offer versus serve: lunch webinar july 30, 2014

Offer versus Serve: Lunch

WebinarJuly 30, 2014

Brought to You By:

2OVS: Lunch

http//www.cns.ucdavis.edu

Outline of the Webinar

• Background for OVS• Definitions• General rules for OVS• Rules and regulations for OVS lunch• Recognizing a reimbursable OVS lunch

3OVS: Lunch http//www.cns.ucdavis.edu

Offer versus Serve Background

• Established for lunch in 1975– Section 9(a)(3) of the Richard B. Russell National

School Lunch Act – Regulations in 7 CFR 210.10(e)

• Extended to breakfast in 1985 – Section 4(e)(2) of the Child Nutrition Act of 1966– Regulations in 7 CFR 220.8(e)


Definitions• Offer versus Serve (OVS)• Food component• Food item• Grade groups• Reimbursable OVS lunch• Menu Planning for OVS


Offer versus Serve

• Allows students to decline some of the food offered

• Requires students to select certain of the foods offered

• May reduce food waste• Permits students to choose foods to eat


Offer versus Serve: Lunch• OVS must be available for students at senior

high schools

• OVS is optional at middle and elementary schools and Seamless Summer Option of the NSLP

• OVS is not allowed for NSLP snacks


Food Component• One of the five food groups that comprise

reimbursable lunches– Meat/Meat Alternates (M/MA)– Grains (G)– Vegetables (V)– Fruits (F)– Fluid Milk


Food Component• One of the three food groups that comprise

reimbursable breakfasts– Grains (G)– Fruits (F)– Fluid Milk


Use Menu Item not Food Item at Lunch

• Use of food item for both lunch and breakfast creates confusion

• Use menu item instead of food item at lunch• Use food item only at breakfast


Menu Item at Lunch• Specific food offered to provide the five food

components– Hamburger = 1 Menu Item with 2 food components,

M/MA & G– ½ cup each of apple wedges, sliced canned

pineapple and a petite banana = 3 Menu Items of 1 food component

– 8 fluid oz. of Milk = 1 Menu Item of 1 food component


Food Item at Breakfast• A specific food offered within a food component

that is required in the meal pattern• The food item(s) must be in the required

minimum serving size – A 2 oz. Muffin = 1 oz eq Grains = 1 Food Item– An orange or 4 fl. oz. juice or ½ cup of diced pears or

¼ cup apple chunks + ¼ cup grapes = ½ cup Fruit = 1 Food Item

– 8 oz fluid Milk = 1 Food Item


Menu Item

• Students must take all of the menu items that provide the required minimum daily quantity– Exception: ½ cup of F or V or combination = full

quantity of either the F or V component once in a meal


Grade Groups

• K-5: OVS optional

• 6-8: OVS optional

• 9-12: OVS required at lunch, but optional at

breakfast


Reimbursable OVS Lunch• Students must take three of the five food

components

• Menu planner must offer food components in required daily quantities for grade group– All components must be available to all students

• Weekly menu must meet the weekly minimums– If substitutions must be made for vegetables, use the

same subgroup as a substitute


Reimbursable OVS Lunch• The menu item(s) selected must be of an adequate

amount to credit as a full component• Students must take ½ cup of F or V or combination

of F and V• Students may decline any of the other food

components– Milk not required– M/MA and G not required


K-8: OVS and the ½ cup F/V Rule

• Daily fruit/vegetable requirements– ½ cup fruits– ¾ cup vegetables

• The student takes ½ cup vegetable = full V component.

• The student takes ½ cup fruit = full F component.• Therefore ½ cup F + ½ cup V = 2 full components


9-12: OVS and the ½ cup F/V Rule• Daily fruit/vegetable requirements

– 1 cup fruit– 1 cup vegetable

• The student takes ½ cup vegetable and/or fruit = full V or F component.

• The student takes 1 cup of the other (F or V) = a second full component.

• Therefore ½ cup F or V + 1 cup F or V = 2 full

components


Menu Planning and OVSFunction Prior to HHFKA HHFKA

Implementation of OVS Mandatory at senior highOptional below senior high

No change

Reimbursable MealsNumber of Food Components/menu items

Reimbursable lunches must offer four food components (F & V as one component) in five food items

Five components(F & V as separate components)

Required Number of Selections for OVS

Three food components at senior high; three or four for lower grades

Students must select at least three components, one of which must be ½ cup V or F or combination of both

OVS and Fruit and Vegetable Components/menu items

F/V = one component and two menu items offeredNo requirement to select F/V

F & V = two componentsStudent must select at least ½ cup of V or F or combination of both

Extra Foods Offered Not credited for OVS No change

19OVS: Lunch


Menu Planning and OVS

• Reflect student preferences

• Provide choices as much as possible

• Indicate which choices make a reimbursable

meal


General Rules for OVS

• Offering choices ≠ OVS• Allowing student to only decline milk & salad bar ≠

OVS• Unit pricing• Signage, menus and training• Meal service system exceptions


Choices ≠ OVS• If there are choices of entrée but the student

must select one, it is not OVS

• If there are choices of vegetables and fruits, but the student must take the full meal pattern quantity of both, it is not OVS

• If the student has choices, but must take every food component, it is not OVS


Decline Milk or Salad Bar Only ≠ OVS

• If three components must be taken by the student and only milk or the salad bar are optional, it is not OVS– Allowable only if logistics prevent full OVS

• The student may not be required to take any particular component except the ½ cup F or V or combination of both.


Unit Pricing• School meals must be priced as a unit for Paid

and Reduced Price students

• Different combinations may have different prices• Price remains the same despite number of food

components taken• Price remains the same despite taking smaller

portions of one or more food components


Signage, Menus and Training• Students, servers and cashiers must be able to

identify a reimbursable lunch – Consistency in food components in menu item

categories

– Planned serving sizes for salad bar items

• Schools must identify near or at the beginning of serving lines, what foods constitute unit priced meals


Signage, Menus and Training

• Schools must provide information on OVS to parents

• Schools should provide training for staff • Signage is not required for

– Field trips– Breakfast in the classroom


Meal Service Systems• Pre-Plated

– Used by schools and RCCIs with logistical limitations– May be used at a senior high school only if there are

other areas of service that allow OVS– Encouraged to offer some level of choice/OVS

• Family Style– Offered meals must meet daily/weekly requirements– Adult supervising should initially offer full serving– Students must take ½ cup F/V for reimbursable lunch


Meal Service Systems• Food Bars

– Clearly identify food components in the menu items– Clearly identify the minimum serving size for each

food component or menu item– Identify which combinations of foods to select for a

reimbursable lunch– Train cashiers on what the reimbursable meal is each

day– Locate before POS or use dedicated monitor


Meal Service Systems• Pre-Packaged

– Similar to pre-plated– Allowed at all levels– If used at senior high school, there must also be lines

that allow OVS– Encouraged to have some menu items with choices

or option to decline – OVS not required for breakfast in the classroom, field

trips or for students leaving to go to work


Meal Service Systems• Pre-Ordered

– All components in the minimum daily and weekly quantities must be offered

– The student must be able to preselect a full reimbursable meal

– The student must be able to decline two food components unless the meal is pre-packaged

– The student must be able to select an OVS reimbursable meal


Rules & Regulations: Lunch OVS• All five components in the required daily and

weekly amounts for each grade group must be offered.– Meat/Meat Alternate

• K-5 and grades 6-8 daily minimum is 1 oz eq• Grades 9-12 minimum is 2 oz eq• May be credited as a component if at least the daily

minimum quantity for the grade group is taken


– Meat/Meat Alternate• May be offered in one or two menu items only• May not be offered in a dessert• ¼ oz. is the minimum amount that can credit toward

the M/MA


Rules & Regulations: Lunch OVS

– Grains• K-5 and grades 6-8 daily minimum is 1 oz eq• Grades 9-12 daily minimum is 2 oz eq• May be credited as a component if at least the daily

minimum quantity for the grade group is taken



– Grains

• May be offered in one or more menu items• ¼ oz. is the minimum amount in a menu item that can

credit toward the Grain• Desserts are restricted to a maximum of 2 oz eq grains

per week



– Fruit• K-5 and grades 6-8 daily minimum offered is ½

cup • Grades 9-12 daily minimum offered is 1 cup• Fruit may be offered in one or more menu items• The minimum in a menu item that can be credited

is 1/8 cup



– Fruit• No matter the quantity selected, the fruit component

may only be counted once – ½ cup F + ½ cup F ≠ two components for K-8– ½ cup F + 1 cup F ≠ two components for 9-12

• Students may take two or more servings of the same or a different fruit to meet the quantity requirement

• Students may select more than the daily minimum if the dietary specifications weekly average does not exceed the range



– Vegetables• K-5 and grades 6-8 daily minimum offered is ¾

cup • Grades 9-12 daily minimum offered is 1 cup• Vegetables may be offered in one or more menu

items• The minimum in a menu item that can be credited

is 1/8 cup



– Vegetables• No matter the quantity selected, the vegetable

component may only be counted once– ½ cup V + ¾ cup V ≠ two food components K-8– ½ cup V + 1 cup V ≠ two food components 9-12

• Students are not required to select each subgroup, but they must have the opportunity them over a week.

• Menu planner may allow students to select more than daily minimum if dietary specifications weekly average does not exceed the range



– Milk (M)• Grades K-12 minimum offered is 8 fluid oz.• Daily requirement is to offer at least two varieties

within the required types– This requirement is unrelated to OVS

• To be counted as a food component for OVS, the student must select the full 8 fluid oz.



Lunch OVS: How it worksCompo-nents

Menu items to = required quantity

Example Selections for Grades K-5, 6-8Minimum for OVS (3 of 5 components)

Meat/Meat Alternate

1 or 2 menu items of ¼ oz eq or moreMin: 1 oz eq

Hamburger Patty, 2 oz eq on Bun

X X X X

Grain Any number of ¼ oz eq or moreMin: 1 oz eq

Bun, 1.5 oz eq X X X X

Fruit Any number of 1/8 cup or moreMin: ½ cup

½ cup Juice or½ cup Grapes

XX

X XX X

Vegetable Any number of 1/8 cup or moreMin: ¾ cup

½ cup Baked Beans ½ cup Lettuce, Tomato, Onion

X

X

X

X

X

X

Milk 2 Varieties8 fl. oz.

Low-fatNF Chocolate

X X X X

For this menu, the hamburger is served as bun plus patty, two food components in one menu item, so both components must be taken if either is taken. The combination of menu items that does not qualify as a reimbursable meal is: Hamburger plus Milk = no F/V.

40OVS: Lunch


Is this meal reimbursable for K-5, 6-8?

2 M/MA1 ½ G

½ c V

1/2 c F

41OVS: Lunch



Yes, M/MA, G, ½ cup V No, no F, V Yes, M/MA, G, ½ cup F

2 M/MA1 ½ G

½ c V½ c F

42OVS: Lunch



½ c V

½ c V

½ c F

½ c F

43OVS: Lunch



Yes, F, V, M No, only F, M Yes, V, F, M

½ c F

½ c F

½ c V

½ c V

44OVS: Lunch




ExampleMay take 1 of each menu item

Selections for K-5, 6-8Minimum for OVS (3 of 5 components)

Meat/Meat Alternate


Spaghetti, 1 oz eqCheese Bread 1 oz eq

XX

XX

XX

XX

XX

XX

XX

X



XX

XX

XX

XX

XX

XX

XX

X


½ cup Apple Slices or½ cup Can. Fruit

X X XX X X

XX


¼ cup in Spaghetti½ cup equiv. Salad +¼ cup Steamed Broccoli

X X X X XX

XX X

X

X

X

XX X


Low-fatNF Chocolate

X X

For this menu, the spaghetti has three food components in one menu item, but there is only ¼ cup V in it. The M/MA and the G are offered in two menu items. The student must take the minimum daily required amount of the component to count it as one of the food components for OVS. 45

OVS: Lunch http//www.cns.ucdavis.edu


¼ c V

1 M/MA1 G¼ c V

1 M/MA1 G

½ c F

46OVS: Lunch



No, no ½ cup F or V Yes, G, M/MA, V Yes, G, M/MA, F

¼ c V

1 M/MA1 G¼ c V

1 M/MA1 G

½ c F

47OVS: Lunch



¼ c V

1 M/MA1 G¼ c V

1 M/MA1 G

½ c F

½ c F

½ c V

48OVS: Lunch



No, no ½ cup F, V No, only ¼ cup Broccoli Yes, F, V, M

¼ c V1 M/MA1 G

1 M/MA1 G¼ c V

½ c F

½ c F

½ c V

49OVS: Lunch




ExampleMay take 1 of each menu item

Selections for Grades 9-12Minimum for OVS (3 of 5 components)

Meat/Meat Alternate


Spaghetti, 1 oz eqCheese Bread, 1 oz eq.

XX

XX

XX

XX



XX

XX

XX

XX


½ cup Apple Slices +½ cup Can. Fruit

XX

XX

X X

X X


¼ cup in Spaghetti½ cup equiv. Salad ++¼ cup Steamed Broccoli

X X XX

X

XX

X

X

X X

X X X


Low-fatNF Chocolate

X X X

For this menu, the spaghetti has three food components and the Cheese Bread has two. For 9-12, the required daily amount is 2 M/MA and 2 G, so to count either M/MA or G as a component taken, both Spaghetti and Cheese Bread must be selected. It is also impossible to get the full 1 cup component of V without the spaghetti item.

50OVS: Lunch


Is this meal reimbursable for Grades 9-12?

¼ c V

1 M/MA1 G¼ c V

1 M/MA1 G

51OVS: Lunch



No, no ½ cup F, V Yes, M/MA, G, ½ cup V No, no ½ cup F, V Only 1 M/MA, G

¼ c V

1 M/MA1 G

1 M/MA1 G¼ c V

52OVS: Lunch



½ c F ½ c V

1 M/MA1 G

1 M/MA1 G¼ c V

53OVS: Lunch



Yes, M/MA, G, F Yes, M/MA, G, V No, no ½ cup F, V

1 M/MA1 G

1 M/MA1 G½ c V

½ c V½ c F

54OVS: Lunch



½ c V

½ c F

½ c F

1 M/MA1 G

1 M/MA1 G½ c V

55OVS: Lunch



Yes, M/MA, G, V Yes, V, F, M No, 2nd V, F must be full 1 cup

½ c F

½ c F

½ c V

1 M/MA1 G

1 M/MA1 G½ c V

56OVS: Lunch


More Lunch Examples• Pizza: 2 M/MA, 1/8 c V, 2 oz eq G• Deli Sandwich: 2 oz eq M/MA, 1/4 c

V, 2.25 oz eq G• Corn: ½ cup V• Salad, 1 cup: ½ cup V• Apple, size 138: 1 cup F• Juice: ½ cup F• Canned Fruit: ½ cup F• Milk, 2 Varieties: 1 Milk


Is this meal reimbursable?K-8: 9-12:

2 M/MA2 G1/8 c V

2 M/MA2.25 G¼ c V

½ c

58OVS: Lunch



Yes for both No, no F, V Yes, M/MA, G, V

59OVS: Lunch



Yes, M/MA, G, V No, no ½ cup F, V Yes, M/MA, G, F

60OVS: Lunch



1 c

61OVS: Lunch



Yes, V, F, M Yes K-8; No 9-12, 2nd V, F must be 1 cup

62OVS: Lunch



63OVS: Lunch



Yes, V, F, M No, only V, F 64OVS: Lunch



65OVS: Lunch



Yes, F, V, M No, only F, M

1 c = ½ c

66OVS: Lunch


Question and Answer Time• Thank you for joining us.• This webinar and script will be available at

http://www.CNS.UCD.edu

• Email questions to [email protected] or phone 916-322-2033


http://www.cns.ucd.edu/

http://www.cns.ucd.edu/

mailto:[email protected]

offer versus serve: lunch webinar july 30, 2014

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