Lunch Meal Pattern Training
National Food Service Management Institute
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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.
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Seminar
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NFSMI Competencies
Objectives
Terms and Definitions
Workbook Activity
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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
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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
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Calorie Range Lunch Requirements
• 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
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Lunch Menu Components
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Meat/Meat Alternate
• Good source of
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Protein
B vitamins
Vitamin E
Iron
Zinc
Magnesium
• Workbook Activity
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Meat
• 1 ounce cooked, skinless, unbreaded equals 1
oz eq
• Beef, fish, poultry
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Nuts and Seeds
• 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.
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Nut Butter
• 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
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Tofu
• 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
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Yogurt
• Four ounces (weight) or ½ cup (volume) of soy
or dairy yogurt equals one ounce of the
meat/meat alternate requirement
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Cheese and Eggs
• May be used to meet all or part of the
meat/meat alternate component in
accordance with FNS guidance
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Bean/Peas (Legumes)
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High nutrient content
Low cost
Use in school menu encouraged by USDA
Immature or mature (dry) Edamame
Menu planners must determine in advance
how to count beans/peas in a meal
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Dry Beans
• May be offered as a meat alternate or as a
vegetable, at the discretion of the menu
planner
• One serving may not count toward both food
components in the same meal.
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Legumes
• May offer two distinct servings of beans/peas
(legumes) in one meal
• Example: Legumes may be offered as part of a
salad (vegetable component) and as part of
chili/bean soup (meat/meat alternate
component)
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Cooked Beans
• 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
• Workbook Activity
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Fruit Component
• Supply important nutrients including
– Potassium
– Dietary fiber
• Relatively little calories
• Minimum creditable serving of fruit is ⅛ cup
• No upper limit except for juice considerations
• Workbook Activity
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Types of Fruit
• May offer fruits that are fresh; frozen with or
without added sugar; canned in light syrup,
water or fruit juice; or dried
• Fruits and vegetables may be whole, cut-up,
or pureed but are creditable by volume as
served
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Grain-Based Desserts with Fruit
• 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
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Fruit Juice
• 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.
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Dried Fruit
• Credits at twice the volume served (i.e. one
quarter-cup of dried fruit counts as ½ cup of
fruit)
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Snack Fruit
• May no longer include snack-type fruit
products
• Examples of these products include fruit
drops, leathers, and strips
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Vegetable Components
• Reduce risk of
– Heart disease
– Stroke
– Type 2 Diabetes
– Certain types of cancers
• Workbook Activity
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Vegetable Subgroups
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Dark Green
Red/Orange
Beans/Peas (Legumes)
Starchy
Others
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Dark Green Vegetable Subgroup
• Good source of Vitamin A
• Raw, leafy greens = half the volume served
raw = .5 serving)
• Includes
– Broccoli
– Romaine lettuce
– Spinach
(1 cup
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Red/Orange Vegetable Subgroup
• Good source of Vitamin A
• Includes
– Carrots
– Sweet potatoes
– Tomatoes
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Beans/Peas (Legumes)
Vegetable Subgroup
• Good source of folate and potassium
• High nutrient content
• Low cost
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Starchy Vegetable Subgroup
• Includes
– White potatoes
– Fresh lima beans
– Corn
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Other Vegetable Subgroup
• Examples: cucumbers, cabbage, onions
• May be met with any additional amounts from
the dark green, red/orange, and beans/peas
(legumes) vegetable subgroups
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Vegetable Subgroup
School Offerings
• Any vegetable subgroup may be offered to
meet the total weekly vegetable requirement
(additional vegetables)
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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.
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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?
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Vegetable Subgroups Other
Considerations
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Juice blends
Vegetable mixture
CN labels
Workbook Activity
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Activity—Vegetable Subgroups Pictures
Iceberg (Head)
Lettuce
Mustard Greens
Chicory
Lima Beans,
Dry
Celery
Red and Orange
Peppers
Dark Green Leafy
Lettuce
Taro (Malenga
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Activity—Vegetable Subgroups Pictures
Green Onions
Romaine Lettuce
Cassava
Navy Beans
Beans, Green or
Wax
Kohlrabi
Plantains
Chinese Snow
Peas
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Activity—Vegetable Subgroups Pictures
Spilt Peas
Spinach
Edamame
Avocado
Turnip Greens
Eggplant
Cherry Peppers
Pink Beans
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Activity—Vegetable Subgroups Pictures
Hubbard Squash
Kidney Beans
Onion
Zucchini
Cucumbers
Turnips
Carrots
Swiss Chard
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Activity—Vegetable Subgroups Pictures
Okra
Beet Greens
Mung Beans
Lentils
Parsnips
Black-eyed Peas,
Dry, Mature
Seaweed
Bean Sprouts
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Activity—Vegetable Subgroups Pictures
Pinto Beans
Rutabagas
Brussels Sprout
Mushrooms
Green Peas,
Dry
Kale
Garbanzo Beans
(chickpeas)
Jicama
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Activity—Vegetable Subgroups Pictures
Tomatillos
Acorn Squash
Grape Leaves
Asparagus
Pickles
Broccoli
Sweet Potatoes
Black Beans
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Activity—Vegetable Subgroups Pictures
Breadfruit
Escarole Endive
Soybeans, Dry,
Mature
Bok Choy
Tomatoes
Cauliflower
Water
Chestnuts
Green Cabbage
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Activity—Vegetable Subgroups Pictures
Beets
Radish
Watercress
Pumpkin
Pigeon Peas
Parsley
Fresh Cowpeas or
Field Peas or BlackEyed Peas (not dry)
Corn
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Grains
• Good source of
– Iron
– Magnesium
– Selenium
– B Vitamins
– Dietary Fiber
• May lower body weight and reduce risk of
cardiovascular disease
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Grains Component
• No change in measuring the required daily and
weekly minimum quantities for grains
• The calorie limits are still required
• Workbook Activity
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Whole Grain Stamp
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Good information
Content must match serving size
Contains at least 8 grams of whole grain
May contain un-enriched ingredients
May not meet school meals criteria
Workbook Activity
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Evaluating Whole Grain-Rich
Products
• Current labels may limit ability to determine whole
grain-rich
• Two element criteria
• Workbook Activity
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Fluid Milk Component
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Must be low-fat (1% milk fat or less, unflavored)
Fat-free (unflavored or flavored)
May offer fat-free unflavored and flavored milk
Lactose-free milk is an acceptable alternative
- low-fat (1 % milk fat or less, unflavored)
-fat-free (unflavored or flavored).
• Workbook Activity
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Milk Substitutions
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Required for disability accommodations
Optional for parent request
Must meet regulatory standards
Subject to fat and calorie limits
Workbook activity
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Sodium
• Reduce sodium over 10 year period by
reducing sodium gradually with sodium targets
during
• Workbook Activity
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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
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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.
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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)
• USDA website color coding for low sodium and
whole grain-rich food
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Saturated Fat and Trans Fat
• Zero grams of trans fat per serving
• Meats and other animal products that contain
naturally-occurring trans fats are allowed in the
school meal programs with proper
manufacturer documentation
• Workbook Activity
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Offer Versus Serve (OVS)
• 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.
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OVS 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.
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OVS Smaller Portions
• Can take smaller portions of the Fruit and
Vegetable components only
• Must take full portion of Meat/Meat Alternate,
Grains, fluid milk
• Must be set at a single price no matter how
many components are declined
• Workbook Activity
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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.
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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
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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
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K-8 OVS Lunch Speed Round 3
Milk
1 cup Milk
Vegetarian Chile
Meat/Meat Alternate
2 oz.
Vegetable
¼ cup
Red/Orange
Vegetable
WW Crackers
1 oz. eq Grain
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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
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K-8 OVS Lunch Speed Round 5
Hummus
2 oz.
Meat/Meat Alternate
Black Bean Salad
½ cup Legumes
¼ cup Other Vegetable
WW Pita
1 oz. eq Grain
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K-8 OVS Lunch Speed Round 6
Fish Taco
2 oz.
Meat/Meat Alternate
Milk
1 cup Milk
WW Tortilla
1 oz. eq Grain
Cole Slaw
¼ cup Other Vegetable
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K-8 OVS Lunch Speed Round 7
WW Spaghetti
and Marinara
1 oz. eq Grain
Vegetables
¼ cup
Red /Orange
Vegetable
Fresh Orange
Broccoli
½ cup Fruit
¾ cup
Dark Green Vegetable
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K-8 OVS Lunch Speed Round 8
Milk
1 cup Milk
WW Spaghetti
and Meat Balls
2 oz. Meat/Meat
Alternate
1 oz. eq Grains
Vegetable
¼ cup Red/Orange
Whole
Grain-Rich
Roll
1 oz. eq Grain
Vegetable
67
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
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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
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K-8 OVS Lunch Speed Round 11
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
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K-8 OVS Lunch Speed Round 12
WW Spaghetti and
Meat Balls
2 oz. Meat/Meat
Alternate
Grains
1 oz. eq Grains
Vegetables
¼ cup Red/Orange
Vegetable
Grapes
Broccoli
¾ cup Dark Green ½ cup
Fruit
Vegetable
Milk
1 cup Milk
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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
72
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
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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
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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
75
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
76
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
77
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
78
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
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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
80
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
81
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
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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
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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
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Thank You
• Post Assessment
• Evaluations
• Sign in sheet
85
National Food Service
Management Institute
www.nfsmi.org
800-321-3054
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