Transcript Powerpoint - UC Davis Center for Nutrition in Schools

Successful Menu Planning:
USDA Nutrition Standards
for School Meals
http://cns.ucdavis.edu
Brought to You By:
Successful Menu Planning: Nutrition Standards for School Meals
http://cns.ucdavis.edu
Purpose of Class
• Train you on the USDA Nutrition Standards
and food based meal patterns
• Refine your menu planning skills
• Make your use of the USDA Nutrition
Standards successful!
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 1: Introduction
• Course Manual
• Continuing Education Units
• Certificate of Completion
• Logistics
• Introduction of
Trainers and Guests
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 1: Introduction
• Questions
 Bike
Rack
• Ice Breaker
 Name
 Position
& District
 One Success with Lunch or Breakfast
• Self-Assessment
• A Question or Concern
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 2: Background
•
•
•
•
•
Healthy, Hunger Free Kids Act of 2010
Dietary Reference Intakes
Institute of Medicine Report
Dietary Guidelines for Americans
MyPlate
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Single food based meal pattern and
meal requirements for lunch and
breakfast
• Limits on fat-free and low-fat milk and
limit of flavor to fat-free milk for
breakfast and lunch
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Changes in definitions
 Food
component
 Food item
 School week
 Tofu
 Whole grain-rich grains
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Meal requirements
• Meal Patterns
 Lunch
 Breakfast
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lunch Meal Pattern
Grades
K–5
Grades
6–8
Grades
9–12
Amount of Food Per Week
(Minimum Per Day)
Meal Pattern
Fruits (cups)
2½ (½)
2½ (½)
5 (1)
Vegetables (cups)
3¾ (¾)
3¾ (¾)
5 (1)
Dark green
½
½
½
Red/Orange
¾
¾
1¼
Beans and peas
(legumes)
½
½
½
Starchy
½
½
½
Other
½
½
¾
1
1
1½
Additional Veg to
Reach Total
Grains (oz eq)
Meats/Meat
Alternates (oz eq)
Fluid milk (cups)
Min 8 (1)
Min 8 (1)
5 (1)
Min 8 (1)
Min 9 (1)
Min 10 (2)
Min 10 (2)
5 (1)
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
5 (1)
Breakfast Meal Pattern
Grades
K–5
Grades
9–12
Amount of Food Per Week
(Minimum Per Day)
Meal Pattern
Fruits (cups)
Grades
6–8
5 (1)
5 (1)
5 (1)
0
0
0
Dark green
0
0
0
Red/Orange
0
0
0
Beans and peas
(legumes)
0
0
0
Starchy
0
0
0
Other
0
0
0
Vegetables (cups)
Grains (oz eq)
Min 7 (1)
Min 8 (1)
Min 9 (1)
Meats/Meat
Alternates (oz eq)
0
0
0
Fluid milk (cups)
5 (1)
5 (1)
5 (1)
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
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Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Grade Groups: K–5, 6–8 and 9–12
• Lunch
• Special cases
 Special
Case for K–8
 Grades 6–12
• Breakfast
 Pre–K
 RCCI
 Overlap
K–12
 Options: K–8, 6–12
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
Meal Pattern Requirements for K–8 Schools
Lunch
Calories
600–650
Saturated Fat
< 10% of Calories
Sodium
≤ 1230 mg (Target 1)
Grains
Minimum 8 (1 per day minimum)
Meat/Meat Alternates
Minimum 9 (1 per day minimum)
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
Meal Pattern Requirements
Breakfast
Calories
K–12
K–8
6–12
450–500
400–500
450–550
Saturated
Fat
< 10% of Calories
Sodium
≤ 540 mg (Target I)
Grains
Minimum 9
(1 per day min)
≤ 540 mg
≤ 600 mg
(Target I)
(Target I)
Minimum 8
Minimum 9
(1 per day min) (1 per day min)
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
 Fruits
Juice
 Vegetables
 Subgroups
 Substitute for fruit at breakfast
 Extra at breakfast
 Grains
 Whole grain-rich
 Meats/Meat Alternates
 Substitute for grains at breakfast
 Extra at breakfast
 Milk
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Target Nutrients
 Calories
Grades
Lunch
(Calories)
Breakfast
(Calories)
K–5
550–650
350–500
6–8
600–700
400–550
9–12
750–850
450–600
 Saturated
Fat
 < 10% calories from saturated fat
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Target Nutrients
 Sodium
 Breakfast
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Target Nutrients
 Sodium
 Lunch
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Target Nutrients
 Trans
Fat
 Nutrition label or manufacturer’s specs
must specify zero grams of trans fat per
serving (less than 0.5 gram per serving)
– Naturally-occurring trans fat excluded
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Nutrient Analysis
 Not
required
 Optional
 One week
 Average over a week
 Weighted average
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
• Offer versus Serve (OVS)
 Requirement
to take ½ cup fruit or
vegetable or combination of both
 ½ cup fruit and/or vegetable =
full component
– Applies to only fruit OR vegetable
– Other component must = full quantity
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
 Breakfast
rules
 Based on food items
– Must have a minimum of 3 Food Items
of required 3 Food Components
– Must have a minimum of 4 Food Items
for OVS
– 1 cup Fruit may be split into two Food
Items, ½ cup each
– 2 oz eq Grain may be split into two Food
Items
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
 Breakfast
rules
 Grains – counting Food Items
– Each 1 oz eq Grain = 1 Food Item
– 2 oz eq Grain = 1 or 2 Food Items
– Discretionary to allow 2 of same 1 oz eq
Grain = 2 oz eq Grain = 1 or 2 Food Items
– 1 oz eq M/MA as sub for Grain = 1 oz eq
Grain = 1 Food Item
– 1 oz eq M/MA as an extra food = 0 Food
Items and 0 Grains
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 3: Nutrition Standards
 Breakfast
rules
 Grains
– 1 oz eq M/MA as sub for Grain + 1 oz
eq Grain = 1 or 2 Food Items
– 1 oz eq M/MA as Extra + 1 oz eq
Grain = 1 Food Item
– Grains less than 1 oz eq must be
combined with other grains to equal 1
oz eq in order to equal 1 Food Item
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Breakfast Menu – Grades K–5 (2014–15)
Main Dishes: Select 1 = 2 Food Items
Creditable Contribution
2 oz eq grains
Breakfast Burrito (1 oz eq M/MA, 1 oz eq grains) Grains and M/Mas may be
duplicated
Cereal & Toast (1 oz eq grains each)
Large Muffin (4 oz. muffin = 2 oz eq grains)
Fruits: Select 1 or 2 = 1 Food Item Each
Orange, whole, wedged (1/2 cup)
Grape Juice, 4 fl. oz. (1/2 cup)
Diced Pears (1/2 cup)
Extra Foods = 0 Food Items
Hash Browns
Grits
Condiments = 0 Food Items
Picante Sauce
Jelly
Milk = 1 Food Item
Choice of Chocolate Non-Fat or
Unflavored Low-Fat (1%) Milk, 8 fl. oz
Breakfast Selections – Grades K–5
Selection #1: Burrito and Hash Browns
1 cup fruits
(juice is less than or equal to
½ of the fruits for the week)
0 – additional foods are not
counted as food items or
components
0 – condiments are not
counted as food items or
components
1 milk
Circle One
Yes No
Selection #2: Muffin and Juice
Yes
No
Selection #3: Cereal and Toast and Milk
Yes
No
Selection #4: Grits, Orange and Milk
Yes
No
Selection #5: Toast & Cereal, Milk and Juice
Yes
No
Selection #6: 2 Toast, Orange, Juice and Jelly
Yes
No
Selection #7: 2 Cereal, Milk and Hash Browns
Yes
No
Selection #8: Burrito, Juice and Milk
Yes
No
Breakfast OVS
How it works
Compo
-nents
Food
Items
Example
G
2
Cereal, 1 oz eq
Toast, 1 oz eq
X
X
½ cup Juice +
½ cup Grapes
X
F
Milk
2
1
Low-fat
NF Chocolate
Selections
Minimum for OVS
(3 food items selected)
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
For this menu, there are five separate food items. The student may take every item
offered. Any three food items may be selected. The student may never decline both
of the fruits. Students may take 2 or more of the same grain or fruit food items,
including 3 of the same food item, at the discretion of the menu planner.
Is this meal reimbursable
for K–12?
Is this meal reimbursable
for K–12?
Yes, 3 Food Items
No, no ½ cup F or V
Yes, 3 Food Items
Is this meal reimbursable
for K–12?
Is this meal reimbursable
for K–12?
Yes, 3 Food Items
Yes, 3 Food Items
No, may not count 2 Milks
Breakfast OVS
How it works
Components
Food
Items
Example
Selections
Minimum for
OVS (3 food
items selected)
G
(1 or) 2
Biscuit 1 oz eq
Sausage 1 oz eq
X
F
(1 or) 2
½ cup Juice +
½ cup Grapes
X
Milk
1
Low-fat
NF Chocolate
X
X
X
X
X
For this menu, there are either four or five food items at the option of the menu planner.
Whether you offer the biscuit and sausage separately or together as a sandwich, you may
count it as 1 or 2 food items.
We are counting the biscuit and sausage as 2 food items and serving it as a sandwich. The
fruit and juice may also be counted as either 1 or 2 food items. Here they are counted as 2
food items. The student must select a minimum of 3 food items, including ½ cup fruit.
Is this meal reimbursable
for K–12?
Is this meal reimbursable
for K–12?
Yes, 4 Food Items
Yes, 3 Food Items
No, no ½ cup F or V
Breakfast OVS:
How it works
Components
Food Items
Example
G
(1 or) 2
Bagel, 2 oz eq
Cream Cheese
X
F
(1 or) 2
½ cup Juice +
½ cup Grapes
X
Milk
1
Low-fat
NF Chocolate
Selections
Minimum for OVS
(3 food items
selected)
X
X
X
X
X
X
For this menu, there are five food items, because the bagel is 2 oz eq grains and we
are counting it as 2, not 1 food item. The bagel may also be counted as one oz eq
grain at your discretion.
Any three food items may be selected but ½ cup fruit must be one of the food items
selected.
Is this meal reimbursable
for K–12?
Is this meal reimbursable
for K–12?
Yes, 3 Food Items
No, no ½ cup F or V
Yes, 3 Food Items
Breakfast OVS:
How it works
Compo
-nents
Food
Items
Example
(Offered as four
food items)
G
(1 or) 2
Biscuit, 1 oz eq
Sausage, 1 oz eq
X
X
X
X
X
X
XX
X
X
X
F
1 (or 2)
Apple, 1 cup
Milk
1
Low-fat
NF Chocolate
Selections
Minimum for OVS (3
food items selected)
X
For this menu, there are four food items. The biscuit and sausage are being offered
separately. The student may not decline the fruit item because they must take at least
½ cup fruit and there is only one selection for the fruit component whether it is counted
as 1 or 2 food items. The apple is being counted as one food item today. The student
must take three of the four items and must take the fruit.
Is this meal reimbursable for
K–12?
Is this meal reimbursable for
K–12? (July 1, 2014)
No, no ½ cup F or V
Yes, 3 Food Items
No, only 2 Food Items
Is this meal reimbursable
for K–12?
Is this meal reimbursable
for K–12?
Yes, 3 Food Items
No, 2 Food Items, No F/V
Yes, 3 Food Items
Is this meal reimbursable
for K–12?
Is this meal reimbursable
for K–12?
Yes, 3 Food Items
Yes, 3 Food Items
Yes, 3 Food Items
Lesson 3: Nutrition Standards
• Offer versus Serve (OVS)
 Lunch
rules
 Based on food components
– Must offer all five components in the
minimum quantity or more required
– Student must take a minimum of
three full components
 Activity
 OVS slides
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lunch Menu – Grades 6–8
Creditable Contribution
Beef Tacos with Lettuce, Tomato, Cheese (2)
2 Whole grain-rich grain,
2 M/MA, 1/2 cup vegetables
Or Baked Chicken with Biscuit, (2 pc, 1 Biscuit)
1 WGR grain, 2 M/MA
Sautéed Spinach, ½ cup
½ cup vegetables
Tossed Green Salad, 1 cup
½ cup vegetables
Fruit Salad, ½ cup
½ cup fruits
Grape Juice, 4 fl. oz.
½ cup fruits - juice is less than ½ of
the fruits offerings for week
Choice of Chocolate Non-Fat or Unflavored Low-Fat
Milk, 8 fl. oz.
1 milk
Lunch Selections – Grades 6-8
Circle One
Selection #1: Tacos and Spinach
Yes
No
Selection #2: Chicken/Biscuit and Spinach
Yes
No
Selection #3: Spinach, Fruit Salad and Milk
Yes
No
Selection #4: Fruit Salad, Juice and Milk
Yes
No
Selection #5: Tacos only
Yes
No
Selection #6: Green Salad, Grape Juice and Milk
Yes
No
Selection #7: Chicken/Biscuit and Milk
Yes
No
Lunch OVS
How it works
Components
Example
M/MA
Hamburger Patty,
2 oz eq
X
X
X
X
G
Bun, 1.5 oz eq
X
X
X
X
F
May take 1
½ cup Juice
½ cup Grapes
X
V
May take 2
½ cup Baked
Beans
½ cup Lettuce,
Tomato, Onion
Milk
Low-fat
NF Chocolate
Selections for Grades K–5, 6–8
Minimum for OVS (3 of 5 components)
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
For this menu, the hamburger is served as bun with patty, two food components in one
menu item, so both must be taken if either is taken. The only combination of three menu
items that does not qualify as a reimbursable meal is: Hamburger plus Milk = no F or V.
Is this meal reimbursable
for K–5, 6–8?
2 M/MA
1½G
½cF
½cV
Is this meal reimbursable
for K–5, 6–8?
2 M/MA
1½G
½cF
½cV
Yes, M/MA, G, ½ cup V
No, no F, V
Yes, M/MA, G, ½ cup F
Is this meal reimbursable
for K–5, 6–8?
½cV
½cV
½cF
½cF
Is this meal reimbursable
for K–5, 6–8?
½ c V = full
component
½ c V = full component
½cF
½cF
Yes, F, V, M
No, only F, M
Yes, V, F, M
Lunch OVS
How it works
Components
Example
May take 1 of each
food item
Selections for Grades 9–12
Minimum for OVS (3 of 5 components)
M/MA
Spaghetti, 1 oz eq
Cheese Bread, 1 oz eq
X
X
X
X
X
X
X
X
G
Spaghetti, 1 oz.eq.
Cheese Bread 1 oz.eq.
X
X
X
X
X
X
X
X
F
½ cup Apple Slices
+½ cup Can. Fruit
X
¼ cup in Spaghetti
½ cup equiv. Salad
+¼ cup Steamed
Broccoli
X
V
Milk
Low-fat
NF Chocolate
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
For this menu, the spaghetti has three food components (V is not a full component) and the
Cheese Bread has two. For 9-12, the required daily amount is 2 oz eq M/MA and 2 oz eq
G, so to count either M/MA or G, both Spaghetti and Cheese Bread must be selected. It is
also impossible to get the full 1 cup component of V without the spaghetti item. What could
you change to avoid this situation that restricts student choice?
Is this meal reimbursable
for Grades 9–12?
1 M/MA
1G
¼cV
1 M/MA
1G
¼cV
Is this meal reimbursable
for Grades 9–12?
1 M/MA
1G
¼cV
1 M/MA
1G
¼cV
No, no ½ cup F, V
Only 1 M/MA, G
Yes, M/MA, G, ½ cup V
No, no ½ cup F, V
Is this meal reimbursable
for Grades 9–12?
1 M/MA
1G
¼ cV
1 M/MA
1G
½cV
½cF
½cF
Is this meal reimbursable
for Grades 9–12?
½ c V = full
component
1 M/MA
1G
¼cV
½cF
1 M/MA
1G
½cF
½cV+¼c=
full component
Yes, M/MA, G, V
Yes, V, F, M
No, 2nd V or F must be
full 1 cup
Lesson 3: Nutrition Standards
• Second Meals and Leftovers
• Identify Reimbursable Meal to Students
• Afterschool Snacks
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
Menu Production Records (MPRs)must
show:
 Contribution
to food components
 Quantities for each grade group
 Information to enable calculating the
contribution to calories and nutrients
MPRs must be retained for three years
following the end of the year of use
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
• Specialized Crediting
 Snack-type
fruit or vegetable products are
disallowed
 Volume credits
 Dried whole and dried fruit pieces
 Leafy salad greens
 Tomato paste and puree credited based
on reconstituted 100% strength
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
• Specialized Crediting
 Juice
full-strength = ½ weekly offering
 Offering counted by what students may
take, not choices offered
 Must be 100% juice in liquid or frozen
state, not an ingredient
 Grain-fruit products disallowed
 May count as grain only
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
• Specialized Crediting
 Unrecognizable
food ingredients
 Pureed foods may contribute to F or V if
the dish also provides 1/8 cup of
recognizable, creditable fruits or
vegetables (= juice in in-house smoothie)
– Does not have to be same subgroup
 Pureed foods may contribute to M/MA if
the dish also provides recognizable M/MA
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
• Food Buying Guide
 Organization
 AP
versus EP
 Ready-to-Use versus Ready-to-Prepare
 Calculating different serving sizes
• Food Components
 Group
Study Activity
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
• Food Components, continued
 M/MA
 Vegetables/Fruits
 Activity http://fbg.nfsmi.org/
 Grains
 Whole grain-rich
 Activity
 Milk
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
• Standardized Recipes
 Definition
 Benefits
 Parts
of a recipe
 Procedure versus recipe
 Crediting components
 Activity
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Standardized Recipe Activity
Calculations
Ground Beef, 24% fat
•10 lbs. of 24% ground beef X 11.6 - 1 oz eq servings per
pound = 116 - 1 oz eq M/MA, cooked, drained ground beef
Pinto Beans, canned, drained
•3 #10 cans of pinto beans, drained and cooked X 37.2 -¼
cup servings per can = 111.6 - ¼ cup (or 1 oz eq) M/MA,
pinto beans
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Standardized Recipe Activity
Calculations
Cheddar Cheese
•2 lbs. of cheddar cheese X 16 – 1 oz eq servings per
pound = 32 – 1 oz eq M/MA, cheddar cheese
•Adding them all together: 116 + 111.6 + 32 = 259.6 1 oz
eq M/MA
•Divide the 259.6 -1 oz eq
= 2.7 oz eq M/MA
by 96 servings in the recipe
•Round down to the nearest ¼ ounce, = 2.5 oz eq of M/MA
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Standardized Recipe Activity
Calculations
Rice, brown, long grain, regular, dry
•6 lbs. of rice X 17.5 - ¼ cups per pound = 105 - ¼ cup
( ½ oz eq grains) grains servings
•Divide the 105 – ¼ cup servings = 1.09 - ¼ cup of rice
by 96 servings
•Or rounded down to the nearest ¼ serving = ¼ cup of rice
or ½ oz eq grains serving
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Standardized Recipe Activity
Calculations
Salsa
•2 ½ #10 cans of salsa X 49.3 - ¼ cup servings per can =
123.5 - ¼ cup servings
•¼ cup R/O vegetable
Peas
•10 pounds of frozen peas X 9.59 - ¼ cup servings per
pound = 95.9 - ¼ cup servings
•1/8 cup Starchy vegetable
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Standardized Recipe Activity
Calculations
• Adding them together: 123.5 + 95.9 = 219.4 - ¼ cup
servings
• Divide the 219.4 – ¼ cup servings = 2.27 - ¼ cup
by 96 servings
• 2.27 divided by 4 (1/4 cups per cup) = .5675 cup
• or rounded down to the nearest 1/8 cup serving = ½ cup
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
• Processed Convenience Foods
 Documentation
 Child Nutrition (CN) Label
 Product Formulation Statement
(PFS)
 Grain Calculation (Grain Charts)
 Crediting
 M/MA
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
• Processed Convenience Foods,
continued
 Crediting,
continued
 Vegetables and fruits
 Grains
 Target Nutrients
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 4: MPRs and
Crediting Components
• Menu Production Records
 Required
information
 Forms
 Activity
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 5: Salad Bars
• Salad Bars
 Portion
size
 Standardized recipe
 Planning quantities
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 5: Salad Bars
• Salad Bars
 Point
of service
 MPR
 Nutrient
analysis
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 5: Salad Bars
• Salad Bars
 Food
safety
 Farm-to-school
 School gardens
 Resources
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 6: Menu Design
• Steps to Success
• Menu Design
 Variety
and balance
 Eye appeal
 Production capability
• Requirement for ½ cup fruit or vegetable,
or combination of both
• Reducing sodium
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Meeting the Sodium
Targets
• Sodium and salt occur naturally
• Processed foods may contain large
amounts
• High intakes often associated with high
blood pressure
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Where do you start?
The CDE recommends that you:
•
•
•
•
•
Analyze your menus for sodium
Determine sodium levels
Identify sodium in food items
Modify your menus
Revamp recipes
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Learn the Terms
The Food and Drug Administration has these
legal terms:
•
•
•
•
Sodium Free…………5 mg sodium per serving
Low Sodium….…≤ 140 mg sodium per serving
Reduced/Less Sodium………… 25% less sodium
Light in Sodium, Lightly Salted…50% less sodium
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Know the Difference
There is a wide variance in the amount of
sodium in the same food component.
Dairy M/Mas:
• Swiss cheese, 1 oz…………………..……54 mg
• Yogurt, 4 oz……………………………..….66 mg
• Cheddar cheese, USDA bulk, 1 oz…....180 mg
• Cottage cheese, ¼ cup……………..……229 mg
• American cheese, USDA loaf, 1 oz……..260 mg
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Know the Difference
Meat/Meat alternates:
•
•
•
•
•
Cooked dried beans, ½ cup…………..…...10 mg
Hamburger patty, 2 oz…………………….112 mg
Grilled chicken, 2 oz……………………….111 mg
Canned pinto beans, USDA LS, ½ cup….140 mg
Deli ham, 2 oz eq, USDA sliced…………..464 mg
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Know the Difference
Vegetables:
•
•
•
•
Fresh green beans………………………….…1 mg
Frozen green beans…………………………...1 mg
Low sodium canned green beans………...140 mg
Canned green beans……………………….290 mg
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Know the Difference
Grains:
•
•
•
•
•
Rotini noodles, ½ cup, 1 oz eq………….…...1 mg
Bagel……………………………………..….116 mg
WW bread, 1 slice, 1 oz eq…….……….…132 mg
Corn Flakes, 1 oz, 1 cup, 1 oz eq…………140 mg
Blueberry muffin, 4 oz, 2 oz eq..…………..416 mg
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Know the Difference
Condiments:
•
•
•
•
•
Ranch dressing, 1 Tbsp…………………....174 mg
Barbecue sauce, 1 Tbsp…………………...175 mg
Ketchup, 1 Tbsp……..………………………189 mg
Louisiana hot sauce, 1 Tbsp………………..720 mg
Soy sauce, 1 Tbsp……………………….…..902 mg
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Modify Menus and Recipes
• Look for alternatives to high sodium foods
• Check the sodium levels when buying
• Reduce salt by ½ when preparing foods
that need salt
• Use other seasonings
Little changes add up!
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 6: Menu Design
• Choices
 Lunch
 Sample Menu
 OVS
 Breakfast
 Sample Menu
 OVS

Food Models Activity
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Sample grades 9–12 lunch menu. Think about how you could increase the WGR items
and use a wider variety of vegetable subgroups by offering more choices.
Main Dish = 2: May take one or none
Beef Teriyaki Rice Bowl
Cheese & Roasted Peppers Pizza
Chicken Wrap
Fruits = 1: May take one, two or none
Fresh Watermelon
Canned Pears in Juice
100%Orange Juice
Vegetables = 1: May take one, two or none
Oriental Cabbage Salad
Garden Veggies and Dip
Corn on the Cob
Milk = 1: May take one or none
Low-fat (1%) Milk
Chocolate Nonfat Milk
Low-fat (1%) Lactose-free Milk
Dessert Grains = 0: Optional
Cookie
If no main dish is taken, take two
fruits or vegetables.




Main dishes contain 1/4 cup of vegetables, 2 oz eq of M/MA and two oz eq of
grains, so the daily minimum M/MA and G components are present in the main
dish.
Fruit is all in ½ cup portions.
Vegetables are in 1/2 cup portions.
The dessert is ½ oz eq grain and is optional, but must be counted toward the 2 oz
eq grains dessert for the week.
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Remember that for breakfast OVS, food items are counted, not components. Students
must take 3 food items, or
s in this case. Duplicates or triplicates of the grains and/or
fruit food items may be taken at the discretion of the menu planner. Milk may not be
duplicated.
Main Dish =2
May take one or none
Breakfast Burrito
Bagel & Cream Cheese
Large Cereal
Yogurt & Grahams
Milk =1
May take one or none
Low-fat (1%) Milk
Nonfat Milk
Low-fat (1%) Lactose-free Milk
Fruits/Vegs =1 each
may take 2
Orange
Canned Pears in Juice
Box of Raisins
100% Tomato Juice
Must take one,
Extra = 0
May take one or none
Potato Rounds
Selections must = 3
or more
Must take one Fruit or Vegetable
Main dish plus 1 F or V = 3
1 F and 1 V plus Milk = 3
2 F plus Milk = 3
2 V plus Milk - 3
Extra foods = 0
Potato rounds are an extra because 2 cups of the required subgroups of vegetables are
not being served this week.
For this breakfast menu there are five food items and the student must select three. They
must take at least one (but no more than 2) fruits. They may decline the milk.



Main dishes contain 2 oz eq Grains servings, either 2 oz eq G or 1 oz eq G plus
1 oz eq M/MA substituting as a grain.
Fruits and vegetables are all in ½ cup portions.
The extra foods do not count toward the food item count, but do count toward
calories, sodium, saturated fat and trans fat.
Lesson 6: Menu Design
•
•
•
•
•
Cycle Menus
Meal Periods
Substitutions
Unit Pricing
HealthierUS
School Challenge
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Lesson 7: Evaluating Menus
• Evaluating
• Calculating
 Target
Nutrients
 Components
 Food Items
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Example 1a: Weighted Average
Na per Meal
Column A
Column B x
Column C
= Column D
Food Item
Servings
Na mg.
Chili D20
125
306
Weighted Na mg.
38,250.00
Pizza X237
200
850
170,000.00
Cornbread B9
125
151
18,875.00
Side Salad
150
12
1,800.00
Apple
125
1.2
150.00
Peaches/lite syrup
88
6.89
606.32
Fat Free Ranch
150
212
31,800.00
Milk, Low Fat
100
130
13,000.00
Milk, Choc Fat Free
200
140
28,000.00
302,481.32
Total
divided by # meals
÷325
= Average Sodium (mg.)
930.71
Target 1 – 2014–15
K–5
≤1230
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Example 2a: Weighted Average
Calories per Meal
Column A
Column B x
Column C
Food Item
Servings
Kcal
Muffin B13
45
370
16,650
Egg Burrito 22
70
340
23,800
Oatmeal C16
35
217
7,595
Apple Juice
100
56
5,600
Orange
75
45
3,375
Diced Pears
50
62
3,100
Taco Sauce
50
0
0
Egg, Hard Cooked
35
77
2,695
Milk, Low Fat
80
110
8,800
Milk, Fat Free
40
91
3,640
= Column D
Weighted Calories
Total
73,255
divided by # meals
÷150
=Average Calories
488.4
Target
K–5
350–500
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Example 3a: Weighted Percentage of
Calories from Saturated Fat
Column A
Column B x
Column C
= Column D
Food Item
Servings
125
Sat. Fat g.
5.36
Weighted Sat. Fat g.
Chili D20
670.00
Pizza X237
200
6
Cornbread B9
125
0.45
56.25
Side Salad
150
0.03
4.50
Apple
125
0
0.00
Peaches/lite syrup
88
0
0.00
Fat Free Ranch
150
0
0.00
Milk, Low Fat
100
1.5
Milk, Choc Fat Free
200
0
1200.00
150.00
0.00
Total
2080.75
divided by # meals
÷325
Average Sat Fat (g.)
6.4 grams
6.4 x 9 = 57.6 ÷ 614
G x 9 ÷ total calories
Percentage Calories from
Saturated Fat
9.38%
< 10%
Target
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components
Monday’s Menu Chart
Serv.
Size
#
Serv.
K–5
Lunch for 325
Meal Components
M/MA
oz.
G
oz eq
F
Cup
V
Cup
Calories & Nutrients
Milk
8 fl. oz.
Calories
Sat.
Fat g.
Na
mg.
½c
RO
270
5.36
306
Entrée 1
Chili D20
¾ cup
125
3
Entrée 2
Pizza #237
8 cut
175
2
3
¼c
RO
440
6
850
Entrée 3
Chicken Wrap
1 ea
75
1
1
¼c
DG
325
4.4
408
Cornbread
B9/Chili only
50 cut
125
108
.45
151
Vegetable 1
Side Salad S8
1 cup
150
16
.03
12
1 each
125
½c
76
0
1.2
Fruit 2
Peaches/light syrup,
slices
½ cup
88
½c
72
0
6.89
Extras
Fat Free Ranch
1 oz.
150
34
0
212
Low-Fat 1% Milk
Choc Fat-Free Milk
8 fl. oz.
8 fl. oz.
100
200
110
150
1.5
0
130
140
Fruit 1
Apple, 198
1 WGR
¼c
O
¼ c DG
1
1
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Monday’s Menu
Chart
Serv.
Size
#
Serv.
Meal Components
G
Serv.
Grades K–5
Breakfast for 150
F
Cup
Milk
8 fl. oz.
Calories & Nutrients
Food
Items
Calories
Sat.
Fat g.
Na
mg.
Main Dish 1
Muffin B13
4 oz.
50
2 oz eq
2
400
4
326
Main Dish 2
Egg Burrito 22
1 each
75
2 oz eq
2
350
9
500
Main Dish 3
Oatmeal/Brn Sugar
C16
1 cup
25
2 oz eq
2
217
1
169
Fruits 1
Apple Juice
½ cup
100
½c
1
56
0
8.5
1each
20
½c
1
45
0
0
½ cup
15
½c
1
62
0
5
Extras
Taco Sauce
Hard Ckd Egg
8 g.
1 lge
50
35
0
0
0
77
0
2
60
62
Low-Fat 1% Milk
8 fl. oz.
80
1
1
110
1.5
130
Non Fat Milk
8 fl. oz.
40
1
1
91
0
130
Fruits 2
Orange, 138
Fruits 3
Diced Pears
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components and
Food Items
 Meat/Meat
Alternate for lunch
 Lowest offered that day adds to weekly total
– Minimum for K─8 = 1 oz eq
– Minimum for 9─12 = 2 oz eq
 Weekly total ≥ weekly minimum for grade group
– Minimum for K─5
= 7 oz eq
– Minimum for 6─8 = 8 oz eq
– Minimum for 9─12 = 10 oz eq
 Must be in minimum quantity of ¼ oz eq
 Must take daily minimum to count for OVS
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components and
Food Items
 Meat/Meat
Alternate for breakfast
 No M/MA requirement for breakfast
 May substitute for grains after 1 oz eq grain offered
– 1 oz eq M/MA = 1 oz eq grain
 May be offered as an extra (not recommended)
– Not counted as a food item
– Counts toward dietary specifications
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components and
Food Items
 Grains
for lunch
 Lowest offered daily adds to weekly total
– Minimum for K-8 = 1 oz eq
– Minimum for 9-12 = 2 oz eq
 Weekly total ≥ weekly minimum for grade group
– Minimum for K-5 and 6-8 = 8 oz eq
– Minimum for 9-12 = 10 oz eq
 Must be in minimum quantity of ¼ oz eq
 Must take daily minimum to count for OVS
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components and
Food Items
 Grains
for breakfast
 Daily minimum = 1 oz eq = 1 food item
 Weekly total ≥ weekly minimum for grade group
– Minimum for K-5
= 7 oz eq
– Minimum for 6─8 = 8 oz eq
– Minimum for 9─12 = 9 oz eq
 M/MA may substitute for grain after 1 oz eq grain
 May be offered as an extra if not WGR
– Not counted as a food item
– Counts toward dietary specifications
 Menu planner may allow duplicate selections
– Except milk
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components and
Food Items
 Fruit
for lunch
 Count the quantity that the student may take
– Take 2 of ½ cup = 1 cup
– Take 3 or more = number x size of servings
 Daily minimum quantities
– Minimum for K─8
= ½ cup
– Minimum for 9─12
= 1 cup
 Minimum to count is 1/8 cup
 Must take daily minimum to count for OVS
 No maximum for fruit
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components and
Food Items
 Fruit
for breakfast
 Count the quantity that the student may take
– Take 2 of ½ cup = 1 cup
– Take 3 or more = number x size of servings
 Daily minimum quantity = 1 cup
 Minimum to count is 1/8 cup
 Must take ½ cup to count for OVS
 No maximum for fruit
 Vegetables may substitute for fruit under certain
conditions
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components and
Food Items
 Vegetables
for lunch
 Count the quantity that the student may take
– Take 2 of ½ cup = 1 cup
– Take 3 or more = number x size of servings
 Daily minimum quantities
– Minimum for K─8 = 3/4 cup
– Minimum for 9─12 = 1 cup
 Minimum to count is 1/8 cup
 Must take daily minimum to count for OVS
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components and
Food Items
 Vegetables
for lunch
 No maximum for vegetables
 Must meet subgroup quantities over a week
– Must be met on every serving line
– If unmonitored salad bar, does not count toward
subgroups; counts as extra food
 May count vegetable in entrees
– If competing subgroups in the entrees, must offer
again during the week
 Vegetables over the subgroup minimum count as
other or additional vegetables
 Mixes with unknown quantities of each = additional
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Counting Components and
Food Items
 Vegetables
for breakfast
 No vegetable requirement for breakfast
 May substitute for fruits
– Must serve 2 cups of DG, R/O, B/P or O per week in
order to serve Starchy as a substitute for fruit
 May offer Starchy as an extra
– May be used to increase calories
– Does not count as a food item
– Counts toward dietary specifications
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Evaluating Menus
 Lunch
 Daily component totals
 Weekly component totals
 Calorie and nutrient totals
 Breakfast
 Daily component totals
 Weekly component totals
 Food item counts
 Calorie and nutrient totals
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Tools for Evaluating Menus
• Menu certification templates from the
USDA
• CDE templates for lunch and breakfast
• Wisconsin Weekly Nutrient Calculator
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Breakfast Planning Template
Grades K-12
MONDAY
Fruit
TUESDAY
Take one or two
Orange Juice, 1/2 c
Diced Pears, 1/2 c
Petite Banana, 1/2 c
Raisins, 1/4 c = 1/2 c
Take one or two
Pineapple Tidbits 1/2 c
Applesauce, 1/2 c
Whole orange, 1/2 c
Raisins, 1/4 c = 1/2 c
WEDNESDAY
Take one or two
Apple Juice, 1/2 c
Peaches, can, 1/2 c
Raisins, 1/4 c = 1/2 c
Strawberries, 1/2 c
As Extra:
Hash Brown Patty
THURSDAY
FRIDAY
Take one or two
As Extra:
Hash Brown Patty
As Extra:
Sunflower Butter, 2 Tbsp
Take one
Egg Burrito, 1
Bagel, 2
Granola, 2
Take one
Biscuit/Sausage, 1
Oatmeal Bar, 2
Cheerios/WW Toast 2
Daily minimum: 1 cup
√ Weekly minimum: 5 cups
√ Minimum creditable serving is 1/8 cup.
Mixed Fruit, canned 1/2 c
Whole orange, 1/2 c
Raisins, 1/4 c=1/2 c
LO Fruits, 1/2 c
No more than 1/2 the servings over the week can be juice,
√ must offer 100% juice
No daily or weekly minimum
√ Minimum creditable serving is 1/8 cup
May substitute for fruits, but the first 2 cups per week must from the dark
green,red/orange, beans/peas (legumes) or "Other vegetables" subtroups.
Starchy vegetables may be offered as extra food items that do not count toward
the grain component or as food items for OVS. These extra food items need to be
√ included in the weekly calories, sodium, and saturated fat.
Vegetables
Grains
1 oz eq
Take one
Mini Blueberry
Pancakes, 2
Brkfst Quesadilla, 1
Cheerios/WW Toast 2
Take one
Sausage Pizza, 1
Waffle Sticks, 2
Grahams, 1
Take one
Pancake on Stick, 1
Sweet Potato Muffin, 2
Oatmeal/Brn Sugar, 2
Daily minimum: 1 oz eq
√ Weekly minimum: 9 oz eq
Minimum creditable serving is 1/4 oz eq.
√
Brkfst Quesadilla, 1
Meat/Meat
Alternate
1 oz eq
Sausage Pizza, 1
Pancake on Stick, 1
Yogurt, 1
As
As Extra:
Extra:
Sausage Mozz Cheese Stick
Patty
Egg Burrito, 1
Biscuit/Sausage, 1
Extra:
Hard Cooked Egg
Check it Off
P
Take one or two
Apple Slices, 1/2 c
Mandarin Orange,
canned, 1/2 c
Petite Banana, 1/2 c
Raisins, 1/4 c = 1/2 c
As
All grains must be whole grain-rich (at least 50% whole grain).
No daily or weekly minimum
May substitute 1 oz eq meat/meat alternate for 1 oz eq grains after the minimum
daily grains requirement is met. Meat/meat alternates may be offered as extra
food items that do not count toward the grains component or as food items for
OVS. These extra food items need to be included in the weekly calories, sodium,
√ and saturated fat.
√ Minimum creditable serving is 1/4 oz eq.
Milk
8 fl oz
Take one
% Low Fat
Fat
1 Take one
Non 1% Low Fat
Non Fat
Take one
1% Low Fat
Non Fat
Take one
1% Low Fat
Non Fat
Take one
1% Low Fat
Non Fat
Daily minimum: 1 cup
√ White - fat free or 1% low fat
Flavored - fat free only
√
Condiment
s
Salsa, low NA 1 fl oz
Jelly, 1 Tbsp
Syrup, 1 fl oz
Syrup, 1 fl oz
Cream Cheese 1 oz
Must offer 2 kinds of milk daily.
Jelly, 1 Tbsp
Watch sodium and fat levels
√
Calories
√
Average calories are between 450-500 for breakfast
Sat Fat (g)
√
< 10% of total calories for the week
Trans Fat (g)
√
0 grams/serving (per label)
Sodium (mg)
√
< 540 mg SY 2014; < 485 mg SY 2017; < 430 mg SY 2022
g = gram: mg = milligrams; oz eq = ounce equivalent; SY = school year July 1 - June 30
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Tools for Evaluating Menus
• Self-Assessment Tools

SMP Self-Assessment Tool
 Smarter Lunchrooms Self-Assessment
 Used for HUSSC
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu
Closure
•
•
•
•
•
•
Questions
Raffle
Self-Assessment
Evaluations
Certificates
Self-Assessment Key
Successful Menu Planning: USDA Nutrition Standards for School Meals
http://cns.ucdavis.edu