Pre-Assessment Place an identifier at the top of the page. You
will use the same identifier when you complete the Post Assessment.
You do not need to place your name on the Assessment. 3
Slide 4
Objectives Review the objectives located in the Participants
Workbook. 4
Slide 5
Terms and Definitions Age/Grade Groups Food-Based Menu Planning
Food Component Food Item Unit Pricing 5
Slide 6
Breakfast Nutrition Standards Phased-in gradually A single
Food-Based Menu Planning Three age/grade groups (K-5, 6-8, and
9-12) Calories and grains based on age/grade groups At least half
of the grains offered during the school week must be whole
grain-rich (2013-2014) 6
Slide 7
Nutrition Standards A daily and weekly minimum servings
Significant overlap in the requirements for age/grade groups;
primary difference is increased minimum grain requirement for older
students Daily calorie ranges based on age/grade groups Zero grams
of trans fat are allowed per food portion Breakfast is now part of
administrative reviews 7
Slide 8
Reimbursable Breakfast Offer: Juice/Fruit Vegetable Grains (G)
-meat/meat alternates substitute Fluid milk: fat-free (flavored or
unflavored) and low-fat (unflavored) only. At least 2 choices.
8
Slide 9
Reimbursable MealsSignage Offer: Students and cashiers must be
able to identify reimbursable meal Near or at the beginning of
serving line 9
Slide 10
Signage Not required for field trips, breakfast in the
classroom, or other venues where signage may be problematic If
choices are offered, other methods should be used to inform
students what to select and whether OVS is implemented for these
situations 10
Slide 11
Calorie RangeBreakfast 11 Grades K-5Grades 6-8Grades 9-12
350-500 Daily Calorie Range 400-550 Daily Calorie Range 450-600
Daily Calorie Range Beginning SY 2013-2014, the average daily
calories for a 5-day school week must fall within the minimum and
maximum levels for each age/grade group.
Slide 12
Calorie RangeRequirements 12 Grades K-5Grades 6-8Grades 9-12
350-500 Daily Calorie Range 400-550 Daily Calorie Range 450-600
Daily Calorie Range A menu planner may offer the same food
quantities to all children provided that the meal meets the
requirements of each grade group. A school could offer age grade
groups K-12 a single menu that falls within a range of 450-500
average calories per week to meet the requirement for each grade
group.
Slide 13
Calorie RangeDaily/Weekly Calorie ranges, on average, over the
course of the week Overlap between the age/grade groups, which
provides further flexibility for schools that serve more than one
age/grade group at breakfast Calorie requirements are average
calorie requirements and that the calorie limits do not apply on a
per-meal or per-student basis 13
Slide 14
Juice/Fruit/Vegetable ComponentBreakfast 14 Grades K-5Grades
6-8Grades 9-12 2 1/2 cups Minimum Weekly 1/2 cup Minimum Daily 2
1/2cups Minimum Weekly 1/2 cup Minimum Daily 2 1/2 cups Minimum
Weekly 1/2 cup Minimum Daily Schools may offer fruits and
vegetables that are fresh; frozen with or without sugar; canned in
light syrup, water or fruit juice; or dried (SY 2013-2014 and SY
2014-2015). Fruits and vegetables may be whole, cut-up, or pureed
but are creditable by volume as served. SP 49-2013 Frozen Fruit
Products in the National School Lunch and School Breakfast Programs
in School Year 2014-2015
Slide 15
Juice/Fruit/Vegetable Component In SY 2013-2014, remains in
place and is unchanged Required to offer at least cup of fruit,
vegetable, or juice to students in all grade levels Students are
not required to select this component for OVS purposes 15
Slide 16
Juice/Fruit/Vegetable ComponentDried Fruit Dried fruit credits
at twice the volume served (i.e.; cup of dried fruit counts as cup
of fruit). 16
Slide 17
Juice/Fruit/VegetableFruit Juice Pasteurized, 100%
full-strength fruit/vegetable juice may also be offered. SY
2013-2014 no change to the existing juice/fruit/vegetable breakfast
component 17
Slide 18
Juice/Fruit/Vegetable Combination Students may select a single
fruit/vegetable type or a combination of fruits/vegetables to meet
the required fruit/vegetable component. 18
Slide 19
Juice/Fruit/Vegetable Interchangeably Vegetables and fruits may
be offered interchangeably, there are no vegetable subgroup
requirements. 19
Slide 20
Whole Grain Kernel.20 Bran is the outer layer and is rich in
fiber, B vitamins, trace minerals and other health- promoting
substances called phytochemicals. The large, starchy endosperm of
the grain kernel contains complex carbohydrates, protein, and
smaller amounts of B vitamins. The germ contains B vitamins,
vitamin E, trace minerals, healthy fats, antioxidants, and
phytochemicals.
Slide 21
Refined and Enriched Grains 21
Slide 22
Grains Component Whole Grain/Enriched Only grain ingredients
that are whole or enriched are creditable for school breakfast.
Whole grain-rich products must contain at least 50% whole grains or
the entire product is considered non-creditable. If the grains in
the product are not whole grain, they must be enriched. 22
Slide 23
Grains ComponentBreakfast 23 Grades K-5Grades 6-8Grades 9-12 7
oz equivalents Minimum Weekly 1 oz equivalent Minimum Daily 8 oz
equivalents Minimum Weekly 1 oz equivalent Minimum Daily 9 oz
equivalents Minimum Weekly 1 oz equivalent Minimum Daily At least 1
ounce equivalent (oz eq) grains must be offered daily for
breakfast. One quarter of an ounce equivalent (0.25 oz eq) of grain
is the smallest amount that may be credited toward the grains
component for daily and weekly minimum grain requirements.
Slide 24
Weekly Flexibility Flexibility in assessment of the weekly
maximums for grains and meats/meat alternates through SY 2013-14
for both breakfast and lunch.
http://www.fns.usda.gov/cnd/governance/Policy-
Memos/2013/SP26-2013os.pdf 24
Slide 25
Grains Component Meat/Meat Alternates Offer a meat/meat
alternate in place of part of the grains component after the
minimum daily grains requirement (1 oz eq) is offered in the menu
or planned breakfast. A 1 oz eq serving meat/meat alternate may
credit as 1 oz grains. Schools have the option to serve 1 oz eq
equivalent servings of grains and a meat/meat alternate item every
day at breakfast and count both toward the weekly grains
requirement and dietary specifications. 25
Slide 26
Grains Component Meat/Meat Alternates Credited The 50% whole
grain-rich requirement applies only to grain-based foods, and not
Meats/Meat Alternates crediting toward the grains component.
Example If a menu planner offers 6 oz eq grains and 3 oz eq
meats/meat alternates to meet the 9 oz eq grains in grades 9-12,
only 50% of the 6 oz eq of grains must be whole grain-rich (3 oz
eq). 26
Slide 27
Grains ComponentLegumes Beans/peas (legumes) may be credited as
a meat/meat alternate and count toward the grains component,
provided that at least one oz eq of grains is also offered that day
as part of a reimbursable breakfast. Additionally, if counted as a
meat/meat alternate, they cannot be counted towards meeting the
fruit/vegetable component. 27 Please refer to USDA memos for the
most up-to-date information.
Slide 28
Grains ComponentAdditional Foods Schools may also offer a
meat/meat alternate item as an additional food and not credit it
toward the weekly grains requirement if it fits within the weekly
dietary specifications, including calories. 28
Slide 29
Grains ComponentGrits During SY 2013-2014, schools can continue
to offer traditional grits occasionally, as long as other grains
offered are whole grain-rich. Schools can offer whole grain-rich
grits which are commercially available. 29
Slide 30
Question: Popular Whole Grain- Rich Foods What are your most
popular whole grain-rich breakfast menu items? 30
Slide 31
Milk ComponentBreakfast Please refer to USDA memos for the most
up-to-date information. 31 Grades K-5Grades 6-8Grades 9-12 5 cups
weekly 1 cup daily 5 cups weekly 1 cup daily 5 cups weekly 1 cup
daily The fluid milk requirement is relatively straightforward.
Fluid milk must be low-fat (1% milk fat or less, unflavored) or
fat-free (unflavored or flavored). For all age/grade groups,
schools must offer at least 1 cup of milk daily. Schools must offer
a variety of fluid milk.
Slide 32
Fluid MilkLactose-Free Lactose-free milk is an acceptable
alternative. It must be low-fat (1 % milk fat or less, unflavored)
or fat-free (unflavored or flavored). 32
Slide 33
Fluid MilkChoices At least two milk choices must be offered
daily. Both choices can be fat-free. 33
Slide 34
Fluid MilkSpecial Diets Required (disability accommodations)
and optional (parent/guardian requested) milk substitutes are
considered meal exceptions- not subject to this final rule. Must
meet the USDA regulatory standards which do not address fat or
flavor/sugar restrictions. 34
Slide 35
Fluid Milk Substitution Provision Applicable to all
institutions participating in these school meal programs Milk
substitute for a child with a medical or special dietary need other
than a disability, the nondairy product offered as part of the
reimbursable meal must meet the nutrient standards established by
the final rule 35
Slide 36
Fluid MilkSubstitutions Allows parents/guardians to request
other than for a disability Offered as part of the reimbursable
meal must be included in weighted nutrient analysis and, therefore,
are subject to the overall weekly average fat limit and calorie
range 36
Slide 37
Dietary Specifications SY 2013-2014: Nutrition labels or
Manufacturers Specifications must indicate zero grams of trans fat
per serving. Schools have five years (until the School Year
beginning July 1, 2017) to reach the second intermediate sodium
target. 37 http://www.fns.usda.gov/cnd/Governance/Legislation/
nutritionstandards.htm
Slide 38
Sodium TargetsBreakfast 38 Target I: SY 2014-2015 Breakfast
Target 2: SY 2017-2018 Breakfast Final Target: SY 2022-2023
Breakfast 540mg ( K-5) 600mg (6-8) 640mg (9-12) 485mg ( K-5) 535mg
(6-8) 570mg (9-12) 430mg ( K-5) 470mg (6-8) 500mg (9-12)
Slide 39
USDA Foods A list of available USDA foods is on the USDA
website www.fns.usda.gov/fdd/schfacts/def ault.htm 39
Slide 40
Offer Versus Serve (OVS)Breakfast An option for all school
levels The food items selected may be from any of the required
components Food items must be served in at least the minimum daily
portion 40
Slide 41
Remember the Word Offered At least four food items from the
food components must be offered. A student must be offered at least
four food items and must select at least three credited food items
in applicable serving sizes. 41
Slide 42
OVS OptionalBreakfast OVS remains optional for all age/grade
groups in the SBP Schools using OVS must continue to offer at least
four breakfast items in the amounts specified in the meal pattern.
2013-2014 students must select at least three food items in the
applicable minimum serving size 42
Slide 43
OVS Sample Breakfast Meal 43 Sample Breakfast Menu-Four Food
Items Whole grain cereal 1 oz eq Grain 1 Grain item Hard- boiled
egg 1 oz eq credited as Grain 1 Grain item Orange slices cup Fruit
1 Fruit/Vegetable item Variety of milk 1 cup1 Milk item
Slide 44
44 OVS BreakfastPrice All meals must be set at a single price
no matter how many food items are declined.
Slide 45
OVS BreakfastFruit SY 2013-2014 not required to take a minimum
of cup juice/fruit/ vegetable serving for OVS. 45
Slide 46
OVS BreakfastDifferent Grains OVS menu example- 1 cup milk and
cup fruit, plus two grains: cereal (1 oz eq) and toast (1 oz eq)
The student could select the fruit and two pieces of toast and this
would count as the three food items required for a reimbursable
meal under OVS. The menu planner has discretion whether or not to
allow students to select duplicate items. 46
Slide 47
OVS BreakfastMeats/Meat Alternates Under the revised breakfast
meal pattern a meat/meat alternate meal component is not a required
component for reimbursable breakfast. However, to provide menu
choices, important nutrients and manage meal costs, schools may
credit a meat/meat alternate item towards the grain component after
the minimum daily grain component is met. 47
Slide 48
OVS BreakfastPre-Bagged Meals Should attempt to the extent
possible to offer choices (such as a fruit basket) aside from the
pre-bagged items There is no requirement that all possible
combinations of choices be made available to the student 48
Slide 49
OVS BreakfastLarge Grain Item Large grain products credit as
more than one food item. A 2 oz equivalent serving of a muffin
credits as two food items. Example: 2 oz equivalent Muffin cup
Banana 1 cup Milk (choice) SY 2013-2014 may decline banana or milk.
49
