1. OFFER VERSUS SERVE WATAUGA CO. CHILD NUTRITION

2. What is Offer vs. Serve? (OVS)  Allows students to decline some of the food offered in a school lunch or school breakfast  Goals  Reduce food waste in the school meals program  Permit students choices to select the foods they prefer

3. Requirements  OVS must be implemented at senior high school according to the National School Lunch Program  School meals must be priced as a unit  One price established for a complete reimbursable meal in the paid meal category and in the reduced lunch category

4. Food Bar/ Salad Bar OVS Instructions  Menu planner must  Identify the reimbursable food/menu items provided on the food bar and the minimum serving size of each  Indicate which foods and combinations of foods the students may choose to select a reimbursable meal

5. Requirements of Food-based Menu Planning  Breakfast  4 food items must be offered in the specified minimum amounts 1 serving of juice/fruit/vegetable 1 serving of milk 2 serving of grain/breads or 2 serving of meat/meat alternate or 1 serving meat/meat alternate and 1 serving grain/breads or an equivalent combination of meat/meat alternate//grains/breads

6. Requirements of Food-based Menu Planning Cont..  Lunch  5 food items must be offered in the specified minimum amounts These include Meat/meat alternate Grains/breads 2 servings of vegetables/fruit Milk

7. Requirements for Lunch  Students must be offered at least the minimum serving sizes of 5 food items from the 4 food components at all school levels  Double serving of the same food items (2 serving of milk or 2 servings of corn) may only be credited as 1 food item  Senior High Level  Students are permitted to decline up to 2 of the 5 food items offered  Below Senior High Level  School authority has the option to permit students to decline 1 or 2 of the 5 food items offered

8. Requirements for Breakfast  At all grade level OVS is optional  Students must be offers at least the minimum serving sizes of 4 food items from 3 or 4 components  If implemented:  Students are allowed to refuse 1 food item from any component  Double servings of the same grains/breads or meat/meat alternate food items can be credited towards a reimbursable breakfast  Double servings of vegetables/ fruit can not be credited towards a reimbursable breakfast  Only 2 food items from the meat/meat alternate/grains/breads components may be counted towards a reimbursable breakfast

9. Requirements for Meat/Meat Alternate  Lunch  If the meat/meat alternate is provided in 2 items on a menu (such as soup and sandwich), a student must take full serving of both to meet the required amount for the full component  Breakfast  A full serving of meat/meat alternate is not required when combined with the grains/breads component

10. Requirements for Vegetables/Fruits  Students must take a full serving size to be counted as 1 vegetable/fruit  Mixtures that are on the menu (such as fruit cocktail or mixed vegetable) only count as 1 serving  Students much take 2 or more food items that total the full amount required to be credited as a full serving

11. Requirements for Grains/Breads  Lunch  Students must take a minimum of 1 full serving and the item may only be credited if the total selected adds up to one full serving  May be taken in combination with another food item (ex: entrée) or separately (ex: roll)  Schools may offer more than one grain/bread item; however if a student selects both, only 1 of the items can be credited

12. Requirements for Grains/Breads Cont..  Breakfast  Full serving of grain/bread is not required when combined with a meat/meat alternate component  Example  Breakfast burrito Soft tortilla = ¾ serving grains/breads Shredded cheese and sausage = ¾ ounce of meat/meat alternate  Totals = 2 serving of these components = 2 of the 4 food items required

13. Requirements for Milk  Lunch  Must be offered as a beverage  Breakfast  Must be offered as beverage, on cereal, or both

14. Lunch Example #1  2 servings of fruit/vegetables are required to be served each meal, totaling ¾ cup to be offered  A meal planner chooses to offer 3 serving totaling ¾ cup  ¼ cup of peaches  ¼ cup of peas  ¼ cup of green beans

15. Lunch Example #1  If a student selects the peaches and peas along with a carton of milk is this a reimbursable meal under OVS since the student has taken two different sources of fruit/vegetables?

16. Answer  No, it is not a reimbursable meal  ¼ peaches + ¼ peas = ½ vegetables/fruits  For the vegetables/fruits to count as a full serving all three items must be selects adding up to ¾ cup

17. Breakfast Example #1  Tray 1  2 serving of scrambled egg (1 large egg)  Apple juice  Is this meal Reimbursable?

18. Answer  Yes, it is reimbursable  There are 3 food items because double serving of meat/meat alternate component are counted under the school breakfast program

19. Breakfast Example #2  Tray 2  1 serving of scrambled egg (1/2 large egg)  Juice  Is this meal Reimbursable?

20. Answer  No, it is not reimbursable  Only 2 food items were selected so the student must select another serving of scrambled egg, a grain/bread item or milk

21. Breakfast Example #3  School offers  An egg and cheese biscuit with 1 large egg, scrambled, 1 ounce of cheese  This provides 2 servings of grains/breads  If a student selects only this item, do they have a reimbursable breakfast?

22. Answer  No, it is not reimbursable  Egg/cheese biscuit =  2 servings of meat/meat alternate  2 servings of grains/breads  Only 2 food items are selected so the student must select a milk or vegetables/fruits item to have a reimbursable meal including 3 items