Get the Scoop on Breakfast

1. Get the Scoop on Breakfast School Year 2014-2015

2. Today’s Training Outline • Meal Pattern Overview • Crediting of Breakfast Items • Offer versus Serve • Menu Planning Tools • Menu Planning Worksheet Exercise • Signage Exercise • Breakfast Service Models • Breakfast Financial Models • Resources

3. Video: Breakfast Promo http://fns.dpi.wi.gov/fns_market3#parentvideo

4. Meal Pattern Overview

5. SBP Changes Effective SY 2012-13 • Offer only: • Fat-free (flavored or unflavored) • Low-fat (unflavored) milk • Saturated fat limit <10% calories

6. SBP Changes Effective SY 2013-14 • Requirement that half of weekly grains were 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 may conduct weighted nutrient analysis on one week of menus

7. SBP Changes Effective SY 2014-15 • Fruit quantity to increase to 5 cups/week • Minimum 1 cup/day • No more than half of weekly fruit offerings can be in the form of juice. • All grains must be whole grain-rich • Target 1 for average weekly sodium limit • Under OVS, meals selected by students must contain at least ½ cup fruit (or vegetable if using substitution)

8. Additional Future SBP Changes • SY 2017-2018 • Target 2 sodium restriction • SY 2022-2023 • Final Target sodium restriction

9. Age/Grade Groups • Six age/grade groups for planning breakfasts • Flexibility in menu planning at breakfast • Some grade group requirements overlap at breakfast • A single menu can be used for all groups (K-12)

11. Fruits Component • Must offer at least 1 cup of fruit and/or vegetables daily • No maximum limit on planned fruit/vegetable quantities • Keeping calorie maximums in mind • Fresh, frozen, canned, and dried forms allowed • Juice Limit SY 2014-15: Only 50% of fruit offered can come from juice • Flexibility to offer frozen fruit with added sugar was made permanent by USDA in the 6 cent final rule.

12. Fruits Component – Vegetable Substitution • If choosing to substitute vegetables for fruit, at least 2 cups of non-starchy vegetables from the dark-green, red/orange, beans/peas, or “other vegetables” subgroups must be planned during the week before a starchy vegetable can be counted towards the meal pattern. • Starchy vegetables may alternately be planned as an extra. • Does not count as a food item. • Contribute toward weekly dietary specifications (calories, saturated fat, sodium).

13. Fruits Component • Schools may offer a: • Single fruit type • Single vegetable • Combination of fruits • Combination of vegetables • Combination of fruits and vegetables • Under OVS, students must select at least ½ cup fruit/vegetable to make a reimbursable breakfast

14. Fruit - Smoothies • Smoothies prepared in-house may credit towards: • Fruit • Pureed fruit is counted as a juice. • Crediting of fruit determined based on the volume of the pureed fruit in the smoothie. • Additional fruit offerings strongly encouraged. • Milk • A variety of fluid milk choices must still be offered. • Meat/meat alternate • Yogurt in smoothies may credit as a meat/meat alternate (counted towards the grain requirement) at breakfast only. • Commercial products may only credit toward fruit component • All meal components must be offered in the required minimum amounts • Refer to memo SP 10-2014, released 11/14/2013

15. Grains Component • Flexibility in menu planning and complying with weekly ranges for grains in SY 2014-15: • SFAs compliant if meeting daily and weekly minimums; maximum will not be assessed • Daily minimum requirement: • 1 oz eq for all age-grade groups

16. Whole Grain-Rich Foods • In SY 2014-15, 100% of grains credited toward the meal pattern must be whole grain-rich (WGR). • Whole grain-rich: ≥ 50% whole grain. • Increasing availability commercially • USDA Foods offers WGR flour, oats, and pancakes

17. Grain-Based Desserts • No grain-based dessert limit at breakfast • Sugar in grain items is allowed • No grain-based dessert restriction at breakfast (lunch only) • Some grain products can only be served as desserts in lunch/not allowable in breakfast (brownies, cookies)

18. Fortification • A ready-to-eat breakfast cereal must be fortified to meet program requirements • 100% whole grain cereals do not need to be fortified • Check cereal products for an ingredient statement on the side or back of the box • Ingredients: • Whole grain wheat, sugar, brown rice flour, whole grain oats, honey, canola oil, maltodextrin, salt, corn syrup, cinnamon, barley malt syrup, barley malt extract, color added, soy lecithin, artificial flavor, baking soda, trisodium phosphate, vitamin E (mixed tocopherols) and BHT added to preserve freshness. • Vitamins and Minerals: Calcium Carbonate, Vitamin E acetate, a B vitamin (niacinamide), Vitamin C (sodium ascorbate), Iron (a mineral nutrient), Vitamin B6 (pyridoxine hydrochloride, Vitamin B2 (ribolavin), Vitamin B1 (thiamin mononitrate), Vitamin A (palmitate), Vitamin B12, Vitamin D3.

19. Meats/Meat Alternates as Grains • Schools may offer a meat/meat alternate at breakfast and count it toward the grains component • Prerequisite: Must also offer 1 ounce equivalent of grains daily • Offers menu planning flexibility while promoting whole grain-rich foods consistent with DGAs • When substituted for grains, the meat/meat alternate counts toward the weekly grains range and the dietary specifications

20. Meat/Meat Alternates as Extras • No requirement to offer m/ma • SFAs have discretion to offer meat/meat alternates as extras • Not creditable as grains component • Not counted for OVS purposes • Not a required component, so no weekly minimum • Must continue to serve at least the minimum daily grain as part of the meal • Must fit within the dietary specifications (calories, sodium, saturated fat, and trans fat) • Additional flexibility for menu planning 

21. Milk • Allowable milk options include regular, lactose-free, or lactose-reduced: • fat-free (unflavored or flavored) • low-fat (unflavored only) • Must offer at least two choices • Standards for milk substitutes for students with special dietary needs have not changed. (e.g., soy milk) • Note: you must contact the DPI for approval • Students may decline milk component under OVS

22. Calories • Minimum and maximum calorie (kcal) levels apply to average meal served over the course of the week • Calorie ranges apply on a weekly basis • Individual meals may be below or above the weekly range • Provides flexibility for students with varying calorie needs

23. Pre-plating/Bundling • Multiple components may be pre-plated/bundled together • Logistical limitations on the school system • Facilities, space, young children unable to easily self-serve, etc • Operators encouraged to remain consistent with intent of OVS • Encourage variety within the bundled choices • Helps minimize potential for food waste and increased costs  • Example: school gives students different “Plated Specials” (three different main dishes) that all contain the same fruit • Example: school bundles grains and fruit and offers a variety of milk options

24. Video: How does school breakfast impact children’s nutrition? http://childobesity180.org/breakfast-and-nutrition

25. Crediting of Breakfast Items

26. Crediting • Crediting is the term used to determine how various food items contribute to meal pattern requirements for Child Nutrition Programs.

27. Crediting: Grains • Grains credit per quarter ounce equivalent • Ounce equivalent is abbreviated as oz eq • Examples: 0.25 oz eq, 1 oz eq, 1.75 oz eq, etc. • Credit grains by using: • Exhibit A from the Food Buying Guide; OR • Creditable weight of grain in your product • Homemade Recipe • Product Formulation Statement (PFS) from Manufacturer

28. Crediting: Grains using Exhibit A • Exhibit A is available: http://fns.dpi.wi.gov/files/fns/pdf/exa_fbg.pdf • Exhibit A uses the cooked/baked weight of products. • Separated into ‘Groups’ to account for additional added ingredients (sugars, fats, nuts) • Groups A through I contain commonly used grain products by name • Use ‘Oz Eq for Group _’ heading information to determine crediting

29. Crediting: Grains using Exhibit A • Steps to Follow: • Step 1: What is your product? & Is your product Whole Grain-rich? • Step 2: What group is your product in? • Step 3: What is the gram weight or ounce per serving of your product? • Step 4: Calculate ounce equivalency (oz eq) for your product by dividing your product’s gram weight by the grams per oz eq listed in Exhibit A (this information is dependent on what group your product is found in). • Step 5: Round down to the nearest quarter oz eq.

30. Crediting: Grains using Exhibit A • Example: • Step 1: What is your product? & Is your product Whole Grain-rich? – Bread & Yes

31. Crediting: Grains using Exhibit A • Example: • Step 2: What group is your product in? Group B

32. Crediting: Grains using Exhibit A • Example: • Step 3: What is the gram weight or ounce per serving of your product? 57 grams for 2 slices

33. Crediting: Grains using Exhibit A • Example: • Step 4: Calculate ounce equivalency (oz eq) for your product by dividing your product’s gram weight by Exhibit A’s information 57 grams ÷ 28 grams/oz eq = 2.03 oz eq** Step 5: **Round DOWN to nearest quarter oz eq 2 oz eq for 2 slices

34. Crediting: Grains using Exhibit A • Example: • What if you are only going to serve 1 slice? • Divide the serving size (grams for 2 slices) by 2 • Follow Step 4 28.5 grams ÷ 28 grams/oz eq = 1.02 oz eq** Step 5:**Round DOWN to nearest quarter oz eq 1 oz eq per 1 slice 57 grams ÷ 2 slices = 28.5 grams/slice

35. Crediting: Grains Creditable Weight of Grain: Recipe • Use this process when you have an in-house recipe. • First, determine what ingredients in the recipe are creditable grains. • In this example, whole wheat flour and enriched bread flour are the creditable grain for 56 servings.

36. Crediting: Grains Creditable Weight of Grain: Recipe • Next, determine the total weight of flour: • Enriched bread flour: 2 lb 8 oz = 40 oz • (2 lb x 16 oz/lb) + 8 oz = 40 oz • Whole wheat flour: 2 lb 10 oz = 42 oz • (2 lb x 16 oz/lb) + 10 oz = 42 oz • Total: 82 ounces • Found in the Food Buying Guide, determine how many grams of grain you have in your recipe.

37. Crediting: Grains Creditable Weight of Grain: Recipe • Take the total amount and multiply by the conversion factor provided by the Food Buying Guide. • 82 ounces x 28.35 grams/ounce = 2324.7 grams • Divide the grams in the recipe by the number of servings. For our bread, there were 56 servings. • 2324.7 grams ÷ 56 servings = 41.51 grams/serving • Divide the grams/serving by 16 grams of creditable grain/oz eq (new grain reference amount) • 41.51 grams/serving ÷ 16 grams/oz eq = 2.59 oz eq/serving • Round down to nearest quarter oz eq • 2.59 oz eq/serving rounds down to 2.5 oz eq/serving

38. Crediting: Grains Creditable Weight of Grain: PFS • What is on a PFS? • Manufacturer’s Name • Product Name • Portion Size • Description of Creditable Ingredients • Weight of product, as purchased • Total creditable amount of product per portion • Crediting claim • Signature • Date http://www.fns.usda.gov/cnlabeling/food-manufacturersindustry

39. Crediting: Meat/Meat Alternate • Meat/Meat Alternates credit per quarter ounce equivalent • Ounce equivalent is abbreviated as oz eq • Examples: 0.25 oz eq, 1 oz eq, 1.75 oz eq, etc. • Credit meat/meat alternate by using: • CN Labels; OR • Product Formulation Statements; OR • Food Buying Guide for Child Nutrition Programs

40. Crediting: Meat/Meat AlternateCN Labels What is a CN (Child Nutrition) Label? • A CN label statement clearly identifies the contribution of a product toward the meal pattern requirements. It protects a school from exaggerated claims about a product. • A CN label provides a warranty against audit claims, if used according to the manufacturer's directions.

41. Crediting: Meat/Meat AlternateCN Labels What’s on a CN Label? • The CN logo (which is a distinct border), • The meal pattern contribution statement, • A 6-digit product identification number, • USDA/FNS authorization statement, • The month and year of approval.

42. Crediting: Meat/Meat AlternatePFS (Product Formulation Statement) • What is a Product Formulation Statement? • An appropriate Product Formulation Statement will provide specific information about the product and show how the credit is obtained citing CN Program resources and/or regulations.

43. Crediting: Meat/Meat AlternatePFS (Product Formulation Statement) • What is on a PFS? • Manufacturer’s Name • Product Name • Portion Size • Description of Creditable Ingredients • Weight of product, as purchased & cooked weight • Total creditable amount of product per portion • Crediting claim • Signature • Date

44. Crediting: Meat/Meat AlternateFood Buying Guide • If the item is in the Food Buying Guide, no additional CN Label or PFS is required. • For example, cheddar cheese:

45. Crediting: Meat/Meat AlternateFood Buying Guide Example: Continued • One pound of cheese provides 16 servings per purchase unit (1 oz cheese) • Therefore, cheddar cheese credits ounce for ounce • 1 pound (or 16 oz) of cheddar cheese = 16 oz eq m/ma • 1 ounce of cheddar cheese = 1 oz eq m/ma

46. Crediting: Fruit & Vegetables • Credit fruit and vegetable servings in volume measurements • Example: ½ cup, ¾ cup, 1 cup, etc. • Smallest creditable serving = 1/8 cup • Always round down to the nearest 1/8 cup • Use the Food Buying Guide to determine crediting of fruits and vegetables • Did you know? • 1 orange (138 ct) = ½ cup fruit • 1 apple (125-138 ct) = 1 cup fruit • ¼ cup dried cranberries = ½ cup fruit • 1 banana (150 ct) = ½ cup fruit