Alaska Child Nutrition Programs

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Only required for senior high schools for the NSLP, optional for lower grades

Optional for the SBP at all grade levels Student has option to decline

food/component(s) Same price if child declines food(s) Full amount of each component must be

available to choose (offered)

5 food components◦ Meat/meat alternate◦ Bread/Grains◦ Fruits◦ Vegetables◦ Milk

Students are allowed to decline 2 of the 5 required food components, but must select at least ½ cup of either fruit or vegetable.

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Must take at least 3 of 5 components◦ Must take full component, unless fruit or

vegetable Must take at least ½ cup serving of the fruit

or vegetable component ◦ Two ¼ cup servings of a fruit and/or vegetable

to meet this requirement ◦ Two ¼ cup servings of same fruit or vegetable

item ◦ ¼ cup of fruit + ¼ cup vegetable

Only required for senior high schools for the NLSP

Optional for lower grades for the NSLP Optional for the SBP at all grade levels Student’s option to decline item(s) Same price if child declines item(s)

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Full amount of each component must be available to choose

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The The BenefitsBenefits of OVS of OVS Waste reduction

The lunch offered: turkey, mashed potatoes, peaches, roll and milk

OVS in action ◦ Turkey, roll and milk ≠ reimbursable lunch ◦ To be reimbursable, must add mashed potatoes

or peaches

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If the student selects ½ cup of a fruit or vegetable, he/she must take full offering of the other in order to count as another component◦ Example: in a 9-12 school, student selects ½ cup

carrots. In order to count toward the fruit component, student must take 1 cup of fruit offered

◦ For K-8, student may select ½ cup of fruit and ½ cup of vegetable and count both components

If the student selects two other components (e.g. milk and grains), then student may select a smaller amount of both the vegetable and fruit

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Must take at least 3 of 5 components Must take at least ½ cup serving of the fruit

or vegetable component Student may take two ¼ cup servings of the

same item fruit or vegetable to meet the requirement

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Can you mix fruit and vegetables to meet the minimum required serving

All serving lines must met daily minimum requirements on all offerings

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Each serving line must offer all of the vegetable subgroups weekly◦ Ensures all students have access to all

subgroups throughout the week regardless of serving line selected

Example: if a child picks the Italian line consistently, still has access to all vegetable subgroups throughout the week◦ One potential solution: offer a centrally located

garden/salad bar all students can access

Each independent serving line must meet the daily and weekly requirements (including subgroups).

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SFAs must offer a weekly menu such that the sum of all daily minimum offerings meets at least the weekly minimum requirement

For grades K-5 and 6-8, the daily grains minimum is only 1 oz eq and the weekly grains minimum is 8 oz eq

Offering a minimum of only 1 oz eq daily would only total 5 oz eq across the week◦ On some days, schools would have to offer more

than 1 oz eq of grains as a minimum offering. The same applies to weekly minimums for meat/meat alternates

A grade K-5 school offers a 1 oz eq grain item (salad) and a 3 oz eq grain item (pizza) every day◦ Instructs the student to select one option only◦ The minimum weekly offering is 5 oz eq grain

(1 oz eq x 5 days)◦ This menu would not meet the required weekly

minimum of 8 oz eq

SFAs must also plan their menus so that the sum of the daily maximum offerings for grains and meat/meat alternates is equal to or less than the weekly maximum limit

Therefore, the sum of daily minimums must meet the weekly minimum requirement AND sum of daily maximums must meet the weekly maximum requirement

Every day a grade 9-12 school offers an item with 3 oz eq of grain◦ Regardless of having other items with lower

weights as options ◦ This would add to a total of a possible 15 oz eq

offered over the week child could select that 3oz grain item every day

◦ This menu would not meet the required weekly maximum of 12 oz eq

Is pre-plating allowed under OVS?

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Phasing-in changes in the SBP◦ For SY 2012-2013, no changes to SBP other

than milk requirement◦ For SY 2012-2013, may continue to use current

menu planning approach and no change to OVS requirements

◦ For SY 2013-2014, single food-based approach implemented with the requirement to use a food based approach and new components.

The food components that are part of a meal must be labeled, listed or otherwise identified near or at the beginning of the serving line and prior to the point of service.

When food components or food items are located in an approved location beyond the POS, they must be labeled, listed on the menu, or otherwise identified so the students can easily identify all the components for a reimbursable meal and select the correct quantities.

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