Recognizing Reimbursable Meals and

Offer versus Serve

INSTRUCTOR KEY

Summer Workshop 2012

1

What is a Reimbursable Meal? (SY 2012-13)

At LUNCH, a reimbursable meal must contain 5 components…

1. Fruit 2. Vegetable 3. Grains 4. Meat/Meat Alternate 5. Milk

At BREAKFAST, a reimbursable meal must contain 4 components… (we are teaching on the old Traditional Breakfast Pattern since most of our

people are still going to be using that next year)

1. Fruit/Juice/Vegetable (1/2 cup) 2. Milk Select one from each of the following components or two from one component. 3. 2 Grains 4. 2 Meat/Meat Alternates Or 1 Meat and 1 Grain

2

Regulations Specific to Fruit Component

• Each reimbursable breakfast and lunch served is required to contain fruit. • May select from fresh, frozen, without added sugar, canned in juice/light syrup, or

dried fruit options. • Only 100% full-strength juice may be used. • No more than one-half of the total requirement may be met with full-strength juice

over the week. • Full-strength juice may be used to meet the total requirement for breakfast or to serve

as one component of a snack. (This requirement will change for the 2014-15 SY) • ¼ cup of dried fruit = ½ cup of fruit • For breakfast only, vegetables may be substituted for fruit, but the first 2 cups per

week of substitutions must be from the dark green, red/orange, beans and peas, or “other” vegetable subgroups (SY 2014-15).

• Use the Food Buying Guide to credit whole fruit.

NOTES

_________________________________________________________________

_________________________________________________________________

_________________________________________________________________

_________________________________________________________________

_________________________________________________________________

_________________________________________________________________

_________________________________________________________________

_________________________________________________________________

_________________________________________________________________

_________________________________________________________________

_________________________________________________________________

3

Products that are NOT Vegetable or Fruit

The following items may be used but not counted as Vegetable or Fruit in the CNP: • Snack-type foods made from vegetable or fruit, such as potato or banana chips or

popcorn • Pickle relish, jam, or jelly • Tomato catsup (ketchup) and chili sauce • Dried vegetables used for seasoning • Hominy • Pasta and rice

Regulations Specific to Vegetable Component

• Each reimbursable lunch served is required to contain vegetables. • Vegetable subgroup weekly requirements for:

o Dark Green (e.g., broccoli, collard greens, spinach) o Red/Orange (e.g., carrots, sweet potatoes, tomatoes) o Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas) o Starchy (e.g., corn, green peas, white potatoes) o Other (e.g., onions, green beans, cucumbers)

• Additional vegetables to meet 3¾ cup weekly total for K-5 & 6-8, and 5 cup weekly total for 9-12

• Variety of preparation methods available o Fresh, frozen, and canned products o USDA Foods offers a variety of no salt added or lower sodium products

• 1 cup of leafy greens counts as ½ cup of vegetable. • A serving of vegetables must be a minimum of 1/8 cup to be credited. • Dry beans and peas may be used as Meat/Meat Alternate or Vegetable but not as both

in the same meal. • “Other” subgroup category may be met with additional amounts from the dark green,

red/orange, and beans/peas/legumes. • Vegetable blends (example: California Blend) will count toward the “Additional”

vegetable requirement. • Any vegetable subgroup may be offered to meet the total weekly “Additional”

vegetable requirement. • All subgroup daily and weekly requirements must be met on all serving lines. • Pasteurized, full strength vegetable juice (100%) may be used to meet no more than

½ of the vegetable component. Vegetable juice blends containing vegetables from more than one subgroup may contribute to the “Additional” subgroup.

4

Vegetable Subgroup Activity

Assign the vegetable to the appropriate sub-group category. Choose from the following:

1. Dark Green 4. Starchy 2. Red/Orange 5. Other 3. Beans/Peas/Legumes

Vegetable Sub-group

1. Green Peas Starchy

2. Carrots Red/Orange

3. Pinto Beans Beans/Peas/Legumes

4. Celery Other

5. Tomato Red/Orange

6. Mashed Potatoes Starchy

7. Yellow Squash Other

8. Spinach Dark Green

9. Garbanzo Beans Beans/Peas/Legumes

10. Cucumbers Other

11. Mushrooms Other

12. Sweet potatoes Red/Orange

13. Brussels Sprouts Other

14. Navy Beans Beans/Peas/Legumes

15. Okra Other

16. Kale Dark Green

17. Cauliflower Other

18. Eggplant Other

19. Iceberg lettuce Other

20. Avocado Other

5

Regulations Specific to Grains Component

• Grain products include items such as breads, pastas, rice, crackers, cereal, etc. • ¼ of an ounce equivalent is the smallest amount allowable to be credited. • 50% of the grains offered over the week must be whole grains at lunch. • Minimum and maximum daily and weekly requirements must be met. • Battered and/or breaded products offered will not need to be counted toward the

maximum weekly grain requirements in the meal pattern during SY 2012-13 only. • 1 Grain serving must contain 16 grams of creditable grain. • Only 2 oz equivalents of creditable grain-based desserts allowed at lunch per school

week. • Sweet crackers (example graham or animal crackers) are allowed to be served as a

dessert item at lunch twice per week or as a grain for breakfast. • ¾ cup of cereal (hot or cold) must be served at breakfast to count as 1 grain.

(SY 2012-13 only) • Criteria for Whole Grain Rich Foods:

o Meet the serving size requirements in the Grains Instruction, and o Meet at least one of the following:

Whole grains per serving must be ≥ 8 grams Product includes FDA’s whole grain health claim on its packaging Product ingredient listing lists whole grain first (same as HUSSC criteria)

NOTES ________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

6

Whole Grains Label Activity Please circle ACCEPTABLE or UNACCEPTABLE if the following grain items meet or do not meet the requirements of a “Whole Grain Rich” grain serving.

1. 85218 Frzn SS Dough Pieces

INGREDIENTS: Enriched, Bleached Wheat Flour (Wheat Flour. Malted Barley Flour, Niacin, Iodine Iron, Thiamin, Riboflavin, Folic Add), Buttermilk Dry Milk, Food Starch, Water, Enriched Flour (Wheat Flour), Niacin, Iron, Thiamine, Riboflavin, Folic Acid). Salt, Sugar, Modified Food Starch, Sodium, Guar Gum, Soybean and/or Cottonseed Oil), Artificial Flavor, Ascorbic Acid.

ACCEPTABLE UNACCEPTABLE

The ingredients do not list a whole grain as the first ingredient. 2. Sunchips® Mulitgrain Snacks – 16 oz.

Ingredients: Whole Corn, Sunflower Oil, Whole Wheat, Rice Flour, Whole Oat flour, Sugar, and Salt. CONTAINS A WHEAT INGREDIENT.

ACCEPTABLE _ UNACCEPTABLE Whole corn is listed as the first ingredient.

3. Bridgford NEW Wheat Roll #6735 Healthy Formula using Whole Wheat Flour

No Trans Fat CHILD NUTRITION SERVINGS:

1 ROLL (1 OZ)- 2 SERVINGS GRAINS & BREADS FOR CHILD NUTRITION

INGREDIENTS: Whole Wheat Flour, Enriched Bleached Flour [Wheat Flour, Malted Barley Flour,), Water, Sugar, Wheat Gluten], Palm 0il, Salt, Whey, Non-Fat Dry Milk, Soy Flour

ACCEPTABLE __ UNACCEPTABLE Whole wheat flour is listed as the first ingredient.

4. Breakfast Breaks with Honey Nut Cheerios/Animal Crackers/Juice Honey Nut Cheerios ready to eat breakfast cereal (whole grain) Ingredients: Whole grain oats, modified cornstarch, sugar, salt, calcium carbonate. Contribution of animal crackers (unbleached, enriched wheat flour): Company Signature: Jeffery Rowe, Vice President, Operations, East Side Entrees, Inc.

ACCEPTABLE UNACCEPTABLE 50% of the grain products in the Breakfast Breaks box are whole grain products.

7

Whole Grains Label Activity, continued

5. Bridgford NEW Wheat Roll #6740 Healthy Formula using Whole Wheat Flour No Trans Fat CHILD NUTRITION SERVINGS: 1 ROLL (1 OZ)- 2 SERVINGS GRAINS & BREADS FOR CHILD NUTRITION

Ingredients: Flour{wheat flour, enriched Bleached, Malted Barley Flour, Water, Sugar, wheat gluten}, vegetable oil , Salt, Whey, Non-Fat Dry Milk, Soy Flour,

ACCEPTABLE UNACCEPTABLE Even though the label claims that it is a healthy new formula using whole wheat flour, there

is no whole grain product listed in the ingredients list. 6. Blueberry Muffin Ingredients: Sugar, Enriched Bleached Flour (Bleached Flour,

Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Blueberries, Soybean Oil, Eggs, Water. Contains 2% or less of the following: Food Starch - Modified, Soy Flour, Wheat Protein Isolate, Leavening (Sodium Aluminum Phosphate, Baking Soda, Monocalcium Phosphate), Salt, Propylene Glycol Monostearate, Mono- and Diglycerides, Sodium Stearoyl Lactylate, Potassium Sorbate as a preservative, Natural and Artificial Flavors, Xanthan Gum, Calcium Sulfate, Lecithin. Contains: Wheat, Eggs and Soybeans

Banana Nut Muffin Ingredients: Enriched Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean Oil, Banana Puree, Eggs, Walnuts, Water. Contains 2% or less of the following: Food Starch - Modified, Leavening (Sodium Aluminum Phosphate, Baking Soda, Monocalcium Phosphate), Salt, Natural and Artificial Flavors, Wheat Protein Isolate, Potassium Sorbate as a preservative, Xanthan Gum, Caramel Color, Calcium Sulfate, Lecithin. Contains: Wheat, Eggs and Walnuts

Chocolate Chocolate Chip Muffin Ingredients: Sugar, Enriched Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Eggs, Water, Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Dextrose, Soy Lecithin, Vanilla), Cocoa processed with alkali. Contains 2% or less of the following: Food Starch - Modified, Soy Flour, Leavening.

ACCEPTABLE UNACCEPTABLE

There are no whole grain ingredients listed first in any of the muffin products.

8

Grains Activity

Use the revised grain chart and labels provided in your Handout packet to determine the number of grain servings for each product. 1. Flour Tortilla (1 each): ______1 oz G______ 2. Sandwich Bread (2 slices): ______1 ½ oz G_____ 3. Cereal Bar (1 each): ______½ oz G _____ 4. Pop Tarts (2 Pop Tarts): _______1 ½ oz G_____ 5. Donut (1 each): _____1 oz G______ 6. Elf Grahams (1 package): ______1 oz G_____ 7. Hamburger Bun (1 each): _____1 ¾ oz G____ 8. Steak Roll (1 each): _____2 ¼ oz G______ 9. Pancakes (2 each): _____2 oz G_______ 10. Croissant (1 each): ____1 oz G______ 11. Saltine Crackers (1 package): _____½ oz G ____ 12. Teddy Grahams (1 Package): ____¾ oz G _____ 13. Hot Dog Bun (1 Each): ____1 ½ oz G______ 14. Tortilla Chips (1 oz): _____1 oz G______ 15. Hot Dog Bun (Flower’s) (1 Each): _____2 ½ oz G______

9

Regulations Specific to Meat/Meat Alternate Component

• Dry beans and peas may be used as Meat/Meat Alternate or Vegetable but not as both

in the same meal. • Use CN labels, signed product analysis sheets or the Food Buying Guide to determine

the Meat/Meat Alternate contribution. • 1 oz of nuts or seeds contributes 1 oz Meat/Meat Alternate. • Nuts and seeds may be used to contribute no more than 50% of the Meat/Meat

Alternate requirement. • 2 Tbsp of nut or seed butters contribute 1 oz Meat/Meat Alternate. • Nut and seed butters may be used to contribute 100% of the Meat/Meat Alternate

requirement. • Yogurt and Soy Yogurt may be used as a Meat/Meat Alternate. 4 oz = 1 oz M/MA • Tofu may be used as a Meat/Meat Alternate. 2.2 oz (with at least 5g protein) = 1 oz

M/MA • The equivalent of one large egg contributes 2 oz Meat/Meat Alternate to the meal

patterns. • Cheese includes reduced fat, lowfat, nonfat, and lite versions of cheese, cheese food,

and cheese spread and count ounce per ounce. (1 oz cheese = 1 oz M/MA) • Any item labeled with the wording “imitation” cheese or cheese “product” does not

meet the requirements for use in food-based menu planning approaches and is not creditable towards meal pattern requirements.

• Weekly ranges for the Meat/Meat Alternate component are minimums and maximums for each grade group.

Regulations Specific to Fluid Milk Component

• Fluid Milk must be offered at breakfast and lunch. • It is required to have a choice of milk (at least two varieties). • All milk must be 1% (unflavored only) or skim/fat free (flavored or unflavored).

12

What is Offer versus Serve?

Contracting Entity decides whether to implement Offer vs. Serve.

Students decide what foods to decline!

Offer versus Serve is a system designed to decrease food waste and give students greater flexibility.

The abbreviation for Offer vs. Serve is: ____ OVS_____

Offer vs. Serve is….

1. Required for ______ High School Lunch_________________________ 2. Optional at _______Breakfast (all levels)_______________________

3. Optional at ___Lunch (all grades below high school) ____________

Definitions

1. Food component is one of the five food groups for reimbursable meals.

2. Food item is a specific food offered within the five food components.

13

General Requirements for Offer vs. Serve at Lunch

1. Schools must offer the minimum serving size of all ____5____ components. 2. The minimum number of components required is ___3____.

3. Must take at least __½___ cup of the fruit or vegetable component.

4. Students must take a full serving to count toward a reimbursable meal.

5. Students may decline any food item.

6. Lunch must be priced as a unit.

General Requirements for Offer vs. Serve at Breakfast (SY 2012-13 Only)

1. Offer vs. Serve is ___ optional____ at breakfast for all grade levels. 2. Schools must offer at least the minimum serving sizes of all ___4____ components.

3. Students must select at least ___3____ components.

4. Must take full servings to count toward a reimbursable meal.

5. May decline any item including the milk.

6. Breakfast must be priced as a unit.

Grains and Meat/Meat Alternates at Breakfast (SY 2012-13 Only) When offering 2 grains or 2 meat/meat alternate items at breakfast:

• May be 2 different foods. • May be 2 servings of the same food.

To claim reimbursement:

• At least 3 food components must be selected. • Only 2 servings from meat/meat alternate or grains can be counted.

14

Offer vs. Serve Activity

Are these trays reimbursable? Answer yes or no.

Answer Breakfast #1

½ cup Oatmeal

½ cup Strawberries ½ cup Orange Juice (4 oz)

8 oz Fat Free Skim Milk

NO

Breakfast #2

Waffle (2 G)

Sausage Link (1 oz MMA) Pop Tart (1 G)

NO

Breakfast #3

8 oz Yogurt

½ c Fresh Grapes

YES

Breakfast #4

½ PBJ Sandwich (1 G, 1 oz MMA)

½ cup Apple Juice

YES

15

Breakfast #5

Dry Cereal (3/4 cup)

Toast (1 G)

NO

Breakfast #6

½ cup Cantaloupe 2 Pancakes (2 G)

YES

Breakfast #7

8 oz Fat Free Skim Milk

4 oz Orange Juice

NO

Breakfast #8

Fresh Orange

Scrambled Eggs (2 oz MMA) 4 oz Grape Juice (100%)

YES

16

Breakfast #9

Fresh Pear

Biscuit (1 G) 8 oz Fat Free Skim Milk

YES

Breakfast #10

Egg & Cheese Breakfast Taco

(2 oz MMA & 1 G) 8 oz Fat Free Skim Milk

YES

Lunch #1

Grade K – 5

Bean and Cheese Enchilada (2 oz MMA, 1 G)

½ cup Beans

YES

Lunch #2

Grade K – 5

Macaroni & Cheese (2 oz MMA, 1 G) Baby Carrots (¾ cup V)

Small Red Apple (½ cup F)

YES

17

Lunch #3

Grade K – 5

Cheeseburger on a Bun with Lettuce and Tomato

(2 oz MMA, 2 G, 1/8 c V)

NO

Lunch #4

Grade K – 5

½ c Tossed Salad (¼ c V) Cheese Pizza

(2 oz MMA, 2 G, 1/8 c V)

NO

Lunch #5

Grade 6 – 8

Red Grapes (½ c F) Sweet Corn (½ c V)

8 oz Fat Free Skim Milk

YES

Lunch #6

Grade 6 – 8

Pineapple Slices (¼ c F) Small Apple (¼ c F)

Steamed Broccoli (¼ c V) Mashed Potatoes w/Gravy (½ c V)

Oven Baked BBQ Chicken (2 oz MMA) Roll (1 G)

8 oz Fat Free Skim Milk

YES

18

Lunch #7

Grade 6 – 8

1 cup Tossed Salad (½ c V) Cheese (1 oz MMA)

Baked Potato (½ c V)

NO

Lunch #8

Grade 6 – 8

½ cup Baby Carrots (½ c V) ¼ cup Green Beans (¼ c V)

½ cup Rice (1 G) Macaroni & Cheese (1 G)

NO

Lunch #9

Grade 9 – 12

Beef Taco (1 oz MMA, 1 G, ¼ c V) Refried Beans (½ c V) Sweet Corn (½ c V)

8 oz Fat Free Skim Milk

NO

Lunch #10

Grade 9 – 12

Beef & Bean Chili (2 oz MMA, 1/8 c V) Roll (1.5 G)

8 oz Fat Free Skim Milk

NO

19

NOTES ______________________________________________________

______________________________________________________

______________________________________________________

______________________________________________________

______________________________________________________

Lunch #11

Grade 9 – 12

4 oz Orange Juice (½ c F) Carrot Sticks (½ c V) Fresh Pear (½ c F)

Baked French Fries (½ c V) Turkey & Cheese Hoagie (2 oz MMA, 3

G, ¼ c V) 8 oz Fat Free Skim Milk

YES

Lunch #12

Grade 9 – 12

Strawberries (½ c F) Roll (1 G)

Baked Beans ( ½ c V) 8 oz Fat Free Skim Milk

NO

20

Food Production Record Key Points 1. Food production records must be completed for any meal claimed for reimbursement.

2. The production record must be completed at the end of each meal service. 3. List all items (including condiments) that are part of the reimbursable meal. Make sure to

list the flavor and the fat content of milk. 4. The planned portion column does not have to match the total amount prepared. The total

amount prepared should be enough to cover the total amount served for the day.

5. When recording in the Meal Contribution column: • Record Meat/Meat Alternate Component in ounce equivalents (ex. 2 oz eq MMA) • Record Vegetable and Fruit Component in cups (ex. ½ c F or V) • Record Grain Component in ounce equivalents (ex. 1½ oz eq G) • Record Milk Component as 1M (this is equal to 8 fl oz of milk) • There is no meal contribution necessary for condiments • Additional guidance on recording Meal Contribution may be released by TDA

6. Record a recipe number for any item that contains more than one ingredient.

7. Portion size should be recorded as the amount served on the plate (ex. 1 each, ½ cup, 1

slice, 5 nuggets, 2 oz, etc.).

8. Don’t confuse weights and measures! If the portion size is recorded as weight, you should weigh this item (for example 2 oz of chicken or 3 oz of lettuce). If it is a liquid volume, such as gravy, use a portioning utensil that measures in cups or ounces.

9. If production records are pre-printed, the total amount prepared column should be adjusted

as necessary on the day of service to reflect actual production. 10. Use the Food Buying Guide and the Helper Sheets to determine the total amount to

prepare.

11. Current labels (nutrition facts, product analysis sheets, and CN labels) should be kept on file for all items served. Labels should not be older than 5 years.

12. Record the total amount prepared in pounds, #10 cans, cases, or each. If recording in

cases, you must list the number of servings in each case. Do not use ___ x recipe to record total amount prepared.

13. Record leftovers in servings. Do not record as ½ pan because it cannot be determined how

many servings were leftover. 14. When using leftovers, make sure to record all required information including the meal

contribution. In the total amount prepared column, write “LO from _____ (date the item was originally prepared)”.

21

NOTES _____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

22

Whole Grain Rich Post Assessment

Indicate whether each statement below is True or False.

1. TRUE Beginning SY 2014-15, all grains offered at lunch must be whole-grain

rich.

2. TRUE “Whole grain-rich” is defined as a grain offering with at least 50 percent whole grains.

3. TRUE A whole grain rich offering must meet one of the following: • Whole grains per serving must be greater than or equal to 8 grams • The product includes FDA’s whole grain health claim on its packaging, OR • The product ingredient listing lists whole grain first

4. TRUE If the first ingredient of a grain product is water, a whole grain may be

listed as the second ingredient and still meet our whole grain-rich criteria. (We are also allowing this clarification.)

5. FALSE Due to the contribution of grain-based desserts toward intake of solid

fats and added sugars, USDA has reduced the number of allowable grain-based desserts at lunch to a maximum of 3 per week. (Answer 2 per week)

6. FALSE The removal of formulated grain-fruit products prohibits the use of

energy bars, granola bars, cereal bars, breakfast bars, fortified cereals, or cereals with fruit to be credited toward the meal pattern.

7. FALSE Formulated grain-fruit products may not be credited as a grain even if they meet the new requirements for grains in the new meal pattern. (Answer: they can’t be credited as a fruit, only as a grain if they meet the requirements for grains.)

8. TRUE It is important to remember that USDA will continue to provide guidance on specific areas of the new meal pattern including the crediting of grain offerings and whole grain criteria.

9. TRUE Beginning SY 2012-2013, at least half of the grains offered at lunch must be whole grain-rich.

10. TRUE The whole grain-rich requirements will be phased in gradually.

23

New Meal Pattern Post Assessment

1. What are the key changes to the fruit and vegetable lunch components for children in grades K and above?

A. Fruits and vegetables are two separate lunch meal components. B. A weekly lunch requirement for dark green, red/orange, beans/peas (legumes),

starchy, and “other” vegetables. C. Increased daily quantity of combined fruits and vegetables served at lunch. D. Both fruits and vegetables must be offered daily. E. All of the above.

2. Schools cannot serve

A. Commercially prepared tofu and soy product as part of a reimbursable meal. B. More fruit servings than the weekly requirement. C. More vegetable servings than the weekly requirement. D. More grain servings than the weekly ranges. E. All of the above.

3. Tomatoes and tomato juice fall into which vegetable subgroup?

A. Dark Green B. Red/Orange C. Starchy D. Other E. All of the above.

4. Under Offer Versus Serve, schools must

A. Make sure students select all meal components. B. Select at least 1/8 cup daily of the fruits or the vegetables components for a

meal to be considered reimbursable. C. Offer enough for each child to take the full required amount of each

component, but a student may take smaller amounts of fruits and vegetables.

D. Select milk for the meal to be considered reimbursable. E. All of the above.

5. Under Offer Versus Serve

A. Schools must price each meal as a unit. B. A meal has the same cost if a student selects three, four, or five components at

lunch. C. Schools must identify, near or at the beginning of the serving line(s), the food

items that constitute the unit priced reimbursable school meal(s). D. Students may select smaller portions of fruits and vegetables. E. All of the above.

24

6. A food component is

A. A combination food. B. A specific food offered as part of a reimbursable meal. C. One of the five food groups which comprise reimbursable meals at

lunch. D. The period of time used to determine compliance with the meal requirements in

§210.10. E. All of the above.

7. A school serves lunch to grades K-5 and grades 6-8 and chooses to use the same menu for both grade groups. What would be the average daily calorie requirement?

A. 550-650 average calories. B. 600-650 average calories. C. 600-700 average calories. D. 700-750 average calories. E. All of the above.

8. To receive credit in the meal programs, a whole grain-rich food product must contain at least

A. 50 % whole grains and the remaining grain, if any must be enriched. B. 51 % whole grains and the remaining grain, if any must be enriched. C. 55 % whole grains and the remaining grain, if any must be enriched. D. 60 % whole grains and the remaining grain, if any must be enriched. E. All of the above.

9. Milk served in the National School Lunch Program

A. Must be low-fat unflavored or fat-free (unflavored or flavored). B. Must only be low-fat (unflavored or flavored). C. Must only be fat-free (unflavored or flavored). D. Must be low-fat flavored or fat-free (unflavored or flavored). E. All of the above.

10. Which statement(s) is false?

A. Beans can be served as a Meat/Meat Alternate or as a vegetable. B. The ounce equivalents for Grains must meet the minimum and cannot exceed

the maximum for a specific age group. C. As of July 1, 2012, the school lunch must contain ≤ 935 mg/sodium per

day. D. Nutrition label or manufacturer specifications must indicate zero grams of trans

fat per serving. E. All of the above.

Published May 31, 2012. Please refer to USDA memos for the most up-to-date information.

Region 4 Education Service Center7145 West Tidwell RoadHouston, TX 77092-2096

Phone: 713.744.6385 http://home.escweb.net/sites/cns

Revolutionizing education to inspire and advance future generations.

©2012 Region 4 Education Service Center

Liselotte Thompson, EdDDirector, Accountability Solutions

Anna McClaneDeputy Executive Director, Division of Instructional Services

Pam Wells, EdDExecutive Director

“In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.”

“To fi le a complaint of discrimination, write USDA, Director, Offi ce of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired 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.”

This training is funded by USDA Food & Nutrition Service in cooperation with TDA Food and Nutrition Division and Region 4.