIUM CHANGES (Write down the year of implementation for each of the following sodium targets.) Sodium Target 1: Sodium Target 2: Sodium Target 3: Reminder: USDA will issue future guidance on meeting the sodium limits and will continue to review the data and availability of food products as the sodium requirements go into effect. Texas Department of Agriculture Revised

20 TOPIC 2: BREAKFAST MEAL PATTERNS BREAKFAST PROGRAM CHANGES Texas Department of Agriculture Revised

21 BREAKFAST MEAL PATTERN Breakfast Meal Pattern Grades K-5 Grades K-8 Grades 6-8 Grades 9-12 Grades K-12 Meal Pattern Fruits (cups) Amount of Food Per Week (Minimum Per Day) 1 cup 1 cup 1 cup 1 cup 1 cup Grains (oz. eq.) 7-10 (1) 8-10 (1) 9-10 (1) 9-10 (1) 9-10 (1) Fluid milk (cups) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) Sodium Target 1 (SY ) Saturated fat (% of total calories) Trans fat < 540 < 540 < 600 < 640 < 540 < 10 < 10 < 10 < 10 < 10 Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. BREAKFAST MEAL COMPONENTS Texas Department of Agriculture Revised

22 FRUITS (BREAKFAST) Meal Pattern Breakfast Meal Pattern (Fruit) Grades K-5 Grades 6-8 Amount of Food Per Week (Minimum Per Day) Grades 9-12 Fruit (cups) 1 cup 1 cup 1 cup TYPES OF FRUIT (BREAKFAST) Q & A Q: Do juice blends made with 100% fruit and vegetable juice credit towards the fruit component? A: 100% fruit and vegetable juice blends credit towards the fruit requirement if the first ingredient is fruit juice. If the first ingredient is vegetable juice it credits as a vegetable in the other vegetable subgroup. Q: Do food products that contain fruit or fruit flavoring with added sugars credit as fruit in school meals programs? A: Canned fruit in heavy syrup, fruit strips, fruit drops, or other snack-type products do not credit as fruit. These products contain high amounts of added sugars. Resource: SP-10-2 REVISED (January 25, 2013) and SP-36-2 (July 11, 2) Smoothies Offered in Child Nutrition Programs provide more guidance on fruits offered in school meals programs. Texas Department of Agriculture Revised

23 CREDITING OF FRUITS (BREAKFAST) Fruit Type (1/8 cup minimum creditable amount) How to Credit? Example Fresh Frozen or Canned Fruit Volume as served 1 cup = 1 cup Fruit Juice Volume as served ½ cup = ½ cup Dried Fruit Twice the volume as served ¼ cup = ½ cup Pureed Fruit (in smoothies)* Volume as served ½ cup = ½ cup *Credits as fruit juice Tip: If in doubt, use the Food Buying Guide. LIMITS ON FRUIT JUICE STUDENT NOTE Full-strength juice and 100% juice mean the same thing in this training. DEFINITION Full strength juice: Any product, either liquid or frozen, labeled juice, full-strength juice, single-strength juice or reconstituted juice (Administrator s Reference Manual (ARM) Section 9.24) Texas Department of Agriculture Revised

24 INDIVIDUAL ACTIVITY Objective: Participants will practice implementing the fruit juice limit. Directions: Read the scenario described below and study the menu to decide whether the menu meets the regulations. Fill in the blanks to complete the activity. Monday Tuesday Wednesday Thursday Friday ½ cup peaches ½ cup 100% ½ cup pineapple ½ cup 100% ½ cup sliced pears apple juice tidbits apple juice ½ cup strawberries ½ cup 100% orange juice ½ cup mixed fresh fruit ½ cup 100% orange juice ½ cup watermelon ¼ cup raisins ½ cup grapes ¼ cup raisins ½ cup kiwi fruit ¼ cup raisins ½ cup apple sauce ½ cup bananas ½ cup apple sauce ½ cup cantaloupe ½ cup mandarin oranges Scenario: ABC ISD offers the following fruit bar at lunch every week at the local high school. The high school offers students four different options each day and allows them to take any combination of fruit that equals one full cup of fruit. Regulation: The amount of fruit juice offered must not exceed 50% of the total fruit servings offered over the course of a week. 1. Students are offered their choice of 1 cup of fruit per day, how much fruit is available to a student each week? a) Amount of fruit available to a student per week: 2. What is the amount of fruit juice offered to students per week (Tip: add up the daily maximum of fruit juice offered)? a. Amount of fruit juice offered to students per week: 3. Divide the amount of full-strength fruit juice offered to students per week by the amount of all fruits offered to students per week and multiply that number by 100. (Tip: Students are offered their choice of 1 cup of fruit per day.) a. Full-strength fruit juice per week fruit per week: b. Answer to question 3(a) X 100: (This answer is your percentage of full-strength fruit juice offered per week.) 4. Does the menu meet the requirement to limit fruit juice offered over the course of the week to 50% or less? Texas Department of Agriculture Revised

25 FROZEN FRUIT PRODUCTS TYPES OF VEGETABLES (BREAKFAST) CREDITING OF VEGETABLES (BREAKFAST) Vegetable Type (1/8 cup minimum creditable amount) Fresh, Frozen or Canned Vegetables (Not Raw Leafy Greens) Raw Leafy Salad Greens (Spinach, Romaine Lettuce, Green Leaf Lettuce, etc.) How to Credit? Volume as served Half the volume as served Example 1 cup = 1 cup 1 cup = ½ cup 100% Vegetable Juice Volume as served ½ cup = ½ cup Tomato Paste Twice the volume as served ¼ cup = ½ cup Tip: If in doubt, use the Food Buying Guide. Texas Department of Agriculture Revised

26 VEGETABLE SUBGROUPS SUBSTITUTING FRUIT FOR VEGETABLES AT BREAKFAST Q & A Q: When substituting vegetables for fruit at breakfast, why do the meal patterns require me to offer vegetables from the dark green, red/orange, beans/peas and/or the other vegetable subgroups twice in the same week that I plan to offer starchy vegetables? A: To ensure that vegetable variety is encouraged at breakfast. Texas Department of Agriculture Revised

27 GRAINS (BREAKFAST) Meal Pattern Breakfast Meal Pattern (Grain) Grades K-5 Grades 6-8 Amount of Food Per Week (Minimum Per Day) Grades 9-12 Grains (oz. eq.) 7-10 (1) 8-10 (1) 9-10 (1) Reminder: USDA has issued a permanent flexibility that allows CEs to exceed the grain weekly maximum limits in the final rule at 7 CFR 210.7(d)(1). Did you know? Formulated grain-fruit products were specifically defined in the school breakfast regulations (Appendix A to 7 CFR 220). These were specific types of products that were served and most often recognized as a grain product (roll or doughnut) but fortified to be credited as both a fruit and grain. There may not have been any fruit at all in these products. Formulated grain-fruit products are no longer creditable in school meals. The removal of formulated grain-fruit products does not prohibit the use of creditable: energy bars granola bars cereal bars breakfast bars fortified cereals or cereals with fruit RESOURCE Refer to SP 30-2, Grain Requirements for the National School Lunch Program and School Breakfast Program for more information on the definition of ounce-equivalencies and definition of whole grain-rich products. Texas Department of Agriculture Revised

28 TYPES OF GRAINS (BREAKFAST) MINIMUM CREDITABLE AMOUNT OF GRAINS Reminder: Grains in amounts less than ¼ oz. eq. will not credit toward the grain component requirement but they must be included when calculating the nutrient analysis of the week s menu. Texas Department of Agriculture Revised

29 WHOLE GRAIN-RICH REQUIREMENT Whole grain-rich grains offer at least remaining grains in the product are enriched. percent whole grains by weight and the WHAT IS A WHOLE GRAIN? Did you know? A whole grain is a grain that consists of the whole seed grain or kernel. A whole grain contains the bran, germ and endosperm. The Bran The bran is the multi-layered outer skin of the edible kernel. It contains important antioxidants, B vitamins and fiber. The Germ The germ is the embryo which has the potential to sprout into a new plant. It contains many B vitamins, some protein, minerals, and healthy fats. The Endosperm The endosperm is the germ s food supply, which provides essential energy to the young plant so it can send roots down for water and nutrients, and send sprouts up for sunlight s photosynthesizing power. The endosperm is by far the largest portion of the kernel. It contains starchy carbohydrates, proteins and small amounts of vitamins and minerals. Texas Department of Agriculture Revised

30 WHOLE WHEAT (RED) the most common kind of wheat in the U.S. wheat berries whole grain wheat cracked wheat or crushed wheat whole wheat flour whole grain bromated whole wheat flour stone ground whole wheat flour toasted crushed whole wheat whole wheat pastry flour graham flour entire wheat flour whole durum flour whole durum wheat flour whole wheat flakes sprouted wheat sprouted wheat berries bulgur (cracked wheat) whole bulgur whole grain bulgur WHEAT (WHITE) whole white wheat whole white wheat flour RYE whole rye rye berries whole rye flour whole rye flakes OATS whole oats oat groats oatmeal or rolled oats whole oat flour COMMON WHOLE GRAINS CORN whole corn whole corn flour whole grain corn flour whole grain grits whole cornmeal whole grain cornmeal BARLEY whole barley whole grain barley whole barley flakes whole barley flour dehulled barley and barley flour barley flour WILD RICE wild rice wild rice flour BROWN RICE brown rice flour brown rice LESS COMMON GRAINS einkorn buckwheat triticale kamut amaranth quinoa emmer (farro) sorghum (milo) teff Adapted from: Nebraska Department of Education at by the Texas Department of Agriculture Food and Nutrition Services. Texas Department of Agriculture Revised

31 Serving Whole Grain-Rich Grains Best Practices (Write down any good ideas you hear during the class discussion about what people have already done to help increase the acceptance of whole grain-rich items in school meals.) Texas Department of Agriculture Revised

32 DETERMINING IF A GRAIN IS WHOLE GRAIN-RICH Whole grain rich-grains must meet both criteria outlined below. 1. Meet the serving size requirements for grains outlined in the Food Buying Guide (FBG) 2. Must be identified as whole grain-rich grain by meeting at least one of the following (check the three criteria that apply): The product contains a statement that says made with whole-grain A whole grain ingredient is listed first on the ingredient list The product is labeled as multi-grain The product contains wheat flour The whole grain content per oz. eq. equals 8 grams The product includes an FDA whole grain health claim such as Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol, may reduce the risk of heart disease and certain cancers. or Diets rich in whole grain foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease Product s containing a USDA whole grain health claim may contain the following stamp: Example A certain bread product contains three grain ingredients: Enriched wheat flour, whole wheat flour and whole oats. Enriched wheat flour (40% of grain) Whole wheat flour (30% of grain) Whole oats (30% of grain) Program operators may use the information about the percentage of each grain ingredient in the bread product to determine that whole grains are the primary ingredient by weight. Texas Department of Agriculture Revised

33 CREDITING WHOLE GRAIN-RICH GRAINS (STEP 1) Step 1: Determine if the specific grain product meets the ounce equivalent requirements for the grains component. Use one of two methods: 1. Use Exhibit A 2. Calculate the grams of creditable grain Q & A (Fill in the blanks to complete the words as you cover the information in class.) Q: How many grams of creditable flour and/or meal must be present in a grain serving to equal one ounce equivalent of creditable grain? A: Both ways to determine the ounce equivalency of a portion size of a specific grain product are based on a standard of (g) of enriched meal and/or whole-grain flour per ounce equivalent (oz. eq.) of grain. RESOURCE USDA s Whole Grain Resource for the National School Lunch and School Breakfast Programs provides detailed information on how to determine if a whole-grain product is creditable as whole grain-rich and is available at USING EXHIBIT A Exhibit A may be used for products that are whole-grain, enriched, fortified cereals, or that have a creditable grain as the primary ingredient. CEs should maintain on file to show that meal pattern requirements are met. Texas Department of Agriculture Revised

34 Group A Whole Grain-Rich Ounce Equivalency Requirements for the School Nutrition Programs Chart 1, 2 (Using 16 Grams of Grains per Serving) Recommended for SY , Required SY Oz. Eq. for Group A Bread type coating Bread sticks (hard) Chow mein noodles Savory Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: weights apply to bread in stuffing. Group B Bagels Batter type coating Biscuits Breads (sliced whole wheat, French, Italian) Buns (hamburger and hot dog) Sweet Crackers 4 (graham crackers - all shapes, animal crackers) Egg roll skins English muffins Pita bread (whole wheat or whole grain-rich) Pizza crust Pretzels (soft) Rolls (whole wheat or whole grain-rich) Tortillas (whole wheat or whole corn) Tortilla chips (whole wheat or whole corn) Taco shells (whole wheat or whole corn) Group C Cookies 3 (plain - includes vanilla wafers) Cornbread Corn muffins Croissants Pancakes Pie crust (dessert pies 3, cobbler 3, fruit turnovers 4, and meat/meat alternate pies) Waffles 1 oz. eq. = 22 gm. or 0.8 oz. ¾ oz. eq. = 17 gm. or 0.6 oz. ½ oz. eq. = 11 gm. or 0.4 oz. ¼ oz. eq. = 6 gm. or 0.2 oz. Oz. Eq. for Group B 1 oz. eq. = 28 gm. or 1.0 oz. ¾ oz. eq. = 21 gm. or 0.75 oz. ½ oz. eq. = 14 gm. or 0.5 oz. ¼ oz. eq. = 7 gm. or 0.25 oz. Oz. Eq. for Group C 1 oz. eq. = 34 gm. or 1.2 oz. ¾ oz. eq. = 26 gm. o 0.9 oz. ½ oz. eq. = 17 gm. or 0.6 oz. ¼ oz. eq. = 9 gm. or 0.3 oz. Group D Oz. eq. for Group D Doughnuts 4 (cake and yeast raised, unfrosted) 1 oz. eq. = 55 gm. or 2.0 oz.¾ oz. eq. = 42 Cereal bars, breakfast bars, granola bars 4 gm. or 1.5 oz. (plain) ½ oz. eq. = 28 gm. or 1.0 oz. Muffins (all, except corn) ¼ oz. eq. = 14 gm. or 0.5 oz. Sweet roll 4 (unfrosted) Toaster pastry 4 (unfrosted) Texas Department of Agriculture Revised

35 Whole Grain-Rich Ounce Equivalency Requirements for the School Nutrition Programs Chart 1, 2 (Using 16 Grams of Grains per Serving) Recommended for SY , Required SY Group E Oz. eq. for Group E Cereal bars, breakfast bars, granola bars 4 (with 1 oz. eq. = 69 gm. or 2.4 oz. nuts, dried fruit, and/or chocolate pieces) ¾ oz. eq. = 52 gm. or 1.8 oz. Cookies 3 (with nuts, raisins, chocolate pieces ½ oz. eq. = 35 gm. or 1.2 oz. and/or fruit purees) ¼ oz. eq. = 18 gm. or 0.6 oz. Doughnuts 4 (cake & yeast raised, frosted/glazed) French toast Sweet rolls 4 (frosted) Group F Oz. Eq. for Group F Cake 3 (plain, unfrosted) 1 oz. eq. = 82 gm. or 2.9 oz. Coffee cake 4 ¾ oz. eq. = 62 gm. or 2.2 oz. ½ oz. eq. = 41 gm. or 1.5 oz. Group G Brownies 3 (plain) Cake 3 (all varieties, frosted) Group H Cereal Grains (barley, quinoa, etc.) Breakfast cereals (cooked) 5, 6 Bulgur or cracked wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Oz. Eq. for Group G 1 oz. eq. = 125 gm. or 4.4 oz. ¾ oz. eq. = 94 gm. or 3.3 oz. ½ oz. eq. = 63 gm. or 2.2 oz. Group I Oz. Eq. for Group I 1 oz. eq. = 1 cup or 1 oz. for flakes & rounds 1 oz. eq. = 1.25 cups or 1 oz. for puffed cereal 1 oz. eq. = ¼ cup or 1 oz. for granola Oz. Eq. for Group H 1 oz. eq. = ½ cup cooked or 1 oz. (28 g) dry 1 The following food quantities from Groups A-G, must contain at least 16 grams of whole-grain or can be made with 8 grams of whole-grain and 8 grams of enriched meal and/or enriched flour to be considered whole grain-rich. 2 Some of the following grains may contain more sugar, salt, and/or fat than others. This should be a consideration when deciding how often to serve them. 3 Allowed only as dessert at lunch as specified in 7 CFR Allowed for desserts at lunch as specified in 7 CFR and for breakfasts served under the SBP. 5 Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in the NSLP. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast. 6 Cereals must be whole-grain or whole grain and enriched or fortified cereal. This chart is also available at Texas Department of Agriculture Revised

36 CALCULATING GRAMS OF CREDITABLE GRAINS When Exhibit A is not applicable, a CE must manually calculate the grams of creditable grain in one serving of a product and the oz. eq. of grain that the serving contributes. Use calculation to credit grains when: (Fill in the spaces as you cover the information in class.) FORMULA FOR CALCULATING GRAMS OF CREDITABLE GRAINS (Grams whole-grain meal/flour OR Grams whole-grain plus enriched meal/flour number of servings the formulation or recipe yields) 16 grams per oz. eq. standard Texas Department of Agriculture Revised

37 CREDITING WHOLE GRAIN-RICH GRAINS (STEP 2) Step 2: Determine if the specific grain product meets whole grain rich requirements. Tip: The answer to the first two questions must not be no in order for a grain product to be considered whole grain-rich If the answers to the first three questions are yes, the grain product is creditable towards the grain component and you do not need to continue to the next question(s). If the answer to the third question is no, ask the next questions until the answer is yes. If the answers to all the questions that follow are no, the food item is not creditable as a grain. No Does not meet the whole grain-rich criteria Are at least 50 percent of the grains in the product whole grains? Does the product have a valid CN Label crediting oz. eq. grains. No Yes No Yes Are all the grains in the product whole or enriched? Does the product packaging display a one of the FDA-approved whole-grain label claims? No Yes Is a whole grain the primary ingredient by weight or primary grain ingredient by weight? No No Does the product contain 8 grams of whole grain per oz. eq.? Yes Yes Yes This product does meet the whole-grain rich criteria Texas Department of Agriculture Revised

38 WHOLE GRAINS IN NON-MIXED DISHES VS. MIXED DISHES Q & A Q: How do I know if grains in mixed dishes are creditable as whole grain-rich grains? A: Whole grains in mixed dishes must be the primary grain ingredient by weight. For crediting of whole grain-rich grains in mixed dishes, get manufacturer documentation that states that at least half of the grains in the product are from whole grain. For mixed dish products that list grains separately on the ingredient list, the first ingredient must be a whole grain (or second to water) and the rest of the grain content must be an enriched or whole grain to credit as whole grain-rich. NON-CREDITABLE GRAIN INGREDIENTS RESOURCE Refer to SP 10-2, Nutrition Standards in the National School Lunch and School Breakfast Programs, Grains Section, Q. 21, for a list of non-creditable grain ingredients. Texas Department of Agriculture Revised

39 GROUP ACTIVITY Objective: Participants practice crediting grains using the two steps outlined in the participant guide. Directions: Work in groups of 2-3 to determine if the grain products in the following scenarios are creditable towards the grains component using the flow chart on pg. 37. If the products meet the criteria for creditable grains, use Exhibit A on pg or the formula on pg. 36 to determine the appropriate oz. eq. of the specific product. Corn Biscuit Serving Size: 1.6 oz. Ingredients: Degerminated Cornmeal, Baking Powder, Non-Fat Dry Milk, Sugar, Vegetable Oil, Salt. Scenario 1 A school plans to offer the corn bread containing the above ingredient list in the SBP. This product is not accompanied by documentation from the manufacturer. Is this item a creditable grain? If it is a creditable grain, how many oz. eq. of grain does it equal? Bridgford NEW Wheat Bagel Serving Size: 28 g Ingredients: Whole Wheat Flour, Enriched Bleached Flour (Wheat Flour, Malted Barley Flour), Water, Sugar, Wheat Gluten, Palm 0il, Salt, Whey, Non-Fat Dry Milk, Soy Flour. Scenario 2 A school plans to offer the wheat bagel containing the above ingredient list in the SBP. This product s packaging contains an FDA-approved whole-grain label claim. Is this item a creditable grain? If it is a creditable grain, how many oz. eq. of grain does it equal? Bridgford Wheat Sandwich Bread Serving Size: 14 g Ingredients: Whole wheat flour, Wheat flour {enriched wheat flour, enriched barley flour), water, sugar, wheat gluten, vegetable oil, salt, whey, non-fat dry milk, soy flour. Scenario 3 A school plans to offer the wheat roll containing the above ingredient list in the SBP. This product is accompanied by a customized product formulation statement on manufacturer letterhead that states that the whole wheat flour contributes to 7 g of creditable flour and that the enriched wheat flour and the enriched barley flour contribute to 7 g of creditable flour per one (14 g) serving. Is this item a creditable grain? If it is a creditable grain, how many oz. eq. of grain does it equal? Texas Department of Agriculture Revised

40 GRAIN SUBSTITUTIONS (BREAKFAST) How many oz. eq. of meat/meat alternates count as an oz. eq. of grains? (Fill in the blank in the shape to the right.) 1 oz. eq. grains oz. eq. meat/meat alternates SUBSTITUTING GRAINS WITH MEAT/MEAT ALTERNATES: TYPES OF MEATS/MEAT ALTERNATES Texas Department of Agriculture Revised

41 SUBSTITUTING GRAINS WITH MEAT/MEAT ALTERNATES: CREDITING MEAT/MEAT ALTERNATES Crediting of Meat/Meat Alternates Reminder: If you credit beans as a substitute for grains you may not also credit is as a fruit/vegetable in the same meal. Texas Department of Agriculture Revised

42 SUBSTITUTING GRAINS WITH MEAT/MEAT ALTERNATES: TOFU AND SOY PRODUCTS Tofu must be commercially prepared and meet the following definition, established in 7 CFR 210.2, which states that it is a soybean-derived food basic ingredients [in tofu] are whole soybeans, one or more food-grade coagulants (typically a salt or an acid), and water. Texas Department of Agriculture Revised

43 SUBSTITUTING GRAINS WITH MEAT/MEAT ALTERNATES: CREDITING OF TOFU AND SOY PRODUCTS What amount of tofu or soy yogurt credits as a one (1) ounce equivalent of the meat/meat alternate component? Individual Activity: 2.2 oz. (1/4 cup) of commercial tofu containing at least 5 grams of protein 4 fl. oz. (½ cup) or of soy yogurt Creditable tofu and soy products: List the types of tofu and soy products that are creditable in school meals as well as those that are not creditable in the spaces to the left. Non-creditable tofu and soy products: RESOURCE The FBG provides guidance on meal contributions and servings per purchase unit of meat/meat alternate, tofu and soy yogurt products. Memo SP 16 2, Crediting Tofu and Soy Yogurt Products, dated February 22, 2 posted on for more information. Tip: CEs must get information about a tofu product s creditable amount of protein from the manufacturer. The protein amount listed on the nutrition label does not necessarily equal the amount of protein coming from creditable tofu. CEs may also request that the tofu product be manufactured under the Child Nutrition (CN) Labeling Program. Texas Department of Agriculture Revised

44 FLUID MILK (BREAKFAST) Meal Pattern Breakfast Meal Pattern (Milk) Grades K-5 Grades 6-8 Amount of Food Per Week (Minimum Per Day) Grades 9-12 Fluid milk (cups) 5 (1) 5 (1) 5 (1) TYPES OF MILK (BREAKFAST) CREDITING OF MILK Milk Type (minimum creditable amount) How to Credit? Example Milk Volume as served 1 cup = 8 fl. oz. Milk Substitutes Volume as served 1 cup = 8 fl. oz. Milk in Smoothies Volume as served 1 cup = 8 fl. oz. RESOURCE Refer to SP 36-2 (July 11, 2) Smoothies Offered in Child Nutrition Programs, for more guidance on milk in smoothies offered in school meals programs. Texas Department of Agriculture Revised

45 BREAKFAST MEAL PATTERN REVIEW ACTIVITY Breakfast Meal Pattern Review Questions (Write down the 10 questions your group comes up with to quiz the other team in the spaces below.) Texas Department of Agriculture Revised

46 Directions: Give each team one point for each question the answer correctly. SCORE KEEPING TEAM A TEAM B Q 1 Q 1 Q 2 Q 2 Q 3 Q 3 Q 4 Q 4 Q 5 Q 5 Q 6 Q 6 Q 7 Q 7 Q 8 Q 8 Q 9 Q 9 Q 10 Q 10 Texas Department of Agriculture Revised

47 TOPIC 3: DIETARY SPECIFICATIONS MODULE 2: APPLYING THE SCHOOL MEAL STANDARDS TOPIC 3: DIETARY SPECIFICATIONS DIETARY SPECIFICATIONS Tip: Dietary specifications, nutrient limits, nutrient standards, and nutrient targets all mean mean the same thing. Texas Department of Agriculture Revised

48 CALORIE RANGES Planning Within Calorie Ranges The meal patterns provide more fruits, vegetables and whole grains than school meals in previous years and should result in more nutrient-dense meals (more nutrients per volume of food). The required maximum calorie levels are expected to drive menu planners to select more nutrient-dense foods and ingredients to prepare meals, and avoid products that are high in fats and added sugars. (Fill in the spaces in the table below as the information is covered in class.) Age/Grade Group Breakfast Calorie Ranges K Texas Department of Agriculture Revised

49 INDIVIDUAL ACTIVITY Directions: Calculate the average amount of calories for each weekly breakfast menu to determine if it meets the calorie requirements. Menu #1 Grades 9-12 Menu #2 Grades 6-8 Menu #3 Grades K-5 Weekday Monday* Tuesday* Wednesday* Thursday* Friday* Breakfast Bagel w/light Cream Cheese Mixed Melon Ball Cups 400 calories Oat-n-Grain Pancakes w/light syrup Cinnamon Applesauce 450 calories Oat-n-Grain Pancake Puppies Warm Sliced Peaches Breakfast Garden Wrap Sliced Bananas w/chopped nuts 475 calories Fiesta Breakfast Burrito w/salsa Tangy Tangerine 550 calories Berry Delicious Oats and Honey Ants on a Log w/apple & celery logs Breakfast Power Bar Peach Vanilla Parfait 600 calories Breakfast Power Bar Peach Vanilla Parfait 600 calories Mini-Fiesta Breakfast Blankets Tangy Tangerines Apple Cinnamon Oats w/chopped nuts Pumpkin Pudding 500 calories Whole- Wheat Biscuit w/ sugar-free jam Grape and Melon Ball Cups 425 calories Blueberry Muffin Sticks Mixed Melon Ball Cups Veggie Breakfast Pizza w/ Whole Grain Crust Tropical Fruit Cups 600 calories Veggie Breakfast Pizza w/ Whole Grain Crust Tropical Fruit Cups 600 calories Veggie Breakfast Pizza w/ Whole Grain Crust Tropical Fruit 400 calories 480 calories Cups 400 calories 450 calories 600 calories *All menu items are offered with a choice of 1% milk or fat-free chocolate milk Does the menu meet the calorie requirement? 9-12 calorie range: calorie range: K-5 calorie range: Texas Department of Agriculture Revised

50 SATURATED FAT LIMITS Did You Know? The Texas Public School Nutrition Policy (TPSNP) limits saturated fat in meals to <10% of total calories. The new rule requires that all CEs participating in the NSLP limit saturated fat, but this requirement is not new for Texas. Reminder: The Texas Public School Nutrition Policy requires that food items whether part of the reimbursable meal or as an a la carte item - are not to exceed 23 grams of fat with the exception of a one time a week allowance of an item that does not exceed 28 grams of fat. Texas Department of Agriculture Revised

51 SODIUM LIMITS Target 1 SY Breakfast Sodium Limits Target 2 SY Target 3 SY K-5 540mg 485mg 430mg mg 535mg 470mg mg 570mg 500mg Reminder: All foods and drinks offered as part of the reimbursable meal are included in the weighted nutrient analysis during the one week review period. Therefore, CEs should consider all sources of sodium, including naturally occurring sources such as milk. Sodium Target # Implementation Year How to Achieve? 1 SY Menu changes Recipe modifications 2 SY Product reformulations by food industry Use less processed food, increase scratch cooking 3 SY New technology and food product developments by food industry Use less processed food, increase scratch cooking Texas Department of Agriculture Revised

52 TRANS FAT LIMITS Q&A Q: How do I account for trans fat in mixed dishes like a burrito that might come from ingredients like beef and/or the tortilla? A: CEs must determine whether the trans fat is coming from a naturally-occurring source like beef or lamb or another ingredient in the dish that is not naturally-occurring by obtaining a statement from the manufacturer that verifies how much of the trans fat is naturally occurring versus added trans fat from other ingredients. Request for this type of information should be included in bid specifications Texas Department of Agriculture Revised

53 TOPIC 4: OFFER VERSUS (VS.) SERVE WHAT IS OFFER VS. SERVE? OFFER VS. SERVE ADVANTAGES Directions: Use the space below to either write and/or create a flow chart/diagram of how implementing OVS may offer benefits. Hint: How does OVS help lower food costs? Texas Department of Agriculture Revised

54 HOW DOES OFFER VS. SERVE WORK? Texas Department of Agriculture Revised

55 OFFER VS. SERVE GUIDELINES Breakfast Offer vs. Serve Guidelines What must be offered? What component groups are required? What must a child take for a meal to qualify as reimbursable? Example (Grade 9-12) At least 4 food items (3 full components must be offered) G, F, Milk At least 3 food items including a minimum of ½ cup F, V, or F/V combo Meal offering: toast (2 items), waffle (I item), pears (1 item), milk (I item) Reimbursable meal examples: Waffle, pears and milk Toast and pears Waffle, toast, pears Texas Department of Agriculture Revised

56 OFFER VS. SERVE FOR BREAKFAST Must offer 3 food components and 4 food items: Grains Fruit Milk Additional Item (to make 4 items) The additional item must credit as a grain, fruit or milk. This includes creditable meat/meat alternates that serve to substitute grains and vegetables which may substitute fruit. FOOD ITEMS AT BREAKFAST Texas Department of Agriculture Revised

57 GRAINS AS FOOD ITEMS AT BREAKFAST (OVS) Large grain items (2 oz. eq.) may count as 2 of the required 4 food items. Scenario 1: Offer a 2 oz. eq. grain item with F+ Milk Children may not decline the large grain item. Scenario 2: Offer a 2 oz. eq. grain item with F + Milk + Additional (4 th ) Item (AI) Children may decline the large grain item. EXAMPLE Option 1: The 2 oz. eq. grain product may be offered to count as 2 items (one counts as the G component and one counts as the additional (4th) item) with milk and a F item In this scenario the child may not refuse the grain because they would be refusing 2 of the 4 breakfast items offered and only taking 2 items Option 2: The 2 oz. eq. grain product may be offered as 1 item along with a F item, milk and an additional (4th) item (minimum daily amount) In this scenario the child may refuse the grain item and take the F, milk and additional item Texas Department of Agriculture Revised

58 OVS: BREAKFAST IN THE CLASSROOM Texas Department of Agriculture Revised

59 WHAT GOES ON THAT PLATE? OFFER VS. SERVE Objective: Participants practice identifying reimbursable breakfast meals for OVS through the following group activity. Directions: Use the space below to write down any OVS important OVS concepts learned through this activity. Texas Department of Agriculture Revised

60 TOPIC 5: CHALLENGES AND EXCEPTIONS AGE/GRADE GROUP OVERLAP AT BREAKFAST MULTIPLE OFFERINGS AND SERVING LINES Texas Department of Agriculture Revised

61 PLANNING FOR SHORT AND LONG WEEKS K-5 Breakfast Meal Pattern 5-day week 4-day week 7-day week Fruit/Vegetables (cups) 5 (1) 4 (1) 7 (1) Grains (oz. eq.) 7-10 (1) (1) (1) Milk 5 cups 4 cups 7 cups Min-Max Calories (kcal) REVIEW/CONCLUSION Texas Department of Agriculture Revised

62 Texas Department of Agriculture Revised

63 Texas Department of Agriculture Revised

64 Texas Department of Agriculture Revised

65 You understand and acknowledge that: the training you have completed does not cover the entire scope of the program; and that you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program. The Texas Department of Agriculture s Food and Nutrition Division is funded by the U.S. Department of Agriculture, Food and Nutrition Service. The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at or at any USDA office, or call (866) to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office Adjudication, 1400 Independence Avenue, S.W., Washington, D.C , by fax (202) or at program.intake@usda.gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer. Texas Department of Agriculture Revised