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

HHFKA 2010: Meal Pattern Changes

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2012-2013 2013-2014 2014-2015 2017-2018

Breakfast

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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

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

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.

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

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

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.

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.

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

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

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