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cheri white ms sns administrator bnps nh dept of education august 16 2013 cheri white@doe nh gov n.
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Nutrition Standards in the School Breakfast Program for 2013-14 PowerPoint Presentation
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Nutrition Standards in the School Breakfast Program for 2013-14

Nutrition Standards in the School Breakfast Program for 2013-14

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Nutrition Standards in the School Breakfast Program for 2013-14

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  1. Cheri White MS, SNS Administrator BNPS, NH Dept. of Education August 16, 2013 Cheri.white@doe.nh.gov Nutrition Standards in the School Breakfast Program for 2013-14

  2. 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

  3. The Breakfast Zone You are now entering the Breakfast Zone

  4. 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)

  5. 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.

  6. The Meal PatternsDaily & Weekly Requirements

  7. Implementation Time Line

  8. Definitions • There are a couple of definitions to keep in mind as we proceed today.

  9. Breakfast Requirements 2013-14Definition of Food Component Groups • breakfast consists of the following three food component groups; • fruit/vegetables • grains • meat/meat alternate (optional) • milk

  10. 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

  11. Breakfast Requirements SY 13-14 Trans Fat and the Breakfast Program

  12. Trans Fat • Foods offered must contain zero grams of trans fat per portion.

  13. The Grain Food Component Group

  14. 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 (ozeq) in 2013-14. • NOTE: a minimum of 1 oz eqof 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.

  15. Weekly Grain & Calorie Ranges- All Grades (9-10) oz eq grains & (450-500) calories Note: Overlap in Calories 450-500

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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.

  21. 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.

  22. 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 pattyand 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 Or For example, 1.5 oz. eq of sausage links would count as 1 grain item or 1 oz equivalent.

  23. 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.

  24. 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

  25. Juice/Fruit and Vegetable 2013-14

  26. 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

  27. 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

  28. 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 breakfastwill need to include a ½ c serving of a fruit or vegetable component by 2014-2015 • only ½ of weekly fruit may be juice

  29. 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

  30. Flexibility for Breakfast Menu Planning • in 2013-14 a single breakfast menu plan couldbe written that would meet the requirements for all of the grade groups (K-12) • grain and calorie range requirements overlap at 450-500 Calories

  31. Reimbursable Breakfasts & Offer Verses Serve (OVS) • OVS is optional for all grade levels at breakfast • What does OVS look like for breakfast?

  32. 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 sizefor a component and selects at least 3 items then it is a reimbursable breakfast

  33. 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

  34. 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

  35. 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.

  36. 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.

  37. 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)

  38. Examples of OVSSample Menu with 4 Items

  39. THE OFFER

  40. MEAL OR NO MEAL?

  41. MEAL-3 of 4 items selected (fruit is not required in 2013-14)

  42. MEAL OR NO MEAL?

  43. MEAL 3 of 4 items selected- bagel is 2 oz eq

  44. MEAL OR NO MEAL?

  45. NO MEALOnly 2 Items Selected

  46. Sample Menu with 5 Items

  47. THE OFFER

  48. MEAL OR NO MEAL?

  49. MEAL 4 of 5 items selected-muffin is 2 oz eq

  50. MEAL OR NO MEAL?