Based on USDA Memo:  SP 30-2012
http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf

For school year 2012-2013

• The 14.75 grams standard can be used for determining a bread/grain credit/serving.  Alternatively, the new 16 gram ounce (oz) equivalent standard can also be used.
• Half of the grains offered in the lunch program must be whole grain-rich, breakfast does not have this requirement for the 2012-2013 school year.

For school year 2013 – 2014

• Half of the grains offered in the lunch and breakfast program must be whole grain-rich.
• All baked grain products must be credited using oz equivalent standards, based on the standard of 16 grams of whole and/or enriched grain or based on minimum portion size shown in the updated Exhibit A, Groups A through G, of the Grains section of the Food Buying Guide for Child Nutrition Programs (and updated via the above referenced USDA memo) or eligibility may be determined from manufacturer data providing whole grain and enriched grain content as described in the referenced memo.  For the grains listed in Groups H and I* of the updated Exhibit A, the weights or volumes listed must be used.

Some consider breakfast to be the most important meal of the day.  Studies show that people who eat a healthy breakfast each morning are more likely to maintain a healthy weight.  Studies also show that students who eat a nutritious breakfast may show an increased ability to learn, higher test scores and decreased behavioral issues. With the new school requirements rolling out, participating schools will be offering some of the most cost-effective, balanced and healthy breakfasts to their students.

So, how do we convince the students that a nutritious breakfast served at school is a great choice?  Here are 9 fun suggestions to persuade your students to choose school nutrition meals over the competition.

We appreciate many of you taking the time to fill out the March survey regarding whole grains snacks and how they will fit into your menus based on the new school nutrition requirements

Note: There are differing opinions and interpretations of the new requirements, and many directors are still waiting to learn about the new requirements. We have compiled the results based on your answers in March/April 2012:

• Individually wrapped whole grain snacks will still play an important roll in lunch, breakfast and after school snacks.
• 86% of respondents said that whole grain snacks meeting 2 grain equivelents will still be important to their foodservice program.
• 85% of respondents still plan on serving parfaits for breakfast at least sometimes (43% of these respondents serve parfaits frequently or always).
• 64% of respondents still plan on serving parfaits for lunch at least sometimes.
• 72% of respondents would consider serving chocolate whole grain snacks.