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 28-2013Questions & 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.htm

• Steve.bergonzoni@fns.usda.gov