Portion SizeA major key in being in compliance

Now is the time to be accurate

  LUNCH  5 Days a Week 4 Days a WeekGrade Groups

Grains (oz eq)

Meat/Meat Alts

Grains (oz eq)

Meat/Meat Alts

K-5 8-9 (1) 8-10 (1) 6.5-7 (1) 6.5-8 (1)6-8 8-10 (1) 9-10 (1) 6.5-8 (1) 7-8 (1)9-12 10-12 (2) 10-12 (2) 8-9.5 (2) 8-9.5 (2)

The New Rules

9-12 grade menu is: 2 hard shelled tacos (2 meat/mt alt and 2oz

grain equivalent) Refried beans (1 cup) [used as a vegetable] Fresh apples Milk variety The student takes ½ cup refried beans, 1

apple and 1 taco, is this a reimbursable meal?

SMART Question

No, because in order to count the grain or the meat/mt alt the 2 oz serving must be taken.

  LUNCH  5 Days a Week   4 Days a WeekGrade Groups Calories   CaloriesK-5 550-650   550-6506-8 600-700   600-7009-12 750-850   750-850

The New Rules, continued

Grains and Meat/Meat Alts have minimums and maximums

Calories also have minimums and maximums

Healthy & Grade Appropriate

Why is this a good idea?

If portions need to be exact and accurate then:

Recipes need to be accurate Portion sizes need to be consistent There will be a minimum of leftovers And another benefit is that the program will

be fiscally sound

So, what does this mean to you?

All recipes need to be standardized◦ Weight is more accurate than volume

Use a scale

Adjust recipes that call for volume inappropriately. For example: 1 Gal of flour (How much is that?)

Recipes need to be accurate

When a recipe calls for 18 pounds of ground beef and ground beef comes in 5# chubs what will you do?

Other issues related to recipes

It is important to be able to visualize the portions that students take from self-serve bars. Do you know what ½ cup of lettuce or carrots look like?

The following slides have portions on them and you are asked to determine the serving size of foods on the next 8 slides.

SMART QUIZ

Visual Portion Sizes

All portions were determined using exact weights from the USDA Food

Buying Guide.

Canned Peaches

¼ c Fruit

½ c Fruit

½ c Fruit

¼ cup

½ cup

1 cup

Diced Ham

.61oz Ham = ½ M/MA

1.22oz Ham = 1M/MA

2.44oz Ham = 2M/MA

Based on USDA Ham, products will vary in M/MA equivalents.

.61 oz ham= ½ m/ma

1.22oz ham= 1 m/ma

2.44 oz= 2 m/ma

Broccoli Florets

¼ c Vegetable

½ c Vegetable

1 c Vegetable

¼ cup

½ cup

1 cup

Pinto Beans

1/8 c Vegetable =½ M/MA

¼ c Vegetable =1 M/MA

½ c Vegetable =

1/8 cup= ½ m/ma

¼ cup= 1 m/ma

½ cup= 2 m/ma

Grape Clusters

¼ c Fruit

½ c Fruit

1 c Fruit

¼ cup

½ cup

1 cup

Shredded Cheese

¼= ¼ M/MA

½ = ½ M/MA

1 oh= 1 M/MA

¼ oz= ¼ m/ma

½ oz = ½ m/ma

1 oz= 1 m/ma

Baby Carrots

¼ c Vegetable

½ c Vegetable

1 c Vegetable

¼ cup

½ cup

1 cup

Romaine Lettuce

¼ c Lettuce =1/8 c Vegetable

½ c Lettuce =¼ c Vegetable

1 c Lettuce =½ c Vegetable

¼ cup= 1/8 cup veg eq.

½ cup= ¼ cup veg eq

1 cup= ½ cup vegetable equivalent

Food service people are nurturers. We fulfill a need for the students on a most

basic level; we make them happy through the foods that we provide them.

Everyone needs to eat and we make that happen.

As a result, it is easy for us to want to give large portions of food to the students, especially if it’s their favorite.

Something to consider

However, consider this:

On the other hand:

The appropriate size of meat/meat alternate and the appropriate size of grain oz equivalents may have students choosing to eat more fruits and vegetables because some students will still have room for them.

The good news

What do you have to lose?

Give it a chance

Your students will be healthier if they eat the fruits and vegetables.

Adhere to the portion sizes Make adjustments to recipes so that they

are accurate Prepare only what you need Get good at identifying portion sizes Give the new menu planning method a

chance to be successful

The Bottom Line

For additional information contact Child Nutrition Programs at 208-332-6820 or email the NSLP team

This institution is an equal opportunity provider