1. 1 The Breakfast Meal Pattern

2. 2 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

3. 3 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

4. 4 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.

5. 5 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.

6. 6 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

7. 7 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

8. 8 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/.Link to Boost Breakfast.com website

9. 9 Breakfast Meal Pattern

10. 10 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).

11. 11 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.

12. 12 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.

13. 13 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.

14. 14 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.

15. 15 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

16. 16 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.

17. 17 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.

18. 18 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

19. 19 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 20- 2015, found at: Link to Grain Exemption Memo SP 20-2015 http://www.fns.usda.gov/sites/default/files/cnd/SP20-2015os.pdf.Link to Grain Exemption Memo SP 20-2015

20. 20 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

21. 21 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.

22. 22 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.pdfLink to USDA Memo SP 30-2012 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 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

23. 23 Calculating Ounce Equivalencies Grain ounce equivalencies can be calculated two different ways: 1) Using the ounce weight of a product as listed in SP 30- 2012 & 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

24. 24 Exhibit A: Here is the new exhibit A. One significant change you will see is that “oz eq” replaced serving size.

25. 25 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.

26. 26 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.

27. 27 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.

28. 28 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.

29. 29 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.

30. 30 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.

31. 31 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.This does not mean the product has to be 100% whole grain. 2.Whole grain-rich is defined as a product with at least 50% whole grain. 3.The rest of product/blend must be enriched.

32. 32 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.

33. 33 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

34. 34 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.

35. 35 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.

36. 36 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

37. 37 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.

38. 38 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.

39. 39 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

40. 40 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.

41. 41 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.

42. 42 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.

43. 43 Milk Schools must offer at least two choices of milk.

44. 44 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. Fluid Milk

45. 45 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.

46. 46 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.USDA memo SP 10-2014 (v.3)

47. 47 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.

48. 48 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)

49. 49 Dietary Specifications Requirements (Commonly Known as Nutrients) 1.CaloriesWeekly Requirement 2.SodiumWeekly Requirement 3.Saturated FatWeekly Requirement 4.Trans FatDaily requirement

50. 50 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.

51. 51 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.

52. 52 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.

53. 53 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.

54. 54 2. Sodium Reduction Efforts Page 2 Resources for Reducing Sodium Link to Team Nutrition Healthy Meals Resource System website 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 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

55. 55 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.

56. 56 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.

57. 57 Breakfast Requirements

58. 58 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

59. 59 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.

60. 60 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.

61. 61 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.

62. 62 Menu Planning Section

63. 63 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.

64. 64 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.

65. 65 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

66. 66 Straight Serve or Offer Versus Serve?

67. 67 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.

68. 68 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.

69. 69 Resources This list of links provides you access to many resources for school meal programs. Link to USDA WebsiteLink to USDA Website http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm Link to Child Nutrition Programs School Meals Home Page Link to Child Nutrition Programs School Meals Home Page http://www.fns.usda.gov/school-meals/child- nutrition-programs Link to FNS New Meal Pattern Website Link to FNS New Meal Pattern Website http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm Link to Best Practices Sharing Center Link to Best Practices Sharing Center http://healthymeals.nal.usda.gov/bestpractices Link to USDA Technical Assistance Resources Link to USDA Technical Assistance Resources http://www.fns.usda.gov/school-meals/policy Link to Whole Grain ResourceLink to Whole Grain Resource http://www.fns.usda.gov/tn/whole-grain-resource Link to Healthier School Day Website Link to Healthier School Day Website http://www.fns.usda.gov/healthierschoolday Link to Fact Sheets for Healthier School Meals Link to Fact Sheets for Healthier School Meals http://www.fns.usda.gov/tn/resource-library Link to USDA Food Buying Guide Link to USDA Food Buying Guide http://www.fns.usda.gov/tn/foodbuying-guide-child-nutrition-programs Link to Food Buying Guide Calculator Link to Food Buying Guide Calculator http://fbg.nfsmi.org/ Link to Healthy Kids Cookbook RecipesLink to Healthy Kids Cookbook Recipes http://www.fns.usda.gov/tn/recipes-healthy-kids-cookbook-child- care-centers-0 Link to Choose My Plate Resources Link to Choose My Plate Resources http://www.choosemyplate.gov/food-groups/ Link to Fruits and Vegetables Galore: Helping Kids Eat More 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 Link to TN Healthy Meals Resource System http://healthymeals.nal.usda.gov/menu-planning/sodium- reduction

70. 70 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 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) Link to Institute of Child Nutrition (formerly NFSMI) http://www.nfsmi.org/documentlibraryfiles/PDF/20120102035310.pdf Link to USDA FoodsLink to USDA Foods http://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets Link to Guidance for Accepting Processed Product Documentation 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 ProgramLink to USDA Labeling Program http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program Link to Label Watermark Memo SP 11-2015(v2) 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 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) 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 Link to USDA Complete List of Available Foods http://www.fns.usda.gov/fdd/foods-expected-be-available Link to USDA Foods Fact Sheets Link to USDA Foods Fact Sheets http://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets

71. 71 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

72. 72 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.