The New USDA Meal Patternand

Offer versus Serve

SY 2012-13

Developed by:

History and Background

School-aged children’s diets fall short of recommendations, especially for whole grains, fruit, dark-green vegetables, orange vegetables, and legumes: – Average fruit intake for school aged children is only 0.8-1.1

servings per day. – Average vegetable intake for school aged children is only

1.0-1.5 servings per day. – School aged children consume about 7-9 ounces of total

grains a day, but only 0.5 ounces of whole grains a day.

Proposed Rule (January 2011)

Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (76 FR 2494)

– Published: Jan. 13, 2011 – Based on 2009 IOM report, School Meals: Building

Blocks for Healthy Children – 133,268 total comments received – www.regulations.gov

Final Rule (January 2012)

Title: Nutrition Standards in the National School Lunch and School Breakfast Programs (77 FR 4088) – Published: January 26, 2012

– Effective date: July 1, 2012

General Provisions

• New age/grade groups for SBP/NSLP: – Grades K-5, 6-8, 9-12 – Effective SY 2013-2014 for SBP – Effective SY 2012-2013 for NSLP – Pre-K meal pattern has not changed

• Food-Based Menu Planning required • Offer vs. Serve – A student has to a select fruit or vegetable component – Must select at least a ½ cup serving

What is a Reimbursable Meal?

Breakfast• May follow Traditional Food Based Menu Planning Breakfast

meal pattern for grades K-12 for 2012-13 school year.• Effective 2013-14 must follow USDA Food Based Menu

Planning (new meal pattern) requirements for breakfast.• A reimbursable meal must contain 4 components:

– Milk– Fruit/Juice/Vegetable– Either 2 Meat/Meat Alternates or 2 Grains or 1 Meat/Meat Alternate

and 1 Grain

What is a Reimbursable Meal?

Lunch• Must follow USDA Food Based Menu Planning

effective July 1, 2012• A reimbursable meal must contain 5 components:

– Fruit– Vegetable– Grains– Meat/Meat Alternate– Milk

Meal Components - FruitsBreakfast Meal Pattern Lunch Meal PatternGrades K-5 Grades 6-8 Grades 9-12 Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1) 2 ½ (½) 2 ½ (½) 5 (1)

Key Points:• Fruits and vegetables are separated into two components• A daily serving is required at Breakfast and Lunch• May select from fresh, frozen, without added sugar, canned in juice/light

syrup, or dried fruit options• No more than ½ of fruit offerings in the form of juice over the week• 100% juice only• ¼ cup of dried fruit = ½ cup fruit

• For breakfast only (SY 2013-14), 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

Meal Components - Vegetables

Breakfast Meal Pattern Lunch Meal PatternGrades K-5 Grades 6-8 Grades 9-12 Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Vegetables (cups)

0 0 0 3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark Green 0 0 0 ½ ½ ½

Red/Orange 0 0 0 ¾ ¾ 1 ¼

Beans/Peas (Legumes)

0 0 0 ½ ½ ½

Starchy 0 0 0 ½ ½ ½

Other 0 0 0 ½ ½ ¾

Additional Veg to Reach Goal

0 0 0 1 1 1 ½

Meal Components - Vegetables

• A daily serving at lunch that reflects variety over the week

• Vegetable subgroup weekly requirements for: – Dark Green (e.g., broccoli, collard greens, spinach) – Red/Orange (e.g., carrots, sweet potatoes, tomatoes) – Beans/Peas (Legumes) (e.g., kidney beans, lentils,

chickpeas) – Starchy (e.g., corn, green peas, white potatoes) – Other (e.g., onions, green beans, cucumbers)

• Additional vegetables to meet weekly total

Meal Components - Vegetables• Variety of preparation methods available – Fresh, frozen, and canned products – USDA Foods offers a variety of no salt added or lower

sodium products

• Changes in crediting of leafy greens – 1 cup of leafy greens counts as ½ cup of vegetable

• Two distinct servings from the beans/peas (legumes) subgroup may be credited as a vegetable AND a meat alternate in one meal

• All subgroup daily and weekly requirements must be met on all serving lines

Meal Components - VegetablesDark Green Red/Orange Beans/Peas

(Legumes) Starchy Other

Bok choyBroccoliCollard GreensDark green leafy lettuceKaleMesclunMustard greensRomaine lettuceSpinachTurnip greensWatercress

Acorn squashButternut squashCarrotsPumpkinRed peppersSweet potatoesTomatoesTomato juice

Black beansBlack-eyed peas (mature, dry)Garbanzo beans (chickpeas)Kidney beansLentilsNavy beansPinto beansSoy beansSplit peasWhite beans

Black-eyed peas (not dry)CornCassava (yucca)Green bananasGreen peasGreen lima beansPlantainsTaro Water chestnutsWhite potatoes

ArtichokesAsparagusAvocadoBean sproutsBeetsBrussels sproutsCabbageCauliflowerCeleryCucumbersEggplantGreen beansGreen peppersIceberg lettuce MushroomsOkraOnionsParsnipsWax beansZucchini

Meal Components - GrainsBreakfast Meal Pattern Lunch Meal PatternGrades K-5 Grades 6-8 Grades 9-12 Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Grains (oz eq) 7 – 10 (1) 8 – 10 (1) 9 – 10 (1) 8 – 9 (1) 8 – 10 (1) 10 – 12 (2)

Key Points:• At Breakfast – must offer daily and weekly serving ranges of grains and

schools may substitute meat/meat alternate for grains once daily grains minimum has been met (effective SY 2013-14)

• Weekly ranges are minimums and maximums• Half of the grains offered must be whole grain rich (Lunch SY 2012-13)• Beginning SY 2014-15, all grains offered must be whole grain rich• Only 2 oz eq creditable grain-based desserts allowed at lunch per

school week

Criteria for Whole Grain-Rich Foods

• Meet the serving size requirements in the Grains Instruction, and

• Meet at least one of the following:– Whole grains per serving must be ≥ 8 grams– Product includes FDA’s whole grain health claim on

it’s packaging– Product ingredient listing lists

whole grain first (same as HUSSC criteria)

Whole Grain-Rich Oz Eq Requirements

Sweet Cracker

Oz Eq

Sweet Crackers

Oz Eq

Whole Grain-Rich Oz Eq Requirements

Group E

Meal Components – Meat/Meat Alternates

Breakfast Meal Pattern Lunch Meal PatternGrades K-5 Grades 6-8 Grades 9-12 Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Meats/Meat Alternates (oz eq)

0 0 0 8 – 10 (1) 9 – 10 (1) 10 – 12 (2)

Key Points:• Daily and weekly requirements for lunch only• Minimum and maximum requirements• A variety of meat/meat alternates is encouraged• Use CN labels, signed product analysis sheets or the Food

Buying Guide to determine the Meat/Meat Alternate contribution.

• Both tofu and soy yogurt will be allowable as meat alternates

Identifying CN Labels

• A CN label must have this information printed on the principal display panel of the label:– CN label statement– Product name– Ingredient listing in descending order of predominance by

weight for all ingredients – Establishment number (meat, poultry and seafood items only)– Manufacturer’s or distributor’s name and address– Inspection legend for the appropriate inspection (examples

below)

Identifying CN Labels

Updated CN Labels

Meal Components – Fluid MilkBreakfast Meal Pattern Lunch Meal PatternGrades K-5 Grades 6-8 Grades 9-12 Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fluid Milk (cups)

5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1)

Key Points:• Allowable milk options include:• Fat Free (flavored or unflavored)• Low Fat (unflavored only)• Fat Free or Low Fat (lactose free or reduced lactose)

• Must offer at least two choices at breakfast & lunch• Milk substitute rule has not changed

What is Offer versus Serve?

• A system designed to:–Decrease food waste–Give students greater flexibility with choices

• Commonly referred to as OVS

Offer versus Serve What Didn’t Change

• Only required for senior high schools for the NLSP

• Optional for lower grades for the NSLP

• Optional for the SBP at all grade levels

Offer versus ServeWhat Didn’t Change

• Student’s option to decline item(s)

• Same price if child declines item(s)

• Full amount of each component must be available to choose

Definitions

• Food component– One of five food groups for reimbursable meals

• Food item– A specific food offered within the five food

components

What must be offered in NSLP

• 5 components– Fruits– Vegetables– Grains– Meat/Meat Alternate– Milk

Lunch Example• The lunch offered: – Oven Baked Chicken– Mashed Potatoes– Apple– Roll– Milk

OVS—PreviousBaked Chicken, roll and milk

OVS—Under New Regulations Baked Chicken, roll and milk

= reimbursable lunch

≠ reimbursable lunch

*To be reimbursable, must add mashed potatoes or apple

OVS for NSLPWhat Must be Taken

• Must take at least 3 of 5 components

• Must take at least ½ cup serving of the fruit or vegetable component – Student may take two ¼ cup servings of the fruit or vegetable to meet

the requirement

• Must take the full components of the Meat/Meat Alternate, Grains and Milk

Different Choices for OVS

• Can mix different fruits to reach minimum required serving

• Can mix different vegetables to reach minimum required serving

• Can mix fruit and vegetables to reach minimum required serving (example: Carrot and Raisin Salad)

OVS Sample Menu

Salisbury Steak OR Baked Chicken(2 oz M/MA) (2 oz M/MA)

Green Beans (½ c)Butternut Squash (½ c)

Fresh Grapes (½ c)Pineapple Tidbits (½ c)Brown Rice (1 oz eq G)Wheat Roll (1 oz eq G)

Milk

Grades 9 - 12

OVS Sample Menu

Salisbury Steak OR Baked Chicken(2 oz M/MA) (2 oz M/MA)

Green Beans (½ c)Butternut Squash (½ c)

Fresh Grapes (½ c)Pineapple Tidbits (½ c)Brown Rice (1 oz eq G)Wheat Roll (1 oz eq G)

Milk

Grades 9 - 12

OVS for SBP• Phasing-in changes in the SBP

• Offer versus serve is optional at breakfast for all grade levels

• For SY 2012-2013, no changes to SBP other than milk requirement

• For SY 2012-2013, may continue to use current menu planning approach and requisite OVS requirements

SBP for SY 2012-13 Only

• School must offer the minimum serving sizes of all 4 components– Milk– Fruit/Juice/Vegetable– 2 Grains or 2 Meat/Meat Alternates or 1 Grain and 1

Meat/Meat Alternate

• Student must select 3 components

SBP for SY 2012-13 Only

Grains and Meat/Meat Alternates at Breakfast• 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 M/MA or G component can be

counted.

Offer vs Serve Activity

Breakfast #1

½ cup Oatmeal½ cup Strawberries

½ cup Orange Juice (4 oz)8 oz Fat Free Skim Milk

Breakfast #2

Waffle (2 G)Sausage Link (1 oz MMA)

Pop Tart (1 G)

Breakfast #3

8 oz Yogurt½ c Fresh Grapes

Breakfast #4

½ PBJ Sandwich (1 G, 1 oz MMA)½ cup Apple Juice

Breakfast #5

Dry Cereal (3/4 cup)Toast (1 G)

Breakfast #6

½ cup Cantaloupe2 Pancakes (2 G)

Breakfast #7

8 oz Fat Free Skim Milk4 oz Orange Juice

Breakfast #8

Fresh OrangeScrambled Eggs (2 oz MMA)

4 oz Grape Juice (100%)

Breakfast #9

Fresh PearBiscuit (1 oz G)

8 oz Fat Free Skim Milk

Breakfast #10

Egg & Cheese Breakfast Taco (2 oz MMA & 1 oz G)

8 oz Fat Free Skim Milk

Lunch #1Grade K – 5

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

½ cup Beans

Lunch #2Grade K – 5

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

Small Red Apple (½ cup F)

Lunch #3Grade K – 5

Cheeseburger on a Bun with Lettuce and Tomato

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

Lunch #4Grade K – 5

½ c Tossed Salad ( ¼ c V)Cheese Pizza

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

Lunch #5Grade 6 – 8

Red Grapes (½ c F)Sweet Corn (½ c V)

8 oz Fat Free Skim Milk

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 oz G)

8 oz Fat Free Skim Milk

Lunch #7Grade 6 – 8

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

Baked Potato (½ c V)

Lunch #8Grade 6 – 8

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

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

Lunch #9Grade 9 – 12

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

8 oz Fat Free Skim Milk

Lunch #10Grade 9 – 12

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

8 oz Fat Free Skim Milk

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 oz G, ¼ c V)

8 oz Fat Free Skim Milk

Lunch #12 Grade 9 – 12

Strawberries (½ c F)Roll (1 oz G)

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

Food Production Records

• When recording in the Meal Contribution column:

– Record Meat/Meat Alternate Component in ounces (ex. 2 oz MMA)– Record Vegetable and Fruit Component in cups (ex. ½ c F or V)– Record Grain Component in ounce equivalents (ex. 1½ oz 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

Things to Think About…

• Schools are required to identify content of a reimbursable meal near or at the beginning of the service line

• Make sure that appropriate substitutions are made if you run out of a vegetable choice or whole grain

• Ensure all students are offered a reimbursable meal, example:For K-5, would this menu be acceptable?

Hamburger (1.5 oz M/MA, 1 G)Turkey Pot Pie (1 oz M/MA, 1 G, ¼ cup V)Crinkle Fries (3 oz, ½ cup V)Orange (½ cup F)Milk

Things to Think About…

• Combined schools (K-8) can follow the same meal pattern because these grade groups overlap, but sodium requirements must follow K-5 group (sodium requirements take effect in SY 2014-15)

• Fruits and vegetables have been updated in the USDA Food Buying Guide, Grains will be later

• CN labels will also be updated to indicate vegetable subgroups and whole grain rich items

• 3 year cycle for Administrative Reviews begins SY 2013-14

Meal PatternPost Assessment

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 file a complaint of discrimination, write USDA, Director, Office 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.

 

Our services are provided through the Texas Department of Agriculture’s Food and Nutrition programs funded by the U.S.

Department of Agriculture, Food & Nutrition Service.