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1 Lunch Meal Pattern Training National Food Service Management Institute

Lunch Meal Pattern Training

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Lunch Meal Pattern Training. National Food Service Management Institute. 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. Seminar. - PowerPoint PPT Presentation

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Page 1: Lunch Meal  Pattern Training

1

Lunch Meal Pattern Training

National Food Service Management Institute

Page 2: Lunch Meal  Pattern Training

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

Page 3: Lunch Meal  Pattern Training

Seminar

• NFSMI Competencies • Objectives • Terms and Definitions• Workbook Activity

3

Page 4: Lunch Meal  Pattern Training

Nutrition Standards

• Fruits and vegetables offered daily • Substantially increasing offerings of whole grain-

rich 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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Page 6: Lunch Meal  Pattern Training

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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Page 7: Lunch Meal  Pattern Training

Lunch Menu Components

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Meat/Meat Alternate (M/MA)

Grains (G)Fluid Milk

Fruit (F) Vegetable

(V)

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Meat/Meat Alternate • Good source of

– Protein– B vitamins– Vitamin E– Iron– Zinc– Magnesium

• Workbook ActivityMeat/Meat

Alternate (M/MA)

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Meat

• 1 ounce cooked, skinless, unbreaded equals 1 oz eq

• Beef, fish, poultry

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Meat/Meat Alternate (M/MA)

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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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Meat/Meat Alternate (M/MA)

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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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Meat/Meat Alternate (M/MA)

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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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Meat/Meat Alternate (M/MA)

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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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Meat/Meat Alternate (M/MA)

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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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Meat/Meat Alternate (M/MA)

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Bean/Peas (Legumes)

• 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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Meat/Meat Alternate (M/MA)

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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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Meat/Meat Alternat (M/MA)

Meat/Meat Alternate (M/MA)

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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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Vegetable (V)

Meat/Meat Alternate (M/MA)

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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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Meat/Meat Alternate (M/MA)

Page 19: Lunch Meal  Pattern Training

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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Fruit (F)

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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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Fruit (F)

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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 (F)

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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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Fruit (F)

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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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Fruit (F)

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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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Fruit (F)

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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 (V)

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Vegetable Subgroups

• Dark Green• Red/Orange• Beans/Peas (Legumes)• Starchy• Others

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Vegetable (V)

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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

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Vegetable (V)

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Red/Orange Vegetable Subgroup

• Good source of Vitamin A• Includes

– Carrots– Sweet potatoes– Tomatoes

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Vegetable (V)

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Beans/Peas (Legumes) Vegetable Subgroup

• Good source of folate and potassium• High nutrient content• Low cost

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Vegetable (V)

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Starchy Vegetable Subgroup

• Includes – White potatoes– Fresh lima beans– Corn

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Vegetable (V)

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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 (V)

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Vegetable SubgroupSchool Offerings

• Any vegetable subgroup may be offered to meet the total weekly vegetable requirement (additional vegetables)

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Vegetable (V)

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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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Vegetable (V)

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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 (V)

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Vegetable Subgroups Other Considerations

• Juice blends• Vegetable mixture• CN labels• Workbook Activity

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Vegetable (V)

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Iceberg (Head) Lettuce Chicory Celery

Dark Green Leafy Lettuce

Mustard Greens Lima Beans, Dry

Red and Orange Peppers

Taro (Malenga

Activity—Vegetable Subgroups Pictures

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Green Onions Cassava Beans, Green or Wax

Plantains

Romaine Lettuce Kohlrabi Chinese Snow Peas

Activity—Vegetable Subgroups Pictures

Navy Beans

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Spilt Peas Spinach Turnip Greens Eggplant

Edamame Avocado Cherry Peppers Pink Beans

Activity—Vegetable Subgroups Pictures

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Hubbard Squash Kidney Beans Carrots

Zucchini Cucumbers Turnips

Activity—Vegetable Subgroups Pictures

Onion

Swiss Chard

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Okra Mung BeansParsnips

Seaweed

Beet Greens Lentils Black-eyed Peas, Dry, Mature

Bean Sprouts

Activity—Vegetable Subgroups Pictures

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Pinto Beans Brussels Sprout Green Peas, Dry

Garbanzo Beans (chickpeas)

Rutabagas Mushrooms Jicama

Activity—Vegetable Subgroups Pictures

Kale

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Tomatillos Grape Leaves Pickles Sweet Potatoes

Acorn Squash Asparagus Broccoli Black Beans

Activity—Vegetable Subgroups Pictures

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Breadfruit Tomatoes Cauliflower

Escarole Endive Bok Choy Water Chestnuts Green Cabbage

Activity—Vegetable Subgroups Pictures

Soybeans, Dry, Mature

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Beets Watercress Fresh Cowpeas or Field Peas or Black-Eyed

Peas (not dry)

Radish Pumpkin Parsley Corn

Activity—Vegetable Subgroups Pictures

Pigeon Peas

Page 45: Lunch Meal  Pattern Training

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 (G)

Page 46: Lunch Meal  Pattern Training

Grains Component• No change in measuring the required daily and

weekly minimum quantities for grains

•The calorie limits are still required •Workbook Activity

46

Grains (G)

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Whole Grain Stamp• 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

47

Grains (G)

Page 48: Lunch Meal  Pattern Training

Evaluating Whole Grain-Rich Products

• Current labels may limit ability to determine whole grain-rich

• Two element criteria• Workbook Activity

48

Grains (G)

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Fluid Milk Component•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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Fluid Milk

Page 50: Lunch Meal  Pattern Training

Milk Substitutions• Required for disability accommodations• Optional for parent request• Must meet regulatory standards• Subject to fat and calorie limits• Workbook activity

50

Fluid Milk

Page 51: Lunch Meal  Pattern Training

Sodium

• Reduce sodium over 10 year period by reducing sodium gradually with sodium targets during

• Workbook Activity

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Page 52: Lunch Meal  Pattern Training

Sodium Lunch Limits

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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/sodiumTarget 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 ≤ 710 mg/sodium ≤ 740 mg/sodium

Page 53: Lunch Meal  Pattern Training

USDA Foods

• Offers only reduced sodium canned beans and vegetables equal or less than 140 mg per half-cup 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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Page 54: Lunch Meal  Pattern Training

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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Page 55: Lunch Meal  Pattern Training

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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Page 56: Lunch Meal  Pattern Training

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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Page 57: Lunch Meal  Pattern Training

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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Page 58: Lunch Meal  Pattern Training

• 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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OVS Smaller Portions

Page 59: Lunch Meal  Pattern Training

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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Page 60: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 1

Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate

WW Tortilla2 oz. Grains

Vegetables⅛ cup Red/Orange Vegetable

⅛ cup Legumes Vegetable

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Page 61: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 2

Broccoli¾ cup

Dark Green Vegetable

Tossed Salad½ cup Dark Green

Vegetable½ cup Red/Orange

Vegetable

Fresh Orange ½ cup Fruit

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Page 62: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 3

Vegetarian ChileMeat/Meat Alternate

2 oz. Vegetable

¼ cup Red/Orange

Vegetable

WW Crackers1 oz. eq GrainMilk

1 cup Milk

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Page 63: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 4

Carrots½ cup

Red/Orange Vegetable

Hamburger on a WW Bun

2 oz. Meat/Meat1.5 oz. eq Grains

Black Bean Salad½ cup Legumes

¼ cup Other Vegetable

Milk 1 cup Milk

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K-8 OVS Lunch Speed Round 5

Hummus2 oz.

Meat/Meat Alternate

WW Pita 1 oz. eq Grain

Black Bean Salad½ cup Legumes

¼ cup Other Vegetable

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Page 65: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 6

Fish Taco2 oz.

Meat/Meat Alternate

WW Tortilla1 oz. eq Grain

Cole Slaw ¼ cup Other Vegetable

Milk1 cup Milk

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Page 66: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 7

Broccoli¾ cup

Dark Green Vegetable

WW Spaghetti and Marinara1 oz. eq GrainVegetables

¼ cup Red /Orange

Vegetable

Fresh Orange ½ cup Fruit

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Page 67: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 8

Whole Grain-Rich

Roll1 oz. eq Grain

WW Spaghetti and Meat Balls2 oz. Meat/Meat

Alternate1 oz. eq Grains

Vegetable¼ cup Red/Orange

Vegetable

Milk 1 cup Milk

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Page 68: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 9

Grapes½ cup Fruit

WW Spaghetti and Meat Balls

2 oz. Meat/Meat Alternate

1 oz. eq Grains Vegetable

¼ cup Red/OrangeVegetable

Milk 1 cup Milk

Broccoli¾ cup Dark Green

Vegetable

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Page 69: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 10

http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1

Chicken Stir Fry2 oz. Meat/Meat Alternate

Vegetables¼ cup Dark Green Vegetable¼ cup Red/Orange Vegetable

¼ cup Other Vegetable

Brown Rice1 oz. eq Grain

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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 Salad2 oz. Meat/Meat Alternate

Vegetables½ cup

Dark Green Vegetable¼ cup Other Vegetable

Milk 1 cup Milk

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Page 71: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 12

Grapes½ cup Fruit

WW Spaghetti and Meat Balls

2 oz. Meat/Meat AlternateGrains

1 oz. eq Grains Vegetables

¼ cup Red/OrangeVegetable

Milk1 cup Milk

Broccoli¾ cup Dark Green

Vegetable

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Page 72: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 1Answer

Grilled Chicken Wrap 2 oz. eq Meat/Meat Alternate

WW Tortilla2 oz. Grains

⅛ cup Red/Orange Vegetable

⅛ cup Legumes Vegetable

Not Reimbursable Meal

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Page 73: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 2Answer

Broccoli¾ cup

Dark Green Vegetable

Tossed Salad½ cup Dark Green

Vegetable½ cup Red/Orange

Vegetable

Only two meal components

selected

Fresh Orange ½ cup Fruit

Not Reimbursable Meal73

Page 74: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 3Answer

Vegetarian ChileMeat/Meat Alternate

2 oz.

¼ cup Red/Orange

Vegetable

WW Crackers1 oz. eq GrainMilk

1 cup Milk

Not Reimbursable Meal74

Page 75: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 4Answer

Carrots½ cup

Red/Orange Vegetable

Hamburger on a WW Bun

2 oz. Meat/Meat Alternate

1.5 oz. eq Grains

Black Bean Salad½ cup Legumes

¼ cup Other Vegetable

Milk 1 cup Milk

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Reimbursable Meal

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K-8 OVS Lunch Speed Round 5Answer

Hummus2 oz.

Meat/Meat Alternate

WW Pita 1 oz. eq Grain

Black Bean Salad½ cup Legumes

¼ cup Other Vegetable

Reimbursable Meal76

Page 77: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 6Answer

Fish Taco2 oz.

Meat/Meat Alternate

WW Tortilla1 oz. eq Grain

Cole Slaw ¼ cup Other Vegetable

Milk1 cup Milk

Not Reimbursable Meal77

Page 78: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 7Answer

Broccoli¾ cup

Dark Green Vegetable

WW Spaghetti and Marinara1 oz. eq Grain

¼ cup Red /Orange

Vegetable

Fresh Orange ½ cup Fruit

Reimbursable Meal78

Page 79: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 8Answer

Whole Grain-Rich

Roll1 oz. eq Grain

WW Spaghetti and Meat Balls2 oz. Meat/Meat

Alternate

1 oz. eq Grains

¼ cup Red/OrangeVegetable

Milk 1 cup Milk

Not Reimbursable Meal79

Page 80: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 9Answer

Grapes½ cup Fruit

WW Spaghetti and Meat Balls

2 oz. Meat/Meat Alternate

1 oz. eq Grains

¼ cup Red/OrangeVegetable

Milk 1 cup Milk

Broccoli¾ cup Dark Green

Vegetable

Reimbursable Meal80

Page 81: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 10Answer

http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1

Chicken Stir Fry2 oz. Meat/Meat Alternate

¼ cup Dark Green Vegetable¼ cup Red/Orange Vegetable

¼ cup Other Vegetable

Brown Rice1 oz. eq Grain

Reimbursable Meal81

Page 82: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 11Answer

http://www.istockphoto.com/stock-photo-8561275-stir-fry.php?st=1595fe1

Chicken Caesar Salad2 oz. Meat/Meat Alternate

Vegetables½ cup

Dark Green Vegetable¼ cup Other Vegetable

Milk 1 cup Milk

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Reimbursable Meal

Page 83: Lunch Meal  Pattern Training

K-8 OVS Lunch Speed Round 12Answer

Grapes½ cup Fruit

WW Spaghetti and Meat Balls

2 oz. Meat/Meat AlternateGrains

1 oz. eq Grains Vegetables

¼ cup Red/OrangeVegetable

Milk1 cup Milk

Broccoli¾ cup Dark Green

Vegetable

Reimbursable Meal83

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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/healthierschoolday/default.htm

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Thank You

• Post Assessment• Evaluations• Sign in sheet

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National Food Service Management Institute

86

www.nfsmi.org

800-321-3054