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Nutrient Analysis Protocols
Mary Burks, RD, SNS
Mississippi Department of Education
Office of Child Nutrition
To determine compliance with regulatory requirements for school meals:
Calories
Saturated Fat
Sodium
Nutrient Analysis Purpose
Fall 2014 NAO Training ©MDE – Office of Child Nutrition 2
A tool for school districts to evaluate meals/menus over a week.
(SET BY USDA)
Nutritional requirementsCalories
Saturated Fat
Sodium (10 years)
Trans Fat (Zero grams)
Nutrient Analysis Protocols
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
Nutrient standards – Food Based Menu Planning (FBMP)Age/Grade GroupsWeighted AveragesOverview of the SoftwareSteps for nutrient analysisMaterials necessary for nutrient analysis
4
Objectives
Nutrition Goals for school mealsMeeting the required levels for…Maximum levels (Saturated Fat, Sodium,
& Trans Fat)Percentage of calories from saturated fat (<10%)
5
Nutrient Standards
Minimum and Maximum Levels
Calories
Meat/ Meat Alternative (extended/flexibility –permanent)
Grains (Flexibility permanent)
Sodium
6
Nutrient Standards
USDA – approved software program to analyze the nutrient composition for the menus.
http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrative-reviews
Nutrition analysis not required~ recommended.
SOFTWARE
• http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrative-reviews/support-materials-software-developers
• http://healthymeals.nal.usda.gov/menu-planning/nutrient-analysis-software-approved-usda/nutrient-analysis-software-approved-usda
Web Sites - Software
Meats/ meat alternates
Grains
VegetablesVegetable sub-group
Fruits
Fluid Milk
Using Food-Based Menu Planning Approaches(FBMP)
Requires specific food group components.
Specific amount for age/grade groups.
fruit/vegetables or low-fat grains/bread require to meet calorie level in order to decrease total fat and saturated fat.
Zero grams trans fat.
Food-Based Menu Planning
Lunch: Established grade groupsPreschool
Grades K-5
Grades 6-8
Grades 9-12
Grades K-8
Nutrient Standards: Food-Based Menu Planning
11
Breakfast: Established grade groupsPreschool
Grades K-5
Grades 6-8
Grades 9-12
Grades K-8
Grades K-12
Nutrient Standards: Food-Based Menu Planning
12
Five food components for lunch.
Three food components for breakfast.
Four food items for breakfast – offered (Offer Versus Serve) OVS Provision.
FBMP MEAL PATTERN
• Condiments
• Accompaniments
All foods are included in Nutrient Analysis
Fall 2014 NAO Training ©MDE – Office of Child Nutrition 14
Grades Groups
Meats/Meat Alternates
(oz eq)
Grains(oz eq) Vegetables Fruit Milk
K-5 8 -10 (1) 8 -9 (1) 3 ¾ (3/4) 2 ½ (1/2)
5 (1)
6-8 9 -10 (1) 8-10 (1)
3 ¾ (3/4) 2 ½ (1/2)
5 (1)
9-12 10 –12 (2) 10-12(2)
5 (1) 5 (1) 5 (1)
Food Based Menu Planning Lunch
Vegetables Sub Groups
Dark GreenRed/OrangeBeans/PeasStarchyOther
Food Based Menu PlanningLunch
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
Fruit/Vegetable/Juice
GrainsMeat/meat alternates - optional
Milk
School Breakfast Meal Pattern
©MDE – Office of Child NutritionFall 2014 NAO Training
Gathering the materials:
Menus.
Production Records – pass history.
Entering Menus.
Evaluating and modifying menus.
Steps conducting a Nutrient Analysis
Fall 2014 NAO Training ©MDE – Office of Child Nutrition 18
National School Lunch Program.
National School Breakfast Program.
Regulations require weighted averages for conducting nutrient analyses.
A weighted nutrient analyses gives more weight to a popular foods – selected by students.
Weighted Nutrient Analysis
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
All menu items must be weighted…
Weighted Nutrient Analysis
©MDE – Office of Child NutritionFall 2014 NAO Training
Allow contribution weight to weighted more for those popular selections.
Steps for weighted averagesPast Production Records.
Number of Reimbursable meals.
Tabulation data from all schools.
Count the actual number of servings for each item.
Weighted Nutrient Analysis
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
Entrée Items Actual Serving Planned
Contribution to Nutrients Analysis
Pizza 175 50%
Baked Chicken
100 29%
Chef Salad 75 21%
Total 350 100%
Weighted Averages of Three Entrée Choices
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
WEIGHTED AVERAGES
Total reimbursable meals served: 350
Vegetable choices
(2 options)
Actual Serving Planned
Contribution to nutrient analysis
Sweet potato cubes
150 servings 42.9%
Garden Salad 200 servings 57.1% 150 servings350 meals served = 42.9 % of the reimbursable meals had sweet potato cubes
200 servings350 meals served = 57.1 % of the reimbursable meals had garden saladsRead Chapter 8
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
WEIGHTED AVERAGES
300 Sausage & Biscuit315 total servings = 96.0% of nutrient analysis
45 Fresh Apple315 total servings = 15 % of nutrient analysis
270 Fruit Juice assorted315 total servings = 85 % of nutrient analysis
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
25
Driving Force.
Determines the nutrient content of the meal and acceptability.
Acceptability influences the participation rate.
Provide opportunity for nutrition education.
Cafeteria become a classroom for. learning, and helping students make healthy choices.
MENU PLANNING
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
Increase the variety of entrees offered.
Plan more fresh fruit and vegetables.
Listing to the students.
Tips on Planning a Healthy School Meals
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
USDA defines a standardized recipe as one that:
Tried, adapted, and retried several times.
Produces the same good results and yield every time.
Standardized Tested recipes
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
http://www.fns.usda.gov/tn/resources/
nutrientanalysis.html
http://healthymeals.nal.usda.gov/menu-
planning/software-approved-usda-administrative-
reviews/list-approved-software-nsmpsmi
http://fbg.nfsmi.org/
http://teamnutrition.usda.gov/Resources/
foodbuyingguide.html
Web sites