Offer vs. Serve CSNA June 2018 - PowerPoint Presentation

Offer vs. Serve CSNA June 2018

Together We Can CDE Vision All students in Colorado will become educated and productive citizens capable of succeeding in society, the workforce, and life. CDE Office of School Nutrition Mission The Office of School Nutrition is committed to ensuring all school-aged children have equal access to healthy meals by supporting, training, and connecting Colorado’s child nutrition community.

Learning Objectives Explore the requirements and benefits of offer versus serve (OVS) Recognize and count reimbursable breakfast and lunch meals utilizing OVS Identify OVS implementation strategies and best practices Correctly and efficiently serve food portions to meet all USDA school meal pattern requirements while utilizing OVS 3

What is OVS? Concept that applies to menu planning and the determination of reimbursable meals Allows students to decline a certain number of food components in the meal 4

Signage 5

School Breakfast Program Meal Pattern Requirements 6

Breakfast Meal Pattern 7 All 3 grade groups overlap Can use one menu for K-12 (use 9-12 grade range for grains) Meal Pattern Amount of Food Per Week (Minimum per day) 5-day Week Grades K - 5 Grades 6 – 8 Grades 9 - 12 Fruit (cup) 5 (1) 5 (1) 5 (1) Grains (oz. eq.) 7-10 (1) 8-10 (1) 9-10 (1) Fluid Milk (cup) 5 (1) 5 (1) 5(1) 4-day Week Grades K - 5 Grades 6 – 8 Grades 9 - 12 Fruit (cup) 4 (1) 4 (1) 4 (1) Grains (oz. eq.) 5.5-8 (1) 6.5-8 (1) 7-8 (1) Fluid Milk (cup) 4 (1) 4 (1) 4 (1)

Offer vs. Serve School Breakfast Program

OVS at Breakfast Always offer all three components in at least the required amounts For OVS, must offer at least four food items at breakfast Students must select at least 3 items (if more than 4 items are offered, they may decline more than one) For purposes of OVS, an item is the daily required minimum amount of each food component that a child can take 1 cup of milk 1 oz eq. of grains 1 cup of fruit (or veg) 9

OVS- Grains (part 1) A large grain can count as more than one food item for purposes of OVS in breakfast e.g. 2 oz. eq. muffin = 2 food items In addition to the 2 oz. grain, at least 2 other food items must also be offered to have OVS Student cannot decline the 2 oz grain item 10

Example #1 2 oz eq Grain:School offers 2 oz eq muffin, 1 cup apples, and milk  5 Items Offered Choices: Muffin + Apples + Milk Muffin + ½ cup of Apples ½ cup of Apples + Milk 11

Example #2 - 2 oz eq GrainSchool offers 2 oz eq muffin, ½ cup apples, ½ cup juice, and milk 5 Food Items Offered Muffin + Apples + Juice+ Milk Muffin + Apples + Milk Muffin + Juice + Milk Apples + Juice + Milk* * This would only be allowed in SBP, not NSLP 12

OVS- Grains (part 2) Grains-meat/meat alternate combination items When counting the meat/meat alternate as grains, the combo may count as two food items Example: egg sandwich w/ 1 oz. eq. of grains and 1 oz. eq. of m/ma counting as grains = 2 food items 13

OVS-Grains (part 3) Allowing students to take two of the same grain item If a menu planner offers two different 1 oz. eq. grain items at breakfast, a student may be allowed to take two of the same grain and count as two items Example: school offers milk and fruit, plus two grains: cereal (1 oz. eq.) and toast (1 oz. eq.) Student could select fruit and two toasts 2 nd toast selected in place of other grain offered (cereal) Only one item (milk) declined 14

National School Lunch Program Meal Pattern Requirements

Lunch Meal Pattern Meal Pattern Amount of Food Per Week (Minimum per day) 5-day Week Grades K - 5 Grades 6 – 8 Grades 9 - 12 Fruit (cup) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cup) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans/Peas (Legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional to reach total 1 1 1 ½ Grains (oz. eq) 8-9 (1) 8-10 (1) 10-12 (2) Meat/Meat Alternate (oz. eq) 8-10 (1) 9-10 (1) 10-12 (2) Fluid Milk (cup) 5 (1) 5 (1) 5(1)

Offer vs. Serve National School Lunch Program

OVS Lunch Requirements 18

Combination Foods 19 Beef Taco: Grain/Bread, Vegetables, Meat/Meat Alternate Pepperoni Pizza : Grain/Bread & Meat/Meat Alternate Ham Sandwich : Grain/Bread Meat Alternate, Vegetables Macaroni and Cheese : Grain/Bread & Meat Alternate

Q: Special Circumstance: What happens if a student selects only 3 items and two are from the fruit and vegetable component? Is this allowable? ½ Portion Fruit/Vegetable Full Portion Other Component Full Portion Fruit/Vegetable Reimbursable Meal

Resources- Office of School Nutrition Website Offer vs. Serve http://www.cde.state.co.us/nutrition/nutriOfferVsServe Menu Planning http://www.cde.state.co.us/nutrition/nutrimenuplanning Training Webpage http://www.cde.state.co.us/nutrition/nutritrainings 21

Jon Padia Nutrition Programs Principal Consultant padia_j@cde.state.co.us (303) 866-3685 Contact Information Denise Meredith Programs Consultant Meredith_d@cde.state.co.us (720) 648-3531 22

Thank You! 23

Offer vs Serve Heather Tedeschi Cherry Creek School District

Why Participate in Offer vs Serve? Students get the nutrients they need for success in the classroom Permits student choice Students are able to try new foods Increased participationReduces food wasteStudents eat more fruits and vegetables because they pick what they likeSaves money

Menu Planning Challenges: Vegetable subgroups and grain requirements Budget

Menu Planning: Nutrients to watch Sodium 1200 mg per meal (elementary lunch) Cannot add salt to anything unless in menu Condiments can only be offered as stated on menuSaturated fat <10% of calories from saturated fat per dayMust follow all recipesTrans FatLabel must state 0 grams per servingOnly items purchased through CCSD Warehouse may be served

Food Preparation Forecast how much food to prepare

Breakfast Signage

What’s for breakfast?

Lunch Signage

What’s for Lunch?

Offering Meat/Meat Alternate Must follow all recipes Use specific tools when needed for accurate measurement Scales SpoodlesScoopsSlicing meat must be done on slicer to ensure consistency

Offering Fruits Minimum of 3 fruits offered daily Minimum of 1 fresh fruit All fruit has a recipe with specific serving instructions All fruit must be pre-portioned into offer vs. serve cups

Offering vegetables Minimum of 2 vegetables offered daily All vegetables have a recipe that must be followed Must offer the menu’d vegetable on all serving linesAll vegetables must be pre-portioned into offer vs serve cups

Offering grains Must only offer side items (e.g., dinner rolls and breadsticks) when menu’d with the entrée

Offering Milk Must offer: Fat free chocolate Skim unflavored 1% unflavored

Review Question 1 Does a student have to take a fruit or vegetable? Does a student have to take a fruit and a vegetable?

Is this a reimbursable meal?

Is this a reimbursable meal?

Review Question 2 Does a student have to take an entrée?

Is this a reimbursable meal?

Review Question 3 Does a student have to take a milk?

Is this a reimbursable meal?

Review question 4 Can a student take two of the same vegetable? E.g., two serving of green beans or two servings of fries?

Is this a reimbursable meal?

Review question 5 Does a student have to take a dinner roll when it is on the menu with the entrée?

Is this a reimbursable meal?

Review question 6 Does a student have to take a meat or meat alternate?

Is this a reimbursable meal?

Questions? Contact: Heather Tedeschi htedeschi@cherrycreekschools.org

OFFER VS SERVE TOOLS USED AT ADAMS 12

COMPONENTS vs. FOOD ITEMS One of five food groups Specific food offered within the five food components + + + +

BREAKFAST MEAL PATTERN

BREAKFAST MEAL MENU

LUNCH MEAL PATTERN

LUNCH MEAL MENU

SERVING UTENSILS TOOL Fresh carrot measuring 1 serving = ½ cup (4oz spoodle) ~7 carrots Fresh broccoli floret measuring 1 serving = ½ cup (4oz spoodle) ~2-4 florets, depending on size Fresh cucumber slices measuring 1 serving = ½ cup (4oz spoodle) ~3-4 slices, depending on size

IDENTIFICATION OF A REIMBURSABLE MEAL

Questions? Contact Ilene Augustin ileneagustin@yahoo.com