Mississippi Cycles II

Moving to a New Level

Funded by a

Team Nutrition Grant

Housekeeping Rules

• Ask questions – Parking lot

• Goals of this trainingFamiliarize participants with MSC IIUse recipes, customizing charts and menus in schoolsUse MSC II data baseMarket fruits and vegetables to studentsFocus on the Customer

What this training is not?

RECOGNIZE TASK FORCE MEMBERS

• Mary Burks – Greenville School District• Beverly Lowry – Starkville School

District• Tonya Thomas McSweyn – Brookhaven

School District• Peggy James – Petal School District• Steve Stockton – Amory School District• Maxine Sykes – Monroe County School

District

Differences between MSC and MSC II

• More recipes• 4 cycle menus• 4 week cycle menus• Meet USDA Nutrient standards K-6 & 7-

12• 2 Manuals I & II - Same for SFSA & Site• Expanded Customizing charts• Food Buying Guide revision

Post on Web

• Recipes

• Customizing Chart

• Graphics

• Errors in recipes, menus, etc.

MSC II Manual Parts

• Introduction

• Menus

• Customizing Charts

• Implementation

• Recipes

• Tools

Benefits of MSC II

• Documentation for meeting USDA regulations: RDA’s and U.S. Dietary Guidelines

• Popular menu choices will meet nutrient goals within a weekly average

• Menu customization is possible through the use of the MsC II Menu Customizing Chart

• Flexibility of switching days and menu items within the same week of the MsC II without altering weekly averages for nutrients and cost

• Emphasis on the use of USDA commodities and food available through the Mississippi purchasing system

Tools

• Basics at a Glance

• Pan capacity – Portion chart

• Chart of Decimal Equivalents for Common Measures

• Minimum Safe Internal Temperatures

• Grains/Bread Instruction

• The Formula

MISSISSIPPI CYCLES II

RECIPES

Different Yields Related To A Number Of Factors

• Differences In Equipment

• Methods Of Preparation

• Staff Following Procedures And Instructions

• Differences In Products

• Holding Time And

• Other Factors

Index For The Recipes Is On Each Divider

• Meat/Meat Alternate – Beef - 100• Meat/Meat Alternate – Fish/Seafood - 200• Meat/Meat Alternate – Pizza - 300• Meat/Meat Alternate – Pork - 400• Meat/Meat Alternate – Poultry - 500• Meat/Meat Alternate – Salads - 600• Meat/Meat Alternate – Sandwiches - 700• Meat/Meat Alternate – Soups Combos – 800• Meat/Meat Alternate – Vegetarian - 900

Index For The Recipes Is On Each Divider

• Vegetables – 1000 and 1100

• Fruits – 1200

• Grains/Breads – 1300

• Desserts – 1400

• Dippers, Toppers and Others – 1500

INFORMATION BEHIND DIVIDERS!!!

SCAVENGER HUNT

• Spaghetti with Meat Sauce 178

• Chicken Fajita Salad, Graphic 604

• BBQ Chicken 512• Chicken Noodle Soup

Combo 820• Ham & Cheese

Sandwich 770• Pizza, Variety 306

• Steamed Broccoli Spears, 3/8 1014E

• Garden Salad w/ Dressing

• Fresh Fruit Bowl or Variety 1244

• Chilled Pears 1282• Yeast Rolls – 1 1358• Cinnamon Rolls 1402• Dressing, Mexi-Ranch

Portion 1516

Variety of Milks (Milk Recipe)

• The milk recipe is a simple average of three milks: 2% unflavored milk, 1% chocolate milk, and fat-free milk.

• If other milks are offered in your district, modify the milk recipe.

Variety of Milks (Milk Recipe)

• Different milk recipes will change the nutrient analysis of your menus.

• 2004 Reauthorizations requires that schools offer fluid milk in a variety of fat contents

• How to do for your district!

Sizing Recipes• Recipes are in different quantities• Increase or decrease with formula• Increase or decrease with Nutrikids™• Select Sizing Reports• Select recipe• Enter number of portions• Preview and Print

What Causes the Nutritional Analysis of a Recipe to Change?• Adding a recipe ingredient

• Substituting a ingredient

• Deleting a recipe ingredient

• Increasing the quantity of an ingredient

• Changing the production method

• Increasing or decreasing portion size

Changing Ingredients in Recipes

• Depending on the change, the nutritional analysis of the menu will change and menus may no longer meet the USDA Nutrient Standards.

• Our staff looks for these occurrences, such as using heavy duty mayo instead of low-fat specified in recipe

• Some items that may not affect NA – Most spices and herbs– Similar commodity items– Canned or frozen vegetable

Ingredient Data

• Some items are not in recipes

• Will export this information in a file

• To change in recipes in Nutrikids™

• Import data under tools

Portion Size and/or Crediting Changes When

• Pasta is overcooked

• Rice is overcooked

• More liquids are added

• Other items such as extra vegetables are added

• An item is overcooked or held too long

• Amounts of ingredients are increased

Torturing the Recipe

• Adding Margarine to the top of Rolls

• Doubling the amount of Ground Beef

• Adding Cheese to the top

• Substituting HD Mayo for FF

• Using twice as much margarine as recipe indicates

• Increasing portion size

MSC II Menus

• Driving force in any foodservice operation

• Factors influence the menu:

equipment in the kitchen

storage space (frozen and dry)

number of staff/food production skills

student participation, preferences, ages

local food culture, and many more.

MSC II Menus Nutrient Standards

• The USDA Nutrient Standards for grades K-6 (Elementary Grades) and 7-12 (Secondary Grades) were used to develop the menus. Nutrient standards used are detailed in the table on page 5.

• Can be adapted for USDA Nutrient Standards for Grades K-3 and 4-12

USDA Nutrient Standards K-6 and 7-12

Grade Level

Calories ProteinGrams

CalciumMg

IronMg

Vitamin A, RE

Vitamin C, Mg

Elementary

K-6664 10.00 286 3.50 224 15.00

Secondary

7-12825 16.20 400 4.50 300.0 18.35

The chart above shows the minimum school week averages for nutrients except for fat and saturated fat. Fat should not exceed 30 percent of calories over a school week; and saturated fat should be less than 10 percent of calories over a school week. In addition be aware that for both total fat and saturated fat, the grams of fat may vary depending on the calorie level.[1] At the time of this printing, standards for carbohydrates, cholesterol, fiber and sodium had not been established. This data is calculated by nutrient analysis programs approved by USDA.

[1] A Menu Planner for Healthy School Meals, USDA FNS, 1998, page 24.

USDA Nutrient Standards K-3 and 4-12

Grade Level

Calories Protein, Gram

Calcium,Mg

IronMg

Vitamin A, RE

Vitamin C, Mg

Elementary

K-3634 8.65 267 3.30 200 15.00

Secondary

4-12785 14.56 370.45 4.23 285.1 17.42

The chart above shows the minimum school week averages for nutrients except for fat and saturated fat. Fat should not exceed 30 percent of calories over a school week; and saturated fat should be less than 10 percent of calories over a school week. In addition be aware that for both total fat and saturated fat, the grams of fat may vary depending on the calorie level.[1] At the time of this printing, standards for carbohydrates, cholesterol, fiber and sodium had not been established. This data is calculated by nutrient analysis programs approved by USDA.

Fitting Menus to Schools

• “Determining Nutrient Standards to Use” Handout from State Conference

• Select Cycle Menu based on grades• MSC II Elementary 2 Choices K-6• MSC II Elementary 3 Choices K-6• MSC II Secondary 4 Choices 7-12• MSC II Secondary 6 Choices 7-12• Will do menus for K-3 & 4-12 (not in

Manual)

Elementary – Two Choices

• Two entree choices provide 2 ounces of meat/meat alternate. (One day a week has 1 choice)

• Two vegetable choices provide at least 3/8 cup of vegetable.

• Two fruit choices provide at least 3/8 cup of fruit.• Two bread choices and each serving is equivalent

to at least 1 grain/bread. Bread choices may be a part of the meat/meat alternate menu item.

• A variety of fluid milks in 1/2 pint individual serving cartons and is equivalent to one milk component.

• Desserts are offered to complement the menu.

Elementary – Three Choices

• Three entree choices provide at least 2 ounces of meat/meat alternate. (1 day a week has 2 choices)

• Two vegetable choices provide at least 3/8 cup of vegetable.

• Two fruit choices provide at least 3/8 cup of fruit.• Two bread choices provide at least 1 grain/bread.

Bread choices may be a part of the meat/meat alternate menu item.

• A variety of fluid milk is offered daily in 1/2 pint cartons and is equivalent to one milk component.

• Desserts are offered to complement the menu.

Secondary – Four Choices

• Four entree choices provide at least 2 ounces of meat/meat alternate.

• Three vegetable choices provide at least 1/2 cup of vegetable.

• Three fruit choices provide at least 1/2 cup of fruit.• Two bread choices provide at least 1 grain/bread.

Bread choices may be a part of the meat/meat alternate menu item.

• A variety of fluid milk is offered daily in 1/2 pint cartons and is equivalent to 1 milk component.

• A dessert is offered to complement the menu.

Secondary – Six Choices

• Six entree choices provide at least 2 ounces of meat/meat alternate.

• Three vegetable choices provide at least 1/2 cup of vegetable.

• Three fruit choices provide at least 1/2 cup of fruit. • Two bread choices provide at least 1 grain/bread.

Bread choices may be a part of the meat/meat alternate menu item. (crackers)

• A variety of fluid milk is offered daily in 1/2 pint cartons and is equivalent to 1 milk component.

• A dessert is offered to complement the menu.

MS CYCLES IIELEMENTARY MENU – 2 CHOICES – WEEK 3

WEEK 3 DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

MEAT/MEAT ALTERNATE

Pizza 306Chef Salad 601E

Baked Fish Nuggets 202Chef Salad 601E

Fried Chicken 552Chef Salad 601E

Turkey and Cheese on Bun 796Chef Salad 601E

Hamburger 775

VEGETABLE Green Peas 1070EBroccoli Salad (Ranch) 1106E

Creamy Coleslaw 1116ESouthern Greens 1046E

Mashed Potatoes 1078EMixed Vegetables 1060E

Quick Baked Potato 1084Tossed Salad w/ Dressing 1126E

Baked Spicy Fries 1100ERaw Veggies w/ Dip 1124E

FRUIT Apricots 1218Fresh Pears 1280

Mandarin Fruit Cup 1254EFresh Plums 1288

Fruit Juice 1299Chilled Peach Slices 1274E

Blushing Chilled Pears 1276EFresh Fruit Bowl 1244

Rosy Applesauce 1212EFresh Grapes 1226E

GRAIN/BREAD

Northern MS Cornbread 1310?

Yeast Rolls 1358

DESSERT Sugar Cookie, Purchased 1484

Assorted Gelatin 1494

Yellow Cake w/ Chocolate Frosting?

MILK VARIETY OF MILK VARIETY OF MILK VARIETY OF MILK VARIETY OF MILK VARIETY OF MILK

CONDIMENTS

KetchupTartar SauceHot Pepper Sauce

Brown Gravy Ketchup MustardMayonnaise (FF)

KetchupMustard Mayonnaise (FF)

Developed by the Mississippi Department of Education, Office of Child Nutrition Programs (Continued on Back)

ELEMENTARY MENU – 2 CHOICES – WEEK 3 Average Daily Nutrients per Week *Denotes Missing Nutrient Values

Calories668 Iron 3.53 Mg Protein 26.90 G Percent

Protein 16.11%

Cholesterol 48 Mg

Calcium 508.45 Mg Carbohydrates 86.77 G Of

Carbohydrates 51.97%

Sodium 1644 Mg

Vitamin A

468 RE Total Fat 21.31 G Calories

Total Fat 28.72%

Dietary Fiber

6.16 G Vitamin C

45.44 Mg Saturated Fat 7.39 G From

Saturated Fat 9.95%

Additions to 2 choices- Week 4

• Protein – 18.3%

• Carbohydrates – 51.1%

• Total Fat – 27.4%

• Saturated fat – 9.4%

Weighting of Menus• Menus are weighted using simple

averaging• Menu item weighting determines the

weighting of condiments.• Grains/Breads are weighted according to

Meat/Meat Alternates• “Example of Determining Project Servings

Using Simple Averaging" handouts• Weighting is based on 300

How to Add More Choices

• To add more fruits and vegetables to a menu

• Select menu that you want to modify

• Add another fruit and another vegetable

• Change reimbursable meals

• Save and print

Customizing MSC II Menus

Can Move Days of Week within Week

Customizing MSC II Menus

• FIRST LINE OF DEFENSE• Choose another menu item from the same

week’s menu. • Week 2 Day 2 of the Elementary menus,

switch to the Corn Dog Nuggets planned for Day 5. Serve the pizza when Day 5 arrives on the menu cycle.

• The weekly nutrients will not be altered by the change.

• Also use for different delivery dates• When would you use?

Remember what customizing charts are?

• Tools that help you tailor MsC II menus to meet your needs

• Lists of nutritionally equivalent alternatives for each MsC II food item in the traditional USDA meal pattern: meat/meat alternates, fruits, vegetables, and grains/breads component categories

• All of the recipes identified by the charts are located in the MsC II Manual

When Do You Use?

• To tailor MsC II to specific food preferences of your students.

• To address changes due to receiving USDA commodities.

• To address emergencies such as food supplies not delivered on time, or a failed food product requiring a substitute.

• To adjust menus for seasonal availability of fresh produce.

What to Consider When Using Customizing Charts?

• Variety of food items should be considered.

• Substitute a similar item such poultry for poultry when possible.

• Consider seasonal availability and price of fresh fruits and vegetables when planning menus and using the customizing charts.

Meat/Meat Alternates

• MsC II menu items are listed in numerical order in separate tables.

• The recipe name and number are listed at the top of the table.

• The next line lists the calories, range of calories, the total fat grams and the saturated fat grams.

• Alternate choices that meet the same meal component requirements, as well as nutrients, are listed in two columns below the top two lines of the table.

Meat/Meat Alternates

• Each selection is within a range of 90 to 110 % of the calories.

• The selection is equal to or less than the amount of total fat and saturated fat grams listed.

• EXPANDED In some instances, the selections generated were less than two and the amount of total fat and saturated fat grams were expanded to + 10 percent of the figures.

Meat/Meat Alternate Table

Cheesy Breadsticks w/Chili 122354 Calories Range: 319 – 389 Calories 17.55 Gr. Total Fat 6.75 Gr. Sat. Fat

BBQ Beef Burger 712 BBQ Pulled Pork Burger 718

Chicken Patty Sandwich, Baked 732 Chili Burger 738

Ham & Turkey Cheese Sub 774 Spicy Chicken Sandwich 792

Turkey & Dressing Supreme 566

Turkey & Cheese Sub 799

Meat/Meat Alternate Expanded

Fish Nuggets, baked 202 Expanded354 Calories Range: 319 – 389 Calories 18.56 Gr. Total Fat 1.69 Gr. Sat. Fat

Chicken Spaghetti 542 Fish Sandwich, Baked 750

Spicy Chicken Sandwich 792

Vegetables

• Grouped into four categories based on calories and fat.

• Group 1 - 50 or fewer calories & less than 3 grams of fat.

• Group 2 - calories between 51 to 100 calories & less than 3 grams of fat.

• Group 3 - 100 to 200 calories & less than 3 grams of fat.

• Group 4 - Calories over 100 & over 3 grams of fat.

• Consider the other nutrient contributions

Vegetable Customizing Charts

Group 3 (100+ Calories)

Baked Beans 1000Baked Beans 1000EBaked Beans, Season Mix 1002Baked Beans, Season Mix 1002EBaked Potato 1074Baked Sweet Potato 1076

Baked Sweet Potato & Apples 1050

Black Eyed Peas 1066Black Bean Salad 1104Corn Pudding 1026Field Peas 1068

Lima Beans 1004Oven Baked Potato Wedges 1094Oven Baked Potato Wedges 1094E

Quick Baked Potato 1084Ranch Style Black Beans 1008San Antonio Beans 1010

Fruits

• Fruits have been divided into three categories based on calories.

• Group 1 - 50 or fewer calories. • Group 2 - Calories between 51 and 100

calories. • Group 3 – Calories between 100 and

250 calories. • Consider the other nutrient

contributions for the recipes.

Fruits

FRUITS 51 -100 CALORIES

Apple & Orange Wedges 1240Apple Delicious 1200Applesauce 1204Apricots 1218Apricots 1218EBanana Berry Blend 1224EBlushing Chilled Pears 1276Fresh Apple 1206Fresh Bananas 1220Fresh Blueberries 1222Fresh Fruit Bowl or Variety 1244Fresh Grapes 1226Fresh Melon Cubes 1234 Fresh Nectarines 1266

Orange Smiles (Wedges) 1270Orange Smiles (Wedges) 1270EFresh Oranges 1268Fresh Pears 1280Fruit Cocktail 1248Fresh Fruit Cup 1250Fresh Fruit Cup 1250EFrozen Fruit Juice Bar 1299VFruit Juice Variety 1299Honeydew Cubes 1236Mandarin Fruit Cup 1254Mandarin Fruit Cup 1254EChilled Peach Slices 1274Chilled Peach Slices 1274E

Pear & Kiwi Medley 1256Pear Salad 1284Pear Salad 1284EPineapple Tidbits 1286Pineapple Tidbits 1286ERosey Applesauce 1212Rosey Applesauce 1212Sliced Apples 1214Frozen Strawberries 1294ETangerines 1298Tropical Fruit Mix 1260Tropical Fruit Mix 1260EWaldorf Tropical Fruit Cup 1264Waldorf Tropical Fruit Cup 1264E

Grains/Breads

• Grains and bread products are divided into three categories based on calories and grams of fat.

• Group 1 -calories between 1 to 100 calories and 5 grams of fat or less.

• Group 2 - Calories between 101 to 200 calories and 5 grams of fat or less.

• Group 3 – Calories between 101 – 300 calories with 5 to 10 grams of fat.

Grains/Breads

GROUP 2 (101 – 200 CALORIES5 GRAMS OF FAT OR LESS)

Central Mississippi Cornbread 1304French Bread 1320Garlic Bread 1322Honey Wheat Roll 1328Hushpuppy Muffins 1334

Italian Bread 1336Macaroni & Cheese 1338Rice 1344Rice, Garden Blend 1346Rice, Parboiled 1348

Whole Wheat Rolls 1353Yeast Bread Sticks 1356Yeast Rolls – 1 1358Yeast Rolls – 2 1362Yeast Rolls – 3 1364Yeast Rolls – Purchased 1366

DessertsDesserts

• Wish List for Task Force - Maybe by Wish List for Task Force - Maybe by State Conference?State Conference?

• CC for Texas Cake in NutrikidsCC for Texas Cake in Nutrikids™, 301 ™, 301 calories, 12.34 gr. fat, 2.99 gr. Sat. fatcalories, 12.34 gr. fat, 2.99 gr. Sat. fat

• Go to Recipe MenuGo to Recipe Menu• Select Food Source ListSelect Food Source List• Enter Parameters ±10 % - Calories (270-Enter Parameters ±10 % - Calories (270-

330), total fat (13.5), and sat. fat (3.29)330), total fat (13.5), and sat. fat (3.29)• Click on category and preview.Click on category and preview.

Implementation

• Phased Implementation

• Forecasting• Production Record• Service Line Set-up• Introducing Choices

and New Foods• Cooking Just In

Time

• Leftovers• Running out of food• Beginning and

ending of school year and holidays

• Field Trips (did not include)

Leftovers

• Prevent excessive leftovers by preparing foods for “just-in-time” service. Keeping good production records and constantly refining your forecast equation will also help.

• Package, label, and freeze leftovers to serve the next time the item is on the menu. Be sure to reduce your forecast by the number of servings left over.

Leftovers

• Or use within same week. (MSDH – must use within 7 days if refrigerated)

• Take care to follow sanitary food handling techniques in preparing items for freezing and thawing for service.

• Don’t Put all pans in freezer!!!!!

Running out of foods

• A manager manages and must do the following during meal service

• First, know the number of pans or trays prepared for service.

• Second, during meal service, check the amount of pans or trays served during meal service time and make adjustments.

Running out of foods

• Third, if you run out of a menu item 10 minutes before the meal period is over, make a note on your production records for use in forecasting. Don’t prepare an alternative unless there is no item in this meal category available for students or your school district policy requires another food item.

• You can also check the MSC II Customizing Chart for an alternative that is similar in nutrient content.

Beginning and Ending of Year, Special Occasions, Field Trips

• Special circumstances may arise that make it difficult to follow the MSC II menu. Check the MSC II Customizing Chart.

• Holidays involving a total meal, such as Thanksgiving and Christmas, are a special exemption. (Our staff will not select this for SMI)

Beginning and Ending of Year, Special Occasions, Field Trips

• Other holidays like Valentine’s Day or Easter may be accommodated by using the MSC II Customizing Chart.

• When opening and closing the school year, it may be necessary to use items to reduce inventory and changing MSC II is permitted. Does not mean that you start closing the school year in March.

• Field Trips – Make a menu within the week.

Field Trip Menu

• Use customizing chart

• Sandwich

• Fresh Fruit

• Fruit Juice

• Milk

Go to Elementary Menus – 4 choices Week 2

MSC II is Funded by aMSC II is Funded by a

USDA TeamUSDA Team

Nutrition GrantNutrition Grant