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School Breakfast Program New Meal Pattern School Year 13-14

School Breakfast Program New Meal Pattern School Year 13-14. Food Based Menu Planning. SBP operators must use FBMP beginning with SY 13-14. Breakfast Meal Components. Fruits Grains Milk. Fruits (Breakfast). Fruits is a single component A daily serving must be offered at breakfast

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School Breakfast Program New Meal Pattern School Year 13-14

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  1. School Breakfast ProgramNew Meal PatternSchool Year 13-14

  2. Food Based Menu Planning SBP operators must use FBMP beginning with SY 13-14

  3. Breakfast Meal Components Fruits Grains Milk

  4. Fruits (Breakfast) • Fruits is a single component • A daily serving must be offered at breakfast – At breakfast only, vegetables may be offered in place of fruits • First 2 cups/week must come from dark green, red/orange, beans and peas, or other vegetable subgroups

  5. Grains (Breakfast) • Offer the daily and weekly serving ranges of grains at breakfast • Flexibility on grains ranges extended through SY 13-14 • Phased-in implementation of whole grain-rich • Schools may substitute meat/meat alternate for grains once daily grains minimum is met

  6. Grains: Whole Grain-Rich • Whole Grain-Rich = at least 50% whole grains • Dietary Guidelines update – If the first ingredient is water, a whole grain may be listed as the second ingredient and still meet our whole grain-rich criteria

  7. Fluid Milk (Breakfast) • Allowable milk options include: – fat-free (unflavored or flavored) – low-fat (unflavored only) – fat-free or low-fat (lactose-reduced or lactose free) • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., soy beverages) • Students may decline milk component under OVS

  8. Four Dietary Specifications • Weekly average requirements – Calories – Sodium – Saturated fat • Daily requirement – Trans fat

  9. Calorie Ranges • Minimum and maximum calorie (kcal) levels – Average over course of the week • Effective SY 13-14 for SBP • Grade Level K-5 • Breakfast : 350-500 • Grade level 6-8 • Breakfast: 400-550 • Grade Level 9-12 • Breakfast: 450-600

  10. Example of Age/Grade Group Calorie Differences

  11. SBP Sodium Targets

  12. Saturated Fat • Limit saturated fat – Less than 10 percent of total calories – Same as current regulatory standard • No total fat standard

  13. Trans Fat • New trans fat restriction • Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving) – Begins SY 13-14 for SBP

  14. SBP Program Changes SY 12-13 • No changes to breakfast effective July 1st, 2012 • Schools continue with current meal pattern/menu approaches • Exceptions • Milk requirement, already in effect (fat & flavor) – Formulated grain-fruit products not creditable

  15. SBP Program Changes SY 13-14 • New meal pattern goes into effect, with the following exceptions • Fruit/vegetable component with current (existing) required quantities remains this year • ½ cup/day, 2 ½ cups/week • No sodium limit yet

  16. SBP for SY 13-14 • Must offer 3 components without OVS • Grains (optional meat/meat alternate after daily grain met) • Fruit/Vegetable/Juice (current quantities) • Milk • Must offer 4 food items if using OVS • Grains • Fruit/Vegetable/Juice • Milk • Additional item

  17. SBP Program Changes SY 14-15 • Schools continue to follow the new meal pattern • All grains whole grain-rich • Fruit/vegetable component becomes a Fruit component only • quantities increase from ½ cup to 1 cup daily • vegetables may be substituted to provide all or part of the fruit requirement • New OVS requirements for breakfast apply • First target #1 for average weekly sodium limit (July 1, 2014) • Target 2 goes into effect for SY 17-18 • Final Target goes into effect for SY 22-23

  18. Vegetables in SBP 1 cup daily fruit requirement effective July 1, 2014 Vegetables may be substituted for fruit Starchy vegetables may be served only if two cups of vegetables from the dark green, red/orange, beans/peas, and/or other subgroup have already been offered

  19. SBP for SY 14-15 • 3 components without OVS • Grains (optional meat/meat alternate substitution) • Fruits (optional vegetable substitution) • Milk • 4 food items if using OVS • Grains • Fruit (or optional vegetable) • Milk • Additional item

  20. OVS for SBP: What Must Be Taken SY 14-15 • Students may decline one item except they must take at least • ½ cup of fruit OR • ½ cup of vegetable, if offered

  21. Questions/Resources http://www.fns.usda.gov/cnd/Governance/Policy-Memos/2012/SP10-2012ar6.pdf http://www.fns.usda.gov/cnd/Governance/Legislation/dietaryspecs.pdf

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