THE NEW MEAL PATTERNS & SCHOOL BREAKFAST PROGRAM 2013 Region - PowerPoint PPT Presentation

THE NEW MEAL PATTERNS & SCHOOL BREAKFAST PROGRAM 2013 Region One Education Service Center

Acknowledgement Statement • You understand and acknowledge that • the training you are about to receive does not cover the entire scope of the program; and that • you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as, any other forms of communication that provide further guidance, clarification or instruction on operating the program. 2013 Region One Education Service Center

Objectives • Review the following: – Overview of the breakfast meal pattern and food based meal requirements – Required Breakfast Food Components – Offer versus Server (OVS) under the new School Breakfast Program (SBP) requirements 2013 Region One Education Service Center

Objectives • Review the following: • USDA Guidance SBP OVS • Practice with OVS examples • USDA Guidance Q & A as it pertains to breakfast 2013 Region One Education Service Center

BREAKFAST OVERVIEW 2013 Region One Education Service Center

2013 Region One Education Service Center Breakfast Meal Pattern

2013 Region One Education Service Center Breakfast Implementation

Comparison of Previous & Current Breakfast Requirements 2013 Region One Education Service Center

Overview of Breakfast Meal Pattern • Memo SP 28-2013 http://www.fns.usda.gov/cnd/Governance/Policy- Memos/2013/SP28-2013os.pdf • Weekly Maximum Flexibilities for grains and meat/meat alternates (m/ma) in the coming SY 2013-2014 • Contracting Entity (CE) would be consider compliant if daily & weekly minimums for grains and m/ma are met • Date: March 11, 2013 2013 Region One Education Service Center

Overview of Breakfast Meal Pattern • When taking advantage of this flexibility, remember that the minimum and maximum calorie range is still in place • “Extras” must fit within calorie and saturated fat weekly limits 2013 Region One Education Service Center

Overview of Breakfast Meal Pattern • Beginning in SY 2013, all schools must use food based menu planning approach for breakfast • Schools must implement the three age-grade groups: (there is significant overlap in the component requirements) – K-5 – 6-8 – 9-12 • Schools must plan breakfast meals that meet the weekly calorie ranges 2013 Region One Education Service Center

Overview of Breakfast Meal Pattern • Foods must contain zero grams of trans fat per portion • Breakfast becomes part of the 3 year Administrative Review Cycle – Common Concerns During Validation Reviews 2012-2013 – Counting & Claiming 2013 Region One Education Service Center

Overview of Breakfast Meal Pattern • Food Components – Fruit/Vegetable • SY 2013-2014, there is no change to the existing Fruit/Vegetable component • A ½ c is the minimum daily required serving for all age/grade groups • SY 2013-2014, there are no limitations on juice • SY 2013-2014, students are NOT required to take fruit under OVS • Fruits and vegetables can be offered interchangeably, there are no vegetable subgroups requirements 2013 Region One Education Service Center

Overview of Breakfast Meal Pattern • Food Components – Grains • All age/grade groups must be offered a daily minimum serving of 1 ounce equivalent (oz eq) of grain • Minimum weekly offerings differ by age/grade groups • SY 2013-2014, Half the grains offered per week must be whole grain rich 2013 Region One Education Service Center

Overview of Breakfast Meal Pattern • Food Components – Fluid Milk • Schools must offer only fat free (unflavored or flavored) or low fat (unflavored ONLY) milk • All age/grade groups must be offered a minimum serving of 1 cup of milk daily • A least two options, varieties of milk must be offered 2013 Region One Education Service Center

Overview of Breakfast Meal Pattern • Food Components – OPTIONAL Meat/Meat Alternate • There is no separate requirement to offer meat/meat alternate • Schools can offer a meat/meat alternate in place of PART of the grain component only after the minimum daily grain requirement has been offered • A serving of 1 oz eq. of meat/meat alternate will credit as 1 oz eq. of grain • Schools can also have the option to offer a meat/meat alternate as an extra food and not credit it toward any component 2013 Region One Education Service Center

School Breakfast Program Changes Effective SY 2013-2014 (July 1, 2013) • Half of the weekly grains must be whole grain rich • Offer weekly grain ranges (Flexibility USDA Memo) • Implement weekly calorie ranges • Zero grams 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 2013 Region One Education Service Center

School Breakfast Program Changes Effective SY 2014-2015 (July 1, 2014) • Fruit Quantity Increases to 5 cups/week (minimum 1 cup/day) • Fruit/Vegetable component becomes a Fruit component only and quantities increase • All grains must be whole grain rich • Target 1 for average weekly sodium limit • Under OVS, meals selected by student must contain a fruit (or vegetable if using substitution) 2013 Region One Education Service Center

Additional Future SBP Changes • SY 2017-2018 – Target 2 sodium restriction • SY 2022-2023 – Final Target for sodium restriction 2013 Region One Education Service Center

2013 Region One Education Service Center Reading the Meal Pattern Chart Breakfast Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fruits (cups) 5 (1) 5 (1) 5 (1) Vegetables (cups) 0 0 0 Dark Green 0 0 0 Red/Orange 0 0 0 Beans/Peas (Legumes) 0 0 0 Starchy 0 0 0 Other 0 0 0 Additional Veg to Reach Total 0 0 0 Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1) Meats/Meat Alternates (oz eq) 0 0 0 Fluid Milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-Max Calories (kcal) 350-500 400-550 450-600 Saturated Fat (% of total calories) < 10 < 10 < 10 ≤ 470 ≤ 430 ≤ 500 Sodium (mg) Nutrition label or manufacturer specifications must indicate Trans Fat zero grams of trans fat per serving

2013 Region One Education Service Center Reading the Meal Pattern Chart Breakfast Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fruits (cups) 5 (1) 5 (1) 5 (1) Vegetables (cups) 0 0 0 Dark Green 0 0 0 Red/Orange 0 0 0 Beans/Peas (Legumes) 0 0 0 Starchy 0 0 0 Other 0 0 0 Additional Veg to Reach Total 0 0 0 Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1) Meats/Meat Alternates (oz eq) 0 0 0 Fluid Milk (cups) 5 (1) 5 (1) 5 (1) • First column – Required food component & dietary specification • Next three columns – Weekly Breakfast requirements based on age/grade group • Weekly requirements in cells, daily requirements in parentheses () • Fruits, Vegetables, Fluid Milk: daily/weekly minimums • Grains, Meat/Meat Alternates: daily/weekly minimums and weekly maximums

2013 Region One Education Service Center Reading the Meal Pattern Chart Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-Max Calories (kcal) 350-500 400-550 450-600 Saturated Fat (% of total calories) < 10 < 10 < 10 ≤ 470 Sodium (mg) ≤ 430 ≤ 500 Nutrition label or manufacturer specifications must indicate Trans Fat zero grams of trans fat per serving • Calories: weekly minimums; weekly maximums • Saturated Fat, Sodium: based on average for a 5 day week • Trans Fat: documentation must indicate zero grams trans per serving

Breakfast SY 2013-2014 MEAL COMPONENTS 2013 Region One Education Service Center

FRUIT/VEGETABLE Breakfast Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fruits/Vegetable (cups) 5 (1) 5 (1) 5 (1) • SY 2013-2014 – There is no change to Fruits/Vegetable Component • Minimum daily serving is a ½ c F/V for all age/grade groups • SY 2013-2014 - No limitations on juice • There is no requirement to take fruit under OVS in SY 2013-2014 2013 Region One Education Service Center

2013 Region One Education Service Center FRUIT/VEGETABLE CONTINUED Breakfast Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Fruit/Vegetable (cups) 5 (1) 5 (1) 5 (1) • Utilize updated Food Buying Guide for whole fruit crediting • SY 2013-2014 – There is NO substitution requirements and no vegetable subgroup requirements, vegetables & fruits can be offered interchangeably • The fruit quantity requirement for SBP (5 cups/week & a minimum of 1 cup/day) is effective July 1, 2014 (SY 14-15)

GRAIN COMPONENT Breakfast Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Food Per Week (Minimum Per Day) Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1) • Offer daily minimums and weekly serving ranges of grains at breakfast – Weekly minimum and maximum quantities • Memo SP 26-2013, http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2013/SP26- 2013os.pdf – Extends the flexibility of the weekly maximums for grains in the SBP for SY 2013-2014 2013 Region One Education Service Center