Nutrient Analysis vs. Simplified Nutrient Assessment 6 Cent Certification Rule Presentation 3 This presentation is the third of four presentations to help Local Education Agencies meet the requirements for certification. This presentation is designed to help LEAs complete the simplified nutrient assessment portion of the worksheets.

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. We will review how to complete the simplified nutrient assessment continuing from presentation 2. Each LEA must complete either a nutrient analysis or a simplified nutrient assessment for EACH menu submitted. LEAs that have approved FNS nutrient analysis software may submit a nutrient analysis showing the calories and % of calories from saturated fat for the week; they do not need to complete the simplified nutrient assessment. This part of the 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. *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.*

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. Key information about the simplified nutrient assessment 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.

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 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. A standardized recipe maintains consistent yield, quantity, taste, cost, quality, nutrients, and preparation time.

Completing the Nutrient Assessment Fruits Milk Vegetable Subgroups Main Dish Sides, Desserts, Condiments Simplified Nutrient Assessment When you begin to complete the simplified nutrient assessment, start by completing in the following order: fruit milk vegetable subgroup sections Main Dish items Side dishes, desserts and condiments, to reach the simplified nutrient assessment results.

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 This is the table that will be completed for fruit. The average serving size and total weekly servings are already calculated from earlier data entered. Select the two options that best apply to the fruit offerings within the weekly menu entered in the Menu Worksheet: Be sure to include fats and sugars that are used during the preparation of foods as well as any additional fats and/or sugars accompanying the component. Only ONE selection can be made for added sugar and only ONE selection can be made for added fat. The estimates are based on average use of fat and sugar in fruit offerings.

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) IMPORTANT: Fruits that are served as part of a grain-based dessert, or with significant added fat and/or sugar must be listed in column O1 which is labeled “Sides, Desserts, Condiments”. A significant amount of added fat or sugar is more than 2 teaspoons per cup.

SNA- Fruit Section Fruit Example 1: 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) We will go through a fruit example using the K-8 Menu There are 2 ½ cups of fruit offered over the week. 1 cup of the fruit is canned in light syrup, and 1 ½ cups are fresh fruit with no added sugar or fat. Based on this information, the result for fruit offered with added fat is 0% of the time. We determined this by dividing 0 by 2 ½ . You will select “less than 30% of the total fruit offerings,” for added fat. Using the same method, the result of fruit offered with added sugar is 40% of the time. We determined this by dividing 1 by 2 ½ because there was 1 cup of fruit with added sugar throughout the week. This equals .4, which is 40% when converted into a percentage. Using this example you can see that we selected the appropriate boxes for both added fat and added sugar.

What two types of milk are offered most during the week? 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. We will go through the milk example of the assessment. 5 cups of milk are offered over the week, with non-fat unflavored and low-fat unflavored milk being offered daily. You will select the “nonfat unflavored & low-fat (1%) unflavored” option.

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. We will now go through the vegetable subgroups where each table is uniquely colored by vegetable subgroup. Each of the vegetable subgroups also have 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. You will need to 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 the red/orange subgroup only, you must select both an added fat option and an added sugar option.

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 Remember: Since the romaine is a leafy green 1/2 cup is offered to equal ¼ creditable cup Dark green vegetable example: There are 3 and ¼ creditable cups of dark green vegetables offered throughout the week: ½ cup of cooked broccoli with added fat and 2 and ¾ cup of other dark green vegetables. Remember that since the romaine is a raw leafy green, a 1/2 cup must be offered to equal 1/4 creditable cup. If 3 and ¼ cups are offered and only a 1/2 cup has added fat, we will divide 1/2 cup by 3 ¼ cups; this equals 15%; you will select “Less than 30% of the total dark green offerings.” 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”)

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 Remember that when completing the red/orange vegetable subgroup table, you will need to address both added fat and added sugar. Result 1: Red/orange vegetables are offered with added fat 24% of the time (3/4 cup cooked carrots divided by 3 1/8 cups; select Less than “30% of the total red/orange offerings” for added fat) Result 2: No sugar has been added to the red/orange vegetables

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) Legumes example: 7/8 cups of legumes are offered throughout the week Result: Legumes are offered with added fat 57% of the time (1/2 cup divided by 7/8 cups; select “30% to 70% of the total legume offerings” for added fat)

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) Starchy vegetables example: 1 5/8 cup of starchy vegetables offered throughout the week; ¾ cup have added fat Result: Starchy vegetables are offered with added fat 46% of the time (3/4 cup divided by 1 5/8 cup; select “30% to 70% of the total starchy vegetable offerings” for added fat)

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) Other vegetables example: There is 1 ¼ cup of other vegetables offered throughout the week If 1 ¼ cup is offered and only ¼ cup has added fat, we will divide ¼ cup by 1 ¼ cup; this results in 20% and you will select the “Less than 30% of the total other offerings.”

Main Dish Reporting Meal Name Main Dish Calories per serving Saturated fat per serving Number of planned servings Now we will go through the main dish reporting table. You will need to know the meal name associated with the main dish, calories per serving, saturated fat per serving and the number of planned servings for each meal.

Main Dish Reporting This is where you will enter in calories, saturated fat, and servings for all main dish items. All meals offered over the week have been pre-populated from prior data entered in the “All Meals Tab.” Therefore, the meal name cannot be altered. These appear in column M1 and are highlighted in red. In the blue-highlighted column labeled M2, enter the main dish title. This is the part of the meal associated with the information to be entered in columns M3-M5, which display the calories, saturated fat content and number of planned weekly servings. These columns are outlined in yellow. Do NOT include calorie or saturated fat information for meal components outside of the main dish such as fruits, vegetables, milk or anything reported in the Desserts, Sides and Condiments section. If the main dish is served more than one day per week, add the number of servings for all days offered and enter this is in column M5.

Main Dish Reporting 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   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. For example, if you are offering fruit and yogurt with toasted cheese on Monday, Wednesday and Friday, you will add the servings from all three days and then report the total in column M5. 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. 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). 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.

Main Dish Reporting -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). Some double counting may occur with main dishes containing large amounts of fruits or vegetables (for example, chef salad). If it is possible to report calorie and saturated fat information for the main dish and exclude the vegetables and fruits it contains, this is acceptable. Otherwise, report calorie and saturated fat information in 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 Main Dish Example 3: 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   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   If you are serving a chicken wrap with a packet of ranch dressing for lunch, you will need to report the wrap in the Main Dish section and the dressing in the Sides, Desserts, and Condiment section. 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

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. We will complete the sides, desserts and condiments section of the simplified nutrient assessment. The user must enter the names of any side dishes, desserts or condiments not listed in the main dish, fruits, milk and vegetables section of this worksheet. This is also where any grain based desserts that contain fruit need to be added. Information can be collected from nutrition labels, product specifications or other sources. For condiments, amounts may be entered based on a per serving basis or in bulk quantities based on weekly usage data. Total calories and saturated fat over the week are equivalent in either method of reporting, so long as the number of planned servings is entered correctly.

Sides, Desserts, & Condiment Reporting To complete the Sides, Desserts, and Condiments section: You will need to enter the name of the food item in the column labeled O1. It is highlighted in red. The calories per serving will be entered in column O2 and is highlighted in blue. The saturated fat grams per serving will be entered in column O3 and it is highlighted in yellow. Enter the number of servings of each item offered over the course of the week in column O4. It is highlighted in green. Use standard rounding procedures to two decimals points.

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. Tools to Assist in Calculations This table found in the simplified nutrient assessment section provides calories and saturated fat for commonly used condiments. If you are having trouble viewing this table, scroll to the bottom/right of the simplified nutrient assessment tab.

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. Once you have finished all of the data entry for this page, you can review the simplified nutrient assessment results. Scroll to the bottom/middle of the screen (past the bottom of the Main Dish and Dessert/Side/Condiment sections). This section is the “Daily Amounts Based on the Average for a 5-day week;” it calculates the daily average calories and percent 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.

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 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. 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.

Green Boxes 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 requirement 8.00% If the assessment box is green, then the calories and saturated fat amount demonstrate compliance, and the LEA is ready to submit to DESE School Food Services.

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 This presentation concludes the overview of completing the nutrient assessment portion of the worksheet tool for the 6 cent certification. Presentation 4 will assist LEAs with submission of the certification documentation.

Missouri Department of Elementary and Secondary Education Questions? Missouri Department of Elementary and Secondary Education School Food Services http://www.dese.mo.gov/divadm/food (573) 751-3526 Please feel free to contact us if you have any questions.