1. 1 Lunch Meal Pattern Training National Food Service Management Institute

2. Pre-Assessment Place an identifier at the top of the page. You will use the same identifier when you complete the Post Assessment. You do not need to place your name on the Assessment. 2

3. Lunch Meal Pattern: Objectives 1-4 1.Identify the calorie range for school lunch menus. 2.Identify the meat and meat alternate lunch component requirement. 3.Identify the fruit lunch component requirement. 4.Identify the vegetable lunch component requirement. 3

4. Lunch Meal Pattern: Objectives 5-8 5.Complete the vegetable subgroup activity. 6.Identify the grains lunch component requirement. 7.Specify whole grain-rich foods. 8.Evaluate whole grain-rich foods labels. 4

5. Lunch Meal Pattern: Objectives 9-11 9.Identify the milk lunch component requirement. 10.Discuss dietary specifications for sodium and trans fat. 11.Discuss Offer Versus Serve (OVS). 5

6. Lunch Meal Pattern: Objectives 12-13 12.Integrate the concepts of the meal pattern lesson. 13.Communicate easy methods of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s). 6

7. Nutrition Standards Fruits and vegetables offered daily Substantially increasing offerings of whole grain- rich foods Only fat-free or low-fat milk varieties Limiting calories based on the age of children Reducing saturated fat, trans fats, and sodium 7

8. Food-Based Menus Five required food components at lunch Revised calorie, saturated fat, and sodium standards for each of the age/grade groups Multiple lines must make all required food components available to all students on a weekly basis 8

9. Calorie Range—Lunch 9 Grades K-5Grades 6-8Grades 9-12 550-650600-700750-850 The average daily amount for a 5-day school week must fall within the minimum and maximum levels. À la carte foods do not count toward calorie limits and other nutrient standards. Currently there are no limits on competitive foods and USDA will provide additional information.

10. Calorie Range—Lunch, Extra Foods 10 Grades K-5Grades 6-8Grades 9-12 550-650600-700750-850 Extra foods, which are referred to as nonprogram foods on the tray with a reimbursable meal at no extra charge, do count toward the calorie limit.

11. Calorie Range—Lunch, Combined Age/Grade Groups 11 Grades K-5—550-650 average calories per week Grades 6-8—600-700 average calories per week Grades 9-12—750-850 average calories per week

12. Calorie Range—Lunch, Other Considerations 12 PreK age grade/group Extra, free beverages À la carte foods

13. Lunch Menu Components of a Reimbursable Meal Meat/Meat Alternate (M/MA) Fruits (F) Vegetables (V) Grains (G) Fluid Milk 13

14. 14 Lunch Meat/Meat Alternate Nutrients Good source of – Protein – B vitamins – Vitamin E – Iron – Zinc – Magnesium

15. 15 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily One ounce cooked, skinless, unbreaded portion of beef, fish, poultry, equals one ounce of the meat/meat alternate requirement. Meat/Meat Alternate—Meat

16. 16 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily Nuts or seeds such as sunflower seeds, almonds, and hazelnuts may be used to meet no more than one-half of the meat/meat alternate component and must be paired with another meat/meat alternate to meet the full requirement. Meat/Meat Alternate—Nuts/Seeds

17. Meat/Meat Alternate—Nut Butter 17 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily Two tablespoons of nut butter, almond butter, cashew nut butter, peanut butter, reduced fat peanut butter, sesame seed butter, soy nut butter, or sunflower seed butter equals one ounce of the meat/meat alternate requirement.

18. 18 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily Commercially prepared tofu must be 2.2 ounces (by weight) with 5 or more grams of protein to equal one ounce of the meat/meat alternate requirement. Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the meat/meat alternate requirement. Meat/Meat Alternate—Tofu

19. 19 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the meat/meat alternate requirement. http://www.fns.usda.gov/cnd/governance/ Policy-Memos/2012/SP16-2012os.pdf Meat/Meat Alternate—Yogurt

20. 20 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily Other meat alternates, such as eggs and cheese, may be used to meet all or part of the meat/meat alternate component in accordance with FNS guidance. Meat/Meat Alternate—Cheese & Eggs

21. 21 Mature and Immature Beans/Peas (Legumes) High nutrient content Low cost Use in school menu encouraged by USDA Edamame = bean/pea (legume)

22. 22 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily Dry/mature beans and peas may be offered as a meat alternate or as a vegetable, at the discretion of the menu planner. However, one serving may not count toward both food components in the same meal. For example, one serving of refried beans can be offered as a vegetable in one meal and as a meat/meat alternate on another occasion. Lunch Meat/Meat Alternate—Dry Beans

23. 23 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily The refried beans offered as a vegetable count toward the weekly beans/peas requirement, but not toward the meat/meat alternate weekly range. Menu planners must determine in advance how to count beans/peas in a meal. Lunch Meat/Meat Alternate—Refried Beans

24. 24 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily A school may offer two distinct servings of beans/peas (legumes) in one meal. For example, legumes may be offered as part of a salad (vegetable component) and as part of chili/bean soup (meat/meat alternate component). Lunch Meat/Meat Alternate— Beans/Legumes

25. 25 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 9 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily A ¼ cup of cooked beans equals one ounce of the meat/meat alternate requirement. If with liquid, there should be more than ¼ cup of beans and liquid. The liquid does not count as beans. Lunch Meat/Meat Alternate— Cooked Beans

26. Activity—Qualifying Beans/Peas (Legumes) What are some examples of qualifying beans/peas (legumes)? USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/ http://fbg.nfsmi.org/ Refer to Qualifying Beans/Peas (Legumes) Handout in the School Nutrition Program 26

27. Fruit Component 27 Supply important nutrients including – Potassium – Dietary fiber Relatively little calories

28. Lunch Fruit Component—Types of Fruit 28 Grades K-5Grades 6-8Grades 9-12 2 ½ cups Minimum Weekly ½ cup Minimum Daily 2 ½ cups Minimum Weekly ½ cup Minimum Daily 5cups Minimum Weekly 1 cup Minimum Daily Schools may offer fruits that are fresh; frozen with or without added sugar; canned in light syrup, water or fruit juice; or dried. (2013-2014 and 2014-2015)

29. Fruit Component SY 2014-2015 29 Fruits and vegetables may be whole, cut-up, or pureed but are creditable by volume as served. Does not apply to frozen grain-based desserts Grain based desserts with frozen fruit with added sugar may be credited toward both grain and fruit components Limit of 2 oz. eq for grain-based desserts http://www.fns.usda.gov/cnd/governance/Policy- Memos/2012/SP20-2012os.pdf

30. 30 Grades K-5Grades 6-8Grades 9-12 2 ½ cups Minimum Weekly ½ cup Minimum Daily 2 ½ cups Minimum Weekly ½ cup Minimum Daily 5cups Minimum Weekly 1 cup Minimum Daily Pasteurized, 100% full-strength fruit juice may also be offered. No more than half of the weekly fruit offering may be in the form of juice. Fruit Juice

31. 31 Grades K-5Grades 6-8Grades 9-12 2 ½ cups Minimum Weekly ½ cup Minimum Daily 2 ½ cups Minimum Weekly ½ cup Minimum Daily 5 cups Minimum Weekly 1 cup Minimum Daily Minimum creditable serving of fruit is ⅛ cup. These are minimums and have no upper limit except for juice considerations. The calorie limits are still required if minimum requirements are exceeded. Lunch Fruit Component—Minimum Requirements

32. 32 Grades K-5Grades 6-8Grades 9-12 2 ½ cups weekly ½ cup daily minimum 2 ½ cups weekly ½ cup daily minimum 5 cups weekly 1 cup daily minimum Schools could serve ½ cup fruit pieces and ½ cup fruit juice on one or more days provided the total weekly juice offering does not exceed one-half of the total fruit offerings for the entire week. School Offerings

33. 33 Grades K-5Grades 6-8Grades 9-12 2 ½ cups Minimum Weekly ½ cup Minimum Daily 2 ½ cups Minimum Weekly ½ cup Minimum Daily 5 cups Minimum Weekly 1cup Minimum Daily Dried fruit credits at twice the volume served (i.e. one quarter-cup of dried fruit counts as ½ cup of fruit). Dried Fruit

34. 34 Grades K-5Grades 6-8Grades 9-12 2 ½ cups Minimum Weekly ½ cup Minimum Daily 2 ½ cups Minimum Weekly ½ cup Minimum Daily 5 cups Minimum Weekly 1 cup Minimum Daily Reimbursable meals may no longer include snack- type fruit products that have been previously credited by calculating the whole-fruit equivalency of the processed fruit in the product using the FDA’s standards of identity for canned fruit nectars (21 CFR 146.113). (Examples of these products include fruit drops, leathers, and strips.) Snack Fruit

35. Reduce risk of Heart disease Stroke Type 2 Diabetes Certain types of cancers 35 Vegetable Component

36. 36 Vegetables are organized into subgroups based on their nutrition content. Schools must offer all five vegetable subgroups over the course of a week. Larger amounts of dark green, red/orange, beans/peas (legumes), starchy, and other vegetables may be served. Raw, leafy greens are credited as half the volume served (1 cup raw equals ½ cup serving of dark green vegetables). Cooked leafy green vegetables credit as volume as served; it is only raw leafy greens that credit as half volume served. Vegetable Subgroups

37. Vegetable Subgroups— Minimum Requirements 37 Minimum Requirements Grades K-5Grades 6-8Grades 9-12 3 ¾ cups weekly ¾ cup per day 3 ¾ cups weekly ¾ cup per day 5 cups weekly 1 cup per da y Vegetable Subgroups Weekly Requirements Dark Green Red/Orange Bean/Peas (Legumes) Starchy Other Additional Vegetables to Reach Total ½ cup ¾ cup ½ cup 1 cup ½ cup ¾ cup ½ cup 1 cup ½ cup 1 ¼ cups ½ cup ¾ cup 1 ½ cup

38. 38 Dark Green Vegetable Subgroup Good source of Vitamin A Raw, leafy greens = half the volume served (1 cup raw =.5 serving) Includes – Broccoli – Romaine lettuce – Spinach

39. Good source of Vitamin A Includes – Carrots – Sweet potatoes – Tomatoes 39 Red/Orange Vegetable Subgroup

40. Good source of folate and potassium High nutrient content Low cost 40 Beans/Peas (Legumes) Vegetable Subgroup

41. Includes – White potatoes – Fresh lima beans – Corn 41 Starchy Vegetable Subgroup

42. 42 “Other vegetables” are defined in §210.10(c)(2)(iii)(E) for the purposes of the NSLP. “Other vegetables” requirement may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in §210.10(c)(2)(iii). Any vegetable subgroup may be offered to meet the total weekly vegetable requirement (additional vegetables). Other Vegetable Subgroup

43. 43 Any vegetable subgroup may be offered to meet the total weekly vegetable requirement (additional vegetables). CN Labels will be revised to document the creditable amounts of the vegetable subgroups required by the final rule: dark green, red/orange, beans/peas (legumes), starchy, and other. Vegetable Subgroup—School Offerings

44. 44 CN Labels will be revised to document the creditable amounts of the vegetable subgroups required by the final rule: dark green, red/orange, beans/peas (legumes), starchy, and other. Vegetable Subgroup—CN Labels

45. Questions—Fruit and Vegetable Can students mix and match smaller portions of vegetable items to meet the Vegetable component requirement? Can students mix and match smaller portions of fruits to meet the Fruit component requirement? 45

46. Vegetable Subgroups Other Considerations Juice blends Vegetable mixture CN labels 46

47. Activity—Vegetable Subgroups Vegetable Subgroups Activity 47

48. 48 Iceberg (Head) Lettuce ChicoryPepperoncini Dark Green Leafy Lettuce Mustard Greens Lima Beans, Dry Red and Orange Peppers Turnip Greens Activity—Vegetable Subgroups Pictures

49. 49 Green OnionsCassava Beans, Green or Wax Plantains Romaine Lettuce Lima Beans, Canned or Frozen KohlrabiChinese Snow Peas Activity—Vegetable Subgroups Pictures

50. 50 Spilt PeasSpinachTaro (Malenga)Eggplant Edamame Avocado Cherry Peppers Pink Beans Activity—Vegetable Subgroups Pictures

51. 51 Hubbard Squash Kidney Beans Small Red Beans Carrots ZucchiniCucumbers Turnips Cabbage, Chinese or Celery Activity—Vegetable Subgroups Pictures

52. 52 Okra Mung Beans Tomato Products Seaweed Beet Greens Lentils Black-eyed Peas, Dry, Mature Bean Sprouts Activity—Vegetable Subgroups Pictures

53. 53 Pinto Beans Brussels Sprout Green Peas, Dry Garbanzo Beans (chickpeas) Rutabagas MushroomsParsnips Jicama Activity—Vegetable Subgroups Pictures

54. 54 TomatillosGrape LeavesPickles Sweet Potatoes Acorn Squash Asparagus Broccoli Black Beans Activity—Vegetable Subgroups Pictures

55. 55 Breadfruit Salsa Tomatoes Cauliflower Escarole Endive Bok Choy Water Chestnuts Green Cabbage Activity—Vegetable Subgroups Pictures

56. 56 BeetsWatercressOlives Fresh Cowpeas or Field Peas or Black- Eyed Peas (not dry) Radish Pumpkin Parsley Corn Activity—Vegetable Subgroups Pictures

57. 57 OnionArtichokesKale Celery Navy Beans Pigeon Peas Swiss ChardSoybeans, Dry, Mature Activity—Vegetable Subgroups Pictures

58. Lunch Grains Component 58 Good source of – Iron – Magnesium – Selenium – B Vitamins – Dietary Fiber May lower body weight and reduce risk of cardiovascular disease http://www.cnpp.usda.gov/Publications/Dietary Guidelines/2010/PolicyDoc/Chapter4.pdf

59. Lunch Grains Component— Quantities 59 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily There is no change in measuring the required daily and weekly minimum quantities for grains. The calorie limits are still required if minimum requirements are exceeded.

60. 60 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily At least half of the grains offered at lunch must be whole grain-rich during School Year 2012-2013 and 2013-2014. SY 2012-13 and SY 2013-14 only, up to half of the required grains offered may be refined- grain foods that are enriched. SY 2014, all grains served must meet whole grain-rich criteria. Lunch Grains Component—Minimum Requirements

61. 61 Grades K-5Grades 6-8Grades 9-12 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 8 oz. eq Minimum Weekly 1 oz. eq Minimum Daily 10 oz. eq Minimum Weekly 2 oz. eq Minimum Daily At lunch, up to two (2.0) oz. eq grains per week may be in the form of a grain-based dessert. A school can also offer a.5 oz. eq grain based dessert four times a week. Lunch Grains Component—School Offerings

62. Questions—Grains What is your current experience in offering whole grain-rich foods on school menus? What is a serving size for grains? Refer to: Whole Grain-Rich Foods and USDA’s SP 30-2012 Policy 62

63. Whole Grain-Rich Foods Word whole listed before a grain, for example, whole corn Words berries and groats are also used to designate whole grains, for example, wheat berries or oat groats Rolled oats and oatmeal (including old- fashioned, quick-cooking, and instant oatmeal) Refer to Grain Products (Ingredients) That Are Not Whole Grains Handout 63

64. Activity—Identifying Whole Grains Refer to the Identifying Whole Grains Handout. 64

65. Activity—Evaluating Whole Grain- Rich Foods Products Refer to the Evaluating Whole Grain-Rich Foods Products Handout. 65

66. Lunch Milk Component— Requirements 66 Grades K-5Grades 6-8Grades 9-12 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily Fluid milk must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored). Schools may offer fat-free unflavored and flavored milk as choices. Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored).

67. 67 Grades K-5Grades 6-8Grades 9-12 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily Required (disability accommodations) and optional (parent requested) milk substitutes are considered meal exceptions and are not subject to this final rule. Milk substitutes must meet the regulatory standards outlined in 7 CFR 210.10(d)(3), which do not address fat or flavor/sugar restrictions. Lunch Milk Component— Substitutions

68. 68 Grades K-5Grades 6-8Grades 9-12 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily However, milk substitutes offered as part of the reimbursable meal must be included in weighted nutrient analysis and, therefore, are subject to the overall weekly average fat limit and calorie ranges. USDA does not expect milk substitutes are offered frequently enough to have a significant impact on the overall nutrient analysis. Lunch Milk Component— Substitutions, continued

69. Sodium Reduce sodium over 10 year period by reducing sodium gradually with sodium targets during – SY 2014-2015 – SY 2017-2018 – SY 2022-2023 69

70. Sodium Lunch Limits 70 Target 1: July 1, 2014(SY 2014–2015) Lunch Sodium (mg) Grades K-5Grades 6-8Grades 9-12 ≤ 1,230 mg/sodium ≤ 1,360 mg/sodium ≤ 1,420 mg/sodium Target 2: July 1, 2017(SY 2017–2018) Lunch Sodium (mg) Grades K-5Grades 6-8Grades 9-12 ≤ 935 mg/sodium ≤ 1,035 mg/sodium ≤ 1,080 mg/sodium Target 3: July 1, 2022(SY 2022–2023) Lunch Sodium (mg) Grades K-5Grades 6-8Grades 9-12 ≤ 640 mg/sodium ≤ 710 mg/sodium ≤ 740 mg/sodium

71. USDA Foods Offers only reduced sodium canned beans and vegetables equal or less than 140 mg per half- cup serving, including spaghetti sauce, salsa, and tomato paste. Canned whole kernel corn, whole tomatoes, and diced tomatoes are being offered with no added salt. 71

72. USDA Foods, Great Value Frozen vegetables, including green beans, carrots, corn, peas, and sweet potatoes are available with no added salt. The upper salt limit on mozzarella cheese (current range is 130-175 mg of sodium per 1 oz. serving) and chicken fajita strips (220 mg per 2 oz. serving). 72

73. USDA Foods—List A list of available foods is on the USDA website (http://www.fns.usda.gov/fdd/schfacts/default.htm) with color coding for low sodium and whole grain-rich foods.http://www.fns.usda.gov/fdd/schfacts/default.htm 73

74. 74 Grades K-5Grades 6-8Grades 9-12 < 10 % of calories < 10 % of calories Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Manufacturers are allowed to label their products as containing “zero grams” if the product contains 0.5 grams or less, but the product label must state “zero grams” to be an allowable product. Saturated Fat and Trans Fat—Lunch

75. 75 Grades K-5Grades 6-8Grades 9-12 < 10 % of calories < 10 % of calories Meats and other animal products that contain naturally-occurring trans fats are allowed in the school meal programs with proper manufacturer documentation Saturated Fat and Trans Fat—Lunch, continued

76. Offer Versus Serve—Lunch Students must take a minimum of one half-cup of either the Fruit or Vegetable component. Only senior high schools are required to have Offer Versus Serve for lunch. Local SFA can choose whether or not they want to have Offer Versus Serve for their junior high, middle, and elementary schools. 76

77. Offer Versus Serve–Lunch Components Students must be offered all five required components: meat/meat alternate, fruits, vegetables grains, and fluid milk. Students are allowed to decline two of the five required food components. 77

78. Students are allowed to take smaller portions of the Fruit and Vegetable components only. If a student selects less than the offered portion of Meat/Meat Alternate or Grains, it does not count as one of the minimum three required components at lunch. All meals must be set at a single price no matter how many components are declined. 78 OVS—Lunch

79. Activity—Offer Versus Serve Reimbursable Meal Refer to the Offer Versus Serve Reimbursable Meal Handout. 79

80. K-8 OVS Lunch Speed Round Activity You will have 3 seconds to review each slide and determine which of the slides represent a reimbursable meal. At the end of the speed round we will discuss the answers. Be prepared to justify your answers. 80

81. K-8 OVS Lunch Speed Round 1 Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate WW Tortilla 2 oz. Grains Vegetables ⅛ cup Red/Orange Vegetable ⅛ cup Legumes Vegetable 81

82. K-8 OVS Lunch Speed Round 2 Broccoli ¾ cup Dark Green Vegetable Tossed Salad ½ cup Dark Green Vegetable ½ cup Red/Orange Vegetable Fresh Orange ½ cup Fruit 82

83. K-8 OVS Lunch Speed Round 3 Vegetarian Chile Meat/Meat Alternate 2 oz. Vegetable ¼ cup Red/Orange Vegetable WW Crackers 1 oz. eq Grain Milk 1 cup Milk 83

84. K-8 OVS Lunch Speed Round 4 Carrots ½ cup Red/Orange Vegetable Hamburger on a WW Bun 2 oz. Meat/Meat 1.5 oz. eq Grains Black Bean Salad ½ cup Legumes ¼ cup Other Vegetable Milk 1 cup Milk 84

85. K-8 OVS Lunch Speed Round 5 Hummus 2 oz. Meat/Meat Alternate WW Pita 1 oz. eq Grain Black Bean Salad ½ cup Legumes ¼ cup Other Vegetable 85

86. K-8 OVS Lunch Speed Round 6 Fish Taco 2 oz. Meat/Meat Alternate WW Tortilla 1 oz. eq Grain Cole Slaw ¼ cup Other Vegetable Milk 1 cup Milk 86

87. K-8 OVS Lunch Speed Round 7 Broccoli ¾ cup Dark Green Vegetable WW Spaghetti and Marinara 1 oz. eq Grain Vegetables ¼ cup cup Red /Orange Vegetable Fresh Orange ½ cup Fruit 87

88. K-8 OVS Lunch Speed Round 8 Whole Grain-Rich Roll 1 oz. eq Grain WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate 1 oz. eq Grains Vegetable ¼ cup Red/Orange Vegetable Milk 1 cup Milk 88

89. K-8 OVS Lunch Speed Round 9 Grapes ½ cup Fruit WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate 1 oz. eq Grains Vegetable ¼ cup Red/Orange Vegetable Milk 1 cup Milk Broccoli ¾ cup Dark Green Vegetable 89

90. K-8 OVS Lunch Speed Round 10 http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1 Chicken Stir Fry 2 oz. Meat/Meat Alternate Vegetables ¼ cup Dark Green Vegetable ¼ cup Red/Orange Vegetable ¼ cup Other Vegetable Brown Rice 1 oz. eq Grain 90

91. K-8 OVS Lunch Speed Round 11 http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1 Chicken Caesar Salad 2 oz. Meat/Meat Alternate Vegetables ½ cup Dark Green Vegetable ¼ cup Other Vegetable Milk 1 cup Milk 91

92. K-8 OVS Lunch Speed Round 12 Grapes ½ cup Fruit WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate Grains 1 oz. eq Grains Vegetables ¼ cup Red/Orange Vegetable Milk 1 cup Milk Broccoli ¾ cup Dark Green Vegetable 92

93. K-8 OVS Lunch Speed Round 1 Answer Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate WW Tortilla 2 oz. Grains ⅛ cup Red/Orange Vegetable ⅛ cup Legumes Vegetable Not Reimbursable Meal 93

94. K-8 OVS Lunch Speed Round 2 Answer Broccoli ¾ cup Dark Green Vegetable Tossed Salad ½ cup Dark Green Vegetable ½ cup Red/Orange Vegetable Only two meal components selected Fresh Orange ½ cup Fruit Not Reimbursable Meal 94

95. K-8 OVS Lunch Speed Round 3 Answer Vegetarian Chile Meat/Meat Alternate 2 oz. ¼ cup Red/Orange Vegetable WW Crackers 1 oz. eq Grain Milk 1 cup Milk Not Reimbursable Meal 95

96. K-8 OVS Lunch Speed Round 4 Answer Carrots ½ cup Red/Orange Vegetable Hamburger on a WW Bun 2 oz. Meat/Meat Alternate 1.5 oz. eq Grains Black Bean Salad ½ cup Legumes ¼ cup Other Vegetable Milk 1 cup Milk 96 Reimbursable Meal

97. K-8 OVS Lunch Speed Round 5 Answer Hummus 2 oz. Meat/Meat Alternate WW Pita 1 oz. eq Grain Black Bean Salad ½ cup Legumes ¼ cup Other Vegetable Reimbursable Meal 97

98. K-8 OVS Lunch Speed Round 6 Answer Fish Taco 2 oz. Meat/Meat Alternate WW Tortilla 1 oz. eq Grain Cole Slaw ¼ cup Other Vegetable Milk 1 cup Milk Not Reimbursable Meal 98

99. K-8 OVS Lunch Speed Round 7 Answer Broccoli ¾ cup Dark Green Vegetable WW Spaghetti and Marinara 1 oz. eq Grain ¼ cup Red /Orange Vegetable Fresh Orange ½ cup Fruit Reimbursable Meal 99

100. K-8 OVS Lunch Speed Round 8 Answer Whole Grain-Rich Roll 1 oz. eq Grain WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate 1 oz. eq Grains ¼ cup Red/Orange Vegetable Milk 1 cup Milk Not Reimbursable Meal 100

101. K-8 OVS Lunch Speed Round 9 Answer Grapes ½ cup Fruit WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate 1 oz. eq Grains ¼ cup Red/Orange Vegetable Milk 1 cup Milk Broccoli ¾ cup Dark Green Vegetable Reimbursable Meal 101

102. K-8 OVS Lunch Speed Round 10 Answer http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1 Chicken Stir Fry 2 oz. Meat/Meat Alternate ¼ cup Dark Green Vegetable ¼ cup Red/Orange Vegetable ¼ cup Other Vegetable Brown Rice 1 oz. eq Grain Reimbursable Meal 102

103. K-8 OVS Lunch Speed Round 11 Answer http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1 Chicken Caesar Salad 2 oz. Meat/Meat Alternate Vegetables ½ cup Dark Green Vegetable ¼ cup Other Vegetable Milk 1 cup Milk 103 Reimbursable Meal

104. K-8 OVS Lunch Speed Round 12 Answer Grapes ½ cup Fruit WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate Grains 1 oz. eq Grains Vegetables ¼ cup Red/Orange Vegetable Milk 1 cup Milk Broccoli ¾ cup Dark Green Vegetable Reimbursable Meal 104

105. The School Day Just Got Healthier Toolkit is a collection of resources including brochures, fact sheets, FAQs, fliers, school lessons, templates and much more, to help prepare everyone for the changes to school meals this school year. Toolkit http://www.fns.usda.gov/cnd/healthierschool day/default.htm 105

106. Thank You Post Assessment Evaluations Sign in sheet 106

107. National Food Service Management Institute 107 www.nfsmi.org 800-321-3054