What’s for Breakfast ?

1. What’s for Breakfast ? School Year 2014-2015 Kentucky Department of Education Revision5/19/2014

2. Topics to Cover • Overview of the Breakfast Meal Pattern • General Requirements • Food Components • Offer Versus Serve • Pre-plating

3. General Requirements • Food based menu planning approach • Implement three age grade groups • K-5 • 6-8 • 9-12 • Must plan breakfast to meet calorie ranges over week

4. Dietary Specifications • Calorie Ranges • K-5: 350-500 • 6-8: 400-550 • 9-12: 450-600 • Saturated Fat • < 10% For all age grade groups • Trans-fats • ZERO trans-fats per portion (< 0.5g per serving)

5. Dietary Specifications • Target 1 Sodium Restrictions go in to effect SY14-15. • K-5: • ≤540mg • 6-8: • ≤600mg • 9-12: • ≤640mg

6. Food Components • Food Component – one of three food groups that comprise reimbursable breakfast. • Grains (with optional M/MA allowed) • Fruit (Vegetables may be substituted) • Milk

7. Food Components • Food Item – a specific food within the three components.

8. Food Components • Food Component Vs Food Item Example This is a 2oz. Equivalent whole grain biscuit. This biscuit has one food component – Grain This biscuit counts as TWO food items* *Based on decision made by the menu planner.

9. Food Components: Milk • Must offer only fat free (unflavored or flavored) or low-fat (unflavored) milk. • All age-grade groups, must offer at least 1 cup of milk daily. • A variety of milk, at least two options, must be offered.

10. Food Components: Fruit • Fruit quantity increases from a minimum of 2 ½ cup/ week to 5 cups/week • Must offer a minimum of 1 cup daily • Component group is now Fruit (vegetables may be substituted for fruit) • The first two cups per week of any such substitution must be from the following subgroups: dark green, red/orange, beans/peas or “other vegetables” • Juices are limited to 50% of total fruits/vegetables planned

11. Food Components: Grains • Minimum of at least 1oz eq. of actual grains offered to all grade groups daily • Weekly minimums must also be met • K-5: • 7oz eq. (min. weekly) • 6-8: • 8oz eq. (min. weekly) • 9-12: • 9oz eq. (min. weekly) • Maximum limits for grains have been lifted.

12. Food Component: Grains • All grains offered must be whole grain-rich • Any grains which are not 100% whole-grain must be fortified • Check cereal label for ingredient statement: • Ingredients: Wheat bran, sugar, psyllium seed husk, oat fiber, contains 2% or less of salt, baking soda, caramel color, annatto color, BHT for freshness • Vitamins and Minerals: Vitamin C (sodium ascorbate, ascorbic acid), niacinamide, vitamin B6 (pyridoxine hydrochloride), reduced iron, zinc oxide, folic acid, vitamin B2 (riboflavin), vitamin B1 (thiamin hydrocholorid), etc.

13. Food Components: Grains • Sugar in grain items is allowed at breakfast • No “grain based dessert” restriction at breakfast (lunch only) • These food items may be considered “desserts” at lunch (i.e. graham crackers, poptarts) • Some grain products can only be served as desserts in lunch/not allowable in breakfast (i.e. cookies, brownies) • See Exhibit A, SP 30-2012, footnotes 3 and 4

14. Food Components: Meat/ Meat Alternate as Grain • No separate requirement to offer M/MA • If you would like to offer M/MA, there are two options: • Option 1: Offer M/MA in place of grains component AFTER minimum requirement is offered in menu or planned breakfast. • Option 2: Offer M/MA as an extra food and NOT credit it toward any component.

15. Food Components: Meat/ Meat Alternate as Grain • Option 1: Offer M/MA in place of grains, provided you have offered at least 1oz eq. of grains daily. • The M/MA would count toward the weekly total grains minimum requirements and the dietary specifications. • You receive credit for the M/MA under a required food component (grains) • 1 serving of 1oz eq. M/MA would credit as 1oz eq. of grains.

16. Food Components: Meat/ Meat Alternate as Grain • Option 1 and Whole Grain Rich Criteria • The Whole Grain Rich Criteria applies ONLY to grain-based foods, and NOT Meats/Meat Alternate crediting toward the grain component. • Example: menu planner offers 6oz eq. grains and 3oz eq. meat/meat alternates to meet the weekly requirement of 9oz eq. grains in grades 9-12. Only the 6oz eq. of grains must be whole grain-rich.

17. Food Components: Meat/ Meat Alternate as Grain • Option 2: Serve M/MA as an EXTRA food and not count toward weekly grains requirement. • Must still offer at least 1oz of grains daily. • The extra M/MA must fit within the weekly specifications (calories, saturated and trans fat, and eventually sodium), and you must continue to offer a sufficient amounts of grains daily to meet the minimum weekly requirement. • M/MA foods offered as Extras do not count for OVS purposes.

18. Offer Versus Serve • Always offer all three components in at least the required amounts • Must be offered at least fourfood items and may decline one food items. • A reimbursable breakfast must contain at least ½ cup of fruit/vegetable/juicefor OVS

19. Offer Versus Serve • If you are offering a meat/meat alternate as a grain for the purpose of OVS: • When counting M/MA as grains, the combo may counts as two food items. • Example: • Egg sandwich w/ 1oz eq. of grains and 1oz eq. of M/MA counting as grains = 2 food items

20. Offer Versus Serve • If you are offering a meat/meat alternate as an extra for the purpose of OVS: • When counting M/MA as an extra, the M/MA cannot be counts as a food item. • Three additional items must be offered to have OVS. • Student may decline the combination. • Example: • egg sandwich w/ 1oz eq. of grains and 1oz eq. of M/MA counting as an extra = 1 food items

21. Offer Versus Serve • Allowing students to take two of the same grain item: • If a menu planner offers two different 1oz grain items at breakfast, a student may be allowed to take two of the same grain and count as two items • Example: milk and fruit, plus two grains • Student could select fruit and two toasts • 2nd toast selected in place of other grain offer (cereal) • Only one item (milk) is declined

22. Pre-Plating • Remember – OVS is not required at breakfast! • Pre-plating and or Grab-n-Go is allowed. • A variety of milk is still required.