The University of Mississippi

www.theicn.org 800-321-3054 The University of Mississippi
School of Applied Sciences

School Reimbursable Meals

Training Directors, managers, school nutrition staff
Intro Training Directors, managers, school nutrition staff Participant’s Workbook Upper right corner reference to corresponding workbook lesson

Training Overview This training will discuss the following topics:
Intro This training will discuss the following topics: Reimbursable school meals Fruit requirements for school meals Vegetable requirements for school meals Grains requirements for school meals Meat/Meat Alternate (M/MA) requirements for school meals Milk requirements for school meals Reimbursable OVS lunch meals Reimbursable OVS breakfast meals Unit price

Comfort Level Intro

Pre-Assessment Intro Place an identifier on the top right corner of the handout. The same identifier will be used at the conclusion of the training on the post-assessment. Activity: Pre-Assessment

Icebreaker Intro What would you like to learn about a reimbursable school meal? Activity: Icebreaker

USDA Professional Standards and Learning Objectives
Intro Handout: USDA Professional Standards and Learning Objectives

Key Terms Intro You may want to flag this section for it will be used throughout the training. Handout: Key Terms

Menu Planner Compliant with Federal regulations Student pleasing
Lesson 1 Compliant with Federal regulations Student pleasing Prepared within the limits of the operation Includes textures, colors, and flavors Includes a variety of choices

Menu Planner Skills Lesson 1 Skills of a menu planner include creating menus that Comply with Federal regulations Are student-pleasing Works within the limits of the operation Includes various textures, colors, and flavors Represents cultural diversity Include a variety of choices

Menu Choices Reflects students’ preferences
Lesson 1 Reflects students’ preferences Allows students to build healthy school meals Increases consumption Reduces waste

Grade Groups Lesson 1 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

School Lunch Calorie Range
Lesson 1 Grades K–5 550–650 average calories/week Grades 6–8 600–700 average calories/week Grades 9–12 750–850 average calories/week

School Breakfast Calorie Range
Lesson 1 Grades K average calories/week Grades average calories/week Grades average calories/week

Food Components for School Meals
Lesson 1 One of the food groups Five required food components for lunch Three required food components for breakfast

Food Components for Lunch
Lesson 1 Fruit (F) Meat/Meat Alternate (M/MA) Fluid Milk Vegetable (V) Grains (G)

Food Components for Breakfast
Lesson 1 Fruit (F) Grains (G) Fluid Milk

Food Items Can be from any required component
Lesson 1 Can be from any required component Must be offered in the minimum quantity

Fruit Component Lesson 2 Required component for reimbursable lunch and breakfast meal Fresh Frozen (with or without added sugar) Canned in light syrup, water, or juice Pasteurized 100% fruit juice Fruit (F)

Fruit Component Requirements for Reimbursable Lunch
Lesson 2 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)

School Lunch Fruit Requirements
Lesson 2 Reimbursable School Lunch Fruit Component Daily Minimum Requirements Offered Weekly Minimum Requirements Offered Grades K–5 ½ cup 2 ½ cups 6–8 9–12 1 cup 5 cups

School Breakfast Fruit Requirements
Lesson 2 Reimbursable School Lunch Fruit Component Daily Minimum Requirements Offered Weekly Minimum Requirements Offered Grades K–5 1 cup 5 cups 6–8 9–12

Juice Pasteurized, 100% full-strength fruit juice may also be offered
Lesson 2 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
Lesson 2 Whole dried fruit pieces credit as twice as much ¼ cup raisins contributes ½ cup toward fruit requirements Fruit (F) Activity: School Meals Fruit Component Requirement Worksheet

School Lunch Vegetable Requirements
Lesson 3 Reimbursable School Lunch Vegetable Component Daily Minimum Requirements Offered Weekly Minimum Requirements Offered Grades K–5 3/4 cup 3 ¾ cups 6–8 9–12 1 cup 5 cups

Vegetable Subgroups Dark Green Red/Orange Beans/Peas (Legumes) Starchy
Lesson 3 Dark Green Red/Orange Beans/Peas (Legumes) Starchy Others

Subgroups Must be able to choose all subgroups each week
Lesson 3 Must be able to choose all subgroups each week Serving less than ⅛ cup cannot be counted If two subgroups are offered one day and students can only select one choice, both subgroups need to be offered again in the same week

Subgroup Requirements
Lesson 3

Dark Green Vegetables Lesson 3 Spinach Dark Green Leafy Lettuce
Mustard Greens Romaine Lettuce Turnip Greens Kale Broccoli Swiss Chard

Crediting Dark Green Vegetables
Lesson 3 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
Lesson 3 Cherry Peppers Red and Orange Peppers Tomatoes Acorn Squash Carrots Sweet Potatoes Pumpkin Hubbard Squash

Legumes Vegetable Subgroups
Lesson 3 Excellent source of dietary fiber, folate, and potassium Edamame will contribute to the beans/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) Lesson 3 Edamame Pink Beans Navy Beans Kidney Beans Black Beans Lentils Garbanzo Beans (chickpeas) Black-eyed Peas, Dry, Mature Spilt Peas Pinto Beans

Starchy Vegetables Lesson 3 Plantain Jicama Taro (Malanga) Corn

Other Vegetables Lesson 3 Cauliflower Zucchini Okra Avocado Cucumber
Onion Belgian Endive

Vegetables Mixtures Same vegetable subgroup mixture counts as subgroup
Lesson 3 Same vegetable subgroup mixture counts as subgroup Different vegetable subgroups (minimum 1/8 cup) count as the different subgroups Quantities of vegetables unknown count as other vegetable subgroup Vegetable (V) Activity: Vegetables K-8 Menu Worksheet

School Lunch Grains Requirements
Reimbursable School Breakfast Grains Component Daily Minimum Requirements Offered Weekly Minimum Requirements Offered Grades K–5 1 ounce equivalent 8–9 ounce equivalents Grades 6–8 8–10 ounce equivalents Grades 9–12 2 ounce equivalent 10–12ounce equivalents Schools are only required to meet the daily and weekly minimum requirements for this food component. To meet the minimum weekly requirements, grades K–5, grades 6–8, and grades 9–12 will need to offer more than the minimum daily requirements on some days during the week. Starting in SY , this final rule will require that at least half of the weekly grains offered in the NSLP and SBP meet the whole grain-rich criteria specified in FNS guidance, and the remaining grain items offered must be enriched. as well as the weekly dietary specifications. Activity: Grains Components Requirements Worksheet

School Breakfast Grains Requirements
Lesson 4 Reimbursable School Breakfast Grains Component Daily Minimum Requirements Offered Weekly Minimum Requirements Offered Grades K–5 1 ounce equivalent 7–10 ounce equivalents Grades 6–8 8–10 ounce equivalents Grades 9–12 9–10 ounce equivalents Schools are only required to meet the daily and weekly minimum requirements for this food component. To meet the minimum weekly requirements, grades K–5, grades 6–8, and grades 9–12 will need to offer more than the minimum daily requirements on some days during the week. Starting in SY , this final rule will require that at least half of the weekly grains offered in the NSLP and SBP meet the whole grain-rich criteria specified in FNS guidance, and the remaining grain items offered must be enriched. as well as the weekly dietary specifications. Activity: Grains Components Requirements Worksheet

School Lunch Meats/Meat Alternate (M/MA) Requirements
Lesson 5 School Lunch Meats/Meat Alternate (M/MA) Requirements Reimbursable School Lunch Meats/Meat Alternates Components Daily Minimum Requirements Offered Weekly Minimum Requirements Offered Grades K–5 1 ounce equivalent 8–10 ounce equivalents 6–8 9–10 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. To meet the minimum weekly requirements, grades K–5, grades 6–8, and grades 9–12, will need to offer more than the minimum daily requirements on some days during the week. as well as the weekly dietary specifications.

Meat/Meat Alternate (M/MA)
Beef, Fish, Poultry Lesson 5 1 ounce cooked, skinless, unbreaded portion equals 1 oz eq Beef, fish, poultry Meat/Meat Alternate (M/MA)

Nuts and Seeds Lesson 5 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 Lesson 5 Two tablespoons equals one oz eq nut 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 Lesson 5 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 oz eq Meat/Meat Alternate (M/MA)

Crediting Tofu Lesson 5 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)

Firm or Extra Firm Tofu Lesson 5 Stir-fries Omelets Miso soup Meat substitute products such as links and sausages Meat/Meat Alternate (M/MA)

Soft or Silken Tofu Lesson 5 Tofu is not creditable if Incorporated into drinks Smoothies Added to dish for texture Baked deserts Blended tofu Tofu noodles: not grain or meats/ meat alternatives Meat/Meat Alternate (M/MA)

Yogurt Lesson 5 Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one oz eq Meat/Meat Alternate (M/MA)

Cheese and Eggs Lesson 5 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 Lesson 5 “Dry” or “mature” beans/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
Lesson 5 “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

Meat Alternates or Vegetable
Lesson 5 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 Lesson 5 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)

Legume Activity Qualifying Legumes (Beans/Peas) Handout Lesson 5
Beans, Green or Wax Chinese Snow Peas Navy Beans Lentils Pink Beans Split Peas Qualifying Legumes (Beans/Peas) Handout

Fluid Milk Requirements
Requirement same for lunch and breakfast One cup of fat-free or low-fat (1%) fluid milk must be offered daily Weekly minimum of five cups Unflavored milk be offered at each meal service

Milk Substitutions Required for disability accommodations
Lesson 6 Required for disability accommodations Optional for parent requests 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

Shelf-Stable, Dried, Semi Dried Meat, Poultry, Seafood Snacks
Lesson 6 Shelf-Stable, Dried, Semi Dried Meat, Poultry, Seafood Snacks Dried meat products used throughout the CNPs Simplify meal planning for operators Use of the products is not limited to meals and snacks served off–site

Coconut, Hominy, Popcorn, Surimi Seafood, and Tempeh
Program operators will be allowed to credit these FNS will issue new guidance describing how these products will credit towards specific food components

Sodium Low sodium USDA Foods are available to schools
Sodium requirements beginning SY are: School Lunch School Breakfast: ≤1,230 mg (K-5) ≤1,360 mg (6-8) ≤1,420 mg (9-12) ≤540 mg (K-5) ≤600 mg (6-8) ≤640 mg (9-12)

Offer Versus Serve (OVS) Concept
Lesson 7

OVS Required at senior high school level Optional for
School Food Authority provided at-risk afterschool meals School Food Authority Summer Food Service Program meals National School Lunch Program Seamless Summer option

Planned, Offered, Selected
Planned-is what the menu planner intends Offered-Is what actually is prepared Selected/Served-refers to the foods that were actually served or selected

OVS Lunch Needs a minimum of Fruit (F)
Lesson 7 Needs a minimum of two additional components for a reimbursable lunch Fruit (F) 1/2 Cup Vegetable (V) 1/2 Cup Or Fruit (F) 1/2 Cup Needs a minimum of one additional component for a reimbursable K-8 lunch Vegetable (V) 3/4 Cup And

“Extra” Foods, Extra Calories
Lesson 7 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

Selecting Additional Fruits and Vegetables
Lesson 7 Menu planner Students may select more than the minimum daily requirements as long as weekly dietary specifications are not exceeded

Fruit and Vegetable Components for Lunch
Lesson 7 ½ cup of vegetables, or ½ cup fruits, or ½ cup of an item with both fruits and vegetables (e.g., a carrot/raisin salad), or Two ¼ cup servings of either the same or a different fruit or vegetable

Lunch Not Reimbursable
Fruits and Vegetables Lesson 7 Lunch Not Reimbursable

Fruit and Vegetable Lunch Scenarios
Lesson 7 Fruit (F) 1 Cup Lunch Not Reimbursable Fruit (F) 1 Cup Vegetable (V) 1 Cup Vegetable (V) 1 Cup Lunch Not Reimbursable Vegetable (V) 1 Cup

Selecting Three Components
Lesson 7 Fruit (F) 1/2 Cup Vegetable (V) 1/2 Cup Fluid Milk 1 cup Lunch Not Reimbursable

Key-8 Lunch Speed Round Lesson 7 You will have three 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. Activity: K–8 Lunch Speed Round

K–8 Lunch Speed Round 1 Reimbursable Meal ____ Yes ____ No
Lesson 7 Grilled Chicken Wrap 2 oz eq Meat/Meat Alternate WW Tortilla Vegetables 2 oz Grains ⅛ cup Red/Orange Vegetable ⅛ cup Legumes Vegetable Reimbursable Meal ____ Yes ____ No

K–8 Lunch Speed Round 2 Reimbursable Meal ____ Yes ____ No Broccoli
Lesson 7 Broccoli ¾ cup Dark Green Vegetable Tossed Salad ½ cup Dark Green Vegetable ½ cup Red/Orange Vegetable Fresh Orange ½ cup Fruit Reimbursable Meal ____ Yes ____ No

K–8 Lunch Speed Round 5 Reimbursable Meal ____ Yes ____ No Hummus
Lesson 7 Hummus 2 oz Meat/Meat Alternate WW Pita 1 oz eq Grain Bean Salad ½ cup Legumes ¼ cup Other Vegetable Reimbursable Meal ____ Yes ____ No

K–8 Lunch Speed Round 6 Reimbursable Meal ____ Yes ____ No Fish Taco
Lesson 7 Fish Taco 2 oz Meat/Meat Alternate WW Tortilla 1 oz eq Grain Cole Slaw ¼ cup Other Vegetable Milk 1 cup Milk Reimbursable Meal ____ Yes ____ No

K–8 Lunch Speed Round 7 Reimbursable Meal ____ Yes ____ No
Lesson 7 WW Spaghetti and Marinara 1 oz eq Grain ¼ cup Red/Orange Vegetable Broccoli ¾ cup Dark Green Vegetable Fresh Orange ½ cup Fruit Reimbursable Meal ____ Yes ____ No

WW Spaghetti and Meat Balls
K–8 Lunch Speed Round 8 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 Reimbursable Meal ____ Yes ____ No

K–8 Lunch Speed Round 1 Answer
Lesson 7 Grilled Chicken Wrap 2 oz eq Meat/Meat Alternate WW Tortilla Vegetables 2 oz Grains ⅛ cup Red/Orange Vegetable ⅛ cup Legumes Vegetable Not Reimbursable Meal Only ¼ cup Vegetables Must be ½ cup for a reimbursable meal

Lesson 7 Broccoli ¾ cup Dark Green Vegetable Tossed Salad ½ cup Dark Green Vegetable ½ cup Red/Orange Vegetable Fresh Orange ½ cup Fruit Not Reimbursable Meal Only two meal components selected Must select another component for a reimbursable meal

Lesson 7 Milk 1 cup Milk Vegetarian Chili 2 oz Meat/Meat Alternate ¼ cup Red/Orange Vegetable WW Crackers 1 oz eq Grain Not Reimbursable Meal Only ¼ cup Vegetables Must be ½ cup for a reimbursable meal

Lesson 7 Hamburger on a WW Bun 2 oz Meat/Meat Alternate 1.5 oz eq Grains Carrots ½ cup Red/Orange Vegetable Bean Salad ½ cup Legumes ¼ cup Other Vegetable Milk 1 cup Milk Reimbursable Meal

Lesson 7 Hummus 2 oz Meat/Meat Alternate WW Pita 1 oz eq Grain Bean Salad ½ cup Legumes ¼ cup Other Vegetable Reimbursable Meal

Lesson 7 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 Only ¼ cup Vegetables Must be ½ cup for a reimbursable meal

Lesson 7 WW Spaghetti and Marinara 1 oz eq Grain ¼ cup Red/Orange Vegetable Broccoli ¾ cup Dark Green Vegetable Fresh Orange ½ cup Fruit 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 Only ¼ cup Vegetables Must be ½ cup for a reimbursable meal

Food Components for OVS Breakfast
Lesson 8 Fruit (F) Fluid Milk Grains (G)

OVS Breakfast All students, at any grade level, must select
Lesson 8 All students, at any grade level, must select at least three food items the minimum daily required serving for grains (or meat/meat alternate offered for this component) and milk at least ½ cup of fruit or vegetables or fruit/vegetable combined

OVS Breakfast Choices Select a minimum of ½ cup fruit
Lesson 8 Select a minimum of ½ cup fruit May decline food items Cashier responsible for following the intent of the menu planner

Example Breakfast Choices for the Fruit Component
Lesson 8 Menu Planner Choices Grapes ½ cup Peaches ½ cup Pears ½ cup Fruit Salad ½ cup Fruit (F)

Combination Foods Lesson 8 Combination of foods contains more than one menu item Examples breakfast choices waffle and fresh fruit topping must select both the waffle and fresh fruit topping Yogurt parfait, breakfast burrito, milk/fruit smoothie

Smoothies Lesson 8 1 cup milk and ½ cup fruit, vegetable, or fruit vegetable combine Yogurt May count as two food items

Breakfast M/MA OR And “Extra” Food Minimum daily requirement 1 oz eq
Lesson 8 Minimum daily requirement 1 oz eq And OR “Extra” Food

Breakfast Scenarios Lesson 8 Several factors to consider when implementing OVS in the School Breakfast Program. Activity: Breakfast Scenarios Worksheet

Unit Price Lesson 9 One price for a complete reimbursable meal in the paid meal category One price for a complete reimbursable meal in the reduced price meal category

Unit Price Reimbursable Meals
Lesson 9 OVS does not affect the meal’s unit price Three, four, or five components, same unit price for lunch Three or more food items for breakfast, same unit price

OVS and À La Carte Sales Lesson 9 Students and cashiers need to be able to distinguish between foods for a reimbursable meal and à la carte foods

Signage Program regulation
Near or at the beginning of the serving line What a student must select for a reimbursable meal

Clear Signage Reinforces menu planner’s intent
Lesson 9 Reinforces menu planner’s intent How much of a food component/food item student may select What choices or combination of choices student may select minimum number that may be taken maximum number that may be taken

Clear Signage Reinforces the menu planner’s intent
Identifies choices or combination of choices Includes any minimum or maximum number of items to meet requirements

Signage Exceptions Not required for field trips, breakfast in the classroom, and other venues where signage may be a problem Other methods should be used to inform students

Conclusion Components of a reimbursable meal
Lesson 9 Components of a reimbursable meal Reimbursable OVS lunch meals Reimbursable OVS breakfast meals Unit price

Thank you! Post-Assessment (unique identifier) Evaluation
Lesson 9 Lesson 4 Post-Assessment (unique identifier) Evaluation Activity: Post-Assessment Evaluation

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