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2. Overview: Offer Versus Serve Overview of the Offer Versus Serve Guidance for the National School Lunch Program and the School Breakfast Program Focus is on the current requirement Please review the USDA FNS policy memos Check with State agency for specific requirements applicable to your program

3. OVS NSLP/SBP National School Lunch Program (NSLP) Richard B. Russell National School Lunch Act section 9(a)(3) School Breakfast Program (SBP) in 1985 under section 4(e)(2) of the Child Nutrition Act of 1966 NSLP 7 CFR 210.10 (e) SBP at 7 CFR 220.8 (e)

4. Pre-Assessment Place an identifier at the top of the page. Use the same identifier when you complete the Post Assessment. Please do not place your name on the Assessments.

5. Training Workbook Handouts: – Competencies, Knowledge, and Skills – Objectives – Terms and Definitions

6. OVS Concept Menu planning and meal service Students can decline some food items Guidance on what constitutes a reimbursable meal Reduces food waste Students choose food they eat

7. OVS High school OVS required at lunch Optional for at-risk afterschool meals CACFP Optional for Summer Food Service Program and Seamless Summer Feeding Cannot be used for snacks Only applies to student’s daily selection

8. Cashiers, Servers, and Students Avoid problems at point of service Conduct training for cashiers, servers, and students Helps students select reimbursable lunches and breakfast

9. Specific Nutrition Standards Calorie Saturated fat, trans fat Sodium standards for each of the grade groups

10. Benefits of Choices Reflects students preferences Increases opportunity to build healthy meals Increases likelihood students selects foods and beverages they prefer Results in cost savings and minimizes waste

11. Choices and OVS Differ Choices within food component differ than Offer Versus Serve Menu planner selects to offer choices within component (i.e., bagel or toast) (i.e., take two of three vegetables) Required to take all components is not Offer Versus Serve

12. Offering Choices Cereal Example Must indicate choices or combination of choices for a reimbursable meal Example: – four different types (choices) of cereal – signage indicates to select only one item Only one type of cereal can be selected from the four different choices

13. Lunch and Breakfast Similarities Unit price Signage ½ cup serving of fruit or vegetable must be selected “Extra” foods-offered not credited

14. Grade Groups K-5, 6-8, and 9-12 Reflect school grade configurations Are consistent with Institute of Medicine’s Dietary Reference Intake groupings Specific amounts of foods/average calories required depending on the grade groups

15. “Extra” Foods May offer non credible “extra” foods (i.e., ice cream or pudding) May complement a reimbursable meal Cannot be credited as food component or food item Must be included in a nutrient analysis to (calories, saturated fat, and sodium)

16. Unit Prices Priced as a unit One price is established for a complete reimbursable meal in the paid meal category One price established in the reduced price meal category

17. Same Unit Pricing OVS does not affect unit price for meal Student pay the same price if they – select 3, 4, or 5 food components for lunch – select 3 or more food items for breakfast – select the required serving sizes – select less than the required serving size of additional food components

18. Different Unit Price Example SFAs may set different unit prices for various combinations of foods offered. – Hamburger Price A – Chef’s Salad Price B – Vegetable LasagnaPrice C – Turkey SandwichPrice D

19. Selecting Duplicate Food Components/ Food Items Menu planner determines in advance Communicated to staff and students Good practice: – consistent manner – minimize confusion

20. OVS and A La Carte Sales Must be able to distinguish food components/food items and a la carte foods Select required food components/food items in required quantities If not a reimbursable, meal charged al la carte prices

21. K-8 Breakfast Menu Example Choose at least one (and up to two) of the same or different items: Slice of toast (1 oz eq grain)[1 grain item] Whole grain cereal (1 oz eq grain)[1 grain item] Choose at least one (and up to all four) of the same or different items: Tomato juice(½ cup fruit) [1 fruit item] Apple slices(½ cup fruit) [1 fruit item] Pineapple chunks(½ cup fruit) [1 fruit item] Mixed berries(½ cup fruit) [1 fruit item] Choose one of the following items: Variety of milk (1 cup)[1 milk item]

22. Reimbursable Meal Must plan lunches and breakfasts that meet all meal pattern requirements Provide all students access to the required meal components and quantities

23. Students and Parents/Guardians Students/parents/guardians need to be aware of what is included in school meals – students, so they know how to select a reimbursable meal – parents, so they can reinforce nutrition education messages at home

24. Lunch and Breakfast Meal Components Food component – One of the food groups which comprise a reimbursable – Must offer at least the daily minimum and weekly minimum quantities, if applicable

25. Food Components for Lunch The components of a reimbursable lunch meal that must be offered are: 1. Fruits 2. Vegetables 3. Grains 4. Meat/Meat Alternates 5. Fluid Milk

26. OVS Lunch Minimum of three food components must be selected. At least a ½ cup serving of the fruit or vegetable or a ½ cup total serving of both fruit and vegetable. If ½ cup of fruit is selected, must select the full required daily serving of the vegetable component to have both credited as components. Workbook Handout: Overview of Menu Planning/OVS at Lunch

27. Fruit Component for Reimbursable Lunch Offer daily and weekly minimum servings No upper limit except for juice considerations Minimum quantity credited ⅛ of a cup May select more if calorie restrictions averaged over the school week are not exceeded

28. Fruit Component Requirements for Lunch Reimbursable Lunch Fruit Component Grades Daily Minimum Requirement Offered Weekly Minimum Requirements Offered K-5½ cup2 ½ cups 6-8½ cup2 ½ cups 9-121 cup5 cups

29. Vegetable Component for Reimbursable Lunch Offer daily and weekly minimum servings Minimum quantity credited ⅛ of a cup More than minimum quantity allowed except for juice May select more if calorie restrictions averaged over the school week are not exceeded

30. Vegetable Component Requirements for Lunch Reimbursable Lunch Vegetable Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5¾ cup3¾ cups 6-8¾ cup3¾ cups 9-121 cup5 cups

31. OVS Minimum Quantity Fruits/Vegetables ½ cup of vegetables, or ½ cup fruits, or ½ cup of fruits/vegetables (a carrot/raisin salad), or two ¼ cup servings of either the same or a different fruit or vegetable

32. Selecting More than Fruit and/or Vegetable Requirements A student can select more than the minimum daily required serving (OVS) of fruits or vegetables (salad bar), component is credited only once May allow students to select more than the daily minimum serving if the weekly specifications for calories, saturated fat, and sodium are not exceeded

33. More Fruits and Vegetables Scenarios A 5 th grade student selects 2 cups of fruit A 10 th grade student makes a salad with three cups of vegetables Both students have exceed the daily minimum requirements In each of these scenarios the students must still select at least two other components

34. Selecting Three Components Example A 10 th grade student selects only three components and two of these are a fruit and a vegetable – ½ cup of fruit and ½ cup of vegetables and milk - not a reimbursable meal – full required serving size ( Grades 9-12 one cup) for either the fruit or vegetable to have both credited as two separate components or – could select a grain or meat/meat alternate choice as the third component, instead of more fruits or vegetables

35. Fruits/Vegetables No selection of ½ cup fruits and/or vegetables is not reimbursable meal Have fruits and/or vegetables available at the point of service No selection of ½ cup fruits and/or vegetables charge a la carte prices Workbook Activity: Fruit and Vegetable Selection Worksheet

36. Grains Component for Reimbursable Lunch Selection equals at least the minimum daily grade requirement Weekly range minimum number of ounce equivalents offered Offer more on some days to meet weekly minimum requirements Smallest amount credited 0.25 oz eq

37. Grains Component Daily/Weekly Requirements for Lunch Reimbursable Lunch Grains Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-51 ounce equivalent8-9 ounce equivalents 6-81 ounce equivalent8-10 ounce equivalents 9-122 ounce equivalents10-12 ounce equivalents Schools are only required to meet the daily and weekly minimum requirements for this food component. This policy is found at 7 CFR 210.7(d)(1) for eligibility to receive additional reimbursement and at 7 CFR 210.18(g)(2)(vi) for the purposes of administrative reviews. State agencies would consider SFAs compliant with the weekly ranges for this component if the FNS-developed or FNS-approved Certification Tool and required supporting documentation indicate the menu is compliant with the daily and weekly minimums as well as the dietary specifications.

38. Grains Component Offered To be credited must meet at least the daily requirement More than 1 ounce equivalent offered in grades K-5 and 6-8, in OVS, student may decline part of offering Student select minimum daily required serving component is credited

39. Grains Component Combination with another food component (e.g., pizza, sandwich) Separately (e.g., roll or brown rice) Up to 2 ounce equivalents of grain-based desserts may be credited per week

40. Grains Component Menu Example Chicken burrito and brown rice (2.5 oz eq grains total) Spaghetti w/marinara sauce (1.5 oz eq grains) and whole wheat roll (0.75 oz eq grain) [2.25 oz eq grains total] Rice pilaf (1 oz eq grain) Oatmeal raisin cookie (1 oz eq grain) Grades K-5 Daily minimum requirement 1 oz eq Grades 6-8 Daily minimum requirement 1 oz eq Grades 9-12Daily minimum requirement 2 oz eq

41. Meat/Meat Alternate Component for Reimbursable Lunch At least the minimum daily oz eq Weekly range minimum oz eq offered Grades K-5 and 6-8 more than the minimum daily amount to meet the weekly minimum requirement Smallest amount credited 0.25 oz eq

42. Daily/Weekly M/MA Requirements for Lunch Reimbursable Lunch Meat/Meat Alternate Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-51 ounce equivalent8-10 ounce equivalents 6-81 ounce equivalent8-10 ounce equivalents 9-122 ounce equivalents10-12 ounce equivalents Schools are only required to meet the daily and weekly minimum requirements for this food component. This policy is found at 7 CFR 210.7(d)(1) for eligibility to receive additional reimbursement and at 7 CFR 210.18(g)(2)(vi) for the purposes of administrative reviews. State agencies would consider SFAs compliant with the weekly ranges for this component if the FNS-developed or FNS-approved Certification Tool and required supporting documentation indicate the menu is compliant with the daily and weekly minimums as well as the weekly dietary specifications.

43. Legumes at Lunch Credited as meat/meat alternate component or vegetable component Menu planner determines – in advance – how to credit

44. M/MA Component Lunch Menu Example Beef stew (3 oz eq m/ma) Roast pork over rice (2 oz eq m/ma) Peanut butter sandwich (1.5 oz eq m/ma) and cheese stick (0.75 oz eq m/ma) Entrée salad w/chickpeas (1 oz eq m/ma) and yogurt (1 oz eq m/ma) Grades K-5 Daily minimum grain requirements1 oz eq 6-8Daily minimum grain requirements 1 oz eq 9-12 Daily minimum grain requirements 2 oz eq

45. Milk Component All grade groups – one cup of fluid milk must be offered daily – five cups of fluid milk must be offered weekly – Offer a variety of (at least two) milk choices daily – Select at least one cup of fluid milk for it to be credited as a meal component – Same requirement for lunch and breakfast

46. Water Must be available during meal service Cannot promote water as alternative selection to milk Not a food component or food item Workbook Activity: Reimbursable Lunch Worksheet

47. Food Components for a Reimbursable Breakfast Implementation OVS at breakfast is optional at all grade levels Three food components 1.Fruits (or vegetables substitution) 2.Grains (or optional credited M/MA) 3.Fluid Milk

48. OVS Breakfast Menu Planning At least four food items must be offered. All students, at any grade level, must select: – at least three food items; – the daily minimum required amount; and – fruit component, at least ½ cup of fruit or vegetables or fruit/vegetable combined Workbook Handout: Overview of Menu Planning/OVS at Breakfast

49. Fruit Component for a Reimbursable Breakfast At least one cup of fruit must be offered for all grade groups May select more than the daily minimum serving Weekly dietary specifications, including calories, are not exceeded Full strength juice = up to ½ weekly fruit requirements

50. Fruit Component Requirement for Breakfast Reimbursable Breakfast Fruit Component GradesDaily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 cup 5 cups 6-8 1 cup 5 cups 9-121 cup5 cups

51. Fruit Credited as Reimbursable Meal The minimum quantity a student must select is: – ½ cup fruits – ½ cup of vegetables offered in place of fruit – ½ cup total of a fruit and a vegetable (when offered in place of fruit) – ½ cup of an item with both fruit and vegetable (e.g., salsa made with tomatoes and fruit)

52. Vegetables Food Items at Breakfast May offer in place of fruits First two cups/week from the following subgroups: – dark green – red/orange – beans/peas – other vegetables

53. OVS Breakfast Menu Example Cereal (1 oz eq) Juice (½ cup) Berries (½ cup) Variety of Milk (1 cup )

54. OVS Breakfast Choices Except for selecting a ½ cup of fruit – student choice to select or decline food items If choices of food items are offered, menu planner must indicate: – what choices or combination of choices the student may select and – the minimum or maximum number that may be taken

55. Example Breakfast Choices for the Fruit Component Example: four ½ cup servings are offered for the fruit component – must allow the student to select a full cup – must also indicate that at least one ½ cup of fruit is required for a reimbursable meal – could allow students to take up to all four choices of fruit

56. Combination Foods Menu may offer a combination food – contains more than one food item which cannot be separated (i.e., a pre-plated waffle with fresh fruit topping) – only wanted the waffle, would not be able to decline that fruit – even if there is no intent to consume it

57. Smoothies Fruit, vegetable, or fruit/vegetable combined 1 cup milk and ½ cup fruit/vegetable counts as two food items (OVS) Need to select one additional food item in order to have 3 total items and a reimbursable breakfast meal May be made with yogurt

58. Grains Component for Breakfast Offered at least the daily and weekly minimum ounce equivalent On some days offer more than the minimum Minimum amount credited 0.25 ounce equivalent

59. Grains Component Daily/Weekly Requirements for Breakfast Reimbursable Breakfast Grain Component Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-51 ounce equivalent7-10 ounce equivalents 6-81 ounce equivalent8-10 ounce equivalents 9-122 ounce equivalents9-10 ounce equivalents Schools are only required to meet the daily and weekly minimum requirements for this food component. This policy is found at 7 CFR 210.7(d)(1) for eligibility to receive additional reimbursement and at 7 CFR 210.18(g)(2)(vi) for the purposes of administrative reviews. State agencies would consider SFAs compliant with the weekly ranges for this component if the FNS-developed or FNS-approved Certification Tool and required supporting documentation indicate the menu is compliant with the daily and weekly minimums as well as the weekly dietary specifications.

60. Offering Grains in Multiple Food Items Menu planner: how many foods must be selected for a reimbursable meal May offer in one or more different food items Staff and students must know what choices constitute a reimbursable breakfast (training and signage)

61. Credit as One or Two Items – Example 2 ounce equivalent muffin for this OVS breakfast example – menu planner may credit muffin as one or two food items – if muffin is credited as a one food item, the student must select two additional food items – if muffin is credited as two food items, the student would only need one additional food item (fruit or vegetable)

62. M/MA and Grains Components for Breakfast No M/MA component for breakfast 1 oz eq of meat/meat alternate may count as one oz eq of grains May count for purposes of meeting the weekly grains component requirement Daily one oz eq grain requirement met with a grain

63. Legumes Menu planner determines how to credit May credit as meat/meat alternate Staff need to know how legumes are credited; either as vegetables or meat/meat alternate Student may decline the grain item and before using the meat/meat alternate in its place

64. Breakfast M/MA Menu planner may offer M/MA in place of grains after the minimum daily grains requirement (1 oz eq for all grade groups) is offered Student does not need to select grain item for meat/meat alternate to credit as food item May offer M/MA as an “extra” food and not credit it toward any component

65. Two Grains or M/MAs At least one ounce equivalent of grain or M/MA Two same food items (toast) = two creditable food items Two different food items (cereal and toast) = two creditable food items under the grains component

66. M/MA “Extra” Food Not credited toward the daily or weekly grains component requirement Does not count toward any food components or food items Must be counted toward the weekly dietary specifications

67. “Extra” Food Not a Food Item Meat/Meat Alternate extra and not credited as food item 4 food items plus the “extra” food (OVS) “Extra” food not counted food item 3 food items must be selected for reimbursable breakfast meal

68. Fluid Milk Component One cup offered daily Five cups weekly Offer a variety of (at least two) milk choices daily To be credited must select at least one cup of fluid milk May be used as a beverage, on cereal, or used in part for each purpose Workbook Activity: Breakfast Menu Options

69. Signage Requirement NSLP regulation: – requires schools identify, near or at the beginning of serving lines, what foods constitute unit priced reimbursable meals – identifies what a student must select for a reimbursable meal

70. Signage Helps students build healthy meals Helps to avoid problems at point of service How much of a food component/food item one item (i.e., entrée or milk) – multiple items (i.e., select up to three vegetables) Helps to communicate message to students, servers, and cashiers Train staff

71. Clear Signage Reflects the minimum serving a student must select Identifies menu planner’s intent of number of choices students can select – minimum – maximum

72. Signage Fruit and Vegetable Scenario High school offers – four different ½ cup servings of fruits and four different ½ cup servings vegetables The minimum quantity a student must select is: – ½ cup of vegetables, or – ½ cup fruits, or – ½ cup total from the fruit and vegetable components, or – ½ cup of an item with both fruits and vegetables.

73. Signage Exceptions Field trips, breakfast in the classroom, and other venues where signage may be problematic Other methods should be used to inform students of their choices

74. Nutrition Education Planning and time Cafeteria as a classroom Marketing nutrition education messages Workbook Activity: Menu Signage

75. Meal Service Systems Different meal service systems – cafeteria-style service, kiosks, meals in the classroom, vending machines High school OVS is required at lunch – SFA demonstrates to the State agency that their system does not accommodate OVS – residential child care institutions (RCCIs)

76. Meal Systems Some of the meal systems that may not readily accommodate OVS – pre-plated meals – family style-meals – food bars – pre-packaged meals

77. Pre-Plated Meals All food components/items offered in required quantities Entirely or partially pre-served manner Daily minimum quantities required Logistical limitations – facility or space restrictions – situations where children are unable to select the foods offered

78. Family Style Meals Students to serve themselves from common dishes with assistance from supervising adults Initially offer the full planned serving of each food component/food item to each child Meet all of the daily and weekly food component/food item requirements, and the weekly dietary specifications

79. Family Style Meals Replenishment Initial serving of a food component/food item may be less than the full required minimum quantity Encourage additional portions and selections to meet the full required minimum serving as appropriate Dietary specifications are not exceeded

80. Family Style Meals Fruits and Vegetables OVS requirement at least ½ cup of a fruit or vegetable Must ensure that each student selects at least a ½ cup of fruit or vegetable or a combination of both

81. Food Bars Wider variety of vegetables and fruits Lower plate waste Students select foods they will consume

82. Menu Planner Food Bars (OVS) Menu planners must clearly identify – the food components/food items provided on the bars – the minimum serving size for each food component or food item – indicate which foods and combinations of foods the students may choose to select

83. Food Bars Point of Service Cashiers must be trained Food bars located before the point of service – must consult with their State agency for approval of their alternate point of service system – must have a monitor or other means approved by the State agency to ensure that students select the components in the required serving sizes that were credited at the point of service

84. Food Bars Pre-Portioning May be used to ensure that students select an appropriate amount from these bars

85. Pre-Packaged Meals (Bagged or “Grab and Go”) All levels Senior high schools, (OVS) – all or some components must be implemented unless approved by State agency – food components/food items with choices and/or the option to decline (i.e., fruit or milk) – not required, even at the high school level for breakfast in the classroom, field trips, or for students leaving the campus for work study Workbook Handout: Meal Service Systems

86. Post Assessment Evaluations Certificates 86

87. 87 www.theicn.org 800-321-3054