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School Breakfast and Lunch Meal Pattern Updates for School Year 2014-2015
Nutrition Standards in the National School Lunch and School Breakfast Programs as Required by the Healthy, Hunger-Free Kids Act
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HHFKA 2010: Meal Pattern Changes
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2012-2013 2013-2014 2014-2015 2017-2018
Breakfast
Lunch
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2012/2013 – 2013/2014 Examples of changes
Increased whole grain offerings
Increased fruit and vegetable offerings
Increased variety of vegetables
Nutrient standards/dietary specifications
Availability of free, potable water
Age/grade group-specific menu planning
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Overview of the Newest Requirements
Breakfast All grains offered must be
whole grain-rich Daily fruit component
serving size = 1 cup for all age/grade groups
If practicing offer vs. serve, students must select at a minimum ½ cup fruit
Sodium Target 1
Lunch All grains offered must be
whole grain-rich Sodium Target 1
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Whole grain-rich
All grain offerings must be whole grain-rich Breakfast Lunch
USDA’s whole grain-rich resource http://www.fns.usda.gov/sites/default/files/WholeGrai
nResource.pdf
Foods that qualify as whole grain-rich for the school meal programs are foods that contain 100% whole grain or contain a
blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain. Whole grain-rich products must contain at least 50% whole-grains and the
remaining grain, if any, must be enriched.
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School Breakfast Program Meal Pattern
ComponentGrades K-5 Grades 6-8 Grades 9-12
Daily Weekly Daily Weekly Daily Weekly
Fruit (cup) 1 cup 5 cups 1 cup 5 cups 1 cup 5 cups
Grains (oz. eq.) 1 oz. eq. 7 – 10 oz. eq. 1 oz. eq. 8 – 10
oz. eq. 1 oz. eq. 9 – 10 oz. eq.
Fluid Milk (cup) 1 cup 5 cups 1 5 cups 1 5 cups
Daily fruit requirement increases to 1 cup Can offer multiple fruits in smaller portions to meet the
1 cup requirement Minimum grain requirement is 1 oz. eq. Must meet minimum weekly requirement
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SBP – Fruit Component
Allowable Fresh, frozen, canned, dried
Dried fruit credits as twice the volume served
100% fruit juice Includes pureed fruit Up to one half of weekly
fruit offerings may be 100% juice
Vegetables are not required at breakfast, but can be substituted for the fruit component
Not allowable Diluted fruit juice 100% fruit strips, fruit drops
or other snack-type fruit or vegetable products
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Breakfast definitions
Food component One of three food groups that comprise a reimbursable
breakfast (grain, fruit, milk) Must offer all three food components at breakfast
Food items A specific food offered within the three food
components OVS: a school must offer at least 4 food items and
students must select at least 3 food items Under OVS, students must select at least ½ cup of
fruits (or substituted vegetable) to have a reimbursable meal.
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Components vs. Items
• Cold Cereal Variety (1 oz eq)• Toast (1 oz. eq.)Grains• Blueberries (1/2 cup)• 100% Fruit Juice (1/2 cup)Fruit • Variety (Fat Free Choc & 1%
white)Milk
Components Items
Reimbursable meals under OVS must have 3 items; one item must be at least ½ cup fruit
Must offer at least 1 c fruit at breakfast.
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School Breakfast Dietary Specifications Sodium Target 1
K – 5 = ≤ 540 mg 6 – 8 = ≤ 600 mg 9 – 12 = ≤ 640 mg
Calories (average calories per week) K – 5 menus: 350 – 500 6 – 8 menus: 400 - 550 9 – 12 menus: 450 - 600
≤10% calories from Saturated fat
0 grams of trans fat per serving
The NFSMI has tips for reducing sodium in menus; see http://www.nfsmi.org/documentlibraryfiles/PDF/20120102035310.pdf
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School Lunch Dietary Specifications
Sodium Target 1 K – 5 = ≤1230 mg 6 – 8 = ≤ 1360 9 – 12 = ≤ 1420 mg
Calories (average calories per week) K – 5 menus: 550 - 650 6 – 8 menus: 600 - 700 9 – 12 menus: 750 - 850
≤10% calories from Saturated fat 0 grams of trans fat per serving
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Newest Guidance SP 43-2014 Questions and Answers on the School Breakfast Program
Meal Pattern in School Year 2014-2015 Reviews each component and required quantities OVS Dietary specifications
SP 10-2014 Smoothies Offered in Child Nutrition Programs Yogurt may credit in smoothies at breakfast as a meat/meat
alternate for the breakfast meal pattern SP 49-2013 Frozen Fruit Products...
Extends the provision to serve frozen fruit with added sugar Applies to USDA Foods as well as commercially purchased
products Nutrition Standards for School Meals: http
://www.fns.usda.gov/school-meals/nutrition-standards-school-meals