Understanding Current School Foodservice Breakfast Requirements
The School Breakfast Program (SBP) is a government program that reimburses participating schools for serving low-cost or free meals meeting predetermined nutrition standards. Legislation such as the Healthy, Hunger-Free Kids Act (HHFKA) of 2010 and changes passed by subsequent administrations is part of an ongoing effort to ensure government-supported meal programs in schools are nutritious and well balanced to create a healthy next generation of Americans. That means creating strictly followed breakfast program menus that meet a weekly average for nutrients and remain within a specific threshold for calories, saturated fats, and sodium.
Explaining the HHFKA & School Breakfast Program
As stipulated in the interim final rule1 published in June 2013, the HHFKA is "intended to improve the health and well-being of the Nation's children, increase consumption of healthful foods during the school day and create an environment that reinforces the development of healthy eating habits." The provisions in the HHFKA are built around guidelines for offering students "competitive foods" – such as grains, fruits and vegetables, and proteins – that must meet specific standards.
In addition to meeting all the proposed standards for nutrients, a competitive food must meet the following criteria:
- if it is a grain product, have whole grains as the first ingredient or contain 50 percent or more whole grains by weight; or
- contain a non-grain ingredient – fruits, vegetables, dairy, or protein foods – as the first ingredient; or
- be a combination food containing at least 1⁄4 cup fruit and/or vegetable.
Water can be the first ingredient if the second ingredient meets one of the above qualifications. Although the program requires participating schools to offer meals that meet set nutrition standards, exemptions and alternatives are in place to provide flexibility for school systems. These are intended to address potential issues such as food waste and lost revenue.
In 2018, the USDA published changes2 to provide schools with more flexibility concerning milk, sodium, and whole grains. Since 2019, smoothies not prepared in-house3 can be counted toward the program's nutrition goals for vegetables, milk or yogurt, and other ingredients. Also in 2019, a new target date was set to lower the amount of sodium4 allowed in meals. On July 1, 2024, the sodium limit will be lowered from 540 mg to 485 mg for K-5 students; from 600 mg to 535 mg for middle school students; and from 640 mg to 570 mg for high school students.
Below, you'll find the USDA's recommended meal structure5 for breakfasts served in participating schools, showing the amount per week based on a student's grade.
School Breakfast Program Meal Pattern
| Preschool | Grades K thru 5 | Grades 6 thru 8 | Grades 9 thru 12 | |
|---|---|---|---|---|
| Food Components | ||||
| Fruit (cups) | 21⁄2 | 5 | 5 | 5 |
| Vegetables (cups) | May count toward Fruits requirement. | May credit toward Fruits requirement. | May credit toward Fruits requirement. | May credit toward Fruits requirement. |
| Grains (oz. equivalents) | 11⁄4 slices/servings or 11⁄4 cups | 7-10 | 8-10 | 9-10 |
| Meats/Meat Alternates (oz. equivalents) | May substitute for Grains up to 3 times per week. | May credit toward Grains requirement if at least 1 oz. equivalent of Grains is offered. | May credit toward Grains requirement if at least 1 oz. equivalent of Grains is offered. | May credit toward Grains requirement if at least 1 oz. equivalent of Grains is offered. |
| Fluid Milk (cups) | 33⁄4 | 5 | 5 | 5 |
Other Specifications for SBP Meals
The USDA also lists recommended daily amounts of calories, saturated fat, and sodium per breakfast meal based on the average for a five-day week.
| Grades K thru 5 | Grades 6 thru 8 | Grades 9 thru 12 | |
|---|---|---|---|
| Nutrient Type | |||
| Min-Max Calories (kcal) | 350-500 | 400-550 | 450-600 |
| Saturated Fat (% of total calories) | less than 10 | less than 10 | less than 10 |
| Sodium (mg) | 540 | 600 | 640 |
For informational use only. Not intended as legal or professional advice.
Resources
- National School Lunch Program and School Breakfast Program, Interim Final Rule (PDF). Department of Agriculture. Federal Register. Accessed January 2022.
- Rules and Regulations (PDF). Federal Register Vol. 83, No. 238. Accessed January 2022.
- Smoothies Offered in the Child Nutrition Programs. USDA Food and Nutrition Service. Accessed January 2022.
- School Lunch and Breakfast Sodium Limits and Timeline. USDA Food and Nutrition Service. Accessed January 2022.
- School Breakfast Program Meal Pattern Chart. USDA Food and Nutrition Service. Accessed January 2022.
