serving up ovs: guidance and resources - school nutrition9)/1... · serving up ovs: guidance and...

Serving Up OVS:

Guidance and Resources Sara Olson, ScM, RD

Program Analyst

USDA Food and Nutrition Service

Presentation Overview

OVS Basics

Lunch requirements & examples

Breakfast requirements & examples

Break-out activity #1

State implementation

Break-out activity #2

Questions

What is Offer versus Serve?

Allows students to decline some of the food

offered in a reimbursable lunch or breakfast

Two main goals

– Reduce food waste

– Permit students to choose the foods they want to

eat

3

Offer vs. Serve (OVS) Basics

Reimbursable meals must be priced as a unit

OVS does not affect a meal’s unit price

– Students pay same price whether selecting the

minimum or all foods offered

– Student pays same price if select less than

required serving sizes for additional (beyond

minimum) food components/items

4

Identification of a

Reimbursable Meal Menus must be posted and list daily items for

selection

Must also identify what student can select

Signage and other identifying information helpful

for students and cashiers

Schools encouraged to train cashiers,

serving line staff to assist students

Offering Variety/Choices

Within Components

Increases likelihood students select foods

they most prefer

Variety is different from using OVS

Example: Variety of fruits (4 types) offered

– Instruct student to select 2 (or more)

– Offering 1 cup of fruit although several choices

available

Up to menu planner if able to offer variety

6

Pre-plating/Pre-packaging

Pre-plating/pre-packaging is allowed

Encouraged to offer choices to the extent

possible

Example: bundle main part of meal, offer

fruit basket or milk separately

Lunch Requirements

Offer versus Serve at Lunch

Required at senior high school level only

– Optional at elementary and middle school levels

Must offer all 5 food components in at least the

minimum required amounts

– Student must select at least 3 food components

– Student must select a fruit or a vegetable (at least

½ cup for all age/grade groups)

EXAMPLE MEAL (9-12)

Is it Reimbursable?

Offer versus Serve at Lunch

For other components, student must take

daily minimum required amount to count as a

component

Example: Offered meal includes 1.5 oz eq

pasta and 1 oz eq roll (2.5 oz eq total)

– Grades 9-12: must select both pasta and roll

– Grades K-5 and 6-8: can select pasta or roll or both

EXAMPLE MEAL (K-5)

Is it Reimbursable?

Breakfast Requirements

2013-14 Required Components

Breakfast consists of 3

components from three food

groups:

1. milk

2. fruit/juice/vegetable

3. grains

• meat/meat alternate

(optional)

Fruit/Juice/Vegetable Component

– Must offer at least ½ c of fruits

and/or vegetables daily (all grade

groups)

– No limitations for juice yet

– No vegetable substitution rules yet

– No requirement to take ½ cup of fruit

under OVS

In SY 2013-14 there is no change to the existing

fruit/juice/vegetable component

Grains Component- Overview

22

Grains

1 oz. eq. minimum daily requirement (all grades)

Minimum weekly requirements – K-5 7 oz. eq. per week

– 6-8 8 oz. eq. per week

– 9-12 9 oz. eq. per week

Half of the grains offered must be whole grain rich

RTE cereals must be fortified (unless 100% WG)

Optional Meat/Meat Alternates

There is no separate requirement to offer

meat/meat alternate (m/ma) in the new SBP meal

pattern

SFAs that wish to offer a meat/meat

alternate at breakfast have options:

– Offer meat/meat alternate in place of grains

– Offer a meat/meat alternate as an additional food

A Word About Smoothies

July 2012: fruit smoothies prepared in-house may

credit toward fruit and milk components

NEW: Yogurt now also creditable in smoothies at

breakfast only (policy memo SP 10-2014)

Commercial products may only credit toward fruit

Components must be offered in required minimum

amounts

Yogurt Crediting

Yogurt credits as a meat/meat alternate

in school meal programs

– 4 fluid ounces = 1 ounce equivalent

– Must meet industry standard for “yogurt”

– No difference based on protein levels

– Crediting based on multiple factors

OVS at Breakfast

Optional at all grade levels

Regulatory definition: A food item is a specific food offered

within the food components

For purposes of OVS, an item is the daily required

minimum amount of each food component that a child can

take

– 1 cup of milk

– 1 oz eq of grains

– ½ cup of fruit (or veg)*

OVS and Breakfast Food Items

School must offer at least four food items

Student must select at least three food items

– Student may decline a food item from any component, including fruit/juice/vegetable

Sample Menu with 5 Food Items

Is it Reimbursable?

Grains Crediting for OVS

Grains component offered in an amount larger

than 1 oz eq MAY be credited as more than one

food item

1 oz eq = 1 item

2 oz eq = 2 items

1.5 oz eq = 1 item

Menu planner may choose to credit

a 2 oz eq muffin as 1 or 2 food items

Sample Menu with 4 Items

Is it Reimbursable?

Meat/Meat Alternate In Place of

Grains

When offering a meat/meat alternate in place

of grains in SBP:

– Offer at least 1 oz eq grains daily

– Must count it toward the weekly grains range

– and weekly dietary specifications

– DOES count as an item for OVS

Crediting Meat/Meat Alternate: Example

38

For grades 6 -8, 8 oz. eq. grain/week required

School offers 1 oz. eq. grain every day

– 1 oz. eq. grain per day = 5 oz. eq. grain per week

School also offers 1 oz. eq. m/ma x 3 days

– 3 oz. eq. m/ma credits as 3 oz. eq. grain

8 oz. eq. grain requirement is met

Group Break-out #1

Each person has a list of 5 scenarios

Work within group to discuss how to handle

What is issue?

Technical assistance needed?

Each table assigned to 1 scenario for

reporting back

Select reporter

10 minutes discussion/10 minutes report back

Break-out Topics

USDA Resources

Cornell BEN Center

Use behavioral economics principles

– Most of our food decisions are mindless and mainly

influenced by our environment

Center works to identify and develop practical,

evidence-based strategies to shape school

environments

– Goal: Equip school lunchrooms with evidence-based

tools that improve child eating behaviors

– Nudge students to make healthier choices

– Minimize food waste

Smarter Lunchrooms Movement

Range from simple, low-cost/no-cost to major cafeteria redesigns

Suggestions: – Give creative and appealing names

– Display whole fruit in an attractive bowl/basket

– Use signs, verbal cues to encourage students to select a fruit or vegetable

– Create a healthy “grab and go” line

http://smarterlunchrooms.org/

http://smarterlunchrooms.org/

Technical Assistance Resources

FNS Meal Pattern website (http://www.fns.usda.gov/cnd/Governance/Legislation/nu

tritionstandards.htm)

– Timeline

– Q&As

– Offer versus Serve guidance

Best Practices Sharing Center – SFAs and States share resources/tools by uploading to this site

– http://healthymeals.nal.usda.gov/bestpractices)

http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

http://healthymeals.nal.usda.gov/bestpractices

Implementation of the New

Offer vs. Serve Guidance in

Ohio

Brigette Hires, PhD, RD, LD

Offer Versus Serve Training

Sessions with games and hands-on opportunity:

–Games

•Jeopardy

•Meal of Fortune

•Minute to Meal It!

1 cup milk (skim chocolate or 1%

white)

1 oz cheese

stick (count as a grain)

1 oz eq.muffin and 1 oz cereal

pack

OR

2 oz bagel

½ cup orange slices

AND

½ cup Apple Juice

Breakfast of the Day!

1 oz eq.

Muffin

2 Food Items How many food items?

½ cup apple juice

½ cup orange slices


½ cup Apple Juice 1 cup milk


½ cup orange slices 2 oz. eq. bagel

1 oz

Cheesestick (planned as a grain)


1 oz Cereal Pack 1 Cup Chocolate Skim Milk

Minute to Meal It!

A school offers the following items for breakfast: – 3 ounce yogurt cups (credited as a grain)

– 1 ounce cheese sticks (credited as a grain)

– 1 ounce equivalent (eq.)toast slices

– ¾ ounce eq. cereal bar

– 1-1/2 ounce eq. muffins

– Egg and cheese sandwich on a English muffin (2 ounce meat/ meat alternate and 2 ounce eq. grain)

– ½ ounce eq. granola bars

– ½ cup containers or orange, apple, and grape juice

– 8 ounce cartons of fat-free chocolate and fat-free plain milk

You have ONE MINUTE to develop reimbursable combinations under O vs. S!

Are they Reimbursable? Two muffins (1-1/2 ounce equivalent (eq.) each)? – Yes*

– One breakfast sandwich (2 ounce meat/ meat alternate and 2 ounce eq. grain) ? – Yes*

One orange juice, one grape juice and one milk? – Yes*

Granola bar, cheese stick, milk? – No!

Two cereal bars and milk? – No!

Toast, yogurt and orange juice? – No!

Three milks? – Yes*

*Although the above combinations are technically reimbursable, they do not represent the intent of providing students well balanced meals and variety. It is the SFA discretion to allow these combinations or not

Hands On Training

Nasco food models and trays

– Basically the minute to win it concept

– Provide each group with a box of items, a tray

and a sheet for recording answers

– Try to come up with as many combinations of

meals possible in allotted time

– Place on tray the most attractive option or the

option they feel is the most confusing/

potentially non-reimbursable.

Menus That Move….

Seasonal Cycle Menus planned to meet

1. Meal Patterns

2. Nutrient Standards

Education.ohio.gov

Search “menus that move”

Includes recipes, nutrient analysis, USDA

Foods highlighted

Phase two is in the works!

The Healthy Hunger Free

Kids Act

presents…

Offer VS Serve

MEAL OR

NO MEAL?

Loriann Knapton, DTR, SNS

School Nutrition Team

Wisconsin Department of Public Instruction

Breakfast Resources

from Kansas

Kelly Chanay, M.Ed., R.D., L.D., CDE

Senior Child Nutrition Consultant

62

Breakfast Resources

Quick Train Resources: – Is This Meal Reimbursable-Breakfast?

• Trainer Notes

• Power Point Presentation

Nutrition Standards for School Meals Class

OVS Brochure

OVS Parent Letter

Healthy Kansas Breakfast Menus

Healthy Kansas Plate Poster

Healthy Kansas Plate

Poster

School Developed Resources

Illustrated Menus

Signage & Meal Clings

Healthy Kansas Plate Poster Over-lay

Group Break-out #2

Sharing of existing

training/activities in your State

Additional training/guidance

needs

10 minutes discussion

10 minutes report back

Break-out Topics

Questions?

Thank You!

MEAL OR NO MEAL?

Loriann Knapton, DTR, SNS School Nutrition Team Wisconsin Department of Public Instruction

Meal or No Meal???

Category….

Grades K - 5

MEAL OR NO MEAL??

Grilled Cheese Sandwich 1 oz m/ma 2 g/b

Mashed potatoes

½ cup veg

Milk 1 cup milk

Menu Turkey w/gravy 2 oz m/ma or Grilled Cheese Sandwich 1 oz m/ma + 2 g/b Mashed Potatoes ¾ cup Whole banana ½ cup Whole grain roll 1 g/b Milk ½ pint The student selects….

Category….

Grades K - 5

YES!!!! This is a Meal!

Grilled Cheese Sandwich 1 oz m/ma 2 g/b

Mashed potatoes

½ cup veg

Milk 1 cup milk

The student has selected: Grilled Cheese Sandwich 1 oz m/ma + 2 g/b Mashed Potatoes 1/2 cup Milk ½ pint

Can a Student meet the OVS requirement for fruits or vegetable by selecting ¼ cup of fruit and ¼ cup of vegetable?

MEAL OR NO MEAL?

¼ cup

¼ cup

+ 1/4 Cup

1/4 Cup

Menu Portion Credit Chicken Nuggets 5 each 2 oz m/ma,1 g/b Bean & Cheese Tostada 1 each 2 oz m/ma,1.5 g/b Shredded Lettuce ½ cup ¼ cup vegetable Whole Kernel Corn ¼ cup ¼ cup vegetable Fresh Orange 1 each ½ cup fruit Mixed fruit cup 1 each ½ cup fruit Hawaiian roll 1 each 1 g/b Milk 1 ½ pint 1 milk

Chicken nuggets Mixed fruit cup

MEAL OR NO MEAL?? CATEGORY GRADES 9-12

Category… Grades 9-12

Hamburger Patty 2 0z Whole Grain Bun 2 0z

Lettuce Salad ½ Cup

8 oz 1% Milk

MEAL OR NO MEAL?

Meal #1

Pizza – 1 slice

Milk – 1 cup

Meal #3

Lettuce Salad – ½ Cup

Peaches – ¼ Cup

Milk – 1 cup

Meal #2

Salad – 1 cup

2 Breadsticks – 1 oz

each

Milk – 1 cup

Meal #4 Pizza - 1 slice Peaches – ½ cup Breadstick – 1 oz

Menu Pizza - 1 slice = 2 g/b, 2 oz m/ma Peaches – 1/4 cup fruit Strawberries ¼ cup fruit Orange fresh – ½ cup fruit Salad - 1 cup – credits as ½ cup Carrot sticks - ½ cup Breadsticks – 1 oz each – serving size = 2 Milk

Meal or N

O M

eal??

Meal #1

Pizza – 1 slice

Milk – 1 cup

Meal #3


Peaches – ¼ Cup

Milk – 1 cup

Meal #2

Salad – 1 cup

2 Breadsticks – 1 oz

each

Milk – 1 cup

Meal #4 Pizza - 1 slice Peaches – ½ cup Breadstick – 1 oz


Meal or N

O M

eal??

WHICH MEALS ARE REIMBURSABLE?


Meal #1

Pizza – 1 slice

Milk – 1 cup

Student has not selected ½ cup of fruit or vegetable

Meal #3


Peaches – ¼ Cup

Milk – 1 cup

The student has only selected ½ cup total Of fruit and vegetable. In order to make this Meal reimbursable the student must choose a full 1 cup serving of an additional Fruit or vegetable.

serving up ovs: guidance and resources - school nutrition9)/1... · serving up ovs: guidance and...

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