Overview of School Breakfast Program Meal Pattern SY 2014 – 2015

Presented by: Stephanie M. Lopez-Neyman, MS, MPH, RD, LD

SBP Changes Effective SY 2014 – 2015

All grains offered Must be whole grain-rich products

Offer 1 cup of fruit daily May offer vegetables in place of fruit

Target 1 sodium restriction Must not exceed on average over the course of the week for established age-grade group

Offer vs Serve Include at least ½ cup of fruit (or substitute vegetable), or ½ cup juice FNS Memo SP 43-2014, 04/28/14

Serve Only 3 Required Food Components

Grains 1 oz eq of whole-grain rich

GRAINS Milk 1 cup - Unflavored/flavored fat-free - Unflavored low-fat

FRUITS

FNS Memo SP 43-2014, 04/28/14

MILK

Fruits 1 cup

Dietary Specifications Breakfast

Calorie Range Minimum – Maximum (weekly average)

Grade K-5

Grades 6-8

Grades 9-12

350-550

400-550

450-600

K-12 overlap: 450-500 calories

Saturated Fat - % of total calories (weekly average) Trans-Fatty Acids (TFA)

Target 1 Sodium Limit (weekly average)