Transcript 1 cup - NFSMI

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
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
.
21
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
24
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?
31
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.
32
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
34
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 ½ 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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