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

3. New SBP RequirementsEffective 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 • State may conduct weighted nutrient analysis on one week of menus

4. New SBP RequirementsEffective 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 breakfast • 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

8. 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 • Dried fruits credit as twice the volume served • No fruit juice limit in SY 2013-14 • No starchy vegetable substitution limits • No OVS requirement to take fruit or vegetable

9. 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

10. Fruits Components: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

11. 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 • Commercial availability is increasing • 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

12. Grain-based Desserts • Certain types of grains are designated for desserts at lunch 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

13. 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….

14. Meats/Meat Alternates as Extras • No requirement to offer meat/meat alternate (m/ma) • SFAs have discretion to offer meat/meat alternates as extras • Not credited as grains component • Not counted as an item under OVS • 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 

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

16. 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

17. 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 • Cannot alter nutrition standards for milk substitutes(e.g., nondairy beverages) • Students may decline milk component under OVS

18. 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

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

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