Presentation is loading. Please wait.

Presentation is loading. Please wait.

Managing Three Steps at the School Level Patricia Winders, MS,RD,LD Arkansas Department of Education, Child Nutrition.

Similar presentations


Presentation on theme: "Managing Three Steps at the School Level Patricia Winders, MS,RD,LD Arkansas Department of Education, Child Nutrition."— Presentation transcript:

1

2 Managing Three Steps at the School Level Patricia Winders, MS,RD,LD Arkansas Department of Education, Child Nutrition

3

4

5 http://www.nal.usda.gov:8001/FBG/buyingguide.html

6

7 http://schoolmeals.nal.usda.gov/Training/train.html

8 Meal Patterns _________ __ Child Nutrition Programs

9 Required Grade Nutrient Standards – Lunch Calories and Nutrient Levels for School Lunch (school week averages) Grades K-6 Grades 7-12 Energy Allowances (calories) 664825 Total fat (g) 3 22 1 28 1 Total saturated fat (g) 3 7272 9292 Protein (g)1016 Calcium (mg)286400 Iron (mg)3.54.5 Vitamin A (RE)224300 Vitamin C (mg)1518 1 Total fat not to exceed 30 percent over a school week 2 Saturated fat to be less than 10 percent over a school week 3 The grams of fat will vary depending on actual level of calories

10

11 Components of The Three Steps System Color Coded Menu Cards Standardized Recipes Food Descriptions Production Records Presentation Tips

12 MENU PLANNNG CARDS Categories of Cards... Ethnic: Italian, Mexican, Oriental Homestyle Sandwich

13

14 Recipe Numbers Portion Size Traditional Menu Contribution Nutrient Contribution Total Components Presentation Tips Entrée Category and # Entrée Name Grade Level and Group Color Code Menu Items

15

16 Card Values by % of Calories From Fat Blue 25.99% or below Green26% - 30.99% Yellow31% - 32.99% Red33% - 34.99% Purple35% - 36.99%

17 Color Combinations to Plan Menus 5 Blue Cards 5 Blue and Green cards in any combination 1 Blue + 3 Green + 1 Yellow 2 Blue + 2 Green + (1 Yellow or 1 Red or 1 Purple) Etc., etc., etc.

18 A Weeks Menus Combination of cards: 2 Blue 2 Green 1 Yellow Average of one week: 26.23% of calories from fat 9.83% of calories from saturated fat

19 Third Edition August 2007

20 Three Steps Third Edition Menu Cards –Rev. 08/07 Production Records –Elementary and High School Recipes –ADE-B, ADE-C, ADE-E, etc. Instructions on using CD Introduction and explanation of system

21 Three Steps CD Elementary Production Records

22

23

24

25 Three Steps CD Elementary Production Records

26

27 Three Steps CD Elementary Production Records

28

29 Three Steps CD Elementary Production Records

30

31 Menu Cards Do Not Use Old Menu Cards Elementary and High School –Blue, Green, Red, Yellow and Purple Changes in Color –Changes in Meal Pattern Contribution –Changes in Serving Sizes

32 Changes USDA Food Buying Guide Revision USDA Recipe Revision –On CD –On www.nfsmi.orgwww.nfsmi.org –On www.usda.govwww.usda.gov

33 Production Records Do Not Use Old Production Records Elementary and High School –Blue, Green, Yellow, Red and Purple –Temperature Column Added

34 Recipes Do Not Use Old Recipes New Recipes Added Critical Control Point (CCP) added for HACCP Changes in Serving Size Changes in Meal Pattern Contribution

35 CHICKEN NUGGETS Main Dish Meat/Meat Alternate-Grain/BreadADE-D-110 Ingredients 50 Servings100 ServingsFor_____ Serving s Directions WeightMeasu re WeightMeasu re Chicken chunks, home style breast 21 lb 3 oz 1.Bake chicken nuggets according to package directions. CCP: Heat to internal temperature of135 degrees F or higher for at least 15 seconds. 2. Prepare in batched to maintain a quality product. CCP: Hold for hot service at 135 degrees F or higher. 3. Serve with tongs or gloved hand. 5 nuggets provides 2 ounces of M/MA and 1 serving of G/B. Product description: Chicken Breast Patty Chunk, breaded, frozen; fully cooked; IQF; breast with rib meat; may contain soy concentrate or isolate and/or dried whole egg; no mechanically separated chicken; not to exceed 14 grams of fat; CN labeled for 5 nuggets to provide 2 ounces M/MA and 1 serving of G/B; any pack acceptable. Serving: 1 serving provides 2 ounces M/MA and 1 serving of G/B Yield: 100 – 2 oz servings (500 nuggets) MARKET GUIDE: 2 cases - 10.62 lb each (250 ct)

36 Substitution Lists In Folder on CD Labeled Substitution Lists SUBSTITUTION LISTS INCLUDE: –Bread Substitutions –Non-Contributing Desserts Substitutions –Contributing Desserts Substitutions –Fruits/Vegetables/Salads Substitutions

37

38

39

40

41 School Meals Initiative (SMI) Three Steps is a Benchmark Products Serving Sizes CN Labels Nutrient Fact Labels

42 CN LABEL VS. NUTRIENT FACT LABEL

43 CHICKEN NUGGETS Main Dish Meat/Meat Alternate-Grain/BreadADE-D-110 Ingredients 50 Servings100 ServingsFor_____ Serving s Directions WeightMeasu re WeightMeasu re Chicken chunks, home style breast 21 lb 3 oz 1.Bake chicken nuggets according to package directions. CCP: Heat to internal temperature of135 degrees F or higher for at least 15 seconds. 2. Prepare in batched to maintain a quality product. CCP: Hold for hot service at 135 degrees F or higher. 3. Serve with tongs or gloved hand. 5 nuggets provides 2 ounces of M/MA and 1 serving of G/B. Product description: Chicken Breast Patty Chunk, breaded, frozen; fully cooked; IQF; breast with rib meat; may contain soy concentrate or isolate and/or dried whole egg; no mechanically separated chicken; not to exceed 14 grams of fat; CN labeled for 5 nuggets to provide 2 ounces M/MA and 1 serving of G/B; any pack acceptable. Serving: 1 serving provides 2 ounces M/MA and 1 serving of G/B Yield: 100 – 2 oz servings (500 nuggets) MARKET GUIDE: 2 cases - 10.62 lb each (250 ct)

44 Product Description Product description: Chicken Breast Patty Chunk, breaded, frozen; fully cooked; IQF; breast with rib meat; may contain soy concentrate or isolate and/or dried whole egg; no mechanically separated chicken; not to exceed 14 grams of fat; CN labeled for 5 nuggets to provide 2 ounces M/MA and 1 serving of G/B; any pack acceptable.

45 The CN logo which is a distinct border The meal pattern contribution statement A 6 digit product identification number USDA/FNS authorization statement The month and year of approval. SAMPLE LABEL STATEMENT: * The six digit CN identification number is assigned by the FNS, CND Headquarters office. * * Note: this date is written using numbers to reflect the month/year of final approval. For additional information about the CN Labeling Program contact: U.S. Department of Agriculture Food and Nutrition Service Child Nutrition Division, Room 632 3101 Park Center Drive Alexandria, VA 22302 (703) 305-2609 HOW DO I IDENTIFY A CN LABEL

46

47 046459 Five 0.68 oz. Fully cooked, breaded chicken breast pattie chunks with rib meat provide 2.00 oz equivalent meat/meat alternate and 1 serving of bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, UDA 09/98). CN

48 NUTRIENT FACT LABEL

49 Carbohydrates Three Steps Recipes Diet Order from Physician Meal Plan from Dietitian –Carbohydrates or Carbs Choices are listed by meal and snack Three Steps Recipe Carbohydrates

50 Carbohydrate Choices Conversion Guide –Total CarbsCarb Choices 0-50 6-10½ 11-201 21-251 ½ 26-352 36-402 ½ 41-503 51-553 ½ 56-654

51

52 Sample Menu Carb Count Recipe CarbsCarb Count USDA D-3536.262 1/2 ADE-E-1141.820 USDA-E-191.750 USDA-B-1629.82 ADE-C-12835.192 Milk (Check Label)121 Total110.257 1/2

53 OR 15 Grams = 1 Carb Choice 110.25 Total Carbohydrates ÷ 15 Grams = 7.35 Carb Choices


Download ppt "Managing Three Steps at the School Level Patricia Winders, MS,RD,LD Arkansas Department of Education, Child Nutrition."

Similar presentations


Ads by Google