Menu Development
Due to the many challenges that can be faced when implementing a successful breakfast program including labor, budget, nutrition requirements, and waste, packaged convenience foods are often relied on. With the research supporting the benefits of a healthy breakfast on students’ wellbeing, it’s important for schools to provide breakfast meals that are not only attractive and delicious, but also healthy, cost-effective, and meet USDA nutrition guidelines.
Menu Development
Due to the many challenges that can be faced when implementing a successful breakfast program including labor, budget, nutrition requirements, and waste, packaged convenience foods are often relied on. With the research supporting the benefits of a healthy breakfast on students’ wellbeing, it’s important for schools to provide breakfast meals that are not only attractive and delicious, but also healthy, cost-effective, and meet USDA nutrition guidelines.
USDA Guidelines
The most important factor to consider when planning out breakfast menus is ensuring that USDA nutrition guidelines for the National School Breakfast Program (SBP) are being followed. Recent changes in the final rule for the SBP state the following:
A serving of milk must be offered
A new final rule that allows schools to serve a serving of fruit or vegetable at breakfast
A new final rule that establishes a combined grains and meats/meat alternates meal component where schools may offer grains, meats/meat alternates, or a combination of both to meet minimum ounce equivalent
Specifications on calories, saturated fat, sodium, and trans fat
New regulations starting in 2025 where there will be product-based added sugar limitations of breakfast cereals, yogurt, and flavored milk
USDA Guidelines
The most important factor to consider when planning out breakfast menus is ensuring that USDA nutrition guidelines for the National School Breakfast Program (SBP) are being followed. Recent changes in the final rule for the SBP state the following:
A serving of milk must be offered
A new final rule that allows schools to serve a serving of fruit or vegetable at breakfast
A new final rule that establishes a combined grains and meats/meat alternates meal component where schools may offer grains, meats/meat alternates, or a combination of both to meet minimum ounce equivalent
Specifications on calories, saturated fat, sodium, and trans fat
New regulations starting in 2025 where there will be product-based added sugar limitations of breakfast cereals, yogurt, and flavored milk
