1 / 60

Offer vs. Serve

Offer vs. Serve. CSNA – September 29, 2012. Objectives. Recognize a reimbursable lunch under the new meal pattern. Recognize a reimbursable breakfast under the traditional food-based meal plan. New Meal Pattern Review. New Lunch Meal Pattern. Fruits. Separate component from vegetables

vivi
Download Presentation

Offer vs. Serve

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Offer vs. Serve CSNA – September 29, 2012

  2. Objectives • Recognize a reimbursable lunch under the new meal pattern. • Recognize a reimbursable breakfast under the traditional food-based meal plan.

  3. New Meal Pattern Review

  4. New Lunch Meal Pattern

  5. Fruits • Separate component from vegetables • Fresh, frozen w/out added sugar, dried, canned in light syrup, water, fruit juice • Required at lunch • 100% fruit juice can be credited to meet no more than ½ of the fruits component offered over the week

  6. Fruits • All fruits are credited based on their volume as served, except dried fruit • (1/4 cup dried = 1/2 cup fruit component) • Minimum creditable serving = 1/8 cup • Age-grade groups may not be combined, unless the minimums/maximums overlap

  7. Vegetables • Separate component from fruit • Fresh, frozen, canned • Beans/Peas (Legumes) • Required for lunch • 100% vegetable juice cannot exceed ½ total weekly vegetable offering

  8. Vegetables • Vegetables are credited based on their volume as served, • exceptleafy greens (1 cup leafy = ½ cup veg. component) • Minimum credible serving = 1/8 cup • Age-grade groups may not be combined, unless the minimum/maximums overlap

  9. Grains • Half of grains must be whole grain rich • Minimum & maximum ranges • Grain based desserts • Up to two desserts/week • Maximum of 2 oz grains/week • Add to each entree choice as additional grain contribution

  10. Grains • Schools operating less than 5 days per week may decrease the weekly quantity – see USDA chart • - Schools may not exceed the maximums

  11. Meat/Meat Alternates • Daily requirements • Minimum & maximum weekly requirements • Tofu may now be offered

  12. Meat/Meat Alternates • Schools operating less than 5 days per week may decrease the weekly quantity - refer to USDA chart • -Schools may not exceed the maximums

  13. Milk • A variety of milk must be available: • Fat-Free/Skim (Unflavored or Flavored) • 1% (Unflavored) • Fat-Free or 1% Lactose Free

  14. Offer vs. Serve

  15. What is Offer vs. Serve? • OVS is a provision that allows students to decline either 1 or 2 of the food items in a school lunch (or 1 food item in a school breakfast) that they do not intend to eat As a result, OVS can help achieve two major goals: • To reduce food waste in school nutrition programs • To permit students to select only the foods they want to consume When students are allowed to take only what they intend to eat, less food makes it into the garbage can at the end of a meal!

  16. Offer vs. ServeGeneral Rules • Students need to take at least 3 components • Must be implemented in grades 9-12 for lunch • Optional for all grade levels for breakfast

  17. What are the benefits of Offer vs. Serve?

  18. Benefits of Offer vs. ServeAdministrators • Students get the nutrients they need for success in the classroom. • Students take less time in the school breakfast or lunch line. • Less food is thrown away. • Janitorial staff have less cleanup. • School systems can save money.

  19. Benefits of Offer vs. ServeChild Nutrition Staff • More choices can be offered on the school menu. • School cafeteria staff may be able to make less food. • Fewer students may bring their lunch, so more kids eat school meals. • Child Nutrition has less food and packaging waste to get rid of. • Schools can conserve resources—food, money and energy.

  20. Benefits of Offer vs. ServeTeachers • Students take less time in the school breakfast or lunch line. • Teachers do not have to monitor what students take. • The cafeteria can be used as a learning laboratory. • Students can practice nutrition lessons learned in the classroom. • Students can learn about ways to save resources and the environment.

  21. Benefits of Offer vs. ServeFamilies • Cost savings keep school meal prices low. • Families can take greater advantage of school breakfast and lunch. • Families can teach children about food and nutrition by using the menu. • Families save time by not having to pack lunches. • Children build life skills in choosing what foods they will eat.

  22. Benefits of Offer vs. ServeStudents • Students have the chance to try new foods. • Students eat more fruits and veggies because they pick what they like. • Students get the nutrients they need because they eat foods they pick. • Students have more time to eat because it takes less time in line. • Students can learn about eating smart and the environment.

  23. Lunch

  24. Offer at least one serving each of: Meat/Meat Alternate Grains Milk Fruit Vegetable Lunch Offer vs. Serve

  25. Lunch Offer vs. Serve • Must take at least 3 components • Must take at least ½ cup fruit or vegetable • May take two ¼ cup servings of the same fruit or vegetable • May take ¼ cup fruit and ¼ cup vegetable to meet the ½ cup requirement

  26. Lunch Grades K-8Offer vs. Serve Minimum Chosen Serving Sizes Each student may select three components • Full portion Meat/Meat Alternate • Full portion Grain • ½ cup Fruit • ½ cup Vegetable (offer ¾ cup) • 1 cup Milk

  27. Lunch Grades K-8WITHOUT Offer vs. Serve Each student must take ALL components • Full portion Meat/Meat Alternate • Full portion Grain • ½ cup Fruit • ¾ cup Vegetable • 1 cup Milk

  28. Lunch Grades 9-12Offer vs. Serve Minimum Chosen Serving Sizes Each student may select three components • 2 oz. Meat/Meat Alternate • 2 oz. Grain • ½ cup Fruit (offer 1 cup) • ½ cup Vegetable (offer 1 cup) • 1 cup Milk

  29. Lunch Grades 9-12 WITHOUT Offer vs. Serve Each student must take ALL components • 2 oz. Meat/Meat Alternate • 2 oz. Grain • 1 cup Fruit • 1 cup Vegetable • 1 cup Milk

  30. Lunch Combination Foods • Pizza • Pasta w/ Meat Sauce • Burritos • Tacos • Sandwiches/Wraps • Macaroni & Cheese

  31. Offer vs. Serve Special Situation • When a student selects only three items and two are from the fruit and vegetable components, the student must select the full required minimum portion size of one fruit or vegetable and may select the ½ cup minimum of the other. • Examples: • K-8 ½ cup vegetable + ½ cup fruit + milk • 9-12 ½ cup fruit + 1 cup vegetable + grain • 9-12 ½ cup vegetable + 1 cup fruit + meat

  32. Sample Tray: K-8 Lunch 1 serving vegetable pizza (2 oz. M/MA, 2 servings Grain, 1/4 c. Vegetable) 1 cup garden salad 1 fresh pear 1 cup fat-free or 1% unflavored milk

  33. Sample Tray: K-8 Lunch • 2 oz. chicken breast • #8 disher whipped potatoes • ¼ cup roasted carrots • 1 serving cornbread • ½ cup kiwi & strawberries • 1 cup fat-free or 1% unflavored milk

  34. Sample Tray: 9-12 Lunch • 2 oz. baked chicken • 1/2 cup brown rice • 1/2 cup roasted sweet potato wedges • 1 oz. whole wheat roll • Assorted whole fruit • 1 cup fat-free or 1% unflavored milk

  35. Sample Tray: 9-12 Lunch • Fish tacos (2 oz. M/MA, 2 svgs. Grain) • ½ cup corn • Fruit & veggie bar with taco toppings (cheese, salsa, shredded romaine, diced tomatoes, onion, jalapenos) • 1 cup fat-free or 1% unflavored milk

  36. Breakfast

  37. Offer at least one serving each of: ½ cup fruit/juice/vegetable ½ pint of milk variety 1 serving each M/MA and grain or 2 servings M/MA or 2 servings grain Breakfast Offer vs. ServeSY 2012-13: Traditional Food-based Menu Planning

  38. Breakfast Offer vs. Serve SY 2012-13: Traditional Food-based Menu Planning • Must offer 4 items: • ½ cup fruit/juice/vegetable • 1 cup of milk variety • 1 serving each M/MA and grain or • 2 servings M/MA or • 2 servings grain Students must Select at least 3 items

  39. Breakfast Combinations • 2 Grains • 1 serving cooked or cold cereal and 1 serving toast • 2 servings of pancakes • 2 servings of French toast • 2 Meat/Meat Alternates • One large egg • Omelet • 8 oz. yogurt • 1 M/MA + 1 Grain • Breakfast sandwich • Eggs and sausage • 1 serving toast with peanut butter • 4 oz. yogurt with 1 serving graham crackers

  40. Breakfast Combinations • When one food offered contains 2 of the 4 minimum menu items, the student must select the combination food and one other item • Examples: • Breakfast burrito • Cheese toast • Breakfast sandwich • Quesadilla • Toast with peanut butter • Yogurt & graham crackers

  41. Activity

  42. Is This a Reimbursable Meal?

  43. Is This a Reimbursable Meal?

  44. Is This a Reimbursable Meal?

  45. Is This a Reimbursable Meal?

  46. Is This a Reimbursable Meal?

  47. Is This a Reimbursable Meal?

  48. Is This a Reimbursable Meal?

  49. Is This a Reimbursable Meal?

  50. Is This a Reimbursable Meal?

More Related