A Plate of Excellence

1. A Plate of Excellence Professional Development for New Lunch & Breakfast Requirements

2. Reimbursable Meal 2012

3. New Meal Pattern Overview Lunch • 2012-2013 School Year • Food Based Menu Planning Only • Five Components: Fruits Vegetables Grains Meat/Meat Alternates Fluid Milk

4. Meal Pattern Overview • New grade groupings: Grades K-5 Grades 6-8 Grades 9-12 • Calorie maximum and minimum levels must be met • Fruits/vegetables separated; two components • Fruit must be offered daily

5. Meal Pattern Overview • Weekly meat/meat alternate ranges • Weekly grain ranges • 2012-2013-Half of grains offered must be whole grain rich • 2014-2015 All grains must be whole grain rich • Grain & Meat/Meat Alternate maximums were relaxed in December to make meal planning for schools easier.

6. Meal Pattern Overview • Saturated fat must be less than 10% of calories • Trans fat per portion must be zero grams. • You must offer a variety of milk – 1% and 0% fat • Flavored milk must be 0% fat • Non-flavored milk must be no more than 1% fat

7. Meal Pattern Overview • Reimbursable meals must contain at least ½ cup of fruit or vegetable • Identify foods that are part of the reimbursable meal at the beginning of the serving line • State conducts a weighted nutrient analysis of one week of menus

8. Vegetables

9. Vegetable subgroup weekly requirements for: Dark Green (DG) Red/Orange (RO) Beans/Peas (BP) Starchy (S) Other (O) Additional vegetables to meet minimum weekly total

10. Vegetables • Changes in crediting of leafy greens: • 1 cup of raw leafy greens = ½ cup vegetable • 2 cups of raw leafy greens = 1 cup vegetable • Note: 1 cup of cooked greens = 1 cup vegetable

11. Nutrition Requirements for Fluid Milk

12. Fluid Milk • School food authorities must offer at least two choices from the following • Requirements are that a variety of fluid milk be served consistent with Dietary Guidelines. • Fat-free flavored • Fat-free unflavored • Low-fat (≤1%) milk • Fat-free or Low-fat lactose-free milk • Low-fat lactose reduced milk

13. NEW Breakfast Changes • SBP Changes Effective SY 2013-2014 • Half of weekly grains must be whole grain-rich • Minimum weekly grain requirement* • *Maximum not assessed for SY 2013-14, per memo SP 26-2013 • Calorie ranges (all foods offered count toward calorie requirements • Zero grams of trans fat per portion

14. SBP Changes Effective SY 2013-2014 • A single Food-Based Menu Planning approach • Establish age/grade groups: K-5, 6-8 and 9-12 • 3-year administrative review cycle includes SBP • States conduct weighted nutrient analysis on one week of menus

15. NEW BREAKFAST MEAL PATTERN • Breakfast consists of three meal components. These components are: • 1 cup of milk • 2 oz. eq. of grains OR • 1 oz. eq. of grain and 1 oz. meat/meat alternate • ½ cup of fruit/juice/vegetable

16. GRAINS • A large grain counts as more than one food item. • e.g. 2 oz muffin = 2 food items • In addition to the 2 oz grain, at least 2 other food items must also be offered.

17. GRAIN COMBOS • Grains-meat/meat alternate combination items • When counting the meat/meat alternate as grains, the combo may count as two food items –Example: egg sandwich w/ 1 oz eq. of grains and 1 oz eq. of m/ma counting as grains = 2 food items

18. Technical Assistance and Corrective Action Actions required for Violations

19. Offer vs. Serve

20. What is Offer vs. Serve? Offer vs. Serve is a provision that allows students to decline either one or two of the food components in a school lunch (or one food item in a school breakfast) that they do not intend to eat.

21. Offer vs. Serve Goals: • To permit students to select only the foods they want to consume. • To reduce food waste in school nutrition programs.

22. How does Offer vs. Serve work for Lunch with Food-Based Menu Planning?

23. Students must be offered all five meal components: • Meat/Meat Alternate • Milk • Grains • Vegetables • Fruits

24. Definitions/Terminology • Food Component— • One of five food groupings for reimbursable meals • Food Item— • A specific food offered within the five food components

25. Component or Item? • Meat/Meat Alternate • Green Beans • Grain • Rice • Vegetable • Apple • Orange Juice • ½ Pint of Fat Free Chocolate Milk • Fluid Milk • Fruit • Hamburger • Coleslaw

27. Offer vs. Serve - Lunch Students MUST select a ½ a cup of Fruit OR a ½ a cup of Vegetable Students are permitted to decline one or two food components. Students have the option of which item(s) to decline.

28. Offer vs. Serve - Lunch The food items claimed toward a reimbursable meal must be a Full Serving. The lunch must be priced as a unit. In other words, a student’s decision to decline the allowed number of food items does not affect the charge for the meal.

29. Offer vs. Serve - Lunch For an Offer vs. Serve meal to qualify as reimbursable, it must contain at least 3 Full Components of the required 5 food components. Supervisors need to make sure Students and Technicians can identify at the “point of service” which combinations of food items qualify as a reimbursable meal. Cashiers may suggest that students without a Fruit OR Vegetable take one.

30. What Must be taken at Lunch : • At least 3 of 5 components • At least ½ cup serving of the Fruit OR Vegetable Component

31. All schools will use the one touch reimbursable meal key. Student meals who do not meet the requirement for reimbursable meal will be keyed in separately & charged a la carte prices. All A La Carte items Must be keyed in separately. LUNCH ACCOUNTABILITY

32. Point of Service Sales Screen

33. Offer Versus Serve Remember: • All Components MUST be offered • 2 Components can be DECLINED • Must have 3 Full Components • Must have ½ cup Fruit OR ½ cup Vegetable Let’s Play…

34. What Makes an Excellent OVS Plate? (Grades K – 5)

35. What Makes an Excellent OVS Plate? (Grades K – 5)

36. What Makes an Excellent OVS Plate? (Grades 6-8)

37. What Makes an Excellent OVS Plate? (Grades 6-8)

38. What Makes an Excellent OVS Plate? (Grades 9-12)

39. What Makes an Excellent OVS Plate? (Grades 9-12)

40. ANYQUESTIONS?

41. How does Offer vs. Serve work for Breakfast with Food-Based Menu Planning?

42. Thethree food components for breakfast are: COMPONENT ONE: MILK (one serving) 8oz. of fluid milk (as a beverage or on cereal or both) COMPONENT TWO: JUICE/FRUIT/VEGETABLE(one serving) 1/2 cup of fruit and/or vegetable; or full- strength fruit or vegetable juice COMPONENT THREE: GRAINS (two servings) 2 servings of grain OR 1 serving of grain and 1 serving of meat/meat alternate

43. BIGGER, BETTER BREAKFAST: • We offer a variety of three (3) breakfast choices every day: A: Grab & Go Choice Such as: UBR Cinnamon Rolls Yogurt & GranolaBlueberry Muffin B: A Hot Entrée Choice Such as: Sausage Bagel Chicken Slider C: Cereal & Graham Crackers *Do Not Mix and Match Choices*

44. Offer vs. Serve (cont.) • The serving sizesmust equal the minimumquantities required by age/grade group. • Students must selectthree food items. • Students must select the three food items from twodifferent components. • Students must select oneserving of Juice/Fruits/Vegetables or milk. • The breakfast must be priced as a unit. (In other words, the charge for the meal is the same whether or not a student chooses to decline a food item.)

45. Can you identify whether or not the food items selected make a ReimbursableBreakfast when using theOffer Vs. Serve Provision?

46. Is this a ReimbursableBreakfast ?

47. Is this a ReimbursableBreakfast ?

48. Is this a ReimbursableBreakfast ?

49. Is this a ReimbursableBreakfast ?

50. Is this a ReimbursableBreakfast ?