1. USDA Menu Planning Patterns National School Lunch School Breakfast After School Snack Program

2. 5 Menu Planning Options Enhanced Food BasedNutrient Standard Menu Planning (NSMP) Traditional Food BasedAssisted NSMP Any Reasonable Method

3. Enhanced Enhanced Food Based Meal Plan Traditional “Type A” school lunch Retains the 4 components – 5 food items Age/Grade groups: Preschool, K - 6 and 7-12 th optional K-3 Designed to increase calories from nonfat or low fat sources grain/bread requirement vegetable/fruit requirement Count one grain/bread dessert toward requirement

4. Traditional Traditional Meal Pattern Most familiar to school food service professionals Traditional “Type A” school lunch 4 components – 5 food items May not count grain- based dessert toward requirement Age/Grade groups: Preschool, K-3, 4-12 & optional 7-12 grade

5. Nutrient Standard Menu Planning (NSMP) Computer-based menu planning system Approved software analyzes the nutrient content of foods allowing variance of portion sizes to meet standards for compliance Labor intensive for data entry

6. NSMP… Must offer entrée, milk and at least one other item – recommended to offer 2-3 “other items” Must generate analyses prior to meal service and be within USDA nutrient guidelines

7. Assisted Nutrient Standard Menu Planning (ANSMP) Computer-based menu planning system Approved software analyzes the nutrient content allowing variance of portions for compliance School usually contracts with consultant to plan and analyze menus

8. ANSMP… Must offer entrée, milk and at least one other item Must generate analyses prior to meal service and be within USDA nutrient guidelines Both NSMP & ANSMP more restrictive to changes

9. Any Reasonable Method?? Total Fat??? Vitamin C?! Calcium