school breakfast menu planning - school nutrition association
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School Breakfast Menu Planning U.S. Department of Agriculture Food and Nutrition Service July 2013
SBP Changes Effective SY 2013-2014 Half of weekly grains must be whole grain-rich Minimum weekly grain requirement*
*Maximum lifted for SY 2013-14, per memo SP 26-2013
Calorie ranges Zero grams of trans fat per portion A single Food-Based Menu Planning approach Establish age/grade groups: K-5, 6-8 and 9-12 3-year administrative review cycle includes SBP States conduct weighted nutrient analysis on one
week of menus
Fruits Component Must offer at least ½ cup of fruit and/or
vegetables daily Fresh, frozen, canned, and dried forms allowed
No fruit juice or starchy vegetable limit in SY 2013-14 Temporary allowance for frozen fruit with added sugar Smoothies prepared in-house credited as fruit and milk
No OVS requirement to take fruit or vegetable
Grains Component Flexibility in menu planning and complying
with weekly ranges for grains in SY 2013-14 SFAs compliant if meeting weekly minimum;
maximum will not be assessed In SY 2013-14, half of the grains offered must
be whole grain-rich (WGR) New SBP meal pattern does not require a
meat/meat alternate, but is optional Offer meat/meat alternate in place of grains Offer a meat/meat alternate as an extra item
OVS for Breakfast Phasing-in changes in the SBP As always, OVS at breakfast is optional for all
grade groups Three required components
(juice/fruit/vegetable, grains, milk)Schools must offer at least four food items
Student must select at least three food items
Technical Assistance Resources FNS Meal Pattern website
(http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm) Powerpoint presentations for training Q&As and other Policy Memos
Best Practices Sharing Center SFAs and States can share resources and tools they use to
serve healthy menus that meet the new school meal regulations by uploading information to this site
http://healthymeals.nal.usda.gov/bestpractices) Search by various topics such as Meal Pattern, Planning
Tools, and Monitoring Tools Search by various formats, such as Menus, Recipes or
Checklists Materials may be submitted via email to [email protected]
and should contain: the developer name, subject areas, audiences, and format that the resource covers
SCHOOL BREAKFAST MENU PLANNING DATE: JULY 17, 2013 TIME: 1:30 - 2:30 & 2:45 - 3:45
Reenie Briody, RD
District Registered Dietitian
Capital School District
Delaware
Capital School District
CSD Statistics 6520 Students/13 Schools 64% Free & Reduced 49% Breakfast Participation Our Breakfast in the Classroom &
Grab-n-Go Caused our Participation Rates to Increase
Capital School District Menus
Most of our menus only needed tweaking to
bring them into compliance for certification status.
More than likely your menu(s) only need tweaking too!
1. Create a requirement checklist. 2. Obtain current menus or create age/grade breakfast menus. 3. Evaluate menus using checklist.
Objectives
• Identify requirements already being met on current menus
• Identify changes necessary for meeting new meal regulations
Checklist Purpose
Sample Checklist
Current menus: age/grade or K-12 (450-500 calorie range)
Fruit – ½ cup minimum Milk – 8 oz; FF flavored/unflavored; low fat unflavored Grain equivalent determination: exhibit A, label Meat equivalent determination via label Entrees: 2 grain or 1 grain & 1 meat Extra calories from condiments, starchy vegetable or
extra meat Nutrient analysis of menu(s) for calories and saturated
fat
Does each menu offer A minimum of ½ cup fruit per day?
Fruit
Note: SY 2014-2015 requires: 1 cup/day of fruit offerings.
Consider offering daily both fresh or canned fruit and 100% fruit juice for sy 2013-2014.
We chose to offer ½ cup 100% fruit juice along with ½ cup canned/fresh fruit. Adding fruit across the district was new to some of the staff. Cost of adding ½ cup of fruit was the biggest hurdle and second was the time and labor to portion out the canned fruit when offered.
Fruit
Does each menu have 2 milk offerings? Are they fat free flavored/unflavored or 1% unflavored?
Milk
Make A list of current grains being offered on all age/grade menus
Obtain all labels
Determine grain equivalents for each item using CN label or exhibit A
Determine enriched vs whole grain rich
Grains
Do half of the grain offerings meet whole grain rich requirements of 50% or more?
Whole Grain Rich?
Grain/Whole Grain Rich Evaluation: Sample Menu
Monday
Tuesday
Wednesday
Thursday
Friday
Sausage & Cheese Biscuit
Mini Pancakes
Bagel & Cream Cheese
Cheesy Eggs & Toast
Breakfast Muffin
Daily Offerings: Cereal & Graham Crackers; Assorted Juice & Fruit; Fat Free Flavored & Unflavored Milk And Low Fat Unflavored Milk
EVALUATE FOR MINIMUM WEEKLY GRAIN REQUIREMENTS
1 grain minimum is met daily
9 grains/week is met; also meets all age groups min/max
7 of 9 offerings are WGR which is > 50% WGR
GRAIN ON MENU
WHOLE GRAIN RICH
# GRAIN EQUIVALENTS
BISCUIT YES 2
PANCAKES YES 2
BAGEL YES 2
TOAST YES 1
MUFFIN NO 2
Alternate Daily Offering: Cereal & Graham Crackers
YES/YES
2
We offer low sugar, whole grain rich cereals with whole grain rich graham crackers daily to maintain or promote participation.
Most of our students can find a cereal they like if they do not like the main breakfast entrée.
Daily Cereal & Graham Crackers = 2 Grain Equivalent & WGR
We chose A 2 grain equivalent muffin that did not meet whole grain rich requirements.
We determined that we still met the 50% WGR requirement without changing our current muffins to WGR.
We decided to keep the well liked muffin that was enriched until we found a WGR muffin that had a comparable acceptance rate.
Capital SD Muffins
Substitute For 1 Grain Or Count as Extra Calories Example Entrée: Cheesy Eggs & Toast One grain equivalent – WGR toast One meat - egg Extra calories - cheese Example Entree: Sausage & Cheese Biscuit 2 grain equivalents - WGR biscuit Extra calories - 1 oz turkey sausage patty & ½ oz cheese
Meat/Meat Alternate
Complete nutrient analysis for calories and saturated fat for each age/grade group.
Remember to check for zero grams trans
fat. Remember you can use the overlap of 450-
500 calories for a K-12 menu.
Calories and Saturated Fat
When choosing condiments consider saturated fat, calories and sodium content.
Consider low sodium meat/meat alternate products since sodium targets begin SY 2014-15.
Meat And Condiments
Cream Cheese Fat Free: 1oz = 30 cal/0 gram sat. fat Low Fat: 1 Oz = 60cal/3 gram sat. fat Regular: 1 Oz = 90cal/5 gram sat. fat
Condiment Example
Three items to be considered a reimbursable meal
Sample reimbursable meals
OFFER VS SERVE
Yogurt & Graham Crackers
1 GRAIN
1 MEAT/MEAT ALTERNATE
Offer with assorted fruit, 100% fruit juice and milk.
Possible reimbursable meals:
OR
Yogurt & Graham Crackers
1 GRAIN
1 MEAT/MEAT ALTERNATE
With Offer vs Serve, a reimbursable meal could also look like:
OR
Sausage & Cheese Biscuit
Offer with assorted fruit, 100% fruit juice and milk
WGR biscuit meets 2 grain equivalents
Sausage and cheese supplies extra calories and saturated fat
2 GRAIN
Sausage & Cheese Biscuit
With Offer vs Serve, a reimbursable meal could also be:
Breakfast Bar
1 GRAIN OR 2 GRAIN
Offer with assorted fruit, 100% fruit juice and milk
Double check if the breakfast bar is equal to 1 or 2 grains!
If 1 oz equivalent bar offer with another 1 oz grain equivalent such as graham crackers
Breakfast Bowl Egg, Cheese And Potatoes
Offer with assorted fruit, 100% fruit juice & milk
Egg and/or cheese provides 1 meat/MA Must offer A 1oz grain equivalents such as
WGR 1 oz biscuit or toast to meet minimum daily grain requirements
2 oz grains can be offered in secondary schools if remain within weekly calorie and saturated fat range requirements
Potatoes are extra calories; potatoes cannot replace toast or biscuit
1 GRAIN
1 MEAT/MEAT ALTERNATE
Challenges With New Requirements
Time
More than one
offering of milk
More than one offering of fruit
Unable to change/ administrative decision
Most choose same milk; second offering on line; mild time constraint
Offered self serve fresh fruit
GRAB-N-GO CHALLENGE GRAB-N-GO ANSWERS
Nancy J. Cathey, MS, RD Nutrition Services Director Las Cruces Public Schools
IMPLEMENTATION OF NEW BREAKFAST
REGULATIONS
A border community in Southern New Mexico that is 70% Hispanic.
Free/Reduced rate is 65% Enrollment is 25,000 in 38 school sites Previously Nutrient Based menus Breakfast is primarily in the classroom at elementary and in
the dining room at secondary except one middle in classroom
LAS CRUCES PUBLIC SCHOOLS
Requirement from ½ c to 1 c (already implemented 2014 regulation)
Our decision to serve ½ c juice and ½ c fruit each day Juice - variety of flavors offered each day ½ c of specific fruit each day fresh April, May, August, September, ½ October Canned, frozen, and some fresh other months All canned will be juice or water added Students did not like frozen strawberries w/out sweetener New items used – Large fruit pocket (1/2 c fruit) ½ c fruit in yogurt parfait
FRUIT
Whole Grains Make muffins and cinnamon rolls Oatmeal All cold cereal is whole grain All tortillas are whole grain Whole grain biscuits Many pre-made items
Items that were still enriched French toast (available 13-14) Peanut butter graham wafer (available 13-14) Pancake on Stick (available 13-14) Breakfast Pizza (available 13-14) Breakfast Bagel (available 13-14)
GRAINS AND PROTEINS
In general: Menu with cereal and another 1 oz eq grain met calories Menu with breakfast sandwich met calories Menu with breakfast burrito met calories
Menu with just cereal did not met calories Menu with just 1 oz eq grain did not meet middle or and high and
barely met elementary
CALORIES
If we made items from scratch at least a couple of days per week then we met the sodium restriction (2014-15 level)
If all items are pre-made then it is dif ficult to meet sodium restriction (2014-15 level)
SODIUM
Elem Juice and Fruit Cereal some days w/ other item Hot items 2-3 days/ week
Middle Juice and Fruit Cereal daily w/ other item Hot item 2-3days/week
High Juice & Fruit Cereal daily w/ other item Hot item 3-4 days/week
MENUS
Our menu was implemented with the maximum on grains which resulted in complaints about quantity but with this lif ted and us increasing the amounts (staying within calorie requirement) the complaints should improve
Whole grains have been introduced over last 8 years so was not an issue
STUDENT ISSUES
Reinforce offer .vs. serve rules Posted new poster with Information
BREAKFAST IN THE CLASSROOM ISSUES
Difficult because items .vs. components Deny one item Used poster to teach staff Reviewed at all manager meetings during Fall semester
OFFER .VS. SERVE
Additional Fruit (serving size) Not as much as expected – students only that two or three
items between milk, juice, and fruit Whole grains introduced over year so impact has been some
each year
COST
