Reimbursable Meals

1. Reimbursable Meals Shelley Montgomery – Dexter Schools Tracey Wells – Roswell Independent Schools

2. Reimbursable Meal- hopefully what we will learn today.Terms:Food componentFood Item Offer vs serve

3. Food Components – Food component means one of the food groups that comprises a reimbursable lunch or breakfast. There are five required food components at lunch and three required food components at breakfast. Food components must be offered in at least the daily minimum required amounts and weekly minimum amounts, if applicable. Food Items – A food item is a specific food offered in a reimbursable breakfast or lunch.

4. Food Component— Breakfast - A food component is one of the three food groups that comprise a reimbursable breakfast. The three food components to be offered to all students at breakfast are fruits (or vegetables as substitute), grains (with optional meat/meat alternate items allowed), and fluid milk. For the purposes of OVS, a school must offer at least four food items from the three required food components (grains, fruits, fluid milk) in at least the daily minimum amounts. Under OVS, the student must select three food items, including at least ½ cup of fruits, to have a reimbursable breakfast. Food Component— Lunch - A food component is one of the five food groups that comprise a reimbursable lunch. For OVS, a reimbursable lunch includes the selection of three or more of the components (meat/meat alternate, grains, vegetables, fruits, and fluid milk) and one of the components must be a minimum ½ cup of fruits and/or vegetables. For other components to be credited for OVS, the student must have the minimum required daily serving for each component.

5. Food Item— Breakfast -A food item is a specific food offered in a reimbursable breakfast from the three food components. For the purposes of OVS, a school must offer at least four food items from the three required food components (fruits, grains, milk). Under OVS, the student must select three food items, including at least ½ cup of fruits or vegetables, to have a reimbursable breakfast. The food items selected may be from any of the required components and must be in the required minimum amounts. Depending on the planned menu, the student may need to select more than one food item to have the minimum quantity needed for a component to be credited. Food Item— Lunch -A food item is a specific food offered in a reimbursable lunch from the five food components. For example, a hamburger patty on a bun is one food item with two of the five food components (meat/meat alternate and grains). Separate ½ cup servings of peaches, applesauce, and pears are three food items that, when selected, comprise one component (fruit).

6. Breakfast For some students it’s the first meal they have had since they left your cafeteria the day before.

8. Grains Requirements - Breakfast The grains component is a required component for a reimbursable breakfast meal. Review the grade groups, the daily minimum grains requirements, and the weekly minimum grains requirements for breakfast. Schools are only required to meet the daily and weekly minimum requirements for this food component. This policy is found at 7 CFR 210.7 (d)(1) for eligibility to receive additional reimbursement and at 7 CFR 210.18 (g)(2)(vi) for the purposes of administrative reviews. State agencies would consider SFAs compliant with the weekly ranges for this component if the FNS-developed or FNS approved Certification tool and required supporting documentation indicate the menu is compliant with the daily and weekly minimums as well as the weekly dietary specifications. Check with the State Agency to verify what we do.

9. Fruit Component Requirements for a Reimbursable Breakfast Grade groups, the daily minimum fruit requirements, and the weekly minimum fruit requirements for breakfast. ½ of the fruit offered weekly can be in the form of juice

10. Meat/Meat Alternate at Breakfast A school may offer meat/meat alternate options in place of grains after the minimum daily grains requirement (1 ozeq for all grade groups) is offered. The student does not have to select the grains item in order for the meat/meat alternate to credit as a food item on the student’s tray. Fluid Milk - The fluid milk requirement is the same for both lunch and breakfast. The weekly minimum amount of 5 cups of milk may be met by offering the daily minimum of one cup. Fat-free or 1% white or chocolate may be offered as part of the reimbursable meal for children in grades K to 12.

11. Breakfast Components Grain – meat/meat alternate Fruit Milk

13. Breakfast Menu Offered on the Serving Line & Breakfast Pizza 1 g and 1 M/ma Muffin 1 grain String Cheese 1oz meat/ma Juice 4 oz Apple Slices 4 oz 1% white milk ½ pint 1% chocolate Milk ½ pint

14. Reimbursable? Yes or No? Why or why not? This tray was chosen by a High School Student Apple Slices 4 oz Breakfast Pizza 1 g and 1 M/ma 1% chocolate Milk ½ pint

15. Reimbursable? Yes or No? Why or why not? This tray was chosen by an elementary student Juice 4 oz 1% chocolate Milk ½ pint Apples 4oz

16. Reimbursable? Yes or No? Why or why not? This tray was chosen by a High School Student Muffin 1 grain Apple Slices 4 oz Juice 4 oz

17. Reimbursable? Yes or No? Why or why not? This tray was chosen by an elementary student Muffin 1 grain 1% chocolate Milk ½ pint String Cheese 1oz meat/ma

18. Lunch For some students it will be their last meal for the day.

20. Offer vs. Serve: • Optional grades K - 8 • Required grades 9 – 12 • Schools must offer the five meal components: fruit, vegetable, grains, M/MA, and fluid milk • Students may decline two of the five meal components • Students must choose at least ½ cup of fruit and/or vegetable as part of the meal • If a students selects a fruit and vegetable as two of their three components, one of them must be the full required amount (based on the age/grade group) • For grades 9-12, for example, the full required amount would be 1 cup

21. Lunch Fruit Component • Allowable Forms: • Fresh • Frozen fruit with sugar now allowed permanently • Canned in light syrup, water, or fruit juice • Dried • 100 percent fruit and/or vegetable juice: • No more than ½ of the volume of total fruit that students are allowed to select each week may be in the form of juice. • Note: 100% fruit strips, fruit drops, and other snack fruits are not creditable

22. Lunch Fruit Component ½ of the fruit offered weekly can be in the form of juice

23. Lunch: Vegetable Requirements • Fresh, frozen, and canned products available • Vegetables credit at volume served • Exception: Uncooked leafy greens will credit as half of volume as served. • Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate (but not as both in the same meal) • Use FBG Separation of Vegetables/Fruits January 2013 Updated version: http://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs • Minimum creditable amount = 1/8 cup

24. Lunch: Vegetable Component • Daily minimum vegetable requirement • Weekly vegetable subgroup requirements for: • Dark Green (e.g., broccoli, collard greens, spinach) • Red/Orange (e.g., carrots, sweet potatoes) • Beans/Peas (Legumes) (e.g., kidney beans, lentils) • Starchy (e.g., corn, green peas, white potatoes) • Other (e.g., onions, green beans, cucumbers) • Additional vegetables to meet weekly requirement

25. Lunch: Grains Component At least half of the grains offered weekly must meet the whole grain-rich criteria specified in FNS guidance, and the remaining grain items offered must be enriched. Desserts. Schools may count up to two grain-based desserts per week towards meeting the grains requirement as specified in FNSguidance.

26. Lunch: Meats/Meat Alternates • Tofu and soy yogurt are creditable as meat alternate • See memo SP-16-2012, Crediting Tofu and Soy Yogurt Products located on PEARS  Download Forms  Nutrition Standards in School Meals section  PDE 707 • Soy and regular yogurt • ½ cup (4 fluid oz) is creditable as 1 ozeq meat alternate

27. Lunch: Fluid Milk Component • 1 cup (8 fluid ounces) for all grades • Must offer daily variety (at least two) of the following: • Fat-free or 1% unflavored or flavored • 2 Varieties = 1 unflavored and 1 flavored • No fat/flavor restriction on milk substitutes

28. Lunch Components Meat/meat alternate Vegetable Fruit Grain Fluid milk

29. Reimbursable Lunch - Yes or No Lunch Menu for High School grade 9-12 Line 1 Chicken nuggets with WG roll Mashed potatoes 4oz Fresh Broccoli 4oz Cantaloupe 4oz Watermelon 4oz Milk White and Chocolate 1c Line 2 Pizza Fresh Broccoli 4oz Mashed Potatoes 4oz Cantaloupe 4oz Water Melon 4oz Milk White and chocolate 1c Cashier or person at the end of the line

31. Reimbursable Yes – No HS student chooses Mashed potato Roll Milk

32. Reimbursable Yes – No HS student chooses Pizza Milk How do you handle when student doesn’t choose enough components

33. Reimbursable Yes – No HS student chooses Mashed Potato Broccoli Roll Milk

34. Reimbursable Yes – No HS student chooses Chicken Nuggets Roll Milk

35. Reimbursable Yes – No HS student chooses Mashed Potatoes Broccoli Cantaloupe Roll Milk

36. Reimbursable Yes – No HS student chooses Pizza Broccoli Mashed potato Cantaloupe x2 Milk x2 Talk about making it clear what the rules are about taking more than one

37. Reimbursable Yes – No HS student chooses Chicken nuggets Broccoli Watermelon

38. Elementary Lunch

39. Elementary Lunch Menu K-5 Full serve or Traditional Serve Chicken Nuggets 2oz equivalent Mashed Potatoes 6oz Gravy 1oz Roll (2 oz equivalent)1ea Peaches 4oz Milk 1c

40. Roll Milk Peaches Mashed Potatoes Chicken Nuggets If you serve traditional you must serve all components in the correct serving size for the age group

42. Offer vs Serve at Elementary School Offer vs Serve – The student is able to refuse 2 out of the 5 components offered. Salad Bar?

43. Comments Questions