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

+ 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

Breakfast for Learning

3

School Breakfast Program Meal Pattern and Monitoring

• Meal Pattern Requirements
• Monitoring Requirements

– Point of Service – Offer vs. Serve

• Recordkeeping Requirements

4

• Be flexible and watch for updates from MDE
• Requirements could change for future years
• Progress not perfection

Breakfast: The “Phased In” Approach

5

– 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
• f 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

The Breakfast Bottom Line

6

• 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

Grade Groups

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

Daily minimum Weekly maximum

1 oz. eq. daily 7 –10 oz. eq. weekly 1 oz. eq. daily 8 –10 oz. eq. weekly 1 oz. eq. daily 9 –10 oz. eq. weekly 1 oz. eq. daily 9 –10 oz. eq. weekly Meat/Meat Alternates Optional for grains after 1 oz. eq. served 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 Calories

350-500 400-550 450-600 450-500

Sodium Target 1

<540 <600 <640 <540

Trans Fat

0 grams

Saturated Fat

Less than 10% of total calories

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• 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

Meal Pattern Components - Fruit

10

• 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

Meal Pattern Components - Grains

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• 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.

Definitions

12

Crediting Meat/Meat Alternates

• Yogurt

– ½ cup or 4 oz. = 1 oz. eq.

• Cheese

– 1 oz. = 1 oz. eq.

• Egg

– ½ large egg = 1 oz. eq.

• Peanut Butter

– 2 Tbsp = 1 oz. eq.

• Breakfast meats

– need Child Nutrition label or product formulation statement

• Tofu

– see USDA memo

• http://www.fns.usda.gov/

cnd/governance/Policy- Memos/2012/SP16- 2012os.pdf

13

• 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

Meal Pattern Components - Milk

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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

The Breakfast Bottom Line

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• Traditional Cafeteria
• Grab and Go Cafeteria

– Unitized – Self-select

• Alternate Locations

– Classroom – Bus – Hallway – Others

Breakfast Meal Service Types

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• 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

OVS and Meal Service Type

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• 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

Recordkeeping Requirements

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• 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
• besity. 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.

References

19

20

Minnesota Utilization of the School Breakfast Program

Only 45% of School Breakfast Meals Available to Low- Income Students are Actually Being Served Across Minnesota

10 20 30 40 50 60 2013-14 Millions

Total Meal Potential 55,683,968

29M Meal Gap 26M Meal Served

Sources: USDA; Minnesota Department of Education, EnSearch Analysis (2013), Hunger-Free Minnesota Analysis (2013)

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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

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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
• 2nd Chance Breakfast

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School Breakfast Success Stories – Stevenson Elementary, Fridley

Barriers:

• High free/reduced student population; low breakfast participation
• Students wouldn’t go to cafeteria

Solution:

• Universal Grab ‘n Go/Breakfast in the Classroom
• Four breakfast carts with point-of-sale keypads

Results:

• Tripled breakfast participation
• Teachers report children are more focused and better behaved
• Reduced trips to the health office

Expansion plans:

• Replicating program at second elementary school
• Grab ‘n Go location for middle school
• 2nd Chance Breakfast at High School

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School Breakfast Success Stories – Fairmont Elementary

Barriers:

• Time constraints
• Stigma

Solution:

• Breakfast in the Classroom (delivered)

Results:

• Participation rose from 17% to 85%
• Attendance increased; tardiness decreased
• Disciplinary referrals decreased
• Better sense of community; decrease in bullying

Expansion plans:

• Universal breakfast for all middle/high school students

25

School Breakfast Success Stories – Bemidji Middle School

Barriers:

• Multiple points of entry for students
• Lack of time

Solution:

• Grab ‘n Go carts
• Students permitted to eat in hallways

Results:

• More than doubled breakfast participation numbers in first three

months Expansion plans:

• Grab ‘n Go/Breakfast in the Classroom at elementary schools
• 2nd Chance Breakfast at High School

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Public Policy Regarding School Breakfast Free Breakfast for Minnesota Kindergartners  Requires schools with existing breakfast programs to provide free breakfast for all kindergarten students  Increases state reimbursement for those not eligible for free- or reduced-price meals Community Eligibility  Allows high-poverty schools to provide free universal breakfast and lunch while eliminating meal applications  Successfully piloted in 10 states and Washington DC  Rolled out nationwide this fall

Emphasis on Breakfast = Emphasis on Students Create a climate that emphasizes the well being of the entire building population.

Why Change? Cafeteria, School Day Start

Karra Hartog, Food Service Manager Gideon Pond Elementary Kristine Black, Principal Burnsville, MN

2 Hour s IN 500

Lunch Process

15 Minutes

IN 250 potential 100 now

Breakfast Process

Helps all be ready to start Meets basic need Made easy and inviting 1st contact of day

Can be part of a bigger circle

Stories

Encourage

Empower

Educate

 Questions, concerns, ideas, and more

questions.

 Cafeteria Manager and Administration

Meetings

 Cafeteria Manager focus  Administration focus

Getting Buy In From Staff is Critical!

 Ongoing Google Doc  Experience and practice with all adults  Experience and practice with all students  Informing families  Ongoing addressing of concerns

Logistics

 Starting the process-Pushed back 1.5 months  Continuing the process-Address ongoing

concerns-Pondest

 The process in the future-It’s part of our culture

now and we will continue

 If we could do it all over again-We would move

forward because it was best for kids

Implementation

Contact Information

Sami Beilke, RD Nutrition Program Consultant mde.fns@state.mn.us (651) 582-8526 Toll Free for MN callers:1-800-366-8922 Karra Hartog Food Service Manager, Gideon Pond Elementary Khartog@burnsville.k12.mn.us Debbie Leone Outreach Coordinator dleone@childrensdefense.org (651) 855-1186 www.cdf-mn.org