SFSP

1. SFSP Menu Planning and Meal Preparation Presented by Alabama Department of Education Summer Food Service Program for Children

2. Menu Planning Responsibilities of SFSP Sponsors • Strive to achieve “Dietary Guidelines for • Americans” • Meet meal pattern requirements as per USDA guidelines for a reimbursable meal • Manage “Daily Menu Production Records” that chart the meal’s contents, portions, and quantity used

3. Dietary Guidelines for Americans • Consume a variety of nutrient dense foods • Maintain body weight in a healthy range • Engage in regular physical activity • Choose a variety of F/V daily • Choose < 10% of kcal from sat fats • Choose fiber rich foods • Consume no more then 1 tsp sodium per day

4. SFSP LUNCH AND SUPPER MEAL PATTERN REQUIREMENTS • Must provide 4 components - Milk (1 cup – 8 fl oz) • Vegetables and/or Fruits (3/4 cup total) Full strength juice • - Grains and Breads (1 serving cornbread, biscuit, roll or muffin) ¾ cup cold dry cereal; 1/2 cup hot cooked cereal; ½ cup pasta or rice - Meat and Meat Alternates ( 2 oz)

5. SFSPBreakfast Meal Pattern 1 cup milk ½ cup fruit/vegetable (full strength juice) 1 grain/bread 1 serving cornbread, muffin, roll or biscuit (whole grain or enriched meal or flour) ¾ cup cold dry cereal (whole grain, enriched or fortified) ½ cup hot cooked cereal ½ cup pasta or rice

6. SFSPSnack Meal Pattern Select Two of the Four Components for a Reimbursable Snack 1 cup milk ¾ cup fruit/vegetable (full strength juice, F/V) 1 grain/bread 1 serving of cornbread, biscuit, roll or muffin ¾ cup cold dry cereal; ½ cup cooked cereal ½ cup pasta or rice 1 oz meat/meat alternate 1 oz meat, poultry, fish, cheese ½ large egg; ¼ cup cooked dry beans or peas 2 Tbsp peanut or other nut or seed butter 1 oz nuts and/or seeds or 4 oz yogurt

7. ( ) Menu A 2 oz roast beef 2 slices ww bread ¼ cup cucumbers ½ cup strawberries ½ pt milk ( ) Menu B 2 oz roast beef 2 slices ww bread ¼ cup cucumbers ½ cup strawberries ½ cup orange juice Activity 1

8. ( X ) Menu A 2 oz roast beef 2 slices ww bread ¼ cup cucumbers ½ cup strawberries ½ pt milk Menu B not reimbursable. Missing the milk component. Activity 1, Answer

9. ( ) Menu A 1 Hamburger Bun 1 oz ground beef patty 1 Tbsp ketsup ¼ cup coleslaw ½ cup orange wedges ½ pt milk ( ) Menu B 1 Hamburger Bun 1 oz ground beef patty 1 oz cheese ¼ cup coleslaw ½ cup orange wedges ½ pt milk Activity 2

10. ( ) Menu A Missing portion of m/ma component ( X ) Menu B 1 Hamburger Bun 1 oz ground beef patty 1 oz cheese ¼ cup coleslaw ½ cup orange wedges ½ pt milk Activity 2, Answer

11. ( ) Menu A ½ medium baked potato 1 oz cheese ¼ cup broccoli ¼ cup pinto beans ¼ cup sliced peaches ½ pt milk ( ) Menu B ½ medium baked potato 1 oz cheese ¼ cup broccoli ¼ cup pinto beans 1 roll ½ pt milk Activity 3

12. Menu A missing G/B component ( X ) Menu B ½ medium baked potato 1 oz cheese ¼ cup broccoli ¼ cup pinto beans 1 roll ½ pt milk Activity 3, Answer

13. ( ) Menu A 2 oz sliced turkey ½ cup rice ¼ cup gravy ½ cup green beans 1 slice bread ½ pt milk ( ) Menu B 2 oz sliced turkey ½ cup rice ¼ cup gravy ½ cup green beans 1 apple ½ pt milk Activity 4

14. Menu A: Missing f/v component ( X ) Menu B 2 oz sliced turkey ½ cup rice ¼ cup gravy ½ cup green beans 1 apple ½ pt milk Activity 4, Answer

15. ( ) Menu A Peanut butter sandwich w/ 4 Tbsp peanut butter; 1 Tbsp jelly 2 slices ww bread ¼ cup carrot sticks ¼ cup celery sticks 1 brownie ½ pt milk ( ) Menu B Peanut butter sandwich w/ 2 Tbsp peanut butter; 1 Tbsp jelly 2 slices enriched white bread 1 hard cooked egg ½ cup carrot sticks ¼ cup celery sticks ½ pt milk Activity 5

16. ( ) Menu A Missing complete f/v component. ( X ) Menu B Peanut butter sandwich w/ 2 Tbsp peanut butter; 1 Tbsp jelly 2 slices enriched white bread 1 hard cooked egg ½ cup carrot sticks ¼ cup celery sticks ½ pt milk Activity 5, Answer

17. Meat/Meat Alternates 2 oz lean meat, poultry or fish 2 oz cheese 1 large egg ½ cup cooked dry beans or peas 4 Tbsp peanut or other nut or seed butter 1 oz nuts and/or seeds 8 oz yogurt Nuts and seeds may meet only one-half of the total meat/meat alternate

18. Milk Only fluid milk can meet the milk requirement. Recipes that contain fluid milk or milk products do not meet the milk requirement. A serving of fluid milk must be included in each breakfast, lunch and supper. Fluid milk may be served as one of the two components of a supplement (snack), if juice is not the other component.

19. Milk, Cont’d Fluid milk includes pasteurized fluid unflavored or flavored skim milk or nonfat milk, lowfat milk whole milk, lactose-reduced milk, lactose-free milk, acidified or cultured buttermilk, all of which meet State and local standards for such milk. Must contain vitamins A and D at levels specified by FDA.

20. Activity 6 True or False • Only fluid milk can meet the milk component requirement. • Fluid milk may be served as one of the two components of the supplement, if juice is not the other component. • Milk must be pasteurized and fortified with vitamins A and D. • Only unflavored milk should be served. False 5. Cheese is not counted as a milk component, but may count as a meat alternate.

21. Meat/Meat Alternates In weighing or measuring a serving of meat, two ounces of meat must be the edible portion (cooked w/o bone included in the weight). Franks and bologna must be marked “all beef” or “all meat” and must not contain meat or poultry by products, cereals, or extenders. Combination foods, such as pizza, may be counted as both a meat and a grain/bread. However, combination foods that are commercially prepared should have documentation of the amounts of food provided per serving.

22. Meat/Meat Alternate, cont’d Dried beans and peas may be counted as a meat alternate or a vegetable, but not both in the same meal. Non creditable meat/meat alternates: Bacon Neckbones Ox tails Pigs feet Cream cheese Dried cheese foods

23. Activity 7 • True or False • A serving of meat, poultry, or fish for lunch or supper is two ounces of cooked lean meat, not including bone. • Nuts and seeds can count for the meat/meat alternate for a supplement, but cannot count for more than one half of the meat/meat alternate for lunch and supper. • Half of a large egg is equal to a 2 oz serving of meat/meat alternate. False 4. Either a CN label or manufacturer’s analysis sheet is used to document meal pattern compliance of commercially prepared products.

24. Vegetables and Fruits For lunch or supper, full strength fruit or vegetable juice can meet on more than one half of the f/v requirement. Full strength juice may be used to meet the total requirement for breakfast or as one component of a supplement. Two or more different fruits and/or vegetables must be used for lunch and supper.

25. Fruit/Vegetables, Cont’d To avoid serving an all-fluid supplement (snack), juice may not be served if the only other component of a supplement is milk. If you serve gelatin with fruit, a serving must contain at least 1/8 cup of fruit if it is to count toward the f/v requirement. The gelatin does not count toward the f/v requirement. One meal cannot include a food in two different forms; for example, orange juice and orange sections.

26. Fruits/Vegetables, Cont’d Fruit flavored syrup, jams and jellies are not nutritious enough to meet the f/v requirement. Condiments and seasonings are not creditable food items. The minimum size that can be counted toward meeting the f/v component requirement is 1/8 cup. Fresh, frozen, commercially canned or dried f/v may be used to meet the f/v requirement.

27. Activity 8 • True or False • It is not acceptable to serve orange juice and orange sections in the same meal if these are the only f/v components in the meal. • Cooked dried peas and beans can be counted as a meat alternate or vegetable, but not both in the same meal. • Cranberry juice cocktail cannot be counted as a f/v component. • One half cup of gelatin that contains fruit will count for ½ cup of the f/v component. False • Ketsup is a f/v as it is made from tomatoes. False

28. Grains/Breads Sweet food products such as toaster pastries, coffee cake, doughnuts, sweet rolls, cookies, cakes or formulated grain-fruit products when made with whole grain, enriched or whole-grain meal and/or flour, bran, and/or germ are creditable if served as permitted by FNS 783.1 Rev 2. When sweet food products are permitted, no more than one sweet grains/breads serving per day may be a dessert, and sweet snack food products should not be served as part of a supplement (snack) more than twice a week.

29. Grains/Breads, Cont’d Non creditable G/B: Popcorn Potato Chips Potato sticks Hominy

30. Activity 9 • True or False • Bread, biscuits, rolls, muffins and pastas must be either enriched or whole grain. • Cold dry cereals or cooked cereals may be counted for breakfast, lunch or supper only. False • Whole grain or enriched coffee cake, doughnuts, and sweet rolls can be counted as a g/b for breakfast or supplement only. False 4. Cereals must be whole grain, enriched or fortified.