OFFER VS SERVE & RECOGNIZING A REIMBURSABLE LUNCH MEAL Lunch... · For grades 9-12, the minimum...

$: OFFER VS SERVE & RECOGNIZING A REIMBURSABLE LUNCH MEAL Lunch... · For grades 9-12, the minimum daily requirement for G & M/MA i\൳ 2 oz eq and 2 oz respectively. Therefore, the$
National School Lunch Program (NSLP)

OFFER VS SERVE & RECOGNIZING A REIMBURSABLE

LUNCH MEAL

Acknowledgment Statement

You understand and acknowledge

the training you are about to receive does not cover the entire scope of the program, and that

you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.

2

Texas Department of Agriculture

Class Objectives

Implement offer versus serve

Recognize a reimbursable meal at the point-of-service (POS)

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Presenter

Presentation Notes

Class Outline4

Applying the School Meal Standards Lunch Meal PatternsOffer Versus Serve - LunchQuestions and Answers


Key Acronyms

Texas Department of Agriculture5

Acronym Term Acronym TermCN Child Nutrition USDA United States Department of

Agriculture

CNP Child Nutrition Program TDA Texas Department of Agriculture

NSLP National School Lunch Program CE Contracting Entity

SBP School Breakfast Program ESC Education Service Center

FBMP Food-Based Menu Planning HHFKA Healthy Hunger-Free Kids Act

F Fruit IOM Institute of Medicine

V Vegetable DGA Dietary Guidelines for Americans

G Grain RDA Recommended Dietary Allowances

M/MA Meat/Meat Alternate POS Point of Service

OVS Offer Versus Serve SY School Year

CFR Code of Federal Regulations DRI Dietary Reference Intakes

ARM Administrator’s Reference Manual FBG Food Buying Guide

Food-Based Menu Planning Approach


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Based on the types of and amounts of foods offered for specific age/grade groups

Menus served must meet the dietary specifications as well as the meal pattern requirements

National School Lunch Program

(NSLP) School

Breakfast Program (SBP)

Recognizing a Reimbursable Meal

What are some factors that contribute to successfully recognizing a reimbursable meal?

Intro

Menu

Menu planner plans the menu and meets Federal regulations

Cashier or the Designated Person responsible for counting the meal at the Point of Sale/Service (POS) follows the intent of the menu planner ensures students select a reimbursable meal

Presenter

Presentation Notes

Insert a Food Production Record Slide here and discuss contribution column and portion size column and sub group column.

Always Check the Food Production Record Prior to Each Meal Service


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Be sure to check the component contribution column Be sure to check the component portion size column

Definitions

Food component— One of five food groups for reimbursable meals

Food item— A specific food offered within the five food

components

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Food ComponentsFruits (F)

Vegetables (V)

Grains (G)

Meat/Meat Alternates (M/MA)

Milk

Meal-Specific Food Components

5 components: Meat/Meat Alternate Grains Fruits Vegetables Milk

3 components: Fruits Grains Milk

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Lunch Breakfast


What are the food item(s)? The menu item(s)? The food components?

Food items:• 100% Whole wheat

bread• Green-leaf lettuce• Tomato slices• Sliced turkey• Provolone cheese

Menu item:• Turkey sandwich

3 Components:• Grain• Vegetable• Meat/Meat

Alternate

Food Components, Food Items, and Menu Items

012

Reminder: A reimbursable meal offers all the componentsrequired per meal pattern (lunch or breakfast).

Texas Department of Agriculture | Revised 04/27/2018

NSLP: The Meal Patterns

FOOD COMPONENTS, FOOD ITEMS, AND MENU ITEMS

(Use the group discussion to answer the questions about the followingturkey sandwich.)

Q: What are the food items?

Q: The menu item?

Q: The food components?

NOTES:

MEAL-SPECIFIC FOOD COMPONENTS

LUNCH BREAKFAST1.

2.

3.

4.

5.

1.

2.

3.

Meal-Specific Food Components

5 components: Meat/Meat Alternate Grains Fruits Vegetables Milk

3 components: Fruits Grains Milk

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Lunch Breakfast

Age/Grade Groups

Grades K-5 6-8 9-12

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K-5 350-500 calories

9-12450-600 calories

6-8400-550 calories

K-5 550-650 calories

9-12750-850 calories

6-8600-700 calories

Breakfast K-12450-500 calories

Lunch K-8600-650 calories

Age/Grade Group Overlap

Module : Applying the School Meal Standards

Topic : Offer Versus (vs.) Serve - How it works


What is Offer vs. Serve?


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Offer vs. Serve (OVS) allows students to choose food items based on the offered items that students prefer to eat.

Offer vs. Serve Advantages


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Reduces plate waste

Lowers food costs

Why should I implement offer

versus serve?

Who Needs to Implement Offer vs. Serve?

Lunch meal service for high school (9-12)

Lunch meal service for grades K-5 & 6-8

Lunch meal service for RCCI children of allages

Breakfast meal service for children of all ages

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Required Optional


Full required components must be available for

children to choose from

Children may refuse some food components or

food items

Reimbursable meals must include a fruit, vegetable or fruit/vegetable combination

equal to ½ cup

How Does Offer vs. Serve Work?

Unit Price Reimbursable Meals

OVS does not affect the meal’s unit price Three, four, or five components selected for lunch,

same unit price Three or more food items selected for breakfast,

same unit price

Offer vs. Serve GuidelinesLunch Breakfast

What must CEs offer? 5 full components At least 4 food items (CE’s must offer 3 full components)

What are the required component groups?

M/MA, G, F, V, Milk G, F, Milk

What must a child take? 3 of the 5 components 3 of 4 food items

What must a child take for a meal to qualify as reimbursable?

Minimum of ½ cup F, V, or F/V combo + 2 additional components (full amount)

Minimum of ½ cup F, V, or F/V combo + 2 additional food items

Example (Grade 9-12) Meal offering: turkey (2 oz.), roll (2 oz.), peaches (½ cup), grapes (½ cup), mashed potatoes (1 cup), choice of milk (8 oz.)Reimbursable meal example: turkey (2 oz.), roll (2 oz.), peaches (½ cup)

Meal offering: 2 sls. of toast ( 2 items ), ½ c fruit juice (1item), ½ c pears (1 item), choice of milk (1item)Reimbursable meal examples: • Waffle, pears and milk • Toast and pears• Waffle, toast, pears


Presenter

Presentation Notes

In NSLP a student can decline a maximum of two components but: they must take at least 3 of the 5 offered components and one of those components taken MUST be a fruit or a vegetable offering. In order for the fruit or vegetable component to be credited under OVS, the student must take at least ½ cup serving of the fruit or vegetable component. This smaller portion size is only credited under OVS as meeting the fruit or vegetable component. Under offer vs. Serve, students must select at least 1/2 cup of either the fruit or the vegetable component OR a combination of both components that equals ½ cup serving (1/4 cup fruit and ¼ cup vegetable) for a reimbursable meal. REMINDER The full required serving of all other components (M/MA, G, Milk) must be selected. OVS- SPECIAL CONSIDERATIONS If the CE offers a combination item – one containing more than one component (say a cheeseburger that provides G and M/MA components). If a student chooses to decline this item, they could not decline another if there is no other way to choose grain and meat components.

Identifying Reimbursable Meals


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Identify content of reimbursable meal

near or at beginning of serving line(s)

OVS Signage

Must contain the USDA statement on or near the beginning of the service line.

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Presenter

Presentation Notes

Activity CN or PFS

OVS Signage27

012

Texas Department of Agriculture | Revised 04/27/2018

NSLP: The Meal Patterns

WHO NEEDS TO IMPLEMENTOFFER VS. SERVE?Directions: Circle True or False.

True or False CEs that offer meals to student in K-5 must use Offer vs. Serve (OVS) in meal service.

True or False CEs that only offer breakfast must use Offer vs. Serve (OVS) in meal service.

True or False All RCCIs must use Offer vs. Serve (OVS) in meal service.

HOW DOES OFFER VS. SERVE WORK?

Directions: Circle True or False

True or False While OVS allows children to refuse parts of the reimbursable meal, CEs must always offer the fullamounts of each component for children to choose from.

True or False Students may refuse some food components offered but they must always select at least a ½ cup offruit or vegetables or ½ pint milk.

Directions: Circle True or False.

True or False Students must always take the G, M/MA and milk components in the full minimumcomponent amount to credit towards the reimbursable meal.

Module: Applying the School Meal Standards

Topic : Lunch Meal Patterns & OVS


Lunch Meal Components


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5 Components:

Fruits (F)

Vegetables (V)

Grains (G)

Meats/Meat Alternates (M/MA)

Milk

*To reach the total weekly required amount of vegetables.*Weekly maximums for Grains waived indefinitely*Weekly maximums for Meat/ Meat Alternates waived indefinitely. 31

Lunch Meal Pattern

Grades K-5 Grades K-8 Grades 6-8 Grades 9-12

Meal Pattern Component Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 2 ½ (½) 5 (1)

Vegetables (cups) 3 3/4 (3/

4 ) 3 3/4 (3/

4 ) 3 3/4 (3/

4 ) 5 (1)

Dark green 1/2 1/2 1/2 1/2

Red/orange 3/4 3/4 3/4 1 ¼

Beans and peas (legumes) 1/2 1/2 1/2 1/2

Starchy 1/2 1/2 1/2 1/2

Other 1/2 1/2 1/2 3/4

Additional vegetables* 1 1 1 1 ½

Grains (oz. eq.) 8-9* (1) 8-9* (1) 8-10* (1) 10-12* (2)

Meats/meat alternates (oz. eq.) 8-10* (1) 9-10* (1) 9-10 *(1) 10-12* (2)

Fluid milk (cups) 5 (1) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories 550-650 600-650 600-700 750-850

Saturated fat (% of total calories)

< 10 < 10 < 10 < 10

Sodium Target 1 SY 2014-15 (mg) Current regulation < 1230 < 1230 < 1360 < 1420

Trans fat (g) Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving which indicates < 0.5 g of trans fat.


Fruits (Lunch)


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Lunch Meal Pattern (Fruit)

GradesK-5

Grades 6-8

Grades9-12

Meal Pattern Amount of Food Per Week (Minimum Per Day)

Fruits (cups)

2 ½ (½) 2 ½ (½) 5 (1)

Types of Fruit (Breakfast & Lunch)


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Fruit selections include fruits that areFresh Frozen Canned (water, juice, light/extra light syrup)Dried FruitFull-Strength Juice/100% Fruit Juice

Crediting of Fruits (Breakfast &Lunch)


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Tip: If in doubt, use the Food Buying Guide for School Meal Programs.

Fruit Type (1/8 cup minimum creditable amount)

How to Credit? Example

Fresh Frozen or Canned Fruit Volume as served 1 cup = 1 cup

Fruit Juice Volume as served ½ cup = ½ cup

Dried Fruit Twice the volume as served

¼ cup = ½ cup

Pureed Fruit (in smoothies)* Volume as served ½ cup = ½ cup

*Credits as fruit juice

Limits on Fruit Juice


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No more than half of the weekly offerings over the week may be in the form of 100% full-strength juice

50%50%

Fruit Offerings Per WeekWhole Fruit 100% Fruit Juice

Vegetables (Lunch)


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Lunch Meal Pattern

GradesK-5

Grades6-8

Grades 9-12

Meal Pattern Component Amount of Food Per Week (Minimum Per Day)Vegetables (cups) 3 ¾ (3/4) 3 ¾ (3/4) 5 (1)

• Dark green 1/2 1/2 1/2• Red/orange 3/4 3/4 1 ¼

• Beans/peas(legumes)

1/2 1/2 1/2

• Starchy 1/2 1/2 1/2

• Other 1/2 1/2 3/4Additional vegetables from any subgroup to reach total

1 1 1 ½

Types of Vegetables (Lunch)


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Fresh FrozenCannedFull-Strength Juice

Vegetable selections include vegetables that are:


Vegetable Subgroups (Lunch)Dark Greens• For example, broccoli, collard greens, spinach

Red/Orange• For example, carrots, sweet potatoes, tomatoes

Beans/Peas (Legumes)• For example, kidney beans, lentils, chickpeas

Starchy• For example, corn, green peas, white potatoes

Other• For example, onions, green beans, cucumbers

Crediting of Vegetables (Lunch)


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Vegetable Type (1/8 cup minimum creditable amount)

How to Credit? Example

Fresh, Frozen or Canned Vegetables

Volume as served 1 cup = 1 cup

Raw Leafy Salad Greens(Spinach, Romaine Lettuce, Green Leaf Lettuce, etc.)

Half the volume as served 1 cup = ½ cup

100% Vegetable Juice Volume as served ½ cup = ½ cup

Tomato Paste Twice the volume as served ¼ cup = ½ cup

Tip: If in doubt, use the Food Buying Guide for School Meal Programs.

Presenter

Presentation Notes

.

Grains (Lunch)


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Lunch Meal Pattern (Grains)

Grades K-5 Grades 6-8 Grades 9-12


Grains (oz. eq.) 8-9 (1) 8-10 (1) 10-12 (2)

Types of Grains


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Grain selections include:Breads Cereal GrainsReady-To-Eat (RTE) CerealsPastaCrackers

What is a Whole Grain?


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A whole grain is a grain that consists of the whole seed grain or kernel. A whole grain contains the bran, germ and endosperm.

Whole Grain-Rich Requirement


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50% of all grains offered at lunch and breakfast must be whole grain-rich as defined by USDA.

Grains Offered

Whole Grain-Rich50% of offerings


Whole grain is

the primary

ingredient by weight

or the primary

grain ingredient by weight.

The product

contains ≥ 8 grams of whole grain per oz. eq.

The product

packaging displays

one of the FDA-

approved whole-

grain label claims.

The product

contains a valid CN

Label crediting oz. eq. grains.

If any of the following is true then your product contains whole grains that equal at least 50 percent of the grains in the product:

Back

Whole Grains in Non-Mixed Dishes vs. Mixed Dishes


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Non Mixed Dishes Breads Cereals

Mixed Dishes Pizza Burrito

Maximum of two ounces of creditable grain-based desserts allowed at lunch per school week

Grain-Based Desserts (Lunch)46


Meat/Meat Alternates (Lunch)


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Lunch Meal Pattern (Meat/Meat Alternates)

GradesK-5

Grades6-8

Grades9-12


Meat/Meat Alternates (oz. eq.)

8-10 (1) 9-10 (1) 10-12 (2)

Types of Meats/Meat Alternates


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Meat/meat alternates selections includeLean/extra-lean meat, poultry, and seafoodEggsTofu/soy productsBeans/peasCheese/yogurtNuts/seeds

Lunch Meal Pattern (Milk)Grades

K-5Grades

6-8Grades

9-12Meal Pattern Amount of Food Per Week (Minimum Per Day)

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Milk (Lunch)


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Types of Milk (Lunch)


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Must offer at least two choices

Reminder: Schools are not allowed to offer 2% or whole milk.Reminder: One choice of milk must be unflavored.

Unflavored Milk Flavored MilkFat-free Fat-free

1% Low-fat 1 % Low-fat

What must be offered in NSLP

5 components FruitsVegetablesGrainsMeat/Meat AlternateMilk

Presenter

Presentation Notes

(Student Workbook, page 12) While we’ve heard lots about the meal pattern, this shows it again for the NSLP because, of course, it is the basis for determining reimbursable meals under OVS. For OVS, a student may refuse up to two food components; but must select at least a ½ cup of F or V. Schools must offer the minimum serving size of all five components.

OVS for NSLPWhat Must be Taken

Must take at least 3 of 5 components

Must take at least ½ cup serving of the fruit or vegetable component

Must take the full components of the Meat/Meat Alternate, Grains and Milk to count toward a reimbursable meal

Presenter

Presentation Notes

(Student Workbook, page 12) A student can decline a maximum of two items – this means they must select a minimum of 3 of the 5 offered components including a ½ cup fruit or a vegetable. Students must take a full serving of the meat/meat alternate, grains and milk components to count toward a reimbursable meal. In order for the fruit or vegetable component to be credited under OVS, the student must take at least ½ cup serving of the fruit or vegetable component. This smaller portion size is only credited under OVS as meeting the fruit or vegetable component. Otherwise, to be credited, the full component must be selected. And even under OVS, the full components of the m/ma, grains and milk must be selected to be credited as a component for a reimbursable lunch. EXAMPLE: If a student in grades 9 – 12 selects just milk, fruit and vegetables, the students may take ½ c of the V, but must take the full 1 cup offering of the fruit. OR, if the students selects another full component of the MMA or G, then the student may take the smaller portion of the fruit because the fruit is no longer being counted as the third component in the reimbursable meal. Remember…there is no entrée requirement under the new FBMP system. Can mix different fruits to reach minimum required serving. For example, a student can choose ¼ cup of peaches and ¼ cup of apples to arrive at the ½ cup. Can mix different vegetables to reach minimum required serving. For example, the student could choose a pizza with ⅛ cup vegetable and a ⅜ cup of broccoli. Remember, the minimum creditable amount is ⅛ cup and creditable portions cannot fall below ⅛ cup. And, students can take ¼ cup of fruit and ¼ cup of vegetables to meet the requirement because this promotes variety.

OVS Sample Menu

Baked Chicken OR Salisbury Steak(2 oz M/MA) (2 oz M/MA)

Carrot Coins (½ c)Spinach Salad (½ c)

Fresh Strawberries (½ c)Pineapple Tidbits (½ c)Brown Rice (1 oz eq G)Wheat Roll (1 oz eq G)

Choice of Milk

Grades 9 - 12

Presenter

Presentation Notes

This menu has been planned for grades 9 – 12. First let’s review the menu to ensure that the menu has been planned to meet all of the minimum daily requirements. Fruits? (1 c) Vegetables? (1 c) Grains? (2 oz eq) Meat/Meat Alternate? (2 oz) Milk? Therefore, a student could select all of these items on their tray to have a complete meal w/the minimum daily requirements. Sample tray: Salisbury Steak, Spinach Salad, Brown Rice? INCOMPLETE meal: Student only has 2 complete components (M/MA & V)…Grains minimum daily requirement for grades 9 - 12 is 2 oz eq & therefore, since this is not a complete component…the student needs to either select the other G offering (roll) or MILK or F (full component)

OVS Sample Menu

Baked Chicken OR Salisbury Steak(2 oz M/MA) (2 oz M/MA)

Carrot Coins (½ c)Spinach Salad (1c)

Fresh Strawberries (½ c)Pineapple Tidbits (½ c)Brown Rice (1 oz eq G)Wheat Roll (1 oz eq G)

Choice of Milk

Grades 9 - 12

Presenter

Presentation Notes

What about: Baked Chicken, Carrot Coins, Fresh Strawberries? Is this a complete meal? Why or Why not? INCOMPLETE: In this case, a student has selected a smaller portion of the minimum daily requirements for both the fruit & vegetable components. Under OVS, students may select either ½ cup of either the F or V component; but then must select the FULL component of the other. Therefore, they can take a smaller portion of the green beans, but must select a full portion of the fruit component—1 cup OR vice versa. If the student selects another full component…such as MILK, then student could take the smaller portion of the fruit, because the fruit is no longer being counted as the 3rd component in the reimbursable meal.

OFFER VS SERVE ACTIVITYLUNCH

Presenter

Presentation Notes

Students will record answers in the note section beside the corresponding PPT Slide of their handout. Ask the following questions as each slide is covered and give the participants time to answer each question in the note lines provided by each slide on their handout. Has a Reimbursable Meal been offered? If no, then what needs to be added to make it reimburable? Has a Reimbursable Meal been selected? If no, then what needs to be added to make it reimbursable?

Macaroni & Cheese (2 oz G)Baby Carrots (¾ cup V)Small Red Apple (½ cup F)

Selected for OVSLunch #1Grade K–5Menu Offered

Chicken Nuggets (2 oz M/MA, 1 oz G) Macaroni & Cheese (2 oz G)Baby Carrots (¾ cup V)Small Red Apple (½ cup F)Variety of Milk (½ pt )

Reimbursable? Y or N Reimbursable? Y or N

Presenter

Presentation Notes

YES: The tray includes 3 full components (2 oz eq G, ¾ c V and ½ c F) In this case, the macaroni & cheese only contributes towards the G component

Selected for OVSCheese Pizza(2 oz MMA, 2 G, 1/8 c V)½ c Tossed Salad (¼ c V)½ c Seasoned Corn½ c Watermelon½ pt Variety of Milk

Lunch #2Grade K – 5 Cheese Pizza

(2 oz MMA, 2 G, 1/8 c V)½ c Tossed Salad (¼ c V)

Menu Offered


Presenter

Presentation Notes

NO: Only the G & M/MA components have been met. According to the lunch meal pattern, all meals must include ½ c F or V to be considered reimbursable. 1/8 cup is the minimum creditable amount for V, however, 1/8 + ¼ = 3/8 c V, so the component is incomplete and cannot be counted toward the reimbursable tray.

1cup Tossed Salad (½c V)

Cheese (1 oz MMA)Baked Potato (½ c V)

Lunch #3Grade 6 – 8

Selected for OVSMenu Offered

Cheese Cubes (1 oz M/MA)1 cup Tossed Salad (½ c V)Baked Potato (½ c V)Watermelon Wedge (½ c F)Dinner Roll (2 oz G)Variety of Milk(½ pt)Reimbursable? Y or N Reimbursable? Y or N

Presenter

Presentation Notes

NO: Only 2 components have been selected—Vegetable & MMA. Remember, leafy greens credit 1 cup = ½ cup, and for grade 6 – 8, only 1 oz MMA must be offered each day, so the student has selected the full MMA component.

Baby Carrots (½ c V)Green Beans (½ c V)½ cup Rice (1 G)Macaroni & Cheese (1 G)

Lunch #4Grade 6 – 8Roasted Chicken

Steamed Rice (1 G)Macaroni & Cheese (1 G)Baby Carrots (½ c V)Green Beans (½ c V)Fresh Strawberry Cup (½ c F)Variety of Milk (½ pt)

Menu Offered Selected for OVS


Presenter

Presentation Notes

NO: Only 2 components are on the tray (V & G). The macaroni & cheese does not contribute as a MMA because it was made with imitation cheese sauce, therefore, the student would need to select either a MMA, F or Milk to complete their meal.

1 Beef Taco(1 oz MMA, 1 G, ¼ c V)Refried Beans (½ c V)Sweet Corn (½ c V)8 oz Fat Free Milk

Lunch #5Grade 9 – 122 Beef Tacos

(2 oz MMA, 2 G, ¼ c V)Refried Beans (½ c V)Sweet Corn (½ c V)Fresh Orange Smiles (½ c F)100% Fruit Juice Punch (½ c F)Variety of Milk (½ pt)



Presenter

Presentation Notes

NO: Only two components have been selected (Milk & Vegetable). For grades 9-12, the minimum daily requirement for G & M/MA is 2 oz eq and 2 oz respectively. Therefore, the G & MMA components are incomplete and cannot count towards a reimbursable meal. If 2 tacos were served, then the student would have 2 G and 2 MMA and then both components would be credited towards the meal because a total of 4 components would be on the tray.

Lunch #6 Grade 9 – 12 Turkey & Cheese Hoagie

(2 oz MMA, 3 G, ¼ c V)Orange Juice (½ c F)Carrot Sticks (½ c V)Fresh Pear (½ c F)Baked French Fries (½ c V)8 oz Fat Free Milk

Turkey & Cheese Hoagie(2 oz MMA, 3 G, ¼ c V)Baked French Fries (½ c V)Carrot Sticks (½ c V)Fresh Pear (½ c F)4 oz Orange Juice (½ c F)8 oz Fat Free Milk



Presenter

Presentation Notes

YES: The student has selected 5 full components F (1 cup), V (1 cup, minimum), MMA (2 oz), G (2 oz eq, minimum), and Milk 3 Grains could be offered on one day for grades 9 – 12 to contribute to the nutrient specification requirements.


Question #1

Lunch Menu Grades K-5Turkey w/gravy 2 oz. eq. m/ma

Grilled cheese sandwich 1 oz. eq. m/ma + 2 oz. eq. g

Mashed potatoes 1 cup (may take ½ cup)

Whole banana ½ cup

Whole grain roll 1 oz. eq. g

Milk 1 cup

The child selects….

Grilled cheese sandwich 1 oz. eq. m/ma + 2 oz. eq. g Mashed potatoes ½ cup vMilk 1 cup

Is this a reimbursable meal?


Question #2

Lunch Menu Grades K-5Whole grain pasta

½ cup (1 oz. eq. g)

Meat sauce 2 oz. eq. m/ma + ¼ cup of v

Broccoli cuts ½ cup

Sliced peaches ½ cup

Romaine lettuce 1 cup

Milk 1 cup


Whole grain pasta1/2 cupRomaine lettuce1 cupSliced peaches½ cup



Question #3

The 10th grade child selects….

Hamburger Patty 2 oz. eq. m/maWhole Grain Bun 2 oz. eq. gLettuce Salad½ cup (credits as ¼ cup)

Is this a reimbursable

meal?


Question #4

Lunch Menu Grades K-5Chicken nuggets 5 pieces (2 oz eq. m/ma + 1 oz. eq. g)

Bean & Cheese Tostada 1 each (2 oz eq. m/ma + 1.5 oz. eq. g)

Shredded Lettuce ½ cup

Whole Kernel Corn ¼ cup

Fresh Orange ½ cup

Mixed fruit cup ½ cup

Milk 1 cup


Chicken nuggets5 piecesMixed fruit½ cupMilk1 cup


meal?


Question #5

Lunch Menu Grades 9-12Cheese pizza 1 slice (2 oz. eq. g +

1 oz. eq. m/ma)

Cheese stick (1-2 sticks)

1 stick (1oz. eq. m/ma)2 stick (2 oz. eq. m/ma)

Carrot sticks ½ cup

Lettuce salad 1 cup

Peaches ¼ cup

Orange slices ½ cup

Strawberries ¼ cup

Milk 1 cup

Meal #1Cheese pizza –1 sliceMilk –1 cup

Meal #2Lettuce salad –1 cupCheese stick – 2 sticksMilk –1 cup

Meal #3Lettuce salad –1 CupPeaches –¼ CupMilk –1 cup

Meal #4Cheese pizza -1 slicePeaches –½ cupCheese stick –1 stick

Which meals are reimbursable?


Question #6

Lunch Menu Grades K-5Hamburger w/wholegrain bun

2 oz eq. m/ma + 1.5 oz. eq. g)

Roasted sweetpotatoes

½ cup

Fresh grapes ¼ cup

Apple crisp 1 piece (¼ cup f + 0.75 oz. eq. g)

Milk 1 cup


Hamburger pattyno bunFresh grapes ¼ cupApple crisp 1 piece


meal?


Question #7

Lunch Salad Bar Menu Grades 9-12Romaine lettuce 1 cup

Spinach 1 cup

Carrots 1/8 cup

Broccoli florets 1/8 cup

Tomatoes 1/8 cup

Cauliflower 1/8 cup

Red peppers 1/8 cup

Cucumbers 1/8 cup

Garbanzo beans 1/8 cup

A child selects….

Milk-1 cupPeaches- ½ cup

AND

Romaine lettuce1 cup Broccoli1/8 cup Tomatoes 1/8 cup Carrots1/8 cup



Question #8

Lunch Salad Bar Menu Grades 6-8Romaine lettuce 1 cup

Spinach 1 cup

Carrots 1/8 cup

Broccoli florets 1/8 cup

Tomatoes 1/8 cup

Cauliflower 1/8 cup

Red peppers 1/8 cup

Cucumbers 1/8 cup

Garbanzo beans 1/8 cup

A child selects….

Milk-1 cupPeaches- ½ cup

AND

Romaine lettuce1 cup Broccoli1/8 cup Tomatoes 1/8 cup Carrots1/8 cup



Question #9

Lunch Menu Grades 9-12Chicken nuggets 5 pieces (2 oz eq. m/ma + 1 oz. eq. g)

Bean & Cheese Tostada 1 each (2 oz eq. m/ma + 1.5 oz. eq. g)

Hawaiian roll 1 oz. eq. g

Shredded Lettuce ½ cup

Whole Kernel Corn ¼ cup

Fresh Orange ½ cup

Mixed fruit cup ½ cup

Milk 1 cup


Chicken nuggets5 piecesMixed fruit cup½ cup


meal?


Question #10

Lunch Menu Grades K-5Cheesy broccoli soup 1 cup (1 oz eq. m/ma + ¼ cup v)

Crackers 1.5 oz. eq. g

Chilled pears ½ cup

Baby carrots ¼ cup

Green beans ¼ cup

Milk 1 cup


Cheesy broccoli soup1 cupBaby carrots¼ cupMilk1cup


Acknowledgment Statement

You understand and acknowledge

the training you have completed does not cover the entire scope of the program, and that

you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.

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Congratulations, You’ve Completed Training!!!

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In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech

disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or

(3) email: [email protected].

This institution is an equal opportunity provider.Texas Department of Agriculture75

http://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdf

http://www.ascr.usda.gov/complaint_filing_cust.html

mailto:[email protected]

OFFER VS SERVE & RECOGNIZING A REIMBURSABLE LUNCH MEAL Lunch... · For grades 9-12, the minimum...

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