Offer vs serve
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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 Pattern. Fruits. Separate component from vegetables

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Offer vs. Serve

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Offer vs serve

Offer vs. Serve

CSNA – September 29, 2012


Objectives

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 Meal Pattern Review


New lunch meal pattern

New Lunch Meal Pattern


Fruits

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


Fruits1

Fruits

  • 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

Vegetables

  • Separate component from fruit

  • Fresh, frozen, canned

  • Beans/Peas (Legumes)

  • Required for lunch

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


Vegetables1

Vegetables

  • Vegetables are credited based on their volume as served,

  • exceptleafy 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

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


Grains1

Grains

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

  • - Schools may not exceed the maximums


Meat meat alternates

Meat/Meat Alternates

  • Daily requirements

  • Minimum & maximum weekly requirements

  • Tofu may now be offered


Meat meat alternates1

Meat/Meat Alternates

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

  • -Schools may not exceed the maximums


Offer vs serve

Milk

  • A variety of milk must be available:

    • Fat-Free/Skim (Unflavored or Flavored)

    • 1% (Unflavored)

    • Fat-Free or 1% Lactose Free


Offer vs serve1

Offer vs. Serve


What is offer vs serve

What is 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!


Offer vs serve general rules

Offer vs. ServeGeneral Rules

  • Students need to take at least 3 components

  • Must be implemented

    in grades 9-12 for lunch

  • Optional for all grade levels

    for breakfast


What are the benefits of offer vs serve

What are the benefits of Offer vs. Serve?


Benefits of offer vs serve administrators

Benefits of Offer vs. ServeAdministrators

  • 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 child nutrition staff

Benefits of Offer vs. ServeChild Nutrition Staff

  • 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.


Benefits of offer vs serve teachers

Benefits of Offer vs. ServeTeachers

  • 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.


Benefits of offer vs serve families

Benefits of Offer vs. ServeFamilies

  • 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.


Benefits of offer vs serve students

Benefits of Offer vs. ServeStudents

  • 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.


Lunch

Lunch


Lunch offer vs serve

Offer at least one serving each of:

Meat/Meat Alternate

Grains

Milk

Fruit

Vegetable

Lunch Offer vs. Serve


Lunch offer vs serve1

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


Offer vs serve

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

  • ½ cup Vegetable (offer ¾ cup)

  • 1 cup Milk


Lunch grades k 8 without offer vs serve each student must take all components

Lunch Grades K-8WITHOUT Offer vs. Serve Each student must take ALL components

  • Full portion Meat/Meat Alternate

  • Full portion Grain

  • ½ cup Fruit

  • ¾ cup Vegetable

  • 1 cup Milk


Offer vs serve

Lunch Grades 9-12Offer vs. Serve Minimum Chosen Serving Sizes Each student may select three 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 12 without offer vs serve each student must take all components

Lunch Grades 9-12 WITHOUT Offer vs. Serve Each student must take ALL components

  • 2 oz. Meat/Meat Alternate

  • 2 oz. Grain

  • 1 cup Fruit

  • 1 cup Vegetable

  • 1 cup Milk


Lunch combination foods

Lunch Combination Foods

  • Pizza

  • Pasta w/ Meat Sauce

  • Burritos

  • Tacos

  • Sandwiches/Wraps

  • Macaroni & Cheese


Offer vs serve special situation

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

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 lunch1

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

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 lunch1

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

Breakfast


Breakfast offer vs serve sy 2012 13 traditional food based menu planning

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 planning1

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

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 combinations1

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

Activity


Is this a reimbursable meal

Is This a Reimbursable Meal?


Is this a reimbursable meal1

Is This a Reimbursable Meal?


Is this a reimbursable meal2

Is This a Reimbursable Meal?


Is this a reimbursable meal3

Is This a Reimbursable Meal?


Is this a reimbursable meal4

Is This a Reimbursable Meal?


Is this a reimbursable meal5

Is This a Reimbursable Meal?


Is this a reimbursable meal6

Is This a Reimbursable Meal?


Is this a reimbursable meal7

Is This a Reimbursable Meal?


Is this a reimbursable meal8

Is This a Reimbursable Meal?


Is this a reimbursable meal9

Is This a Reimbursable Meal?


Is this a reimbursable meal10

Is This a Reimbursable Meal?


Is this a reimbursable meal11

Is This a Reimbursable Meal?


Is this a reimbursable meal12

Is This a Reimbursable Meal?


Is this a reimbursable meal13

Is This a Reimbursable Meal?


Is this a reimbursable meal14

Is This a Reimbursable Meal?


Is this a reimbursable meal15

Is This a Reimbursable Meal?


Group activity

Group Activity


Group activity1

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

    Questions?


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