Menu Planning Tools New York State Education Department Child Nutrition Program What Resources Are Available For Menu Planning? NYSED Child Nutrition Knowledge Center Food Based Menu Planning button http://portal.nysed.gov/portal/page/pref/CNKC USDAs Food Buying Guide- Updated! http://teamnutrition.usda.gov/Resources/foodbuyingguide.html
National Food Service Management Institute http://www.nfsmi.org What Tools Are Required For Planning A Menu? 7 CFR 210.10(a)(3) Nutrition Information Child Nutrition (CN) Labels Product Formulations Statements Nutrition Fact Labels Standardized Recipes
Production Records Menu Child Nutrition Program (CN) Labels A CN labeled product will always contain the following: The CN logo, which is a distinct border The meal pattern contribution statement A unique 6-digit product identification number (assigned by FNS) appearing in the upper right hand corner of the CN logo The USDA/FNS authorization statement The month and year of final FNS approval appearing at the end of the authorization statement The remaining required label features: product name, inspection
legend, ingredient statement, signature/address line, and net weight http://www.fns.usda.gov/cnd/cnlabeling/authorized.htm Sample CN Label Chicken Stir-Fry Bowl Ingredient Statement: Chicken, brown rice, broccoli, red peppers, carrots, onions, water, olive oil, soy sauce, spices. CN
099135 Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 oz eq grains, cup dark green vegetable, cup red/orange vegetable, and CN cup other vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX/XX). CN Net Wt.: 18 pounds Chicken Wok Company 1234 Kluck Street
Poultry, PA 12345 CN Invalid CN Label Product Formulation Statement Nutrition Fact Labels Ranch Dressing Labels are required for all processed foods.
EXHIBIT A: School Lunch and Breakfast Whole Grain-Rich Ounce Equivalency (oz eq) Requirements For School Meal Programs Calculating Grain Ounce Equivalency Using Exhibit A This is a label from a popular cereal bar containing fruit. The label states: Child Nutrition Program: 1 bread equivalent Is this acceptable? NO! If we dont have a CN label or a PFS, we use Exhibit A
to calculate the ounce equivalency based on the weight of the whole product. Which category on Exhibit A would we use? Group E - cereal bar containing fruit How many grams is equal to a one ounce equivalent in Group E? 69 grams How many grams does the cereal bar weigh? 37 grams Calculating Grain Ounce Equivalency
Using Exhibit A Calculation: 37 grams 69 grams = 0.53623 Always round down to the nearest quarter 0.53623 = 0.50 This cereal bar is actually 0.5 ounce equivalent. You would have to serve two cereal bars to equal the required one ounce equivalent of grain for the school breakfast program. Breakfast Sausage Standardized Recipes
Have been tested, modified and retested several times For consistent quality and quantity Use exact directions and procedures Use same type of equipment and quality of ingredients Train staff on the importance of following the recipe Required Elements of Standardized Recipes 7 CFR 210.10(1)(8) Recipe Name/Number
Ingredients Weights and Measures Servings Yield Directions Advantages of Standardized Recipes Ensure product quality Consistency in menu planning Provide supporting documentation to show meal pattern requirements are met Costs are easier to control
Same quality results can be produced time after time Production Records 7 CFR 210.10(a)(3) Daily documentation of what was planned, prepared and served at your foodservice operation Necessary to support the claim for reimbursable meals Identifies information needed for the nutrient analysis
Required for Breakfast, Lunch and Snack programs Required Elements of a Production Record All Food Items on the Reimbursable Meal -including condiments and toppings Recipe or Product Name/Number Portion Sizes/Equivalents for Each Age/Grade Group Amount/Quantity Prepared Planned Number of Servings for the Reimbursable Meal Actual Number of Servings for the Reimbursable Meal Number of Non Reimbursable Portions Served (adult meals, a la carte and second meals) Number of Leftover Portions
Date Production Record Form Complete Before Service Prefill: Prefill: School/Site School/Site Date Date Menu
ofServings Servings Student Student Adult/2 Adult/2ndnd/A /ALa LaCarte Carte Complete the Day of Service Fillin
inwhen whenservice serviceis isover: over: Fill AmountUsed Used Amount ActualNumber Numberof ofServings Servings
Actual Student Student Adult/2ndnd/A /ALa LaCarte Carte Adult/2 Leftovers Leftovers Time&&Temperatures Temperatures(Optional) (Optional)
Time TotalReimbursable ReimbursableMeals MealsServed Served Total Substitutions Substitutions Comments&&Notes Notes Comments Weight vs. Volume
Peaches, canned Weight: 6 oz. = 92 calories Volume: cup = 102 calories Cheese, grated Weight: 2 oz. = 212 calories Volume: cup = 84 calories French Fries, potato puffs Weight: 4 oz. = 252 calories Volume: cup = 142 calories Example of Poorly Completed Production Record
Common Production Record Errors Missing Information Incorrect Information Recorded Portion Sizes Not Quantified Weights vs. Volume Missing Condiments Missing Daily Items Not Legible Menu and Production Record Daily Menu
Daily Production Record Nutrient Analysis Done by LEA USDA approved software Appropriate age/grade groupings All food items included in analysis Data entered correctly Data reasonable Weighted average Planned servings Meet key nutrients
Consistent & Current All supporting documentation for your menu should be consistent and current! Nutrition Information Standardized Recipes
Production Records Nutrient Analysis For Example Monday you serve:
Spaghetti and Meatballs Dinner Roll Green Beans Pears Fat Free Chocolate Milk 1% White Milk Child Nutrition Program Contact Information Thank You! For questions, please contact your Child Nutrition Representative at:
(518) 473-8781 Please frequently refer to the Child Nutrition Knowledge Center website: http://www.nysed.gov/cn/cnms.htm
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