What’s the Word? Offer vs. Serve Presented by: Jasmin Hendrickson & Amy Minaudo A New Meal Pattern = A New Way to do OvS OvS What hasn’t Changed? • Only required for senior high schools for NSLP • Optional for lower grades for NSLP • Optional for SBP at all grades • Student’s option to decline item(s) • Same price if child declines item(s) • Full amount of each component must be available to choose These Rules Have Not Changed OvS What has Changed? The NEW Rules • Must choose at least ½ cup of either fruit and/or vegetable to count • Schools may no longer choose the “four of five” option at middle/elementary schools. Offer vs. Serve - Definitions • 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 OvS What’s for Lunch? These components must be offered: • 5 Components • • • • • Meat/meat alternate (M/MA) Fruits (F) Vegetables (V) Grains (G) Milk OvS What’s for Lunch? • The Reimbursable Meal must be offered- must take 3 of 5 All 5 required components components • Serving sizes for all food components must equal the required quantities for each grade group. • The decision to decline by the student does not affect the charge for the meal. What about Meat/Meat Alternate & Grains? • The offered portion of Meat/Meat Alternate and Grains must be taken by the student. • If less than the offered portion of Meat/Meat Alternate or Grains is selected, it does not count as one of the minimum three required components at lunch and is not reimbursable. • Menu items may count as more than 1 serving size. Fruits & Vegetables • Student must take at least ½ cup serving of a fruit and/or vegetable to count as reimbursable • A combination of fruits and vegetables may be selected to meet the ½ cup requirement for these components. Must offer Five Components 1 • one serving of meat/meat alternate • one serving of grains • one serving of fruits • one serving of vegetables • one serving of low-fat (1% or less, unflavored only) or fat-free (unflavored or flavored ) milk Student May Decline • One or two food components • Must take at least ½ cup serving of fruit or vegetable2 1. Serving sizes must equal the required quantities for each grade group specified in the NSLP meal pattern. 2. Students can take ½ cup of one fruit or one vegetable or they can combine fruits and vegetables to meet the ½ cup serving, e.g., ¼ cup each of two different fruits, ¼ cup each of two different vegetables or ¼ cup of fruit and ¼ cup of vegetable. Salad Bars & OvS • Reimbursable meals must be easily identifiable by students & cashiers. • Foods & combinations of foods the student may choose must be indicated by the menu planner • If the salad bar is located in an approved location beyond the POS close monitoring is necessary • It is helpful to have a POS located after the salad bar General Lunch Example The lunch offered: • Turkey, mashed potatoes, peaches, roll and milk. • Current OvS • Turkey, roll and milk is a reimbursable meal • Under the new regulations • Turkey, roll and milk do not equal a reimbursable meal Why? • To be reimbursable, student must select ½ cup of either mashed potatoes or peaches Build a Healthy Lunch Let’s Test your knowledge… What’s on the Menu? Choose your Meal On the Menu for K-5 Turkey w/ Gravy (2oz. m/ma) Or Grilled Cheese (1 oz. m/ma) ¾ cup mashed potatoes Whole apple (1/2 cup fruit) Whole Grain roll (1 g/b) Milk (1/2 pint) Grilled Cheese Sandwich Mashed Potatoes 1 oz. m/ma ½ cup veg Milk 1 cup milk 2 g/b Is this meal Reimbursable???? On the Menu for K-5 YES!!! This Meal is Reimbursable! On the Menu for 9-12 2 oz. Hamburger Patty 2 oz. Whole Grain Bun ½ cup Lettuce Salad 8 oz. 1% milk Sorry!!! Not reimbursable Why ? • The student would need to take at least 1 full cup of leafy greens or would have needed to take a ¼ cup of another fruit or vegetable to meet the requirement. • Remember- leafy greens count as ½ volume On the Menu for 9-12 Meal #1 Pizza – 1 slice Milk- 1 cup Meal #2 Salad – 1 cup 2 Bread sticks – 1 oz. each. Milk- 1 cup Menu Pizza – 1 Slice = 2 g/b, 2 oz. m/ma Peaches – ¼ cup fruit Strawberries – ¼ cup fruit Fresh Orange – ½ cup fruit Salad – 1 cup, credits as ½ cup Carrot Sticks – ½ cup Breadsticks – 1 oz. each – serving size = 2 Milk Meal #3 Lettuce Salad ½ cup Peaches – ¼ cup Milk – 1 cup Meal #4 Pizza – 1 slice Peaches – ½ cup Breadstick – 1 oz. On the Menu for 6-8 Item Romaine Spinach Broccoli cuts Tomatoes Cauliflower Carrots Garbanzo beans Cucumber1/8 cup Red pepper Assorted salad dressings Portion 1 cup 1 cup 1/8 cup 1/8 cup 1/8 cup 1/8 cup 1/8 cup 1/8 cup 1/8 cup 1 Milk ½ cup of peaches AND 1 cup of Romaine 1/8 cup broccoli 1/8 cup tomatoes 1/8 cup carrots Yes! This Meal is Reimbursable For students in grades 6-8 Item Romaine Spinach Broccoli cuts Tomatoes Cauliflower Carrots Garbanzo beans Cucumber1/8 cup Red pepper Assorted salad dressings Portion 1 cup 1 cup 1/8 cup 1/8 cup 1/8 cup 1/8 cup 1/8 cup 1/8 cup 1/8 cup ½ cup of peaches, milk and: 1 cup of Romaine Tomatoes Broccoli Carrots Total Veg ½ cup vegetable 1/8 cup 1/8 cup 1/8 cup 7/8 cup Remember Remember that schools must offer all five food components • Students must take at least three of the five food components offered including at least ½ cup serving of fruits or vegetables and the full serving of the other chosen food components. • Serving sizes for all food components must equal the required quantities for each food group specified in the NSLP meal pattern TIP: It is also important to remember when working with a combination of grades that staff is aware of meal pattern requirements for each grade level. Any Questions? Resources • For Further information on Offer Versus Serve visit: http://www.fns.usda.gov/tn/resources/OVS%20Resource%20Guide.pdf • For training and education, some great tools can be found at: http://www.learningzonexpress.com/p-1605-1-great-tray-bookmark.aspx • All presentations from today can be found at: http://www.6centreview.com/ References 1. Offer Versus Serve new Meal Pattern- Oregon Department of Education 2012 (Webinar) http://www.ode.state.or.us/search/page/?id=3589 2. National Foodservice Management Institute www.nfsmi.org 3. Meal or No Meal – Wisconsin Child Nutrition http://dpi.wi.gov/fns/pdf/cnrconfovs 4. School Nutrition Association. (2011) State of School Nutrition 2011[Press release] http://schoolnutrition.org 5. United States Department of Education. Food and Nutrition Service - Salad Bars in the National School Lunch Program.2012 http://www.fns.usda.gov/cnd/governance/policy-memos/2011/sp022011osr.pdf • Photos on slides 1, 4-6, 11, 20 Google Images school foodservice, school lunch. • Photos on slides 7, 8, 12, 14-17, 22 Google Images Fruit, Vegetable, Meat, Bread, Milk. • Photos on slides 24 Google Images Questions.