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 todays class?

Norms, Expectations

Learning Objectives
Relate Dietary Guidelines and MyPlate concepts to the

goals of the 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
Meal
Pattern
Contributi
on

Productio
n Records

Menu
Plannin
g

Recipes

Menus
Product
Informatio
n

Other Factors

Meal Pattern

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

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

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
100% fruit juice cannot exceed total
Fruit
Component

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

11

Vegetable Component and Subgroups

Fresh, frozen, canned, 100%

vegetable juice
100% vegetable juice cannot exceed
Vegetable
Component

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)

12

Whole grain-rich Grains and Breads

All grains servings offered must
Grains
Component

be whole 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

13

Non-Creditable Grains
If present must be less than 2%
Grains
Component

of product 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

14

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

Grains
Component

First ingredient in
First ingredient in
list.
list.

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

inFirst
list. 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 CUP
990063 Margarine . . . . . . . . . . . 3 CUP
000054 Milk, nonfat . . . . . . . . . . 2 CUP
000992 Yeast . . . . . . . . . . . . . . 1 CUP
075090 Sugar . . . . . . . . . . . . . . 2 CUP
089630 Salt . . . . . . . . . . . . . . . . . CUP

Total weight of whole

Totalingredients
weight of whole
grain
must
grain
ingredients
meet or exceed themust
meet
or exceed
total
weight
of thethe
nontotal
weight
of
the
whole grain/grain nonwhole grain/grain
ingredients.
ingredients.

Activity
Identify whole grain-rich products

19

Meat and Meat Alternates

Meats, dairy products, eggs,
Meat/Meat
Alternate
Component

legumes, nuts and seeds

Minimum creditable serving is
0.25 oz. equivalent
Meat Alternate Examples:
Eggs

Nuts and
Seeds

Cheese
Yogurt

Legumes

20

Mil
k
Milk
Component

Milk Component and Variety

At least 2 choices must be offered
Fluid milk must be:

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

21

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
22 them also provides an adequate amount of
recognizable, creditable food

School Breakfast Program

Meal Pattern Requirements

23

Breakfast Meal Pattern

Meal Pattern
5-day Week
Fruit (cup)
Grains (oz. eq.)
Fluid Milk (cup)

Amount of Food Per Week (Minimum per

day)
Grades K - 5
Grades 6 8
Grades 9 - 12
5 (1)
5 (1)
5 (1)
7-10 (1)
8-10 (1)
9-10 (1)
5 (1)
5 (1)
5(1)

4-day Week
Fruit (cup)
Grains (oz. eq.)
Fluid Milk (cup)

Grades K - 5
4 (1)
5.5-8 (1)
4 (1)

Grades 6 8
4 (1)
6.5-8 (1)
4 (1)

Grades 9 - 12
4 (1)
7-8 (1)
4 (1)

All 3 grade groups overlap

Can use one menu for K-12 (use 9-12 grade range for
grains)
24

Dietary Specifi cations

Grade
Group
Calories

K5
350 500

68
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

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:

Chees
e

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

2 oz. eq.
Grains

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
meal
Menu: the reimbursable
Serving
Size
The meat/meat alternate does
contribute to the
Milk
1 cup
weekly nutrient
requirements
Fresh Apple
Slices

cup

Cereal with
Toast

2 oz. eq.

Hard boiled egg

1, Extra

Smoothies
Smoothies prepared in-house may credit toward:

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://

[Link]/nutrition/usdamemos2p10-2014v2smoothies
cnp

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 ()
2 ()
5 (1)
3 ()
3 ()
5 (1)

1
8-9 (1)
8-10 (1)

1
8-10 (1)
9-10 (1)

1
10-12 (2)
10-12 (2)

5 (1)

5 (1)

5(1)

Dietary Specifi cations

Grade
Group
Calories
Sodium

K5
68
9 - 12
550 - 650 600 700 750 - 850
1,230

1,360

1,420

Zero grams of trans fat per portion

Saturated Fat 10%

35

Age/Grade Calorie Ranges

Overlap:
600-650

Vegetable Subgroups
5-day Week

K-5

6-8

9-12

Dark Green

Red/Orange

1c

Beans/Peas

Starchy

Other

Additional

1c

1c

1c

3 cups

3 cups

5 cups

Weekly
Totals

Multiple Off erings

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://
[Link]/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:

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://

[Link]/nutrition/usdamemos2p10-2014v2smoothies
cnp

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

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

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://
[Link]/tn/food-buying-guide-scho
ol-meal-programs

47

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

[Link]

Activity
Complete Conversion questions in worksheet
AND
Fraction to Decimal Equivalents questions in
worksheet

53

Fruits and Vegetables

54

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 = cup dark
green vegetable)
Dried fruit count as 2x the volume (1/4 cup
raisins = 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
56
mixtures as other and starchy mixtures as

Example
Use the Food Buying Guide for fruits and
vegetables in a recipe

1.A Quantity
of hasMultiply:
1. Servings
1. Fruit/Vegeta
recipe
5-No 10
cans per
ofpurchase
canned
green
ingredient as
beans
purchased
5- No. 10 Cans

#1 x #2 =
#3
X

unit for cup

fruit/vegetable
(column 3 in FBG)

1. Portions per recipe

100

1. Divide by 4 to get units in cups

57

ble
Contribution

1. Cups for fruit/vegetable per portion =

Example

58

Example
Use the Food Buying Guide for fruits and
vegetables in a recipe

1.A Quantity
of hasMultiply:
1. Servings
1. Fruit/Vegeta
recipe
5-No 10
cans per
ofpurchase
canned
green
ingredient as
beans
purchased
5- No. 10 Cans

#1 x #2 =
#3
X

unit for cup

fruit/vegetable
(column 3 in FBG)
45.30

ble
Contribution
=

1. Portions per recipe

1. Divide by 4 to get units in cups

226.5
100
4

1. Cups for fruit/vegetable per portion =

0.5
cups

59

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
of the
fruit component offered over the week
Fruit
Type

Mon

Tues

Wed

Thurs

Fri

Total

Juice

cup

cup

cup

cup

cup

2.5 cups

Fresh
Fruit

cup

cup

cup

cup

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:
[Link]
64
rce

Crediting Grains

65

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
oz eq = 17 gm or 0.6 oz
oz eq = 11 gm or 0.4 oz
oz eq = 6 gm or 0.2 oz

Step 1: find the product in a

group
onfind
the the
left product
hand side
Step 1:
in of
a
the
chart.
group
on the left hand side of
the chart.

Step 2: look on the right

hand
to determine
Step side
2: look
on the right
the
minimum
serving size
hand
side to determine
required
for that
product.
the minimum
serving
size
required for that product.

1. Grams/cups in one
serving of product
(from Nutrition Facts
Panel)
48 g

70

Divide:
#1 #2 =
#3

2. Grams/Cups for 1
oz. equivalent (from
Exhibit A)
28 g (group B)

3. Oz.
equivalents of
grain

=
eq
For one portion
4. Grain oz. eq. per portion =

1.714oz
1
1.5 oz eq

1. Grams/cups in one
serving of product
(from Nutrition Facts
Panel)
43 g

Divide:
#1 #2 =
#3

2. Grams/Cups for 1
oz. equivalent (from
Exhibit A)
69 g (group E)

3. Oz.
equivalents of
grain

=
eq
For one portion
4. Grain oz. eq. per portion =
eq

0.623 oz
1
0.5 oz

1. Grams/cups in one
serving of product
(from Nutrition Facts
Panel)
32 g

Divide:
#1 #2 =
#3

2. Grams/Cups for 1
oz. equivalent (from
Exhibit A)
28 g (group B)

3. Oz.
equivalents of
grain

=
eq
For one portion
4. Grain oz. eq. per portion =

1.143 oz
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.

77

Multiply:
2. Servings per
#1 x #2 = purchase unit
#3
(column 3 in FBG)
X

3. Grains (oz.
equivalents)

15.5 (1/2 cup

=
cooked)
4. Portions per recipe

108.5

5. M/MA oz. eq. per portion =

1.0 oz

100

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

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 X 120 grams

wheat flour

79

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) =
= 907.2085 grams
151.19905

grain

80

of

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

=
eq
4. Portions per recipe

56.701 oz
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://
[Link]/nutrition/nutrimenuplanning

83

Grains Review

84

Lunch Activity
1. Review material and place dots
2. Complete Crediting questions in worksheet

85

Meat and Meat Alternates

86

Crediting Meat/Meat Alternate

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. Multiply:
Pork Sausage,
[Link]/Meat
frozen
2. Servings per

1. Quantity of
ingredient as
purchased

7 lbs.

#1 x #2 =
#3

purchase unit
(column 3 in FBG)

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. Multiply:
Pork Sausage,
[Link]/Meat
frozen
2. Servings per

1. Quantity of
ingredient as
purchased

7 lbs.

#1 x #2 =
#3

purchase unit
(column 3 in FBG)

7.52

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
://[Link]/cnlabeling/child-nutrition-cn-label
ing-program
93

USDA Food
Fact Sheet
[Link]
.[Link]/fdd/
nslp-usda-food
s-fact-sheets

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.)

96

2. Total
3. Divide:
weight (per
#1 #2
portion) as
= #3
purchased (in
oz.)

4. Quantity of
ingredient as
purchased in
recipe (in oz.

5. Meat/Meat
alternate (oz.
equivalents)
Multiply:
#3 x #4 = #5

x104 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
3. Divide:
weight (per
#1 #2
portion) as
= #3
purchased (in
oz.)

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

x104 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

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

Ham and
cheese
sandwich
2 Grains
2 M/MA

Turkey and
cheese
sandwich
2 Grains
2 M/MA

Meatball
Submarine

Peanut
butter and
jelly
sandwich
2 Grains
1 M/MA

Grilled
chicken
sandwich

Mi
n

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

Ma
x

2 Grains
2 M/MA

2 Grains
2 Grain
2 Grains
2 M/MA
1.5 M/MA
2 M/MA
Grain Range:
9 10 servings

2 Grains
2 M/MA

101

2 Grains
1.5 M/MA

1 Grain
2 M/MA

M/MA Range: 7 9.5 servings

2 Grains
2 M/MA

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

104

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://
[Link]/nutrition/nutrimenuplan
ning

Advantages of
Standardized Recipes
Cost
Yields & Portions
Consistent Food Quality
Accurate Nutrient Content

107

Recipe Adjustment Resource

[Link] has a free
calculator that does the math for you:
http://
[Link]/Recipes/scale/recipecon
[Link]

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://
[Link]/nutrition/nutrimenuplanning

110

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 Specifi cations

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

115

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://
[Link]/nutrition/nutrimenuplanning

118

Production Records

119

Production Records
What are production records?
Production records are planning,
communicating, and forecasting tools.
CDE Template Example: http://
[Link]/nutrition/nutrimen
uplanning

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

125

Resources
Menu Planning webpage:
http://
[Link]/nutrition/nutrimenuplanning

Fundamentals of Menu Planning webpage:

http://
[Link]/nutrition/osnmenuplanningtrainin
g

Training webpage:
[Link]
126

Evaluation
Please fill out the evaluation
Follow-up evaluation in October
Please contact me with any questions:
Amanda Mercer
Mercer_a@[Link]
303-866-6659

127

Thank You!
128