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2. http://www.fns.usda.gov/school- meals/policy

3. Place an identifier at the top of the page. Use the same identifier when you complete the Post Assessment. Please do not place your name on the Assessments.

4. Objectives Competencies Terms and Definitions

5. Food Based Menus Calories Based on Age/Grade Groups Phased in Gradually K-5, 6-8, 9-12 Age/Grade Groups Significant Overlaps All Grains Whole Rich Sodium Zero Trans Fat Daily Weekly Minimum Servings Part of the Admin Review

6. Food Component and Food Item Three required components Food item specific food offered

7. Breakfast Components Fruits (or vegetable substitutes) Grains Milk

8. Whole Grain Cereal 1 oz eq Whole Wheat Bagel 1 oz eq Pineapple, Strawberries 1 cup Fluid Milk 1 cup

9. Students and cashiers must be able to identify reimbursable meal Near or at the beginning of serving line

10. Not required: field trips, breakfast in the classroom, or other venues where signage may be problematic If choices are offered, other methods should be used to inform students what to select

11. Grades K-5Grades 6-8Grades 9-12 350-500 Daily Calorie Range 400-550 Daily Calorie Range 450-600 Daily Calorie Range

13. Option: Same food quantities offered to all children provided that the meal meets the requirements of each age/grade group

14. Grades K-5Grades 6-8Grades 9-12 5 cups Minimum Weekly 1 cup Minimum Daily 5 cups Minimum Weekly 1 cup Minimum Daily 5 cups Minimum Weekly 1 cup Minimum Daily

15. Fresh; frozen with or without sugar; canned in light syrup, water or fruit juice; or dried May be whole, cut-up, or pureed but are creditable by volume as served. Required to Offer 1 cup fruit, vegetable, or juice

16. Fruit Required to offer at least 1 cup Must select – ½ cup fruit – ½ cup vegetable offered in place of fruit – ½ cup total fruit and vegetable (when offered in place of fruit) – ½ cup of an item when both fruit and vegetable (i.e., salsa in place of fruit)

17. No more than half of the weekly fruit offering may be in the form of juice Only pasteurized, 100% full-strength fruit/vegetable juice to meet one-half of the weekly fruit requirement

18. Vegetables may be offered in place of fruit First two cups planned for the week must be from the: – Dark green – Red/orange – Beans, peas, legumes – Other vegetable subgroup

19. Does this mean a menu planner cannot offer starchy vegetables until the end of the week? No, No, the menu planner has the authority to plan their weekly menu as they see fit as long as they meet the minimum daily and weekly meal component requirements.

20. Dried fruit credits at twice the volume served (i.e., ¼ cup of dried fruit counts as ½ cup of fruit).

21. Students may select a single fruit/vegetable type or a combination of fruits/vegetables to meet the required fruit/vegetable component.

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24. Grades K-5Grades 6-8Grades 9-12 7 oz equivalents Minimum Weekly 1 oz equivalent Minimum Daily 8 oz equivalents Minimum Weekly 1 oz equivalent Minimum Daily 9 oz equivalents Minimum Weekly 1 oz equivalent Minimum Daily

25. Flexibility in assessment of the weekly maximums for Grains and Meats/Meat Alternates Calories for a school week must fall within the minimum and maximum levels for each age/grade group

26. Credit as One or Two Items Example: 2 oz eq muffin Menu planner – one or two food items – one food item student must select two additional items – two food items student needs to select one food item

27. Not a required component for reimbursable breakfast Provides menu choices, important nutrients and manages meal costs after Credit towards the grain component after the minimum daily grain component is met

28. Toast, Scrambled Egg 1 oz eq Grain and 1 oz eq M/MA Pears, Apple 1 cup Fluid Milk (Variety) 1 cup

29. Beans/peas (legumes) credited as a Grain in addition to at least 1 oz eq of grains offered Additionally, if credited as a Grain the same item cannot be credited as Juice/Fruit/Vegetable component.

30. Muffin 2 oz equivalent Pears, Apple 1 cup Fluid Milk (Variety) 1 cup

31. Only whole grain-rich grits are commercially available Only whole grain-rich grits are credited towards daily and weekly requirement Traditional grits may be offered as an extra food but not credited

32. What are your most popular whole grain-rich breakfast menu items?

33. Schools may also offer a Meat/Meat Alternate item as an additional food and not credit it toward the weekly Grains requirement if it fits within the weekly dietary specifications, including calories.

34. Whole Grain Cereal 1 oz eq Whole Grain Toast 1 oz eq Peaches, Strawberries 1 cup Fluid Milk (Variety) 1 cup Scramble Egg 1 oz eq “Extra” Food

35. Grades K-5Grades 6-8Grades 9-12 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily

36. Must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored) Offer at least 1 cup of milk daily

37. Fluid Milk Choices At least two choices – both choices may be fat-free – both choices can be unflavored OVS students not required to select milk – 1 cup fluid milk to be credited

38. Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored).

39. Required (disability accommodations) and optional (parent/guardian requested) milk substitutes are considered meal exceptions- not subject to this final rule. Must meet the USDA regulatory standards which do not address fat or flavor/sugar restrictions.

40. Applicable to all institutions participating in these school meal programs Milk substitute for a child with a medical or special dietary need other than a disability, the nondairy product offered as part of the reimbursable meal must meet the nutrient standards

41. Allows parents/guardians to request other than for a disability Offered as part of the reimbursable meal must be included in weighted nutrient analysis and, therefore, are subject to the overall weekly average fat limit and calorie range 40

42. No longer a total fat requirement 10% of calories Saturated fat must be less than 10% of calories, averaged over a school week zero grams of trans fat Manufacturer’s Specifications must indicate zero grams of trans fat per serving 41

43. Target I: SY 2014-2015 Breakfast Target 2: SY 2017-2018 Breakfast Final Target: SY 2022-2023 Breakfast ≤540mg ( K-5) ≤600mg (6-8) ≤640mg (9-12) ≤485mg ( K-5) ≤535mg (6-8) ≤570mg (9-12) ≤430mg ( K-5) ≤470mg (6-8) ≤500mg (9-12) Schools have five years (until the School Year beginning July 1, 2017) to reach the second intermediate sodium target. 42

44. Optional for all age/grade groups At least four food items must be offered Serving sizes for each component must be offered Food items must be served in at least the minimum daily portion size 43

45. Juice/Fruit/Vegetable must be selected to claim a reimbursable breakfast meal Must be offered at least four food items and must select at least three credited food items in applicable serving sizes Food items selected may be from any of the required components

46. OVS Breakfast Fruit Requirement Required to offer at least 1 cup Must select – ½ cup fruit – ½ cup vegetable offered in place of fruit – ½ cup total fruit and vegetable (when offered in place of fruit) – ½ cup of an item when both fruit and vegetable (i.e., salsa in place of fruit)

47. All meals must be set at a single price no matter how many food items are declined. May select different unit prices for various combinations (i.e., hamburger, chef’s salad, lasagana, turkey sandwich

48. Breakfast Burrito 1 oz eq Grain and 1 oz eq M/MA Banana, Mixed Fruit 1 cup Fluid Milk (Variety) 1 cup

49. Strawberry Smoothie Strawberries ½ cup Fluid Milk 1 cup Mixed Fruit ½ cup Granola 1 oz eq Whole Grain Toast 1 oz eq Fluid Milk (Variety) 1 cup

50. Strawberry Smoothie Fruit ½ cup Yogurt 1 oz eq Mixed Fruit ½ cup Whole Grain Toast 1 oz eq Fluid Milk (Variety) 1 cup

51. OVS menu example- – 1 cup milk and 1 cup fruit, plus two grains: cereal (1 oz eq) and toast (1 oz eq) The menu planner has discretion whether or not to allow students to select duplicate items

52. Whole Grain Toast 1 oz eq Grain Whole Grain Cereal 1 oz eq Grain Fresh Fruit, Fruit Salsa 1 cup Fluid Milk (Variety) 1 cup

53. Should attempt to the extent possible to offer choices (such as a fruit basket) aside from the pre-bagged items There is no requirement that all possible combinations of choices be made available to the student

54. Sample OVS Breakfast Menu Planning Scenarios Handout Sample OVS Breakfast Menus- Additional Foods Handout

55. Sample OVS Breakfast Activity Handout 54

56. Post Assessment Evaluations

57. www.nfsmi.org 800-321-3054