Fundamentals of Menu Planning - Colorado Department of Education

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Transcript Fundamentals of Menu Planning - Colorado Department of Education

Fundamentals of Menu
Planning
Presented by Amanda Mercer, MS, RD
Summer 2015
Welcome
 Introductions
 Name
 Job Title
 District
 What do you hope to get out of today’s class?
 Norms, Expectations
2
Learning Objectives
 Relate Dietary Guidelines and MyPlate concepts to the goals of the
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3
school nutrition programs
Understand CN labeling, product formulation statements and
appropriate crediting information for school meal pattern
Plan menus that meet meal pattern requirements
Use the Food Buying Guide
Calculate meal pattern contributions
Analyze menus for school meal pattern requirements
Identify whole grain-rich products
Complete menu production records, standardized recipes and other
required paperwork
Menu Planning
Meal
Pattern
Production
Records
Meal Pattern
Contribution
Menu
Planning
Recipes
Menus
Product
Information
4
Other Factors
Storage
Space
Special
Diets
Delivery
Menu
Planning
Participation
5
Equipment
Meal Pattern
Meal
Pattern
Meal
Pattern
Contrib
ution
Producti
on
Records
Menu
Planning
Recipes
Menus
Produc
t Info
6
Dietary Guidelines
 Two overarching concepts
1. Maintain calorie balance over time to achieve and sustain a
healthy weight
2. Focus on consuming nutrient-rich foods and beverages
7
2010 Key Recommendations
 Increase vegetable and fruit intake
 Eat a variety of vegetables, especially dark green and red and
orange vegetables and beans and peas
 Consume at least half of all grains as whole grains. Increase
whole grain intake by replacing refined grains with whole
grains
 Increase intake of fat-free or low-fat milk and milk products,
such as milk, yogurt, cheese, or fortified soy beverages
8
Food-Based Menu Planning
5 food components in school meals
 Fruits
 Vegetables
 Grains
 Meat/Meat Alternate
 Milk
Food component – one of the five food groups which comprise reimbursable meals
9
Activity
 Match the foods to the correct food component
10
Creditable Fruits Include:
 Fresh, Frozen, Dried, 100% Fruit Juice

Fruit
Component
11
100% fruit juice cannot exceed ½ total weekly
vegetable offering
 Fruit canned in light syrup, water, or 100%
fruit juice
 Minimum creditable serving is 1/8 cup
 Credit as volume served, with exception of
dried fruit which credits as twice the volume
Vegetable Component and Subgroups
 Fresh, frozen, canned, 100% vegetable juice

Vegetable
Component
12
100% vegetable juice cannot exceed ½ total
weekly vegetable offering
 Organized into subgroups based on their
nutrition content
 Minimum creditable serving is 1/8 cup
 Credit as volume served, with exception to
leafy greens (1/2 of total volume)
Whole grain-rich Grains and Breads
 All grains servings offered must be whole
Grains
Component
grain-rich
 Must contain at least 50% whole grains and
the remaining grains, if any, must be enriched.
 Waiver available for documented hardship
 Minimum creditable serving is 0.25 oz.
equivalent
Pastas
13
Breads
Rice
Non-Creditable Grains
 If present must be less than 2% of product
Grains
Component
14
formula or the entire product is non-creditable
 Oat fiber
 Corn fiber
 Bran
 Germ
 Modified food starch
 Corn starch
 Wheat starch
 Potato, legume and other vegetable flours
Identifying Whole Grain-Rich Products
Grains
Component
What to look for . . .
 CN Label
 “oz. equivalent grains”
 Manufacturer product formulation statement
 Contains at least 8 grams of whole grain per oz.
eq
 Specific FDA approved health claims
 Ingredient list
 Weight in recipes
Health Claims
 Look for these statements on packaging
Grains
Component
“Diets rich in whole grain foods and
other plant foods, and low in saturated
fat and cholesterol, may reduce the
risk of heart disease.”
“Diets rich in whole grain foods and
other plant foods, and low in total fat,
saturated fat, and cholesterol, may
reduce the risk of heart disease and
certain cancers.”
Ingredient List
First ingredient in list.
Grains
Component
Batter Ingredients: Water, whole wheat flour, whole
grain corn, sugar, leavening (sodium acid
pyrophosphate, sodium bicarbonate), soy flour,
soybean oil, salt, egg yolk with sodium
silicoaluminate, ascorbic acid, egg white, dried
honey, artificial flavor.
First grain ingredient in
list.
Recipes
Recipe: 002263 Whole Grain Bread Stick
Number of Portions: 300
Size of Portion: 1 OZ
Grains
Component
050401 Flour, Whole Wheat . . . 5 LB + 4 OZ
050385 Flour, All Purpose . . . . . 4 LB + 12 OZ
075151 Water . . . . . . . . . . . . . . 3 QT + 1 ½ CUP
990063 Margarine . . . . . . . . . . . 3 CUP
000054 Milk, nonfat . . . . . . . . . . 2 CUP
000992 Yeast . . . . . . . . . . . . . . 1 CUP
075090 Sugar . . . . . . . . . . . . . . 2 CUP
089630 Salt . . . . . . . . . . . . . . . . .¼ CUP
Total weight of whole grain
ingredients must meet or
exceed the total weight of the
non-whole grain/grain
ingredients.
Activity
 Identify whole grain-rich products
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Meat and Meat Alternates
 Meats, dairy products, eggs, legumes, nuts
Meat/Meat
Alternate
Component
and seeds
 Minimum creditable serving is 0.25 oz.
equivalent
Meat Alternate Examples:
Cheese
Eggs
Nuts and
Seeds
Yogurt
Legumes
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Milk
Milk Component and Variety
 At least 2 choices must be offered
 Fluid milk must be:
Milk
Component
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
1% milk fat, unflavored
Fat-free, unflavored or flavored
Lactose-free, 1% unflavored; fat-free unflavored
or flavored
 Milk substitutes (non-dairy milk requests)
must meet specific nutrition standards
 Disability milk accommodations not subject to
these requirements
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Non-creditable Foods
 Non-creditable foods (listed in Food Buying Guide as “Other Foods”)
 Sour cream
 Ice cream
 Pudding
 Potato chips
 Whole and 2% milk
 Grains with greater than 2% non-creditable grain ingredients
 Unrecognizable food ingredients (e.g. pureed vegetables) can only
contribute to the meal pattern requirements if the dish that
contains them also provides an adequate amount of recognizable,
creditable food
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School Breakfast Program
Meal Pattern Requirements
23
Breakfast Meal Pattern
Meal Pattern
Amount of Food Per Week (Minimum per day)
Grades K - 5
Grades 6 – 8
Grades 9 - 12
5 (1)
5 (1)
5 (1)
Grains (oz. eq.)
7-10 (1)
8-10 (1)
9-10 (1)
Fluid Milk (cup)
5 (1)
5 (1)
5(1)
Grades K - 5
4 (1)
Grades 6 – 8
4 (1)
Grades 9 - 12
4 (1)
Grains (oz. eq.)
5.5-8 (1)
6.5-8 (1)
7-8 (1)
Fluid Milk (cup)
4 (1)
4 (1)
4 (1)
5-day Week
Fruit (cup)
4-day Week
Fruit (cup)
 All 3 grade groups overlap
 Can use one menu for K-12 (use 9-12 grade range for grains)
24
Dietary Specifications
Grade Group
Calories
K–5
350 – 500
6–8
400 – 550
9 - 12
450 - 600
Sodium
≤540 mg
≤600 mg
≤640 mg
 Zero grams of trans fat per portion
 Saturated Fat ≤10%
25
Age/Grade Calorie Ranges
Grade: K-5
Grade: 6-8
Grade: 9-12
Age: 5-10
Age: 11-13
Age: 14-18
Range: 350-500
Range: 400-550
Range: 450-600
Overlap:
400-500
Overlap:
450-550
Overlap: 450-500
Vegetables in the SBP
 May be offered in place of fruits
 If starchy veg. offered, must provide at least 2 cups of the
red/orange, dark green, legumes, or “other” subgroups over
the course of the week
 May be served as an extra
 Extras do not contribute to daily or weekly component
requirements
 Extras do not contribute as an item under OVS
 Extras do contribute to the weekly nutrient requirements
Grain-based Desserts
 No grain-based dessert limit at breakfast
 Some grain products can only be served as
desserts in lunch and are not allowable in
breakfast (brownies, cookies)
Optional Meat/Meat
Alternates
 Breakfast meal pattern does not require a meat/meat
alternate
 SFAs that wish to offer a meat/meat alternate at breakfast
have two options
1. Credit the meat/meat alternate as a grain item
2. Offer the meat/meat alternate as an extra item
 Common breakfast M/MA:
• Cheese
• Yogurt
• Sausage
• Egg
• Ham
Meat/Meat Alternate In Place of Grains
 When crediting the meat/meat alternate as a grain item in
breakfast:
 Must also offer at least one ounce equivalent of grains daily
 Must count the meat/meat alternate toward the daily and weekly
grain minimums and the weekly dietary specifications
1 oz. eq. Grain
1 oz. eq. M/MA
Meat/Meat Alternates as Extras
 When offering a meat/meat alternate as an extra item
 Must also offer at least one ounce equivalent of grains daily
 The meat/meat alternate does not count toward the grains range
 The meat/meat alternate does not contribute a component
towards the reimbursable meal
 The meat/meat alternate does contribute to the weekly nutrient
requirements
Menu:
Serving Size
Milk
1 cup
Fresh Apple Slices
½ cup
Cereal with Toast
2 oz. eq.
Hard boiled egg
1, Extra
Smoothies
 Smoothies prepared in-house may credit toward:
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 Fruit component
 Vegetable component
 Milk component
 Yogurt may credit as a M/MA
Pureed fruit and vegetable credit as juice
Must still offer variety of fluid milk choices
Additional fruit offerings encouraged
Commercial products may only credit toward fruit or vegetable
component
*Reference USDA memo SP 10-2014 (v.2):
http://www.cde.state.co.us/nutrition/usdamemos2p10-2014v2smoothiescnp
National School Lunch Program
Meal Pattern Requirements
Lunch Meal Pattern
Meal Pattern
5-day Week
Fruit (cup)
Vegetables (cup)
Dark green
Red/Orange
Beans/Peas (Legumes)
Starchy
Other
Additional to reach total
Grains (oz. eq)
Meat/Meat Alternate (oz.
eq)
Fluid Milk (cup)
Amount of Food Per Week (Minimum per day)
Grades K - 5
Grades 6 – 8
Grades 9 - 12
2 ½ (½)
2 ½ (½)
5 (1)
3 ¾ (¾)
3 ¾ (¾)
5 (1)
½
½
½
¾
¾
1¼
½
½
½
½
½
½
½
½
¾
1
8-9 (1)
8-10 (1)
1
8-10 (1)
9-10 (1)
1½
10-12 (2)
10-12 (2)
5 (1)
5 (1)
5(1)
Dietary Specifications
Grade Group
Calories
K–5
550 - 650
6–8
600 – 700
9 - 12
750 - 850
Sodium
≤ 1,230
≤ 1,360
≤ 1,420
 Zero grams of trans fat per portion
 Saturated Fat ≤10%
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Age/Grade Calorie Ranges
Grade: K-5
Grade: 6-8
Grade: 9-12
Age: 5-10
Age: 11-13
Age: 14-18
Range: 550-650
Range: 600-700
Range: 750-850
Overlap:
600-650
Vegetable Subgroups
5-day Week
K-5
6-8
9-12
Dark Green
½c
½c
½c
Red/Orange
¾c
¾c
1¼c
Beans/Peas
½c
½c
½c
Starchy
½c
½c
½c
Other
½c
½c
¾c
Additional
1c
1c
1½c
3 ¾ cups
3 ¾ cups
5 cups
Weekly
Totals
Multiple Offerings
 There is no daily subgroup requirement
 Each serving line must offer all the vegetable subgroups
weekly
 If a school serves two of the weekly subgroups the same day
and the student may choose only one:
 Must offer both of these subgroups to students on an additional
day
 Use Vegetable Subgroup Decision Tree for complicated
scenarios
 http://www.cde.state.co.us/nutrition/nutrilunchprogram
Grain-based Desserts
 Grain-based dessert limit:
 Maximum of 2 oz. grains/week
 Some grain products can only be served as desserts
in lunch (brownies, cookies)
Smoothies
 Smoothies prepared in-house may credit toward:
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

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 Fruit component
 Vegetable component
 Milk component
 Yogurt may credit as a M/MA
Pureed fruit and vegetable credit as juice
Must still offer variety of fluid milk choices
Additional fruit offerings encouraged
Commercial products may only credit toward fruit or vegetable
component
*Reference USDA memo SP 10-2014 (v.2):
http://www.cde.state.co.us/nutrition/usdamemos2p10-2014v2smoothiescnp
Meal Pattern Documentation
Requirements
 SFAs are required to maintain the following documentation (at a
minimum) to demonstrate compliance with the meal pattern
requirements:
 Meal pattern contribution documentation
 Product information (e.g. product formulation statements, Child
Nutrition labels, etc.)
 Recipes
 Menus
 Production records
 Receipts/Invoices
Meal Pattern Contribution
Meal
Pattern
Meal Pattern
Contribution
Producti
on
Records
Menu
Planning
Menus
Recipes
Product
Info
42
Kitchen Math
 Fruit – cups
 Vegetable – cups
 Grains – ounces (weight)
 Meat/Meat Alternate – ounces (weight)
 Milk – cups or fluid ounces
Important! Do Not Confuse
Weight and Volume Measure
Weight is ounces,
lbs, etc. for
meats, cheese,
grains, breads
Tool: scale
Volume is fluid
ounces for milk,
juice and portion
sizes of fruit and
vegetables
Tools: measuring
cup, qt, gal, etc
What Do you want to serve?
The Production records says “4oz”
2 Cups of lettuce = 4 oz by weight
½ cup (4 fl. Oz)
which is 1 oz by
weight or 2 leaves.
Food Buying Guide
Overview
46
The Food Buying Guide
 The Food Buying Guide (FBG) helps you:
 Buy the right amount of food
 Determine the contribution each food makes toward the meal
pattern requirements
 http://www.fns.usda.gov/tn/food-buying-guide-school-mealprograms
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Columns
48
Column 1
Food Item, As Purchased
Column 2
Purchase Unit (#, can, etc)
Column 3
Number of Servings per Unit, Edible Portion
Column 4
Serving Size
Column 5
Number of Purchase Units for 100 servings
Column 6
Additional Information
Table 5: Decimal Weight Equivalents
1 lb 3 oz =
(16 oz + 3 oz) =
1.19 lb or 19 oz.
123 oz =
(112 oz + 11 oz) =
7.69 lb
I -49
Table 7: Converting Decimals to
Nearest Portion of a Cup for V/F
Table 9: Metric Conversions
Food Buying Guide Calculator
52
http://fbg.nfsmi.org/
Activity
 Complete Conversion questions in worksheet AND
 Fraction to Decimal Equivalents questions in worksheet
53
Fruits and Vegetables
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Fruits and Vegetables
 All servings are measured by volume not weight
 Find the weight (pounds, ounces) converted to volume (cups,
teaspoons, tablespoons) in the Food Buying Guide
 1/8 cup is the smallest creditable amount
Fruits and Vegetables
Volume exceptions:
 Raw leafy greens count for 1/2 the volume (1 cup spinach and
romaine mixture = ½ cup dark green vegetable)
 Dried fruit count as 2x the volume (1/4 cup raisins = ½ cup fruit)
Vegetable subgroup reminders:
 To credit mixtures to a specific vegetable subgroup, you need to
know the exact quantities of each vegetable within the mixture
 If you cannot verify, you can count non-starchy mixtures as
“other” and starchy mixtures as “additional”
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Example
 Use the Food Buying Guide for fruits and vegetables in a recipe
 A recipe has 5-No 10 cans of canned green beans
1.
Quantity of
ingredient as
purchased
5- No. 10 Cans
Multiply:
#1 x #2 = #3
1.
Servings per purchase unit for ¼ 1.
cup fruit/vegetable
(column 3 in FBG)
X
=
1.
1.
1.
57
Fruit/Vegetable
Contribution
Portions per recipe ÷
100
Divide by 4 to get units in cups ÷
4
Cups for fruit/vegetable per portion =
Example
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Example
 Use the Food Buying Guide for fruits and vegetables in a recipe
 A recipe has 5-No 10 cans of canned green beans
1.
Quantity of
ingredient as
purchased
5- No. 10 Cans
Multiply:
#1 x #2 = #3
1.
Servings per purchase unit for ¼ 1.
cup fruit/vegetable
(column 3 in FBG)
X
45.30
1.
1.
1.
59
=
Fruit/Vegetable
Contribution
226.5
Portions per recipe ÷
100
Divide by 4 to get units in cups ÷
4
Cups for fruit/vegetable per portion =
0.5 cups
Activity
 Complete Crediting Fruits and Vegetables questions #1 and #2
in worksheet
60
Juice
 100% fruit juice can be credited to meet no more than ½ of the
fruit component offered over the week
Fruit
Type
Mon
Tues
Wed
Thurs
Fri
Total
Juice
½ cup
½ cup
½ cup
½ cup
½ cup
2.5 cups
Fresh
Fruit
½ cup
½ cup
½ cup
½ cup
½ cup
2.5 cups
Total
5 cups
 Divide total juice offered over the week by total amount of fruit (fruit plus
Juice) offered over the week times 100. Must be 50% or less over the week.
 2.5 cups juice ÷ 5 cups total fruit x 100 = 50% (compliant)
Activity
 Complete Crediting Fruits and Vegetables question #3 in
worksheet
62
Grains and Breads
63
Grains
 Many grains do not credit as 1 oz. of product equals 1 oz.
equivalent grains
 This is because different grain products contain different amounts
of grain
 0.25 oz. is the smallest creditable amount
 All grains must be whole grain-rich
 Waiver available for documented hardship
 Before determining grain contributions you must first
determine if the product is whole grain-rich
 USDA Whole Grain Resource:
http://www.fns.usda.gov/tn/whole-grain-resource
64
Crediting Grains
Manufacturer’s
Spec or CN label
• Obtain a manufacturer’s product specification
sheet, Child Nutrition (CN) label, or USDA
Foods Fact Sheet
Exhibit A
• Determine the item’s weight per serving and
refer to Exhibit A
• Need ingredient list and nutrition facts panel
Food Buying
Guide
Calculate grains
in a recipe
65
• Use FBG to determine amount of product
needed for the desired number of grain
servings
• Calculate the total amount of grams creditable
grain, divide by 16 and then divide by the
number of servings the recipe yields
CN Label
66
Product Formulation Statement
67
USDA Food Fact Sheet
68
How to Use Exhibit A
Group A
Minimum Serving Size for Group A
• Bread type coating
• Bread sticks (hard)
• Chow Mein noodles
• Crackers (saltines and snack crackers)
• Croutons
• Pretzels (hard)
• Stuffing (dry) Note: weights apply to
bread in stuffing.
1 oz eq = 22 gm or 0.8 oz
¾ oz eq = 17 gm or 0.6 oz
½ oz eq = 11 gm or 0.4 oz
¼ oz eq = 6 gm or 0.2 oz
Step 1: find the product in a group
on the left hand side of the chart.
Step 2: look on the right hand
side to determine the minimum
serving size required for that
product.
1.
Grams/cups in one serving of
product
(from Nutrition Facts Panel)
Divide:
#1 ÷ #2 = #3
48 g
÷
2. Grams/Cups for 1 oz.
equivalent (from Exhibit A)
28 g (group B)
3. Oz. equivalents of
grain
=
For one portion ÷
4. Grain oz. eq. per portion =
70
1.714 oz eq
1
1.5 oz eq
1.
Grams/cups in one serving of
product
(from Nutrition Facts Panel)
Divide:
#1 ÷ #2 = #3
43 g
÷
2. Grams/Cups for 1 oz.
equivalent (from Exhibit A)
69 g (group E)
3. Oz. equivalents of
grain
=
For one portion ÷
4. Grain oz. eq. per portion =
0.623 oz eq
1
0.5 oz eq
1.
Grams/cups in one serving of
product
(from Nutrition Facts Panel)
Divide:
#1 ÷ #2 = #3
32 g
÷
2. Grams/Cups for 1 oz.
equivalent (from Exhibit A)
28 g (group B)
3. Oz. equivalents of
grain
=
For one portion ÷
4. Grain oz. eq. per portion =
1.143 oz eq
1
1.0 oz eq
Activity
 Complete Crediting Grains question #1 in worksheet
73
Food Buying Guide
 Provides:
 Serving data by number of grain servings or by volume
 Same information as Exhibit A
 Additional grain products
 Yield information
74
Food Buying Guide
75
Food Buying Guide
 Example: recipe has 7 lbs. of long grain, parboiled brown rice
76
Food Buying Guide
1.
Quantity of ingredient as
purchased
7 lbs.
Multiply:
#1 x #2 = #3
2. Servings per purchase
unit (column 3 in FBG)
3.
X
15.5 (1/2 cup cooked)
=
4. Portions per recipe ÷
5. M/MA oz. eq. per portion =
77
Grains (oz.
equivalents)
108.5
100
1.0 oz
Calculate the grain servings in a recipe
Maple Bread
Yield: 80 portions
Recipes
Step 1: Identify
information
needed
*Yield
*Grain ingredients
and their
measures
78
Each portion: 1 slice
Ingredients
Measures
Sugar, granulated
1lb + 14 oz
Oil, vegetable
1 cup
Eggs, frozen
2 cup
Applesauce
1 cup
Maple flavoring
3 fl oz
Flour, All Purpose
0 lb + 10 2/3 oz
Flour, Ultra Grain Whole
Wheat White
1 lb + 5 1/3 oz
Cinnamon
2 tbsp = 2 tsp
Salt
.66 tsp
Milk
1 lb
Calculate the grain servings in a recipe
Recipes
Step 2: Divide the
total grams of
creditable grains
by the # of
portions
79
Yield = 80 Portions
Enriched, All purpose flour = 10 2/3 oz.
Ultra Grain Whole Wheat White Flour = 1 lb. + 5 1/3 oz.
If measures are not listed in grams, convert the measures to grams!
Conversions (Food Buying Guide, Grains section)
Number of pounds
X 453.6 grams
Number of ounces
X 28.35 grams
Number of cups of enriched
white flour
X 125 grams
Number of cups of whole
wheat flour
X 120 grams
Calculate the grain servings in a recipe
Convert, then add the total grams together
Recipes
Determine total
grams of
creditable grain
Yield = 80 Portions
Enriched, all purpose flour = 10 2/3 oz.
Ultra Grain Whole Wheat White Flour = 1 lb. + 5 1/3 oz.
(10.6667 X 28.35 grams) = 302.40945
+ (1 X 453.6 grams) = 453.6
+ (5.3333 X 28.35 grams) = 151.19905
= 907.2085 grams of grain
80
How to Calculate
Grain Contributions in a Recipe
 Maple Bread
1.
Total grams of creditable grain
ingredient (whole grain
flour/meal plus enriched
flour/meal)
907.2085 g
Divide:
#1 ÷ #2 = #3
÷
2. There are 16 grams per
ounce equivalent for grains
16 g
3. Oz. equivalents of
grain
=
4. Portions per recipe ÷
56.701 oz eq
80
5. Grain oz. eq. per portion =
0.71 rounds
down to 0.5 oz. eq.
Activity
 Complete Crediting Grains question #2 in worksheet
82
Recipe Grain Contribution
Worksheet
 There is an Excel worksheet that will do the math for you
 Worksheet for Calculating the Grain Contribution from a Recipe:
http://www.cde.state.co.us/nutrition/nutrimenuplanning
83
Grains Review
Manufacturer’s
Spec or CN label
• Obtain a manufacturer’s product specification
sheet, Child Nutrition (CN) label, or USDA
Foods Fact Sheet
Exhibit A
• Determine the item’s weight per serving and
refer to Exhibit A
• Need ingredient list and nutrition facts panel
Food Buying
Guide
Calculate grains
in a recipe
84
• Use FBG to determine amount of product
needed for the desired number of grain
servings
• Calculate the total amount of grams creditable
grain, divide by 16 and then divide by the
number of servings the recipe yields
Lunch Activity
1. Review material and place dots
2. Complete Crediting questions in worksheet
85
Meat and Meat Alternates
86
Crediting Meat/Meat Alternate
Food Buying
Guide
• For unprocessed items, with a
standard of identity, refer to FBG for
cooked yields or edible portions of
raw meat
CN Label, USDA • If the food is a processed item, use
Food Fact Sheet,
a CN label, USDA Food Fact Sheet,
or Manufacturers
or obtain a manufacturer’s product
specification
specification sheet
Meat/Meat Alternate
 Many M/MA do not credit as 1 oz. of product equals 1 oz.
M/MA.
 This is because many factors affect yield, including:
 Processing
 Cooking method and time
 The form in which you serve the food(e.g. mashed potatoes, fried
potatoes, baked potatoes)
 0.25 oz. is the smallest creditable amount
88
Food Buying Guide
 Use the Food Buying Guide (FBG) for unprocessed items
Example: 7 lbs. Pork Sausage, fresh or frozen
1.
Quantity of ingredient as
purchased
7 lbs.
Multiply:
#1 x #2 = #3
X
2. Servings per purchase
unit (column 3 in FBG)
3. Meat/Meat alternate
(oz. equivalents)
=
4. Portions per recipe ÷
5. M/MA oz. eq. per portion =
89
50
Food Buying Guide
90
Food Buying Guide
 Use the Food Buying Guide (FBG) for unprocessed items
Example: 7 lbs. Pork Sausage, fresh or frozen
1.
Quantity of ingredient as
purchased
7 lbs.
Multiply:
#1 x #2 = #3
X
2. Servings per purchase
unit (column 3 in FBG)
7.52
3. Meat/Meat alternate
(oz. equivalents)
=
4. Portions per recipe ÷
5. M/MA oz. eq. per portion =
91
52.64 oz
50
1.0 oz
Activity
 Complete Crediting Meat/Meat Alternate question #1 in
worksheet
92
CN Label Example
To learn more about the Child Nutrition labeling program visit the FNS
website:
http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program
93
USDA Food
Fact Sheet
http://www.fns.us
da.gov/fdd/nslpusda-foods-factsheets
94
Manufacturer’s
Specification
95
Processed Items
 Use the product formulation statement, USDA Food Fact
Sheet, or CN label
 Example: 6.5 lbs. of Roasted Turkey Breast Sliced
1.
Total creditable
amount of
product (per
portion in oz.)
2. Total weight (per 3. Divide:
portion) as
#1 ÷ #2 =
purchased (in oz.)
#3
÷
96
=
4. Quantity of
ingredient as
purchased in recipe
(in oz.
5. Meat/Meat alternate
(oz. equivalents)
Multiply:
#3 x #4 = #5
x 104 oz (6.5 lbs.)
=
6. Portions per recipe ÷
7. M/MA oz. eq. per portion =
30
Processed Items
97
Processed Items
1.
Total creditable
amount of
product (per
portion in oz.)
2 oz
98
2. Total weight (per 3. Divide:
portion) as
#1 ÷ #2 =
purchased (in oz.)
#3
÷
3.35 oz
=
0.597
4. Quantity of
ingredient as
purchased in recipe
(in oz.
5. Meat/Meat alternate
(oz. equivalents)
Multiply:
#3 x #4 = #5
x 104 oz (6.5 lbs.)
=
6. Portions per recipe ÷
7. M/MA oz. eq. per portion =
62.088 oz
30
2.0 oz
Activity
 Complete Crediting Meat/Meat Alternate question #2 in
worksheet
99
Meat/Meat Alternate Review
Food Buying
Guide
• For unprocessed items, with a
standard of identity, refer to FBG for
cooked yields or edible portions of
raw meat
CN Label, USDA • If the food is a processed item, use
Food Fact Sheet,
a CN label, USDA Food Fact Sheet,
or Manufacturers
or obtain a manufacturer’s product
specification
specification sheet
Calculating Weekly Ranges
Monday
Tuesday
Wednesday
Thursday
Friday
Mac & cheese
with a roll
2 Grains
1 M/MA
Super Sloppy
Joe
2 Grains
2 M/MA
Cheese pan
pizza
2 Grains
1 M/MA
Stir Fry
Bronco Burger
1 Grain
2 M/MA
2 Grains
2 M/MA
Ham and
cheese
sandwich
2 Grains
2 M/MA
Turkey and
cheese
sandwich
2 Grains
2 M/MA
Meatball
Submarine
Grilled chicken
sandwich
2 Grains
1.5 M/MA
Peanut butter
and jelly
sandwich
2 Grains
1 M/MA
Min
2 Grains
1 M/MA
2 Grains
2 M/MA
2 Grains
1 M/MA
1 Grain
1 M/MA
2 Grains
2 M/MA
Max
2 Grains
2 M/MA
2 Grains
2 M/MA
2 Grain
1.5 M/MA
2 Grains
2 M/MA
2 Grains
2 M/MA
Grain Range: 9 – 10 servings
M/MA Range: 7 – 9.5 servings
101
2 Grains
2 M/MA
Activity
 Complete Calculating Weekly Ranges questions in worksheet
102
Meal Pattern Contribution
Requirement
 SFAs are required to document how foods offered credit
toward the meal pattern requirements
 SFAs must document meal pattern contributions in one of the
following places:
 In recipes
 On production records
 In a separate document. Examples include:
 Menu Planning Tool - Includes Worksheets and Production Records
(Source: Kansas Department of Education)
 USDA Certification Worksheets
Recipes
Meal
Pattern
Meal
Pattern
Contrib
ution
Product
ion
Records
Menu
Planning
Menus
Recipes
104
Product
Info
Activity
 Identify what is wrong with this recipe
Standardized Recipes
 Definition: a recipe that has been tried, adapted, and retried
several times for use by a given foodservice operation and has
been found to produce the same good results and yield every
time when the exact procedures are used with the same type of
equipment and the same quantity and quality of ingredients
 Standardized recipes are required when:
 menu items have two or more ingredients
 when there is any preparation involved
 Standardized Recipe Template:
http://www.cde.state.co.us/nutrition/nutrimenuplanning
Advantages of
Standardized Recipes
 Cost
 Purchasing & Inventory
 Yields & Portions
 Employee Confidence
 Consistent Food Quality
 Customer Satisfaction
 Accurate Nutrient Content
 Successful Administrative
Review
107
Recipe Adjustment Resource
 FruitFromWashington.com has a free calculator that does the
math for you:
 http://www.fruitfromwashington.com/Recipes/scale/recipeconvers
ions.php
108
Activity
 Determine the component contributions of a recipe
109
Recipe Analysis Worksheet
 There is an Excel worksheet that will do the math for you
 Worksheet for Calculating the Components in a Recipe:
http://www.cde.state.co.us/nutrition/nutrimenuplanning
110
Product Information
Meal
Pattern
Meal
Pattern
Contribu
tion
Producti
on
Records
Menu
Planning
Menus
Recipes
Product
Information
111
Requirements for Processed
Products
 Meat/meat alternate
 Child Nutrition (CN) label
 Signed product formulation statement
 USDA Foods Fact Sheet
 Grains
 Child Nutrition (CN) label
 Signed product formulation statement
 USDA Foods Fact Sheet
 A Nutrition Facts Panel with the grams or ounces per serving AND
an ingredient list
Dietary Specifications
 To determine compliance with dietary specifications (calories,
saturated fat, trans fat and sodium), must have one of the
following:
 Nutrition Facts Panel
 Nutrient information from the manufacturer
113
Activity
 Decide whether or not the documentation is acceptable to
determine the meal component contribution
Menus
Meal
Pattern
Contrib
ution
Meal
Pattern
Producti
on
Records
Menu
Planning
Recipes
Product
Info
115
Menus
Advantages of Cycle Menus
 Save time
 Reduce labor costs
 Control food costs
 Reduce food waste
 Help you meet the meal pattern requirements
116
Cycle Menu Template
Menu Planners
 Menu planner resources available on our website at:
 http://www.cde.state.co.us/nutrition/nutrimenuplanning
118
Production Records
Meal
Pattern
Production
Records
Meal
Pattern
Contrib
ution
Menu
Planning
Recipes
Menus
Product
Info
119
Production Records
What are production records?
 Production records are planning, communicating, and
forecasting tools.
 CDE Template Example:
http://www.cde.state.co.us/nutrition/nutrimenuplanni
ng
Production Records
Why use production records?
 They help determine…
 Which items are most/least popular?
 Do you need to purchase/prepare more or less of a given
item the next time?
 Does equipment meet production needs?
 Are staff responsibilities delegated effectively?
7 CFR Section 210.10(a)(3)
 SFAs must keep production records for the meals they
produce.
 Records must:
 Show how meals offered contribute to the required food
components and food quantities for each grade group each
day
 Show what was actually planned, offered and served
 Be kept for three years plus the current year
Activity
 Identify what is wrong with the production
record
Salad Bar
 Salad bar recipe
 Ingredients are documented in your recipe and “Salad Bar” is
documented on your production record
 If there are additions to the salad bar recipe, these items must be
documented on the production record
 If an item is omitted from the salad bar recipe, you cannot use the
recipe and must document each item on the production record
 Document each item served on the salad bar on the
production record
 Daily production record or
 Salad bar production record
Review
Meal
Pattern
Production
Records
Meal Pattern
Contribution
Menu
Planning
Recipes
Menus
Product
Information
125
Resources
 Menu Planning webpage:
 http://www.cde.state.co.us/nutrition/nutrimenuplanning
 Fundamentals of Menu Planning webpage:
 http://www.cde.state.co.us/nutrition/osnmenuplanningtraining
 Training webpage:
 http://www.cde.state.co.us/nutrition/nutritrainings
126
Evaluation
 Please fill out the evaluation
 Follow-up evaluation in October
 Please contact me with any questions:
Amanda Mercer
[email protected]
303-866-6659
127
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