Transcript Measuring for Success with Standardized Recipes

Meal Pattern Training
Institute of Child Nutrition
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Pre-Assessment
• Place an identifier at the top of the page.
• You will use the same identifier when you
complete the Post Assessment.
• You do not need to place your name on the
Assessments.
Training
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USDA Professional Standards
ICN competencies, knowledge, and skills
Learning Objectives
Terms and definitions
Workbook:
– USDA Professional Standards
– Learning Objectives
– Terms and Definitions
Specific Nutrition Standards
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Calories
Saturated fat, trans fat
Sodium standards
Calories and Sodium
– based on average daily amount for 5-day school
week
– must fall within minimum and maximum levels
Menus
• Develop healthy meals
– Federal regulations
– Student standards
• Reflect key food groups
Menu Planning
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Compliant with Federal regulations
Student pleasing
Prepared within the limits of the operation
Includes textures, colors, and flavors
Includes a variety of choices
Benefits of Choices
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Reflects student preferences
Opportunities to build healthy meals
Increases consumption
Reduces waste
Choices Provide Opportunity
• Increase the likelihood that students select
the foods and beverages they prefer
• Increase cost saving and minimizes food waste
Reimbursable Meal
• Plan lunches and breakfasts that meet all meal
pattern requirements
• Provide all students access to the required
meal components and quantities
Grade Groups
• K-5, 6-8, and 9-12
• Specific amounts of foods/average calories
required depending on the grade groups
• Reflect school grade configurations
• Check with State agency if unusual grade
configuration
Lunch Calorie Range
• Grades K-5 550-650 average calories/week
• Grades 6-8 600-700 average calories/week
• Grades 9-12 750-850 average calories/week
Breakfast Calorie Range
• Grades K-5 – 350-500 average calories/week
• Grades 6-8 – 400-550 average calories/week
• Grades 9-12 450-600 average calories/week
“Extra” Foods, Extra Calories
• Non credible “extra” foods (i.e., grits, ice
cream or pudding)
• In addition to a reimbursable meal
• Not credited as food component or food item
• No extra cost
• Included in the nutrient analysis of weekly
dietary specifications
Lunch and Breakfast Meal
Components
• Focuses on food components
– 5 are required at lunch
– 3 are required at breakfast
Food Components for Lunch
Food Components for Breakfast
Meats/Meat Alternates
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Required for Lunch
Not required for Breakfast
Use a variety of protein foods
Should meet the specifications for
– sodium
– saturated fat
– trans fat
– calories
Daily/Weekly M/MA Requirements
for Lunch
Reimbursable Lunch Meats /Meats Alternates Components
Daily Minimum
Requirements Offered
Weekly Minimum
Requirements Offered
K-5
1 ounce equivalent
8-10 ounce equivalents
6-8
1 ounce equivalent
8-10 ounce equivalents
9-12
2 ounce equivalents
10-12 ounce equivalents
Grades
Schools are only required to meet the daily and weekly minimum requirements for this food component. This policy is
found at 7 CFR 210.7(d)(1) for eligibility to receive additional reimbursement and at 7 CFR 210.18(g)(2)(vi) for the
purposes of administrative reviews. State agencies would consider SFAs compliant with the weekly ranges for this
component if the FNS-developed or FNS-approved Certification Tool and required supporting documentation indicate
the menu is compliant with the daily and weekly minimums as well as the weekly dietary specifications.
USDA Foods
• Low-sodium
• Meats and cheeses
• Convenience entrees must have CN Label or
manufacturer’s product analysis
Meat
• 1 ounce cooked, skinless, unbreaded portion
equals 1 oz eq
• Beef, fish, poultry
Nuts and Seeds
• Sunflower seeds, almonds, and hazelnuts
• Meet no more than one-half of the
meat/meat alternate component
• Must be paired with another meat/meat
alternate to meet the full requirement.
Nut Butter
• Two tablespoons equals one oz eq
– nu t butter
– almond butter
– cashew nut butter
– peanut butter, reduced fat peanut butter
– sesame seed butter
– soy nut butter
– sunflower seed butter
Tofu
• Commercially prepared tofu must be 2.2
ounces (by weight) with 5 or more grams of
protein to equal one oz eq
• Four ounces (weight) or ½ cup (volume) of
soy or dairy yogurt equals one ounce oz eq
Crediting Tofu
• The tofu ingredient must contain the required
5 grams of protein or more to be considered
as a meat alternate.
Non-Creditable Tofu
• Tofu is not creditable if
– it is not easily recognizable as a meat substitute
– it does not meet the function of the meat/meat
alternate component.
Yogurt
• Four ounces (weight) or ½ cup (volume) of soy
or dairy yogurt equals one oz eq
Cheese and Eggs
• May be used to meet all or part of the
meat/meat alternate component in
accordance with FNS guidance
Dry Beans or Peas
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“Dry” or “mature” bean/peas is legume
“Immature” or “fresh” is starchy vegetable
USDA Foods program
Canned or frozen dry beans/peas
“Immature” or “Fresh” Beans or
Peas
• “Immature” or “fresh” beans or peas do not
qualify as a meat/meat alternate.
• Immature lima beans, field peas, green peas
can be credited as starchy vegetables
Meat Alternates or Vegetable
• May be offered as a meat alternates or as a
vegetable
• Cannot count toward both food components
• Menu planners must determine in advance
how to count beans/peas in a meal
Cooked Beans
• A ¼ cup of cooked beans equals one ounce of
the meat/meat alternate requirement
• If with liquid, there should be more than ¼
cup of beans and liquid
• The liquid does not count as beans
Legumes Activity
Chinese Snow
Peas
Spilt Peas
Navy Beans
Lentils
Beans, Green or
Wax
Pink Beans
Vegetable Components
• Required component for lunch
• Not required component for breakfast
• May offer at breakfast in place of fruit
Vegetable Subgroups
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Dark Green
Red/Orange
Beans/Peas (Legumes)
Starchy
Others
Subgroups
• Must be able to choose all subgroups each
week.
• Serving less than 1/8 cup cannot be counted
• If two subgroups are offered on day and
students can only select one choice, both
subgroups need to be offered again in the
same week
Subgroups Requirements
Minimal Weekly Vegetable Subgroup Requirements
Grade
Dark
Green
Red/Ora
nge
Legumes
Starchy
(Beans/Pea
s)
Other
K-5
½ cup
¾ cup
½ cup
½ cup
½ cup
6-8
½ cup
¾ cup
½ cup
½ cup
½ cup
9-12
½ cup
1 ¼ cups
½ cup
½ cup
¾ cup
Daily and Total Weekly Vegetable
Requirements
Daily and Total Weekly Vegetable Minimum Requirements
Grade
Daily
Weekly
Additional Vegetables
Requirements Total
to Reach Weekly Total
K-5
¾ cup
3 ¾ cups 1 cup
6-8
¾ cup
3 ¾ cups 1 cup
9-12
1 cup
5 cups
1 ½ cups
Dark Green Vegetables
Romaine Lettuce
Mustard Greens
Swiss Chard
Spinach
Broccoli
Turnip Greens
Dark Green Leafy
Lettuce
Kale
Crediting Dark Green Vegetables
• Raw, leafy greens are credited as half the
volume served.
• Cooked leafy green vegetables are credited as
volume as served.
• Other dark green vegetables are credited at
the same volume served.
Red/Orange Vegetables
Cherry Peppers
Tomatoes
Red and Orange
Peppers
Acorn Squash
Carrots
Sweet Potatoes
Pumpkin
Hubbard Squash
Legumes Vegetable Subgroups
• Excellent source of dietary fiber, folate, and
potassium
• Edamame will contribute to the beans and
peas (legumes) vegetable subgroup
• Fresh beans are credited as vegetables
– They don’t have a high protein content
Legumes (Beans/Peas)
Pink Beans
Navy Beans
Edamame
Kidney Beans
Black Beans
Garbanzo Beans
(chickpeas)
Black-eyed Peas,
Dry, Mature
Pinto Beans
Spilt Peas
Lentils
Starchy Vegetables
Plantain
Jicama
Taro (Malanga)
Corn
Other Vegetables
Cauliflower
Zucchini
Okra
Avocado
Cucumber
Onion
Belgian Endive
Vegetable Mixtures
• Single subgroup mixtures (e.g.,
)
counts as one subgroup (Red/Orange)
• At least 1/8 cup of each subgroup (e.g.,
carrots and corn) count towards each
subgroup (Red/Orange and Starchy)
• Unknown quantitates of vegetables counts as
Additional vegetables
CN Labels
• Identifies the contribution of a product
toward the meal pattern requirements and
serves as protection from claims about a
product.
• Provides a warranty against audit claims
• Simplifies cost comparison of similar products
• Workbook Activity: Sample CN label
Vegetable Menu Worksheet
• Workbook Activity: Vegetable Menu
Worksheet
Fruit Component
• Requirement Component for reimbursable lunch and
breakfast meal
• Fresh
• Frozen (with or without added sugar)
• Pasteurized 100% fruit juice
Fruit Component for Reimbursable
Lunch
• Must be offered daily and weekly minimum
quantities
• Minimum quantity is 1/8 cup
• May select more than daily minimum serving
(except for juice) if weekly calories averaged
are not exceeded
Fruit Component Requirements for
Lunch
Reimbursable Lunch Fruit Component
Grades
Daily Minimum
Requirement Offered
Weekly Minimum
Requirements
Offered
K-5
½ cup
2 ½ cups
6-8
½ cup
2 ½ cups
9-12
1 cup
5 cups
Fruit Component Requirement for
Breakfast
Reimbursable Breakfast Fruit Component
Grades
Daily Minimum
Requirements Offered
Weekly Minimum
Requirements Offered
K-5
1 cup
5 cups
6-8
1 cup
5 cups
9-12
1 cup
5 cups
Juice
• Pasteurized, 100% full-strength fruit juice may
also be offered
• No more than half of the weekly fruit offering
may be in the form of juice.
Dried Fruit
• Whole dried fruit pieces credit as twice as
much
• ¼ cup raisins contributes ½ cup toward fruit
requirements
Grain Requirement
• Required component for lunch and breakfast
• Whole grain-rich products
• Product is at least 50% whole grains,
remaining enriched
• First ingredient or label declaration
Grains Component Daily/Weekly
Requirements for Lunch
Reimbursable Lunch Grains Component
Grades
K-5
6-8
9-12
Daily Minimum
Requirements Offered
1 ounce equivalent
1 ounce equivalent
2 ounce equivalents
Weekly Minimum
Requirements Offered
8-9 ounce equivalents
8-10 ounce equivalents
10-12 ounce equivalents
Schools are only required to meet the daily and weekly minimum requirements for this food
component. This policy is found at 7 CFR 210.7(d)(1) for eligibility to receive additional
reimbursement and at 7 CFR 210.18(g)(2)(vi) for the purposes of administrative reviews. State
agencies would consider SFAs compliant with the weekly ranges for this component if the FNSdeveloped or FNS-approved Certification Tool and required supporting documentation indicate the
menu is compliant with the daily and weekly minimums as well as the weekly dietary specifications.
Grains Component Daily/Weekly
Requirements for Breakfast
Reimbursable Breakfast Grains Component
Grades
K-5
6-8
9-12
Daily Minimum
Requirements Offered
1 ounce equivalent
1 ounce equivalent
1 ounce equivalents
Weekly Minimum
Requirements Offered
7-10 ounce equivalents
8-10 ounce equivalents
9-10 ounce equivalents
Schools are only required to meet the daily and weekly minimum requirements for this food
component. This policy is found at 7 CFR 210.7(d)(1) for eligibility to receive additional
reimbursement and at 7 CFR 210.18(g)(2)(vi) for the purposes of administrative reviews. State
agencies would consider SFAs compliant with the weekly ranges for this component if the FNSdeveloped or FNS-approved Certification Tool and required supporting documentation indicate the
menu is compliant with the daily and weekly minimums as well as the weekly dietary specifications.
FDA Standards of Identity
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Cracked wheat or crushed wheat
Whole-wheat flour
Graham flour
Entire-wheat flour
Bromated whole wheat flour
Whole durum wheat flour
FDA Approved Whole Grain Health
Claims
• 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 certain cancers.
OR
• Diets rich in whole grain foods and other plant
foods, and low in saturated fat and cholesterol,
may help reduce the risk of heart disease.
Whole Grains Common and Usual
Names
• Whole listed before grain
• Berries or groats
• Rolled oats and oatmeal
Whole Grain-Rich Rice
• Brown rice
• Brown rice flour
• Wild rice
Barley
• Not whole grain
– “Pot”
– “Scotch”
– “Pearl” or “Pearled”
• Whole grain
– Whole grain barley
– “Dehulled”
Whole Corn “Treated with Lime”
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Examples: tortilla chips, taco shells, tamales
May be called “masa”
Must bear one of the FDA health claims
Manufacturers documentation
Wheat, Rice, or Rye
• No descriptor “whole-grain” or “brown rice”
• Further documentation from manufacturer
before purchase
Not Creditable Grains
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Oat fiber
Corn fiber
Bran
Germ
Modified food starch, corn starch, wheat starch
Whole Grain Stamp
• Good information
• Workbook:
product contains whole – Whole Grain-Rich Foods
grains
– Grain Products
(Ingredients) That Are
• Whole grain must be
Not Whole Grain
matched to serving size
for school meals
program
• 8 grams of whole grains
but may not meet the
school meal
requirement
Fluid Milk Component
• Requirement same for lunch and breakfast
• Fat free unflavored or flavored
• Low-fat (1%) unflavored
Recombined/Reconstituted Milk
• Meets State and local standards for
pasteurization
• Intended to be consumed as a beverage ,
dispensed
• Labeled as “recombined” or “reconstituted”
milk
Fluid Milk Requirement
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Requirement same for lunch and breakfast
One cup of fluid milk must be offered daily.
Weekly minimum of five cups
Must offered at least two varieties of milk choices.
May be used
• Beverage
• On cereal
• Used in part of each purpose
71
Milk Substitutions
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Required for disability accommodations
Optional for parent request
Must meet regulatory standards
Subject to fat and calorie limits
Water
• Must be available during meal service
• Cannot promote water as alternative selection
to milk
• Not a food component or food item
Overview: Offer Versus Serve
• This lesson was designed by the Institute of
Child Nutrition to provide an overview of the
Offer Versus Serve Guidance for the National
School Lunch Program and the School
Breakfast Program.
OVS NSLP/SBP
• For the NSLP, OVS is established under section
9(a)(3) of the Richard B. Russell National
School Lunch Act. OVS was extended to the
SBP in 1985 under the section 4(e)(2) of the
Child Nutrition Act of 1966.
• The regulations on OVS for the NSLP are found
at 7 CFR 210.10 (e) and for the SBP at 7 CFR
220.8 (e).
OVS Concept
• Menu planning and meal service
• Students can decline some food items
• Guidance on what constitutes a reimbursable
meal
• Reduces food waste
• Students choose food they eat
OVS
• High school OVS required at lunch
• Optional for at-risk afterschool meals
CACFP
• Optional for Summer Food Service Program
• Cannot be used for snacks
• Only applies to student’s daily selection
Cashiers, Servers, and Students
• Avoid problems at point of service
• Conduct training for cashiers, servers, and
students
• Helps students select reimbursable lunches
and breakfast
Choices and OVS Differ
• Choices within food component differ than
Offer Versus Serve
• Menu planner selects to offer choices within
component (i.e., bagel or toast) (i.e., take two
of three vegetables)
• Required to take all components is not Offer
Versus Serve
Lunch and Breakfast Similarities
• Unit price
• Signage
• ½ cup serving of fruit or vegetable must be
selected
• “Extra” foods-offered not credited
Pre-Plated Meals
• All food components/items offered in required
quantities
• Entirely or partially pre-served manner
• Daily minimum quantities required
• Logistical limitations
– facility or space restrictions
– situations where children are unable to select the
foods offered
Food Bars
• Wider variety of vegetables and fruits
• Lower plate waste
• Students select foods they will consume
Menu Planner Food Bars (OVS)
• Menu planners must clearly identify
– the food components/food items provided on the
bars
– the minimum serving size for each food
component or food item
– indicate which foods and combinations of foods
the students may choose to select
Food Bars Point of Service
• Cashiers must be trained
• Food bars located before the point of service
– must consult with their State agency for approval
of their alternate point of service system
– must have a monitor or other means approved by
the State agency to ensure that students select
the components in the required serving sizes that
were credited at the point of service
Food Bars Pre-Portioning
• May be used to ensure that students select an
appropriate amount from these bars
Pre-Packaged Meals (Bagged or “Grab
and Go”)
• All levels
• Senior high schools, (OVS)
– all or some components must be implemented unless
approved by State agency
– food components/food items with choices and/or the
option to decline (i.e., fruit or milk)
– not required, even at the high school level for
breakfast in the classroom, field trips, or for students
leaving the campus for work study
Unit Prices
• Priced as a unit
• One price is established for a complete
reimbursable meal in the paid meal category
• One price established in the reduced price
meal category
Same Unit Pricing
• OVS does not affect unit price for meal
• Student pay the same price if they
– select 3, 4, or 5 food components for lunch
– select 3 or more food items for breakfast
– select the required serving sizes
– select less than the required serving size of
additional food components
Different Unit Price Example
• SFAs may set different unit prices for various
combinations of foods offered.
– Hamburger
Price A
– Chef’s Salad
Price B
– Vegetable Lasagna
Price C
– Turkey Sandwich
Price D
• Students eligible for reduced priced meals pay
reduce rate
Selecting Duplicate Food Components/
Food Items
• Menu planner determines in advance
• Communicated to staff and students
• Good practice:
– consistent manner
– minimize confusion
OVS and A La Carte Sales
• Must be able to distinguish food
components/food items and a la carte foods
• Select required food components/food items
in required quantities
• If not a reimbursable, meal charged al la carte
prices
K-8 Breakfast Menu Example
Choose at least one (and up to two) of the same or different items:
Slice of toast
(1 oz eq grain)
[1 grain item]
Whole grain cereal
(1 oz eq grain)
[1 grain item]
Choose at least one (and up to all four) of the same or different
items:
Orange juice
(½ cup fruit)
[1 fruit item]
Apple slices
(½ cup fruit)
[1 fruit item]
Pineapple chunks
(½ cup fruit)
[1 fruit item]
Mixed berries
(½ cup fruit)
[1 fruit item]
Choose one of the following items:
Variety of milk
(1 cup)
[1 milk item]
Reimbursable Meal
• For reimbursement, SFAs must plan and offer
lunches and breakfast that meet all applicable
meal pattern requirements including providing
all students access to the required meal
components and quantities.
Students and Parents/Guardians
• Students/parents/guardians need to be aware
of what is included in school meals
– students, so they know how to select a
reimbursable meal
– parents, so they can reinforce nutrition education
messages at home
Food Components for Lunch
• Component means one of the five food groups
• Reimbursable lunch includes 3 or more of the
components
• For other components to be credited, student
must have the minimum daily required serving
for each component.
Lunch Food Item
• A specific food offered in a reimbursable lunch
from the five food components.
OVS Lunch
• Minimum of three food components must be
selected.
• At least a ½ cup serving of the fruit or vegetable or a
½ cup total serving of both fruit and vegetable.
• If ½ cup of fruit is selected, must select the full
required daily serving of the vegetable component to
have both credited as components.
• Workbook Handout: Overview of Menu Planning/OVS at Lunch
Fruit Component for Reimbursable
OVS Lunch
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Offer daily and weekly minimum servings
No upper limit except for juice considerations
Minimum quantity credited ⅛ of a cup
May select more if calorie restrictions
averaged over the school week are not
exceeded
Vegetable Component for
Reimbursable OVS Lunch
• Offer daily and weekly minimum servings
• Minimum quantity credited ⅛ of a cup
• More than minimum quantity allowed except
for juice
• May select more if calorie restrictions
averaged over the school week are not
exceeded
OVS Minimum Quantity (Selected)
Fruits/Vegetables
• ½ cup of vegetables, or
• ½ cup fruits, or
• ½ cup of an item with both fruits/vegetables (a
carrot/raisin salad), or
• two ¼ cup servings of either the same or a
different fruit or vegetable
Selecting More than Fruit and/or
Vegetable Requirements
• A student can select more than the minimum
daily required serving (OVS) of fruits or
vegetables (salad bar), component is credited
only once
• School may allow students to select more than
the daily minimum serving if the calories
averaged over the school week are not
exceeded
More Fruits and Vegetables Scenarios
• A 5th grade student selects 2 cups of fruit
• A 10th grade student makes a salad with three
cups of vegetables
• Both students have exceed the daily minimum
requirements
• In each of these scenarios the students must
still select at least two other components
Selecting Three Components Example
A 10th grade student selects only three components
and two of these are a fruit and a vegetable
– ½ cup of fruit and ½ cup of vegetables and milk - not a
reimbursable meal
– full required serving size ( Grades 9-12 one cup) for
either the fruit or vegetable to have both credited as
two separate components or
– could select a grain or meat/meat alternate choice as
the third component, instead of more fruits or
vegetables
Fruits/Vegetables
• No selection of ½ cup fruits and/or vegetables
is not reimbursable meal
• Have fruits and/or vegetables available at the
point of service
• No selection of ½ cup fruits and/or vegetables
charge a la carte prices
• Workbook Activity: Fruit and Vegetable Selection
Worksheet
Grains Component for Reimbursable
Lunch
• Selection equals at least the minimum daily
grade requirement
• Weekly range minimum number of ounce
equivalents offered
• Offer more on some days to meet weekly
minimum requirements
• Smallest amount credited 0.25 oz eq
Grains Component Offered
• To be credited must meet at least the daily
requirement
• More than 1 ounce equivalent offered in
grades K-5 and 6-8, in OVS, student may
decline part of offering
• Student select minimum daily required serving
component is credited
Grains Component
• Combination with another food component
(e.g., pizza, sandwich)
• Separately (e.g., roll or brown rice)
• Up to 2 ounce equivalents of grain-based
desserts may be credited per week
Grains Component Menu Example
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Burrito with chicken and brown rice (2.5 oz eq grains
Spaghetti w/marinara sauce (1.5 oz eq grains)
Whole wheat roll (0.75 oz eq grain)
Rice pilaf (1 oz eq grain)
Oatmeal raisin cookie (1 oz eq grain)
Grades K-5
Grades 6-8
Grades 9-12
Daily minimum requirement 1 oz eq
Daily minimum requirement 1 oz eq
Daily minimum requirement 2 oz eq
Meats/Meat Alternates
Component for Reimbursable
Lunch
• Offered at least the minimum daily grade
requirement
• Weekly range minimum number of ounce
equivalents offered
• Offer more on some days to meet weekly
minimum requirements
• Smallest amount credited 0.25 oz eq
Legumes at Lunch
• Credited as meat/meat alternate component
or vegetable component
• Menu planner determines
– in advance
– how to credit
M/MA Component Lunch Menu
Example
• Workbook Activity: Reimbursable Lunch
Worksheet
K-8 OVS Lunch Speed Round Activity
• Number a sheet of paper from 1-12.
• On your paper identify if the slide represents a
reimbursable meal.
• You will have 3 seconds to review each slide
and determine which of the slides represent a
reimbursable meal.
• At the end of the speed round we will discuss
the answers. Be prepared to justify your
answers.
K-8 OVS Lunch Speed Round 1
Grilled Chicken Wrap
2 oz. eq Meat/Meat Alternate
WW Tortilla
2 oz. Grains
Vegetables
⅛ cup Red/Orange Vegetable
⅛ cup Legumes Vegetable
K-8 OVS Lunch Speed Round 2
Tossed Salad
½ cup Dark Green
Vegetable
½ cup Red/Orange
Vegetable
Broccoli
¾ cup
Dark Green Vegetable
Fresh Orange
½ cup Fruit
K-8 OVS Lunch Speed Round 3
Milk
1 cup Milk
Vegetarian Chile
Meat/Meat Alternate
2 oz.
Vegetable
¼ cup
Red/Orange
Vegetable
WW Crackers
1 oz. eq Grain
K-8 OVS Lunch Speed Round 4
Hamburger on
a WW Bun
2 oz. Meat/Meat
1.5 oz. eq Grains
Carrots
½ cup
Red/Orange
Vegetable
Milk
1 cup Milk
Black Bean Salad
½ cup Legumes
¼ cup Other
Vegetable
K-8 OVS Lunch Speed Round 5
Hummus
2 oz.
Meat/Meat Alternate
WW Pita
1 oz. eq Grain
Black Bean Salad
½ cup Legumes
¼ cup Other Vegetable
K-8 OVS Lunch Speed Round 6
Fish Taco
2 oz.
Meat/Meat Alternate
WW Tortilla
1 oz. eq Grain
Cole Slaw
¼ cup Other Vegetable
Milk
1 cup Milk
K-8 OVS Lunch Speed Round 7
WW Spaghetti
and Marinara
1 oz. eq Grain
Vegetables
¼ cup
Red /Orange
Vegetable
Fresh Orange
Broccoli
½ cup Fruit
¾ cup
Dark Green Vegetable
K-8 OVS Lunch Speed Round 8
Milk
1 cup Milk
WW Spaghetti
and Meat Balls
2 oz. Meat/Meat
Alternate
1 oz. eq Grains
Vegetable
¼ cup Red/Orange
Vegetable
Whole
Grain-Rich
Roll
1 oz. eq Grain
K-8 OVS Lunch Speed Round 9
WW Spaghetti and
Meat Balls
2 oz. Meat/Meat
Alternate
1 oz. eq Grains
Vegetable
¼ cup Red/Orange
Vegetable
Broccoli
Milk
¾ cup Dark Green 1 cup Milk
Vegetable
Grapes
½ cup Fruit
K-8 OVS Lunch Speed Round 10
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Stir Fry
2 oz. Meat/Meat Alternate
Vegetables
¼ cup Dark Green Vegetable
¼ cup Red/Orange Vegetable
¼ cup Other Vegetable
Brown Rice
1 oz. eq Grain
K-8 OVS Lunch Speed Round 11
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Caesar Salad
2 oz. Meat/Meat Alternate
Vegetables
½ cup
Dark Green Vegetable
¼ cup Other Vegetable
Milk
1 cup Milk
K-8 OVS Lunch Speed Round 12
WW Spaghetti and
Meat Balls
2 oz. Meat/Meat
Alternate
Grains
1 oz. eq Grains
Vegetables
¼ cup Red/Orange
Vegetable
Grapes
Broccoli
¾ cup Dark Green ½ cup
Fruit
Vegetable
Milk
1 cup Milk
K-8 OVS Lunch Speed Round 1
Answer
Grilled Chicken Wrap
2 oz. eq Meat/Meat Alternate
WW Tortilla
2 oz. Grains
⅛ cup Red/Orange
Vegetable
⅛ cup Legumes Vegetable
Not Reimbursable Meal
K-8 OVS Lunch Speed Round 2
Answer
Tossed Salad
½ cup Dark Green
Vegetable
½ cup Red/Orange
Vegetable
Only two meal
components
selected
Broccoli
¾ cup
Dark Green Vegetable
Fresh Orange
½ cup Fruit
Not Reimbursable Meal
K-8 OVS Lunch Speed Round 3
Answer
Milk
1 cup Milk
Vegetarian Chile
Meat/Meat Alternate
2 oz.
¼ cup
Red/Orange
Vegetable
Not Reimbursable Meal
WW Crackers
1 oz. eq Grain
K-8 OVS Lunch Speed Round 4
Answer
Hamburger on
a WW Bun
2 oz. Meat/Meat
Alternate
1.5 oz. eq Grains
Carrots
½ cup
Red/Orange
Vegetable
Milk
1 cup Milk
Black Bean Salad
½ cup Legumes
¼ cup Other
Vegetable
Reimbursable Meal
K-8 OVS Lunch Speed Round 5
Answer
Hummus
2 oz.
Meat/Meat Alternate
Black Bean Salad
½ cup Legumes
¼ cup Other Vegetable
WW Pita
1 oz. eq Grain
Reimbursable Meal
129
K-8 OVS Lunch Speed Round 6
Answer
Fish Taco
2 oz.
Meat/Meat Alternate
Milk
1 cup Milk
WW Tortilla
1 oz. eq Grain
Cole Slaw
¼ cup Other
Vegetable
Not Reimbursable Meal
K-8 OVS Lunch Speed Round 7
Answer
WW Spaghetti
and Marinara
1 oz. eq Grain
Fresh Orange
Broccoli
½ cup Fruit
¾ cup
Dark Green Vegetable
¼ cup
Red /Orange
Vegetable
Reimbursable Meal
K-8 OVS Lunch Speed Round 8
Answer
Milk
1 cup Milk
WW Spaghetti
and Meat Balls
2 oz. Meat/Meat
Alternate
1 oz. eq Grains
¼ cup
Red/Orange
Vegetable
Not Reimbursable Meal
Whole
Grain-Rich
Roll
1 oz. eq Grain
K-8 OVS Lunch Speed Round 9
Answer
WW Spaghetti and
Meat Balls
2 oz. Meat/Meat
Alternate
Broccoli
Milk
¾ cup Dark Green 1 cup Milk
Vegetable
1 oz. eq Grains
¼ cup Red/Orange
Vegetable
Reimbursable Meal
Grapes
½ cup Fruit
K-8 OVS Lunch Speed Round 10
Answer
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Stir Fry
2 oz. Meat/Meat Alternate
Brown Rice
1 oz. eq Grain
¼ cup Dark Green Vegetable
¼ cup Red/Orange Vegetable
¼ cup Other Vegetable
Reimbursable Meal
K-8 OVS Lunch Speed Round 11
Answer
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Caesar Salad
2 oz. Meat/Meat Alternate
Milk
1 cup Milk
Vegetables
½ cup
Dark Green Vegetable
¼ cup Other Vegetable
Reimbursable Meal
K-8 OVS Lunch Speed Round 12
Answer
WW Spaghetti and
Meat Balls
2 oz. Meat/Meat
Alternate
Grains
1 oz. eq Grains
Vegetables
¼ cup Red/Orange
Vegetable
Broccoli
¾ cup Dark Green
Vegetable
Reimbursable Meal
Grapes
½ cup
Fruit
Milk
1 cup Milk
Food Components for a
Reimbursable Breakfast
• Fruits (or vegetable substitution)
• Grains (or optional credited M/MA)
• Fluid Milk
Breakfast Food Component
• One of three components for reimbursable
breakfast
• For OVS four food items from required
components
• Must select at ½ cup of fruit for reimbursable
breakfast
Breakfast Food Item
• Specific food offered
• May be from any of the required components
in the minimum quantity for component to be
credited
OVS Breakfast Menu Planning
• Four food items offered and all students, at
any grade level, must select:
– at least three food items;
– the daily minimum required amount; and
– fruit component, at least ½ cup of fruit or
vegetables or fruit/vegetable combined
• Workbook Handout: Overview of Menu
Planning/OVS Changes at Breakfast
Fruit Component for a Reimbursable
OVS Breakfast
• At least one cup of fruit must be offered for all
grade groups
• May select more than the daily minimum
serving
• Weekly dietary specifications, including
calories, are not exceeded
• Full strength juice = up to ½ weekly fruit
requirements
Fruit Credited as Reimbursable Meal
• The minimum quantity a student must select
is:
– ½ cup fruits
– ½ cup of vegetables offered in place of fruit
– ½ cup total of a fruit and a vegetable (when
offered in place of fruit)
– ½ cup of an item with both fruit and vegetable
(e.g., salsa made with tomatoes and fruit)
Vegetables Food Items at Breakfast
• May offer in place of fruits
• First two cups/week from the following subgroups:
– dark green
– red/orange
– beans/peas
– other vegetables
OVS Breakfast Menu Example
•
•
•
•
Cereal (1 oz eq)
Juice (½ cup)
Berries (½ cup)
Variety of Milk (1 cup)
OVS Breakfast Choices
• Except for selecting a ½ cup of fruit
– student choice to select or decline food items
• If choices of food items are offered, menu
planner must indicate:
– what choices or combination of choices the
student may select and
– the minimum or maximum number that may be
taken
Example Breakfast Choices for the
Fruit Component
• Example: four ½ cup servings are offered
for the fruit component
– must allow the student to select a full cup
– must also indicate that at least one ½ cup of
fruit is required for a reimbursable meal
– could allow students to take up to all four
choices of fruit
Combination Foods
• Menu may offer a combination food
– contains more than one food item which cannot
be separated (i.e., a pre-plated waffle with fresh
fruit topping)
– only wanted the waffle, would not be able to
decline that fruit
– even if there is no intent to consume it
Smoothies
• Fruit, vegetable, or fruit/vegetable combined
• 1 cup milk and ½ cup fruit/vegetable counts as
two food items (OVS)
• Need to select one additional food item in
order to have 3 total items and a reimbursable
breakfast meal
• May be made with yogurt
Grains Component for Breakfast
• Offered at least the daily and weekly
minimum ounce equivalent
• On some days offer more than the minimum
• Minimum amount credited 0.25 ounce
equivalent
Offering Grains in Multiple Food Items
• Menu planner: how many foods must be
selected for a reimbursable meal
• May offer in one or more different food items
• Staff and students must know what choices
constitute a reimbursable breakfast (training
and signage)
Credit as One or Two Items – Example
• 2 ounce equivalent muffin for this OVS
breakfast example
– menu planner may credit muffin as one or two
food items
– if muffin is credited as a one food item, the
student must select two additional food items
– if muffin is credited as two food items, the student
would only need one additional food item (fruit or
vegetable)
M/MA and Grains Components for
Breakfast
• No M/MA component for breakfast
• 1 oz eq of meat/meat alternate may count as
one oz eq of grains
• May count for purposes of meeting the weekly
grains component requirement as long as the
1 oz eq min grain requirement met with grain
item
Legumes
• Menu planner determines how to credit
• May credit as meat/meat alternate
• Staff need to know how legumes are credited;
either as vegetables or meat/meat alternate
• Students have an option to decline grain item
before using M/ in its place
Breakfast M/MA
• Menu planner may offer M/MA in place of
grains after the minimum daily grains
requirement (1 oz eq for all grade groups) is
offered
• Student does not need to select grain item for
meat/meat alternate to credit as food item
• May offer M/MA as an “extra” food and not
credit it toward any component
Two Grains or M/MAs
• At least one ounce equivalent of grain or
M/MA
• Two same food items (toast) = two creditable
food items
• Two different food items (cereal and toast) =
two creditable food items under the grains
component
M/MA “Extra” Food
• Not credited toward the daily or weekly grains
component requirement
• Does not count toward any food components
or food items
• Must be counted toward the weekly dietary
specifications
“Extra” Food Not a Food Item
• Meat/Meat Alternate extra and not credited
as food item
• 4 food items plus the “extra” food (OVS)
• “Extra” food not counted food item
• 3 food items must be selected for
reimbursable breakfast meal
Fluid Milk Component
•
•
•
•
One cup offered daily
Five cups weekly
Offer a variety of (at least two) milk choices daily
To be credited must select at least one cup of fluid
milk
• May be used as a beverage, on cereal, or used in part
for each purpose
• Workbook Activity: Breakfast Menu Options
Signage Requirement
• NSLP regulation:
– requires schools identify, near or at the beginning
of serving lines, what foods constitute unit priced
reimbursable meals
– identifies what a student must select for a
reimbursable meal
Signage
• Helps students build healthy meals
• Helps to avoid problems at point of service
• How much of a food component/food item
one item (i.e., entrée or milk)
– multiple items (i.e., select up to three vegetables)
• Helps to communicate message to students,
servers, and cashiers
• Helps to train staff
Clear Signage
• Reflects the minimum serving a
student must select
• Identifies menu planner’s intent of
number of choices students can select
– minimum
– maximum
Signage Fruit and Vegetable Scenario
• High school offers
– four different ½ cup servings of fruits and four different ½ cup servings
vegetables
• The minimum quantity a student must select is:
–
–
–
–
½ cup of vegetables, or
½ cup fruits, or
½ cup total from the fruit and vegetable components, or
½ cup of an item with both fruits and vegetables.
Signage Exceptions
• Field trips, breakfast in the classroom, and
other venues where signage may be
problematic
• Other methods should be used to inform
students of their choices
Nutrition Education
• Planning and time
• Cafeteria as a classroom
• Marketing nutrition education messages
• Workbook Activity: Menu Signage
Thank You
• Post Assessment
• Evaluations
• Certificates
Institute of Child Nutrition
The University of Mississippi
School of Applied Sciences
www.theicn.org
800-321-3054