offer vs serve & recognizing a reimbursable … breakfast/ovs breakf… · offer vs serve activity...

National School Lunch Program (NSLP)

OFFER VS SERVE & RECOGNIZING A REIMBURSABLE

BREAKFAST MEAL

Acknowledgment Statement

You understand and acknowledge

the training you are about to receive does not cover the entire scope of the program, and that

you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.

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Texas Department of Agriculture

Class Objectives

Implement offer versus serve

Recognize a reimbursable meal at the point-of-service (POS)

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PresenterPresentation Notes

Class Outline4

Applying the School Meal Standards Breakfast Meal PatternsOffer Versus Serve - BreakfastQuestions and Answers


Key Acronyms

Texas Department of Agriculture5

Acronym Term Acronym TermCN Child Nutrition USDA United States Department of

Agriculture

CNP Child Nutrition Program TDA Texas Department of Agriculture

NSLP National School Lunch Program CE Contracting Entity

SBP School Breakfast Program ESC Education Service Center

FBMP Food-Based Menu Planning HHFKA Healthy Hunger-Free Kids Act

F Fruit IOM Institute of Medicine

V Vegetable DGA Dietary Guidelines for Americans

G Grain RDA Recommended Dietary Allowances

M/MA Meat/Meat Alternate POS Point of Service

OVS Offer Versus Serve SY School Year

CFR Code of Federal Regulations DRI Dietary Reference Intakes

ARM Administrator’s Reference Manual FBG Food Buying Guide

Food-Based Menu Planning Approach


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Based on the types of and amounts of foods offered for specific age/grade groups

Menus served must meet the dietary specifications as well as the meal pattern requirements

National School Lunch Program

(NSLP) School

Breakfast Program (SBP)

Recognizing a Reimbursable Meal

What are some factors that contribute to successfully recognizing a reimbursable meal?

Intro

Menu

Menu planner plans the menu and meets Federal regulations

Cashier or the Designated Person responsible for counting the meal at the Point of Sale/Service (POS) follows the intent of the menu planner ensures students select a reimbursable meal

PresenterPresentation NotesInsert a Food Production Record Slide here and discuss contribution column and portion size column and sub group column.

Breakfast Food Production Record


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Look at Component Contribution Column Look at Food Item Portion Size

Definitions

Food component— One of five food groups for reimbursable meals

Food item— A specific food offered within the five food

components

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Food ComponentsFruits (F)

Vegetables (V)

Grains (G)

Meat/Meat Alternates (M/MA)

Milk

Meal-Specific Food Components

5 components: Meat/Meat Alternate Grains Fruits Vegetables Milk

3 components: Fruits Grains Milk

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Lunch Breakfast


What are the food item(s)? The menu item(s)? The food components?

Food items:• 100% Whole wheat

bread• Green-leaf lettuce• Tomato slices• Sliced turkey• Provolone cheese

Menu item:• Turkey sandwich

3 Components:• Grain• Vegetable• Meat/Meat

Alternate

Food Components, Food Items, and Menu Items

012

Reminder: A reimbursable meal offers all the componentsrequired per meal pattern (lunch or breakfast).

Texas Department of Agriculture | Revised 04/27/2018

NSLP: The Meal Patterns

FOOD COMPONENTS, FOOD ITEMS, AND MENU ITEMS

(Use the group discussion to answer the questions about the followingturkey sandwich.)

Q: What are the food items?

Q: The menu item?

Q: The food components?

NOTES:

MEAL-SPECIFIC FOOD COMPONENTS

LUNCH BREAKFAST1.

2.

3.

4.

5.

1.

2.

3.

Age/Grade Groups

Grades K-5 6-8 9-12

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K-5 350-500 calories

9-12450-600 calories

6-8400-550 calories

K-5 550-650 calories

9-12750-850 calories

6-8600-700 calories

Breakfast K-12450-500 calories

Lunch K-8600-650 calories

Age/Grade Group Overlap

Module: Applying the School Meal Standards

Topic: Offer Versus (vs.) Serve


What is Offer vs. Serve?


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Offer vs. Serve (OVS) allows students to choose food items based on the offered items that students prefer to eat.

Offer vs. Serve Advantages


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Reduces plate waste

Lowers food costs

Why should I implement offer

versus serve?

Who Needs to Implement Offer vs. Serve?

Lunch meal service for high school (9-12)

Lunch meal service for grades K-5 & 6-8

Lunch meal service for RCCI children of allages

Breakfast meal service for children of all ages

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Required Optional


Full required components must be available for

children to choose from

Children may refuse some food components or

food items

Reimbursable meals must include a fruit, vegetable or fruit/vegetable combination

equal to ½ cup

How Does Offer vs. Serve Work?

Unit Price Reimbursable Meals

OVS does not affect the meal’s unit price Three, four, or five components selected for lunch,

same unit price Three or more food items selected for breakfast,

same unit price

Offer vs. Serve GuidelinesLunch Breakfast

What must CEs offer? 5 full components At least 4 food items (CE’s must offer 3 full components)

What are the required component groups?

M/MA, G, F, V, Milk G, F, Milk

What must a child take? 3 of the 5 components 3 of 4 food items

What must a child take for a meal to qualify as reimbursable?

Minimum of ½ cup F, V, or F/V combo + 2 additional components (full amount)

Minimum of ½ cup F, V, or F/V combo + 2 additional food items

Example (Grade 9-12) Meal offering: turkey (2 oz.), roll (2 oz.), peaches (½ cup), grapes (½ cup), mashed potatoes (1 cup), choice of milk (8 oz.)Reimbursable meal example: turkey (2 oz.), roll (2 oz.), peaches (½ cup)

Meal offering: 2 sls. of toast (2 items), ½ c fruit juice(1 item), ½ c pears (1 item), choice of milk (1item)Reimbursable meal examples: • Fruit juice, pears and milk • Toast and pears• Fruit Juice, toast, pears


PresenterPresentation NotesIn NSLP a student can decline a maximum of two components but:they must take at least 3 of the 5 offered components and one of those components taken MUST be a fruit or a vegetable offering.

In order for the fruit or vegetable component to be credited under OVS, the student must take at least ½ cup serving of the fruit or vegetable component. This smaller portion size is only credited under OVS as meeting the fruit or vegetable component. Under offer vs. Serve, students must select at least 1/2 cup of either the fruit or the vegetable component OR a combination of both components that equals ½ cup serving (1/4 cup fruit and ¼ cup vegetable) for a reimbursable meal. REMINDERThe full required serving of all other components (M/MA, G, Milk) must be selected.

OVS- SPECIAL CONSIDERATIONSIf the CE offers a combination item – one containing more than one component (say a cheeseburger that provides G and M/MA components). If a student chooses to decline this item, they could not decline another if there is no other way to choose grain and meat components.

Identifying Reimbursable Meals


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Identify content of reimbursable meal

near or at beginning of serving line(s)

OVS Signage

Must contain the USDA statement on or near the beginning of the service line.

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PresenterPresentation NotesActivity CN or PFS

OVS Signage26

012

Texas Department of Agriculture | Revised 04/27/2018

NSLP: The Meal Patterns

WHO NEEDS TO IMPLEMENTOFFER VS. SERVE?Directions: Circle True or False.

True or False CEs that offer meals to student in K-5 must use Offer vs. Serve (OVS) in meal service.

True or False CEs that only offer breakfast must use Offer vs. Serve (OVS) in meal service.

True or False All RCCIs must use Offer vs. Serve (OVS) in meal service.

HOW DOES OFFER VS. SERVE WORK?

Directions: Circle True or False

True or False While OVS allows children to refuse parts of the reimbursable meal, CEs must always offer the fullamounts of each component for children to choose from.

True or False Students may refuse some food components offered but they must always select at least a ½ cup offruit or vegetables or ½ pint milk.

Directions: Circle True or False.

True or False Students must always take the G, M/MA and milk components in the full minimumcomponent amount to credit towards the reimbursable meal.

Module: Applying the School Meal Standards

Topic : Breakfast Meal Patterns & OVS


Breakfast Meal Components

3 Components

Fruits)

Grains

Milk

Offer vs. Serve in SBP


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Must offer 3 food components and 4 food items:

Grains

Fruit

Milk

Additional Item (to make 4 items)

Age/Grade Group Overlap at Breakfast


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K-5 Breakfast

9-12 Breakfast

6-8 Breakfast


Breakfast Meal Pattern

Grades K-5 Grades K-8 Grades 6-8 Grades 9-12 Grades K-12

Meal Pattern Amount of Food Per Week (Minimum Per Day)

Fruit (cups) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1)

Grains (oz. eq.) 7-10* (1) 8-10* (1) 8-10* (1) 9-10* (1) 9-10* (1)

Fluid milk (cups) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal)350-500 400-500 400-550 450-600 450-500

Sodium Target 1(SY 2014-2015) current regulation

< 540 < 540 < 600 < 640 < 540

Saturated fat (% of total calories)

< 10 < 10 < 10 < 10 < 10

Trans fat Nutrition label or manufacturer specifications mustindicate zero grams of trans fat per serving.

*Weekly Maximums for Grains waived indefinitely.

Fruit (Breakfast)


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Breakfast Meal Pattern (Fruit/Vegetable)

GradesK-5

Grades 6-8

Grades 9-12


Fruit (cups) 5 (1) 5 (1) 5 (1)

Types of Fruit (Breakfast & Lunch)


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Fruit selections include fruits that areFresh Frozen Canned (water, juice, light/extra light syrup)Dried FruitFull-Strength Juice/100% Fruit Juice

Limits on Fruit Juice


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No more than half of the weekly offerings over the week may be in the form of 100% full-strength juice

50%50%

Fruit Offerings Per WeekWhole Fruit 100% Fruit Juice

Fruits and Vegetables in Offer vs. Serve36

There are multiple ways to meet the fruit and/or vegetable componentrequirements under offer versus serve. Children may take ½ cup serving offruit or vegetables in various combinations for a reimbursable meal.


½ cup vegetable

½ cup fruit¼ cup

vegetable 1/8 cup vegetable

¼ cup fruit1/8 cup fruit

Any combination that equals ½ cup is acceptable to satisfy the ½ cup requirement for F, V, or F/V combo in OVS

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Texas Department of Agriculture | Revised 04/27/2018 64

NSLP: The Meal Patterns Participant Guide

FRUITS AND VEGETABLES IN OFFER VS. SERVE

Directions: Fill in the blanks.

Under OVS children must select at least ½ cup of either the fruit or the vegetable component OR a __________ of both components that equals ½ cup serving for a reimbursable meal.

Example

If the CE offers ¼ cup serving each of peaches and grapes for the fruit component, the child may select two ¼ cupservings of peaches OR two ¼ cup servings of grapes OR a ¼ cup serving of peaches and a ¼ cup serving of grapesto meet the requirement.

If the CE offers ¼ cup serving each of carrots and spinach for the vegetable component, the child may selecttwo ¼ cup servings of carrots OR two ¼ cup servings of spinach OR a ¼ cup serving of spinach and a ¼ cup servingof carrots to meet the requirement, the child can take also take ¼ cup spinach and ¼ cup peaches, ¼ cup carrots and¼ cup grapes, etc. to meet the requirement.

½ cup vegetable

½ cupfruit

¼ cup vegetable

1/8 cup fruit 8 cup

vegetable

¼ cupfruit

1/

There are multiple ways to meet the fruit and/or vegetable

component requirementsunder offer versus serve. Children may take ½ cup

serving of fruit or vegetables in various combinations for a

reimbursable meal.

Grains (Breakfast)


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Breakfast Meal Pattern (Grain)

Grades K-5

Grades 6-8

Grades 9-12


Grains (oz. eq.) 7- (1) 8- (1) 9- (1)

What is a Whole Grain?


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A whole grain is a grain that consists of the whole seed grain or kernel. A whole grain contains the bran, germ and endosperm.

Whole Grain-Rich Requirement


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50% of all grains offered at lunch and breakfast must be whole grain-rich as defined by USDA.

Grains Offered

Whole Grain-Rich50% of offerings


Whole grain is

the primary

ingredient by weight

or the primary

grain ingredient by weight.

The product

contains ≥ 8 grams of whole grain per oz. eq.

The product

packaging displays

one of the FDA-

approved whole-

grain label claims.

The product

contains a valid CN

Label crediting oz. eq. grains.

If any of the following is true then your product contains whole grains that equal at least 50 percent of the grains in the product:

Back

Grain Substitutions (Breakfast)


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CEs may substitute meat/meat alternate for grains once daily grains minimum is met

1 oz. eq. of meat/meat

alternates

1 oz. eq. of grains

Breakfast Meal Pattern (Milk)

GradesK-5

Grades 6-8

Grades 9-12


Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Fluid Milk (Breakfast)


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PresenterPresentation Notes

Types of Milk (Lunch)


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Must offer at least two choices

Reminder: Schools are not allowed to offer 2% or whole milk.Reminder: One choice of milk must be unflavored.

Unflavored Milk Flavored MilkFat-free Fat-free

1% Low-fat 1 % Low-fat

1oz. eq.

Food Items at Breakfast (OVS)


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CEs must offer four food items and three meal components in at least the daily minimum amounts

8 fl. oz.

1/2 cup 1/2 cup


Offer a 2 oz. Grain as Two ItemsOVS Reimbursable Breakfast = G + G + F + F + Milk = ? Items

G + GA + F + F + Milk = ? Items

2 oz. eq. G

2 oz. eq. G

1/2 cup Fruit

1/2 cup Fruit

1 cup milk (8 fl. oz.)

1 cup milk (8 fl. oz.)

1 oz. G + 1 oz. G

1 oz. G + 1 oz. AI

1/2 cup Fruit

1/2 cup Fruit

1/2 cup

PresenterPresentation NotesThe answer is 5 items because the menu planner has listed the 2 oz. equivalent grain items as counting as 2 grains.


The child could reject the grain item if the menu planner chose to count 1 full cup of fruit as 2 food items. In this scenario, the menu planner offers the fruit as 2 items and the child takes 3 items. For OVS at breakfast, CEs must offer at least 4 items and students must take at least 3 items and one item must be fruit.

Offer a 2 oz. Grain as Two ItemsOVS Reimbursable Breakfast = G + F + Milk + Additional (4th) Item (AI)

2 Items + 2 items + 1 item = 5 items

2 oz. eq. G 1 cup F1 cup milk (8 fl. oz.)

3 items


Offer a 2 oz. Grain as One ItemOVS Reimbursable Breakfast = G + F + F + Milk = ? items

2 oz. eq. G

2 oz. eq. G

1/2 cup Fruit 1 cup milk (8 fl. oz.)

1 cup milk (8 fl. oz.)1/2 cup Fruit 1/2 cup Fruit

1/2 cup Fruit

PresenterPresentation NotesThe answer is 4 because the menu planner has listed the 2 oz. eq. G items on the FPR as only counting as one item.


The child could reject the grain item. In this scenario, the child takes 3 items. For OVS at breakfast, CEs must offer at least 4 items and students must take at least 3 items and one of the items must be fruit.

1 Item + 1 item + 1 item + 1 item = 4 items

2 oz. eq. G ½ cup of F1 cup milk (8 fl. oz.) 3 items

Offer a 2 oz. Grain as One ItemOVS Reimbursable Breakfast = G + F + Milk + Additional (4th) Item (AI)

½ cup F


OVS:Breakfast in the Classroom

OFFER VS SERVE ACTIVITYBREAKFAST

PresenterPresentation NotesStudents will record answers in the note section beside the corresponding PPT Slide of their handout.

Ask the following questions as each slide is covered and give the participants time to answer each question in the note lines provided by each slide on their handout.

Has a Reimbursable Meal been offered? If no, then what needs to be added to make it reimburable?

Has a Reimbursable Meal been selected? If no, then what needs to be added to make it reimbursable?

Menu OfferedToast (1 oz eq G)Oatmeal (1 oz eq G)Strawberries (½ c F)Orange Juice (½ c F)Variety of milk (1 cup)

Breakfast #1

Items Selected½ c Oatmeal (1 oz eq G)½ c Strawberries (½ c F)½ c Orange Juice (½ c F)8 oz Fat Free Milk

Reimbursable? Y or N Reimbursable? Y or N

PresenterPresentation NotesReview the menu offered. Have we offered a reimbursable breakfast meal with 4 items from the 3 required components?—Yes

Based on the items selected, is the student’s tray reimbursable?

YES: 5 items are offered and the student has selected 4 items. 3 items are required for the meal to be reimbursable at breakfast.

Reminder: The new requirement for hot cereal with the new grains chart is ½ cup = 1 oz eq G

Breakfast #2

Menu Offered8 oz YogurtGrapes (½ c F)Orange Juice (½ c F)Variety of milk (1 cup)

Items Selected8 oz Yogurt½ c Grapes (½ c F)


PresenterPresentation NotesIs the menu offered reimbursable?

NO: The menu offered is not reimbursable, because the Grains component has not been offered.

1 oz eq Grains must be offered daily to all students in grades K-12. Only after 1 oz eq G is offered daily, then a MMA can be offered to count towards the G component.

The selected tray would be reimurseable if 1oz of grain were offered with the 8 oz yogurt = 2oz M/MA.

Remember: 1 large egg = also contributes 2oz M/MA (2 components)

Breakfast #3

Menu OfferedPancakes (2 oz eq G)Cantaloupe (½ c F)Apple Juice (½ c F) Variety of milk (1 cup)

Items SelectedCantaloupe (½ c F)Pancakes (2 oz eq G)


PresenterPresentation NotesYES: The menu offered consists of 4 items from the 3 components. The student has selected 3 items and declined the milk.

Breakfast #4

Menu OfferedSlice of Toast (1 oz eq G)Scrambled Eggs (1 oz GA)Grape Juice, 100% (½ c F)Fresh Orange (½ c F)Variety of milk (1 cup)

Items SelectedScrambled Eggs (1 oz GA)Grape Juice (½ c F)Fresh Orange (½ c F)


PresenterPresentation NotesHave we offered a reimbursable meal? Yes….4 food items are offered from the 3 components (G, F & Milk).

Has the student selected a reimbursable tray?

Yes: In this senario, there are 3 items on the tray Scrambled Eggs (1oz) count as 1 GA and the ½ c juice = 1 fruit item, ½ c fruit = 1 fruit item.

Remember: A reimbursable tray under OVS = 3 item and at least one of the items has to be a½ c F/V/J.

USDA Scrambled Eggs, ¼ c = 2 oz MMA

Breakfast #5

Menu OfferedBreakfast Taco (1 oz eq G & 1 oz eq MMA)Orange Juice, 100% (½ c F)Variety of milk (1 cup)

Items SelectedBreakfast Taco (1 oz G & 1 oz MMA)8 oz Fat Free Milk


PresenterPresentation NotesHas a reimbursable meal been offered? No Why and what needs to be added to make it reimbursable? ½ c Fruit – Name a fruit you would add.

No: A complete Fruit component (1 cup) has not been offered.

Has the student selected a reimbursable meal?

NO: 3 food items are on the tray. (1 oz G, 1 oz MMA and Milk) The student must select at least a ½ cup of fruit/vegetable/juice.

Acknowledgment Statement

You understand and acknowledge

the training you have completed does not cover the entire scope of the program, and that

you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.

58


59

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech

disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or

(3) email: [email protected].

This institution is an equal opportunity provider.Texas Department of Agriculture59

http://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdfhttp://www.ascr.usda.gov/complaint_filing_cust.htmlmailto:[email protected]

Offer Vs Serve & Recognizing a Reimbursable Breakfast meal Acknowledgment StatementClass ObjectivesClass OutlineSlide Number 5Food-Based Menu Planning ApproachRecognizing a Reimbursable MealMenu Breakfast Food Production RecordDefinitionsFood ComponentsMeal-Specific Food ComponentsSlide Number 13Slide Number 14Age/Grade GroupsSlide Number 16Module: Applying the School Meal Standards�Topic: Offer Versus (vs.) ServeWhat is Offer vs. Serve?Offer vs. Serve AdvantagesWho Needs to Implement Offer vs. Serve?Slide Number 21Unit Price Reimbursable MealsSlide Number 23Identifying Reimbursable MealsOVS SignageOVS SignageSlide Number 27Module: Applying the School Meal Standards�Topic : Breakfast Meal Patterns & OVSBreakfast Meal Components Offer vs. Serve in SBPAge/Grade Group Overlap at Breakfast Slide Number 32Fruit (Breakfast)Types of Fruit (Breakfast & Lunch)Limits on Fruit JuiceFruits and Vegetables in Offer vs. ServeSlide Number 37Grains (Breakfast)What is a Whole Grain?Whole Grain-Rich RequirementSlide Number 41Grain Substitutions (Breakfast)Fluid Milk (Breakfast)Types of Milk (Lunch)Food Items at Breakfast (OVS)Slide Number 46Slide Number 47Slide Number 48Slide Number 49OVS:�Breakfast �in the �ClassroomSlide Number 51Offer vs Serve Activity�BreakfastSlide Number 53Slide Number 54Slide Number 55Slide Number 56Slide Number 57Acknowledgment StatementSlide Number 59

offer vs serve & recognizing a reimbursable … breakfast/ovs breakf… · offer vs serve activity...

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