Food Based Menu Planning 20092

7/29/2019 Food Based Menu Planning 20092

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FOOD BASED MENUPLANNING

DESE School Food Services


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Todays outline:

Identify a reimbursable meal. Identify correct grade groups.Understand Offer versus Serve.Construct standardized recipes.Complete a menu production record. Evaluate a production record.Calculate and evaluate grains/breads servings.Recognize and understand Nutrition Facts

Labels.Organize materials for a State review and

nutrient analysis. Identify methods to modify menus to improve

menu nutrient analysis.


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Two Food Based MenuPlanning Options


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Traditional Food Based MenuPlanning (TFBMP)

It is most familiar to school food serviceprofessionals.

Remained virtually unchanged since its

inception in 1946. In the past this methodwas known as Type A lunch.

Because of its familiarity, TFBMP remains

attractive to many food service directorsand, with modifications, can allow mealplanning that complies with the nutritionstandards.


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Traditional Food BasedMenu Planning (TFBMP)

The goal of the TFMBP mealpattern:

To provide 1/3 of the Recommended DietaryAllowances (RDA) for key nutrients forspecific age/grade groups for lunch.

To provide 1/4 of the RDA for key nutrients

for specific age/grade groups for breakfast.


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Enhanced Food Based MenuPlanning (EFBMP)

Implemented on June 13, 1995. Designed to increase calories from nonfat

or low fat sources. EFBMP may appeal to schools that wish to

retain the structure of a meal pattern butneed to offset the loss of calories resulting

from serving lower fat menu items. Theycan do this by using foods from thegrains/breads and vegetables/fruits

components.


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Enhanced Food Based MenuPlanning (EFBMP)

Similar to Traditional it requires specificgroup components in specific amounts.

However, TFBMP and EFBMP have different

established age/grade groups. The goal of the EFBMP meal pattern:Provide 1/3 of the RDA for key nutrients as

well as 1/3 of calorie needs for specific

age/grade groups for lunch.Provide 1/4 of the RDA for specific nutrients

as well as 1/4 of calorie needs for each age orgrade group for breakfast.

Help ensure consistency with the DietaryGuidelines.


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Program Requirementsand

regulations


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Nutrition Goals

1. Calories2. Total Fat

3. Saturated Fat

4. Protein5. Calcuim

6. Iron

7. Vitamin A

Nutrient goals are averaged from atypical school week (3 to 7consecutive school days)


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Nutrition Goals

The regulations alsoseem to reduce sodium

and cholesterol and toincrease carbohydrate

and fiber in schoolmeals.


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Where do these goals comefrom?RDA Recommended Dietary AllowanceSet by the National Academy of

Sciences/National Research Council and the

Food and Nutrition Board. (not govtagencies)Set for the first time in 1943.Revised periodically based on reviews of

scientific research.The RDAs are the levels of nutrients that

have been determined to be adequate tomeet the known nutritional needs of

most healthy people.


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Additional DietaryGuidelines Eat a variety of foods

Limit total fat to 30% of calories

Limit saturated fat to less than 10%

of calories

Choose a diet low in cholesterol

Choose a diet with plenty of vegetables,

fruits, and grain products


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Grade/Age Groupings


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Food Components andItems A food componentis one of the four food

groups which compose a reimbursablemeal.

1. Meat/Meat Alternate

2. Vegetables/Fruit/Juice

3. Grain/Breads

4. Milk


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Lunch & BreakfastComponents

Lunch ComponentsMeat/Meat AlternateVegetables/FruitsGrains/Breads

Milk

Breakfast ComponentsMeat/Meat Alternate

(what about bacon?)

Juice/Fruit/VegetableGrains/BreadsMilk


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What is a food item?

A Reimbursable Breakfast must consist offour required food items:

Two Grains/Breads and/or Meat or Meat

AlternateMilk

Juice/Fruit/Vegetable

A Reimbursable Lunch must consist of fiverequired items:

Meat or Meat Alternate

Milk


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A Note about Juice

Juice must be full strength tocount as a fruit.

If juice is 50% strength,

credit can only be claimedfor one half of the volume.For example an 8 oz cartonof 50/50 juice would count as

4 oz. of juice for thecomponent.


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Minimum Quantities for TFBMPand EFBMP

(page 12-15 in SMI workbook)


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Food Component

Food Item

Serving

A meal consists of servings of fooditems from the four food components.

What is a food item?

AN EXAMPLE WITH


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AN EXAMPLE WITHGRAINS/BREADS

LunchNSLP Food Component

- Grains/Breads

Menu Item

- One daily serving plus minimum weekly total

Serving minimums for this foodcomponent/food item

- 1 slice of bread

- 1 roll

M l i t f f d it


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Meals consist of food itemsfrom the four components. Grains/breads is a food component.

One serving daily, plus the minimum for

the weekly total of grains/breads is afood item.

1 -25g. slice of bread, 1 -25 g. roll, 1 -cup pasta is a food serving.


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Meal Pattern Summary

The minimum requirements of the menu planning option.

Traditional Food Based Menu


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Traditional Food Based MenuPlanning, grades K 12:

Minimum Requirements for Breakfast:8 oz. fluid milk cup juice/fruit/vegetableOne serving grains/breads andone serving meat/meat alternate

OR

Two servings grains/breads or two servings meat/meatalternate

T diti l F d B d


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Traditional Food BasedMenu Planning

MinimumRequirements forLunch K-3:

1 oz. cooked leanmeat/meatalternate

cup

fruit/vegetable fromat least 2 sources

8 servings ofgrains/breads over

a week, with a

MinimumRequirements forLunch 4-12:

2 oz. cooked leanmeat/meatalternate

cup

fruit/vegetable fromat least 2 sources

8 servings ofgrains/breads over

a week, with a

E h d F d B d M


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Enhanced Food Based MenuPlanning, grades K 12

Minimum Requirements forBreakfast:8 oz. fluid milk cup juice/vegetables/fruits1 serving grains/breads1 oz. meat/meat alternate

OR

2 servings grains/breads or 2servings meat/meat alternate

E h d F d B d M


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Enhanced Food Based MenuPlanning

MinimumRequirements forLunch K-62 oz. meat/meat

alternate cup plus cup

fruit/vegetableduring a week

12 servingsgrains/breads,minimum 1 eachday

8 oz. fluid milk daily

MinimumRequirements forLunch 7-122 oz. meat/meat

alternate1 cup

fruit/vegetable daily

15 servingsgrains/breads,minimum 1 eachday

8 oz. fluid milk daily


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Offer versus Serve


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General Rules

Reduces food waste and lowers foodcosts.

Encourages more food choices.

Students may decline a specifiednumber of food items.

Students decide which items to decline.

Must be implemented at the senior highlevel at lunch.

Junior high, middle schools, andelementary schools have the option to

implement offer versus serve.


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Under Offer versus Serve:

Students are allowed to take smallerportions of the declined food items. Therequired food items taken by students,

however, must be a full serving.The decision to decline by the student

does not affect the charge for the meal.

Within the minimum quantities specified inthe regulations for the various age andgrade groups, the menu plannerestablishes what constitutes a serving

Careful of the term


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Careful of the termserving A USDA serving is not necessarily the

same size or portion as the serving on theNutrition Facts label on the package orcontainer of the item used.

For example: Nutrition Facts Label statesthat 1 oz. of chicken equals a serving(According to the manufacturer).USDA requires that it needs to be 2 oz. M/MA to

equal a serving under TFBMP for grades 4-12. Soa serving is not necessarily a serving.


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Offer versus Serve, Lunch :

School Lunch ProgramOffer versus Serve

All five food items must be offered toall students.

The serving sizes must equal theminimum required quantities by age orgrade group.

The lunch must be priced as a unit. Students have the option of which

item(s) to decline.


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Lunch Continued

Students must be offered all fiverequired food items:

- One serving of each of:

- Meat/Meat Alternate- Milk

- Grains/Breads

- Two servings of: - Vegetables/Fruits


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Lunch Continued

Senior high students are allowed todecline 2 of the 5 required fooditems.

Offer versus Serve is optional belowthe senior high level.

Students below the senior high levelmay be permitted to decline one ortwo of the five required food items(depends on the school district).

Offer versus Serve


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Offer versus Serve,Breakfast:

School Breakfast ProgramOffer versus Serve

All four food items must be offered tostudents.

The serving sizes must equal theminimum quantities required by age orgrade group.

The breakfast must be priced as a

unit. Students have the option of which

item to decline.


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Breakfast continued

Students must be offered all fourrequired food items:

One serving each of:

- Milk- Juice/Fruit/Vegetable

One of each or two of:

- Grains/Breads

- Meat/Meat Alternate


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Breakfast continued

At the option of school foodauthority, each school may allowthe students to refuse one food

item from any component. Sooffer versus serve does not have to

be implemented in grades 9-12 forbreakfast, but for lunch, offer versus

serve is mandatory for grades 9-12.

Grains/Breads and Offer


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Grains/Breads and Offerversus Serve

For the grains/breads food component/fooditem, the daily componentrequirement willbe considered met if the student selects atleastone of the one or more daily servingsoffered.

When choices are offered within food items,the choice offering the highest number ofgrains/breads daily should be countedtoward the required number of servings per

week. For example, in a school with grades 7-12,

the following foods are offered as thegrains/breads food component/food item tomeet the 15 servings per week/one per day

requirement for Enhanced FBMP


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EXAMPLE

Day 1

1 25 g. slice of garlic bread (countsas 1 serving)

1 cup of spaghetti (2 servings) The required minimum for grain-

based dessert item (1 serving)

Total servings: 4


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EXAMPLE

Day 2

cup of rice (1 serving)

The required minimum for grain

based dessert item (1 serving) Total servings: 2


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EXAMPLE

Day 3

1 cup of noodles (2 servings)

1 25 g. roll (1 serving)

The required minimum for a grainbased dessert item (1 serving)

Total servings: 4


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EXAMPLE

Day 4

1 cup of noodles (2 servings)

1 roll (1 serving)

The required minimum for a

dessert item (1 serving)

Total servings: 4


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EXAMPLE

Day 5

1 25 g. roll

Total servings: 1


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Pattern requirementsand

Offer versus Serve

Review

Pg. 21-24


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School Meals InitiativeSMI

A review of the menu planning option inuse.

Required


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RequiredInformation/Records Menus Standardized Recipes

Menu Production Records Nutrient Data Child Nutrition (CN) Labels or

Product Analysis Statements


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Menus

Appropriate for age/grade groups Determine the number of choices to be

offered

Will be evaluated for compliance withnutrient standards

Menu Planners Need To


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Menu Planners Need ToKnow: Program purpose and goals,

requirements and recommendations.

Students food preferences.

Food cost and the amount of moneyavailable.

Food available for the menu planningperiod.


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Cycle Menus

Saves time and increase efficiency. Avoids repetition.

Allows USDA commodities to be

included. Leaves time to train staff and promote

healthful changes.


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The ABCs of Menu Planning

1. Collect Menu Resources

2. Select the Age or Grade Group

3. Determine the Number of Choices

4. Select the Entre for lunch or the MainCourse for Breakfast

5. Select the Menu Item(s)

6. Provide fluid milk choices7. Evaluate

Dont forget to publish your menus!!!


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Magic menu planner

See USDA Recipes.

d di d i


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Standardized Recipe

The definition:

A recipe which is produced for a specificschool district and which is designed to

assure the same number and size ofportions, the same taste, food quality, costand nutritional content EVERY time therecipe is used REGARDLESS of who

makes the product.

S d di d i


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Standardized Recipes

Needed if more than one ingredient orpreparation/serving instructionsExamples include: Purchased burritos, Seasoned

vegetables, Baked seasoned chicken, Mixed fresh fruit

cup. Standardized Recipes guarantee: Same number and size of portions

Same taste and quality

Cost is consistentNutritional content is consistent

Benefits of Standardized


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Benefits of StandardizedRecipes Assures product provides required food

components and nutrients. Better quality control and consistency. Portion control.

Eliminates waste and guesswork. Less chance of running out of product. Less need to substitute. Saves time in preparation. Reduces training and supervision needs. GOAL Anyone with basic cooking skills can

produce consistent results with a standardizedrecipe.

Required Components of


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Required Components ofStandardized Recipes Name and/or number of recipe Category

Ingredients with weights and measures

Directions to prepare Description

Consistent abbreviations

Time and temperature, bowl and/or pansize

Portion size

Serving Utensils

St d di d R i F


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Standardized Recipe Form

Page 46 and 47 contains a blankstandardized recipe.

Page 48, Commercially preparedproductsAttach manufacturers labels


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Creating a recipebook


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Grains and Breads


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Grain Bread CreditsTurn to page 50.

Weights of grain/bread products are

rounded down to the nearest .

If a slice of bread weighs 20 grams andthe weight of one USDA serving is 25

grams, the slice of bread may count as .75 or of 1 USDA serving grains/breads.

G i B d C dit


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Grain Bread Credits

14.75 grams of enriched flour is equal toone USDA serving of grains/breads.

25 grams of dry whole-grain cereal isequal to one USDA serving ofgrains/breads

28.35 grams equals one ounce

454 grams equals one pound

Calculating the number of


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Calculating the number ofservings of grains/breads

1. Obtain the total weight of the package.

2. Obtain the total number of items in thepackage.

3. Divide the total weight of the package bythe total number of items in the packageto find the weight of one item.

4. Locate the grains/breads group that hasthe product listed.

5. Compare the calculated weight of oneitem to the weight of a minimum USDAserving in that group.

6. Divide the calculated weight of one item

by the minimum serving to find the

Example #1 Hamburger


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Example #1, HamburgerBuns

Total weight of package is 1 lb. 6 oz.

12 buns in package

Change lbs and oz to all oz (16+6=22oz)

Divide 22 oz. by 12 buns Each bun weighs 1.8 oz.

Hamburger buns are in group B

Minimum USDA serving is .9 oz.

Divide 1.8 by .9. Answer is 2. Each bun is 2 USDA

grains/breads servings.

Example #2, Oatmeal


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a p e , Oa eaCookie Recipe

1 lb. 13 oz of all purpose flour 1 lb. 4 oz of rolled oats

Recipe makes 100 cookies

1 lb. 13 oz flour = 29 oz.(16 oz + 13 oz = 29 oz)

1 lb. 4 oz. rolled oats = 20 oz.(16 oz + 4 oz = 20 oz)

Oatmeal Cookie Recipe


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29 oz. flour x 28.35 grams = 822 gramsflour

20 oz. rolled oats x 28.35 grams = 567grams rolled oats




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822 grams flour divided by 14.75grams =55 USDA servings flour

567 grams rolled oats divided by 25grams =

22 USDA servings rolled oats


Remember,1 USDA serving flour =14.75 grams1 USDA serving whole grain

= 25 grams



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55 servings flour + 22 servings rolledoats = 77

77 Servings grains/breads 77 USDA servings divided by 100

portions = .77 USDA servingsgrains/breads per cookie

Round down to the nearest serving Each cookie is serving grains/breads.


Example #3, Muffin Squares


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p , qrecipe:

3 lb. 8 oz. all-purpose flour in this recipeThe recipe makes 100 portions.

3 lb. 8 oz = 3.5 lb

3.5 x 454 g= 1,589 grams

1589 divided by 14.75 =107 USDAservings of flour in the recipe of 100portions

One pound =454 grams

14.75 grams offlour equals oneservings ofgrains/breads

Example #3 Muffin


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107 servings divided by 100portions equals 1.07 USDA

servings Remember of serving is the lowest

you can credit.

Round down to 1 Grains/breads serving.

Example #3, MuffinSquares recipe:


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The food buying guide

Food Buying Guide


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Food Buying Guide

Use to determine the contribution foodsmake toward meal requirements

Use to determine amount needed to

meet meal requirements Number of servings needed divided by

servings per purchase unit equalsamounts to be purchased/prepared


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Column 1

Food AsPurchased, AP


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Column 2

Purchase Unit


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Column 3

Servings perPurchase Unit,EP


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Column 4

Servings Sizeper MealContribution


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Column 5

Purchase Unitsfor 100Servings


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Column 6

AdditionalInformation


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Example 1

Ground Beef

Example 1


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Example 1

Ground BeefNeed 60 servings Column 1 reads

ground beef, notmore than 20% fat,

includes USDAcommodity

Column 2 readspound

Column 3 reads7.89 (servings)

Column 4 readscooked lean meat

Calculate Amount of Beef for


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60

1. Number of servings needed: 602. Servings per purchase unit: 7.89

3. 60 divided by 7.89 = 7.6

You will need 7.75 pounds of USDAcommodity ground beef, not more than16% fat to serve 60 1.5 ounce servings

of cooked ground beef


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Production Records

Menu Production Records


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Needed for each meal, breakfast andlunch

Demonstrates compliance with programrequirements

Communicates the menu to staff



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All food items, including condiments

The quantity prepared, recipename/number

Grade groups (USDA guides only) Planned number of portions

Portion sizes

Actual number of student servings Comments

Actual number of meals served

Condiments

Production Record


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Production Record

See Example

- directions on the back.

Nutrient Data


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Nutrient Data

Each manufacturers nutrient data isdistinct.

Indicates the serving size per themanufacturer

Lists the amount of nutrients the product

contains forthe manufacturers serving size

Indicates the amount of the RDAs the

Foods that require Nutrient


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Data

Commercially prepared heat and servefoods (frozen pizza, french toast sticks,vegetable blends, etc.)

Mixes (cake mixes, gravy mixes) Seasoning mixes (taco seasoning, sloppyjoe seasoning) Commercially prepared open and serve

foods (juices, desserts)

How to collect or obtain


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nutrient data

Cut the nutrient fact portion of the labelfrom the product.

Request the nutrient fact informationfrom the distributor, manufacturer, orthe food broker.

Keep a complete, organized file.

See page 72 for example.


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Child Nutrition (CN) Labels

CN label


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CN label

Provides information regarding thefoods contribution to the meal pattern.

a 2 ounce serving provides 1.5 ouncesof lean meat/meat alternate for childnutrition programs

Needed for all commercially preparedfoods for which a claim is maderegarding a contribution to the mealpattern.

CN label


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CN label

The CN logo which is a distinct border.The meal pattern contribution

statement.

A 6 digit product identification number. USDA/FNS authorization.

The month and year of approval.

Products eligible for CNl b l


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labels

Main dish products which contributesignificantly to the meat/meat alternatecomponent

Juice and juice drink products whichcontain at least 50% full strength juiceby volume.

Some products will also showgrains/breads credit e.g pizza.

Advantages of CN labeledd


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products

The statement clearly identifies thecontribution of a product toward themeal pattern requirement.

Provides a warranty against audit claimsif used according to the manufacturersdirections.

Protects the school from exaggeratedclaims about a product.

How to collect or obtain CNl b l


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labels:

Cut the label from the package of theproduct.

Request the product analysis statementfrom the distributor.


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Other Important

information

Food Safety Program


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Food Safety Program

Guidance for School Food Authoritiescan be downloaded from our website.

Seven steps.

Sample SOPs Sample Food Safety Program

HAACP Logs to Keeplist on website.

CD with SOPs in Word format sent todistrict.

Wellness Plan


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Each school district is required to have awritten plan.

The school district must implementthe plan.

Eat Smart Guidelines.

State Agency Review


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State Agency Review

Occurs at least every 5 years.

Will be given advance notice by

supervisor in your area.

Can download information from theWebsite to help you get ready.

Most supervisors have information forthe SMI sent to our office prior to the

review

MEAL COUNTING


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MEAL COUNTING

A very important part of a successfulprogram.

During a State Agency Review, is themost punitive of all overclaims.


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QUESTIONS???

Resources


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Resources

D.E.S.E Website

http://www.dese.mo.gov/divadm/food

U.S.D.A Websitehttp://www.fns.usda.gov/

Katie Long [email protected]

Josh Winters [email protected]

Have a Great School Year!!!
http://www.dese.mo.gov/divadm/foodhttp://www.fns.usda.gov/cndmailto:[email protected]:[email protected]:[email protected]:[email protected]://www.fns.usda.gov/cndhttp://www.dese.mo.gov/divadm/food


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Have a Great School Year!!!

Documents

Food Based Menu Planning 20092