1. Nutrient Analysis Protocols Mary Burks, RD, SNS Mississippi Department of Education Office of Child Nutrition

2. To determine compliance with regulatory requirements for school meals: Calories Saturated Fat Sodium Nutrient Analysis Purpose Fall 2014 NAO Training©MDE – Office of Child Nutrition 2

3. A tool for school districts to evaluate meals/menus over a week. (SET BY USDA) Nutritional requirements Calories Saturated Fat Sodium (10 years) Trans Fat (Zero grams) Nutrient Analysis Protocols Fall 2014 NAO Training ©MDE – Office of Child Nutrition

4. Nutrient standards – Food Based Menu Planning (FBMP) Age/Grade Groups Weighted Averages Overview of the Software Steps for nutrient analysis Materials necessary for nutrient analysis 4 Objectives

5. Nutrition Goals for school meals Meeting the required levels for… Maximum levels (Saturated Fat, Sodium, & Trans Fat) Percentage of calories from saturated fat (<10%) 5 Nutrient Standards

6. Minimum and Maximum Levels Calories Meat/ Meat Alternative (extended/flexibility –permanent) Grains (Flexibility permanent) Sodium 6 Nutrient Standards

7. USDA – approved software program to analyze the nutrient composition for the menus. http://healthymeals.nal.usda.gov/menu- planning/software-approved-usda- administrative-reviews Nutrition analysis not required~ recommended. SOFTWARE

8. http://healthymeals.nal.usda.gov/menu- planning/software-approved-usda- administrative-reviews/support-materials- software-developershttp://healthymeals.nal.usda.gov/menu- planning/software-approved-usda- administrative-reviews/support-materials- software-developers http://healthymeals.nal.usda.gov/menu- planning/nutrient-analysis-software- approved-usda/nutrient-analysis-software- approved-usdahttp://healthymeals.nal.usda.gov/menu- planning/nutrient-analysis-software- approved-usda/nutrient-analysis-software- approved-usda Web Sites - Software

9. Meats/ meat alternates Grains Vegetables Vegetable sub-group Fruits Fluid Milk Using Food-Based Menu Planning Approaches(FBMP)

10. Requires specific food group components. Specific amount for age/grade groups. fruit/vegetables or low-fat grains/bread require to meet calorie level in order to decrease total fat and saturated fat. Zero grams trans fat. Food-Based Menu Planning

11. Lunch: Established grade groups Preschool Grades K-5 Grades 6-8 Grades 9-12 Grades K-8 Nutrient Standards: Food-Based Menu Planning 11

12. Breakfast: Established grade groups Preschool Grades K-5 Grades 6-8 Grades 9-12 Grades K-8 Grades K-12 Nutrient Standards: Food- Based Menu Planning 12

13. Five food components for lunch. Three food components for breakfast. Four food items for breakfast – offered (Offer Versus Serve) OVS Provision. FBMP MEAL PATTERN

14. Condiments Accompaniments All foods are included in Nutrient Analysis Fall 2014 NAO Training ©MDE – Office of Child Nutrition 14

15. Grades Groups Meats/Meat Alternates (oz eq) Grains (oz eq) VegetablesFruit Milk K-58 -10 (1)8 -9 (1)3 ¾ (3/4)2 ½ (1/2) 5 (1) 6-89 -10 (1)8-10 (1) 3 ¾ (3/4)2 ½ (1/2) 5 (1) 9-1210 –12 (2)10- 12(2) 5 (1) Food Based Menu Planning Lunch

16. Vegetables Sub Groups Dark Green Red/Orange Beans/Peas Starchy Other Food Based Menu Planning Lunch Fall 2014 NAO Training ©MDE – Office of Child Nutrition

17. Fruit/Vegetable/Juice Grains Meat/meat alternates - optional Milk School Breakfast Meal Pattern ©MDE – Office of Child NutritionFall 2014 NAO Training

18. Gathering the materials: Menus. Production Records – pass history. Entering Menus. Evaluating and modifying menus. Steps conducting a Nutrient Analysis Fall 2014 NAO Training©MDE – Office of Child Nutrition 18

19. National School Lunch Program. National School Breakfast Program. Regulations require weighted averages for conducting nutrient analyses. A weighted nutrient analyses gives more weight to a popular foods – selected by students. Weighted Nutrient Analysis Fall 2014 NAO Training©MDE – Office of Child Nutrition

20. All menu items must be weighted… Weighted Nutrient Analysis ©MDE – Office of Child NutritionFall 2014 NAO Training

21. Allow contribution weight to weighted more for those popular selections. Steps for weighted averages Past Production Records. Number of Reimbursable meals. Tabulation data from all schools. Count the actual number of servings for each item. Weighted Nutrient Analysis Fall 2014 NAO Training©MDE – Office of Child Nutrition

22. Entrée ItemsActual Serving Planned Contribution to Nutrients Analysis Pizza17550% Baked Chicken 10029% Chef Salad7521% Total350100% Weighted Averages of Three Entrée Choices Fall 2014 NAO Training©MDE – Office of Child Nutrition

23. WEIGHTED AVERAGES Total reimbursable meals served: 350 Vegetable choices (2 options) Actual Serving Planned Contribution to nutrient analysis Sweet potato cubes 150 servings42.9% Garden Salad200 servings57.1% 150 servings 350 meals served = 42.9 % of the reimbursable meals had sweet potato cubes 200 servings 350 meals served = 57.1 % of the reimbursable meals had garden salads Read Chapter 8 Fall 2014 NAO Training©MDE – Office of Child Nutrition

24. WEIGHTED AVERAGES 300 Sausage & Biscuit 315 total servings = 96.0% of nutrient analysis 45 Fresh Apple 315 total servings = 15 % of nutrient analysis 270 Fruit Juice assorted 315 total servings = 85 % of nutrient analysis Fall 2014 NAO Training©MDE – Office of Child Nutrition

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33. Driving Force. Determines the nutrient content of the meal and acceptability. Acceptability influences the participation rate. Provide opportunity for nutrition education. Cafeteria become a classroom for. learning, and helping students make healthy choices. MENU PLANNING Fall 2014 NAO Training©MDE – Office of Child Nutrition

34. Increase the variety of entrees offered. Plan more fresh fruit and vegetables. Listing to the students. Tips on Planning a Healthy School Meals Fall 2014 NAO Training©MDE – Office of Child Nutrition

35. USDA defines a standardized recipe as one that: Tried, adapted, and retried several times. Produces the same good results and yield every time. Standardized Tested recipes Fall 2014 NAO Training©MDE – Office of Child Nutrition

36. Fall 2014 NAO Training©MDE – Office of Child Nutrition

37. http://www.fns.usda.gov/tn/resources/nutrientanalysi s.html http://healthymeals.nal.usda.gov/menu- planning/software-approved-usda-administrative- reviews/list-approved-software-nsmpsmi http://fbg.nfsmi.org/ http://teamnutrition.usda.gov/Resources/foodbuying guide.html Web sites