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Breakfast The Mystery Meal

Breakfast The Mystery Meal. Part A The Traditional Food Based Menu Planning Option. Traditional Food-Based Menu Planning. Requires specific food group components be served in certain amounts

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Breakfast The Mystery Meal

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  1. BreakfastThe Mystery Meal Part A The Traditional Food Based Menu Planning Option

  2. Traditional Food-Based Menu Planning • Requires specific food group components be served in certain amounts • Meal pattern must provide ¼ of the RDA for key nutrients for specific age/grade groups for breakfast

  3. Food Based Menu Planning Planned Menu must include all 4 components • Bread/Grain or Meat/Meat Alternate • 2nd Bread/Grain or Meat/Meat Alternate • Fruit or Vegetable • Fluid Milk

  4. Breakfast Food Based Menu Planning Understanding the Grain and Meat Components The planned menu must include either • 2 full servings of Bread/Grain OR • 2ounces of Meat/Meat Alternate OR • 1 full serving of Bread/Grain & 1 ounce of Meat/Meat Alternate

  5. What Does that Look Like? 2 Meat/Meat Alternates 2 Bread/Grains + + OR OR 1 Bread/Grain & 1 Meat/Meat Alternate +

  6. What Do You Mean By Full Serving? • A Full serving of Bread/Grain = • 1 slice toast • bagel or biscuit ( 25 gm or 0.9 oz) • 1 oz or ¾ cup ready to eat cereal • Check the Food Buying Guide (Section 3-15) for Bread/Grain serving size details • Remember !! If serving 2 Bread/Grains, together they must equal 2 full servings

  7. ??The Muffin Mystery?? Do you know how much your muffins weigh? 1 muffin may not equal 1 serving Food Buying Guide Group D • Muffins(all, except corn) 1 serving = 50 gm or 1.8 oz Food Buying Guide Group C • Corn Muffins 1 serving = 31 gm or 1.1 oz

  8. I make my own muffins!I don’t have a scale! Use the chart ! Food Buying Guide Section 3 Pages 12&13 To calculate the Grain/Bread Contribution from a recipe

  9. A FULL portion of Meat/Meat Alternate is: • Lean meat/poultry or fish 1 oz. • Cheese 1 oz. • Egg (large) ½ • Peanut butter 2 Tbsp. • Ckd dry beans and peas 4 Tbsp. • Nuts and seeds 1 oz. • Yogurt, plain or flavored 4 oz. or ½ C

  10. What about the rest of the meal? • In addition to serving Bread/Grains &/or Meat Alternates as 2 of the breakfast components, the planned breakfast menu must also include: Grades K-12 • A fruit or vegetable ½ C or Juice 4 oz AND • Fluid Milk 8oz.

  11. More Details • Grains/Breads must be enriched or whole-grain or made from enriched or whole-grain flour or meal. • Minimum for a Meat/Meat Alternate = .25 ounce and for Grains/Breads = ¼ serving • No more than 1 oz of nuts &/or seeds

  12. Offer Vs. Serve at Breakfast • All 4 food components must be planned and offered. 1. Bread/Grain or Meat/Meat Alternate 2. 2nd Bread/Grain or Meat/Meat Alternate 3. Fruit, Vegetable or Juice 4. Fluid Milk • The student must choose 3 of the 4 offered items for the meal to be counted as reimbursable.

  13. Let’s Practice! • Is this a Reimbursable Meal as planned? Yogurt 4 oz Graham Crackers 1 pkg. of 2 Peach Cup ½ C. 1% Milk 8 oz NO!

  14. What’s Wrong? The Bread/Grain serving of 2 graham crackers does not equal a full serving. Food Buying Guide – 2 graham crackers (13 g) = ½ grains/breads serving To equal 1 full serving you would need to serve about 4 crackers; must weigh at least 25 g or 0.9 oz.

  15. Is This A Reimbursable Meal As Planned? • Enriched Cereal Bowl Pack 1 ¼ oz • Fresh Strawberries 1 Cup • 1% Milk 1 Cup NO!

  16. What’s Wrong? • The cereal would need to equal 1 ½ C or 2 oz to equal 2 full servings of Bread/Grain. • 1 Bread/Grain serving = ¾ C or 1 oz., whichever is less. • Or, they would need to add another Bread/Grain or Meat/Meat Alternate

  17. Is this a reimbursable breakfast? • Granola Bar w/ nuts, raisins and chocolate chips 1.2 oz (35 g) • Apple 1/2 medium • Chocolate Milk 8 oz. NO!

  18. What’s Wrong? • For this granola bar to = 1 serving of grain it would have to weigh 2.2 oz (63 gm) • You would need to serve 3 ¾ - 1.2 oz. granola bars to = 2 full servings of grain • ½ apple (125-138 count) = ½ C fruit. • Chocolate milk for breakfast? =YIKES!

  19. Buyer Beware! • Remember to double check purchased products to be sure they meet a full serving. • If the product is not CN labeled you will need to get a statement from the manufacturer showing the meal pattern contribution. • Refer to the Food Buying Guide to be sure the product equals a full serving.

  20. How about these breakfasts? A • Scrambled Egg 1 oz. • Wheat Toast 1 slice • Orange Juice 4 oz. • 1% Milk 1 Cup • B • Wheat Toast 1 slice • Oatmeal ½ Cup • Peaches ½ Cup • 1% Milk 1 Cup

  21. Mystery Solved! • Breakfast A – all 4 components are served in full serving sizes. How about the bacon? Does that count? • Breakfast B – all 4 components are served in full serving sizes

  22. Food Based Breakfast What We Have Discovered? • Requires 4 specific food group components be served in certain amounts. • Offer vs. Serve – Student must choose 3 of the 4 food group components offered for the meal to be reimbursable. • Provide ¼ of the RDA for key nutrients for specific age/grade groups for breakfast. • Production records are required.

  23. RESOURCES • USDA Manual - Food Buying Guide for Child Nutrition Programs • USDA Manual - A Menu Planner for Healthy School Meals • http://www.fns.usda.gov/cnd/breakfast/expansion/default.htm

  24. If You Have Questions ??? Please call your Child Nutrition Specialist:Darla Wilson 503-947-5908Jennifer Parenteau 503-947-5890Marcia Moquin 503-947-5895Monica Hellweg 503-947-5839Chris Facha 503-947-5907

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