the new usda meal pattern and offer versus serve sy information/new meal patt… · the new usda...

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Slide 1

The New USDA Meal Patternand

Offer versus Serve

SY 2012‐13

Developed by:

Slide 2

History and Background

School‐aged children’s diets fall short of recommendations, especially for whole grains, fruit, dark‐green vegetables, orange vegetables, and legumes:

– Average fruit intake for school aged children is only 0.8‐1.1 servings per day.

– Average vegetable intake for school aged children is only 1.0‐1.5 servings per day.

– School aged children consume about 7‐9 ounces of total grains a day, but only 0.5 ounces of whole grains a day.

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Slide 3

Proposed Rule (January 2011)

Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (76 FR 2494)

– Published: Jan. 13, 2011

– Based on 2009 IOM report, School Meals: Building Blocks for Healthy Children

– 133,268 total comments received

– www.regulations.gov

Slide 4

Final Rule (January 2012)

Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (77 FR 4088)

– Published: January 26, 2012

– Effective date: July 1, 2012

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Slide 5

General Provisions

• New age/grade groups for SBP/NSLP: – Grades K‐5, 6‐8, 9‐12

– Effective SY 2013‐2014 for SBP

– Effective SY 2012‐2013 for NSLP

– Pre‐K meal pattern has not changed

• Food‐Based Menu Planning required

• Offer vs. Serve – A student has to a select fruit or vegetable component

– Must select at least a ½ cup serving

Rule requires schools to use the same age/grade groups for planning lunches and breakfasts. Next year only(2012‐13), schools are still able to use K – 12 for breakfast planning. Pre‐K: Menu planner may choose to use a single menu to meet the meal requirements for both pre‐K and K‐5 if able to ensure both meal requirements are met. Groups are narrower to provide age‐appropriate meals. FBMP: •Simplifies menu planning •Serves as a teaching tool to help children choose a balanced meal •Ensures access to key food groups recommended by the Dietary Guidelines

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Slide 6

(Refer to Meal Pattern Handout) Minimum creditable serving is 1/8 cup for Fruits & Vegetables components Leafy green veg 1 cup =1/2 cup serving ¼ c dry fruit =1/2 c fruit

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Slide 7

What is a Reimbursable Meal?

Breakfast

• May follow Traditional Food Based Menu Planning Breakfast meal pattern for grades K‐12 for 2012‐13 school year.

• Effective 2013‐14 must follow USDA Food Based Menu Planning (new meal pattern) requirements for breakfast.

• A reimbursable meal must contain 4 components:– Milk

– Fruit/Juice/Vegetable

– Either 2 Meat/Meat Alternates or 2 Grains or 1 Meat/Meat Alternate and 1 Grain

(Student Workbook, page 1) Nutrient Standard districts may follow NuMenus for breakfast for SY 2012‐13 Slide 8

What is a Reimbursable Meal?

Lunch

• Must follow USDA Food Based Menu Planning effective July 1, 2012

• A reimbursable meal must contain 5 components:– Fruit

– Vegetable

– Grains

– Meat/Meat Alternate

– Milk

(Student Workbook, page 1)

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Slide 9

Meal Components ‐ FruitsBreakfast Meal Pattern Lunch Meal Pattern

Grades K‐5 Grades 6‐8 Grades 9‐12 Grades K‐5 Grades 6‐8 Grades 9‐12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1) 2 ½ (½) 2 ½ (½) 5 (1)

Key Points:

• Fruits and vegetables are separated into two components

• A daily serving is required at Breakfast and Lunch

• May select from fresh, frozen, without added sugar, canned in juice/light syrup, or dried fruit options

• No more than ½ of fruit offerings in the form of juice over the week

• 100% juice only

• ¼ cup of dried fruit = ½ cup fruit

• For breakfast only (SY 2013‐14), vegetables may be substituted for fruit, but the first 2 cups per week of substitutions must be from the dark green, red/orange, beans and peas, or “other” vegetable subgroups

(Student Workbook, page 2 and Meal Pattern Handouts) BRKFST Requirement Effective SY 2013‐14, however 1 cup fruit effective SY 2014‐15 Frozen w/out added sugar—exemption for SY 2012‐13 while USDA Foods makes changes (strawberry & peach cups) Use FBG (will be updated) to credit whole fruit BRKFST—Vegetables sub’d for fruit: As long as 2 cups of listed veggies are offered over the week, it doesn’t matter what day the starchy vegetables (hashbrowns/potatoes) are offered on. Reflects new pattern; however, your handout and your copy of the breakfast pattern reflects the pattern you’ll follow for SY 2012‐13 Look up fruit in the FBG (purple section). For example, 138 ct. orange = ½ cup F Most fruit = ½ c; however, the following are not ½ c servings: •Kiwi = ¼ c F •Petite Banana = 3/8 c F •Large Apple = 1 c F

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Slide 10

Meal Components ‐ Vegetables

Breakfast Meal Pattern Lunch Meal Pattern



Vegetables (cups)

0 0 0 3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark Green 0 0 0 ½ ½ ½

Red/Orange 0 0 0 ¾ ¾ 1 ¼

Beans/Peas (Legumes)

0 0 0 ½ ½ ½

Starchy 0 0 0 ½ ½ ½

Other 0 0 0 ½ ½ ¾

Additional Veg to Reach Goal

0 0 0 1 1 1 ½

(Student Workbook, page 3 and Meal Pattern Handouts) Review minimums per day…on any given day there are no specific subgroup requirements (i.e. red/orange vegetables do not have to be served every Wednesday) K – 5 & 6 – 8 are the same requirements •¾ c daily minimum with 3¾ c over the week 9‐12 have increased daily and weekly requirements •1 c daily minimum with 5 c over the week

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Slide 11


• A daily serving at lunch that reflects variety over the week

• Vegetable subgroup weekly requirements for:

– Dark Green (e.g., broccoli, collard greens, spinach)

– Red/Orange (e.g., carrots, sweet potatoes, tomatoes)

– Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas)

– Starchy (e.g., corn, green peas, white potatoes)

– Other (e.g., onions, green beans, cucumbers)

• Additional vegetables to meet weekly total

(Student Workbook, page 3; Lunch Meal Pattern and Subgroup handouts) (Review slide) OTHER requirement may be met w/any additional amounts from dark green, red/orange, beans/peas/legumes. CANNOT substitute w/starchy vegetables. ADDITIONAL requirement may be met w/any vegetable subgroup. (dark green, red/orange, beans/peas/legumes/, starchy, OR other) Vegetable blends (California blend) count toward the additional vegetable weekly requirement.

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Slide 12


• Variety of preparation methods available – Fresh, frozen, and canned products

– USDA Foods offers a variety of no salt added or lower sodium products

• Changes in crediting of leafy greens – 1 cup of leafy greens counts as ½ cup of vegetable

• Two distinct servings from the beans/peas (legumes) subgroup may be credited as a vegetable AND a meat alternate in one meal

• All subgroup daily and weekly requirements must be met on all serving lines

(Student Workbook, page 3) Reduced Na items (USDA foods) with <140mg of Na per ½ cup helps w/Na reduction target in 2014‐15. Credited based on volume served from FBG, except for leafy greens at 1c=½ c. Minimum creditable amount = 1/8 cup for vegetables. Two distinct servings of Beans/Peas/Legumes CAN count as both a vegetable and a m/ma in the same meal. Remember all sites w/multiple serving lines‐‐‐all lines must meet requirements! Think of a student who visits only the pizza line every day…they must have access to all subgroups. Each independent line must meet the daily and weekly requirements (including subgroups) in order to ensure that a reimbursable meal is available every day in any line they choose. Pasteurized, full strength vegetable juice (100%) may be used to meet no more than ½ of the vegetables component. Vegetable juice blends containing vegetables from more than one subgroup may contribute to the ADDITIONAL subgroup. Review products that are not vegetable or fruit components. The following items may be used but not counted as Vegetable or Fruit in the CNP: •Snack‐type foods made from vegetable or fruit, such as potato or banana chips or popcorn •Pickle relish, jam, or jelly •Tomato catsup (ketchup) and chili sauce •Dried vegetables used for seasoning •Hominy (not considered a vegetable due to processing of product) •Pasta and rice (these are GRAINS)

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Slide 13


Dark Green Red/OrangeBeans/Peas(Legumes)

Starchy Other

Bok choyBroccoliCollard GreensDark green leafylettuceKaleMesclunMustard greensRomaine lettuceSpinachTurnip greensWatercress

Acorn squashButternut squashCarrotsPumpkinRed peppersSweet potatoesTomatoesTomato juice

Black beansBlack‐eyed peas(mature, dry)Garbanzo beans(chickpeas)Kidney beansLentilsNavy beansPinto beansSoy beansSplit peasWhite beans

Black‐eyed peas(not dry)CornCassava (yucca)Green bananasGreen peasGreen lima beansPlantainsTaro Water chestnutsWhite potatoes

ArtichokesAsparagusAvocadoBean sproutsBeetsBrussels sproutsCabbageCauliflowerCeleryCucumbersEggplantGreen beansGreen peppersIceberg lettuce MushroomsOkraOnionsParsnipsWax beansZucchini

(Refer to Subgroup Handouts) Classification of vegetables by subgroup can be found at Choose My Plate & USDA Center for Nutrition Policy & Promotion www.choosemyplate.gov Http://www.cnpp.usda.gov/Publications/USDAFoodPatterns/ItemClustersAndRepFoods.pdf Conduct Vegetable Subgroup Activity (#1) in Student Workbook, page 4.

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Slide 14

Meal Components ‐ GrainsBreakfast Meal Pattern Lunch Meal Pattern



Grains (oz eq) 7 – 10 (1) 8 – 10 (1) 9 – 10 (1) 8 – 9 (1) 8 – 10 (1) 10 – 12 (2)

Key Points:

• At Breakfast – must offer daily and weekly serving ranges of grains and schools may substitute meat/meat alternate for grains once daily grains minimum has been met (effective SY 2013‐14)

• Weekly ranges are minimums and maximums

• Half of the grains offered must be whole grain rich (Lunch SY 2012‐13)

• Beginning SY 2014‐15, all grains offered must be whole grain rich

• Only 2 oz eq creditable grain‐based desserts allowed at lunch per school week

(Student Workbook, page 5 and Meal Pattern Handouts) Grades 9 – 12 (HS): Minimum daily requirement is 2 oz eq grains for a reimbursable meal w/OVS To be considered “whole grain rich”, foods must contain at least 50% whole grains & the remaining grains must be enriched. Half of the Grains must be WGs: • Must show you are offering ½ of the total oz equivalents for the week as WGR Grain based desserts—major source of solid fats & added sugars per DGA 2010. Sweet crackers (animal or graham) are now classified as a “dessert” item on the updated grains chart.

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Slide 15

Criteria for Whole Grain‐Rich Foods

• Meet the serving size requirements in the Grains Instruction, and

• Meet at least one of the following:

– Whole grains per serving must be ≥ 8 grams

– Product includes FDA’s whole grain health claim on it’s packaging

– Product ingredient listing lists

whole grain first (same as HUSSC criteria)

(Student Workbook, page 5) Must meet serving size requirements in grains chart. At this time, the product ingredient listing (WG 1st) is the only CERTAIN way to tell b/c

manufacturers aren’t required to provide info about grams of WG in their products & the FDA WG health claim in not mandatory.

There’s an exception if water is the first ingredient listed. In this case if the water is followed by the whole grain item, the item is classified as WGR.

The term “oz eq grains” on the CN Label indicates the product meets the whole grain‐rich criteria The terms “bread” or “bread alternate” on the CN Label indicates the product meets previous requirements for grains/breads. New Q and A (July 13th): If an item has the whole grain stamp, the content of the WG must still be matched against the serving size requirement in the school meal patterns. Must contain both WGR ingredients and enriched flour (not un‐enriched refined flour). Conduct Whole Grains Label Activity (Acceptable vs Unacceptable) in Student Workbook pages 6‐7.

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Slide 16

Whole Grain‐Rich Oz Eq Requirements

Sweet Cracker

Oz Eq

Sweet Crackers

Oz Eq

Let’s review the Grains Chart. (Refer to Handout packet) Exhibit A: School Lunch and Breakfast contains the equivalent minimum weights for a wide variety of purchased food items to meet the oz eq criteria Program operators may use Exhibit A instead of calculating the actual amount of grains in a product since it provides the equivalent minimum weights to provide one oz eq of grains. Exhibit A provides oz equivalent information for a range of products commonly offered in schools.

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Slide 17

Whole Grain‐Rich Oz Eq Requirements

Group E

Group E now includes cereal bars, breakfast bars, granola bars, etc. and contribute to the 2 oz eq of desserts offered over the course of the week. Students should complete the Grain Post Assessment in the Student Workbook, page 19.

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Slide 18

Meal Components – Meat/Meat Alternates




Meats/Meat Alternates (oz eq)

0 0 0 8 – 10 (1) 9 – 10 (1) 10 – 12 (2)

Key Points:

• Daily and weekly requirements for lunch only

• Minimum and maximum requirements

• A variety of meat/meat alternates is encouraged

• Use CN labels, signed product analysis sheets or the Food Buying Guide to determine the Meat/Meat Alternate contribution.

• Both tofu and soy yogurt will be allowable as meat alternates

(Student Workbook, page 9 and Meal Pattern Handouts) Meat/Meat Alternate supplies Protein, B vitamins, vitamin E, Iron, Zinc and Magnesium for children’s diets. Sources: lean meats, seafood, poultry, beans and peas (can be used as M/MA & V in the same meal if from 2 distinct servings—NEW!!), fat free & low fat milk products such as cheese & yogurt, unsalted nuts & seeds Review points on the slide…(Minimum & Maximum calculations are the same for meats as for grains…uses the same process) 1 oz nuts or seeds = 1 oz M/MA—can only contribute ½ of M/MA requirement. 2 TBSP of nut or seed butters contribute 1 oz M/MA—can contribute 100% of M/MA requirement. Yogurt & Soy Yogurt: allows diversity in sources of protein and ability to meet dietary needs of vegetarians & culturally diverse groups in schools. 4 oz = 1 oz M/MA Tofu may be used as a Meat/Meat Alternate. 2.2 oz (with at least 5g protein) = 1 oz M/MA The equivalent of one large egg contributes 2 oz Meat/Meat Alternate to the meal patterns. Cheese includes reduced fat, lowfat, nonfat, and lite versions of cheese, cheese food, and cheese spread and count ounce per ounce. (1 oz cheese = 1 oz M/MA, ½ oz slice = ½ oz M/MA) Any item labeled with the wording “imitation” cheese or cheese “product” does not meet the requirements for use in food‐based menu planning approaches and is not creditable towards meal pattern requirements. (i.e. Velveeta & some cheese sauces)

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Slide 19

Identifying CN Labels

• A CN label must have this information printed on theprincipal display panel of the label:

– CN label statement

– Product name

– Ingredient listing in descending order of predominance by weight for all ingredients

– Establishment number (meat, poultry and seafood items only)

– Manufacturer’s or distributor’s name and address

– Inspection legend for the appropriate inspection (examples below)

(Refer to Handout packet) Inspection legends are for red meat, poultry, seafood, eggs & cheese

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Slide 20

Identifying CN Labels

(Refer to Handout packet) Label Statement – Reviewed by the AMS (Agricultural Marketing Service) The CN label statement must be an integral part of the product label and include this information: •The CN logo, which is a distinct border around the CN statement. •A six‐digit product identification number assigned by FNS, which will appear in the upper right hand corner of the CN label statement. •The statement of the product’s contribution toward meal pattern requirements for the NSLP and SBP. This identifies the contribution of a specific portion of a meat/meat alternate product toward the meat/meat alternate, Grains, Breads Vegetable and Fruit component of the meal pattern requirements. It also identifies the contribution that juice products make toward the Vegetable or Fruit component of the meal pattern requirements. •Statement specifying the use of the logo and CN label statement is authorized by FNS. •The month and year the label was approved in final by FNS.

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Slide 21

Updated CN Labels

Here is an example of an ideal CN Labeled Product that demonstrates the changes to the crediting statements. First, you would know that a CN Label is valid based on 4 integral components of the label. 1st you can see the product name. This is typically at the top of the label in very large letters. 2nd There is an ingredient statement which lists ingredients in order of predominance. 3rd there is a CN Logo. It should have a 6 digit identification number in the right upper corner. A CN number consisting of all zeros or all x’s should definitely be a red flag. The date should occur in the past, as it reflects the original approval date. Last, you have the inspection legend. The legend here is distinctly for poultry products. It is a round shield with curved wording at the top. The establishment number is preceded by a “p.” If one of these components is missing you are not looking at a valid CN label. This sample product would meet vegetable subgroup criteria and whole grain‐rich criteria. The CN crediting statement reads: Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 serving of WGR Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and 1/8 cup other vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX/XX).

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Slide 22

Meal Components – Fluid Milk




Fluid Milk (cups)

5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1)

Key Points:

• Allowable milk options include:

• Fat Free (flavored or unflavored)

• Low Fat (unflavored only)

• Fat Free or Low Fat (lactose free or reduced lactose)

• Must offer at least two choices at breakfast & lunch

• Milk substitute rule has not changed

(Student Workbook, page 8) No changes to milk this coming school year…already implemented in SY 2011‐2012. Review slide key points… Milk provisions do apply to children ages 3 – 4 (preK) Slide 23

(Refer to Handout packet) Review timeline with participants.

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Slide 24

Slide 25

What is Offer versus Serve?

• A system designed to:

–Decrease food waste

–Give students greater flexibility with choices

• Commonly referred to as OVS

(Student Workbook, page 9) What is offer vs serve and why should schools implement OVS? Offer vs. Serve = OVS

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Slide 26

Offer versus Serve What Didn’t Change

• 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 Workbook, page 9) Offer vs. Serve = OVS The statutory requirement that OVS is only required for senior high schools in the NSLP did not change. Nor did the optional OVS in the NSLP for grades below senior high school. And OVS remains an option for all grade levels for the SBP. Contracting Entity decides whether to implement Offer vs. Serve. Students decide what foods to decline!

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Slide 27

Offer versus ServeWhat Didn’t Change

• Student’s option to decline item(s)

• Same price if child declines item(s)

• Full amount of each component must be available to choose

The option to decline items remains with the child although must take at least ½ cup of fruit or vegetable at lunch. We’ll discuss this more later. Meal is still priced as a unit and the price is the same whether the child takes the full reimbursable or declines one or two items. Full amount of each component must be made available to choose. For example, if the fruit component requirement of one cup for 9‐12 is offered in two half cup servings, the student must be able to take both ½ servings if s/he wants the full serving of fruit. On the same thought process, if the fruit component requirement of ¾ cup for 6‐8 is offered in 2 ½ cup servings, the student must be able to take both ½ servings if s/he wants the full serving of fruit. And students are always encouraged to not only take the full planned serving for the fruit and vegetable components but for all components as only the full meal provides the nutritional benefits needed for each grade grouping of students.

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Slide 28

Definitions

• Food component

– One of five food groups for reimbursable meals

• Food item

– A specific food offered within the five food components

(Student Workbook, page 9) Before we get into the new OVS requirements, let’s review what food component and food item are under the new regulations. We’ll discuss in terms of the lunch requirements, but the same definitions apply to the SBP. •Food component means one of the five food groups which comprise reimbursable meals. The five food components to be offered to students in grades K–5 are: Meats/meat alternates, grains, vegetables, fruits, and fluid milk. Meals offered to preschoolers must consist of four food components: Meats/meat alternates, grains, vegetables/fruits, and fluid milk. •Food item means a specific food offered within the five food components: Meats/meat alternates, grains, vegetables, fruits, and fluid milk. There are five components at lunch. For NLSP, food items are what’s offered for each of the five different components. For example, a turkey sandwich is a two component (m/ma and grains) item, pizza becomes a three component (m/ma; grains; and vegetable) item and a chef salad becomes a 2 component item (vegetable and m/ma).

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Slide 29

What must be offered in NSLP

• 5 components

– Fruits

– Vegetables

– Grains

– Meat/Meat Alternate

– Milk

(Student Workbook, page 10) While we’ve heard lots about the meal pattern, this shows it again for the NSLP because, of course, it is the basis for determining reimbursable meals under OVS. For OVS, a student may refuse up to two food components; but one must be a F or V. (½ cup) (Separate clicks for each component)

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Slide 30

Lunch Example• The lunch offered:

– Oven Baked Chicken

– Mashed Potatoes

– Apple

– Roll

– Milk

OVS—PreviousBaked Chicken, roll and milk

OVS—Under New Regulations Baked Chicken, roll and milk

= reimbursable lunch

≠ reimbursable lunch

*To be reimbursable, must add mashed potatoes or apple

A real simple example of OVS currently and OVS under the new regulations: Baked Chicken, mashed potatoes, apple, roll and milk. The child may take baked chicken, roll and milk under current OVS requirement. Under the new requirements, this meal isn’t reimbursable even though it has 3 components. The child would be required to take either the mashed potatoes or apple in addition or choose one of these instead of one of their other choices. There must always be at least ½ cup serving of a fruit or a vegetable for reimbursable meal under OVS.

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Slide 31

OVS for NSLPWhat Must be Taken

• 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 fruit or vegetable to meet

the requirement

• Must take the full components of the Meat/Meat Alternate, Grains and Milk

General Requirements: Student Workbook page 10 (Review workbook ) A student can decline a maximum of two items – this means they must take at least 3 of the 5 offered components including a fruit or a vegetable. If the school offers a combination item – one containing more than one component (say a cheeseburger (grain and meat) ): if a student chooses to decline this item, they could not decline another if there are no other way to choose these components. This has not changed; 3 components are still necessary. In order for the fruit or vegetable component to be credited under OVS, the student must take at least ½ cup serving of the fruit or vegetable component. This smaller portion size is only credited under OVS as meeting the fruit or vegetable component. Otherwise, to be credited, the full component must be selected. And even under OVS, the full components of the m/ma, grains and milk must be selected to be credited as a component for a reimbursable lunch. EXAMPLE: If a student in grades 9 – 12 selects just milk, fruit and vegetables, the students may take ½ c of the V, but must take the full 1 cup offering of the fruit. OR, if the students selects another full component of the MMA or G, then the student may take the smaller portion of the fruit because the fruit is no longer being counted as the third component in the reimbursable meal. Remember…there is no entrée requirement under the new FBMP system.

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Slide 32

Different Choices for OVS

• Can mix different fruits to reach minimum required serving

• Can mix different vegetables to reach minimum required serving

• Can mix fruit and vegetables to reach minimum required serving (example: Carrot and Raisin Salad)

Can mix different fruits to reach minimum required serving. For example, a student can choose ¼ cup of peaches and ¼ cup of apples to arrive at the ½ cup. Can mix different vegetables to reach minimum required serving. For example, the student could choose a pizza with 1/8th cup vegetable and a 3/8th cup of broccoli. Remember, the minimum creditable amount is 1/8th cup and creditable portions cannot fall below 1/8 cup. And, students can take ¼ cup of fruit and ¼ cup of vegetables to meet the requirement because this promotes variety.

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Slide 33

OVS Sample Menu

Salisbury Steak OR Baked Chicken

(2 oz M/MA) (2 oz M/MA)

Green Beans (½ c)

Butternut Squash (½ c)

Fresh Grapes (½ c)

Pineapple Tidbits (½ c)

Brown Rice (1 oz eq G)

Wheat Roll (1 oz eq G)

Milk

Grades 9 ‐ 12

This menu has been planned for grades 9 – 12. First let’s review the menu to ensure that the menu has been planned to meet all of the minimum daily requirements. Fruits? (1 c) Vegetables? (1 c) Grains? (2 oz eq) Meat/Meat Alternate? (2 oz) Milk? Therefore, a student could select all of these items on their tray to have a complete meal w/the minimum daily requirements. Sample tray: Baked Chicken, Butternut Squash, Brown Rice? INCOMPLETE meal: Student only has 2 complete components (M/MA & V)…Grains minimum daily requirement for grades 9 ‐ 12 is 2 oz eq & therefore, since this is not a complete component…the student needs to either select the other G offering (roll) or MILK or F (full component)

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Slide 34

OVS Sample Menu

Salisbury Steak OR Baked Chicken

(2 oz M/MA) (2 oz M/MA)

Green Beans (½ c)

Butternut Squash (½ c)

Fresh Grapes (½ c)

Pineapple Tidbits (½ c)

Brown Rice (1 oz eq G)

Wheat Roll (1 oz eq G)

Milk

Grades 9 ‐ 12

What about: Salisbury Steak, Green Beans & Grapes? Is this a complete meal? Why or Why not? INCOMPLETE: In this case, a student has selected a smaller portion of the minimum daily requirements for both the fruit & vegetable components. Under OVS, students may select either ½ cup of either the F or V component; but then must select the FULL component of the other. Therefore, they can take a smaller portion of the green beans, but must select a full portion of the fruit component—1 cup OR vice versa. If the student selects another full component…such as MILK, then student could take the smaller portion of the fruit, because the fruit is no longer being counted as the 3rd component in the reimbursable meal.

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Slide 35

OVS for SBP

• Phasing‐in changes in the SBP

• Offer versus serve is optional at breakfast for all grade levels

• 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 requisite OVS requirements

We are phasing‐in changes in the SBP as you have already heard. For SY 2012‐2013, there are no changes to SBP other than the milk requirement, which was already implemented for this year and saturated fat limit applies since this has not changed. New breakfast meal pattern goes into effect 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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Slide 36

SBP for SY 2012‐13 Only

• School must offer the minimum serving sizes of all 4 components

– Milk

– Fruit/Juice/Vegetable

– 2 Grains or 2 Meat/Meat Alternates or 1 Grain and 1 Meat/Meat Alternate

• Student must select 3 components

(Refer to Current Breakfast Meal Pattern handout) Slide 37

SBP for SY 2012‐13 Only

Grains and Meat/Meat Alternates at Breakfast

• When offering 2 grains or 2 meat/meat alternate items at breakfast:

– May be 2 different foods.

– May be 2 servings of the same food.

• To claim reimbursement:

– At least 3 food components must be selected.

– Only 2 servings from M/MA or G component can be counted.

(Refer to Current Breakfast Meal Pattern handout) Different foods: sausage biscuit, kolache, breakfast burrito w/eggs & cheese Same foods: 2 Pancakes, Cereal & toast, Toast (2 slices), 1 large egg

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Slide 38

Offer vs Serve Activity

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Slide 39

Breakfast #1

½ cup Oatmeal½ cup Strawberries

½ cup Orange Juice (4 oz)8 oz Fat Free Skim Milk

All breakfast trays are based on the current traditional food based menu planning system for K – 12 BREAKFAST #1 No: ¾ cup hot cereal must be served to provide 1 G Only 2 components are on the tray (F & M) Slide 40

Breakfast #2

Waffle (2 G)Sausage Link (1 oz MMA)

Pop Tart (1 G)

BREAKFAST #2 No: Only 2 components are on the tray (G & M/MA)

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Slide 41

Breakfast #3

8 oz Yogurt½ c Fresh Grapes

BREAKFAST #3 Yes: 8 oz yogurt = 2oz M/MA (2 components) + Fruit (F/V/J), this tray is considered reimbursable because it consists of 3 components. (2 M/MA & milk) Remember: 1 large egg = also contributes 2oz M/MA (2 components) Slide 42

Breakfast #4

½ PBJ Sandwich (1 G, 1 oz MMA)½ cup Apple Juice

BREAKFAST #4 Yes: Three components are on the tray (G, M/MA & F/V/J)

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Slide 43

Breakfast #5

Dry Cereal (3/4 cup)Toast (1 G)

BREAKFAST #5 No: Only 2 components are on the tray (2 G’s)—needs either milk or F/V/J component to be a complete meal Slide 44

Breakfast #6

½ cup Cantaloupe2 Pancakes (2 G)

BREAKFAST #6 Yes: Three components are on the tray (F & 2 G)

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Slide 45

Breakfast #7

8 oz Fat Free Skim Milk4 oz Orange Juice

BREAKFAST #7 No: Only 2 components are on the tray (M & F/V/J)…needs either G or M/MA component

Slide 46

Breakfast #8

Fresh OrangeScrambled Eggs (2 oz MMA)4 oz Grape Juice (100%)

BREAKFAST #8 YES: 3 components are on the tray (F/V/J & 2 M/MA). USDA Scrambled Eggs, ¼ c = 2 oz MMA

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Slide 47

Breakfast #9

Fresh PearBiscuit (1 G)

8 oz Fat Free Skim Milk

BREAKFAST #9 YES: 3 components are on the tray (F/V/J & 2 M/MA). USDA Scrambled Eggs, ¼ c = 2 oz MMA

Slide 48

Breakfast #10

Egg & Cheese Breakfast Taco (2 oz MMA & 1 G)


BREAKFAST #10 YES: 3 components are on the tray. Can either count (2MMA + Milk) OR (1 M/MA + 1G + Milk). If student did not select milk, then this would NOT be reimbursable and the tray would only have 2 components.

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Slide 49

Lunch #1Grade K – 5

Bean and Cheese Enchilada (2 oz MMA, 1 G)½ cup Beans

LUNCH #1 Grade Group K – 5 Yes: Two distinct beans can count as a V & M/MA in the same meal. The M/MA, G & V requirement have been met (3 components), since only 1 oz MMA and 1 oz eq G is the minimum daily requirement for MMA & G. 3 components are required for OVS, and one must be a F or V, so this is a reimbursable meal.

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Slide 50


Macaroni & Cheese (2 oz MMA, 1 G)Baby Carrots (¾ cup V)

Small Red Apple (½ cup F)

LUNCH #2 Yes: The tray includes 4 full components (2 oz M/MA, 1 oz eq G, ¾ c V and ½ c F) Slide 51


Cheeseburger on a Bun with Lettuce and Tomato

(2 oz MMA, 2 G, 1/8 c V)

LUNCH #3 No: Only the G & M/MA components have been met. According to the new meal pattern, all meals must include ½ c F or V to be considered reimbursable. 1/8 cup is the minimum creditable amount for V, however, a student would need an additional 3/8 c of F or V for the meal to be reimbursable.

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Slide 52


½ c Tossed Salad ( ¼ c V)Cheese Pizza

(2 oz MMA, 2 G, 1/8 c V)

LUNCH #4 No: Only the G & M/MA components have been met. According to the new meal pattern, all meals must include ½ c F or V to be considered reimbursable. 1/8 cup is the minimum creditable amount for V, however, 1/8 + ¼ = 3/8 c V, so the component is incomplete.

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Slide 53

Lunch #5Grade 6 – 8

Red Grapes (½ c F)Sweet Corn (½ c V)


LUNCH #5 Yes: 3 components are on the tray. The full component for Fruit (½ c) & Milk has been met. A smaller portion of vegetables (½ c) is allowed for either the fruit or vegetable component under OVS. Therefore, even though ¾ c V is the minimum daily offering per day, ½ c V can be counted as the third component. This sample would be the same for Grade K – 5 as well.

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Slide 54

Lunch #6 Grade 6 – 8

Pineapple Slices (¼ c F)Small Apple (¼ c F)

Steamed Broccoli (¼ c V)Mashed Potatoes w/Gravy (½ c V)

Oven Baked BBQ Chicken (2 oz MMA)Roll (1 G)


LUNCH #6 Yes: The student has selected a reimbursable meal w/all 5 FULL components. Slide 55


1 cup Tossed Salad (½ c V)Cheese (1 oz MMA)Baked Potato (½ c V)

LUNCH #7 No: Only 2 components have been selected—Vegetable & MMA. Remember, leafy greens credit 1 cup = ½ cup, and for grade 6 – 8, only 1 oz MMA must be offered each day, so the student has selected the full MMA component.

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Slide 56


½ cup Baby Carrots ( ½ c V)¼ cup Green Beans ( ¼ c V)

½ cup Rice (1 G)Macaroni & Cheese (1 G)

LUNCH #8 No: Only 2 components are on the tray (V & G). The macaroni & cheese does not contribute as a MMA because it was made with imitation cheese sauce, therefore, the student would need to select either a MMA, F or Milk to complete their meal.

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Slide 57


Beef Taco (1 oz MMA, 1 G, ¼ c V)Refried Beans (½ c V)Sweet Corn (½ c V)


LUNCH #9 No: Only two components have been selected (Milk & Vegetable). For grades 9‐12, the minimum daily requirement for G & M/MA is 2 oz eq and 2 oz respectively. Therefore, the G & MMA components are incomplete and cannot count towards a reimbursable meal. If 2 tacos were served, then the student would have 2 G and 2 MMA and then both components would be credited towards the meal because a total of 4 components would be on the tray.

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Slide 58


Beef & Bean Chili (2 oz MMA, 1/8 c V)Roll (1.5 G)


LUNCH #10 No: Only two components have been selected (Milk & MMA). With the new meal pattern all students must select at least a ½ c of F or V for a meal to be reimbursable under OVS. For grades 9‐12, the minimum daily requirement for G is 2 oz eq, therefore, the roll cannot be counted as a full component. If a student selected 3/8 cup V, then the tray would be reimbursable.

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Slide 59

Lunch #11 Grade 9 – 12 4 oz Orange Juice (½ c F)Carrot Sticks (½ c V)Fresh Pear (½ c F)

Baked French Fries (½ c V)Turkey & Cheese Hoagie (2 oz MMA, 3 G, ¼ c V)


LUNCH #11 Yes: The student has selected 5 full components F (1 cup), V (1 cup, minimum), MMA (2 oz), G (2 oz eq, minimum), and Milk 3 Grains could be offered on one day for grades 9 – 12 to contribute to the weekly maximum of 12 oz eq.

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Slide 60

Lunch #12 Grade 9 – 12

Strawberries (½ c F)Roll (1 G)

Baked Beans ( ½ c V)8 oz Fat Free Skim Milk

LUNCH #12 No: The student has only selected 2 components (Milk + F) only one of the ½ c servings of F and V can count as one component towards the reimbursable meal. Remember, the smaller portion can only be credited for one of the F or V components. If the smaller portion is taken for both the F or V component then the full minimum daily amount must be taken to credit the remaining components (including meats & grains). Therefore, a student would need to either select an additional ½ c of F or V, OR an additional 1 oz eq G, OR 2 oz MMA to complete their meal.

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Slide 61

Food Production Records

• When recording in the Meal Contribution column:

– Record Meat/Meat Alternate Component in ounces (ex. 2 oz MMA)

– Record Vegetable and Fruit Component in cups (ex. ½ c F or V)

– Record Grain Component in ounce equivalents (ex. 1½ oz G)

– Record Milk Component as 1M (this is equal to 8 fl oz of milk)

– There is no meal contribution necessary for condiments

– Additional guidance on recording Meal Contribution may be released by TDA

These are the biggest changes to FPR going from Nutrient Standard to FBMP. This slide may need to be hidden when the audience is only for CE’s that were recently Traditional Menu Planning. Review Key Points in Student Workbook, page 17. Refer to New FBMP On‐Site Food Production Record and Instructions in Handout packet. Remember, the pattern for Pre‐K meals has not changed…therefore, if you choose to follow the current Pre‐K pattern, these planned meals would have to be recorded separately under the pre‐K grade group on the FPR.

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Slide 62

Things to Think About…

• Schools are required to identify content of a reimbursable meal near or at the beginning of the service line

• Make sure that appropriate substitutions are made if you run out of a vegetable choice or whole grain

• Ensure all students are offered a reimbursable meal, example:

For K‐5, would this menu be acceptable?

Hamburger (1.5 oz M/MA, 1 G)

Turkey Pot Pie (1 oz M/MA, 1 G, ¼ cup V)

Crinkle Fries (3 oz, ½ cup V)

Orange (½ cup F)

Milk

Under OVS with ½ c F/V requirement can be multiple sources…just has to be Fruit OR Vegetable ONLY under OVS can students take a ½ c of Fruit OR Vegetable—otherwise, they must take the full required minimum offering. (FRUIT: K‐8 = ½ c./ 9‐12 = 1c. | VEGETABLE: K‐8 = ¾ c. / 9‐12 = 1 c.) Fruit: 1 orange = ½ c Vegetable: If I choose the hamburger, am I being offered a minimum ¾ cup of vegetables?

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Slide 63

Things to Think About…

• Combined schools (K‐8) can follow the same meal pattern because these grade groups overlap, but sodium requirements must follow K‐5 group (sodium requirements take effect in SY 2014‐15)

• Fruits and vegetables have been updated in the USDA Food Buying Guide, Grains will be later

• CN labels will also be updated to indicate vegetable subgroups and whole grain rich items

• 3 year cycle for Administrative Reviews begins SY 2013‐14

Substitution list should be available for all sites for all vegetable sub‐group categories. There is not a window for an exemption from meeting the daily and weekly requirements. Think of the menu planned as a whole over the course of the week…not chronologically…to meet requirements.

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Slide 64

Meal PatternPost Assessment

Students should complete the New Meal Pattern Post Assessment in the Student Workbook, pages 20‐21. Review answers. Wrap up the day with questions, sharing, summary, and how participants will use this information. Slide 65

In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.To file a complaint of discrimination, write

USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.

Our services are provided through the Texas Department of Agriculture’s Food and Nutrition

programs funded by the U.S. Department of Agriculture, Food & Nutrition Service.

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