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Menu Planning Tools. Menu Planning Worksheet. Completed Menu Planning Worksheet. USDA Breakfast Workbook. Weekly Nutrient Calculator. Recipe Analysis Tool. Recipe Analysis Tool and webcast are located at: http://fns.dpi.wi.gov/fns_6centscert#cal. Production Record.
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Recipe Analysis Tool • Recipe Analysis Tool and webcast are located at: http://fns.dpi.wi.gov/fns_6centscert#cal
Production Record “Must Haves” • Serving site • Menu type (lunch, breakfast, after school snack) • Grade grouping(s) • Meal service date • Menu item with Recipe Name/Reference Number or Product Name/Description • Planned portion sizes for each grade group and adults • Planned number of portions • Total number of purchase units (2-No 10 cans, 10 lb case, 2-96 count case) prepared • Total number of portions prepared and number of portions left over (see codes on bottom of production records for leftovers) • Milk types available and actual usage by type (or milk recipe) • Planned portion size for condiment/any extra menu items & actual usage • Actual number of reimbursable and non-reimbursable meals served (adults, seconds, a la carte) • Substitutions made to original plans
Production Record “Nice to Haves” • Factors affecting meal counts such as class trips, weather, student out sick • Contribution to meal pattern for specified grade group(s) and adults (If contribution to meal pattern is not included on the production record it must be documented and available for staff using some other system.) • oz eq for meat/meat alternate & grains • cup equivalents (example: ⅛, ⅜,½) for vegetables and by sub group for lunch only • cup equivalents for fruit component (example: ½, 1) • Offer versus serve policy • Process 1,2,3 (per food safety plan chart) as job aid for staff • Heat temperatures and holding temperatures (if applicable) • Serving utensil & portion control instructions • Details about new menu items • Comments about menu/menu item acceptability • Changes to consider when/if repeated
Traditional Breakfast • Serving Methods: • Reimbursable breakfasts are served in the cafeteria on a traditional serving line. • Hot menu items are more common than with other service models. • When Served: Before the school day begins. • Where Served: Cafeteria or other large area such as a gym. • Why this option is attractive: • Students arrive before school starts with time to eat • Cafeteria staff already on site to prepare lunch • Parents drop students off early to get to work on time • Bus schedule gets students to school with time to eat breakfast
Breakfast in the Classroom • Serving Methods: • Bagged breakfasts containing are consumed in the classroom. • Individual breakfast components delivered to classroom. • Students pick up breakfast in the cafeteria and take it back to the classroom to eat. • When Served: Prior to the start of the school day or during first period. • Where Served:Classroom • Why this option is attractive: • Easily incorporated into existing school day schedule. • Provides a nutritious meal to students who do not have time to eat or are not hungry before start of school day. • Requires minimal additional labor hours for prep/service/clean up. • Makes the best use of available space.
Video: School Breakfast in Maryland https://www.youtube.com/watch?v=m-AXWJytqK0
Grab n’ Go • Serving Methods: • Bagged breakfasts are available for students to pick up and consume in designated location(s). • Individual breakfast components set out for students’ selection. • When Served: During designated serving period or morning break. • Where Served: • Mobile cart/tables near the school entrances or in high traffic areas. • On serving line with traditional breakfast and/or a la carte items • Why this option is attractive: • Easily incorporated into existing school day schedule. • Fast, nutritious option if a la carte items are sold in the morning. • Available to students who have scheduled activities prior to the beginning of the school day. • Limited amount of labor needed as breakfast items are assembled and packed when labor is available.
Mid-Morning Nutrition Break • Serving Methods: • Reimbursable breakfasts individually packaged in grab ‘n go bags. • Easy to eat or hand held foods are popular and more convenient. • When Served: During a break in the morning, usually between 9:00 am and 10:00 am. • Where Served:Mobile carts or tables in high traffic areas. • Why this option is attractive: • A break from classes in the morning may already be offered. • Gives students who weren’t hungry first thing in the morning a second chance. • Accommodates students who may not have the money to purchase items from vending machines. • Particularly successful in middle and high schools. • A Mid-morning nutrition break can be prepared quickly, with few staff.
Severe Need Breakfast • Eligibility provides additional reimbursement for every free or reduced price reimbursable breakfast served. • Determined on an individual school basis. • How to determine eligibility: • 40% or more of student lunches served in the second preceding school year were served free or at a reduced price • For SY 2014-15, second preceding year is 2012-13 • Fill in information when submitting online contract
Universal Free Breakfast (UFB) • Breakfast is offered at no charge to all students, regardless of their household income. • Accurate meal counts by eligibility category (i.e. free, reduced, paid) at the point of service must still be taken. • Benefits of UFB • Reduces stigma attached to eating breakfast at school • Can lead to improved attendance and decreased tardiness • Overall labor costs per meal are less (although labor needs may increase) • Breakfast participation (and therefore reimbursement) increase so significantly that a loss from otherwise paying students may not be experienced.
UFB Continued • Who can participate in UFB? • No free and reduced eligibility requirement. • Typically most cost effective in schools with >70% F/R students, but schools with fewer eligible students have operated the program successfully. • Qualifying for Severe Need Breakfast is beneficial as it provides additional reimbursement. • Biggest determining factors are cost per meal and percentage of free and reduced students. • See the Cost Analysis Spreadsheet on our website to determine if UFB is feasible in your school: http://fns.dpi.wi.gov/fns_sbp1
Video: Is “Universal Free Breakfast” the way to go? http://www.childobesity180.org/universal-free-breakfast
Elimination of Reduced Price Breakfast • Only two prices are offered at breakfast: free and paid • Students who would qualify for reduced price meals receive free breakfast. • Why this option is attractive: • Schools with high F/R percentage, but low participation of reduced price qualifying students can increase participation. • Participation and therefore federal reimbursement may increase enough to cover the cost of serving breakfast to these students for free.
Community Eligibility Provision (CEP) • Identified student percentage of at least 40 percent based on data as of April 1st of the prior school year required to participate. • The 40 percent threshold to participate in CEP can be determined at the SFA level, by individual school or by grouping several schools together to get the needed percentage rate. • SFAs will be reimbursed at a Federal free category rate using the ratio of Identified Students to enrolled students (who have access to one meal service daily), multiplied by the USDA multiplier factor. • Current USDA Multiplier Factor is 1.6.
CEP Continued • Benefits of CEP • Lunches and breakfast are served free to all students in participating schools • No household applications for free and reduced price meals are collected • No verification of free and reduced applications is required • Potential for increased meal participation rates, especially breakfast • Simplifies the counting and claiming process by not having to track free, reduced and paid students • For more information, visit: http://fns.dpi.wi.gov/fns_cep
How to find the Wisconsin BIC toolkit • http://fyi.uwex.edu/wischoolbreakfast/ • Click on: “Publications and Research” • Contact Information: Amy Korth 608-265-3232 amy.alvig@ces.uwex.edu 32
Resources • DPI School Breakfast Program Menu Planning site: • http://fns.dpi.wi.gov/fns_menupln2 • FNS New Meal Pattern website • http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm • USDA Energize Your Day With School Breakfast Toolkit • http://www.fns.usda.gov/sbp/toolkit • USDA Whole Grain Resource • http://fns.dpi.wi.gov/files/fns/pdf/wgr_nslp_sbp.pdf • Best Practices Sharing Center • http://healthymeals.nal.usda.gov/bestpractices • School Breakfast Program Promo Video for Parents • http://fns.dpi.wi.gov/fns_market3#parentvideo • ChildObesity180 Breakfast Effect Video Series • http://www.childobesity180.org/breakfast-effect
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