1
00:00:24,470 --> 00:00:29,335
Similar to lunch, USDA has set
specific requirements for

2
00:00:29,335 --> 00:00:33,028
calories, fats, and
sodium in breakfast.

3
00:00:33,030 --> 00:00:36,693
Menu planners must take each of
these into account when planning

4
00:00:36,696 --> 00:00:38,845
meals for the week.

5
00:00:46,748 --> 00:00:51,560
USDA requires calorie ranges in
order to keep breakfast from

6
00:00:51,560 --> 00:00:57,358
being excessive in calories.
So they do assign calorie ranges

7
00:00:57,361 --> 00:00:59,933
for the different grade ranges.

8
00:01:00,505 --> 00:01:06,358
School nutrition services must
be aware of-and plan for-the

9
00:01:06,361 --> 00:01:09,981
calorie ranges that are required
for each age/grade group.

10
00:01:09,983 --> 00:01:16,178
For breakfast the calorie ranges
are 350 to 500 calories for

11
00:01:16,180 --> 00:01:23,796
grades K through 5, 400 to 550
calories for grades 6 to 8, and

12
00:01:23,796 --> 00:01:31,010
450 to 600 calories for grades 9
to 12. These are average calorie

13
00:01:31,011 --> 00:01:35,271
ranges to be spread over the
course of the week.

14
00:01:35,273 --> 00:01:40,270
Let's say you had a K to 8
school, and what you want to be

15
00:01:40,273 --> 00:01:42,995
sure of when you're
menu-planning, is that you're

16
00:01:42,995 --> 00:01:46,730
covering the minimum quantities
for each of the grade ranges

17
00:01:46,735 --> 00:01:50,240
that you're trying to cover.
So you may have to offer a

18
00:01:50,240 --> 00:01:53,843
little more grain to
cover the 8th grade

19
00:01:53,845 --> 00:01:56,216
versus a 5th grade student.

20
00:01:56,221 --> 00:01:58,898
And the same
applies for calories.

21
00:01:58,898 --> 00:02:02,258
Calorie ranges will overlap.

22
00:02:02,258 --> 00:02:06,585
For schools wishing to combine
age/grade groups there is

23
00:02:06,588 --> 00:02:10,146
overlap, so you can group the
following grades together, and

24
00:02:10,148 --> 00:02:13,315
use the corresponding
calorie ranges.

25
00:02:13,316 --> 00:02:17,983
The weekly calorie range for
grade K through 8 would be 400

26
00:02:17,985 --> 00:02:23,271
to 500 calories for breakfast.
The average calorie range for

27
00:02:23,271 --> 00:02:29,251
grades 6 to 12 would be 450 to
550 calories.

28
00:02:29,255 --> 00:02:33,948
And if you wanted to combine all
grades, K through 12, and have a

29
00:02:33,950 --> 00:02:38,840
standard meal for all, your
range would fall within 450

30
00:02:38,841 --> 00:02:44,393
to 500 calories.

31
00:02:55,148 --> 00:02:58,961
There is no total fat
requirement; however, USDA does

32
00:02:58,965 --> 00:03:03,418
have a maximum of no more than
10% of your total calories

33
00:03:03,420 --> 00:03:08,113
coming from saturated fat.
And trans fats are not allowed

34
00:03:08,113 --> 00:03:12,431
so... unless they're naturally
occurring in the foods; you

35
00:03:12,433 --> 00:03:14,763
should have items with
no trans fats.

36
00:03:14,766 --> 00:03:19,065
Check food labels of processed
foods to be sure that there are

37
00:03:19,065 --> 00:03:22,188
zero grams of trans
fat per serving.

38
00:03:22,191 --> 00:03:26,618
When it comes to fats, you want
to offer lean meats, low fat or

39
00:03:26,620 --> 00:03:31,541
fat free cheeses, low fat or
fat free yogurts.

40
00:03:40,633 --> 00:03:44,735
The 2010 Dietary Guidelines for
Americans recommend reducing

41
00:03:44,736 --> 00:03:47,333
sodium levels in foods
served to children.

42
00:03:47,335 --> 00:03:49,830
This is especially true for
school meals.

43
00:03:49,831 --> 00:03:52,828
Maximum sodium levels for
breakfast will be changing over

44
00:03:52,830 --> 00:03:54,621
the years to come.

45
00:03:54,623 --> 00:03:57,620
For more information on what is
considered acceptable sodium

46
00:03:57,621 --> 00:04:01,030
amounts for each age/grade
group, refer to the resources

47
00:04:01,033 --> 00:04:03,346
section of Making it Count.

48
00:04:11,315 --> 00:04:14,631
Some foods cannot count towards
a food component.

49
00:04:14,631 --> 00:04:17,433
These are considered
"non-creditable," and they do

50
00:04:17,436 --> 00:04:19,168
not help meet any
of the requirements

51
00:04:19,171 --> 00:04:20,640
for reimbursable meals.

52
00:04:20,640 --> 00:04:23,796
In order for a food item to

53
00:04:23,796 --> 00:04:27,240
count towards a reimbursable
meal it must be creditable.

54
00:04:27,243 --> 00:04:30,915
Let's take a look at a few
common examples of

55
00:04:30,916 --> 00:04:35,273
non-creditable foods.
Fruit drinks, ades, and

56
00:04:35,288 --> 00:04:39,275
cocktails contain
less than 50% fruit juice.

57
00:04:39,278 --> 00:04:42,868
Only 100% pure full-strength
juice can count toward the

58
00:04:42,868 --> 00:04:46,076
fruits component.
Although jams and jellies are

59
00:04:46,078 --> 00:04:49,263
made from fruit they
contain too much sugar.

60
00:04:49,265 --> 00:04:51,403
Therefore, they are
not creditable.

61
00:04:51,406 --> 00:04:56,181
Bacon and bacon bits are low in
protein and high in fat and

62
00:04:56,181 --> 00:04:59,736
cannot count towards
the meat component.

63
00:04:59,738 --> 00:05:03,771
Cream cheese has more fat and
less protein than other cheeses.

64
00:05:03,773 --> 00:05:08,026
Because of this, it can only be
used as an "extra."

65
00:05:08,028 --> 00:05:12,101
If you choose to include any of
these food items in your

66
00:05:12,105 --> 00:05:15,733
breakfast menu, be sure you
follow the dietary guidelines in

67
00:05:15,735 --> 00:05:22,181
order not to exceed limits on
calories, fats, and sodium.

68
00:05:22,181 --> 00:05:26,835
Brownies, cakes, and cookies are
not allowed for breakfast

69
00:05:26,838 --> 00:05:31,086
because they are high in sugar,
fat, and sodium.

70
00:05:31,086 --> 00:05:33,026
Menu planning is an important

71
00:05:33,028 --> 00:05:35,370
piece of designing
your breakfast.

72
00:05:35,371 --> 00:05:37,701
The menu planner has to make

73
00:05:37,705 --> 00:05:40,976
sure that they're meeting the
daily requirements for each of

74
00:05:40,976 --> 00:05:45,628
the components, and also meeting
the weekly minimum requirements

75
00:05:45,630 --> 00:05:48,626
for those components as well.
When you're planning breakfast,

76
00:05:48,630 --> 00:05:52,688
you need to make sure that you
explain to your staff what the

77
00:05:52,688 --> 00:05:56,761
minimum requirements are for
that particular day so they're

78
00:05:56,763 --> 00:05:59,426
putting out the appropriate
components in the correct

79
00:05:59,428 --> 00:06:03,135
serving sizes to meet the daily
requirements, and then over the

80
00:06:03,138 --> 00:06:06,383
week meet the weekly
requirements as well.

81
00:06:07,761 --> 00:06:10,760
Now that you have finished
watching the video click

82
00:06:10,761 --> 00:06:12,746
NEXT to continue.