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USDA School Breakfast & National School Lunch Program Requirements 2013-14 Developed By: Linda Boyer, R.D., M.P.H. Nutrition Specialist, LAUSD Food.

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Presentation on theme: "USDA School Breakfast & National School Lunch Program Requirements 2013-14 Developed By: Linda Boyer, R.D., M.P.H. Nutrition Specialist, LAUSD Food."— Presentation transcript:

1 USDA School Breakfast & National School Lunch Program Requirements Developed By: Linda Boyer, R.D., M.P.H. Nutrition Specialist, LAUSD Food Services Division Click: Next Slide.

2 Introduction & Agenda Overview
Objectives The School Breakfast and National School Lunch Programs: A Brief History Obesity: A National Epidemic Initiatives for Change: Dietary Guidelines for Americans MyPlate Let’s Move Healthy, Hunger-Free Kids Act 2010 Definitions

3 Introduction & Agenda Overview (continued)
Breakfast Changes and Requirements Breakfast Meal Pattern 2012 Lunch Requirements- a Review Lunch Meal Pattern Components Vegetable Subgroups NSLP Secondary Lunch Pattern Requirements Offer vs. Serve Signage

4 Objectives To recognize the historical significance of the School Breakfast and National School Lunch Programs. To understand how the prevalence of obesity in this country has led to changes in nutrition policy and the School Breakfast and National school Lunch Programs To identify the major initiatives that led to changes in USDA school meal programs nutrition standards. To recognize key definitions used in school meal programs. To understand food components vs. food items and the requirements of each in reimbursable meals.

5 Objectives (continued)
To understand the new regulations for the School Breakfast Program (SBP)and the National School Lunch Program (NSLP). Changes that have occurred and will be continuing Meal Patterns Reimbursable Meals Point of Service To be able to identify vegetables within each vegetable subgroup. To be able to clearly identify reimbursable meals under Offer vs. Serve for both breakfast and lunch. To understand what signage is required in school cafeterias.

6 School Breakfast Program (SBP): A Brief History
The School Breakfast Program is a federally assisted meal program operating in public and non-profit private schools and residential child care institutions. It was started in 1966 as a two year pilot projected designed to provide grants to assist schools serving breakfasts to “nutritionally needy” children. First priority was given to schools located in poor areas or in areas where children had to travel a great distance to school. During the first year of operation, the SBP served about 80,000 children at a federal cost of $573,000 Instructor: Before beginning History, tell participants the benefits of breakfast. Studies have shown that eating breakfast can help improve math, reading, and standardized test scores. Children who eat breakfast are more likely to behave better in school and get along with their peers than those who do not. Breakfast helps children pay attention, perform problem-solving tasks, and improves memory. Children who eat school breakfast are likely to have fewer absences and incidents of tardiness than those who do not. By eating breakfast, students get more of important nutrients, vitamins and minerals such as calcium, dietary fiber, and folate . Studies have shown that children who eat breakfast on a regular basis are less likely to be overweight. Eating breakfast as a child is important for establishing healthy habits for later in life. Schools that provide breakfast in the classroom to all students have shown decreases in tardiness and suspensions as well as improved student behavior and attentiveness.

7 School Breakfast Program (SBP): A Brief History (continued)
The SBP became permanent in 1975. The SBP is administered at the Federal Level by the USDA Food and Nutrition Service, and at the State level by the California Department of Education. School Districts that choose to take part in the SBP receive cash subsidies (reimbursement) from the USDA for each meal they serve. In return, they must serve breakfasts that meet Federal requirements, and they must offer free or reduced price breakfasts to eligible children.

8 School Breakfast Program (SBP): A Brief History (continued)
The SBP requirements have changed over the years as more data has been received about science and nutrition. The Healthy Hunger-Free Kids Act of 2010 directed the USDA to update the SBP’s meal pattern and nutrition standards based on the latest Dietary Guidelines for Americans. Changes to the SBP’s meal pattern will take place gradually beginning in SY (July 1, 2013).

9 School Breakfast Program (SBP): A Brief History (continued)
More whole grains will be offered; meals will supply appropriate calorie levels based on grade level, and the sodium content of meals will gradually be reduced. In SY , the requirement for more fruit will be implemented.

10 School Breakfast Program (SBP): A Brief History (continued)
Participation in the SBP has increased dramatically over the years. In Fiscal Year 2011, over 12.1 million participated every day nationwide. Of those, over 10.1 million received their meals free or at a reduced-price. Participation has slowly but steadily grown over the years: 1970: ½ million children 1980: 3.6 million children 1990: 4 million children 2000: 7.5 million children 2011: 12.1 million children TELL: So, the nation has come a long way from feeding 80,000 children in 1966 to 12.1 million in 2011.

11 National School Lunch Program (NSLP): A Brief History
Like the SBP, the National School Lunch Program (NSLP) is a federally assisted meal program operating in over 100,000 public and non-profit private schools and residential child care institutions. It was started in 1946. Part of the Federal “Food Safety Net.” Again like the SBP, the NSLP is administered at the Federal Level by the USDA Food and Nutrition Service, and at the State level by the California Department of Education. Instructor: School food service programs such as we know them did not just happen overnight. Preceding today’s programs is a long history of more than a hundred years of development, of testing and evaluating ,and of constant research to provide the best in nutrition, nutrition education, and food service for the nation’s millions of children in school. Though various efforts at school food services were carried out in this country as far back as the 1890’s, some European countries were operating rather extensive programs before that. For example, in Germany, in 1875, needy children were being supplied free textbooks, clothing and food. More programs popped up in France, where Paris began school cafeterias in They continued to grow in England, Holland, Switzerland and other countries so that by the early 1900’s, school feeding had spread throughout most of the European countries. Ask participants: What was going on in the 1940’s? Answers: We were still in the Great Depression where economic conditions were severe. World War II had just ended. Many men and women had been rejected from the military during the war as they were underweight and “not nutritionally fit.” The National School Lunch Program was started as a “safety net” to improve the nutritional well being of America’s youth and to promote that health as they grew into adulthood.

12 National School Lunch Program (NSLP): A Brief History (continued)
Just as for Breakfast, School Districts that choose to take part in the NSLP receive cash subsidies from the USDA for each meal they serve. In return, they must serve lunches that meet Federal requirements, and they must offer free or reduced price lunches to eligible children. In 1998, Congress expanded the NSLP to include reimbursement for snacks to children in afterschool educational and enrichment programs to include children through 18 years of age.

13 National School Lunch Program (NSLP): A Brief History (continued)
As for breakfast, The Healthy Hunger-Free Kids Act of 2010 also directed the USDA to update the NSLP’s meal pattern and nutrition standards based on the latest Dietary Guidelines for Americans. The latest NSLP regulation updates became effective beginning July, 2012, and increased the amounts of fruit, vegetables and whole grains in school menus, and set specific grade level calorie requirements. Other changes will include a gradual reduction in the sodium content of meals beginning in SY and continuing through SY This will give vendors time to find new products and reformulate existing products to meet the reduced sodium levels. It will also give students time to adjust to the flavor profile changes. The Target Sodium Levels : Target 1: for Breakfast & Lunch Target 2: “ Final Target: “ This gradual reduction will be a challenge to food processers to come up with delicious, enticing meals that will appeal to student populations. I assume there will be a lot of creativity with herbs and spices!

14 School Breakfast and National School Lunch Reimbursement
Participation in the NSLP has also increased. Nationally in 2011, the NSLP provided nutritionally balanced, low-cost or free lunches to more than 31 million children each day. Any student at a participating school may purchase a meal through the School Breakfast or National School Lunch Programs. Families with incomes at or below 130% of the poverty level receive free meals Those families with incomes between 130% and 185% of the poverty level are eligible for reduced-price meals (for which students can be charged no more than 40 cents). Children from families with incomes over 185% of the poverty level pay full price although their meals are still subsidized to some extent. Like I mentioned, and as we all know, we get reimbursement for all meals that meet Federal requirements IF we: Meet all requirements when planning menus- calorie levels when averaged over a week, saturated fat levels, Grai, Meat, Fruit and Vegetable requirements, Vegetable subgroups,etc. That school sites follow the menus as written and follow recipes to insure all menu items are offered, in the correct portion size and all other instructions are followed (important to review with staff to make sure they are using correct disher sizes/weights, etc. That children take the required number of food items/components prior to the POS. Auditors will not only look at the planned menu, but also the menu that you are actually following, and they will analyze THAT menu . So, if changed have had to be made due to unforeseen circumstances, Do you have enough Grains? Do you have enough vegetables from the correct subgroups, etc?

15 CHALLENGE QUESTIONS True or False:
The SBP was started in 1946 as a 2 year pilot designed to insure schools in wealthy areas were feeding full priced students properly. False The SBP and NSLP are administered at the Federal Level by the USDA Food and Nutrition Service, and at the State level by the California Department of Education. True Requirements are considered just guidelines, so therefore, we receive reimbursements for all meals served whether or not our meals meet federal requirements.

16 Obesity – A National Epidemic
According to recent statistics: More than 1/3 (78 million) of adults in the United States are obese. In the past 20 years, childhood obesity rates have more than tripled, and a recent study by the Center for Disease Control predicts that, unless current trends change, one in three adults will have Type II Diabetes by the year 2050. More than 1/3 of children and adolescents aged 2-19 in the United States are obese. In LA County more than 42% of children are affected. INSTRUCTOR: TELL: We have all heard that Obesity is a National epidemic. We’ve all seen segments on shows such as 60 minutes where they show people –not their faces, but the mid sections and backsides of as they are walking. OMG! I have a shirt like that….is that me?!!!

17 Obesity – A National Epidemic (continued)
Obesity is associated with a number of health conditions. Hypertension Heart Disease Diabetes Certain types of cancer Joint and bone problems Sleep apnea Social and psychological problems ASK: What are some of the health conditions you can think of that are associated with obesity? INSTRUCTOR: Solicit responses from 2-3 people in the group. Give positive feedback to he individuals willing to speak out. NOTE TO SPEAKER: Address the responses. If all of the responses are correct, say something like “Good, that’s correct.” If the responses are not correct, solicit a few more responses and try to guide them to focus on health conditions of someone they may know who is overweight. INSTRUCTOR: After they have responded, click to “fade in” the 4 leading conditions related to obesity. TELL: Obesity increases the risk of developing a large number of diseases. Hypertension, Heart Disease, Diabetes and certain types of cancers are among the leading health conditions related to obesity. LAUSD is committed to providing an environment where students can learn to make healthy choices for life long health. Click: Next Slide

18 Obesity – A National Epidemic (continued)
Obese children and teenagers are at greater risk for developing these, and other health conditions. LAUSD is committed to providing an environment where students can learn to make healthy choices for life long health. Among the programs that promote this commitment are: The Good Food Procurement Resolution which (among other things) promotes health and well being by increasing student’s access to fresh fruits, vegetables and whole grains. “I’M IN” Campaign which is designed, in part, to raise awareness about the District’s healthy meals to help fight childhood obesity. Urban School Food Alliance- (NYC, L.A., Chicago, Miami-Dade, Dallas & Orlando)- to offer student nutritious and delicious meals while keeping costs down.

19 Initiatives for Change in SBP and NSLP
There are major changes to the USDA Nutrition Standards. There were several initiatives for these changes: Dietary Guidelines for Americans 2010: Focuses on balancing calories with physical activity Encourages Americans to consume more healthy foods MyPlate -A simple tool designed to: Support the Dietary Guidelines for Americans Promote healthy eating Use the 5 food groups arranged like a place setting to make choosing a healthy diet easier Let’s Move : Launched by First Lady Michelle Obama in February 2010 with a goal of solving childhood obesity within a generation so that children born today will reach adulthood at a healthy weight. It encourages: Healthier foods in schools Better food labeling More physical activity for children Healthy, Hunger Free Kids Act of 2010: Updates school meal nutrition standards Reflects the most current 2010 Dietary Guidelines for Americans TELL: Recent legislation provides improvements to help children access healthier, more nutritious food options to help combat obesity. A combination of several initiatives led to the improvements seen in school meals. The new Dietary Guidelines for Americans 2010 focuses on balancing calories with physical activity and encourages Americans to consume more healthy foods. MyPlate is a simple tool designed to support the Dietary Guidelines for Americans. It illustrates the five food groups that are the building blocks for a healthy diet using a familiar image- a place setting for a meal. (3) Let’s Move was launched by First Lady Michelle Obama in February The goal of this initiative is to solve childhood obesity within a generation so that children born today will reach adulthood at a healthy weight. It encourages: Healthier food in schools Better food labeling, and More physical activity for children. Healthy, Hunger Free Kids Act of 2010 –Signed by President Obama in February 2010, this initiative updated school meal nutrition standards to reflect the most current 2010 Dietary Guidelines for Americans. So, all of these initiatives together have tied together to promote healthier eating among Americans and to improve school meal programs. Click: Next Slide

20 MyPyramid is now updated to…
TELL: In 2011, the federal government retired the short-lived 2005 MyPyramid dietary tool in favor of MyPlate. Click: Next Slide

21 …MyPlate Balance Calories Foods to Increase Foods to Decrease
Enjoy your food Eat less Avoid oversized portions Get regular physical activity Foods to Increase Fruits Vegetables Whole Grains Legumes Make half your plate: Fruits and Vegetables Foods to Decrease Sodium Added Sugars Refined Grains TELL: MyPlate provides Americans with a relatively simple and straight-forward message—eat more nutrient dense foods. Fill your plate with a little more than ¼ vegetables, a little less than ¼ fruits, ¼ grains (at least half of which should be “whole grains”), and ¼ lean protein. Top it off with a glass of 1% or non-fat milk and you’re good to go!! It suggests decreasing intake of sodium, added sugars and refined grains, and emphasizes caloric balance: Enjoy your food, but eat less Avoid oversized portions (Claim Jumper isn’t normal portions!) Get regular physical activity to help maintain caloric balance Similar to the MyPlate recommendations, the new regulations and meal patterns for school meals also emphasizes increased consumption of vegetables, fruits, whole grains, lean protein choices, and fat-free or 1% dairy products. It phases in a additional gradual changes over the next several years. Click: Next Slide

22 Healthy, Hunger-Free Kids Act (HHFKA)
Championed by First Lady Michelle Obama, and signed into law by President Obama on December 13, 2010. The HHFKA authorizes funding for federal school meal and child nutrition programs and increases access to healthy food for low- income children. Over 31 million children receive meals through the school lunch program and many children receive most of their meals at school. With over 17 million children living in food insecure households, and one of every three children in America now considered overweight or obese, schools are often on the front lines of our national challenge to combat childhood obesity and improve children’s overall health. Ask participants: Who can tell me what food insecurity is? Tell: Food insecurity refers to the availability of food and one’s access to it. According to the USDA, 1 in 6 people are food insecure in the United States, including 17 million children. LAUSD has a significantly large population of homeless children and children who live in households with food insecurity. We are, for some children, the sole source of their daily food intake. Some children leave here after school and do not have anything to eat until they come to school the next day. So, we have an important job to do. While we want to increase participation, we should always remember the deeper reason: that we are nourishing children, and hopefully we are nourishing them to achieve excellence. Developing these recipes gives us an opportunity to make items that will be nutritious and appealing to all students so that they will come to the cafeteria and be repeat customers. I am happy we are going back more to scratch cooking. We all know that the aroma of freshly baked cofffeecake or taco meat cooking, etc. entices student to enter our doors.

23 Healthy, Hunger-Free Kids Act (HHFKA) (continued)
The Act: Instructs the USDA to establish standards consistent with the most recent Dietary Guidelines for Americans Strengthens school food nutrition standards for all foods regularly sold in schools during the school day, including vending machines, a la carte sales, and student stores. Increases funding to schools that meet the updated nutritional standards Increases technical assistance to schools Strengthens school wellness policies Improves farm to school programs Builds on the USDA’s work to improve the nutritional quality of commodity foods Promotes nutrition and wellness in child care settings

24 Definitions A “food component” is:
One of the three food groups comprising a reimbursable breakfast for K-12, which are: Grains Fruits, and Milk or One of the five food groups comprising a reimbursable lunch for K-12, which are: Meat/Meat Alternates Vegetables INSTRUCTOR: IT’S STRETCH TIME!!! NEW: FSM’S –ASK: WHAT DO YOU NOTICE THAT IS DIFFERENT AT BREAKFAST? PLEASE NOTE THAT THE MEAT/MEAT ALTERNATE COMPONENT IS NO LONGER EQUIRED AT BREAKFAST. WE WILL TALK ABOUT THIS FURTHER IN A FEW MINUTES. The former Grain/Bread Group for our purposes, is now called Grains. The term “Grains” is used for Whole Grain items, while “Bread or Bread Alternate” is used when describing non-whole grain-rich items. So, we now use the term “Grains” only.

25 Definitions (continued)
A “food item” is: A specific food offered within the food components. A food item may contain one or more food items and/or food components. Examples: An apple is a food item offered in the Fruit component. Broccoli is a food item offered within the Vegetable component. A muffin is the food item offered within the Grain component. It often counts as 2 items if it is a 2 G muffin. A serving is the minimum quantity of a food item that must be offered to meet FBMP requirements for age/grade groups.

26 Definitions (continued)
The Point of Service is “that point in the food service line where it can be accurately determined that a reimbursable free, reduced, or paid lunch and/or breakfast has been served to an eligible child.” The end of the serving line is considered to be the Point of service. This is after all foods that contribute to the meal pattern, including salad or food bars, have been offered to students.

27 CHALLENGE QUESTIONS True or False:
The Healthy, Hunger Free Kids Act of 2010 was a major force behind updating school meal standards. True 2. There are now 4 required food group components at Breakfast: Meat/Meat Alternate, Grain, Fruit, and Milk. False For lunch, Seasoned Chicken would be considered a “food item” within the Meat/Meat Alternate component. Ask: #2—which component is no longer required?

28 Food-Based Menu Planning
Healthy, Hunger-Free Kids Act (HHFKA) BREAKFAST CHANGES Become effective beginning July 2013 Food-Based Menu Planning Grade Groups: K-5, 6-8, 9-12 (LAUSD will use K-8 & 9-12) Half of weekly grains must be whole grain-rich Offer daily and weekly grain range minimums Meat/meat alternate may substitute for grains (at breakfast only) The majority of the changes for breakfast occur this coming school year Food Based Menu Planning is required. This is not new, as we are already doing this. Like lunch, the grade groupings are K-5, 6-8, and Here at LAUSD, because of overlap in requirements, we will follow 2 age groups, K-8 and 9-12. Half of the weekly grains must be whole grain-rich (we’re already doing this) What does whole grain-rich mean? It means that at least 50% of the grain in a food must be whole grain for the food to qualify as “whole grain-rich.” To qualify, there are 3 criteria : (1) The food contains 8 g of whole grain per ounce equivalent or (2) The food bears the FDA approved whole grain health claim or (3) The ingredients list declares whole grains first. These are among one of the many things that we look for when a vendor submits their Product Formulation Statement. You will need to offer weekly minimum grain ranges, and there is a daily minimum of one oz. eq. for all grade groups. Meat/meat alternate may substitute for grains after the minimum of one oz equivalent grain is offered per day Please note there is no requirement for Meat/Meat Alternates at Breakfast. We’ll talk about this in a minute.

29 2013-14 BREAKFAST CHANGES (continued)
Calorie ranges, minimum and maximum Offer Versus Serve (OVS) requirements 3-year administrative review cycle includes breakfast State Agency conducts weighted nutrient analysis one week NSLP and SBP menus There are now calorie ranges for each grade group with a minimum and a maximum that is averaged over the week There are some Offer Versus Serve (Offer versus Serve) requirements that we will be covering later in this presentation The new Administrative Review process (formerly called the Coordinated Review Effort or CRE) starts in School Year The reviews have changed from a 5-year to a 3-year cycle. The new reviews will include breakfast During Administrative Reviews the State Agency (SA) will conduct a weighted nutrient analysis for one week for National School Lunch and School Breakfast Program menus if the site chosen is identified as high risk. For the weighted nutrient analysis, we will look at your menu production records and will use your planned quantity (prepared quantity). A weighted nutrient analysis gives more weight to nutrients found in popular foods that are more frequently selected by students. Therefore, the most popular items will be getting more credit.

30 Breakfast Meal Pattern
Grades K-8 Grades 9-12 Calories Saturated Fat <10% of calories Fruit (cups per week) 2 ½ (1/2 cup per day) Grains (oz. eq.) 8-10 (1 per day minimum) 9-10 (1 per day minimum) Milk (cups) 5 (1 cup per day) (1 cup per day) Calories are in ranges that must be met when averaged over a week. Saturated fat remains at 10% of total calories. For all grade levels, we must offer 2 ½ cups of fruit per week, with a minimum of ½ cup per day. If we offer that ½ cup per day, we automatically meet the 2 ½ cups per week requirement. It is important to follow recipes to make sure the ½ cup portion is met. For grades K-8, we must offer 8-10 Grains per week. The minimum is 1 per day. However, to meet the minimum of 8 per week, we could only offer 1 Grain twice per week. (Ex: 1,1,2,2 ,2 =8). For grades 9-12, we must offer 9-10 Grains per week. The minimum here is also 1 per day. However, to meet the minimum of 9 per week for Grades 9-12, we could only offer one Grain once per week. (1,2,2,2,2 =9). If substitutions are made in the menu due to delivery problems, etc. You need to make sure that you will still meet the minimum Grain requirement. The milk requirement remains at 5 cups per week; 1 cup per day. Again, there is no Meat/Meat Alternate requirement at breakfast.

31 CHALLENGE QUESTIONS 1. What are the required food components for breakfast? Grain, Milk Grain, Fruit, Milk Grain, Meat/Meat Alternate, Milk Grain, Meat/Meat Alternate, Fruit, Milk Answer: B. Grain, Fruit, Milk What component is no longer required at breakfast? Answer: Meat/Meat Alternate

32 Breakfast - Fruit School Years 2012–13 and 2013–14 K-12 – 1/2 cup
Fresh, frozen, canned, and dried fruit allowed Temporary allowance for frozen fruit with added sugar School Years and No fruit juice limit SY No maximum limit fruit/vegetables TELL: Let’s talk a few minutes about each component offered at breakfast. Beginning in school year , frozen fruit may no longer contain added sugar. The delay in this regulation is to allow companies to use up existing inventories and to allow vendors time to produce products without added sugars. The fruit requirement for School Years and is ½ cup per day for all grade groups. Fruits that are served can be fresh, frozen, canned or dried. The USDA has provided a temporary allowance for frozen fruit with added sugar for School Year and This allows school districts to use existing inventory.

33 Breakfast- Grains Grades K-8: 8-10 (minimum 1 per day)
Grades 9-12: 9-10 (minimum 1 per day) School Year , half of the grains offered must be whole grain-rich (WGR) USDA Foods offers WGR flour, oats, pancakes, tortillas, rice, and pasta Once the 1 oz. Grain requirement per day has been met, Meat/Meat Alternates may be offered, and count towards the weekly GRAIN requirement. Remember, there is no Meat/Meat Alternate requirement for Breakfast. Again, there is a daily minimum of 1 oz. Grain per day and weekly minimums based upon grade groups that must be met. If menu changes are made for unforeseen circumstances, you must make sure you meet the minimum weekly requirements. At least half of the grains offered during the School Year must be whole grain rich. USDA offers, as part of commodities, many whole grain rich items, such as flour, oats, pancakes, tortillas, rice, and pasta. I’m not sure exactly what commodities we will be receiving throughout this coming year. Remember: When substituted for grains, M/MA counts toward the weekly grains range and dietary specifications

34 Breakfast - Milk Allowable milk options:
Fat-free (unflavored or flavored) Low-fat (unflavored only) Fat-free or low-fat (lactose-reduced or lactose-free) Must offer at least two choices at meals Student may decline milk under OVS

35 Breakfast Component Examples
Menu #1: Café LA Coffee Cake (2 G) Fresh Apple (F) Milk (Milk) There are 3 components offered: Grain, Fruit, and Milk Menu #2: Egg & Cheese Burrito (2 G) Orange Juice (F) Milk (Milk) There are 3 components offered: Grain (The tortilla counts as the 1 oz. of required Grain. Since there is no longer a requirement for Meat/Meat Alternate at breakfast, the Egg & Cheese(M/MA) is substituted as Grain and counts towards the weekly grain requirement), Fruit, and Milk. Menu #3: Quaker Oatmeal Bar (1 G) Chicken Sausage Patty (1 G) Milk There are 3 components offered: Grain (The Quaker Oatmeal Bar counts as the 1 oz. of required Grain. Since there is no longer a requirement for Meat/Meat Alternate at breakfast, the Chicken Sausage Patty (M/MA) is substituted as Grain and counts towards the weekly grain requirement), Fruit, and Milk. Ask: Does everyone understand the concept of the meat/meat alternate counting as a grain under the new regulations? So, there will be no M/MA, so Production Records, I assume, will be revised to reflect this.

36 CHALLENGE QUESTIONS True or False:
The requirement for Fruit at breakfast is 1 cup for all age groups. False 2. There is no longer a Meat/Meat Alternate requirement at breakfast. Therefore, Meat/Meat Alternates offered are now counted towards the weekly Grain requirement. True 3. At least two different types of milk must be offered at breakfast.

37 Healthy, Hunger-Free Kids Act (HHFKA) New Lunch Requirements at a Glance Became effective beginning July 2012 Menu Planning Food-Based Menu Planning – like breakfast, is the only menu planning approach allowed. Age/Grade Groups At LAUSD, Grades K-5 and 6-8 are combined, so there is: One menu for grades K-8 One menu for grades 9-12 Fruit Components Fruits are a separate meal component from vegetables There is a daily fruit requirement One serving must provide a minimum of ½ cup to be reimbursable No more than half of the weekly fruit offered may be juice Vegetable Components Vegetables are a separate meal component from fruits There is a daily vegetable requirement There is a weekly requirement for dark green, red/orange, beans/peas (legumes), starch & other vegetables TELL: The Healthy Hunger-Free Kids Act is the reauthorization of the Child Nutrition Act which was first signed into law in Improving child nutrition is the focal point of the Healthy, Hunger-Free Kids Act. This updated school meal nutrition standards to reflect the most current 2010 Dietary Guidelines for Americans. These requirements are nationwide, so every school district is working through the logistics of how to revamp their school food service programs. These regulations started LAST July (2012), so we should all be familiar with these lunch requirements by now. NOTE TO INSTRUCTOR: READ THE ABOVE BULLET POINTS IN DETAIL. Emphasize: There will be 2 menus, K-8 and If you are a “Span” school, and you have separate times and lines where the K-8 and 9-12 students eat, then you should be following both the K-8 and the 9-12 menus. If all of the students eat together, and you can’t separate out the students, then you should follow the higher requirements for the 9-12 students. Fruits and Vegetables are now 2 separate components Fruit and Vegetable portions will be at least ½ cup (they will not see 3/8 cup servings) They cannot substitute juice for fruit. Juice may only be served when it is listed on the menu. They must serve the vegetables that are on the menu to meet the requirements for the different subtypes of vegetable They MUST follow the menus as written. Click: Next Slide

38 Healthy, Hunger-Free Kids Act (HHFKA) New Lunch Requirements at a Glance Effective July 2012 (continued) Grain Component There is a daily grain/bread requirement There is a weekly minimum requirement Half of the grains offered must be whole-grain rich Whole grain-rich foods must contain at least 50% whole grains Meat/Meat Alternate Component There is a daily meat/meat alternate requirement Plus a weekly requirement (minimum and maximum) Milk Component 2 different types of milk must be offered Calorie Requirement There are calorie minimum and maximum levels for each grade group Calories must be met when averaged over a week Offer versus Serve A ½ cup fruit or vegetable component must be selected as part of the reimbursable lunch meal Monitoring There is a 3-year administrative review cycle to monitor compliance with meal requirements NOTE TO INSTRUCTOR: READ THE ABOVE BULLET POINTS IN DETAIL. TELL: Emphasize: We have been proactive and already meet that requirement for having half the grains whole-grain rich. We cannot go over or under the minimum requirements for Grain/Bread, Meat/Meat Alternate or Calories. So if they need to make an emergency substitution, they must be careful. Example: As I will show you in an upcoming slide, the maximum G/B for K-5 per week is 9. Let’s say we had exactly 9 planned on the menu. If they substituted a dinner roll (2 G/B) for Homestyle Wheat Bread (1 G/B), they would now have 10 G/B and would be over the maximum requirement for the K-5 grade group. A ½ cup serving of Fruit OR Vegetable MUST be chosen by the student for the meal to be reimbursable. Click: Next Slide

39 Menu Planning Approach Changes
The Food Based Menu Planning (FBMP) is the only menu planning approach allowed. Food Based Menu Planning requires: Specific food group components be offered Portions based according to age/grade groups Five food components are required at lunch Multiple lines must make all required food components available to all students on a weekly basis. TELL: Under the new regulations, Food Based Menu Planning (FBMP) is the only menu planning approach allowed. Food Based Menu Planning requires that specific food group components be offered in specific portion sizes based on age/grade groups. So, the menus for K-8 and 9-12 will be somewhat different in terms of portion sizes and in some items served. ASK;;WHAT ARE THE FIVE FOOD COMPONENTS THAT MUST BE OFFERED FOR LUNCH? TELL: The five food components required at lunch are: Meat/Meat Alternate Grain/Bread Fruits Vegetables Milk Remember, Fruits and Vegetables are now separate components and cannot be interchanged. If you have multiple serving lines, such as a scramble area, windows and/or carts, each independent line must meet the daily and weekly requirements of all components. So, you must make sure that ALL required food components are available to all students on all lines. This is to ensure that a student is able to take a reimbursable meal every day in any line they may choose. Click: Next Slide

40 Lunch Meal Pattern Grades K-8 Grades 9-12 Calories 600-650 750-850
Saturated Fat <10% of Calories < 10% of Calories Fruit (cups per week) 2 ½ (1/2 cup per day) 5 ( 1 cup per day) Vegetables (cups per week) 3 ¾ (3/4 cup per day) 5 (1 cup per day) Dark Green Red/Orange 1 ¼ Beans/Peas Starchy Other Additional Vegetable to reach total 1 1 ½ Grains (oz. eq.) 8-9 (1 per day min.) 10-12 (2 per day min.) Meat/Meat Alternate (oz. eq) 9-10 (1 oz. per day min.) 10-12 (2oz. per day min.) Milk INSTRUCTOR: GO OVER MEAL PATTERN REQUIREMENTS.

41 Components Component Food Source Meat/Meat Alternate (M/MA)
Meat, poultry, fish, cheese, peanut butter or other nut or seed butters, nuts, eggs, dry beans, yogurt, and alternate protein products Grain (G) Bread, tortillas, bagels, rice, pasta, rolls, and other products made from whole-grain meal or flour, bran or germ Vegetables (V) Raw, cooked, fresh, dried, canned or frozen carrots, green beans, zucchini, celery, cucumbers, potatoes, etc. Fruit (F) Raw, cooked, fresh, dried, canned or frozen apples, oranges, bananas, plums, pears, grapes, etc., and 100% full strength fruit juice (Juice can only be served when on the menu) Milk Fluid, served as beverage ASK: Let’s review: Who can tell me what the five required food components are? Instructor: Solicit responses from 2-3 people in the group. Give positive feedback to he individuals willing to speak out. NOTE TO SPEAKER: Address the responses. If all of the responses are correct, say something like “Good, that’s correct.” If the responses are not correct, solicit a few more responses. Who can give me examples of foods found within each component group? INSTRUCTOR: After they have responded, click to “fly in” the 5 components and food sources of each component. Click: Next Slide

42 Vegetable Subgroups To increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans. 1. Dark Green Vegetables 2. Red/Orange Vegetables Arugula Boy choy Broccoli and broccoli rabe Butterhead lettuce (Boston, bibb), raw Chard Cilantro Collard greens Dark green leafy lettuce Kale Mesclun Mixed dark leafy (includes romaine, chicory, escarole and endive Mustard greens Parsley Red leaf lettuces Romaine lettuce Seaweed Spinach Turnip greens Watercress REQUIREMENT: ½ CUP PER WEEK Acorn squash Butternut squash Carrots and carrot juice Hubbard squash Orange and red peppers Pumpkin Sweet potatoes and yellow yams Tomatoes and tomato juice REQUIREMENT: ¾ cup grades K-8, 1 ¼ cups grades per week Instructr: Go over the groups and the types of vegetables that are in each sub-group. Vegetables are no longer simply interchangeable. To make sure you meet all subgroup requirements and the amounts required from each group, if substitutions are unavoidable, you need to make substitutions from within the same subgroup.

43 Vegetable Subgroups (continued)
3. Beans/Peas: 4. Starchy Vegetables Black beans Black eyed peas (mature, dry) Edamame Garbanzo beans (chickpeas) Kidney beans Lentils Lima beans (mature) including fava and mung Navy beans Pinto beans Soy beans Split peas White beans REQUIREMENT: ½ cup per week Cassava Corn French fries (potatoes, French fried, all types) Fresh cowpeas, field peas, or black-eyed peas (not dry) Green bananas Green lima beans Green peas Lima beans, immature Plantains Taro Water chestnuts White potatoes White yams REQUIREMENT: ½ cup per week

44 Vegetable Subgroups (continued)
5. Other Vegetables Artichokes Asparagus Avocado Bamboo shoots Bean sprouts Beets Brussels sprouts Cabbage Cactus Cauliflower Celery Chives Cucumbers and pickles Eggplant Garlic Green beans Green peppers Iceberg (head) lettuce Jalapenos Mung Bean sprouts Mushrooms Okra Olives Onions Parsnips Purple bell peppers Radishes Seaweed (wakame) Snow peas Summer squash (i.e. zucchini, yellow, spaghetti) Turnips Yellow peppers Plus any vegetables from list 1, 2, and 3 REQUIREMENT: ½ cup grades K-8, ¾ cup grades 9-12 per week

45 National School Lunch Program Secondary Meal Pattern
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY MEAT/MEAT ALTERNATE 2 OZ. GRAINS 2 FRUIT ½ C 8 OZ. 100% FRUIT JUICE 100% FRUIT JUICE VEGETABLE VEG 1 C (RED/ORANGE) BABY CARROTS VEG ½ C (DARK GREEN) CAESAR SALAD (BEANS/PEAS) PINTO BEANS (OTHER) CORN (STARCHY) POTATO (Ex: CUCUMBER COINS) (EX:CELERY STICKS) MILK = Meat/Meat Alternate = Grains = Fruit = Vegetable = Milk TELL: For Secondary schools, there are 2 different meal patterns that you may see. No matter which pattern we use, We must ALWAYS offer 2 ounces of Meat/Meat Alternate, 2 Grain/Breads and Milk The Fruit/Vegetable patterns will vary, and we will either offer: (a) 1 cup of vegetable and (b) 2, ½ cup servings of fruit (Monday, Wednesday & Friday) OR (a) 2, ½ cup servings of vegetables (b) 8 oz. juice (Tuesday and Thursday) (Juice cannot be used to meet any more than ½ of the fruit requirement, so we can only offer it twice per week) We made these patterns to make sure we had the required amounts of meat/meat alternate, grains, fruits and milk as well as the required amount and types of the vegetable subgroups. In the above example, even though we look like we’re short ¼ cup of red/orange (the requirement is 1 ¼ cups), we have included an entrée that contains at least ¼ cup. We don’t advertise that as a component, because students are required to take a full ½ cup fruit or vegetable serving.

46 CHALLENGE QUESTIONS True or False:
Juice may be offered every day for lunch. False 2. A ½ cup Fruit or Vegetable must be selected by students as part of a reimbursable lunch. True 3. To increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans.

47 Part 2: MyPlate & Offer vs. Serve
F = Fruit Component V = Vegetable Component G = Grain Component M = Meat/Meat Alternate Component (Protein) Milk = Milk Component TELL: I know this is a lot of information to digest!!! Now on to Offer versus Serve! We’ve talked about regulations, age and grade groups, components, meal patterns, fruit being a separate component from vegetables, vegetable subgroups, minimum and maximum requirements, etc!!! So, let’s simplify it a little.

48 Offer versus Serve (OVS): What Must Be Offered at Breakfast?
In the daily breakfast meal pattern, 3 menu components must be offered. Once again, a food component is 1 of the food groups that comprise reimbursable meals under Food Based Menu Planning. For Breakfast, those required components are: Grains Fruit Milk Remember once again, there is no longer a requirement for Meat/Meat Alternate for Breakfast. You will need to explain what I have explained to you to your workers.

49 Offer versus Serve (OVS): What Must Be Offered at Breakfast
Offer versus Serve (OVS): What Must Be Offered at Breakfast? (continued) An food item is a specific food within a food group. At breakfast, 4 menu ITEMS must be offered for Offer vs. Serve to be used. A Quaker Oatmeal Bar is a 1G menu item. Café LA Coffee Cake is a 2G menu item. A Breakfast Burrito (Bean & Cheese) is a 2G item. (Remember, as there is no requirement for M/MA at breakfast, M/MA’s count as a G) An Orange is a 1 F menu item. Milk is 1 menu item: Milk.

50 Offer vs. Serve - Breakfast
Offer vs. Serve is not used for Breakfast in the Classroom (BIC) Offer vs. Serve must be followed in Grades 9-12 For Offer vs. Serve, you must offer: All 3 food components and At least 4 menu items If offering only 3 menu items, Offer vs. Serve may not be used.

51 Offer vs. Serve – Breakfast- Examples
Example #1: The following menu would not be allowed under Offer vs. Serve: Quaker Oatmeal Bar (1 G) 100% Fruit Juice (F) Milk (Milk) Why? 3 components are offered (Grain, Fruit & Milk), but only 3 items are also offered (Quaker Oatmeal Bar, Juice & Milk). Four items must be offered for menu to be Offer vs. Serve. Example #2: The following menu would be allowed under Offer vs. Serve: Café LA Coffee Cake (2 G) Why? 3 components are offered (Grain, Fruit & Milk), and 4 items are offered (Café LA Coffee Cake (2 oz. Coffee Cake counts as 2 G, Juice & Milk). The required four items have been offered for Offer vs. Serve. You will be able to tell by looking at your menu how many items are offered, as we designate them as G, 2G, F, V, and Milk. If it has a “2” before it, it counts as 2 MENU ITEMS.

52 Sample Breakfast Menu French Toast V WG 2G 100% Apple Juice (4 oz) F
Milk White, 1% or Fat Free Milk In this sample menu, we have: 3 Menu Components (Grain, Fruit, and Milk) 4 Menu Items (The French Toast has a “2” after it, so it counts as 2 items), Fruit, and Milk

53 Sample Breakfast Menu (continued)
At Breakfast, if you are offering 4 or more items, the student may only decline ONE item. This is true whether you offer 4,5,6, or more items. Example#1, Menu as offered: French Toast V WG 2G 100% Apple Juice (4 oz) F Milk White, 1% or Fat Free Milk Since the student may only decline ONE item, they can only decline the juice or the milk. They may NOT decline the pancakes, as that is 2 items.

54 Offer vs. Serve - Breakfast
The following menu is offered to students: Maple Whole Grain Waffle 2G Fresh Banana F Milk Milk Can this menu be Offer vs. Serve? Why or why not? Answer: Yes. There are: 3 components- Grain, Fruit and Milk AND 4 food ITEMS: Waffle (counts as 2 items since it is 2 G, Banana, and Milk) Student # 1 chooses: Fresh Banana F Milk Milk Reimbursable? No. The student has only selected 2 components (Fruit and Milk) , and only 2 food items, (Fresh Banana and Milk). Student # 2 chooses: Maple Whole Grain Waffle 2G Fresh Banana F Yes. The student has now chosen 2 components (Grain and Fruit), but has chosen 3 food items, Maple Whole Grain Waffle (counts as 2 items since it is 2G, and Banana. ASK: Can this menu be Offer vs. Serve? If so, why or why not? TELL: Yes, it can be Offer vas. Serve because: 1. There are 3 components offered -Grain, Fruit, and Milk, and 2. There are 4 menu ITEMS offered: Waffles, which count a Banana, and Milk. Remember, with our current menu pattern, the student can only decline the fruit or the juice. But you need to understand that if the pattern changes, they still can only decline one item. A 2G item could therefore, not be declined, as it is 2 items.

55 Offer vs. Serve – Breakfast (continued)
The following menu is offered to students: Italian Cheese Bagel 2G Fresh Orange F Milk Milk Can this menu be Offer vs. Serve? Answer: Yes. There are: 3 components- Grain, Fruit and Milk AND 4 food ITEMS: Italian Cheese Bagel (counts as 2 items since it is 2 G, Orange, and Milk) Student # 1 chooses: Italian Cheese Bagel 2G Reimbursable? No. The student has only selected 1component (Grain) , and 2 food items, (). Student # 2 chooses: Maple Whole Grain Waffle 2G Fresh Banana F Yes. The student has now chosen 2 components (Grain and Fruit), but has chosen 3 food items, Maple Whole Grain Waffle (counts as 2 items since it is 2G, and Banana.

56 Offer vs. Serve – Breakfast (continued)
The following menu is offered to students: Cheese Omelet Fresh Orange F Milk Milk Can this menu be offered? Answer: No. There must first be a 1 oz. Grain equivalent offered before a Meat item can be offered and substituted as a grain. We cannot count the Cheese Omelet as 2 G. In this case, a Grain would need to be offered first: Example: Quaker Oatmeal Bar G Cheese Omelet 2G (can now be 2G since we have offered the Quaker Oatmeal Bar first) From this example, remember, the student may only decline ONE item at breakfast, so they cannot decline the Cheese Omelet which is 2G. We will avoid serving this type of menu!!!

57 Challenge Questions Breakfast Menu: Sweet Potato Pancakes 2G 100% Apple Juice F Milk White, 1% or Fat Free Milk Student selects: Sweet Potato Pancakes 2G and Juice F Reimbursable? Yes. The student has selected 3 menu items: Sweet Potato Pancakes which counts as 2 menu items, and Juice. Student selects: Apple Juice F and Milk Milk No. The student has only 2 menu items, Juice and Milk. Student selects: Sweet Potato Pancakes 2G No. The student only has 2 menu items (Sweet Potato Pancakes -2 G). Does everyone understand the breakfast Offer versus serve?

58 Challenge Questions 1. For Breakfast, how many COMPONENTS must be offered daily? A. 2 B. 3. C. 4. ANSWER: B (3) 2. For Breakfast to be Offer vs Serve, how many ITEMS must be offered? B. 3 C. 4 ANSWER: C (4) If you offered seven menu items for breakfast, how many can the student decline? 6 4 1 ANSWER: C (1) NO MATTER HOW MANY ITEMS ARE OFFERED AT BREAKFAST, THE STUDENT MAY ONLY DECLINE ONE.

59 What Must Be Offered at Lunch?
In the daily lunch meal pattern, all 5 menu components must be offered. A component is 1 of the food groups that comprise reimbursable meals under FBMP. These 5 components are: Meat/Meat Alternate Grain Vegetables Fruit Fluid Milk TELL: At lunch, all 5 menu components must be offered. A component is one of the food groups that comprise reimbursable meals under Food Based Menu Planning. The 5 required food components are: Meat/Meat Alternate Grain/Bread Vegetables Fruit Milk THERE ARE 3 RULES THAT WE MUST FOLLOW : All 5 components must be offered Students MUST select 3 of the 5 components. At breakfast we described the students taking ITEMS. At lunch we are talking COMPONENTS. You may thank the USDA for making this more complicated!!!! At least one of the components chosen must be a Fruit or Vegetable THERE ARE 2 RULES THAT STUDENTS MUST FOLLOW: They MUST take 3 DIFFERENT COMPONENTS One of the components must be a Fruit or Vegetable, and it must equal 1/2 cup Click: Next Slide

60 What Must Be Offered? (continued)
An item is a specific food within a food group. Examples: 100% Charbroiled Beef Burger Slider is a menu item that contains 2 components – Meat/Meat Alternate and Grain: 100% Charbroiled Beef Burger M Whole Wheat Bun G Wings of Fire is a menu item that contains 1 component – Meat M An Apple is a menu item that contains 1 component – Fruit F Milk is a menu item that contains 1 component - Milk TELL: An item is a specific food within a food group. Instructor: Give Examples: A 100% Charbroiled Beef Burger Slider is a menu item that contains 2 components- Meat/Meat Alternate and Grain/Bread. Wings of Fire is a menu item that contains 1 component – Meat/Meat Alternate An apple is a menu item that contains 1 component- Fruit. Milk is a menu item that contains 1 component- Milk. Click: Next Slide

61 What Must Be Offered? (continued)
A serving is the minimum quantity of a food item that must be offered to meet FBMP requirements for age/grade groups. You must follow menus, recipes and portion sizes to make sure the daily and weekly requirements are met. TELL: A serving is the minimum quantity of a food item that must be offered to meet Food Based Menu Planning requirements for age/grade groups. Cafeteria staff must follow menus, recipes and portion sizes to make sure the daily and weekly requirements are met. Click: Next Slide

62 Offer Versus Serve – Lunch
For a reimbursable lunch meal: All five menu components must be offered Students must select 3 components, and one component MUST be either a fruit OR a vegetable component, and The serving size of the fruit or vegetable component must equal a minimum of ½ cup Full component fruit and vegetable portions MUST be offered to students. By following the recipes, you will ensure that you are serving the correct portion. To ensure that all vegetable subgroups are met, you must serve the vegetables that are listed on the daily menu. TELL: For a lunch to be reimbursable, the following must be met: Students must select 3 components, and one of those components MUST BE either a fruit OR vegetable component, AND the serving size of the fruit or vegetable component MUST equal a minimum of ½ cup. Full component fruit and vegetable portions MUST be offered to students. By following the recipes, you will ensure that you are serving the correct portions. To ensure that all vegetable are met, you MUST serve the vegetables that are listed on the daily menu. Click: Next Slide

63 Offer versus Serve – Lunch K-8 Sites
The following menu is offered to K-8 students: Seasoned Chicken M Whole Wheat Roll G Seasoned Deli Roasters V Fresh Apple F Milk, 1% or Fat Free Milk Student # 1 chooses: Seasoned Chicken M Fresh Apple F Reimbursable? No. The student has only selected 2 components, Meat and Fruit. A third component must be selected. Student # 2 chooses: Whole Wheat Roll G Milk, 1% Milk Yes. The student has now chosen 3 different components, Grain, Vegetable, and Milk. TELL: The complete menu offered to K-8 students is Seasoned Chicken, Whole Wheat Roll, Seasoned Deli Roasters, Apple Slices, and Milk. Example #1- The student chooses: Seasoned Chicken Apple Slices ASK: Is this meal reimbursable? INSTRUCTOR: Solicit responses from 2-3 people in the group. Give positive feedback to The individuals willing to speak out. NOTE TO SPEAKER: Address the responses. TELL: No. The student has only selected 2 items (Chicken and Apple Slices) and 2 components, Meat and Fruit. A third component must be selected. Example #2- The student chooses: Whole Wheat Roll Seasoned Deli Roasters Milk, 1% TELL: Yes. The student has chosen 3 items and 3 different components, Grain, Vegetable and Milk REMEMBER: The student must always have a fruit or vegetable component for the meal to be reimbursable. Click: Next Slide

64 Offer versus Serve- Lunch K-8 Sites (continued)
The following menu is offered to K-8 students: 100% Charbroiled Beef Burger Slider: 100% Charbroiled Beef Burger M Whole Wheat Bun G Seasoned Baked Wedges V Grapes F Milk, 1% or Fat Free Milk Student # 1 chooses: 100% Charbroiled Beef Burger Slider: 100% Charbroiled Beef Burger M Whole Wheat Bun G Milk, 1% Milk Reimbursable? No. Although the student has selected 3 components (Meat, Grain, and Milk), they did not select the required Fruit or Vegetable component. They must take a Fruit or Vegetable for the meal to be reimbursable. Student # 2 chooses: 100% Charbroiled Beef Burger Slider: Whole Wheat Bun G Yes. The student has chosen 3 components – Meat, Grain and Vegetable. TELL: The complete menu offered to K-8 students is 100% Charbroiled Beef Burger Slider, Seasoned Baked Wedges, Grapes, and Milk Example #1- The student chooses: 100% Charbroiled Beef Burger Slider (100% Beef Burger and a Whole Wheat Bun) Milk ASK: Is this meal reimbursable? INSTRUCTOR: Solicit responses from 2-3 people in the group. Give positive feedback to The individuals willing to speak out. NOTE TO SPEAKER: Address the responses. TELL: No. Although the student has selected 3 components (Meat, Grain and Milk), they did not select the required Fruit or Vegetable component. They MUST take a fruit (red) or vegetable (green) for the meal to be reimbursable. Example #2- The student chooses: 100% Charbroiled Beef Burger Slider Seasoned Baked Wedges TELL: Yes. The student has chosen 3 different components, Meat, Grain, and Vegetable. The student must always have a fruit or vegetable component for the meal to be reimbursable. Click: Next Slide

65 Offer versus Serve- Lunch K-8 Sites (continued)
The following menu is offered to K-8 students: Enchiladas M G Pinto Beans V Orange F Milk, 1% or Fat-Free Milk Student #1 chooses: Enchiladas M G Orange F Reimbursable? Yes. The student selected 2 items and 3 components, Meat/Meat Alternate, Grain, and Fruit. Student #2 chooses: Pinto Beans V Milk, Fat Free Milk No. The student has only selected 2 items and 2 components, Vegetable and Milk. The student must take either the Baja Burrito, the Orange, or both. TELL: The complete menu offered to K-8 students is Enchilada, Pinto Beans, an Orange, and Milk. Example #1- The student chooses: Enchiladas Orange ASK: Is this meal reimbursable? INSTRUCTOR: Solicit responses from 2-3 people in the group. Give positive feedback to The individuals willing to speak out. NOTE TO SPEAKER: Address the responses. TELL: Yes. The student selected 2 items and 3 components, Meat/Meat Alternate, Grain, and Fruit. Example #2- The student chooses: Pinto Beans Milk, Fat-Free TELL: No. The student has only selected 2 items (pinto beans and milk) and 2 components (Vegetable and Milk). The student must select either the Encholadas, the Orange, or both. The student must always have a fruit or vegetable component for the meal to be reimbursable. Click: Next Slide

66 Offer versus Serve - Lunch 9-12 Sites
The following menu is offered to 9-12 students: Seasoned Chicken M Whole Wheat Roll G Seasoned Deli Roasters -1/2 cup V Baby Carrots -1/2 cup V Wildberry Juice -8 oz. F Milk, 1% or Fat Free Milk Student # 1 chooses: Whole Wheat Roll G Wildberry Juice F Milk, Fat Free Milk Reimbursable? Yes. The student has selected 3 items and 3 components, Grain, the required Fruit, and Milk. Student # 2 chooses: Seasoned Deli Roasters V Baby Carrots V Milk, 1% Milk No. Although the student has selected 3 items, they have only selected 2 components, Vegetable and Milk. A third component must be selected. TELL: The complete menu offered to 9-12 Students is Seasoned Chicken, Whole Wheat Roll, Seasoned Deli Roasters, Baby Carrots, Wildberry Juice, and Milk. Example #1- The student chooses: Whole Wheat Roll Wildberry Juice Milk, Fat-Free ASK: Is this meal reimbursable? INSTRUCTOR: Solicit responses from 2-3 people in the group. Give positive feedback to The individuals willing to speak out. NOTE TO SPEAKER: Address the responses. TELL: Yes. The student has selected 3 components – Grain, the required Fruit, and Milk. Example #2- The student chooses: Seasoned Deli Roasters Baby Carrots Milk TELL: No. Although the student has selected 3 items, they have only selected 2 components – Vegetable and Milk. A third component must be selected. The student must always have a fruit or vegetable component for the meal to be reimbursable. Click: Next Slide

67 Offer versus Serve - Lunch 9-12 Sites (continued)
The following menu is offered to 9-12 students: 100% Charbroiled Beef Burger Slider: 100% Charbroiled Beef Burger M Whole Wheat Bun G Seasoned Baked Wedges – 1 cup V Apple F Pear F Milk, 1% or Fat Free Milk Student # 1 chooses: Seasoned Baked Wedges V Pear F Reimbursable? No. Although the student has selected 3 items, they have only selected 2 components, Vegetable and Fruit. A third component must be selected. Student # 2 chooses: Apple F Pear F Milk, 1% Milk No. The student has chosen 3 items, but only 2 components – Fruit, and Milk. They must select one more component. TELL: The complete menu offered to 9-12 students is 100% Charbroiled Beef Burger Slider, Sweet Potato Bites, Apple, Pear, and Milk. Example #1- The student chooses: Seasoned Baked Wedges Apple Pear ASK: Is this meal reimbursable? INSTRUCTOR: Solicit responses from 2-3 people in the group. Give positive feedback to The individuals willing to speak out. NOTE TO SPEAKER: Address the responses. TELL: No. Although the student has selected 3 items, they have only selected 2 components – Vegetable and Fruit. A third component must be selected. Example #2- The student chooses: Apple Milk, 1% TELL: No. The student has chosen 3 items, but only 2 components- Fruit and Milk. They must select one more component. The student must always have a fruit or vegetable component for the meal to be reimbursable. Click: Next Slide

68 Offer versus Serve 9-12 Sites (continued)
The following menu is offered to 9-12 students: Enchiladas M G Pinto Beans- ½ cup V Romaine Salad – ½ cup V Wildberry Juice – 8 oz. F Milk, 1% or Fat Free Milk Student #1 chooses: Pinto Beans V Wildberry Juice F Reimbursable? No. The student has only taken 2 items and 2 components-Vegetable and Fruit. The student must take another different component, either the Enchiladas or the Milk. If the student were to choose the Wildberry Juice or Romaine Salad, even though it would be 3 items, it would still be only 2 components, Vegetable and Fruit. Student #2 chooses: Enchiladas M G Pinto Beans V Romaine Salad V Milk, 1% or Fat Free Milk Yes. The student has chosen the entire meal offered. TELL: The complete menu offered to 9-12 students is Enchiladas, Pinto Beans, Romaine Salad, Wildberry Juice, and Milk. Example #1- The student chooses: Pinto Beans Wildberry Juice ASK: Is this meal reimbursable? INSTRUCTOR: Solicit responses from 2-3 people in the group. Give positive feedback to The individuals willing to speak out. NOTE TO SPEAKER: Address the responses. TELL: No. The student has selected 2 items and 2 components – Vegetable and Fruit. The student must select another different component, either the Enchiladas or the Milk. If the student were to choose the Wildberry Juice or Romaine Salad, even though it would be 3 items, it would still be only 2 components- Vegetable and Fruit. Example #2- The student chooses: Enchiladas Pinto Beans Romaine Salad Milk, Fat-Free TELL: Yes. The student has selected the entire meal offered.

69 Remember…… 5 components must be offered F = Fruit Component
TELL: REMEMBER: At lunch, all 5 components MUST be offered The student must select 3 of the 5 components (3 colors) At least one of the components must be a fruit or vegetable Click: Next Slide. 5 components must be offered Students MUST select 3 different colors At least one of the components must be a Fruit or Vegetable F = Fruit Component V = Vegetable Component G = Grain Component M = Meat/Meat Alternate Component (Protein) Milk = Milk Component

70 THE LAST OF THE CHALLENGE QUESTIONS
THE LAST OF THE CHALLENGE QUESTIONS!! Are the following meals reimbursable? Student selects: Spaghetti & Meatballs M G and Grapes F Yes. The student has selected 3 different components, and one of them is the required Vegetable or Fruit. Student selects: Spaghetti and Meatballs M G and Milk Milk No. The student has 3 different components, but they did not take the required Vegetable or Fruit. Student selects: BBQ Chicken, M Homestyle Wheat Bread, G and Celery Sticks V Yes. The student has 3 different components, and one of them is a Vegetable or Fruit. F M G TELL: In these examples, we have not included the entire menu, but you should assume that all 5 components were offered and above is what the students selected. ASK: Example #1: The student chose Spaghetti & Meatballs and Grapes. Reimbursable? Yes. The student has selected 3 different components, and one of them is a Vegetable or Fruit. Example #2: The student chose Spaghetti & Meatballs and Milk. Reimbursable? No. The student has 3 different components , but they did not take the required Vegetable or Fruit component. Example #3: The student chose Buffalo Chicken, Homestyle Wheat Bread and Celery Sticks. Reimbursable? Yes. The student has 3 different components, and one of them is a Vegetable or Fruit. Click: Next Slide.

71 Are the following reimbursable meals?
Student selects: Green Salad, V Baby Carrots, V and Milk Milk No. The student has selected 3 items, but only 2 components, Vegetable and Milk. The student must choose one additional different component. Student selects: Wings of Fire, M Apple, F Orange, F and Milk Milk Yes, the student has chosen 4 items and has 3 different components, Meat, Fruit, and Milk. Student selects: Lean Turkey Deli Sandwich, M G, and Milk Milk No. The student has selected 2 items and 3 components, but has not selected the required fruit or vegetable component. They must select either a fruit, a vegetable, or both. TELL: In these examples, we have not included the entire menu, but you should assume that all 5 components were offered and above is what the students selected. ASK: Example #1: The student chosen Green Salad, Baby Carrots, and Milk. Reimbursable? No. The student has selected 3 items, but only 2 components, Vegetable and Milk. They must choose one additional, different component. Example #2: The student chose Wings of Fire, an Apple, an Orange, and Milk. Reimbursable? Yes, The student has chosen 4 items and 3 different components, Meat, Fruit, and Milk. Example #3: The student chose Lean Turkey Deli Sandwich, and Milk. Reimbursable? No. The student has selected 2 items and 3 components, but has not selected the required fruit or vegetable component. They must select either a fruit, a vegetable, or both. Click: Next Slide.

72 Are the following reimbursable meals?
Student selects: BBQ Chicken, M Homestyle Wheat Bread, G and Milk Milk No. The student has 3 different components, but they did not take the required Vegetable or Fruit. Student selects: Baby Carrots V Apple F and Milk Milk Yes. The student has 3 different components- Vegetable, Fruit, and Milk. Student selects: Teriyaki Bowl M G V Yes. The student has 3 different components- Meat, Grain, and Vegetable. TELL: In these examples, we have not included the entire menu, but you should assume that all 5 components were offered and above is what the students selected. ASK: Example #1: The student chose Buffalo Chicken, Homestyle Wheat Bread, and Milk. Reimbursable? No. The student has selected 3 different components, but they did not take the required Vegetable or Fruit. Example #2: The student chose Baby Carrots, an Apple, and Milk. Reimbursable? Yes. The student has 3 different components, Vegetable, Fruit, and Milk. Example #3: The student chose the Pollo Bowl only. Reimbursable? Yes. The student has 3 different components – Meat, Grain, and Vegetable.

73 Signage School Districts are required to have signage for breakfast and lunch meals. Signage needs to be placed in a visible location at or near the beginning of the serving line. The signage must indicate what foods are part of the reimbursable meal so that the student can easily choose all of the required components in the correct portion size. The signage should include: The number of choices of fruits and grains the student may select and The minimum requirements for Offer versus Serve

74 Signage Samples Today’s Breakfast Menu Offered: Banana Bread
Apple Juice Milk Student may select: Banana Bread, Apple Juice, and Milk Banana Bread and Apple Juice or Banana Bread and Milk

75 Signage Samples K-8 Lunch (continued)
Today’s Lunch Menu Offered: Seasoned Chicken Whole Wheat Naan Baby Carrots Fresh Banana Milk White, 1% or Fat Free Possible Signage: Student must select: Entire menu offered (Seasoned Chicken, WW Naan, Baby Carrots, Fresh Banana, and Milk) or Baby Carrots or Banana and 2 or 3 other components offered or Baby Carrots and Banana and 1 or 2 other component offered

76 Signage Samples 9-12 Lunch (continued)
Today’s Lunch Menu Offered: Seasoned Chicken Whole Wheat Naan Caesar Salad Cucumber Coins 100% Apple Juice Milk White, 1% or Fat Free Possible Signage: Student must select: Entire menu offered (Seasoned Chicken, WW Naan, Caesar Salad, Cucumber Coins, Apple Juice and Milk) or Caesar Salad OR Cucumber Coins and 2, 3 or 4 other components offered or Caesar Salad AND Cucumber Coins and 2, 3 or 4 other components or Apple Juice and 2, 3 or 4 other components. If student chooses both vegetable options and apple juice, one additional item must be chosen.

77 Los Angeles Unified School District Food Services Division
Thank You!!


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