1. Weekly Nutrient Calculator

2. Why? With the changes to the NSLP effective July 1, 2012 and SBP effective July 1, 2013, calculating calories and saturated fat in your planned menus is imperative to ensure that you are meeting meal pattern requirements. This can be cumbersome for all schools, especially schools who do not have nutrient analysis software systems. Today you will learn how to find and interpret the information that is provided for you on labels as well as find nutrition information that is not as easily located.

3. Outline Reading a Nutrition Facts Label Finding Nutrient Information −Nutrient information found on packages −Finding nutrient information from: USDA Brown Box Foods Nutrition Fact Sheets State Processed Food Nutrition Fact Sheets USDA Nutrient Database −Calculating nutrient information from scratch recipes Using Excel Calculator Tool −Find it at http://fns.dpi.wi.gov/fns_menupln#mpa

4. The Basics: Nutrition Facts Label Serving Size Calories Saturated Fat Sodium

5. To determine the nutrient information in our planned serving: Divide the planned serving size: 3 Tbsp By the serving size on the label: 2 Tbsp 3 Tbsp ÷ 2 Tbsp = 1.5 Take this number and multiply it by: The calories on the label: 1.5 x 180 calories = 270 calories in 3 Tbsp The saturated fat on the label: 1.5 x 2g saturated fat = 3g saturated fat in 3 Tbsp The sodium on the label: 1.5 x 170mg sodium = 255mg sodium in 3 Tbsp Example: Peanut Butter Label From Jar

6. Other Nutrient Resources Some other places where you can find nutrient information include: USDA Brown Box Foods Nutrition Fact Sheets −http://fns.dpi.wi.gov/fns_factsheethttp://fns.dpi.wi.gov/fns_factsheet State Processed Food Items −http://fns.dpi.wi.gov/fns_factsheethttp://fns.dpi.wi.gov/fns_factsheet USDA Nutrient Database −http://ndb.nal.usda.gov/ndb/foods/listhttp://ndb.nal.usda.gov/ndb/foods/list Recipe Analysis Tool (calculator and webinar) −http://fns.dpi.wi.gov/fns_6centscert#calhttp://fns.dpi.wi.gov/fns_6centscert#cal

7. Excel Weekly Nutrient Calculator

8. Fill In Planned Meals for the Day

12. Contact Information for Public Health Nutritionists at the DPI Kelly Berg, RDN, CD, 608-267-9286, kelly.berg@dpi.wi.govkelly.berg@dpi.wi.gov Kathy Clark, MS, RDN, CD, 608-266-5197, kathy.clark@dpi.wi.govkathy.clark@dpi.wi.gov Angela Farris, MA, RDN, CD, 608-267-9206, angela.farris@dpi.wi.govangela.farris@dpi.wi.gov Molly Gregory, RDN, CD, 608-267-9276, molly.amberg@dpi.wi.govmolly.amberg@dpi.wi.gov Cindy Loechler, MS, RDN, CD, SNS, 608-266-5185, cynthia.loechler@dpi.wi.govcynthia.loechler@dpi.wi.gov Jessica Mottilla, RDN, CD, 608-266-3079, jessica.mottilla@dpi.wi.govjessica.mottilla@dpi.wi.gov Tracy Pierick, RDN, CD, 608-266-7112, tracy.pierick@dpi.wi.govtracy.pierick@dpi.wi.gov Maggie Sanna, MS, RDN, CD 608-266-7261, margaret.sanna@dpi.wi.govmargaret.sanna@dpi.wi.gov Claire Troutman, RDN, CD 608-266-9356, claire.troutman@dpi.wi.govclaire.troutman@dpi.wi.gov

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