and the National School Lunch Program 2012-13

Jeffrey SquiresChild Nutrition Consultant, Region 3

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, gender (male or female), 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.

North Carolina Child Nutrition Services

Specific food components and portion sizes must be offered in order to claim USDA reimbursement for meals served to students…

Food component—◦ One of five food groups that are part of the USDA

reimbursable meal pattern

Food item—◦ A specific food offered within the five food

component

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

General Rules:

Allows students to decline a certain number of food components in the meal.

Must be implemented in senior high school for LUNCH (optional in middle, junior and elementary levels)

OPTIONAL for all grade levels at breakfast

Student has the option of which component(s) and food item(s) to decline or select

Full amount of each component must be available from which to choose

Meal is priced as a unit regardless if the student takes 3, 4 or all 5 meal components

Student must take at least 3 of the 5 components

Student must take at least ½ cup serving of the fruit or vegetable component or a combination of ¼ cup fruit and ¼ cup vegetables

Student may take two ¼ cup servings of the same item - fruit or vegetable - to meet the requirement

Training and guidance on the OvS provision should be provided to:

oCashiers and Child Nutrition Staff

oStudents

oSchool faculty and staff

Cashier training may include various methods of delivery, including role playing and hands- on practice.

Here are a few examples to get you started…

MENU:◦ Chicken nuggets◦ Pineapple◦ Corn◦ Dinner roll◦ Milk

STUDENT SELECTS:o Chicken nuggets o Dinner rollo ¼ cup corno ¼ cup pineapple

Reimbursable? YES/NO

MENU:o Hamburger on buno Baked potatoo Fresh Peacho Milk

STUDENT SELECTS: Hamburger on bun Baked potato Peach, fresh whole Milk

Reimbursable? YES/NO

MENU:o Baked chickeno Broccolio Grapeso Whole wheat rollo Skim or 1% milk

STUDENT SELECTS:o Baked chickeno ¼ cup grapeso Whole wheat rollo 1% Milk

Reimbursable? YES/NO

MENU:o Cheese pizzao ½ cup Tossed salado ½ cup Corno ¼ cup Applesauceo ¼ cup Pineappleo 1% or Skim Milk

STUDENT SELECTS:o Cheese pizzao 2 servings of

pineapple (1/4 cup each serving)

Reimbursable? YES/NO

MENU:o Cheese pizzao ½ cup Tossed salado ½ cup Corno ¼ cup Applesauceo ¼ cup Pineappleo 1% or Skim Milk

STUDENT SELECTS:o ½ cup tossed salado ½ cup corno ¼ cup pineappleo ¼ cup applesauce

Reimbursable? YES/NO

MENU:o Turkey and Cheese Sub

on whole wheat rollo ½ cup Baked Sweet

Potato Frieso ½ cup Baked Beanso ¼ cup Raisinso 1 whole Fresh Bananao 1% or Skim Milk

STUDENT SELECTS:o Turkey and Cheese

Sub on whole wheat roll

o ¼ cup Raisins

Reimbursable? YES/NO

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 requisite OVS requirements.