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School Breakfast Program (SBP) and National School Lunch Program
(NSLP) Meal Pattern Requirements for SY 2019-20
DEFINITION OF TERMS
2Louisiana Believes
• Food componento One of food groups that comprise reimbursable meals. o Breakfast
Grains(with optional meat/meat alternate) Fruit/vegetable Milk
o Luncho Grainso Fruito Vegetableso Milko Meat/ Meat Alternate
• Food itemo Is a specific food offered within the three food
components (i.e. banana, breakfast bar, applesauce)
Flexibilities
3Louisiana Believes
• SP 38-2019 Meal Requirements under the National School Lunch Program and School Breakfast Program: Questions and Answers for Program Operators
• SFS 19-27 Final Rule: Flexibilities for Milk, Whole Grains, and Sodium Requirements
SCHOOL BREAKFAST PROGRAM (SBP) MEAL PATTERN
Louisiana Believes
SBP PATTERN MEAL COMPONENTS
Louisiana Believes
1. Fruits/Vegetables
2. Grains
3. Milk
SBP PATTERN OVERVIEW
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K-5 6-8 9-12FRUIT/
VEGETABLESMinimum of
1 cup per dayMinimum of
1 cup per dayMinimum of
1 cup per day
GRAINS Minimum of 1 serving/oz. eq.
per day7-10* oz. eq./wk
Minimum of 1 serving/oz. eq.
per day8-10* oz. eq./wk
Minimum of 1 serving/oz. eq.
per day9-10* oz. eq./wk
MILK 1 cup per day 1 cup per day 1 cup per dayMin/max kcal 350-500 400-550 450-600
Sat. Fat (% total kcal)
<10% <10% <10%
Sodium <540 mg <600 mg <640 mg
SBP PATTERN –COMBINED AGE/GRADE GROUPS
7Louisiana Believes
K-8 K-12FRUIT/
VEGETABLESMinimum of
1 cup per dayMinimum of
1 cup per day
GRAINS Minimum of 1 serving/oz. eq.
per day8-10* oz. eq./wk
Minimum of 1 serving/oz. eq.
per day9-10* oz. eq./wk
MILK 1 cup per day 1 cup per dayMin/max kcal 400-500 450-500
Sat. Fat (% total kcal)
<10% <10%
Sodium <540 mg <540 mg
SBP REQUIREMENTS
8Louisiana Believes
• 50% of Grains must be whole grain-rich. The remaining 50% or less of grains, if any, must be enriched and measured in ounce equivalencies using weights or volumes found in Exhibit A in the Food Buying Guide.
• 1 cup of fruit must be offered daily for all age/grade groups
• There are calorie, saturated fat and sodium guidelines that must be followed as well.
GRAINS COMPONENT
9Louisiana Believes
• Must offer at least 1 ounce equivalent (oz. eq.) of grains daily to all age/grade groups.
• Must meet weekly minimum requirements:o K-5: minimum of 7 oz. eq. per week o 6-8: minimum 8 oz. eq. per weeko 9-12: minimum 9 oz. eq. per week
WHAT IS AN OUNCE EQUIVALENT?
10Louisiana Believes
• Simply stated, an ounce equivalent is one single serving of grain for the SBP/NSLP meal pattern. Generally speaking,
• 1 slice of bread = 1 oz eq.• ½ c cooked cereal = 1 oz eq.• ½ c cooked pasta or rice = 1 oz eq. • 1 cup dry cereal (flakes or rounds) = 1 oz eq
One important fact to remember is that all grain servings (by weight) do not credit in the same way. For example, it takes more weight for a cinnamon roll to credit as an ounce equivalent than it does for a slice of bread or a bagel.
GRAINS COMPONENT (CONTINUED)
11Louisiana Believes
• For commercially prepared grain items (i.e. hot dog buns, bagels, cookies, muffins, etc.), refer to the USDA memo SP 30-2012 (containing the WG ounce equivalency chart) for detailed crediting information.
• To determine how the product that you are interested in credits, look at the per serving weight of the product (in grams or ounces) and divide by the weight [using same unit] needed (per the chart) to equal one serving.
This memo is posted to our website at the following link: http://tinyurl.com/87mq2ar
GRAINS COMPONENT (CONTINUED)
12Louisiana Believes
1 serving = 29 grams
Per the WG ounce equivalency chart, sweet crackers (like animal crackers) fall under Group B.
Divide the weight from your package (per serving) by the weight needed to produce 1 ounce equivalent for that particular grain product.
29 grams per serving / 28 g needed = 1.04 – or –1.0 ounce equivalents
ALWAYS ROUND DOWN TO THE NEAREST QUARTER OF A SERVING
GRAINS COMPONENT (CONTINUED)
13Louisiana Believes
1 serving = 55 grams
Per the WG ounce equivalency chart, muffins (all, except corn) fall under Group D.
Divide the weight from your package (per serving) by the weight needed to produce 1 ounce equivalent for that particular grain product.
55 grams per serving / 55 g needed = 1.0 ounce equivalents
ALWAYS ROUND DOWN TO THE NEAREST QUARTER OF A SERVING (not needed in this example)
GRAINS COMPONENT (RECIPES)
14Louisiana Believes
• The WG-rich ounce equivalency chart is only used for commercially prepared grain products.
• If determining crediting of the grain contained in a recipe, a different process is followed.
FINAL RULE: FLEXIBILITIES FOR MILK, WHOLE GRAINS, AND SODIUM REQUIREMENTS
15Louisiana Believes
• The final rule requires that half of the weekly grains in the school lunch and breakfast menu be whole grain-rich, thus ending the need for the exemption process.
• By codifying these changes, USDA acknowledges the persistent menu planning challenges experienced by some schools, and affirms its commitment to give schools more control over food service decisions and greater ability to offer wholesome and appealing meals that reflect local preferences.
Acceptable WG Documentation
16Louisiana Believes
• An ingredient declaration from the product container that shows whole grain as the primary ingredient by weight
• A food label showing the amount of whole grain in grams for the appropriate NSLP/SBP serving size
• A copy of a food label displaying one of the FDA whole-grain health claims
• USDA-Authorized Child Nutrition Labels for entree items that include grains.
Acceptable WG Documentation
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Additional Documentation That May Be Used:
• A product formulation statement on manufacturer letterhead
• Standardized Recipe
• USDA Foods Fact Sheet
Is the Grain Offered WG-rich?
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The product contains EITHER:
• 100% whole grain OR
• A blend of whole-grain meal or flour and enriched meal or flour that is at least 50% whole grain.The remaining amount must be enriched.
USING MEAT AS A GRAIN COMPONENT IN THE SBP
19Louisiana Believes
• Meat/Meat Alternate is not a required component in the SBP
• Meat/Meat Alternate can be offered as a grain after a 1 oz equivalent of actual grain is offered
• Meat can also be used as an “extra” (not credited towards any component) item.
• Combination items-meat can be counted as a grain or as an extra
The required components for the SBP
meal pattern are as follows:
Fruit/ vegetable
Grains
Milk
FRUIT/VEGETABLE COMPONENT
20Louisiana Believes
• Can offer juice or canned/fresh fruit or vegetables.
• Offer at least 1 cup per day – all age/grade groups.
• No more than half of the fruit offered for the week can be in the form of juice.
NO MORE THAN HALF OF FRUIT OFFERINGS IN THE FORM OF JUICE?
21Louisiana Believes
Monday Tuesday Wednesday Thursday Friday WEEKLY TOTALS
Entrée (grain)
Muffin –2 oz
Bagel – 2 oz –with cream cheese
Sliced toast - 1 oz- with jam
French toast sticks (4 ea) – 2 oz
Breakfast bar – 1 oz
8 OZ
Fruit Applesauce – ½ c
Assorted100% juice – 4 oz ( ½ c)
Banana, medium – ½ c
Assorted100% juice –4 oz ( ½ c)
Peaches, sliced, in syrup – ½ c
Assorted100% juice – 4 oz( ½ c)
Pears, cinnamon,canned –½ c
Assorted100% juice –4 oz ( ½ c)
Mandarinoranges, packed in juice – ½ c
Assorted100% juice – 4 oz( ½ c)
5 c
2 ½ cups from fruit
2 ½ cups from juice
Milk 1% or FF –1 cup
1% or FF – 1 cup
1% or FF –1 cup
1% or FF – 1 cup
1% or FF –1 cup
5 c
50% from juice
VEGETABLES AS A SUBSTITUTEFOR FRUIT
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Vegetables can be used as a substitute for fruit; however, most schools do not use this option.
• If offering starchy vegetables on the breakfast menu (i.e. hash browns), then 2 cups of vegetables from subgroups other than starchy must be on that week’s menu also.
• Vegetable juice counts towards the 50% weekly juice limit
• OR- Vegetables (any subgroup) can be offered as an “extra” (non-creditable) offering on any day of the week (as long as within nutrient specifications).
MILK COMPONENT
23Louisiana Believes
• Regardless of the age/grade group being served, schools must offer:
• At least 1 cup of milk daily.• A variety (2 or more choices).• Unflavored milk must be available at each meal service.• Only fat-free (FF) [flavored or unflavored] milk or low-fat
(1%) [flavored or unflavored] milk.
SBP MENU EXERCISE…REIMBURSABLE OR NOT?
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Refer to slide # 10 (SBP Pattern Overview)
IS THIS MEAL REIMBURSABLE?
25Louisiana Believes
K-5 age/grade groupTHE FOLLOWING MENU IS OFFERED
• Milk – 1 cup (student can select from 1% unflavored or 1% strawberry milk)
• Cooked oatmeal – ½ cup (1 oz eq)
• Fresh banana (1 ea) – ½ cup
• 100% orange juice – ½ cup (or 4 oz)
IS THIS MEAL REIMBURSABLE?
26Louisiana Believes
6-8 age/grade groupTHE FOLLOWING MENU IS OFFERED
• Milk – 1 cup (student can select from 1% chocolate or FF unflavored)
• WG Breakfast pizza (credits as 1 oz. m/ma and 1 oz. eq. grain, so 2 oz eq grain in total) *
* Menu planner is crediting the m/ma as 1 oz. eq. of grain
IS THIS MEAL REIMBURSABLE?
27Louisiana Believes
9-12 age/grade group
• Milk – 1 cup(student can select from 1% white or FF white milk)
• Pineapple tidbits – 1 cup
• Waffle sticks (2 ea) – 0.50 ounce equivalents
NATIONAL SCHOOL LUNCH PROGRAM (NSLP) MEAL PATTERN
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NSLP PATTERN MEAL COMPONENTS
1. Meat/Meat Alternate
2. Grain
3. Fruit
4. Vegetable
5. Milk
Louisiana Believes
Remember, the SBP pattern only required 3 components.
Here, meat is required (optional at breakfast) and
both fruit and vegetable must be offered as separately
required components.
NSLP PATTERN OVERVIEW
30Louisiana Believes
K-5 6-8 9-12FRUIT ½ cup per day
At least 2 ½ cups/wk½ cup per day
At least 2 ½ cups/wk1 cup per day
At least 5 cups/wkVEGETABLE ¾ cup per day
At least 3 ¾ cups/wk¾ cup per day
At least 3 ¾ cups/wk1 cup per day
At least 5 cups/wkGRAINS (oz eq)
1 oz. eq. per dayAt least 8 oz. eq./wk
1 oz. eq. per dayAt least 9 oz. eq./wk
2 oz. eq. per dayAt least 10 oz.eq./wk
M/MA (oz eq)
1 oz. per dayAt least 8 oz./wk
1 oz. per dayAt least 9 oz./wk
2 oz. per dayAt least 10 oz./wk
MILK 1 cup per day5 cups/wk
1 cup per day5 cups/wk
1 cup per day5 cups/wk
Min/maxkcal
550-650 600-700 750-850
Sat. Fat (% total)
<10% <10% <10%
Sodium <1230 mg <1360 mg <1420 mg
Almost identical
VEGETABLE SUBGROUPS
31Louisiana Believes
K-5 6-8 9-12VEGETABLES ¾ cup per day
At least 3 ¾ cups/wk¾ cup per day
At least 3 ¾ cups/wk1 cup per day
At least 5 cups/wk
Dark Green (DG)
½ cup per week ½ cup per week ½ cup per week
Red/Orange (RO)
¾ cup per week ¾ cup per week 1 ¼ cup per week
Beans & peas (LEG)
½ cup per week ½ cup per week ½ cup per week
Starchy (STAR)
½ cup per week ½ cup per week ½ cup per week
Other (OT) ½ cup per week ½ cup per week ¾ cup per week
Additional 1 cup per week 1 cup per week 1 ½ cups per week
VEGETABLE SUBGROUP LISTING
32Louisiana Believes
• For a listing of vegetables in each subgroup you may visit: http://www.choosemyplate.gov/foodgallery-vegetables
NSLP VEGETABLE COMPONENT
33Louisiana Believes
• Offered as canned, fresh, frozen, and/or 100% juice
• Daily minimums, weekly minimums, and weekly subgroup minimums must be met by the menu planner
• No more than 50% of weekly vegetable offerings may be in the form of juice.
NSLP VEGETABLE COMPONENT
• 1/8 of a cup of vegetables is the minimum amount that can be credited to meeting part of the vegetable component.
• Uncooked, leafy greens (like spinach, romaine or iceberg) will credit as half of volume as served. • For example, one cup of romaine lettuce is credited as one half of
a cup of vegetables.
BEANS AND PEAS: A VEGETABLE OR A MEAT ?
35Louisiana Believes
• While beans/peas must be offered weekly in the minimum portion necessary to meet this vegetable subgroup’s requirements, the menu planner may choose to offer them more than once weekly.
• When beans are offered multiple times on the menu, the menu planner may choose whether the additional offerings are to be credited towards the ‘meat’ component or the ‘vegetable’ component (but never both within a given meal).
NSLP FRUIT COMPONENT
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GUIDELINES ON TYPES OF FRUITS THAT CAN BE OFFFERED FOR NSLP IS VERY SIMILAR TO THAT DISCUSSED WITH SBP
• Offered as canned, fresh, and/or 100% juice
• Daily and weekly minimums
• Dried fruit credits at twice the amount offered (i.e. ¼ cup raisins = ½ cup creditable fruit)
• No more than 50% of weekly fruit offerings may be in the form of juice.
NSLP GRAINS COMPONENT
37Louisiana Believes
• Daily and weekly minimums
• A minimum of 50% of grain offerings must meet the WG-rich criteria
• Ounce equivalent chart must be used for processed/commercially prepared grains
• USDA flexibility on grain maximums is now permanent.
NSLP MEAT/MEAT ALTERNATE COMPONENT
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• Daily and weekly minimums
• Flexibility on Meat/Meat Alternates is also now permanent.
NSLP MILK COMPONENT
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GUIDELINES ON MILK ARE IDENTICAL BETWEEN THE SBP AND NSLP MEAL PATTERNS, REGARDLESS OF AGE/GRADE GROUP
• Daily and weekly minimums
• Must offer a variety
• Fat content of milk may not exceed 1%
• Please see Final Rule: Flexibilities for Milk, Whole Grains, and Sodium Requirements
NSLP MENU EXERCISE…REIMBURSABLE OR NOT?
Louisiana Believes
You may use slide # 30 (NSLP Pattern Overview) to assist you in making your decision.
IS THIS MEAL REIMBURSABLE?
41Louisiana Believes
K-5 age/grade group
• 1 corn dog (credits as 1 oz. eq. grain and 1 oz. m/ma)
• ¾ cup baked potato wedges (starchy)
• ½ cup mixed fruit
• 1 cup milk (FF white, FF chocolate, or FF strawberry)
IS THIS MEAL REIMBURSABLE?
42Louisiana Believes
K-5 age/grade group
• Homemade Chili – ½ cup (contains 1 oz. ground turkey and ¼ cup kidney beans)
• WG Crackers – 2 packs = 1 oz. eq. grain
• Garden salad – credited as ½ cup (½ cup romaine/spinach mix, 1/8 cup tomato, & 1/8 cup carrots)
• Fresh apple – ½ cup
• 1 cup milk– 1% white, FF strawberry
IS THIS MEAL REIMBURSABLE?
43Louisiana Believes
6-8 age/grade group
• 1 Chicken Sandwich on whole-wheat bun(2 M/MA, 2B/G)
• Sandwich fixings-1/2 cup creditable vegetable-iceberg lettuce (1/2 cup, tomato (1/8 cup), pickle (1/8 cup)
• ½ cup sliced pears
• 1 cup milk (FF white or 1% white)
IS THIS MEAL REIMBURSABLE?
44Louisiana Believes
9-12 age/grade group
• Slice of Pizza on WG rich crust (credits as 1.5 oz. m/ma, 2 oz. eq. grain, 1/8 cup red/orange vegetables)
• ½ cup buttered corn (starchy)
• ½ cup steamed broccoli (dark-green)
• 1 cup melon• 1 cup milk (1% white, FF chocolate, 1% strawberry)
MENU PLANNING
45Louisiana Believes
SBP
IMPORTANT FINAL SBP QUESTIONS
• Are all components offered daily?• Are ALL minimum daily portion requirements
met for the age/grade group being served?• Are weekly portion requirements met for grain?• Does my menu offer NO MORE THAN 50% of the
fruit component in the form of juice?• Are all ‘creditable’ grains offerings WG-rich?• Are there at least 2 milk choices offered daily?
MENU PLANNING
46Louisiana Believes
IMPORTANT FINAL NSLP QUESTIONS
• Are all components offered daily?• Are ALL minimum daily portion requirements met for
the age/grade group being served?• Are weekly portion requirements met for grain and
meat/ meat alternate?• Are the weekly veggie subgroup requirements met?• Does my menu offer NO MORE THAN 50% of the
fruit/vegetable component in the form of juice?• Are all ‘creditable’ grains offerings WG-rich?• Are there at least 2 milk choices offered daily?
NSLP
QUESTIONS?
47Louisiana Believes