Lunch Meal Pattern Training
National Food Service Management Institute
1
Pre-Assessment
• Place an identifier at the top of the page.
• You will use the same identifier when you
complete the Post Assessment.
• You do not need to place your name on the
Assessment.
2
Lunch Meal Pattern: Objectives 1-4
1. Identify the calorie range for school lunch
menus.
2. Identify the meat and meat alternate lunch
component requirement.
3. Identify the fruit lunch component
requirement.
4. Identify the vegetable lunch component
requirement.
3
Lunch Meal Pattern: Objectives 5-8
5. Complete the vegetable subgroup activity.
6. Identify the grains lunch component
requirement.
7. Specify whole grain-rich foods.
8. Evaluate whole grain-rich foods labels.
4
Lunch Meal Pattern: Objectives 9-11
9. Identify the milk lunch component
requirement.
10. Discuss dietary specifications for sodium and
trans fat.
11. Discuss Offer Versus Serve (OVS).
5
Lunch Meal Pattern: Objectives 12-13
12. Integrate the concepts of the meal pattern
lesson.
13. Communicate easy methods of identifying
reimbursable meal components in front or
near the front of the serving line that
constitute the unit priced reimbursable school
meal(s).
6
Nutrition Standards
• Fruits and vegetables offered daily
• Substantially increasing offerings of whole grainrich foods
• Only fat-free or low-fat milk varieties
• Limiting calories based on the age of children
• Reducing saturated fat, trans fats, and sodium
7
Food-Based Menus
• Five required food components at lunch
• Revised calorie, saturated fat, and sodium
standards for each of the age/grade groups
• Multiple lines must make all required food
components available to all students on a weekly
basis
8
Calorie Range—Lunch
Grades K-5
Grades 6-8
Grades 9-12
550-650
600-700
750-850
The average daily amount for a 5-day school
week must fall within the minimum and
maximum levels.
À la carte foods do not count toward calorie
limits and other nutrient standards. Currently
there are no limits on competitive foods and
USDA will provide additional information.
9
Calorie Range—Lunch, Extra Foods
Grades K-5
Grades 6-8
Grades 9-12
550-650
600-700
750-850
Extra foods, which are referred to as nonprogram
foods on the tray with a reimbursable meal at no
extra charge, do count toward the calorie limit.
10
Calorie Range—Lunch, Combined
Age/Grade Groups
• Grades K-5—550-650 average calories per week
• Grades 6-8—600-700 average calories per week
• Grades 9-12—750-850 average calories per week
11
Calorie Range—Lunch, Other
Considerations
• PreK age grade/group
• Extra, free beverages
• À la carte foods
12
Lunch Menu Components of a
Reimbursable Meal
•
•
•
•
•
Meat/Meat Alternate (M/MA)
Fruits (F)
Vegetables (V)
Grains (G)
Fluid Milk
13
Lunch Meat/Meat Alternate Nutrients
• Good source of
– Protein
– B vitamins
– Vitamin E
– Iron
– Zinc
– Magnesium
14
Meat/Meat Alternate—Meat
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
9 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
One ounce cooked, skinless, unbreaded portion
of beef, fish, poultry, equals one ounce of the
meat/meat alternate requirement.
15
Meat/Meat Alternate—Nuts/Seeds
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
9 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
Nuts or seeds such as sunflower seeds, almonds,
and hazelnuts may be used to meet no more
than one-half of the meat/meat alternate
component and must be paired with another
meat/meat alternate to meet the full
requirement.
16
Meat/Meat Alternate—Nut Butter
Grades K-5
Grades 6-8
8 oz. eq
9 oz. eq
Minimum Weekly Minimum Weekly
1 oz. eq
1 oz. eq
Minimum Daily
Minimum Daily
Grades 9-12
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
Two tablespoons of nut butter, almond butter,
cashew nut butter, peanut butter, reduced fat
peanut butter, sesame seed butter, soy nut
butter, or sunflower seed butter equals one
ounce of the meat/meat alternate requirement.
17
Meat/Meat Alternate—Tofu
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
9 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
• Commercially prepared tofu must be 2.2
ounces (by weight) with 5 or more grams of
protein to equal one ounce of the meat/meat
alternate requirement.
• Four ounces (weight) or ½ cup (volume) of
soy or dairy yogurt equals one ounce of the
meat/meat alternate requirement.
18
Meat/Meat Alternate—Yogurt
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
9 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
Four ounces (weight) or ½ cup (volume) of soy
or dairy yogurt equals one ounce of the
meat/meat alternate requirement.
http://www.fns.usda.gov/cnd/governance/
Policy-Memos/2012/SP16-2012os.pdf
19
Meat/Meat Alternate—Cheese & Eggs
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
9 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
Other meat alternates, such as eggs and cheese,
may be used to meet all or part of the
meat/meat alternate component in accordance
with FNS guidance.
20
Mature and Immature Beans/Peas
(Legumes)
•
•
•
•
High nutrient content
Low cost
Use in school menu encouraged by USDA
Edamame = bean/pea (legume)
21
Lunch Meat/Meat Alternate—Dry Beans
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
9 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
Dry/mature beans and peas may be offered as a
meat alternate or as a vegetable, at the discretion of
the menu planner. However, one serving may not
count toward both food components in the same
meal. For example, one serving of refried beans can
be offered as a vegetable in one meal and as a
meat/meat alternate on another occasion.
22
Lunch Meat/Meat Alternate—Refried
Beans
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
9 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
The refried beans offered as a vegetable count
toward the weekly beans/peas requirement, but
not toward the meat/meat alternate weekly
range. Menu planners must determine in
advance how to count beans/peas in a meal.
23
Lunch Meat/Meat Alternate—
Beans/Legumes
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
9 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
A school may offer two distinct servings of
beans/peas (legumes) in one meal. For example,
legumes may be offered as part of a salad
(vegetable component) and as part of chili/bean
soup (meat/meat alternate component).
24
Lunch Meat/Meat Alternate—
Cooked Beans
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
9 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq
Minimum Weekly
2 oz. eq
Minimum Daily
A ¼ cup of cooked beans equals one ounce of the
meat/meat alternate requirement. If with liquid,
there should be more than ¼ cup of beans and
liquid. The liquid does not count as beans.
25
Activity—Qualifying
Beans/Peas (Legumes)
• What are some examples of qualifying
beans/peas (legumes)?
• USDA Food Buying Guide Calculator at:
http://fbg.nfsmi.org/
• Refer to Qualifying Beans/Peas (Legumes)
Handout in the School Nutrition Program
26
Fruit Component
• Supply important nutrients including
– Potassium
– Dietary fiber
• Relatively little calories
27
Lunch Fruit Component—Types of
Fruit
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
5cups
Minimum Weekly
1 cup
Minimum Daily
Schools may offer fruits that are fresh; frozen
with or without added sugar; canned in light
syrup, water or fruit juice; or dried. (2013-2014
and 2014-2015)
28
Fruit Component SY 2014-2015
• Fruits and vegetables may be whole, cut-up, or
pureed but are creditable by volume as served.
• Does not apply to frozen grain-based desserts
• Grain based desserts with frozen fruit with
added sugar may be credited toward both grain
and fruit components
• Limit of 2 oz. eq for grain-based desserts
http://www.fns.usda.gov/cnd/governance/PolicyMemos/2012/SP20-2012os.pdf
29
Fruit Juice
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
5cups
Minimum Weekly
1 cup
Minimum Daily
Pasteurized, 100% full-strength fruit juice may
also be offered. No more than half of the weekly
fruit offering may be in the form of juice.
30
Lunch Fruit Component—Minimum
Requirements
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
5 cups
Minimum Weekly
1 cup
Minimum Daily
Minimum creditable serving of fruit is ⅛ cup.
These are minimums and have no upper limit
except for juice considerations. The calorie limits
are still required if minimum requirements are
exceeded.
31
School Offerings
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
weekly
½ cup daily
2 ½ cups
weekly
½ cup daily
5 cups weekly
1 cup daily
minimum
minimum
minimum
Schools could serve ½ cup fruit pieces and ½ cup
fruit juice on one or more days provided the total
weekly juice offering does not exceed one-half of
the total fruit offerings for the entire week.
32
Dried Fruit
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
5 cups
Minimum Weekly
1cup
Minimum Daily
Dried fruit credits at twice the volume served
(i.e. one quarter-cup of dried fruit counts as ½
cup of fruit).
33
Snack Fruit
Grades K-5
Grades 6-8
Grades 9-12
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
2 ½ cups
Minimum Weekly
½ cup
Minimum Daily
5 cups
Minimum Weekly
1 cup
Minimum Daily
Reimbursable meals may no longer include snacktype fruit products that have been previously
credited by calculating the whole-fruit equivalency
of the processed fruit in the product using the
FDA’s standards of identity for canned fruit nectars
(21 CFR 146.113). (Examples of these products
include fruit drops, leathers, and strips.)
34
Vegetable Component
Reduce risk of
• Heart disease
• Stroke
• Type 2 Diabetes
• Certain types of cancers
35
Vegetable Subgroups
Vegetables are organized into subgroups based on their
nutrition content. Schools must offer all five vegetable
subgroups over the course of a week.
Larger amounts of dark green, red/orange, beans/peas
(legumes), starchy, and other vegetables may be served.
Raw, leafy greens are credited as half the volume served
(1 cup raw equals ½ cup serving of dark green
vegetables). Cooked leafy green vegetables credit as
volume as served; it is only raw leafy greens that credit
as half volume served.
36
Vegetable Subgroups— Minimum
Requirements
Minimum
Requirements
Vegetable Subgroups
Dark Green
Red/Orange
Bean/Peas (Legumes)
Starchy
Other
Additional Vegetables to
Reach Total
Grades K-5
3 ¾ cups
weekly
¾ cup per
day
½ cup
¾ cup
½ cup
½ cup
½ cup
1 cup
Grades 6-8
3 ¾ cups
weekly
¾ cup per
day
Grades 9-12
5 cups weekly
1 cup per day
Weekly Requirements
½ cup
½ cup
¾ cup
1 ¼ cups
½ cup
½ cup
½ cup
½ cup
½ cup
¾ cup
1 cup
1 ½ cup
37
Dark Green Vegetable Subgroup
• Good source of Vitamin A
• Raw, leafy greens = half the volume served
(1 cup raw = .5 serving)
• Includes
– Broccoli
– Romaine lettuce
– Spinach
38
Red/Orange Vegetable Subgroup
• Good source of Vitamin A
• Includes
– Carrots
– Sweet potatoes
– Tomatoes
39
Beans/Peas (Legumes) Vegetable
Subgroup
• Good source of folate and potassium
• High nutrient content
• Low cost
40
Starchy Vegetable Subgroup
• Includes
– White potatoes
– Fresh lima beans
– Corn
41
Other Vegetable Subgroup
“Other vegetables” are defined in §210.10(c)(2)(iii)(E)
for the purposes of the NSLP.
“Other vegetables” requirement may be met with any
additional amounts from the dark green, red/orange,
and beans/peas (legumes) vegetable subgroups as
defined in §210.10(c)(2)(iii).
Any vegetable subgroup may be offered to meet the
total weekly vegetable requirement (additional
vegetables).
42
Vegetable Subgroup—School
Offerings
Any vegetable subgroup may be offered to meet the
total weekly vegetable requirement (additional
vegetables).
CN Labels will be revised to document the creditable
amounts of the vegetable subgroups required by the
final rule: dark green, red/orange, beans/peas
(legumes), starchy, and other.
43
Vegetable Subgroup—CN Labels
CN Labels will be revised to document the creditable
amounts of the vegetable subgroups required by the
final rule: dark green, red/orange, beans/peas
(legumes), starchy, and other.
44
Questions—Fruit and Vegetable
• Can students mix and match smaller portions
of vegetable items to meet the Vegetable
component requirement?
• Can students mix and match smaller portions
of fruits to meet the Fruit component
requirement?
45
Vegetable Subgroups Other
Considerations
• Juice blends
• Vegetable mixture
• CN labels
46
Activity—Vegetable Subgroups
• Vegetable Subgroups Activity
47
Activity—Vegetable Subgroups Pictures
Iceberg (Head)
Lettuce
Mustard Greens
Chicory
Lima Beans,
Dry
Pepperoncini
Dark Green Leafy
Lettuce
Red and Orange
Peppers
Turnip Greens
48
Activity—Vegetable Subgroups Pictures
Green Onions
Romaine Lettuce
Cassava
Lima Beans, Canned or
Frozen
Beans, Green or
Wax
Kohlrabi
Plantains
Chinese Snow
Peas
49
Activity—Vegetable Subgroups Pictures
Spilt Peas
Spinach
Taro (Malenga)
Eggplant
Edamame
Avocado
Cherry Peppers
Pink Beans
50
Activity—Vegetable Subgroups Pictures
Hubbard Squash
Zucchini
Kidney Beans
Cucumbers
Small Red Beans
Turnips
Carrots
Cabbage, Chinese or
Celery
51
Activity—Vegetable Subgroups Pictures
Okra
Beet Greens
Mung Beans
Lentils
Tomato Products
Seaweed
Black-eyed Peas,
Dry, Mature
Bean Sprouts
52
Activity—Vegetable Subgroups Pictures
Pinto Beans
Rutabagas
Brussels Sprout
Green Peas,
Dry
Mushrooms
Parsnips
Garbanzo Beans
(chickpeas)
Jicama
53
Activity—Vegetable Subgroups Pictures
Tomatillos
Acorn Squash
Grape Leaves
Asparagus
Pickles
Broccoli
Sweet Potatoes
Black Beans
54
Activity—Vegetable Subgroups Pictures
Breadfruit
Escarole Endive
Salsa
Tomatoes
Cauliflower
Bok Choy
Water
Chestnuts
Green Cabbage
55
Activity—Vegetable Subgroups Pictures
Beets
Radish
Watercress
Pumpkin
Olives
Parsley
Fresh Cowpeas or
Field Peas or BlackEyed Peas (not dry)
Corn
56
Activity—Vegetable Subgroups Pictures
Onion
Navy Beans
Artichokes
Pigeon Peas
Kale
Swiss Chard
Celery
Soybeans, Dry,
Mature
57
Lunch Grains Component
• Good source of
– Iron
– Magnesium
– Selenium
– B Vitamins
– Dietary Fiber
• May lower body weight and reduce risk of
cardiovascular disease
http://www.cnpp.usda.gov/Publications/Dietary
Guidelines/2010/PolicyDoc/Chapter4.pdf
58
Lunch Grains Component—
Quantities
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq Minimum
Weekly
2 oz. eq
Minimum Daily
There is no change in measuring the required
daily and weekly minimum quantities for grains.
The calorie limits are still required if minimum
requirements are exceeded.
59
Lunch Grains Component—Minimum
Requirements
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq Minimum Weekly
2 oz. eq
Minimum Daily
At least half of the grains offered at lunch must be
whole grain-rich during School Year 2012-2013 and
2013-2014. SY 2012-13 and SY 2013-14 only, up to
half of the required grains offered may be refinedgrain foods that are enriched. SY 2014, all grains
served must meet whole grain-rich criteria.
60
Lunch Grains Component—School
Offerings
Grades K-5
Grades 6-8
Grades 9-12
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
8 oz. eq
Minimum Weekly
1 oz. eq
Minimum Daily
10 oz. eq Minimum
Weekly
2 oz. eq
Minimum Daily
At lunch, up to two (2.0) oz. eq grains per week
may be in the form of a grain-based dessert. A
school can also offer a .5 oz. eq grain based
dessert four times a week.
61
Questions—Grains
• What is your current experience in offering
whole grain-rich foods on school menus?
• What is a serving size for grains?
• Refer to: Whole Grain-Rich Foods and USDA’s
SP 30-2012 Policy
62
Whole Grain-Rich Foods
• Word whole listed before a grain, for example,
whole corn
• Words berries and groats are also used to
designate whole grains, for example, wheat
berries or oat groats
• Rolled oats and oatmeal (including oldfashioned, quick-cooking, and instant oatmeal)
• Refer to Grain Products (Ingredients) That Are
Not Whole Grains Handout
63
Activity—Identifying Whole Grains
• Refer to the Identifying Whole Grains
Handout.
64
Activity—Evaluating Whole GrainRich Foods Products
• Refer to the Evaluating Whole Grain-Rich Foods
Products Handout.
65
Lunch Milk Component—
Requirements
Grades K-5
Grades 6-8
Grades 9-12
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
Fluid milk must be low-fat (1% milk fat or less,
unflavored) or fat-free (unflavored or flavored).
Schools may offer fat-free unflavored and
flavored milk as choices. Lactose-free milk is an
acceptable alternative. It must be low-fat (1 %
milk fat or less, unflavored) or fat-free
(unflavored or flavored).
66
Lunch Milk Component—
Substitutions
Grades K-5
Grades 6-8
Grades 9-12
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
Required (disability accommodations) and
optional (parent requested) milk substitutes are
considered meal exceptions and are not subject
to this final rule. Milk substitutes must meet the
regulatory standards outlined in 7 CFR
210.10(d)(3), which do not address fat or
flavor/sugar restrictions.
67
Lunch Milk Component—
Substitutions, continued
Grades K-5
Grades 6-8
Grades 9-12
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
5 cups weekly
1 cup daily
However, milk substitutes offered as part of the
reimbursable meal must be included in weighted
nutrient analysis and, therefore, are subject to
the overall weekly average fat limit and calorie
ranges. USDA does not expect milk substitutes
are offered frequently enough to have a
significant impact on the overall nutrient analysis.
68
Sodium
• Reduce sodium over 10 year period by
reducing sodium gradually with sodium targets
during
– SY 2014-2015
– SY 2017-2018
– SY 2022-2023
69
Sodium Lunch Limits
Target 1: July 1, 2014(SY 2014–2015) Lunch Sodium (mg)
Grades K-5
Grades 6-8
Grades 9-12
≤ 1,230 mg/sodium ≤ 1,360 mg/sodium ≤ 1,420 mg/sodium
Target 2: July 1, 2017(SY 2017–2018) Lunch Sodium (mg)
Grades K-5
Grades 6-8
Grades 9-12
≤ 935 mg/sodium ≤ 1,035 mg/sodium ≤ 1,080 mg/sodium
Target 3: July 1, 2022(SY 2022–2023) Lunch Sodium (mg)
Grades K-5
Grades 6-8
Grades 9-12
≤ 640 mg/sodium
≤ 740 mg/sodium
≤ 710 mg/sodium
70
USDA Foods
• Offers only reduced sodium canned beans and
vegetables equal or less than 140 mg per halfcup serving, including spaghetti sauce, salsa,
and tomato paste.
• Canned whole kernel corn, whole tomatoes,
and diced tomatoes are being offered with no
added salt.
71
USDA Foods, Great Value
• Frozen vegetables, including green beans,
carrots, corn, peas, and sweet potatoes are
available with no added salt.
• The upper salt limit on mozzarella cheese
(current range is 130-175 mg of sodium per 1
oz. serving) and chicken fajita strips (220 mg
per 2 oz. serving).
72
USDA Foods—List
• A list of available foods is on the USDA website
(http://www.fns.usda.gov/fdd/schfacts/default
.htm) with color coding for low sodium and
whole grain-rich foods.
73
Saturated Fat and Trans Fat—Lunch
Grades K-5
Grades 6-8
Grades 9-12
< 10 % of calories
< 10 % of calories
< 10 % of calories
Nutrition label or manufacturer specifications
must indicate zero grams of trans fat per serving.
Manufacturers are allowed to label their products
as containing “zero grams” if the product contains
0.5 grams or less, but the product label must
state “zero grams” to be an allowable product.
74
Saturated Fat and Trans Fat—Lunch,
continued
Grades K-5
Grades 6-8
Grades 9-12
< 10 % of calories
< 10 % of calories
< 10 % of calories
Meats and other animal products that contain
naturally-occurring trans fats are allowed in the
school meal programs with proper manufacturer
documentation
75
Offer Versus Serve—Lunch
• Students must take a minimum of one half-cup
of either the Fruit or Vegetable component.
• Only senior high schools are required to have
Offer Versus Serve for lunch.
• Local SFA can choose whether or not they
want to have Offer Versus Serve for their
junior high, middle, and elementary schools.
76
Offer Versus Serve–Lunch
Components
• Students must be offered all five required
components: meat/meat alternate, fruits, vegetables
grains, and fluid milk.
• Students are allowed to decline two of the five
required food components.
77
OVS—Lunch
• Students are allowed to take smaller portions of
the Fruit and Vegetable components only. If a
student selects less than the offered portion of
Meat/Meat Alternate or Grains, it does not
count as one of the minimum three required
components at lunch.
• All meals must be set at a single price no matter
how many components are declined.
78
Activity—Offer Versus Serve
Reimbursable Meal
• Refer to the Offer Versus Serve Reimbursable
Meal Handout.
79
K-8 OVS Lunch Speed Round Activity
• 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.
80
K-8 OVS Lunch Speed Round 1
Grilled Chicken Wrap
2 oz. eq Meat/Meat Alternate
WW Tortilla
2 oz. Grains
Vegetables
⅛ cup Red/Orange Vegetable
⅛ cup Legumes Vegetable
81
K-8 OVS Lunch Speed Round 2
Tossed Salad
½ cup Dark
Green Vegetable
½ cup
Red/Orange
Vegetable
Broccoli
¾ cup
Dark Green Vegetable
Fresh Orange
½ cup Fruit
82
K-8 OVS Lunch Speed Round 3
Milk
1 cup
Milk
WW
Vegetarian Chile
Meat/Meat Alternate Crackers
1 oz. eq
2 oz.
Grain
Vegetable
¼ cup
Red/Orange
Vegetable
83
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
Vegetable
Milk
1 cup Milk
Black Bean Salad
½ cup Legumes
¼ cup Other
Vegetable
84
K-8 OVS Lunch Speed Round 5
Hummus
2 oz.
Meat/Meat Alternate
WW Pita
1 oz. eq Grain
Black Bean
Salad
½ cup Legumes
¼ cup Other
Vegetable
85
K-8 OVS Lunch Speed Round 6
Fish Taco
2 oz.
Meat/Meat
Alternate
WW Tortilla
1 oz. eq Grain
Cole Slaw
¼ cup Other
Vegetable
Milk
1 cup Milk
86
K-8 OVS Lunch Speed Round 7
WW Spaghetti
and Marinara
1 oz. eq Grain
Vegetables
¼ cup cup
Red /Orange
Vegetable
Fresh Orange
Broccoli
½ cup Fruit
¾ cup
Dark Green Vegetable
87
K-8 OVS Lunch Speed Round 8
WW Spaghetti
and Meat Balls
2 oz. Meat/Meat
Alternate
1 oz. eq Grains
Milk
Vegetable
1 cup Milk
¼ cup
Whole
Grain-Rich
Roll
1 oz. eq Grain
Red/Orange
Vegetable
88
K-8 OVS Lunch Speed Round 9
WW Spaghetti and
Meat Balls
2 oz. Meat/Meat
Alternate
1 oz. eq Grains
Vegetable
¼ cup Red/Orange
Vegetable
Broccoli
Milk
¾ cup Dark Green 1 cup Milk
Vegetable
Grapes
½ cup Fruit
89
K-8 OVS Lunch Speed Round 10
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Stir Fry
2 oz. Meat/Meat Alternate
Brown Rice
1 oz. eq Grain
Vegetables
¼ cup Dark Green Vegetable
¼ cup Red/Orange Vegetable
¼ cup Other Vegetable
90
K-8 OVS Lunch Speed Round 11
Chicken Caesar Salad
2 oz. Meat/Meat
Alternate
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Vegetables
½ cup
Dark Green Vegetable
¼ cup Other Vegetable
Milk
1 cup Milk
91
K-8 OVS Lunch Speed Round 12
Grapes
½ cup
Fruit
WW Spaghetti and
Meat Balls
2 oz. Meat/Meat
Alternate
Grains
1 oz. eq Grains
Vegetables
¼ cup Red/Orange
Vegetable
Broccoli
¾ cup Dark Green
Vegetable
Milk
1 cup Milk
92
K-8 OVS Lunch Speed Round 1
Answer
Grilled Chicken Wrap
2 oz. eq Meat/Meat Alternate
WW Tortilla
2 oz. Grains
⅛ cup Red/Orange
Vegetable
⅛ cup Legumes Vegetable
Not Reimbursable Meal
93
K-8 OVS Lunch Speed Round 2
Answer
Tossed Salad
½ cup Dark Green
Vegetable
½ cup Red/Orange
Vegetable
Only two meal
components
selected
Broccoli
¾ cup
Dark Green Vegetable
Fresh Orange
½ cup Fruit
Not Reimbursable Meal
94
K-8 OVS Lunch Speed Round 3
Answer
Milk
1 cup Milk
Vegetarian Chile
Meat/Meat Alternate
WW Crackers
1 oz. eq Grain
2 oz.
¼ cup
Red/Orange
Vegetable
Not Reimbursable Meal
95
K-8 OVS Lunch Speed Round 4
Answer
Hamburger on
a WW Bun
2 oz. Meat/Meat
Alternate
1.5 oz. eq Grains
Carrots
½ cup
Red/Orange
Vegetable
Milk
1 cup Milk
Black Bean Salad
½ cup Legumes
¼ cup Other
Vegetable
Reimbursable Meal
96
K-8 OVS Lunch Speed Round 5
Answer
Hummus
2 oz.
Meat/Meat Alternate
Black Bean Salad
½ cup Legumes
¼ cup Other Vegetable
WW Pita
1 oz. eq Grain
Reimbursable Meal
97
K-8 OVS Lunch Speed Round 6
Answer
Fish Taco
2 oz.
Meat/Meat Alternate
Milk
1 cup Milk
WW Tortilla
1 oz. eq Grain
Cole Slaw
¼ cup Other
Vegetable
Not Reimbursable Meal
98
K-8 OVS Lunch Speed Round 7
Answer
WW Spaghetti
and Marinara
1 oz. eq Grain
Fresh Orange
Broccoli
½ cup Fruit
¾ cup
Dark Green Vegetable
¼ cup
Red /Orange
Vegetable
Reimbursable Meal
99
K-8 OVS Lunch Speed Round 8
Answer
Milk
1 cup Milk
WW Spaghetti
and Meat Balls
2 oz. Meat/Meat
Alternate
Whole
Grain-Rich
Roll
1 oz. eq Grain
1 oz. eq Grains
¼ cup
Red/Orange
Vegetable
Not Reimbursable Meal
100
K-8 OVS Lunch Speed Round 9
Answer
WW Spaghetti and
Meat Balls
2 oz. Meat/Meat
Alternate
Broccoli
Milk
¾ cup Dark Green 1 cup Milk
Vegetable
1 oz. eq Grains
¼ cup Red/Orange
Vegetable
Reimbursable Meal
Grapes
½ cup Fruit
101
K-8 OVS Lunch Speed Round 10
Answer
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Stir Fry
2 oz. Meat/Meat Alternate
Brown Rice
1 oz. eq Grain
¼ cup Dark Green Vegetable
¼ cup Red/Orange Vegetable
¼ cup Other Vegetable
Reimbursable Meal
102
K-8 OVS Lunch Speed Round 11
Answer
http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1
Chicken Caesar Salad
2 oz. Meat/Meat Alternate
Milk
1 cup Milk
Vegetables
½ cup
Dark Green Vegetable
¼ cup Other Vegetable
Reimbursable Meal
103
K-8 OVS Lunch Speed Round 12
Answer
WW Spaghetti and
Meat Balls
2 oz. Meat/Meat
Alternate
Grains
1 oz. eq Grains
Vegetables
¼ cup Red/Orange
Vegetable
Broccoli
¾ cup Dark Green
Vegetable
Grapes
½ cup
Fruit
Milk
1 cup Milk
Reimbursable Meal
104
The School Day Just Got Healthier
• Toolkit is a collection of resources including
brochures, fact sheets, FAQs, fliers, school
lessons, templates and much more, to help
prepare everyone for the changes to school
meals this school year.
• http://www.fns.usda.gov/cnd/healthierschool
day/default.htm
105
Thank You
• Post Assessment
• Evaluations
• Sign in sheet
106
National Food Service
Management Institute
www.nfsmi.org
800-321-3054
107