Meal Pattern Training for School Nutrition Programs

Overview

School Nutrition Programs | Program Guidance | Forms | Resources | Nutrition Education

The What’s for Lunch and What’s for Breakfast workshops provide information for school nutrition programs on the National School Lunch Program (NSLP) and School Breakfast Program (SBP) meal patterns and offer versus serve (OVS) requirements for grades K-12. The Connecticut State Department of Education (CSDE) developed these workshops as part of Connecticut's 2013 Team Nutrition grant from the U.S. Department of Agriculture (USDA).

What’s for Lunch (WFL):
Meeting the NSLP meal pattern requirements for grades K-12

WFL is an interactive workshop (3 ¼ hours) that provides information for school nutrition programs on the NSLP meal patterns and OVS requirements for grades K-12. WFL helps menu planners and school foodservice personnel:

  • understand the meal pattern requirements for lunch including components, serving sizes, and specific crediting criteria;
  • identify noncreditable foods;
  • understand the four dietary specifications that school lunches must meet and resources to help implement them;
  • understand how to implement OVS and identify reimbursable meals; and
  • gain confidence in their ability to provide staff training and communicate information about the NSLP meal pattern requirements to food service colleagues, school staff, students, and families.

What’s for Breakfast (WFB):
Meeting the SBP meal pattern requirements for grades K-12

WFB is a three-hour interactive workshop that provides information for school nutrition programs on the SBP meal patterns and OVS requirements for grades K-12. WFB helps menu planners and school foodservice personnel:

  • understand the meal pattern requirements for breakfast, including components, serving sizes, and specific crediting criteria;
  • identify noncreditable foods;
  • understand the four dietary specifications that school breakfasts must meet and resources to help implement them;
  • understand how to implement OVS and identify reimbursable meals; and
  • gain confidence in their ability to provide staff training and communicate information about the SBP meal pattern requirements to food service colleagues, school staff, students, and families.