Offer Vs Serve (OVS) or

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Offer Vs Serve (OVS)orIs that lunch really
reimbursable?
Presented by Loriann Knapton, DTR, SNS Wisconsin
Department of Public Instruction
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• http//teamnutrition.usda.gov/Resources/offer_v_se
  rve.html

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Offer Versus Serve(OVS)

• Offer Versus Serve (OVS) allows students to
  decline a certain number of food items in school
  meals.
• The goals of OVS are to minimize plate waste and
  to encourage schools to offer more food choices
  to students.
• OVS is mandatory for grades 9-12 at lunch
• Optional for all other grade levels at lunch
• Optional at breakfast for all grade levels.

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OVS - The RegsLunch and Breakfast

• All food items must be offered to all students
• Serving sizes must equal the minimum required
  quantities
• Students must take a full serving (as planned) to
  count toward a reimbursable meal.
• Meal must be priced and sold as a unit
• Students have the option to refuse items
• school cannot require student/s to take any
  particular item

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Current food based meal patterns Must offer
COMPONENTS (4) FOOD ITEMS (5)
Meat/Meat Alternate Meat/Meat Alternate
Vegetables/Fruits Two Servings of 2 different Vegetables/Fruits
Grains/Breads Grains/Breads
Fluid Milk Fluid Milk
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Current Meal Patterns - LunchTraditional Vs
Enhanced
Component Traditional Enhanced
Meat/Meat Alternate Each meal PK-3 1 ½ oz 4-12 2 oz PK 1/1/2 oz K-12 2 oz
Vegetable/fruit From at least 2 different sources each meal Planned Serving Size must be at least 1/8 cup PK-3 ½ cup 4-12 ¾ cup PK ½ cup K-6 ¾ cup plus ½ cup over the week 7-12 1 cup
Grains/Bread At least one serving per meal to equal - PK-12 8 per week PK 8 per week K-6 12 per week 7-12 15 per week
Milk Each meal PK (ages 3-4) 6 fluid oz K-12 8 fluid oz PK (ages 3-4) 6 fluid oz K-12 8 fluid oz
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Counting the Components

• Meat/Meat Alternate
• -Must select the minimum amount based on
  age/grade for the meal pattern
• Entrée only or entrée and one other food
• Fruit/Vegetable
• Must select full serving size as planned
• Take 2 full servings of different varieties to
  count 2
• Grains/Bread
• Must select full serving as planned - may be part
  of a combination food
• Must meet crediting requirements for g/b serving
• Food Buying Guide (FBG) Pages 3-15,16

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Combination foods

• Pizza g/b, m/ma, veg
• Burritos - g/b, m/ma, veg
• Tacos g/b, m/ma, (Veg?)
• Casseroles depends on recipe
• Spaghetti/meat sauce m/ma, veg, (g/b?)
• Soup depends on recipe
• Chicken nuggets m/ma, g/b
• Remember to check crediting!

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Combination foodsRecognizing tricky combos

• Know the planned portions
• Plan consistent portions consistent number of
  food items (menu planner)
• Pre portion foods if possible
• Portion control utensils
• Educate students to know what they must select

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SoIs that meal reimbursable?

• It depends on the daily menu
• Not all meals are created equal
• Some credit differently than others
• It depends on the menu planner
• Directs how components are counted
• Needs to communicate this to staff
• It depends on the number of daily choices
• Mix and match
• Consider the possibilities
• Face it.
• It just depends!

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How can you possibly know???Practice Practice
- Practice LETS DO LUNCH!
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Practice Traditional Meal Pattern

• Under OVS (3 of 5) which meals
• are reimbursable?

Pizza 4x6 slice 2 grains/breads and 2 oz
meat/meat alternate Lettuce Salad ½ cup
fruit/vegetable Peaches 1/4 cup fruit
vegetable Milk 1 cup
Meal 1 Pizza 1 slice Milk 1 cup
Meal 3 Lettuce Salad ½ Cup Peaches ¼
Cup Milk 1 cup
Meal 2 Salad ½ cup Milk 1 cup
Meal 4 Pizza 1 slice
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Food for ThoughtWhat if ??

• The pizza is cut in half for students in Pre K
  and Kindergarten?
• What if you know the student plans taking extra
  vegetables from the salad bar in the cafeteria?

Meal 1 Pizza 1/2 slice Milk 1 cup
Meal 2 Salad ½ cup Milk 1 cup
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Practice Enhanced Meal Pattern

• Under OVS (3 of 5) which meals
• are reimbursable?

Pizza 4x6 slice 2 g/b, 2 oz m/ma Lettuce Salad
½ cup f/v Peaches 1/2 cup f/v Milk 1
cup Cookie ½ g/b
Meal 3 Lettuce Salad 1/2 Cup Peaches 1/2
Cup Milk 1 cup
Meal 1 Pizza 1 slice Milk 1 cup
Meal 2 Salad 1 cup Milk 1 cup
Meal 4 Pizza 1 slice
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Food for ThoughtWhat if??

• The menu planner designates
• Pizza 2/ g/b, 2 oz meat/meat Alternate, 1/8
  cup vegetable?
• The student takes meal 2 plus a cookie?

Meal 4 Pizza 1 slice
Meal 2 Salad 1 cup Milk 1 cup
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Food for ThoughtAre these lunches reimbursable
in either meal pattern?

• 1 cup Spaghetti noodles, 1 breadstick, milk
• ½ cup Apple sauce, ½ cup lettuce salad, ½ cup
  ice cream
• 1 med Orange, ½ cup Orange juice, 5 chicken
  nuggets
• 2 oz Hamburger, 1 bun, 1 oz cheese slice
• Tuna casserole, ½ cup corn

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Food for ThoughtAre these lunches reimbursable
in either meal pattern?

• 1. 1 cup Spaghetti noodles, 1 breadstick, milk
• NO - Only two components 2 g/b, 1 milk
• 2. ½ cup Apple sauce, ½ cup lettuce salad, ½ cup
  ice cream
• NO Only two components 2 f/v, Ice cream
  doesnt count
• 3. 1 med Orange, ½ cup Orange juice, 5 commodity
  chicken nuggets
• YES 3 components 1 f/v, 1 g/b, 2 oz m/ma
• 4. 2 oz Hamburger patty (CN), 1 bun, 1 oz cheese
  slice
• NO -2 components 3 oz m/ma, 1 g/b
• 5. Tuna casserole, corn
• ?? Depends on recipe and menu planner

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Offer Vs Serve (OVS)orIs that lunch really
reimbursable?
Yes.I know it is!
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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.For Food Distribution on
Indian Reservations discrimination is also
prohibited on the bases of religion and political
beliefs. To file a complaint of discrimination,
write USDA, Director, Office of Civil Rights,
1400 Independence Avenue, SW, Washington, D.C.
20250-9410 or call [phone] (voice) or
[phone] (TTY). In the Midwest Region
please notify the Regional Director, Civil
Rights/EEO, 77 W. Jackson Blvd., FL 20, Chicago,
IL 60604-3591 or call [phone]. USDA is an
equal opportunity provider and employer.