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
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
Activity
Match the foods to the correct food
component
10
11
12
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
13
Non-Creditable Grains
If present must be less than 2%
Grains
Component
14
Grains
Component
Health Claims
Look for these statements on
packaging
Grains
Component
Ingredient List
Grains
Component
First ingredient in
First ingredient in
list.
list.
Recipes
Recipe: 002263 Whole Grain Bread Stick
Number of Portions: 300
Size of Portion: 1 OZ
Grains
Component
Activity
Identify whole grain-rich products
19
Nuts and
Seeds
Cheese
Yogurt
Legumes
20
Mil
k
Milk
Component
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
23
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)
K5
350 500
68
400 550
9 - 12
450 - 600
Sodium
540 mg
600 mg
640 mg
25
Overlap:
400-500
Overlap:
450-550
Overlap: 450-500
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
Yogurt
Sausage Egg
Ham
2 oz. eq.
Grains
1 oz. eq.
Grain
1 oz. eq.
M/MA
cup
Cereal with
Toast
2 oz. eq.
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
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)
K5
68
9 - 12
550 - 650 600 700 750 - 850
1,230
1,360
1,420
35
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
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
42
Kitchen Math
Fruit cups
Vegetable cups
Grains ounces (weight)
Meat/Meat Alternate ounces (weight)
Milk cups or fluid ounces
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
46
http://
www.fns.usda.gov/tn/food-buying-guide-scho
ol-meal-programs
47
Columns
48
Column 1
Column 2
Column 3
Column 4
Serving Size
Column 5
Column 6
Additional Information
123 oz =
(112 oz + 11 oz) =
7.69 lb
I -49
52
http://fbg.nfsmi.org/
Activity
Complete Conversion questions in worksheet
AND
Fraction to Decimal Equivalents questions in
worksheet
53
54
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
100
57
ble
Contribution
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
ble
Contribution
=
226.5
100
4
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
Activity
Complete Crediting Fruits and Vegetables
question #3 in worksheet
62
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
Crediting Grains
65
CN Label
66
67
68
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
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
74
75
76
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)
108.5
1.0 oz
100
Recipes
Step 1:
Identify
information
needed
*Yield
*Grain
ingredients
and their
measures
78
Ingredients
Measures
Sugar, granulated
1lb + 14 oz
Oil, vegetable
1 cup
Eggs, frozen
2 cup
Applesauce
1 cup
Maple flavoring
3 fl oz
0 lb + 10 2/3 oz
1 lb + 5 1/3 oz
Cinnamon
2 tbsp = 2 tsp
Salt
.66 tsp
Milk
1 lb
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
79
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.
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
Activity
Complete Crediting Grains question #2 in
worksheet
82
83
Grains Review
84
Lunch Activity
1. Review material and place dots
2. Complete Crediting questions in worksheet
85
86
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)
88
1. Quantity of
ingredient as
purchased
7 lbs.
#1 x #2 =
#3
purchase unit
(column 3 in FBG)
alternate (oz.
equivalents)
89
50
90
1. Quantity of
ingredient as
purchased
7 lbs.
#1 x #2 =
#3
purchase unit
(column 3 in FBG)
7.52
alternate (oz.
equivalents)
91
52.64 oz
50
1.0 oz
Activity
Complete Crediting Meat/Meat Alternate
question #1 in worksheet
92
CN Label Example
USDA Food
Fact Sheet
http://www.fns
.usda.gov/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
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
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
2 Grains
2 M/MA
2 Grains
2 M/MA
Activity
Complete Calculating Weekly Ranges
questions in worksheet
102
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://
www.cde.state.co.us/nutrition/nutrimenuplan
ning
Advantages of
Standardized Recipes
Cost
Yields & Portions
Consistent Food Quality
Accurate Nutrient Content
107
108
Activity
Determine the component contributions of a
recipe
109
110
Product Information
111
113
Activity
Decide whether or not the documentation is
acceptable to determine the meal component
contribution
Menus
115
116
Menu Planners
Menu planner resources available on our
website at:
http://
www.cde.state.co.us/nutrition/nutrimenuplanning
118
Production Records
119
Production Records
What are production records?
Production records are planning,
communicating, and forecasting tools.
CDE Template Example: http://
www.cde.state.co.us/nutrition/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?
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
Review
125
Resources
Menu Planning webpage:
http://
www.cde.state.co.us/nutrition/nutrimenuplanning
Training webpage:
http://www.cde.state.co.us/nutrition/nutritrainings
126
Evaluation
Please fill out the evaluation
Follow-up evaluation in October
Please contact me with any questions:
Amanda Mercer
Mercer_a@cde.state.co.us
303-866-6659
127
Thank You!
128