Food Based Menu Planning Certification of Compliance 6 Cent Certification Rule Presentation 2

1. Food Based Menu Planning Certification of Compliance6 Cent Certification RulePresentation 2 Missouri Department of Elementaryand Secondary Education

2. Let’s Get Started • Organizing the materials for certification • Need to Know • Additional Resources • Menus • Completing the Menu Worksheet

3. Organizing the Materials Organization and planning ahead are critical to the success of completing the certification materials. Time!! This process could be very time consuming; please be sure to set aside adequate time to be able to focus solely on completing the required documents. *United States Department of Agriculture (USDA) estimates that it will take 1-3 hours to complete all of the forms for EACH menu offered within the Local Education Agency.*

4. Need to Know • The forms that are required to be completed are USDA created forms • DESE SFS did not create the forms; nor can we edit them • LEAs will not be able to alter the forms or change any of the equations • USDA has built in average calorie information for fruits, vegetables, and milk; these may not be an exact reflection of LEAs products • If the LEA believes they have found a mathematical error, please contact: Karen Wooton, Coordinator of DESE SFS • For the purpose of this presentation SFA and LEA have the same meaning

5. Need to Know • Tips: • Read the directions first • Take your time • Save your work to a local drive as you go • Print out and refer to the instructions • Be sure to use only the forms that were provided by DESE SFS • Complete the worksheets in the same order they are in the Excel file • Materials Needed: • 1-week menu • All of the information on the required materials checklist • Standardized recipes • Food Buying Guide (updated by USDA) • Food Buying Guide Calculator • Vegetable Subgroups List

6. Needed Materials- Menus Menus The LEA will need to submit ONE FULL WEEK of menus. Timing: The menu must be from the month the LEA is submitting the materials to DESE SFS or the preceding month Menus from August or September are NOT acceptable. If the materials submitted are for these months, they will be returned to the LEA For example, if the LEA is submitting the documents in December, only menus from December or November are acceptable

7. Needed Materials- Menus Menus- Type The LEA must submit one week of EACH menu offered for breakfast and lunch. If an LEA serves a different lunch menu at the elementary school, the middle school, and the high school and the same breakfast menu at all grade levels, the LEA must submit 4 menus and complete 4 sets of Menu Worksheets

8. Needed Materials- Menus Menus- Type If the LEA serves multiple DISTINCT menus within one grade group, the LEA must submit all menus served. If the LEA has two high schools that offer lunch menus with different entrees in their reimbursable meals, the LEA must submit both menus and complete Menu Worksheets for both as well as the remaining lunch and breakfast menus If the LEA offers two different K-5 lunch menus, two different K-8 lunch menus, one 6-8 lunch menu, and three different 9-12 lunch menus and the same breakfast menu for all schools, the LEA must submit nine menus and nine completed Menu Worksheets

9. Additional Resources The menu in this training was developed by DESE SFS • http://www.fns.usda.gov/cnd/Governance/Legislation/certtool_samplemenu.pdf • http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm Food and Nutrition Service (FNS) has developed sample menus and completed certification worksheets. The FNS developed sample menu and completed worksheet is available at

10. Food Component Resources • Food Buying Guide • http://fbg.nfsmi.org/ • Grain Groups and Servings • http://dese.mo.gov/divadm/food/documents/HealthySchoolMealsFBMP2010.pdf

11. Menu K-8, Option #1

12. Menu K-8: Option #2

13. Menu Worksheets Locating the Menu Worksheets • http://dese.mo.gov/divadm/food/ • The new meal pattern tab can be located through the DESE website • This link provides additional resources on the new meal pattern created by the Healthy, Hungry Free Kids Act as well as the new meal pattern worksheets

14. Menu Worksheets Opening the Menu Worksheets • Locate the appropriate menu worksheet corresponding to the grade groups • This worksheet is an Excel file and will need to be saved to a local drive

15. Read The Instructions!!

16. Menu Worksheets Each Excel file has twelve tabs located at the bottom of the spreadsheet, including the Simplified Nutrient Assessment. Each tab is labeled with the following titles: -Menu Worksheet Instructions: quick review of the worksheet instructions. On the other tabs (All Meals, Monday, etc.), there are hyperlinks labeled “Go to Instructions” that will take the user back to this tab. -SFA Notes: blank text box for the LEA to enter comments for DESE SFS reviewers -All Meals: first tab requiring data entry -Optional Vegetable Bar: to report daily offerings from a vegetable/salad/garden bar -Monday- Friday: to report meals and vegetable subgroups offered these days -Weekly Report: results of weekly meal pattern requirement check

17. “All Meals” Worksheet This is the first worksheet in the Excel file that needs to be completed. It is important to enter everything correctly into this sheet because all of the information will carry over to the other worksheets. Enter the LEA name and menu number (for LEAs with multiple menus within a single grade group). For example: An LEA that has 2 different buildings with different menus would enter “1” on the first worksheet and “2” on the second worksheet. If there is only one menu per grade group, type “1”.

18. “All Meals” Column 1Meal Name • LEAs must list reimbursable meals offered on the menu. • Each reimbursable meal consists of all required food components: • Any grain/meat/meat alternate in a main and/or side dish • Total amount of fruit offered with this meal • Total amount of vegetables in a main and/or side dish • Amount of milk

19. “All Meals” Column 1Meal Name All unique reimbursable meals offered over the course of the entire week must be entered- one meal per row of the worksheet. If the same main dish is offered with the same quantity of vegetables, fruit, and milk available every day, enter it only once. *If types of fruits, vegetables, or milk change, but thequantity remains the same, enter the menu on only one row.*

20. “All Meals” Column 1Meal Name Frequently Asked Question: How do I show an optional grain offering on this worksheet? All grains must be counted toward daily and weekly requirements; therefore, even optional grains must be included with the meal. If a menu is designed so that a child has the option to take an additional grain offering, such as a dinner roll, LEAs must enter TWO rows in the All Meals tab and list both meals on the day this option is offered. Example: Spaghetti w/sauce and roll (3 oz grains) Spaghetti w/sauce, no roll (2 oz grains)

21. “All Meals” Column 1Meal Name Meal Name Example 1: Main Dish number 1 offered Monday: Pig in Blanket, ¼ cup potato wedges, ½ cup fresh apple slices, Vegetable bar and fat-free milk Main Dish number 2 offered Monday: Fruit & Yogurt with toasted cheese, ¼ cup potato wedges, ¼ cup broccoli, ½ cup fruit, Vegetable bar and fat-free milk

22. “All Meals” Entering Components Enter the name of the reimbursable meal as it is found on the menu Result: Enter “Pig in Blanket” once in Column 1, with 1 3/8 cup vegetables, ½ cup fruit, and 1 cup milk And enter “Fruit and Yogurt with toasted cheese” once in Column 1, with 1 5/8 cup vegetables, ½ cup fruit and 1 cup milk

23. “All Meals” Entering Components Enter the total M/MA offered with this meal

24. “All Meals” Entering Components Enter the number of B/G servings that are grain based desserts Enter the total B/G servings offered with this meal and the servings that are whole grain rich

25. “All Meals” Entering Components Select the number of cups of fruit, including fruit juice, that are offered with this meal.

26. “All Meals” Entering Components If a daily vegetable bar is offered, and a student can select the reimbursable meal and the vegetable bar, you will need to report the total amount of vegetables offered, including from the vegetable bar. Select ONLY the cups of vegetablejuice that are offered with this meal.

27. “All Meals” Entering Components Enter the number of cups of fluid that are offered.

28. Tools to Assist in Fraction and Decimal Calculations

29. “All Meals” Entering Components

30. Optional Vegetable Bar Use this tab ONLY if there is a vegetable bar offered for the week with the SAME vegetable subgroups offered multiple times over the week. -Vegetable bar must be accessible to ALL students for the days on which it is offered. -Select the name and quantity of each vegetable offered on the vegetable bar in the appropriate subgroup. The quantity is the planned offering amount for each student. -Menu planners must predetermine what the offered amount is; options for implementing this include: Pre-portioning Signage encouraging students to “select 3,” etc. Offered amounts may also be based on historical daily data. “Unlimited” portions cannot be assessed for component and nutrient requirements .

31. Optional Vegetable Bar IMPORTANT: If a vegetable bar is offered as an entire reimbursable meal (contains grains, meat/meat alternate, and fruit), enter this meal in the “All Meals” tab, naming it something similar to “Salad Bar Meal” and listing the food component contributions.

32. Optional Vegetable Bar

33. Optional Vegetable Bar 1/8 1/2 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/4 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 Green peas Green peas Tomatoes Tomatoes Tomatoes Tomatoes Tomatoes Broccoli Kidney Kidney Beans/peas unspecified Kidney Romaine Romaine Romaine Romaine Romaine Romaine Sweet red peppers Iceberg Iceberg Corn Corn Green Peas Carrots Carrots Carrots Carrots Carrots Select the dark green vegetables that are offered. **Remember enter ONLY the creditable amount for leafy greens** Select the other vegetables offered Select the Beans/Peas that are offered Select the starchy vegetables offered Select the Red/Orange Vegetables. Any vegetables that are not listed in the drop down boxes should be written in below.

34. Daily Tab

35. Daily Tab The meals on this tab are populated from the data that was entered on the “All Meals” tab

36. Daily TabMilk Types Click the small checkbox next to each type of milk offered on Mondays. Check one or more boxes. When finished, the yellow column in this section turns green (Yes) or red (No).

37. Daily TabVegetable subgroups

38. Daily TabVegetable subgroups 1/4 1/4 Potatoes Broccoli If you completed the Vegetable tab and the vegetable bar is offered on this day you MUST check this box 1/4 1/4 Enter the largest amount of each vegetable subgroup the student may select here Enter the specific vegetable and serving size that is offered in the correct subgroup.

39. Weekly Report Days of the week Weekly targets Food Components Weekly components

40. Weekly Report All weekly requirements are met

41. Weekly Report Continued

42. What if I have red boxes? NO NO If the weekly report has any red boxes indicating the new meal pattern is not met, the LEA MUST re-evaluate the menu and adjust meal options as needed to ensure compliance. DO NOT submit menu worksheets to the DESE SFS if there are red boxes on the weekly report.

43. Food Based Menu Planning Certification of Compliance • Presentation 1 – Overview • Presentation 2 – Completing the menu component portion of the worksheet • Presentation 3 – Completing the Nutrient Assessment portion of the worksheet • Presentation 4 – Submitting Certification Documentation

44. Questions? Department of Elementary and Secondary Education School Food Services 573-751-3526 www.dese.mo.gov/divdm/food