Nutrient Analysis Documentation and Requirements

Arkansas Department of Education/Child Nutrition UnitNancy Dill, RDN,LDOctober 2015 Distance Education

What Program Directors Should Have /What ADE CNU Needs

• Menus• Recipes• Production Records• Nutrient Fact Labels (from the actual product, not the

internet)• CN Labels• Manufacturer’s Formulation Statements (if needed)• Print out sheets from Alliance Product Calculator

Menus

• Provide menus for the school(s) being reviewed Lunch

Breakfast Afterschool Snacks (if applicable)

• Menus MUST include portion sizes

• If you have a school that includes more than one age/grade menu planning option, both menus will be included in the analysis (2 Nutrient Analysis)

so your Area Specialist will need both sets of menus.

• If you have an entrée choice, include this on the menu

• If you have an optional vegetable bar set up, include the production record for the vegetable bar.

Breakfast (works for all age/grades) Lunch (Works for K-5 & K-8)

MondayAssorted Juice ½ cup

Chilled Peaches ½ cupWG Goldfish 1 oz.String Cheese 1 oz.

Milk 8 oz.

MondayChicken Strips 2 oz.

Mashed Potatoes ½ cupSteamed Broccoli ½ cup

Wheat Roll 1 oz.Chilled Pears ½ Cup

Milk 8 oz.

TuesdayAssorted Juice ½ cup

Variety Fresh Fruit ½ cupAssorted Whole Grain Cereal 1 oz.

WG Toast 1 oz./ Jelly 1 Tbsp.Milk 8 oz.

TuesdayTacos 1 each

Lettuce/Tomato 1/8 cup each Salsa ¼ cup

Mexicali Corn ¼ cupOatmeal Cookie (1 each)

Chilled Fruit Cocktail ½ cup Milk 8 oz.

WednesdayAssorted Juice ½ cup

Chilled Pineapple ½ cupHot Biscuit 2 oz./Jelly 1 Tbsp.

Milk 8 oz.

WednesdayBBQ Pork Sandwich 1 each

Baked Beans 2/3 cupCole Slaw ¼ cup

Assorted Fresh Fruit ½ cupMilk 8 oz.

ThursdayAssorted Juice ½ cup

Variety Fresh Fruit ½ cupCereal Bar 1 oz.

Yogurt 4 oz.Milk 8 oz.

ThursdayPizza 1 slice

California Blend Vegetables ¼ cupTossed Salad ½ cup/Dressing 1 Tbsp.

Spiced Apple Wedges ½ cupMilk 8 oz.

FridayAssorted Juice ½ cupFresh Fruit Cup ½ cup

WG Waffle/SyrupSausage Links 1 oz.

Milk 8 oz.

FridayCorndog 1 each

French Fries ½ cup/ Catsup 1 Tbsp.Carrot/Celery Strips ¼ cup each/Ranch Dip

Fruit Cup ½ cupMilk 8 oz.

Menu EXAMPLE :Breakfast and Lunch Menus; Your District; Your School, Week of the Review

BreakfastMeets k-12 requirements

LunchMeets k-8 requirements

Monday1 oz. Assorted Cereal and 1 oz. Toast/Jelly (1 Tbsp.) or 1 oz. WG Goldfish and 1 oz. String

CheeseAssorted Juice ½ cup

Chilled Peaches ½ cupMilk 8 oz.

MondayChicken Strips 2 oz. or Lasagna ¾ cup

Mashed Potatoes ½ Cup, Steamed Broccoli, ¼ cupChilled Pears ½ cup

Whole Wheat Roll 1 oz.Milk 8 oz.

Tuesday1 oz. Assorted Cereal and 1 oz. Toast/Jelly (1 Tbsp.) or Super Donut 1 each

Assorted Juice ½ cupVariety Fresh Fruit ½ cup

Milk 8 oz.

TuesdayTaco with Lettuce, Tomato (1/8 cup each, and Salsa (1/4 cup)

Or Hamburger with Lettuce, Tomato, and Pickles (1/8 cup each)

Mexicali Corn ½ cupChilled Fruit Cocktail ½ cup

Oatmeal Cookie 1 eachMilk 8 oz.

Wednesday1 oz. Assorted Cereal and 1 oz. Toast/Jelly (1 Tbsp.) or 2 oz. Hot Biscuit/Jelly 1 oz.

Assorted Juice ½ cupChilled Pineapple ½ cup

Milk 8 oz.

WednesdayBBQ Pork Sandwich 1 each or Baked Ham 2 oz.

Baked Beans 2/3 cup, Cole Slaw, ¼ cupWhole Wheat Roll 1 oz.

Assorted Fresh Fruit ½ cupMilk 8 oz.

Thursday 1 oz. Assorted Cereal and 1 oz. Toast/Jelly (1 Tbsp.) or 1 oz. Cereal Bar with ½ Cup Yogurt

Assorted Juice ½ cupVariety Fresh Fruit ½ cup

Milk 8 oz.

ThursdayPizza or Chicken Sandwich w/ Lettuce, Tomato, Pickles 1/8 cup each

California Blend Vegetables ¼ cupTossed Salad/Dressing ½ cupSpiced Apple Wedges ½ cup

Milk 8 oz.

Friday1 oz. Assorted Cereal and 1 oz. Toast/Jelly (1 Tbsp.) or Waffle with Sausage Link

Assorted Juice ½ cupFresh Fruit Cup ½ cup

Milk 8 oz.

FridayCorndog/ ½ cup French Fries or Vegetable Beef Soup 1 cup

Raw Vegetable Strips ¼ cupWG Cheez-its 1 oz.

Fresh Fruit Cup ½ cupMilk 8 oz.

Recipes- Include any recipe that is not a USDA or ADE recipe.

- Include any ADE or USDA recipe that has been modified.

- You may use any standardized recipe you choose as long as the food items are creditable items and you credit the meal components correctly.

ADE Standardized Recipe used as is, no copy needed.

Altered recipes or recipes from other sources, a copy is needed.

USDA Standardized Recipe used as is, no copy needed.

Labels and Manufacturers Formulation Statement

This is very specific, but it is quite SIMPLE

Please refer to the memos referenced below

FIN-15-125USDA Policy Memo SP 11-2015 (v2)

SP 27-2015 TA 07-2010 (v3)

What is a VALID CN Label?

• The original CN Label from the boxor

• A photocopy of the original CN Label shown attached to the original productor

• A photograph of the CN Label shown attached to the original productbut

CN labels that are photocopied or photographed must be visible and legible

Using CN Labels with a Watermark

There are circumstances when a CN label with a watermark may be used.

CN labels might be issued during the bidding process.

CN labels are subject to change over time.

If a CN label from the actual box is NOT available, OR if a copy of the valid CN label from the actual box is not available, OR

if a photocopy of the actual CN label from the box is not available

THENYou may use a valid CN label with a watermark and a Bill of Lading (invoice)

showing the product number on the Bill of Lading. This will prove that you have purchased

the actual product.

CN LABELS WITH WATERMARKS ALONE ARE NOT SUFFICIENT DOCUMENTATION.PROGRAM DIRECTORS MUST PROVIDE THE INVOICE SHOWING THE ITEM

DESCRIPTION AND THE PRODUCT NUMBER.The reviewer will check to make sure these match.

Using a CN Label with a Watermark

Are CN Labels required?Answer: No. Program directors are not required to purchase

items with CN labels.

Why have a CN labeled product?Answer: It is considered the “gold standard” for verifying the

crediting of menu items. The CN label provides a warranty against an audit claim during the review process when the

product is used according to the manufacturer’s directions. USDA SP 27-2015; CACFP09-2015; SFSP12-2015

CN labels are a guarantee as to how the product credits. CN labels do not mean that the meal pattern is met.

CN labels are needed for combination products to determine how they will credit toward the reimbursable meal. If the product is not CN labeled, a Manufacturer’s Formulation Statement is needed.

Manufacturer’s Formulation Statement

This is another form of documentation that can be used when a product does not have a CN Label

Not required if the product is CN labeled

Must be signed and must state how the product credits for the program.

Manufacturer’s Formulation Statements must be provided for products that do not have CN labels OR are not in the Food Buying

Guide.

There must be some form of guarantee that the product contains creditable components and the amount of those components.

Look and Listen!!!

Nutrient Fact Labels

Copies of nutrient fact labels will be collected for food items served in the program.

For items that are CN Labeled, a nutrient fact label is STILL needed.

Must be from the product NOT the internet.

Production Records

Production records for breakfast, lunch, and snacks for the reviewed school for the week of the review.

Production records for all reimbursable serving lines must be complete and provided for the nutrient analysis.

If salad bars or optional vegetable bars are served as part of the reimbursable meal production records must be complete and provided.

If not complete when the area specialist exits the review, production records should be mailed, faxed, or emailed to the area specialist as early as possible the following week.

SAMPLEMake sure all columns are complete!!! Incomplete

production records are a violation!!!

Compliance with Smart Snacks Standards

Items served to students as part of the reimbursable meal do NOT have to he put into the calculator

Entrees do NOT have to fit into the calculator on the day that it’s on the menu or the day after

Any items sold a la carte (except the entrée as stated above) must go through the calculator

This applies to all foods sold on campus including vended items

www.healthiergeneration.org

Include a copy of the print out from the Smart Snack Calculator with the product.