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Breakfast : School Year 2013-2014

Breakfast : School Year 2013-2014. Memo SP 28-2013 Questions & Answers on the School Breakfast Program Meal Pattern in School Year 2013-14. Steven Bergonzoni, MPA, RD, LDN Nutritionist U.S . Department of Agriculture Food and Nutrition Service Mid-Atlantic Regional Office March 2013.

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Breakfast : School Year 2013-2014

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  1. Breakfast: School Year 2013-2014 Memo SP 28-2013 Questions & Answers on the School Breakfast Program Meal Pattern in School Year 2013-14 Steven Bergonzoni, MPA, RD, LDN Nutritionist U.S. Department of Agriculture Food and Nutrition Service Mid-Atlantic Regional Office March 2013 Steve.bergonzoni@fns.usda.gov

  2. Overview • Current • Summary of July 1, 2013 changes • Age/grade groups • Meal patterns • Calories • Fruit component • Smoothies • Vegetables as extras • Grains • Meat/meat alternates • OVS • Beyond School Year 2013-2014 • Technical Assistance Resources

  3. School Nutrition Staff—Get Ready to Take theHealthierUSSchool Challenge HealthierUS School Challenge (HUSSC) • Schools must participate in the • School Breakfast Program • in order to apply for a HUSSC award

  4. Hungry? If a student says lunch is too small and he is still hungry, I first say, “Did you eat (a good) breakfast? Not a donut and a soda.”

  5. Current • Milk limited to fat-free and unflavored lowfat • Saturated fat limit <10% calories • Temporary allowance for frozen fruit with added sugar (ends June 30, 2014)

  6. Milk (review) • Allowable milk options include: • Fat-free (unflavored or flavored) • 1% 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 (nondairy beverages)

  7. BreakfastEffective SY 2013-2014July 1, 2013 • Food-Based Menu Planning • Age/grade groups: K-5, 6-8, 9-12 • Calorie ranges • Half of weekly grains must be whole grain-rich • Offer weekly grain ranges • Memo SP 26-2013: 2/25/2013, flexibility in weekly maximums • May offer a meat/meat alternate and count it toward the grains component • Zero grams of transfat per portion

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

  9. Meal Pattern *SP 26-2013 2/25/2013 flexibility in weekly maximum

  10. Calories • Minimum and maximum calorie levels apply to a weekly average • Calorie ranges: • Individual meals may be below or above the weekly range • Provides flexibility for students with varying calorie needs

  11. Meal Pattern *SP 26-2013 2/25/2013 flexibility in weekly maximum

  12. Fruit Component • No maximum limit on fruit quantities • Fruit or 100% fruit juice allowed • Fresh, frozen, canned, and dried fruit allowed • Schools may offer a single fruit type, or a combination of fruits • Fruits and Vegetables may be offered interchangeably

  13. Vegetables as Extras • Menu planner has discretion to offer vegetables as “extras” • Do not count toward any component • Extras must fit within the weekly average daily calorie and saturated fat limits

  14. Fruit- Smoothies • Fruit smoothies prepared in-house may now credit toward both the fruit and milk components • Cannot credit toward meat/meat alternate • 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 • http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2012/SP36-2012os.pdf

  15. School Nutrition, November 2012, page 59

  16. Grains Component • Half of weekly grains must be whole grain-rich • Weekly grain ranges allow flexibility to vary daily offerings • Memo SP 26-2013: 2/25/2013, flexibility in weekly maximums • Original maximum guidelines help with menu within calorie limit • Sugar in grain items is allowed • No whole grain-rich dessert weekly limit at breakfast (lunch) • Some grain products can only be served asdesserts in lunch and are not allowed in breakfast (brownies, cookies) • See next slide http://www.fns.usda.gov/cnd/governance/Policy-Memos/2013/SP26-2013os.pdf

  17. Grain Requirements for the National School Lunch Program and School Breakfast Program Exhibit Page 1 of 2 • http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2012/SP30-2012os.pdf

  18. Grain Requirements for the National School Lunch Program and School Breakfast Program Exhibit Page 2 of 2 4 Allowed for desserts at lunch as specified in §210.10, and for breakfasts served under the SBP.

  19. Whole Grain-Rich Foods • At least half of the grains offered must be whole grain-rich (WGR) • Increasing commercial availability • USDA Foods offers whole grain-rich flour, oats, pancakes, tortillas, and rice • Check with your state agency for product availability • WV: http://www.wvagriculture.org/programs/foods/distribution.html • NJ: http://www.state.nj.us/agriculture/divisions/fn/fooddistrib/slcd.html • PA: http://www.agriculture.state.pa.us/portal/server.pt/gateway/PTARGS_6_2_75292_10297_0_43/AgWebsite/OrganizationDetail.aspx?name=Bureau-of-Food-Distribution&navid=34&parentnavid=0&orgid=12& • See next slide

  20. http://www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdfhttp://www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdf Page 1 of 3 page 3 of 3 http://www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdf

  21. Page 2 of 3

  22. Formulated Grain-Fruit Products • Formulated grain-fruit products do not credit toward the fruits component • Formulated grain-fruit products can be used to meet the grains component only • Menu still needs to meet the average weekly calorie and saturated fat limits • Does not include energy bars, granola bars, cereal bars, breakfast bars, fortified cereals, or cereals with dried fruit

  23. Fortification vs. Enriched(Grains) Simply, • Fortified means adding nutrients above and beyond normal in a product • Common in Ready-to-Eat breakfast cereals • Many other products • Enriched means adding some nutrients BACK that were unintentionally removed in a refining process • Refined flour, noodles, rice

  24. Fortification POW!! • Ready-to-Eat breakfast cereal needs to be “fortified” • Check cereal product packaging for the Ingredient List • Look for a list like this: • 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 hydrochloride), vitamin A palmitate, vitamin D, vitamin B12 • Nutrition Facts label on the next slide also indicates fortification in the % Daily Value column in the list of vitamins and minerals

  25. Nutrition Facts label like this also indicates fortificationin this • Ready-to-Eat breakfast cereal Not enriched! Not fortified! Whole grain not first!

  26. Meat/Meat Alternates as aGrain ComponentSubstitute • 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 • More flexibility while promoting whole grain-rich foods • When substituted for grains, the meat/meat alternate counts toward the weekly grains range and the weekly average calorie and saturated fat limits Current school year meal pattern includes: meat and/or grain for 2 servings

  27. Meats/Meat Alternates as Extras • Meat/meat alternates can be offered as extras • Not creditable as grains component • Must continue to serve at least the minimum daily grain as part of the meal • Must fit within the weekly average calorie and saturated fat limits • Additional flexibility for menu planning 

  28. Offer vs. Serve • A student must be offered at least four food items • May decline only one food item • The food items selected may be from any of the required components • Must be served in at least the minimum daily portion • A large grain item (2 oz eq muffin), also counts as two of the four items that must be offered. • For example, it is acceptable to offer a large grains item with fruit and milk (4 items) • A student that selects the 2 oz eq muffin and the fruit would have a reimbursable meal.

  29. Beyond School Year 2013-2014:Future Breakfast Changes • Fruit quantity to increase • Juice limit • All grains must be whole grain-rich • Vegetables can substitute for fruit • Sodium limits, in 3 phases • Offer Versus Serve criteria • Weekly grain maximums?

  30. Technical Assistance Resources • Grain Requirements for the National School Lunch Program and School Breakfast Program • http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2012/SP30-2012os.pdf • Best Practices Sharing Center • http://healthymeals.nal.usda.gov/bestpractices • Nutrition Standards for School Meals • http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm Steve.bergonzoni@fns.usda.gov

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