1. STATE CONFERENCE 2010 MENU PLANNING and NUTRIENT ANALYSIS

2. Food Based Menu Planning Two types Traditional Enhanced

3. The Traditional Food-Based Menu Planning approach requires specific food group components in specific amounts for specific age/grade groups. It is the approach that schools have used since the National School Lunch Program was established in 1946 and the School Breakfast Program in 1966.

4. Enhanced Food-Based Menu Planning is similar to the Traditional approach, it requires specific food group components in specific amounts. However, there are different established age/grade groups. And, there are increased servings of Vegetables/Fruits and Grains/Breads. This approach uses meal patterns designed to help ensure consistency with the Dietary Guidelines for Americans. Enhanced Food-Based Menu Planning:

5. Nutrition Standards Lunch ~ provide one-third of RDA (Recommended Dietary Allowances) (protein, calcium, iron, vitamins A and C) and one-third REI (Recommended Energy Intake)calories over a week’s cycle

6. REQUIREMENTS

7. CALORIES AND NUTRIENTS LUNCHGRADES K – 6GRADES 7 - 12 ENERGY~CALORIES664825 TOTAL FAT( g)2228 TOTAL SATURATED FAT (g) 79 PROTEIN(g)1016 CALCIUM (mg)286400 IRON (mg)3.54.5 VITAMIN A (RE)224300 VITAMIN C (mg)1518 TOTAL FAT ≤30% SATURATED FAT <10%

8. Foods = Nutrients CALORIESPROTEINCALCIUMIRONVITAMIN A VITAMIN C Bread Cereals Pasta Chicken Meat – G. Beef Milk Cheese Yogurt Enriched breads Dried Legumes Carrots Broccoli Green Leafy Vegetables Orange Red Peppers Kiwi Rice Starchy Vegetables Fish Eggs Milk Yogurt Green Leafy Vegetables: Collards, Kale Leafy green vegetables Egg Yolks Sweet Potatoes Squash Sweet Potatoes Cantaloupe Broccoli Potato Corn Cheese Nut Butters Mustard & Turnip Greens Cereals Fortified Pumpkin Fortified Milk Cabbage Strawberries Honeydew melon Lima BeansNutsCereal & Bread Fortified Whole GrainsFortified Margarine Cauliflower Dried BeansSalmonMandarin Orange Source: A Menu Planner for Healthy School Meals

9. MISSISSIPPI NUTRITION STANDARDS (MNS) Schools shall increase fresh fruits and vegetables offered to students. A minimum of one fresh fruit or vegetable choice should be offered to students each day. School menus shall offer a minimum of three different fruits and five different vegetables weekly. Schools should try to serve dark green and/or orange vegetables and fruits three times per week. (High in Vitamin A)

10. MNS MILK CHOICES MILK FAT CONTENT 1% OR LESS FLAVORED NONFAT OR LOW-FAT 160 CALORIES 8-OUNCE SERVING

11. MNS WHOLE GRAIN PRODUCTS Increase Variety of whole grain products 3 or more per week Not the same one each day

12. Menu Planning Menu is customer driven Variety Food preferences Aesthetic (flavor, texture, color, shape & method of preparation Texture Mouth Feel Consistency Equipment

13. GROUP ACTIVITY

14. SOFTWARE nutrient analysis No. You are not required to do a nutrient analysis of the menu for either Traditional or Enhanced Food-Based Menu Planning. Analysis done by State agency

15. Marketing Techniques Marketing Sense (resource) Make a Star Choice Local Wellness Policy NFSMI

16. Marketing Students Surveying students for acceptability Tasting Parties Serving Line sampling Serving Line Promotion

17. Marketing School Food Service Operate like a business Devising a Plan Define your business Define your customers Evaluate your plan and budget Define your objectives