Offer Versus Serve (OVS) Instructor s Manual

Offer Versus Serve (OVS) Instructor s Manual PROJECT COORDINATOR Theresa Stretch, MS, RDN, CP-FS Institute of Child Nutrition The University of Mississippi, School of Applied Sciences www.theicn.org Key Area: Operations USDA Professional Standards: 2220 2016

Institute of Child Nutrition The University of Mississippi School of Applied Sciences Building the Future Through Child Nutrition The Institute of Child Nutrition was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and Nutrition Service. PURPOSE The purpose of the Institute of Child Nutrition is to improve the operation of child nutrition programs through research, education and training, and information dissemination. MISSION The mission of the Institute of Child Nutrition is to provide information and services that promote the continuous improvement of child nutrition programs. VISION The vision of the Institute of Child Nutrition is to be the leader in providing education, research, and resources to promote excellence in child nutrition programs. This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with Institute of Child Nutrition at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government. The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer. 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. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer. 2016, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold. Suggested Reference Citation: Institute of Child Nutrition. (2016). Offer versus serve instructor s manual. University, MS: Author. The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact helpdesk@theicn.org. April, 2016 ii

Table of Contents Lesson-at-a-Glance... v Preparation Checklist... xiii Introduction... 1 USDA Professional Standards and Learning Objectives... 5 Terms and Definitions... 7 Offer Versus Serve... 13 Menu Choices... 15 Reimbursable Meals... 17 Unit Pricing... 19 Reimbursable Meal Components... 23 Food Components for Lunch... 25 Food Components for Breakfast... 45 Signage... 63 Meal Service Systems... 75 References... 87 iii

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Instructional Time: 6 Hours Lesson-at-a-Glance Time Topic Tasks Materials 30 Introduction Introduce Slide Presentation minutes Overview of participants and Participant s Offer Versus trainer. Workbook Serve (OVS) Distribute Offer Flip Chart and Icebreaker Versus Serve Markers Pre- Assessment (OVS) Pre-Assessment. Write name and what you want to learn. 15 minutes USDA Professional Standards Learning Objectives Terms and Definitions Review USDA Professional Standards and Learning Objectives. Review Terms and Definitions. Slide Presentation Participant s Workbook 10 minutes Offer Versus Serve Discuss specific nutrient standards. Discuss OVS. Discuss menu choices. Slide Presentation Participant s Workbook 10 minutes Menu Choices Discuss benefits of choices and how choices and OVS differ. Review the offering choices cereal example. Slide Presentation Participant s Workbook Institute of Child Nutrition v

Lesson-at-a-Glance Time Topic Tasks Materials Objective: Discuss the OVS similarities between school lunch and breakfast meals. 10 minutes Reimbursable Meals Discuss lunch and breakfast similar requirements. Discuss grade groups. Discuss extra foods. Slide Presentation Participant s Workbook Objective: Discuss unit prices for a reimbursable meal. 10 minutes Unit Pricing Discuss unit prices and different unit price example. Discuss duplicate food items. Discuss a la carte sales. Slide Presentation Participant s Workbook 15 minutes K-8 Breakfast Menu Example Review the K-8 Breakfast Menu Example. Slide Presentation Participant s Workbook vi Institute of Child Nutrition

Lesson-at-a-Glance Time Topic Tasks Materials Objective: Identify the food components/food items of a reimbursable meal. 20 minutes 20 minutes 20 minutes Reimbursable Meal Components Fruit and Vegetable Selection Activity Grains Component for Lunch Discuss reimbursable meals and providing information to students and parents/guardians. Discuss the food components for a reimbursable lunch. Review the Overview of Menu Planning/OVS at Lunch. Review the lunch fruit and vegetable components. Review selecting fruits and vegetables. Review the fruit and vegetable scenarios. Facilitate activity: Fruit and Vegetable Selection Worksheet. Discuss the lunch grains component requirements. Review grains component menu example and ask the participants the series of questions located in the Instructor s Manual and encourage feedback. Slide Presentation Participant s Workbook Slide Presentation Participant s Workbook Slide Presentation Participant s Workbook Institute of Child Nutrition vii

Lesson-at-a-Glance Time Topic Tasks Materials Meats/Meat Slide Presentation Alternates Participant s Component Workbook 15 minutes 10 minutes 20 minutes Fluid Milk Lunch Component Water Reimbursable Lunch Meal Activity Discuss the lunch meats/meat alternates requirements and beans/peas (legumes). Discuss the meats/meat alternates menu example. Ask the participants the series of questions located in the Instructor s Manual and encourage feedback. Discuss fluid milk lunch component. Discuss the water requirement. Facilitate activity: Reimbursable Lunch Worksheet. Slide Presentation Participant s Workbook Slide Presentation Participant s Workbook viii Institute of Child Nutrition

Lesson-at-a-Glance Time Topics Tasks Materials 20 Food Discuss breakfast Slide Presentation minutes Components meal components. Participant s for Breakfast Review OVS Workbook Breakfast Meal Menu Planning handout. Discuss breakfast fruit requirement. Discuss vegetables at breakfast. Discuss the OVS breakfast example. Discuss OVS breakfast choices. Discuss the combination foods example. Discuss smoothies. 30 minutes Breakfast Meal Components, continued Discuss the breakfast grains component requirements. Discuss grain different food items, breakfast meats/meat alternates, legumes, meats/meat alternates options, two grains meats/meat alternates, meats/meat alternates and extra foods. Discuss the fluid milk component requirements. Slide Presentation Participant s Workbook Institute of Child Nutrition ix

Lesson-at-a-Glance Time Topics Tasks Materials 30 minutes Breakfast Menu Activity Facilitate activity: Breakfast Menu Options. Participant s Workbook Objective: Create signage that identifies food components/food items for a reimbursable breakfast and lunch and promotes nutrition education messages in the cafeteria. 10 minutes 30 minutes Signage Discuss signage requirements. Discuss signage nutrient standards, and menu planner s discretion Review menu planner example. Discuss meal requirements, fruits and vegetables scenario. Discuss signage exceptions. Discuss nutrition education. Menu Signage Facilitate activity: Activity Menu Signage. Slide Presentation Participant s Workbook Participant s Workbook x Institute of Child Nutrition

Lesson-at-a-Glance Time Topics Tasks Materials Objective: Identify ways to ensure an OVS reimbursable meal for different types of meal service systems. 20 minutes Meal Service Systems Discuss meal systems. Discuss pre-plated meals. Discuss family style meals and family style meals replenishment. Discuss family style fruits and vegetables requirements. Discuss food bars, menu planner s responsibilities, point of service, and pre-portioning food for food bars. Discuss prepackaged meals (bagged or grab and go ). Review Meal Service Systems handout. Slide Presentation Participant s Workbook 30 minutes Wrap up Review handout, OVS Questions and Answers. Answer questions. Distribute post assessments, certificates, and evaluations. Post Assessment Answer Key Evaluations Certificates Institute of Child Nutrition xi

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Preparation Checklist Instructions: Use the checklist to prepare for the training session. Task Reserve equipment and gather supplies as needed for use on the day of the class (6 weeks prior). Instructor s Manual Participants sign-in sheet Name tags and table tents (one for each participant) Calculators (one for each participant) Sticky notes, index cards Ground Rules Agenda Pre/Post-Assessments Participant s Workbooks Training Evaluations Certificates of Completion List of equipment and supplies needed Person Responsible Completion Date Completed Task Microphone, preferably wireless Computer to present slides DVD projector and speakers Projector, wireless presenter device, and slide advancer Screen Flip chart paper (self-adhesive strips) or white board, if available Painter s tape (Do not use masking tape.) Assorted color markers (flip chart or white board) Additional Handouts Offer Versus Serve Guidance for the National School Lunch Program and the School Breakfast Program (Effective Beginning School Year 2015-2016) located at: http://www.fns.usda.gov/sites/default/files/cn/ SP41_2015a.pdf Institute of Child Nutrition xiii

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Introduction SHOW SLIDE: Offer Versus Serve (OVS) DO: Welcome participants as they enter the room. Determine the makeup of the audience by asking for a show of hands of various positions that may be represented at the training (e.g. school nutrition directors, cafeteria managers, other cafeteria staff, State agency, school administrators.) Confirm participants have all necessary materials for the lesson. Circulate the sign-in sheet and request each participant sign the sheet. Instructor s note: Prior to beginning the session, place the class materials on the tables, post the ground rules, and create a flip chart paper labeled Bike Rack. Please complete a table tent with your name on the front. On the backside of the table tent, include your years of experience in child nutrition and the location of your agency or school district. DO: Ask participants to write what they would like to learn from the training. As an Icebreaker, ask participants to circulate the room and meet someone new. Each participant will introduce themselves, and share what it is they would like to learn from the training. Write the participants responses on a flip chart. SHOW SLIDE: Overview: Offer Versus Serve This lesson was designed by the Institute of Child Nutrition to provide an overview of the Offer Versus Serve Guidance for the National School Lunch Program and the School Institute of Child Nutrition 1

Breakfast Program. Please review the USDA FNS policy memos and check with your State agency for specific requirements applicable to your program. SHOW SLIDE: OVS NSLP/SBP For the National School Lunch Program (NSLP), offer versus serve (OVS) is established under section 9(a)(3) of the Richard B. Russell National School Lunch Act. OVS was extended to the School Breakfast Program (SBP) in 1985 under section 4(e)(2) of the Child Nutrition Act of 1966. The regulations on OVS for the NSLP are found at 7 CFR 210.10 (e) and for the SBP at 7 CFR 220.8 (e). This training will focus on implementing OVS in the school lunch and breakfast programs. SHOW SLIDE: Pre-Assessment We are going to start the training with a Pre-Assessment. We will take a Post-Assessment at the conclusion of the training. DO: Distribute the Pre-Assessment. Ask participants to place an identifier on the top right corner of the page. State that the same identifier will be used at the conclusion of the training on the Post-Assessment. It is not necessary for participants to write their name on the pre/post-assessments. Collect the assessments when the activity is completed. 2 Institute of Child Nutrition

SHOW SLIDE: Training Let s take a few minutes to review the competencies, knowledge, and skills statements; objectives; and the terms and definitions for this course. DO: Refer participants to the handouts USDA Professional Standards and Learning Objectives and Terms and Definitions located in the Participant s Workbook. Briefly review the information. Instructor s note: The Competencies, Knowledge, and Skills, Objectives, and Terms and Definitions are provided as a resource. Some of the terms and definitions will be discussed in more detail throughout the training. (Workbook Handout): USDA Professional Standards and Learning Objectives (Workbook Handout): Terms and Definitions Institute of Child Nutrition 3

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USDA Professional Standards and Learning Objectives Key Area Operations USDA Professional Standard Nutrition: Menu Planning 2220 Use Offer Versus Serve correctly. Competencies, Knowledge, and Skills Competency 9.1 Establishes a system to ensure nutritional, financial, and regulatory accountability of the school nutrition program. Learning Objectives Objective: Discuss the OVS similarities between school lunch and breakfast meals. Objective: Discuss unit prices for a reimbursable meal. Objective: Identify the food components/food items of a reimbursable meal. Objective: Create signage that identifies food components/food items for a reimbursable breakfast and lunch and promotes nutrition education messages in the cafeteria. Objective: Identify ways to ensure an OVS reimbursable meal for different types of meal service systems. Institute of Child Nutrition 5

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Terms and Definitions Family Style Meals A school or Residential Child Care Institution (RCCI) may serve meals family style. Family style meal service allows students to serve themselves from common dishes of food with assistance from supervising adults. Offered meals must meet all of the daily and weekly food component/food item requirements, and the weekly dietary specifications. However, since replenishment is immediately available at each table, the initial serving of a food component/food item may be less than the full required minimum quantity. The supervising adult should encourage additional portions and selections as appropriate. Because of the OVS requirement for the NLSP and the SBP that each student selects at least ½ cup of a fruit or vegetable, the adult supervisor must ensure that each student selects at least a ½ cup of fruit or vegetable or a combination of both during the course of a family style meal service. Food Bars Schools are encouraged to use food bars and salad bars as a way to offer a wider variety of vegetables and fruits and to lower plate waste. Food and salad bars are permitted with OVS because they offer a lot of variety, which may facilitate students selecting foods they will consume. Food Component Breakfast A food component is one of the three food groups that comprise a reimbursable breakfast. The three food components to be offered to all students at breakfast are: fruits (or vegetables as substitute); grains (with optional meats/meat alternates items allowed); and fluid milk. For the purposes of OVS, a school must offer at least four food items from the three required food components (grains, fruits, fluid milk) in at least the daily minimum quantitates. Under OVS, the student must select three food items, including at least ½ cup of fruits, to have a reimbursable breakfast. Institute of Child Nutrition 7

Terms and Definitions Food Component Lunch Food component means one of the five food groups which comprise a reimbursable lunch. For OVS, a reimbursable lunch includes the selection of three or more of the components (meats/meat alternates, grains, vegetables, fruits, and fluid milk) and one of the components must be a minimum ½ cup of fruits and/or vegetables. For other components to be credited for OVS, the student must have the minimum daily required serving for each component. Food Item Lunch A food item is a specific food offered in a reimbursable lunch from the five food components. For example, a hamburger patty on a bun is one food item with two of the five food components (meats/meat alternates and grains). Separate ½ cup servings of peaches, applesauce and pears are three food items that, when selected, comprise one component (fruit). Food Item Breakfast A food item is a specific food offered in a reimbursable breakfast from the three food components. For the purposes of OVS, a school must offer at least four food items from the three required food components (fruits, grains, milk). Under OVS, the student must select three food items, including at least ½ cup of fruits or vegetables, to have a reimbursable breakfast. The food items selected may be from any of the required components and must be in the required minimum quantities. Depending on the planned menu, the student may need to select more than one food item to have the minimum quantity needed for a component to be credited. 8 Institute of Child Nutrition

Terms and Definitions Grade Groups Schools must plan lunch and breakfast menus using the grade groups K-5, 6-8, and 9-12. These groups reflect predominant school grade configurations and are consistent with the National Academy of Medicine s Dietary Reference Intake (DRI) groupings. Specific amounts of foods and average calories levels are required for a meal to be considered a healthy school meal depending on the grade groups. Local Education Agency (LEA) An LEA is defined by the Elementary and Secondary Act, signed into law in 1965, as a public board of education or other public authority legally constituted within a State for either administrative control or direction of, or to perform a service function for, public elementary schools or secondary schools in a city, county, township, school district, or other political subdivision of a State, or for a combination of school districts or counties that is recognized in a State as an administrative agency for its public elementary schools or secondary schools. (See: http://www.ed.gov/race-top/district-competition/definitions.) Meal Service Systems There are a number of different systems used by schools to offer their students reimbursable meals. For example, a school may have cafeteria-style service, kiosks, meals in the classroom, or vending machines. At the senior high school level, OVS is required at lunch unless the school or school food authority demonstrates to the State agency that their system does not accommodate OVS. Institute of Child Nutrition 9

Terms and Definitions National School Lunch Program (NSLP) The National School Lunch Program is a federally assisted meal program operating in over 100,000 public and non profit private schools and residential child care institutions. In 1998, Congress expanded the National School Lunch Program to include reimbursement for snacks served to children in afterschool educational and enrichment programs to include children through 18 years of age. The Food and Nutrition Service administers the program at the Federal level. At the State level, the National School Lunch Program is usually administered by State education agencies, which operate the program through agreements with school food authorities. Offer Versus Serve (OVS) Offer versus serve or OVS is a concept that applies to menu planning and the meal service. OVS allows students to decline some of the food offered in a reimbursable lunch or breakfast. At the senior high school level, OVS is required at lunch unless the school or SFA demonstrates to the State agency that their system does not accommodate OVS. The goals of OVS are to reduce food waste and to permit students to choose the foods they want to eat. OVS is optional for SFAs providing meals through the at-risk afterschool meals component of the Child and Adult Care Food Program. OVS is also optional for summer meals offered by SFAs through the Summer Food Service Program. When used for these programs, SFAs must follow the applicable requirements outlined in this guidance. OVS cannot be used for snacks in any program since the meal patterns for snack service do not include enough food for a child to decline food and have a reimbursable snack. 10 Institute of Child Nutrition

Terms and Definitions Pre-Packaged Meals (Bagged or Grab and Go Meals) Pre-packaged meals are allowed at all levels. For senior high schools, if this is the only system available for the NSLP, OVS for all or some components must be implemented unless a school was approved by the State agency to not implement OVS. Even with such approval, schools are encouraged to have some food components/food items with choices and/or the option to decline, such as milk. If these meals are offered as part of breakfast in the classroom, field trips, or for students leaving the campus for work study, OVS is not required, even at the senior high level, with State agency approval. Pre-Plated Meals Pre-plated meals are those that offer all food components or food items in the quantities required for each grade group in an entirely or partially pre-served manner. Pre-plated meals must include at least the minimum daily required servings required under the meal pattern. This system is often used by schools and RCCIs that have logistical limitations, such as facility or space restrictions or situations where children are unable to select the foods offered. Residential Child Care Institution (RCCI) Residential Child Care Institution (RCCI) is any public or private institution or a distinct part of such institution that (1) maintains children in a residence; (2) operates principally for the care of children; and (3) if private, is licensed by the state or local government to provide residential child care services under the appropriate licensing code. Institute of Child Nutrition 11

Terms and Definitions School Breakfast Program (SBP) The School Breakfast Program is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It began as a pilot project in 1966, and was made permanent in 1975. The School Breakfast Program is administered at the Federal level by the Food and Nutrition Service. At the State level, the program is usually administered by State education agencies, which operate the program through agreements with local school food authorities in more than 89,000 schools and institutions. School Food Authority (SFA) The school food authority is the governing body responsible for the administration of one or more schools, and has legal authority to operate the National School Lunch Program and/or School Breakfast Program. Unit Pricing School meals must be priced (for the paid and reduced price categories) as a unit. This means that one price is established for a complete reimbursable meal in the paid meal category and one price is established for a complete reimbursable meal in the reduced price meal category. The SFA may set different unit prices for various combinations of foods offered. For example, if students are offered reimbursable meals centered around a variety of entrées, such as a hamburger, chef s salad, lasagna or a turkey sandwich, the SFA may set four unit prices depending on which entrée is selected. Students who are eligible for reduced price meals must have access to all reimbursable meal combinations. If different unit prices are charged for menu options students who are eligible for reduced price meals must pay only the reduced rate regardless of the unit prices for paid lunches. 12 Institute of Child Nutrition

Offer Versus Serve SHOW SLIDE: OVS Concept Offer Versus Serve or OVS is a concept that applies to menu planning and the meal service. OVS allows students to decline some of the food offered in a reimbursable lunch or breakfast. Since students may choose fewer selections under OVS, guidance is provided on what constitutes a reimbursable lunch and breakfast. The goals of OVS are to reduce food waste and to permit students to choose the foods they want to eat. SHOW SLIDE: OVS At the senior high school level, OVS is required at lunch unless the school or SFA demonstrates to the State agency that their system does not accommodate OVS. OVS is optional for SFAs providing meals through the at-risk afterschool meals component of the Child and Adult Care Food Program (CACFP). OVS is also optional for summer meals offered by SFAs through the Summer Food Service Program or the Seamless Summer Option un der the NSLP. When used for these programs, SFAs must follow the applicable requirements outlined in this guidance. OVS cannot be used for snacks in any program. OVS only applies to the student s daily selections of a reimbursable breakfast or lunch. SHOW SLIDE: Cashiers, Servers, and Students In order to be successful at the point of service, schools are encouraged to conduct training for cashiers and serving line staff so they can help students select reimbursable lunches and breakfasts. Institute of Child Nutrition 13

SHOW SLIDE: Specific Nutrition Standards School meals are required to meet specific nutrition standards for a reimbursable meal. In addition to the required food components/food items, the meal pattern approach also identifies calories, saturated fat, trans fat and sodium standards for each of the grade groups receiving school meals. 14 Institute of Child Nutrition

Menu Choices SHOW SLIDE: Benefits of Choices Menus should reflect student preferences and, as much as possible, offer choices within the components. Choices provide students many opportunities to build a healthy meal. Choices can also increase the likelihood that students will select the foods and beverages they prefer, which increases consumption and reduces waste. With OVS, menu planners have flexibility to address participation and selection trends to determine what and how much food to prepare. This flexibility results in cost savings and minimizes food waste. SHOW SLIDE: Choices and OVS Differ It is important to recognize that offering a variety of choices within the food components is different from OVS. The menu planner may choose to offer choices within the same component such as allowing students to select a bagel or toast or allowing students to select two out of three vegetables. Offering choices within the food components and food items does not necessarily constitute OVS. SHOW SLIDE: Offering Choices Cereal Example If choices within food components/food items are offered, the menu planner must indicate to the student what choices or combination of choices the student may select to have a reimbursable meal. For example, the menu planner provides the grains component by offering four different cereals daily for breakfast. However, signage instructs students to select only one type of cereal. Because only one cereal may be selected, only one food item is offered for the grains component even though four choices are available. Institute of Child Nutrition 15

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Reimbursable Meals Objective: Discuss the OVS similarities between school lunch and breakfast meals. SHOW SLIDE: Lunch and Breakfast Similarities Some OVS similarities between school lunch and breakfast are: Reimbursable lunches and breakfasts must be unit priced. The unit price is also not affected if the student selects the required serving sizes for 3 food components for lunch (or 3 food items for breakfast) and also selects less than the required serving size of additional food components. Signage must identify what constitutes a reimbursable breakfast and lunch for OVS. A ½ cup serving of a fruit or vegetable must be selected under OVS for the student to have a reimbursable breakfast or lunch. Extra foods may be offered but does not credit toward the minimum number of food components/food items for reimbursable meals or for students selections under OVS. SHOW SLIDE: Grade Groups Schools must plan lunch and breakfast menus using the grade groups K-5, 6-8, and 9-12. The grade groups reflect predominant school grade configurations and are consistent with the National Academy of Medicine s Dietary Reference Intake groupings. Specific amounts of foods and average calorie levels are required for a meal to be considered a healthy school meal depending on the grade groups. Institute of Child Nutrition 17

SHOW SLIDE: Extra Foods A school may offer extra foods, such as ice cream or pudding, which are not creditable. These foods may complement a reimbursable meal or entice students to purchase a meal. This extra food may be selected by the student in addition to the meal, but may not credit toward the minimum number of food components/food items a school is required to offer under OVS or that a student must select. However, these extra foods must be included in a nutrient analysis to assess compliance with the weekly dietary specifications (calories, saturated fat, and sodium). 18 Institute of Child Nutrition

Unit Pricing Objective: Discuss unit prices for a reimbursable meal. SHOW SLIDE: Unit Prices School meals must be priced (for the paid and reduced price categories) as a unit. A unit price means that one price is established for a complete reimbursable meal in the paid meal category and one price is established for a complete reimbursable meal in the reduced price meal category. SHOW SLIDE: Same Unit Pricing OVS does not affect the meal s unit price established by the SFA. Students who take 3, 4, or 5 food components for lunch or 3 or more food items for breakfast pay the same price. The unit price is also not affected if the student selects the minimum required daily serving sizes for 3 food components for lunch (or 3 food items for breakfast) and also selects less than the required serving size of additional food components. SHOW SLIDE: Different Unit Price Example SFAs may set different unit prices for various combinations of foods offered. For example, if students are offered reimbursable meals centered around a variety of entrées, such as a hamburger, chef s salad, vegetable lasagna or a turkey sandwich, the SFA may set four unit prices depending on which entrée is selected. Students who are eligible for reduced price meals must have access to all reimbursable meal combinations and will be required to pay only the reduced price rate regardless of the unit price for paid lunches. Institute of Child Nutrition 19

SHOW SLIDE: Selecting Duplicate Food Components/Food Items It is up to the menu planner to determine in advance whether students are allowed to select duplicate food components/food items, and it is important that this information be communicated to school nutrition staff and students clearly (such as through signage or on menus). It is also recommended that menu planners allow this practice in a consistent manner, in order to minimize confusion among students and staff. SHOW SLIDE: OVS and A La Carte Sales Foods offered in reimbursable meals may also be sold a la carte. Students and cashiers need to be able to distinguish between foods considered food components/food items in reimbursable meals and a la carte foods. If a student does not select the required food components/food items in the required quantities, the meal is not reimbursable. Therefore, the school may charge the student a la carte prices for each item selected. SHOW SLIDE: K-8 Breakfast Menu Example Instructor s note: Review the information on the slide and ask the participants to provide feedback to the corresponding questions. K-8 for the SBP covers two meal patterns (K-5 and 6-8); the only difference is the weekly total for grains and the dietary specifications are different between the two. Remind participants that this addresses only OVS and doesn t get into weekly menu planning. 20 Institute of Child Nutrition

K-8 Breakfast Menu Example Choose at least one (and up to two) of the same or different items: Slice of toast (1 oz eq grain) [1 grain item] Whole grain cereal (1 oz eq grain) [1 grain item] Choose at least one (and up to all four) of the same or different items: Orange juice (½ cup fruit) [1 fruit item] Apple slices (½ cup fruit) [1 fruit item] Pineapple chunks (½ cup fruit) [1 fruit item] Mixed berries (½ cup fruit) [1 fruit item] Choose one of the following items: Variety of milk (1 cup) [1 milk item] Reimbursable breakfast meal: Students must select at least three food items; For grains (or meats/meat alternates offered for this component) and milk, the student must select the minimum daily required serving; and For the fruit component, the student must select at least ½ cup of fruit or vegetables or fruit/vegetable combined. Let s discuss a few examples and determine if the student should be charged the unit price or the a la carte price. ASK: If the student selects two milks, toast and two fruit items, should the student be charged the unit price or the a la carte price for the selection of the extra milk? Institute of Child Nutrition 21

If the student selects three slices of toast along with ½ cup of orange juice, should the student be charged the a la carte price for the extra slice of toast or the unit price for the meal? FEEDBACK: In the first example, the student s selection constitutes a reimbursable meal but the menu planner limited the milk component to one choice. So the student should be charged the a la carte price for the extra milk. In the next example, the student s selection constitutes a reimbursable meal but the menu planner has identified a student may select up to two of the same or different grain items. The student should be charged the a la carte price for third slice of toast. ASK: If the student selects two grain items, four fruit items and one milk item, should the student be charged the a la carte price or the unit price for the menu selection? FEEDBACK: The student s selection constitutes a reimbursable meal. The student should be charged the unit price for the selection of all items because the menu planner allowed multiple selections of grains and fruits. ASK: If the student selects two slices of toast along with 1 cup of fluid milk, should the student be charged the unit price or the a la carte price for the meal? FEEDBACK: The student s selection does not constitute a reimbursable meal. The menu planner has identified a student may select up to two of the same or different grain items. However, the student must select at least ½ cup of fruit for a reimbursable meal. The student should be charged the a la carte price for the meal. 22 Institute of Child Nutrition

Reimbursable Meal Components Objective: Identify the food components/food items of a reimbursable meal. SHOW SLIDE: Reimbursable Meal For reimbursement, SFAs must plan and offer lunches and breakfasts that meet all applicable meal pattern requirements including providing all students access to the required meal components and quantities. SHOW SLIDE: Students and Parents/Guardians Students and their parents/guardians need to be aware of what s included in school meals - students, so they know how to select a reimbursable meal. Parents/guardians should be aware so they can reinforce nutrition education messages at home. SHOW SLIDE: Lunch and Breakfast Food Components Food component means one of the food groups which comprise a reimbursable lunch or breakfast. Food components must be offered in at least the daily minimum required quantities and weekly minimum quantities, if applicable. Institute of Child Nutrition 23

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Food Components for Lunch SHOW SLIDE: Food Components for Lunch The food components that must be offered in a reimbursable lunch are: Fruits, Vegetables, Grains, Meats/Meat Alternates (M/MA), and Fluid Milk. Instructor s note: Please note that in the descriptions on the individual components (fruit, vegetables, meats/meat alternates, and grains), information that applies to each of these components may be intentionally repeated. SHOW SLIDE: OVS Lunch For lunch under OVS, all students, at any grade level, must select: A minimum of three food components to have a credited reimbursable lunch. One of the choices selected must be at least a ½ cup serving of fruit or vegetable or a ½ cup total serving of both fruit and vegetable. If ½ cup of fruit is selected, the student must select the minimum daily required serving of the vegetable component to have both credited as components for a reimbursable lunch. Institute of Child Nutrition 25

DO: Refer participants to the handout Overview of Menu Planning/OVS at Lunch located in the Participant s Workbook. Ask the participants to review the information. (Workbook Handout): Overview of Menu Planning/OVS at Lunch Overview of Menu Planning/OVS at Lunch Function Implementation of OVS Requirement Mandatory at the senior high level. Optional below senior high school level. Reimbursable meals Number of food components/food items offered Required number of selections for OVS Offer five food components/number of food items offered varies. At all grade levels, student must select at least three components, one of which must be ½ cup of fruits or vegetables. OVS and fruits and vegetables food components/food items Fruits and vegetables are two separate components. Student must select at least a ½ cup of fruits or vegetables or a combined total of ½ cup of both. Extra foods offered Not credited for OVS but must be included in dietary specifications. 26 Institute of Child Nutrition

SHOW SLIDE: Fruit Component for Reimbursable Lunch Students in all grades must be offered daily and weekly minimum quantities for the fruit component. The minimum quantity that may be credited towards the fruit component is ⅛ of a cup. Menu planners may allow students to select more than the daily minimum serving (except for juice) for fruit if the calorie restrictions for lunches offered averaged over the school week are met. SHOW SLIDE: Fruit Component Requirements for Lunch The daily and weekly minimum fruit requirements that must be offered for lunch are identified on the slide. Instructor s note: Review the grade group, the daily minimum fruit requirement, and the weekly minimum fruit requirements information listed on the slide. Reimbursable Lunch Fruit Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 ½ cup 2 ½ cups 6-8 ½ cup 2 ½ cups 9-12 1 cup 5 cups Institute of Child Nutrition 27

SHOW SLIDE: Vegetable Component for Reimbursable Lunch Students in all grades must be offered daily and weekly minimum quantities for the vegetable component. The minimum quantity that may be credited towards the vegetable component is ⅛ of a cup. Menu planners may allow students to select more than the daily minimum serving (except for juice) for vegetables if the calorie restrictions for lunches offered averaged over the school week are met. SHOW SLIDE: Vegetable Component Requirements for Lunch The daily and weekly minimum vegetable component requirements that must be offered for lunch are identified on the slide. Instructor s note: Review the slide and discuss the grade group, the daily minimum vegetable component requirement, and the weekly minimum vegetable component requirements that must be offered to meet the requirements of a reimbursable meal. Reimbursable Lunch Vegetable Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 ¾ cup 3¾ cups 6-8 ¾ cup 3¾ cups 9-12 1 cup 5 cups 28 Institute of Child Nutrition

SHOW SLIDE: OVS Minimum Quantity Fruits/Vegetables To be credited as part of a reimbursable lunch for OVS, the minimum quantity a student must select is: ½ cup of vegetables, or ½ cup fruits, or ½ cup of an item with both fruits and vegetables (e.g., a carrot/raisin salad), or Two ¼ cup servings of either the same or a different fruit or vegetable. SHOW SLIDE: Selecting More Than Fruit and/or Vegetable Requirements For OVS purposes, if the menu planner allows students to select more than the minimum daily required serving of fruits or vegetables (such as from a salad bar), the component is credited only once. Menu planners may allow students to select more than the minimum daily required serving as long as the weekly dietary specifications for calories, saturated fat, and sodium are not exceeded with the additional food offered. SHOW SLIDE: More Fruits and Vegetables Scenarios For example, if a 5 th grade student selects 2 cups of fruit or if a 10 th grade student makes a salad with three cups of vegetables, both students have exceeded the minimum daily required serving. In each of these scenarios, the students must still select at least two other components. Remember under OVS, all students at any grade level, must select at least 3 of the 5 food components for lunch. Institute of Child Nutrition 29

SHOW SLIDE: Selecting Three Components Example For OVS, if a 10 th grade student selects only three components and two of these are a fruit and a vegetable, the student must select the minimum daily required serving for either the fruit or vegetable to have both credited as two separate components. In other words, a 10 th grader who selects ½ cup of fruit and ½ cup of vegetables and milk does not have a reimbursable meal. Either the fruit or vegetable selection must be at least one cup to credit it as a component. Alternately, the student could select a grain or meats/meat alternates choice as the third component, instead of more fruits or vegetables. SHOW SLIDE: Fruits/Vegetables If a student does not select at least a ½ cup serving total of fruits and/or vegetables, the lunch is not reimbursable, even if he/she has three other components (e.g., meats/meat alternates, grains, and/or milk). Cashiers should allow these students to select fruits or vegetables from the serving line or have these items available at the point of service. If the student still does not select at least a ½ cup serving of fruits and/or vegetables, the meal is not reimbursable. The school may charge the student a la carte prices for the foods selected. Let s review the beef stew menu and determine some possible options for selecting the ½ cup minimum requirement for fruits or vegetables. DO: Refer participants to the handout Fruit and Vegetable Selection Worksheet located in the Participant s Workbook. Divide the participants into small groups. Allow time for the participants to complete the activity and discuss possible responses. At the end of the 30 Institute of Child Nutrition

discussion, include responses noted on the answer key that were not included in the discussion. Instructor s note: The Fruit and Vegetable Selection Worksheet Sample Answer Key are only some possible options and the answers do not reflect all possible responses. (Workbook Activity): Fruit and Vegetable Selection Worksheet Institute of Child Nutrition 31

Beef Stew Scenario Fruit and Vegetable Selection Worksheet Sample Answer Key Instructions: List possible options the K-5 and 6-8 grade students must select to meet the minimum fruit/or vegetable quantity requirement for a reimbursable lunch. Beef Stew Menu Beef stew (contains ½ cup vegetables) Seasoned corn (½ cup vegetables) Carrot/raisin salad (½ cup fruit/vegetable combo) Green bean casserole (contains ¼ cup vegetables) Steamed green peas (¼ cup vegetables) Chilled peaches (¼ cup fruit) Fresh red apple (½ cup fruit) Grades K-5 Daily minimum fruit requirements ½ cup 6-8 Daily minimum fruit requirements ½ cup K-5 Daily minimum vegetable requirements ¾ cup 6-8 Daily minimum vegetable requirements ¾ cup What are the menu items options a K-5 or a 6-8 grade student could select for a ½ cup serving of fruit and/or vegetables? Possible responses: The beef stew is a main dish that contains ½ cup of vegetables. The corn is a side item containing ½ cup of vegetables. The carrot raisin salad is a ½ cup combination of both fruits and vegetables in the same dish. Since the green beans, peas, and peaches are each ¼ cup portions, taking two out of the three of these items meets the ½ cup requirement. Taking two selections of the same fruit or vegetable item (such as the peaches or the green bean casserole) is allowable in order to reach the ½ cup minimum fruit, vegetable, or fruit/vegetable requirement for OVS. 32 Institute of Child Nutrition

SHOW SLIDE: Grains Component for Reimbursable Lunch The grains component selection is credited for OVS if the total selected equals at least the minimum daily ounce equivalent requirement for the grade group. In addition, there is a range over the school week with a minimum number of ounce equivalents that must be offered which may affect daily OVS requirements. This means that on some days, schools must offer more than the minimum daily amount to meet the minimum weekly requirement. One-quarter of an ounce equivalent (0.25 oz eq) of a grain serving is the smallest amount that may be credited toward the grains component. SHOW SLIDE: Grains Component Daily/Weekly Requirements for Lunch The daily and weekly minimum grains requirements for lunch are identified on the slide. Instructor s note: Review the slide and discuss the grade group, the daily grain minimum requirement(s), and the weekly minimum grain requirements that must be offered to meet the requirements of a reimbursable meal. Reimbursable Lunch Grains Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 ounce equivalent 8-9 ounce equivalents 6-8 1 ounce equivalent 8-10 ounce equivalents 9-12 2 ounce equivalents 10-12 ounce equivalents Schools are only required to meet the daily and weekly minimum requirements for this food component. This policy is found at 7 CFR 210.7(d)(1) for eligibility to receive additional reimbursement and at 7 CFR 210.18(g)(2)(vi) for the purposes of administrative reviews. State agencies would consider SFAs compliant with the weekly ranges for this component if the FNS-developed or FNS-approved Certification Tool and required supporting documentation indicate the menu is compliant with the daily and weekly minimums as well as the weekly dietary specifications. Institute of Child Nutrition 33

SHOW SLIDE: Grains Component Offered The grains component is credited if the student s selection meets at least the required grade daily minimum requirement. If more than one ounce equivalent of grain is offered in grades K-5 and 6-8 to meet the weekly requirement for OVS, the student may decline part of this offering and still have a reimbursable lunch by taking only one ounce equivalent. If the student selection meets the minimum daily required serving for the grade group, it is creditable for this component. SHOW SLIDE: Grains Component The grains component may be offered in combination with another food component (for example, pizza or sandwich) or separately (example, a roll or serving of brown rice). Up to 2 ounce equivalents of grain-based desserts may be credited towards the grains component per week. SHOW SLIDE: Grains Component Menu Example As shown on this slide, the burrito with chicken and brown rice option contains all of the grains in one food item (entrée), while the spaghetti with marinara sauce (entrée) and roll (side item) option splits the grains component into two food items. The rice pilaf and the oatmeal raisin cookie are each a grain side item that contain the minimum daily required serving of one ounce equivalent. Let s discuss some possible options that can be credited towards the grains component. 34 Institute of Child Nutrition

Instructor s note: Review Grains Lunch Menu Example on the slide and ask the participants to provide feedback to the corresponding questions. Grains Lunch Menu Example Burrito with chicken and brown rice (2.5 oz eq grains total) Spaghetti with marinara sauce (1.5 oz eq grains) and whole wheat roll (0.75 oz eq grain) [2.25 oz eq grains total] Rice pilaf (1 oz eq grain) Oatmeal raisin cookie (1 oz eq grain) Grades K-5 Daily minimum grain requirement 1 oz eq offered 6-8 Daily minimum grain requirement 1 oz eq offered 9-12 Daily minimum grain requirement 2 oz eq offered ASK: If a student in grades K-5 or 6-8 selects just the spaghetti with marinara sauce, declines the dinner roll, and does not select any additional grain food item, can this selection be credited as meeting the grain component? FEEDBACK: Yes, because the spaghetti exceeds the minimum daily required serving (1 oz eq) for the grain component for K-5 and 6-8 grades. The selection of spaghetti with marinara sauce credits as the grain component for OVS. Institute of Child Nutrition 35

ASK: If a student in 10 th grade selects just the spaghetti with marinara sauce and declines the dinner roll and all other grain options, can this selection be credited as meeting the grain component? FEEDBACK: No, the 10 th grader s selection does not credit as the grain component because the spaghetti alone does not meet the minimum daily required serving for that grade level. Since the daily minimum grain required for grades 9-12 is 2 ounce equivalents, a 10 th grader must select both the spaghetti with marinara sauce and the dinner roll (2.25 oz eq total) to meet the grains component. Alternatively, the 10 th grader could select both the spaghetti (1.5 oz eq) and the cookie (1 oz eq; a total of 2.5 oz eq) to meet the minimum required 2 ounce equivalents. ASK: What if the student selected just the oatmeal cookie or the rice pilaf, would this selection be a credited grain component? FEEDBACK: If the student selected the oatmeal raisin cookie (1 oz eq) or rice pilaf (1 oz eq) either item could be credited as meeting the daily required serving for the grains component for grades K-5 and 6-8 but not grades 9-12. In this scenario, students in grades 9-12 would need to take both items (oatmeal raisin cookie and rice pilaf) to meet the minimum daily required serving 2 oz eq for the grains component. ASK: What if a student just wanted to select the whole wheat roll? Could this selection be a credited grain component? 36 Institute of Child Nutrition