1. Healthy School Meals Jan Steffen, Child Nutrition Program Consultant Bureau of Nutrition and Health Services https://www.educateiowa.gov 1

2. QUESTIONS- We’ve got answers!!!! Why do I need to document? What do I need to document? Where can I find it? How do I organize it?

3. Planning efficiency Administrative Review requirements Why do I need to document?

4. 4

5. Required documentation MenusProduction RecordsStandardized RecipesComponent contribution of purchased items Nutrient Information Calories, Saturated Fat, Trans Fat, Sodium Bid specifications

6. Menus Will use some of the other documents as you plan Must include all components May look different for public and staff, but all items should be included Consider cycle menus 6

7. Information for Menu Planning (NOT REQUIRED) 7

8. Lunch Menu Planning Tool –Word (NOT REQUIRED) 8

9. Menu Planning Tool-Excel (NOT REQUIRED) 9

10. Breakfast Menu Planning Tool –Word (NOT REQUIRED) 10

11. USDA Certification Worksheets 11 Not required if already certified except one week for one school at time of review. Available for 3 to 7 day schedules www.fns.usda.gov Child Nutrition, then National School Lunch Program, then Certification of Compliance

12. USDA Certification Worksheet (NOT REQUIRED) 12

13. Required for both breakfast and lunch- includes serving sizes Must include actual quantities prepared of all food items including fruit/vegetable bars or other self-serve items. Must differentiate the number for ala carte and adult meals from reimbursable servings Cycle menus let you copy much the planned information 13 Food Production Records

14. Serving size and quantity for your school Component contribution Calories, saturated fat, trans fat, and sodium 14 Standardized Recipes

15. Component Contribution

16. Recipes CN labels Manufacturer’s Statement Grain/Bread Chart and Nutrition Labels 16 Component Contribution

17. Nutrient Information

18. Calories Saturated Fat Trans Fat Sodium 18 Nutrient Information

19. Zero trans fat in all items Grains Low fat or fat-free dairy May want to include sodium ranges in bids 19 Bid Specifications

20. Case Study 1 The school lunch menu is Chicken Fajitas, Refried Beans, Lettuce, Tomato and Fresh Fruit Bar. Could this menu meet the meal pattern for Grades 9-12? What documentation would you need to show that? 20

21. What documentation shows that menu meet Grades requirements? Food Production Records- Serving Size 2 oz-equivalents meat/alternate 2 oz-equivalents grain 1 cup fruit 1 cup vegetables 1 cup milk Fajita Recipe or Label USDA Product- Need Food Fact Sheet- How much fajita meat to equal 1 ounce of meat? Tortilla Label- How much does 1 tortilla weigh? 21

22. Case Study 2 The red-orange vegetables you have planned for the week are spaghetti sauce on Tuesday, peas & carrots on Wednesday and tomato with lettuce on a chicken sandwich on Friday. Is this enough? How can you document that it is? 22

23. What documentation shows adequate vegetable sub-groups? Food Production Records- Serving Size Spaghetti Sauce label or recipe Label, product specification, or recipe regarding proportion of carrots in Peas and Carrots Food Buying Guide shows how much fresh tomato is equal to ¼ cup. Did you prepare enough for the number of planned servings? 23

24. Is there enough red-orange? K-8 needs ¾ cup9-12 needs 1 ¼ cup ½ cup spaghetti sauce ¼ cup carrots 1/8 cup tomato 7/8 cup total 24

25. Case Study 3 Our students would really like to have macaroni & cheese and little smokies, but I tell them that will never happen again with the new sodium and saturated fat standards. Is that true? What documentation could help you decide? 25

26. What documentation shows dietary specifications are met? Nutrition Fact labels (sodium, saturated fat, trans fat) CN Label or product specification Serving Size on Food Production Records Nutrient analysis of average for week USDA certification sheets Computer software 26

27. Case Study 4 When we had our administrative review, our consultant found that we were using margarine that contained trans-fat which doesn’t meet the nutrient standards and that our buns were not whole grain rich. What documentation was missing for that to happen? 27

28. What documentation shows there is no added trans fat? Nutrition Fact labels (sodium, saturated fat, trans fat) Bid Specifications 28

29. What documentation shows a product is whole grain-rich? Ingredient labels or product formulation statement Bid Specifications 29

30. Required documentation MenusProduction RecordsStandardized RecipesComponent contribution of purchased items Nutrient Information Calories, Saturated Fat, Trans Fat, Sodium Bid specifications

31. QUESTIONS- Need more answers? Call your Regional Consultant or Nutrition and Health Services Bureau 515-281-5326

32. Goal-Happy Healthy Students!