Breakfast: School Year 2013-2014 Steven Bergonzoni, MPA, RD, LDN Nutritionist U.S. Department of Agriculture Food and Nutrition Service Mid-Atlantic Regional Office March 2013 [email protected]Memo SP 28-2013 Questions & Answers on the School Breakfast Program Meal Pattern in School Year 2013-14
Breakfast : School Year 2013-2014. Memo SP 28-2013 Questions & Answers on the School Breakfast Program Meal Pattern in School Year 2013-14. Steven Bergonzoni, MPA, RD, LDN Nutritionist U.S . Department of Agriculture Food and Nutrition Service Mid-Atlantic Regional Office March 2013. - PowerPoint PPT Presentation
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Breakfast: School Year 2013-2014
Steven Bergonzoni, MPA, RD, LDNNutritionist
U.S. Department of AgricultureFood and Nutrition Service
Overview• Current• Summary of July 1, 2013 changes• Age/grade groups• Meal patterns• Calories • Fruit component• Smoothies• Vegetables as extras• Grains • Meat/meat alternates• OVS• Beyond School Year 2013-2014• Technical Assistance Resources
School Nutrition Staff—Get Ready to Take the HealthierUS School Challenge
Schools must participate in the School Breakfast Program
in order to apply for a HUSSC award
HealthierUS School Challenge (HUSSC)
Award Bronze Silver Gold Gold of Distinction
Amount $500 $1,000 $1,500 $2,000
If a student says lunch is too small and he is still hungry,
I first say, “Did you eat (a good) breakfast?
Not a donut and a soda.”
Hungry?
• Milk limited to fat-free and unflavored lowfat
• Saturated fat limit <10% calories
• Temporary allowance for frozen fruit with added sugar (ends June 30, 2014)
Current
Milk (review)
• Allowable milk options include:– Fat-free (unflavored or flavored)– 1% 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
(nondairy beverages)
Breakfast
Effective SY 2013-2014July 1, 2013
• Food-Based Menu Planning • Age/grade groups: K-5, 6-8, 9-12• Calorie ranges• Half of weekly grains must be whole grain-rich• Offer weekly grain ranges
• Memo SP 26-2013: 2/25/2013, flexibility in weekly maximums
• May offer a meat/meat alternate and count it toward the grains component
• Zero grams of trans fat per portion
Age/Grade Groups
• Three age/grade groups– K-5– 6-8– 9-12
• Flexibility in menu planning– All three grade group requirements overlap at breakfast– A single menu can be used for all groups
Meal Pattern
Breakfast (Seven-Day Week)
Food Components Grades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Fluid Milk (cups), low-fat (1% or less) unflavored only or fat-free (unflavored or flavored) 1 7 1 7 1 7
Fruits (cups) ½ 3 ½ ½ 3 ½ ½ 3 ½ Grains (ounce equivalents) 1 10-14* 1 11-14* 1 12.5-14*
Breakfast (Five-Day Week)
Food Components Grades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Fluid Milk (cups), low-fat (1% or less) unflavored only or fat-free (unflavored or flavored) 1 5 1 5 1 5
Fruits (cups) ½ 2 ½ ½ 2 ½ ½ 2 ½ Grains (ounce equivalents) 1 7-10* 1 8-10* 1 9-10*
*SP 26-2013 2/25/2013 flexibility in weekly maximum
Calories
• Minimum and maximum calorie levels apply to a weekly average
• Calorie ranges:– Individual meals may be below or above the weekly range– Provides flexibility for students with varying calorie needs
Grades BreakfastCalorie Ranges
K-5 350-500
6-8 400-550
9-12 450-600
Meal Pattern
Breakfast (Five-Day Week)
Food Components Grades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Fluid Milk (cups), low-fat (1% or less) unflavored only or fat-free (unflavored or flavored) 1 5 1 5 1 5
Fruits (cups) ½ 2 ½ ½ 2 ½ ½ 2 ½ Grains (ounce equivalents) 1 7-10* 1 8-10* 1 9-10*
Calories350-500
Average for week 400-
550Average for week 450-
600Average for week
*SP 26-2013 2/25/2013 flexibility in weekly maximum
Fruit Component
• No maximum limit on fruit quantities• Fruit or 100% fruit juice allowed• Fresh, frozen, canned, and dried fruit allowed• Schools may offer a single fruit type, or a combination of
fruits• Fruits and Vegetables may be offered interchangeably
Vegetables as Extras
• Menu planner has discretion to offer vegetables as “extras”– Do not count toward any component
• Extras must fit within the weekly average daily calorie and saturated fat limits
Fruit- Smoothies• Fruit smoothies prepared in-house may now credit
toward both the fruit and milk components– Cannot credit toward meat/meat alternate
• 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 7/11/12http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2012/SP36-2012os.pdf
• Half of weekly grains must be whole grain-rich• Weekly grain ranges allow flexibility to vary daily offerings
• Memo SP 26-2013: 2/25/2013, flexibility in weekly maximums• Original maximum guidelines help with menu within calorie limit
• Sugar in grain items is allowed• No whole grain-rich dessert weekly limit at breakfast (lunch)• Some grain products can only be served as desserts in lunch
and are not allowed in breakfast (brownies, cookies)• See next slide
– Nutrition Facts label on the next slide also indicates fortification in the % Daily Value column in the list of vitamins and minerals
POW!!
Nutrition Facts label like this also indicates fortification in this
Ready-to-Eat breakfast cereal
Not enriched!Not fortified!Whole grain
not first!
Meat/Meat Alternates as aGrain Component Substitute
• Schools may offer a meat/meat alternate at breakfast and count it toward the grains component– Prerequisite: Must also offer 1 ounce equivalent of
grains daily– More flexibility while promoting whole grain-rich foods
• When substituted for grains, the meat/meat alternate counts toward the weekly grains range and the weekly average calorie and saturated fat limits
Current school year meal pattern includes: meat and/or grain for 2 servings
Meats/Meat Alternates as Extras
• Meat/meat alternates can be offered as extras– Not creditable as grains component
• Must continue to serve at least the minimum daily grain as part of the meal
• Must fit within the weekly average calorie and saturated fat limits
• Additional flexibility for menu planning
Offer vs. Serve
• A student must be offered at least four food items – May decline only one food item
• The food items selected may be from any of the required components – Must be served in at least the minimum daily portion
• A large grain item (2 oz eq muffin), also counts as two of the four items that must be offered. – For example, it is acceptable to offer a large grains item
with fruit and milk (4 items)– A student that selects the 2 oz eq muffin and the fruit
would have a reimbursable meal.
Beyond School Year 2013-2014:Future Breakfast Changes
• Fruit quantity to increase• Juice limit• All grains must be whole grain-rich• Vegetables can substitute for fruit• Sodium limits, in 3 phases• Offer Versus Serve criteria• Weekly grain maximums?
Technical Assistance Resources• Grain Requirements for the National School Lunch Program