Breakfast Meal Pattern Participant s Workbook

Breakfast Meal Pattern Participant s Workbook PROJECT COORDINATOR Theresa Stretch, MS, RD, CP-FS EXECUTIVE DIRECTOR Katie Wilson, PhD, SNS National Food Service Management Institute The University of Mississippi June 9, 2014 National Food Service Management Institute

The University of Mississippi Building the Future Through Child Nutrition The National Food Service Management Institute was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and Nutrition Service. PURPOSE The purpose of the National Food Service Management Institute is to improve the operation of child nutrition programs through research, education and training, and information dissemination. MISSION The mission of the National Food Service Management Institute is to provide information and services that promote the continuous improvement of child nutrition programs. VISION The vision of the National Food Service Management Institute is to be the leader in providing education, research, and resources to promote excellence in child nutrition programs. This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government. The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room, 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer. 2014, National Food Service Management Institute, The University of Mississippi Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold. Suggested Reference Citation: National Food Service Management Institute. (2014). Breakfast meal pattern training. University, MS: Author. The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact nfsmi@olemiss.edu.

Table of Contents NFSMI Competencies....1 NFSMI Breakfast Program Training Lesson Objectives... 3 Terms and Definitions.....5 Dietary Guidelines and the School Nutrition Program Comparison Chart.....7 National School Breakfast and Lunch Meal Pattern Requirements....9 Whole Grain Kernel Diagram..11 Sample OVS Breakfast Menu Planning Scenarios...13 Sample Breakfast Menus Planning Additional Foods..15 Breakfast Meal Pattern Answer Keys..19

NFSMI Competencies Functional Area 7: Menu and Nutrition Management Competency 7.1 Develop guidelines for planning menus that comply with nutrition objectives and support operational goals of the school nutrition program. Essential Knowledge Statements Knows the role of the menu in controlling costs within a school nutrition program. Knows the relationship of menu planning to the availability of USDA Foods, purchasing, food production, and productivity. Knows menu planning principles. Knows current USDA menu planning options and requirements. Knows federal, state, and local regulations governing food and beverage sales. Knows the Dietary Guidelines for Americans, USDA Menu Planners for Healthy School Meals, and Food Buying Guide as a Menu Planning Tools. Know menu planning and service techniques for children with special food and/nutritional needs, as appropriate. Knows the influence of customer feedback on menu planning. Knows the relationship between menu planning and the design of the facility. Source: National Food Service Management Institute. Competencies, Knowledge, and Skills for District-Level School Nutrition Professionals in the 21st Century. Page 1

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NFSMI Breakfast Program Training Lesson Objectives Objective 1: Identify the similarities between the Dietary Guidelines for Americans 2010 and School Nutrition Programs (SNP). Objective 2: Identify the requirements of a reimbursable breakfast. Objective 3: Identify the calorie range for school breakfast menus. Objective 4: Identify the juice/fruit/vegetable component. Objective 5: Identify the grains component. Objective 6: Identify the milk component. Objective 7: Discuss dietary specifications for trans fat and sodium. Objective 8: Discuss Offer Versus Serve (OVS) requirements for the National School Breakfast Program. Objective 9: Integrate the concepts of the Breakfast Meal Pattern lesson. Page 3

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Terms and Definitions As Purchased (AP) and Edible Portion (EP) The As Purchased (AP) weight is the amount purchased. The Edible Portion (EP) weight is the amount of product that can be consumed. The As Purchased (AP) weight is greater than the Edible Portion (EP) weight. The quantity of the component must be the edible portion as served as identified in the Food Buying Guide (FBG). Age/Grade Groups Schools must plan menus using the age/grade groups K-5, 6-8, and 9-12. These groups reflect predominant school grade configurations and are consistent with the Institute Of Medicine s Dietary Reference Intake (DRI) groupings. Specific calorie levels are required for a meal to be considered a healthy school meal depending on the age/grade groups. Food-Based Menu Planning The food-based menu planning approach focuses on food components, not nutrients. There are three required food components at breakfast. Food Component Breakfast A food component is one of the three food groups that comprise reimbursable breakfasts. The three food components to be offered to all students at breakfast are: grains (with optional meats/meat alternate items allowed); fruit/vegetable; and fluid milk. Food Component Lunch Food component means one of the five food groups which comprise a reimbursable lunch meal. In the School Lunch Program a school must offer Meat/Meat Alternate (M/MA), Grains (G), Vegetables (V), Fruits (F), and Fluid Milk (Milk). For the purposes of Offer Versus Serve (OVS), students must select at least three food components for a reimbursable lunch meal. Page 5

Food Item A food item in the School Breakfast Program is a specific food offered within the three food components. In the School Breakfast Program, a school must offer at least four food items. For the purposes of Offer Versus Serve (OVS), students must select at least three food items for a reimbursable breakfast meal. Food items are credited towards a reimbursable breakfast meal and not at credited towards a reimbursable lunch meal. Production and Menu Records Schools or SFAs, as applicable, must keep production and menu records for the meals they produce. These records must show how the meals offered contribute to the required food components and food quantities for each age/grade group every day. School Week School week means the period of time used to determine compliance with the meal requirements. The period shall be a normal school week of five consecutive. For schools with occasional decreases in the school week length due to holidays, for example, the menus do not have to be adjusted, but menu planners must plan their menus in a way that is consistent with the intent of the meal patterns. Planners should make sure they do not consistently fail to offer certain vegetable subgroups, or offer meat/meat alternates and/grains in portions that would exceed the weekly requirements. Unit Pricing Schools must price each meal as a unit. If Offer Versus Serve (OVS) is practiced, a breakfast meal has the same cost if a student selects three, four, or five items. As of July 1, 2012, schools must identify, near or at the beginning of the serving line(s), the food items that constitute the unit priced reimbursable school meal(s). The price of a reimbursable breakfast or lunch meal does not change if the student does not take a food item or requests smaller portions. Page 6

Dietary Guidelines and the School Nutrition Program Comparison Chart Dietary Guidelines for Americans 2010 Balancing Calories to Manage Weight The Dietary Guidelines recommend improving eating and physical activity behaviors, managing body weight, increasing physical activity, and maintaining appropriate calorie balance during each stage of life Foods and Food Components to Reduce Americans should reduce their sodium intake to less than 2,300 mg or 1,500 mg per day depending on age and other individual characteristics. School Nutrition Program Balancing Calories to Manage Weight Specific calorie levels are required for a meal to be considered a healthy school meal depending on the age/grade groups. These calorie levels are based on weekly averages. Foods and Food Components to Reduce Sodium requirements phased in over a period of 10 years. USDA Foods are able to provide low-sodium processed meats, cheeses, and other Meat/Meat Alternate products. Foods and Food Components to Reduce Less than 10% of calories should be from saturated fat, less than 300 mg of cholesterol, reduce trans fat consumption, reduce calories from solid fat Foods and Nutrients to Increase Choose a variety of protein such as lean meat, beans, peas, soy products, and unsalted nuts/seeds, increase the amount in variety of seafood, use oils to replace solid fats where possible Foods and Food Components to Reduce Saturated fat less than 10% of calories over a school week. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Foods and Nutrients to Increase Lean or extra lean meats, seafood, yogurt, tofu, poultry, beans/peas (legumes), eggs, cheese. Nuts and seeds and their butters listed in USDA-FNS guidance are nutritionally comparable to meat or other meat alternates based on available nutritional data. However, nuts and seeds may be used to meet no more than one-half of the Meat/Meat Alternate component and must be paired with another Meat/Meat Alternate to meet the full requirement. This restriction does not apply to nut butters. Page 7

Dietary Guidelines and the School Nutrition Program Comparison Chart Dietary Guidelines for Americans 2010 Building Healthy Eating Choices Choose foods that provide: potassium, dietary fiber, calcium, and vitamin D Building Healthy Eating Choices Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains. Choose foods that provide: potassium, dietary fiber, calcium, and vitamin D Building Healthy Eating Choices Individual water intake needs vary widely, based in part on level of physical activity and exposure to heat stress Helping Americans Make Healthy Choices Americans prepare their own food and engage in physical activity The Nation s health will require a multisector approach School Nutrition Program Building Healthy Eating Choices Food-Based Menu Planning Food component means one of the food components which comprise reimbursable meals. Building Healthy Eating Choices Whole Grain-rich foods required weekly and daily. All grains must be whole grain-rich for breakfast and lunch meals. Daily lunch vegetable requirement includes dark green, red/orange, beans/peas (legumes), starchy, and other vegetable subgroups required weekly. Fruit is offered daily at breakfast and lunch meals. Fluid milk, must be low-fat (unflavored) or fatfree (unflavored or flavored) is offered daily at breakfast and lunch meals. Building Healthy Eating Choices The Healthy, Hunger-Free Kids Act of 2010 established a requirement for making water available to children in the National School Lunch Program Helping Students Make Healthy Choices USDA Foods HealthierUS School Challenge Chef s Move to Schools Fuel Up to Play 60 Page 8

National School Breakfast and Lunch Meal Pattern Requirements Breakfast Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fruits (cups) 5 (1) 5 (1) 5 (1) 2½ (½) 2½ (½) 5 (1) Vegetables 0 0 0 3¾ (¾) 3¾ (¾) 5 (1) (cups) Dark Green 0 0 0 ½ ½ ½ Red/Orange 0 0 0 ¾ ¾ 1¼ Beans/Peas (Legumes) 0 0 0 ½ ½ ½ Starchy 0 0 0 ½ ½ ½ Other 0 0 0 ½ ½ ¾ Additional Veg to Reach Total Grains (oz eq) Meats/Meat Alternates (oz eq) 0 0 0 1 1 1 ½ Minimum 7 (1) Minimum 8 (1) Minimum 9 (1) 0 0 0 Minimum 8 (1) Minimum 8 (1) Minimum 8 (1) Minimum 9 (1) Minimum 10 (2) Minimum 10 (2) Fluid Milk (cups) 5 (1) 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) 350-500 400-550 450-600 550-650 600-700 750-850 Saturated fat (% of total < 10 < 10 < 10 < 10 < 10 < 10 calories) Sodium (mg) 540 600 640 1,230 1,360 1,420 Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Page 9

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Whole Grain Kernel Diagram Bran is the outer layer and is rich in fiber, B vitamins, trace minerals and other health-promoting substances called phytochemicals. The large, starchy endosperm of the grain kernel contains complex carbohydrates, protein, and smaller amounts of B vitamins. The germ contains B vitamins, vitamin E, trace minerals, healthy fats, antioxidants, and phytochemicals. Page 11

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Sample OVS Breakfast Menu Planning Scenarios Directions: Review the menus for Scenario 1 and Scenario 2 and determine if the menus as planned meets the criteria for a breakfast reimbursable meal. If the menu scenario does not meet a reimbursable breakfast meal, provide recommendations for improvements. Scenario 1 Combination Food: Breakfast Burrito Scenario 1 Food Item Portion Size OVS Food Component Breakfast Burrito on whole grain-rich tortilla 1 oz. eq Grain minimum daily requirement 1 oz. eq meat/meat alternate item credited as a grain item 2 Grains items Orange slices 1 cup Fruit 1 Fruit/Vegetable item Variety of milk 1 cup Milk 1 Milk item Does this menu scenario meet the criteria for an OVS breakfast reimbursable meal? Explain your answer. Scenario 1 Answer Space Page 13

Scenario 2 Combination Food: Breakfast Parfait Scenario 2 Food Item Portion Size OVS Food Requirement Yogurt 1 oz. eq Meat/Meat Alternate item credited as a Grain 1 Grain item Kiwi slices 1 cup Fruit 1 Fruit/Vegetable item Variety of milk 1 cup Milk 1 Milk item Does this menu scenario meet the criteria for an OVS breakfast reimbursable meal? Explain your answer. Scenario 2 Answer Space Page 14

Sample OVS Breakfast Menus Additional Foods Menu planners also have the option of offering a meat/meat alternate item as an additional food and not credit it toward any of the food components. Additional food cannot be credited as food items for purposes of OVS. A school can serve yogurt or another meat/meat alternate item at breakfast simply to increase the calories, but choose not to count it as a food item. Additional foods do not count toward the daily or weekly Grains component requirement, but must be counted toward the weekly dietary specifications (calories, sodium, saturated fat and trans fat). Four food items, in addition to an additional meat/meat alternate item food, must be offered in order to have OVS. Additional food items must be documented on the Food Production Record. Directions: Review the menus for Scenario A and Scenario B and determine if the student s selection of the menu items meets the criteria for an OVS breakfast reimbursable meal. Page 15

Scenario A Sample Breakfast Menu-Four Food Items and Additional Food Food Item Portion Size Food Component Whole grain toast 1 oz. eq Grain 1 Grain item Whole grain cereal 1 oz eq Grain 1 Grain item Hard-boiled egg Additional food Meat/Meat Alternate cannot be credited as food item Orange slices 1 cup Fruit 1 Fruit/Vegetable item Variety of milk 1 cup Milk 1 Milk item Is this a reimbursable breakfast meal? Page 16

Scenario B Sample Breakfast -Four Food Items- Additional Foods The student s selections are the items highlighted in the shaded box. Food Item Portion Size Food Component Whole grain toast -2 slices 2 oz. eq Grain 2 Grain item Hard-boiled egg Additional Foods Meat/Meat Alternate item cannot be credited as food item Orange slices 1 cup Fruit 1 Fruit/Vegetable item Variety of milk 1 cup Milk 1 Milk item Is this a reimbursable breakfast meal? Page 17

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Breakfast Meal Pattern Answer Keys Page 19

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Sample OVS Breakfast Menu Planning Scenarios Answer Key Directions: Review the menus for Scenario 1 and Scenario 2 and determine if the menus as planned meet the criteria for a reimbursable breakfast meal. If the menu scenario does not meet a reimbursable breakfast meal, provide recommendations for improvements. Scenario 1 Combination Food: Breakfast Burrito Scenario 1 Food Item Portion Size OVS Food Requirement Breakfast Burrito on whole 1 oz. eq Grains minimum daily 2 Grains items grain-rich tortilla requirement 1 oz. eq Meat/Meat Alternate item Orange slices ½ cup Fruit 1 Fruit/Vegetable item Variety of milk 1 cup Milk 1 Milk item Does this menu scenario meet the criteria for an OVS breakfast reimbursable breakfast meal? Explain your answer. Scenario 1 Answer Yes. The combination food (e.g. breakfast burrito) counts as two food items under the grains component. The whole grain-rich tortilla provides the minimum daily requirement of 1 ounce equivalent of grains. There is also 1 ounce equivalent of meat/meat alternate item which is counted in place of grains. A 2 ounce equivalent grain is can be considered 2 food items for purposes of OVS, and is being credited this way in this scenario (menu planner must decide this in advance and make clear and consistent for students and the POS). Therefore, it is acceptable under OVS to offer a combination food that counts as 2 Grain items, plus the full required amount of fruit and milk. In this scenario, the student may not decline the breakfast burrito under OVS as three credited food items would not be selected if only milk and fruit were taken. Page 21

Scenario 2 Combination Food: Breakfast Parfait Scenario 2 Food Item Portion Size OVS Food Requirement Yogurt parfait with fresh berries 1 oz. eq Meat/Meat alternate item 1 Grain item 1 Fruit/Vegetable item ½ cup Fruit Kiwi slices ½ cup Fruit 1 Fruit/Vegetable item Variety of milk 1 cup Milk 1 Milk item Does this menu scenario meet the criteria for an OVS reimbursable breakfast meal? Explain your answer. Scenario 2 Answer No. The minimum daily requirement of 1 ounce equivalent of grains has not been met in this scenario. It is acceptable under OVS to offer a combination food that counts as 1 ounce equivalent meat/meat alternate item, plus the full required amount of fruit. However, in this example, the yogurt can count as additional 1 ounce equivalent of meat/meat alternate item only after the minimum grain requirement is met. Adding a 1 ounce equivalent of granola or whole grain-rich cereal will meet the minimum daily requirement of 1 ounce equivalent of grain requirement. In this revised scenario, once the minimum daily grain requirement has been met, the student may decline the yogurt parfait under OVS as long as three other credited food items would are selected for instance, the whole grainrich cereal, (granola) fruit, and milk. Page 22

Sample OVS Breakfast Menus Additional Foods Answer Key Directions: Review the menus for Scenario A, Scenario B, and Scenario C and determine if the student s selection of the menu items meets the criteria for an OVS reimbursable breakfast meal. Scenario A Sample Breakfast Menu-Four Food Items and Additional Food Food Item Portion Size Food Component Whole grain Toast 1 oz. eq Grain 1 Grain item Whole grain cereal 1 oz eq Grain 1 Grain item Hard-boiled egg Additional food Meat/Meat Alternate cannot be credited as food item Orange slices 1 cup Fruit 1 Fruit/Vegetable item Variety of milk 1 cup Milk 1 Milk item Is this a reimbursable breakfast meal? No. In this example, the hard-boiled egg is being offered as an additional food and cannot be credited as an item towards the grains component. Taking or declining the egg, since it is an additional food, cannot be credited as a food item for OVS. A student who selects one piece of toast, an egg, and orange slices, from this menu does not have a reimbursable meal. Page 23

Scenario B Sample Breakfast -Four Food Items- Additional Foods The student s selections are the items highlighted in the shaded box. Food Item Portion Size Food Component Whole grain toast -2 slices 2 oz. eq Grain 1 Grain item Hard-boiled egg Additional foods Meat/Meat Alternate item cannot be credited as food item Orange slices 1 cup Fruit 1 Fruit/Vegetable item Variety of milk 1 cup Milk 1 Milk item Is this a reimbursable breakfast meal? Yes. A student selects two slices of toast and the orange slices. The student has selected a reimbursable meal (declined one item, the milk) because the egg has been identified as an extra food and does not count as a credited food item. Page 24

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