1. School Breakfast and National School Lunch Program
School Breakfast and National School Lunch Program
Click: Next Slide.
Developed By: Menu and Compliance, July 2014 LAUSD Food Services Division

2. Overview
Each year, it is necessary to review the requirements of the School Breakfast Program and the National School Lunch Program. This training will provide updates to both programs and how new requirements will affect meal service during the school year.
INSTRUCTOR: Read slide.

3. Purpose and Benefits The following topics will be covered:
History of Child Feeding Programs
Initiatives that Influence the School Breakfast Program and National School Lunch Program
Meal Program Definitions
Menu Components
Updated School Breakfast Program and School Lunch Program Requirements
Offer Versus Serve
What’s New for
Signage
INSTRUCTOR: Read slide.

4. Goal
This training will provide attendees the information needed to administer the School Breakfast Program and the National School Lunch Program for the school year.
INSTRUCTOR: Read slide.

5. A Brief History of the School Breakfast Program & National School Lunch Program
Federally assisted meal programs.
National School Lunch Program (NSLP) – Began in 1946
School Breakfast Program (SBP) – Began in 1966
Administered at the Federal Level by the USDA and at the State level by the California Department of Education.
INSTRUCTOR: Read slide.
TELL:
NSLP began as a “safety net” to improve the nutritional well being of America’s youth.
During WWII many men and women were rejected from joining the military because they were underweight and “not nutritionally fit”
The SBP began as a two year pilot and became a permanent program in First priority was given to schools located in poor areas or in areas where children had to travel a great distance to school.

6. A Brief History of the School Breakfast Program & National School Lunch Program
School Districts that take part in the School Breakfast Program (SBP) and National School Lunch Program (NSLP) receive reimbursement from the USDA for each meal served.
The meals served must meet Federal requirements to be reimbursable.
Eligible children must be offered free or reduced price meals.
INSTRUCTOR: Read slide.

7. Obesity – A National Epidemic
According to recent statistics:
More than 1/3 (78 million) of adults in the United States are obese.
More than 1/3 of children and adolescents aged 2-19 in the United States are obese.
In LA County more than 42% of children are affected by overweight/obesity.
INSTRUCTOR: Read slide.
TELL: We have all heard that Obesity is a National epidemic. We’ve all seen segments on shows such as 60 minutes where they show people –not their faces, but the mid sections and backsides of as they are walking.
The obesity epidemic has had a big influence on both the SBP and NSLP.

8. Obesity – A National Epidemic
Obesity is associated with a number of health conditions.
Hypertension
Heart Disease
Diabetes
Certain types of cancer
Joint and bone problems
Sleep apnea
Social and psychological problems
Obese children and teens are at greater risk for developing these health conditions.
INSTRUCTOR: Read slide
TELL:
Obesity increases the risk of developing a large number of diseases. Hypertension, Heart Disease, Diabetes and certain types of cancers are among the leading health conditions related to obesity. LAUSD is committed to providing an environment where students can learn to make healthy choices for life long health.

9. Initiatives That Influence the SBP and NSLP
Dietary Guidelines for Americans 2010:
Focuses on balancing calories with physical activity
Encourages Americans to consume more healthy foods
MyPlate -A simple tool designed to:
Support the Dietary Guidelines for Americans
Promote healthy eating
Use the 5 food groups arranged like a place setting to make choosing a healthy diet easier
TELL:
Recent legislation provides improvements to help children access healthier, more nutritious food options to help combat obesity. A combination of several initiatives led to the improvements seen in school meals.
The new Dietary Guidelines for Americans 2010 focuses on balancing calories with physical activity and encourages Americans to consume more healthy foods.
(2) MyPlate replaced the Food Guide Pyramid. It is a simple, easy to understand tool designed to support the Dietary Guidelines for Americans. It illustrates the 5 food groups that build a healthy diet using a familiar image – a place setting for a meal.

10. Initiatives That Influence the SBP and NSLP
Let’s Move :
Launched by First Lady Michelle Obama in 2010 to address childhood obesity.
It encourages:
Healthier foods in schools
Better food labeling
More physical activity for children
Healthy, Hunger Free Kids Act of 2010:
Updates school meal nutrition standards
Reflects the 2010 Dietary Guidelines for Americans
TELL:
Recent legislation provides improvements to help children access healthier, more nutritious food options to help combat obesity. A combination of several initiatives led to the improvements seen in school meals.
(3) Let’s Move was launched by First Lady Michelle Obama in The goal of this initiative is to solve childhood obesity within a generation so that children born today will reach adulthood at a healthy weight. It encourages:
Healthier food in schools
Better food labeling, and
More physical activity for children.
Healthy, Hunger Free Kids Act of 2010 –Signed by President Obama in February 2010, this initiative updated school meal nutrition standards to reflect the most current 2010 Dietary Guidelines for Americans.
So, all of these initiatives have been brought together to promote healthier eating among Americans and to
improve school meal programs.

11. Healthy, Hunger-Free Kids Act (HHFKA)
Championed by First Lady Michelle Obama, and signed into law by President Obama on December 13, 2010.
The HHFKA authorizes funding for federal school meal and child nutrition programs and increases access to healthy food for low- income children.
Instructs the USDA to establish standards consistent with the most recent Dietary Guidelines for Americans
TELL: Let’s talk a little bit more about the HHFKA.
INSTRUCTOR: Read slide.

12. Healthy, Hunger-Free Kids Act (HHFKA)
Strengthens school food nutrition standards for all foods regularly sold in schools during the school day, including vending machines, a la carte sales, and student stores.
Increases funding to schools that meet the updated nutritional standards
Builds on the USDA’s work to improve the nutritional quality of commodity foods
INSTRUCTOR: Read slide.

13. Menu Planning Approach
The Food Based Menu Planning (FBMP) is the only menu planning approach allowed.
Food Based Menu Planning requires:
Specific food group components be offered
Portions based on grade groups
INSTRUCTOR: Read slide.
TELL:
Food Based Menu Planning (FBMP) is the only menu planning approach allowed. Food Based Menu Planning requires that specific food group components be offered in specific portion sizes based on age/grade groups. So, the menus for K-5, 6-8 and 9-12 will be somewhat different in terms of portion sizes and in some items served.
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14. Menu Planning Approach
Multiple lines must make all required food components available to all students on a weekly basis.
Food carts must make all required food components available to all students on a weekly basis.
INSTRUCTOR: Read slide.
TELL:
If you have multiple serving lines, such as a scramble area, windows and/or carts, each independent line must meet the daily and weekly requirements of all components. So, you must make sure that ALL required food components are available to all students on all lines. This is to ensure that a student is able to take a reimbursable meal every day in any line they may choose. This includes the vegetables!
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15. Definitions A “food component” is:
One of the 4 food groups comprising a reimbursable breakfast meal:
Grains
Fruits
Vegetable
Milk
One of the 5 food groups comprising a reimbursable lunch meal:
Meat/Meat Alternates
Vegetables
TELL: Let’s take a moment to review a few definitions.
INSTRUCTOR: Read slide.

16. Definitions (continued)
A “food item” is:
A specific food offered within the 5 food components.
Examples:
An apple is a food item offered in the Fruit component.
Broccoli is a food item offered within the Vegetable component.
Granola is the food item offered within the Grain component.
A serving is the minimum quantity of a food item that must
be offered to meet Food Based Menu Planning requirements.
INSTRUCTOR: Read slide.

17. Definitions (continued)
The Point of Service is:
“That point in the food service line where it can be accurately determined that a reimbursable lunch or breakfast has been served to an eligible child.”
The end of the serving line is considered to be the Point of service. This is after all foods that contribute to the meal pattern, including salad or food bars, have been offered to students.
INSTRUCTOR: Read slide.

18. Reimbursement Family Income:
At or below 130% of the poverty level = free meals
Between 130% - 185% of the poverty level = reduced-price meals
Over 185% of the poverty level = full price
INSTRUCTOR: Read slide.
TELL: We get reimbursement for all (including full price meals) meals that meet Federal requirements IF:
Meet all meal requirements are met when planning menus- calorie levels, sodium, saturated fat, (averaged over a week) saturated fat levels, Grain, Meat, Fruit and Vegetable requirements, Vegetable subgroups,etc.
School sites follow the menus and recipes as written. This insures all menu items are offered, in the correct portion size and all other instructions are followed (important to review with staff to make sure they are using correct disher sizes/weights, etc.)
Students must take the required number of food items/components prior to the POS.
Auditors will not only look at the planned menu, but also the menu that you are actually following, and they will analyze THAT menu . So, if a menu is changed for unforeseen circumstances, make sure of the following:
Do you have enough Grains?
Do you have enough vegetables from the correct subgroups, etc?

19. Milk Options Allowable milk options: Fat-free (unflavored)
Low-fat (unflavored)
Lactose-Free (unflavored, low-fat or fat-free)
At least two choices must be offered at meals
INSTRUCTOR: Read slide.

20. Milk Options: Soy Milk
Students requesting soy milk must have their parent/guardian complete the “Parent/Guardian Request to Substitute Soy Milk for Fluid Milk” form and submit it to the Food Service Manager.
The Food Service Manager will keep this form on file in the cafeteria.
This form does not require a doctor’s signature.
INSTRUCTOR: Read slide.
TELL: The form can be found on the website.

21. 2014-15 School Breakfast Program (SBP)
Food-Based Menu Planning
Grade Groups: K-5, 6-8, 9-12 (NEW)
Offer daily and weekly grain range minimums
Sodium limitations (NEW)
Offer 1 cup of fruit each day (NEW)
All grains must be whole grain-rich (NEW)
Meat/meat alternate may substitute for grains (breakfast only)
Calorie ranges, minimum and maximum
Instructor: Before reading slide, tell participants about the importance of breakfast
TELL:
Eating breakfast has a positive impact on children in the following areas:
Improved test scores
Behavior
Attention
Problem Solving
Memory
Fewer absences and tardiness
Improved intake of important nutrients such as calcium, dietary fiber, and folate .
Less likely to be overweight.
Establishing life long healthy eating habits
INSTRUCTOR: Continue to read slide.

22. 2014-15 School Breakfast Program (SBP)
2014/2015 Target 1 Sodium Levels for Breakfast K-5: ≤ 540 mg. 6-8: ≤ 600 mg. 9-12: ≤ 640 mg.
TELL:
Reducing sodium intake has been shown to reduce blood pressure and the risk of cardiovascular disease and stroke.
This is the first year where sodium limits are required. Previously, schools were asked to begin lowering sodium levels, but there were no set targets. Sodium reductions are being phased in to give manufacturers time to reformulate products and to allow students to adjust to lower sodium foods gradually.
The breakfast menus planned meet these targets.
INSTRUCTOR: Continue to read slide.

23. 2014-15 School Breakfast Program (SBP)
HealthierUS School Challenge (HUSSC) Breakfast Requirements for Gold Award of Distinction:
At least one different fruit must be offered every day.
Dried fruit must have no added sweetener; canned fruit must be packed in juice or light syrup.
100% juice can be counted as a fruit only once per week.
At least two fruits per week must be served fresh.
INSTRUCTOR: Read slide.
TELL: As you can see, the HUSSC requirements have a big effect on the fruits on the breakfast menu. Our School Board policy states that we must provide a menu to meet the HUSSC Gold Award of Distinction.

24. 2014-15 School Breakfast Program (SBP)
These 5 fruits will be offered at Breakfast:
Fresh Apple
Fresh Pear
8 oz. Orange Juice
Raisins
Dried Cranberries
INSTRUCTOR: Continue to read slide.
The fruit requirement is now 1 cup for all grade groups. To most easily facilitate this, the fresh fruits chosen (apple and pear) for breakfast are the ones where 1 piece of fruit can provide 1 cup. Other fresh fruits would require serving 2 pieces (example 2 bananas, 2 oranges, etc….).
Dried fruits were chosen because ½ cup of dried fruit is equivalent to 1 cup of fruit.
We are awaiting updated requirements for the HealthierUS Challenge (HUSSC) to see if we can continue with dried cranberries. The current requirements do not allow dried fruit with added sugar. If this requirement continues we will be removing the cranberries from the breakfast menu.
Juice can be served only once per week to meet HUSSC requirements. Orange juice was selected as it is a different fruit as required by HUSSC. Since we are serving a fresh apple, we can’t serve apple or wildberry juice at breakfast and still meet HUSSC requirements.
Fruits that are served can be fresh, frozen, canned or dried.

25. Breakfast- Grains Grade Level Minimum Servings Per Week
Grades K-5: 7 (minimum 1 per day)
Grades 6-8: 8 (minimum 1 per day)
Grades 9-12: 9 (minimum 1 per day)
After the 1 oz. Grain requirement per day has been met, Meat/Meat Alternates may be offered, and count towards the weekly GRAIN requirement.
Remember, there is no Meat/Meat Alternate requirement for Breakfast.
TELL: What does whole grain-rich mean?
It means that at least 50% of the grain in a food must be whole grain for the food to qualify as “whole grain-rich.” To qualify, there are 3 criteria :
(1) The food contains 8 g of whole grain per ounce equivalent or
(2) The food bears the FDA approved whole grain health claim or
(3) The ingredients list declares whole grains first.
Daily minimum is 1 serving for all grades.
Weekly minimums are shown in chart above. Since the breakfast menus are the same for all grade levels, we will be serving 2 grain equivalents each day which will more than cover requirements for all grade levels.
Again, there is no Meat/Meat Alternate requirement at breakfast. Any M/MA served is counted as part of the grain equivalents. One serving of a whole grain-rich item must be served each day and can be paired with a M/MA. Serving 2 M/MA will not meet the grain requirement.

26. Breakfast Meal Pattern
Grades K-5
Grades 6-8
Grades 9-12
Calories
Saturated Fat
<10% of calories
Sodium (mg)
≤ 540
≤ 600
≤ 640
Fruit
(cups per week minimum)
5 cups/week
(1 cup/day)
Grains
(oz. eq. weekly minimums)
7/week
(1/day minimum)
8/week
9/week
Milk (cups)
5 (1 cup per day)
5 (1 cup per day)
INSTRUCTOR: Read slide.
Calories are in ranges that must be met when averaged over a week.
Saturated fat remains at 10% of total calories for all grades.
The milk requirement remains at 5 cups per week; 1 cup per day.

27. Breakfast – New Items Greek Yogurt Crunchy Granola
Fiesta Egg and Cheese Sandwich
Cheerios
Rice Chex
Cinnamon Crisps
Cheese Toast
Italian Cheese and Egg Pocket
Cranberry Orange Biscuit
Egg and Cheese Bagel Sandwich
INSTRUCTOR: Read slide.
TELL: All breakfast items are BIC and Grab n Go Friendly (pre-wrapped). Prep sites can still bake coffee cake if they want to. Otherwise, the pre-baked is available.

28. Lunch – New for
6-8 and 9-12 sites will serve 3 featured items daily (Hot Item, Cold Sandwich, Featured Salad)
100% Fruit Juice is not on the lunch menu.
Vegetable portion size has increased to 1 cup daily (K-5, 6-8) and 1 ¼ cup daily (9-12)
Smaller portion sizes for K-5 (Tex-Mex Beef Soft Taco, Tex-Mex Turkey Soft Taco and Teriyaki Chicken bowl)
Schools that serve more than one grade group must serve the appropriate menu to each grade group (K-5, 6-8, 9-12)
INSTRUCTOR: Read slide

29. Lunch – New for
HealthierUS School Challenge Lunch Requirements for Gold Award of Distinction:
Offer two additional ½ cup offerings weekly from any of the three vegetable sub-groups (dark-green, red/orange, dry beans and peas). This equates to 1 cup per week.
At least five different fruits must be offered each week.
Dried fruit must have no added sweetener; canned fruit must be packed in juice or light syrup.
100% juice can be counted as a fruit only once per week.
At least four fruits per week must be served fresh.
TELL: We will again be participating in the HUSSC program. Our School Board policy states that we must provide a menu to meet the HUSSC Gold Award of Distinction. The menus planned this year meet these requirements.
INSTRUCTOR: Read slide

30. Lunch Requirements at a Glance
Menu Planning
Food-Based Menu Planning
Age/Grade Groups
3 menus:
Grades K-5
Grades 6-8
Grades 9-12
Fruit Components
Fruits are a separate meal component from vegetables
There is a daily fruit requirement
One serving must provide a minimum of ½ cup to be reimbursable
TELL:
NOTE TO INSTRUCTOR: READ THE ABOVE BULLET POINTS IN DETAIL.
Emphasize:
There will be 3 menus, K-5, 6-8, and Span schools are expected to serve the grade-appropriate menus to all students.
Reminder that Fruits and Vegetables are 2 separate components. Some schools still think these two components are interchangeable --- THEY ARE NOT.
Juice is not on the lunch menus. Do not substitute juice for fruit.
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31. Lunch Requirements at a Glance
Vegetable Components
Vegetables are a separate meal component from fruits
NEW! There is a daily vegetable requirement of 1 cup (K-5, 6-8) and 1 ¼ cup (9-12)
There is a weekly requirement for dark green, red/orange, beans/peas (legumes), starch & other vegetables
One serving must provide a minimum of ½ cup to be reimbursable
TELL:
Vegetable requirements are increased this year to meet HealthierUS School Challenge requirements.
K-5 and 6-8: Vegetable requirements = 1 cup per day
9-12: Vegetable requirements = 1 ¼ cups per day
Schools must serve the vegetables that are on the menu to meet the requirements for the different sub-groups of vegetables.
If there is ever a need to serve a vegetable other than what is on the menu, the substitute vegetable should be from the same sub-group as the vegetable originally on the menu. This will ensure that minimum amounts for all sub-groups are met for the week.
Again, “Span” schools are expected to serve the appropriate serving size of vegetables to all students. If you have a school with an unusual serving situation, call your Nutrition Specialist for guidance.
Click: Next Slide

32. Lunch Requirements at a Glance
Grain
Component
There is a daily grain/bread requirement
There is a weekly minimum requirement
NEW! All of the grains offered must be whole-grain rich
Whole grain-rich foods must contain at least 51% whole grains
Meat/Meat Alternate Component
There is a daily meat/meat alternate requirement
Plus a weekly minimum requirement
Milk Component
2 different types of milk must be offered
INSTRUCTOR: Read slide
TELL:
This year all grains must be whole-grain rich.
The weekly maximums for grains has been eliminated by the USDA. We still must meet the weekly and daily minimums.
Click: Next Slide

33. Lunch Requirements at a Glance
Calorie Requirement
There are calorie minimum and maximum levels for each grade group
Calories must be met when averaged over a week
Sodium Limits
There are maximum sodium levels for each grade group.
Offer Vs. Serve
A ½ cup fruit or vegetable component must be selected as part of the reimbursable lunch meal
Monitoring
There is a 3-year administrative review cycle to monitor compliance with meal requirements
INSTRUCTOR: Read slide
TELL:
This year we have 3 grade levels and menus have been planned to meet calorie and sodium limits.

34. 2014-15 Lunch Sodium & Calories
Grade Level
Target 1 Sodium Levels
Calories
K-5
≤ 1230 mg.
6-8
≤ 1360 mg.
9-12
≤ 1420 mg.
TELL:
Just as it is for breakfast, sodium limits for lunch are required beginning this year This chart shows both sodium and calorie limits.
Reminder: Condiments such as ketchup, tapatio sauce etc… greatly increase the sodium content of meals. The menus were analyzed with 1 packet of the appropriate condiment(s). We will be requesting clarification from CDE on what would happen during a audit it students were observed taking multiple packets of condiments.
INSTRUCTOR: Continue to read slide.

35. Lunch Components Component Food Source Meat/Meat Alternate (M/MA)
Meat, poultry, fish, cheese, peanut butter or other nut or seed butters, nuts, eggs, dry beans, yogurt, and alternate protein products
Grain (G)
Bread, tortillas, bagels, rice, pasta, rolls, and other products made from whole-grain meal or flour, bran or germ
TELL:
Just as we reviewed the components for breakfast, let’s briefly review the five required lunch food components.
INSTRUCTOR: Read slide.

36. Lunch Components Component Food Source Vegetables (V)
Raw, cooked, fresh, dried, canned or frozen carrots, green beans, zucchini, celery, cucumbers, potatoes, etc.
Fruit (F)
Raw, cooked, fresh, dried, canned or frozen apples, oranges, bananas, plums, pears, grapes, etc., and 100% full strength fruit juice (Juice can only be served when on the menu)
Milk
Fluid, served as beverage
INSTRUCTOR: Read slide.

37. Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Calories 550-650
Saturated Fat
< 10% of Calories
Grains
(oz. eq. weekly minimums) 8
(1/day min.) 10
(2/day min.)
Meat/Meat Alternate
(1 oz./day min.) 9
(2 oz./ day min.)
Milk
5 (1 cup per day)
5 ( 1 cup per day)
INSTRUCTOR: Read meal pattern requirements.
TELL:
Weekly maximums for grains and meat/meat alternates were removed by the USDA. We must still meet the daily and weekly minimums.

38. Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Vegetables
(cups per week) 5
(1 cup/day)
7.5
(1.25 cup/ day)
Dark Green
Red/Orange
1 ¼
Beans/Peas
Starchy
Other
Additional Vegetable to reach total 1
1 ½
Fruit 2½
(1/2 cup/day)
INSTRUCTOR: Read meal pattern requirements.
TELL:
Because of HUSSC Requirements, the daily vegetable requirement for vegetables has increased.

39. Vegetable Subgroups To increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans.
1. Dark Green Vegetables: Requirement = ½ cup per week
Includes:
Broccoli and broccoli rabe
Butterhead lettuce (Boston, bibb), raw
Chard
Cilantro
Collard greens
Dark green leafy lettuce
Kale
Mixed dark leafy (includes romaine, chicory, escarole and endive)
Mustard greens
Parsley
Red leaf lettuces
Romaine lettuce
Spinach
Instructor: Go over the groups and the types of vegetables that are in each sub-group.
TELL: Vegetables are no longer interchangeable. To make sure you meet all subgroup requirements and the amounts required from each group, if substitutions are unavoidable, you need to make substitutions from within the same subgroup.

40. Vegetable Subgroups To increase variety, the new regulations require schools to offer all of the vegetable subgroups identified by the 2010 Dietary Guidelines for Americans.
2. Red/Orange Vegetables: Requirement = ¾ cup grades K-8 and 1 ¼ cups grades 9-12 per week
Includes:
Acorn squash
Butternut squash
Carrots and carrot juice
Hubbard squash
Orange and Red peppers
Pumpkin
Sweet potatoes
Yellow Yams
Tomatoes and Tomato Juice
Instructor: Go over the groups and the types of vegetables that are in each sub-group.

41. Vegetable Subgroups 3. Beans/Peas: Requirement = ½ cup per week
Includes:
Black beans
Black eyed peas (mature, dry)
Edamame
Garbanzo beans (chickpeas)
Kidney beans
Lentils
Lima Beans (mature) including fava and mung
Navy beans
Pinto Beans
Soy Beans
Split Peas
White Beans
Instructor: Go over the groups and the types of vegetables that are in each sub-group.

42. Vegetable Subgroups
4. Starchy Vegetables: Requirement = ½ cup per week
Includes:
Corn
French fries (potatoes, French fried, all types)
Fresh cowpeas, field peas, or black-eyed peas (not dry)
Green bananas
Green lima beans
Green peas
Lima beans, immature
Plantains
Water chestnuts
White potatoes
White yams
Instructor: Go over the groups and the types of vegetables that are in each sub-group.

43. Vegetable Subgroups 5. Other Vegetables Includes: Asparagus Avocado
Bean sprouts
Beets
Cabbage
Cactus
Cauliflower
Celery
Cucumbers
Eggplant
Green beans
Green peppers
Iceberg Lettuce
Jalapenos
Mushrooms
Okra
Olives
Onions
Parsnips
Radishes
Snow Peas
Zucchini
Spaghetti Squash
Turnips
Yellow Peppers
Plus any vegetables from lists 1, 2, and 3
Instructor: Go over the groups and the types of vegetables that are in each sub-group.

44. Lunch: New Items, K-5 Oven Baked Drumstick Lotsa Meatball Sub
Tex-Mex Turkey Soft Taco
Loaded Beefy Taco Wedges
Fruit Medley
INSTRUCTOR: Read slide

45. Lunch: New Items 6-8 and 9-12 Lotsa Meatball Sub
Tex-Mex Turkey Soft Taco
Spicy Buffalo Glazed Chicken
Bean and Cheese Pupusa
Fresh Veggie Cheese Sandwich
All American Submarine
Café LA Chicken Salad Pita
Italian Chicken & Cheese Wrap
Home-Style Tuna Salad Sandwich
Mexicali BBQ Chicken Salad
Forever Tostada Salad
New Chinese Chicken Salad
Chicken Caesar Salad
Chef Salad
Pepper Jack Burger
BBQ Chicken Flatbread
Turkey Pepper Jack Cheese Sandwich
Beefy Taco Potato Skins
Spiced Waffle Cut Sweet Taters
Romaine Salad w/Mandarin Oranges
Fruit Medley
Tropical Fruit Salad
INSTRUCTOR: Read slide

46. Offer vs Serve (OVS): Breakfast
In the daily breakfast meal pattern, 3 menu components must be offered.
A food component is one of the food groups that comprise reimbursable meals under Food Based Menu Planning.
For Breakfast, those required components are:
Grains
Fruit
Milk
TELL: Let’s review OVS for breakfast
INSTRUCTOR: Read slide

47. Offer vs Serve (OVS): Breakfast
A food item is a specific food within a food group.
Some food items contain more than 1 food component.
Examples:
Cheese Toast = 1 food item that contains 2 food components (G and M/MA)
Café LA Coffee Cake = 1 food item that contains 2 food components (2 G)
INSTRUCTOR: Read slide

48. Offer vs Serve (OVS): Breakfast
At breakfast, 3 or 4 menu ITEMS must be offered, depending on the items being offered. Sample Menu #1: Sample Menu #2 Mini Sweet Potato Pancakes (2 G) Vanilla Yogurt (M/MA) Farm Fresh Apple (F) Crunchy Granola (G) Milk (Milk) Raisins (F) Milk (Milk)
INSTRUCTOR: Read slide
TELL: Menu #1 has 3 items while menu #2 has four. Regardless of the number of items offered, 3 or 4, students must be offered the entire meal.

49. Offer vs Serve (OVS): Breakfast
To select a reimbursable meal, a student must take at least 3 of the 4 food components offered.
At least one of the components selected must be a fruit or vegetable. The minimum serving that must be selected is ½ cup.
INSTRUCTOR: Read slide
Although the minimum serving size of fruit to comply with OVS is ½ cup, we will be offering fruit in 1 cup serving sizes.

50. Offer vs Serve (OVS): Breakfast
Offer vs. Serve is not used for Breakfast in the Classroom (BIC) or Grab and Go service. Students will be served the entire menu.
Schools without BIC or Grab and Go must follow OVS.
Offer vs. Serve requires that you offer the entire menu as planned.
INSTRUCTOR: Read slide

51. Offer vs. Serve Breakfast Examples
Cheerios (1 G)
Cinna Crisps (1 G)
Orange Juice (F)
Milk (Milk)
A student could select any of the following combinations for a reimbursable meal:
The entire meal
Cheerios + Orange Juice + Milk
Cinna Crisps + Orange Juice + Milk
Cheerios + Cinna Crisps + Orange Juice
Remember, the fruit must always be selected!
INSTRUCTOR: Read slide

52. Offer vs. Serve Breakfast Examples
Café LA Coffee Cake (2 G)
Farm Fresh Apple(F)
Milk (Milk)
A student could select the following combinations for a reimbursable meal:
The entire meal
Café LA Coffee Cake + Farm Fresh Apple
Since the Café LA Coffee Cake provides 2 components, it cannot be declined. Remember, the fruit must always be selected!
INSTRUCTOR: Read slide

53. Challenge Questions Breakfast Menu: Sweet Potato Pancakes (2 G)
100% Orange Juice (F)
Milk White, 1% or Fat Free (Milk)
Student #1 selects: Sweet Potato Pancakes (2 G) and Juice (F) Reimbursable? Yes. The student has selected 2 menu items: Sweet Potato Pancakes which counts as 2 components (2 G) and Juice for a total of 3 components.
Student #2 selects: Apple Juice (F) and Milk (Milk)
Reimbursable? No. The student has only 2 menu items, Juice and Milk which count as only 2 components.
INSTRUCTOR: Read slide
ASK: Does everyone understand the breakfast Offer versus serve?
Student #3 selects: Sweet Potato Pancakes (2 G) and Milk (Milk)
Reimbursable? No. The student has 2 menu items, Sweet Potato Pancakes and Milk which count as 3 components, but did not select the fruit component (orange juice) which is required.

54. Offer vs Serve (OVS): Lunch
In the daily lunch meal pattern, all 5 menu components must be offered.
A component is 1 of the food groups that comprise reimbursable meals under FBMP.
The 5 components are:
Meat/Meat Alternate
Grain
Vegetables
Fruit
Fluid Milk
TELL:
At lunch, all 5 menu components must be offered. A component is one of the food groups that comprise reimbursable meals under Food Based Menu Planning. The 5 required food components are:
Meat/Meat Alternate
Grain/Bread
Vegetables
Fruit
Milk

55. Offer vs Serve (OVS): Lunch
A food item is a specific food within a food group.
Some food items contain more than 1 food component.
Examples of a food item:
Oven Baked Drumstick = 1 food item that contains 1 food component (M/MA)
Café LA Burger = 1 food item that contains 2 food components (M/MA and G)
Local Farm Orange = 1 food item that contains 1 food component (F)
INSTRUCTOR: Read slide

56. Offer vs Serve (OVS): Lunch
For a reimbursable lunch meal:
All five menu components must be offered
Students must select at least 3 components
One selected component MUST be either a fruit OR a vegetable component
Full component fruit and vegetable portions MUST be offered to all students.
INSTRUCTOR: Read slide
TELL:
Students at all points of serve must be offered a complete meal (all 5 components offered) including the fruit and vegetable choices. This includes students being served at carts or off-site locations.
THERE ARE 4 RULES THAT MUST BE FOLLOWED :
All 5 components must be offered
Students must select at least 3 of the 5 components.
Students must select 3 different components
At least one of the components selected must be a Fruit or Vegetable that equals at least ½ cup.

57. Offer vs Serve (OVS): Lunch
For a reimbursable lunch meal:
The serving size of the fruit or vegetable component must equal a minimum of ½ cup to count as one of the selected OVS components.
If a 9-12 student selects only three components and two of these are a fruit and a vegetable, he/she must select the full required serving size for either the fruit or the vegetable.
INSTRUCTOR: Read slide
TELL: Remember that at Span Schools:
K-5 and 6-8 have 1 cup vegetable requirements and 1/2 cup fruit requirement
9-12 have 1¼ cup vegetable requirement and 1 cup fruit requirement
In an upcoming slide we’ll look at an example of a student selecting enough components when they only select 3 components and 2 of these are the fruit and vegetable.

58. Offer vs Serve (OVS): Lunch
For a reimbursable lunch meal:
To ensure that all vegetable subgroup requirements are met, the vegetables listed on the daily menu must be offered to all students.
Follow recipes to ensure that the correct portion size is served.
INSTRUCTOR: Read slide

59. Offer vs. Serve Lunch Examples
Example #1 (K-5):
Oven Baked Drumstick (M/MA)
Artisan Dinner Roll (G/B)
Fiesta Pinto Beans (V)
Pick A Fresh Pear (F)
Milk (Milk)
Would the following be a reimbursable meal?
Drumstick + Roll + Milk
NO - 3 components were selected, but a fruit or vegetable was not selected.
INSTRUCTOR: Read slide

60. Offer vs. Serve Lunch Examples
Tex-Mex Beef Soft Taco(M/MA, G)
Fiesta Pinto Beans (1/2 c. V)
Baby Carrots (1/2 c. V)
Fresh Orange (F)
Milk (Milk)
Would the following be a reimbursable meal?
Fiesta Pinto Beans + Baby Carrots + Milk
No - 3 different components must be selected. The beans and carrots are both vegetable components.
INSTRUCTOR: Read slide

61. Offer vs. Serve Lunch Examples
Example #3 (9-12 school):
Tex-Mex Beef Soft Taco(M/MA, G)
Fiesta Pinto Beans (1/2 c. V)
Baby Carrots (3/4 c. V)
Fresh Orange (1 c. F)
Milk (Milk)
Would the following be a reimbursable meal?
Fiesta Pinto Beans + Fresh Orange (1 whole orange) + Milk
No - 3 different components were selected but the full serving size was not selected for either the vegetable or the fruit.
INSTRUCTOR: Read slide
TELL: This example assumes that we are at a high school. If a student in grades 9-12 selects only the fruit, vegetable and milk, the full component of either the fruit or the vegetable must be selected. Since 1 orange only provides ½ cup of fruit, the student would have to take 2 oranges to fulfill the entire 1 cup fruit requirement.
This doesn’t apply to K-5 or 6-8 because the smallest serving size that can be selected to count as a component is ½ cup and since the fruit requirement for this group is ½ cup, they would automatically select the required full serving of the fruit component when the fruit is selected.

62. Offer vs. Serve Lunch Examples
Grilled Chicken Sandwich (M/MA, G)
Lettuce & Tomatoes (V)
Farm Fresh Apple (F)
Milk (Milk)
Would the following be a reimbursable meal?
Lettuce & Tomatoes + Apple + Milk
YES - 3 different components were selected and include at least one fruit or vegetable.
INSTRUCTOR: Read slide

63. Signage
School Districts are required to have signage for breakfast and lunch meals.
Signage must be placed in a visible location at or near the beginning of the serving line.
The signage must indicate what foods are part of the reimbursable meal to help students choose all of the required components in the correct portion size.
INSTRUCTOR: Read slide

64. Signage The signage should include:
The number of choices of fruits and grains the student may select
The minimum requirements for Offer versus Serve
INSTRUCTOR: Read slide

65. Cranberry Orange Biscuit
Signage Samples
Today’s Breakfast Menu:
Cranberry Orange Biscuit
Pick a Fresh Pear
Milk
Possible Signage:
Student may select:
The entire meal OR
Cranberry Orange Biscuit and Pear
INSTRUCTOR: Read slide

66. Buffalo Glazed Chicken
Signage Samples
Today’s Lunch Menu:
Buffalo Glazed Chicken
Breadstick
Crispy Potato Wedges
Farm Fresh Apple
Milk
Possible Signage:
Student may select any of the following:
Entire menu OR
Potato Wedges or Apple and 2 or 3 other components offered
Potato Wedges & Apple & 1 or 2 other components offered
INSTRUCTOR: Read slide

67. Los Angeles Unified School District Food Services Division
Thank You!
INSTRUCTOR: Read slide