What’s for Breakfast?

SCHOOL YEAR 2015-2016

KENTUCKY DEPARTMENT OF EDUCATION

Topics to Cover Overview of the Breakfast Meal Pattern◦General Requirements◦Food Components◦Offer Versus Serve◦Pre-plating

General Requirements Food based menu planning approach Implement three age grade groups

◦K-5◦6-8◦9-12

Must plan breakfast to meet calorie ranges

Dietary Specifications Calorie Ranges

◦ K-5: 350-500◦ 6-8: 400-550◦ 9-12: 450-600

Saturated Fat◦ < 10% For all age grade groups

Trans-fats◦ZERO trans-fats per portion (<0.5g per serving)

Dietary Specifications Sodium Restrictions

◦K-5: ≤ 540 mg◦6-8: ≤ 600 mg◦9-12 ≤ 640 mg

Food Components Food Component: One of the three food groups that comprise a reimbursable breakfast.◦Grains (with optional M/MA allowed)◦Fruit (Vegetables may be substituted)◦Milk

Food Components Food Item: A specific food within the three components.

Food ComponentsFood Component vs Food Item Example

Actual Serving size 2.3 oz = 2 oz equivalent = 2 food items

This is a 2 oz equivalent whole grain biscuit. This biscuit has one food component – Grain This biscuit counts as TWO food items* *Based on the decision of the Menu Planner

Food Components: Milk Must offer only fat free (unflavored or flavored) or low-fat (unflavored) milk. All age-grade groups, must offer at least 1 cup of milk daily. A variety of milk, at least two options, must be offered.

Food Components: Fruits Must offer a minimum of 1 cup daily. Vegetables may substituted for fruit

◦ The first two cups per week of any such substitution must be from the following subgroups: dark green, red/orange, bean/pea or “other vegetables”

Juices are limited to 50% of total fruit/vegetables planned

Food Components: Grains Minimum of at least 1 oz equivalent of actual grains offered to all grade groups daily. Weekly minimums must also be met

◦ K-5: 7 oz equivalent (minimum weekly)◦ 6-8: 8 oz equivalent (minimum weekly)◦ 9-12: 9 oz equivalent (minimum weekly)

Maximums lifted, however should still be monitored.

Food Components: Grains All grains offered must be whole grain-rich. Any grains which are not 100% whole grain-rich must be fortified.◦ Check cereal label for ingredient statement:

◦ Ingredients: Wheat bran, sugar, psyllium seed husk, oat fiber, contains 2% or less of salt, baking soda, caramel color, annatto color, BHT for freshness

◦ Vitamins and Minerals: Vitamin C (sodium ascorbate, ascorbic acid), niacinamide, vitamin B6 (pyridoxine hydrochloride), reduced iron, zinc oxide, folic acid, vitamin B2 (riboflavin), vitamin B1 (thiamin hydrocholorid), etc.

Food Components: Grains Sugar in grain items is allowed at breakfast

◦ No “grain based dessert” restriction at breakfast (lunch only)◦ These food items may be considered “desserts” at lunch (i.e. graham crackers, poptarts)

◦ Some grain products can only be served as desserts in lunch/not allowable in breakfast (i.e., cookies, brownies)◦ See Exhibit A, SP 30-2012, footnotes 3 and 4

Food Components: Meat/Meat Alternate as Grain No separate requirement to offer M/MA If you would like to offer M/MA, there are two options:◦ Option 1: Offer M/MA in place of grains component AFTER minimum

requirement is offered in menu or planned breakfast.◦ Option 2: Offer M/MA as an extra food and NOT credit it toward any

component.

Food Components: Meat/Meat Alternate as Grain Option 1: Offer M/MA in place of grains, provided you have offered at least 1 oz equivalent of grains daily.◦ The M/MA would count toward the weekly total grains minimum

requirements and the dietary specifications.◦ You receive credit for the M/MA under the required food

component (grains)◦ 1 serving of 1 oz equivalent M/MA would credit as 1 oz equivalent of grains.

Food Components: Meat/Meat Alternate as Grain Option 1 and Whole Grain Rich Criteria

◦ The Whole Grain Rich criteria only applies to grain based foods, and NOT M/MA crediting toward the grain component.

◦ Example: Menu planner offers 6 oz equivalent grains and 3 oz equivalent M/MA to meet the weekly requirement of 9oz to meet the weekly requirement of 9oz equivalent in grades 9-12. Only the 6 oz equivalent of grains must be whole grain-rich.

Food Components: Meat/Meat Alternate as Grain Option 2: Serve M/MA as an EXTRA food and not count toward weekly grains requirement.◦ Must still offer at least 1 oz equivalent of grains daily.◦ The extra M/MA must fit within the weekly specifications (calories,

saturated fat, trans fat, and sodium) and must continue to offer a sufficient amount of grains to meet minimum weekly requirement.

◦ M/MA foods offered as EXTRAS do not count for OVS purposes.

Offer Versus Serve Always offer all three components in at least the required amounts Must be offered at least four food items and may decline one food item A reimbursable meal must contain at least ½ cup of fruit/vegetable/juice for OVS.

Offer Versus Serve If you are offering a M/MA as a grain for the purpose of OVS:◦ When counting M/MA as grains, the combo may count as two food

items.◦ Example:

◦ Egg burrito w/ 1 oz equivalent of grains and 1 oz equivalent of M/MA counting as grains = 2 food items

Offer Versus Serve If you are offering a M/MA as an extra for the purpose of OVS:◦ When counting M/MA as an extra, the M/MA cannot be counted as a food

item.◦ Three additional food items must be offered to have OVS.◦ Students may decline the combination.◦ Example:

◦ Egg burrito w/ 1 oz equivalent of grains and 1 oz equivalent of M/MA counting as an extra = 1 food item

Offer Versus Serve Allowing students to take two of the same grain item:

◦ If a menu planner offers two different 1 oz equivalent grain items at breakfast, a student may be allowed to take two of the same grain and count as two items.

◦ Example: milk and fruit, plus two grains◦ Student could select fruit and two toasts◦ 2nd toasts selected in place of other grain offered (cereal)◦ Only one item (milk) is declined

Pre-plating Remember – OVS is not required at breakfast!! Pre-plating and/or Grab-n-Go is allowed.

◦ A variety of milk is still required.

Questions

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