Get the Scoop on Breakfast School Year 2014-2015.
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Transcript of Get the Scoop on Breakfast School Year 2014-2015.
Today’s Training Outline Meal Pattern Overview Crediting of Breakfast Items Offer versus Serve Menu Planning Tools Menu Planning Worksheet Exercise Signage Exercise Breakfast Service Models Breakfast Financial Models Resources
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Offer only: Fat-free (flavored or unflavored) Low-fat (unflavored) milk
Saturated fat limit <10% calories
SBP Changes Effective SY 2012-13
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SBP Changes Effective SY 2013-14
Requirement that half of weekly grains were whole grain-rich
Minimum weekly grain requirement**Maximum lifted for SY 2013-14, per memo SP 26-2013
Calorie ranges Zero grams of 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 includes SBP States may conduct weighted nutrient analysis on
one week of menus
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SBP Changes Effective SY 2014-15
Fruit quantity to increase to 5 cups/week Minimum 1 cup/day No more than half of weekly fruit offerings can
be in the form of juice. All grains must be whole grain-rich Target 1 for average weekly sodium limit Under OVS, meals selected by students
must contain at least ½ cup fruit (or vegetable if using substitution)
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Additional Future SBP Changes
SY 2017-2018 Target 2 sodium restriction
SY 2022-2023 Final Target sodium restriction
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Age/Grade Groups Six age/grade groups for planning breakfasts
Flexibility in menu planning at breakfast Some grade group requirements overlap at
breakfast A single menu can be used for all groups (K-12)
K-56-89-12
K-86-12K-12
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Fruits Component
Must offer at least 1 cup of fruit and/or vegetables daily
No maximum limit on planned fruit/vegetable quantities Keeping calorie maximums in mind
Fresh, frozen, canned, and dried forms allowed
Juice Limit SY 2014-15: Only 50% of fruit offered can come from juice
Flexibility to offer frozen fruit with added sugar was made permanent by USDA in the 6 cent final rule.
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Fruits Component – Vegetable Substitution
If choosing to substitute vegetables for fruit, at least 2 cups of non-starchy vegetables from the dark-green, red/orange, beans/peas, or “other vegetables” subgroups must be planned during the week before a starchy vegetable can be counted towards the meal pattern.
Starchy vegetables may alternately be planned as an extra. Does not count as a food item. Contribute toward weekly dietary specifications
(calories, saturated fat, sodium).
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Fruits Component
Schools may offer a: Single fruit type Single vegetable Combination of fruits Combination of vegetables Combination of fruits and vegetables
Under OVS, students must select at least ½ cup fruit/vegetable to make a reimbursable breakfast
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Fruit - Smoothies Smoothies prepared in-house may credit towards:
Fruit Pureed fruit is counted as a juice. Crediting of fruit determined based on the volume of the pureed fruit
in the smoothie. Additional fruit offerings strongly encouraged.
Milk A variety of fluid milk choices must still be offered.
Meat/meat alternate Yogurt in smoothies may credit as a meat/meat alternate (counted
towards the grain requirement) at breakfast only.
Commercial products may only credit toward fruit component
All meal components must be offered in the required minimum amounts
Refer to memo SP 10-2014, released 11/14/2013
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Grains Component
Flexibility in menu planning and complying with weekly ranges for grains in SY 2014-15: SFAs compliant if meeting daily and weekly
minimums; maximum will not be assessed Daily minimum requirement:
1 oz eq for all age-grade groups
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Whole Grain-Rich Foods
In SY 2014-15, 100% of grains credited toward the meal pattern must be whole grain-rich (WGR). Whole grain-rich: ≥ 50% whole grain.
Increasing availability commercially USDA Foods offers WGR flour, oats, and pancakes
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Grain-Based Desserts No grain-based dessert limit at breakfast Sugar in grain items is allowed
• No grain-based dessert restriction at breakfast (lunch only)
• Some grain products can only be served as desserts in lunch/not allowable in breakfast (brownies, cookies)
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Fortification A ready-to-eat breakfast cereal must be fortified to
meet program requirements 100% whole grain cereals do not need to be fortified Check cereal products for an ingredient statement on the
side or back of the box Ingredients:
Whole grain wheat, sugar, brown rice flour, whole grain oats, honey, canola oil, maltodextrin, salt, corn syrup, cinnamon, barley malt syrup, barley malt extract, color added, soy lecithin, artificial flavor, baking soda, trisodium phosphate, vitamin E (mixed tocopherols) and BHT added to preserve freshness.
Vitamins and Minerals: Calcium Carbonate, Vitamin E acetate, a B vitamin (niacinamide), Vitamin C (sodium ascorbate), Iron (a mineral nutrient), Vitamin B6 (pyridoxine hydrochloride, Vitamin B2 (ribolavin), Vitamin B1 (thiamin mononitrate), Vitamin A (palmitate), Vitamin B12, Vitamin D3.
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Meats/Meat Alternates as Grains
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 Offers menu planning flexibility while promoting
whole grain-rich foods consistent with DGAs When substituted for grains, the meat/meat
alternate counts toward the weekly grains range and the dietary specifications
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Meat/Meat Alternates as Extras No requirement to offer m/ma SFAs have discretion to offer meat/meat
alternates as extras Not creditable as grains component Not counted for OVS purposes
Not a required component, so no weekly minimum
Must continue to serve at least the minimum daily grain as part of the meal
Must fit within the dietary specifications (calories, sodium, saturated fat, and trans fat)
Additional flexibility for menu planning 20
Milk Allowable milk options include regular,
lactose-free, or lactose-reduced: fat-free (unflavored or flavored) low-fat (unflavored only)
Must offer at least two choices Standards for milk substitutes for students
with special dietary needs have not changed. (e.g., soy milk) Note: you must contact the DPI for approval
Students may decline milk component under OVS
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Calories Minimum and
maximum calorie (kcal) levels apply to average meal served over the course of the week
Calorie ranges apply on a weekly basis Individual meals may be
below or above the weekly range
Provides flexibility for students with varying calorie needs
Age/Grade Group
Calorie Ranges for Breakfast
K-5 350-500
6-8 400-550
9-12 450-600
K-8 400-500
6-12 450-550
K-12 450-500
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Pre-plating/Bundling Multiple components may be
pre-plated/bundled together Logistical limitations on the school system
Facilities, space, young children unable to easily self-serve, etc
Operators encouraged to remain consistent with intent of OVS
Encourage variety within the bundled choices Helps minimize potential for food waste and increased
costs Example: school gives students different “Plated Specials”
(three different main dishes) that all contain the same fruit Example: school bundles grains and fruit and offers a
variety of milk options23
Video: How does school breakfast impact children’s nutrition?
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http://childobesity180.org/breakfast-and-nutrition
Crediting
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Crediting is the term used to determine how various food items contribute to meal pattern requirements for Child Nutrition Programs.
Crediting: Grains
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Grains credit per quarter ounce equivalent Ounce equivalent is abbreviated as oz eq Examples: 0.25 oz eq, 1 oz eq, 1.75 oz eq, etc.
Credit grains by using: Exhibit A from the Food Buying Guide; OR Creditable weight of grain in your product
Homemade Recipe Product Formulation Statement (PFS) from Manufacturer
Crediting: Grains using Exhibit A
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Exhibit A is available: http://fns.dpi.wi.gov/files/fns/pdf/exa_fbg.pdf
Exhibit A uses the cooked/baked weight of products.
Separated into ‘Groups’ to account for additional added ingredients (sugars, fats, nuts)
Groups A through I contain commonly used grain products by name
Use ‘Oz Eq for Group _’ heading information to determine crediting
Crediting: Grains using Exhibit A
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Steps to Follow: Step 1: What is your product? & Is your product
Whole Grain-rich? Step 2: What group is your product in? Step 3: What is the gram weight or ounce per
serving of your product? Step 4: Calculate ounce equivalency (oz eq) for
your product by dividing your product’s gram weight by the grams per oz eq listed in Exhibit A (this information is dependent on what group your product is found in).
Step 5: Round down to the nearest quarter oz eq.
Crediting: Grains using Exhibit A
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Example: Step 1: What is your product? & Is your
product Whole Grain-rich? – Bread & Yes
Crediting: Grains using Exhibit A
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Example: Step 3: What is the gram weight or ounce
per serving of your product? 57 grams for 2 slices
Crediting: Grains using Exhibit A
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Example: Step 4: Calculate ounce equivalency (oz
eq) for your product by dividing your product’s gram weight by Exhibit A’s information 57 grams ÷ 28 grams/oz
eq=
2.03 oz eq**Step 5: **Round DOWN to
nearest quarter oz eq
2 oz eq for 2 slices
57 grams ÷ 28 grams/oz eq=
2.03 oz eq**Step 5: **Round DOWN to
nearest quarter oz eq
2 oz eq for 2 slices
Crediting: Grains using Exhibit A
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Example: What if you are only going to serve 1
slice? Divide the serving size (grams for 2
slices) by 2 Follow Step 457 grams ÷ 2
slices=
28.5 grams/slice
57 grams ÷ 2 slices
=28.5
grams/slice
28.5 grams ÷ 28 grams/oz eq=
1.02 oz eq**Step 5: **Round DOWN to
nearest quarter oz eq
1 oz eq per 1 slice
28.5 grams ÷ 28 grams/oz eq=
1.02 oz eq**Step 5: **Round DOWN to
nearest quarter oz eq
1 oz eq per 1 slice
Crediting: Grains Creditable Weight of Grain: Recipe Use this process
when you have an in-house recipe.
First, determine what ingredients in the recipe are creditable grains.
In this example, whole wheat flour and enriched bread flour are the creditable grain for 56 servings.
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Crediting: Grains Creditable Weight of Grain: Recipe
Found in the Food Buying Guide, determine how many grams of grain you have in your recipe.
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Next, determine the total weight of flour:•Enriched bread flour: 2 lb 8 oz = 40 oz
•(2 lb x 16 oz/lb) + 8 oz = 40 oz
•Whole wheat flour: 2 lb 10 oz = 42 oz•(2 lb x 16 oz/lb) + 10 oz = 42 oz
Total: 82 ounces
Crediting: Grains Creditable Weight of Grain: Recipe Take the total amount and multiply by the
conversion factor provided by the Food Buying Guide. 82 ounces x 28.35 grams/ounce = 2324.7 grams
Divide the grams in the recipe by the number of servings. For our bread, there were 56 servings. 2324.7 grams ÷ 56 servings = 41.51 grams/serving
Divide the grams/serving by 16 grams of creditable grain/oz eq (new grain reference amount) 41.51 grams/serving ÷ 16 grams/oz eq = 2.59 oz
eq/serving Round down to nearest quarter oz eq
2.59 oz eq/serving rounds down to 2.5 oz eq/serving37
Crediting: Grains Creditable Weight of Grain: PFS
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What is on a PFS? Manufacturer’s
Name Product Name Portion Size Description of
Creditable Ingredients
Weight of product, as purchased
Total creditable amount of product per portion
Crediting claim Signature Date
http://www.fns.usda.gov/cnlabeling/food-manufacturersindustry
Crediting: Meat/Meat Alternate
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Meat/Meat Alternates credit per quarter ounce equivalent
Ounce equivalent is abbreviated as oz eq Examples: 0.25 oz eq, 1 oz eq, 1.75 oz eq, etc.
Credit meat/meat alternate by using: CN Labels; OR Product Formulation Statements; OR Food Buying Guide for Child Nutrition
Programs
Crediting: Meat/Meat AlternateCN LabelsWhat is a CN (Child Nutrition) Label?
A CN label statement clearly identifies the contribution of a product toward the meal pattern requirements. It protects a school from exaggerated claims about a product.
A CN label provides a warranty against audit claims, if used according to the manufacturer's directions.
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Crediting: Meat/Meat AlternateCN LabelsWhat’s on a CN Label?
The CN logo (which is a distinct border), The meal pattern contribution statement, A 6-digit product identification number, USDA/FNS authorization statement, The month and year of approval.
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Crediting: Meat/Meat AlternatePFS (Product Formulation Statement) What is a Product Formulation Statement?
An appropriate Product Formulation Statement will provide specific information about the product and show how the credit is obtained citing CN Program resources and/or regulations.
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Crediting: Meat/Meat AlternatePFS (Product Formulation Statement)
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What is on a PFS? Manufacturer’s Name Product Name Portion Size Description of Creditable
Ingredients Weight of product, as
purchased & cooked weight Total creditable amount of
product per portion Crediting claim Signature Date
Crediting: Meat/Meat AlternateFood Buying Guide If the item is in the Food Buying Guide, no
additional CN Label or PFS is required. For example, cheddar cheese:
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Crediting: Meat/Meat AlternateFood Buying GuideExample: Continued One pound of cheese provides 16 servings per
purchase unit (1 oz cheese) Therefore, cheddar cheese credits ounce for
ounce 1 pound (or 16 oz) of cheddar cheese = 16 oz eq
m/ma 1 ounce of cheddar cheese = 1 oz eq m/ma
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Crediting: Fruit & Vegetables
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Credit fruit and vegetable servings in volume measurements Example: ½ cup, ¾ cup, 1 cup, etc. Smallest creditable serving = 1/8 cup Always round down to the nearest 1/8 cup
Use the Food Buying Guide to determine crediting of fruits and vegetables
Did you know? 1 orange (138 ct) = ½ cup fruit 1 apple (125-138 ct) = 1 cup fruit ¼ cup dried cranberries = ½ cup fruit 1 banana (150 ct) = ½ cup fruit