BreakfastThe Mystery Meal

Part A

The Traditional Food Based

Menu Planning Option

Traditional Food-Based Menu Planning

• Requires specific food group components be served in certain amounts

• Meal pattern must provide ¼ of the RDA for key nutrients for specific age/grade groups for breakfast

Food Based Menu Planning

Planned Menu must include all 4 components

1. Bread/Grain or Meat/Meat Alternate

2. 2nd Bread/Grain or Meat/Meat Alternate

3. Fruit or Vegetable

4. Fluid Milk

Breakfast Food Based Menu Planning

Understanding the Grain and Meat Components

The planned menu must include either

– 2 full servings of Bread/GrainOR

– 2 ounces of Meat/Meat AlternateOR

– 1 full serving of Bread/Grain & 1 ounce of Meat/Meat Alternate

What Does that Look Like?

++

+

2 Bread/Grains2 Meat/Meat Alternates

1 Bread/Grain & 1 Meat/Meat Alternate

OR

OR

What Do You Mean By Full Serving?

• A Full serving of Bread/Grain =– 1 slice toast– bagel or biscuit ( 25 gm or 0.9 oz) – 1 oz or ¾ cup ready to eat cereal

• Check the Food Buying Guide (Section 3-15) for Bread/Grain serving size details

• Remember !! If serving 2 Bread/Grains, together they must equal 2 full servings

??The Muffin Mystery??

Do you know how much your muffins weigh?

1 muffin may not equal 1 serving

Food Buying Guide Group D

• Muffins (all, except corn)

1 serving = 50 gm or 1.8 oz

Food Buying Guide Group C

• Corn Muffins

1 serving = 31 gm or 1.1 oz

I make my own muffins!

I don’t have a scale!

Use the chart !Food Buying Guide

Section 3 Pages 12&13

To calculate the Grain/Bread Contribution from a recipe

A FULL portion of Meat/Meat Alternate is:

• Lean meat/poultry or fish 1 oz.

• Cheese 1 oz.

• Egg (large) ½

• Peanut butter 2 Tbsp.

• Ckd dry beans and peas 4 Tbsp.

• Nuts and seeds 1 oz.

• Yogurt, plain or flavored 4 oz. or ½ C

What about the rest of the meal?

• In addition to serving Bread/Grains &/or Meat Alternates as 2 of the breakfast components, the planned breakfast menu must also include:

Grades K-12

– A fruit or vegetable ½ C

or

Juice 4 oz

AND– Fluid Milk 8oz.

More Details

• Grains/Breads must be enriched or whole-grain or made from enriched or whole-grain flour or meal.

• Minimum for a Meat/Meat Alternate = .25 ounce and for Grains/Breads = ¼ serving

• No more than 1 oz of nuts &/or seeds

Offer Vs. Serve at Breakfast• All 4 food components must be planned

and offered.

1. Bread/Grain or Meat/Meat Alternate

2. 2nd Bread/Grain or Meat/Meat Alternate

3. Fruit, Vegetable or Juice

4. Fluid Milk

• The student must choose 3 of the 4 offered items for the meal to be counted as reimbursable.

Let’s Practice!• Is this a Reimbursable Meal as planned?

Yogurt 4 oz

Graham Crackers 1 pkg. of 2

Peach Cup ½ C.

1% Milk 8 ozNO!NO!

What’s Wrong?

The Bread/Grain serving of 2 graham crackers does not equal a full serving.

Food Buying Guide – 2 graham crackers (13 g) = ½ grains/breads serving

To equal 1 full serving you would need to serve about 4 crackers; must weigh at least 25 g or 0.9 oz.

Is This A Reimbursable Meal As Planned?

• Enriched Cereal Bowl Pack 1 ¼ oz

• Fresh Strawberries 1 Cup

• 1% Milk 1 Cup

NO!NO!

What’s Wrong?

• The cereal would need to equal 1 ½ C or 2 oz to equal 2 full servings of Bread/Grain.

• 1 Bread/Grain serving = ¾ C or 1 oz., whichever is less.

• Or, they would need to add another Bread/Grain or Meat/Meat Alternate

Is this a reimbursable breakfast?

• Granola Bar w/ nuts,

raisins and

chocolate chips 1.2 oz (35 g)

• Apple 1/2 medium

• Chocolate Milk 8 oz. NO!NO!

What’s Wrong?

• For this granola bar to = 1 serving of grain it would have to weigh 2.2 oz (63 gm)

• You would need to serve 3 ¾ - 1.2 oz. granola bars to = 2 full servings of grain

• ½ apple (125-138 count) = ½ C fruit.

• Chocolate milk for breakfast?

=YIKES!=YIKES!

Buyer Beware!• Remember to double check purchased

products to be sure they meet a full serving.

• If the product is not CN labeled you will need to get a statement from the manufacturer showing the meal pattern contribution.

• Refer to the Food Buying Guide to be sure the product equals a full serving.

How about these breakfasts?A

• Scrambled Egg 1 oz.• Wheat Toast 1 slice• Orange Juice4 oz.

• 1% Milk 1

Cup

BB• Wheat ToastWheat Toast 1 slice1 slice• OatmealOatmeal ½ Cup½ Cup• Peaches ½ Cup½ Cup• 1% Milk1% Milk 1 Cup1 Cup

Mystery Solved!

• Breakfast A – all 4 components are served in full serving sizes. How about the bacon? Does that count?

• Breakfast B – all 4 components are served in full serving sizes

Food Based Breakfast What We Have Discovered?

• Requires 4 specific food group components be served in certain amounts.

• Offer vs. Serve – Student must choose 3 of the 4 food group components offered for the meal to be reimbursable.

• Provide ¼ of the RDA for key nutrients for specific age/grade groups for breakfast.

• Production records are required.

RESOURCES

• USDA Manual - Food Buying Guide for Child Nutrition Programs

• USDA Manual - A Menu Planner for Healthy School Meals

• http://www.fns.usda.gov/cnd/breakfast/expansion/default.htm

If You Have Questions ??? Please call your Child Nutrition Specialist:

Darla Wilson 503-947-5908Jennifer Parenteau 503-947-5890Marcia Moquin 503-947-5895Monica Hellweg 503-947-5839Chris Facha 503-947-5907