1. Department of Nutrition Services
Renee Dudley, Debra Brunner, Christina Rothe

2. Community Eligible Provision (CEP)
Free Breakfast & Lunch for ALL students
All MPS schools, including contract schools
This is the 5th year of CEP
Families - no applications
Students – no identification at Point of Service

3. 2017-18 Meals Served Over 50,000 lunches per day
Program
Meals
Lunches
9.5 million
Breakfast
6.4 million
Snacks/Dinners
1.1 million
Over 50,000 lunches per day
Year round – including summer
13.4 million cartons of milk

4. Funding for Meal Programs
United States Department of Agriculture (USDA)
Meal Reimbursement:
$3.39 per lunch
$2.14 per breakfast
$5.53 per day to Feed Students
Includes food, supplies and labor

5. Meal Pattern
Debra Brunner RD, CD

6. Dietary Guidelines Replaced MyPyramid in 2010
Is an easy to follow food guide for parents to figure out how to feed their kids nutritious, well balanced meals
by using the 5 food groups
Visual linked to food and is familiar mealtime symbol
½ plate fruits and veg
What is a serving size
Lower Na (less than 2,300 mg – 1,500 mg/day), added sugar and solid fat

7. Building a Healthy Lunch
Components used in
Building a Healthy Lunch
All NSLP lunches must meet Fed Requirements
Dec 2010 Pres Obama signed Healthy Hunger-Free Kids Act ...change meal program SY
Many Changes made to school nutrition meal pattern in more than a generation

8. Meal Pattern “Components”
Grade K-8
Grades 9-12
Fruit
Fresh Oranges, grapes, fruit cocktail, blueberries
Vegetables
*Dark Green
Broccoli, Romaine lettuce
*Orange
Carrots, Yam Sticks, Sweet Potato Fries, Salsa
*Bean/Peas
(Legumes)
Baked Beans, Pinto Beans, Refried Beans, Garbanzo Beans
Starchy
Potato Wedges, Jicama, Peas, Sweet Pea Pods
*Other
Additional
Grains
WG Pan Roll, WG Hot Dog/Hamburger bun, WG Bread coating on Chicken patty, Chicken tenders
Meats
Chicken, Pork, Beef, Yogurt, Cheese, Hummus , Peanut Butter, Eggs
Other specifications: Daily Amount Based on the AVERAGE for a 5-day week
Fluid Milk (Cups)
1 cup daily for all age-grade groups
Min-Max Calories
Saturated Fat
(% of total calories)
<10%
Sodium Target (mg)
≤1,230
≤1,420
Trans Fat
0 grams / serving

9. Offer versus Serve (OVS) OVS allows students to decline some of the foods offered
Intended to
reduce food waste
allow choices
empower students
What students must select should not be confused with what must be offered to students
Students must be allowed to choose; however they must have at least ½ cup of fruit or vegetable
Intended to
reduce food waste
allow choices
empower students
What students must select should not be confused with what must be offered to students.
Students must be allowed to freely choose what they will put on their tray to create a reimbursable meal with the exception of at least ½ cup of fruit or vegetable.

10. Example #1: Lunch

11. Example #2: Lunch

12. Example #2 Continued

13. Special Dietary Needs
Christina Rothe RD, CD

14. Special Dietary Needs Forms
United States Department of Agriculture (USDA) regulations require substitutions or modifications in school meals for children whose disabilities restrict their diets

15. Licensed medical practitioner statement
The licensed medical practitioner's statement must identify:
Explanation of how the child’s physical or mental impairment restricts the child’s diet
The food(s) to be avoided
The food or choice of foods that must be substituted

16. Licensed Medical Practitioner cont.
Licensed “Medical Practitioner” means any physician, dentist, optometrist, physician assistant, advanced practice nurse prescriber or podiatrist licensed in any state.
If the documentation to support a dietary accommodation has not been signed by one of these practitioners, the school is not required to accommodate the request.

17. Incomplete Special Dietary Needs Forms
Missing signature and contact information from Licensed Medical Practitioner
Missing signature and contact information from parents
Missing the explanation of how the physical or mental impairment restricts the child’s diet

18. Questions