1. Alaska Child Nutrition Programs 1

2. Only required for senior high schools for the NSLP, optional for lower grades Optional for the SBP at all grade levels Student has option to decline food/component(s) Same price if child declines food(s) Full amount of each component must be available to choose (offered)

3. 5 food components Meat/meat alternate Bread/Grains Fruits Vegetables Milk Students are allowed to decline 2 of the 5 required food components, but must select at least ½ cup of either fruit or vegetable. 3

4. Must take at least 3 of 5 components Must take full component, unless fruit or vegetable Must take at least ½ cup serving of the fruit or vegetable component Two ¼ cup servings of a fruit and/or vegetable to meet this requirement Two ¼ cup servings of same fruit or vegetable item ¼ cup of fruit + ¼ cup vegetable

5. Only required for senior high schools for the NLSP Optional for lower grades for the NSLP Optional for the SBP at all grade levels Students option to decline item(s) Same price if child declines item(s) 5

6. Full amount of each component must be available to choose 6 The Benefits of OVS Waste reduction

7. The lunch offered: turkey, mashed potatoes, peaches, roll and milk OVS in action Turkey, roll and milk reimbursable lunch To be reimbursable, must add mashed potatoes or peaches 7

8. If the student selects ½ cup of a fruit or vegetable, he/she must take full offering of the other in order to count as another component Example: in a 9-12 school, student selects ½ cup carrots. In order to count toward the fruit component, student must take 1 cup of fruit offered For K-8, student may select ½ cup of fruit and ½ cup of vegetable and count both components If the student selects two other components (e.g. milk and grains), then student may select a smaller amount of both the vegetable and fruit

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10. Must take at least 3 of 5 components Must take at least ½ cup serving of the fruit or vegetable component Student may take two ¼ cup servings of the same item fruit or vegetable to meet the requirement 10

11. Can you mix fruit and vegetables to meet the minimum required serving All serving lines must met daily minimum requirements on all offerings 11

12. Each serving line must offer all of the vegetable subgroups weekly Ensures all students have access to all subgroups throughout the week regardless of serving line selected Example: if a child picks the Italian line consistently, still has access to all vegetable subgroups throughout the week One potential solution: offer a centrally located garden/salad bar all students can access

13. Each independent serving line must meet the daily and weekly requirements (including subgroups). 13

14. SFAs must offer a weekly menu such that the sum of all daily minimum offerings meets at least the weekly minimum requirement For grades K-5 and 6-8, the daily grains minimum is only 1 oz eq and the weekly grains minimum is 8 oz eq Offering a minimum of only 1 oz eq daily would only total 5 oz eq across the week On some days, schools would have to offer more than 1 oz eq of grains as a minimum offering. The same applies to weekly minimums for meat/meat alternates

15. A grade K-5 school offers a 1 oz eq grain item (salad) and a 3 oz eq grain item (pizza) every day Instructs the student to select one option only The minimum weekly offering is 5 oz eq grain (1 oz eq x 5 days) This menu would not meet the required weekly minimum of 8 oz eq

16. SFAs must also plan their menus so that the sum of the daily maximum offerings for grains and meat/meat alternates is equal to or less than the weekly maximum limit Therefore, the sum of daily minimums must meet the weekly minimum requirement AND sum of daily maximums must meet the weekly maximum requirement

17. Every day a grade 9-12 school offers an item with 3 oz eq of grain Regardless of having other items with lower weights as options This would add to a total of a possible 15 oz eq offered over the week child could select that 3oz grain item every day This menu would not meet the required weekly maximum of 12 oz eq

18. Is pre-plating allowed under OVS? 18

19. Phasing-in changes in the SBP For SY 2012-2013, no changes to SBP other than milk requirement For SY 2012-2013, may continue to use current menu planning approach and no change to OVS requirements For SY 2013-2014, single food-based approach implemented with the requirement to use a food based approach and new components.

20. The food components that are part of a meal must be labeled, listed or otherwise identified near or at the beginning of the serving line and prior to the point of service. When food components or food items are located in an approved location beyond the POS, they must be labeled, listed on the menu, or otherwise identified so the students can easily identify all the components for a reimbursable meal and select the correct quantities. 20

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