Nutrient Analysis Documentation and Requirements - PowerPoint Presentation

Slide1

Nutrient Analysis Documentation and Requirements

Arkansas Department of Education/Child Nutrition UnitNancy Dill, RDN,LDOctober 2015 Distance EducationSlide2

What Program Directors Should Have /

What ADE CNU NeedsMenusRecipesProduction RecordsNutrient Fact Labels (from the actual product, not the internet)CN LabelsManufacturer’s Formulation Statements (if needed)

Print out sheets from Alliance Product CalculatorSlide3

Menus

Provide menus for the school(s) being reviewedLunch

Breakfast

Afterschool Snacks (if applicable)

Menus MUST include portion sizes

If you have a school that includes more than one age/grade menu planning option, both menus will be included in the analysis (2 Nutrient Analysis)

so your Area Specialist will need both sets of menus.

If you have an entrée choice, include this on the menu

If you have an optional vegetable bar set up, include the production record for the vegetable bar.Slide4

Breakfast (works

for all age/grades)Lunch (Works for K-5 & K-8)

Monday

Assorted Juice ½ cup

Chilled Peaches ½ cup

WG Goldfish

1 oz.

String Cheese 1 oz.Milk 8 oz.MondayChicken Strips 2 oz.Mashed Potatoes ½ cupSteamed Broccoli ½ cupWheat Roll 1 oz.Chilled Pears ½ CupMilk 8 oz.TuesdayAssorted Juice ½ cupVariety Fresh Fruit ½ cupAssorted Whole Grain Cereal 1 oz.WG Toast 1 oz./ Jelly 1 Tbsp.Milk 8 oz.TuesdayTacos 1 eachLettuce/Tomato 1/8 cup each Salsa ¼ cupMexicali Corn ¼ cupOatmeal Cookie (1 each)Chilled Fruit Cocktail ½ cup Milk 8 oz.WednesdayAssorted Juice ½ cupChilled Pineapple ½ cupHot Biscuit 2 oz./Jelly 1 Tbsp.Milk 8 oz.WednesdayBBQ Pork Sandwich 1 eachBaked Beans 2/3 cupCole Slaw ¼ cupAssorted Fresh Fruit ½ cupMilk 8 oz.ThursdayAssorted Juice ½ cupVariety Fresh Fruit ½ cupCereal Bar 1 oz.Yogurt 4 oz.Milk 8 oz.ThursdayPizza 1 sliceCalifornia Blend Vegetables ¼ cupTossed Salad ½ cup/Dressing 1 Tbsp.Spiced Apple Wedges ½ cupMilk 8 oz.FridayAssorted Juice ½ cupFresh Fruit Cup ½ cupWG Waffle/SyrupSausage Links 1 oz.Milk 8 oz.FridayCorndog 1 eachFrench Fries ½ cup/ Catsup 1 Tbsp.Carrot/Celery Strips ¼ cup each/Ranch DipFruit Cup ½ cupMilk 8 oz.

Menu

EXAMPLE

:Breakfast and Lunch Menus; Your District; Your School, Week of the ReviewSlide5

Breakfast

Meets k-12 requirementsLunchMeets k-8 requirements

Monday

1 oz. Assorted Cereal

and 1 oz. Toast/Jelly (1 Tbsp.) or 1 oz. WG Goldfish and 1 oz. String Cheese

Assorted Juice ½ cup

Chilled Peaches ½ cup

Milk 8 oz.MondayChicken Strips 2 oz. or Lasagna ¾ cupMashed Potatoes ½ Cup, Steamed Broccoli, ¼ cupChilled Pears ½ cupWhole Wheat Roll 1 oz.Milk 8 oz.Tuesday1 oz. Assorted Cereal and 1 oz. Toast/Jelly (1 Tbsp.) or Super Donut 1 eachAssorted Juice ½ cupVariety Fresh Fruit ½ cupMilk 8 oz.TuesdayTaco with Lettuce, Tomato (1/8 cup each, and Salsa (1/4 cup)Or Hamburger with Lettuce, Tomato, and Pickles (1/8 cup each)Mexicali Corn ½ cupChilled Fruit Cocktail ½ cupOatmeal Cookie 1 eachMilk 8 oz.Wednesday1 oz. Assorted Cereal and 1 oz. Toast/Jelly (1 Tbsp.) or 2 oz. Hot Biscuit/Jelly 1 oz.Assorted Juice ½ cupChilled Pineapple ½ cupMilk 8 oz.WednesdayBBQ Pork Sandwich 1 each or Baked Ham 2 oz.Baked Beans 2/3 cup, Cole Slaw, ¼ cupWhole Wheat Roll 1 oz.Assorted Fresh Fruit ½ cupMilk 8 oz.Thursday 1 oz. Assorted Cereal and 1 oz. Toast/Jelly (1 Tbsp.) or 1 oz. Cereal Bar with ½ Cup YogurtAssorted Juice ½ cupVariety Fresh Fruit ½ cupMilk 8 oz.ThursdayPizza or Chicken Sandwich w/ Lettuce, Tomato, Pickles 1/8 cup eachCalifornia Blend Vegetables ¼ cupTossed Salad/Dressing ½ cupSpiced Apple Wedges ½ cupMilk 8 oz.Friday1 oz. Assorted Cereal and 1 oz. Toast/Jelly (1 Tbsp.) or Waffle with Sausage LinkAssorted Juice ½ cupFresh Fruit Cup ½ cupMilk 8 oz.FridayCorndog/ ½ cup French Fries or Vegetable Beef Soup 1 cupRaw Vegetable Strips ¼ cupWG Cheez-its 1 oz.Fresh Fruit Cup ½ cupMilk 8 oz.Slide6

Recipes

- Include any recipe that is not a USDA or ADE recipe.- Include any ADE or USDA recipe that has been modified.

- You may use any

s

tandardized recipe you choose as long as the food items are creditable items and you credit the meal components correctly.Slide7

ADE Standardized Recipe used

as is,

no copy needed.Slide8

Altered recipes or recipes from other sources, a copy is needed.Slide9

USDA Standardized Recipe used

as is

, no copy needed.Slide10

Labels and Manufacturers Formulation Statement

This is very specific, but it is quite SIMPLEPlease refer to the memos referenced below FIN-15-125USDA Policy Memo SP 11-2015 (v2)

SP 27-2015

TA 07-2010 (v3)Slide11

What is a VALID CN Label?

The original CN Label from the boxorA photocopy

of the original CN Label

shown attached to the original product

or

A

photograph

of the CN Label shown attached to the original productbutCN labels that are photocopied or photographed must be visible and legible Slide12

Using CN Labels with a Watermark

There are circumstances when a CN label with a watermark may be used.Slide13

CN labels might be issued during the bidding process.

CN labels are subject to change over time.If a CN label from the actual box is NOT available, OR if a copy of the valid CN label from the actual box is not available, ORif a photocopy of the actual CN label from the box is not availableTHEN

You may use a valid CN label with a watermark and a Bill of Lading (invoice)

showing the product number on the Bill of Lading. This will prove that you have purchased

the actual product.

CN LABELS WITH WATERMARKS ALONE ARE

NOT

SUFFICIENT DOCUMENTATION.PROGRAM DIRECTORS MUST PROVIDE THE INVOICE SHOWING THE ITEM DESCRIPTION AND THE PRODUCT NUMBER.The reviewer will check to make sure these match.Using a CN Label with a WatermarkSlide14

Are CN Labels required?

Answer: No. Program directors are not required to purchase items with CN labels. Why have a CN labeled product? Answer: It is considered the “gold standard” for verifying the crediting of menu items. The CN label provides a warranty against an audit

claim during the review process when the product is used according to the manufacturer’s directions.

USDA SP 27-2015; CACFP09-2015; SFSP12-2015

CN labels are a guarantee as to how the product credits. CN labels do not mean that the meal pattern is met.

CN labels are needed for combination products to determine how they will credit toward the reimbursable meal. If the product is not CN labeled, a Manufacturer’s Formulation Statement is needed.Slide15

Manufacturer’s Formulation Statement

This is another form of documentation that can be used when a product does not have a CN LabelNot required if the product is CN labeledSlide16

Must be signed and must state how the product credits for the program.Slide17

Manufacturer’s Formulation S

tatements must be provided for products that do not have CN labels OR are not in the Food Buying Guide.There must be some form of guarantee that the product contains creditable components and the amount of those components.

Look and Listen!!!Slide18

Nutrient Fact Labels

Copies of nutrient fact labels will be collected for food items served in the program.For items that are CN Labeled, a nutrient fact label is STILL needed.Must be from the product NOT the internet.Slide19

Production Records

Production records for breakfast, lunch, and snacks for the reviewed school for the week of the review.Production records for all reimbursable serving lines must be complete and provided for the nutrient analysis.If salad bars or optional vegetable bars are served as part of the reimbursable meal production records must be complete and provided.

If not complete when the area specialist exits the review, production records should be mailed, faxed, or emailed to the area specialist as early as possible the following week.Slide20

SAMPLE

Make sure all columns are complete!!! Incomplete production records are a violation!!!Slide21

Compliance with Smart Snacks Standards

Items served to students as part of the reimbursable meal do NOT have to he put into the calculatorEntrees do NOT have to fit into the calculator on the day that it’s on the menu or the day afterAny items sold a la carte (except the entrée as stated above) must go through the calculator

This applies to all foods sold on campus including vended items

www.healthiergeneration.orgSlide22

Include a copy of the print out from the Smart Snack Calculator with the product.