Offer verses. Serve and the National School Lunch Program 2014-2015

1. Offer verses. Serveand the National School Lunch Program2014-2015

2. USDA Meal Pattern and Reimbursable Meals • Specific food components and portion sizes must be offered in order to claim USDA reimbursement for meals served to students…

3. Definitions/Terminology • Food Component— • One of five food groupings for reimbursable meals • Food Item— • A specific food offered within the five food components

4. USDA Meal Pattern: Lunch • Five Components: Fruits Vegetables Grains Meat/Meat Alternates Fluid Milk

5. Grade Group Requirements • Grades K-8 ComponentMinimum DailyServing • Meat/Meat Alternates 1 oz. • Grains 1 oz. • Vegetables 3/4 Cup • Fruits 1/2 Cup • Milk 1 Cup *Shelby County Schools offers 2- ½ cup servings of Vegetables

6. Grade Group Requirements • Grades 9-12 ComponentMinimum Daily Serving • Meat/Meat Alternates 2 oz. • Grains 2 oz. • Vegetables 1 Cup • Fruits 1 Cup • Milk 1 Cup *Shelby County Schools offers 2- ½ cup servings of Vegetables 2- ½ cup servings of Fruit

7. Offer vs. Serve Goals: • To permit students to select only the foods they want to consume. • To reduce food waste in school nutrition programs.

8. Offer vs. Serve: How It Works at Lunch? • Full amounts of each component must be available from which to choose • Students are permitted to decline one or two food components • Students have the option of which component(s) and food item(s) to decline or select • A meal is priced as a unit regardless if the student takes 3, 4 or all 5 meal components • The food items served must be Full Servings.

9. Identification of the Reimbursable Meal Identify Content of Reimbursable Lunch near or at the beginning of the serving line(s). • Students • Technicians • Supervisors

10. What Must be taken at Lunch : • At least ½ cup serving of the Fruit OR Vegetable Component • At least 3 of 5 components • At least 2 of the components Must be full components

11. Supervisors must make sure Students and Technicians can identify at the “point of service” which combinations of food items qualify as a reimbursable meal. Technicians may suggest that students without a Fruit OR Vegetable take one All schools will use the one touch reimbursable meal key. Student meals who do not meet the requirement for reimbursable meal will be keyed in separately & charged a la carte prices. All A La Carte items Must be keyed in separately. LUNCH ACCOUNTABILITY

12. Point of Service Sales Screen

13. Offer Versus Serve Remember: • All Components MUST be offered • Must have 3 of the 5 Components • Must have 2 Full Components • Must have ½ cup Fruit OR ½ cup Vegetable Let’s Play…

14. Is This a Reimbursable Meal? (Grades K – 8)

15. Is This a Reimbursable Meal? (Grades K – 8

16. Is This a Reimbursable Meal? (Grades K – 8)

17. Is This a Reimbursable Meal? (Grades K – 8)

18. Is This a Reimbursable Meal? (Grades K – 8)

19. Is This a Reimbursable Meal? (Grades K – 8)

20. Is This a Reimbursable Meal? (Grades K – 8)

21. Is This a Reimbursable Meal? (Grades K – 8)

22. Is This a Reimbursable Meal? (Grades 9 – 12)

23. Is This a Reimbursable Meal? (Grades 9 – 12) Partial Components

24. Is This a Reimbursable Meal? (Grades 9– 12)

25. Is This a Reimbursable Meal? (Grades 9– 12)

26. Is This a Reimbursable Meal? (Grades 9– 12)

27. Is This a Reimbursable Meal? (Grades 9– 12)

28. ANYQUESTIONS?

29. How does Offer vs. Serve work for Breakfast with Food-Based Menu Planning?

30. Thethree food components for breakfast are: COMPONENT ONE: MILK (one serving) 8oz. of fluid milk (as a beverage or on cereal or both) COMPONENT TWO: JUICE/FRUIT/VEGETABLE(one serving) 1/2 cup of fruit and/or vegetable; or full- strength fruit or vegetable juice COMPONENT THREE: GRAINS (two servings) 2 servings of grain OR 1 serving of grain and 1 serving of meat/meat alternate

31. BIGGER, BETTER BREAKFAST: • We offer a variety of three (3) breakfast choices every day: A: Grab & Go Choice Such as: UBR (2 Grains) Apple Cinnamon Bar (1 Grain) w/ Cheese (1 Meat) Yogurt & Granola (Meat & Grain)Blueberry Muffin (2 Grains) B: A Hot Entrée Choice Such as: Sausage Bagel (Meat & Grain) Chicken Slider (Meat & Grain) C: Cereal & Graham Crackers (2 Grains) *Grizzlies Kit- (2 Grains & 1 Fruit) *Do Not Mix and Match Choices*

32. TRADITIONAL FOOD-BASED MENU PLANNING BREAKFAST Offer Vs. Serve • Studentsmustbe offered allThreerequired Food Components: - One serving Milk - One serving of Juice/Fruits/Vegetables - Two servings of Grains OR One serving of Grain & One serving of Meat/Meat Alternate

33. For an Offer vs. Serve Breakfast to qualify as reimbursableit must contain certain combinations of foods. Supervisors need to make sure the technicians and students can identify at the “point of service”which combinations of food items qualify as a reimbursable meal.

34. Offer vs. Serve (cont.) • The serving sizesmust equal the minimumquantities required by age/grade group. • Students must selectthree food items and one must be a fruit, juice, or vegetable. • Students must select the three food items from twodifferent components. • The breakfast must be priced as a unit. (In other words, the charge for the meal is the same whether or not a student chooses to decline a food item.)

35. Can you identify whether or not the food items selected make a ReimbursableBreakfast when using theOffer Vs. Serve Provision?

36. Is This a Reimbursable Breakfast?

37. Is This a Reimbursable Breakfast?

38. Is This a Reimbursable Breakfast?

39. Is This a Reimbursable Breakfast?

40. Is This a Reimbursable Breakfast?

41. Is This a Reimbursable Breakfast?

42. Is This a Reimbursable Breakfast?

43. Is This a Reimbursable Breakfast?

44. Is This a Reimbursable Breakfast?

45. Is This a Reimbursable Breakfast?

46. Offer vs. Serve Reminders • Lunch- Students must select ½ Cup of Fruit or Vegetable, at least 3 Components & 2 Full Components • Breakfast- Student must select a minimum of 3Food Items from 2 Components • Breakfast –Student must select a fruit/juice or vegetable • Ask the Student ”May I Help You”. Do Not Automatically place items on their plate that they did not choose • Students Do NotHave to Choose a Milkat Breakfast or Lunch, BUT 1% and Skim Milk must be offered at each meal.

47. Offer vs. Serve Reminders (cont.) • Serve the Correct Portion Sizes • All Pre K- 12 Students Entering the Serving Line, MUST Make Their Own Food Choices • Students May Select (2) ½ cup servings from the fruit/juice/vegetable component to comprise a reimbursable meal

48. ANY QUESTIONS?

49. “The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (in Spanish). USDA is an equal opportunity provider and employer.”