1 / 44

New Meal Pattern Requirements & Offer Vs. Serve

New Meal Pattern Requirements & Offer Vs. Serve. ADE, Child Nutrition Unit 501-324-9502. New Meal Pattern Requirements. BREAKFAST. Breakfast Meal Pattern – Grain / Bread & Meat / Meat Alternate- Grades K-5. SY 2013-2014. 1 Grain Serving Daily 7-10 Grain Servings per Week

fleur-glass
Download Presentation

New Meal Pattern Requirements & Offer Vs. Serve

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. New Meal Pattern Requirements & Offer Vs. Serve • ADE, Child Nutrition Unit • 501-324-9502

  2. New Meal Pattern Requirements BREAKFAST

  3. Breakfast Meal Pattern – Grain / Bread & Meat / Meat Alternate- Grades K-5 SY 2013-2014 1 Grain Serving Daily 7-10 Grain Servings per Week Range is MINIMUM and MAXIMUM NO Meat / Meat Alternate Requirement May Substitute 1 oz. Meat / Meat Alternate after daily grain requirement is met Eliminates serving only M/MA, must serve Grain Daily Half of grains must be whole grain rich

  4. Breakfast Meal Pattern – Grain / Bread & Meat / Meat Alternate- Grades 6-8 SY 2013-2014 1 Grain Serving Daily 8-10 Grain Servings per Week Range is MINIMUM and MAXIMUM NO Meat / Meat Alternate Requirement May Substitute 1 oz. Meat / Meat Alternate after daily grain requirement is met Eliminates serving only M/MA, must serve Grain Daily Half of grains must be whole grain rich

  5. Breakfast Meal Pattern – Grain / Bread & Meat / Meat Alternate- Grades 9-12 SY 2013-2014 1 Grain Serving Daily 9-10 Grain Servings per Week Range is MINIMUM and MAXIMUM NO Meat / Meat Alternate Requirement May Substitute 1 oz. Meat / Meat Alternate after daily grain requirement is met Eliminates serving only M/MA, must serve Grain Daily Half of grains must be whole grain rich

  6. Crediting Grain/Bread Components The changes that went into effect last July for crediting grain/bread by weight apply to the School Breakfast Program. See Exhibit A: School Lunch and Breakfast whole grain-rich ounce equivalency (oz. eq.) requirements for school meal programs

  7. Breakfast Meal Pattern – Vegetable / Fruit - Grades K-5 SY 2014-2015 Vegetable – No Daily Requirement Fruit – 1 cup Daily 5 cups per Week

  8. Breakfast Meal Pattern – Vegetable / Fruit - Grades 6-8 SY 2014-2015 Vegetable – No Daily Requirement Fruit – 1 cup Daily 5 cups per Week

  9. Breakfast Meal Pattern – Vegetable / Fruit - Grades 9-12 SY 2014-2015 Vegetable – No Daily Requirement Fruit – 1 Cup Daily 5 Cups per week

  10. Breakfast Meal Pattern – Fluid Milk – All Grades SY 2011-2012 SY 2012-2013 1 cup Unflavored LOWFAT (1% or Skim) Flavored SKIM (only) (Skim, Fat-free, and Non-fat are all the same) NO CHANGE

  11. New Meal Pattern Requirements BREAKFAST NUTRIENTS

  12. Breakfast Nutrient – Calories SY 2013-2014 MINIMUM and MAXIMUM Grades K-5 350-500 Grades 6-8 400-550 Grades 9-12 450-600

  13. Breakfast Nutrient –Saturated Fat, Trans Fat SY 2012-2013 Saturated Fat Less than 10% of Total calories Trans Fat Zero Grams per Serving – USDA SY 2013-14 AR SY 2012-13

  14. Breakfast Nutrient –Sodium SY 2014-2015 Grade K-5 ≤ 540 mg Grade 6-8 ≤ 600 mg Grade 9-12 ≤ 640 mg

  15. K-5 Summary (SY 13-14) • ½ cup fruit (1 Cup beginning SY 2014) • 1 serving grain/bread per day; 7-10 servings per week • 1 cup milk (observe rules for fat and flavor) • No requirement for daily or weekly meat/meat alternate (may serve m/ma after daily g/b requirement is met.

  16. 6-8 Summary (SY 13-14) • ½ cup fruit (1 cup beginning 2014) • 1 oz. grain/bread per day; 8-10 oz. per week • 1 cup milk ( observe rules for fat and flavor) • No daily or weekly requirement for meat/meat alternate (may serve m/ma after daily g/b requirement is met)

  17. 9-12 Summary • ½ cup fruit (1 cup beginning 2014) • 1 oz. grain/bread per day; 9-10 per week • 1 cup milk per day (observe rules for fat and flavor) • No daily or weekly requirement for meat/meat alternate (may serve m/ma after dailyg/b requirement is met.)

  18. Serving Vegetables at Breakfast • Vegetables may be served in the place of fruit at breakfast BUT the first 2 cups of vegetables served at breakfast must come from one of the subgroups OTHER THAN starchy! (Dark Green, red orange, legumes, other)

  19. Offer versus Serve

  20. OVS - What Didn’t Change(Breakfast and Lunch) • Onlyrequired for senior high schools (grades 9-12) for the NLSP • Optional for lower grades for the NSLP • Optional for the SBP at all grade levels • Proper signage must be posted in an area where students can see it.

  21. OVS -What Didn’t Change • Student’s option to decline item(s) • Same price if child declines item(s) • Full amount of each component must be available to choose

  22. Definitions • Food component • One of five food groups for reimbursable meals • Food item • A specific food offered within the five food components (1.Meat/Meat Alternate, 2.Grain/Bread, 3. Vegetable, 4.Fruit, and 5.Milk)

  23. What Must Be Offered for SBPfor SY 2013-2014 • OVS must offer a minimum of three meal components and four food items • – Milk • – Fruit (or optional vegetable) • – Grains (2 oz. grain product = 2 items) • – One additional item • Students are NOT required to take a fruit under OVS in SY 2013-14.

  24. What must be offered for the SBP • for SY 2014-2015 • 1 cup of fruit must be offered • Only ½ of the fruit offered can be in the form of juice • All grains must be whole grains • Sodium target goes into effect • BEGINNING 2014-15 SY STUDENTS MUST TAKE ½ CUP FRUIT OR VEGETABLE

  25. Breakfast Example • When a school offers a 2 oz. grain at breakfast, it counts as two items. (Ex: 2 oz. muffin or biscuit) • For OVS, a large grain item also counts as two of the four items offered. • It is acceptable to offer a large grain item, fruit, and milk. • A student that selects the 2 oz. eq. muffin and the fruit would have a reimbursable meal. • Under SY 13-14 guidance, if a student selects the 2 oz. muffin and the milk, that’s reimbursable, too, since the ½ cup fruit is not mandatory until SY 14-15.

  26. Combination Food Item How to Count a Combination Food • One option is to count the combination food (egg casserole) as two items under the grains component. In this scenario, the student may not decline the egg casserole under OVS. • The other option is to choose not to count the meat/meat alternate toward the grain component. The M/MA is an “extra” food and does not count as an item for OVS. The breakfast casserole as a whole would count as one grain item.

  27. Breakfast Menu Planning • For example, a menu may offer 1 cup milk and ½ cup fruit, plus two grains: cereal (1 oz.. eq.) and toast (1 oz.. eq.). • The student could select the fruit and two pieces of toast and this would count as the three items required for a reimbursable meal under OVS. • The menu planner has discretion whether or not to allow students to select duplicate items.

  28. Pre-bagged Meals • If a school participates in OVS at breakfast and offers breakfasts where some or all of the components are bundled together, the operator should attempt to the extent possible to offer choices aside from the pre-bagged items. • However,there is no requirement that all possible combinations of choices be made available to the student.

  29. Reimbursable? MenuCredits as: • ½ Cup Juice ½ Cup Fruit • 1 oz. Dry Cereal 1 oz. g/b • 1 Slice Toast 1 oz. g/b • 1 Cup Milk* 1 cup milk *Skim unflavored and chocolate varieties are offered

  30. The Student Selects: 4 oz. Juice 8 oz. Milk 1 oz. Whole Grain Cereal Is this a reimbursable meal?

  31. Reimbursable? MenuCredits as • ½ cup Fruit ½ cup fruit • Sausage/Biscuit 1 oz. m/ma & 2 g/b Milk 1 cup milk

  32. The Student Selects: 2 oz. grain bread; 1 oz. meat/ma ½ Cup Fresh Fruit Is this a reimbursable meal?

  33. The Student Selects: 8 oz. Milk ½ Cup Fruit Is this a reimbursable meal?

  34. Reimbursable? Menu Credits as • Fresh Fruit ½ cup ½ cup fruit • Pancakes/Syrup 2 oz. g/b • Milk 1 cup 1 cup milk

  35. The Student Selects: 8 oz. milk 2 oz. WG pancakes Is this a reimbursable meal?

  36. Reimbursable? MenuCredits as Variety Juice ½ cup fruit 1 scrambled Egg 1 oz. M/MA Whole Wheat Toast/Jelly 1 oz. G/B Milk 1 cup Milk

  37. The Student Selects: 4 oz. Fruit Juice 1 oz. WG Toast Is this a reimbursable meal?

  38. Reimbursable? Menu: Credits as: • Fruit Juice ½ Cup ½ Cup Fruit • Dry Cereal 1 oz. Grain/Bread • Cinnamon Toast 1 oz. Grain/Bread • Milk 1 Cup Milk

  39. The Student Selects: 8 oz. Milk 1 oz. WG Toast 1oz .WG Cereal Is this a reimbursable meal?

  40. Reimbursable? Menu Credits as Fruit cup or variety juice ½ Cup fruit Bran muffin 2 oz. g/b Sausage link 1 oz. m/ma Milk 1 cup milk

  41. The Student Selects: 2 oz. Bran Muffin ½ Cup Fruit Juice Is this a reimbursable meal?

  42. Questions

More Related