Cheri White MS, SNS Administrator BNPS, NH Dept. of Education August 16, 2013 [email protected].

Nutrition Standards in the School Breakfast

Program for 2013-14

Cheri White MS, SNSAdministratorBNPS, NH Dept. of EducationAugust 16, [email protected]

Healthy Hunger Free Kids Act (HHFKA)-2010

Nutrition Standards in the NSLP and SBP Programs

historic legislation updating the nutrition standards in the NSLP & SBP for the first time in 15 years

The Breakfast Zone

You are now entering the Breakfast Zone

Summary of Changes for SBP Meal Patterns

a single food based menu planning system for the SBP

majority of changes begin for the SBP in 2013-14 & 2014-15

three grade groups (K-5), (6-8), (9-12)

Summary of Changes for SBP Meal Patterns

parts of both the NSLP and SBP are being phased in over multiple years

the current guidance only reflects SBP requirements for 2013-14

additional guidance will be issued for 2014-15 and beyond at a later time. However, there are a few areas of sneak-peaks.

The Meal PatternsDaily & Weekly Requirements

Implementation Time Line

Definitions

There are a couple of definitions to keep in mind as we proceed today.

Breakfast Requirements 2013-14Definition of Food Component Groups

breakfast consists of the following three food component groups;

1. fruit/vegetables2. grains▪ meat/meat alternate

(optional)3. milk

Breakfast Requirements 2013-14 Definition of Food Items

a food item is a specific food offered within the 3 food components

for Offer vs. Serve (OVS) a school must offer at least 4 food items from all 3 components

students must select at least 3 food items for a reimbursable breakfast

Breakfast Requirements SY 13-14

Trans Fat and the Breakfast Program

Trans Fat

Foods offered must contain zero grams of trans fat per portion.

The Grain Food Component Group

Breakfast Grains Include Meat/Meat Alternate

NEW: meat/meat alternates are now counted under the Grain food component group.

All school programs must offer grains and meat/meat alternates in ounce equivalents (oz eq) in 2013-14.

NOTE: a minimum of 1 oz eq of grains must be offered to each grade group daily in order for a meat/meat alternate to be offered. Important!

Half of grains offered during the week must be whole grain rich in SY 13-14.

The total minimum weekly offerings of

grains vary by grade group.

Weekly Grain & Calorie Ranges- All Grades (9-10) oz eq grains & (450-500) calories

Note: Overlap in Calories 450-500

K-5 6-8 9-12

Grains (oz eq)

7-10 (1) 8-10 (1) 9-10 (1)

Calories (350-500)

(400-550) (450-600)

Requirements for Whole Grain Rich Foods (WGR)

at Breakfast Beginning 2013-2014 for the Breakfast

Program 50% of grains offered during the week must be whole grain rich however; a whole grain rich item does not

need to be offered daily provided ½ of all grains for the week are whole grains

Keep in mind that 1 0z of grain must be offered daily (same as past) whether whole wheat or white for school year 2013-2014.

SNEAK PEAK - 100% of grains offered must be whole grain rich for the SBP & NSLP in 2014-15

Optional Meat/Meat Alternate

SAME AS PAST- there is no separate requirement to offer a meat/meat alternate (m/ma) in the new SBP meal pattern

NEW! - schools may offer a m/ma in place of part of the grain component but only after the minimum 1 oz eq daily grain requirement is offered

Offering Grains and/or M/MA as an Item

Important: grains and m/ma must be offered in full (1, 2, 3 etc) ounce equivalents to count as an item for OVS

Optional Meat/Meat Alternate

Interesting Information: alternately a school may offer a m/ma as an additional food and not credit it toward any component – not recommended by SA

Offering a M/MA as an Extra Item (not credited)

Information regarding additional food designation: If a m/ma is offered as an additional food it does not count towards the daily or weekly grain component requirements but it must be counted towards the weekly dietary specifications for calories, and saturated fat.

Offering a M/MA as an Extra Item (not credited)

Important to note: Additional foods (m/ma) cannot be credited as food items for purposes of OVS. Therefore if additional m/ma are offered, 4 food items must be offered in addition to the extra m/ma.

Single and Combination Foods: Offering and Counting Grains and/or M/MA

 Menu Planners Please Take Note:

For combination foods: items can be offered in increments of 0.25 oz eq or greater and credit toward the daily/weekly component requirement in ounce equivalent increments.

For example, a breakfast sandwich that contains .50 oz cheese, 1 oz egg patty and 1.75 oz English muffin would equal 3.25 oz eq. For crediting purposes, the sandwich would be rounded down to the nearest whole number which in this case is 3 oz eq.

Single foods must count in ounce equivalent increments as well.

For example, 1.5 oz eq of bagel would count as 1 grain item or 1 oz equivalent OrFor example, 1.5 oz. eq of sausage links would count as 1 grain item or 1 oz equivalent. 

Activity Using Exhibit A and Crediting Wheat Type Grains

Single Items count in ounce equivalent increments as well for crediting.

For example, 1.5 oz eq of cornbread would count as 1 grain item because it is .3 oz more than what is required on the Exhibit A AND it is considered a 1 oz equivalent for purposes of crediting grains for the day and week.

Nutrient analysis is done for 1.2 oz serving size.

Recent USDA Flexibilities in the M/MA & Grain Maximums are Permanent

daily & weekly minimums must be met, even if the maximums are exceeded still in compliance

Note: SFA’s are still required to meet the calorie, saturated and trans fat requirements even if maximums are exceeded

Juice/Fruit and Vegetable 2013-14

Breakfast Fruit/Juice/Vegetable Requirements 2013-14

in SY 2013-14 there is no change to the existing fruit/juice/vegetable component

schools must offer at least ½ c of fruits and/or vegetables daily

there are no limitations for juice

Breakfast Fruit/Juice/Vegetable Requirements 2013-14

students are not required to take fruit and/or vegetable under OVS in SY 2013-14 at breakfast

fruits and vegetables may be offered interchangeably

there are no vegetable subgroup requirements in 2013-14

Breakfast Fruit Requirements 2014-15 – Sneak Peak

1 cup of fruit must be offered SY2014-15 (increased from ½ c)

However, a reimbursable meal at breakfast will need to include a ½ c serving of a fruit or vegetable component by 2014-2015

only ½ of weekly fruit may be juice

Breakfast Milk Requirements 2013-14

only low-fat (1%) unflavored and fat-free flavored or unflavored milk

must have a variety of at least two or more types

required in both the SBP & the NSLP

serving size must be at least 8 ounces

Flexibility for Breakfast Menu Planning

in 2013-14 a single breakfast menu plan could be written that would meet the requirements for all of the grade groups (K-12)

grain and calorie range requirements overlap at 450-500 Calories

Reimbursable Breakfasts & Offer Verses Serve (OVS)

OVS is optional for all grade levels at breakfast

What does OVS look like for breakfast?

Reimbursable Breakfasts & Offer VS Serve (OVS)

at least 4 food items from the 3 food group components must be offered daily

Same As Always: as long as a student selects the minimum required serving size for a component and selects at least 3 items then it is a reimbursable breakfast

Reimbursable Breakfasts & Offer VS Serve (OVS)

if 5 or more food items are offered a student must select at least 3 of the items for a reimbursable breakfast

the food items selected may be from any of the food components

Breakfast Requirements 2013-14Components & Food Items

when using OVS at breakfast the fruit/vegetable and grain items can be doubled up and offered for selection as items if allowed by the menu planner, but not milk (although student may select 2 milks)

1 oz eq toast 1oz eq toast ½ c peaches 1 cup of low fat milk

Multiple Item Components

Interesting Information To Keep in Mind : If grain components are offered in amounts larger than the minimum serving amount (1 oz eq ) and equal full oz eq serving amounts (such as a 2 oz eq muffin) then the menu planner has the option to count it as either 1 item or 2 items for OVS.

Combination Food Items Limit Selection Options If Only 4 Items are Offered

As you would suspect: If the menu offers 4 items and one is a combination food that cannot be separated such as an egg and cheese sandwich (2 items) with a fruit and milk, a student could not decline the combination item and select a reimbursable meal.

Consider Offering an Additional Item with Combination Items

The Menu (5 Items) Egg & cheese sandwich (2

items) Fruit cup (1 item) Apple (1 item) Fat free milk variety ( 1 item)

The Selection (3 Items) Fruit cup (1 item) Apple (1 item) Fat free milk variety ( 1 item)

Examples of OVS Sample Menu with 4 Items

Menu Crediting Food items

Whole Wheat Bagel

2 oz eq grain 2 grain items

Fresh Orange ½ c fruit 1 fruit/veg item

Variety of Low Fat/Fat Free

Milk

1 cup 1 milk item

THE OFFER

MEAL OR NO MEAL?

MEAL-3 of 4 items selected (fruit is not required in 2013-14)

MEAL OR NO MEAL?

MEAL 3 of 4 items selected- bagel is 2 oz eq

MEAL OR NO MEAL?

NO MEALOnly 2 Items Selected

Sample Menu with 5 Items

Menu Crediting Food items

Blueberry Muffin

2 oz eq grain 2 grain items

Whole Grain Cereal

1 oz eq grain 1 grain item

Kiwi Slices ½ c fruit 1 fruit/veg item

Variety of Low Fat/Fat Free Milk

1 cup 1 milk item

THE OFFER

MEAL OR NO MEAL?

MEAL 4 of 5 items selected-muffin is 2 oz eq

MEAL OR NO MEAL?

MEAL- 3 of 5 items selected

MEAL OR NO MEAL?

MEAL -3 items selected the muffin counts as 2 items fruit is not required

MEAL OR NO MEAL?

NO MEAL-only 2 of the 5 items offered are selected

Sample Menu with 4 Items and a M/MA is Credited as a Grain Item

Menu Crediting Food items

Scrambled Egg 1 oz meat alternate

1 grain item

Whole Grain Toast

1 oz eq grain 1 grain item

Granny Smith Apple

½ c fruit 1 fruit/veg item

Variety of Low Fat/Fat Free Milk

1 cup 1 milk item

THE OFFER

MEAL OR NO MEAL?

MEAL-3 of 4 items selected (fruit is not required in 2013-14)

MEAL OR NO MEAL?

MEAL- 3 of 4 items selected the egg is counting as grain eq

MEAL OR NO MEAL?

MEAL-*ONLY if the menu planner allows more than 1 selection of each item

Sample Menu with 4 Items

Menu Crediting Food items

Whole Grain Toast

1 oz eq grain 1 grain item

Granny Smith Apple

½ c fruit 1 fruit/veg item

Variety of Low Fat/Fat Free Milk

1 cup 1 milk item

Variety of Low Fat/Fat Free Milk

1 cup 1 milk item

THE OFFER

STOP-This is not a reimbursable meal. Only one milk can be offered as an item.

Sample Menu with 4 Items and a M/MA is an Additional Item (not credited)

Menu Crediting Food Items

Large Boiled Egg

2 oz meat alternate

Not a food item

Whole Grain Toast

1 oz eq grain 1 grain item

Apple ½ cup fruit 1 fruit/veg item

Orange Juice ½ c fruit 1 fruit/veg item

Variety of Low Fat/Fat Free Milk

1 cup 1 milk item

THE OFFER

MEAL OR NO MEAL?

MEAL-3 OF THE 4 ITEMS SELECTED

MEAL OR NO MEAL?

NO MEAL-Only 2 items selected the egg is additional and is not an item

MEAL OR NO MEAL?

MEAL-3 OF THE 4 ITEMS SELECTED

Sample Menu with 5 Food Items

Menu Crediting Food Items

Cereal 1 oz eq grain 1 grain item

Whole Grain Toast

1 oz eq grain 1 grain item

Fruit Cocktail ½ cup fruit 1 fruit/veg item

Apple ½ c fruit 1 fruit/veg item

Variety of Low Fat/Fat Free Milk

1 cup 1 milk item

THE OFFER

MEAL OR NO MEAL?

MEAL- 3 of 5 items selected fruit is not required in 2013-14

MEAL OR NO MEAL?

MEAL-4 OF 5 ITEMS SELECTED

MEAL OR NO MEAL?

MEAL-*ONLY if the menu planner allows more than 1 selection of each item

Sample Menu with 4 Items and a M/MA is offered as an Extra Item in a Combination Item (not credited)

Menu Crediting Food Items

Egg Sandwich on an English

Muffin

2 oz eq grain from bread,

1 ½ oz egg and cheese = additional

2 grain food items; egg and cheese are

not a food item

Apple ½ c fruit 1 fruit/veg item

Variety of Low Fat/Fat Free Milk

1 cup 1 milk item

THE OFFER

MEAL OR NO MEAL?

MEAL-3 of 4 items selected (fruit is not required in 2013-14)

Menus-Identifying Reimbursable Meals

The regulation 7 CFR 210.10(a)(2) requires that schools identify near or at the beginning of the serving line what foods constitute a reimbursable meal.

Schools using OVS must also identify what a student must select for a reimbursable meal.

The SBP Menu Offerings Are What Determine a Reimbursable Meal

menus for SBP must be posted daily listing all items offered for selection and what a student must select

menu planners determine how menu items credit based on offerings

there is a difference between menu variety and the number of items that can be selected

SBP Menu Variety and Items

Menu planners can write a choice of menu items or menu variety in different ways. For example:

To Offer Items;

Choose 1; a bagel OR cereal with grahams

*This is an either/or choice

To Offer Variety;

Choose 1; ½ c peaches, fresh orange, ½ c apple juice or ½ cup cantaloupe

*a variety of fruit choices are offered but only one item can be selected

SBP Sample Menu

Choose 1 2 oz whole grain bagel OR cereal pack with graham crackers OR 2 oz whole grain blueberry muffin

Choose up to 2 apple juice, fruit cup, banana, fresh

sliced cantaloupe, granny smith apple

Choose 1 low fat milk OR fat free chocolate milk

All students must select at least 3 items for breakfast. Enjoy your day!

Suggestions for SBP Menu Planning

start with simple menus-consider a cycle menu

keep the crediting consistent (m/ma as a grain or an additional item)

gradually introduce more whole grains to move from 50 to 100%

use more fruit rather than juice

offer more than ½ c of fruit for the SBP to prepare for 2014-15

The HealthierUS School Challenge (HUSSC)A Comprehensive School Wellness Program

the HUSSC is a voluntary initiative established in 2004 by the Food and Nutrition Service (FNS) of the USDA

it recognizes excellence in schools participating in the NSLP & SBP that have created healthier school environments through the promotion of nutrition, nutrition education and physical activity

HUSSC Award winning schools receive;

a school award plaque from the USDA

monetary awards for each school

$2000 for gold of distinction

$1500 for gold $1000 for silver $500 for bronze an award banner from

USDA community recognition

during a local media event

Benefits of HUSSC Participation

improves the nutritional quality of the food

increases meal program participation and revenue

promotes the importance of establishing healthy behaviors and a creates a culture of wellness

fosters an environment for academic success and achievement

Benefits of HUSSC Participation

improves staff & school morale establishes internal and external

partnerships for health promotion creates a positive perception of

school meals successfully prepares schools to

implement the HHFKA program requirements for school meals, competitive foods and wellness policy requirements

New Hampshire is launching a Breakfast Challenge for the School

Years 13-14 and 14-15

Bring on Breakfast

Try It, You’ll Like

it! USDA: EAT SMART/PLAY

HARD

Launch happening on

October 24, 2013

Increase your breakfast

participation by 25% over 2

years.

In collaboration with Children’s Alliance, SNA of NH and NE Dairy

Council

Eat Smart-Play Hard

We must all work together to align schools, to provide nutritious foods and create healthful environments so that all children are able to lead successful, healthy, happy and productive lives.

Eat Smart -Play Hard

for more information go to the USDA Team Nutrition website;

http://www.fns.usda.gov/tn/

Thank you

Cheri White [email protected]