• Changes to the Breakfast Program  

    Amp Up with Breakfast


    The Healthy, Hunger-Free Kids Act of 2010 provides for improved access to nutrition assistance through program expansion, outreach, and provisions to make it easier for children to get nutritious meals at school. The Act is intended to not only improve the nutrition quality of meals, but also to improve the entire nutrition environment in schools to help advance the goal of solving the problem of childhood obesity. Implementation of the many provisions of the Act began with passage in 2010 and will continue through 2020. Several key changes affecting both breakfast and lunch reimbursable meals will become effective on July 1, 2014.
     
     
    - All products must be trans-fat free
    - On average across the week, planned breakfast menus cannot contain more than 540 milligrams of sodium for grades K–5, 600 milligrams for grades 6–8, and 640 milligrams for grades 9–12 (this is only about ¼ teaspoon of salt per meal from ALL sources!)
    - Fruit must be offered daily at breakfast and the minimum daily portion will be one cup per day across all grade levels; students will be required to take at least ½ cup of fruit for a reimbursable meal
    - All grains served at breakfast must be whole grain-rich (must meet USDA whole grain-rich standards)
    - Only 1 percent or nonfat milk may be offered; flavored milk must be nonfat
    - Extra servings of foods must be charged as à la carte.
     

     

    The new regulatory changes to the NSLP also impact the School Breakfast Program (SBP), á la carte food items (competitive foods), and beverages. These changes will vary according to age/grade classification.

    Some of the differences are:

    2013-2014 School Year

    2014-2015 School Year

    ·   Whole grains will make up 50% of offerings

    ·   All grains must be whole grain-rich

    ·   Breakfast meals must meet caloric ranges, on average, over the course of the week

    ·   A single food-based menu includes all foods served throughout the school day

    ·   Breakfast is defined as including grains, fruit/vegetable and milk components

    - 1 serving of grains must be offered daily

    - One cup of fruit must be offered – may include juice

    - 8 oz fluid milk

    ·   Minimum servings of these items must be offered:

    - 1 oz grain

    - 1 cup of fruit must be offered – students must take ½ cup and no more than 50% can be juice

    - 8 oz fluid milk

    ·   Meat/Meat Alternative* can be offered in place of grains after the minimum daily grain requirement is offered in the planned breakfast

    ·   Meat/Meat Alternative may be included in addition to the required grain items

    *Meat Alternative includes tofu, eggs, cheeses, beans, lentils, chick peas, nuts and other high protein vegetables
     
     
     
    K-12 Breakfast Meal Pattern
    Students must choose one (1) serving of fruit, and two (2) food items to make a meal. Students may take up to two (2) fruit servings. 
     
     k-12 Breakfast OVS