Offer Vs Serve (OVS)or…

Is that lunch really reimbursable?

Presented by Loriann Knapton, DTR, SNSWisconsin Department of Public Instruction

http://teamnutrition.usda.gov/Resources/offer_v_serve.html

Offer Versus Serve(OVS)

Offer Versus Serve (OVS) allows students to decline a certain number of food items in school meals.

The goals of OVS are to minimize plate waste and to encourage schools to offer more food choices to students.

OVS is mandatory for grades 9-12 at lunch Optional for all other grade levels at lunchOptional at breakfast for all grade levels.

OVS - The “Regs”Lunch and Breakfast

All food items must be offered to all students

Serving sizes must equal the minimum required quantities

Students must take a full serving (as planned) to count toward a reimbursable meal.

Meal must be priced and sold as a unit

Students have the option to refuse items school cannot require student/s to take any particular item

Current food based meal patterns Must offer…

COMPONENTS (4) FOOD ITEMS (5)

Meat/Meat Alternate Meat/Meat Alternate

Vegetables/Fruits Two Servings of 2 different

Vegetables/Fruits

Grains/Breads Grains/Breads

Fluid Milk Fluid Milk

Current Meal Patterns - LunchTraditional Vs Enhanced

Component Traditional Enhanced

Meat/Meat AlternateEach meal

PK-3: 1 ½ oz4-12: 2 oz

PK: 1/1/2 ozK-12: 2 oz

Vegetable/fruitFrom at least 2 different sources each meal*Planned Serving Size must be at least 1/8 cup

PK-3: ½ cup 4-12: ¾ cup

PK: ½ cupK-6: ¾ cup plus ½ cup over the week7-12: 1 cup

Grains/BreadAt least one serving per meal to equal -

PK-12: 8 per week PK: 8 per week: K-6: 12 per week7-12: 15 per week

MilkEach meal

PK (ages 3-4) 6 fluid ozK-12: 8 fluid oz

PK (ages 3-4) 6 fluid ozK-12: 8 fluid oz

Counting the Components• Meat/Meat Alternate

-Must select the minimum amount based on age/grade for the meal pattern

– Entrée only or entrée and one other food

• Fruit/Vegetable– Must select full serving size as planned – Take 2 full servings of different varieties to count 2

• Grains/Bread– Must select full serving as planned - may be part of a

combination food– Must meet crediting requirements for g/b serving Food Buying Guide (FBG) Pages 3-15,16

Combination foods

• Pizza – g/b, m/ma, veg• Burritos - g/b, m/ma, veg• Tacos – g/b, m/ma, (Veg?)• Casseroles – depends on recipe• Spaghetti/meat sauce – m/ma, veg, (g/b?)• Soup – depends on recipe• Chicken nuggets – m/ma, g/b • Remember to check crediting!

Combination foods…Recognizing tricky combos

• Know the planned portions• Plan consistent portions – consistent number

of food items (menu planner) • Pre portion foods if possible• Portion control utensils• Educate students to know what they must

select

So…Is that meal reimbursable?

• It depends on the daily menu– Not all meals are created equal– Some credit differently than others

• It depends on the menu planner– Directs how components are counted– Needs to communicate this to staff

• It depends on the number of daily choices– Mix and match– Consider the possibilities

Face it….It just depends!

How can you possibly know???Practice – Practice - Practice

LET’S DO LUNCH!

Practice: Traditional Meal Pattern:

Under OVS (3 of 5) which meals

are reimbursable?

Meal #1

Pizza – 1 sliceMilk – 1 cup

Meal #3Lettuce Salad – ½ CupPeaches – ¼ CupMilk – 1 cup

Meal #2Salad – ½ cupMilk – 1 cup

Meal #4Pizza – 1 slice

Pizza 4x6” slice = 2 grains/breads and 2 oz meat/meat alternateLettuce Salad = ½ cup fruit/vegetable Peaches = 1/4 cup fruit vegetableMilk = 1 cup

Food for Thought…What if ??

• The pizza is cut in half for students in Pre K and Kindergarten?

• What if you “know” the student plans taking extra vegetables from the salad bar in the cafeteria?

Meal #1Pizza –1/2 sliceMilk – 1 cup

Meal #2Salad – ½ cupMilk – 1 cup

Practice: Enhanced Meal Pattern:

Under OVS (3 of 5) which meals are reimbursable?

Pizza 4x6” slice = 2 g/b, 2 oz m/maLettuce Salad = ½ cup f/v Peaches = 1/2 cup f/vMilk = 1 cupCookie = ½ g/b

Meal #1Pizza – 1 sliceMilk – 1 cup

Meal #3Lettuce Salad –1/2 CupPeaches – 1/2 CupMilk – 1 cup

Meal #2Salad – 1 cupMilk – 1 cup

Meal #4Pizza – 1 slice

Food for Thought…What if??

• The menu planner designatesPizza = 2/ g/b, 2 oz meat/meat Alternate, 1/8 cup vegetable?

• The student takes meal #2 plus a cookie?

Meal #4

Pizza – 1 slice

Meal #2Salad – 1 cupMilk – 1 cup

Food for Thought…Are these lunches reimbursable in

either meal pattern?• 1 cup Spaghetti noodles, 1 breadstick, milk

• ½ cup Apple sauce, ½ cup lettuce salad, ½ cup ice cream

• 1 med Orange, ½ cup Orange juice, 5 chicken nuggets

• 2 oz Hamburger, 1 bun, 1 oz cheese slice

• Tuna casserole, ½ cup corn

Food for Thought…Are these lunches reimbursable in

either meal pattern?1. 1 cup Spaghetti noodles, 1 breadstick, milk

NO - Only two components: 2 g/b, 1 milk

2. ½ cup Apple sauce, ½ cup lettuce salad, ½ cup ice creamNO – Only two components: 2 f/v, Ice cream doesn’t count

3. 1 med Orange, ½ cup Orange juice, 5 commodity chicken nuggetsYES – 3 components: 1 f/v, 1 g/b, 2 oz m/ma

4. 2 oz Hamburger patty (CN), 1 bun, 1 oz cheese sliceNO -2 components: 3 oz m/ma, 1 g/b

5. Tuna casserole, corn?? Depends on recipe and menu planner

Offer Vs Serve (OVS)or…

Is that lunch really reimbursable?

Yes….I know it is!

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.

For Food Distribution on Indian Reservations discrimination is also prohibited on the bases of religion and political beliefs.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TTY). In the Midwest Region please notify the Regional Director, Civil Rights/EEO, 77 W. Jackson Blvd., FL 20, Chicago, IL 60604-3591 or call (312) 353-3353. USDA is an equal opportunity provider and employer.