Developed By: Menu and Compliance, July 2014 LAUSD Food Services Division

1. 2014-2015 School Breakfast and National School Lunch Program Developed By: Menu and Compliance, July 2014LAUSD Food Services Division

2. Overview Each year, it is necessary to review the requirements of the School Breakfast Program and the National School Lunch Program. This training will provide updates to both programs and how new requirements will affect meal service during the 2014-15 school year.

3. Purpose and Benefits The following topics will be covered: • History of Child Feeding Programs • Initiatives that Influence the School Breakfast Program and National School Lunch Program • Meal Program Definitions • Menu Components • Updated School Breakfast Program and School Lunch Program Requirements • Offer Versus Serve • What’s New for 2014-15 • Signage

4. Goal This training will provide attendees the information needed to administer the School Breakfast Program and the National School Lunch Program for the 2014-2015 school year.

5. A Brief History of the School Breakfast Program & National School Lunch Program • Federally assisted meal programs. • National School Lunch Program (NSLP) – Began in 1946 • School Breakfast Program (SBP) – Began in 1966 • Administered at the Federal Level by the USDA and at the State level by the California Department of Education.

6. A Brief History of the School Breakfast Program & National School Lunch Program • School Districts that take part in the School Breakfast Program (SBP) and National School Lunch Program (NSLP) receive reimbursement from the USDA for each meal served. • The meals served must meet Federal requirements to be reimbursable. • Eligible children must be offered free or reduced price meals.

7. Obesity – A National Epidemic According to recent statistics: • More than 1/3 (78 million) of adults in the United States are obese. • More than 1/3 of children and adolescents aged 2-19 in the United States are obese. • In LA County more than 42% of children are affected by overweight/obesity.

8. Obesity – A National Epidemic Obesity is associated with a number of health conditions. • Hypertension • Heart Disease • Diabetes • Certain types of cancer • Joint and bone problems • Sleep apnea • Social and psychological problems Obese children and teens are at greater risk for developing these health conditions.

9. Initiatives That Influence the SBP and NSLP Dietary Guidelines for Americans 2010: • Focuses on balancing calories with physical activity • Encourages Americans to consume more healthy foods MyPlate -A simple tool designed to: • Support the Dietary Guidelines for Americans • Promote healthy eating • Use the 5 food groups arranged like a place setting to make choosing a healthy diet easier

10. Initiatives That Influence the SBP and NSLP Let’s Move : • Launched by First Lady Michelle Obama in 2010 to address childhood obesity. • It encourages: • Healthier foods in schools • Better food labeling • More physical activity for children Healthy, Hunger Free Kids Act of 2010: • Updates school meal nutrition standards • Reflects the 2010 Dietary Guidelines for Americans

11. Healthy, Hunger-Free Kids Act (HHFKA) • Championed by First Lady Michelle Obama, and signed into law by President Obama on December 13, 2010. • The HHFKA authorizes funding for federal school meal and child nutrition programs and increases access to healthy food for low- income children. • Instructs the USDA to establish standards consistent with the most recent Dietary Guidelines for Americans

12. Healthy, Hunger-Free Kids Act (HHFKA) • Strengthens school food nutrition standards for all foods regularly sold in schools during the school day, including vending machines, a la carte sales, and student stores. • Increases funding to schools that meet the updated nutritional standards • Builds on the USDA’s work to improve the nutritional quality of commodity foods

13. Menu Planning Approach The Food Based Menu Planning (FBMP) is the only menu planning approach allowed. Food Based Menu Planning requires: • Specific food group components be offered • Portions based on grade groups

14. Menu Planning Approach • Multiple lines must make all required food components available to all students on a weekly basis. • Food carts must make all required food components available to all students on a weekly basis.

15. Definitions A “food component” is: One of the 4 food groups comprising a reimbursable breakfast meal: • Grains • Fruits • Vegetable • Milk One of the 5 food groups comprising a reimbursable lunch meal: • Meat/Meat Alternates • Grains • Vegetables • Fruits • Milk

16. Definitions (continued) A “food item” is: A specific food offered within the 5 food components. Examples: • An apple is a food item offered in the Fruit component. • Broccoli is a food item offered within the Vegetable component. • Granola is the food item offered within the Grain component. A servingis the minimum quantity of a food item that must be offered to meet Food Based Menu Planning requirements.

17. Definitions (continued) The Point of Service is: • “That point in the food service line where it can be accurately determined that a reimbursable lunch or breakfast has been served to an eligible child.” • The end of the serving line is considered to be the Point of service. This is after all foods that contribute to the meal pattern, including salad or food bars, have been offered to students.

18. Reimbursement Family Income: At or below 130% of the poverty level = free meals Between 130% - 185% of the poverty level = reduced-price meals Over 185% of the poverty level = full price

19. Milk Options • Allowable milk options: • Fat-free (unflavored) • Low-fat (unflavored) • Lactose-Free (unflavored, low-fat or fat-free) • At least two choices must be offered at meals

20. Milk Options: Soy Milk • Students requesting soy milk must have their parent/guardian complete the “Parent/Guardian Request to Substitute Soy Milk for Fluid Milk” form and submit it to the Food Service Manager. • The Food Service Manager will keep this form on file in the cafeteria. • This form does not require a doctor’s signature.

21. 2014-15 School Breakfast Program (SBP) • Food-Based Menu Planning • Grade Groups: K-5, 6-8, 9-12 (NEW) • Offer daily and weekly grain range minimums • Sodium limitations (NEW) • Offer 1 cup of fruit each day (NEW) • All grains must be whole grain-rich (NEW) • Meat/meat alternate may substitute for grains (breakfast only) • Calorie ranges, minimum and maximum

22. 2014-15 School Breakfast Program (SBP) 2014/2015 Target 1 Sodium Levels for Breakfast K-5: ≤ 540 mg. 6-8: ≤ 600 mg. 9-12: ≤ 640 mg.

23. 2014-15 School Breakfast Program (SBP) HealthierUS School Challenge (HUSSC) Breakfast Requirements for Gold Award of Distinction: • At least one different fruit must be offered every day. • Dried fruit must have no added sweetener; canned fruit must be packed in juice or light syrup. • 100% juice can be counted as a fruit only once per week. • At least two fruits per week must be served fresh.

24. 2014-15 School Breakfast Program (SBP) These 5 fruits will be offered at Breakfast: • Fresh Apple • Fresh Pear • 8 oz. Orange Juice • Raisins • Dried Cranberries

25. Breakfast- Grains Grade LevelMinimum Servings Per Week Grades K-5: 7 (minimum 1 per day) Grades 6-8: 8 (minimum 1 per day) Grades 9-12: 9 (minimum 1 per day) After the 1 oz. Grain requirement per day has been met, Meat/Meat Alternates may be offered, and count towards the weekly GRAIN requirement. Remember, there is no Meat/Meat Alternate requirement for Breakfast.

26. Breakfast Meal Pattern

27. Breakfast – New Items • Greek Yogurt • Crunchy Granola • Fiesta Egg and Cheese Sandwich • Cheerios • Rice Chex • Cinnamon Crisps • Cheese Toast • Italian Cheese and Egg Pocket • Cranberry Orange Biscuit • Egg and Cheese Bagel Sandwich

28. Lunch – New for 2014-15 • 6-8 and 9-12 sites will serve 3 featured items daily (Hot Item, Cold Sandwich, Featured Salad) • 100% Fruit Juice is not on the lunch menu. • Vegetable portion size has increased to 1 cup daily (K-5, 6-8) and 1 ¼ cup daily (9-12) • Smaller portion sizes for K-5 (Tex-Mex Beef Soft Taco, Tex-Mex Turkey Soft Taco and Teriyaki Chicken bowl) • Schools that serve more than one grade group must serve the appropriate menu to each grade group (K-5, 6-8, 9-12)

29. Lunch – New for 2014-15 HealthierUS School Challenge Lunch Requirements for Gold Award of Distinction: • Offer two additional ½ cup offerings weekly from any of the three vegetable sub-groups (dark-green, red/orange, dry beans and peas). This equates to 1 cup per week. • At least five different fruits must be offered each week. • Dried fruit must have no added sweetener; canned fruit must be packed in juice or light syrup. • 100% juice can be counted as a fruit only once per week. • At least four fruits per week must be served fresh.

30. Lunch Requirements at a Glance

31. Lunch Requirements at a Glance

32. Lunch Requirements at a Glance

33. Lunch Requirements at a Glance

34. 2014-15 Lunch Sodium & Calories

35. Lunch Components

36. Lunch Components

37. Lunch Meal Pattern

38. Lunch Meal Pattern

39. 1. Dark Green Vegetables: Requirement = ½ cup per week Vegetable SubgroupsTo increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans. Includes: • Broccoli and broccoli rabe • Butterhead lettuce (Boston, bibb), raw • Chard • Cilantro • Collard greens • Dark green leafy lettuce • Kale • Mixed dark leafy (includes romaine, chicory, escarole and endive) • Mustard greens • Parsley • Red leaf lettuces • Romaine lettuce • Spinach

40. 2. Red/Orange Vegetables: Requirement = ¾ cup grades K-8 and 1 ¼ cups grades 9-12 per week Vegetable SubgroupsTo increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans. Includes: • Acorn squash • Butternut squash • Carrots and carrot juice • Hubbard squash • Orange and Red peppers • Pumpkin • Sweet potatoes • Yellow Yams • Tomatoes and Tomato Juice

41. 3. Beans/Peas: Requirement = ½ cup per week Vegetable Subgroups Includes: • Black beans • Black eyed peas (mature, dry) • Edamame • Garbanzo beans (chickpeas) • Kidney beans • Lentils • Lima Beans (mature) including fava and mung • Navy beans • Pinto Beans • Soy Beans • Split Peas • White Beans

42. 4. Starchy Vegetables: Requirement = ½ cup per week Vegetable Subgroups Includes: • Corn • French fries (potatoes, French fried, all types) • Fresh cowpeas, field peas, or black-eyed peas (not dry) • Green bananas • Green lima beans • Green peas • Lima beans, immature • Plantains • Water chestnuts • White potatoes • White yams

43. 5. Other Vegetables Vegetable Subgroups Includes: • Asparagus • Avocado • Bean sprouts • Beets • Cabbage • Cactus • Cauliflower • Celery • Cucumbers • Eggplant • Green beans • Green peppers • Iceberg Lettuce • Jalapenos • Mushrooms • Okra • Olives • Onions • Parsnips • Radishes • Snow Peas • Zucchini • Spaghetti Squash • Turnips • Yellow Peppers • Plus any vegetables from lists 1, 2, and 3

44. Lunch: New Items, K-5 • Oven Baked Drumstick • Lotsa Meatball Sub • Tex-Mex Turkey Soft Taco • Loaded Beefy Taco Wedges • Fruit Medley

45. Lunch: New Items 6-8 and 9-12 • New Chinese Chicken Salad • Chicken Caesar Salad • Chef Salad • Pepper Jack Burger • BBQ Chicken Flatbread • Turkey Pepper Jack Cheese Sandwich • Beefy Taco Potato Skins • Spiced Waffle Cut Sweet Taters • Romaine Salad w/Mandarin Oranges • Fruit Medley • Tropical Fruit Salad • Lotsa Meatball Sub • Tex-Mex Turkey Soft Taco • Spicy Buffalo Glazed Chicken • Bean and Cheese Pupusa • Fresh Veggie Cheese Sandwich • All American Submarine • Café LA Chicken Salad Pita • Italian Chicken & Cheese Wrap • Home-Style Tuna Salad Sandwich • Mexicali BBQ Chicken Salad • Forever Tostada Salad

46. Offer vs Serve (OVS): Breakfast In the daily breakfast meal pattern, 3menu components must be offered. A food componentis one of the food groupsthat comprise reimbursable meals under Food Based Menu Planning. For Breakfast, those required components are: • Grains • Fruit • Milk

47. Offer vs Serve (OVS): Breakfast • A food itemis a specific food within a food group. • Some food items contain more than 1 food component. Examples: Cheese Toast = 1 food item that contains 2 food components (G and M/MA) Café LA Coffee Cake = 1 food item that contains 2 food components (2 G)

48. Offer vs Serve (OVS): Breakfast At breakfast, 3 or 4 menu ITEMS must be offered, depending on the items being offered. Sample Menu #1: Sample Menu #2 Mini Sweet Potato Pancakes (2 G) Vanilla Yogurt (M/MA) Farm Fresh Apple (F) Crunchy Granola (G) Milk (Milk) Raisins (F) Milk (Milk)

49. Offer vs Serve (OVS): Breakfast • To select a reimbursable meal, a student must take at least 3 of the 4 food components offered. • At least one of the components selected must be a fruit or vegetable. The minimum serving that must be selected is ½ cup.

50. Offer vs Serve (OVS): Breakfast • Offer vs. Serve is not used for Breakfast in the Classroom (BIC) or Grab and Go service. Students will be served the entire menu. • Schools without BIC or Grab and Go must follow OVS. • Offer vs. Serve requires that you offer the entire menu as planned.