offer vs. serve

Offer vs. Serve

CSNA – September 29, 2012

Objectives

• Recognize a reimbursable lunch under the new meal pattern.

• Recognize a reimbursable breakfast under the traditional food-based meal plan.

New Meal Pattern Review

New Lunch Meal PatternK-5 6-8 9-12

Daily Weekly Daily Weekly Daily Weekly

Fruits ½ c 2 ½ c ½ c 2 ½ c 1 c 5 c

Vegetables ¾ c 3 ¾ c ¾ c 3 ¾ c 1 c 5 c

Grains 1 oz 8-9 oz 1 oz 8-10 oz 2 oz 10-12 oz

Meat/Meat Alternates

1 oz 8-10 oz 1 oz 9-10 oz 2 oz 10-12 oz

Milk 1 c 5 c 1 c 5 c 1 c 5 c

Fruits• Separate component from vegetables

• Fresh, frozen w/out added sugar, dried, canned in light syrup, water, fruit juice

• Required at lunch

• 100% fruit juice can be credited to meet no more than ½ of the fruits component offered over the week

Fruits

Lunch K - 5 6-8 9-12

Daily ½ c ½ c 1 c

Weekly 2 ½ c 2 ½ c 5 c

-All fruits are credited based on their volume as served, except dried fruit

(1/4 cup dried = 1/2 cup fruit component)-Minimum creditable serving = 1/8 cup-Age-grade groups may not be combined, unless the minimums/maximums overlap

Vegetables• Separate component from fruit

• Fresh, frozen, canned

• Beans/Peas (Legumes)

• Required for lunch

• 100% vegetable juice cannot exceed ½ total weekly vegetable offering

Vegetables

Lunch K-5 6-8 9-12

Daily Totals ¾ c ¾ c 1 c

Weekly Totals 3 ¾ c 3 ¾ c 5 c

- Vegetables are credited based on their volume as served, except leafy greens (1 cup leafy = ½ cup veg. component)- Minimum credible serving = 1/8 cup- Age-grade groups may not be combined, unless the

minimum/maximums overlap

Grains

• Half of grains must be whole grain rich

• Minimum & maximum ranges

• Grain based desserts– Up to two desserts/week– Maximum of 2 oz grains/week– Add to each entree choice as

additional grain contribution

Grains

Lunch K-5 6-8 9-12

Daily Minimum 1 oz 1 oz 2 oz

Weekly Minimum 8 oz 8 oz 10 oz

Weekly Maximum 9 oz 10 oz 12 oz

- Schools operating less than 5 days per week may decrease the weekly quantity – see USDA chart

- Schools may not exceed the maximums


• Daily requirements

• Minimum & maximum weekly requirements

• Tofu may now be offered


Lunch K-5 6-8 9-12

Daily Minimum 1 oz 1 oz 2 oz

Weekly Minimum 8 oz 9 oz 10 oz

Weekly Maximum 10 oz 10 oz 12 oz

-Schools operating less than 5 days per week may decrease the weekly quantity - refer to USDA chart

-Schools may not exceed the maximums

Milk

• A variety of milk must be available:

– Fat-Free/Skim (Unflavored or Flavored)

– 1% (Unflavored)

– Fat-Free or 1% Lactose Free

Offer vs.

Serve

• OVS is a provision that allows students to decline either 1 or 2 of the food items in a school lunch (or 1 food item in a school breakfast) that they do not intend to eat

As a result, OVS can help achieve two major goals: • To reduce food waste in school nutrition programs • To permit students to select only the foods they want to

consume

When students are allowed to take only what they intend to eat, less food makes it into the garbage can at the end of a meal!

What is Offer vs. Serve?

• Students need to take at least 3 components

• Must be implemented in grades 9-12 for lunch

• Optional for all grade levels for breakfast

Offer vs. ServeGeneral Rules

What are the benefits of Offer vs. Serve?

• Students get the nutrients they need for success in the classroom.

• Students take less time in the school breakfast or lunch line.

• Less food is thrown away.• Janitorial staff have less cleanup.• School systems can save money.

Benefits of Offer vs. Serve

Administrators

• More choices can be offered on the school menu.• School cafeteria staff may be able to make less

food.• Fewer students may bring their lunch, so more

kids eat school meals.• Child Nutrition has less food and packaging waste

to get rid of.• Schools can conserve resources—food, money

and energy.


Child Nutrition Staff

• Students take less time in the school breakfast or lunch line.

• Teachers do not have to monitor what students take.

• The cafeteria can be used as a learning laboratory.• Students can practice nutrition lessons learned in

the classroom.• Students can learn about ways to save resources

and the environment.


Teachers

• Cost savings keep school meal prices low.• Families can take greater advantage of school

breakfast and lunch.• Families can teach children about food and

nutrition by using the menu.• Families save time by not having to pack lunches.• Children build life skills in choosing what foods

they will eat.


Families

• Students have the chance to try new foods.• Students eat more fruits and veggies because they

pick what they like.• Students get the nutrients they need because they

eat foods they pick.• Students have more time to eat because it takes less

time in line.• Students can learn about eating smart and the

environment.


Students

• Offer at least one serving each of:

– Meat/Meat Alternate– Grains– Milk– Fruit– Vegetable

Lunch Offer vs. Serve

Lunch Offer vs. Serve• Must take at least 3 components

• Must take at least ½ cup fruit or vegetable

• May take two ¼ cup servings of the same fruit or vegetable

• May take ¼ cup fruit and ¼ cup vegetable to meet the ½ cup requirement

• Full portion Meat/Meat Alternate• Full portion Grain• ½ cup Fruit• ½ cup Vegetable (offer ¾ cup)• 1 cup Milk

Lunch Grades K-8Offer vs. Serve Minimum Chosen Serving Sizes

Each student may select three components

• Full portion Meat/Meat Alternate• Full portion Grain• ½ cup Fruit• ¾ cup Vegetable• 1 cup Milk

Lunch Grades K-8WITHOUT Offer vs. Serve

Each student must take ALL components

• 2 oz. Meat/Meat Alternate• 2 oz. Grain• ½ cup Fruit (offer 1 cup)• ½ cup Vegetable (offer 1 cup)• 1 cup Milk

Lunch Grades 9-12Offer vs. Serve Minimum Chosen Serving Sizes Each student may select three components

• 2 oz. Meat/Meat Alternate• 2 oz. Grain• 1 cup Fruit• 1 cup Vegetable• 1 cup Milk

Lunch Grades 9-12 WITHOUT Offer vs. Serve

Each student must take ALL components

• Pizza• Pasta w/ Meat Sauce• Burritos• Tacos• Sandwiches/Wraps• Macaroni & Cheese

Lunch Combination Foods

Offer vs. Serve Special Situation• When a student selects only three items and two are

from the fruit and vegetable components, the student must select the full required minimum portion size of one fruit or vegetable and may select the ½ cup minimum of the other.

– Examples:• K-8 ½ cup vegetable + ½ cup fruit + milk• 9-12 ½ cup fruit + 1 cup vegetable + grain• 9-12 ½ cup vegetable + 1 cup fruit + meat

Sample Tray: K-8 Lunch• 1 serving vegetable pizza (2 oz. M/MA, 2 servings Grain, 1/4 c. Vegetable)

• 1 cup garden salad• 1 fresh pear• 1 cup fat-free or 1% unflavored milk

Sample Tray: K-8 Lunch• 2 oz. chicken breast • #8 disher whipped potatoes• ¼ cup roasted carrots• 1 serving cornbread• ½ cup kiwi & strawberries• 1 cup fat-free or 1% unflavored milk

Sample Tray: 9-12 Lunch• 2 oz. baked chicken• 1/2 cup brown rice• 1/2 cup roasted sweet potato wedges • 1 oz. whole wheat roll• Assorted whole fruit • 1 cup fat-free or 1% unflavored milk

Sample Tray: 9-12 Lunch

• Fish tacos (2 oz. M/MA, 2 svgs. Grain)• ½ cup corn• Fruit & veggie bar with taco toppings

(cheese, salsa, shredded romaine, diced tomatoes, onion, jalapenos)

• 1 cup fat-free or 1% unflavored milk

Breakfast

• Offer at least one serving each of:– ½ cup fruit/juice/vegetable– ½ pint of milk variety– 1 serving each M/MA and grain

or– 2 servings M/MA

or– 2 servings grain

Breakfast Offer vs. ServeSY 2012-13: Traditional Food-based Menu Planning

Breakfast Offer vs. Serve SY 2012-13: Traditional Food-based Menu Planning

• Must offer 4 items:– ½ cup fruit/juice/vegetable– 1 cup of milk variety– 1 serving each M/MA and grain

or– 2 servings M/MA

or– 2 servings grain

Students must Select at least

3 items

Breakfast Combinations• 2 Grains

– 1 serving cooked or cold cereal and 1 serving toast

– 2 servings of pancakes – 2 servings of French toast

• 2 Meat/Meat Alternates– One large egg– Omelet– 8 oz. yogurt

• 1 M/MA + 1 Grain– Breakfast sandwich– Eggs and sausage– 1 serving toast with peanut butter– 4 oz. yogurt with 1 serving graham crackers

Breakfast Combinations• When one food offered

contains 2 of the 4 minimum menu items, the student must select the combination food and one other item

• Examples:– Breakfast burrito– Cheese toast– Breakfast sandwich– Quesadilla– Toast with peanut butter– Yogurt & graham

crackers

Activity

Is This a Reimbursable Meal?

Group Activity

Group Activity• Using the food models, create reimbursable meals for the

following grade groups:• K-5• 6-8• 9-12

• Share the reimbursable meals you created with the group.

Questions?

offer vs. serve

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