School Breakfast Meal Pattern RequirementsThe School Nutrition Program School Breakfast Meal Pattern Requirements online training.
This training describes how breakfast relates to children's health and achievement, the benefits of eating breakfast, and the daily and weekly requirements for a reimbursable breakfast. A variety of types of breakfast service is included as well as resources to provide and promote nutritious school breakfasts.
- Course Number: 131
- Training Length: 30 minutes
- Certificate: Available at the end of the training
- Target Audience: Food Service Director and Staff
- Mandatory: No
- Cost: Free
- Date Recorded: October 2019
Please note that this training reflects the 2018 final meal pattern rule which codified three menu planning flexibilities for milk, whole grains and sodium in the National School Breakfast Program (SBP). Note that effective July 1, 2022, Child Nutrition Program Operators are required to follow the Final Rule on Transitional Standards for Milk, Whole Grains, and Sodium as follows:
- For grades K-12, at least 80 percent of all grains offered weekly in school breakfast must be whole grain-rich. The remaining 20 percent or less of grains, if any, must be enriched. Preschoolers must be offered whole grain-rich foods at least once per day.
Program Operators may offer flavored fat-free or low-fat (1 percent) milk as part of the reimbursable meal for children in grades K-12.
Please note that California has stricter rules pertaining to milk under competitive food rules specifically that only 1 percent (unflavored only) or nonfat (flavored or unflavored) is allowed when sold to students on campus.
For School Year 2022-23 and 2023-24 the weekly sodium limit for school breakfast will remain at the current level, known as Sodium Target 1.
Sodium limits apply to the average meal offered during the school week. It does not apply daily or per-meal.
Refer to the California Department of Education (CDE) Breakfast Meal Pattern (Grades K–12) web page for the most up-do-date information on the meal pattern requirements.
Begin the School Breakfast Meal Pattern Requirements course.
The following resources are referred to throughout this online course:
- CDE Breakfast Meal Pattern (Grades K–12) web page
- U.S. Department of Agriculture (USDA) Offer versus Serve Guidance for the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) (Coming Soon)
- USDA Whole Grain Resources for the NSLP and SBP web page [The preceding link has been removed per the USDA and will be updated in late spring 2022].
- USDA Food Buying Guide for Child Nutrition Programs (CNP) web page
- CDE Competitive Foods and Beverages web page
- CDE Modifications to Accommodate Disabilities web page
- CDE Final Rule: Fluid Milk Substitutions web page
- USDA Policy memo SP 40-2019, Smoothies Offered in the Child Nutrition Programs can be accessed on the USDA FNS Documents and Resources web page
- USDA Certification of Compliance Worksheets: 5-day Schedule web page
- Wisconsin Department of Public Instruction Serving up Successful School Breakfast Program (PDF)
- Crediting: 0.50 Hours
- Key Area:
- Training Topic:
Menu Planning (1100)
- Learning Objective: Analyze Menus (1150)
- Training Topic: Menu Planning (1100)
For more information on crediting, access the U.S. Department of Agriculture (USDA) web document Professional Standards Learning Objectives (PDF)
For more information about nutrition education training and resources, visit the CDE Healthy Eating and Nutrition Education web page.
- The CDE's NSLP and SBP Meal Patterns web page
- Wisconsin Department of Public Instruction Weekly Nutrient Calculator (XLSX),
an Excel spreadsheet that is designed to average your weekly dietary specifications offered over the course of a week and is based on weighted averages. The spreadsheet is similar to the USDA Simplified Nutrient Assessment Tool, but is upgraded to work off of your planned menu for your planned quantity. Therefore, you will have a weighted average for the week. This tool does not replace the USDA approved nutrient analysis software. It is only a tool that you can use if you do not have nutrient analysis, but want to see where you are at, especially with sodium levels.
- No Kid Hungry Center for Best Practices web page
the tools and resources needed to help elected officials and their staff, educators, and community leaders achieve success in fighting childhood hunger. Learn what works in the fight against childhood hunger and discover toolkits, case studies, hunger stats, issue briefs, reports, and more.
- Action for Healthy Kids Breakfast for Healthy Kids web page provides resources including marketing materials, webinars, and helpful facts about school breakfast programs to help sell breakfast to administrators.
- Food Research and Action Center School Breakfast Scorecard
(PDF) a report that indicates that school breakfast participation continues to rise, but did not grow fast enough to meet the urgent need of eligible, low-income children to receive a healthy breakfast every day.
- USDA Energize Your Day with School Breakfast web page provides a collection of digital resources that program operators and other stakeholders may use to establish or expand the breakfast service within their school. Includes modules on getting started, implementing, and marketing school breakfast.
- USDA SBP Marketing web page will help you develop a promotion plan for your SBP. It includes fun ideas to make the program more appealing to students and parents, strategies for approaching your marketing plan, and adaptable resources such as flyers, letters, public service announcements, newsletter inserts, newspaper articles, and information sheets.
- USDA Nutrient Analysis Protocols: How to Analyze Menus for USDA’s School Meals Programs (NAP Manual) provides process suggestions for selecting nutrient analysis software, obtaining nutrient analysis of menus, and guidance calculating nutrient analysis of menus offered in NSLP and SBP.
- USDA Offering Smoothies as Part of Reimbursable School Meals-Grades Kindergarten Through 12 (K-12) provides you menu planning ideas, crediting tips, sample menus, and more to demonstrate how both scratch-made and commercially-prepared smoothies can be offered as part of a reimbursable school breakfast or lunch.
- USDA Best Practices for Reducing Added Sugars at School Breakfast-Grades Kindergarten Through 12 provides school nutrition professionals training on how to identify sources of added sugars and specific ways to reduce the amount of added sugars in school breakfast meals.
If you have technical difficulties, please contact the Education and Nutrition Policy Unit by phone at 916-445-9127 for assistance. For questions regarding the course content, contact HHFKA@cde.ca.gov.