School Breakfast Program Changes School Year

Breakfast Milk Requirement Fat-free (unflavored or flavored), low-fat (unflavored only), and fat-free or low-fat (lactose reduced or lactose- free) Schools must offer at least two types of milk Students are able to decline the milk component of a meal in accordance with offer versus serve

Breakfast Fruit Requirements 1 cup of fruit offered daily to all age-grade groups Full strength juice may be offered to meet up to ½ weekly requirement May offer vegetables in place of fruit: Dark green Red/orange Legumes Other Vegetables

Breakfast Vegetable Substitution SY Option to offer vegetables in place of all or part of the required fruit component at breakfast First 2 cups per week of any such substitution must be from the dark green, red/orange, beans and peas (legumes) or the “other” vegetable subgroup Starchy vegetables may also be offered in substitution of fruits, after the first two cups offered have been from non starchy vegetable subgroups

Breakfast Grains Minimum Quantities Grades K-5 7 oz eq weekly 1 oz eq minimum daily Grades oz eq weekly 1 oz eq minimum daily Grades oz eq weekly 1 oz eq minimum daily Changes to Standards ALL grains offered must be whole grain rich

Sodium Target 1 Grade K-5 ≤ 540 mg Grade 6-8 ≤ 600 mg Grade 9-12 ≤ 640 mg

Sodium Content in K-5 Breakfast Menu Cereal – mg Toast mg/slice Juice – minimal (5 mg) Canned fruit- minimal (7-10 mg) Milk mg Total: 525 mg (if ALL components were taken) K-5 standard: < 540 mg Remember sodium is based on weighted averages!

Sodium Content in K-8 Breakfast Menu Breakfast Pizza mg (reduced sodium) 51% WG Bacon Scramble (turkey bacon) Juice – minimal (5 mg) Dried fruit- minimal (0-5 mg) Milk mg Total: 520 mg (if ALL components were taken) K-8 standard: < 540 mg Remember sodium is based on weighted averages!

Sodium Content in 9-12 Breakfast Menu WW English muffin w/egg mg English muffin: 240 mg Egg patty: 135 mg Fresh fruit- minimal (0-5 mg) 1% Milk mg Total: 490 mg 9-12 standard: < 640 mg Remember sodium is based on weighted averages!

Sodium Reduction Ideas Increase in-house preparation, scratch cooking Portion control condiments USDA foods (low-sodium products) Menu planning Avoid high sodium items in the same week Procurement specifications (request low sodium products)

Reimbursable or Not?

Reimbursable Breakfast or NOT?

1 oz eq WG Muffin 1 oz Cheese Stick

Reimbursable Breakfast or NOT?

1 oz eq grain

Reimbursable Breakfast or NOT?