Institute of Child Nutrition

Institute of Child Nutrition
Meal Pattern Training Institute of Child Nutrition

Pre-Assessment Place an identifier at the top of the page.
You will use the same identifier when you complete the Post Assessment. You do not need to place your name on the Assessments.

Training USDA Professional Standards
ICN competencies, knowledge, and skills Learning Objectives Terms and definitions Workbook: Terms and Definitions

Specific Nutrition Standards
Calories Saturated fat, trans fat Sodium standards Calories and Sodium based on average daily amount for 5-day school week must fall within minimum and maximum levels

Menus Develop healthy meals Reflect key food groups
Federal regulations Student standards Reflect key food groups

Menu Planning Compliant with Federal regulations Student pleasing
Prepared within the limits of the operation Includes textures, colors, and flavors Includes a variety of choices

Benefits of Choices Reflects student preferences
Opportunities to build healthy meals Increases consumption Reduces waste

Choices Provide Opportunity
Increase the likelihood that students select the foods and beverages they prefer Increase cost saving and minimizes food waste

Reimbursable Meal Plan lunches and breakfasts that meet all meal pattern requirements Provide all students access to the required meal components and quantities

Grade Groups K-5, 6-8, and 9-12 Specific amounts of foods/average calories required depending on the grade groups Reflect school grade configurations Check with State agency if unusual grade configuration

Lunch Calorie Range Grades K-5 550-650 average calories/week
Grades average calories/week Grades average calories/week

Breakfast Calorie Range
Grades K-5 – average calories/week Grades 6-8 – average calories/week Grades average calories/week

“Extra” Foods, Extra Calories
Non credible “extra” foods (i.e., grits, ice cream or pudding) In addition to a reimbursable meal Not credited as food component or food item No extra cost Included in the nutrient analysis of weekly dietary specifications

Lunch and Breakfast Meal Components
Focuses on food components 5 are required at lunch 3 are required at breakfast

Food Components for Lunch
Fruit (F) Meat/Meat Alternate (M/MA) Fluid Milk Vegetable (V) Grains (G)

Food Components for Breakfast
Fruit (F) Fluid Milk Grains (G)

Meats/Meat Alternates
Required for Lunch Not required for Breakfast Use a variety of protein foods Should meet the specifications for sodium saturated fat trans fat calories Meat/Meat Alternate (M/MA)

Daily/Weekly M/MA Requirements for Lunch
Reimbursable Lunch Meats /Meats Alternates Components Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 ounce equivalent 8-10 ounce equivalents 6-8 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 (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.

USDA Foods Low-sodium Meats and cheeses
Convenience entrees must have CN Label or manufacturer’s product analysis

Meat/Meat Alternate (M/MA)
1 ounce cooked, skinless, unbreaded portion equals 1 oz eq Beef, fish, poultry Meat/Meat Alternate (M/MA)

Nuts and Seeds Sunflower seeds, almonds, and hazelnuts Meet no more than one-half of the meat/meat alternate component Must be paired with another meat/meat alternate to meet the full requirement. Meat/Meat Alternate (M/MA)

Nut Butter Two tablespoons equals one oz eq nu t butter almond butter cashew nut butter peanut butter, reduced fat peanut butter sesame seed butter soy nut butter sunflower seed butter Meat/Meat Alternate (M/MA)

Tofu Commercially prepared tofu must be 2.2 ounces (by weight) with 5 or more grams of protein to equal one oz eq Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce oz eq Meat/Meat Alternate (M/MA)

Crediting Tofu The tofu ingredient must contain the required 5 grams of protein or more to be considered as a meat alternate. Meat/Meat Alternate (M/MA)

Non-Creditable Tofu Tofu is not creditable if it is not easily recognizable as a meat substitute it does not meet the function of the meat/meat alternate component. Meat/Meat Alternate (M/MA)

Yogurt Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one oz eq Meat/Meat Alternate (M/MA)

Cheese and Eggs May be used to meet all or part of the meat/meat alternate component in accordance with FNS guidance Meat/Meat Alternate (M/MA)

Dry Beans or Peas “Dry” or “mature” bean/peas is legume “Immature” or “fresh” is starchy vegetable USDA Foods program Canned or frozen dry beans/peas Meat/Meat Alternate (M/MA)

“Immature” or “Fresh” Beans or Peas
“Immature” or “fresh” beans or peas do not qualify as a meat/meat alternate. Immature lima beans, field peas, green peas can be credited as starchy vegetables Vegetable (V)

Meat Alternates or Vegetable
May be offered as a meat alternates or as a vegetable Cannot count toward both food components Menu planners must determine in advance how to count beans/peas in a meal Meat/Meat Alternate (M/MA) Vegetable (V)

Cooked Beans A ¼ cup of cooked beans equals one ounce of the meat/meat alternate requirement If with liquid, there should be more than ¼ cup of beans and liquid The liquid does not count as beans Meat/Meat Alternate (M/MA)

Legumes Activity Beans, Green or Wax Navy Beans Chinese Snow Peas
Spilt Peas Lentils Pink Beans

Vegetable Components Required component for lunch
Not required component for breakfast May offer at breakfast in place of fruit Vegetable (V)

Vegetable Subgroups Dark Green Red/Orange Beans/Peas (Legumes) Starchy
Others

Subgroups Must be able to choose all subgroups each week.
Serving less than 1/8 cup cannot be counted If two subgroups are offered on day and students can only select one choice, both subgroups need to be offered again in the same week

Subgroups Requirements
Minimal Weekly Vegetable Subgroup Requirements Grade Dark Green Red/Orange Legumes (Beans/Peas) Starchy Other K-5 ½ cup ¾ cup 6-8 9-12 1 ¼ cups

Daily and Total Weekly Vegetable Requirements
Daily and Total Weekly Vegetable Minimum Requirements Grade Daily Requirements Weekly Total Additional Vegetables to Reach Weekly Total K-5 ¾ cup 3 ¾ cups 1 cup 6-8 9-12 5 cups 1 ½ cups

Dark Green Leafy Lettuce
Dark Green Vegetables Romaine Lettuce Spinach Dark Green Leafy Lettuce Broccoli Mustard Greens Kale Swiss Chard Turnip Greens

Crediting Dark Green Vegetables
Raw, leafy greens are credited as half the volume served. Cooked leafy green vegetables are credited as volume as served. Other dark green vegetables are credited at the same volume served. Vegetable (V)

Red/Orange Vegetables
Cherry Peppers Red and Orange Peppers Tomatoes Acorn Squash Carrots Sweet Potatoes Pumpkin Hubbard Squash

Legumes Vegetable Subgroups
Excellent source of dietary fiber, folate, and potassium Edamame will contribute to the beans and peas (legumes) vegetable subgroup Fresh beans are credited as vegetables They don’t have a high protein content Vegetable (V)

Garbanzo Beans (chickpeas) Black-eyed Peas, Dry, Mature
Legumes (Beans/Peas) Pink Beans Navy Beans Edamame Kidney Beans Garbanzo Beans (chickpeas) Lentils Black Beans Black-eyed Peas, Dry, Mature Pinto Beans Spilt Peas

Starchy Vegetables Plantain Jicama Taro (Malanga) Corn

Other Vegetables Cauliflower Zucchini Okra Avocado Cucumber Onion
Belgian Endive

Vegetable Mixtures Single subgroup mixtures (e.g., ) counts as one subgroup (Red/Orange) At least 1/8 cup of each subgroup (e.g., carrots and corn) count towards each subgroup (Red/Orange and Starchy) Unknown quantitates of vegetables counts as Additional vegetables

CN Labels Identifies the contribution of a product toward the meal pattern requirements and serves as protection from claims about a product. Provides a warranty against audit claims Simplifies cost comparison of similar products

Workbook Activity: Sample CN label

Vegetable Menu Worksheet
Workbook Activity: Vegetable Menu Worksheet

Fruit Component Requirement Component for reimbursable lunch and breakfast meal Fresh Frozen (with or without added sugar) Pasteurized 100% fruit juice Fruit (F)

Fruit Component for Reimbursable Lunch
Must be offered daily and weekly minimum quantities Minimum quantity is 1/8 cup May select more than daily minimum serving (except for juice) if weekly calories averaged are not exceeded Fruit (F)

Fruit Component Requirements for Lunch
Reimbursable Lunch Fruit Component Grades Daily Minimum Requirement Offered Weekly Minimum Requirements Offered K-5 ½ cup 2 ½ cups 6-8 9-12 1 cup 5 cups

Fruit Component Requirement for Breakfast
Reimbursable Breakfast Fruit Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 cup 5 cups 6-8 9-12

Juice Pasteurized, 100% full-strength fruit juice may also be offered
No more than half of the weekly fruit offering may be in the form of juice. Fruit (F)

Dried Fruit Whole dried fruit pieces credit as twice as much
¼ cup raisins contributes ½ cup toward fruit requirements Fruit (F)

Grain Requirement Required component for lunch and breakfast
Whole grain-rich products Product is at least 50% whole grains, remaining enriched First ingredient or label declaration Grains (G)

Grains Component Daily/Weekly Requirements for Lunch
Reimbursable Lunch Grains Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 ounce equivalent 8-9 ounce equivalents 6-8 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 (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.

Grains Component Daily/Weekly Requirements for Breakfast
Reimbursable Breakfast Grains Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 ounce equivalent 7-10 ounce equivalents 6-8 8-10 ounce equivalents 9-12 1 ounce equivalents 9-10 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 (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. as well as the weekly dietary specifications.

FDA Standards of Identity
Cracked wheat or crushed wheat Whole-wheat flour Graham flour Entire-wheat flour Bromated whole wheat flour Whole durum wheat flour

FDA Approved Whole Grain Health Claims
Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat, and cholesterol, may reduce the risk of heart disease and certain cancers. OR Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.

Whole Grains Common and Usual Names
Whole listed before grain Berries or groats Rolled oats and oatmeal Grains (G)

Whole Grain-Rich Rice Brown rice Brown rice flour Wild rice Grains (G)

Barley Not whole grain Whole grain “Pot” “Scotch” “Pearl” or “Pearled”
Whole grain barley “Dehulled” Grains (G)

Whole Corn “Treated with Lime”
Examples: tortilla chips, taco shells, tamales May be called “masa” Must bear one of the FDA health claims Manufacturers documentation

Wheat, Rice, or Rye No descriptor “whole-grain” or “brown rice”
Further documentation from manufacturer before purchase Grains (G)

Not Creditable Grains Oat fiber Corn fiber Bran Germ
Modified food starch, corn starch, wheat starch

Whole Grain Stamp Good information product contains whole grains
Whole grain must be matched to serving size for school meals program 8 grams of whole grains but may not meet the school meal requirement Workbook: Whole Grain-Rich Foods Grain Products (Ingredients) That Are Not Whole Grain

Fluid Milk Component Requirement same for lunch and breakfast
Fat free unflavored or flavored Low-fat (1%) unflavored Fluid Milk

Recombined/Reconstituted Milk
Meets State and local standards for pasteurization Intended to be consumed as a beverage , dispensed Labeled as “recombined” or “reconstituted” milk Fluid Milk

Fluid Milk Requirement
Requirement same for lunch and breakfast One cup of fluid milk must be offered daily. Weekly minimum of five cups Must offered at least two varieties of milk choices. May be used Beverage On cereal Used in part of each purpose Fluid Milk

Milk Substitutions Required for disability accommodations
Optional for parent request Must meet regulatory standards Subject to fat and calorie limits Fluid Milk

Water Must be available during meal service
Cannot promote water as alternative selection to milk Not a food component or food item Fluid Milk

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 Breakfast Program.

OVS NSLP/SBP For the NSLP, OVS is established under section 9(a)(3) of the Richard B. Russell National School Lunch Act. OVS was extended to the SBP in 1985 under the section 4(e)(2) of the Child Nutrition Act of 1966. The regulations on OVS for the NSLP are found at 7 CFR (e) and for the SBP at 7 CFR (e).

OVS Concept Menu planning and meal service
Students can decline some food items Guidance on what constitutes a reimbursable meal Reduces food waste Students choose food they eat

OVS High school OVS required at lunch
Optional for at-risk afterschool meals CACFP Optional for Summer Food Service Program Cannot be used for snacks Only applies to student’s daily selection

Cashiers, Servers, and Students
Avoid problems at point of service Conduct training for cashiers, servers, and students Helps students select reimbursable lunches and breakfast

Choices and OVS Differ Choices within food component differ than Offer Versus Serve Menu planner selects to offer choices within component (i.e., bagel or toast) (i.e., take two of three vegetables) Required to take all components is not Offer Versus Serve

Lunch and Breakfast Similarities
Unit price Signage ½ cup serving of fruit or vegetable must be selected “Extra” foods-offered not credited

Pre-Plated Meals All food components/items offered in required quantities Entirely or partially pre-served manner Daily minimum quantities required Logistical limitations facility or space restrictions situations where children are unable to select the foods offered

Food Bars Wider variety of vegetables and fruits Lower plate waste
Students select foods they will consume

Menu Planner Food Bars (OVS)
Menu planners must clearly identify the food components/food items provided on the bars the minimum serving size for each food component or food item indicate which foods and combinations of foods the students may choose to select

Food Bars Point of Service
Cashiers must be trained Food bars located before the point of service must consult with their State agency for approval of their alternate point of service system must have a monitor or other means approved by the State agency to ensure that students select the components in the required serving sizes that were credited at the point of service

Food Bars Pre-Portioning
May be used to ensure that students select an appropriate amount from these bars

Pre-Packaged Meals (Bagged or “Grab and Go”)
All levels Senior high schools, (OVS) all or some components must be implemented unless approved by State agency food components/food items with choices and/or the option to decline (i.e., fruit or milk) not required, even at the high school level for breakfast in the classroom, field trips, or for students leaving the campus for work study

Unit Prices Priced as a unit
One price is established for a complete reimbursable meal in the paid meal category One price established in the reduced price meal category

Same Unit Pricing OVS does not affect unit price for meal
Student pay the same price if they select 3, 4, or 5 food components for lunch select 3 or more food items for breakfast select the required serving sizes select less than the required serving size of additional food components

Different Unit Price Example
SFAs may set different unit prices for various combinations of foods offered. Hamburger Price A Chef’s Salad Price B Vegetable Lasagna Price C Turkey Sandwich Price D Students eligible for reduced priced meals pay reduce rate

Selecting Duplicate Food Components/ Food Items
Menu planner determines in advance Communicated to staff and students Good practice: consistent manner minimize confusion

OVS and A La Carte Sales Must be able to distinguish food components/food items and a la carte foods Select required food components/food items in required quantities If not a reimbursable, meal charged al la carte prices

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 Meal For reimbursement, SFAs must plan and offer lunches and breakfast that meet all applicable meal pattern requirements including providing all students access to the required meal components and quantities.

Students and Parents/Guardians
Students/parents/guardians need to be aware of what is included in school meals students, so they know how to select a reimbursable meal parents, so they can reinforce nutrition education messages at home .

Food Components for Lunch
Component means one of the five food groups Reimbursable lunch includes 3 or more of the components For other components to be credited, student must have the minimum daily required serving for each component.

Lunch Food Item A specific food offered in a reimbursable lunch from the five food components.

OVS Lunch Minimum of three food components must be selected.
At least a ½ cup serving of the fruit or vegetable or a ½ cup total serving of both fruit and vegetable. If ½ cup of fruit is selected, must select the full required daily serving of the vegetable component to have both credited as components. Workbook Handout: Overview of Menu Planning/OVS at Lunch

Fruit Component for Reimbursable OVS Lunch
Offer daily and weekly minimum servings No upper limit except for juice considerations Minimum quantity credited ⅛ of a cup May select more if calorie restrictions averaged over the school week are not exceeded

Vegetable Component for Reimbursable OVS Lunch
Offer daily and weekly minimum servings Minimum quantity credited ⅛ of a cup More than minimum quantity allowed except for juice May select more if calorie restrictions averaged over the school week are not exceeded

OVS Minimum Quantity (Selected) Fruits/Vegetables
½ cup of vegetables, or ½ cup fruits, or ½ cup of an item with both fruits/vegetables (a carrot/raisin salad), or two ¼ cup servings of either the same or a different fruit or vegetable

Selecting More than Fruit and/or Vegetable Requirements
A student can select more than the minimum daily required serving (OVS) of fruits or vegetables (salad bar), component is credited only once School may allow students to select more than the daily minimum serving if the calories averaged over the school week are not exceeded

More Fruits and Vegetables Scenarios
A 5th grade student selects 2 cups of fruit A 10th grade student makes a salad with three cups of vegetables Both students have exceed the daily minimum requirements In each of these scenarios the students must still select at least two other components

Selecting Three Components Example
A 10th grade student selects only three components and two of these are a fruit and a vegetable ½ cup of fruit and ½ cup of vegetables and milk - not a reimbursable meal full required serving size ( Grades 9-12 one cup) for either the fruit or vegetable to have both credited as two separate components or could select a grain or meat/meat alternate choice as the third component, instead of more fruits or vegetables

Fruits/Vegetables No selection of ½ cup fruits and/or vegetables is not reimbursable meal Have fruits and/or vegetables available at the point of service No selection of ½ cup fruits and/or vegetables charge a la carte prices Workbook Activity: Fruit and Vegetable Selection Worksheet

Grains Component for Reimbursable Lunch
Selection equals at least the minimum daily grade requirement Weekly range minimum number of ounce equivalents offered Offer more on some days to meet weekly minimum requirements Smallest amount credited 0.25 oz eq .

Grains Component Offered
To be credited must meet at least the daily requirement More than 1 ounce equivalent offered in grades K-5 and 6-8, in OVS, student may decline part of offering Student select minimum daily required serving component is credited

Grains Component Combination with another food component (e.g., pizza, sandwich) Separately (e.g., roll or brown rice) Up to 2 ounce equivalents of grain-based desserts may be credited per week

Grains Component Menu Example
Burrito with chicken and brown rice (2.5 oz eq grains Spaghetti w/marinara sauce (1.5 oz eq grains) Whole wheat roll (0.75 oz eq grain) Rice pilaf (1 oz eq grain) Oatmeal raisin cookie (1 oz eq grain) Grades K-5 Daily minimum requirement 1 oz eq Grades Daily minimum requirement 1 oz eq Grades Daily minimum requirement 2 oz eq

Meats/Meat Alternates Component for Reimbursable Lunch
Offered at least the minimum daily grade requirement Weekly range minimum number of ounce equivalents offered Offer more on some days to meet weekly minimum requirements Smallest amount credited 0.25 oz eq

Legumes at Lunch Credited as meat/meat alternate component or vegetable component Menu planner determines in advance how to credit

M/MA Component Lunch Menu Example
Workbook Activity: Reimbursable Lunch Worksheet

K-8 OVS Lunch Speed Round Activity
Number a sheet of paper from 1-12. On your paper identify if the slide represents a reimbursable meal. You will have 3 seconds to review each slide and determine which of the slides represent a reimbursable meal. At the end of the speed round we will discuss the answers. Be prepared to justify your answers.

K-8 OVS Lunch Speed Round 1
Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate WW Tortilla 2 oz. Grains Vegetables ⅛ cup Red/Orange Vegetable ⅛ cup Legumes Vegetable

Tossed Salad ½ cup Dark Green Vegetable ½ cup Red/Orange Vegetable Broccoli ¾ cup Dark Green Vegetable Fresh Orange ½ cup Fruit

Vegetarian Chile Meat/Meat Alternate 2 oz. Vegetable ¼ cup Red/Orange WW Crackers 1 oz. eq Grain Milk 1 cup Milk

Hamburger on a WW Bun 2 oz. Meat/Meat 1.5 oz. eq Grains Carrots ½ cup Red/Orange Vegetable Milk 1 cup Milk Black Bean Salad ½ cup Legumes ¼ cup Other Vegetable

Hummus 2 oz. Meat/Meat Alternate WW Pita 1 oz. eq Grain Black Bean Salad ½ cup Legumes ¼ cup Other Vegetable

Fish Taco 2 oz. Meat/Meat Alternate WW Tortilla 1 oz. eq Grain Cole Slaw ¼ cup Other Vegetable Milk 1 cup Milk

Fresh Orange ½ cup Fruit WW Spaghetti and Marinara 1 oz. eq Grain Vegetables ¼ cup Red /Orange Vegetable Broccoli ¾ cup Dark Green Vegetable

WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate 1 oz. eq Grains Vegetable ¼ cup Red/Orange Milk 1 cup Milk Whole Grain-Rich Roll 1 oz. eq Grain

WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate 1 oz. eq Grains Vegetable ¼ cup Red/Orange Broccoli ¾ cup Dark Green Vegetable Milk 1 cup Milk Grapes ½ cup Fruit

Chicken Stir Fry 2 oz. Meat/Meat Alternate Vegetables ¼ cup Dark Green Vegetable ¼ cup Red/Orange Vegetable ¼ cup Other Vegetable Brown Rice 1 oz. eq Grain

Milk 1 cup Milk Chicken Caesar Salad 2 oz. Meat/Meat Alternate Vegetables ½ cup Dark Green Vegetable ¼ cup Other Vegetable

WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate Grains 1 oz. eq Grains Vegetables ¼ cup Red/Orange Vegetable Broccoli ¾ cup Dark Green Vegetable Grapes ½ cup Fruit Milk 1 cup Milk

K-8 OVS Lunch Speed Round 1 Answer
Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate WW Tortilla 2 oz. Grains ⅛ cup Red/Orange Vegetable ⅛ cup Legumes Vegetable Not Reimbursable Meal

Tossed Salad ½ cup Dark Green Vegetable ½ cup Red/Orange Vegetable Only two meal components selected Broccoli ¾ cup Dark Green Vegetable Fresh Orange ½ cup Fruit Not Reimbursable Meal

Vegetarian Chile Meat/Meat Alternate 2 oz. ¼ cup Red/Orange Vegetable WW Crackers 1 oz. eq Grain Milk 1 cup Milk Not Reimbursable Meal

Hamburger on a WW Bun 2 oz. Meat/Meat Alternate 1.5 oz. eq Grains Carrots ½ cup Red/Orange Vegetable Milk 1 cup Milk Black Bean Salad ½ cup Legumes ¼ cup Other Vegetable Reimbursable Meal

Hummus 2 oz. Meat/Meat Alternate WW Pita 1 oz. eq Grain Black Bean Salad ½ cup Legumes ¼ cup Other Vegetable Reimbursable Meal

Fish Taco 2 oz. Meat/Meat Alternate WW Tortilla 1 oz. eq Grain Cole Slaw ¼ cup Other Vegetable Milk 1 cup Milk Not Reimbursable Meal

Fresh Orange ½ cup Fruit WW Spaghetti and Marinara 1 oz. eq Grain ¼ cup Red /Orange Vegetable Broccoli ¾ cup Dark Green Vegetable Reimbursable Meal

WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate 1 oz. eq Grains ¼ cup Red/Orange Vegetable Milk 1 cup Milk Whole Grain-Rich Roll 1 oz. eq Grain Not Reimbursable Meal

WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate 1 oz. eq Grains ¼ cup Red/Orange Vegetable Broccoli ¾ cup Dark Green Vegetable Milk 1 cup Milk Grapes ½ cup Fruit Reimbursable Meal

Chicken Stir Fry 2 oz. Meat/Meat Alternate ¼ cup Dark Green Vegetable ¼ cup Red/Orange Vegetable ¼ cup Other Vegetable Brown Rice 1 oz. eq Grain Reimbursable Meal

Milk 1 cup Milk Chicken Caesar Salad 2 oz. Meat/Meat Alternate Vegetables ½ cup Dark Green Vegetable ¼ cup Other Vegetable Reimbursable Meal

WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate Grains 1 oz. eq Grains Vegetables ¼ cup Red/Orange Vegetable Broccoli ¾ cup Dark Green Vegetable Grapes ½ cup Fruit Milk 1 cup Milk Reimbursable Meal

Food Components for a Reimbursable Breakfast
Fruits (or vegetable substitution) Grains (or optional credited M/MA) Fluid Milk

Breakfast Food Component
One of three components for reimbursable breakfast For OVS four food items from required components Must select at ½ cup of fruit for reimbursable breakfast

Breakfast Food Item Specific food offered
May be from any of the required components in the minimum quantity for component to be credited

OVS Breakfast Menu Planning
Four food items offered and all students, at any grade level, must select: at least three food items; the daily minimum required amount; and fruit component, at least ½ cup of fruit or vegetables or fruit/vegetable combined Workbook Handout: Overview of Menu Planning/OVS Changes at Breakfast

Fruit Component for a Reimbursable OVS Breakfast
At least one cup of fruit must be offered for all grade groups May select more than the daily minimum serving Weekly dietary specifications, including calories, are not exceeded Full strength juice = up to ½ weekly fruit requirements

Fruit Credited as Reimbursable Meal
The minimum quantity a student must select is: ½ cup fruits ½ cup of vegetables offered in place of fruit ½ cup total of a fruit and a vegetable (when offered in place of fruit) ½ cup of an item with both fruit and vegetable (e.g., salsa made with tomatoes and fruit)

Vegetables Food Items at Breakfast
May offer in place of fruits First two cups/week from the following subgroups: dark green red/orange beans/peas other vegetables

OVS Breakfast Menu Example
Cereal (1 oz eq) Juice (½ cup) Berries (½ cup) Variety of Milk (1 cup)

OVS Breakfast Choices Except for selecting a ½ cup of fruit
student choice to select or decline food items If choices of food items are offered, menu planner must indicate: what choices or combination of choices the student may select and the minimum or maximum number that may be taken

Example Breakfast Choices for the Fruit Component
Example: four ½ cup servings are offered for the fruit component must allow the student to select a full cup must also indicate that at least one ½ cup of fruit is required for a reimbursable meal could allow students to take up to all four choices of fruit

Combination Foods Menu may offer a combination food
contains more than one food item which cannot be separated (i.e., a pre-plated waffle with fresh fruit topping) only wanted the waffle, would not be able to decline that fruit even if there is no intent to consume it

Smoothies Fruit, vegetable, or fruit/vegetable combined
1 cup milk and ½ cup fruit/vegetable counts as two food items (OVS) Need to select one additional food item in order to have 3 total items and a reimbursable breakfast meal May be made with yogurt

Grains Component for Breakfast
Offered at least the daily and weekly minimum ounce equivalent On some days offer more than the minimum Minimum amount credited 0.25 ounce equivalent

Offering Grains in Multiple Food Items
Menu planner: how many foods must be selected for a reimbursable meal May offer in one or more different food items Staff and students must know what choices constitute a reimbursable breakfast (training and signage)

Credit as One or Two Items – Example
2 ounce equivalent muffin for this OVS breakfast example menu planner may credit muffin as one or two food items if muffin is credited as a one food item, the student must select two additional food items if muffin is credited as two food items, the student would only need one additional food item (fruit or vegetable)

M/MA and Grains Components for Breakfast
No M/MA component for breakfast 1 oz eq of meat/meat alternate may count as one oz eq of grains May count for purposes of meeting the weekly grains component requirement as long as the 1 oz eq min grain requirement met with grain item

Legumes Menu planner determines how to credit
May credit as meat/meat alternate Staff need to know how legumes are credited; either as vegetables or meat/meat alternate Students have an option to decline grain item before using M/ in its place

Breakfast M/MA Menu planner may offer M/MA in place of grains after the minimum daily grains requirement (1 oz eq for all grade groups) is offered Student does not need to select grain item for meat/meat alternate to credit as food item May offer M/MA as an “extra” food and not credit it toward any component

Two Grains or M/MAs At least one ounce equivalent of grain or M/MA
Two same food items (toast) = two creditable food items Two different food items (cereal and toast) = two creditable food items under the grains component

M/MA “Extra” Food Not credited toward the daily or weekly grains component requirement Does not count toward any food components or food items Must be counted toward the weekly dietary specifications

“Extra” Food Not a Food Item
Meat/Meat Alternate extra and not credited as food item 4 food items plus the “extra” food (OVS) “Extra” food not counted food item 3 food items must be selected for reimbursable breakfast meal

Fluid Milk Component One cup offered daily Five cups weekly
Offer a variety of (at least two) milk choices daily To be credited must select at least one cup of fluid milk May be used as a beverage, on cereal, or used in part for each purpose Workbook Activity: Breakfast Menu Options

Signage Requirement NSLP regulation:
requires schools identify, near or at the beginning of serving lines, what foods constitute unit priced reimbursable meals identifies what a student must select for a reimbursable meal

Signage Helps students build healthy meals
Helps to avoid problems at point of service How much of a food component/food item one item (i.e., entrée or milk) multiple items (i.e., select up to three vegetables) Helps to communicate message to students, servers, and cashiers Helps to train staff

Clear Signage Reflects the minimum serving a student must select
Identifies menu planner’s intent of number of choices students can select minimum maximum

Signage Fruit and Vegetable Scenario
High school offers four different ½ cup servings of fruits and four different ½ cup servings vegetables The minimum quantity a student must select is: ½ cup of vegetables, or ½ cup fruits, or ½ cup total from the fruit and vegetable components, or ½ cup of an item with both fruits and vegetables.

Signage Exceptions Field trips, breakfast in the classroom, and other venues where signage may be problematic Other methods should be used to inform students of their choices

Nutrition Education Planning and time Cafeteria as a classroom
Marketing nutrition education messages Workbook Activity: Menu Signage

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Institute of Child Nutrition The University of Mississippi School of Applied Sciences

Institute of Child Nutrition

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Institute of Child Nutrition

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Presentation on theme: "Institute of Child Nutrition"— Presentation transcript:

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About project

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