a major key in being in compliance. lunch 5 days a week4 days a week grade groups grains (oz eq)...
TRANSCRIPT
Portion SizeA major key in being in compliance
Now is the time to be accurate
LUNCH 5 Days a Week 4 Days a WeekGrade Groups
Grains (oz eq)
Meat/Meat Alts
Grains (oz eq)
Meat/Meat Alts
K-5 8-9 (1) 8-10 (1) 6.5-7 (1) 6.5-8 (1)6-8 8-10 (1) 9-10 (1) 6.5-8 (1) 7-8 (1)9-12 10-12 (2) 10-12 (2) 8-9.5 (2) 8-9.5 (2)
The New Rules
9-12 grade menu is: 2 hard shelled tacos (2 meat/mt alt and 2oz
grain equivalent) Refried beans (1 cup) [used as a vegetable] Fresh apples Milk variety The student takes ½ cup refried beans, 1
apple and 1 taco, is this a reimbursable meal?
SMART Question
No, because in order to count the grain or the meat/mt alt the 2 oz serving must be taken.
LUNCH 5 Days a Week 4 Days a WeekGrade Groups Calories CaloriesK-5 550-650 550-6506-8 600-700 600-7009-12 750-850 750-850
The New Rules, continued
Grains and Meat/Meat Alts have minimums and maximums
Calories also have minimums and maximums
Healthy & Grade Appropriate
Why is this a good idea?
If portions need to be exact and accurate then:
Recipes need to be accurate Portion sizes need to be consistent There will be a minimum of leftovers And another benefit is that the program will
be fiscally sound
So, what does this mean to you?
All recipes need to be standardized◦ Weight is more accurate than volume
Use a scale
Adjust recipes that call for volume inappropriately. For example: 1 Gal of flour (How much is that?)
Recipes need to be accurate
When a recipe calls for 18 pounds of ground beef and ground beef comes in 5# chubs what will you do?
Other issues related to recipes
It is important to be able to visualize the portions that students take from self-serve bars. Do you know what ½ cup of lettuce or carrots look like?
The following slides have portions on them and you are asked to determine the serving size of foods on the next 8 slides.
SMART QUIZ
Visual Portion Sizes
All portions were determined using exact weights from the USDA Food
Buying Guide.
Canned Peaches
¼ c Fruit
½ c Fruit
½ c Fruit
¼ cup
½ cup
1 cup
Diced Ham
.61oz Ham = ½ M/MA
1.22oz Ham = 1M/MA
2.44oz Ham = 2M/MA
Based on USDA Ham, products will vary in M/MA equivalents.
.61 oz ham= ½ m/ma
1.22oz ham= 1 m/ma
2.44 oz= 2 m/ma
Broccoli Florets
¼ c Vegetable
½ c Vegetable
1 c Vegetable
¼ cup
½ cup
1 cup
Pinto Beans
1/8 c Vegetable =½ M/MA
¼ c Vegetable =1 M/MA
½ c Vegetable =
1/8 cup= ½ m/ma
¼ cup= 1 m/ma
½ cup= 2 m/ma
Grape Clusters
¼ c Fruit
½ c Fruit
1 c Fruit
¼ cup
½ cup
1 cup
Shredded Cheese
¼= ¼ M/MA
½ = ½ M/MA
1 oh= 1 M/MA
¼ oz= ¼ m/ma
½ oz = ½ m/ma
1 oz= 1 m/ma
Baby Carrots
¼ c Vegetable
½ c Vegetable
1 c Vegetable
¼ cup
½ cup
1 cup
Romaine Lettuce
¼ c Lettuce =1/8 c Vegetable
½ c Lettuce =¼ c Vegetable
1 c Lettuce =½ c Vegetable
¼ cup= 1/8 cup veg eq.
½ cup= ¼ cup veg eq
1 cup= ½ cup vegetable equivalent
Food service people are nurturers. We fulfill a need for the students on a most
basic level; we make them happy through the foods that we provide them.
Everyone needs to eat and we make that happen.
As a result, it is easy for us to want to give large portions of food to the students, especially if it’s their favorite.
Something to consider
However, consider this:
On the other hand:
The appropriate size of meat/meat alternate and the appropriate size of grain oz equivalents may have students choosing to eat more fruits and vegetables because some students will still have room for them.
The good news
What do you have to lose?
Give it a chance
Your students will be healthier if they eat the fruits and vegetables.
Adhere to the portion sizes Make adjustments to recipes so that they
are accurate Prepare only what you need Get good at identifying portion sizes Give the new menu planning method a
chance to be successful
The Bottom Line
For additional information contact Child Nutrition Programs at 208-332-6820 or email the NSLP team
This institution is an equal opportunity provider