Developed By: Menu and Compliance, July 2014LAUSD Food Services Division

2014-2015School Breakfast and

National School Lunch Program

Overview

Each year, it is necessary to review the requirements of the School Breakfast Program and the National School Lunch Program. This training will provide updates to both programs and how new requirements will affect meal service during the 2014-15 school year.

Purpose and BenefitsThe following topics will be covered:•History of Child Feeding Programs•Initiatives that Influence the School Breakfast Program and National School Lunch Program •Meal Program Definitions•Menu Components•Updated School Breakfast Program and School Lunch Program Requirements •Offer Versus Serve•What’s New for 2014-15•Signage

Goal

This training will provide attendees the information needed to administer the School Breakfast Program and the National School Lunch Program for the 2014-2015 school year.

A Brief History of the School Breakfast Program & National School Lunch Program Federally assisted meal programs.

National School Lunch Program (NSLP) – Began in 1946

School Breakfast Program (SBP) – Began in 1966

Administered at the Federal Level by the USDA and at the State level by the California Department of Education.

A Brief History of the School Breakfast Program & National School Lunch Program School Districts that take part in the School Breakfast Program

(SBP) and National School Lunch Program (NSLP) receive reimbursement from the USDA for each meal served.

The meals served must meet Federal requirements to be reimbursable.

Eligible children must be offered free or reduced price meals.

Obesity – A National Epidemic

According to recent statistics: More than 1/3 (78 million) of adults in the United States are

obese. More than 1/3 of children and adolescents aged 2-19 in the

United States are obese. In LA County more than 42% of children are affected by

overweight/obesity.

Obesity – A National EpidemicObesity is associated with a number of health conditions.

• Hypertension• Heart Disease• Diabetes• Certain types of cancer• Joint and bone problems• Sleep apnea• Social and psychological problemsObese children and teens are at greater risk for developing these health

conditions.

Initiatives That Influence the SBP and NSLPDietary Guidelines for Americans 2010:

• Focuses on balancing calories with physical activity• Encourages Americans to consume more healthy foods

MyPlate -A simple tool designed to:• Support the Dietary Guidelines for Americans• Promote healthy eating• Use the 5 food groups arranged like a place setting to make

choosing a healthy diet easier

Initiatives That Influence the SBP and NSLPLet’s Move :

• Launched by First Lady Michelle Obama in 2010 to address childhood obesity.

• It encourages:Healthier foods in schools Better food labelingMore physical activity for children

Healthy, Hunger Free Kids Act of 2010:• Updates school meal nutrition standards• Reflects the 2010 Dietary Guidelines for Americans

Healthy, Hunger-Free Kids Act (HHFKA)

• Championed by First Lady Michelle Obama, and signed into law by President Obama on December 13, 2010.

• The HHFKA authorizes funding for federal school meal and child nutrition programs and increases access to healthy food for low- income children.

• Instructs the USDA to establish standards consistent with the most recent Dietary Guidelines for Americans

Healthy, Hunger-Free Kids Act (HHFKA)

• Strengthens school food nutrition standards for all foods regularly sold in schools during the school day, including vending machines, a la carte sales, and student stores.

• Increases funding to schools that meet the updated nutritional standards

• Builds on the USDA’s work to improve the nutritional quality of commodity foods

Menu Planning Approach

The Food Based Menu Planning (FBMP) is the only menu planning approach allowed.

Food Based Menu Planning requires: • Specific food group components be offered• Portions based on grade groups

Menu Planning Approach

•Multiple lines must make all required food components available to all students on a weekly basis.•Food carts must make all required food components available to all students on a weekly basis.

DefinitionsA “food component” is:

One of the 4 food groups comprising a reimbursable breakfast meal:GrainsFruitsVegetableMilkOne of the 5 food groups comprising a reimbursable lunch meal:Meat/Meat AlternatesGrainsVegetablesFruitsMilk

Definitions (continued)A “food item” is:

A specific food offered within the 5 food components.Examples:

oAn apple is a food item offered in the Fruit component.oBroccoli is a food item offered within the Vegetable component.oGranola is the food item offered within the Grain component. A serving is the minimum quantity of a food item that mustbe offered to meet Food Based Menu Planning requirements.

Definitions (continued)

The Point of Service is:•“That point in the food service line where it can be accurately determined that a reimbursable lunch or breakfast has been served to an eligible child.” •The end of the serving line is considered to be the Point of service. This is after all foods that contribute to the meal pattern, including salad or food bars, have been offered to students.

Reimbursement

Family Income:At or below 130% of the poverty level = free meals

Between 130% - 185% of the poverty level = reduced-price meals

Over 185% of the poverty level = full price

Milk Options

• Allowable milk options:- Fat-free (unflavored)- Low-fat (unflavored)- Lactose-Free (unflavored, low-fat or fat-free)

• At least two choices must be offered at meals

Milk Options: Soy Milk

• Students requesting soy milk must have their parent/guardian complete the “Parent/Guardian Request to Substitute Soy Milk for Fluid Milk” form and submit it to the Food Service Manager.

• The Food Service Manager will keep this form on file in the cafeteria.

• This form does not require a doctor’s signature.

2014-15 School Breakfast Program (SBP)• Food-Based Menu Planning

• Grade Groups: K-5, 6-8, 9-12 (NEW)

• Offer daily and weekly grain range minimums

• Sodium limitations (NEW)

• Offer 1 cup of fruit each day (NEW)

• All grains must be whole grain-rich (NEW)

• Meat/meat alternate may substitute for grains (breakfast only)

• Calorie ranges, minimum and maximum

2014-15 School Breakfast Program (SBP)

2014/2015 Target 1 Sodium Levels for Breakfast

K-5: ≤ 540 mg.

6-8: ≤ 600 mg.

9-12: ≤ 640 mg.

2014-15 School Breakfast Program (SBP)HealthierUS School Challenge (HUSSC) Breakfast Requirements for Gold Award of Distinction:

•At least one different fruit must be offered every day.

•Dried fruit must have no added sweetener; canned fruit must be packed in juice or light syrup.

•100% juice can be counted as a fruit only once per week.

•At least two fruits per week must be served fresh.

2014-15 School Breakfast Program (SBP)These 5 fruits will be offered at Breakfast:•Fresh Apple•Fresh Pear•8 oz. Orange Juice•Raisins•Dried Cranberries

Breakfast- Grains

Grade Level Minimum Servings Per WeekGrades K-5: 7 (minimum 1 per day)

Grades 6-8: 8 (minimum 1 per day)

Grades 9-12: 9 (minimum 1 per day)

After the 1 oz. Grain requirement per day has been met, Meat/Meat Alternates may be offered, and count towards the weekly GRAIN requirement.

Remember, there is no Meat/Meat Alternate requirement for Breakfast.

Breakfast Meal PatternGrades K-5 Grades 6-8 Grades 9-12

Calories 350-500 400-550 450-600

Saturated Fat <10% of calories <10% of calories <10% of calories

Sodium (mg) ≤ 540 ≤ 600 ≤ 640

Fruit (cups per week minimum)

5 cups/week(1 cup/day)

5 cups/week (1 cup/day)

5 cups/week(1 cup/day)

Grains(oz. eq. weekly minimums)

7/week(1/day minimum)

8/week(1/day minimum)

9/week(1/day minimum)

Milk (cups)5 (1 cup per day) 5 (1 cup per day) 5 (1 cup per day)

Breakfast – New Items• Greek Yogurt• Crunchy Granola• Fiesta Egg and Cheese Sandwich• Cheerios• Rice Chex• Cinnamon Crisps• Cheese Toast• Italian Cheese and Egg Pocket• Cranberry Orange Biscuit• Egg and Cheese Bagel Sandwich

Lunch – New for 2014-15

• 6-8 and 9-12 sites will serve 3 featured items daily (Hot Item, Cold Sandwich, Featured Salad)

• 100% Fruit Juice is not on the lunch menu.

• Vegetable portion size has increased to 1 cup daily (K-5, 6-8) and 1 ¼ cup daily (9-12)

• Smaller portion sizes for K-5 (Tex-Mex Beef Soft Taco, Tex-Mex Turkey Soft Taco and Teriyaki Chicken bowl)

• Schools that serve more than one grade group must serve the appropriate menu to each grade group (K-5, 6-8, 9-12)

Lunch – New for 2014-15HealthierUS School Challenge Lunch Requirements for Gold Award of Distinction:

•Offer two additional ½ cup offerings weekly from any of the three vegetable sub-groups (dark-green, red/orange, dry beans and peas). This equates to 1 cup per week.

•At least five different fruits must be offered each week.

•Dried fruit must have no added sweetener; canned fruit must be packed in juice or light syrup.

•100% juice can be counted as a fruit only once per week.

•At least four fruits per week must be served fresh.

Lunch Requirements at a Glance Menu Planning

Food-Based Menu Planning

Age/Grade Groups

3 menus:•Grades K-5•Grades 6-8•Grades 9-12

Fruit Components

• Fruits are a separate meal component from vegetables

• There is a daily fruit requirement• One serving must provide a minimum of ½ cup

to be reimbursable

Lunch Requirements at a Glance Vegetable Components

• Vegetables are a separate meal component from fruits

• NEW! There is a daily vegetable requirement of 1 cup (K-5, 6-8) and 1 ¼ cup (9-12)

• There is a weekly requirement for dark green, red/orange, beans/peas (legumes), starch & other vegetables

• One serving must provide a minimum of ½ cup to be reimbursable

Lunch Requirements at a Glance GrainComponent

• There is a daily grain/bread requirement• There is a weekly minimum requirement• NEW! All of the grains offered must be whole-

grain rich• Whole grain-rich foods must contain at least

51% whole grainsMeat/Meat Alternate Component

• There is a daily meat/meat alternate requirement

• Plus a weekly minimum requirementMilk Component

•2 different types of milk must be offered

Lunch Requirements at a Glance

Calorie Requirement

• There are calorie minimum and maximum levels for each grade group

• Calories must be met when averaged over a week

Sodium Limits There are maximum sodium levels for each grade group.

Offer Vs. Serve

A ½ cup fruit or vegetable component must be selected as part of the reimbursable lunch meal

Monitoring There is a 3-year administrative review cycle to monitor compliance with meal requirements

2014-15 Lunch Sodium & Calories

Grade Level Target 1 Sodium Levels Calories

K-5 ≤ 1230 mg. 550-650

6-8 ≤ 1360 mg. 600-700

9-12 ≤ 1420 mg. 750-850

Lunch Components

Component Food SourceMeat/Meat Alternate(M/MA)

Meat, poultry, fish, cheese, peanut butter or other nut or seed butters, nuts, eggs, dry beans, yogurt, and alternate protein products

Grain (G) Bread, tortillas, bagels, rice, pasta, rolls, and other products made from whole-grain meal or flour, bran or germ

Lunch ComponentsComponent Food SourceVegetables (V) Raw, cooked, fresh, dried, canned or

frozen carrots, green beans, zucchini, celery, cucumbers, potatoes, etc.

Fruit (F) Raw, cooked, fresh, dried, canned or frozen apples, oranges, bananas, plums, pears, grapes, etc., and 100% full strength fruit juice (Juice can only be served when on the menu)

Milk Fluid, served as beverage

Lunch Meal PatternGrades K-5 Grades 6-8 Grades 9-12

Calories 550-650 600-700 750-850

Saturated Fat < 10% of Calories < 10% of Calories < 10% of Calories

Grains (oz. eq. weekly minimums)

8(1/day min.)

8(1/day min.)

10(2/day min.)

Meat/Meat Alternate(oz. eq. weekly minimums)

8(1 oz./day min.)

9(1 oz./day min.)

10(2 oz./ day min.)

Milk 5 (1 cup per day) 5 (1 cup per day) 5 ( 1 cup per day)

Lunch Meal PatternGrades K-5 Grades 6-8 Grades 9-12

Vegetables (cups per week)

5 (1 cup/day)

5 (1 cup/day)

7.5(1.25 cup/ day)

Dark Green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼

Beans/Peas ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾ Additional Vegetable to reach total

1 1 1 ½

Fruit(cups per week)

2½ (1/2 cup/day)

2½ (1/2 cup/day)

5 (1 cup/day)

Vegetable SubgroupsTo increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans.

Includes:•Broccoli and broccoli rabe•Butterhead lettuce (Boston, bibb), raw•Chard•Cilantro•Collard greens•Dark green leafy lettuce•Kale

1. Dark Green Vegetables: Requirement = ½ cup per week

• Mixed dark leafy (includes romaine, chicory, escarole and endive)

• Mustard greens• Parsley• Red leaf lettuces• Romaine lettuce• Spinach

Vegetable SubgroupsTo increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans.

2. Red/Orange Vegetables: Requirement = ¾ cup grades K-8 and 1 ¼ cups grades 9-12 per week

Includes:•Acorn squash•Butternut squash•Carrots and carrot juice•Hubbard squash•Orange and Red peppers•Pumpkin•Sweet potatoes •Yellow Yams•Tomatoes and Tomato Juice

Vegetable Subgroups

Includes:•Black beans•Black eyed peas (mature, dry)•Edamame•Garbanzo beans (chickpeas)•Kidney beans•Lentils•Lima Beans (mature) including fava and mung

3. Beans/Peas: Requirement = ½ cup per week

• Navy beans• Pinto Beans• Soy Beans• Split Peas• White Beans

Vegetable Subgroups4. Starchy Vegetables: Requirement = ½ cup per week

Includes:•Corn•French fries (potatoes, French fried, all types)•Fresh cowpeas, field peas, or black-eyed peas (not dry)•Green bananas•Green lima beans•Green peas•Lima beans, immature•Plantains•Water chestnuts•White potatoes•White yams

Vegetable SubgroupsIncludes:•Asparagus•Avocado•Bean sprouts•Beets•Cabbage•Cactus•Cauliflower•Celery•Cucumbers•Eggplant

5. Other Vegetables

• Green beans• Green peppers• Iceberg Lettuce• Jalapenos• Mushrooms• Okra• Olives• Onions• Parsnips• Radishes

• Snow Peas• Zucchini• Spaghetti Squash• Turnips• Yellow Peppers• Plus any vegetables

from lists 1, 2, and 3

Lunch: New Items, K-5

• Oven Baked Drumstick• Lotsa Meatball Sub• Tex-Mex Turkey Soft Taco• Loaded Beefy Taco Wedges• Fruit Medley

Lunch: New Items 6-8 and 9-12• Lotsa Meatball Sub• Tex-Mex Turkey Soft Taco• Spicy Buffalo Glazed Chicken• Bean and Cheese Pupusa • Fresh Veggie Cheese Sandwich• All American Submarine• Café LA Chicken Salad Pita• Italian Chicken & Cheese Wrap• Home-Style Tuna Salad Sandwich• Mexicali BBQ Chicken Salad• Forever Tostada Salad

• New Chinese Chicken Salad• Chicken Caesar Salad• Chef Salad• Pepper Jack Burger• BBQ Chicken Flatbread• Turkey Pepper Jack Cheese Sandwich• Beefy Taco Potato Skins• Spiced Waffle Cut Sweet Taters• Romaine Salad w/Mandarin Oranges• Fruit Medley• Tropical Fruit Salad

Offer vs Serve (OVS): Breakfast

In the daily breakfast meal pattern, 3 menu components must be offered.

A food component is one of the food groups that comprise reimbursable meals under Food Based Menu Planning.

For Breakfast, those required components are: Grains Fruit Milk

Offer vs Serve (OVS): Breakfast

• A food item is a specific food within a food group.

• Some food items contain more than 1 food component.

Examples:Cheese Toast = 1 food item that contains 2 food components (G

and M/MA)

Café LA Coffee Cake = 1 food item that contains 2 food components (2 G)

Offer vs Serve (OVS): Breakfast

At breakfast, 3 or 4 menu ITEMS must be offered, depending on the items being offered.

Sample Menu #1: Sample Menu #2Mini Sweet Potato Pancakes (2 G) Vanilla Yogurt (M/MA)

Farm Fresh Apple (F) Crunchy Granola (G)

Milk (Milk) Raisins (F)

Milk (Milk)

Offer vs Serve (OVS): Breakfast

• To select a reimbursable meal, a student must take at least 3 of the 4 food components offered.

• At least one of the components selected must be a fruit or vegetable. The minimum serving that must be selected is ½ cup.

Offer vs Serve (OVS): Breakfast

• Offer vs. Serve is not used for Breakfast in the Classroom (BIC) or Grab and Go service. Students will be served the entire menu.

• Schools without BIC or Grab and Go must follow OVS.

• Offer vs. Serve requires that you offer the entire menu as planned.

Offer vs. ServeBreakfast ExamplesExample #1: Cheerios (1 G)Cinna Crisps (1 G)Orange Juice (F)Milk (Milk)

A student could select any of the following combinations for a reimbursable meal:•The entire meal•Cheerios + Orange Juice + Milk•Cinna Crisps + Orange Juice + Milk•Cheerios + Cinna Crisps + Orange JuiceRemember, the fruit must always be selected!

Offer vs. ServeBreakfast ExamplesExample #2:Café LA Coffee Cake (2 G)Farm Fresh Apple(F)Milk (Milk)A student could select the following combinations for a reimbursable meal:•The entire meal•Café LA Coffee Cake + Farm Fresh Apple

Since the Café LA Coffee Cake provides 2 components, it cannot be declined. Remember, the fruit must always be selected!

Challenge Questions

Student #1 selects: Sweet Potato Pancakes (2 G) and Juice (F)Reimbursable? Yes. The student has selected 2 menu items: Sweet

Potato Pancakes which counts as 2 components (2 G) and Juice for a total of 3 components.

Breakfast Menu:Sweet Potato Pancakes (2 G)100% Orange Juice (F)Milk White, 1% or Fat Free (Milk)

Student #2 selects: Apple Juice (F) and Milk (Milk)Reimbursable? No. The student has only 2 menu items, Juice and Milk

which count as only 2 components.

Student #3 selects: Sweet Potato Pancakes (2 G) and Milk (Milk)Reimbursable? No. The student has 2 menu items, Sweet Potato Pancakes

and Milk which count as 3 components, but did not select the fruit component (orange juice) which is required.

Offer vs Serve (OVS): Lunch

• In the daily lunch meal pattern, all 5 menu components must be offered.

• A component is 1 of the food groups that comprise reimbursable meals under FBMP.

• The 5 components are:Meat/Meat AlternateGrainVegetablesFruitFluid Milk

Offer vs Serve (OVS): Lunch

• A food item is a specific food within a food group.• Some food items contain more than 1 food component.

Examples of a food item:• Oven Baked Drumstick = 1 food item that contains 1 food

component (M/MA)• Café LA Burger = 1 food item that contains 2 food components

(M/MA and G)• Local Farm Orange = 1 food item that contains 1 food

component (F)

Offer vs Serve (OVS): LunchFor a reimbursable lunch meal:

All five menu components must be offered

Students must select at least 3 components

One selected component MUST be either a fruit OR a vegetable component

Full component fruit and vegetable portions MUST be offered to all students.

Offer vs Serve (OVS): Lunch

For a reimbursable lunch meal:

The serving size of the fruit or vegetable component must equal a minimum of ½ cup to count as one of the selected OVS components.

If a 9-12 student selects only three components and two of these are a fruit and a vegetable, he/she must select the full required serving size for either the fruit or the vegetable.

Offer vs Serve (OVS): Lunch

For a reimbursable lunch meal:

To ensure that all vegetable subgroup requirements are met, the vegetables listed on the daily menu must be offered to all students.

Follow recipes to ensure that the correct portion size is served.

Offer vs. ServeLunch ExamplesExample #1 (K-5): Oven Baked Drumstick (M/MA)Artisan Dinner Roll (G/B)Fiesta Pinto Beans (V)Pick A Fresh Pear (F)Milk (Milk)

Would the following be a reimbursable meal?Drumstick + Roll + Milk

NO - 3 components were selected, but a fruit or vegetable was not selected.

Offer vs. ServeLunch ExamplesExample #2: Tex-Mex Beef Soft Taco(M/MA, G)Fiesta Pinto Beans (1/2 c. V)Baby Carrots (1/2 c. V)Fresh Orange (F)Milk (Milk)

Would the following be a reimbursable meal?Fiesta Pinto Beans + Baby Carrots + Milk

No - 3 different components must be selected. The beans and carrots are both vegetable components.

Offer vs. ServeLunch ExamplesExample #3 (9-12 school): Tex-Mex Beef Soft Taco(M/MA, G)Fiesta Pinto Beans (1/2 c. V)Baby Carrots (3/4 c. V)Fresh Orange (1 c. F)Milk (Milk)

Would the following be a reimbursable meal?Fiesta Pinto Beans + Fresh Orange (1 whole orange) + Milk

No - 3 different components were selected but the full serving size was not selected for either the vegetable or the fruit.

Offer vs. ServeLunch ExamplesExample #4: Grilled Chicken Sandwich (M/MA, G)Lettuce & Tomatoes (V)Farm Fresh Apple (F)Milk (Milk)

Would the following be a reimbursable meal?Lettuce & Tomatoes + Apple + Milk

YES - 3 different components were selected and include at least one fruit or vegetable.

Signage

• School Districts are required to have signage for breakfast and lunch meals.

• Signage must be placed in a visible location at or near the beginning of the serving line.

• The signage must indicate what foods are part of the reimbursable meal to help students choose all of the required components in the correct portion size.

Signage

The signage should include:

The number of choices of fruits and grains the student may select

The minimum requirements for Offer versus Serve

Signage Samples

Possible Signage:Student may select:The entire meal ORCranberry Orange Biscuit and Pear

Today’s Breakfast Menu:Cranberry Orange Biscuit

Pick a Fresh PearMilk

Signage Samples

Possible Signage:Student may select any of the following:Entire menu ORPotato Wedges or Apple and 2 or 3 other components offered ORPotato Wedges & Apple & 1 or 2 other components offered

Today’s Lunch Menu:Buffalo Glazed Chicken

BreadstickCrispy Potato Wedges

Farm Fresh AppleMilk

Los Angeles Unified School District Food Services Division

Thank You!