Breakfast: School Year 2013-2014

Steven Bergonzoni, MPA, RD, LDNNutritionist

U.S. Department of AgricultureFood and Nutrition Service

Mid-Atlantic Regional OfficeMarch 2013

Steve.bergonzoni@fns.usda.gov

Memo SP 28-2013

Questions & Answers on the School Breakfast Program Meal Pattern in School Year 2013-14

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

School Nutrition, November 2012, page 59

Grains Component

• 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

http://www.fns.usda.gov/cnd/governance/Policy-Memos/2013/SP26-2013os.pdf

http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2012/SP30-2012os.pdf

Grain Requirements for the National School Lunch Program and School Breakfast Program

Exhibit Page 1 of 2

Exhibit Page 2 of 2

Grain Requirements for the National School Lunch Program and School Breakfast Program

4 Allowed for desserts at lunch as specified in §210.10, and for breakfasts served under the SBP.

Whole Grain-Rich Foods

• At least half of the grains offered must be whole grain-rich (WGR)

• Increasing commercial availability• USDA Foods offers whole grain-rich flour, oats, pancakes, tortillas,

and rice– Check with your state agency for product availability

– WV: http://www.wvagriculture.org/programs/foods/distribution.html – NJ: http://www.state.nj.us/agriculture/divisions/fn/fooddistrib/slcd.html – PA:

http://www.agriculture.state.pa.us/portal/server.pt/gateway/PTARGS_6_2_75292_10297_0_43/AgWebsite/OrganizationDetail.aspx?name=Bureau-of-Food-Distribution&navid=34&parentnavid=0&orgid=12&

– See next slide

20

http://www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdf

page 3 of 3

http://www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdf

Page 1 of 3

21

Page 2 of 3

Formulated Grain-Fruit Products

• Formulated grain-fruit products do not credit toward the fruits component

• Formulated grain-fruit products can be used to meet the grains component only– Menu still needs to meet the average weekly calorie and saturated fat

limits

• Does not include energy bars, granola bars, cereal bars, breakfast bars, fortified cereals, or cereals with dried fruit

Fortification vs. Enriched(Grains)

Simply,

• Fortified means adding nutrients above and beyond normal in a product– Common in Ready-to-Eat breakfast cereals– Many other products

• Enriched means adding some nutrients BACK that were unintentionally removed in a refining process– Refined flour,

noodles, rice

Fortification

• Ready-to-Eat breakfast cereal needs to be “fortified”– Check cereal product packaging for the Ingredient List– Look for a list like this:

• VITAMINS AND MINERALS: Vitamin C (sodium ascorbate, ascorbic acid), niacinamide, vitamin B6 (pyridoxine hydrochloride), reduced iron, zinc oxide, folic acid, vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), vitamin A palmitate, vitamin D, vitamin B12

– 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 and School Breakfast Program

– http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2012/SP30-2012os.pdf

• Best Practices Sharing Center– http://healthymeals.nal.usda.gov/bestpractices

• Nutrition Standards for School Meals– http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.h

tm

•

Steve.bergonzoni@fns.usda.gov