lunch meal pattern training
DESCRIPTION
Lunch Meal Pattern Training. National Food Service Management Institute. 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. . - PowerPoint PPT PresentationTRANSCRIPT
1
Lunch Meal Pattern Training
National Food Service Management Institute
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
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
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
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
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
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
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
Calorie Range—Lunch
9
Grades K-5 Grades 6-8 Grades 9-12550-650 600-700 750-850
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.
Calorie Range—Lunch, Extra Foods
10
Grades K-5 Grades 6-8 Grades 9-12550-650 600-700 750-850
Extra foods, which are referred to as nonprogram foods on the tray with a reimbursable meal at noextra charge, do count toward the calorie limit.
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
Calorie Range—Lunch, Other Considerations
12
• PreK age grade/group• Extra, free beverages• À la carte foods
Lunch Menu Components of a Reimbursable Meal
• Meat/Meat Alternate (M/MA)• Fruits (F)• Vegetables (V) • Grains (G)• Fluid Milk
13
14
Lunch Meat/Meat Alternate Nutrients• Good source of
– Protein– B vitamins– Vitamin E– Iron– Zinc– Magnesium
15
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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
Meat/Meat Alternate—Nut Butter
17
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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.
Tofu
19
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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
Mature and Immature Beans/Peas (Legumes)
• High nutrient content• Low cost• Use in school menu encouraged by USDA• Edamame = bean/pea (legume)
22
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 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
Activity—Qualifying Beans/Peas (Legumes)
• What are some examples of qualifying beans/peas (legumes)?
• USDA Food Buying Guide Calculator at: http://fbg.nfsmi.org/
• Refer to Qualifying Beans/Peas (Legumes) Handout in the School Nutrition Program
26
Fruit Component
27
• Supply important nutrients including– Potassium– Dietary fiber
• Relatively little calories
Lunch Fruit Component—Types of Fruit
28
Grades K-5 Grades 6-8 Grades 9-122 ½ cups
Minimum Weekly½ cup
Minimum Daily
2 ½ cupsMinimum Weekly
½ cupMinimum Daily
5cupsMinimum Weekly
1 cupMinimum Daily
Schools may offer fruits that are fresh; frozen without added sugar; canned in light syrup, water or fruit juice; or dried.
Fruit Component—SY 2014-2015
29
• Any frozen product served or simply stored frozen without sugar
• 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 dessertshttp://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP20-2012os.pdf
30
Grades K-5 Grades 6-8 Grades 9-122 ½ cups
Minimum Weekly½ cup
Minimum Daily
2 ½ cupsMinimum Weekly
½ cupMinimum Daily
5cupsMinimum Weekly
1 cupMinimum 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
Grades K-5 Grades 6-8 Grades 9-122 ½ cups
Minimum Weekly½ cup
Minimum Daily
2 ½ cupsMinimum Weekly
½ cupMinimum Daily
5 cupsMinimum Weekly
1 cupMinimum 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
Grades K-5 Grades 6-8 Grades 9-122 ½ cups weekly
½ cup dailyminimum
2 ½ cups weekly
½ cup dailyminimum
5 cups weekly1 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
Grades K-5 Grades 6-8 Grades 9-122 ½ cups
Minimum Weekly½ cup
Minimum Daily
2 ½ cupsMinimum Weekly
½ cupMinimum Daily
5 cupsMinimum Weekly
1cupMinimum 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
Grades K-5 Grades 6-8 Grades 9-122 ½ cups
Minimum Weekly½ cup
Minimum Daily
2 ½ cupsMinimum Weekly
½ cupMinimum Daily
5 cupsMinimum Weekly
1 cupMinimum 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
Reduce risk of • Heart disease• Stroke• Type 2 Diabetes• Certain types of cancers
35
Vegetable Component
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
Vegetable Subgroups— Minimum Requirements
37
MinimumRequirements
Grades K-5 Grades 6-8 Grades 9-123 ¾ cups weekly
¾ cup per day
3 ¾ cups weekly
¾ cup per day
5 cups weekly1 cup per day
Vegetable Subgroups Weekly Requirements Dark Green Red/Orange
Bean/Peas (Legumes)StarchyOther
Additional Vegetables to Reach Total
½ cup¾ cup½ cup½ cup½ cup1 cup
½ cup ¾ cup½ cup½ cup½ cup1 cup
½ cup1 ¼ cups
½ cup½ cup¾ cup
1 ½ cup
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
• Good source of Vitamin A• Includes
– Carrots– Sweet potatoes– Tomatoes
39
Red/Orange Vegetable Subgroup
• Good source of folate and potassium• High nutrient content• Low cost
40
Beans/Peas (Legumes) Vegetable Subgroup
• Includes – White potatoes– Fresh lima beans– Corn
41
Starchy Vegetable Subgroup
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
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
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
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
Vegetable Subgroups Other Considerations
• Juice blends• Vegetable mixture• CN labels
46
Activity—Vegetable Subgroups
• Vegetable Subgroups Activity
47
48
Iceberg (Head) Lettuce Chicory Pepperoncini Dark Green Leafy
Lettuce
Mustard Greens Lima Beans, Dry
Red and Orange Peppers
Turnip Greens
Activity—Vegetable Subgroups Pictures
49
Green Onions Cassava Beans, Green or Wax
Plantains
Romaine Lettuce Lima Beans, Canned or Frozen
Kohlrabi Chinese Snow Peas
Activity—Vegetable Subgroups Pictures
50
Spilt Peas Spinach Taro (Malenga) Eggplant
Edamame Avocado Cherry Peppers Pink Beans
Activity—Vegetable Subgroups Pictures
51
Hubbard Squash Kidney Beans Small Red Beans Carrots
Zucchini Cucumbers Turnips Cabbage, Chinese or Celery
Activity—Vegetable Subgroups Pictures
52
Okra Mung Beans Tomato Products Seaweed
Beet Greens Lentils Black-eyed Peas, Dry, Mature Bean Sprouts
Activity—Vegetable Subgroups Pictures
53
Pinto Beans Brussels Sprout Green Peas, Dry
Garbanzo Beans (chickpeas)
Rutabagas Mushrooms Parsnips Jicama
Activity—Vegetable Subgroups Pictures
54
Tomatillos Grape Leaves Pickles Sweet Potatoes
Acorn Squash Asparagus Broccoli Black Beans
Activity—Vegetable Subgroups Pictures
55
Breadfruit Salsa Tomatoes Cauliflower
Escarole Endive Bok Choy Water Chestnuts Green Cabbage
Activity—Vegetable Subgroups Pictures
56
Beets Watercress Olives Fresh Cowpeas or Field Peas or Black-Eyed
Peas (not dry)
Radish Pumpkin Parsley Corn
Activity—Vegetable Subgroups Pictures
57
Onion Artichokes Kale Celery
Navy Beans Pigeon Peas Swiss Chard Soybeans, Dry, Mature
Activity—Vegetable Subgroups Pictures
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/DietaryGuidelines/2010/PolicyDoc/Chapter4.pdf
Lunch Grains Component—Quantities
59
Grades K-5 Grades 6-8 Grades 9-12
8 oz. eq Minimum Weekly
1 oz. eqMinimum Daily
8 oz. eq Minimum Weekly
1 oz. eq Minimum Daily
10 oz. eq Minimum Weekly2 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
Grades K-5 Grades 6-8 Grades 9-128 oz. eq
Minimum Weekly1 oz. eq
Minimum Daily
8 oz. eq Minimum Weekly
1 oz. eq Minimum Daily
10 oz. eq Minimum Weekly2 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
Grades K-5 Grades 6-8 Grades 9-12
8 oz. eq Minimum Weekly
1 oz. eqMinimum Daily
8 oz. eq Minimum Weekly
1 oz. eq Minimum Daily
10 oz. eq Minimum Weekly2 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
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
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
Activity—Identifying Whole Grains
• Refer to Identifying Whole Grains Handout
64
Activity—Evaluating Whole Grain-Rich Foods Products
• Refer to Evaluating Whole Grain-Rich Foods Products Handout
65
Lunch Milk Component—Requirements
66
Grades K-5 Grades 6-8 Grades 9-125 cups weekly
1 cup daily5 cups weekly
1 cup daily5 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
Grades K-5 Grades 6-8 Grades 9-125 cups weekly
1 cup daily5 cups weekly
1 cup daily5 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
Grades K-5 Grades 6-8 Grades 9-125 cups weekly
1 cup daily5 cups weekly
1 cup daily5 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
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
Sodium Lunch Limits
70
Target 1: July 1, 2014(SY 2014–2015) Lunch Sodium (mg)Grades K-5 Grades 6-8 Grades 9-12
≤ 1,230 mg/sodium ≤ 1,360 mg/sodium ≤ 1,420 mg/sodiumTarget 2: July 1, 2017(SY 2017–2018) Lunch Sodium (mg)
Grades K-5 Grades 6-8 Grades 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-5 Grades 6-8 Grades 9-12
≤ 640 mg/sodium ≤ 710 mg/sodium ≤ 740 mg/sodium
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
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
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.
73
74
Grades K-5 Grades 6-8 Grades 9-12< 10 % of calories
< 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
Grades K-5 Grades 6-8 Grades 9-12< 10 % of calories
< 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
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
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
• 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
Activity—Offer Versus Serve Reimbursable Meal
• Offer Versus Serve Reimbursable Meal Handout
79
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
K-8 OVS Lunch Speed Round 1
Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate
WW Tortilla2 oz. Grains
Vegetables⅛ cup Red/Orange Vegetable
⅛ cup Legumes Vegetable
81
K-8 OVS Lunch Speed Round 2
Broccoli¾ cup
Dark Green Vegetable
Tossed Salad½ cup Dark Green
Vegetable½ cup Red/Orange
Vegetable
Fresh Orange ½ cup Fruit
82
K-8 OVS Lunch Speed Round 3
Vegetarian ChileMeat/Meat Alternate
2 oz. Vegetable
¼ cup Red/Orange
Vegetable
WW Crackers1 oz. eq GrainMilk
1 cup Milk
83
K-8 OVS Lunch Speed Round 4
Carrots½ cup
Red/Orange Vegetable
Hamburger on a WW Bun
2 oz. Meat/Meat1.5 oz. eq Grains
Black Bean Salad½ cup Legumes
¼ cup Other Vegetable
Milk 1 cup Milk
84
K-8 OVS Lunch Speed Round 5
Hummus2 oz.
Meat/Meat Alternate
WW Pita 1 oz. eq Grain
Black Bean Salad½ cup Legumes
¼ cup Other Vegetable
85
K-8 OVS Lunch Speed Round 6
Fish Taco2 oz.
Meat/Meat Alternate
WW Tortilla1 oz. eq Grain
Cole Slaw ¼ cup Other Vegetable
Milk1 cup Milk
86
K-8 OVS Lunch Speed Round 7
Broccoli¾ cup
Dark Green Vegetable
WW Spaghetti and Marinara1 oz. eq GrainVegetables¼ cup cup
Red /Orange Vegetable
Fresh Orange ½ cup Fruit
87
K-8 OVS Lunch Speed Round 8
Whole Grain-Rich
Roll1 oz. eq Grain
WW Spaghetti and Meat Balls2 oz. Meat/Meat
Alternate1 oz. eq Grains
Vegetable¼ cup Red/Orange
Vegetable
Milk 1 cup Milk
88
K-8 OVS Lunch Speed Round 9
Grapes½ cup Fruit
WW Spaghetti and Meat Balls
2 oz. Meat/Meat Alternate
1 oz. eq Grains Vegetable
¼ cup Red/OrangeVegetable
Milk 1 cup Milk
Broccoli¾ cup Dark Green
Vegetable
89
K-8 OVS Lunch Speed Round 10
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Stir Fry2 oz. Meat/Meat Alternate
Vegetables¼ cup Dark Green Vegetable¼ cup Red/Orange Vegetable
¼ cup Other Vegetable
Brown Rice1 oz. eq Grain
90
K-8 OVS Lunch Speed Round 11
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Caesar Salad2 oz. Meat/Meat Alternate
Vegetables½ cup
Dark Green Vegetable¼ cup Other Vegetable
Milk 1 cup Milk
91
K-8 OVS Lunch Speed Round 12
Grapes½ cup Fruit
WW Spaghetti and Meat Balls
2 oz. Meat/Meat AlternateGrains
1 oz. eq Grains Vegetables
¼ cup Red/OrangeVegetable
Milk1 cup Milk
Broccoli¾ cup Dark Green
Vegetable
92
K-8 OVS Lunch Speed Round 1Answer
Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate
WW Tortilla2 oz. Grains
⅛ cup Red/Orange Vegetable
⅛ cup Legumes Vegetable
Not Reimbursable Meal93
K-8 OVS Lunch Speed Round 2Answer
Broccoli¾ cup
Dark Green Vegetable
Tossed Salad½ cup Dark Green
Vegetable½ cup Red/Orange
Vegetable
Only two meal components
selected
Fresh Orange ½ cup Fruit
Not Reimbursable Meal94
K-8 OVS Lunch Speed Round 3Answer
Vegetarian ChileMeat/Meat Alternate
2 oz.
¼ cup Red/Orange
Vegetable
WW Crackers1 oz. eq GrainMilk
1 cup Milk
Not Reimbursable Meal95
K-8 OVS Lunch Speed Round 4Answer
Carrots½ cup
Red/Orange Vegetable
Hamburger on a WW Bun
2 oz. Meat/Meat Alternate
1.5 oz. eq Grains
Black Bean Salad½ cup Legumes
¼ cup Other Vegetable
Milk 1 cup Milk
96
Reimbursable Meal
K-8 OVS Lunch Speed Round 5Answer
Hummus2 oz.
Meat/Meat Alternate
WW Pita 1 oz. eq Grain
Black Bean Salad½ cup Legumes
¼ cup Other Vegetable
Reimbursable Meal97
K-8 OVS Lunch Speed Round 6Answer
Fish Taco2 oz.
Meat/Meat Alternate
WW Tortilla1 oz. eq Grain
Cole Slaw ¼ cup Other Vegetable
Milk1 cup Milk
Not Reimbursable Meal98
K-8 OVS Lunch Speed Round 7Answer
Broccoli¾ cup
Dark Green Vegetable
WW Spaghetti and Marinara1 oz. eq Grain
¼ cup Red /Orange
Vegetable
Fresh Orange ½ cup Fruit
Reimbursable Meal99
K-8 OVS Lunch Speed Round 8Answer
Whole Grain-Rich
Roll1 oz. eq Grain
WW Spaghetti and Meat Balls2 oz. Meat/Meat
Alternate
1 oz. eq Grains
¼ cup Red/OrangeVegetable
Milk 1 cup Milk
Not Reimbursable Meal100
K-8 OVS Lunch Speed Round 9Answer
Grapes½ cup Fruit
WW Spaghetti and Meat Balls
2 oz. Meat/Meat Alternate
1 oz. eq Grains
¼ cup Red/OrangeVegetable
Milk 1 cup Milk
Broccoli¾ cup Dark Green
Vegetable
Reimbursable Meal101
K-8 OVS Lunch Speed Round 10Answer
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Stir Fry2 oz. Meat/Meat Alternate
¼ cup Dark Green Vegetable¼ cup Red/Orange Vegetable
¼ cup Other Vegetable
Brown Rice1 oz. eq Grain
Reimbursable Meal102
K-8 OVS Lunch Speed Round 11Answer
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Caesar Salad2 oz. Meat/Meat Alternate
Vegetables½ cup
Dark Green Vegetable¼ cup Other Vegetable
Milk 1 cup Milk
103
Reimbursable Meal
K-8 OVS Lunch Speed Round 12Answer
Grapes½ cup Fruit
WW Spaghetti and Meat Balls
2 oz. Meat/Meat AlternateGrains
1 oz. eq Grains Vegetables
¼ cup Red/OrangeVegetable
Milk1 cup Milk
Broccoli¾ cup Dark Green
Vegetable
Reimbursable Meal104
Implementation—Offer Versus Serve Reimbursable Meal
• The Meal Pattern guidance requires all serving lines have an easy method of identifying reimbursable meal components in front or near the front of the serving line that constitute the unit priced reimbursable school meal(s).
• What are some ways to implement this requirement?
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.
• http://www.fns.usda.gov/cnd/healthierschoolday/default.htm
106
Thank You
• Post Assessment• Evaluations• Sign in sheet
107