Presentation on theme: "Offer Vs Serve (OVS) or… Is that lunch really reimbursable? Presented by Loriann Knapton, DTR, SNS Wisconsin Department of Public Instruction."— Presentation transcript:
Offer Vs Serve (OVS) or… Is that lunch really reimbursable? Presented by Loriann Knapton, DTR, SNS Wisconsin Department of Public Instruction
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 lunch Optional for all other grade levels at lunch Optional at breakfast for all grade levels.
OVS - The “Regs” Lunch and Breakfast All food items must be offered to all students Serving sizes must equal the minimum required quantities Students must take a full serving (as planned) to count toward a reimbursable meal. Meal must be priced and sold as a unit Students have the option to refuse items school cannot require student/s to take any particular item
Current food based meal patterns Must offer… COMPONENTS (4) FOOD ITEMS (5) Meat/Meat Alternate Vegetables/FruitsTwo Servings of 2 different Vegetables/Fruits Grains/Breads Fluid Milk
Current Meal Patterns - Lunch Traditional Vs Enhanced ComponentTraditionalEnhanced Meat/Meat Alternate Each meal PK-3: 1 ½ oz 4-12: 2 oz PK: 1/1/2 oz K-12: 2 oz Vegetable/fruit From at least 2 different sources each meal *Planned Serving Size must be at least 1/8 cup PK-3: ½ cup 4-12: ¾ cup PK: ½ cup K-6: ¾ cup plus ½ cup over the week 7-12: 1 cup Grains/Bread At least one serving per meal to equal - PK-12: 8 per weekPK: 8 per week: K-6: 12 per week 7-12: 15 per week Milk Each meal PK (ages 3-4) 6 fluid oz K-12: 8 fluid oz PK (ages 3-4) 6 fluid oz K-12: 8 fluid oz
Counting the Components Meat/Meat Alternate -Must select the minimum amount based on age/grade for the meal pattern – Entrée only or entrée and one other food Fruit/Vegetable – Must select full serving size as planned – Take 2 full servings of different varieties to count 2 Grains/Bread – Must select full serving as planned - may be part of a combination food – Must meet crediting requirements for g/b serving Food Buying Guide (FBG) Pages 3-15,16
Combination foods… Recognizing tricky combos Know the planned portions Plan consistent portions – consistent number of food items (menu planner) Pre portion foods if possible Portion control utensils Educate students to know what they must select
So… Is that meal reimbursable? It depends on the daily menu – Not all meals are created equal – Some credit differently than others It depends on the menu planner – Directs how components are counted – Needs to communicate this to staff It depends on the number of daily choices – Mix and match – Consider the possibilities Face it…. It just depends!
How can you possibly know??? Practice – Practice - Practice LET’S DO LUNCH!
Practice: Traditional Meal Pattern: Under OVS (3 of 5) which meals are reimbursable? Meal #1 Pizza – 1 slice Milk – 1 cup Meal #3 Lettuce Salad – ½ Cup Peaches – ¼ Cup Milk – 1 cup Meal #2 Salad – ½ cup Milk – 1 cup Meal #4 Pizza – 1 slice Pizza 4x6” slice = 2 grains/breads and 2 oz meat/meat alternate Lettuce Salad = ½ cup fruit/vegetable Peaches = 1/4 cup fruit vegetable Milk = 1 cup
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 #1 Pizza –1/2 slice Milk – 1 cup Meal #2 Salad – ½ cup Milk – 1 cup
Practice: Enhanced Meal Pattern: Under OVS (3 of 5) which meals are reimbursable? Pizza 4x6” slice = 2 g/b, 2 oz m/ma Lettuce Salad = ½ cup f/v Peaches = 1/2 cup f/v Milk = 1 cup Cookie = ½ g/b Meal #1 Pizza – 1 slice Milk – 1 cup Meal #3 Lettuce Salad –1/2 Cup Peaches – 1/2 Cup Milk – 1 cup Meal #2 Salad – 1 cup Milk – 1 cup Meal #4 Pizza – 1 slice
Food for Thought… What if?? The menu planner designates Pizza = 2/ g/b, 2 oz meat/meat Alternate, 1/8 cup vegetable? The student takes meal #2 plus a cookie? Meal #4 Pizza – 1 slice Meal #2 Salad – 1 cup Milk – 1 cup
Food for Thought… Are these lunches reimbursable in either meal pattern? 1 cup Spaghetti noodles, 1 breadstick, milk ½ cup Apple sauce, ½ cup lettuce salad, ½ cup ice cream 1 med Orange, ½ cup Orange juice, 5 chicken nuggets 2 oz Hamburger, 1 bun, 1 oz cheese slice Tuna casserole, ½ cup corn
Food for Thought… Are these lunches reimbursable in either meal pattern? 1.1 cup Spaghetti noodles, 1 breadstick, milk NO - Only two components: 2 g/b, 1 milk 2.½ cup Apple sauce, ½ cup lettuce salad, ½ cup ice cream NO – Only two components: 2 f/v, Ice cream doesn’t count 3.1 med Orange, ½ cup Orange juice, 5 commodity chicken nuggets YES – 3 components: 1 f/v, 1 g/b, 2 oz m/ma 4.2 oz Hamburger patty (CN), 1 bun, 1 oz cheese slice NO -2 components: 3 oz m/ma, 1 g/b 5.Tuna casserole, corn ?? Depends on recipe and menu planner
Offer Vs Serve (OVS) or… Is that lunch really reimbursable? Yes….I know it is!
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.