Nutrient Analysis vs. Simplified Nutrient Assessment - PowerPoint Presentation

Slide1

Nutrient Analysis vs. Simplified Nutrient Assessment

6 Cent Certification Rule

Presentation 3Slide2

Nutrient Analysis vs. Simplified Nutrient Assessment

Each

LEA

must complete either a nutrient analysis or a simplified nutrient assessment for EACH menu submitted.

LEAs that have FNS approved nutrient analysis software may submit a nutrient analysis showing the calories and percentage of calories from saturated fat for the week. (Do not complete the simplified nutrient assessment.)This part (the simplified nutrient assessment) of worksheet is required only for those LEAs that do not submit a full nutrient analysis as part of their Certification application.The simplified nutrient assessment is meant to be a proxy for a full nutrient analysis.

*LEAs

that have

approved nutrient

analysis software may still choose

to use the USDA

simplified assessment

option,

but are encouraged to use their existing software.* Slide3

Completing the Simplified Nutrient Assessment (SNA)

Key Information:

-

Only average daily calories and percent of calories from saturated fat must be assessed. -Estimates for calorie and saturated fat information for milk, fruits and vegetables are pre-programmed.-LEAs must provide calorie and saturated fat information for all main dish items, side items with grains and/or meat/meat alternates, desserts

and condiments. Information can be collected from nutrition labels and product specifications. -Recipes must be standardized. Sources such as nutrient analysis software products or web-based tools can be used to determine calories and saturated fat for standardized recipes.-Review the simplified nutrient assessment instructions for key information. Slide4

Standardized Recipe

A standardized recipe is a recipe that was tested to provide an established yield and quantity using the same ingredients for both measurement and preparation methods

Recipes must be analyzed to determine the level of calories, nutrients and dietary components

Standardized recipes maintain consistent:YieldQuantityTasteCost

QualityNutrientsPreparation TimeSlide5

Completing the Nutrient Assessment

Fruits

Milk

Vegetable SubgroupsMain DishSides, Desserts, CondimentsSimplified Nutrient AssessmentSlide6

SNA- Fruit Section

Select the option best representing how each component is offered throughout the week. Only select one option per component.

Include fat and sugars used during preparation of the food as well as any additional fats and/or sugars offered with the component.

Fruit (cups)

Average serving size:

1

Total Weekly servings:

5

Fruit is offered throughout the week with added fat:

Fruit is offered throughout the week with added sugar:

Less than 30% of the total fruit offerings

Less than 30% of the total fruit offerings

 30% to 70% of the total fruit offerings30% to 70% of the total fruit offerings More than 70% of the total fruit offeringsMore than 70% of the total fruit offerings Fruit not offeredFruit not offeredSlide7

SNA- Fruit Section

IMPORTANT:

Fruits

that are served as part of a grain-based dessert, or with significant added fat and/or sugar, (more than 2 teaspoons per cup,) must be listed in column O1 (“Sides, Desserts, Condiments)Slide8

SNA- Fruit Section

Select the option best representing how each component is offered throughout the week. Only select one option per component.

Include fat and sugars used during preparation of the food as well as any additional fats and/or sugars offered with the component.

Fruit (cups)

Average serving size:

1

Total Weekly servings:

2 1/2

Fruit is offered throughout the week with added fat:

Fruit is offered throughout the week with added sugar:

Less than 30% of the total fruit offerings

Less than 30% of the total fruit offerings

 30% to 70% of the total fruit offerings30% to 70% of the total fruit offerings More than 70% of the total fruit offeringsMore than 70% of the total fruit offerings Fruit not offeredFruit not offered

Fruit Example 1:

2 ½ cups of fruit offered over the week

(1 cups canned in light syrup, 1 ½ cups fresh/plain fruit) .

Result 1:

Fruit offered with added fat 0% of the time

(0 divided by 2 ½; select “less than 30% of the total fruit offerings”)

Result 2:

Fruit offered with added sugar 40% of the time

(1 divided by 2 ½ = .4; select “30% to 70% of the total fruit offerings) Slide9

SNA- Milk Section

Milk (cups)

Average serving size:

1

Total weekly servings:

5

What two types of milk are offered most during the week?

Nonfat unflavored & nonfat flavored

Nonfat unflavored & low-fat (1%) unflavored

Low-fat (1%) unflavored & nonfat flavored

 Milk not offeredMilk Example: 5 cups of milk offered over the week Nonfat unflavored and low-fat unflavored milk dailyResult: The LEA would select the “nonfat unflavored & low-fat (1%) unflavored” option. Slide10

SNA- Vegetable Subgroups

Vegetable Subgroups (colored by subgroup)

-Each of the vegetable subgroups also has a selection chart. The first is dark green vegetables.

-This box has already calculated the largest amount of dark green vegetables a student is able to select across the week from earlier data entered. -Select the button that best describes added fat during preparation in offered dark green vegetables. Only ONE selection can be made.

-Proceed with all remaining subgroups, following the same steps described above. * For red/orange only, select both an added fat option and an added sugar option. Slide11

SNA- Vegetable Subgroups

Dark Green

Vegetable Subgroups

Select the option that best represents how each subgroup is offered throughout the week. Include fats and sugars added during preparation as well as any additional fats and/or sugars offered with the vegetables.

Dark Green Vegetables (cups)Weekly maximum dark green vegetables to select:

3 ¼

Dark Green vegetables are offered throughout the week with added fat:

Less than 30% of the total dark green offerings

30% to 70% of the total dark green offerings

More than 70% of the total dark green offerings

 Dark green vegetables not offeredVegetable Example 1: 3 ¼ creditable cups of dark green vegetables offered throughout the weekResult: Dark green vegetables offered with added fat 15% of the time (1/2 cup divided by 3 ¼ cups; select “Less than 30% of the total dark green offerings”) Remember: Since the romaine is a leafy green 1/2 cup is offered to equal ¼ creditable cupSlide12

SNA- Vegetable Subgroups

Red / Orange

Vegetable Subgroups

Select the option that best represents how each subgroup is offered throughout the week. Include fats and sugars added during preparation as well as any additional fats and/or sugars offered with the vegetables.

Red/orange Vegetables (cups)Weekly maximum red/orange vegetables to select:

3 1/8

Red/orange Vegetables are offered throughout the week with added fat:

Red/orange Vegetables are offered throughout the week with added sugar:

Less than 30% of the total red/orange offerings

Less than 30% of the total red/orange offerings

30% to 70% of the total red/orange offerings 30% to 70% of the total red/orange offerings More than 70% of the total red/orange offerings More than 70% of the total red/orange offerings Red/orange vegetables not offered Red/orange vegetables not offeredVegetable Example 2: 3 1/8 cups of red/orange vegetables offered throughout the weekResult 1: Red/orange vegetables offered with added fat 24% of the time (3/4 cup divided by 3 1/8cups equals 24%; select “less than 30% of the total red/orange offerings” for fat) Result 2: No sugar has been added to R/O vegetablesSlide13

SNA- Vegetable Subgroups

Beans / Peas (Legumes)

Vegetable Subgroups

Select the option that best represents how each subgroup is offered throughout the week. Include fats and sugars added during preparation as well as any additional fats and/or sugars offered with the vegetables.

Beans/peas (legumes) (cups)Weekly maximum beans/peas to select:

7/8

Beans/Peas are offered throughout the week with added fat:

Less than 30% of the total beans/peas (legumes) offerings

30% to 70% of the total beans/peas (legumes) offerings

More than 70% of the total beans/peas (legumes) offerings

 Beans/peas not offeredVegetable Example 3:7/8 cups of legumes offered throughout the weekResult: Legumes offered with added fat 57% of the time (1/2 cup divided by 7/8 cups equals 57%; select “30% to 70% of the total legume offerings” for added fat) Slide14

SNA- Vegetable Subgroups

Starchy

Vegetable Subgroups

Select the option that best represents how each subgroup is offered throughout the week. Include fats and sugars added during preparation as well as any additional fats and/or sugars offered with the vegetables.

Starchy Vegetables (cups)Weekly maximum Starchy Vegetables to select:

1 5/8

Starchy vegetables are offered throughout the week with added fat:

Less than 30% of the total starchy offerings

30% to 70% of the total starchy offerings

More than 70% of the total starchy offerings

 Starchy vegetables not offeredVegetable Example 4:1 5/8 cup of starchy vegetables offered throughout the week ¾ cup have added fatResult: Starchy vegetables offered with added fat 46% of the time (¾ cup divided by 1 5/8 cup; select “30% to 70% of the total starchy vegetable offerings” for added fat) Slide15

SNA- Vegetable Subgroups

Other

Vegetable Subgroups

Select the option that best represents how each subgroup is offered throughout the week. Include fats and sugars added during preparation as well as any additional fats and/or sugars offered with the vegetables.

Other Vegetables (cups)Weekly maximum other Vegetables to select:

1 ¼

Other vegetables are offered throughout the week with added fat:

Less than 30% of the total other offerings

30% to 70% of the total other offerings

More than 70% of the total other offerings

 Other vegetables not offeredVegetable Example 5:1 ¼ cup of other vegetables offered throughout the week ¼ cup have added fatResult: Other vegetables offered with added fat 20% of the time (1/4 cup divided by 1 ¼ cup; select “less than 30% of the total starchy vegetable offerings” for added fat) Slide16

Main Dish Reporting

Meal Name

Main Dish

Calories per servingSaturated fat per servingNumber of planned servingsSlide17

Main Dish ReportingSlide18

Main Dish Simplified Nutrient Data Entry

Enter the calories and saturated fat for one serving of the main dish and the number of servings planned during the week. Only include the calories and saturated fat for the main dish and any components included as part of the main dish. The number of planned serving should include all sites serving the menu type.

Use standard rounding procedures to two decimal points

M1

M2

M3

M4

M5

Meal Name

This column is pre-populated with the meal names entered

on the "All Meals" tab

Main Dish

The part of the meal associated with the information entered in columns

M3-M5Calories/ serving (kcal)Saturated Fat/serving (g)Number of planned servings for the week

Main Dish Reporting

Example:

Fruit and yogurt with toasted cheese is offered Monday (50

servings

), Wednesday (50 servings) and Friday (50

servings)

Result

: Report

150

servings (column M5

).

Main Dish Simplified Nutrient Data Entry

Enter the calories and saturated fat for one serving of the main dish and the number of servings planned during the week. Only include the calories and saturated fat for the main dish and any components included as part of the main dish. The number of planned serving should include all sites serving the menu type.

Use standard rounding procedures to two decimal points

M1

M2

M3

M4

M5

Meal Name

This column is pre-populated with the meal names entered

on the "All Meals" tab

Main Dish

The part of the meal associated with the information entered in columns

M3-M5

Calories/ serving (kcal)

Saturated Fat/serving (g)

Number of planned servings for the week

Fruit and yogurt with toasted cheese

Fruit/yogurt/toasted cheese

380

4

150

A Fruit and yogurt with toast cheese meal

is

offered

three times

during the week, but it needs to be entered only

once

. Enter the total planned number of servings for all days during the week.

Important:

If you have multiple schools using this menu, you MUST combine the planned servings for all schools when completing the “number of servings” column.Slide19

-Some double counting may occur with main dishes containing large amounts of fruits or vegetables

(i.e.,

chef salad).

If it is possible to report calorie and saturated fat information for the main dish and exclude the vegetables/fruits it contains, this is acceptable. Otherwise, report calorie and saturated fat information for the entire main dish. This should cause only a minimal amount of double-counting.-Include calorie and saturated fat information for condiments in the Main Dish section (columns M3-M5) OR in the Desserts, Sides, and Condiments section (columns O2-O4).Main Dish ReportingSlide20

Main Dish Simplified Nutrient Data Entry

Enter the calories and saturated fat for one serving of the main dish and the number of servings planned during the week. Only include the calories and saturated fat for the main dish and any components included as part of the main dish. The number of planned serving should include all sites serving the menu type.

Use standard rounding procedures to two decimal points

M1

M2

M3

M4

M5

Meal Name

This column is pre-populated with the meal names entered

on the "All Meals" tab

Main Dish

The part of the meal associated with the information entered in columns

M3-M5Calories/ serving (kcal)Saturated Fat/serving (g)Number of planned servings for the week

Main Dish Reporting

Main Dish Example 3:

Chicken wrap served w/ranch

dressing

Reported in Main Dish:

150 chicken wraps

Reported in Desserts/Sides/Condiments:

150

servings of 1 packet (tablespoon) of dressing

Main Dish Simplified Nutrient Data Entry

Enter the calories and saturated fat for one serving of the main dish and the number of servings planned during the week. Only include the calories and saturated fat for the main dish and any components included as part of the main dish. The number of planned serving should include all sites serving the menu type.

Use standard rounding procedures to two decimal points

M1

M2

M3

M4

M5

Meal Name

This column is pre-populated with the meal names entered

on the "All Meals" tab

Main Dish

The part of the meal associated with the information entered in columns

M3-M5

Calories/ serving (kcal)

Saturated Fat/serving (g)

Number of planned servings for the week

Chicken wrap w/ ranch dressing

Chicken wrap

250

2

150

 Slide21

Sides, Desserts, & Condiment Reporting

User must enter names of any side dishes, desserts, or condiments not listed in the main dish, fruits, milk and vegetables sections of this worksheet.

Grain based desserts including fruit

Condiments – amounts may be entered based on a per serving basis or in bulk quantities based on weekly usage data.Slide22

Sides, Desserts, & Condiment ReportingSlide23

Sides, Desserts & Condiment Reporting

Tools to Assist in Calculations

This table found in the simplified

nutrient assessment section provides calories and saturated fat for commonly used condiments.Slide24

Simplified Nutrient Assessment

-Scroll to the bottom/middle of the screen (past the bottom of the Main Dish and Dessert/Side/Condiment sections).

-This section, “

Daily Amounts Based on the Average for a 5-day week,” calculates daily average calories and percentage of calories from saturated fat. The values based on the entered menu are in grey boxes. The required range for the menu type is shown in the yellow boxes. -If the menu meets requirements, the

assessment box turns green. -If the menu is within 25 calories of the required calorie range, or within half a percentage point of the saturated fat limit, the assessment box turns yellow. -This provides LEAs an opportunity to work with the DESE SFS as to why the menu is not within the range, without an immediate rejection. - If calories or saturated fat are beyond the cautionary range, the Assessment box turns red. Slide25

Red Boxes

Daily Amounts Based on the Average for a 5-day week

Nutrient

Measure

Required Range

Assessment

Calories

Daily Average

750-850 kcal

Estimated calories are NOT within the required range.

685

Saturated Fat

Percent of Calories

Less than 10% of total caloriesEstimated percent of saturated fat Does NOT meet the requirement11.25%If the assessment box is red, the LEA MUST re-evaluate the menu and adjust meal options as needed to ensure compliance.DO NOT submit the simplified nutrient assessment if there are red boxes on the weekly report.Slide26

Daily Amounts Based on the Average for a 5-day week

Nutrient

Measure

Required Range

Assessment

Calories

Daily Average

600-650 kcal

Estimated calories are within the required range

607.70

Saturated Fat

Percent of Calories

Less than 10% of total calories

Estimated percent of saturated fat meets the requirement8.00%Green BoxesSlide27

Food Based Menu Planning Certification of Compliance

Presentation 1 – Overview

Presentation 2 – Completing the menu component portion of the worksheet

Presentation 3 – Completing the nutrient assessment portion of the worksheetPresentation 4 – Submitting Certification DocumentationSlide28

Questions?

Missouri Department of Elementary and Secondary Education

School Food Services

http://www.dese.mo.gov/divadm/food(573) 751-3526