Updated Section 8, Breakfast to correct a typo related to calculating weekly grains.

Transcription

1 Breakfast Section 8, Breakfast Update Guide May 18, 2015 April 28, 2015 Updated Section 8, Breakfast to correct a typo related to calculating weekly grains. Updated Section 8, Breakfast to incorporate the following United States Department of Agriculture (USDA) memos and guidance: USDA Memo SP (v.2) Flexibility for Whole Grain-Rich Pasta in School Years and , Questions and Answers Revised (September 30, 2014) USDA Memo SP (v.8) Questions & Answers on the Final Rule, Nutrition Standards in the National School Lunch and School Breakfast Programs (August 4, 2014) USDA Memo SP , Questions & Answers on the School Breakfast Program Meal Pattern in School Year (April 28, 2014) USDA Memo SP , Updated Offer versus Serve Guidance for the National School Lunch Program and School Breakfast Program in School year (August 1, 2014) Provided clarification on the following issues Additional or extra beverages Combination food items Communicating with students about the contents of a reimbursable meal Condiments or accompaniments Crediting Dietary specifications Fruit (vegetables substituting for fruit, grits, and starchy vegetables) Grains (breading, meat/meat alternates, and whole-grain rich) Home-canned products Juice Maximum serving recommendation for grains and meat/meat alternates Minimizing plate waste Milk (choice and smoothies) Nutrient analysis Planned, offered, and selected/served Potable water Reimbursable meal Meal service (double servings, family style meals, large food items, leftovers, offer versus serve, point of service, refused item, seconds or additional servings, and vending machines Universal breakfast requirement Texas Department of Agriculture May 18, 2015 Breakfast 8.1

2 March 5, 2014 Updated Section 8, Breakfast to provide additional information on participation in Universal Breakfast under Texas Education Code, Section as amended by Senate Bill 376, 83 rd Texas Legislature, including submitting a waiver. Added clarification to explain the difference between the state requirements for Universal Breakfast (UB) under Texas Education Code, Section as amended by Senate Bill 376, 83 rd Texas Legislature and the use of the Universal Free Breakfast Program (UFBP). December 9, 2013 December 2, 2013 October 28, 2013 Updated Section 8, Breakfast to clarify which sites are required to participate in Universal Breakfast under Texas Education Code, Section as amended by Senate Bill 376, 83 rd Texas Legislature. Updated Section 8, Breakfast to provide more clarity on the following issues: Breakfast meal time Calorie ranges CN labeling and manufacturer product formulation statements Compliance Contact information for the Texas Department of Agriculture (TDA) Dietary specification Fruit component for SY and SY Grains component, including minimum and maximums Implementation timeline for sodium Meal service options Milk component, including milk substitutes and smoothies OVS and Residential Child Care Institutions (RCCIs) OVS and the reimbursable meal Point of service (POS) Pre-K menu pattern Records retention Weighted averaging Updated Section 8, Breakfast to incorporate new guidance on Universal Breakfast based on Texas Senate Bill 376. Added contact information page after the table of contents. Updated typo related to weekly grain range. July 22, 2013 Updated Section 8, Breakfast to reflect the renumbering of Section 9C to Section 2C, Certification for Performance-Based Reimbursement in order to relocate the information on certification adjacent to Section 2, Application and Agreement since certification is now part of the application process. Deleted all references to Section 8N since that section has been removed from the Administrator s Reference Manual (ARM). CEs must follow the guidance provided in Section 8, Breakfast since Section 8N applied to SY only. Texas Department of Agriculture May 18, 2015 Breakfast 8.2

3 June 23, 2013 Updated Section 8, Breakfast to incorporate the following USDA guidance USDA Memo , Questions & Answers on the Final Rule, Nutrition Standards in the National School Lunch and School Breakfast Programs (January 25, 2013) USDA Memo , Extending Flexibility in the Meat/Meat Alternate and Grains Maximum for School Year (February 25, 2013) USDA Memo , Questions & Answers on School Breakfast Program Meal Pattern in School Year (June 13, 2013) USDA Memo , Salad Bars in the National School Lunch Program (March 27, 2013) USDA Memo , Updated Offer versus Serve Guidance for the National School Lunch Program and School Breakfast Program in School Year (June 13, 2013) and needed clarification on the following topics: Crediting: crediting salsa, meal pattern identification, pre-packaged and pre portioned breakfast delivery systems, use of Food Buying Guide for School Nutrition Programs Meal Pattern: Fruit: fruit serving requirement timeline Grains: counting grain food items, flexibility on grains maximums for school year , whole grain-rich requirements for school year , weekly average grains, and ready to eat (RTE) cereal ingredients Pre-kindergarten children: meal pattern Meats/Meat Alternates: meats/meat alternates as a substitute for grains and as an additional food item Fluid Milk: options for fluid milk Substitutions: emergencies Serving Methods: offer versus serve requirements for breakfast, and breakfast in the classroom (BIC) Record Retention: record retention explanation Texas Department of Agriculture May 18, 2015 Breakfast 8.3

4 Table of Contents School Breakfast Program Texas Education Code Requirements Related to Breakfast Universal Breakfast (UB) Waiver Timeline for Universal Breakfast Waiver Submission Waiver Submission Process Severe Need Breakfast Overview Severe Need Breakfast Reimbursement Breakfast in the Classroom (BIC), Alternative Serving Method Strategies for BIC Service Breakfast Carts Grab N Go Breakfast Nutrition Break or Second Chance Breakfast Serving Time Universal Free Breakfast Program (UFBP) Guidance for UFBP Outreach to Households on the Availability of the School Breakfast Program (SBP) Notification Meal Pattern Implementation Timeline of the Breakfast Meal Pattern Breakfast Meal Pattern Breakfast Menu Planning Food Component Food Items Menu Items Crediting Foods Age/Grade Groups Residential Child Care Institutions Weekly Menu Planning Fruit (or Vegetable) Serving Portion CEs with Shorter and Longer Weeks Menu Planning for Pre-Kindergarten Students Texas Department of Agriculture May 18, 2015 Breakfast 8.4

5 CEs with Multiple Age/Grade Group, Including Pre-Kindergarten Students Point of Service (POS) General Guidance for Point of Service (POS) Counting Choice of Milk Food Production Records Student Identification of a Reimbursable Meal Breakfast Meal Time Methods for Serving Meals Family Style Meals Multiple Choice Menus Multiple Serving Lines or Stations Offer Versus Serve (OVS) OVS and Extra Food Items Pre-Plate Delivery System Pre-Packaged or Pre-Proportioned Delivery System Salad or Theme Bars Point of Service (POS) for Salad or Theme Bars Pre-Packaging and Pre-Proportioning for Salad or Theme Bars Reimbursable Meal for Salad or Theme Bars Resources for Salad and Theme Bars Vending Machines Fruit (or Vegetable) Component of the Reimbursable Breakfast Dried Fruit Frozen Fruit with Added Sugar Vegetables Substituting for Fruits Starchy Vegetables As an Extra Food Item Not Served As a Substitute for the Fruit Component Leafy Salad Greens Fruit (or Vegetable) Juice Calculating the Weekly Juice Limit When Multiple Fruit/Vegetable Juices Are Offered Juice Concentrate Creditable Juice Creditable Juice Blends Creditable Blended Dish Items with Pureed Fruit or Vegetables Texas Department of Agriculture May 18, 2015 Breakfast 8.5

6 Non-Creditable Juice Crediting Fruits and Vegetables Crediting Dry Peas and Beans Crediting Extruded Vegetable Products Crediting Herbs As Vegetables Crediting Salsas or Picante Sauce Non-Creditable Fruit and Vegetable Food Items Offer Versus Serve (OVS) and the Fruit Component Common Problems: Fruits and Vegetables Grains Component of the Reimbursable Breakfast Minimum Grains Requirement Recommended Maximum Grain Offerings Definitions for Grains Whole Grain-Rich Foods Criteria for Whole Grain-Rich Foods for Breakfast Fifty Percent Guideline Adding Whole Grains to Menus Determining Whole Grain Rich Products Cereal Grains Corn Masa Products Formulated Grain-Fruit Product Grits Grains and Combination Food Items Ready to Eat Breakfast Cereal Allowable Whole Grains Non Creditable Grains Products Offering Whole Grain-Rich Products Determining Daily Grain Contribution Food Buying Guide for School Nutrition Programs Criteria for Determining Ounce Equivalent Serving Sizes Weekly Grains Minimum Requirement and Maximum Recommendation Breaded Products Fully Cooked Grains, Water As First Ingredient Crediting Grains Texas Department of Agriculture May 18, 2015 Breakfast 8.6

7 Reminders Regarding Grains Grains Product Labeling Common Problems: Grains Meat/Meat Alternate Component Substituting for the Grains Component of the Reimbursable Breakfast Definitions for Non Allowed Meat/Meat Alternate Component Purchased Prepared Menu Items Steps before Purchasing Any Meat, Poultry, Fish, or Tofu Product Common Problems: Meat/Meat Alternates When Served As a Substitute for the Grains Component Meat and Poultry Inspection in Texas Standards for Meat and Poultry Products Fluid Milk Component of the Reimbursable Breakfast Lactose Free Milk Organic Requirement to Take Milk Guidance for Offering Milk and Other Beverages Milk Substitutes Nutrient Analysis of Milk Substitutes Water Milk and Students with Disabilities or Other Dietary Issues Recombined/Reconstituted Milk Dispensed from a Machine Smoothies Program Operator Prepared Smoothie Commercially Prepared Smoothie Guidance about Smoothie Content and Crediting Common Problems: Milk Menu Substitutions Substitution, Emergency Situation Sulfiting Agents in Foods Home-Canned Products Reimbursable Breakfast Requirements Under OVS Combination Foods Containing More Than One Component Texas Department of Agriculture May 18, 2015 Breakfast 8.7

8 Double Servings Large Food Items Fruit(s) and Vegetable(s) Servings for a Reimbursable Meal Grains Grains Serving for a Reimbursable Meal Milk Serving for a Reimbursable Meal Reimbursable Meal Determination A La Carte Field Trips Free, Extra Food Offered After the Point of Service (POS) In School Suspension (ISS) Leftovers Refusing an Item Seconds or Additional Servings Nutrient Standards Target/Range Calculating Dietary Specifications for the Week Calculating Dietary Specifications for a Single Condiment or Accompaniment for a Designated Menu Item Choice Among Various Condiments or Accompaniments for a Designated Menu Item Calories Saturated Fat Sodium Trans Fat Commercially-Prepared Products Nutrition Labels and Manufacturer Specifications Nutrition Software Nutrition Goals Nutrient Analysis of Meals Weighted Averages Determining Projected Servings for Weighted Averages Processed Foods Standardized Recipes and Preparation Techniques Recipes for Salad or Theme Bars Minimize Plate Waste Texas Department of Agriculture May 18, 2015 Breakfast 8.8

9 Water Availability During Meal Service Location of and Access to Water Water Fountain Cups for Water Reasonable Costs of Providing Water Providing Potable Water in Other School Nutrition Programs Seamless Summer Option (SSO) Afterschool Care Snack Program (ASCP) Water Dispensers, Food Safety Meal Pricing TDA Forms Records Retention Food Production Documentation Planned, Offered, and Selected/Served Compliance Texas Department of Agriculture May 18, 2015 Breakfast 8.9

10 Chart Table of Contents Meal Pattern Implementation Timeline Chart Nutrition Standards in the National School Lunch Program(NSLP) and School Breakfast Program (SBP) Meal Pattern Chart Breakfast Menu Planning Example Chart Short and Long Week Adjustments for Breakfast Chart Pre-Kindergarten Traditional Food-Based Meal Pattern Chart Information Box 1, Vegetable Subgroups Calculation of Weekly Juice Amount Chart Crediting Fruits and Vegetables for a For a Reimbursable Meal Chart Milk Substitute Nutritional Profile Chart Crediting Smoothie Ingredients Chart Options for Meeting the Breakfast Requirement for a Half (½) Cup of Fruit (or Vegetable) Component Chart How to Recognize a Reimbursable Meal Chart OVS Breakfast Breakfast Nutrient Standard Chart Calculation Condiment or Accompaniment Amount Chart Sodium Limits and Timeline Chart Breakfast Sample Estimate of Number Servings Needed Chart Information Box 2, Records Retention Texas Department of Agriculture May 18, 2015 Breakfast 8.10

11 Contact Information for the Texas Department of Agriculture (TDA), Food and Nutrition When contacting TDA by phone, Contracting Entities (CEs) need to have their CE Identification Number (CE ID) (and site ID if applicable). CEs should include their name and CE ID (and site name and ID if applicable) in all communication or documentation. Website: Phone: 877-TEXMEAL, (877) Fax: (888) Physical Address: 1700 N. Congress, 11 th Floor, Austin, TX Mailing Address: PO Box 12847, Austin, TX Contact: Contact for Issues Related to Applications: National School Lunch Program, School Breakfast Program, & Special Milk Program: Fresh Fruit and Vegetable Program Seamless Summer Option: Child & Adult Care Food Program: Summer Food Service Program: Texas Department of Agriculture May 18, 2015 Breakfast 8.11

12 Breakfast School Breakfast Program The School Breakfast Program (SBP) is a federally assisted meal program administered by the Texas Department of Agriculture (TDA) and operated by public schools, nonprofit private schools and residential child care institutions (RCCIs). The SBP provides nutritionally balanced, economically priced, or free breakfasts to all students each day. Contracting entities (CEs) that choose to participate in the SBP receive reimbursement from the United States Department of Agriculture (USDA) for each breakfast they serve. In return, CEs must serve breakfasts that meet the meal pattern requirements and must offer free or reduced-priced meals to eligible students. The guidance in the section does not address the regulations related to the Competitive Food Nutritional Standards. For information on competitive foods, see the Administrator s Reference Manual, Section 20, Competitive Food Nutritional Standards. Texas Education Code Requirements Related to Breakfast Texas Education Code, Section mandates that public and charter campuses participate in the SBP in the following circumstances. At least 10 percent or more of their students are eligible for free and reduced-price meals The public or charter campus must make breakfast available for all students. The amount a student is charged for a reimbursable meal is based on the student s eligibility category. Reimbursable meals are counted and claimed according to each student s eligibility category. At least 80 percent or more of their students are eligible for free and reduced-price meals The public or charter campus must offer universal breakfast (UB) 2 at no charge for all students starting in School Year (SY) Reimbursable meals are counted and claimed according to each student s eligibility category even though no child is charged for breakfast. 3 Universal Breakfast (UB) Waiver TDA and Texas Education Agency (TEA) have developed a coordinated waiver process to facilitate submission and approval of waivers. A CE may request a waiver from the UB requirement if the following guidelines are met: 1 Section was amended by Senate Bill 376, 83 rd Texas Legislature. 2 Texas CEs have long had the option to operate the Universal Free Breakfast Program (UFBP) which provides breakfast to all students at no charge. The UB requirement described in this subsection is not part of UFBP. It is a new requirement established by Senate Bill 376, 83 rd Texas Legislature. 3 See the Administrator s Reference Manual, Section 14, Financial Information Concerning School Nutrition Funds and Section 15, Meal Pricing for additional information on the use of program funds and pricing meals. Texas Department of Agriculture May 18, 2015 Breakfast 8.12

13 Timeline for Universal Breakfast Waiver Submission. CEs must apply for a waiver after March 15, but before July 1, of year preceding the SY for which the waiver applies. For Example: A CE applies on April 3, 2015 for a waiver that will apply to SY A waiver is in effect for only one school year. A CE must submit a new waiver for each year the CE chooses not to offer UB. - If a CE does not apply for a waiver during this period, the CE must implement the UB requirements as mandated by Texas Education Code in Senate Bill 376. Required Actions Related to the Decision to Submit a Waiver. Any CE that chooses to submit a waiver from the requirement must take the following actions and retain documentation that demonstrates that the required actions were taken as part of its process to apply for a waiver from the UB requirements: - The decision to apply for a waiver must be approved (1) at a regular school board meeting or (2) by the CE s governing body during an annual budget approval meeting. - The decision to apply for a waiver must be a separate item on the agenda for the meeting described above. - The school board or governing body must provide an opportunity for public comment before the decision is made at the school board meeting or governing body annual budget approval meeting. Waiver Submission Process. To submit the Universal Breakfast (UB) Waiver form, the CE must take the following actions: - Access the web-based form through the Texas Unified Nutrition Programs System (TX-UNPS). - Complete and submit the web-based form demonstrating that the CE has submitted the waiver according to the timeline as well as taken the required actions and maintained documentation of those actions. The CE will be notified about the waiver approval or disapproval. Texas Department of Agriculture May 18, 2015 Breakfast 8.13

14 Severe Need Breakfast Overview USDA established an additional breakfast reimbursement rate for CEs that serve a large percentage of needy students eligible for free and reduced-price meals. This additional reimbursement is intended to provide increased funding to support more nutritious breakfasts. The SBP regulations specify that eligibility for Severe Need Breakfast reimbursement is established on an individual site basis using the following criteria: The site s reimbursement rates under the regular SBP are insufficient to cover SBP costs. The site is currently participating in, or desiring to initiate, a SBP. In the preceding school year (SY), forty percent or more of the lunches served to students were free or reduced-price meals. Severe Need Breakfast funding is approved on a site-by-site basis and is restricted to the cost of producing and serving breakfast. Within the CE, some sites may be eligible for Severe Need Breakfast funding, and others may not. For additional information on Severe Need Breakfast reimbursement, see the Administrator's Reference Manual, Section 7, Counting and Claiming. Severe Need Breakfast Reimbursement. In addition to the regular SBP reimbursement rates for paid, free, and reduced-price breakfasts, CEs that qualify for and have applied for Severe Need Breakfast reimbursement will receive additional reimbursement. The Severe Need Breakfast reimbursement rate is subject to change every program year. Current Severe Need Breakfast reimbursement rates are posted at Breakfast in the Classroom (BIC), Alternative Serving Method Breakfast in the Classroom (BIC) is an alternative serving method that CEs may use to provide students with a nutritious meal in a familiar setting their classroom. BIC commonly results in the following outcomes: More students eat breakfast; therefore, more students are ready for learning. BIC allows teachers to accomplish routine morning tasks attendance, collecting homework, and announcements while students are eating breakfast. Therefore, little, if any, teaching time is lost. Food service staff save time since students are usually responsible for clearing away their trash. When the food service facilities are not large enough to accommodate all students at one setting, BIC allows breakfast service to be completed more quickly since the site does not have to offer staggered serving times. Texas Department of Agriculture May 18, 2015 Breakfast 8.14

15 BIC works well in many types of circumstances. However, the following conditions will help to support a successful BIC: 4 Students are in the same room at the start of each day. Buses arrive just before classes begin. Teachers are supportive of the breakfast program and realize its importance to learning. The cafeteria is centrally located or has methods for delivering meals quickly to classrooms. Strategies for BIC Service TDA recommends that CEs develop a written policy on BIC before implementing this program. It is also recommended that the School Nutrition Program (SNP) staff obtain the approval and support of administrators, principals, and teachers. BIC can be served in a variety of ways. Meal in a bag Individually wrapped items Cafeteria style service, eaten in the classroom Delivery to the classroom Breakfast Carts. Breakfast Carts are used to bring meals to the students. Meals are pre-packaged for a student to pick up or to be delivered to a specific location. Grab N Go Breakfast. The Grab N Go method allows breakfast to be served where students are congregating or passing during transition period or during breaks. Meals may be consumed in a central location or at scattered locations through the building. Nutrition Break or Second Chance Breakfast. Students are served breakfast during a morning break, usually 9:00 a.m. to 10:00 a.m. Commonly reimbursable breakfasts are pre-packaged and ready to serve to each student. Food may also be served from mobile carts, tables, or the cafeteria. Serving Time. Even though BIC is commonly offered as the day starts, it can be offered later in the day. Often, older students are not ready to eat early in the morning, so a later time can increase breakfast participation for them. This strategy may also be used at other grade levels. 4 More information on breakfast in the classroom (BIC) is available from USDA at the National Food Service Management Institute at and the Food Research and Action Center at Texas Department of Agriculture May 18, 2015 Breakfast 8.15

16 Universal Free Breakfast Program (UFBP) The Universal Free Breakfast Program (UFBP) 5 allows sites to provide all students a reimbursable breakfast meal at no charge including those students that are approved for reduced-price and paid meals. Reimbursable meals served to students are counted and claimed according to each student s eligibility category. 6 CE administrators and teachers should discuss the financial impact of UFBP before implementation. Guidance for UFBP. CEs must adhere to the following guidance to participate in UFBP: Sites providing UFBP must follow the counting and claiming requirements included in Administrator s Reference Manual, Section 7, Counting and Claiming. The CE agrees to pay the program costs for all students eating at no charge if program funds are not sufficient to cover the total costs of operating the UFBP. Administrator s Reference Manual, Section 14, Financial Information Concerning School Nutrition Funds and Section 15, Meal Pricing provide additional information on allowable use of SNP funds for sites that offer UFBP. The CE must change its Policy Statement for Free and Reduced-Price Meals, Attachment B: Meal Count/Collection Procedures 7 before implementation if the site s collection or counting and claiming procedures change because of offering UFBP annually. 8 No other formal approval process is necessary to begin UFBP. Outreach to Households on the Availability of the School Breakfast Program (SBP) Research has shown that starting the day with a nutritious breakfast helps students stay alert and perform better academically. In an effort to help more students benefit from the nutritious meals served in the SBP, CEs must inform households of the availability of breakfast. Notification. A notification about the availability of breakfast must be provided to households just prior to or at the beginning of the SY. The CE should include this notification in the informational packets that are sent to each household with the free and reduced-price meal applications. In addition, CEs must send reminders regarding the availability of the SBP multiple times throughout the SY. 5 The UFBP is not a part of the Universal Breakfast (UB) requirement as established by Senate Bill 376, 83 rd Texas Legislature. See the Texas Education Code Requirements Related to Breakfast subsection in this section for additional information on requirements related to the UB requirement. 6 See the Administrator s Reference Manual, Section 7, Counting and Claiming for more information on this topic. 7 Available at 8 See the Administrator s Reference Manual, Section 3, Records Retention for more information on the deadline. Texas Department of Agriculture May 18, 2015 Breakfast 8.16

17 CEs can provide reminders to students through public address systems or through means normally used to communicate with the households of the enrolled students. Other acceptable outreach activities may include developing or disseminating printed or electronic material to households and students. 9 TDA encourages CEs to use the information in USDA s SBP toolkit, Discover School Breakfast Toolkit, a resource for outreach and expansion activities which is located at Meal Pattern Under SBP, breakfasts must meet the regulations outlined in the final rule (77 FR 4088) titled Nutrition Standards in the National School Lunch and School Breakfast Programs as a result of the Healthy, Hunger-Free Kids Act of 2010 and the 2010 Dietary Guidelines for Americans. The meal pattern outlined in the rule is food-based and divided by age/grade groups. The meal pattern also focuses on specific nutrient standards: calories, sodium, and saturated and trans fat. Adopting the meal pattern results in the following changes: Three-component meal pattern: fruit, grains, and milk. A required daily serving of fruit. Increased quantity of fruits. Weekly grains ranges plus daily minimum requirements. All grains offered during the serving week must be whole grain-rich. Fat-free (unflavored or flavored) and unflavored 1 percent low-fat milk only. Meat/meat alternates may be offered after minimum grains requirement per day is met. Under Offer versus Serve (OVS), the student must select at least ½ cup of the fruit (or vegetable) component for the meal to be considered a reimbursable breakfast. Calorie minimum and maximum levels based on age/grade groups. Sodium limits starting SY Limit on saturated fat; elimination of trans fat. 9 CEs must retain documentation about these efforts. See the Records Retention subsection of the section for additional information on this topic. Texas Department of Agriculture May 18, 2015 Breakfast 8.17

18 Implementation Timeline of the Breakfast Meal Pattern. The Meal Pattern Implementation Timeline Chart shows the timeline of implementation for breakfast (B) and lunch (L) by school year (SY). Breakfast Meal Pattern The new meal requirements are food-based and specify kinds and amounts of food for the three required breakfast food components. The Nutrition Standards in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) Meal Pattern Chart provides detailed information on the minimum meal pattern requirements for meals to be served for each age/grade group. Components must meet requirements for both daily and weekly servings. The nutrient specifications must be met weekly. (NOTE: CEs may use the Traditional Food Based Meal Pattern for Pre-Kindergarten (Pre-K) Children, ages 1 2 and ages 3 4 years, 10 or they may use the K-5 age/grade meal pattern. USDA will be reevaluating the meal patterns for pre-k in the coming years.) The meal pattern is food-based and consists of three components: Fruit (or Vegetable) Grains (NOTE: The term bread is no longer used.) Milk The meal pattern is divided into three age/grade groups: Grades K 5 (ages 5 10) Grades 6 8 (ages 11 13) Grades 9 12 (ages 14 18) 10 See the Meal Planning for Pre-Kindergarten Children subsection in this section for additional information on this topic. Texas Department of Agriculture May 18, 2015 Breakfast 8.18

19 Fruit component Requirements Offer fruit daily L Fruit quantity increase (5 cups/ week; minimum 1 cup per day) Vegetables Component Offer vegetable subgroups weekly Grains component Half of grains must be whole grain-rich All grains must be whole grainrich Offer weekly grains ranges L B Meat/Meat Alternate Component Offer weekly meat/meat alternate ranges (daily minimum) Milk Component Offer only fat-free (unflavored and flavored) and 1% low fat (unflavored) milk Meal Pattern Implementation Timeline Chart Implementation (School Year) for NSLP (L) and SBP (B) L L L L, B Dietary Specifications (to be met on average over a week) Calorie ranges L B Saturated fat limit (no change) L, B Sodium Targets 11 Zero grams of trans fat per portion Menu Planning A single FBMP approach L B Age/Grade Groups Establish age/grade groups: K 5, 6-8, 9 12 Offer Versus Serve Reimbursable meals must contain a fruit (or vegetable) (½ cup minimum) Monitoring Three-year administrative review cycle Conduct weighted nutrient analysis on one week of menus L L L L B B B L, B B B L, B Target 1 L, B B Target 2 L, B Final L, B 11 See the Sodium subsection in this section for the specific amount of sodium for each target. Texas Department of Agriculture May 18, 2015 Breakfast 8.19

20 Nutrition Standards in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) Meal Pattern Chart [Minimum Amount of Food Component b Per Week (Minimum Offering Per Day)] Meal Pattern Grades K 5 a Breakfast Meal Pattern Grades 6 8 a Grades 9 12 a Grades K-12 Grades K 5 Lunch Meal Pattern Fruits (cups) c, d 5 (1) e 5 (1) e 5 (1) e 5 (1) 2½ (½) 2½ (½) 2½ (½) 5 (1) Vegetables (cups) c, d ¾ (¾) 3¾ (¾) 3¾ (¾) 5 (1) Dark Green f ½ ½ ½ ½ Red/Orange f ¾ ¾ ¾ 1¼ Beans/Peas (Legumes) f ½ ½ ½ ½ Starchy f ½ ½ ½ ½ Other f, g ½ ½ ½ ¾ Additional Vegetable to Reach Total h ½ Grains (oz eq) i 7-10 (1) 8-10 (1) 9-10 (1) 9-10 (1) 8-9 (1) 8-10 (1) 8-9 (1) (2) Meat/Meat Alternates (oz eq) 0 k 0 k 0 k (1) 9-10 (1) 9-10 (1) (2) Fluid Milk (cups) l 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) Other Nutrient Specifications: Daily Amount Based on the Average for a 5-Day Week Min-Max Calories (kcal) m, n Saturated Fat (% of total calories) n < 10 < 10 < 10 < 10 < 10 < 10 < 10 < 10 Sodium Target 1 (mg) n, p 540 n, p 600 n, p 640 n, p n, p 1360 n, p 1230 n, p 142 n, p Trans Fat n Grades 6 8 Grades K-8 Grades 9 12 Product nutrition label/manufacturer specification must indicate 0 grams of trans fat per serving. a See the Pre-Kindergarten Traditional Food-Based Meal Pattern Chart for information on portion sizes for pre-k students using the Traditional Food-Based Menu Planning, or CEs may use the K-5 age/grade group meal pattern for pre-k children. b Food items included in each food group and subgroup and amount equivalents. Minimum creditable serving is ⅛ cup. c One quarter (¼) cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ cup of vegetables. No more than one half of the fruit (or vegetable) offerings may be in the form of juice. All juice must be 100% full-strength. d For breakfast, vegetables may be substituted for fruits. The first two cups per week of any such substitutions menued must be from the Dark Green, Red/Orange, Beans/Peas (Legumes) or Other vegetables subgroups. e The fruit quantity requirement for the SBP (5 cups/week; minimum of 1 cup/day) is effective July 1, f Larger amounts of these vegetables may be served. g This category consists of Other vegetables as defined in regulations; this requirement may be met with any additional amounts from the Dark Green, Red/Orange, and Beans/Peas (Legumes) vegetable subgroups. h Any vegetable subgroup may be offered to meet the total weekly vegetable requirement. i All grains must be whole grain-rich in the NSLP and the SBP beginning July 1, k There is no separate meat/meat alternate component in the SBP. For SBP CEs may substitute 1.0 oz eq of meat/meat alternates for 1.0 oz eq of grains after the minimum daily grains requirement is menued for the week for the SBP. l Fluid milk must be low fat (1 percent milk fat or less, unflavored) or fat free (unflavored or flavored). m The average daily amount of calories for a 5-day serving week must be within the range (at least the minimum and no more than the maximum values). n Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent milk fat are not allowed. p Final sodium specifications are to be reached by SY ( July 1, 2022). Intermediate sodium specifications are established for SY and SY See the Sodium subsection in this section for the specific sodium targets. Texas Department of Agriculture May 18, 2015 Breakfast 8.20

21 Breakfast Menu Planning To meet the requirements of the meal pattern, a reimbursable breakfast must contain a specified quantity of each of the food components. The quantities for the food components vary by age/grade group. Refer to the breakfast meal pattern part of the Nutrition Standards in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) Meal pattern Chart for information regarding specific quantities per age/grade group. Understanding the difference between components, food items, and menu items is essential when planning menus that meet requirements. The Breakfast Menu Planning Chart provides examples of components, food items, and menu items. Breakfast Menu Planning Example Chart Components Food Items Menu Items 1. Fruit 1. Peaches 1. Fresh Fruit of the Day 2. Grains 2. Whole Grain Muffin 2. Muffin Surprise 3. Milk 3. Fat Free Milk 3. Milk or Chocolate Milk Food Component A food component 12 means one of the three food groups fruit (or vegetable), grain, and fluid milk that make up a reimbursable breakfast meal. Each of the three food components must be offered prior to the point of service (POS) 13 in order for the meal to be reimbursable. At breakfast, vegetables may be substituted for fruit. See the Fruit (or Vegetables) Component of the Reimbursable Breakfast subsection in this section for additional information on substituting vegetables for fruit servings. Food Items Food items means a specific food offered that contains one or more of the three food components. 12 For breakfast there are three food components. 13 See the Point of Service (POS) subsection in this section for additional information on this topic. Texas Department of Agriculture May 18, 2015 Breakfast 8.21

22 Menu Items Menu items are the actual foods served such as breakfast tacos, fruit salad, or muffins. Menu items may contain one or more components or food items. 14 The Breakfast Menu Planning Chart provides examples of components, food items, and menu items. Whether a menu item consists of one or more components, all three required food components must be offered in the required amount for the meal to be reimbursable. All menu items should be offered prior to the POS. 15 Crediting Foods Crediting is determined by rounding the food component down to the nearest 0.25 ounce equivalency (oz eq) for grain and meat/meat alternate components or ⅛ cup for fruit, vegetable, and milk components Age/Grade Groups The meal pattern is divided into three age/grade groups: Grades K 5 (ages 5 10) Grades 6 8 (ages 11 13) Grades 9 12 (ages 14 18) CEs must use the meal pattern age/grade groups to plan the menus. Because of the three distinct age/grade groups, CEs cannot offer the same meal portions to all grade levels. CE may use the age/grade group K 12 for breakfast. However, in menu planning, the menued items must fall into the overlap for number of servings, portion size, and calories across all age/grade groups and meet the sodium standard for the lowest age/grade group. Menu planners must (1) meet requirements both daily and weekly and (2) meet the nutrient specifications weekly. Residential Child Care Institutions Residential child care institutions (RCCIs) are not waived from the meal pattern requirements including the nutrient standards. 16 To meet the caloric needs of students in RCCIs, the menu planner may increase the calories provided through other meal services such as snacks and the supper meal. If it is not possible to use the established grade groups, RCCI CEs do have some flexibility. See the Administrator's Reference Manual, Section 26, Residential Child Care Institutions, for additional information on this topic. 14 See the Reimbursable Breakfast Requirements subsection in this section for additional information on combined food items. 15 See the Point of Service (POS) subsection in this section for additional information on this topic. 16 See to Administrator's Reference Manual, Section 26, Residential Child Care Institutions, for additional information on this topic. Texas Department of Agriculture May 18, 2015 Breakfast 8.22

23 Weekly Menu Planning The reimbursable breakfast requires that students be served specific portion sizes by age/grade group for each of the three breakfast components per day and per week: 17 Component Fruit (Vegetables) 18 Grains : Age/ Grade Minimum Amount Offered Each Day/Week K-12 1 cup serving per day 5 cups per week K 5 1 oz eq serving per day 7-10 oz eq per week oz eq serving per day 8-10 oz eq per week oz eq serving per day 9-10 oz eq per week Milk: K-12 1 cup serving per day 5 cups per week The following requirements apply to serving meat/meat alternates and vegetables at breakfast: Full-strength Fruit/Vegetable Juice May not be used to meet more than one-half of the weekly total fruit requirement. Meat/Meat Alternates May be counted toward meeting the total grains requirement or may be served as an Extra food item. If the meat/meat alternate is counted as an Extra food item, it must be included in the weekly nutrient analysis. Meat/meat Alternates May be offered as long as the minimum grains requirement for the day is also met. Vegetables Served in Place of Fruits May be served if the first 2 cups of vegetables menued for the week comes from the Dark Green, Red/Orange, Beans/Peas (Legumes), or Other vegetables subgroups. Starchy Vegetables May be served if two cups of non-starchy vegetables are menued over the course of the week before the Starchy vegetables are added to the menu. However, the non-starchy or Starchy vegetables may be offered in any order over the course of the week. 17 See the Pre-Kindergarten Meal Pattern Chart for requirements for preschool children. 18 See the Fruit (or Vegetable) Component of the Reimbursable Breakfast, Grains Component of the Reimbursable Breakfast, Fluid Milk Component of the Reimbursable Breakfast subsections in this section for the implementation timeline for the serving size portions. Texas Department of Agriculture May 18, 2015 Breakfast 8.23

24 In individual cases where a CE has an unusual age/grade configuration that prevents the use of the required age/grade groups, the CE may serve the same breakfast to all students in grades K 12 as long as serving sizes, weekly ranges of minimum amounts, and calories fall into the overlap of requirements for all age/grade groups served and meet the sodium standard for the lowest age/grade group. (NOTE: The calorie range that fits all age/grade groups is quite narrow calories. The weekly range of grains for age/grade group K 12 must be age/grade group 9 10 as this range is the overlap for the number grain servings for all three age/grade groups. However, the sodium standards must be the lowest age-grade group K-5.) CEs should also plan their menus so that the sum of the daily recommended maximum offerings 19 for grains and meat/meat alternates is equal to or less than the weekly recommended maximum offering limit in order to meet the weekly dietary specifications. Therefore, the sum of daily minimums must meet the weekly minimum requirement and the sum of the daily recommended maximum offerings should not exceed the weekly recommended maximum offerings. Fruit (or Vegetable) Serving Portion. Larger servings of fruit (or vegetables) may be served at meals to improve student acceptability, to satisfy students appetites, to provide additional energy, and, if carefully chosen, to increase the nutritional quality of the breakfast. CEs with Shorter and Longer Weeks CEs that regularly and consistently serve breakfast more than five days per week must increase the weekly component quantities by 20 percent (⅕) for each additional day. Similarly, CEs that regularly and consistently serve breakfast less than five days per week must decrease the weekly component quantities by 20 percent (⅕) for each day less than five. The Short and Long Week Adjustments for Breakfast Chart provides detailed information for planning menus for shorter and longer weeks. 19 USDA has waived the maximum serving amounts for grains and meat/meat alternates. Texas Department of Agriculture May 18, 2015 Breakfast 8.24

25 For CEs with occasional decreases in the week length because of holidays, snow days, etc., the menus do not have to be adjusted. However, menu planners must plan their menus in a way that is consistent with the intent of the meal patterns. CEs should make sure they do not consistently fail to offer grains in portions that would exceed the weekly recommended ranges. Short and Long Week Adjustments* for Breakfast Chart Age/Grades K 5 Weekly (Daily) Three-Day Week Age/Grade 6 8 Weekly (Daily) Fruits (cups) 3 (1) 3 (1) 3 (1) Age/Grade 9 12 Weekly (Daily) Grains (oz eq) 4 6 (1) 5 6 (1) (1) Fluid Milk (cups) 3 (1) 3 (1) 3 (1) Four-Day Week Fruits (cups) 4 (1) 4 (1) 4 (1) Grains (oz eq) (1) (1) 7 8 (1) Fluid Milk (cups) 4 (1) 4 (1) 4 (1) Six-Day Week Fruits (cups) a 6 (1) 6 (1) 6 (1) Grains (oz eq) (1) (1) (1) Fluid Milk (cups) 6 (1) 6 (1) 6 (1) Seven-Day Week Fruits (cups) a 7 (1) 7 (1) 7 (1) Grains (oz eq) (1) (1) (1) Fluid Milk (cups) 7 (1) 7 (1) 7 (1) * These calculations are rounded to the nearest 0.5 oz eq or ¼ cup. (NOTE: Since the dietary specifications are based on average daily amounts, they are unaffected by varied week lengths. They represent an average over length of the week, whether consisting of three or seven days.) Texas Department of Agriculture May 18, 2015 Breakfast 8.25

26 Menu Planning for Pre-Kindergarten Students Pre-K students are generally grouped by ages 1 2 and 3 4 for meal planning. CEs may use Traditional Food Based Menu Planning or the K-5 age/grade group meal pattern for pre-k students. The Pre-Kindergarten Traditional Food-Based Meal Pattern Chart provides detailed information on pre-k Traditional Food-Based Menu Planning. Food Components Pre-Kindergarten Traditional Food-Based Meal Pattern Chart 20 Food Items (Daily Requirements) Minimum Requirements Ages 1 and 2 Ages 3, 4 & 5 (Preschool) Milk Milk, fluid (beverage, on cereal, or both) ½ cup (4.0 fl oz) ¾ cup (6.0 fl oz) Juice/Fruit/ Vegetable Fruit and/or vegetable, full-strength fruit and/or vegetable juice ¼ cup ½ cup Select One Serving From Each of the Following Components; or Two From One Component or an Equivalent Combination: 1 Grains/ Breads 2 Meat/Meat Alternates 3,4,5 Whole-grain bread ½ slice ½ slice Whole-grain biscuit, roll, muffin, etc. ½ serving ½ serving Whole-grain, enriched, or fortified cereal 0.33 oz (¼ cup) 0.5 oz (⅓ cup) Lean meat, poultry or fish 0.5 oz 0.5 oz Alternate protein products oz 0.5 oz Cheese 0.5 oz 0.5 oz Egg ½ large egg ½ large egg Peanut butter or other nut or seed butters 1 tbsp 1 tbsp Cooked dry beans and peas 2 tbsp 2 tbsp Nuts and/or seeds (as listed in program guidance) 4,5 0.5 oz 0.5 oz Yogurt (plain or flavored, unsweetened, or sweetened commercially prepared) ¼ cup (2.0 oz) 1 Minimum servings for meat/meat alternates = 0.25 ounce and for Grains/Breads = ¼ serving. ¼ cup (2.0 oz) 2 Grains/Breads must be whole grain-rich or made from whole grain-rich flour or meal that may include bran and/or germ. 3 Alternate protein products must meet requirements in Appendix A of 7 CFR Part No more than 1 oz of nuts and/or seeds may be served in any one breakfast. 5 Nuts and seeds are generally not recommended to be served to children ages 1-3 since they present a choking hazard. If served, nuts and seeds should be finely minced. 20 CEs may use the Traditional Food-Based Meal Pattern for pre-k children or the SBP K-5 age/grade group meal pattern. Texas Department of Agriculture May 18, 2015 Breakfast 8.26

27 CEs with Multiple Age/Grade Group, Including Pre-Kindergarten Students Some CEs or institutions include pre-kindergarten (pre-k) students as well as children in other age/grade groups in their breakfast meal service. If CEs intend to serve the same meal to these students, the meal may be planned to 1. serve the younger children a meal based on the pre-k traditional food-based meal pattern requirements and the kindergarten and older children based on the SBP meal pattern or 2. serve all children the SBP meal pattern for the K-5 age/grade group. See the Residential Child Care Institutions subsection in this section for additional information on age/grade requirements specific to RCCIs as well as the Administrator's Reference Manual, Section 26, Residential Child Care Institutions. Point of Service (POS) The POS must be located at the end of the service line. If a site is not able to put all of the food components (e.g., fruit salad bar) prior to the POS, the CE should indicate the alternative POS process on Policy Statement for Free and Reduced-Price Meals, Attachment B: Meal Count/Collection Procedures. 21 For the purpose of identifying a reimbursable meal at the POS, the menu planner must provide students and cashiers with details about the various combinations of menu items (including various entrees) that may constitute a reimbursable meal to ensure the accuracy of meal counts. Information Box 1 Vegetable Subgroups The following vegetable subgroups may be used: Dark Green, such as bok choy, broccoli, collard greens, Dark Green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens and watercress Red/Orange, such as acorn squash, butternut squash, carrots, pumpkin, tomatoes, tomato juice and sweet potatoes Dry Beans/Peas (Legumes), such as black beans, garbanzo beans, lentils, kidney beans, mature lima beans, navy beans, pinto beans and split peas Starchy, such as corn, cassava, green bananas, green peas, green lima beans, plantains, taro, water chestnuts, and white potatoes Other Vegetable, which includes all other fresh, frozen and canned vegetables, such as artichokes, asparagus, avocado, bean sprouts, beets, Brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green peppers, iceberg lettuce, mushrooms, okra, onions, parsnips, turnips, wax beans and zucchini The category for any unusual vegetables may be found at the following websites: SDAFoodPatterns/ItemClustersAndRepFo ods.pdf 21 Located at and in the Download Forms screen in TX-UNPS. Texas Department of Agriculture May 18, 2015 Breakfast 8.27