DIETARY

TENNESSEE SCHOOL FOR THE BLIND NUTRITIONAL SERVICES

Tennessee School for the Blind recognizes the concern that parents, students, and staff share concerning nutrition at the school level and how it directly affects childrens educational development. We sincerely hope the information on our web site will answer many of your questions.

The Dietary Staff are here trying to help your child make good food choices and serve food that taste good.

While some districts have some flexibility in what foods we offer to our students, we are required to plan our menus in accordance with guidelines set by the United States Department of Agriculture (USDA).

TSB School Nutrition Services Safety Policy meets or exceeds minimum standards set by the TN Department of Health`s Food Code.

The nutrition center and the school kitchen have standard operating procedures for safety and sanitation and use a Hazard Analysis and Critical Control Point (HAACP) program to assure that critical temperatures are monitored and recorded. This is the same program NASA uses to ensure that astronauts do not get sick!

All nutrition employees have standard yearly training, and have been given the Serv Safe Sanitation Course.

The kitchen at TSB has random, unexpected inspections two times a year by Metro Inspection and Environmental Protection.

We are very proud of our food safety records! Inspection reports are available for viewing

OFFER vs. SERVE

Offer versus Serve (OVS) is a system designed to decrease food waste and give students a greater flexibility in choosing what they eat for school breakfast, lunch, and supper. As a school for special needs students we serve Home-style setting at all meals.

General OVS Requirements for Breakfast

What`s for breakfast?

Four Food Items; from three or 4 components, in at least the minimum serving size. The four food components for breakfast are: (1) Meat/Meat Alternative = meat, poultry, fish, cheese, nuts, eggs, dry beans, yogurt, and alternative protein products. Meat/Meat Alternative is not required for breakfast. (2) Grains/Breads = ONLY whole grain sliced bread, tortillas, biscuits, muffins, and many more products made from enriched or whole-grain meal or flour, plus enriched or fortified cereals. (3) Vegetable/Fruit = fruit or vegetable in any form or full-strength juice, (4) Milk – fluid, served as a beverage or on cereal or both.

General OVS Requirements for Lunch

What`s for lunch?

For a meal that is reimbursable under USDA regulations, students must be offered a lunch that contains:

5 food items, from the 4 food components, in at least the minimum serving sizes for the appropriate age/grade group.

The 5 food items at lunch include:

(1)     Meat/Meat Alternate

(2)     Grains/Breads

(3)     Vegetables/Fruits – two or more servings of different kinds of vegetables or fruits

(4)     Milk

General OVS Requirements for Lunch:

Students must take at least 3 of the 5 food items. This is the minimum under Federal program regulations. Students may take smaller portions of the declined food items. The meal is considered a unit.

Concepts:

                Students can make food selections, and will more likely eat what they select.

                Students may refuse any food item.

                Students may take any combination.

                Combination foods count as more than 1 food item.

Staff at the lunch tables assist the students in knowing what is for lunch, and help in making decisions of what they want.

We encourage students to select all foods offered.

Policy for extra portions is limited to 1 dessert per meal, and 2 milks per meal.

A 22 item fresh salad bar is offered daily during lunch. AFTER the student has prepared their plate from the food offered at their table, they may go to the salad bar and prepare a salad plate of any items offered. This does not count as one of the reimbursable items. This is an extra program to encourage our children to eat more fresh fruits and vegetables.