What’s for Breakfast?

1. What’s for Breakfast? Department of Public Instruction School Nutrition Team SY 2013-14 Adapted from the April 11, 2013 USDA/SNA webinar PowerPoint

2. General Session Overview • Meal pattern overview & timeline • Age/grade groups • Meal pattern components in SY 2013-14 • Fruits/Vegetables • Grains (meat/meat alternate) • Milk • Calories • OVS • Miscellaneous

3. SBP Changes Effective SY 2012-2013 • Offer only fat-free (flavored or unflavored) and lowfat (unflavored) milk • Saturated fat limit <10% calories

4. SBP Changes Effective SY 2013-2014 • Half of weekly grains must be whole grain-rich • Minimum weekly grain requirement* *Maximum lifted for SY 2013-14, per memo SP 26-2013 • Calorie ranges • Zero grams of 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 review cycle includes SBP • States conduct weighted nutrient analysis on one week of menus

5. SBP Changes Effective SY 2014-2015 • Fruit quantity to increase to 5 cups/week (minimum 1 cup/day) • All grains must be whole grain-rich • Target 1 for average weekly sodium limit • Under OVS, meals selected by students must contain a fruit (or vegetable if using substitution)

6. Additional Future SBP Changes • SY 2017-2018 • Target 2 sodium restriction • SY 2022-2023 • Final Target sodium restriction

7. Age/Grade Groups • Three age/grade groups for planning breakfasts • K-5 • 6-8 • 9-12 • Flexibility in menu planning at breakfast • All three grade group requirements overlap at breakfast • A single menu can be used for all groups

9. Fruits Component • Must offer at least ½ cup of fruit and/or vegetables daily • No maximum limit on fruit/vegetable quantities • Fresh, frozen, canned, and dried forms allowed • No fruit juice limit in SY 2013-14 • No starchy vegetable substitution limits • No OVS requirement to take fruit or vegetable

10. Fruits Component • Temporary allowance for frozen fruit with added sugar through SY 14-15 • Schools may offer a: • Single fruit • Single vegetable • Combination of fruits • Combination of vegetables • Combination of fruits and vegetables

11. Fruits- Smoothies • Fruit smoothies prepared in-house may now credit toward both the fruit and milk components • Recognition of increased usage of this product • Supports Fuel Up to Play 60 messaging • Commercial products may only credit toward fruit component • All meal components must be offered in the required minimum amounts • Must still offer variety of fluid milk choices • Additional fruit offerings encouraged • Refer to memo SP 36-2012, released 7/11/12

12. Grains Component • Flexibility in menu planning and complying with weekly ranges for grains in SY 2013-14 • SFAs compliant if meeting weekly minimum; maximum will not be assessed • Flexibility allows: • More time for the development of food products that fit the SBP meal pattern • More menu options for meal planners and students • More time for students to adjust to meal pattern changes

13. Grains Component: Flexibility • No impact on: • Daily and weekly minimum for grains for breakfast • Weekly calorie ranges are in effect • Trans fat and saturated fat also apply

14. Whole Grain-Rich Foods • In SY 2013-14, half of the grains offered must be whole grain-rich (WGR) • All grains must be WGR by SY 2014-15 • Increasing availability commercially • USDA Foods offers WGR flour, oats, pancakes, tortillas, and rice • Traditional grits ok in SY 2013-14 as long as other grains offered are whole grain-rich

15. Grain-based Desserts • Certain types of grains are designated for desserts only and are not allowable at breakfast. • These items are designated by the superscript “3” in Exhibit A of the Food Buying Guide and include: • Cookies • Pie crust (dessert pies, cobbler) • Cake • Brownie • Items designated by the superscript “4” in Exhibit A may be served at breakfast, but should be limited to encourage healthy options and assist in meeting nutrient specifications

16. Fortification • A ready-to-eat breakfast cereal must be fortified to meet program requirements • 100% whole grain cereals do not need to be fortified • Check cereal products for an ingredient statement on the side or back of the box • 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)….etc….

17. Meats/Meat Alternates as Grains • Schools may offer a meat/meat alternate at breakfast and count it toward the grains component • Prerequisite: Must also offer 1 ounce equivalent of grains daily • Offers menu planning flexibility while promoting whole grain-rich foods consistent with DGAs • When substituted for grains, the meat/meat alternate counts toward the weekly grains range and the dietary specifications • A serving of 1 oz eq meat/meat alternate credits as 1 oz eq of grain

18. Meats/Meat Alternates as Extras • No requirement to offer m/ma • SFAs have discretion to offer meat/meat alternates as extras • Not creditable as grains component • Not counted for OVS purposes • Not a required component, so no weekly minimum or maximum • Must continue to serve at least the minimum daily grain as part of the meal • Must fit within the dietary specifications (calories, sodium, saturated fat, and trans fat) • Additional flexibility for menu planning 

19. Milk • Allowable milk options include: • fat-free (unflavored or flavored) • low-fat (unflavored only) • fat-free or low-fat (lactose-reduced or lactose-free) • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., nondairy beverages) • Students may decline milk component under OVS

20. Calories • Minimum and maximum calorie (kcal) levels applies to average meal served over the course of the week • Calorie ranges apply on a weekly basis • Individual meals may be below or above the weekly range • Provides flexibility for students with varying calorie needs

21. OVS for Breakfast • Phasing-in changes in the SBP • For SY 2013-2014, single food-based approach implemented with three required components (fruit/veg, grains, milk) • As always, OVS is optional for all grade groups

22. OVS: Components vs. Items • Always offer all three components in at least the required amounts • For OVS, must offer at least four food items at breakfast • Students must select at least three food items. • Regulatory definition: A food item is a specific food offered within the food components • For purposes of OVS, an item is the daily required minimum amount of each food component that a child can take • 1 cup of milk • 1 oz eq of grains • ½ cup of fruit (or veg)* *NOT required in SY 2013-14

23. OVS: Choices vs. Items • Items are the minimum a child can take. • Choices give students the ability to choose from different options.

24. Example: Choices vs. Items • Menu = 1 milk, 1 slice toast, 2 fruit choices • Fruit choices = ½ cup orange juice, ½ cup oranges, ½ cup apple, ½ cup peaches • Student could take 1 milk, 1 toast, and ½ cup oranges • SFAs should still offer choices, but decide how many items a student can take based on the planned menu

25. OVS- Grains (part 1) • For the purposes of OVS at breakfast, the menu planner has the discretion to count a large grain item as more than one food item, or they may choose to count it as only one food item. • e.g. 2 oz eq muffin = 2 food items OR 1 food item • If the 2 oz eq grain item is crediting as 2 food items, at least 2 other food items must be offered to have OVS. • A student cannot decline the 2 oz eq grain item if only 4 food items are offered. • If the 2 oz eq grain item is crediting as 1 food item, at least 3 other food items must also be offered to have OVS. • A student may decline any of the food items offered, as long as 3 food items are selected. • Examples: • School offers 2 oz eq muffin (2 food items), ½ cup apples, and milk (decline milk or apples) • School offers 2 oz eq muffin (1 food item), ½ cup apples, ½ cup juice, and milk (decline muffin, milk, or a fruit choice)

26. OVS- Grains (part 2) • Grains-meat/meat alternate combination items • When counting the meat/meat alternate as grains, the combo may count as two food items • Example: egg sandwich w/ 1 oz eq of grains and 1 oz eq of m/ma counting as grains = 2 food items • If not counting the meat/meat alternate toward the grains component, the combo is one food item • Three additional items must be offered to have OVS • Student may decline the combination • Example: egg sandwich w/ 1 oz eq of grains and 1 oz eq of m/ma not counting as grains (extra) = 1 food item

27. OVS- Grains (part 3) • Allowing students to take two of the same grain item • If a menu planner offers two different 1 oz eq grain items at breakfast, a student may be allowed to take two of the same grain and count as two items • At the discretion of the menu planner to allow duplicates • Example: school offer milk and fruit, plus two grains: cereal (1 oz eq) and toast (1 oz eq) • Student could select fruit and two toasts • 2nd toast selected in place of other grain offered (cereal) • Only one item (milk) declined

28. Pre-plating/Bundling • Multiple components may be pre-plated/bundled together • Logistical limitations on the school system • Facilities, space, young children unable to easily self-serve, etc • Operators encouraged to remain consistent with intent of OVS • Encourage variety within the bundled choices • Helps minimize potential for food waste and increased costs  • Example: school gives students different “Plated Specials” (three different main dishes) that all contain milk and fruit • Example: school bundles grains and fruit and offers a variety of milk options

29. 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 • Best Practices Sharing Center • SFAs and States can share resources and tools they use to serve healthy menus that meet the new school meal regulations by uploading information to this site • http://healthymeals.nal.usda.gov/bestpractices • Proposed Rule on All Foods Sold in Schools • http://fns.dpi.wi.gov/fns_regs#pprl

30. 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 30

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