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Recipe Modification

Recipe Modification. or…How to Maximize the M/MA Weekly Maximum!. Jeanne Aiello, SNS 2012 CSNA Fall Conference. Objectives. Review meat/meat alternate ranges under the New Meal Pattern Learn how to use the Food Buying Guide to determine meat/meat alternate servings from a recipe.

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Recipe Modification

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  1. Recipe Modification or…How to Maximize the M/MA Weekly Maximum! Jeanne Aiello, SNS 2012 CSNA Fall Conference

  2. Objectives • Review meat/meat alternate ranges under the New Meal Pattern • Learn how to use the Food Buying Guide to determine meat/meat alternate servings from a recipe. • Learn how to convert a recipe’s legume/bean servings from meat alternate to vegetable component contribution.

  3. New Meal Pattern minimum and maximums Meat/Meat Alternate

  4. M/MA Vegetable • You may have recipes where the bean ingredient can be converted to a vegetable component contribution from a meat/meat alternate contribution. • Burritos, tacos, chili…

  5. Step 1 Determine the M/MA component contributions for all M/MA ingredients using the Food Buying Guide

  6. Food Buying Guide Columns • Column 1 Food Item • Column 2 Purchase Unit (#, can, etc) • Column 3 Number of Servings/Unit • Column 4 Serving Size • Column 5 Number of Purchase Units for 100 • Column 6 Additional Information

  7. Crediting Meat/Meat Alternate • Multiply the amount of each M/MA ingredient by column 3 • Example: Bean and Beef Burrito Recipe that yields 91 servings and contains the following meat/meat alternates: • 8 lbs 80/20 ground beef • 2 # dehydrated refried beans • 3 lbs shredded low fat cheddar cheese

  8. Crediting Meat/Meat Alternate • 8 lbs 80/20 Ground Beef, USDA • Page I-16 There are 11.8 -1 oz. servings of cooked, lean meat per pound (columns 3 & 4) 11.8 x 8 lbs = 94.4 – 1 ozservings M/MA (column 3 x ingredient amount in recipe)

  9. Crediting Meat/Meat Alternate • 2 # bag of dehydrated refried beans • Page 1-12 There are 20.5 - ¼ cup servings per pound (¼ cup beans/legumes = 1 oz. M/MA) 20.5 x 2 = 41 – ¼ cup servings (column 3 x ingredient amount in recipe)

  10. Crediting Meat/Meat Alternate • 3 lbs shredded, low fat cheddar cheese • Page 1-23 There are 16 – 1 oz. servings of M/MA per lb. 16 x 3 lbs. = 48 – 1 oz. servings M/MA (column 3 x ingredient amount in recipe)

  11. Step 2:Remove the beans as a M/MA and determine the new M/MA contribution per serving. Beef 94.4 Cheese 48.0 142.4 – 1 oz. servings 142 ÷ 91(recipe yield) = 1.56 oz/serving 1.5 oz. M/MA per burrito

  12. Step 3:Determine the vegetable contribution. Beans: 41 – ¼ cup servings 82 - 1/8 cup servings (1/8 c = minimum amount that can be credited) Recipe yield is 91, so cannot credit as vegetable

  13. Let’s do one together! • Step 1: Determine the M/MA component contributions for all M/MA ingredients using the Food Buying Guide • Multiply each ingredient amount by column 3 for 1 oz. servings of M/MA or ¼ cup servings for beans.

  14. Step 2:Remove the beans as a M/MA and determine the new M/MA contribution per serving • Add together all 1 oz. servings • Divide by recipe yield = new M/MA contribution per serving of recipe

  15. Step 3:Determine the vegetable contribution. • Add ¼ cup servings of beans • Multiply by 2 = 1/8 cup creditable servings • Divide this number by recipe yield = creditable 1/8 cup servings/serving • This number must be greater than 0 to credit as vegetable

  16. Activity • Let’s get started on your recipes!

  17. Food Buying Guide Calculator • http://fbg.nfsmi.org/

  18. In addition… You can also maximize your M/MA allowance by grouping recipes together that have the highest contribution of M/MA: High School: 10-12 oz. (this week: 12 = min and max)

  19. Compare: both have 12 max. High School A: 6 x 2 oz. servings & 4 x 3 oz. servings High School B: 8 x 2 oz. servings & 2 x 3 oz. servings

  20. Questions?

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