Transcript tnsnp.com

School Nutrition Program Spring Workshop
May 2012
Please write a word or phrase on a sticky note
that describes what an EXCELLENT program
looks like!
 Place the sticky note on the chart paper.
 We will talk about these tomorrow!

 2012-2013
School Year
 Food Based Menu Planning Only
 Five Components:
Fruits
Vegetables
Grains
Meat/Meat Alternates
Fluid Milk
 New
grade groupings:
Grades K-5
Grades 6-8
Grades 9-12
 Calorie
be met
 Fruit
maximum and minimum levels must
offered daily

Weekly meat/meat alternate ranges

Weekly grain ranges

◦
2012-2013-Half of grains offered must be
whole grain rich
◦
2014-2015 All grains must be whole grain rich
Saturated fat must be less than 10% of calories




Trans fat per portion must be zero grams.
You must offer a variety of milk – 1% and 0%
fat
Flavored milk must be 0% fat
Non-flavored milk must be no more than 1%
fat



Reimbursable meals must contain at least ½
cup of fruit or vegetable
Identify foods that are part of the
reimbursable meal at the beginning of the
serving line
State conducts a weighted nutrient analysis of
one week of menus
Lunch Meal Pattern
Grades
K-5
Meal Pattern
Vegetables (cups)
•
Dark green
•
Red/Orange
•
Beans/Peas
(Legumes)
•
Starchy
•
Other
Additional Veg to Reach
Total
Grades
6-8
Grades
9-12
Amount of Food Per Week (Minimum Per
Day)
3.75 (0.75) 3.75 (0.75)
5 (1)
0.5
0.75
0.5
0.75
0.5
1.25
0.5
0.5
0.5
0.5
0.5
0.5
0.5
0.5
0.75
1
1
1.5
10

Overlap in K-5 and 6-8 meal patterns
◦ A single menu can meet both patterns
◦ Must meet following:
 8-9 oz eq grains/week
 9-10 oz eq meats/meat alternates/week
 Average daily calorie range 600-650
 Average daily sodium limit ≤640 mg*
*Note this is final sodium target; no sodium requirement until
SY 2014-15
11

No overlap in grades 6-8 and 9-12 meal
patterns
◦ Schools that consist of both grade-groups
must develop menus accordingly to meet
needs of these two separate groups
 Previously, schools allowed a one grade level
deviation
 No allowance for this in new meal pattern
12

Increase or decrease required weekly quantities
by 20% for each day variation from a standard
5-day week
◦ Daily requirements apply regardless of week
length
13

Fruits/vegetables separated; two components

Fruit must be offered daily
Fruits Galore

Fresh

Frozen without added sugar

Canned in juice/light syrup

Dried: ¼ cup = ½ cup of fruit
component

100% Juice
No more than half of fruit offerings per week
may be in the form of juice

Frozen fruit without added sugar
◦ Exemption for SY 2012-13 only
◦ Applies to USDA Foods and commercially purchased
products
◦ SP 20-2012, issued Feb 24th
20
¼ cup dried fruit = ½ cup of fruit
Lunch Meal Pattern
Grades
K-5
Meal Pattern
Grades
6-8
Grades
9-12
Amount of Foodb Per Week (Minimum Per Day)
Fruits
(cups)
2.5 (0.5)
2.5 (0.5)
5 (1)
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

Serving Size – What needs to be provided?
◦ ⅛ cup?
◦ ¼ cup?
◦ ½ cup?
◦ More?
Any of the above can work if you have enough of
each option
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
http://fbg.nfsmi.org



Assess menus for adequacy of fruit
offerings
Recommend needed changes for lunch
2012-2013
Share your findings and recommendations
Vegetables

Offer a variety of vegetables over the week:

Offer ¾ cup daily to K-5

Offer ¾ cup daily to 6-8

Offer 1cup daily to 9-12
*Larger amounts may be served
 Weekly minimums for lunch:
Offer K-5
3 ¾ cup weekly
Offer 6-8
3 ¾ cup weekly
Offer 9-12 5 cup weekly
 Vegetable subgroup weekly requirements for:
Dark Green (DG)
Red/Orange (RO)
Beans/Peas (BP)
Starchy (S)
Other (O)
Additional vegetables to meet minimum weekly
total
Dark Green Vegetables = ½ cup weekly
Broccoli
Collard Greens
Romaine Lettuce
Curly Kale
Spinach
K-5: ¾ cup
6-8: ¾ cup
9-12: 1 ¼ cup
Carrots
Acorn Squash
Butternut Squash
Pumpkin
Sweet Potatoes
Tomato
Red Pepper
Black Beans
Black-eyed Peas
Chickpeas/Garbanzo Beans
Great Northern Beans
Kidney Beans
Lentils
Mature Limas
Pinto Beans
Split Peas
Corn
English Peas
Potatoes
Green Bananas
Taro
K-5: ½ cup
6-8: ½ cup 9-12: ¾ cup
Weekly Amounts
Asparagus
Brussel Sprouts
Cabbage
Cauliflower
Celery
Green Beans
Lettuce
Mushrooms
Radishes
Sugar Snap Peas
Turnips


Requirements in this subgroup can also be
met with any additional amounts from the
dark green, red/orange and legumes
subgroups
What subgroup is omitted?


Requirements in this subgroup can also be
met with any additional amounts from the
dark green, red/orange and legumes
subgroups
What subgroup is omitted?
Starchy

Any vegetable from any subgroup may be
offered to meet the minimum weekly
requirement
K-5 & 6-8: 1 cup
9-12: 1½ cup

Changes in crediting of leafy greens:
o
1 cup of raw leafy greens = ½ cup vegetable
o
2 cups of raw leafy greens = 1 cup vegetable
o Note: 1 cup of cooked greens = 1 cup vegetable

Foods from the beans/peas (legumes)
subgroup may be credited as a:
1. Vegetable
OR
2. Meat/Meat Alternate

But NOT both in the same meal

Counting vegetables for the week:
o
o
o
o
Dark green salad = 1 cup
Red peppers = ¼ cup
Tomatoes = ¼ cup
Cucumbers = ¼ cup
Total DG?
Total RO?

Counting vegetables for the week:
o
o
o
o
Dark green salad = 1 cup
Red peppers = ¼ cup
Tomatoes = ¼ cup
Cucumber = ¼ cup
DG = ½ cup
RO = ½ cup

Variety of products available:
–Fresh

-Frozen
-Canned
Variety of preparation methods can be used
-Steam
-Roast
-Boil
-Saute
-Bake
-Pan Fry

New vegetables planning to add to lunch?

New ways to prepare vegetables?

New recipes featuring vegetables?
www.choosemyplate.gov
Lunch Meal Pattern
Grades K-5
Meal Pattern
Grains (oz.
equiv.)
Grades 6-8
Grades 9-12
Amount of Food Per Week (Minimum Per Day)
8 – 9 (1)
8 – 10 (1)
10 – 12 (2)



Daily minimum requirement along with
weekly minimum and maximum requirement
Initially, at least half of grains offered during
the week must be whole grain-rich (50%
whole grain with remainder enriched)
Beginning SY 2014-2015, all grains offered
must be whole grain-rich
All grain products offered count toward the
daily and weekly total.
No Freebies – After 2012-2013
Battered and/or Breaded Products only can be
free during 2012 - 2013


Beginning July 1, 2013, all grain products are
credited based on ounce equivalents.
Exhibit A has been updated

Daily minimum

Weekly maximum


Until the whole grain content is required on a
product label, schools must evaluate a grain
product using the two-element criterion.
Element # 1 – must meet portion size
requirements
AND

o
o
o
Meet at least one of the following
Whole grains per serving must be ≥ 8 g
Product includes FDA’s whole grain health
claim on its packaging
Product ingredient listing lists whole grain
as first grain ingredient

Product Ingredient listing is the only way to
identify whole-grain rich (unless
manufacturer supplies additional information)
◦ Manufacturers are not required to provide
gram weight
◦ FDA whole grain health claim is not
mandatory
“Diets rich in whole grain foods and other plant
foods and low in total fat, saturated fat, and
cholesterol may reduce the risk of heart
disease and some cancers.”


Manufacturers currently may apply
The CN Labeling program is being updated to
report the whole grain-rich contributions to
the grain component.


The term “oz eq grains” on the CN Label
indicates whole grain-rich
The terms “bread” or “bread alternate” on the
CN Label indicates previous program
requirements

At least half of the weekly grains offered
must be whole grain until July 1, 2014
Cannot be used to meet fruit components at
breakfast
 Does not apply to granola bars or fortified
cereals
 Consist of
o(1) grain-type products that have grain as
the primary ingredient,
o(2) grain-fruit type products that have fruits
as the primary ingredient


Ever allowed at lunch?


Meat/Meat Alternate Component
OR

Grain Component

But not both components in the same lunch

Two grain-based desserts are allowed per
week towards meeting the grain requirement.

Decrease weekly quantity by approximately
20% (1/5) for each day less than five.
Total amount of enriched or whole-grain meal
and/or flour
Divided by
# of servings the recipe yields
Must be ≥ 14.75 grams (2012-2013)
Must be ≥ 16 grams (beginning July 1, 2013)
(for Groups A – G)


Bread is one of four components (two
different components daily)
One serving of whole-grain or enriched



Puffs, rings, curls, and chex mix are NOT
allowed.
Fritos, Sunchips, and flavored Doritos are
creditable as corn/tortilla chips (currently)
Rule of thumb – usually part of an entrée = ok
QUIZ
When must all grains be wholegrain rich?
July 1, 2014
What are the
minimum/maximum weekly
ranges for grades K – 5?
8–9
What are the
minimum/maximum weekly
ranges for grades 6 – 8?
8 – 10
What are the
minimum/maximum weekly
ranges for grades 9 – 12?
10 – 12
Must all grades have a
minimum of one full
serving/day?
No
(9 – 12 must have 2)
ACTIVITY

Daily and weekly requirements for lunch only
•
•
2 oz meat eq. for grades 9-12
1 oz meat eq. for younger grades
A variety of meat/meat alternate choices is
encouraged
 Tofu and soy yogurt are allowable as meat
alternates
 See memo SP-16-2012


Main dish or main dish plus

No choices? No more than 3 times

Daily quantities can be adjusted
Enriched Macaroni
 Nuts and Seeds
 Yogurt
 Tofu and Soy Products
 Beans and Peas
 Other Meat Alternates




Tofu and Soy Products
• Tofu must be commercially prepared
• Must meet definition est. in 7 CFR 210.0
• 2.2 oz (1/4 cup) containing at least 5
grams= 1 oz
Soy Yogurt
• ½ cup (4 fluid oz.) = 1 oz meat alternate
Memo SP 16-2012, dated Feb. 22, 2012
Meat/Meat Alternates have a
minimum requirement each
day.
Is there a maximum per day?
NO
There is no daily maximum
but there is a maximum for
the week.
What type of yogurt is allowed
as a meat alternate?
Plain, flavored, unsweetened,
sweetened, and soy (must be
commercial and or
standardized)
Can nuts and seeds be used to
meet all of the meat/meat
alternate requirement?
NO
They can be used to meet half
of the meat/meat alternate
component.
Can Beans and Peas be used to
meet the meat/meat alternate
component?
Yes, but not if they are used to
meet the vegetable
component.
Activity

Requirements are that a variety of fluid milk
be served consistent with Dietary Guidelines.

Persons over two years of age consume fatfree or low-fat (1%) fluid milk.

School food authorities must offer at least
two choices from the following
•
•
•
•
•
•
Fat-free flavored
Fat-free unflavored
Low-fat (≤1%) milk
Fat-free or Low-fat lactose-free milk
Fat-free or Low-fat buttermilk
Low-fat lactose reduced milk


Beginning with School Year 2012-2013
flavored low-fat (1 % or ½ %) milk is not
allowed in the NSLP or the SBP.
Flavored milk is allowable in fat-free milk
only.
Timeline

Effective July 1, 2012 for SY 2012-2013
Single Food-Based Menu Planning Approach
Age/Grade Groups: K-5, 6-8, 9-12
Daily serving of fruit plus weekly requirement
Daily serving of vegetable plus weekly
requirement for vegetable subgroups
◦ Weekly grain ranges plus daily minimum
quantities
◦
◦
◦
◦

Effective July 1, 2012 for SY 2012-2013
◦ Half of grains must be whole grain-rich
◦ Weekly meat/meat alternate ranges plus a daily
requirement
◦ Choice of only:
 Fat-free (flavored or unflavored) and/or
 Low-fat (unflavored) milk

Effective July 1, 2012 for SY 2012-2013
Calorie minimum and maximum ranges
Saturated fat limit < 10% calories
Zero grams of trans fat per portion
Under OVS, reimbursable meal contains at least ½
cup fruit or vegetable
◦ State agencies conduct weighted nutrient analysis
on 1 week of menus
◦ No sodium limit yet
◦
◦
◦
◦

Effective July 1, 2013 for SY 2013-2014
o3-year administrative review cycle
oGrain products must meet oz. eq.

Effective July 1, 2014 for SY 2014-2015
◦ All grains must be whole grain-rich
◦ Target 1 for average weekly sodium limit

Effective July 1, 2017 for SY 2017-2018
◦ Target 2 for average weekly sodium limit

Effective July 1, 2022 for SY 2022-2023
◦ Final target sodium restriction

Effective July 1, 2012 for SY 2012-2013
o
Saturated fat limit < 10% calories
o Choice of only:
oFat-free (flavored or unflavored) and/or
oLow-fat (unflavored) milk
 Effective
July 1, 2013 for SY 2013-2014
◦ Single Food-Based Menu Planning Approach
◦ Age/grade groups: K-5, 6-8, 9-12
◦ Weekly grain ranges plus daily minimum quantities
◦ Half of grains must be whole grain-rich
◦ Grains must equal oz. eq.

Effective July 1, 2013 for SY 2013-2014
o Meat/meat alternate may be offered after minimum
grains requirement is met
◦ Calorie minimum and maximum ranges
◦ Zero grams of trans fat per portion
◦ State agencies conduct weighted nutrient analysis
on 1 week of menus
◦ 3-year administrative review cycle

Effective July 1, 2014 for SY 2014-2015
◦ Fruit quantity increases to 5 cups/week
(minimum 1 cup/day)
◦ Under OVS, reimbursable meals contain at
least ½ cup fruit or vegetable substitute
◦ All grains must be whole grain-rich
◦ Target 1 for average weekly sodium limit

Effective July 1, 2017 for SY 2017-2018
◦ Target 2 sodium restriction

Effective July 1, 2022 for SY 2022-2023
◦ Final target sodium restriction
What’s on your Plate of
Excellence?
Offer Versus Serve
Action Steps
Persons Involved
Definitions/Terminology
All SNP Staff
Menu
Menu Planner/SNP Menu Planner
Flow of Food
Students/Customers/SNP Servers
Food Portions
Students/Customers/SNP
Servers/Managers/Menu Planners
Meal Identification
Students/Customers/SNP Cashier


Food Component—
• One of five food groupings for reimbursable
meals
Food Item—
• A specific food offered within the five food
components
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7
Meat/Meat Alternate
 Corn
 Grain
 Crackers
 Vegetable
 Applesauce
 Orange Juice
 ½ Pint of Fat Free Chocolate Milk
 Fluid Milk
 Fruit
 Corndog

SNP Menu Planner

What needs to be provided?
•
•
•
•
⅛ cup?
¼ cup?
½ cup?
More?
 Students
 Customers
 SNP
Servers
Identify Content of Reimbursable Lunch (and
breakfast) near or at the beginning of the
serving line(s).
20
2
Students
 Customers
 Servers
 Managers
 (Menu Planners)

Students
 Customers
 SNP Cashier


Senior High Schools for the NSLP

Optional for lower grades for the NSLP

(Optional for the SBP at all grade levels)

Written OVS Procedure/Policy (local discretion)

Student Driven!

Student’s option to decline item(s)

Same price if child declines item(s)

Full amount of each component must be
available to choose

5 components
◦
◦
◦
◦
◦
Meat/Meat Alternate
Grains
Fruits
Vegetables
Milk

What must be selected?

Refuse up to 2 components

At least 3 of 5 components

At least ½ cup serving of the Fruit or
Vegetable Component or
Fruit/Vegetable Combination
 Can
mix different Fruits
 Can
mix different Vegetables
 Can
mix different Fruit and
different Vegetable
Offer ½ cup more fruit daily
Offer ¼ cup more vegetables daily
Must offer at least two choices
21
1
Remember:
Components MUST be offered
 2 Components can be DECLINED
 Must have 3 Full Components
 Must have ½ cup Fruit OR ½ cup Vegetable
OR ½ cup Fruit/Vegetable combination…
 All
Let’s Play…
Planned Meal:
Salisbury Steak
Mashed Potatoes
Pears
Roll
Milk
Student Takes:
Salisbury Steak, Roll and Milk
Planned Reimbursable Meal
Student Selects:
Ham/Cheese Wrap
(2 oz. M/MA /1 equivalent Grain)
Fresh Strawberries
(1/2 Cup)
Fresh Strawberries
Steamed Broccoli
(1/2 Cup)
Steamed Broccoli
Fresh Carrot Sticks
(1/4 Cup)
Fresh Carrot Sticks
Fluid Milk
(1 Cup, Choice)
Fluid Milk
Planned Reimbursable Meal
Student Selects:
Ham/Cheese Wrap
(2 oz. M/MA /1 equivalent Grain)
Fresh Strawberries
(1/2 Cup)
Fresh Strawberries
Steamed Broccoli
(1/2 Cup)
Steamed Broccoli
Fresh Carrot Sticks
(1/4 Cup)
Fluid Milk
(1 Cup, Choice)
Fluid Milk
Planned Reimbursable Meal
Ham/Cheese Wrap
(2 oz. M/MA /1 equivalent Grain)
Fresh Strawberries
(1/2 Cup)
Steamed Broccoli
(1/2 Cup)
Fresh Carrot Sticks
(1/4 Cup)
Fluid Milk
(1 Cup, Choice)
Student Selects:
Ham/Cheese Wrap
Fluid Milk
Planned Reimbursable Meal
Grilled Chicken
Student Selects:
(1.5 oz. M/MA)
Grilled Chicken
Peach Cup
(1/2 Cup)
Peach Cup
Sweet Potato Gems
(1/2 Cup)
Fresh Celery Sticks
(1/2 Cup)
WGR Roll
Fluid Milk
(1 equivalent Grain)
(1 Cup, Choice)
Fluid Milk
Planned Reimbursable Meal
Grilled Chicken
Student Selects:
(1.5 oz. M/MA)
Grilled Chicken
Peach Cup
(1/2 Cup)
Peach Cup
Sweet Potato Gems
(1/2 Cup)
Sweet Potato Gems
Fresh Celery Sticks
(1/2 Cup)
WGR Roll
Fluid Milk
(1 equivalent Grain)
(1 Cup, Choice)
Planned Reimbursable Meal
Grilled Chicken
Student Selects:
(1.5 oz. M/MA)
Peach Cup
(1/2 Cup)
Sweet Potato Gems
(1/2 Cup)
Sweet Potato Gems
Fresh Celery Sticks
(1/2 Cup)
Fresh Celery Sticks
WGR Roll
Fluid Milk
(1 equivalent Grain)
(1 Cup, Choice)
Milk
Planned Reimbursable Meal
Grilled Chicken
Student Selects:
(1.5 oz. M/MA)
Grilled Chicken
Peach Cup
(1/2 Cup)
Peach Cup
Sweet Potato Gems
(1/2 Cup)
Fresh Celery Sticks
1/2 Cup)
WGR Roll
Fluid Milk
(1 equivalent Grain)
(1 Cup, Choice)
Sweet Potato Gems
Fresh Celery Sticks
Planned Reimbursable Meal
Student Selects:
Spaghetti (2 oz. M/MA /1 equivalent
Grain/1/4 Cup Vegetable)
w/ Bread Stick (1 equivalent Grain)
Fresh Apple
(1/2 Cup)
Mixed Berries
(1/2 Cup)
Mashed Potatoes
(1/2 Cup)
Cooked Spinach
(1/4 Cup)
Fluid Milk
(1 Cup, Choice)
Fresh Apples
Mashed Potatoes
Fluid Milk
Planned Reimbursable Meal
Student Selects:
Spaghetti (2 oz. M/MA /1 equivalent
Grain/1/4 Cup Vegetable)
w/ Bread Stick (1 equivalent Grain)
Fresh Apple
(1/2 Cup)
Fresh Apples
Mixed Berries
(1/2 Cup)
Mixed Berries
Mashed Potatoes
(1/2 Cup)
Mashed Potatoes
Cooked Spinach
(1/4 Cup)
Fluid Milk
(1 Cup, Choice)
Fluid Milk
Planned Reimbursable Meal
Spaghetti (2 oz. M/MA /1 equivalent
Grain/1/4 Cup Vegetable)
w/ Bread Stick (1 equivalent Grain)
Fresh Apple
(1/2 Cup)
Mixed Berries
(1/2 Cup)
Mashed Potatoes
(1/2 Cup)
Cooked Spinach
(1/4 Cup)
Fluid Milk
(1 Cup, Choice)
Student Selects:
Spaghetti w/Bread Stick
Cooked Spinach
Planned Reimbursable Meal
Student Selects:
Spaghetti (2 oz. M/MA /1 equivalent
Grain/1/4 Cup Vegetable)
w/ Bread Stick (1 equivalent Grain)
Fresh Apple
(1/2 Cup)
Mixed Berries
(1/2 Cup)
Mashed Potatoes
(1/2 Cup)
Cooked Spinach
(1/4 Cup)
Fluid Milk
(1 Cup, Choice)
Fresh Apples
Cooked Spinach
Fluid Milk
Planned Reimbursable Meal
Spaghetti (2 oz. M/MA /1 equivalent
Grain/1/4 Cup Vegetable)
w/ Bread Stick (1 equivalent Grain)
Fresh Apple
(1/2 Cup)
Mixed Berries
(1/2 Cup)
Mashed Potatoes
(1/2 Cup)
Cooked Spinach
(1/4 Cup)
Fluid Milk
(1 Cup, Choice)
Student Selects:
Spaghetti with Bread Stick
Fluid Milk
Excellent way to offer
variety of vegetables
22
7


State Agency Responsibility
◦ Must conduct WNA during one week of the
review period
◦ Must look for levels of calories, saturated
fat, and sodium
◦ Must review labels for trans fat levels
SFA Responsibility
◦ Must modify bids conditions and item
descriptions
◦ Must maintain all product documentation


General Statements
◦ Address Trans Fat requirement
◦ Requirement to submit all product label
documentation
 CN labels
 Product Formulation Sheets
Specific changes in item descriptions
◦ Sodium Levels
◦ Sugar added
◦ Whole grain documentation
NOT a CN Label
 Allows the manufacturer to certify the meal
component contribution of their product
 Must be complete
 Must be signed


New requirement in the Buy American
language
◦ SFA must know from a competitive bid that the
price of a Domestic product is significantly higher.
 Example: Frozen broccoli is often from Mexico
 A bid would need to ask for a price of American frozen
broccoli and a price for foreign frozen broccoli

See Handout
Activity

Final Meal Pattern Rule
◦ 3 year State agency review cycle
 Begins School Year 2013-14 (July 1, 2013)
 Admin review includes breakfast beginning
SY 2013-14
◦ SMI reviews eliminated
24
1

Day of Review
All serving lines are observed to determine if
required food components and quantities
are offered
Reimbursable meals are observed at point of
sale



Review menu and production records for
required food components and quantities
Weighted nutrient analysis is conducted for
grades K and above averaged over a school
week: calories, sodium, and saturated fat
Labels are reviewed for 0 grams trans fat
Actions required for Violations
Missing Menu
Items/Food Items
Milk Type, and
Vegetable Subgroup
Whole Grain Rich, Food
Quantities, and Dietary
Specifications
• Immediate fiscal
action required (as
currently done)
• Fiscal action required
for unresolved, repeat
violations (after
technical assistance
and corrective action
have taken place)
• State Agencies have
discretion to take fiscal
action for unresolved,
repeated violations
(after technical
assistance and
corrective action have
taken place)
24
4
In accordance with Federal Law and U.S. Department of Agriculture
policy, this institution is prohibited from discriminating on the basis
of race, color, national origin, sex, age, or disability. To file a
complaint of discrimination, write USDA, Director, Office of
Adjudication, 1400 Independence Avenue, SW, Washington, D.C.
20250-9410 or call toll free (866) 632-9992 (Voice). Individuals
who are hearing impaired or have speech disabilities may contact
USDA through the Federal Relay Service at (800) 877-8339; or (800)
845-6136 (Spanish). USDA is an equal opportunity provider and
employer.