Offer Vs Serve at Lunch

Food Based Menu Planning Food Based Menu Planning Breakfast “Offer vs. Serve” Identifying a Reimbursable Quick Reference Breakfast Under ‘Offer vs. Serve’ What is Offer vs. Serve? ‘Offer vs. Serve’ allows students to choose less than all of the menu items offered at breakfast. ‘Offer vs. To count as a reimbursable breakfast students must select Serve’ is designed to reduced food costs and food full portions of at least 3 out of 4 required food items: waste. It is required for grades 9-12 and optional for grades K-8 however, this requires school board Food Items Minimum Quantity approval. Milk, fluid 8 oz

How does Offer Vs. Serve work? Fruit and/or 1/2 cup Schools must offer students a complete breakfast Vegetable which includes 4 required food items:

Food Items Minimum Quantity PLUS Milk, fluid 8 oz Bread /Grain + 1 oz

Fruit and/or 1/2 cup Meat/meat 1 oz or Vegetable alternate equivalent

PLUS OR

Bread /Grain + 1 oz Bread/Grain 2 oz or equivalent Meat/meat 1oz or alternate equivalent OR

Meat/meat 2 OR alternate Bread/Grain 2 oz or equivalent A reimbursable breakfast = 3 of 4 food items Note: OR  Cereal (1 oz or ¾ cup) plus milk (½ pint) is NOT REIMBURSABLE. Another food item must be Meat/meat 2 oz or taken to equal a reimbursable breakfast. alternate equivalent  Double portions of the same food item cannot count as 2 food items A reimbursable breakfast = 3 of 4 food  The minimum allowable serving size of a fruit items or vegetable is 1/8 Students must select full portions of at least 3 of the cup 4 food items offered to have a reimbursable breakfast. Reimbursable breakfast examples:  Cereal 1 ½ cups (2 items) + milk (1 item) = 3 items When going through the breakfast line:  Cereal pc + yogurt – 4 oz (2 items) + milk = 3 items  Students decide which food items to select  Roll- 2 oz (2 items) + Fruit (1 item) = 3 items  Students can decline any 1 food item  French Toast on a stick (2 items) + juice (1 item) = 3 items  Students do not have to select milk  Yogurt 8 oz (2 items) + Fruit (1 item) = 3 items  Students may select 3 or all 4 food items  Sausage on a stick (2 items) + milk (1 item) = 3 items

USDA’s: A Menu Planner for Healthy School Meals Prior to each day’s breakfast service, www.fns.usda.gov/tn/resources/menuplanner personnel taking meal counts must be able USDA’s: Food Buying Guide to recognize a reimbursable breakfast. http://teamnutrition.usda.gov/Resources/foodbuyingguide Questions about the day’s menu and food Offer vs. Serve Kit items should be directed to the school’s For more information contact: menu planner or head cook. Oregon Department of Education Child Nutrition Programs School Nutrition Program (503) 947-5902 Revised 2/10/2010