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Calorie and Saturated Fat Tool For Recipe Analysis

Calorie and Saturated Fat Tool For Recipe Analysis. Why?. With the changes to the NSLP effective July 1, 2012, calculating calories and saturated fat quantities for each item served is imperative to make sure your meals are fitting within the range requirements .

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Calorie and Saturated Fat Tool For Recipe Analysis

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  1. Calorie and Saturated Fat ToolFor Recipe Analysis

  2. Why? • With the changes to the NSLP effective July 1, 2012, calculating calories and saturated fat quantities for each item served is imperative to make sure your meals are fitting within the range requirements. • This can be cumbersome for all schools, and especially the schools who do not have nutrient analysis software systems. • Today you will learn how to find and interpret the information that is provided for you on labels as well as finding nutrition information that is not as easily located.

  3. Outline • Reading a Nutrition Label • Reviewing an Example Recipe for Evaluation • Finding Nutrient Information • Nutrient Information found on packages • Finding Nutrient Information from: • USDA Brown Box Foods Nutrition Fact Sheets • State Processed Food Nutrition Fact Sheets • USDA Nutrient Database • Calculating Calories and Saturated Fat from Nutrient Information • Using Excel Calculator Tool • Find it at http://fns.dpi.wi.gov/fns_6centscert#rec

  4. The Basics: Nutrition Facts Label Serving Size Calories Saturated Fat Note: Sodium

  5. Example Recipe

  6. Example: Shredded Cheese Label From Bag To find out how many ¼ cup servings our recipe has: Divide the total from recipe: 10 cups By ¼ cup servings (or .25). 10 cups ÷ .25 cups = 40 quarter-cup servings There are 40 quarter-cup servings in our recipe. Take this number and multiply it by the calories in a quarter-cup serving size. 40 quarter cup servings in our recipe x 110 calories 4,400 calories in a recipe Take this number and multiply it by the saturated fat in a quarter-cup serving size. 40 quarter cup servings in our recipe x 6 g of saturated fat 240 g of saturated fat in a recipe

  7. USDA Brown Box Foods Nutrition Fact Sheets http://fns.dpi.wi.gov/fns_factsheet Click “Brown Box Fact Sheets” Search by Food Category

  8. Example: Refried Beans SearchUnder “Vegetable/Fruits By Material Title” Select “Beans, Canned, Refried, Dry, #10” The information on this product will appear like this

  9. State Processed Food Items http://fns.dpi.wi.gov/fns_factsheet Click “2012-2013 SY Processed Product Fact Sheets” SY 12-13 Fact Sheets

  10. Example: Pork Taco Filling To find out how many 3.17 oz servings our recipe has: Divide the total from recipe: 10 lbs (160 oz) By 3.17 oz servings 160 oz ÷ 3.17 oz = 50.47 servings of 3.17 oz There are 50.47 servings of 3.17 oz in our recipe. Take this number and multiply it by the calories in a 3.17 oz serving size. 50.47 oz of 3.17 oz servings in our recipe x 111 calories 5,602 calories in a recipe Take this number and multiply it by the saturated fat in a quarter-cup serving size. 50.47 oz of 3.17 oz servings in our recipe x 1.7 g of saturated fat 85.8 g of saturated fat in a recipe

  11. Can’t find a label? Use the USDA Nutrient Database! http://ndb.nal.usda.gov/ndb/foods/list

  12. Example Search: Salsa

  13. Type in the amount you need in a column that is appropriate, for our example, we need 3 cups of salsa.

  14. Tips for USDA Nutrient Database • Calories will be located under the title ENERGY CALORIES = ENERGY • Saturated Fat will be located under the heading LIPIDS Fatty acids, total saturated SATURATED FAT = FATTY ACIDS, TOTAL SATURATED

  15. Final Components of Recipe • Following the same steps as noted on previous slides, the following information was found: • Cheddar Cheese (10 cups) = 4,400 calories, 240 g saturated fat • Pork Taco Filling (10 lbs) = 5,602 calories, 85.8 g saturated fat • Refried Beans (18 cups) = 3898 calories, 16.75 g saturated fat • Salsa (3 cups) = 270 calories, 0.2 g saturated fat • 8” Tortillas (50 each) = 7318 calories, 17.7 g saturated fat

  16. Excel Calculator for Calories and Saturated Fat http://fns.dpi.wi.gov/fns_6centscert#rec

  17. Fill In Servings Per Recipe

  18. Contact Information for Public Health Nutritionists at DPI • Molly Amberg, RD, CD, 608-267-9276, molly.amberg@dpi.wi.gov • Kelly Berg, RD, 608-267-9286, kelly.berg@dpi.wi.gov • Kathy Clark, MS, RD, 608-266-5197, kathy.clark@dpi.wi.gov • Angela Farris, MA, RD, 608-267-9206, angela.farris@dpi.wi.gov • Cindy Loechler, MS, RD, CD, SNS,608-266-5185, cynthia.loechler@dpi.wi.gov • Jessica Mottilla, RD, CD, 608-266-3079, jessica.mottilla@dpi.wi.gov • Tracy Pierick, RD, 608-266-7112, tracy.pierick@dpi.wi.gov

  19. THANK YOU! • In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. • To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer.

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