BreakfastBreakfastNew Meal Pattern

Louise CasiasLouise Casias

California Department of Education, Nutrition Services DivisionMay 2013

Overview

Timeline and Overview of Changesg Breakfast Meal Pattern Fruits/Juice/Vegetables Grains/Meat/Meat Alternate Milk

Implementation Assistance

TIMELINE AND OVERVIEW OF CHANGESCHANGES

2013-14 BREAKFAST CHANGES

Food-Based Menu Planning g

Grade Groups: K-5, 6-8, 9-12

Half of weekly grains must be whole grain-rich

Offer daily and weekly grain range minimums

Meat/meat alternate may substitute for grains

2013-14 BREAKFAST CHANGES

C l i i i d i Calorie ranges, minimum and maximum

Offer Versus Serve (OVS) requirements O V S (OVS) q

3-year administrative review cycle includes

breakfast

S A State Agency conducts weighted nutrient

analysis one week NSLP and SBP menusy

2014-15 BREAKFAST CHANGES

F it tit t i t 5 / k Fruit quantity to increase to 5 cups/week

(minimum 1 cup/day)

All grains must be whole grain-rich

Target 1 for average weekly sodium limit

Reimbursable meals must contain ½ cup fruit (or Reimbursable meals must contain ½ cup fruit (or

vegetable, if using substitution)

Grade Groupsp

Three grade groups for planning breakfasts Three grade groups for planning breakfasts K – 5 6 – 8 9 – 12

Flexibility in menu planning at breakfasty p gAll three grade group requirements overlap at

breakfastA single menu can be used for all groups

Breakfast Meal Pattern and Overlapp

Meal Pattern and Overlap Breakfast

K-12 K-5 K-8 6-8 6-12 9-12

Calories 450-500 350-500 400-500 400-550 450-550 450-600

Fruit 2 ½ c per week (1/2c per day)

Grains 9-10 (1 per day min)

7-10 (1 per day min)

8-10 (1 per day min)

8-10 (1 per day min)

9-10 (1 per day min)

9-10 (1 per day min)day min) day min) day min) day min) day min) day min)

Milk 5 c (1 c per day)

Sodium –Sodium –Target 1 Effective July 1, 2014

≤ 540 mg (Target I)

≤ 540 mg (Target I)

≤ 540 mg (Target I)

≤ 600 mg (Target I)

≤ 600 mg (Target I)

≤ 640 mg (Target I)

Saturated Fat < 10% of Calories

Trans FatNutrition label or manufacture specification must indicate zero grams of trans fat (< 0.5

grams) per serving

BREAKFAST – FRUITBREAKFAST FRUIT

Breakfast—Fruit

School Years 2012–13 and 2013–14

K-12 – 1/2 cup K 12 1/2 cup

Breakfast—Fruit

Fresh, frozen, canned, and dried fruit allowed

Temporary allowance for frozen fruit with added sugarsugar School Years 2012-13 and 2013-14

BREAKFAST—FRUIT

No fruit juice limit SY 2013-14

No maximum limit fruit/vegetables

No starchy vegetable substitution limits

BREAKFAST – GRAINSBREAKFAST GRAINS

BREAKFAST—GRAINS

Grades K-5 = 7–10 (min 1/day) Grades K 5 7 10 (min 1/day)

Grades 6-8 = 8–10 (min 1/day) Grades 6 8 8 10 (min 1/day)

Grades 9-12 = 9–10 (min 1/day)9 9 ( / y)

Overlap K-8 = 8-10/weekp /

Overlap K-12 and 6-12 = 9-10/week/

BREAKFAST—GRAINS

School Year 2013-14, half of the grains offered School Year 2013 14, half of the grains offered must be whole grain-rich (WGR)

USDA Foods offers WGR flour, oats, pancakes, tortillas, rice, and pasta, , p

MEAT/MEAT ALTERNATES as Substitutesf GRAINSfor GRAINS

Must offer minimum 1 oz. eq. grain/day Must offer minimum 1 oz. eq. grain/day

When substituted for grains M/MA counts toward When substituted for grains, M/MA counts toward the weekly grains range and dietary specifications

MEAT/MEAT ALTERNATES as Extras/

May offer M/MA as extrasNot counted towards grains componentNot counted towards grains componentNot counted for OVS purposes Is counted towards weekly calories and Is counted towards weekly calories and

saturated fat Must continue to serve at least the 1 oz eq grain Must continue to serve at least the 1 oz. eq. grain

as part of the meal

BREAKFAST – MILKBREAKFAST MILK

BREAKFAST—MILK

Allowable milk options: Allowable milk options:- Fat-free (unflavored or flavored)

Low fat (unflavored only)- Low-fat (unflavored only)- Fat-free or low-fat (lactose-reduced or lactose-

free)free) Must offer at least two choices Student may decline milk under OVS Student may decline milk under OVS

BREAKFAST - OFFER VERSUS SERVEBREAKFAST - OFFER VERSUS SERVE

Implementation Assistance

E-mail Notifications on updates and resources NewMAPP (New MeAl Pattern Priorities) NewMAPP (New MeAl Pattern Priorities)

Sign up to receive School Nutrition Programs Sign up to receive School Nutrition Programs information via e-mail at http://www.cde.ca.gov/ls/nu/sn/snpmail.asp// / / / /

Resources

USDA’s Food and Nutrition Service Web site at USDAs Food and Nutrition Service Web site at http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

Food Buying Guide on USDA Web site at http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

Food Buying Guide Calculator on the National Food Service Management Institute Web site at http://fbg.nfsmi.org/

Whole Grain Council Web site at http://www.wholegrainscouncil.org/p // g g/

Resources

Whole Grains in Child Nutrition Programs Whole Grains in Child Nutrition Programs http://www.nfsmi.org/ResourceOverview.aspx?ID=390

Grain Requirements in the National School Lunch Program and School Breakfast Program (USDA Policy Memo SP 30-2012)h // f d / d/ /P lihttp://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf.org/

The USDA Best Practices Sharing Centerhttp://healthymeals.nal.usda.gov/bestpractices

Questions

E il iE-mail questions to HHFKA@cde ca govHHFKA@cde.ca.gov

or phone ator phone at 916-322-2003916 322 2003

Thank you !y