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Round 1

Round 1. Breakfast of the Day!. 1 oz eq muffin and 1 oz cereal OR 2 oz eq English muffin (2 food items). 1 cup milk (skim chocolate or 1% white). ½ cup orange halves AND 4 oz Orange Juice. Orange, orange juice, and english muffin images obtained from www.pachd.com. 1 oz eq Muffin.

quinlan-dominguez
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Round 1

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  1. Round 1

  2. Breakfast of the Day! 1 oz eq muffin and 1 oz cereal OR 2 oz eq English muffin (2 food items) 1 cup milk (skim chocolate or 1% white) ½ cup orange halves AND 4 oz Orange Juice Orange, orange juice, and english muffin images obtained from www.pachd.com.

  3. 1 oz eq Muffin 1 Cup 1% Milk How many food items? 2 Food Items

  4. SPIN

  5. Is this a Reimbursable Meal? 1 cup 1 % milk 1 oz eq muffin 1 oz eq muffin No!

  6. 1 cup chocolate skim milk 4 oz orange juice How many food items? 2 Food Items

  7. SPIN

  8. Is this a Reimbursable Meal? 1 cup Skim chocolate milk 4 oz orange juice ½ cup orange halves YES!

  9. 2 oz eqEnglish muffin 1 Cup 1% Milk How many food items? 3 Food Items

  10. SPIN

  11. Is this a Reimbursable Meal? 1 cup 1% milk 4 oz orange juice 2 oz eq English muffin YES!

  12. 1 oz cereal 1 oz eqmuffin How many food items? 2 Food Items

  13. SPIN

  14. Is this a Reimbursable Meal? 1 cup 1 % milk 1 oz eq muffin 1 oz cereal No!

  15. Round 2

  16. Breakfast of the Day! 1 oz eq cereal bar and 4 oz yogurt 1 cup milk (skim chocolate or 1% white) Apple (1 cup, 2 food items) 1 oz cheese stick (EXTRA) Apple and cereal bar images obtained from www.pachd.com.

  17. 4 oz Yogurt 1 Cup Chocolate Skim Milk How many food items? 2 Food Items

  18. SPIN

  19. Is this a Reimbursable Meal? 1 cup Skim chocolate milk Apple (1 cup) 4 oz yogurt YES!

  20. 1 oz eq cereal bar 1 oz cheese stick How many food items? 1 Food Item

  21. SPIN

  22. Is this a Reimbursable Meal? 1 oz eq cereal bar 4 oz yogurt 1 oz cheese stick No!

  23. Apple (1 cup) How many food items? 2 Food Items

  24. SPIN

  25. Is this a Reimbursable Meal? 1 cup 1% milk Apple (1 cup) YES!

  26. Menu Planning Tools

  27. Menu Planning Worksheet

  28. Completed Menu Planning Worksheet

  29. USDA Breakfast Workbook

  30. Weekly Nutrient Calculator

  31. Recipe Analysis Tool • Recipe Analysis Tool and webcast are located at: http://fns.dpi.wi.gov/fns_6centscert#cal

  32. Production Record

  33. Production Record “Must Haves” Serving site Menu type (lunch, breakfast, after school snack) Grade grouping(s) Meal service date Menu item with Recipe Name/Reference Number or Product Name/Description Planned portion sizes for each grade group and adults Planned number of portions Total number of purchase units (2-No 10 cans, 10 lb case, 2-96 count case) prepared Total number of portions prepared and number of portions left over (see codes on bottom of production records for leftovers) Milk types available and actual usage by type (or milk recipe) Planned portion size for condiment/any extra menu items & actual usage Actual number of reimbursable and non-reimbursable meals served (adults, seconds, a la carte) Substitutions made to original plans

  34. Production Record “Nice to Haves” • Factors affecting meal counts such as class trips, weather, student out sick • Contribution to meal pattern for specified grade group(s) and adults (If contribution to meal pattern is not included on the production record it must be documented and available for staff using some other system.) • oz eq for meat/meat alternate & grains • cup equivalents (example: ⅛, ⅜,½) for vegetables and by sub group for lunch only • cup equivalents for fruit component (example: ½, 1) • Offer versus serve policy • Process 1,2,3 (per food safety plan chart) as job aid for staff • Heat temperatures and holding temperatures (if applicable) • Serving utensil & portion control instructions • Details about new menu items • Comments about menu/menu item acceptability • Changes to consider when/if repeated

  35. Signage Exercise

  36. Breakfast Signage

  37. Monday’s Menu

  38. Tuesday’s Menu

  39. Wednesday’s Menu

  40. Thursday’s Menu

  41. Friday’s Menu

  42. Breakfast Service Models

  43. Traditional Breakfast • Serving Methods: • Reimbursable breakfasts are served in the cafeteria on a traditional serving line. • Hot menu items are more common than with other service models. • When Served: Before the school day begins. • Where Served: Cafeteria or other large area such as a gym. • Why this option is attractive: • Students arrive before school starts with time to eat • Cafeteria staff already on site to prepare lunch • Parents drop students off early to get to work on time • Bus schedule gets students to school with time to eat breakfast

  44. Breakfast in the Classroom • Serving Methods: • Bagged breakfasts containing are consumed in the classroom. • Individual breakfast components delivered to classroom. • Students pick up breakfast in the cafeteria and take it back to the classroom to eat. • When Served: Prior to the start of the school day or during first period. • Where Served:Classroom • Why this option is attractive: • Easily incorporated into existing school day schedule. • Provides a nutritious meal to students who do not have time to eat or are not hungry before start of school day. • Requires minimal additional labor hours for prep/service/clean up. • Makes the best use of available space.

  45. Video: School Breakfast in Maryland https://www.youtube.com/watch?v=m-AXWJytqK0

  46. Grab n’ Go • Serving Methods: • Bagged breakfasts are available for students to pick up and consume in designated location(s). • Individual breakfast components set out for students’ selection. • When Served: During designated serving period or morning break. • Where Served: • Mobile cart/tables near the school entrances or in high traffic areas. • On serving line with traditional breakfast and/or a la carte items • Why this option is attractive: • Easily incorporated into existing school day schedule. • Fast, nutritious option if a la carte items are sold in the morning. • Available to students who have scheduled activities prior to the beginning of the school day. • Limited amount of labor needed as breakfast items are assembled and packed when labor is available.

  47. Mid-Morning Nutrition Break • Serving Methods: • Reimbursable breakfasts individually packaged in grab ‘n go bags. • Easy to eat or hand held foods are popular and more convenient. • When Served: During a break in the morning, usually between 9:00 am and 10:00 am. • Where Served:Mobile carts or tables in high traffic areas. • Why this option is attractive: • A break from classes in the morning may already be offered. • Gives students who weren’t hungry first thing in the morning a second chance. • Accommodates students who may not have the money to purchase items from vending machines. • Particularly successful in middle and high schools. • A Mid-morning nutrition break can be prepared quickly, with few staff.

  48. Breakfast Financial Models

  49. Severe Need Breakfast • Eligibility provides additional reimbursement for every free or reduced price reimbursable breakfast served. • Determined on an individual school basis. • How to determine eligibility: • 40% or more of student lunches served in the second preceding school year were served free or at a reduced price • For SY 2014-15, second preceding year is 2012-13 • Fill in information when submitting online contract

  50. Universal Free Breakfast (UFB) • Breakfast is offered at no charge to all students, regardless of their household income. • Accurate meal counts by eligibility category (i.e. free, reduced, paid) at the point of service must still be taken. • Benefits of UFB • Reduces stigma attached to eating breakfast at school • Can lead to improved attendance and decreased tardiness • Overall labor costs per meal are less (although labor needs may increase) • Breakfast participation (and therefore reimbursement) increase so significantly that a loss from otherwise paying students may not be experienced.

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