School Breakfast Program (SBP) and National School Lunch ... · School Breakfast Program (SBP) and National School Lunch Program (NSLP) Meal Pattern ... breakfast bar, applesauce)
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School Breakfast Program (SBP) and Nat ional School Lunch Program
(NSLP) M eal Pat tern Requi r ements for SY 2018-2019
DEFI NI T I ON OF T ERMS
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• Food componento One of food groups that comprise reimbursable meals. o Breakfast
Grains(with optional meat/meat alternate) Fruit/vegetable Milk
o Luncho Grainso Fruito Vegetableso Milko Meat/ Meat Alternate
• Food itemo Is a specific food offered within the three food
components (i.e. banana, breakfast bar, applesauce)
SCHOOL BREAKFAST PROG RAM (SBP) ME AL PAT T E RN
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SBP PAT T ERN MEAL COMPONENT S
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1. Fruits
2. Grains
3. Milk
SBP PAT T ERN OVERVI EW
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K-5 6-8 9-12FRUIT/
VEGETABLESMinimum of
1 cup per dayMinimum of
1 cup per dayMinimum of
1 cup per day
GRAINS Minimum of 1 serving/oz. eq.
per day7-10* oz. eq./wk
Minimum of 1 serving/oz. eq.
per day8-10* oz. eq./wk
Minimum of 1 serving/oz. eq.
per day9-10* oz. eq./wk
MILK 1 cup per day 1 cup per day 1 cup per dayMin/max kcal 350-500 400-550 450-600
Sat. Fat (% total kcal)
<10% <10% <10%
Sodium <540 mg <600 mg <640 mg
* Please note that USDA has lifted the maximum weekly offering previously established for grains, allowing schools to exceed 10 oz eq per week.
SBP PAT T ERN –COMBI NE D AG E / G RADE G ROUP S
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K-8 K-12FRUIT/
VEGETABLESMinimum of
1 cup per dayMinimum of
1 cup per day
GRAINS Minimum of 1 serving/oz. eq.
per day8-10* oz. eq./wk
Minimum of 1 serving/oz. eq.
per day9-10* oz. eq./wk
MILK 1 cup per day 1 cup per dayMin/max kcal 400-500 450-500
Sat. Fat (% total kcal)
<10% <10%
Sodium <540 mg <540 mg* Please note that USDA has lifted the maximum weekly offering previously established for grains, allowing schools to exceed 10 oz eq per week.
SBP REQUI REMENT S
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• All grains must be whole grain-rich• or whole grain waiver approved
• 1 cup of fruit must be offered daily for all age/grade groups
• There are calorie, saturated fat and sodium guidelines that must be followed as well.
G RAI NS COMPONENT
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• Must offer at least 1 ounce equivalent (oz. eq.) of grains daily to all age/grade groups.
• Must meet weekly minimum requirements:o K-5: minimum of 7 oz. eq. per week o 6-8: minimum 8 oz. eq. per weeko 9-12: minimum 9 oz. eq. per week
WHAT I S AN OUNCE EQUI VALENT ?
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• Simply stated, an ounce equivalent is one single serving of grain for the SBP/NSLP meal pattern. Generally speaking,
• 1 slice of bread = 1 oz eq.• ½ c cooked cereal = 1 oz eq.• ½ c cooked pasta or rice = 1 oz eq. • 1 cup dry cereal (flakes or rounds) = 1 oz eq
One important fact to remember is that all grain servings (by weight) do not credit in the same way. For example, it takes more weight for a cinnamon roll to credit as an ounce equivalent than it does for a slice of bread or a bagel.
G RAI NS COMPONENT (CONT I NUED)
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• For commercially prepared grain items (i.e. hot dog buns, bagels, cookies, muffins, etc.), refer to the USDA memo SP 30-2012 (containing the WG ounce equivalency chart) for detailed crediting information.
• To determine how the product that you are interested in credits, look at the per serving weight of the product (in grams or ounces) and divide by the weight [using same unit] needed (per the chart) to equal one serving.
This memo is posted to our website at the following link: http://tinyurl.com/87mq2ar
G RAI NS COMPONENT (CONT I NUED)
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1 serving = 29 grams
Per the WG ounce equivalency chart, sweet crackers (like animal crackers) fall under Group B.
Divide the weight from your package (per serving) by the weight needed to produce 1 ounce equivalent for that particular grain product.
29 grams per serving / 28 g needed = 1.04 – or –1.0 ounce equivalents
ALWAYS ROUND DOWN TO THE NEAREST QUARTER OF A SERVING
G RAI NS COMPONENT (CONT I NUED)
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1 serving = 55 grams
Per the WG ounce equivalency chart, muffins (all, except corn) fall under Group D.
Divide the weight from your package (per serving) by the weight needed to produce 1 ounce equivalent for that particular grain product.
55 grams per serving / 55 g needed = 1.0 ounce equivalents
ALWAYS ROUND DOWN TO THE NEAREST QUARTER OF A SERVING (not needed in this example)
G RAI NS COMPONENT (RECI PES)
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• The WG-rich ounce equivalency chart is only used for commercially prepared grain products.
• If determining crediting of the grain contained in a recipe, a different process is followed.
Who l e G r a i n Ri ch Requ i r em en t
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• All grains served on the menu and counted towards a reimbursable meal MUST meet the whole-grain (WG) rich criteria.
OR
• A waiver must be approved by the State Agency to serve specific enriched products in place of the whole grain product
Memo: SFS-18-88, SFS- 18-63-1
Accept abl e WG Do cum en t at i o n
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• An ingredient declaration from the product container that shows whole grain as the primary ingredient by weight
• A food label showing the amount of whole grain in grams for the appropriate NSLP/SBP serving size
• A copy of a food label displaying one of the FDA whole-grain health claims
• USDA-Authorized Child Nutrition Labels for entree items that include grains.
Accept abl e WG Do cum en t at i o n
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Additional Documentation That May Be Used:
• A product formulation statement on manufacturer letterhead
• Standardized Recipe
• USDA Foods Fact Sheet
I s t he G r a i n Of f er ed WG - r i c h?
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The product contains EITHER:
• 100% whole grain OR
• A blend of whole-grain meal or flour and enriched meal or flour that is at least 50% whole grain.The remaining amount must be enriched.
USI NG MEAT AS A G RAI N COMP ONE NT I N T HE SBP
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• Meat/Meat Alternate is not a required component in the SBP
• Meat/Meat Alternate can be offered as a grain after a 1 oz equivalent of actual grain is offered
• Meat can also be used as an “extra” (not credited towards any component) item.
• Combination items-meat can be counted as a grain or as an extra
The required components for the SBP
meal pattern are as follows:
Fruit/ vegetable
Grains
Milk
FRUI T COMPONENT
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• Can offer juice or canned/fresh fruit or vegetables.
• Offer at least 1 cup per day – all age/grade groups.
• No more than half of the fruit offered for the week can be in the form of juice.
NO MORE T HAN HALF OF FRUI T OF F E RI NG S I N T HE F ORM OF J UI C E ?
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Monday Tuesday Wednesday Thursday Friday WEEKLY TOTALS
Entrée (grain)
Muffin –2 oz
Bagel – 2 oz –with cream cheese
Sliced toast - 1 oz- with jam
French toast sticks (4 ea) – 2 oz
Breakfast bar – 1 oz
8 OZ
Fruit Applesauce – ½ c
Assorted100% juice – 4 oz ( ½ c)
Banana, medium – ½ c
Assorted100% juice –4 oz ( ½ c)
Peaches, sliced, in syrup – ½ c
Assorted100% juice – 4 oz( ½ c)
Pears, cinnamon,canned –½ c
Assorted100% juice –4 oz ( ½ c)
Mandarinoranges, packed in juice – ½ c
Assorted100% juice – 4 oz( ½ c)
5 c
2 ½ cups from fruit
2 ½ cups from juice
Milk 1% or FF –1 cup
1% or FF – 1 cup
1% or FF –1 cup
1% or FF – 1 cup
1% or FF –1 cup
5 c
50% from juice
VEG ETABLES AS A SUBST I TUT EF OR F RUI T
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Vegetables can be used as a substitute for fruit; however, most schools do not use this option.
• If offering starchy vegetables on the breakfast menu (i.e. hash browns), then 2 cups of vegetables from subgroups other than starchy must be on that week’s menu also.
• Vegetable juice counts towards the 50% weekly juice limit
• OR- Vegetables (any subgroup) can be offered as an “extra” (non-creditable) offering on any day of the week (as long as within nutrient specifications).
MI LK COMPONENT
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• Regardless of the age/grade group being served, schools must offer:
• At least 1 cup of milk daily.• A variety (2 or more choices).• Only fat-free (FF) [flavored or unflavored] milk or low-fat
(1%) unflavored milk.• Unless approved waiver by the State Agency to serve 1%
flavored milk
SBP MENU EXERCI SE…RE I MBURSABLE OR NOT ?
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Refer to slide # 10 (SBP Pattern Overview)
MEAL OR NO MEAL?
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K-5 age/grade groupTHE FOLLOWING MENU IS OFFERED
• Milk – 1 cup (student can select from 1% unflavored or 1% strawberry milk)
• Cooked oatmeal – ½ cup (1 oz eq)
• Fresh banana (1 ea) – ½ cup
• 100% orange juice – ½ cup (or 4 oz)
PLANNED MENU
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K-5 age/grade group
MAY BE!
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• Minimum quantities of each component (fruit/vegetable, milk, and grains) are offered.
• 1% strawberry milk offered. Is there an approved milk waiver?
MEAL OR NO MEAL?
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6-8 age/grade groupTHE FOLLOWING MENU IS OFFERED
• Milk – 1 cup (student can select from FF chocolate or FF strawberry milk)
• WG Breakfast pizza (credits as 1 oz. m/ma and 1 oz. eq. grain, so 2 oz eq grain in total) *
* Menu planner is crediting the m/ma as 1 oz. eq. of grain
PLANNED MENU
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6-8 age/grade group
NO!
• The minimum requirements for milk and grain have been met
• 1 cup serving of fruit has NOT been offered.
MEAL OR NO MEAL?
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9-12 age/grade group
• Milk – 1 cup(student can select from 1% white or FF white milk)
• Pineapple tidbits – 1 cup
• Waffle sticks (2 ea) – 0.50 ounce equivalents
PLANNED MENU
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9-12 age/grade group
MAY BE!
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• It depends on the menu for te entire week. • If 2 cups of vegetables other than starchy have been
offered, then the hash browns are creditable as a vegetable so the minimum 1 cup serving is being offered (½ cup hash browns and ½ cup of sliced apples).
• If the 2 cup requirement of non-starchy vegetable has not been met, the hash browns would need to be counted as an “extra”. In this case, the 1 cup fruit requirement is not met.
MEAL OR NO MEAL?
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K-12 age/grade group • Milk – 1 cup
(student can select from 1% white or FF white milk)
• Oatmeal– ½ cup cup
• Scrambled Egg– 1 large= 2 ounce equivalents M/MA
PLANNED MENU
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K-12 age/grade group
NO!
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• Daily requirements are met for the milk and grain.• The required 1 cup of fruit/vegetable is not being
offered.
NAT I ONAL SCHOOL LUNCH PROG RAM (NSLP) ME AL PAT T E RN
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NSLP PAT T ERN MEAL COMPONENT S
1. Meat/Meat Alternate
2. Grain
3. Fruit
4. Vegetable
5. Milk
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Remember, the SBP pattern only required 3 components.
Here, meat is required (optional at breakfast) and
both fruit and vegetable must be offered as separately
required components.
NSLP PAT T ERN OVERVI EW
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K-5 6-8 9-12FRUIT ½ cup per day
At least 2 ½ cups/wk½ cup per day
At least 2 ½ cups/wk1 cup per day
At least 5 cups/wkVEGETABLE ¾ cup per day
At least 3 ¾ cups/wk¾ cup per day
At least 3 ¾ cups/wk1 cup per day
At least 5 cups/wkGRAINS (oz eq)
1 oz. eq. per dayAt least 8 oz. eq./wk
1 oz. eq. per dayAt least 9 oz. eq./wk
2 oz. eq. per dayAt least 10 oz.eq./wk
M/MA (oz eq)
1 oz. per dayAt least 8 oz./wk
1 oz. per dayAt least 9 oz./wk
2 oz. per dayAt least 10 oz./wk
MILK 1 cup per day5 cups/wk
1 cup per day5 cups/wk
1 cup per day5 cups/wk
Min/maxkcal
550-650 600-700 750-850
Sat. Fat (% total)
<10% <10% <10%
Sodium <1230 mg <1360 mg <1420 mg
Almost identical
VEG ETABLE SUBG ROUPS
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K-5 6-8 9-12VEGETABLES ¾ cup per day
At least 3 ¾ cups/wk¾ cup per day
At least 3 ¾ cups/wk1 cup per day
At least 5 cups/wk
Dark Green (DG)
½ cup per week ½ cup per week ½ cup per week
Red/Orange (RO)
¾ cup per week ¾ cup per week 1 ¼ cup per week
Beans & peas (LEG)
½ cup per week ½ cup per week ½ cup per week
Starchy (STAR)
½ cup per week ½ cup per week ½ cup per week
Other (OT) ½ cup per week ½ cup per week ¾ cup per week
Additional 1 cup per week 1 cup per week 1 ½ cups per week
VEG ETABLE SUBG ROUP LI ST I NG
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• For a listing of vegetables in each subgroup you may visit: http://www.choosemyplate.gov/foodgallery-vegetables
NSLP VEG ETABLE COMPONENT
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• Offered as canned, fresh, frozen, and/or 100% juice
• Daily minimums, weekly minimums, and weekly subgroup minimums must be met by the menu planner
• No more than 50% of weekly vegetable offerings may be in the form of juice.
NSLP VEG ETABLE COMPONENT
• 1/8 of a cup of vegetables is the minimum amount that can be credited to meeting part of the vegetable component.
• Uncooked, leafy greens (like spinach, romaine or iceberg) will credit as half of volume as served. • For example, one cup of romaine lettuce is credited as one half of
a cup of vegetables.
BEANS AND PEAS: A VE G E T ABLE OR A ME AT ?
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• While beans/peas must be offered weekly in the minimum portion necessary to meet this vegetable subgroup’s requirements, the menu planner may choose to offer them more than once weekly.
• When beans are offered multiple times on the menu, the menu planner may choose whether the additional offerings are to be credited towards the ‘meat’ component or the ‘vegetable’ component (but never both within a given meal).
NSLP FRUI T COMPONENT
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GUIDELINES ON TYPES OF FRUITS THAT CAN BE OFFFERED FOR NSLP IS VERY SIMILAR TO THAT DISCUSSED WITH SBP
• Offered as canned, fresh, and/or 100% juice
• Daily and weekly minimums
• Dried fruit credits at twice the amount offered (i.e. ¼ cup raisins = ½ cup creditable fruit)
• No more than 50% of weekly fruit offerings may be in the form of juice.
NSLP G RAI NS COMPONENT
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• Daily and weekly minimums
• All grain offerings must meet the WG-rich criteria• Or whole grain waiver
• Ounce equivalent chart must be used for processed/commercially prepared grains
• USDA flexibility on grain maximums is now permanent.
NSLP MEAT/ MEAT ALT ERNAT E COMP ONE NT
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• Daily and weekly minimums
• Flexibility on Meat/Meat Alternates is also now permanent.
NSLP MI LK COMPONENT
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GUIDELINES ON MILK ARE IDENTICAL BETWEEN THE SBP AND NSLP MEAL PATTERNS, REGARDLESS OF
AGE/GRADE GROUP• Regardless of the age/grade group being served,
schools must offer:
• At least 1 cup of milk daily.• A variety (2 or more choices).• Only fat-free (FF) [flavored or unflavored] milk or low-fat
(1%) unflavored milk.• Unless approved waiver by the State Agency to serve 1% flavored milk
NSLP MENU EXERCI SE…RE I MBURSABLE OR NOT ?
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You may use slide # 30 (NSLP Pattern Overview) to assist you in making your decision.
MEAL OR NO MEAL?
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K-5 age/grade group
• Milk – 1 cup(student can select from FF white, FF chocolate, or FF
strawberry)
• Mixed Fruit– ½ cup
• Baked Potato Wedges– ¾ cup (starchy subgroup)
• Corn Dog (1 ea) – 1 ounce equivalent of grain and 1 ounce equivalent of meat
PLANNED MENU
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K-5 age/grade group
Y ES!
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• The minimum quantities of each component are offered.
MEAL OR NO MEAL?
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K-5 age/grade group
• Milk – 1 cup(student can select from FF white, FF or FF strawberry)
• Fresh Apple– ½ cup
• Garden Salad– 1/2 cup (½ cup romaine/spinach mix, 1/8 cup tomato, & 1/8 cup carrots)
• Crackers(2 packs) – 1 ounce equivalent of grain
• Chili– ½ cup (1 oz. ground turkey and ¼ cup kidney beans)
PLANNED MENU
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K-5 age/grade group
MAY BE!
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• If the kidney beans are being counted towards the vegetable subgroup, then yes. • This would provide all of the components required in
the minimum portion sizes (3/4 c vegetable, ½ c fruit, 1 oz m/ma, 1 oz. eq. grain, and 1 c milk).
• If the kidney beans are being counted as a meat/meat alternate, the meal would NOT meet the minimum daily requirement set for the vegetable component.
MEAL OR NO MEAL?
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6-8 age/grade group
• Milk – 1 cup(student can select from FF white or 1% white)
• Sliced Pears– ½ cup
• Salad Fixings– 1/2 cup (½ cup iceberg lettuce, 1/8 cup tomato, & 1/8 cup pickles)
• Chicken Sandwich– 1 each (2 ounce equivalent chicken and 2 ounce equivalent whole grain)
PLANNED MENU
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6-8 age/grade group
NO!
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• Only a ½ cup serving of vegetable is being served.
MEAL OR NO MEAL?
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9-12 age/grade group• Milk – 1 cup
(student can select from FF chocolate or 1% white)
• Melon– 1 cup
• Buttered Corn– 1/2 cup (starchy subgroup)
• Steamed Broccoli – 1/2 cup (dark green subgroup)
• Slice of Pizza– 1 each (1.5 ounce equivalent meat/ meat alternate and 2 ounce equivalent whole grain)
PLANNED MENU
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9-12 age/grade group
NO!
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• The minimum requirement for the meat/meat alternate component of 2 oz. per day for the 9-12 age/grade group has not been met.
MENU PLANNI NG
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SBP
IMPORTANT FINAL SBP QUESTIONS
• Are all components offered daily?• Are ALL minimum daily portion requirements
met for the age/grade group being served?• Are weekly portion requirements met for grain?• Does my menu offer NO MORE THAN 50% of the
fruit component in the form of juice?• Are all ‘creditable’ grains offerings WG-rich?• Are there at least 2 milk choices offered daily?
MENU PLANNI NG
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IMPORTANT FINAL NSLP QUESTIONS
• Are all components offered daily?• Are ALL minimum daily portion requirements met for
the age/grade group being served?• Are weekly portion requirements met for grain and
meat/ meat alternate?• Are the weekly veggie subgroup requirements met?• Does my menu offer NO MORE THAN 50% of the
fruit/vegetable component in the form of juice?• Are all ‘creditable’ grains offerings WG-rich?• Are there at least 2 milk choices offered daily?
NSLP
QUEST I ONS?
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