Presentation on theme: "Offer Vs Serve (OVS) or… Is that lunch really reimbursable?"— Presentation transcript:
1 Offer Vs Serve (OVS) or… Is that lunch really reimbursable? Hello, I’m Loriann Knapton with the Department of Public Instruction’s school nutrition team.Welcome to Part one of Offer Vs. Serve or “Is that lunch really reimbursable. During the course of this webcast we will cover the Offer Vs Serve regulations as they pertain food based meal patterns for lunch, review the component requirements for the traditional and enhanced meal patterns, and practice recognizing reimbursable lunches for a variety of menus. Keep in mind that the webcast is intended to serve as a guide for understanding the OvS regulations for the school year. While the Healthy, Hunger Free Kids Act of 2010 is looking at changing current meal pattern requirements it is important to remember that the current rules remain in place until a final ruling has been published by USDA.USDA’s Offer Vs. Serve toolkit serves as the resource for this discussion. The Toolkit is available online through the Team Nutrition website. And serves as a valuable resource for schools for understanding OV serve regulations. Schools who use the Nutrient Standard Menu Planning (NSMP) option will want to utilize the Offer Vs Serve toolkit as a guide for understanding OvS under the NSMP.So as we get started I’d like to thank you for joining me as we answer the question….Is that meal REALLY reimbursable?Presented by Loriann Knapton, DTR, SNSWisconsin Department of Public Instruction
3 Offer Versus Serve (OVS) Offer Versus Serve (OVS) allows students to decline a certain number of food items in school meals.The goals of OVS are to minimize plate waste and to encourage schools to offer more food choices to students.OVS is mandatory for grades 9-12 at lunchOptional for all other grade levels at lunchOptional at breakfast for all grade levels.Read Slide:
4 OVS - The “Regs” Lunch and Breakfast All food items must be offered to all studentsServing sizes must equal the minimum required quantitiesStudents must take a full serving (as planned) to count toward a reimbursable meal.Meal must be priced and sold as a unitStudents have the option to refuse itemsschool cannot require student/s to take any particular itemAll Food items must be offered to all students.Keep in mind that some items may count as more than one – Pizza for example usually may be counted as a g/b, m/ma, and sometimes a vegetable serving.Serving sizes must equal the minimum required quantitiesUnder USDA guidelines a minimum serving size for the f/v component is 1/8 cup. The minimum serving size for a g/b component is one.Students must take a full serving (as planned) to count toward a reimbursable meal.It is the responsibility of the menu planner to determine the serving size or sizes of each item AND to communicate the correct serving size to the staff. Usually this is accomplished on the production record.Meal must be priced and sold as a unitThis includes milk. Each meal must include one milk as part of the meal since milk must be offered as one of the required components under the meal pattern. It is allowable to charge students for any additional milk they take.Students have the option to refuse items. Schools cannot require student/s to take any particularitem.Sometimes well meaning staff members will “require” that a child take a certain component. The milk for exampleor a vegetable. However under current OvS guidelines students must be allowed to freely choose the items theywish to have on their tray. This could change under the Healthy Hunger Free Kids Act. But it is important toremember that until there is a final ruling children must be allowed to refuse any item as long as they select fullservings of at least three of the five required components.When determining if a meal is reimbursable it is important to remember the difference between components and food items on the tray. We will discuss this later in more detail.
5 Current food based meal patterns Must offer… COMPONENTS (4)FOOD ITEMS (5)Meat/Meat AlternateVegetables/FruitsTwo Servings of 2 different Vegetables/FruitsGrains/BreadsFluid MilkBoth of USDA’s approved food based meal patterns, Traditional and Enhanced, include 4 meal components which include meat or meat alternate, vegetable/fruits, a grains/breads, and fluid milk. but because the meal pattern indicates that two different servings from the vegetable/fruit group be offered, the number of food items offered is five.
6 Current Meal Patterns - Lunch Traditional Vs Enhanced ComponentTraditionalEnhancedMeat/Meat AlternateEach mealPK-3: 1 ½ oz4-12: 2 ozPK: 1/1/2 ozK-12: 2 ozVegetable/fruitFrom at least 2 different sources each meal*Planned Serving Size must be at least 1/8 cupPK-3: ½ cup4-12: ¾ cupPK: ½ cupK-6: ¾ cup plus ½ cup over the week7-12: 1 cupGrains/BreadAt least one serving per meal to equal -PK-12: 8 per weekPK: 8 per week:K-6: 12 per week7-12: 15 per weekMilkPK (ages 3-4) 6 fluid ozK-12: 8 fluid ozA review of the current meal pattern shows the difference between the enhanced and traditional options. The largest difference is found with additional serving requirements for both fruit/vegetables and grains/breads under the enhanced meal plan. It is important that you understand which meal pattern your school is using. It is up to each school to decide which pattern they wish to follow. The meal pattern your school has selected is indicated on the annual school nutrition contract.
7 Counting the Components Meat/Meat Alternate-Must select the minimum amount based on age/grade for the meal patternEntrée only or entrée and one other foodFruit/VegetableMust select full serving size as plannedTake 2 full servings of different varieties to count 2Grains/BreadMust select full serving as planned - may be part of a combination foodMust meet crediting requirements for g/b servingFood Buying Guide (FBG) Pages 3-15,16Once you understand which meal pattern your school follows it’s time to begin counting the components.Meat/Meat AlternateRules for meat/meat alternate require that the component be included in the entrée or the entrée and one other food. In order for the serving to be considered complete the student would have to select the full minimum serving as menued for their grade or age grouping. For example, under the traditional meal pattern children in grades 4-12 must be offered at least 2 oz of lean cooked meat. If the menu planner indicates the entrée counts as 2oz of meat/meat alternate, the student would have to select a whole sandwich or a full portion of the entrée to count it as a component under OvS. Students in grades K-3 only require 1 and ½ oz of meat/meat alternate. Many schools routinely cut sandwiches in half for younger students. But keep in mind that cutting the sandwich in half would only provide 1 oz of meat/meat alternate for a sandwich that includes 2 oz of meat/meat alternate and of course is short of the requirement. In this situation the meat would not count as a full serving and would not be considered a qualified component on the tray under OvS.Fruit/VegetableThe fruit/vegetable component requires that students select full servings as they are planned to count toward a reimbursable meal. It is important to remember the phrase “as they are planned”. We will discuss this in detail later in the presentation and I’ll provide guidance on why it becomes such an important part of recognizing a reimbursable meal. In order to count the vegetable fruit servings as two components on the tray the student must select full servings of both to equal the full daily requirement indicated by the school’s selected meal pattern.Grains/BreadAt least one grains/breads serving must be offered each day. While the grains/bread might be part of a combination food, the noodles in lasagna for example, the student would have to select a full serving to count it as a component under OvS. It is also important to remember that all grains/breads servings must meet crediting requirements. Additional information on how to credit grains/breads may be found in the Food Buying Guide. Section 3. Pages 3-15 and 3-16 has a great chart for determining crediting for grains/breads.Remember: The menu planner directs the portion sizes as they relate to OvS.
8 Combination foods Pizza – g/b, m/ma, veg Burritos - g/b, m/ma, veg Tacos – g/b, m/ma, (Veg?)Casseroles – depends on recipeSpaghetti/meat sauce – m/ma, veg, (g/b?)Soup – depends on recipeChicken nuggets – m/ma, g/bRemember to check crediting!Keep in mind that not all items credit equally. The items listed on this slide are all combination foods that often include more than one component.Chicken nuggets are a prime example. According to the CN label, Wisconsin’s State processed commodity chicken nuggets equal 2 oz m/ma and one g/b when the proper serving of 5 nuggets is served. Other combination foods include Pizza, burritos, tacos, casseroles, spaghetti with meat sauce, and soup. Food items may also credit differently from product to product. Chicken nuggets that are used from an outside supplier may not have the same crediting as the chicken nuggets received through commodities. Remember it is the responsibility of the menu planner to determine crediting for each day’s menu and then communicate to the staff how each item counts toward the meal pattern. This is generally and most easily accomplished through a well managed production record.You will want to make sure to check crediting for each item prior to each day’s meal service. Again this will most easily be communicated through a well managed production record.
9 Combination foods… Recognizing tricky combos Know the planned portionsPlan consistent portions – consistent number of food items (menu planner)Pre portion foods if possiblePortion control utensilsEducate students to know what they must selectWhen working with combination foods there are a few tips that will make recognizing a reimbursable meal easier for staff and students. First make sure your staff knows and understands the planned portions for the day.If you are the menu planner make it easy for your staff and your students by planning consistent portions. For example, don’t offer ¼ cup of mashed potatoes on one menu and then ½ cup the next time they are served. If a portion size is changed for any reason make sure staff is aware of the change.Pre portioning foods whenever it is practical makes recognizing a full serving of any component a simple task.Likewise using portioning utensils such as spoodles and scoops will leave no room for doubt about the portion size of a food. Large flat serving spoons provide servings that are inconsistent and usually inaccurate. Portioning food is also an excellent way to control food costs.Make sure your students know how many items they must have on their tray. This can be accomplished through fun and unique marketing tools such as a lunch tray with appropriate servings or other visuals or signage so students understand what they must select.
10 So… Is that meal reimbursable? It depends on the daily menuNot all meals are created equalSome credit differently than othersIt depends on the menu plannerDirects how components are countedNeeds to communicate this to staffIt depends on the number of daily choicesMix and matchConsider the possibilitiesFace it….It just depends!We have reviewed the components and discussed the requirements under OvS. Now can we determine if that meal is really reimbursable? Right? Well….It depends.Not all meals are created equal. Some meals, even meals served previously, may credit differently depending on the product being used on that particular day. Some meals include substitutions that may credit differently than usual and recipes that have not been standardized may credit differently each time it is prepared and served.It also depends on the menu planner. Remember, the menu planner directs how components are counted and it is his or her responsibility to communicate this to the staff.The number of daily choices will also affect Offer Vs. Serve. Many schools, particularly at the middle and high school level allow students to select items from several different entrée’s fruit/vegetable and grains/breads choices making it more challenging for staff to determine if the student has adequate items on the tray to be counted as a reimbursable meal. In these situations it is critical that staff understand how each item contributes toward the meal pattern since the combinations may be endless.
11 How can you possibly know How can you possibly know??? Practice – Practice - Practice LET’S DO LUNCH!Now that we have reviewed the basics of recognizing a reimbursable meal I invite you to join me for lunch as we practice recognizing reimbursable meals….
12 Practice: Traditional Meal Pattern: Under OVS (3 of 5) which meals are reimbursable?Pizza 4x6” slice = 2 grains/breads and 2 oz meat/meat alternateLettuce Salad = ½ cup fruit/vegetablePeaches = 1/4 cup fruit vegetableMilk = 1 cupMeal #1Pizza – 1 sliceMilk – 1 cupMeal #3Lettuce Salad – ½ CupPeaches – ¼ CupMilk – 1 cupUnder the traditional meal pattern the menu planner has decided that the days menu will credit as follows;The pizza credits as 2 grains/breads and 2 oz of meat/meat alternate. A lettuce salad is offered that credits as ½ cup of fruit/vegetable, peaches also credit as ½ cup fruit vegetable. The milk is always offered and credits as the milk component.Under this menu let’s decide which menus listed in the white boxes meet the OvS requirements of providing 3 of the 5 components for a reimbursable meal.Meal number one includes a slice of pizza, crediting as 2 grains/breads and 2 oz of meat/meat alternate and a serving of milk crediting as a serving of fluid milk. Therefore the student has selected three of the five required components and has indeed selected a reimbursable meal. #1: yesMeal number 2 includes ½ cup of salad and 1 cup of milk. Since this includes only 2 of the required components this does not count as a reimbursable meal. #2 NoMeal number 3 includes ½ cup of lettuce salad, ¼ cup of peaches, and 1 cup of milk. Under OvS students must select full servings of both fruit/vegetable components to count as two separate components. The student has selected three components Vegetable (salad), fruit (peaches) and Milk and turned down 2 components: grains/breads and meat/meat alternate. This meal is reimbursable.Meal number 4 is not reimbursable because the menu planner did not include the pizza sauce as part of the vegetable servings for the day’s meal. Therefore the student only has two creditable components on the tray. Meat/meat alternate and grains/breads. Meal number 4 is not reimbursable. #4 NoMeal #2Salad – ½ cupMilk – 1 cupMeal #4Pizza – 1 slice
13 Food for Thought… What if ?? The pizza is cut in half for students in Pre K and Kindergarten?What if you “know” the student plans taking extra vegetables from the salad bar in the cafeteria?Meal #1Pizza –1/2 sliceMilk – 1 cupUnder the Traditional meal pattern children in grades K-3 may be offered 1/1/2 ounces of meat/meat alternate. If the Pizza is routinely cut in half for students in Pre Kindergarten and Kindergarten would meal number one count as a reimbursable meal?The answer is no. Because a full slice of pizza credits as 2 ounces of meat/meat alternate, the pizza, when cut in half only provides 1 ounce of meat/meat alternate. Therefore this meal includes 2 servings of grains/breads and one serving of milk or only two full components. The student would have to go back and select at least one additional item to have a reimbursable meal on their tray. It should also be noted here that schools must offer at least the minimum serving size as directed by the meal pattern to all students. If a school is cutting items in half or serving smaller portions to younger children they must ensure that each component is offered in the required quantity for the grade group.Meal number 2 does not meet meal pattern requirements. Salad and Milk provide only two components. All items including milk, salad and grains/breads must be offered as part of the serving line and appear on the student’s tray prior to passing the monitor to count items as part of a reimbursable meal.Meal #2Salad – ½ cupMilk – 1 cup
14 Practice: Enhanced Meal Pattern: Under OVS (3 of 5) which meals are reimbursable?Pizza 4x6” slice = 2 g/b, 2 oz m/maLettuce Salad = ½ cup f/vPeaches = 1/2 cup f/vMilk = 1 cupCookie = ½ g/bMeal #3Lettuce Salad –1/2 CupPeaches – 1/2 CupMilk – 1 cupMeal #1Pizza – 1 sliceMilk – 1 cupUnder the Enhanced meal pattern the menu planner has decided that this day’s menu will credit as follows;The pizza credits as 2 grains/breads and 2 oz of meat/meat alternate. A lettuce salad is offered that credits as ½ cup of fruit/vegetable, while peaches also credit as ½ cup fruit vegetable. The milk is always offered and credits as the milk component. In addition a cookie is served that credits as ½ grains/bread serving as allowed under the enhanced meal pattern. So are these meals reimbursable?Meal number one includes a slice of pizza which credits as 2 grains/breads and 2 oz of meat/meat alternate and a serving of milk which credits as the milk component. Therefore the student has selected three of the five required components and has indeed selected a reimbursable meal. #1: yesThis meal includes 1 cup of salad and 1 cup of milk. Since this includes only 2 of the required components this does not count as a reimbursable meal even though the student has taken a full cup of lettuce salad. Remember under OvS rules in order for the fruit/vegetable component to count as two full components the student must select both fruit/vegetable servings in their full planned portion size. Meal number two is not reimbursable #2 NoMeal number 3 does count as a reimbursable meal since in this example the student has selected two full servings of the fruit/vegetable components to count as two fruit/vegetable servings and one cup of milk which makes three of the five required items on the tray. #3 YesMeal number 4 is not reimbursable because the menu planner did not include the pizza sauce as part of the vegetable servings for the day’s meal. Therefore the student only has two creditable components on the tray. Meat/meat alternate and grains/breads. Meal number 4 is not reimbursable. #4 NoMeal #2Salad – 1 cupMilk – 1 cupMeal #4Pizza – 1 slice
15 Food for Thought… What if?? The menu planner designatesPizza = 2/ g/b, 2 oz meat/meat Alternate, 1/8 cup vegetable?The student takes meal #2 plus a cookie?Meal #4Pizza – 1 sliceNow some food for thought. What if the menu planner designates the components on the pizza to credit as they appear on the Child Nutrition label? In this situation the pizza now credits as 2 grains/breads, 2 oz of meat/meat alternate and 1/8 cup of vegetable. From our review of components we understand that under USDA guidelines 1/8 cup is the smallest portion size that may be offered to credit toward the fruit/vegetable requirement. In other words The menu planner may choose to offer two or more vegetables in quantities to equal the total requirement your school’s selected meal pattern. For example, 1/8 cup of vegetable (on the pizza), ½ cup of peaches and 3/8 cup of green beans to equal 1 cup of total fruit/vegetable would be an acceptable way to plan a menu under the enhanced meal pattern.Remember under OvS guidelines the student must select a full serving of any fruit or vegetable offered in order for it to be counted as a component. So in this case the answer is yes. The pizza slice alone would qualify as a reimbursable meal because the student has selected three of the five offered components as planned. Two ounces of meat/meat alternate, two grains/breads, and 1 serving of fruit/vegetable. The student has turned down a second serving of fruit/vegetable and the milk component.While most menu planners choose not to count the sauce on a slice of pizza as part of the fruit/vegetable requirement, some may choose to do so as a way to ensure that a meal meets the guidelines for reimbursement in situations where it may be difficult to convince a student to select additional items such as a middle or high school where it might be difficult to convince students to select additional components.In example number two the student has selected one cup of salad, one cup of milk and a cookie. As we discussed during our review of components schools utilizing the enhanced meal pattern may credit one grain based dessert each day to meet the grains/breads requirement. However because the cookie only counts as one half of a grains/bread, this meal would not be reimbursable since OvS guidelines require students to select at least 1 full grains/bread serving to count as a component. Therefore meal number two is not reimbursable.Meal #2Salad – 1 cupMilk – 1 cup
16 Food for Thought… Are these lunches reimbursable in either meal pattern? 1 cup Spaghetti noodles, 1 breadstick, milk½ cup Apple sauce, ½ cup lettuce salad, ½ cup ice cream1 med Orange, ½ cup Orange juice, 5 chicken nuggets2 oz Hamburger, 1 bun, 1 oz cheese sliceTuna casserole, ½ cup cornHere are some examples of meal selections that may cause confusion for staff when they are determining if a meal meets the guidelines for a reimbursable meal. Take a minute or so to look at each carefully and decide which of these examples qualify as a reimbursable meal under USDA’s OvS guidelines.
17 Food for Thought… Are these lunches reimbursable in either meal pattern? 1. 1 cup Spaghetti noodles, 1 breadstick, milkNO - Only two components: 2 g/b, 1 milk2. ½ cup Apple sauce, ½ cup lettuce salad, ½ cup ice creamNO – Only two components: 2 f/v, Ice cream doesn’t count3. 1 med Orange, ½ cup Orange juice, 5 commodity chicken nuggetsYES – 3 components: 1 f/v, 1 g/b, 2 oz m/ma4. 2 oz Hamburger patty (CN), 1 bun, 1 oz cheese sliceNO -2 components: 3 oz m/ma, 1 g/b5. Tuna casserole, corn?? Depends on recipe and menu plannerHere are the answers – How did you do?Meal number one includes one cup of spaghetti noodles, one breadstick, and milk. This meal includes only two components, grains/breads and milk. Even though there are three items on the tray this meal is not reimbursable. However this is probably one of the most common errors we observe when watching meal service during an on site visit. Remember Offer vs serve is counting meal components not the number of foods on the tray.Meal number 2 includes two full servings of the fruit/vegetable component but while ice cream may be served with the meal it does not count toward the meal pattern. This meal is not reimbursable.Meal number 3 is reimbursable. Even though the student has selected an orange and orange juice, which we have learned may not be counted as two fruit vegetable servings under the meal pattern because they are the same fruit served in a different form, the chicken nuggets contribute two oz of meat/meat alternate and 1 grains/bread serving making the number of components on the tray three. One fruit vegetable, one grains bread and 2 oz of meat/meat alternate. Keep in mind that crediting for the chicken nuggets may be different depending on the product your school is using. It is up to the menu planner to communicate how each item counts toward the meal pattern.Meal number 4 is not reimbursable. The two ounce hamburger patty counts as a meat/meat alternate serving, the bun counts as one or more grains/breads serving depending on the weight of the bun, and the cheese slice is another meat/meat alternate choice. Therefore the meal only includes two components, meat/meat alternate and grains/breads. The student must select full servings of three different components in order for the meal to be reimbursable.Meal number 5 really has too many variables to determine if it is reimbursable based on the information provided. The only way to determine if this meal is reimbursable would be for the menu planner to communicate how the tuna casserole credits.
18 Offer Vs Serve (OVS) or… Is that lunch really reimbursable? Thank you for your participation in the webcast “Offer Vs Serve – Is that lunch really reimbursable” Hopefully the skills you have learned by viewing it have helped clear up questions and misconceptions about offer vs. serve as it relates to lunch and you now have the skills you need to answer with confidence. Yes….I know that it is!Yes….I know it is!
19 In accordance with Federal law and U. S 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. For Food Distribution on Indian Reservations discrimination is also prohibited on the bases of religion and political beliefs. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C or call (800) (voice) or (202) (TTY). In the Midwest Region please notify the Regional Director, Civil Rights/EEO, 77 W. Jackson Blvd., FL 20, Chicago, IL or call (312) USDA is an equal opportunity provider and employer.Thank you for everything you do for Wisconsin School Children. Providing healthy meals is a critical part of a child’s instructional day. For guidance and information on Offer Vs Serve as it relates to breakfast please watch part 2 of the series entitled “Offer vs Serve – Is that breakfast really reimbursable”.