School Breakfast Meal Pattern Requirements Nuts and Bolts of School Nutrition Programs Framingham State University August 4, 2016 Presented by: Linda Fischer, M.Ed., RD, LDN Julianna Valcour, M.Ed., RD
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Agenda Breakfast Meal Pattern Requirements Food Component vs. Food Item Offer vs. Serve and Reimbursable Meals Activity Recognizing Reimbursable Breakfast Meals 3
Breakfast Meal Pattern Requirements 4
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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 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) 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 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 9
Fruits 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, a ½ cup of fruit counts as 1 food item 10
Fruits Component Minimum daily and minimum weekly quantity requirement (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 In addition to fresh fruit, canned/dried fruit and 100% juice are allowed 11
Fruits Component Whole dried fruit and whole dried fruit pieces credit at twice the volume served. For example, a ¼ cup of raisins contributes ½ cup fruit toward the fruit requirement. 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 12
Example: Fruit Juice Requirement (based on 5 day school week) The school offers ½ cup fruit daily x 5 days = 2 ½ cups weekly ½ cup juice daily x 5 days = 2 ½ cups weekly 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 13 Did the school meet the requirement? YES! Education
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. 14
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. 15
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 16
Fruit Smoothies USDA Policy Memo SP 10-2014 (V.3) (July 22, 2015) Smoothies Offered in Child Nutrition Programs Smoothies Prepared by Local School Food Authorities (SFAs): 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
Fruit Smoothies Smoothies Prepared by Local School Food Authorities (SFAs): Yogurt may be credited as a meat alternate Grains cannot be credited when served in a smoothie 18
Grains Component Minimum daily requirement (see meal pattern chart) Minimum weekly requirements must also be met for age-grade groups: 7 oz. eq. for grades K-5 8 oz. eq. for grades 6-8 9 oz. eq. for grades 9-12 19
Grains Component 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 requested through the State Agency 20
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 21
Grains Component (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 22
Grains 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 23
Child Nutrition (CN) Labels What are Child Nutrition Labels? Allows manufacturers to state meal contribution information on their labels How does the Program work? Requires an evaluation of a product's formulation by the Food and Nutrition Service to determine its contribution toward meal pattern requirements 24
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 25
How do I identify a CN label? 26
SAMPLE (CN) Label
Product Formulation Statements (PFS) Demonstrates how a processed product contributes toward meal pattern requirements Request when purchasing a processed product without a CN Label Program operators may request a signed Product Formulation Statement on manufacturers letterhead that must be maintained on file along with nutrient information If there is no Nutrition Facts panel on the processed product, nutrient information must be obtained from the manufacturer 28
Product Formulation Statements (PFS) Program operators are ultimately responsible if a menu does not fulfill meal pattern requirements; therefore they must keep records of supporting documentation It is the program operator s responsibility to request and verify that the supporting documentation is accurate 29
Dietary Specification Requirements 30
Dietary Specifications Calories: Minimum and maximum levels (see meal pattern chart) Saturated Fat: Less than 10% of calories from saturated fat Sodium: Target limits phased in gradually Target 1: July 2012 June 2017 Target 2: July 2017 June 2022 Target 3: Final sodium reductions beginning July 2022 Trans Fat Limit: Zero grams per offered portion (check labels) 31
Calories 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 32
Serve Only and Offer Versus Serve (OVS) Breakfast Requirements 33
Background on Offer Versus Serve OVS is a concept that applies to menu planning and the meal service The goals of OVS are to reduce food waste and to permit students to choose the foods they want to eat Optional at all levels for breakfast 34
Background on Offer Versus Serve At the beginning of the school year, schools decide how meals will be provided to students during the meal service This decision will determine how meals must be offered to students and what students must take in order to count the meal as reimbursable 35
How Do I Know if my School is Following Serve Only or Offer vs. Serve? Ask yourself these questions: 1. Is food just served/provided without an option to decline any food components? or 2. Are students allowed to decline food components that are offered with the meal? 36
How Do I Know if my School Answer: is Following Serve Only or Offer vs. Serve? 1. If your school requires a student to take all food components offered with a meal then your school is following Serve Only 2. If your school allows a student to decline some food components offered with a meal then your school is following Offer vs. Serve 37
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 38
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 39
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 40
Breakfast Signage for Identifying Reimbursable Meals (Including Offer Versus Serve) Regulation (7 CFR 210.10(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 41
Communication for Families In addition to signage or other methods used in the food service areas, schools should provide information on Offer versus Serve in materials, such as menus and newsletters, provided to parents or posted on websites 42
Sample Breakfast Signage 43
Sample Breakfast Signage 44
Sample Breakfast Signage 45
Sample Breakfast Signage 46
ACTIVITY: Are The Following Breakfast Reimbursable? 47
*Assume all portions are in compliance with the meal pattern 48
School Offers 1 oz. eq. ½ cup Student Selects 1 oz. eq. ½ cup Is this meal reimbursable? YES
School Offers No fruit taken 2 oz. eq. 4 oz.. Student Selects ½ cup ½ cup Is this meal reimbursable? NO
School Offers *Breakfast in the Classroom 1 oz. eq. ½ cup ½ cup 1 oz. eq. counting as a grain Is this meal reimbursable? YES
School Offers *Breakfast in the Classroom No Grain Offered 1 oz. eq. ½ cup ½ cup 1 oz. eq. counting as a grain Is this meal reimbursable? NO
School Offers Since egg is additional item, there are only 2 creditable items on tray ½ cup 4 oz.. Student Selects 1 oz. eq. 1 oz. eq. Additional Item Is this meal reimbursable? NO
School Offers 1oz egg counting as a grain 1/2c non-starchy vegetables 1oz eq tortilla Student Selects ½ cup Is this meal reimbursable? YES
School Offers Breakfast in which menu planner has already offered 2 cups nonstarchy vegetables throughout week 2 oz. eq. ½ cup ½ cup ½ cup The hash brown CAN be counted toward the fruit component because 2 cups of non-starchy vegetables had already been offered throughout the week Is this meal reimbursable? YES
School Offers Breakfast in which menu planner has offered only 1 cup non-starchy vegetables throughout week 2 oz. eq. ½ cup ½ cup ½ cup No fruit taken: the hash brown CANNOT count toward the fruit component because less than 2 cups of non-starchy vegetables had been offered throughout week Is this meal reimbursable? NO
School Offers Breakfast in which menu planner has offered only 1 cup non-starchy vegetables throughout week 2 oz. eq. ½ cup ½ cup ½ cup This meal is reimbursable because the blueberries were taken with at least two other items. Because less than 2 cups of non-starchy vegetables had been offered throughout week, the hash brown is considered an extra item and cannot be counted. Is this meal reimbursable? YES
*Grab & Go Breakfast ½ cup Is this meal reimbursable? YES ½ cup 1 oz. 2 oz. eq.
*Grab & Go Breakfast Only ½ cup of Fruit Offered 1 oz. eq. ½ cup Is this meal reimbursable? NO
School Offers *SERVE ONLY 4 oz. Student Selects 2 oz. eq. ½ cup Is this meal reimbursable? YES
School Offers *SERVE ONLY Under Serve Only, student must take all items offered Student Selects 1 oz. eq. granola 4 oz. yogurt 1 cup assorted fruit Is this meal reimbursable? NO
*Grab & Go Breakfast *SERVE ONLY ½ cup Is this meal reimbursable? YES ½ cup 1 oz. eq.
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) Inadequate or no signage near or at the beginning of serving lines 63
Resources 64
Making It Count Website: www.makingitcount.info
USDA - Nutrition Standards for School Meals Website http://www.fns.usda.gov/school-meals/nutrition-standards-school-meals Includes Up to Date: Regulation information including policy memos Technical assistance and guidance materials 66
USDA Technical Assistance and Guidance Materials for Menu Planning Certification of Compliance Worksheets http://www.fns.usda.gov/school-meals/certification-compliance 67
Contact Information Linda Fischer, M.Ed., RD, LDN Email: lfischer@doe.mass.edu Tel. # 781-338-6456 Julianna Valcour, M.Ed., RD Email: jvalcour@doe.mass.edu Tel. # 781-338-6465 68
Questions?? 69
References John Stalker Institute of Food & Nutrition: http://johnstalkerinstitute.org/ Making it Count: http://makingitcount.info/ Mass in Motion - Create Healthier Schools (MA School Nutrition Standards for Competitive Foods and Beverages): www.mass.gov/dph/healthierschools Massachusetts Department of Elementary & Secondary Education Office for Nutrition, Health and Safety Programs: http://www.doe.mass.edu/cnp USDA Child Nutrition (CN) Labeling Program http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program USDA Food Fact Sheets: http://www.fns.usda.gov/fdd/schfacts/ 70
References USDA New Meal Pattern in Schools: U.S. Department of Agriculture Food and Nutrition Service, July 2013 http://www.fns.usda.gov/sites/default/files/mealpatternppt.pdf USDA Nutrition Standards for School Meals: http://www.fns.usda.gov/cnd/ USDA Webinars: http://www.fns.usda.gov/outreach/webinars/child_nutrition.htm Whole Grain Council: http://wholegrainscouncil.org/ Wisconsin Department of Public Instruction: http://fns.dpi.wi.gov/fns_menupln 71