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Breakfast Meal Pattern Training
National Food Service Management
Institute
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1
USDA Policy Memos
http://www.fns.usda.gov/cnd
/governance/policy.htm
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Pre-Assessment
• Place an identifier at the top of the page.
• You will use the same identifier when you
complete the Post Assessment.
• You do not need to place your name on the
Assessment.
3
Objectives
• Review the objectives located in the
Participant’s Workbook.
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Terms and Definitions
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Age/Grade Groups
Food-Based Menu Planning
Food Component
Food Item
Unit Pricing
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Breakfast Nutrition Standards
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Phased-in gradually
A single Food-Based Menu Planning
Three age/grade groups (K-5, 6-8, and 9-12)
Calories and grains based on age/grade groups
At least half of the grains offered during the school
week must be whole grain-rich (2013-2014)
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Nutrition Standards
• A daily and weekly minimum servings
• Significant overlap in the requirements for
age/grade groups; primary difference is increased
minimum grain requirement for older students
• Daily calorie ranges based on age/grade groups
• Zero grams of trans fat are allowed per food
portion
• Breakfast is now part of administrative reviews
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Reimbursable Breakfast
Offer:
• Juice/Fruit Vegetable
• Grains (G) -meat/meat alternates substitute
• Fluid milk: fat-free (flavored or unflavored)
and low-fat (unflavored) only. At least 2
choices.
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Reimbursable Meals—Signage
Offer:
• 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 for 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 and whether OVS is implemented for
these situations
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Calorie Range—Breakfast
Grades K-5
350-500
Daily Calorie Range
Grades 6-8
400-550
Daily Calorie Range
Grades 9-12
450-600
Daily Calorie Range
Beginning SY 2013-2014, the average daily calories for a
5-day school week must fall within the minimum and
maximum levels for each age/grade group.
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Calorie Range—Requirements
Grades K-5
350-500
Daily Calorie Range
Grades 6-8
Grades 9-12
400-550
450-600
Daily Calorie Range Daily Calorie Range
A menu planner may offer the same food quantities to
all children provided that the meal meets the
requirements of each grade group.
A school could offer age grade groups K-12 a single
menu that falls within a range of 450-500 average
calories per week to meet the requirement for each
grade group.
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Calorie Range—Daily/Weekly
• Calorie ranges, on average, over the course of the
week
• Overlap between the age/grade groups, which
provides further flexibility for schools that serve
more than one age/grade group at breakfast
• Calorie requirements are average calorie
requirements and that the calorie limits do not
apply on a per-meal or per-student basis
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Juice/Fruit/Vegetable
Component—Breakfast
Grades K-5
Grades 6-8
Grades 9-12
2 1/2 cups
2 1/2cups
2 1/2 cups
Minimum Weekly Minimum Weekly Minimum Weekly
1/2 cup
1/2 cup
1/2 cup
Minimum Daily
Minimum Daily
Minimum Daily
Schools may offer fruits and vegetables that are fresh;
frozen with or without sugar; canned in light syrup, water
or fruit juice; or dried (SY 2013-2014 and SY 2014-2015).
Fruits and vegetables may be whole, cut-up, or pureed
but are creditable by volume as served.
SP 49-2013 Frozen Fruit Products in the National School Lunch and
School Breakfast Programs in School Year 2014-2015
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Juice/Fruit/Vegetable
Component
• In SY 2013-2014, remains in place and is
unchanged
• Required to offer at least ½ cup of fruit,
vegetable, or juice to students in all grade
levels
• Students are not required to select this
component for OVS purposes
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Juice/Fruit/Vegetable
Component—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—Fruit Juice
• Pasteurized, 100% full-strength
fruit/vegetable juice may also be offered.
• SY 2013-2014 no change to the existing
juice/fruit/vegetable breakfast component
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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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Juice/Fruit/Vegetable—
Interchangeably
• Vegetables and fruits may be offered
interchangeably, there are no vegetable
subgroup requirements.
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Whole Grain Kernel
Bran is the outer
layer and is rich in
fiber, B vitamins,
trace minerals and
other healthpromoting
substances called
phytochemicals.
The large, starchy
endosperm of the
grain kernel contains
complex
carbohydrates,
protein, and smaller
amounts of B
vitamins.
The germ contains
B vitamins, vitamin
E, trace minerals,
healthy fats,
antioxidants, and
phytochemicals.
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Refined and Enriched Grains
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Grains Component—
Whole Grain/Enriched
• Only grain ingredients that are whole or
enriched are creditable for school breakfast.
• Whole grain-rich products must contain at
least 50% whole grains or the entire product
is considered non-creditable.
• If the grains in the product are not whole
grain, they must be enriched.
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Grains Component—Breakfast
Grades K-5
Grades 6-8
Grades 9-12
7 oz equivalents 8 oz equivalents 9 oz equivalents
Minimum Weekly Minimum Weekly Minimum Weekly
1 oz equivalent
1 oz equivalent
1 oz equivalent
Minimum Daily
Minimum Daily
Minimum Daily
At least 1 ounce equivalent (oz eq) grains must
be offered daily for breakfast. One quarter of
an ounce equivalent (0.25 oz eq) of grain is the
smallest amount that may be credited toward
the grains component for daily and weekly
minimum grain requirements.
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Weekly Flexibility
• Flexibility in assessment of the weekly
maximums for grains and meats/meat
alternates through SY 2013-14 for both
breakfast and lunch.
• http://www.fns.usda.gov/cnd/governance/PolicyMemos/2013/SP26-2013os.pdf
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Grains Component
Meat/Meat Alternates
• Offer a meat/meat alternate in place of part of the grains
component after the minimum daily grains requirement (1
oz eq) is offered in the menu or planned breakfast.
• A 1 oz eq serving meat/meat alternate may credit as 1 oz
grains. Schools have the option to serve 1 oz eq equivalent
servings of grains and a meat/meat alternate item every
day at breakfast and count both toward the weekly grains
requirement and dietary specifications.
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Grains Component
Meat/Meat Alternates Credited
• The 50% whole grain-rich requirement applies
only to grain-based foods, and not Meats/Meat
Alternates crediting toward the grains component.
• Example
– If a menu planner offers 6 oz eq grains and 3 oz eq
meats/meat alternates to meet the 9 oz eq grains in
grades 9-12, only 50% of the 6 oz eq of grains must be
whole grain-rich (3 oz eq).
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Grains Component—Legumes
• Beans/peas (legumes) may be credited as a
meat/meat alternate and count toward the grains
component, provided that at least one oz eq of
grains is also offered that day as part of a
reimbursable breakfast.
• Additionally, if counted as a meat/meat alternate,
they cannot be counted towards meeting the
fruit/vegetable component.
Please refer to USDA memos for the
most up-to-date information.
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Grains Component—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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Grains Component—Grits
• During SY 2013-2014, schools can continue
to offer traditional grits occasionally, as long
as other grains offered are whole grain-rich.
• Schools can offer whole grain-rich grits
which are commercially available.
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Question: Popular Whole GrainRich Foods
• What are your most popular whole grain-rich
breakfast menu items?
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Milk Component—Breakfast
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
The fluid milk requirement is relatively
straightforward. Fluid milk must be low-fat (1%
milk fat or less, unflavored) or fat-free
(unflavored or flavored). For all age/grade
groups, schools must offer at least 1 cup of milk
daily. Schools must offer a variety of fluid milk.
Please refer to USDA memos for the
most up-to-date information.
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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—Choices
• At least two milk choices must be offered
daily.
• Both choices can be fat-free.
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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 established by the final rule
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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
• SY 2013-2014: Nutrition labels or
Manufacturer’s Specifications must
indicate zero grams of trans fat per
serving.
• Schools have five years (until the School
Year beginning July 1, 2017) to reach the
second intermediate sodium target.
http://www.fns.usda.gov/cnd/Governance/Legislation/
nutritionstandards.htm
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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)
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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
• An option for all school levels
• The food items selected may be from any of
the required components
• Food items must be served in at least the
minimum daily portion
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Remember the Word Offered
• At least four food items from the food
components must be offered.
• A student must be offered at least four food
items and must select at least three credited
food items in applicable serving sizes.
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OVS Optional—Breakfast
• OVS remains optional for all age/grade groups
in the SBP
• Schools using OVS must continue to offer at
least four breakfast items in the amounts
specified in the meal pattern.
• 2013-2014 students must select at least three
food items in the applicable minimum serving
size
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OVS Sample Breakfast Meal
Sample Breakfast Menu-Four Food Items
Whole
1 oz eq 1 Grain item
grain
Grain
cereal
Hard1 oz eq 1 Grain item
boiled egg credited
as Grain
Orange
½ cup
1 Fruit/Vegetable
slices
Fruit
item
Variety of
milk
1 cup
1 Milk item
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OVS Breakfast—Price
All meals must be set at a
single price no matter how
many food items are
declined.
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OVS Breakfast—Fruit
SY 2013-2014 not required to take a minimum of
½ cup juice/fruit/ vegetable serving for OVS.
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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 student could select the fruit and two
pieces of toast and this would count as the
three food items required for a reimbursable
meal under OVS. The menu planner has
discretion whether or not to allow students to
select duplicate items.
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OVS Breakfast—Meats/Meat
Alternates
Under the revised breakfast meal pattern a
meat/meat alternate meal component is not a
required component for reimbursable breakfast.
However, to provide menu choices, important
nutrients and manage meal costs, schools may
credit a meat/meat alternate item towards the
grain component after the minimum daily grain
component is met.
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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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OVS Breakfast—Large Grain Item
Large grain products credit as more than
one food item. A 2 oz equivalent serving of
a muffin credits as two food items.
Example:
2 oz equivalent Muffin
½ cup Banana
1 cup Milk (choice)
SY 2013-2014 may decline banana or milk.
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OVS Breakfast—Additional Foods
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Combination Foods—Two Items
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Combination Foods—Smoothies
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Combination Foods—Additional
Food
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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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