Food Based Menu Planning Certification of Compliance 6 Cent Certification Rule Presentation 2

FOOD BASED MENU PLANNING

CERTIFICATION OF COMPLIANCE

6 Cent Certification RulePresentation 2

Missouri Department of Elementaryand Secondary Education

Let’s Get Started

1. Organizing the materials for certification

2. Need to Know

3. Additional Resources

4. Menus

5. Completing the Menu Worksheet

Organizing the Materials

Organization and planning ahead are critical to the success of completing the certification materials.

Time!! This process could be very time consuming; please be sure to set aside adequate time to be able to focus solely on completing the required documents.

*United States Department of Agriculture (USDA) estimates that it will take 1-3 hours to complete all of the forms for EACH menu offered within the Local Education Agency.*

Need to Know The forms that are required to be completed are USDA created forms

DESE SFS did not create the forms; nor can we edit them

LEAs will not be able to alter the forms or change any of the equations

USDA has built in average calorie information for fruits, vegetables, and milk; these may not be an exact reflection of LEAs products

If the LEA believes they have found a mathematical error, please contact: Karen Wooton, Coordinator of DESE SFS

For the purpose of this presentation SFA and LEA have the same meaning

Need to Know

Tips:

•Read the directions first• Take your time• Save your work to a local drive as you go• Print out and refer to the instructions• Be sure to use only the forms that were provided by DESE SFS• Complete the worksheets in the same order they are in the Excel file

Materials Needed:

• 1-week menu• All of the information on the required materials checklist• Standardized recipes• Food Buying Guide (updated by USDA)• Food Buying Guide Calculator• Vegetable Subgroups List

Needed Materials- Menus

Menus

The LEA will need to submit ONE FULL WEEK of menus.

Timing:The menu must be from the month the LEA is submitting the materials to DESE SFS or the preceding month

Menus from August or September are NOT acceptable. If the materials submitted are for these months, they will be returned to the LEA

For example, if the LEA is submitting the documents in December, only menus from December or November are acceptable

Menus- Type

The LEA must submit one week of EACH menu offered for breakfast and lunch.

If an LEA serves a different lunch menu at the elementary school, the middle school, and the high school and the same breakfast menu at all grade levels, the LEA must submit 4 menus and complete 4 sets of Menu Worksheets


Menus- Type

If the LEA serves multiple DISTINCT menus within one grade group, the LEA must submit all menus served.

If the LEA has two high schools that offer lunch menus with different entrees in their reimbursable meals, the LEA must submit both menus and complete Menu Worksheets for both as well as the remaining lunch and breakfast menus


If the LEA offers two different K-5 lunch menus, two different K-8 lunch menus, one 6-8 lunch menu, and three different 9-12 lunch menus and the same breakfast menu for all schools, the LEA must submit nine menus and nine completed Menu Worksheets

Additional Resources

The menu in this training was developed byDESE SFS

http://www.fns.usda.gov/cnd/Governance/Legislation/certtool_samplemenu.pdf

http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

Food and Nutrition Service (FNS) has developed sample menus and completed certification worksheets. The FNS developed sample menu and completed worksheet is available at

http://www.fns.usda.gov/cnd/Governance/Legislation/certtool_samplemenu.pdf

http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

Food Component Resources

Food Buying Guide http://fbg.nfsmi.org/

Grain Groups and Servings http://dese.mo.gov/divadm/food/documents/HealthySchoolMealsFBMP2010.pdf

http://fbg.nfsmi.org/

http://dese.mo.gov/divadm/food/documents/HealthySchoolMealsFBMP2010.pdf

Menu K-8, Option #1Food Based Menu Template

Monday Tuesday Wednesday Thursday Friday Total Requirements

Daily Weekly

MeatPg in Blanket 2 Chicken

Wrap 1.75 Spaghetti wmeat 2 Taco Salad 1.5 Chicken and

Noodles 1.759.5

1 oz8-10 oz

eq. Shred

Cheese 0.5 1 oz

Grain

Pig in Blanket 2.25 Chicken

Wrap 1.75 Spaghetti wmeat 1.5 Taco Salad 1 Chicken and

Noodles 1.59

1 oz8-9 oz eq

Cinnamon Puff 1 1 oz

Vegetables

Dark Green

Broccoli/ Romaine 3/8 Broccoli/

Romaine 3/8 Broccoli/ Romaine 3/8 1 1/8

3/4 cup

1/2 cup

Red/ Orange

Carrots, tomatoes, peppers

3/8 Steamed Carrots 1/2

Spaghetti wmeat, carrots,

tomatoes, peppers

5/8 Carrots,

tomatoes, peppers

3/8 1 7/8 3/4 cup

Bean/PeaBlack eyed

peas 1/8 Black-eyed peas 1/8 Refried

Beans 1/2 Black eyed peas 1/8 7/8 1/2 cup

StarchyGreen peas 1/8 Green Peas 1/8

Green peas, mashed potatoes

5/8 7/8 1/2 cup

OtherIceberg 1/8 Iceberg 1/8 Taco Salad 1/4

Green Beans, Iceberg

3/8 7/8 1/2 cup

AdditionalPotato

Wedges 1/4 Romaine/tomatoes 3/8 Salsa 1/8 3/4 1 cup

Daily Total1 3/8 7/8 1 3/8 7/8 1 7/8 6 3/8 3 3/4 cup

FruitFresh Apple 1/2 Tropical

Fruit 1/2 Fresh Grapes 1/2 Pineapple 1/2 Orange 1/2 2 1/2 1/2 cup 2 1/2 cup

Other

MilkFat free fluid milk, flavored or unflavored 8 oz each day

Menu K-8: Option #2

Menu Worksheets

Locating the Menu Worksheets

http://dese.mo.gov/divadm/food/ The new meal pattern tab

can be located through the DESE website

This link provides additional resources on the new meal pattern created by the Healthy, Hungry Free Kids Act as well as the new meal pattern worksheets

http://dese.mo.gov/divadm/food/

Menu Worksheets

Opening the Menu Worksheets Locate the appropriate menu

worksheet corresponding to the grade groups

This worksheet is an Excel file and will need to be saved to a local drive

Read The

Instructions!!

Menu Worksheets

Each Excel file has twelve tabs located at the bottom of the spreadsheet, including the Simplified Nutrient Assessment. Each tab is labeled with the following titles: -Menu Worksheet Instructions: quick review of the worksheet instructions. On the other tabs (All Meals, Monday, etc.), there are hyperlinks labeled “Go to Instructions” that will take the user back to this tab.-SFA Notes: blank text box for the LEA to enter comments for DESE SFS reviewers-All Meals: first tab requiring data entry -Optional Vegetable Bar: to report daily offerings from a vegetable/salad/garden bar -Monday- Friday: to report meals and vegetable subgroups offered these days-Weekly Report: results of weekly meal pattern requirement check

“All Meals” Worksheet

This is the first worksheet in the Excel file that needs to be completed.

It is important to enter everything correctly into this sheet because all of the information will carry over to the other worksheets.

Enter the LEA name and menu number (for LEAs with multiple menus within a single grade group).

SFA Name: K-8 Menu #:

For example: An LEA that has 2 different buildings with different menus would enter “1” on the first worksheet and “2” on the second worksheet. If there is only one menu per grade group, type “1”.

“All Meals” Column 1Meal Name

Meal NameEnter the name of each reimbursable meal as found on the weekly menu. Select the

first blank if the component was not offered with the meal.

**DO NOT DELETE ROWS**

LEAs must list reimbursable meals offered on the menu.

Each reimbursable meal consists of all required food components:

• Any grain/meat/meat alternate in a main and/or side dish• Total amount of fruit offered with this meal• Total amount of vegetables in a main and/or side dish• Amount of milk





All unique reimbursable meals offered over the course of the entire week must be entered- one meal per row of the worksheet.

If the same main dish is offered with the same quantity of vegetables, fruit, and milk available every day, enter it only once.

*If types of fruits, vegetables, or milk change, but the quantity remains the same, enter the menu on only one row.*





Frequently Asked Question:How do I show an optional grain offering on this worksheet?

All grains must be counted toward daily and weekly requirements; therefore, even optional grains must be included with the meal.

If a menu is designed so that a child has the option to take an additional grain offering, such as a dinner roll, LEAs must enter TWO rows in the All Meals tab and list both meals on the day this option is offered.

Example: Spaghetti w/sauce and roll (3 oz grains) Spaghetti w/sauce, no roll (2 oz grains)


Meal NameEnter the name of each reimbursable meal as found

on the weekly menu. Select the first blank if the component was not offered with the meal.


Pig in Blanket

Fruit & Yogurt with toasted cheese

Meal Name Example 1:

Main Dish number 1 offered Monday: Pig in Blanket, ¼ cup potato wedges, ½ cup fresh apple slices, Vegetable bar and fat-free milk

Main Dish number 2 offered Monday: Fruit & Yogurt with toasted cheese, ¼ cup potato wedges, ¼ cup broccoli, ½ cup fruit, Vegetable bar and fat-free milk

“All Meals” Entering Components

Result: Enter “Pig in Blanket” once in Column 1, with 1 3/8 cup vegetables, ½ cup fruit, and 1 cup milk

Andenter “Fruit and Yogurt with toasted cheese” once in Column 1, with

1 5/8 cup vegetables, ½ cup fruit and 1 cup milk

1 2 3 3a 3b 4 4a 5 5a 6

Meal NameEnter the name of each

reimbursable meal as found on the weekly menu. Select

the first blank if the component was not offered

with the meal.**DO NOT DELETE ROWS**

Meat / Meat Alternate

(oz equivalents)

Grains(oz equivalents)

**Note: Grains may be offered as ounce equivalents or bread servings

Fruit (cups)**Note: Enter the

CREDITABLE amount of dried fruit

Vegetables (cups)Fluid Milk

(cups)

Enter the total Meat / Meat

Alternates offered with

this meal

Enter the total grain ounces / bread servings

including whole grain

rich and desserts

offered with this meal

Of the grains offered with

this meal enter the number of ounces / bread servings that

are whole grain rich


this meal enter the

number of ounces / bread servings that

are grain based desserts

Select the number of

cups of fruit including fruit juice that are


ONLY select the

cups of fruit juice


cups of vegetables including vegetable

juice that are offered with

this meal

ONLY select the

cups of vegetable

juice

Enter the number

of cups of fluid milk that are offered

with this meal

Pig in BlanketFruit and Yogurt with Toasted cheese

Enter the name of the reimbursable

meal as it is found on the menu


1 2 3 3a 3b 4 4a 5 5a 6






(oz equivalents)






(cups)



this meal



rich and desserts






this meal enter the






ONLY select the

cups of fruit juice




this meal

ONLY select the

cups of vegetable

juice

Enter the number


with this meal

Pig in Blanket 2Fruit and Yogurt with toasted cheese 2

Chicken Wrap 1.75Garden Bar Meal Tues/Thurs 2

Enter the total M/MA offered with this meal


1 2 3 3a 3b 4 4a 5 5a 6






(oz equivalents)






(cups)



this meal



rich and desserts






this meal enter the






ONLY select the

cups of fruit juice




this meal

ONLY select the

cups of vegetable

juice

Enter the number


with this meal

Pig in Blanket 2 2.25 2.25 0Fruit and Yogurt with toasted cheese 2 1.5 1.5 0

Chicken Wrap 1.75 1.75 .75 0Garden Bar Meal Tues/Thur 2 1.75 1.75 0

Enter the total B/G servings offered with this

meal and the servings that are whole grain rich

Enter the number of B/G servings that



1 2 3 3a 3b 4 4a 5 5a 6






(oz equivalents)






(cups)



this meal



rich and desserts






this meal enter the






ONLY select the

cups of fruit juice




this meal

ONLY select the

cups of vegetable

juice

Enter the number


with this meal

Pig in Blanket 2 2.25 2.25 0 1/2Fruit and Yogurt with toasted cheese 2 1.5 1.5 0 1/2

Chicken Wrap 1.75 1.75 .75 0 1/2Garden Bar Meal Tues/Thur 2 1.75 1.75 0 1/2

Select the number of cups of fruit, including fruit juice, that are

offered with this meal.


1 2 3 3a 3b 4 4a 5 5a 6






(oz equivalents)






(cups)



this meal



rich and desserts






this meal enter the






ONLY select the

cups of fruit juice




this meal

ONLY select the

cups of vegetable

juice

Enter the number


with this meal

Pig in Blanket 2 2.25 2.25 0 1/2 1 3/8Fruit and Yogurt with toasted cheese 2 1.5 1.5 0 1/2 1 5/8

Chicken Wrap 1.75 1.75 .75 0 1/2 7/8Garden Bar Meal Tues/Thur 2 1.75 1.75 0 1/2 1

If a daily vegetable bar is offered, and a student can

select the reimbursable meal and the vegetable bar, you will

need to report the total amount of vegetables offered, including from the vegetable

bar.

Select ONLY the cups of

vegetable juice that are offered with this meal.


1 2 3 3a 3b 4 4a 5 5a 6






(oz equivalents)






(cups)



this meal



rich and desserts






this meal enter the






ONLY select the

cups of fruit juice




this meal

ONLY select the

cups of vegetable

juice

Enter the number


with this meal

Pig in Blanket 2 2.25 2.25 0 1/2 1 3/8 1Fruit and Yogurt with toasted cheese 2 1.5 1.5 0 1/2 1 5/8 1

Chicken Wrap 1.75 1.75 .75 0 1/2 7/8 1Garden Bar Meal Tues/Thur 2 1.75 1.75 0 1/2 1 1

Enter the number of cups of fluid that are

offered.

Tools to Assist in Fraction and Decimal Calculations


Use this tab ONLY if there is a vegetable bar offered for the week with the SAME vegetable subgroups offered multiple times over

the week.

-Vegetable bar must be accessible to ALL students for the days on which it is offered.

-Select the name and quantity of each vegetable offered on the vegetable bar in the appropriate subgroup. The quantity is the planned offering amount for each student.

-Menu planners must predetermine what the offered amount is; options for implementing this include:1.Pre-portioning2.Signage encouraging students to “select 3,” etc. 3.Offered amounts may also be based on historical daily data.

“Unlimited” portions cannot be assessed for component and nutrient requirements .

Optional Vegetable Bar

IMPORTANT:

If a vegetable bar is offered as an entire reimbursable meal

(contains grains, meat/meat alternate, and fruit), enter this

meal in the “All Meals” tab, naming it something similar to

“Salad Bar Meal” and listing the food component contributions.



Vegetable Offering Bar

Vegetable Serving Size

Romaine Lettuce 1/2 cup

Iceberg Lettuce 1/4 cup

Carrots, Shredded 1/8 cup

Tomatoes, Cherry 1/8 cup

Peppers, Red Sweet, Diced 1/8 cup

Black-eyed peas 1/8 cup

Broccoli 1/2 cup

Peas, Frozen 1/8 cup

OPTIONAL Weekly Vegetable Bar Data EntryGrades 6-8

Use this tab ONLY if there is a vegetable bar offered for the week with the SAME vegetable subgroup offerings multiple times over the week.

The vegetable bar must be accessible to ALL students for the days in which it is offered.Select the name and quantity of each vegetable offered on the vegetable bar in the appropriate subgroup. The quantity is the planned

offering amount for each student. DARK GREEN

vegetables offered

Quantity (cups)

Red/Orange vegetables offered

Quantity

(cups)Beans/Peas

(legumes) offered

Quantity (cups)

Starchy vegetables offered

Quantity

(cups)Other vegetables

offered Quantity

(cups)

8

Unspecified Dark Green

VegetablesUnspecified Red/Orange

Vegetables Unspecified Beans/Peas Unspecified Starchy Vegetables

Unspecified Other Vegetables

1/8Romaine


Select the dark green vegetables that are offered. **Remember enter ONLY the creditable amount for leafy

greens**




offering amount for each student.

DARK GREEN vegetables offered

Quantity

(cups)Red/Orange

vegetables offered

Quantity (cups)

Beans/Peas (legumes) offered

Quantity

(cups)Starchy

vegetables offered

Quantity (cups)

Other vegetables offered

Quantity (cups)





1/8Romaine

1/8

1/8Tomatoes

Carrots

Select the Red/Orange Vegetables.






Quantity

(cups)Red/Orange

vegetables offered

Quantity (cups)


Quantity

(cups)Starchy

vegetables offered

Quantity (cups)


Quantity (cups)





1/8Romaine

1/8

1/8Tomatoes

Carrots 1/8Kidney

Select the Beans/Peas that are offered






Quantity

(cups)Red/Orange

vegetables offered

Quantity (cups)


Quantity

(cups)Starchy

vegetables offered

Quantity (cups)


Quantity (cups)





1/8Romaine

1/8

1/8Tomatoes

Carrots 1/8Kidney 1/8

1/8Green peas

Corn

Select the starchy vegetables offered





1/8Romaine

1/8

1/8Tomatoes

Carrots 1/8Kidney 1/8

1/8Green peas

Corn 1/8Iceberg

Select the other vegetables offered






Quantity

(cups)Red/Orange

vegetables offered

Quantity (cups)


Quantity

(cups)Starchy

vegetables offered

Quantity (cups)


Quantity (cups)





Black-eyed peas

1/4

1/2Broccoli

Romaine

1/8

1/8

1/8

TomatoesSweet red peppers

Carrots 1/8Beans/peas unspecified 1/8Green

Peas1/8Iceber

gAny vegetables that are not

listed in the drop down boxes should be written in below.

Daily Tab

Daily Tab

The meals on this tab are populated from the data that was entered on the “All Meals” tab

Milk TypeCheck the type of milk below if it is offered to students on

Monday. All types of milk included.

Skim/fat-free, unflavored

Skim/fat-free, flavored

Low-fat (1% or less), unflavored

Low-fat (1% or less), flavored

Reduced fat (2% fat) or whole, unflavored and flavored

Daily TabMilk Types

Click the small checkbox next to each type of milk offered on Mondays. Check one or more boxes. When finished, the yellow column in this section turns green (Yes) or red (No).




Yes Skim/fat-free, flavored



Reduced fat (2% fat) or whole, unflavored and flavored




No Skim/fat-free, flavored



Reduced fat (2% fat) or whole, unflavored and flavored No




Yes Skim/fat-free, flavored



Reduced fat (2% fat) or whole, unflavored and flavored No

Daily TabVegetable subgroups

Creditable Amount of Each Vegetable Subgroup Offered on MondayIn the first drop down box, select the largest amount of each vegetable subgroup offered to a student, then in

the drop down boxes below, select the name and amount of each vegetable offered in the subgroup. If you want to clear an entry, select the first blank in the drop down box.

Click here for help categorizing vegetables

(Scroll to page 5)Check this box if you offered the weekly vegetable bar on Monday with NO

CHANGES: If you offered any vegetables in addition to the weekly vegetable bar, select the largest amount of the vegetable offered to a student and select

the name of each vegetable under the appropriate subgroup.NOTE: If you offered a vegetable bar on Monday that differs from the weekly offerings, all offerings and quantities for each vegetable subgroup

must be selected in the section below.DARK GREEN

vegetables offered on Monday

Quantity (cups)

Red/Orange vegetables offered on

MondayQuantity

(cups)Beans/Peas (legumes)

offered on MondayQuantity

(cups)Starchy vegetables offered on Monday

Quantity (cups)

Other vegetables offered on Monday

Quantity (cups)

Largest amount of dark green to select

on Monday

Largest amount of red/orange to select

on Monday

Largest amount of beans/peas to select

on Monday

Largest amount of starchy to select on

Monday

Largest amount of other to select on

Monday

Daily TabVegetable subgroups

If you completed the Vegetable tab and the vegetable bar is offered on this day you MUST check this box

1/4 1/4

1/4Broccoli 1/4Potatoes

Enter the specific vegetable and serving size that is offered in the correct subgroup.

Enter the largest amount of each vegetable subgroup the student may select here

Weekly Report

Days of the week

Food Components

Weekly components

Weekly targets

Weekly Report

All weekly requireme

nts are met

Weekly Report Continued

What if I have red boxes?

Cells shaded this color mean the daily minimum for the component is NOT

met.

If the weekly report has any red boxes indicating the new meal pattern is not met, the LEA MUST re-evaluate the menu and adjust meal options as needed to ensure compliance.

DO NOT submit menu worksheets to the DESE SFS if there are red boxes on the weekly report.

Cells shaded this color mean the weekly

requirement for the component is NOT met

NO NO

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

Questions?

Department of Elementary and Secondary Education

School Food Services573-751-3526

www.dese.mo.gov/divdm/food

Documents

Food Based Menu Planning Certification of Compliance 6 Cent Certification Rule Presentation 2