PREPARING FOR THE BREAKFAST NEW MEAL PATTERNS SY 2013 2014
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.
BREAKFAST OVERVIEW SY 2013-2014
2013Region One Education Service Center Breakfast Meal Pattern SY 2013-2014
Breakfast Implementation SY2013-2014
Comparison of Previous & Current Breakfast Requirements
School Breakfast Program Changes SY 2012-2013 2013 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
School Breakfast Program Changes Effective SY 2013-20142014 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
School Breakfast Program Changes Effective SY 2013-20142014 Zero grams trans fat per portion A single Food-Based Menu planning approach Establish age/grade groups: K-5, 6-8, and 9-12 3 year administrative i ti review cycle
School Breakfast Program Changes Effective SY 2014-20152015 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
School Breakfast Program Changes Effective SY 2014-20152015 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)
Additional Future SBP Changes SY 2017-20182018 Target 2 sodium restriction SY 2022-2023 Final Target for sodium restriction
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) 0 0 0 Dark Green 0 0 0 Red/Orange 0 0 0 Beans/Peas (Legumes) 0 0 0 Starchy 0 0 0 Other 0 0 0 Additional Veg to Reach Total 0 0 0 Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1) Meats/Meat Alternates (oz eq) 0 0 0 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) 350-500 400-550 450-600 Saturated Fat (% of total calories) < 10 < 10 < 10 Sodium (mg) 430 470 500 Nutrition label or manufacturer specifications must indicate Trans Fat zero grams of trans fat per serving
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) 0 0 0 Dark Green 0 0 0 Red/Orange 0 0 0 Beans/Peas (Legumes) 0 0 0 Starchy 0 0 0 Other 0 0 0 Additional Veg to Reach Total 0 0 0 Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1) Meats/Meat Alternates (oz eq) 0 0 0 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
Reading the Meal Pattern Chart Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-Max Calories (kcal) 350-500 400-550 450-600 Saturated Fat (% of total calories) < 10 < 10 < 10 Sodium (mg) 430 470 500 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
Breakfast SY 2013 2014 OFFER VERSUS SERVE
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)
OVS CONTINUED Definition Food Component One of five food groups for reimbursable meals Food Item A specific food offered within the five food components
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
Breakfast Menu Example How many food items did we offer? (4 Food di Items) What food components are represented? (5 Food Components)
SBP for SY 2013-20142014 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
SBP for SY 2013-20142014 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
SBP for SY 2014-20152015 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
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
OVS FOR SBP SY 2014-2015: 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
BREAKFAST FORMAT SY 2013-2014 2014 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.
BREAKFAST FORMAT SY 2013-2014 2014 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.
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 2013 2014 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
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
Kimberly L. Keller, MS, RD, LD 956 984 6121 klkeller@esc1.net Laura Zelda S. Villarreal, MBA, RD, LD, SNS 956 984 6124 lvillarreal@esc1.net QUESTIONS?
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. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity yprovider and employer (USDA, 2011).