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2. 2 http://www.fns.usda.gov/cnd /governance/policy.htm

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. 3

4. Objectives Competencies Terms and Definitions 4

5. 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. 6 Juice/Fruit/ Vegetable Grains Meat/Meat Alternate Fluid Milk 3 Components 4 Items

7. 7 Whole Grain Cereal 1 oz eq Scramble Egg 1 oz eq Fresh Kiwi and Strawberries 1 cup Fluid Milk 1 cup

8. Students and cashiers must be able to identify reimbursable meal Near or at the beginning of serving line 8

9. 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 9

10. 10 Grades K-5Grades 6-8Grades 9-12 350-500 Daily Calorie Range 400-550 Daily Calorie Range 450-600 Daily Calorie Range

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12. Option: Same food quantities offered to all children provided that the meal meets the requirements of each age/grade group 12

13. 13 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

14. 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. 14

15. Required to offer at least 5 cups weekly and a minimum of 1 cup per day Students are required to select this component at breakfast to claim a reimbursable meal 15

16. No more than half of the weekly fruit offering may be in the form of juice Only pasteurized, 100% full-strength fruit/vegetable juice may also be offered 16

17. Vegetables or vegetable juice can be substituted for fruit or fruit juice First 2 cups planned for the week must be from the: – Dark green – Red/orange – Beans, peas, legumes – Other vegetable subgroup 17

18. 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. 18

19. Dried fruit credits at twice the volume served (i.e., ¼ cup of dried fruit counts as ½ cup of fruit). 19

20. Students may select a single fruit/vegetable type or a combination of fruits/vegetables to meet the required fruit/vegetable component. 20

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23. 23 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

24. 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 24

25. 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 25

26. Breakfast Burrito: 1 oz eq Grain and 1 oz eq M/MA Banana 1 cup Fluid Milk 1 cup 26

27. 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. 27

28. Large grain products credit as more than one food item 28

29. Muffin 2 oz equivalent Banana 1 cup Fluid Milk 1 cup 29

30. Only whole grain-rich grits are credited 30

31. What are your most popular whole grain-rich breakfast menu items? 31

32. 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. 32

33. 33 Whole Grain Cereal 1 oz eq Whole Grain Toast 1 oz eq Fresh Kiwi and Strawberries 1 cup Fluid Milk 1 cup Scramble Egg 1 oz eq Additional Food

34. 34 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

35. Must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored) Offer at least 1 cup of milk daily 35

36. At least two milk choices must be offered daily Both choices can be fat-free Both choices can be unflavored Offer Versus Serve-student does not need to select this component 36

37. Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored). 37

38. 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. 38

39. 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 39

40. 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

41. 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

42. 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

43. A list of available USDA foods is on the USDA website www.fns.usda.gov/fdd/schfacts/def ault.htm 43

44. Option 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 44

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 45

46. 46 All meals must be set at a single price no matter how many food items are declined.

47. Breakfast Burrito 1 oz eq Grain and 1 oz eq M/MA Banana 1 cup Fluid Milk 1 cup 47

48. Strawberry Smoothie Fruit ½ cup Fluid Milk 1 cup Mixed Fruit ½ cup Granola 1 oz eq Whole Grain Toast Toast 1 oz1 oz eq 48

49. Strawberry Smoothie Fruit ½ cup Yogurt 1 oz eq Mixed Fruit ½ cup Whole Grain Toast 1 oz eq Fluid Milk 1 cup 49

50. OVS menu example- – 1 cup milk and ½ 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 50

51. Whole Grain Toast 1 oz eq Grain Whole Grain Cereal 1 oz eq Grain Fresh Fruit Salad 1 cup Fluid Milk 1 cup 51

52. 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 52

53. Sample OVS Breakfast Menu Planning Scenarios Handout Sample OVS Breakfast Menus- Additional Foods Handout 53

54. Sample OVS Breakfast Activity Handout 54

55. Post Assessment Evaluations 55

56. 56 www.nfsmi.org 800-321-3054