Summer Food Service Program
MENU PLANNING 2015
Nutrition and Wellness Programs
Illinois State Board of Education
Summer Food Service Program
When planning and serving meals:
•
must fulfill USDA meal pattern requirements
•
must meet minimum portion sizes required
•
should appeal to appetites of the children
SFSP Meal Pattern Chart Overview
http://www.isbe.net/nutrition/pdf/meal_pattern.pdf
MEAL
Breakfast
Lunch/Supper
Snack
(any two items)
1Milk
FOOD COMPONENTS
AMOUNT
Fluid Milk1
Juice or Fruit or Vegetable
Grain/Bread2
Fluid Milk1
Meat/Meat Alternate3
1 cup
½ cup
1 serving
1 cup
2 ounces
Juice or Fruit or Vegetable4
(2 servings)
¾ cup total
Grain/Bread2
1 serving
Fluid Milk1
Juice or Fruit or Vegetable5
Meat/Meat Alternate3
Grain/Bread2
1 cup
¾ cup
1 ounce
1 serving
must be served as a beverage, on cereal, or in part for each purpose.
to Grains/Breads Requirements on following pages.
3Refer to Meat/Meat Alternate Requirements in USDA handbook, menu planning.
4Serve two or more kinds of vegetables and/or fruits or a combination of both. Full-strength fruit or vegetable juice
May be counted to meet no more than half of this requirement.
5Juice may not be served when milk is served as the only other component.
2Refer
Meal Pattern Options
School sponsors can choose between:
 SFSP meal pattern
OR
 NLSP meal pattern
All others:
 SFSP pattern
**Offer vs Serve is an option for all sponsors
Grains/Breads Chart
• Helps determine how much of a grain product must be
served to meet minimum portion size requirement
• USDA discourages use of non-creditable grain/breads
– Regular potato chips
• Reading grain labels
–
–
For further guidance please visit our website:
http://www.isbe.net/nutrition/htmls/summer_menu.htm
Grains/Breads Activity
GROUP A
• Breading Type Coating
• Bread Sticks, hard
• Chow Mein Noodles
• Crackers, saltines, snack
• Croutons
• Pretzels, hard
• Stuffing, dry
GROUP B
• Bagels, Biscuits
• Batter Type Coating
• Breads, white, wheat, whole wheat,
French, Italian
• Buns, hamburger, hot dog
• Crackers, graham (all shapes), animal
• Egg Roll Skins
• English Muffins
MINIMUM SERVING SIZE FOR
GROUP A
1 serving = 20 g or 0.7 oz
MINIMUM SERVING SIZE FOR
GROUP B
1 serving = 25 g or 0.9 oz
GROUP C
• Cookies1, plain
• Cornbread, Corn Muffins
• Croissants, Pancakes, Waffles
• Pie Crust, dessert, meat/meat
alternate
• Turnover Crust2
GROUP D
• Doughnuts2, cake, yeast, raised,
unfrosted
• Granola Bars2, plain
• Muffins, all but corn
• Sweet Roll
• Toaster Pastry2, unfrosted
MINIMUM SERVING SIZE FOR
GROUP C
1 serving = 31 g or 1.1 oz
MINIMUM SERVING SIZE FOR
GROUP D
1 serving = 50 g or 1.8 oz
GROUP A
• Breading Type Coating
• Bread Sticks, hard
• Chow Mein Noodles
• Crackers, saltines, snack
• Croutons
• Pretzels, hard
• Stuffing, dry
GROUP B
MINIMUM SERVING SIZE FOR GROUP A
1 serving = 20 g or 0.7 oz
MINIMUM SERVING SIZE FOR GROUP B
1 serving = 25 g or 0.9 oz
• Bagels, Biscuits
• Batter Type Coating
• Breads, white, wheat, whole wheat, French,
Italian
• Buns, hamburger, hot dog
• Crackers, graham (all shapes), animal
• Egg Roll Skins
• English Muffins
• Pita Bread, white, wheat, whole wheat
• Pizza Crust
• Pretzels, soft
• Rolls, white, wheat, whole wheat, potato
• Tortillas, wheat, corn
• Tortilla Chips, wheat, corn
• Taco Shells
GROUP C
MINIMUM SERVING SIZE FOR GROUP C
Meat/Meat Alternates
•
•
•
•
•
•
2 ounces lean meat, poultry, or fish
2 ounces cheese
1 large egg (= 2 ounces)
½ cup cooked dry beans or dry peas
4 tablespoons peanut butter
1 ounce nuts and/or seeds
 Nuts and seeds may meet only one-half of the total
meat/meat alternate.
• 8 ounces yogurt
Meat/Meat Alternates (continued)
• Dried beans and dried peas may be counted as a
meat alternate or a vegetable, but not both, in the
same meal.
• Non-creditable meat/meat alternates should not be
used
 Regular bacon
 Cream cheese
 Dried cheese products
Meat/Meat Alternates (continued)
• Must be able to identify how processed meat items
credit toward the child nutrition program
Example: chicken nuggets, fish sticks, etc.
Child Nutrition (CN) Labels
 Shows how a purchased product contributes to the meal pattern
requirements.
CN
This 5.00 oz. Pizza with Ground Beef and Vegetable
Protein Product provides 2.00 oz. equivalent
meat/meat alternate, ½ cup serving of vegetable,
CN and 1 ½ servings pf bread alternate for the Child CN
Nutrition Meal Pattern Requirements. (Use of this
logo and statement authorized by the Food and
Nutrition Service, USDA, 00/98**)
CN
Page __of SFSP
Handbook
USDA Standardized Recipe
USDA Foods - Commodity Fact Sheets
Food Buying Guide
Food Buying Guide
 Assists in determining the amount of food to purchase
 Provides yield information and helps to keeps costs and waste down
 Available electronically
Fruits and Vegetables
• Each lunch/supper must provide at
least 2 different sources of fruits and
vegetables:
– 2 fruits OR
– 2 vegetables OR
– 1 fruit and 1 vegetable
– Same source example: orange wedges
and orange juice.
Fruits/Vegetables
• Snacks cannot include two items from the same component
group: for example, apple juice/carrots or yogurt/cheese stick.
• Juice may not be served as a snack if the only other component is
milk.
• Juices (Fruit or Vegetable) must be 100% juice
• Juice may be counted to meet no more than half of the
requirement.
• NOTE: 4 oz fruit cups DO NOT equal ½ cup of fruit.
• A minimum of 1/8 cup vegetable/fruit per serving is required.
Crediting Handbook
• USDA • http://www.fns.usda.gov/tn/crediti
ng-handbook-child-and-adultcare-food-program
• ISBE –
• http://www.isbe.net/nutrition/htm
ls/summer_resources.htm
Meal pattern substitutions
Food substitutions may be made for participants
unable to consume certain foods due to medical,
special dietary needs, or religious reasons
Must be supported by a written statement
Sponsor must keep this statement on file.
Sponsors are not required to make
accommodations that result in undue hardship.
Activity 1 - Which lunch is correct and which has issues?
( ) Menu A
( ) Menu B
1 soft taco shell
1 soft taco shell
1 oz ground beef
1 oz ground beef
1/2 oz cheese
1 oz cheese
1/4 c shredded lettuce
1/4c shredded lettuce
¼ c tomato
¼ c tomato
½ c peaches
½ c peaches
1c milk
1c milk
Activity 1, Answer
• Menu A
Inadequate portion of
meat/meat alternate
component
( CORRECT ) Menu B
1 soft taco shell
1 oz ground beef
1 oz cheese
Need ½ oz more of cheese
¼ c shredded lettuce
(Remember – need 2oz of
M/MA)
1/4 c tomato
½ c peaches
1 c milk
Activity 2
( ) Menu A
( ) Menu B
2 oz sausage patty
2 oz sausage patty
1 biscuit
1 biscuit
½ c gravy
½ c hash browns
½ c orange juice
½ c orange juice
1 c milk
1 c milk
Activity 2, Answer
• Menu A
( CORRECT) Menu B
Missing second serving 2 oz sausage patty
of vegetable/fruit/juice 1 biscuit
½ c hash browns
½ c orange juice
1 c milk
Activity 3
( ) Menu A
( ) Menu B
1 peanut butter sandwich
w/4 T peanut butter
1 peanut butter sandwich
w/2 T peanut butter
2 slices whole wheat
bread
2 slices enriched white
bread
¼ c carrot sticks
1/2 hard cooked egg
¼ c celery sticks
½ c carrot sticks
1 brownie
¼ c celery sticks
1 c milk
1 c milk
Activity 3, Answer
• Menu A
Inadequate portions of
vegetable/fruit/juice
(Remember – need ¾ cup
total of fruit/vegetable)
( CORRECT) Menu B
Peanut butter sandwich w/
2 T peanut butter
2 slices enriched white
bread
1/2 hard cooked egg
½ c carrot sticks
¼ c celery sticks
1 c milk
Activity 4
( ) Menu A
( ) Menu B
2 oz pork chop
2 oz pork chop
1/2 c mashed potatoes
½ c mashed potatoes
¼ c green beans
¼ c green beans
¼ c sliced peaches
1 roll
1 c milk
1 c milk
Activity 4, Answer
• Menu A
Missing grain/bread
component
( CORRECT) Menu B
2 oz pork chop
½ c mashed potatoes
¼ c green beans
1 roll
1 c milk
Activity 5
( ) Menu A
( ) Menu B
2 oz roast beef
2 oz roast beef
2 slices whole wheat
bread
2 slices whole wheat
bread
¼ c cucumbers
¼ c cucumbers
½ c strawberries
½ c strawberries
1 c milk
1 c orange juice or milk
Activity 5, Answer
( CORRECT) Menu A
2 oz roast beef
2 slices whole wheat
bread
¼ c cucumbers
½ c strawberries
1 c milk
• Menu B
you cannot make
milk a choice. There
is no substitute for
the milk
component.
Activity 6
True or False
Nuts and seeds can count for the meat/meat
alternate for a snack, but cannot count for
more than one-half of the meat/meat
alternate for lunch and supper.
True
Activity 6
True or False
Half of a large egg is equal to a two-ounce
serving of meat/meat alternate.
False
Activity 6
True or False
Orange juice and orange sections may not
be served as the only fruit/vegetable
components in the meal
True
Activity 6
True or False
Cooked dried peas and beans can be
counted as a meat alternate or vegetable,
but not both in the same meal.
True
Activity 6
True or False
One-half cup of gelatin that contains fruit
will count for ½ cup of the fruit component.
False
Activity 6
True or False
Bread, biscuits, rolls, muffins, and pastas
must be either enriched or whole grain.
True
Activity 6
True or False
Cereals must be whole grain, enriched, or
fortified.
True
Activity 6
True or False
Only fluid milk can meet the milk
component requirement.
True
Activity 6
True or False
Fluid milk may be served as one of two
components at snack, if juice is not the
other component.
True
Shelf Stable Meals
 Refrigeration is not necessary
 Check with your local health department
 must meet meal pattern requirements
 Meals would be considered vended; not self-prep
 Benefits:





Labor costs
Transportation
Food safety
Manage fluctuations in meal counts
Emergency situations/field trips
Standardized Recipes –required for 2 or more
ingredients
 Weight or measurement of each ingredient
 Steps of preparation
 Portion size
 Yield
 Standardized Recipe Template
http://www.isbe.net/nutrition/htmls/summer_menu.htm
Production Records
 Must include:
 Foods served
 Portion sizes
 Quantity prepared
 Number of children served (first and second meals)
 Number of adults (program and non-program)
served
 Amount of leftovers
More
columns
Pg 108.
Columns 8 - 10
Pg. 108
What is Offer versus Serve (OVS)?
• All components must be offered in the full
serving size and those taken must meet required
portion size
• May only be implemented at breakfast or lunch
• Children get to choose which component(s) or
item(s) to decline
• Helps to decrease food waste and food costs
Offer versus Serve (OVS)
• Allows children to decline:
– One item at breakfast
– One component or one or two items at lunch
• Breakfast: must have 3 of 4 items to count as
reimbursable
• Lunch: must have 3 of 5 items and 3
components represented to count as
reimbursable
48
Definitions
Regulatory definition:
• A component is a food group that represents the meal
pattern
– Meat/Meat alternate, Fruit/Vegetable, Grain, Milk
• A food item is a specific food offered within the food
components
– Ham, Yogurt, Apples, Carrots, Animal Crackers, Milk
Item vs Component
• 1 cup milk = 1 item and 1 component
• 1 oz eq cereal = 1 item and 1 component grain
• 2* (1 oz eq) slices of toast= 1 item and 1
component – grain
*Two servings of any one item or a larger food item that is worth
two servings in weight count as only one food item under OVS in
SFSP, not two. UDSA Memo SFSP 05-2015
Item vs Component
• Biscuit/ Sausage sandwich = 2 items 2
different components
– 1 grain and 1 meat/meat alternate
• Yogurt- fruit parfait= 2 items and 2 different
components
– 1 meat/meat alternate and 1 fruit
OVS and Breakfast
Meal Pattern Review:
For Offer vs. Serve (OVS):
1. 1 serving of Grain/Bread
• Must offer at least 4 different food
items
2. ½ cup fruit/vegetable
3. 1 cup of fluid milk
4. Planners choice of:
Grain, fruit, vegetable,
meat/meat alternate
• Student must select at least
3 food items
• Child may decline a food item
from any component, including
fruit /juice/vegetable
Sample Menu with 4 Food Items
Menu
Cereal
Crediting
Component
1 oz eq grain
Food Items
1 grain item
Whole Grain Toast
1 oz eq grain
1 grain item
Fruit Cocktail
½ cup fruit
1 fruit/veg item
Variety of Low
Fat/Fat Free Milk
1 cup
1 milk item
Today’s Menu
MEAL OR NO MEAL?
MEAL (3 of 4 items selected)
Sample Menu with 5 Food Items
Menu
Honey Oat Muffin
Crediting
Component
1.8oz grain
Food Items
1 grain item
Orange slices
¼ cup fruit
½ fruit/veg item
Hash Browns
¼ cup
½ fruit/veg item
Sausage Link
1 ounce
1 meat item
Variety of Low
Fat/Fat Free Milk
1 cup
1 milk item
Today’s Menu
MEAL OR NO MEAL?
NO MEAL (2 out of 5 items selected)
Sample Menu with 4 Food Items
Menu
Breakfast Pizza
Crediting
Component
1.5 oz grain
1 oz meat
Food Items
1 grain item
1 meat item
Fruit Cocktail
½ cup fruit
1 fruit/veg item
Variety of Low
Fat/Fat Free Milk
1 cup
1 milk item
Today’s Menu
MEAL OR NO MEAL?
MEAL (3 of 4 items selected)
OVS and Lunch
Meal Pattern Review:
For Offer vs. Serve (OVS):
• Meat/meat alternative –
2oz
• Must offer at least 5 different
food items
• Grain/Bread - 1 serving
• Student must select at least 3
food components
• 2 servings of fruit/
vegetable (2 different foods) –
¾ cup
• Fluid milk – 1 cup
• Child may decline up to two
food items; however 3 food
components must still be
represented
Sample Menu with 5 Food Items
Menu
Hamburger
Crediting
Component
2 oz grain
2 oz meat
Food Items
1 grain item
1 meat item
Tator Tots
½ cup vegetable
1 vegetable item
Fruit Cocktail
¼ cup fruit
1 fruit item
Variety of Low
Fat/Fat Free Milk
1 cup
1 milk item
Today’s Menu
MEAL OR NO MEAL?
MEAL (3 items selected and 3 components
represented)
Sample Menu with 7 Food Items
Menu
Spaghetti Sauce with
Meat
Crediting
Component
¼ cup vegetable
2 oz meat
Food Items
1 vegetable item
1 meat item
Spaghetti noodles
1 cup noodles
1 grain item
Bread stick
1 oz
1 grain item
Strawberries
½ cup fruit
1 fruit item
Tossed Salad
¾ cup vegetable
1 vegetable item
Variety of Low
Fat/Fat Free Milk
1 cup
1 milk item
Today’s Menu
MEAL OR NO MEAL?
MEAL (3 of 5 items selected, and 3
components are represented)
Sample Menu with 6 Food Items
Menu
Peanut Butter & Jelly
Sandwich
Crediting
Component
2 Tblsp meat alt
2 slices of bread
Food Items
1 meat item
1 grain item
String Cheese
1 oz meat alt
1 meat item
Apples
¼ cup fruit
1 fruit item
Carrots
½ cup vegetable
1 vegetable item
Variety of Low
Fat/Fat Free Milk
1 cup
1 milk item
Today’s Menu
MEAL OR NO MEAL?
NO MEAL (3 of 6 items selected, but 3
components are NOT represented)
Last notes about OVS
• Offering two servings of the same food item is not
permissible
• Sponsors must indicate their intention to utilize
OVS on the site application
• SFSP sponsors must follow SBP OVS requirements
• Signage is recommended to help ensure children
take a reimbursable meal
Central Kitchen
• Self prep sponsor, but delivers meals to one
or more sites
• Vended sponsor that has meals delivered to a
central location and then delivers meals to
one or more sites
• Follow ALL local health department rules
and regulations
– Proper temperatures
Vended Sites
 Contract meals with a school or an outside vendor
 Vendor must be in business of preparing food; kitchen
must pass a health inspection
 Prepare an eleven day cycle menu
 Check against menu on-site
 Confirm the vendor does NOT change the menu you
submitted
 Ensure meals meet meal pattern requirements
Vended Sites (continued)
 Dollar amount threshold
 > $150,000
 Competitive Bidding Process
 ISBE prototype must be used
 <$150,000
 Informal Bidding Process
 ISBE prototype highly encouraged
Vended Sites (continued)
 Site personnel must obtain delivery ticket (also
for self-prep sites; deliver from central kitchen)
 Must list the menu for the day
 Count meals delivered and compare to number of meals
ordered; note discrepancies on the delivery ticket
 Check food for spoilage/damage; document unacceptable
components on the delivery ticket
 Notify vendor within 48 hours regarding
unacceptable components
Vended Sites (continued)
 Food
Service Agreement on website under
the Forms and Documents link
 e-Training on website under Workshop
Information
 Upload a signed copy of Food Service
Agreement into online WINS application
 Must have copy before approval is given!
Effective Meal Planning
 Monitor site attendance regularly.
 Make preparation/ordering adjustments as needed
 Target one meal per child.
 Seconds not automatic
 When seconds are served, check to ensure they are
only served after all children present have received
their first meal.
 Monitor meal count sheets in comparison to how
many meals delivered/prepared and HDP in system.
Effective Meal Planning
 Purpose of the program
 One meal per child
Utilize a share table
 Check with your local health department
 Remember, all reimbursable meals must be complete
meals.
 Adult meals can NEVER be claimed for
reimbursement and should not be served before child
meals
New SFSP Policy
USDA Policy Memo SFSP08-2014
One fruit, vegetable, or grain item
 Single item
Child’s own meal or share table
Sponsor’s decision
 Adequate staff to properly administer
Check with local health department
State Agency may prohibit – case by case
Questions???