Transcript New Meal Pattern Requirements and Nutrition Standards

Alaska Child Nutrition Programs
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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)
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5 food components
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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.
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Must take at least 3 of 5 components
◦ Must take full component, unless fruit or
vegetable
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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
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Only required for senior high schools for the
NLSP
Optional for lower grades for the NSLP
Optional for the SBP at all grade levels
Student’s option to decline item(s)
Same price if child declines item(s)
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Full amount of each component must be
available to choose
The Benefits of OVS
 Waste reduction
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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
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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
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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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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
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Can you mix fruit and vegetables to meet the
minimum required serving
All serving lines must met daily minimum
requirements on all offerings
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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
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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
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Each independent serving line must meet
the daily and weekly requirements
(including subgroups).
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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
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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
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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
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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
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Is pre-plating allowed under OVS?
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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.
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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.
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