1. and the National School Lunch Program 2012-13 Jeffrey Squires Child Nutrition Consultant, Region 3 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, gender (male or female), 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. North Carolina Child Nutrition Services

2.  Specific food components and portion sizes must be offered in order to claim USDA reimbursement for meals served to students…

3.  Food component— ◦ One of five food groups that are part of the USDA reimbursable meal pattern  Food item— ◦ A specific food offered within the five food component

4.  5 components ◦ Meat/meat alternate ◦ Grains ◦ Fruits ◦ Vegetables ◦ Milk

5. General Rules:  Allows students to decline a certain number of food components in the meal.  Must be implemented in senior high school for LUNCH (optional in middle, junior and elementary levels)  OPTIONAL for all grade levels at breakfast

6.  Student has the option of which component(s) and food item(s) to decline or select  Full amount of each component must be available from which to choose  Meal is priced as a unit regardless if the student takes 3, 4 or all 5 meal components

7.  Student must take at least 3 of the 5 components  Student must take at least ½ cup serving of the fruit or vegetable component or a combination of ¼ cup fruit and ¼ cup vegetables  Student may take two ¼ cup servings of the same item - fruit or vegetable - to meet the requirement

8.  Training and guidance on the OvS provision should be provided to: o Cashiers and Child Nutrition Staff o Students o School faculty and staff

9. Cashier training may include various methods of delivery, including role playing and hands- on practice.  Here are a few examples to get you started…

11.  MENU: ◦ Chicken nuggets ◦ Pineapple ◦ Corn ◦ Dinner roll ◦ Milk STUDENT SELECTS: o Chicken nuggets o Dinner roll o ¼ cup corn o ¼ cup pineapple Reimbursable? YES/NO

12. MENU: o Hamburger on bun o Baked potato o Fresh Peach o Milk STUDENT SELECTS:  Hamburger on bun  Baked potato  Peach, fresh whole  Milk Reimbursable? YES/NO

13. MENU: o Baked chicken o Broccoli o Grapes o Whole wheat roll o Skim or 1% milk STUDENT SELECTS: o Baked chicken o ¼ cup grapes o Whole wheat roll o 1% Milk Reimbursable? YES/NO

14. MENU: o Cheese pizza o ½ cup Tossed salad o ½ cup Corn o ¼ cup Applesauce o ¼ cup Pineapple o 1% or Skim Milk STUDENT SELECTS: o Cheese pizza o 2 servings of pineapple (1/4 cup each serving) Reimbursable? YES/NO

15. MENU: o Cheese pizza o ½ cup Tossed salad o ½ cup Corn o ¼ cup Applesauce o ¼ cup Pineapple o 1% or Skim Milk STUDENT SELECTS: o ½ cup tossed salad o ½ cup corn o ¼ cup pineapple o ¼ cup applesauce Reimbursable? YES/NO

16. MENU: o Turkey and Cheese Sub on whole wheat roll o ½ cup Baked Sweet Potato Fries o ½ cup Baked Beans o ¼ cup Raisins o 1 whole Fresh Banana o 1% or Skim Milk STUDENT SELECTS: o Turkey and Cheese Sub on whole wheat roll o ¼ cup Raisins Reimbursable? YES/NO

17.  Phasing-in changes in the SBP  For SY 2012-2013, no changes to SBP other than milk requirement  For SY 2012-2013, may continue to use current menu planning approach and requisite OVS requirements.