Is This Meal Reimbursable? Cathy Powers, MS, RDN, LD Indiana School Nutrition Association November 11, 2017

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1 Is This Meal Reimbursable? Cathy Powers, MS, RDN, LD Indiana School Nutrition Association November 11, 2017 Healthy, Hunger-Free Kids Act (2010) Congress passed the Hunger-Free Kids Act in 2010 with bipartisan support to help ensure every American child had access to the nutrition they need to grow into healthy adults. Childhood Overweight and Obesity Rates Rise Childhood obesity is one of the most serious public health challenges of the 21st century. World Health Organization Global Strategy on Diet, Physical Activity and Health 1

2 The Richard B. Russell National School Lunch Act, as amended in 1994 states: Schools participating in the school lunch or school breakfast programs shall serve lunches and breakfasts under the program that are consistent with the Guidelines. Current Eating Patterns in the US WHY are reimbursable meals important? Your school/district gets money for every reimbursable meal Free Reduced price Paid Nutritious meal for students 2

3 Menu Pattern Five component groups Fruit s Meat/Meat Alternate Grains Three age/grade groups: K-5, 6-8, 9-12 Lunch Pattern Food Component K Fruit ½ cup ½ cup 1 cup ¾ cup ¾ cup 1 cup Grains 1 to 2 ounce eq. 1 to 2 ounce eq. 2 to 3 ounce eq. Meat/MA 1 to 2 ounce eq. 1 to 2 ounce eq. 2 to 3 ounce eq. Fluid 1 cup 1 cup 1 cup Breakfast Pattern Food Component K Fruit 1 cup 1 cup 1 cup Grains 1 to 2 ounce eq. 1 to 2 ounce eq. 1 to 3 ounce eq. Meat/MA Fluid 1 cup 1 cup 1 cup 3

4 Required component for lunch Not required component for breakfast May offer at breakfast in place of fruit Credited as volume served Raw, leafy greens are credited as half the volume served Subgroups Daily and Total Weekly Requirements 4

5 Subgroups Must be able to choose all subgroups each week. Serving less than 1/8 cup cannot be counted. If two subgroups are offered on day and students can only select one choice, both subgroups need to be offered again in the same week. Dry beans and peas What are dry beans and peas? Can credit either as a vegetable or meat/meat alternate Fresh beans are credited as a vegetable Dry Beans and Peas versus FRESH 5

6 Mixed s Single subgroup mixtures (e.g., carrots, tomatoes and sweet potatoes) counts as one subgroup (Red/Orange) At least 1/8 cup of each subgroup (e.g., peas and carrots) count towards each subgroup (Red/Orange and Starchy) Unknown quantitates of vegetables counts as Additional vegetables. Meats/Meat Alternates Required for Lunch Not required for Breakfast Use a variety of protein foods Meats/Meat Alternates =1 ounce equivalent Meat/Meat Alternate Meat Cheese Eggs Nuts and seeds Nut butter Tofu Yogurt Dry beans or peas Description 1 ounce cooked, skinless, unbreaded 1 ounce 1 large = 2 ounce equivalent 1 ounce; can meet no more than ½ of the m/ma component and must be paired with another m/ma to meet full requirement 2 tablespoons commercially prepared tofu must be 2.2 ounces with 5 or more grams of protein Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt ¼ cup cooked (without liquid) 6

7 Fruit Required component for reimbursable lunch and breakfast meal Fresh Frozen (with or without added sugar) Canned Dried Pasteurized 100% fruit juice; no more than half of the weekly fruit offering may be in the form of juice. Credited as volume served Dried fruits are credited as twice the volume served. Grain Required component for lunch and breakfast Wheat Rice Barley Corn Oats Sorghum Quinoa Whole Grains 7

8 Terms to know Term Definition Whole grain Whole-grain rich Grain product contains the entire grain seed or kernel including germ, bran and endosperm. Product is at least 50% whole grains, remaining grain is enriched. Refined grain Enriched Milled using a process that removes the bran and germ. A process that adds some nutrients back to a refined grain product. Requirement same for lunch and breakfast. One cup of fluid milk must be offered daily. Weekly minimum of five cups. Must offered at least two varieties of milk choices. Fat free or low-fat (1%) Flavored or unflavored Water Must be available during meal service. Cannot promote water as alternative selection to milk. Not a food component or food item. 8

9 Recognizable Foods Tofu purees Fruit purees Offer versus Serve Concept Students choose food they eat. High school OVS required at lunch. Optional for Summer Food Service Program. Only applies to student s daily selection. Reduces waste. Offer versus Serve Offer: All five components are offered on EACH serving line in portions required by the meal pattern. Required for 9-12 Encouraged for K-8 Students must take 3 components (at least ½ cup fruit or vegetable) Lunches are priced as a unit regardless of what is selected Serve: All five components are served 9

10 Identifying Reimbursable Meals: OVS Step One: Locate the ½ cup Cashier first determines if the student has selected ½ cup of fruits and/or vegetables: ½ cup fruit OR ½ cup vegetables OR ¼ cup fruit and ¼ cup vegetables OR 1/8 cup of four different fruits and vegetables Step Two: Locate 2 More Components Cashier determines if 2 more full servings of components (for the age group) are selected. If reimbursable meal requirements are not met, cashier suggests additional food component to prevent the meal from being priced as an a la carte meal. Suggesting Additional Components Basket of fruit at cash register refrigerator at cash register Suggestive Selling: The salad goes well with the pizza. Which vegetable would you like with that? The pear is perfectly ripe. If you don t like broccoli, how about trying the carrots? 10

11 Tray contains ½ cup fruit/vegetable and at least 2 more full components Tray contains all five components Tray contains ½ cup fruit/vegetable, 2 full components and ½ serving of additional food Reimbursable Tray contains 3 components, but no fruit or vegetable Tray contains ½ cup fruit/vegetable and 1 other component NOT Reimbursable From the Institute of Child Nutrition K-8 OVS Lunch Speed Round Activity Number a sheet of paper from On your paper identify if the slide represents a reimbursable meal. 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. 11

12 K-8 OVS Lunch Speed Round 1 Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate WW Tortilla 2 oz. Grains s ⅛ cup Red/Orange ⅛ cup Legumes K-8 OVS Lunch Speed Round 2 Tossed Salad ½ cup Dark Green ½ cup Red/Orange Broccoli ¾ cup Dark Green Fresh Orange ½ cup Fruit K-8 OVS Lunch Speed Round 3 1 cup Vegetarian Chile Meat/Meat Alternate 2 oz. ¼ cup Red/Orange WW Crackers 12

13 K-8 OVS Lunch Speed Round 4 Hamburger on a WW Bun 2 oz. Meat/Meat 1.5 oz. eq Grains Carrots ½ cup Red/Orange Black Bean Salad ½ cup Legumes ¼ cup Other 1 cup K-8 OVS Lunch Speed Round 5 Hummus 2 oz. Meat/Meat Alternate WW Pita Black Bean Salad ½ cup Legumes ¼ cup Other K-8 OVS Lunch Speed Round 6 Fish Taco 2 oz. Meat/Meat Alternate 1 cup WW Tortilla Cole Slaw ¼ cup Other 13

14 K-8 OVS Lunch Speed Round 7 WW Spaghetti and Marinara s ¼ cup Red /Orange Fresh Orange Broccoli ½ cup Fruit ¾ cup Dark Green K-8 OVS Lunch Speed Round 8 1 cup WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate s ¼ cup Red/Orange Whole Grain-Rich Roll K-8 OVS Lunch Speed Round 9 WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate s ¼ cup Red/Orange Broccoli ¾ cup Dark Green 1 cup Grapes ½ cup Fruit 14

15 K-8 OVS Lunch Speed Round 10 Chicken Stir Fry 2 oz. Meat/Meat Alternate s ¼ cup Dark Green ¼ cup Red/Orange ¼ cup Other Brown Rice K-8 OVS Lunch Speed Round 11 Chicken Caesar Salad 2 oz. Meat/Meat Alternate s ½ cup Dark Green ¼ cup Other 1 cup K-8 OVS Lunch Speed Round 12 WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate Grains s s ¼ cup Red/Orange Broccoli ¾ cup Dark Green Grapes ½ cup Fruit 1 cup 15

16 K-8 OVS Lunch Speed Round 1 Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate WW Tortilla 2 oz. Grains ⅛ cup Red/Orange ⅛ cup Legumes Not Reimbursable Meal K-8 OVS Lunch Speed Round 2 Tossed Salad ½ cup Dark Green ½ cup Red/Orange Only two meal components selected Broccoli ¾ cup Dark Green Fresh Orange ½ cup Fruit Not Reimbursable Meal K-8 OVS Lunch Speed Round 3 1 cup Vegetarian Chile Meat/Meat Alternate 2 oz. WW Crackers ¼ cup Red/Orange Not Reimbursable Meal 16

17 K-8 OVS Lunch Speed Round 4 Hamburger on a WW Bun 2 oz. Meat/Meat Alternate 1.5 oz. eq Grains Carrots ½ cup Red/Orange Black Bean Salad ½ cup Legumes ¼ cup Other 1 cup Reimbursable Meal K-8 OVS Lunch Speed Round 5 Hummus 2 oz. Meat/Meat Alternate WW Pita Black Bean Salad ½ cup Legumes ¼ cup Other Reimbursable Meal 50 K-8 OVS Lunch Speed Round 6 Fish Taco 2 oz. Meat/Meat Alternate 1 cup WW Tortilla Cole Slaw ¼ cup Other Not Reimbursable Meal 17

18 K-8 OVS Lunch Speed Round 7 WW Spaghetti and Marinara ¼ cup Red /Orange Fresh Orange Broccoli ½ cup Fruit ¾ cup Dark Green Reimbursable Meal K-8 OVS Lunch Speed Round 8 1 cup WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate s ¼ cup Red/Orange Whole Grain-Rich Roll Not Reimbursable Meal K-8 OVS Lunch Speed Round 9 WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate s ¼ cup Red/Orange Broccoli ¾ cup Dark Green 1 cup Grapes ½ cup Fruit Reimbursable Meal 18

19 K-8 OVS Lunch Speed Round 10 Chicken Stir Fry 2 oz. Meat/Meat Alternate Brown Rice ¼ cup Dark Green ¼ cup Red/Orange ¼ cup Other Reimbursable Meal K-8 OVS Lunch Speed Round 11 Chicken Caesar Salad 2 oz. Meat/Meat Alternate s ½ cup Dark Green ¼ cup Other Reimbursable Meal 1 cup K-8 OVS Lunch Speed Round 12 WW Spaghetti and Meat Balls 2 oz. Meat/Meat Alternate Grains s s ¼ cup Red/Orange Broccoli ¾ cup Dark Green Reimbursable Meal Grapes ½ cup Fruit 1 cup 19

20 Thank you! Cathy Powers 20