Transcript meal patterns designed to help ensure

STATE CONFERENCE 2010
MENU PLANNING and NUTRIENT ANALYSIS
Food Based Menu Planning
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Two types
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Traditional
Enhanced
The Traditional Food-Based Menu
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Planning approach requires specific food group
components in specific amounts
for specific age/grade groups. It is the
approach that schools have used since
the National School Lunch Program was
established in 1946 and the School
Breakfast Program in 1966.
Enhanced Food-Based Menu Planning:
Enhanced Food-Based Menu Planning is
similar to the Traditional approach, it requires
specific food group components in specific amounts.
However, there are different established age/grade
groups. And, there are increased servings of
Vegetables/Fruits and Grains/Breads. This approach
uses meal patterns designed to help ensure
consistency with the Dietary Guidelines for
Americans.
Nutrition Standards
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Lunch ~ provide one-third of RDA
(Recommended Dietary Allowances)
(protein, calcium, iron, vitamins A and
C) and one-third REI (Recommended
Energy Intake)calories over a week’s
cycle
REQUIREMENTS
CALORIES AND NUTRIENTS
LUNCH
GRADES K – 6
GRADES 7 - 12
ENERGY~CALORIES
664
825
TOTAL FAT( g)
22
28
TOTAL SATURATED
FAT (g)
7
9
PROTEIN(g)
10
16
CALCIUM (mg)
286
400
IRON (mg)
3.5
4.5
VITAMIN A (RE)
224
300
VITAMIN C (mg)
15
18
TOTAL FAT ≤30%
SATURATED FAT <10%
Foods = Nutrients
CALORIES PROTEIN
CALCIUM
IRON
VITAMIN
A
VITAMIN
C
Bread
Cereals
Pasta
Chicken
Milk
Meat – G. Beef Cheese
Yogurt
Enriched
breads
Dried
Legumes
Carrots
Broccoli
Green Leafy
Vegetables
Orange
Red Peppers
Kiwi
Rice
Starchy
Vegetables
Fish
Eggs
Milk
Yogurt
Green Leafy
Vegetables:
Collards, Kale
Leafy green
vegetables
Egg Yolks
Sweet
Potatoes
Squash
Sweet
Potatoes
Cantaloupe
Broccoli
Potato
Corn
Cheese
Nut Butters
Mustard &
Turnip
Greens
Cereals
Fortified
Pumpkin
Fortified Milk
Cabbage
Strawberries
Honeydew
melon
Lima Beans
Nuts
Cereal & Bread
Fortified
Whole Grains
Fortified
Margarine
Cauliflower
Dried Beans
Salmon
Source: A Menu Planner for Healthy School Meals
Mandarin
Orange
MISSISSIPPI NUTRITION STANDARDS (MNS)
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Schools shall increase fresh fruits and
vegetables offered to students.
A minimum of one fresh fruit or vegetable
choice should be offered to students each
day.
School menus shall offer a minimum of three
different fruits and five different vegetables
weekly.
Schools should try to serve dark green and/or
orange vegetables and fruits three times per
week. (High in Vitamin A)
MNS
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MILK CHOICES
MILK FAT CONTENT 1% OR LESS
FLAVORED NONFAT OR LOW-FAT
160 CALORIES
8-OUNCE SERVING
MNS
WHOLE GRAIN PRODUCTS
Increase Variety of whole grain
products
 3 or more per week
 Not the same one each day
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Menu Planning
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Menu is customer driven
Variety
Food preferences
Aesthetic (flavor, texture, color, shape &
method of preparation
Texture
Mouth Feel
Consistency
Equipment
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GROUP ACTIVITY
SOFTWARE nutrient analysis
No. You are not required to do a
nutrient analysis of the menu for either
Traditional or Enhanced Food-Based
Menu Planning.
 Analysis done by State agency
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Marketing Techniques
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Marketing Sense (resource) Make a Star
Choice
Local Wellness Policy
NFSMI
Marketing Students
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Surveying students for acceptability
Tasting Parties
Serving Line sampling
Serving Line Promotion
Marketing School Food Service
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Operate like a business
Devising a Plan
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Define your business
Define your customers
Evaluate your plan and budget
Define your objectives