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NUTRIENT ANALYSIS VS. SIMPLIFIED NUTRIENT ASSESSMENT 6 Cent Certification Rule Presentation 3.

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Presentation on theme: "NUTRIENT ANALYSIS VS. SIMPLIFIED NUTRIENT ASSESSMENT 6 Cent Certification Rule Presentation 3."— Presentation transcript:

1 NUTRIENT ANALYSIS VS. SIMPLIFIED NUTRIENT ASSESSMENT 6 Cent Certification Rule Presentation 3

2 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.*

3 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.

4 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: Yield Quantity Taste Cost Quality Nutrients Preparation Time

5 Completing the Nutrient Assessment  Fruits  Milk  Vegetable Subgroups  Main Dish  Sides, Desserts, Condiments  Simplified Nutrient Assessment

6 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 30% to 70% of the total fruit offerings More than 70% of the total fruit offerings Fruit not offered

7 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)

8 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 30% to 70% of the total fruit offerings More than 70% of the total fruit offerings Fruit 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)

9 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 offered Milk Example: 5 cups of milk offered over the week Nonfat unflavored and low-fat unflavored milk daily Result: The LEA would select the “nonfat unflavored & low-fat (1%) unflavored” option.

10 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.

11 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 offered Vegetable Example 1: 3 ¼ creditable cups of dark green vegetables offered throughout the week Result: 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 cup

12 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 30% to 70% of the total red/orange offerings More than 70% of the total red/orange offerings Red/orange vegetables not offered Vegetable Example 2: 3 1/8 cups of red/orange vegetables offered throughout the week Result 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 vegetables

13 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 offered Vegetable Example 3 : 7/8 cups of legumes offered throughout the week Result: 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)

14 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 offered Vegetable Example 4: 1 5/8 cup of starchy vegetables offered throughout the week ¾ cup have added fat Result: 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)

15 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 offered Vegetable Example 5: 1 ¼ cup of other vegetables offered throughout the week ¼ cup have added fat Result: 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)

16 Main Dish Reporting  Meal Name  Main Dish  Calories per serving  Saturated fat per serving  Number of planned servings

17 Main Dish Reporting

18 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 M1M2M3M4M5 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 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 M1M2M3M4M5 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 cheeseFruit/yogurt/toasted cheese 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.

19 -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 Reporting

20 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 M1M2M3M4M5 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 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 M1M2M3M4M5 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 dressingChicken wrap

21 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.

22 Sides, Desserts, & Condiment Reporting

23 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.

24 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.

25 Red Boxes Daily Amounts Based on the Average for a 5-day week NutrientMeasure Required RangeAssessment Calories Daily Average kcal Estimated calories are NOT within the required range. 685 Saturated Fat Percent of Calories Less than 10% of total calories Estimated percent of saturated fat Does NOT meet the requirement 11.25% 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.

26 Daily Amounts Based on the Average for a 5-day week NutrientMeasure Required RangeAssessment Calories Daily Average kcal Estimated calories are within the required range Saturated Fat Percent of Calories Less than 10% of total calories Estimated percent of saturated fat meets the requirement 8.00% Green Boxes

27 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 worksheet  Presentation 4 – Submitting Certification Documentation

28 Questions? Missouri Department of Elementary and Secondary Education School Food Services (573)


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