Meal Patterns & Nutrition Standards in the School Breakfast Program The School Breakfast Program (SBP) is a federally assisted meal program administered by the Texas Department of Agriculture (TDA) and operated by public schools, charter schools, nonprofit private schools, and residential child care institutions (RCCIs). The SBP provides nutritionally balanced, economically priced, or free breakfasts to all students each day. Contracting entities (CEs) that choose to participate in the SBP receive reimbursement from the United States Department of Agriculture (USDA) for each breakfast they serve. In return, CEs must serve breakfasts that meet the meal pattern requirements and must offer free or reduced-priced meals to eligible students. Key Terms
CE—Contracting Entity M/MA—Meat/Meat Alternates (organization that contracts with TDA to administer school meal programs) F—Fruits NSLP—National School Lunch Program FBMP—Food-Based Menu OVS—Offer versus Serve Planning Food Component—One of five SBP—School Breakfast Program food groups that make up a reimbursable meal Food Item—A specific food TDA—Texas Department of offered within the five food Agriculture components G—Grains USDA—United States Department of Agriculture HHFKA—Healthy Hunger-Free V—Vegetables Kids Act (2010)
2 Meal Pattern Components
The meal pattern is food-based and consists of three components: Fruits (or Vegetables) Grains Milk
Meal Pattern Age/Grade Groups
The meal pattern is divided into four age/grade groups: Prekindergarten students (ages 3–4)* Grades K–5 (ages 5–10) Grades 6–8 (ages 11–13) Grades 9–12 (ages 14–18)
*Flexibility for Comingled Age/Grade Groups—USDA allows flexibility in the pre-K meal pattern for CEs that are serving meals to pre-K students in the same service area at the same time as older age/grade groups.
3 Breakfast Meal Pattern
Grades Grades Grades Meal Pattern Pre-K K–5 6–8 9–12 Amount of Food per Week (Minimum per Day)
Fruits (cups) (1/2)a 5 (1) 5 (1) 5 (1)
Grains Min. (oz. eq.) (0.5 oz)b 7 (1) 8 (1) 9 (1)
Fluid Milk (cups) (¾)c 5 (1) 5 (1) 5 (1)
Other Specifications: Average Daily Amount for a 5-Day Week Min.–Max. Calories 350–500 400–550 450–600 (kcal.) Saturated Fat < 10 < 10 < 10 (% of total calories) No Dietary Specification Sodium (mg.) requirements <540 <600 <640 for this age/ grade group Nutrition label or Trans Fat manufacturer specification (grams per serving) must indicate 0 grams of trans fat per serving. a. Juice must be full strength (100% juice) and may be used to meet the vegetable or fruit requirement at one meal per day, including snack. b. At least one serving per day, across all meals served, must be whole grain-rich unless a meat/meat alternate is being served in place of grain that day. Grain-based desserts are not creditable. Meat and meat alternates may be substituted for the daily grains requirement a maximum of three times a week. See additional guidelines for required ounces for puffed cereal, granola, and cooked cereals and sugar limits on cereals and yogurt. c. Milk must be 1 percent or less, low fat or fat free, and unflavored, and students are not given a choice of milk.
4 Key Points of the School Breakfast Program:
Food-based menu planning is required. Specific calorie requirements for three age/grade groups must be met. All grains must be whole grain-rich. A minimum of 1 cup fruit must be offered daily. Target 1 for average weekly sodium limit must be met. Offer a variety from fat-free and low-fat (1%) flavored or unflavored milk. Less than 10% of total calories from saturated fat. Zero grams trans fat per serving (all food items, unless naturally occurring).
5 Breakfast Components
Fruits Required to offer a minimum of 1 cup serving of fruit (or vegetable) daily to all age/grade groups. No maximum limit on fruit quantities offered. Fresh, frozen (based on volume prior to freezing, with or without added sugar), canned in light syrup, water, or fruit juice, dried, or one hundred percent fruit juice (frozen or liquid) may be offered. Fruits may be whole, cut up, or pureed and are creditable by volume as served. No more than one half (50%) of the weekly offering for the fruit component may be served as juice each week. Vegetables may be substituted for fruits. The first 2 cups of any substitution must be from the dark green, red/orange, beans/ peas (legumes), or Other Vegetables subgroup.
6 Breakfast Components
Grains All grain offerings must be whole grain-rich. The 100% whole grain-rich requirement applies only to grain-based foods. The minimum daily requirement is 1 oz. eq. for all age/grade groups. All grain products must be credited based on per oz. eq. standards, using Exhibit A (Whole Grain-Rich Oz. Eq. Chart). The planned menu must meet the minimum weekly requirement for each age/grade group.
K–5 = 7 oz. eq. per week
6–8 = 8 oz. eq. per week
9–12 = 9 oz. eq. per week
Whole Grain-Rich Product Exemption
A CE may request flexibility in serving specific whole grain-rich (WGR) products if the CE can demonstrate a hardship in procuring (buying or purchasing), preparing, or serving compliant WGR products that are accepted by students. To request an exemption, a CE must submit the Whole Grain-Rich Exemption Request Form to TDA.
7 Two Options for Meat/Meat Alternate
May offer as part of grains component After the minimum daily 1 oz. eq. grain requirement is met, 1 oz. eq. meat/meat alternates may substitute for 1 oz. eq. of grains. Counts as an item in Offer versus Serve (OVS). Must still meet weekly calorie, saturated fat, and trans fat nutrient specifications.
May offer as an extra item Does not count toward grain component. Does not count as an item in Offer versus Serve (OVS). Must still meet weekly calorie, saturated fat, and trans fat nutrient specifications.
8 Breakfast Components
Milk Minimum 8 oz. (1 cup) serving for all age/grade groups Allowable milk options: Fat free (unflavored or flavored) 1% low fat (unflavored or flavored) Fat free or low fat (lactose reduced or lactose free)
All milk served must be fluid types of milk that are pasteurized and meet state and local standards for milk. No matter what type of meal service is used, every reimbursable meal must include a choice of milk.
9 Serving Grades K–12 on One Campus
Meal pattern allows for overlap so that combined campuses may serve one breakfast menu to all students in grades K–12.
9–12
K–5 6–8
Nutrition Goals
Menu planning is designed to meet specified nutrient levels for the various age/groups. The food-based menu planning system sets minimum daily and weekly amounts, and in some cases recommended for maximums, for each of the three food components. Calorie ranges and limits on sodium and saturated and trans fats are established for each of the age/grade groups. The menu planner establishes what the entrees are and the serving sizes of the menu items.
10 Calories
Meet weekly calorie ranges (by age/grade group) Established age/grade groups K–5 6–8 9–12
Daily Amount Based on Average 5-Day Week 450–500 calorie range daily meets all age/grade group requirements
K–5 6–8 9–12 350–500 400–550 450–600
Grains Overlap
Weekly Grains Minimum Per Age Group 9 oz. eq. weekly meets all age/grade group requirements
K–5 6–8 9–12 7 oz. eq. 8 oz. eq. 9 oz. eq.
11 Offer versus Serve (OVS)
Definitions Food Component: One of the three food groups that make up a reimbursable breakfast meal. Fruits (or Vegetables) Grains Milk
Food Item: A specific food offered that contains one or more of the three food components.
For the purposes of OVS, an item is the daily required minimum amount of each food component that a child can select. Fat-free white milk = 1 cup (8 oz.) = 1 milk component Oatmeal (½ cup) = 1 oz. eq. grains component Whole grain toast = 1 oz. eq. grains component Sliced strawberries (½ cup) = ½ fruits component Pineapple tidbits (½ cup) =½ fruits component
Under OVS, the menu planner has discretion whether to allow students to select duplicate items. Required to offer a minimum of 1 cup of fruit daily to all age/grade groups. Under OVS, reimbursable meals must contain a minimum of ½ cup of fruit (or vegetable).
12 Offer versus Serve (OVS)
OVS is optional at breakfast for all age/grade groups. Students must be offered at least four food items from the three allowed components. All students must select at least three creditable food items in the applicable minimum required serving size. Students must select a minimum ½ cup serving of fruit, juice, or vegetable.
13 Counting Items under OVS
When a 2 oz. eq. grain item is offered at breakfast it counts as two items, it would count as two of the four required items that must be offered, and a student who selects the 2 oz. eq. grain item and ½ cup fruit would have a reimbursable meal.
Counting Combination Foods under OVS
Breakfast Sandwich Provides 1 oz. eq. grains and 1 oz. eq. meat/meat alternate
Two Options Allowed Count as two items under the grains component Count as one item under the grains component Count meat/meat alternates as an extra food. Sandwich counts as one item under OVS. Student may decline this item. Three additional items must be offered.
14 Breakfast in the Classroom (OVS)
Components may/may not be bundled together. Offer choices to the extent possible. Examples: Choice of juice flavors Choice of milk flavors Choice of cereal variety No requirement to offer all possible combinations.
Student Identification of a Reimbursable Meal
For the purpose of identifying a reimbursable meal at the POS, the menu planner must provide students and cashiers with details about the various combinations of menu items (including various entrees) that may constitute a reimbursable meal to ensure the accuracy of meal counts.
15 Breakfast Summary
Food-based menu planning is required. All grain offerings must be whole grain-rich unless the CE has an approved whole grain-rich product exemption on file with TDA. Menu must meet daily and weekly grain minimums.
A variety of 1% low-fat (flavored or unflavored) and fat-free (flavored or unflavored) milk must be offered. Less than 10% of total calories from saturated fat. Menu items must be trans fat free (<0.5 g/svg).
Minimum of 1 cup fruit (or vegetable) per day must be offered. Under OVS, reimbursable meals must contain a minimum of ½ cup fruit, juice, or vegetable.
16 Three meal pattern components Fruits Grains Milk CEs are required to identify the content of a reimbursable meal near or at the beginning of the serving line. Potable water must be made available to all students eating in the cafeteria during meal service.
17 RESOURCES
Food Buying Guide for Child Nutrition Programs https://foodbuyingguide.fns.usda.gov
TDA SBP Policy & Administrator’s Reference Manual (ARM) (Reference ARM for periodic updates) http://squaremeals.org/Portals/8/files/ARM/ARM_Section8_Break_V007_170628.pdf
USDA Nutrition Standards for School Meals https://www.fns.usda.gov/school-meals/nutrition-standards-school-meals
USDA Website https://www.fns.usda.gov/sbp/school-breakfast-program-sbp
18 Notes
19 Region 4 Education Service Center 7145 West Tidwell Road Houston, Texas 77092-2096 Phone: 713.462.7708
Region 4 Ch ld Nutrition Services To enhance compliance, efficiency, and quality in delivering healthy school meals.
713.744.8162 esc4.net/nutrition
Our services are provided through the Texas Department of Agriculture’s Food and Nutrition Division funded by the US Department of Agriculture, Food and Nutrition Service.
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