Download The Breakfast Meal Pattern 1

The Breakfast
Meal Pattern
1
Law Requirements
Section 9
National School Lunch Act
Meals must reflect the Dietary Guidelines
Updated every 5 years
Section 201
Healthy, Hunger-Free Kids Act of 2010
Regulations based on recommendations from the Institute of
Medicine (IOM)
Final Rule
Nutrition Standards in the National School Lunch and School
Breakfast Programs (77 FR 4088)
Published: Jan. 26, 2012
Effective date: July 1, 2012
2
Why School Breakfast?
1. Studies have proven that students who eat breakfast benefit
nutritionally and educationally.
2. Eating school breakfast results in increased math and
reading scores.
3. The majority of students who start their day with breakfast
say that they feel good, are happy, and are more alert
throughout their school day.
4. For more information visit the MDE website at the link below:
Link to Michigan.gov School Nutrition Website
http://www.michigan.gov/schoolnutrition
Click on School Breakfast Program under Programs
3
School Breakfast Outreach
School Food Authorities (SFAs) participating in the
School Breakfast Program (SBP) must inform all school
families that the program is available.
• Schools must inform families of the availability of
breakfast prior to or at the beginning of each school
year.
• Schools should send reminders regarding the
availability of the SBP multiple times throughout the
school year.
4
Counting Breakfast as
Instructional Time
An MDE Memo, dated March 7, 2008, clarifies MDE’s position
on counting breakfast time as instructional time.
• Examples of when time counts toward instruction:
• Breakfast is being consumed in the classroom by
some or all students when a teacher is providing
instruction.
• Breakfast is being consumed during a countable
homeroom period.
5
Counting Breakfast as
Instructional Time Continued
• Examples of when time does not count toward instruction:
• Breakfast is being consumed in a cafeteria or common area
• No instruction is occurring.
• Guidelines are in place to help encourage districts to provide
breakfast without having to extend the school day. Click the
link below to view the entire memo.
MDE Counting Breakfast Time as Instructional Time memo link
http://www.michigan.gov/documents/mde/N__Countable_Breakfast_Memo_from_Carol_Wolenberg1_228658_7_440534_7.pdf
6
School Breakfast Toolkit
• The USDA School Breakfast Toolkit provides
information to help promote and expand School
Breakfast Programs as a way of supporting positive
outcomes for children.
• Use the link below to visit the USDA School
Breakfast Toolkit website.
Link to USDA School Breakfast Program Toolkit
http://www.fns.usda.gov/sbp/toolkit
7
Boost Breakfast Challenge
• The Breakfast Challenge and
resources can be found on MDE
Boost Breakfast web page at Link
to Boost Breakfast.com website
http://boostbreakfast.com/.
8
Breakfast Meal Pattern
9
School Breakfast Program Changes
Effective School Year 2014-2015
1. Fruit quantity increased to 5 cups/week (minimum 1
cup/day).
2. All grains must be whole grain-rich, unless SFA has an
approved Whole Grain-Rich (WGR) exemption from MDE.
3. The Target 1 reductions for average weekly sodium limits
must be met. (Grades K-5: < 540, Grades 6-8: < 600, Grades
9-12 < 640).
10
School Breakfast Program Changes
Effective School Year 2014-2015 Page 2
4. Under Offer vs Serve, meals selected by students must
contain ½ cup fruit (juice or vegetable).
5. Juice offerings cannot exceed 50% of the total weekly fruit
offerings.
6. Vegetable substitution limit applies: the first two cups of
vegetables must be from non-starchy vegetable subgroups.
11
Food-Based
Menu Planning Approach
• A single food - based menu planning approach is required at
breakfast.
• A breakfast meal must include food items from three required
components:
• Fruit (veg/juice)
• Grains
• Milk
• A Meat/Meat Alternate (M/MA) is optional. How to properly credit
M/MA items is explained later in this training module.
12
Breakfast Meal Pattern Chart
Here is a graphic display of the
breakfast meal pattern that may
be easier to refer to than the
USDA chart Final Rule Nutrition
Standards.
As you can see, the
requirements are the same for
grades K-12, the only difference
being that more grains are
required for the higher grades.
13
Fruit Requirements
• Let’s review the fruit
requirements.
• The new one cup fruit
requirement for breakfast is
now in effect.
• Students at all age/grade levels
must be offered 5 cups of fruit
per week at breakfast, with a
daily minimum of 1 cup.
Students at all age/grade levels must be offered 5 cups of fruit per
week at breakfast, with a daily minimum of 1 cup.
14
Forms of Allowable Fruits in
School Meals
• Fresh
• Frozen
• Frozen w/ added sugar OK to use
• Canned in water, light syrup or fruit juice
• Dried
• Pasteurized, 100 % full-strength juice
• 50% fruit juice limit applies to the total fruit offered
per week
15
Fruits: Clarifications about Juice
• Juice is credited as the volume served and must be
100% full-strength.
• Frozen juice is credited based on the unfrozen liquid
volume.
• No more than ½ of the weekly offering for the fruit
component can be in the form of juice.
16
Fruits Component
1. One (1) cup of fruit is required for all grades.
• A vegetable substitute is allowed.
• The first two cups per week of any substitution must be from the
dark green, red/orange, beans/peas (legumes) or “Other” vegetable
subgroup.
2. Dried fruit credits as double the amount offered.
3. Under Offer vs Serve (OVS), at least ½ cup of fruit
(veg/juice) must be selected.
17
Fruits Component Continued
• To provide flexibility in the types of fruits that can be
offered, schools may offer a:
• Single fruit type
• Combination of fruits
• Combination of fruits and vegetables
18
Grains Requirements
1. All grains offered must be Whole Grain-Rich (WGR).
2. USDA is allowing a temporary exemption from the WGR requirement
for SY 2014-15 and 2015-16. SFAs wishing to apply for this temporary
exemption need to apply and receive approval from MDE.
3. Complete details of this exemption are found in USDA Memo SP 202015, found at: Link to Grain Exemption Memo SP 20-2015
http://www.fns.usda.gov/sites/default/files/cnd/SP20-2015os.pdf.
19
Grains Component
• Grains for Breakfast have the same crediting and whole
grain-rich criteria as Lunch.
• Grains have a 1 oz eq minimum daily requirement (all
grades).
• In order to meet the weekly minimum, you will have to offer
more than 1 oz eq grains on several days.
• Many SFAs offer 2 oz eq grains daily in order to be in
compliance with the weekly requirements without exceeding
calories for the week.
• Daily and weekly requirements for menu planning purposes
• K-5 7-10 oz eq per week
• 6-8
8-10 oz eq per week
• 9-12 9-10 oz eq per week
20
Grains Component: Flexibility
• USDA memo SP 26-2013 eliminates the weekly maximums for
grains.
• SFAs will be in compliance with grain component
requirements if menu is compliant with the daily and weekly
minimums.
• Weekly calorie ranges are in effect.
• Breaded or battered products must be counted towards the
weekly grain requirement.
• One quarter (1/4) of an oz eq is the smallest amount
allowable to be credited toward the quantities of grains
• SFAs must take into consideration the trans fat and
saturated fat of the grain items.
21
Grain Requirements for
NSLP and SBP (SP 30-2012)
1. USDA Memo SP 30-2012 addresses the new use of “ounce
equivalencies” (oz eq) in the school meal programs and
defines “whole grain-rich” (WGR).
2. Link to USDA Memo SP 30-2012
http://www.fns.usda.gov/sites/default/files/SP30-2012os.pdf
3. Quantities of grains are based on ounce equivalencies in a
manner that is consistent with guidance found at:
Link to USDA Dietary Guidelines For Americans website
http://www.fns.usda.gov/sites/default/files/PolicyDoc.pdf
Link to MyPlate Food Guidance System website
http://www.fns.usda.gov/tn/myplate
22
Calculating Ounce Equivalencies
• Grain ounce equivalencies can be calculated two different
ways:
1) Using the ounce weight of a product as listed in SP 302012 & updated Exhibit A.
2) Determining the actual grams of creditable grain in each
product from either of the following:
• Standardized recipe
• Product Formulation Statement (PFS) signed by
manufacturer
23
Exhibit A:
Here is the new exhibit A. One
significant change you will see
is that “oz eq” replaced
serving size.
24
Whole Grain Rich Equivalency
• Another change was removing
the term “grain-fruit bars” and
clarifying that this category
includes cereal bars, breakfast
bars and granola bars. (Group
D & E)
• It is important to make sure you
are using the correct portion
size for the different types of
cereals. These are listed under
Group I.
25
Comparing the Two Methods of
Calculating Ounce Equivalencies
Program operators have the ability to credit ounce equivalencies for grain products.
based on two sources:
1. Ounce weights listed in FNS policy memo SP 30-2012 & updated Exhibit A.
2. Grams of creditable grain in each product portion as documented by:
• A standardized recipe
• A Product Formulation Statement signed by manufacturer
The examples on the following slides demonstrate how each method may be used to
determine how qualifying products meet ounce equivalency requirements for grains
in the NSLP and SBP.
26
Sample Product Example
• Notice how this slide shows that the
bread will credit differently, depending
on whether:
• You use the total weight of creditable
product (Exhibit A, Group B) or
• You use the amount of creditable grain
(provided by manufacturer using PFS).
• This allows flexibility for the menu
planner.
27
Product Formulation Statement
The first example is a Product Formulation
Statement (PFS) that will use the crediting
standards based on the weight of a product,
as shown in Exhibit A.
The manufacturer will complete the PFS to
provide documentation of oz eq grains in a
serving of the product.
A serving of pancakes credits as 1.25 oz eq
grains in this example, using crediting
standards from Exhibit A.
28
Formulation Statement Page 2
The second PFS example will show
how a grain product is credited
using the grams of creditable grain
in a product.
Using this method, a serving of
pancakes credits as 2 oz eq grains.
29
Whole Grain-Rich (WGR) Products
As a reminder, all grains served in school breakfast and lunch
programs must be Whole Grain-Rich unless:
• A School Food Authority (SFA) has an approved Whole
Grain-Rich (WGR) exemption or pasta waiver for certain
products.
30
Whole Grain-Rich vs Whole Grain
Beginning SY 2014-2015:
All grains served in school breakfast and lunch programs must
be whole grain-rich.
1.
2.
3.
This does not mean the product has to be 100% whole
grain.
Whole grain-rich is defined as a product with at least 50%
whole grain.
The rest of product/blend must be enriched.
31
What Foods Meet
Whole Grain-Rich Criteria?
A product is whole grain-rich if it is:
• 100% whole grain
OR
• A blend of:
• Whole-grain meal and/or flour (50% or more) and
• Enriched meal and/or flour (50% or less)
If there is a blend of whole grain and other enriched flour, you
have to know the amounts of each in order to determine if
product is whole grain-rich.
32
Examples of Whole Grains
•
•
•
•
•
•
•
•
•
•
Cracked wheat
Crushed wheat
Whole-wheat flour
Graham flour
Entire-wheat flour
Bromated whole-wheat flour
Whole durum wheat flour
Quinoa
Millet
Amaranth
• The word whole listed before
a grain - e.g. whole wheat
• Berries & groats are used to
designate whole grains – e.g.
wheat berries or oat groats
• Rolled oats & oatmeal
(includes old-fashioned,
quick cooking, instant
• Brown rice, brown rice flour,
wild rice
• Triticale, teff
• Sorghum
• Buckwheat
33
Examples of
NON-Whole Grains
• Whole corn meal or whole-grain corn meal is whole grain.
• Degerminated corn meal is not considered whole grain.
• Grits only count is they are made from whole-grain corn.
34
Noncreditable Grains
less than 2 percent
There are some grain ingredients that do not contribute towards the meal pattern
requirements. This will be indicated on product labels in the ingredients area.
35
Whole Grain-Rich Product
Checklist
Whole Grain-Rich products must meet the Element 1 criteria and any one
of the three Element 2 criteria listed below:
 Element 1: The item must meet the oz eq requirements as defined in Exhibit
A.
 Element 2: The item must also meet one of the following conditions:
1. Whole grains per serving must be ≥ 8 grams for Groups A-G
2. Contains FDA health claim: “Diets rich in whole grain foods and other
plant foods and low in total fat, saturated fat, and cholesterol may
reduce the risk of heart disease and some cancers.”
3. Whole grain is first ingredient in the product listing
36
Ways To Determine If Products Meet
Whole Grain-Rich Requirements
1. Ingredient declaration from a product carton that shows a whole grain as the
primary ingredient by weight.
2. Copy of a food label showing amount of whole grain in grams for NSLP/SBP
serving size.
3. Copy of food label displaying one of the FDA whole-grain health claims.
4. Recipe that includes the ingredients & ingredient amounts by weight &
volume.
5. Customized product formulation statement on manufacturer letterhead.
6. USDA Foods Fact Sheet - Applicable for foods indicated as meeting the
whole grain-rich criteria. Fact sheets must be accompanied by acceptable
manufacturer documentation if it is not clear the item meets whole grain-rich
criteria.
37
Grain-Based Desserts
• The grain-based dessert limit does not apply at breakfast.
• Formulated grain-fruit products credit as a grain, not a fruit.
• Sugar in grain items is allowed:
• Some grain products can only be served as desserts in lunch and are not
allowable in breakfast (brownies, cake, cookies).
• Perception is part of the menu planning process.
• Grain-based desserts are a big source of sugar and added fats.
38
Fortification of Cereals
A ready-to-eat breakfast cereal must be fortified or 100% whole
grain to meet program requirements.
To verify that a cereal is fortified:
Check cereal products for an ingredient statement on the side or back of the
box.
Sample ingredient list
Whole grain wheat, 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)
Remember...100% whole grain cereals do not need to be fortified
39
Optional Meat/Meat Alternates
New SBP meal pattern does not require a meat/meat alternate.
SFAs that wish to offer a meat/meat alternate at breakfast have
two options:
1. Offer meat/meat alternate to meet part of grains component.
2. Offer a meat/meat alternate as an extra. As extras offered
outside of the reimbursable meal, they would not qualify as
a component.
40
Meat/Meat Alternate as a Grain
When offering a meat/meat alternate as a grain, a school
breakfast program must do all three of the following:
1. Offer at least 1 ounce equivalent of grains daily.
2. Count the meat/meat alternate toward the weekly
grains range and the weekly dietary specifications.
3. Count the meat/meat alternative as an “item” in Offer
vs Serve.
41
Meat/Meat Alternate as Extra
When offering a meat/meat alternate as an extra item a school
breakfast program must do all of the following:
1. Offer at least 1 ounce equivalent of grains daily.
2. Do not count the meat/meat alternate toward the weekly minimums.
3. Do not count the meat/meat alternate for OVS purposes.
4. Ensure that the meat/meat alternate fits within the weekly dietary
specifications.
42
Milk
Schools must offer at least two choices of milk.
43
Fluid Milk
• Schools must offer at least two choices from the following list of
allowable milk options:
1. Fat-free (unflavored or flavored)
2. Low-fat (unflavored only)
3. Fat-free or low-fat (lactose-reduced or lactose-free)
• Schools are not allowed to offer whole, 2% & low-fat flavored milk
• The requirement of providing fluid milk does not alter nutrition
standards for milk substitutes (e.g., soy beverages)
• If serving meals to children in the 3-4 y.o. age group, must follow
milk fat and flavor restrictions.
44
Fluid Milk Substitutes
Non-dairy milk substitutes that are required (disability
accommodations) or optional (parent requested):
• Are considered meal exceptions
• Are not subject to the final rule
• Must be fortified in accordance with Food and Drug
Administration guidelines (7 CFR 210.10(d)(3)
• There is no fat/flavor restriction on milk substitutes.
45
New Smoothie Crediting Information
At lunch, breakfast and snacks, smoothies can meet the following
components:
1. Fluid milk
2. Meat/meat alternate (yogurt is the only creditable m/ma allowed)
3. Vegetable
4. Fruit
• Grains may be added to a smoothie, but cannot credit towards the
grain component
• USDA memo SP 10-2014 (v.3) provides direction on this topic.
46
Some Key Smoothie Points
Milk must be consistent with CNP guidelines.
1. Fluid milk must always be offered on the serving line.
2. Schools must offer a variety of milk options.
3. Smoothies do not have to include full milk, fruit, or vegetable
components, but additional items must be offered to make up
the difference.
4. Pureed fruit or vegetable must be counted as juice and this is
counted toward the weekly juice limits.
5. Crediting of fruit or vegetable is determined on a volume as
served basis.
47
How Do Fruit Smoothies Credit?
Commercial products may only credit toward the fruit or
vegetable component.
All meal components must be offered in the required minimum
amounts.
• Must still offer variety of fluid milk choices
• Additional fruit, vegetable, meat/meat alternate and/or milk
must be offered if the amount served in smoothie doesn’t
meet minimum serving sizes of meal pattern requirements.
• Additional fruit and vegetable offerings encouraged.
• Refer to memo SP 10 -2014 (v.3)
48
Dietary Specifications
Requirements
(Commonly Known as Nutrients)
1.
2.
3.
4.
Calories
Sodium
Saturated Fat
Trans Fat
Weekly Requirement
Weekly Requirement
Weekly Requirement
Daily requirement
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1. Calories
Calorie ranges are weekly averages.
• Student selections may be above or below the ranges.
• The intent is not to reduce the amount of food but to avoid
excessive calories.
• The meal patterns provide more fruits, vegetables and whole
grains and result in more nutrient-dense meals.
• Does not apply daily or per meal. It applies over the entire week.
50
2. Sodium
Timelines For Complying With The Sodium Targets
Sodium levels are another dietary specification that
must be met.
This is the chart with timelines for complying with the
sodium targets. This requires schools to make a
gradual reduction in the sodium content of the meals,
as recommended by the Institute of Medicine (IOM).
USDA recognizes that it is difficult to achieve
substantial reductions in sodium immediately.
Therefore, schools are required to meet two
intermediate sodium limits, as well as a final limit.
Target 1 is currently in effect for SY 2014-2015.
51
2. Sodium
Does the sodium limit apply to each meal offered?
• No – the sodium limit applies to the weekly
average of meals offered over the school week.
• The sodium limit does not apply daily or per
meal.
52
2. Sodium Reduction Efforts
• When preparing bid specifications, state the specific
milligrams of sodium you will accept in a product.
• Modify procurement specifications and recipes to meet
sodium limits.
53
2. Sodium Reduction Efforts Page 2
Resources for Reducing Sodium
Link to Team Nutrition Healthy Meals Resource System website
http://healthymeals.nal.usda.gov/menu-planning/sodium-reduction
Link to Institute of Child Nutrition (Formerly National Food Service Management
Institute) Sodium Information
http://www.nfsmi.org/documentlibraryfiles/PDF/20120102035310.pdf
Link to USDA Food Fact Sheets for Sodium
http://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets
Link to What’s Shaking: Creative Ways to Boost Flavor with Less Sodium
website
http://healthymeals.nal.usda.gov/whatsshaking
54
3. Saturated Fat
There is a limit of less than 10% of total calories from
saturated fat.
Saturated Fat: The 10% limit:
• Applies to the weekly average.
• Does not apply daily or per meal.
• Is the same as the previous regulatory standard.
Total Fat: There is no total fat limit.
55
4. Trans Fat
• Nutrition label or manufacturer’s specifications must specify zero
grams of trans fat per serving (less than 0.5 gram per serving).
• Naturally-occurring trans fat is excluded for items such as beef, lamb,
dairy products.
• For mixed dishes containing beef, lamb, or dairy products:
• The only clear way to determine if a product is in compliance with
the new trans fat requirement is to request the information from
suppliers regarding how much of the trans fat is naturally
occurring versus if any other ingredients contain trans fat.
56
Breakfast Requirements
57
Training and Signage
• All schools must identify food items that make a
reimbursable meal at or near beginning of line.
• Schools using OVS must identify what food items
students must select as part of a reimbursable meal.
• Point of Service and serving line staff must be trained on
what makes a reimbursable meal:
• Example #1: Knowing if duplicate items are allowed
• Example#2: Recognizing appropriate serving sizes
58
Meal Identification
All menu items on serving line must be:
• Identifiable
• Labeled
• Listed at the beginning of serving line
• Listed prior to Point of Service (POS)
• MDE may authorize alternatives to Point of Service lunch
counts.
• All items must be labeled as reimbursable meal items.
• There must be a system in place to ensure all meals are
reimbursable.
59
Breakfast Signage Template Sample
Breakfast signage is now required
to be posted in order to comply
with School Breakfast Program
regulations.
Signage is a great way to
communicate with students and
staff regarding which items can be
taken to make a reimbursable
meal.
60
Pre-Plating, Pre-Packaging
And Bundling
• Remember… OVS is not required at breakfast.
• Pre-plating/pre-packaging/bundling is allowed.
• SFAs are encouraged to offer choices to the extent possible.
• Encourage breakfast in the classroom and grab n’ go breakfast
kiosks to increase participation.
61
Menu Planning Section
62
Menu Planning
• Must offer 3 components
• Fruit (vegetable/juice)
• Grains (optional m/ma after daily grain met)
• Milk
• The Meat/Meat Alternate is not a required
component for a reimbursable breakfast.
63
Components vs. Items (OVS)
A component is one of the 3 food groups that comprise a
reimbursable breakfast and must be offered:
 Fruit (veg or juice)
 Grains (including optional meat/meat alternates)
 Milk
An item is a specific food offered within the 3 components:
 If no OVS, must offer at least 3 food items
 If operating OVS, must offer at least 4 food items at
breakfast.
64
Grade Groups
• There are three grade groups for planning breakfasts:
 K-5
 6-8
 9-12
•
There is flexibility in menu planning at breakfast:
 All three grade group requirements overlap at
breakfast.
 A single menu can be used for all groups.
• 1 cup of fruit
• 9 oz eq weekly of grains
• 1 cup of milk
65
Straight Serve or Offer Versus
Serve?
66
What is “Straight Serve”?
“Straight Serve” is when a student is served all
required food components.
• All items directly served to student.
• There is no Offer vs Serve option.
• The school must offer at least 3 food items from the 3
required food components.
• Must make sure daily and weekly minimums are met
for the 3 required components.
67
Straight Serve Examples
Here are two examples of four food items that make up the three required components:
8 oz milk
4 oz juice + petite banana = 1 cup fruit
1 oz eq muffin (2 oz size)
8 oz milk
2 grain items = 2 oz eq grains
Juice – is it 4 or 8 oz? You would need
to make sure 1 cup juice was offered,
since this is the only fruit.
68
Resources
This list of links provides you access to many resources for school meal programs.
Link to USDA Website http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm
Link to Child Nutrition Programs School Meals Home Page http://www.fns.usda.gov/school-meals/childnutrition-programs
Link to FNS New Meal Pattern Website
http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm
Link to Best Practices Sharing Center http://healthymeals.nal.usda.gov/bestpractices
Link to USDA Technical Assistance Resources http://www.fns.usda.gov/school-meals/policy
Link to Whole Grain Resource http://www.fns.usda.gov/tn/whole-grain-resource
Link to Healthier School Day Website http://www.fns.usda.gov/healthierschoolday
Link to Fact Sheets for Healthier School Meals http://www.fns.usda.gov/tn/resource-library
Link to USDA Food Buying Guide http://www.fns.usda.gov/tn/foodbuying-guide-child-nutrition-programs
Link to Food Buying Guide Calculator http://fbg.nfsmi.org/
Link to Healthy Kids Cookbook Recipes http://www.fns.usda.gov/tn/recipes-healthy-kids-cookbook-childcare-centers-0
Link to Choose My Plate Resources http://www.choosemyplate.gov/food-groups/
Link to Fruits and Vegetables Galore: Helping Kids Eat More http://www.fns.usda.gov/tn/resource-library
Link to TN Healthy Meals Resource System http://healthymeals.nal.usda.gov/menu-planning/sodiumreduction
69
Resources Page 2
This list of links provides you access to many resources for school meal programs.
Sodium
Link to Fact Sheets for Healthier School Meals http://www.fns.usda.gov/sites/default/files/jtf_resources.pdf
Link to Institute of Child Nutrition (formerly NFSMI)
http://www.nfsmi.org/documentlibraryfiles/PDF/20120102035310.pdf
Link to USDA Foods http://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets
Link to Guidance for Accepting Processed Product Documentation
http://www.fns.usda.gov/sites/default/files/cn/TA07-2010v3os.pdf
Child Nutrition Labeling Program
Link to USDA Labeling Program http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program
Link to Label Watermark Memo SP 11-2015(v2)
http://www.fns.usda.gov/sites/default/files/cn/SP11v2_CACFP10_SFSP13-2015os.pdf
Link to Watermark Label Administrative Review Process SP27-2015
http://www.fns.usda.gov/sites/default/files/cn/SP27_CACFP09_SFSP12-2015os.pdf
Link to How USDA Foods Support Meal Pattern Requirements (Chart)
http://www.fns.usda.gov/sites/default/files/Meal_Pattern_USDA_Foods_Chart_Sept2013.pdf
Link to USDA Complete List of Available Foods http://www.fns.usda.gov/fdd/foods-expected-be-available
Link to USDA Foods Fact Sheets http://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets
70
Technical Assistance Resources
• NEW! SP 41-2015: Offer Versus Serve: Guidance for the
National School Lunch and Breakfast Program
• NEW! SP 10-2012 (v.9): Q and As on "Nutrition Standards in the
National School Lunch and School Breakfast Programs"
• SP 30-2012: Grain Requirements for the National School Lunch
& School Breakfast Programs
Link to FNS USDA School Meals Policy website
http://www.fns.usda.gov/school-meals/policy
71
Conclusion
• This concludes the Breakfast Meal Pattern training module.
• Please note that it is optional to implement Offer versus Serve
at the breakfast meal.
• There is a separate training module titled: Offer versus Serve
at Breakfast.
• Please make sure to review the Offer vs Serve module as part
of the breakfast training.
72