Serving Up OVS: Guidance and Resources. Sara Olson, ScM, RD Program Analyst USDA Food and Nutrition Service

Transcription

1 Serving Up OVS: Guidance and Resources Sara Olson, ScM, RD Program Analyst USDA Food and Nutrition Service

2 Presentation Overview OVS Basics Lunch requirements & examples Breakfast requirements & examples Break-out activity #1 State implementation Break-out activity #2 Questions

3 What is Offer versus Serve? Allows students to decline some of the food offered in a reimbursable lunch or breakfast Two main goals Reduce food waste Permit students to choose the foods they want to eat 3

4 Offer vs. Serve (OVS) Basics Reimbursable meals must be priced as a unit OVS does not affect a meal s unit price Students pay same price whether selecting the minimum or all foods offered Student pays same price if select less than required serving sizes for additional (beyond minimum) food components/items 4

5 Identification of a Reimbursable Meal Menus must be posted and list daily items for selection Must also identify what student can select Signage and other identifying information helpful for students and cashiers Schools encouraged to train cashiers, serving line staff to assist students

6 Offering Variety/Choices Within Components Increases likelihood students select foods they most prefer Variety is different from using OVS Example: Variety of fruits (4 types) offered Instruct student to select 2 (or more) Offering 1 cup of fruit although several choices available Up to menu planner if able to offer variety 6

7 Pre-plating/Pre-packaging Pre-plating/pre-packaging is allowed Encouraged to offer choices to the extent possible Example: bundle main part of meal, offer fruit basket or milk separately

8 Lunch Requirements

9 Offer versus Serve at Lunch Required at senior high school level only Optional at elementary and middle school levels Must offer all 5 food components in at least the minimum required amounts Student must select at least 3 food components Student must select a fruit or a vegetable (at least ½ cup for all age/grade groups)

10 EXAMPLE MEAL (9-12)

11 Is it Reimbursable?

12 YES

13 Is it Reimbursable?

14 NO

15 Offer versus Serve at Lunch For other components, student must take daily minimum required amount to count as a component Example: Offered meal includes 1.5 oz eq pasta and 1 oz eq roll (2.5 oz eq total) Grades 9-12: must select both pasta and roll Grades K-5 and 6-8: can select pasta or roll or both

16 EXAMPLE MEAL (K-5)

17 Is it Reimbursable?

18 YES

19 Breakfast Requirements

20 Required Components Breakfast consists of 3 components from three food groups: 1. milk 2. fruit/juice/vegetable 3. grains meat/meat alternate (optional)

21 Fruit/Juice/Vegetable Component In SY there is no change to the existing fruit/juice/vegetable component Must offer at least ½ c of fruits and/or vegetables daily (all grade groups) No limitations for juice yet No vegetable substitution rules yet No requirement to take ½ cup of fruit under OVS

22 Grains Component- Overview Grains 1 oz. eq. minimum daily requirement (all grades) Minimum weekly requirements K-5 7 oz. eq. per week oz. eq. per week oz. eq. per week Half of the grains offered must be whole grain rich RTE cereals must be fortified (unless 100% WG) 22

23 Optional Meat/Meat Alternates There is no separate requirement to offer meat/meat alternate (m/ma) in the new SBP meal pattern SFAs that wish to offer a meat/meat alternate at breakfast have options: Offer meat/meat alternate in place of grains Offer a meat/meat alternate as an additional food

24 A Word About Smoothies July 2012: fruit smoothies prepared in-house may credit toward fruit and milk components NEW: Yogurt now also creditable in smoothies at breakfast only (policy memo SP ) Commercial products may only credit toward fruit Components must be offered in required minimum amounts

25 Yogurt Crediting Yogurt credits as a meat/meat alternate in school meal programs 4 fluid ounces = 1 ounce equivalent Must meet industry standard for yogurt No difference based on protein levels Crediting based on multiple factors

26 OVS at Breakfast Optional at all grade levels Regulatory definition: A food item is a specific food offered within the food components For purposes of OVS, an item is the daily required minimum amount of each food component that a child can take 1 cup of milk 1 oz eq of grains ½ cup of fruit (or veg)*

27 OVS and Breakfast Food Items School must offer at least four food items Student must select at least three food items Student may decline a food item from any component, including fruit/juice/vegetable

28 Sample Menu with 5 Food Items

29 Is it Reimbursable?

30 NO

31 Is it Reimbursable?

32 YES

33 Grains Crediting for OVS Grains component offered in an amount larger than 1 oz eq MAY be credited as more than one food item 1 oz eq = 1 item 2 oz eq = 2 items 1.5 oz eq = 1 item Menu planner may choose to credit a 2 oz eq muffin as 1 or 2 food items

34 Sample Menu with 4 Items

35 Is it Reimbursable?

36 YES

37 Meat/Meat Alternate In Place of Grains When offering a meat/meat alternate in place of grains in SBP: Offer at least 1 oz eq grains daily Must count it toward the weekly grains range and weekly dietary specifications DOES count as an item for OVS

38 Crediting Meat/Meat Alternate: Example For grades 6-8, 8 oz. eq. grain/week required School offers 1 oz. eq. grain every day 1 oz. eq. grain per day = 5 oz. eq. grain per week School also offers 1 oz. eq. m/ma x 3 days 3 oz. eq. m/ma credits as 3 oz. eq. grain 8 oz. eq. grain requirement is met 38

39 Group Break-out #1

40 Break-out Topics Each person has a list of 5 scenarios Work within group to discuss how to handle What is issue? Technical assistance needed? Each table assigned to 1 scenario for reporting back Select reporter 10 minutes discussion/10 minutes report back

41 USDA Resources

42 Cornell BEN Center Use behavioral economics principles Most of our food decisions are mindless and mainly influenced by our environment Center works to identify and develop practical, evidence-based strategies to shape school environments Goal: Equip school lunchrooms with evidence-based tools that improve child eating behaviors Nudge students to make healthier choices Minimize food waste

43 Smarter Lunchrooms Movement Range from simple, low-cost/no-cost to major cafeteria redesigns Suggestions: Give creative and appealing names Display whole fruit in an attractive bowl/basket Use signs, verbal cues to encourage students to select a fruit or vegetable Create a healthy grab and go line

44 Technical Assistance Resources FNS Meal Pattern website ( tritionstandards.htm) Timeline Q&As Offer versus Serve guidance Best Practices Sharing Center SFAs and States share resources/tools by uploading to this site

45 Implementation of the New Offer vs. Serve Guidance in Ohio Brigette Hires, PhD, RD, LD

46 Offer Versus Serve Training Sessions with games and hands-on opportunity: Games Jeopardy Meal of Fortune Minute to Meal It!

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48 Breakfast of the Day! 1 oz eq.muffin and 1 oz cereal pack 1 oz cheese stick (count as a grain) 1 cup milk (skim chocolate or 1% white) OR 2 oz bagel ½ cup orange slices AND ½ cup Apple Juice

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50 1 oz eq. Muffin ½ cup apple juice How many food items? 2 Food Items

51

52 ½ cup Apple Juice ½ cup orange slices 1 cup milk How many food items? 3 Food Items

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54 ½ cup orange slices 2 oz. eq. bagel How many food items? 3 Food Items

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56 1 oz Cheesestick (planned as a grain) 1 Cup Chocolate Skim Milk How many food items? 3 Food Items 1 oz Cereal Pack

57 Minute to Meal It! A school offers the following items for breakfast: 3 ounce yogurt cups (credited as a grain) 1 ounce cheese sticks (credited as a grain) 1 ounce equivalent (eq.)toast slices ¾ ounce eq. cereal bar 1-1/2 ounce eq. muffins Egg and cheese sandwich on a English muffin (2 ounce meat/ meat alternate and 2 ounce eq. grain) ½ ounce eq. granola bars ½ cup containers or orange, apple, and grape juice 8 ounce cartons of fat-free chocolate and fat-free plain milk You have ONE MINUTE to develop reimbursable combinations under O vs. S!

58 Are they Reimbursable? Two muffins (1-1/2 ounce equivalent (eq.) each)? Yes* One breakfast sandwich (2 ounce meat/ meat alternate and 2 ounce eq. grain)? Yes* One orange juice, one grape juice and one milk? Yes* Granola bar, cheese stick, milk? No! Two cereal bars and milk? No! Toast, yogurt and orange juice? No! Three milks? Yes* *Although the above combinations are technically reimbursable, they do not represent the intent of providing students well balanced meals and variety. It is the SFA discretion to allow these combinations or not

59 Hands On Training Nasco food models and trays Basically the minute to win it concept Provide each group with a box of items, a tray and a sheet for recording answers Try to come up with as many combinations of meals possible in allotted time Place on tray the most attractive option or the option they feel is the most confusing/ potentially non-reimbursable.

60 Menus That Move. Seasonal Cycle Menus planned to meet 1. Meal Patterns 2. Nutrient Standards Education.ohio.gov Search menus that move Includes recipes, nutrient analysis, USDA Foods highlighted Phase two is in the works!

61 The Healthy Hunger Free Kids Act Offer VS Serve presents MEAL OR NO MEAL? Loriann Knapton, DTR, SNS School Nutrition Team Wisconsin Department of Public Instruction

62 Breakfast Resources from Kansas Kelly Chanay, M.Ed., R.D., L.D., CDE Senior Child Nutrition Consultant 62

63 Breakfast Resources Quick Train Resources: Is This Meal Reimbursable-Breakfast? Trainer Notes Power Point Presentation Nutrition Standards for School Meals Class OVS Brochure OVS Parent Letter Healthy Kansas Breakfast Menus Healthy Kansas Plate Poster

64 Healthy Kansas Plate Poster

65 School Developed Resources Illustrated Menus Signage & Meal Clings Healthy Kansas Plate Poster Over-lay

66 Group Break-out #2

67 Break-out Topics Sharing of existing training/activities in your State Additional training/guidance needs 10 minutes discussion 10 minutes report back

68 Questions?

69 Thank You!

70 MEAL OR NO MEAL? Loriann Knapton, DTR, SNS School Nutrition Team Wisconsin Department of Public Instruction

71 Meal or No Meal???

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77 Menu Turkey w/gravy 2 oz m/ma or Grilled Cheese Sandwich 1 oz m/ma + 2 g/b Mashed Potatoes ¾ cup Whole banana ½ cup Whole grain roll 1 g/b Milk ½ pint The student selects. MEAL OR NO MEAL?? Grilled Cheese Sandwich 1 oz m/ma 2 g/b Mashed potatoes ½ cup veg Category. Grades K - 5 Milk 1 cup milk

78 YES!!!! This is a Meal! Category. The student has selected: Grades K - 5 Grilled Cheese Sandwich 1 oz m/ma + 2 g/b Mashed Potatoes 1/2 cup Milk ½ pint Grilled Cheese Sandwich 1 oz m/ma 2 g/b Mashed potatoes ½ cup veg Milk 1 cup milk

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80 Can a Student meet the OVS requirement for fruits or vegetable by selecting ¼ cup of fruit and ¼ cup of vegetable? MEAL OR NO MEAL?

81 ¼ cup ¼ cup

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83 1/4 Cup 1/4 Cup +

84 1/4 Cup 1/4 Cup +

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86 MEAL OR NO MEAL?? CATEGORY GRADES 9-12 Menu Portion Credit Chicken Nuggets 5 each 2 oz m/ma,1 g/b Bean & Cheese Tostada 1 each 2 oz m/ma,1.5 g/b Shredded Lettuce ½ cup ¼ cup vegetable Whole Kernel Corn ¼ cup ¼ cup vegetable Fresh Orange 1 each ½ cup fruit Mixed fruit cup 1 each ½ cup fruit Hawaiian roll 1 each 1 g/b Milk 1 ½ pint 1 milk Chicken nuggets Mixed fruit cup

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91 Category Grades 9-12 Hamburger Patty 2 0z Whole Grain Bun 2 0z Lettuce Salad ½ Cup 8 oz 1% Milk MEAL OR NO MEAL?

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94 Menu Pizza - 1 slice = 2 g/b, 2 oz m/ma Peaches 1/4 cup fruit Strawberries ¼ cup fruit Orange fresh ½ cup fruit Salad - 1 cup credits as ½ cup Carrot sticks - ½ cup Breadsticks 1 oz each serving size = 2 Milk Meal #1 Pizza 1 slice Milk 1 cup Meal #2 Salad 1 cup 2 Breadsticks 1 oz each Milk 1 cup Meal #3 Lettuce Salad ½ Cup Peaches ¼ Cup Milk 1 cup Meal #4 Pizza - 1 slice Peaches ½ cup Breadstick 1 oz Meal or NO Meal??

95 Menu Pizza - 1 slice = 2 g/b, 2 oz m/ma Peaches 1/4 cup fruit Strawberries ¼ cup fruit Orange fresh ½ cup fruit Salad - 1 cup credits as ½ cup Carrot sticks - ½ cup Breadsticks 1 oz each serving size = 2 Milk Meal #1 Pizza 1 slice Milk 1 cup Meal #2 Salad 1 cup 2 Breadsticks 1 oz each Milk 1 cup Meal #3 Lettuce Salad ½ Cup Peaches ¼ Cup Milk 1 cup Meal or NO Meal?? WHICH MEALS ARE REIMBURSABLE? Meal #4 Pizza - 1 slice Peaches ½ cup Breadstick 1 oz

96 Meal #1 Pizza 1 slice Milk 1 cup Student has not selected ½ cup of fruit or vegetable Meal #3 Lettuce Salad ½ Cup Peaches ¼ Cup Milk 1 cup The student has only selected ½ cup total Of fruit and vegetable. In order to make this Meal reimbursable the student must choose a full 1 cup serving of an additional Fruit or vegetable. Menu Pizza - 1 slice = 2 g/b, 2 oz m/ma Peaches 1/4 cup fruit Strawberries ¼ cup fruit Orange fresh ½ cup fruit Salad - 1 cup credits as ½ cup Carrot sticks - ½ cup Breadsticks 1 oz each serving size = 2 Milk