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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 made 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 made 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 sex, 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. Food Based Meal Planning Includes Components and Food Items • Traditional Food Based • Enhanced Food Based

  8. 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

  9. 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)

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

  11. National School Lunch Food Based Meal Pattern

  12. Food Based Lunch Food Items • one of the five required foods • each of the food components must be represented by one food item • must be two different Vegetables and Fruits (one) component and two food items

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

  14. Offer vs. Serve Provision Lunch Under this provision, the following conditions must be met: • Five food items 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 items for the same price • Students have the option of which item to decline

  15. Offer vs. ServeBreakfast • Four food items must be offered to all students • Serving sizes must equal the minimum quantities required • Meal must be priced as a unit • Student may take 3 or 4 items for the same price • Student has option which item to decline

  16. Student Choices Choices are considered several offerings within one component Example: Grain/Bread Component School Made Roll, French Bread or Muffins

  17. Remember… • Offer vs Serve means: you must offer all five menu items, and a student can select 3, 4 or all 5 • Choices means: the student is more likely to select a 5-item meal which is what we encourage for good nutrition

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

  19. Benefits of NSMP • Flexibility • Technology advancement • Nutrition disclosure • All foods count • Analysis is done before the menu is served, so you can be assured your menu is in compliance • Menus are re-analyzed several times each year to assure selections and weighting are correct

  20. Additional Considerations • Adherence to cycle menus • Cannot have “manager specials” • Must strictly adhere to menu and only make substitutions from an approved list • Important to substitute nutrient for nutrient • Substituted item must be equal as much as possible to the original planned item • Menus must be re-analyzed if more than two weeks notice of substitution or change

  21. Considerations cont’d… • Weekly menus are measured by nutrient analysis of foods • Menus can be tailored to fit your exact age/grade group, or • Follow the established K-6 and 7-12 • Calories should be consistent on a daily basis as well as meeting weekly target nutrients • Cashiers must be continuously trained to identify a reimbursable meal at the point of service

  22. Criteria for a Reimbursable Meal • Contains at least 3 menu items • Meets the nutrient standards for the appropriate grade or age group when averaged over one school week’s menu - minimum of 3 consecutive and no more than 7 days

  23. 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

  24. Good Menu Planning • Establish a consistent meal structure to facilitate OVS implementation • Since there are no meal patterns or food components – you must plan menus to meet the nutrient standards using the five major food groups in the Food Guide Pyramid

  25. Offer versus Serve for Lunch • Required for senior high schools • Optional for lower grades • Decided by your local board • Structure: Must offer at least 3 menu items Student must select at least 2 or the 3 (one must be an entrée) If more than 3 items are offered, student may decline no more than 2 menus items

  26. Offer versus for Breakfast • Optional for all grades • Student may decline a maximum of one menu item out of the 3 or more required menu items offered

  27. What Foods Count for Nutrient Analysis • All foods served in a meal, including condiments are analyzed • Only foods for reimbursable meals are included – no a la carte or adult sales

  28. Menu items Hamburger on a Bun = one menu item Hamburger Patty = one menu item & Bun = one menu item

  29. Reimbursable OVS • Taco Salad • Watermelon Wedge • Choice of Milk • Possible combinations: • Taco Salad, Watermelon wedge and milk • Taco Salad and Watermelon Wedge • Taco Salad and Milk

  30. Why?? • Student must take an entrée • Student may decline only one menu item when the minimum of three menu items is offered as a meal unit

  31. Menu # 2 • Taco • Refried Beans • Rice • Watermelon Wedge • Choice of Milk • Possible combinations: • Taco, Refried Beans,Rice • Taco,Rice,Watermelon Wedge • Taco, Refried Beans, Watermelon Wedge • Taco, Watermelon, Milk • Taco, Refried Beans, Milk • Taco, Rice, Milk

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