school breakfast program (sbp) and national school lunch ... · 1 serving = 29 grams. per the wg...

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

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SBP PATTERN MEAL COMPONENTS

Louisiana Believes

1. Fruits/Vegetables

2. Grains

3. Milk

SBP PATTERN OVERVIEW

6Louisiana Believes

K-5 6-8 9-12FRUIT/

VEGETABLESMinimum 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.




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 day

GRAINS Minimum of 1 serving/oz. eq.




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

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• 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)


• 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

http://tinyurl.com/87mq2ar



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



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)


• 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


• 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


• 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


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?


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


• 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


• 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?


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


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


• 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?

Louisiana Believes

Refer to slide # 10 (SBP Pattern Overview)

IS THIS MEAL REIMBURSABLE?


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)



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



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


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



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


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)


Starchy (STAR)


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


• For a listing of vegetables in each subgroup you may visit: http://www.choosemyplate.gov/foodgallery-vegetables

http://www.choosemyplate.gov/foodgallery-vegetables

NSLP VEGETABLE COMPONENT


• 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 ?


• 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


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



• 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



• Flexibility on Meat/Meat Alternates is also now permanent.

NSLP MILK COMPONENT


GUIDELINES ON MILK ARE IDENTICAL BETWEEN THE SBP AND NSLP MEAL PATTERNS, REGARDLESS OF AGE/GRADE GROUP


• 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.



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)



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



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)



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


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


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?


school breakfast program (sbp) and national school lunch ... · 1 serving = 29 grams. per the wg...

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