WEBVTT

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- Hello and welcome
to the Offer Versus Serve

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training for breakfast
and lunch.

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In this session we will begin

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by defining Offer Versus Serve.

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Then we will go through a quick
review of the meal components

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and patterns
for breakfast and lunch.

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And once we have
that background knowledge,

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we will learn how to implement
Offer Versus Serve

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at breakfast and lunch.

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And finally we will use
our knowledge

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about Offer Versus Serve
and practice

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identifying reimbursable meals.

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Let's start by defining
Offer Versus Serve,

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or OVS,
as it is sometimes referred to.

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Offer Versus Serve
is a provision

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in the National School Lunch
Program

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and school breakfast program

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that allows students to decline
some of the food offered.

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Offer Versus Serve is not
required in all instances.

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Offer Versus Serve is not
required for breakfast

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for any grade level

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or for lunch
for grades K through 8.

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However, Offer Versus Serve
is required for lunch

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for grades 9 through 12.

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For schools that do choose

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to implement
Offer Versus Serve,

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generally speaking,
the way it works

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is that the school first plans

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and offers a reimbursable meal.

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Then the students come
through the serving line

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and select the required
food components or items.

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And lastly at the end
of the serving line

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or after the serving line
the cashier confirms

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that the meal is reimbursable
and then records that meal.

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Before we move on,
I want to emphasize

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the first two statements
on the previous slide

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to highlight the difference
between planned and served.

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For any meal service option,

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the menus always
have to be planned

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so that they make up
a reimbursable meal.

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All components in the required
minimum portion sizes

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must be available
to all students

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but with Offer Versus Serve,

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students don't have to select
all items

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in the minimum portion sizes.

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They have choices.

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More often than not,
what a student

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actually selects for their meal

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will not be the same
as what was planned.

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We will go through more
examples later in the session.

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But let's take a quick moment
to look at the difference

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between what's planned and what
the student actually selects.

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So we have a planned menu here
with several choices:

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a deli sub or cheese pizza,

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an assortment
of fruits and vegetables,

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and a variety of milk.

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Students can only choose
one entrée,

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but they can choose from any

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or all of the other items
on the menu.

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In this scenario,
the student chooses to select

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the deli sub, orange slices

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in a 1/2 cup portion size,
and kiwi

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in a 1/4 cup portion size.

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Notice that the kiwi selected

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is not the minimum
portion size as planned.

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The student only chose
to select a fourth of a cup

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rather than a 1/2 cup.

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This meal is reimbursable
even though the student

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has not selected
the entire menu

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but has made choices as to
what they would like to eat.

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Being able to recognize
the difference

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between planned menus

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and what the student
actually selects

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is the key to understanding
Offer Versus Serve.

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In contrast to what
we just talked about,

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giving students
choices and options,

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if a school chooses
not to implement

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Offer Versus Serve,

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students are not able
to decline

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any of the foods offered.

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For example,
if a school is not utilizing

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Offer Versus Serve,

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students can't decline
the milk.

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They must select milk
in order for the meal

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to be counted as reimbursable.

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So, if Offer Versus Serve
isn't required,

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why implement it?

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Because Offer Versus Serve
increases

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customer satisfaction

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since students are not required
to take meal components

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they don't plan to eat.

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Theoretically, students
will throw less food away

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since they're not required
to take as many items

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and items
they don't plan to eat.

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Another reason to utilize
Offer Versus Serve

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is because it helps
control food costs

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because production
can be modified

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to account for
student preferences.

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For example,
if you usually serve

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100 students,
and green peas are on the menu,

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you may know
from past experience

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that only 50 of the students
will choose the peas.

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So you only need to prepare 50

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rather than 100 servings
of the peas.

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Now that we know what
Offer Versus Serve is

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and why it's beneficial
to implement it,

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let's talk about Offer
Versus Serve at breakfast.

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There are three
required food components

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for breakfast:
milk, grain, and fruit.

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All menus must be planned
to include

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all required food components

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in the minimum required
portion sizes,

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which we will look at
a little more closely

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in a couple minutes.

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Enough food must be offered
so that each child could take

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the full planned amount of
every component if they choose,

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and when there is a variety
of menu options or multiple

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serving lines, each meal
option or serving line

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must offer
all required food components.

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Let's take just
a couple of minutes

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to review the meal pattern
requirements for breakfast.

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The slides that follow
show the minimum daily

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and weekly requirements
for each food component.

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When talking about
Offer Versus Serve, though,

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we will be paying
special attention

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to the daily
meal pattern requirements

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rather than
the weekly requirements.

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Not that weekly requirements
aren't important--

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it's just that when talking
about Offer Versus Serve,

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we're more concerned
with daily menus

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and most concerned with meals

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at the point of service.

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Weekly meal pattern
requirements

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are covered in detail
in a different session.

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So at this point,
I'm going to breeze through

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the next few slides.

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For fruits,
students in grades K through 12

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must be offered at least
1 cup daily at breakfast.

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This may include fresh, frozen,
or canned fruit or dried fruit.

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Canned fruit must be in
water, juice, or light syrup

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and no more than half of
the weekly fruit amount offered

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may be in the form
of 100% juice.

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At breakfast, vegetables
may be substituted for fruits.

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If offering vegetables
at breakfast,

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you must offer
at least 2 cups of vegetables

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from the dark green,
red orange,

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beans, peas, or other subgroup

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over the course of the week

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before you can count
starchy vegetables

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such as potatoes
as a creditable vegetable.

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For greens, students
in grades K through 12

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must be offered 1 ounce
equivalent

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of grain daily at breakfast.

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After offering
the daily minimum

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of 1 ounce equivalent of grain,

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you may offer in credit

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meat/meat alternates as grains.

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For milk,
all students must be offered

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at least two types
of fluid milk

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each day in an 8-ounce portion.

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This requirement also applies

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if breakfast is served
in the classroom.

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The milk offered
must be fat-free plain,

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fat-free flavored,
or low-fat plain.

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Let's discuss a few details

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related to Offer Versus Serve
at breakfast.

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As I mentioned before,
Offer Versus Serve

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is optional at breakfast
for all grades.

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Four food items
from the three food components,

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fruit, vegetable,
grain, and milk,

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must be offered
in order for the menu

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to be reimbursable.

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The menu planner can decide
the portion sizes,

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and from the four items
offered,

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students must select
at least three items.

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Students must select
at least half a cup

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of fruit or vegetable
plus two other food items

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for the meal to be counted

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and claimed for reimbursement.

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Students must be allowed
to select all four items.

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When talking about breakfast,

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there are a couple definitions
that we need to cover.

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We need to make a distinction
between a food component

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and a food item.

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A food component
is a category of food

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that must be offered
at breakfast.

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As we've already discussed,

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there are three
food components:

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fruit or vegetable,
milk, and grain.

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A food item is a food
or combination of foods

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that may be offered

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within the three
food components.

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Four food items
from the three food components

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must be offered
for Offer Versus Serve

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to be implemented properly.

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Larger portions of grain items
may count

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as more than one food item.

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For example,
a 2-ounce equivalent muffin

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can count
as one or two food items.

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It's up to the menu planner

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to decide
how the muffin will credit.

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Here are the possible
breakfast menu combinations

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which include the four required
food items.

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At the top left, we have a menu

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that includes a fruit,
a milk, a grain,

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and a grain.

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At the top right,
we have a menu

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that includes a fruit, a juice,

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crediting as a fruit,
a milk, and a grain.

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And at the bottom,
or the center,

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we have a menu that includes
fruit, milk, grain,

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and a meat/meat alternate
counting as a grain.

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And note you can always offer
more than four food items

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if you would like.

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So now let's talk about
a few Offer Versus Serve

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fruit and vegetable details.

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For menu planning,
1 cup of fruit may be offered

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as more than one food item,

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and in order for a meal
to be reimbursable,

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all students must have
at least a 1/2 cup

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of fruit or vegetable
or a combination of the two

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plus two other food items
on their tray.

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Here are some examples
of offering

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the 1 cup of fruit requirement

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as two different food items.

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On the left side,
we have a 1/2 cup of grapes

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and a 1/2 cup of orange juice,

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and on the right side,
we have a banana,

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counting as a half a cup,
and a 1/2 cup of strawberries.

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Now let's talk about a few

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Offer Versus Serve
grain details

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A 1-ounce equivalent grain
counts as one food item.

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Meat/meat alternates
may count as grains

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if 1-ounce equivalent of grain
was also offered.

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And larger-portion grain items
may count

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as more than one food item.

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For example, a 4-ounce muffin,
which credits

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as 2-ounce equivalent of grain,

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may count
as one or two food items.

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Here are a couple examples
of substituting

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meat/meat alternate for grain.

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Both of these options
would credit

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as 2-ounce equivalence
of grain.

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On the left, we have a piece

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of whole-grain toast
and a hard-boiled egg,

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and on the right,
we have granola and yogurt.

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Now let's put into practice
what we've just learned

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by identifying reimbursable
breakfast meals and menus.

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Here's a breakfast menu
that includes a muffin,

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fresh fruit,
fruit juice, and milk.

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Is this a reimbursable menu?

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Yes, the menu offers
at least four food items

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and one full cup of fruit.

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So, from that menu
we just looked at,

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let's say a student selects
the muffin, an apple, and milk.

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Is this a reimbursable meal?

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00:11:56.833 --> 00:11:58.333
Yes.

258
00:11:58.333 --> 00:12:01.500
The students selected
at least a half a cup of fruit

259
00:12:01.500 --> 00:12:05.167
plus two other items:
the muffin and the milk.

260
00:12:09.167 --> 00:12:11.833
Here's another meal
that a student selects:

261
00:12:11.833 --> 00:12:13.333
a muffin and a milk.

262
00:12:13.333 --> 00:12:15.667
Is this a reimbursable meal?

263
00:12:18.667 --> 00:12:22.333
No. The student did not select
the required 1/2 cup of fruit,

264
00:12:22.333 --> 00:12:25.000
so this is not
a reimbursable meal.

265
00:12:28.000 --> 00:12:30.667
Let's look at another menu.

266
00:12:30.667 --> 00:12:33.000
Here we have
a couple of options.

267
00:12:33.000 --> 00:12:36.833
So the students are able
to select one or two items

268
00:12:36.833 --> 00:12:42.333
from a variety of grain
and meat/meat alternate items.

269
00:12:42.333 --> 00:12:46.467
They also are able to select
a couple of peaches

270
00:12:46.467 --> 00:12:48.333
and a variety of milk.

271
00:12:48.333 --> 00:12:51.000
Is this a reimbursable menu?

272
00:12:53.833 --> 00:12:57.333
Yes, the menu offers
1 cup of fruit,

273
00:12:57.333 --> 00:12:59.000
1 cup of milk,

274
00:12:59.000 --> 00:13:01.833
plus at least 1-ounce
equivalent of grain

275
00:13:01.833 --> 00:13:06.833
and an additional item
for a total of four items.

276
00:13:12.000 --> 00:13:14.833
So let's say a student
selects this meal:

277
00:13:14.833 --> 00:13:17.667
string cheese, cereal,
and milk.

278
00:13:17.667 --> 00:13:20.333
Is this a reimbursable meal?

279
00:13:23.500 --> 00:13:27.000
No, this is not reimbursable
because the student did not

280
00:13:27.000 --> 00:13:30.333
select the required 1/2 cup
of fruit or vegetable.

281
00:13:33.667 --> 00:13:37.500
Here's another menu:
an egg omelet, fresh grapes

282
00:13:37.500 --> 00:13:41.167
and juice, 1/2 cup each,
and 1 cup of milk.

283
00:13:41.167 --> 00:13:43.500
Is this a reimbursable menu?

284
00:13:48.000 --> 00:13:52.000
No, this menu is missing
a full component, the grain.

285
00:13:52.000 --> 00:13:54.167
Even though
meat/meat alternates can credit

286
00:13:54.167 --> 00:13:55.667
as a grain at breakfast,

287
00:13:55.667 --> 00:13:59.667
the menu must first offer
an actual grain item each day,

288
00:13:59.667 --> 00:14:03.000
and then meat/meat alternates
can count as grains.

289
00:14:05.667 --> 00:14:08.500
So then let's take a look
at this menu.

290
00:14:08.500 --> 00:14:11.000
Is this a reimbursable menu?

291
00:14:13.333 --> 00:14:14.667
Yes, it is.

292
00:14:14.667 --> 00:14:17.333
It's the same menu
we were just looking at,

293
00:14:17.333 --> 00:14:19.333
but this time, the menu planner

294
00:14:19.333 --> 00:14:21.833
has planned
a piece of toast as well.

295
00:14:21.833 --> 00:14:24.000
So then this would be
a reimbursable menu

296
00:14:24.000 --> 00:14:26.500
because it includes a grain .

297
00:14:30.333 --> 00:14:33.167
Here's another menu.
Is this reimbursable?

298
00:14:33.167 --> 00:14:34.500
We have a muffin,

299
00:14:34.500 --> 00:14:36.833
1/2 cup of fruit
with the orange,

300
00:14:36.833 --> 00:14:39.167
and 1 cup of milk.

301
00:14:42.833 --> 00:14:45.867
No, this menu falls short
of the fruit requirement

302
00:14:45.867 --> 00:14:48.233
because the meal pattern
requires 1 cup of fruit,

303
00:14:48.233 --> 00:14:51.333
and the orange only provides
a 1/2 cup.

304
00:14:54.167 --> 00:14:56.500
Now let's transition to lunch.

305
00:14:56.500 --> 00:14:59.000
When talking about
Offer Versus Serve at lunch,

306
00:14:59.000 --> 00:15:01.567
there are a couple points
to keep in mind.

307
00:15:01.567 --> 00:15:05.300
At lunch, there are five
required food components:

308
00:15:05.300 --> 00:15:09.833
milk, grain,
meat/meat alternate,

309
00:15:09.833 --> 00:15:13.500
fruits, and vegetables.

310
00:15:13.500 --> 00:15:15.500
All menus must be planned
to include

311
00:15:15.500 --> 00:15:17.500
all the required
food components

312
00:15:17.500 --> 00:15:20.000
in the minimum required
portion sizes,

313
00:15:20.000 --> 00:15:21.833
which we will look at
a little more closely

314
00:15:21.833 --> 00:15:23.000
in a minute.

315
00:15:25.667 --> 00:15:28.500
Enough food must be offered
so that each child

316
00:15:28.500 --> 00:15:31.333
could take the full planned
amount of every component

317
00:15:31.333 --> 00:15:32.833
if they choose

318
00:15:32.833 --> 00:15:35.000
and when there is a variety
of menu options

319
00:15:35.000 --> 00:15:36.833
or multiple serving lines,

320
00:15:36.833 --> 00:15:38.833
each meal option
or serving line

321
00:15:38.833 --> 00:15:43.500
must offer all required
food components.

322
00:15:43.500 --> 00:15:46.000
Let's look at the meal pattern
requirements for lunch

323
00:15:46.000 --> 00:15:48.333
in a little more detail.

324
00:15:48.333 --> 00:15:50.500
The slides that follow
show the minimum daily

325
00:15:50.500 --> 00:15:53.833
and weekly requirements
for each food component.

326
00:15:53.833 --> 00:15:56.167
I mentioned earlier
in the breakfast section

327
00:15:56.167 --> 00:15:58.500
that when talking about
Offer Versus Serve,

328
00:15:58.500 --> 00:16:00.167
we will be paying
special attention

329
00:16:00.167 --> 00:16:02.167
to the daily
meal pattern requirements

330
00:16:02.167 --> 00:16:04.333
rather than
the weekly requirements.

331
00:16:04.333 --> 00:16:06.833
This holds true
for lunch as well.

332
00:16:06.833 --> 00:16:09.667
It's not that the weekly
requirements aren't important.

333
00:16:09.667 --> 00:16:12.500
It's just that when talking
about Offer Versus Serve

334
00:16:12.500 --> 00:16:15.500
we're more concerned with
daily menus and most concerned

335
00:16:15.500 --> 00:16:18.867
with what's on the student's
tray at the point of service.

336
00:16:21.167 --> 00:16:23.167
For the meat/meat alternate
component,

337
00:16:23.167 --> 00:16:24.833
students in grades K through 8

338
00:16:24.833 --> 00:16:28.167
must be offered at least
1-ounce equivalent each day.

339
00:16:28.167 --> 00:16:30.133
And students in grades
9 through 12

340
00:16:30.133 --> 00:16:34.467
must be offered at least
2-ounce equivalents each day.

341
00:16:34.467 --> 00:16:37.667
For the fruit component,
students in grades K through 8

342
00:16:37.667 --> 00:16:41.000
must be offered at least
1/2 cup each day and students

343
00:16:41.000 --> 00:16:42.333
in grades 9 through 12

344
00:16:42.333 --> 00:16:45.333
must be offered
at least 1 cup each day.

345
00:16:47.667 --> 00:16:50.167
For vegetables,
students in grades K through 8

346
00:16:50.167 --> 00:16:53.333
must be offered at least
3/4 of a cup each day,

347
00:16:53.333 --> 00:16:55.167
and students
in grades 9 through 12

348
00:16:55.167 --> 00:16:59.000
must be offered
at least 1 cup each day.

349
00:16:59.000 --> 00:17:01.000
The weekly vegetable
subgroup requirements

350
00:17:01.000 --> 00:17:02.833
are not listed on the slide

351
00:17:02.833 --> 00:17:04.333
and I'm not
going to cover those

352
00:17:04.333 --> 00:17:06.333
because Offer Versus
Serve applies

353
00:17:06.333 --> 00:17:08.000
to what students
actually select

354
00:17:08.000 --> 00:17:09.500
and put on their tray

355
00:17:09.500 --> 00:17:11.000
rather than
what has been planned

356
00:17:11.000 --> 00:17:13.000
over the course of the week.

357
00:17:13.000 --> 00:17:15.167
At the point of service
we aren't really concerned

358
00:17:15.167 --> 00:17:17.833
with the types of vegetables
the students select

359
00:17:17.833 --> 00:17:21.167
but rather the total amount
of vegetables.

360
00:17:23.500 --> 00:17:26.167
For grains,
students in grades K through 8

361
00:17:26.167 --> 00:17:29.333
must be offered 1-ounce
equivalent of grain each day,

362
00:17:29.333 --> 00:17:31.333
and students
in grades 9 through 12

363
00:17:31.333 --> 00:17:35.000
must be offered 2-ounce
equivalents of grain each day.

364
00:17:37.667 --> 00:17:40.167
And for milk,
all students must be offered

365
00:17:40.167 --> 00:17:43.167
at least two types
of fluid milk each day

366
00:17:43.167 --> 00:17:45.500
in an 8-ounce portion.

367
00:17:45.500 --> 00:17:48.500
The milk types offered
must be fat-free plain,

368
00:17:48.500 --> 00:17:51.667
fat-free flavored,
or low-fat plain.

369
00:17:54.667 --> 00:17:56.833
Let's discuss a few details
related

370
00:17:56.833 --> 00:17:59.333
to Offer Versus Serve at lunch.

371
00:17:59.333 --> 00:18:03.167
Offer Versus Serve is required
for grades 9 through 12 only.

372
00:18:03.167 --> 00:18:06.500
It is optional
for grades K through 8.

373
00:18:06.500 --> 00:18:10.333
All five food components in the
required minimum portion sizes

374
00:18:10.333 --> 00:18:13.667
must be offered each day,
and the menu planner

375
00:18:13.667 --> 00:18:17.333
can decide portion sizes
for different items.

376
00:18:17.333 --> 00:18:20.000
Students have the option
to decline two components

377
00:18:20.000 --> 00:18:21.667
if they want to,

378
00:18:21.667 --> 00:18:25.000
which means they must
select three components.

379
00:18:25.000 --> 00:18:26.500
One of the components

380
00:18:26.500 --> 00:18:28.833
must be at least a half
a cup of fruit or vegetable

381
00:18:28.833 --> 00:18:32.467
or a combination of the two,
and the other two components

382
00:18:32.467 --> 00:18:35.000
that the students selects
must be in the minimum

383
00:18:35.000 --> 00:18:37.333
required portion size.

384
00:18:39.167 --> 00:18:43.233
Let's talk a little bit more
about fruits and vegetables.

385
00:18:43.233 --> 00:18:46.500
For lunch to be reimbursable,
students in all grades

386
00:18:46.500 --> 00:18:49.433
must select at least
a 1/2 cup of fruit or vegetable

387
00:18:49.433 --> 00:18:51.500
or a combination of the two.

388
00:18:51.500 --> 00:18:54.333
And this is the same
as at breakfast.

389
00:18:56.833 --> 00:18:59.333
Let's look at an example
of Offer Versus Serve

390
00:18:59.333 --> 00:19:02.667
related specifically
to fruits and vegetables.

391
00:19:02.667 --> 00:19:05.500
Sometimes a student will select
a fruit and vegetable

392
00:19:05.500 --> 00:19:08.333
as two of the three
required components.

393
00:19:08.333 --> 00:19:11.167
This can certainly contribute
to a reimbursable meal

394
00:19:11.167 --> 00:19:12.667
at the point of service

395
00:19:12.667 --> 00:19:14.333
as long as the student selects

396
00:19:14.333 --> 00:19:16.333
a half a cup of fruit
or vegetable

397
00:19:16.333 --> 00:19:18.167
or a combination

398
00:19:18.167 --> 00:19:20.333
and selects the second fruit
or vegetable

399
00:19:20.333 --> 00:19:24.500
in the minimum required portion
size for that grade group.

400
00:19:24.500 --> 00:19:27.667
So for example,
students in grades K through 8

401
00:19:27.667 --> 00:19:29.667
must select
a half a cup of fruit

402
00:19:29.667 --> 00:19:33.500
and a half a cup of vegetable
plus one other full component.

403
00:19:33.500 --> 00:19:35.500
And students in grades
9 through 12

404
00:19:35.500 --> 00:19:39.000
must select a half a cup
of one fruit or vegetable

405
00:19:39.000 --> 00:19:44.000
and then one cup of the other
plus one other full component.

406
00:19:49.000 --> 00:19:51.500
Now a couple Offer Versus Serve
meat/meat alternate

407
00:19:51.500 --> 00:19:53.333
and grain details.

408
00:19:53.333 --> 00:19:56.567
If a student selects a meat/
meat alternate or a grain item

409
00:19:56.567 --> 00:19:59.700
and you want to count it as one
of the three meal components

410
00:19:59.700 --> 00:20:02.367
the student must select
the minimum portion size

411
00:20:02.367 --> 00:20:04.533
required by the meal pattern.

412
00:20:04.533 --> 00:20:05.833
For grades K through 8,

413
00:20:05.833 --> 00:20:07.167
that means students must select

414
00:20:07.167 --> 00:20:09.000
at least 1-ounce equivalent,

415
00:20:09.000 --> 00:20:10.500
and for grades 9 through 12,

416
00:20:10.500 --> 00:20:12.167
that means students must select

417
00:20:12.167 --> 00:20:14.667
at least 2-ounce equivalents.

418
00:20:14.667 --> 00:20:17.500
For example, if the menu
planner offers the meat/

419
00:20:17.500 --> 00:20:20.700
meat alternate component
as two food items,

420
00:20:20.700 --> 00:20:24.800
so, for example, a cheese stick
and chicken nuggets,

421
00:20:24.800 --> 00:20:26.600
to students
in grades K through 8,

422
00:20:26.600 --> 00:20:29.000
in the minimum portion size,
for this grade group

423
00:20:29.000 --> 00:20:30.600
is 1-ounce equivalent.

424
00:20:30.600 --> 00:20:34.833
The student may select
either the cheese stick

425
00:20:34.833 --> 00:20:36.500
or the chicken nuggets

426
00:20:36.500 --> 00:20:39.500
to count as the meat/
meat alternate component.

427
00:20:39.500 --> 00:20:42.833
However if the same two items
are offered to students

428
00:20:42.833 --> 00:20:44.867
in grades 9 through 12

429
00:20:44.867 --> 00:20:47.900
where the minimum portion size
is 2-ounce equivalent,

430
00:20:47.900 --> 00:20:49.333
the student must select

431
00:20:49.333 --> 00:20:52.000
both the cheese stick
and chicken nuggets

432
00:20:52.000 --> 00:20:54.667
to count as the meat/
meat alternate component

433
00:20:54.667 --> 00:20:56.500
and this example
would work the same way

434
00:20:56.500 --> 00:20:58.500
for the grain component.

435
00:21:02.833 --> 00:21:05.167
So now let's do
what we did with breakfast,

436
00:21:05.167 --> 00:21:07.167
but this time
we'll put into practice

437
00:21:07.167 --> 00:21:09.000
what we've just learned
by identifying

438
00:21:09.000 --> 00:21:13.000
reimbursable lunch meals
and menus.

439
00:21:13.000 --> 00:21:16.833
Let's start with a menu
for grades K through 5.

440
00:21:16.833 --> 00:21:18.833
This menu offers two tacos,

441
00:21:18.833 --> 00:21:20.833
which provide
two meat/meat alternate

442
00:21:20.833 --> 00:21:23.167
and 2-ounce equivalent
of grain,

443
00:21:23.167 --> 00:21:27.033
1/4 of a cup of refried beans,
1 cup of shredded lettuce,

444
00:21:27.033 --> 00:21:30.667
which credits as a 1/2 cup
of vegetable,

445
00:21:30.667 --> 00:21:34.167
oranges in a 1/2 cup portion,
1/2 cup apple slices,

446
00:21:34.167 --> 00:21:36.167
and 1 cup of milk.

447
00:21:36.167 --> 00:21:38.500
Is this a reimbursable menu?

448
00:21:40.933 --> 00:21:43.667
Yes, it includes
the required components

449
00:21:43.667 --> 00:21:45.767
in the correct portion sizes.

450
00:21:45.767 --> 00:21:47.833
At least a 1/2 cup of fruit,

451
00:21:47.833 --> 00:21:49.900
3/4 of a cup of vegetable,

452
00:21:49.900 --> 00:21:52.667
at least 1 ounce of meat/
meat alternate and grains,

453
00:21:52.667 --> 00:21:54.667
and 1 cup of milk.

454
00:22:01.667 --> 00:22:03.833
So from the menu
we just looked at,

455
00:22:03.833 --> 00:22:06.500
let's say that Emily chooses
two tacos,

456
00:22:06.500 --> 00:22:09.167
the refried beans,
and the shredded lettuce.

457
00:22:09.167 --> 00:22:11.500
Is this a reimbursable meal?

458
00:22:14.500 --> 00:22:17.833
Yes, Emily has selected
at least a 1/2 cup of fruit

459
00:22:17.833 --> 00:22:19.333
or vegetable with the lettuce

460
00:22:19.333 --> 00:22:23.500
and the beans plus two
other full components: grain

461
00:22:23.500 --> 00:22:25.000
and meat.

462
00:22:26.833 --> 00:22:29.333
A note here: the menu planner
has planned

463
00:22:29.333 --> 00:22:31.000
a 2-ounce equivalent of grain

464
00:22:31.000 --> 00:22:34.167
and a 2-ounce equivalent
of meat/meat alternate portion

465
00:22:34.167 --> 00:22:37.000
but the minimum required
for grades K through five

466
00:22:37.000 --> 00:22:39.000
is only 1 ounce of each.

467
00:22:39.000 --> 00:22:41.833
So really Emily could have
selected just one taco

468
00:22:41.833 --> 00:22:44.500
and it still would have been
a reimbursable meal

469
00:22:44.500 --> 00:22:47.500
because it would have contained
a 1/2 cup of vegetable

470
00:22:47.500 --> 00:22:53.167
plus 1 ounce of meat
and 1 ounce of grain.

471
00:22:53.167 --> 00:22:57.167
So let's say that Ethan chooses
two tacos and 1 cup of milk.

472
00:22:57.167 --> 00:22:59.500
Is this a reimbursable meal?

473
00:23:01.500 --> 00:23:04.500
No. Although Ethan
has three components,

474
00:23:04.500 --> 00:23:05.833
he did not select at least

475
00:23:05.833 --> 00:23:08.167
a 1/2 cup of fruit
or vegetable.

476
00:23:13.333 --> 00:23:15.667
So let's say that Ryan
selected a 1/4 cup

477
00:23:15.667 --> 00:23:17.333
of the refried beans,

478
00:23:17.333 --> 00:23:20.333
1/2 a cup of apple slices,
and 1 cup of milk.

479
00:23:20.333 --> 00:23:22.833
Is this a reimbursable meal?

480
00:23:26.167 --> 00:23:30.000
No. Although Ryan selected
the required 1/2 cup of fruit

481
00:23:30.000 --> 00:23:33.333
or vegetable,
a 1/2 cup of apple slices,

482
00:23:33.333 --> 00:23:37.667
he only selected one other
full component: the milk.

483
00:23:37.667 --> 00:23:40.333
He only selected
a 1/4 a cup of vegetable.

484
00:23:40.333 --> 00:23:42.667
But if he had selected
a 1/2 cup of the refried

485
00:23:42.667 --> 00:23:45.000
beans then the beans
could count

486
00:23:45.000 --> 00:23:46.500
as the required
1/2 cup of fruit

487
00:23:46.500 --> 00:23:48.500
or vegetable, the 1/2 cup

488
00:23:48.500 --> 00:23:51.833
apple slices would count
as a full fruit component

489
00:23:51.833 --> 00:23:56.500
and the milk would count
as the third full component.

490
00:23:56.500 --> 00:23:59.167
One thing about this example
that's kind of interesting

491
00:23:59.167 --> 00:24:00.667
and important

492
00:24:00.667 --> 00:24:03.333
is that the beans can credit
as a vegetable

493
00:24:03.333 --> 00:24:06.333
or they can credit
as a meat/meat alternate.

494
00:24:06.333 --> 00:24:08.000
The important thing to know,
though,

495
00:24:08.000 --> 00:24:10.167
is that they cannot count
as both

496
00:24:10.167 --> 00:24:12.500
and they cannot count
as either/or

497
00:24:12.500 --> 00:24:14.500
at the point of service..

498
00:24:14.500 --> 00:24:18.567
The menu planner decides how
they want to credit the beans

499
00:24:18.567 --> 00:24:20.967
and then they have to make sure
and communicate that

500
00:24:20.967 --> 00:24:23.233
to staff serving on the line.

501
00:24:23.233 --> 00:24:26.333
And most importantly staff
at the point of service

502
00:24:26.333 --> 00:24:28.333
who are responsible
for identifying

503
00:24:28.333 --> 00:24:30.833
reimbursable meals.

504
00:24:30.833 --> 00:24:33.333
In this example,
the menu planner has decided

505
00:24:33.333 --> 00:24:36.500
to offer in credit the refried
beans as a vegetable,

506
00:24:36.500 --> 00:24:39.667
which is why this meal
isn't reimbursable.

507
00:24:39.667 --> 00:24:43.333
However, if the menu planner
had decided to offer in credit

508
00:24:43.333 --> 00:24:46.167
the refried beans
as a meat/meat alternate,

509
00:24:46.167 --> 00:24:48.333
then this meal
would be reimbursable

510
00:24:48.333 --> 00:24:50.167
because a 1/4 of a cup of beans

511
00:24:50.167 --> 00:24:53.333
equals 1-ounce equivalent
of meat/meat alternate.

512
00:24:57.500 --> 00:24:59.500
Let's look at another menu.

513
00:24:59.500 --> 00:25:01.933
This menu is for
grades six through eight

514
00:25:01.933 --> 00:25:03.667
and includes chicken drummies,

515
00:25:03.667 --> 00:25:05.667
which credit as 2-ounce
equivalents of meat/

516
00:25:05.667 --> 00:25:07.500
meat alternate,

517
00:25:07.500 --> 00:25:11.833
a 1/4 of a cup of carrots,
1/2 a cup of broccoli,

518
00:25:11.833 --> 00:25:15.833
1/2 a cup of mashed potatoes,
1/2 cup of grapes,

519
00:25:15.833 --> 00:25:17.333
and 1 cup of milk.

520
00:25:17.333 --> 00:25:19.667
Is this a reimbursable menu?

521
00:25:22.333 --> 00:25:25.667
No. This menu is missing
a full component:

522
00:25:25.667 --> 00:25:27.333
the grain component.

523
00:25:27.333 --> 00:25:29.833
In order for a menu
to be reimbursable,

524
00:25:29.833 --> 00:25:32.167
all five components
must be offered

525
00:25:32.167 --> 00:25:35.500
in the minimum required
portion sizes.

526
00:25:35.500 --> 00:25:39.000
It's very important to make
sure all components are offered

527
00:25:39.000 --> 00:25:42.167
because if the menu as planned
is missing a component,

528
00:25:42.167 --> 00:25:45.000
then all meals are considered
non-reimbursable,

529
00:25:45.000 --> 00:25:47.667
regardless of what
the student selects.

530
00:25:51.167 --> 00:25:54.767
So now let's say that instead
of the mashed potatoes

531
00:25:54.767 --> 00:25:56.900
we offer brown rice.

532
00:25:56.900 --> 00:25:59.133
Would this be reimbursable?

533
00:26:01.033 --> 00:26:04.900
Yes, it would be, because now
we have added in a grain,

534
00:26:04.900 --> 00:26:07.333
so all five components
in the minimum

535
00:26:07.333 --> 00:26:11.833
required portion sizes
are offered.

536
00:26:11.833 --> 00:26:14.667
So from that menu,
let's say that Mike selected

537
00:26:14.667 --> 00:26:18.167
the chicken drummies,
glazed carrots, and milk.

538
00:26:18.167 --> 00:26:20.500
Is this a reimbursable meal?

539
00:26:23.833 --> 00:26:28.333
No. Although Mike has selected
three components,

540
00:26:28.333 --> 00:26:30.667
the carrots do not meet
the required

541
00:26:30.667 --> 00:26:33.167
1/2 cup of fruit or vegetable.

542
00:26:33.167 --> 00:26:35.500
If Mike had selected
a little bit more carrots

543
00:26:35.500 --> 00:26:37.000
to make a 1/2 cup

544
00:26:37.000 --> 00:26:39.500
or another fruit
or vegetable item,

545
00:26:39.500 --> 00:26:42.167
then this would be
a reimbursable meal.

546
00:26:45.000 --> 00:26:47.500
Let's say
that Sam chooses broccoli,

547
00:26:47.500 --> 00:26:49.500
brown rice, and grapes.

548
00:26:49.500 --> 00:26:52.000
Is this a reimbursable meal?

549
00:26:55.000 --> 00:26:58.167
Yes. Sam has selected
the required 1/2 cup

550
00:26:58.167 --> 00:27:01.667
of fruit or vegetable serving
with the 1/2 cup of broccoli

551
00:27:01.667 --> 00:27:04.500
plus two other
full planned components:

552
00:27:04.500 --> 00:27:06.333
1-ounce equivalent of grain

553
00:27:06.333 --> 00:27:08.967
and a 1/2 cup of grapes
because a 1/2 cup

554
00:27:08.967 --> 00:27:11.167
is the minimum daily
fruit requirement

555
00:27:11.167 --> 00:27:12.833
for grades six through eight,

556
00:27:12.833 --> 00:27:15.833
so that counts
as a full component.

557
00:27:18.667 --> 00:27:22.333
Now let's look at a menu
for grades 9 through 12.

558
00:27:22.333 --> 00:27:25.333
This menu offers 2 ounces'
equivalent of grain

559
00:27:25.333 --> 00:27:28.000
with spaghetti,
2 ounces of meat,

560
00:27:28.000 --> 00:27:29.333
and a 1/2 cup of vegetable

561
00:27:29.333 --> 00:27:32.833
with meat sauce,
a mixed green salad,

562
00:27:32.833 --> 00:27:35.333
which offers
a 1/2 cup of vegetable

563
00:27:35.333 --> 00:27:38.667
because dark leafy greens
only credit

564
00:27:38.667 --> 00:27:41.833
as half of the serving size,

565
00:27:41.833 --> 00:27:44.667
1-ounce equivalent of grain
with garlic bread,

566
00:27:44.667 --> 00:27:48.500
1 cup of mixed fruit,
and 8 ounces of milk.

567
00:27:48.500 --> 00:27:51.333
Is this a reimbursable menu?

568
00:27:53.833 --> 00:27:56.833
Yes. It offers
all five components

569
00:27:56.833 --> 00:28:00.333
in at least the minimum
required serving sizes.

570
00:28:04.000 --> 00:28:06.333
So from that menu,
let's say Aziza

571
00:28:06.333 --> 00:28:08.000
selects the meat sauce,

572
00:28:08.000 --> 00:28:10.833
the mixed green salad,
and garlic bread.

573
00:28:10.833 --> 00:28:12.667
Is this a reimbursable meal?

574
00:28:16.000 --> 00:28:19.333
No. Although Aziza took
at least a 1/2 cup

575
00:28:19.333 --> 00:28:20.833
of fruit or vegetable

576
00:28:20.833 --> 00:28:23.333
and the full component
of meat/meat alternate.

577
00:28:23.333 --> 00:28:27.000
she did not take a second
full component.

578
00:28:27.000 --> 00:28:29.833
The garlic bread doesn't meet
the minimum grain requirement

579
00:28:29.833 --> 00:28:33.500
for grades 9 through 12,
which is 2-ounce equivalents.

580
00:28:33.500 --> 00:28:35.333
So Aziza would have to take

581
00:28:35.333 --> 00:28:38.000
another ounce equivalent
of grain

582
00:28:38.000 --> 00:28:40.333
with the spaghetti

583
00:28:40.333 --> 00:28:43.667
or another full component
such as a milk.

584
00:28:43.667 --> 00:28:46.000
Then the meal
would be reimbursable.

585
00:28:49.000 --> 00:28:53.333
So let's look at another menu
for grades 9 through 12.

586
00:28:53.333 --> 00:28:56.000
This menu offers
a turkey sub on wholegrain

587
00:28:56.000 --> 00:28:58.500
bun which counts
as 2 ounces of meat

588
00:28:58.500 --> 00:29:03.167
and 2 ounces of grain,
1/2 a cup of sweet potato fries

589
00:29:03.167 --> 00:29:06.867
1/2 a cup of fresh veggies
sticks, 1/2 a cup of peaches

590
00:29:06.867 --> 00:29:10.500
in light syrup,
1 cup of strawberries,

591
00:29:10.500 --> 00:29:12.500
and 8 fluid ounces of milk.

592
00:29:12.500 --> 00:29:15.000
Is this a reimbursable menu?

593
00:29:17.333 --> 00:29:21.233
Yes. All five components
are offered in at least

594
00:29:21.233 --> 00:29:25.233
the minimum required portion
sizes for grades 9 through 12 .

595
00:29:28.333 --> 00:29:31.667
So from that menu,
let's say Nicole selects

596
00:29:31.667 --> 00:29:36.667
the fresh veggies sticks,
peaches, and strawberries.

597
00:29:36.667 --> 00:29:38.833
Is this a reimbursable meal?

598
00:29:43.000 --> 00:29:47.167
No. Only one full component and
the required 1/2 cup of fruit

599
00:29:47.167 --> 00:29:49.667
and vegetable was taken.

600
00:29:49.667 --> 00:29:53.833
The strawberries make up
the full fruit component.

601
00:29:53.833 --> 00:29:57.000
And the vegetable sticks
make up the 1/2 cup of fruit

602
00:29:57.000 --> 00:29:59.500
or vegetable.

603
00:29:59.500 --> 00:30:03.333
A tray of only fruits and
vegetables is not reimbursable.

604
00:30:03.333 --> 00:30:06.833
There always has to be at least
three different components

605
00:30:06.833 --> 00:30:09.333
and at least one of which
has to be a 1/2 cup

606
00:30:09.333 --> 00:30:11.000
of fruit or vegetable.

607
00:30:11.000 --> 00:30:14.600
So Nicole would need
to select milk, grain,

608
00:30:14.600 --> 00:30:15.900
or meat, in the minimum

609
00:30:15.900 --> 00:30:17.300
required portion sizes

610
00:30:17.300 --> 00:30:20.000
in order for this meal
to be reimbursable .

611
00:30:23.000 --> 00:30:25.000
So from the same menu
let's say

612
00:30:25.000 --> 00:30:27.500
May selects the turkey sub,

613
00:30:27.500 --> 00:30:31.133
fresh veggie sticks,
strawberries, and the milk.

614
00:30:31.133 --> 00:30:33.333
Is this a reimbursable meal?

615
00:30:36.167 --> 00:30:41.667
Yes. May has selected at least
a 1/2 cup of fruit or vegetable

616
00:30:41.667 --> 00:30:44.433
and at least two
other full components.

617
00:30:44.433 --> 00:30:46.833
So this meal is reimbursable.

618
00:30:48.933 --> 00:30:50.433
Now that we know the basics

619
00:30:50.433 --> 00:30:53.667
and feel comfortable
identifying reimbursable meals,

620
00:30:53.667 --> 00:30:57.667
let's talk about Offer Versus
Serve and meal service type.

621
00:30:57.667 --> 00:31:00.833
Let's say you have a grab-and-
go service style for breakfast

622
00:31:00.833 --> 00:31:03.633
and also want to implement
Offer Versus Serve.

623
00:31:03.633 --> 00:31:07.433
You may want to pre-plate or
bundle some of the food items.

624
00:31:07.433 --> 00:31:11.300
USDA does allow schools to
bundle two or three food items

625
00:31:11.300 --> 00:31:14.800
if facility space or design
are a challenge.

626
00:31:14.800 --> 00:31:16.400
If bundling, consider

627
00:31:16.400 --> 00:31:19.500
other ways to offer choices,
like a fruit basket

628
00:31:19.500 --> 00:31:23.400
or a variety of milk
or a variety of bundles.

629
00:31:23.400 --> 00:31:25.833
An example of pre-planning
or bundling

630
00:31:25.833 --> 00:31:28.400
or pre-bagging meals
at breakfast

631
00:31:28.400 --> 00:31:31.467
would be to prepare bags
that contain a grain item

632
00:31:31.467 --> 00:31:33.233
and a 1/2 cup of fruit

633
00:31:33.233 --> 00:31:35.367
and then have
a fruit basket available

634
00:31:35.367 --> 00:31:37.367
and milk available for students

635
00:31:37.367 --> 00:31:41.733
to select more fruit if they'd
like and milk if they'd like.

636
00:31:41.733 --> 00:31:43.233
Remember
that Offer Versus Serve

637
00:31:43.233 --> 00:31:46.300
is never required
at breakfast for any grade.

638
00:31:46.300 --> 00:31:49.867
However SFAs are encouraged
to remain consistent

639
00:31:49.867 --> 00:31:51.833
with the intent
of Offer Versus Serve

640
00:31:51.833 --> 00:31:55.533
to allow students choice
and flexibility, reduce

641
00:31:55.533 --> 00:31:57.667
waste and food costs.

642
00:32:02.433 --> 00:32:04.633
If you utilize
Offer Versus Serve,

643
00:32:04.633 --> 00:32:05.900
there are a couple of tips

644
00:32:05.900 --> 00:32:08.333
that would be helpful to know.

645
00:32:08.333 --> 00:32:10.833
You must ensure that staff
are trained on the basics

646
00:32:10.833 --> 00:32:12.533
of Offer Versus Serve
requirements

647
00:32:12.533 --> 00:32:14.700
for both breakfast and lunch.

648
00:32:14.700 --> 00:32:18.767
It's also critical that staff
involved in the meal service,

649
00:32:18.767 --> 00:32:20.600
so those involved in serving

650
00:32:20.600 --> 00:32:22.567
and in determining
a reimbursable meal

651
00:32:22.567 --> 00:32:25.967
at the end of the line,
know the planned menu

652
00:32:25.967 --> 00:32:31.267
and the planned portion sizes
for each daily food component.

653
00:32:31.267 --> 00:32:34.600
The menu planner must therefore
communicate planned portions

654
00:32:34.600 --> 00:32:37.233
to staff before the meal
is served.

655
00:32:37.233 --> 00:32:39.500
Think about how you will
communicate with your staff

656
00:32:39.500 --> 00:32:41.633
at the beginning
of the meal service.

657
00:32:41.633 --> 00:32:44.833
They will need to know
how each food item credits.

658
00:32:44.833 --> 00:32:47.600
For example if a breakfast
bread is offered,

659
00:32:47.600 --> 00:32:50.000
do staff know
how it credits?

660
00:32:50.000 --> 00:32:52.967
Or at lunch,
if breaded chicken is offered,

661
00:32:52.967 --> 00:32:55.967
does the breading count as a
1-ounce equivalent of grain?

662
00:32:55.967 --> 00:32:58.533
What if it only credits
as 3/4 of an ounce

663
00:32:58.533 --> 00:33:00.600
or is not whole-grain rich?

664
00:33:00.600 --> 00:33:03.567
Then it cannot be counted
as one of the three components

665
00:33:03.567 --> 00:33:05.167
and staff
at the point of service

666
00:33:05.167 --> 00:33:07.100
would need to know that.

667
00:33:07.100 --> 00:33:08.667
And if we think back
to the meal

668
00:33:08.667 --> 00:33:10.567
example we looked at earlier,

669
00:33:10.567 --> 00:33:12.467
it's important
to let staff know

670
00:33:12.467 --> 00:33:14.500
how beans are planned
into the menu.

671
00:33:14.500 --> 00:33:16.900
Are the beans crediting
as a meat/meat alternate

672
00:33:16.900 --> 00:33:18.533
or as a vegetable?

673
00:33:18.533 --> 00:33:21.367
It's very important for point
to service staff to understand

674
00:33:21.367 --> 00:33:26.067
how each menu item credits
and for how much.

675
00:33:26.067 --> 00:33:28.000
Staff at the point of service
must be able

676
00:33:28.000 --> 00:33:30.067
to recognize
a reimbursable meal

677
00:33:30.067 --> 00:33:32.767
and accurately judge
quantities of food items

678
00:33:32.767 --> 00:33:34.667
that are self-served.

679
00:33:34.667 --> 00:33:36.133
Communication
and staff training

680
00:33:36.133 --> 00:33:37.600
are critical components

681
00:33:37.600 --> 00:33:42.033
to successfully implementing
Offer Versus Serve.

682
00:33:42.033 --> 00:33:43.900
The last thing
we need to talk about

683
00:33:43.900 --> 00:33:46.033
in regards to
Offer Versus Serve

684
00:33:46.033 --> 00:33:48.400
is meal identification.

685
00:33:48.400 --> 00:33:51.267
Meal identification
is a meal service requirement

686
00:33:51.267 --> 00:33:53.933
if implementing
Offer Versus Serve.

687
00:33:53.933 --> 00:33:55.800
You're required
to identify the foods

688
00:33:55.800 --> 00:33:57.667
that are part of
the reimbursable meal

689
00:33:57.667 --> 00:34:00.567
near or at the beginning
of the serving line.

690
00:34:00.567 --> 00:34:03.400
This helps ensure students
understand the components

691
00:34:03.400 --> 00:34:05.233
of the reimbursable meal

692
00:34:05.233 --> 00:34:10.133
and do not make unintentional
purchase of a la carte foods.

693
00:34:10.133 --> 00:34:13.067
Schools have discretion
as to how to identify the foods

694
00:34:13.067 --> 00:34:15.100
that are part of
the reimbursable meal

695
00:34:15.100 --> 00:34:18.233
but, at a minimum,
a menu daily or monthly

696
00:34:18.233 --> 00:34:20.467
must be posted
as well as a sign

697
00:34:20.467 --> 00:34:21.900
at the front
of the serving line

698
00:34:21.900 --> 00:34:24.500
that indicates that students
must select at least

699
00:34:24.500 --> 00:34:28.000
a 1/2 cup of fruit or vegetable
as part of the meal.

700
00:34:29.867 --> 00:34:33.700
Here's an example
of a reimbursable meal signage.

701
00:34:33.700 --> 00:34:36.600
This option has space available
to write in the menu

702
00:34:36.600 --> 00:34:40.300
or meal components each day
and it includes a statement

703
00:34:40.300 --> 00:34:43.133
that students must select
a red or a green

704
00:34:43.133 --> 00:34:45.300
or a fruit or a vegetable.

705
00:34:48.467 --> 00:34:51.900
Here's another example
of signage for lunch.

706
00:34:51.900 --> 00:34:56.433
It has the same concept as
the one that we just looked at,

707
00:34:56.433 --> 00:34:58.933
just in a little bit
different format.

708
00:35:01.267 --> 00:35:04.000
And here's an example
of signage for breakfast.

709
00:35:04.000 --> 00:35:06.800
It's very similar
to the signage for lunch,

710
00:35:06.800 --> 00:35:08.867
but it reflects
the breakfast meal pattern

711
00:35:08.867 --> 00:35:10.867
and component requirements.

712
00:35:14.700 --> 00:35:17.767
Offer Versus Serve can be a
challenging concept to master.

713
00:35:17.767 --> 00:35:21.333
But the good thing is that
there are resources to help.

714
00:35:21.333 --> 00:35:24.600
You can look for signage ideas
and other resources and tools

715
00:35:24.600 --> 00:35:29.567
on the USDA teen nutrition
best practices sharing center,

716
00:35:29.567 --> 00:35:33.800
which I have a screenshot of
on the left side of the slide.

717
00:35:33.800 --> 00:35:36.500
The Offer Versus Serve
guidance is also very helpful,

718
00:35:36.500 --> 00:35:39.033
especially for some of
those tricky scenarios

719
00:35:39.033 --> 00:35:40.500
that you encounter

720
00:35:40.500 --> 00:35:43.867
that we weren't able
to cover in a training.

721
00:35:43.867 --> 00:35:45.533
The link to the memo
and guidance

722
00:35:45.533 --> 00:35:47.033
can be found on our Web site,

723
00:35:47.033 --> 00:35:50.200
but the direct link
is included on this slide.

724
00:35:53.567 --> 00:35:56.833
So that completes the Offer
Versus Serve presentation.

725
00:35:56.833 --> 00:35:58.300
Thank you for listening today,

726
00:35:58.300 --> 00:36:00.200
and I hope you learned
something new.

727
00:36:00.200 --> 00:36:02.433
Please do not hesitate
to contact our office

728
00:36:02.433 --> 00:36:04.467
if you have any questions.

729
00:36:08.033 --> 00:36:10.500
This project has been funded
at least in part

730
00:36:10.500 --> 00:36:11.767
with federal funds

731
00:36:11.767 --> 00:36:14.300
from the U.S. Department
of Agriculture.

732
00:36:14.300 --> 00:36:15.933
The contents
of this publication

733
00:36:15.933 --> 00:36:18.233
do not necessarily
reflect the view

734
00:36:18.233 --> 00:36:21.133
or policies of the U.S.
Department of Agriculture

735
00:36:21.133 --> 00:36:23.833
nor does mention of trade
names, commercial products,

736
00:36:23.833 --> 00:36:25.333
or organizations

737
00:36:25.333 --> 00:36:28.667
imply endorsement
by the U.S. government.

738
00:36:28.667 --> 00:36:32.367
USDA is an equal opportunity
provider and employer.