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What’s for Breakfast?

What’s for Breakfast?. Part 1: The New Meal Pattern. Department of Public Instruction School Nutrition Team SY 2013-14 . Adapted from the April 11, 2013 USDA/SNA webinar PowerPoint. Overview. Meal pattern overview & timeline Age/grade groups Meal pattern components in SY 2013-14

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What’s for Breakfast?

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

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

  3. SBP Changes Effective SY 2013-2014 • Half of weekly grains must be whole grain-rich • Minimum weekly grain requirement • 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

  4. 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 • K-5: ≤ 540mg • 6-8: ≤ 600mg • 9-12: ≤ 640mg • Under OVS, meals selected by students must contain a fruit (or vegetable if using substitution)

  5. Additional Future SBP Changes • SY 2017-2018 • Target 2 sodium restriction • K-5: ≤ 485mg • 6-8: ≤ 535mg • 9-12: ≤ 570mg • SY 2022-2023 • Final Target sodium restriction • K-5: ≤ 430mg • 6-8: ≤ 470mg • 9-12: ≤ 500mg

  6. 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

  7. 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

  8. Fruits Component • Temporary allowance for frozen fruit with added sugar through SY 14-15 (June 30, 2015). • Schools may offer a: • Single fruit • Single vegetable • Combination of fruits • Combination of vegetables • Combination of fruits and vegetables

  9. 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

  10. Grains Component • Flexibility in menu planning and complying with weekly ranges for grains • USDA announced that this flexibility will be made permanent • SFAs compliant if meeting weekly minimum; maximum will not be assessed • Flexibility allows more menu options for meal planners and students

  11. 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

  12. 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

  13. 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

  14. 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….

  15. Meats/Meat Alternates as Grains • Schools may offer a meat/meat alternate (m/ma) 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

  16. 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 

  17. Pros & Cons • Benefits of offering m/ma as extra: • If only offering 4 food items, students would have the option to decline combination items since they may only credit 1 food item. • Reducing the number of food items that combination items credit as by counting the meat/meat alternate as an extra requires that students select additional items (such as fruit or milk) to encourage a more balanced meal. • Benefits of offering m/ma as grains: • It is part of the reimbursable meal • Counting as an extra could be confusing to POS staff • Combination items, like a breakfast sandwich, could count as 2 food items; only have to offer 2 other items

  18. 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

  19. 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

  20. Contact Information Tracy Pierick, RDN, CD Public Health Nutritionist- School Nutrition Team WI Department of Pubic Instruction tracy.pierick@dpi.wi.gov Phone: (608)-266-7112

  21. Thank You! The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department.  (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer.

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