Slide 1 Image courtesy of Portland Public Schools Point of Service How to recognize a reimbursable meal Slide 2 Offer versus Serve Offer vs. Serve (OVS) is required for high schools, but may be implemented at elementary and middle schools with school board approval. There are no changes at this time for OVS at breakfast. A student is offered 4 full components (M/MA, G/B, Milk and F/V) and may decline one. OVS is optional for breakfast at all grade levels. Slide 3 Served Meals When meals are served, the full component as planned must be given to each child. Served meals still require that a choice of milk is available to participants. Low fat (unflavored only) Fat Free (flavored or unflavored) Low fat or fat free (lactose reduced or lactose free) Full component = what is planned as a full component for the day, serving sizes for grains and meats varies. Milk, fruit and vegetables are always the same planned serving size for a component. milk: 8oz, fruit: ½ cup (K-5 and 6-9) or 1 cup (9-12) Vegetable: ¾ cup (K-5 and 6-9) or 1 cup (9-12) Milk substitutes, such as soy beverages, must meet the USDA requirement for a milk substitute.
Slide 4 Served Meals - K-8 Example A served meal in a K-8 setting includes: A child is offered a choice of 8oz of low fat milk or 8oz of fat free milk. The child is then served ½ cup peaches, ½ cup of mashed potatoes, ¼ cup cooked broccoli, a 2 oz eq serving of turkey, and a 1.5 oz eq whole wheat roll. For K-8: ½ cup mashed potatoes and ¼ cup broccoli = ¾ cup vegetable requirement Additional servings of fruits and vegetables could also be served with this meal. Slide 5 Served Meals 9-12 Example A served meal in a 9-12 setting includes: A child is offered a choice of 8oz of fat free unflavored milk or 8oz of fat free chocolate milk. The child is then served ½ cup of grapes, ½ cup pears, 1 cup spinach, ¼ cup cherry tomatoes, and ¼ cup chickpeas, ½ cup brown rice pilaf and 2 oz eq chicken tenders with breading. ½ cup of grapes + ½ cup pears = 1 cup fruit 1 cup spinach (credits at ½ cup veg) + ¼ cup cherry tomatoes + ¼ cup chickpeas = 1 cup vegetable requirement ½ cup brown rice pilaf + 1oz eq breading on chicken tenders = 2 servings grains
Slide 6 OVS Requirements The student may choose which components to decline, except for a ½ cup serving of a fruit and/or vegetable. A full serving size of each meal component must be available for each student. Remember for a full component size, the menu planner determines ahead of time what the serving size will be for grains and meats for each meal. A student cannot select only ½ of a bagel on the serving line if the menu has been planned that a whole bagel is the menued serving size, i.e. full component. The meal is priced as a unit and the cost is the same if the student takes 3, 4, or 5 meal components. Slide 7 OVS at Lunch A student must take 3 of 5 components. The full component must be taken, unless it is fruit or vegetable. A combination of fruits and/or vegetables may make up the required ½ cup: ¼ cup applesauce + ¼ cup peas ½ cup green salad + ¼ cup tomatoes ¼ cup pears + ¼ cup peaches Slide 8 Selecting Fruit and Vegetable When a student selects both a fruit and a vegetable, one of the items must be the full component serving size. In a K-8 school: A student selects ½ cup peaches, ½ cup cucumber slices, and a 1 oz eq whole grain breadstick for a reimbursable meal. In a 9-12 school: A student selects ½ cup carrots, 1 cup grapes and an 8 oz carton of fat free milk for a reimbursable meal. If a students selects only fruit, vegetable and one other component for a reimbursable meal; one of the fruit or vegetable servings must be taken in the full component size. If a student selects fruit, vegetable and 2 other meal components in full serving sizes then both fruit and vegetable selections can be at ½ cup for a reimbursable meal.
Slide 9 Portion Sizes Serving utensils that are ½ cup or ¼ cup portion sizes will help to ensure students are receiving a meal that is reimbursable. NFSMI's Basics at a Glance poster shows the different sizes of measuring tools and utensils. Slide 10 Portion Size Resources Cashiers at the Point of Service must be able to determine the quantity of fruits and vegetables selected by students. Here are resources that list and illustrate portion sizes for produce: Choose My Plate Idaho SMART School Meals Marketing Materials USDA Food Buying Guide Slide 11 Examples 9-12 Let s practice identifying reimbursable meals Hamburger, apple, broccoli, milk yes If the vegetables on the hamburger are going to be credited they must be a minimum of 1/8 cup total (lettuce, tomatoes, onion) and would be counted in the other subgroup. The recipe for the hamburger would need to include the vegetable amounts.
Slide 12 Examples 9-12 Mixed greens and spinach salad with beets and cheese, chocolate milk, whole grain roll - yes Slide 13 Examples K - 8 Spinach and Mushroom pizza (M/MA and G), chocolate milk no veg or fruit serving Slide 14 Examples K - 8 Chicken nuggets, grapes, and water yes, if breading is counted as grain.
Slide 15 Examples K - 8 Milk, Chicken Wrap, Carrots, Pear - yes Slide 16 The U.S. Department of Agriculture 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 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 complain 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 (Spanish). USDA is an equal opportunity provider and employer.