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Serving Reimbursable Meals…

Serving Reimbursable Meals…. Reimbursable Meals Why?. Federal law states that to receive Child Nutrition Funds – “a reimbursable meal must be served” Each month the total of free, reduced and paid meals are counted and a “claim” is sent to the State Agency for these funds. Meal Patterns.

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Serving Reimbursable Meals…

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  1. Serving Reimbursable Meals…

  2. Reimbursable Meals Why? Federal law states that to receive Child Nutrition Funds – “a reimbursable meal must be served” Each month the total of free, reduced and paid meals are counted and a “claim” is sent to the State Agency for these funds

  3. Meal Patterns “to make or create by following a plan or a design…

  4. Age/Grade Groups Each Meal Planning Pattern has required and optional age/grade groups Calorie and nutrient needs of children vary by their age, size and activity level.

  5. What is a Calorie? • a unit of energy • fuel that powers our bodies • store that energy or burn it • everything we eat has calories • everything we do (even sleeping) burns calories

  6. Recommended Dietary Allowances (RDA’s) “Standard to serve as a goal for good nutrition” Intended to reflect the best scientific judgment on nutrient allowances for the maintenance of good health

  7. Menu Planning Options • Food-Based Menu Planning • Traditional • Enhanced • Nutrient-Based Menu Planning • Nutrient Standard Menu Planning (NSMP) • Assisted Nutrient Standard Menu Planning (Assisted NSMP)

  8. Food BasedMeal Planning Includes Components and Food Items • Traditional Food Based • Enhanced Food Based

  9. Benefits of Food Based Menu Planning • Most familiar to school foodservice professionals • Traditional “Type A” school lunch • Teaches food as whole foods, not broken down into nutrients • Reimbursable meal readily recognized by cashier at point of service

  10. Food Components Component is “part of a whole” A food component is one of the four food groups which compose the reimbursable meal (either lunch or breakfast)

  11. Food Component vs. Food Item There can be many food items under 1 food component. This may confuse cashiers in identifying a reimbursable meal. For example (Breakfast): Biscuit (2 oz.) and Milk (8 oz.) REIMBURSEABLE 3 Food Components (3 out of the 5) BUT only 2 Food Items Look at the Bread Crediting Charts in the Food Buying Guide

  12. Lunch Components • Milk (as a beverage) • Meat or Meat Alternate • Vegetables/Fruits • Grains/Breads

  13. National School Lunch Food Based Meal Pattern

  14. Food Based Lunch Food Items • Food Item • Must offer all the following required food components • Fluid Milk • Meat or Meat Alternate component • Vegetables/Fruits component • Grains/Breads component

  15. Food Component Serving Size Depending on Age Groups I-V • Lunch Meal: • Fluid Milk • Both Traditional & Enhanced - Consists of 6 to 8 ounces • Meat or Meat Alternate Component • Traditional - Consists of 1 to 3 ounces • Enhanced – Consists of 1 to 2 ounces

  16. Food Component Serving Size, cont. • Vegetable or Fruit Component • Consists of two servings of different vegetables, fruits, or both • Traditional - Consists of ½ to ¾ cup • Enhanced – Consists of ½ to 1 cup • Grains/Breads • Traditional – Consists of 5 to 10 servings a week • Enhanced – Consists of 5 to 15 servings a week

  17. Breakfast ComponentsFor Food Based • Milk (Fluid) • Juice/Fruit/Vegetable • Grains/Breads • Meat or Meat Alternates

  18. Food Component Serving Size Depending on Age Groups I-V • Breakfast Meal: • Fluid Milk • Both Traditional & Enhanced - Consists of 4-8 ounces • Juice/Vegetable/Fruit Component • Consists of Fruit and/ or vegetable or 100% fruit or vegetable juice • Both Traditional & Enhanced - Consists of ¼ to ½ cup

  19. Food Component Serving Size, cont. Offer Either 2 Breads, 2 Meat, or 1 of each • Grains/Breads • Traditional – Consists of ¼ to ½ cup • Enhanced – Consists of ¼ to ¾ cup • Meat or Meat Alternate Component • Traditional & Enhanced – Consists of ½ to 1 ounce

  20. Offer vs. ServeLunch Under this provision, the following conditions must be met: • Five food components must be offered to all students • Serving sizes must equal the minimum quantities required • Meal must be priced as a unit • Students MAY take 3, 4 or all 5 components for the same price • Students MUST take 3 out of the 5 components being offered

  21. Offer vs. ServeBreakfast Under this provision, the following conditions must be met: • Four food components must be offered to all students • Serving sizes must equal the minimum quantities required • Meal must be priced as a unit • Students MAY take 3 or 4 components for the same price • Students MUST take 3 out of the 4 components being offered

  22. What is a Reimbursable Meal at Breakfast? Not offer vs. serve (Breakfast) They must take Three required food components: • One serving of Milk/Juice/Fruit/Vegetable • Two servings of Meat/Meat Alternate OR Two servings of Grains/Breads OR One serving of each

  23. What is a Reimbursable Meal at Breakfast? Offer vs. serve (Breakfast) Students must be offered four but they only have to take three food components: • One serving of Milk • One serving of Juice/Vegetable/Fruit • Two servings of Meat/Meat Alternate OR two servings of Grains/Bread OR one of each

  24. What is a Reimbursable Meal at Lunch? Not offer vs. serve (Lunch) They must take all Five required food components: • One serving of Meat/Meat Alternate • One serving of Grains/Breads • Two servings of Vegetables (must be two different vegetables), or two servings of Fruits (must be two different fruits), or one of each • One serving of milk

  25. What is a Reimbursable Meal at Lunch? Offer vs. serve (Lunch) Students must be offered all five required and only have to take three food components: • One serving each of Meat/Meat Alternate • One serving each of Milk • One serving each of Grains/Bread • Two servings of Vegetables/Fruits.Students have the option of which component(s) to decline:Elementary, Middle, and Junior High - may be permitted to decline one or two of the five required food components -- Local school food authorities decide whether their students may decline as many as two components, or only one component.Senior High School - are allowed to decline two of the five required food components.

  26. Nutrient StandardMenu Planning • Nutrient Standard (NSMP) • Assisted Nutrient Standard (ANSMP) “Planning meals based on the nutrients in each food item”

  27. Nutrient StandardMenu Planning • Nutrient Standard (NSMP) • Use computer software to plan menus and conduct Nutrient Analysis on menu before it is served. • Assisted Nutrient Standard (ANSMP) • Same as Nutrient Standard BUT an outside consultant or other agency does the menu planning and analysis.

  28. Meal Structure for Lunch Alabama • A minimum of 3 items must be offered • Entrée (single food item or combination) • Milk (fluid) • Side dish (may be any food item except a condiment or food of minimal nutritional value - SFA must decide an appropriate minimum quantity that students must select for the menu item to be counted toward a reimbursable meal

  29. Questions?

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