and How-To Strategies Sami Beilke, Nutrition Program Consultant MN - PowerPoint PPT Presentation

School Breakfast Promotion and How-To Strategies Sami Beilke, Nutrition Program Consultant – MN Dept of Education Debbie Leone, Outreach Coordinator – Children’s Defense Fund - MN Karra Hartog & Kristine Black, Gideon Pond Elementary – Burnsville, MN Moderator: Alexandra Larson, Midwest Dairy Council

Agenda • Provide overview of the school breakfast program guidelines. • Discuss different breakfast models. • Provide success stories

Breakfast for Learning + Students who participate in school breakfast show improved attendance, behavior, standardized achievement test scores as well as decreased tardiness. 1,2 + Children who are undernourished have poorer cognitive functioning when they miss breakfast. 3 + Providing breakfast to students at school improves their concentration, alertness, comprehension, memory, and learning. 4,5,6 + School breakfast participation is associated with a lower body mass index (BMI, an indicator of excess body fat), lower probability of overweight, and lower probability of obesity. 7,8,9 3

School Breakfast Program Meal Pattern and Monitoring • Meal Pattern Requirements • Monitoring Requirements – Point of Service – Offer vs. Serve • Recordkeeping Requirements 4

Breakfast: The “Phased In” Approach • Be flexible and watch for updates from MDE • Requirements could change for future years • Progress not perfection 5

The Breakfast Bottom Line – Breakfast Meal Pattern went into effect July 1, 2013  Grade groups  4 target nutrients similar to lunch  3 food components required  Minimum of 4 required food items offered with OVS – 1 cup fruit required  No more than half of the weekly fruit offerings may be in the form of juice – Emphasis on grains and whole grain rich (WGR)  All grains must be WGR, unless planned as an extra – Meat/meat alternate can sub for some grain  After 1 oz. eq. daily grain minimum is met – Breakfast is a mandatory part of state review  3 year review cycle  Possible weighted nutrition analysis of 1 week of menus 6

Grade Groups • Correspond to School Lunch Program – K-5 - 6-8 - 9-12 • Flexibilities – Portion size requirements of each grade group must be met  Overlap exists between 3 grade groups  A single menu can be used that meets portion size requirements of all 3 grade groups  Nutrient requirements of each grade group must still be met 7

Breakfast Meal Pattern for SY13-14 Grades K-5 Grades 6-8 Grades 9-12 Grades K-12 Fruits 1 cup per day Vegetables Optional in place of fruit Grains 1 oz. eq. daily 1 oz. eq. daily 1 oz. eq. daily 1 oz. eq. daily Daily minimum 7 – 10 oz. eq. 8 – 10 oz. eq. 9 – 10 oz. eq. 9 – 10 oz. eq. Weekly maximum weekly weekly weekly weekly Meat/Meat Optional for grains after 1 oz. eq. served Alternates Fluid Milk 1 cup per day OVS Must offer at least 4 food items 8

Nutrient Requirements Grades K-5 Grades 6-8 Grades 9-12 Grades K-12 Min-Max 350-500 400-550 450-600 450-500 Calories Sodium <540 <600 <640 <540 Target 1 Trans Fat 0 grams Saturated Less than 10% of total calories Fat 9

Meal Pattern Components - Fruit • Portion Size – 1 cup required daily – No maximum limit for fruit quantities  Keep nutrient requirements in mind • Forms – Fresh, frozen, canned and dried allowed – Temporary allowance of frozen fruit with added sugar  Allowed through SY 14-15 – Single fruit type or combination of fruits may be offered – Juice  No more than half the weekly fruit offerings can be in the form of juice  100% pasteurized juice only 10

Meal Pattern Components - Grains • Portion Size – 1 oz. equivalent daily minimum for all grade groups, no daily maximum – Weekly minimums and maximums in oz. equivalents  7 – 10 oz. eq. (Grades K-5)  8 – 10 oz. eq. (Grades 6-8)  9 – 10 oz. eq. (Grades 9-12) – 9 oz. eq. per week fulfills requirement for all grade groups (be mindful of nutrient requirement limitations) • Forms – All grains must be whole grain rich (WGR) – Can offer meat/meat alternates after 1 oz. eq. grain is offered 11

Definitions • Whole Grain Rich: Foods that contain a blend of whole grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain – Bran – Germ – Endosperm • Whole grain rich products must contain at least 50% whole grain and the remaining grain must be enriched. 12

Crediting Meat/Meat Alternates • Yogurt • Breakfast meats – ½ cup or 4 oz. = 1 oz. – need Child Nutrition eq. label or product formulation statement • Cheese • Tofu – 1 oz. = 1 oz. eq. – see USDA memo • Egg  http://www.fns.usda.gov/ – ½ large egg = 1 oz. cnd/governance/Policy- eq. Memos/2012/SP16- 2012os.pdf • Peanut Butter – 2 Tbsp = 1 oz. eq. 13

Meal Pattern Components - Milk • Allowable milk options include: – Fat-free skim (unflavored or flavored) – Low-fat 1% (unflavored only) – Fat-free or low-fat lactose-reduced or lactose-free • Must offer at least 2 choices 14

The Breakfast Bottom Line Offer versus Serve  Offer at least 4 food items (specific to OVS only)  Fruit may count as more than 1 food item  Student must select at least 3 food items from what is offered – Regardless of how many food items offered – One of which must be at least ½ cup fruit and/or vegetable Monitoring  Same “point of service” requirements apply as before 15

Breakfast Meal Service Types • Traditional Cafeteria • Grab and Go Cafeteria – Unitized – Self-select • Alternate Locations – Classroom – Bus – Hallway – Others 16

OVS and Meal Service Type • Pre-plating/Bundling/pre-bagged meals – Can 2 or 3 food items be pre-plated bundled? – Yes, if there are logistical limitations – If some/all of the components are bundled, SFA should attempt to offer choices when possible – Ideas: fruit basket with different choices, variety of milk separate from pre-pack, variety bundles  Helps minimize food waste and costs – Reminder: OVS is never required at breakfast – School Food Authorities (SFA’s) need to remain consistent with intent of OVS 17

Recordkeeping Requirements • Meal Pattern Contributions – Food Production Records – Recipes – Child Nutrition Labels and Product Formulation Statements – Nutrition Facts – Ingredient Statement Lists • Point of Service Monitoring Documentation – Meal Counts • HACCP/Food Safety Considerations • Special Diet Statements 18

References 1. Murphy JM. (2007) “Breakfast and Learning: An Updated Review.” Journal of Current Nutrition and Food Science , 3(1): 3-36. 2. Basch , CE. (2011) “Breakfast and the Achievement Gap Among Urban Minority Youth.” Journal of School Health , 81 (10):635-640. 3. Taras H. (2005) “Nutrition and Student Performance at School.” Journal of School Health , 75(6):199-213. 4. Grantham- McGregor S, Change S, Walker S. (1998) “Evaluation of School Feeding Programs: Some Jamaican Examples.” American Journal of Clinical Nutrition , 67(4) 785S-789S. 5. Brown JL, Beardslee WH, Prothrow-Stith D. (2008) “Impact of School Breakfast on Children’s Health and Learning.” Sodexo Foundation. 6. Morris CT, Courtney A, Bryant CA, McDermott RJ. (2010) “Grab N’ Go Breakfast at School: Observation from a Pilot Program.” Journal of Nutrition Education and Behavior , 42(3): 208- 209. 7. Gleason, P.M. & Dodd, A.H. (2009). School breakfast program but not school lunch program participation is associated with lower body mass index. Journal of the American Dietetic Association , 109(2 Supplement 1), S118-S128. 8. Millimet, D.L., Tchernis, R. (2009). School nutrition programs and the incidence of childhood obesity. Journal of Human Resources , 45(3), 640-654. 9. Millimet, D.L. &Tchernis, R. (2013). Estimation of treatment effects without an exclusion restriction: with an application to the analysis of the School Breakfast Program. Journal of Applied Economics , 28, 982-1017. 19

Minnesota Utilization of the School Breakfast Program Total Meal Potential 55,683,968 Only 45% of School 60 Breakfast Meals 50 Available to Low- 29M Meal Millions 40 Gap Income Students are 30 Actually Being Served 26M Meal 20 Across Minnesota Served 10 0 2013-14 Sources: USDA; Minnesota Department of Education, EnSearch Analysis (2013), Hunger-Free Minnesota Analysis (2013) 20

Why Does Breakfast Matter?  Better Student Health  Nutrition  Weight  Physical complaints  Social and Emotional Well-Being  Depression and anxiety  Behavioral issues  Improved Academics  Test scores  Attendance  Punctuality  Financial benefits to schools 21

Successful Breakfast Models Increasing school breakfast participation requires the investment of schools to employ proven alternative breakfast models:  Breakfast in the Classroom  Grab ‘n Go  2 nd Chance Breakfast 22