Nutrition Standards in the School Breakfast
Program for 2013-14
Cheri White MS, SNSAdministratorBNPS, NH Dept. of EducationAugust 16, [email protected]
Healthy Hunger Free Kids Act (HHFKA)-2010
Nutrition Standards in the NSLP and SBP Programs
historic legislation updating the nutrition standards in the NSLP & SBP for the first time in 15 years
Summary of Changes for SBP Meal Patterns
a single food based menu planning system for the SBP
majority of changes begin for the SBP in 2013-14 & 2014-15
three grade groups (K-5), (6-8), (9-12)
Summary of Changes for SBP Meal Patterns
parts of both the NSLP and SBP are being phased in over multiple years
the current guidance only reflects SBP requirements for 2013-14
additional guidance will be issued for 2014-15 and beyond at a later time. However, there are a few areas of sneak-peaks.
Breakfast Requirements 2013-14Definition of Food Component Groups
breakfast consists of the following three food component groups;
1. fruit/vegetables2. grains▪ meat/meat alternate
(optional)3. milk
Breakfast Requirements 2013-14 Definition of Food Items
a food item is a specific food offered within the 3 food components
for Offer vs. Serve (OVS) a school must offer at least 4 food items from all 3 components
students must select at least 3 food items for a reimbursable breakfast
Breakfast Grains Include Meat/Meat Alternate
NEW: meat/meat alternates are now counted under the Grain food component group.
All school programs must offer grains and meat/meat alternates in ounce equivalents (oz eq) in 2013-14.
NOTE: a minimum of 1 oz eq of grains must be offered to each grade group daily in order for a meat/meat alternate to be offered. Important!
Half of grains offered during the week must be whole grain rich in SY 13-14.
The total minimum weekly offerings of
grains vary by grade group.
Weekly Grain & Calorie Ranges- All Grades (9-10) oz eq grains & (450-500) calories
Note: Overlap in Calories 450-500
K-5 6-8 9-12
Grains (oz eq)
7-10 (1) 8-10 (1) 9-10 (1)
Calories (350-500)
(400-550) (450-600)
Requirements for Whole Grain Rich Foods (WGR)
at Breakfast Beginning 2013-2014 for the Breakfast
Program 50% of grains offered during the week must be whole grain rich however; a whole grain rich item does not
need to be offered daily provided ½ of all grains for the week are whole grains
Keep in mind that 1 0z of grain must be offered daily (same as past) whether whole wheat or white for school year 2013-2014.
SNEAK PEAK - 100% of grains offered must be whole grain rich for the SBP & NSLP in 2014-15
Optional Meat/Meat Alternate
SAME AS PAST- there is no separate requirement to offer a meat/meat alternate (m/ma) in the new SBP meal pattern
NEW! - schools may offer a m/ma in place of part of the grain component but only after the minimum 1 oz eq daily grain requirement is offered
Offering Grains and/or M/MA as an Item
Important: grains and m/ma must be offered in full (1, 2, 3 etc) ounce equivalents to count as an item for OVS
Optional Meat/Meat Alternate
Interesting Information: alternately a school may offer a m/ma as an additional food and not credit it toward any component – not recommended by SA
Offering a M/MA as an Extra Item (not credited)
Information regarding additional food designation: If a m/ma is offered as an additional food it does not count towards the daily or weekly grain component requirements but it must be counted towards the weekly dietary specifications for calories, and saturated fat.
Offering a M/MA as an Extra Item (not credited)
Important to note: Additional foods (m/ma) cannot be credited as food items for purposes of OVS. Therefore if additional m/ma are offered, 4 food items must be offered in addition to the extra m/ma.
Single and Combination Foods: Offering and Counting Grains and/or M/MA
Menu Planners Please Take Note:
For combination foods: items can be offered in increments of 0.25 oz eq or greater and credit toward the daily/weekly component requirement in ounce equivalent increments.
For example, a breakfast sandwich that contains .50 oz cheese, 1 oz egg patty and 1.75 oz English muffin would equal 3.25 oz eq. For crediting purposes, the sandwich would be rounded down to the nearest whole number which in this case is 3 oz eq.
Single foods must count in ounce equivalent increments as well.
For example, 1.5 oz eq of bagel would count as 1 grain item or 1 oz equivalent OrFor example, 1.5 oz. eq of sausage links would count as 1 grain item or 1 oz equivalent.
Activity Using Exhibit A and Crediting Wheat Type Grains
Single Items count in ounce equivalent increments as well for crediting.
For example, 1.5 oz eq of cornbread would count as 1 grain item because it is .3 oz more than what is required on the Exhibit A AND it is considered a 1 oz equivalent for purposes of crediting grains for the day and week.
Nutrient analysis is done for 1.2 oz serving size.
Recent USDA Flexibilities in the M/MA & Grain Maximums are Permanent
daily & weekly minimums must be met, even if the maximums are exceeded still in compliance
Note: SFA’s are still required to meet the calorie, saturated and trans fat requirements even if maximums are exceeded
Breakfast Fruit/Juice/Vegetable Requirements 2013-14
in SY 2013-14 there is no change to the existing fruit/juice/vegetable component
schools must offer at least ½ c of fruits and/or vegetables daily
there are no limitations for juice
Breakfast Fruit/Juice/Vegetable Requirements 2013-14
students are not required to take fruit and/or vegetable under OVS in SY 2013-14 at breakfast
fruits and vegetables may be offered interchangeably
there are no vegetable subgroup requirements in 2013-14
Breakfast Fruit Requirements 2014-15 – Sneak Peak
1 cup of fruit must be offered SY2014-15 (increased from ½ c)
However, a reimbursable meal at breakfast will need to include a ½ c serving of a fruit or vegetable component by 2014-2015
only ½ of weekly fruit may be juice
Breakfast Milk Requirements 2013-14
only low-fat (1%) unflavored and fat-free flavored or unflavored milk
must have a variety of at least two or more types
required in both the SBP & the NSLP
serving size must be at least 8 ounces
Flexibility for Breakfast Menu Planning
in 2013-14 a single breakfast menu plan could be written that would meet the requirements for all of the grade groups (K-12)
grain and calorie range requirements overlap at 450-500 Calories
Reimbursable Breakfasts & Offer Verses Serve (OVS)
OVS is optional for all grade levels at breakfast
What does OVS look like for breakfast?
Reimbursable Breakfasts & Offer VS Serve (OVS)
at least 4 food items from the 3 food group components must be offered daily
Same As Always: as long as a student selects the minimum required serving size for a component and selects at least 3 items then it is a reimbursable breakfast
Reimbursable Breakfasts & Offer VS Serve (OVS)
if 5 or more food items are offered a student must select at least 3 of the items for a reimbursable breakfast
the food items selected may be from any of the food components
Breakfast Requirements 2013-14Components & Food Items
when using OVS at breakfast the fruit/vegetable and grain items can be doubled up and offered for selection as items if allowed by the menu planner, but not milk (although student may select 2 milks)
1 oz eq toast 1oz eq toast ½ c peaches 1 cup of low fat milk
Multiple Item Components
Interesting Information To Keep in Mind : If grain components are offered in amounts larger than the minimum serving amount (1 oz eq ) and equal full oz eq serving amounts (such as a 2 oz eq muffin) then the menu planner has the option to count it as either 1 item or 2 items for OVS.
Combination Food Items Limit Selection Options If Only 4 Items are Offered
As you would suspect: If the menu offers 4 items and one is a combination food that cannot be separated such as an egg and cheese sandwich (2 items) with a fruit and milk, a student could not decline the combination item and select a reimbursable meal.
Consider Offering an Additional Item with Combination Items
The Menu (5 Items) Egg & cheese sandwich (2
items) Fruit cup (1 item) Apple (1 item) Fat free milk variety ( 1 item)
The Selection (3 Items) Fruit cup (1 item) Apple (1 item) Fat free milk variety ( 1 item)
Examples of OVS Sample Menu with 4 Items
Menu Crediting Food items
Whole Wheat Bagel
2 oz eq grain 2 grain items
Fresh Orange ½ c fruit 1 fruit/veg item
Variety of Low Fat/Fat Free
Milk
1 cup 1 milk item
Sample Menu with 5 Items
Menu Crediting Food items
Blueberry Muffin
2 oz eq grain 2 grain items
Whole Grain Cereal
1 oz eq grain 1 grain item
Kiwi Slices ½ c fruit 1 fruit/veg item
Variety of Low Fat/Fat Free Milk
1 cup 1 milk item
Sample Menu with 4 Items and a M/MA is Credited as a Grain Item
Menu Crediting Food items
Scrambled Egg 1 oz meat alternate
1 grain item
Whole Grain Toast
1 oz eq grain 1 grain item
Granny Smith Apple
½ c fruit 1 fruit/veg item
Variety of Low Fat/Fat Free Milk
1 cup 1 milk item
Sample Menu with 4 Items
Menu Crediting Food items
Whole Grain Toast
1 oz eq grain 1 grain item
Granny Smith Apple
½ c fruit 1 fruit/veg item
Variety of Low Fat/Fat Free Milk
1 cup 1 milk item
Variety of Low Fat/Fat Free Milk
1 cup 1 milk item
Sample Menu with 4 Items and a M/MA is an Additional Item (not credited)
Menu Crediting Food Items
Large Boiled Egg
2 oz meat alternate
Not a food item
Whole Grain Toast
1 oz eq grain 1 grain item
Apple ½ cup fruit 1 fruit/veg item
Orange Juice ½ c fruit 1 fruit/veg item
Variety of Low Fat/Fat Free Milk
1 cup 1 milk item
Sample Menu with 5 Food Items
Menu Crediting Food Items
Cereal 1 oz eq grain 1 grain item
Whole Grain Toast
1 oz eq grain 1 grain item
Fruit Cocktail ½ cup fruit 1 fruit/veg item
Apple ½ c fruit 1 fruit/veg item
Variety of Low Fat/Fat Free Milk
1 cup 1 milk item
Sample Menu with 4 Items and a M/MA is offered as an Extra Item in a Combination Item (not credited)
Menu Crediting Food Items
Egg Sandwich on an English
Muffin
2 oz eq grain from bread,
1 ½ oz egg and cheese = additional
2 grain food items; egg and cheese are
not a food item
Apple ½ c fruit 1 fruit/veg item
Variety of Low Fat/Fat Free Milk
1 cup 1 milk item
Menus-Identifying Reimbursable Meals
The regulation 7 CFR 210.10(a)(2) requires that schools identify near or at the beginning of the serving line what foods constitute a reimbursable meal.
Schools using OVS must also identify what a student must select for a reimbursable meal.
The SBP Menu Offerings Are What Determine a Reimbursable Meal
menus for SBP must be posted daily listing all items offered for selection and what a student must select
menu planners determine how menu items credit based on offerings
there is a difference between menu variety and the number of items that can be selected
SBP Menu Variety and Items
Menu planners can write a choice of menu items or menu variety in different ways. For example:
To Offer Items;
Choose 1; a bagel OR cereal with grahams
*This is an either/or choice
To Offer Variety;
Choose 1; ½ c peaches, fresh orange, ½ c apple juice or ½ cup cantaloupe
*a variety of fruit choices are offered but only one item can be selected
SBP Sample Menu
Choose 1 2 oz whole grain bagel OR cereal pack with graham crackers OR 2 oz whole grain blueberry muffin
Choose up to 2 apple juice, fruit cup, banana, fresh
sliced cantaloupe, granny smith apple
Choose 1 low fat milk OR fat free chocolate milk
All students must select at least 3 items for breakfast. Enjoy your day!
Suggestions for SBP Menu Planning
start with simple menus-consider a cycle menu
keep the crediting consistent (m/ma as a grain or an additional item)
gradually introduce more whole grains to move from 50 to 100%
use more fruit rather than juice
offer more than ½ c of fruit for the SBP to prepare for 2014-15
The HealthierUS School Challenge (HUSSC)A Comprehensive School Wellness Program
the HUSSC is a voluntary initiative established in 2004 by the Food and Nutrition Service (FNS) of the USDA
it recognizes excellence in schools participating in the NSLP & SBP that have created healthier school environments through the promotion of nutrition, nutrition education and physical activity
HUSSC Award winning schools receive;
a school award plaque from the USDA
monetary awards for each school
$2000 for gold of distinction
$1500 for gold $1000 for silver $500 for bronze an award banner from
USDA community recognition
during a local media event
Benefits of HUSSC Participation
improves the nutritional quality of the food
increases meal program participation and revenue
promotes the importance of establishing healthy behaviors and a creates a culture of wellness
fosters an environment for academic success and achievement
Benefits of HUSSC Participation
improves staff & school morale establishes internal and external
partnerships for health promotion creates a positive perception of
school meals successfully prepares schools to
implement the HHFKA program requirements for school meals, competitive foods and wellness policy requirements
New Hampshire is launching a Breakfast Challenge for the School
Years 13-14 and 14-15
Bring on Breakfast
Try It, You’ll Like
it! USDA: EAT SMART/PLAY
HARD
Launch happening on
October 24, 2013
Increase your breakfast
participation by 25% over 2
years.
In collaboration with Children’s Alliance, SNA of NH and NE Dairy
Council
Eat Smart-Play Hard
We must all work together to align schools, to provide nutritious foods and create healthful environments so that all children are able to lead successful, healthy, happy and productive lives.
Eat Smart -Play Hard
for more information go to the USDA Team Nutrition website;
http://www.fns.usda.gov/tn/
Thank you
Cheri White [email protected]
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