School Breakfast Program (SBP) and National School Lunch Program (N SLP) M eal Patter n Requirements for SY

Transcription

1 School Breakfast Program (SBP) and National School Lunch Program (N SLP) M eal Patter n Requirements for SY

2 DEF I NI T I ON OF T ERMS Food component o One of food groups that comprise reimbursable meals. o Breakfast Grains(with optional meat/meat alternate) Fruit/vegetable Milk o Lunch o Grains o Fruit o Vegetables o Milk o Meat/ Meat Alternate Food item o Is a specific food offered within the three food components (i.e. banana, breakfast bar, applesauce) 2

3 SC HOOL BR E A KF AST P ROG R A M ( SBP) MEAL PATTERN Lo uisia na Believes

4 Lo uisia na Believes SBP PATTERN MEAL COMPONENTS 1. Fruits 2. Grains 3. Milk

5 SBP PATTERN OVERVI EW FRUIT/ VEGETABLES GRAINS K Minimum of 1 cup per day Minimum of 1 serving/oz. eq. per day 7-10* oz. eq./wk Minimum of 1 cup per day Minimum of 1 serving/oz. eq. per day 8-10* oz. eq./wk Minimum of 1 cup per day Minimum of 1 serving/oz. eq. per day 9-10* oz. eq./wk MILK 1 cup per day 1 cup per day 1 cup per day Min/max kcal Sat. Fat (% total kcal) <10% <10% <10% Sodium <540 mg <600 mg <640 mg * Please note that USDA has lifted the maximum weekly offering previously established for grains, allowing schools to exceed 10 oz eq per week. 5

6 SBP PATTERN C OMBI NE D AG E / G RADE G ROUP S FRUIT/ VEGETABLES GRAINS K-8 K-12 Minimum of 1 cup per day Minimum of 1 serving/oz. eq. per day 8-10* oz. eq./wk Minimum of 1 cup per day Minimum of 1 serving/oz. eq. per day 9-10* oz. eq./wk MILK 1 cup per day 1 cup per day Min/max kcal Sat. Fat (% total kcal) <10% <10% Sodium <540 mg <540 mg * Please note that USDA has lifted the maximum weekly offering previously established for grains, allowing schools to exceed 10 oz eq per week. 6

7 SBP REQUI REMENTS All grains must be whole grain-rich or whole grain waiver approved 1 cup of fruit must be offered daily for all age/grade groups There are calorie, saturated fat and sodium guidelines that must be followed as well. 7

8 G RAI NS COMPONENT Must offer at least 1 ounce equivalent (oz. eq.) of grains daily to all age/grade groups. Must meet weekly minimum requirements: o K-5: minimum of 7 oz. eq. per week o 6-8: minimum 8 oz. eq. per week o 9-12: minimum 9 oz. eq. per week 8

9 WHAT I S AN OUNCE EQUI VALENT? Simply stated, an ounce equivalent is one single serving of grain for the SBP/NSLP meal pattern. Generally speaking, 1 slice of bread = 1 oz eq. ½ c cooked cereal = 1 oz eq. ½ c cooked pasta or rice = 1 oz eq. 1 cup dry cereal (flakes or rounds) = 1 oz eq One important fact to remember is that all grain servings (by weight) do not credit in the same way. For example, it takes more weight for a cinnamon roll to credit as an Louisiana ounce equivalent Believes than it does for a slice of bread or a bagel. 9

10 G RAI NS COMPONENT (CONT I NUED) For commercially prepared grain items (i.e. hot dog buns, bagels, cookies, muffins, etc.), refer to the USDA memo SP (containing the WG ounce equivalency chart) for detailed crediting information. This memo is posted to our website at the following link: To determine how the product that you are interested in credits, look at the per serving weight of the product (in grams or ounces) and divide by the weight [using same unit] needed (per the chart) to equal one serving. 10

11 G RAI NS COMPONENT (CONT I NUED) Per the WG ounce equivalency chart, sweet crackers (like animal crackers) fall under Group B. Divide the weight from your package (per serving) by the weight needed to produce 1 ounce equivalent for that particular grain product. 29 grams per serving / 28 g needed = 1.04 or 1.0 ounce equivalents 1 serving = 29 grams ALWAYS ROUND DOWN TO THE NEAREST QUARTER OF A SERVING 11

12 G RAI NS COMPONENT (CONT I NUED) Per the WG ounce equivalency chart, muffins (all, except corn) fall under Group D. Divide the weight from your package (per serving) by the weight needed to produce 1 ounce equivalent for that particular grain product. 55 grams per serving / 55 g needed = 1.0 ounce equivalents 1 serving = 55 grams ALWAYS ROUND DOWN TO THE NEAREST QUARTER OF A SERVING (not needed in this example) 12

13 G RAI NS COMPONENT (RECI PES) The WG-rich ounce equivalency chart is only used for commercially prepared grain products. If determining crediting of the grain contained in a recipe, a different process is followed. 13

14 Who l e G r ain Rich Requirem ent All grains served on the menu and counted towards a reimbursable meal MUST meet the whole-grain (WG) rich criteria. OR A waiver must be approved by the State Agency to serve specific enriched products in place of the whole grain product Memo: SFS-18-88, SFS

15 Acceptable WG Documentation An ingredient declaration from the product container that shows whole grain as the primary ingredient by weight A food label showing the amount of whole grain in grams for the appropriate NSLP/SBP serving size A copy of a food label displaying one of the FDA whole-grain health claims USDA-Authorized Child Nutrition Labels for entree items that include grains. 15

16 Acceptable WG Documentation Additional Documentation That May Be Used: A product formulation statement on manufacturer letterhead Standardized Recipe USDA Foods Fact Sheet 16

17 I s t he G r a i n Of f er ed WG - rich? The product contains EITHER: 100% whole grain OR A blend of whole-grain meal or flour and enriched meal or flour that is at least 50% whole grain. The remaining amount must be enriched. 17

18 USI NG MEAT AS A G RAI N C OMP ONE NT I N T HE SBP Meat/Meat Alternate is not a required component in the SBP Meat/Meat Alternate can be offered as a grain after a 1 oz equivalent of actual grain is offered The required components for the SBP meal pattern are as follows: Meat can also be used as an extra (not credited towards any component) item. Combination items-meat can be counted as a grain or as an extra Fruit/ vegetable Grains Milk 18

19 F RUI T COMPONENT Can offer juice or canned/fresh fruit or vegetables. Offer at least 1 cup per day all age/grade groups. No more than half of the fruit offered for the week can be in the form of juice. 19

20 NO MORE T HAN HALF OF F RUI T OFFERING S IN THE FORM OF JUICE? Entrée (grain) Fruit Monday Tuesday Wednesday Thursday Friday WEEKLY TOTALS Muffin 2 oz Applesauce ½ c Bagel 2 oz with cream cheese Banana, medium ½ c Sliced toast - 1 oz- with jam Peaches, sliced, in syrup ½ c French toast sticks (4 ea) 2 oz Pears, cinnamon, canned ½ c Breakfast bar 1 oz Mandarin oranges, packed in juice ½ c 8 OZ 5 c 2 ½ cups from fruit Assorted 100% juice 4 oz ( ½ c) Assorted 100% juice 4 oz ( ½ c) Assorted 100% juice 4 oz ( ½ c) Assorted 100% juice 4 oz ( ½ c) Assorted 100% juice 4 oz ( ½ c) 2 ½ cups from juice 50% from juice Milk 1% or FF 1 cup 1% or FF 1 cup 1% or FF 1 cup 1% or FF 1 cup 1% or FF 1 cup 5 c 20

21 V E G E T A BL E S AS A SUBST I T UT E FOR FRUIT Vegetables can be used as a substitute for fruit; however, most schools do not use this option. If offering starchy vegetables on the breakfast menu (i.e. hash browns), then 2 cups of vegetables from subgroups other than starchy must be on that week s menu also. Vegetable juice counts towards the 50% weekly juice limit OR- Vegetables (any subgroup) can be offered as an extra (non-creditable) offering on any day of the week (as long as within nutrient specifications). 21

22 MI LK COMPONENT Regardless of the age/grade group being served, schools must offer: At least 1 cup of milk daily. A variety (2 or more choices). Only fat-free (FF) [flavored or unflavored] milk or low-fat (1%) unflavored milk. Unless approved waiver by the State Agency to serve 1% flavored milk 22

23 Lo uisia na Believes SBP MENU EXERCI SE REI MBURSABLE OR NOT? Refer to slide # 10 (SBP Pattern Overview)

24 MEAL OR NO MEAL? K-5 age/grade group THE FOLLOWING MENU IS OFFERED Milk 1 cup (student can select from 1% unflavored or 1% strawberry milk) Cooked oatmeal ½ cup (1 oz eq) Fresh banana (1 ea) ½ cup 100% orange juice ½ cup (or 4 oz) 24

25 PLANNED MENU K-5 age/grade group 25

26 MAY BE! Minimum quantities of each component (fruit/vegetable, milk, and grains) are offered. 1% strawberry milk offered. Is there an approved milk waiver? 26

27 MEAL OR NO MEAL? 6-8 age/grade group THE FOLLOWING MENU IS OFFERED Milk 1 cup (student can select from FF chocolate or FF strawberry milk) WG Breakfast pizza (credits as 1 oz. m/ma and 1 oz. eq. grain, so 2 oz eq grain in total) * * Menu planner is crediting the m/ma as 1 oz. eq. of grain 27

28 PLANNED MENU 6-8 age/grade group 28

29 NO! The minimum requirements for milk and grain have been met 1 cup serving of fruit has NOT been offered.

30 MEAL OR NO MEAL? Milk 1 cup 9-12 age/grade group (student can select from 1% white or FF white milk) Pineapple tidbits 1 cup Waffle sticks (2 ea) 0.50 ounce equivalents 30

31 PLANNED MENU 9-12 age/grade group 31

32 MAY BE! It depends on the menu for te entire week. If 2 cups of vegetables other than starchy have been offered, then the hash browns are creditable as a vegetable so the minimum 1 cup serving is being offered (½ cup hash browns and ½ cup of sliced apples). If the 2 cup requirement of non-starchy vegetable has not been met, the hash browns would need to be counted as an extra. In this case, the 1 cup fruit requirement is not met. 32

33 MEAL OR NO MEAL? Milk 1 cup K-12 age/grade group (student can select from 1% white or FF white milk) Oatmeal ½ cup cup Scrambled Egg 1 large= 2 ounce equivalents M/MA 33

34 PLANNED MENU K-12 age/grade group 34

35 NO! Daily requirements are met for the milk and grain. The required 1 cup of fruit/vegetable is not being offered. 35

36 NAT I ONAL SCHOOL LUNCH PROG RAM (NSLP) MEAL PAT T ERN Lo uisia na Believes

37 Lo uisia na Believes NSLP PAT T ERN MEAL COMPONENT S 1. Meat/Meat Alternate 2. Grain 3. Fruit 4. Vegetable 5. Milk Remember, the SBP pattern only required 3 components. Here, meat is required (optional at breakfast) and both fruit and vegetable must be offered as separately required components.

38 FRUIT VEGETABLE GRAINS (oz eq) M/MA (oz eq) MILK Min/max kcal Sat. Fat (% total) NSLP PATTERN OVERVI EW K ½ cup per day At least 2 ½ cups/wk ¾ cup per day At least 3 ¾ cups/wk 1 oz. eq. per day At least 8 oz. eq./wk 1 oz. per day At least 8 oz./wk 1 cup per day 5 cups/wk ½ cup per day At least 2 ½ cups/wk ¾ cup per day At least 3 ¾ cups/wk 1 oz. eq. per day At least 9 oz. eq./wk 1 oz. per day At least 9 oz./wk 1 cup per day 5 cups/wk 1 cup per day At least 5 cups/wk 1 cup per day At least 5 cups/wk 2 oz. eq. per day At least 10 oz.eq./wk 2 oz. per day At least 10 oz./wk 1 cup per day 5 cups/wk <10% <10% <10% Almost identical Sodium <1230 mg <1360 mg <1420 mg 38

39 VEG ET ABLE SUBG ROUPS VEGETABLES K ¾ cup per day At least 3 ¾ cups/wk ¾ cup per day At least 3 ¾ cups/wk 1 cup per day At least 5 cups/wk Dark Green (DG) Red/Orange (RO) Beans & peas (LEG) Starchy (STAR) ½ cup per week ½ cup per week ½ cup per week ¾ cup per week ¾ cup per week 1 ¼ cup per week ½ cup per week ½ cup per week ½ cup per week ½ cup per week ½ cup per week ½ cup per week Other (OT) ½ cup per week ½ cup per week ¾ cup per week Additional 1 cup per week 1 cup per week 1 ½ cups per week 39

40 V E G E T A BL E SUBG ROUP L I ST I NG For a listing of vegetables in each subgroup you may visit: 40

41 NSLP VEG ET ABLE COMPONENT Offered as canned, fresh, frozen, and/or 100% juice Daily minimums, weekly minimums, and weekly subgroup minimums must be met by the menu planner No more than 50% of weekly vegetable offerings may be in the form of juice. 41

42 NSLP VEG ET ABLE COMPONENT 1/8 of a cup of vegetables is the minimum amount that can be credited to meeting part of the vegetable component. Uncooked, leafy greens (like spinach, romaine or iceberg) will credit as half of volume as served. For example, one cup of romaine lettuce is credited as one half of a cup of vegetables.

43 BEANS AND PEAS: A VEG ETABLE OR A MEAT? While beans/peas must be offered weekly in the minimum portion necessary to meet this vegetable subgroup s requirements, the menu planner may choose to offer them more than once weekly. When beans are offered multiple times on the menu, the menu planner may choose whether the additional offerings are to be credited towards the meat component or the vegetable component (but never both within a given meal). 43

44 NSLP F RUI T COMPONENT GUIDELINES ON TYPES OF FRUITS THAT CAN BE OFFFERED FOR NSLP IS VERY SIMILAR TO THAT DISCUSSED WITH SBP Offered as canned, fresh, and/or 100% juice Daily and weekly minimums Dried fruit credits at twice the amount offered (i.e. ¼ cup raisins = ½ cup creditable fruit) No more than 50% of weekly fruit offerings may be in the form of juice. 44

45 NSLP G RAI NS COMPONENT Daily and weekly minimums All grain offerings must meet the WG-rich criteria Or whole grain waiver Ounce equivalent chart must be used for processed/commercially prepared grains USDA flexibility on grain maximums is now permanent. 45

46 NSLP MEAT/ MEAT ALTERNATE C OMP ONE NT Daily and weekly minimums Flexibility on Meat/Meat Alternates is also now permanent. 46

47 NSLP MI LK COMPONENT GUIDELINES ON MILK ARE IDENTICAL BETWEEN THE SBP AND NSLP MEAL PATTERNS, REGARDLESS OF AGE/GRADE GROUP Regardless of the age/grade group being served, schools must offer: At least 1 cup of milk daily. A variety (2 or more choices). Only fat-free (FF) [flavored or unflavored] milk or low-fat (1%) unflavored milk. Unless approved waiver by the State Agency to serve 1% flavored milk 47

48 Lo uisia na Believes NSLP MENU EXERCI SE REI MBURSABLE OR NOT? You may use slide # 30 (NSLP Pattern Overview) to assist you in making your decision.

49 MEAL OR NO MEAL? K-5 age/grade group Milk 1 cup (student can select from FF white, FF chocolate, or FF strawberry) Mixed Fruit ½ cup Baked Potato Wedges ¾ cup (starchy subgroup) Corn Dog (1 ea) 1 ounce equivalent of grain and 1 ounce equivalent of meat 49

50 PLANNED MENU K-5 age/grade group 50

51 Y E S! The minimum quantities of each component are offered. 51

52 MEAL OR NO MEAL? K-5 age/grade group Milk 1 cup (student can select from FF white, FF or FF strawberry) Fresh Apple ½ cup Garden Salad 1/2 cup (½ cup romaine/spinach mix, 1/8 cup tomato, & 1/8 cup carrots) Crackers(2 packs) 1 ounce equivalent of grain Chili ½ cup (1 oz. ground turkey and ¼ cup kidney beans) 52

53 PLANNED MENU K-5 age/grade group 53

54 MAY BE! If the kidney beans are being counted towards the vegetable subgroup, then yes. This would provide all of the components required in the minimum portion sizes (3/4 c vegetable, ½ c fruit, 1 oz m/ma, 1 oz. eq. grain, and 1 c milk). If the kidney beans are being counted as a meat/meat alternate, the meal would NOT meet the minimum daily requirement set for the vegetable component. 54

55 MEAL OR NO MEAL? 6-8 age/grade group Milk 1 cup (student can select from FF white or 1% white) Sliced Pears ½ cup Salad Fixings 1/2 cup (½ cup iceberg lettuce, 1/8 cup tomato, & 1/8 cup pickles) Chicken Sandwich 1 each (2 ounce equivalent chicken and 2 ounce equivalent whole grain) 55

56 PLANNED MENU 6-8 age/grade group 56

57 NO! Only a ½ cup serving of vegetable is being served. 57

58 MEAL OR NO MEAL? 9-12 age/grade group Milk 1 cup (student can select from FF chocolate or 1% white) Melon 1 cup Buttered Corn 1/2 cup (starchy subgroup) Steamed Broccoli 1/2 cup (dark green subgroup) Slice of Pizza 1 each (1.5 ounce equivalent meat/ meat alternate and 2 ounce equivalent whole grain) 58

59 PLANNED MENU 9-12 age/grade group 59

60 NO! The minimum requirement for the meat/meat alternate component of 2 oz. per day for the 9-12 age/grade group has not been met. 60

61 MENU PLANNI NG SBP IMPORTANT FINAL SBP QUESTIONS Are all components offered daily? Are ALL minimum daily portion requirements met for the age/grade group being served? Are weekly portion requirements met for grain? Does my menu offer NO MORE THAN 50% of the fruit component in the form of juice? Are all creditable grains offerings WG-rich? Are there at least 2 milk choices offered daily? 61

62 MENU PLANNI NG NSLP IMPORTANT FINAL NSLP QUESTIONS Are all components offered daily? Are ALL minimum daily portion requirements met for the age/grade group being served? Are weekly portion requirements met for grain and meat/ meat alternate? Are the weekly veggie subgroup requirements met? Does my menu offer NO MORE THAN 50% of the fruit/vegetable component in the form of juice? Are all creditable grains offerings WG-rich? Are there at least 2 milk choices offered daily? 62

63 QUE ST I ONS? 63