Breakfast Meal Pattern Training
National Food Service Management
Institute
.
USDA Policy Memos
http://www.fns.usda.gov/schoolmeals/policy
Pre-Assessment
• Place an identifier at the top of the page.
• Use the same identifier when you complete
the Post Assessment.
• Please do not place your name on the
Assessments.
Training
• Objectives
• Competencies
• Terms and Definitions
Breakfast Nutrition Standards
Phased in
Gradually
Food Based
Menus
Calories
Based on
Age/Grade
Groups
Significant
Overlaps
All Grains
Whole Rich
Daily
Weekly
Minimum
Servings
Sodium
Zero
Trans Fat
Part of the
Admin
Review
K-5, 6-8,
9-12
Age/Grade
Groups
Food Component and Food Item
• Three required components
• Food item specific food offered
Breakfast Components
• Fruits (or vegetable substitutes)
• Grains
• Milk
Sample Breakfast Meal
Whole Grain Cereal 1 oz eq
Whole Wheat Bagel 1 oz eq
Pineapple, Strawberries
1 cup
Fluid Milk 1 cup
Reimbursable Meals Signage
• Students and cashiers must be able to
identify reimbursable meal
• Near or at the beginning of serving line
Signage
• Not required: 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
Calorie Range Breakfast
Requirements
Grades K-5
350-500
Daily Calorie
Range
Grades 6-8
400-550
Daily Calorie
Range
Grades 9-12
450-600
Daily Calorie
Range
Breakfast Calorie Daily/Weekly
• On average, over the course of a 5 day week
• Fall within the minimum and maximum levels
for each age/grade group
• Overlap between the age/grade groups
• Do not apply on a per-meal or per-student
basis
Calorie Range Daily/Weekly
• Option: Same food quantities offered to all
children provided that the meal meets the
requirements of each age/grade group
Breakfast Fruit
Grades K-5
Grades 6-8 Grades 9-12
5 cups Minimum
Weekly
1 cup Minimum
Daily
5 cups Minimum
Weekly
1 cup Minimum
Daily
5 cups Minimum
Weekly
1 cup Minimum
Daily
Fruit Component
• Fresh; frozen with or without sugar; canned in
light syrup, water or fruit juice; or dried
• May be whole, cut-up, or pureed but are
creditable by volume as served.
• Required to Offer 1 cup fruit, vegetable,
or juice
Fruit
• Required to offer at least 1 cup
• Must select
– ½ cup fruit
– ½ cup vegetable offered in place of fruit
– ½ cup total fruit and vegetable (when offered in
place of fruit)
– ½ cup of an item when both fruit and vegetable
(i.e., salsa in place of fruit)
Juice
• No more than half of the weekly fruit offering
may be in the form of juice
• Only pasteurized, 100% full-strength
fruit/vegetable juice to meet one-half of the
weekly fruit requirement
Vegetables at Breakfast
• Vegetables may be offered in place of fruit
• First two cups planned for the week must be
from the:
–Dark green
–Red/orange
–Beans, peas, legumes
–Other vegetable subgroup
Breakfast Starchy Vegetables
• Does this mean a menu planner cannot offer
starchy vegetables until the end of the week?
• No, the menu planner has the authority to
plan their weekly menu as they see fit as long
as they meet the minimum daily and weekly
meal component requirements.
Dried Fruit
• Dried fruit credits at twice the volume served
(i.e., ¼ cup of dried fruit counts as ½ cup of
fruit).
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.
Whole Grain Kernel
.
Refined and Enriched Grains
Breakfast Grains Daily/Weekly
Requirement
Grades K-5
7 oz
equivalents
Minimum
Weekly
1 oz
equivalent
Minimum
Daily
Grades 6-8
8 oz
equivalents
Minimum
Weekly
1 oz
equivalent
Minimum
Daily
Grades 9-12
9 oz
equivalents
Minimum
Weekly
1 oz
equivalent
Minimum
Daily
Weekly Flexibility
• Flexibility in assessment of the weekly
maximums for Grains and Meats/Meat
Alternates
• Calories for a school week must fall within the
minimum and maximum levels for each
age/grade group
Credit as One or Two Items
• Example: 2 oz eq muffin
• Menu planner
– one or two food items
– one food item student must select two additional
items
– two food items student needs to select one food
item
Breakfast
Meats/Meat Alternates (M/MA)
• Not a required component for reimbursable
breakfast
• Provides menu choices, important nutrients
and manages meal costs
• Credit towards the grain component after the
minimum daily grain component is met
Breakfast Menu M/MA Example
Toast, Scrambled Egg
1 oz eq Grain and
1 oz eq M/MA
Pears, Apple
1 cup
Fluid Milk (Variety)
1 cup
Grains Component Legumes
• Beans/peas (legumes) credited as a Grain in
addition to at least 1 oz eq of grains offered
• Additionally, if credited as a Grain the same
item cannot be credited as
Juice/Fruit/Vegetable component.
Breakfast Menu Large Grain Example
Muffin
2 oz equivalent
Pears, Apple 1 cup
Fluid Milk (Variety)
1 cup
Grains Component Grits
• Only whole grain-rich grits are commercially
available
• Only whole grain-rich grits are credited
towards daily and weekly requirement
• Traditional grits may be offered as an extra
food but not credited
Popular Whole Grain-Rich Foods
• What are your most popular whole grain-rich
breakfast menu items?
Breakfast “Extra” 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.
Breakfast Menu Example “Extra”
Food
Whole Grain Cereal 1 oz eq
Whole Grain Toast 1 oz eq
Scramble Egg 1 oz eq “Extra” Food
Peaches, Strawberries 1 cup
Fluid Milk (Variety) 1 cup
Fluid Milk Requirement
Grades K-5
Grades 6-8
Grades 9-12
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
Fluid Milk
• Must be low-fat (1% milk fat or less,
unflavored) or fat-free (unflavored or
flavored)
• Offer at least 1 cup of milk daily
Fluid Milk Choices
• At least two choices
– both choices may be fat-free
– both choices can be unflavored
• OVS students not required to select milk
– 1 cup fluid milk to be credited
Fluid Milk Lactose-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).
Fluid Milk Special Diets
• Required (disability accommodations) and
optional (parent/guardian requested) milk
substitutes are considered meal exceptionsnot subject to this final rule.
• Must meet the USDA regulatory standards
which do not address fat or flavor/sugar
restrictions.
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
Fluid Milk Substitutions
• 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
40
Dietary Specifications
• No longer a total fat requirement
• Saturated fat must be less than 10% of
calories, averaged over a school week
• Manufacturer’s Specifications must indicate
zero grams of trans fat per serving
41
Sodium Targets Breakfast
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)
Schools have five years (until the School Year beginning July 1, 2017) to reach
the second intermediate sodium target.
42
Offer Versus Serve (OVS) Breakfast
• Optional for all age/grade groups
• At least four food items must be offered
• Serving sizes for each component must be
offered
• Food items must be served in at least the
minimum daily portion size
43
OVS Optional Breakfast
• Juice/Fruit/Vegetable must be selected to
claim a reimbursable breakfast meal
• Must be offered at least four food items and
must select at least three credited food items
in applicable serving sizes
• Food items selected may be from any of the
required components
OVS Breakfast Fruit Requirement
• Required to offer at least 1 cup
• Must select
– ½ cup fruit
– ½ cup vegetable offered in place of fruit
– ½ cup total fruit and vegetable (when offered in
place of fruit)
– ½ cup of an item when both fruit and vegetable
(i.e., salsa in place of fruit)
Unit Price
• All meals must be set at a
single price no matter
how many food items are
declined.
• May select different unit
prices for various
combinations (i.e.,
hamburger, chef’s salad,
lasagana, turkey sandwich
OVS Breakfast Meal Example
Breakfast Burrito
1 oz eq Grain and
1 oz eq M/MA
Banana, Mixed Fruit 1 cup
Fluid Milk (Variety) 1 cup
Smoothie Milk
Strawberry Smoothie
Strawberries ½ cup
Fluid Milk 1 cup
Mixed Fruit ½ cup
Granola 1 oz eq
Whole Grain Toast 1 oz eq
Fluid Milk (Variety) 1 cup
Smoothie Yogurt
Strawberry Smoothie
Fruit ½ cup
Yogurt 1 oz eq
Mixed Fruit ½ cup
Whole Grain Toast 1 oz eq
Fluid Milk (Variety) 1 cup
OVS Breakfast Different Grains
• OVS menu example– 1 cup milk and 1 cup fruit, plus two grains:
cereal (1 oz eq) and toast (1 oz eq)
• The menu planner has discretion whether or
not to allow students to select duplicate
items
OVS Breakfast Different Grains
Example
Whole Grain Toast
1 oz eq Grain
Whole Grain Cereal
1 oz eq Grain
Fresh Fruit, Fruit Salsa
1 cup
Fluid Milk (Variety) 1 cup
OVS Breakfast Pre-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
Activity
OVS Reimbursable Breakfast Meal
• Sample OVS Breakfast Menu Planning
Scenarios Handout
• Sample OVS Breakfast Menus- Additional
Foods Handout
Integrate OVS Concepts
• Sample OVS Breakfast Activity Handout
54
Thank You
• Post Assessment
• Evaluations
National Food Service Management Institute
www.nfsmi.org
800-321-3054