Transcript Measuring for Success with Standardized Recipes

Breakfast Meal Pattern Training
National Food Service Management
Institute
.
1
USDA Policy Memos
http://www.fns.usda.gov/cnd
/governance/policy.htm
2
Pre-Assessment
• Place an identifier at the top of the page.
• Use the same identifier when you complete
the Post Assessment.
• Please do not place your name on the
Assessments.
3
Seminar
• Objectives
• Competencies
• Terms and Definitions
4
Breakfast Nutrition Standards
Phased in
Gradually
Food Based
Menus
Calories
Based on
Age/Grade
Groups
Significant
Overlaps
All Grains
Whole Rich
Daily
Weekly
Minimum
Servings
Sodium
Zero
Trans Fat
Part of the
Admin
Review
K-5, 6-8,
9-12
Age/Grade
Groups
5
Reimbursable Breakfast
Juice/Fruit/
Vegetable
3 Components (Required)
4 Items (OVS)
Fluid Milk
6
Sample Breakfast Meal
Whole Grain Cereal 1 oz eq
Whole Wheat Bagel 1 oz eq
Fresh Kiwi and Strawberries 1 cup
Fluid Milk 1 cup
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Reimbursable Meals Signage
• Students and cashiers must be able to
identify reimbursable meal
• Near or at the beginning of serving line
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Signage
• Not required: field trips, breakfast in the
classroom, or other venues where signage
may be problematic
• If choices are offered, other methods should
be used to inform students what to select
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Calorie Range Breakfast
Requirements
Grades K-5
350-500
Daily Calorie
Range
Grades 6-8
400-550
Daily Calorie
Range
Grades 9-12
450-600
Daily Calorie
Range
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Breakfast Calorie Daily/Weekly
• On average, over the course of a 5 day week
• Fall within the minimum and maximum levels
for each age/grade group
• Overlap between the age/grade groups
• Do not apply on a per-meal or per-student
basis
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Calorie Range—Daily/Weekly
• Option: Same food quantities offered to all
children provided that the meal meets the
requirements of each age/grade group
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Breakfast Juice/Fruit/Vegetable
Grades K-5
Grades 6-8 Grades 9-12
5 cups Minimum
Weekly
1 cup Minimum
Daily
5 cups Minimum
Weekly
1 cup Minimum
Daily
5 cups Minimum
Weekly
1 cup Minimum
Daily
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Juice/Fruit/Vegetables
Component
• Fresh; frozen with or without sugar; canned in
light syrup, water or fruit juice; or dried
• May be whole, cut-up, or pureed but are
creditable by volume as served.
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Juice/Fruit/Vegetables
• Required to offer at least 5 cups weekly and a
minimum of 1 cup per day
• Students are required to select this
component at breakfast to claim a
reimbursable meal
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Juice
• No more than half of the weekly fruit offering
may be in the form of juice
• Only pasteurized, 100% full-strength
fruit/vegetable juice may also be offered
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Vegetable—Substitutions
• Vegetables or vegetable juice can be
substituted for fruit or fruit juice
• First 2 cups planned for the week must be
from the:
–Dark green
–Red/orange
–Beans, peas, legumes
–Other vegetable subgroup
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Breakfast ─ Starchy Vegetables
• Does this mean a menu planner cannot offer
starchy vegetables until the end of the week?
• No, the menu planner has the authority to
plan their weekly menu as they see fit as long
as they meet the minimum daily and weekly
meal component requirements.
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Dried Fruit
• Dried fruit credits at twice the volume served
(i.e., ¼ cup of dried fruit counts as ½ cup of
fruit).
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Juice/Fruit/Vegetable—
Combination
• Students may select a single fruit/vegetable
type or a combination of fruits/vegetables to
meet the required fruit/vegetable
component.
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Whole Grain Kernel
.
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Refined and Enriched Grains
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Grains Component—Breakfast
Grades K-5
7 oz
equivalents
Minimum
Weekly
1 oz
equivalent
Minimum
Daily
Grades 6-8
8 oz
equivalents
Minimum
Weekly
1 oz
equivalent
Minimum
Daily
Grades 9-12
9 oz
equivalents
Minimum
Weekly
1 oz
equivalent
Minimum
Daily
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Weekly Flexibility
• Flexibility in assessment of the weekly
maximums for Grains and Meats/Meat
Alternates
• Calories for a school week must fall within the
minimum and maximum levels for each
age/grade group
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Breakfast
Meats/Meat Alternates (M/MA)
• Not a required component for reimbursable
breakfast
• Provides menu choices, important nutrients
and manages meal costs
• Credit towards the grain component after the
minimum daily grain component is met
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OVS Breakfast Menu M/MA Example
Breakfast Burrito:
1 oz eq Grain and
1 oz eq M/MA
Banana 1 cup
Fluid Milk 1 cup
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Grains Component—Legumes
• Beans/peas (legumes) credited as a Grain in
addition to at least 1 oz eq of grains offered
• Additionally, if credited as a Grain the same
item cannot be credited as
Juice/Fruit/Vegetable component.
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Breakfast—Large Grain Item
• Large grain products credit as more than one
food item
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OVS Breakfast Menu Large Grain
Example
Muffin 2 oz equivalent
Banana 1 cup
Fluid Milk (Variety) 1 cup
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Grains Component—Grits
• Only whole grain-rich grits are commercially
available
• Only whole grain-rich grits are credited
towards daily and weekly requirement
• Traditional grits may be offered as an extra
food but not credited
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Popular Whole Grain-Rich Foods
• What are your most popular whole grain-rich
breakfast menu items?
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Breakfast Additional Foods
• Schools may also offer a Meat/Meat Alternate
item as an additional food and not credit it
toward the weekly Grains requirement if it fits
within the weekly dietary specifications,
including calories.
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OVS Breakfast Menu Example
Additional Foods
Whole Grain Cereal 1 oz eq
Whole Grain Toast 1 oz eq
Scramble Egg 1 oz eq Additional Food
Fresh Kiwi and Strawberries 1 cup
Fluid Milk (Variety) 1 cup
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Fluid Milk Requirement
Grades K-5
Grades 6-8
Grades 9-12
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
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Fluid Milk
• Must be low-fat (1% milk fat or less,
unflavored) or fat-free (unflavored or
flavored)
• Offer at least 1 cup of milk daily
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Fluid Milk—Choices
• At least two milk choices must be offered
daily
• Both choices can be fat-free
• Both choices can be unflavored
• Offer Versus Serve-student does not need to
select this component
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Fluid Milk—Lactose-Free
• Lactose-free milk is an acceptable alternative.
It must be low-fat (1 % milk fat or less,
unflavored) or fat-free (unflavored or
flavored).
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Fluid Milk—Special Diets
• Required (disability accommodations) and
optional (parent/guardian requested) milk
substitutes are considered meal exceptionsnot subject to this final rule.
• Must meet the USDA regulatory standards
which do not address fat or flavor/sugar
restrictions.
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Fluid Milk
Substitution Provision
• Applicable to all institutions participating in
these school meal programs
• Milk substitute for a child with a medical or
special dietary need other than a disability,
the nondairy product offered as part of the
reimbursable meal must meet the nutrient
standards
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Fluid Milk—Substitutions
• Allows parents/guardians to request other
than for a disability
• Offered as part of the reimbursable meal
must be included in weighted nutrient
analysis and, therefore, are subject to the
overall weekly average fat limit and calorie
range
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Dietary Specifications
• No longer a total fat requirement
• Saturated fat must be less than 10% of
calories, averaged over a school week
• Manufacturer’s Specifications must indicate
zero grams of trans fat per serving
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Sodium Targets—Breakfast
Target I:
SY 2014-2015
Breakfast
Target 2:
SY 2017-2018
Breakfast
Final Target:
SY 2022-2023
Breakfast
≤540mg ( K-5)
≤600mg (6-8)
≤640mg (9-12)
≤485mg ( K-5)
≤535mg (6-8)
≤570mg (9-12)
≤430mg ( K-5)
≤470mg (6-8)
≤500mg (9-12)
Schools have five years (until the School Year beginning July 1, 2017) to reach
the second intermediate sodium target.
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USDA Foods
A list of available USDA foods is on the
USDA website
www.fns.usda.gov/fdd/schfacts/def
ault.htm
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Offer Versus Serve (OVS)—Breakfast
• Option for all age/grade groups
• At least four food items must be offered
• Serving sizes for each component must be
offered
• Food items must be served in at least the
minimum daily portion size
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Remember the Word Offered
• Juice/Fruit/Vegetable must be selected to
claim a reimbursable breakfast meal
• Must be offered at least four food items and
must select at least three credited food items
in applicable serving sizes
• Food items selected may be from any of the
required components
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Unit Price
All meals must be set at a
single price no matter how
many food items are
declined.
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OVS Breakfast Menu Example
Breakfast Burrito
1 oz eq Grain and
1 oz eq M/MA
Banana 1 cup
Fluid Milk (Variety) 1 cup
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OVS Breakfast Smoothie
Menu Example
Strawberry Smoothie
Fruit ½ cup
Fluid Milk 1 cup
Mixed Fruit ½ cup
Granola 1 oz eq
Whole Grain Toast 1 oz eq
Fluid Milk (Variety) 1 cup
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OVS Breakfast Smoothie
Yogurt
Strawberry Smoothie
Fruit ½ cup
Yogurt 1 oz eq
Mixed Fruit ½ cup
Whole Grain Toast 1 oz eq
Fluid Milk (Variety) 1 cup
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OVS Breakfast Different Grains
• OVS menu example– 1 cup milk and 1 cup fruit, plus two grains:
cereal (1 oz eq) and toast (1 oz eq)
• The menu planner has discretion whether or
not to allow students to select duplicate
items
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OVS Breakfast Different Grains
Menu Example
Whole Grain Toast
1 oz eq Grain
Whole Grain Cereal
1 oz eq Grain
Fresh Fruit Salad 1 cup
Fluid Milk 1 cup
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OVS Breakfast Pre-Bagged Meals
• Should attempt to the extent possible to
offer choices (such as a fruit basket) aside
from the pre-bagged items
• There is no requirement that all possible
combinations of choices be made available to
the student
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Activity—OVS Reimbursable
Breakfast Meal
• Sample OVS Breakfast Menu Planning
Scenarios Handout
• Sample OVS Breakfast Menus- Additional
Foods Handout
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Integrate OVS Concepts
• Sample OVS Breakfast Activity Handout
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Thank You
• Post Assessment
• Evaluations
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National Food Service Management Institute
www.nfsmi.org
800-321-3054
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