PREPARING FOR THE BREAKFAST NEW MEAL PATTERNS

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1 PREPARING FOR THE BREAKFAST NEW MEAL PATTERNS SY

2 Acknowledgement Statement You understand and acknowledge that 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.

3 BREAKFAST OVERVIEW SY

4 2013Region One Education Service Center Breakfast Meal Pattern SY

5 Breakfast Implementation SY

6 Comparison of Previous & Current Breakfast Requirements

7 School Breakfast Program Changes SY No changes to breakfast effective July 1, 2012 Schools continue with current meal pattern/menu approaches (such as planning for K-12 or Nutrient Standard menu planning) Exceptions Milk requirement, already in effect (fat grade & flavor) Formulated grain-fruit products not creditable

8 School Breakfast Program Changes Effective SY Half of the weekly grains must be whole grain rich & offer weekly grain ranges Fruits & Vegetables components are separated No more than half of the fruit or vegetables offerings may be in the form of juice All juice must be 100% full-strength Implement weekly calorie ranges

9 School Breakfast Program Changes Effective SY Zero grams trans fat per portion A single Food-Based Menu planning approach Establish age/grade groups: K-5, 6-8, and year administrative i ti review cycle

10 School Breakfast Program Changes Effective SY Fruit Quantity Increases to 5 cups / week (minimum 1 cup / day) Fruits must be fresh, frozen without added sugar, canned in light syrup, water or fruit juice All fruits are credited based on their volume as served except dried fruits Dried fruit may be offered to meet the fruits component requirements (1/4c = 1/2c contribution) Vegetables may be offered in place of fruit in all or part of the required fruits at breakfast Only pasteurized, full-strength fruit juice may be used and may be credited to meet no more than one-half of the fruit component

11 School Breakfast Program Changes Effective SY All grains must be whole grain rich Target 1 for average weekly sodium limit Under OVS, meals selected by student must contain a fruit (or vegetable if using substitutions)

12 Additional Future SBP Changes SY Target 2 sodium restriction SY Final Target for sodium restriction

13 Reading the Meal Pattern Chart Breakfast Meal Pattern 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) Vegetables (cups) Dark Green Red/Orange Beans/Peas (Legumes) Starchy Other Additional Veg to Reach Total Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1) Meats/Meat Alternates (oz eq) Fluid Milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-Max Calories (kcal) Saturated Fat (% of total calories) < 10 < 10 < 10 Sodium (mg) Nutrition label or manufacturer specifications must indicate Trans Fat zero grams of trans fat per serving

14 Reading the Meal Pattern Chart Breakfast Meal Pattern Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 5 (1) 5 (1) 5 (1) Vegetables (cups) Dark Green Red/Orange Beans/Peas (Legumes) Starchy Other Additional Veg to Reach Total Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1) Meats/Meat Alternates (oz eq) Fluid Milk (cups) 5 (1) 5 (1) 5 (1) Weekly Breakfast requirements based on age/grade group Daily requirements in parentheses () Fruits, Grains, Fluid Milk Vegetables & MMA No daily or weekly requirement for MMA or Vegetables

15 Reading the Meal Pattern Chart Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-Max Calories (kcal) Saturated Fat (% of total calories) < 10 < 10 < 10 Sodium (mg) Trans Fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving Calories: weekly minimums; weekly maximums Saturated Fat, Sodium: based on average for a 5 day week Trans Fat: documentation must indicate zero grams trans per serving

16 Breakfast SY OFFER VERSUS SERVE

17 OFFER VERSUS SERVE (OVS) OVS is a requirement in the NSLP for senior high schools for lunch It is an option for lower grade levels It is also an option for SBP Under OVS, schools must offer all required food components in minimum quantities, student has the option to decline item(s)

18 OVS CONTINUED Definition Food Component One of five food groups for reimbursable meals Food Item A specific food offered within the five food components

19 Breakfast Menu Example Ham & Egg Breakfast Taco Ham & Egg on a Flour Tortilla Refried Beans 1/2c Apple, Fresh 8oz Milk Choice Food Items= Taco, Refried Beans, Apple & Milk, Food Component = Grain, Meat/Meat Alternate, Vegetable, Fruit & Milk

20 Breakfast Menu Example How many food items did we offer? (4 Food di Items) What food components are represented? (5 Food Components)

21 SBP for SY Must offer 3 food components without OVS Grain (optional meat/meat alternate after daily grain met) Fruit / Juice Milk Must offer 4 food items if using OVS Grain Fruit / Juice Milk Additional Item

22 SBP for SY Must offer 3 food components without OVS Grain (optional meat/meat alternate after daily grain met) Fruit / Juice Milk * Student may not decline ANY food items Must offer 4 food items if using OVS Grain Fruit / Juice Milk Additional Item * Student may decline one food item. Beginning g July 1, 2014, student must take 1/2c fruit

23 SBP for SY Quantity of fruit required increases to 1 cup Vegetables may be substituted to provide all or part of the fruit requirement For OVS, must take at least ½ c of fruit OR ½ c of vegetable, if offered

24 WHAT MUST BE OFFERED FOR SBP 3 Food Components Grain (optional meat/meat alternate substitution) Fruit (optional vegetable substitution SY 2014) Milk OVS must offer four food items Grains Fruit (or optional vegetable) Milk One additional item

25 OVS FOR SBP SY : WHAT MUST BE TAKEN Student may decline one item but must select at least ½ c of fruit and at least 2 other food items

26 BREAKFAST FORMAT SY Sample One Week Breakfast Menu Format Monday Tuesday Wednesday Thursday Friday 1-2 oz Grain 1-2 oz Grain 1-2 oz Grain 1-2 oz Grain 1-2 oz Grain Fruit Juice Fruit Juice Fruit Juice Fruit Juice Fruit Juice Fresh, Canned, Fresh, Canned, Fresh, Canned, Fresh, Canned, Fresh, Canned, Dried Fruit Dried Fruit Dried Fruit Dried Fruit Dried Fruit Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety * The above format will not exceed the weekly grain maximum of 10 oz. * By offering two fruit choices daily, a 4 oz juice and assorted fruit, the weekly menu will not exceed the no more than half of the fruit offerings being in the form of juice. * By offering a second fruit offering, the OVS requirement to offer a fourth additional item has been met.

27 BREAKFAST FORMAT SY Sample One Week Breakfast Menu Format Monday Tuesday Wednesday Thursday Friday 1 oz Grain 1 oz Grain 1 oz Grain 1 oz Grain 1 oz Grain 1 oz M/MA 1 oz M/MA 1 oz M/MA 1 oz M/MA 1 oz M/MA Fruit Juice Fruit Juice Fruit Juice Fruit Juice Fruit Juice Fresh, Canned, Dried Fruit Fresh, Canned, Dried Fruit Fresh, Canned, Dried Fruit Fresh, Canned, Dried Fruit Fresh, Canned, Dried Fruit Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety * The above format will not exceed the weekly grain maximum of 10 oz. * By offering two fruit choices daily, a 4 oz juice and assorted fruit, the weekly menu will not exceed the no more than half of the fruit offerings being in the form of juice. * By offering a second fruit offering, the OVS requirement to offer a fourth additional item has been met.

28 HOW CAN WE START PREPARING? Start predicting obstacles and think about how to overcome them Begin preparing cycle menus that will meet breakfast requirements effective for SY Begin brainstorming and thinking about different training techniques that will aid in the transition in training with these updated requirement food service employees non foodservice school employees who assist with BIC

29 HOW CAN WE START PREPARING? Remember that juice can only account for 50% of the fruit/vegetable offerings Start thinking outside the box and prepare accordingly Fresh Fruit whole or processed Dried Fruit (cant twice the volume, ¼ c = ½ c of fruit) Pre packaged Canned Fruit USDA Foods Recommended to keep pounds high on fruit since there is only 1X per year that they can order fruit

30 Kimberly L. Keller, MS, RD, LD Laura Zelda S. Villarreal, MBA, RD, LD, SNS QUESTIONS?

31 Questions This service (or product) is provided d through h the Texas Department of Agriculture's school nutrition education, and outreach program funded by the U. S. Department of Agriculture, Food and Nutrition Service. 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 Adjudication, 1400 Independence Avenue, SW, Washington, D.C or call toll free (866) (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity yprovider and employer (USDA, 2011).

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