Table of Contents

Slide 2:Table of Contents

SBP Facts Record Keeping Menu Planning Options Reimbursable Meals OVS Expanding Marketing

Slide 3:Facts

8.8 M breakfasts served daily (2009) This is up 0.3 M from 2008 84.2% of schools in Colorado have SBP 34th in % of schools participating in the nation This is up 0.3 million from 2008 to 2009. For every 100 lunches served in Colorado, Colorado serves 37.8 breakfasts.This is up 0.3 million from 2008 to 2009. For every 100 lunches served in Colorado, Colorado serves 37.8 breakfasts.

Slide 4:Facts

2007-2008 SY 37.8:100 42nd 2008-2009 SY 38.9:100 41st 60:100 = 10M increase! If we can bring the ratio up to 60 breakfasts per 100 lunches, we will bring in an extra 10 million dollars in Colorado!!If we can bring the ratio up to 60 breakfasts per 100 lunches, we will bring in an extra 10 million dollars in Colorado!!

Slide 5:Record Keeping

Menus Production Records Standardized Recipes Point of Service Records Share CDE Production records (copy in folder). This is available on the CDE website. These must be filled out daily. List each item how much is planned how much you have leftover Adults/a la carte This record may include HACCP! Standardized Recipes- USDA template provided. All recipes are available on the website and can be downloaded for FREE! Can use theirs as to not re-create the wheel, or you can alter them, or you can create your own recipes. These are used to ensure a consistent high quality product is always made and it is made in a safe way. These recipes incorporate HACCP (food safety). Recipes must have: - name, number - total yield - all ingredients used - how much of each ingredient -instructions to prepare the food - food safety precautions such as (cook to 150 degrees Fahrenheit or hold at below 40 degrees F) Point of Service- there must be a way of keeping track of all the meals that are served and at the correct category. This can be off of a roster or a computerized point of service system. Whatever you do for lunch, you may do for breakfast. Reduced price meals are FREE to students in Colorado. There is no charge for the student, but must make sure that they are claimed at the appropriate eligibility. (This is the PK-2 system for lunch- reduced for these kids is also FREE.)Share CDE Production records (copy in folder). This is available on the CDE website. These must be filled out daily. List each item how much is planned how much you have leftover Adults/a la carte This record may include HACCP! Standardized Recipes- USDA template provided. All recipes are available on the website and can be downloaded for FREE! Can use theirs as to not re-create the wheel, or you can alter them, or you can create your own recipes. These are used to ensure a consistent high quality product is always made and it is made in a safe way. These recipes incorporate HACCP (food safety). Recipes must have: - name, number - total yield - all ingredients used - how much of each ingredient -instructions to prepare the food - food safety precautions such as (cook to 150 degrees Fahrenheit or hold at below 40 degrees F) Point of Service- there must be a way of keeping track of all the meals that are served and at the correct category. This can be off of a roster or a computerized point of service system. Whatever you do for lunch, you may do for breakfast. Reduced price meals are FREE to students in Colorado. There is no charge for the student, but must make sure that they are claimed at the appropriate eligibility. (This is the PK-2 system for lunch- reduced for these kids is also FREE.)

Slide 6:Menu Planning Options

Food Based Traditional Enhanced Nutrient Standard Assisted Nutrient Standard Figure out how many people are food based and how many are NSMP. Show Sample menu of healthy foods. This can work for food based or NSMP. Comparison of Menu Planning Options Worksheet Go over this worksheet here. Appendix A � Calories and nutrient requirements for breakfast. This is found in SMI Reviewer�s Guide to Success. Portion Sizes � FBG handouts! Figure out how many people are food based and how many are NSMP. Show Sample menu of healthy foods. This can work for food based or NSMP. Comparison of Menu Planning Options Worksheet Go over this worksheet here. Appendix A � Calories and nutrient requirements for breakfast. This is found in SMI Reviewer�s Guide to Success. Portion Sizes � FBG handouts!

Slide 7:Food Based- Option 1 (2 Bread/Grains)

Make sure that you know how to determine if the grains are big enough to count as either one or two bread/grains. FBP handouts.Make sure that you know how to determine if the grains are big enough to count as either one or two bread/grains. FBP handouts.

Slide 8:Food Based- Option 2 (2 Meat/MA)

Slide 9:Food Based- Option 3 (1 Bread/Grain + 1 Meat/MA)

Combination items are always tricky as well. Items served such as a biscuit with an egg patty will be two even though the sandwich may be wrapped. Breakfast pizza can be counted as both. Make sure you check your CN labels. They will tell you what the equivalents are. EX: 1 slice of breakfast pizza = 1.25 bread/grains and 1 oz meat/meat alternate. This is not a nutrition label. Combination items are always tricky as well. Items served such as a biscuit with an egg patty will be two even though the sandwich may be wrapped. Breakfast pizza can be counted as both. Make sure you check your CN labels. They will tell you what the equivalents are. EX: 1 slice of breakfast pizza = 1.25 bread/grains and 1 oz meat/meat alternate. This is not a nutrition label.

Slide 10:NSMP

The sides can be whatever you want them to be. The only side that is required is MILK. There is no ENTR�E in Breakfast for NSMP. The sides could be toast, pop tarts, oatmeal, sausage, eggs, cereal, fruit, hash browns, sandwiches, whatever you like. If sides are menued as you must take 2 different things like an apple and a 2 oz cup of peanut butter that is OK and considered 1 side. The sides are however you define them. If the side is just cereal that�s fine. If the side is a biscuit with egg and cheese that�s considered 1 side. This is different from food based because if a biscuit with egg and cheese was offered, that would count as 2 (bread/grain + meat/meat alternate).The sides can be whatever you want them to be. The only side that is required is MILK. There is no ENTR�E in Breakfast for NSMP. The sides could be toast, pop tarts, oatmeal, sausage, eggs, cereal, fruit, hash browns, sandwiches, whatever you like. If sides are menued as you must take 2 different things like an apple and a 2 oz cup of peanut butter that is OK and considered 1 side. The sides are however you define them. If the side is just cereal that�s fine. If the side is a biscuit with egg and cheese that�s considered 1 side. This is different from food based because if a biscuit with egg and cheese was offered, that would count as 2 (bread/grain + meat/meat alternate).

Slide 11: See Sample Healthy Breakfast Menu Worksheet Taken from the USDA website. This menu can be adapted for both Food Based menu planning option schools and NSMP schools. Fresh produce, whole grains, lower fat meat choices and meat alternate choices. Fat free and low fat milk (this is new as of last year) Taken from the USDA website. This menu can be adapted for both Food Based menu planning option schools and NSMP schools. Fresh produce, whole grains, lower fat meat choices and meat alternate choices. Fat free and low fat milk (this is new as of last year)

Slide 12:Offer-vs-Serve

Allows students to decline a specific number of food items and still meet requirements for a reimbursable meal. NOTE: THIS IS NOT SERVING A VARIETY OF FOOD CHOICES! Aim to offer the same number of items every day. OVS is optional for all grades. May only decline 1 item MAX for both NSMP and Food Based Menu planning options. Minimum 3 of 4 for FB And 2 of 3 for NSMP May only decline 1 item MAX for both NSMP and Food Based Menu planning options. Minimum 3 of 4 for FB And 2 of 3 for NSMP

Slide 14:Expanding Breakfast

Provision 2/Universal Breakfast Breakfast in the Classroom Breakfast After 1st Period Grab �n Go Breakfast Carts Provision 2- an option where the point of service is slightly different. Instead of marking each child by name and eligiblity status, % from a base year are used. Only a meal tally is required. The total number of meals will be based on the % of Free, Reduced, and Paid from the base year. This is great because there is NO charge to the students at all for breakfast. MBAs will still be required for lunch if the school only participates in Pro 2 for breakfast. Best when 75% F/R and UP. Universal Breakfast- every child gets to eat for free. POS is still required, but there�s no charge. Also best when 75% f/r and up. Breakfast in the Classroom- increases participation. Eliminates stigma of having a school breakfast, if instruction is done during the meal time, it counts as instructional classroom time! Students can stop by the cafeteria and pick up the breakfast and go to class, breakfast can be delivered on carts, or a student can go and pick up the breakfasts and bring them back. It only takes 10-15 minutes. Breakfast after 1st period- great for high school/middle school students. This allows their stomachs to fully wake up and the kids are more ready to eat. This also allows for increased participation just in case students are late getting to school. Grab �n Go- only one person required! The kids can pick up their meal, they can be marked off by the kitchen staff and they are good to go. They are receiving all the components they need in an easy to carry bag/box. The food can be eaten in the cafeteria, in the classroom, or wherever school rules permit. Breakfast Carts- can be put in a few locations around the school (high traffic areas) they can be mobile or stationary. I�ve seen both work. Students still have access to the breakfast if they choose. Go to where the kids are!Provision 2- an option where the point of service is slightly different. Instead of marking each child by name and eligiblity status, % from a base year are used. Only a meal tally is required. The total number of meals will be based on the % of Free, Reduced, and Paid from the base year. This is great because there is NO charge to the students at all for breakfast. MBAs will still be required for lunch if the school only participates in Pro 2 for breakfast. Best when 75% F/R and UP. Universal Breakfast- every child gets to eat for free. POS is still required, but there�s no charge. Also best when 75% f/r and up. Breakfast in the Classroom- increases participation. Eliminates stigma of having a school breakfast, if instruction is done during the meal time, it counts as instructional classroom time! Students can stop by the cafeteria and pick up the breakfast and go to class, breakfast can be delivered on carts, or a student can go and pick up the breakfasts and bring them back. It only takes 10-15 minutes. Breakfast after 1st period- great for high school/middle school students. This allows their stomachs to fully wake up and the kids are more ready to eat. This also allows for increased participation just in case students are late getting to school. Grab �n Go- only one person required! The kids can pick up their meal, they can be marked off by the kitchen staff and they are good to go. They are receiving all the components they need in an easy to carry bag/box. The food can be eaten in the cafeteria, in the classroom, or wherever school rules permit. Breakfast Carts- can be put in a few locations around the school (high traffic areas) they can be mobile or stationary. I�ve seen both work. Students still have access to the breakfast if they choose. Go to where the kids are!

Slide 15:Marketing Strategies

Celebrate National School Breakfast Week Invite Parents to Breakfast Contests Celebrity Day Theme Days Serve Breakfast at Lunch Put Menus on Web Site and/or Fliers Promos on the Announcements Student Advisory Groups Taste Tests National SB Week is always in March. This is a great time to give out information to the students on why eating breakfast is good for them, to do taste tests for the following year, serve breakfast at lunch, try new items, etc. Have parents come in- this will be a good way for them to see all the great things you are doing in the kitchen and cafeteria! They can see the fresh produce you are serving (daily?!?!?!) and the whole grains you are offering etc. They can then encourage their students to eat as well. The kids will be happy to have their parents come in and see how they have lunch every day! They can show off a bit. Contests- Poster contests, milk contests (milk mustache) Theme days � EX: Hawaiian day � Serve pineapples and have staff wear fun colorful T�s. EX: St. Patty�s Day � serve green eggs, green apples, and Green fruited jello, etc. Taste Test- let the kids tell you what they like and what they want to see. When you actually put them on the menus, they will be able to say, I voted for this item!! Then they will be more likely to eat and take those items. National SB Week is always in March. This is a great time to give out information to the students on why eating breakfast is good for them, to do taste tests for the following year, serve breakfast at lunch, try new items, etc. Have parents come in- this will be a good way for them to see all the great things you are doing in the kitchen and cafeteria! They can see the fresh produce you are serving (daily?!?!?!) and the whole grains you are offering etc. They can then encourage their students to eat as well. The kids will be happy to have their parents come in and see how they have lunch every day! They can show off a bit. Contests- Poster contests, milk contests (milk mustache) Theme days � EX: Hawaiian day � Serve pineapples and have staff wear fun colorful T�s. EX: St. Patty�s Day � serve green eggs, green apples, and Green fruited jello, etc. Taste Test- let the kids tell you what they like and what they want to see. When you actually put them on the menus, they will be able to say, I voted for this item!! Then they will be more likely to eat and take those items.

Slide 16:Start NOW!

Steps to Starting a School Breakfast Program Handout Available on the CDE Website! http://www.cde.state.co.us/cdenutritran/breakfast.htm

Slide 17:Start a Program any time during the year. This is the process to follow.Start a Program any time during the year. This is the process to follow.