Transcript Whats the Word OvS - New Mexico State Department of Education

What’s the Word?
Offer vs. Serve
Presented by:
Jasmin Hendrickson
&
Amy Minaudo
A New Meal Pattern
=
A New Way to do OvS
OvS
What hasn’t Changed?
• Only required for senior high schools for NSLP
• Optional for lower grades for NSLP
• Optional for SBP at all grades
• Student’s option to decline item(s)
• Same price if child declines item(s)
• Full amount of each component must be available to
choose
These Rules
Have Not
Changed
OvS What has Changed?
The NEW
Rules
• Must choose at least ½ cup of either fruit and/or vegetable to
count
• Schools may no longer choose the “four of five” option at
middle/elementary schools.
Offer vs. Serve - Definitions
• Food component—
– One of five food groups that are part of the USDA reimbursable meal
pattern
• Food item—
– A specific food offered within the five food component
OvS What’s for Lunch?
These components must be offered:
• 5 Components
•
•
•
•
•
Meat/meat alternate (M/MA)
Fruits (F)
Vegetables (V)
Grains (G)
Milk
OvS What’s for Lunch?
•
The Reimbursable
Meal must be offered- must take 3 of 5
All 5 required components
components
• Serving sizes for all food components must equal the required
quantities for each grade group.
• The decision to decline by the student does not affect the charge
for the meal.
What about Meat/Meat
Alternate & Grains?
• The offered portion of Meat/Meat Alternate and Grains must
be taken by the student.
• If less than the offered portion of Meat/Meat Alternate or
Grains is selected, it does not count as one of the minimum
three required components at lunch and is not reimbursable.
• Menu items may count as more than 1 serving size.
Fruits & Vegetables
• Student must take at least ½ cup serving of a fruit and/or
vegetable to count as reimbursable
• A combination of fruits and vegetables may be selected to
meet the ½ cup requirement for these components.
Must offer Five Components
1
• one serving of meat/meat
alternate
• one serving of grains
• one serving of fruits
• one serving of vegetables
• one serving of low-fat (1% or less,
unflavored only) or fat-free
(unflavored or flavored ) milk
Student May Decline
• One or two food components
• Must take at least ½ cup serving of
fruit or vegetable2
1. Serving sizes must equal the required quantities for each grade group specified in
the NSLP meal pattern.
2. Students can take ½ cup of one fruit or one vegetable or they can combine fruits
and vegetables to meet the ½ cup serving, e.g., ¼ cup each of two different fruits,
¼ cup each of two different vegetables or ¼ cup of fruit and ¼ cup of vegetable.
Salad Bars & OvS
• Reimbursable meals must be easily identifiable by students &
cashiers.
• Foods & combinations of foods the student may choose must
be indicated by the menu planner
• If the salad bar is located in an approved location beyond the
POS close monitoring is necessary
• It is helpful to have a POS located after the salad bar
General Lunch Example
The lunch offered:
• Turkey, mashed potatoes, peaches, roll and milk.
• Current OvS
• Turkey, roll and milk is a reimbursable meal
• Under the new regulations
• Turkey, roll and milk do not equal a reimbursable meal
Why?
• To be reimbursable, student must select ½ cup of either mashed potatoes
or peaches
Build a Healthy Lunch
Let’s Test your
knowledge…
What’s on the Menu?
Choose your Meal
On the Menu
for K-5
Turkey w/ Gravy (2oz. m/ma)
Or
Grilled Cheese (1 oz. m/ma)
¾ cup mashed potatoes
Whole apple (1/2 cup fruit)
Whole Grain roll (1 g/b)
Milk (1/2 pint)
Grilled
Cheese
Sandwich
Mashed
Potatoes
1 oz. m/ma
½ cup veg
Milk
1 cup milk
2 g/b
Is this meal Reimbursable????
On the Menu
for K-5
YES!!!
This Meal is
Reimbursable!
On the Menu
for 9-12
2 oz. Hamburger Patty
2 oz. Whole Grain Bun
½ cup Lettuce Salad
8 oz. 1% milk
Sorry!!!
Not reimbursable
Why ?
• The student would need to take at least 1 full cup of leafy greens or
would have needed to take a ¼ cup of another fruit or vegetable to
meet the requirement.
• Remember- leafy greens count as ½ volume
On the Menu
for 9-12
Meal #1
Pizza – 1 slice
Milk- 1 cup
Meal #2
Salad – 1 cup
2 Bread sticks – 1 oz.
each.
Milk- 1 cup
Menu
Pizza – 1 Slice = 2 g/b, 2 oz. m/ma
Peaches – ¼ cup fruit
Strawberries – ¼ cup fruit
Fresh Orange – ½ cup fruit
Salad – 1 cup, credits as ½ cup
Carrot Sticks – ½ cup
Breadsticks – 1 oz. each – serving size = 2
Milk
Meal #3
Lettuce Salad ½ cup
Peaches – ¼ cup
Milk – 1 cup
Meal #4
Pizza – 1 slice
Peaches – ½ cup
Breadstick – 1 oz.
On the Menu
for 6-8
Item
Romaine
Spinach
Broccoli cuts
Tomatoes
Cauliflower
Carrots
Garbanzo beans
Cucumber1/8 cup
Red pepper
Assorted salad dressings
Portion
1 cup
1 cup
1/8 cup
1/8 cup
1/8 cup
1/8 cup
1/8 cup
1/8 cup
1/8 cup
1 Milk
½ cup of peaches
AND
1 cup of Romaine
1/8 cup broccoli
1/8 cup tomatoes
1/8 cup carrots
Yes!
This Meal is Reimbursable
For students in grades 6-8
Item
Romaine
Spinach
Broccoli cuts
Tomatoes
Cauliflower
Carrots
Garbanzo beans
Cucumber1/8 cup
Red pepper
Assorted salad dressings
Portion
1 cup
1 cup
1/8 cup
1/8 cup
1/8 cup
1/8 cup
1/8 cup
1/8 cup
1/8 cup
½ cup of peaches, milk and:
1 cup of Romaine
Tomatoes
Broccoli
Carrots
Total Veg
½ cup vegetable
1/8 cup
1/8 cup
1/8 cup
7/8 cup
Remember
Remember that schools must offer all five food components
• Students must take at least three of the five food components offered
including at least ½ cup serving of fruits or vegetables and the full serving
of the other chosen food components.
• Serving sizes for all food components must equal the required quantities
for each food group specified in the NSLP meal pattern
TIP: It is also important to remember when working with a combination of
grades that staff is aware of meal pattern requirements for each grade level.
Any Questions?
Resources
• For Further information on Offer Versus Serve visit:
http://www.fns.usda.gov/tn/resources/OVS%20Resource%20Guide.pdf
• For training and education, some great tools can be found at:
http://www.learningzonexpress.com/p-1605-1-great-tray-bookmark.aspx
• All presentations from today can be found at:
http://www.6centreview.com/
References
1.
Offer Versus Serve new Meal Pattern- Oregon Department of Education 2012 (Webinar)
http://www.ode.state.or.us/search/page/?id=3589
2.
National Foodservice Management Institute www.nfsmi.org
3.
Meal or No Meal – Wisconsin Child Nutrition http://dpi.wi.gov/fns/pdf/cnrconfovs
4.
School Nutrition Association. (2011) State of School Nutrition 2011[Press release]
http://schoolnutrition.org
5.
United States Department of Education. Food and Nutrition Service - Salad Bars in the National School
Lunch Program.2012 http://www.fns.usda.gov/cnd/governance/policy-memos/2011/sp022011osr.pdf
•
Photos on slides 1, 4-6, 11, 20 Google Images school foodservice, school lunch.
•
Photos on slides 7, 8, 12, 14-17, 22 Google Images Fruit, Vegetable, Meat, Bread, Milk.
•
Photos on slides 24 Google Images Questions.