optional for all age/grade groups at least four food items must be offered serving sizes for each...
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Breakfast Meal Pattern Training
National Food Service Management Institute
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Offer Versus Serve (OVS) Breakfast
• Optional for all age/grade groups • At least four food items must be offered• Serving sizes for each component must be
offered• Food items must be served in at least the
minimum daily portion size
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OVS Optional Breakfast• Juice/Fruit/Vegetable must be selected to
claim a reimbursable breakfast meal• Must be offered at least four food items and
must select at least three credited food items in applicable serving sizes
• Food items selected may be from any of the required components
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OVS Breakfast Fruit Requirement
• Required to offer at least 1 cup• Must select
– ½ cup fruit– ½ cup vegetable offered in place of fruit– ½ cup total fruit and vegetable (when offered in
place of fruit)– ½ cup of an item when both fruit and vegetable
(i.e., salsa in place of fruit)
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OVS Breakfast Meal Example
Breakfast Burrito 1 oz eq Grain and 1 oz eq M/MA
Banana, Mixed Fruit 1 cup
Fluid Milk (Variety) 1 cup
1 GrainItem 1 Grain
Item
I Fruit Item
1Fluid MilkItem
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OVS Breakfast Different Grains
• OVS menu example-– 1 cup milk and 1 cup fruit, plus two grains:
cereal (1 oz eq) and toast (1 oz eq)• The menu planner has discretion whether or
not to allow students to select duplicate items
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OVS Breakfast Different Grains Example
Whole Grain Toast 1 oz eq Grain Whole Grain Cereal1 oz eq GrainFresh Fruit, Fruit Salsa 1 cup
Fluid Milk (Variety) 1 cup
1 GrainItem
1 GrainItem
1Fluid MilkItem
I Fruit Item
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OVS Breakfast Pre-Bagged Meals• Should attempt to the extent possible to offer
choices (such as a fruit basket) aside from the pre-bagged items
• There is no requirement that all possible combinations of choices be made available to the student
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Please refer to USDA memos for the most up-to-date information.
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Offer Versus Serve (OVS) Breakfast
Offer Versus Serve Activity - http://nfsmi.org/documentlibraryfiles/PDF/20150420105425.pdf (page 15-26)
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National Food Service Management Institute
www.nfsmi.org
800-321-3054