Distance Education October 2, 2014

1. Distance EducationOctober 2, 2014 Nutrient Analysis Kristen Kaiser-Allen, RDN, LD Arkansas Department of Education Child Nutrition Unit

2. nutrient analysis topics: • Review nutrient analysis protocol • Review documents required for nutrient analysis for SY 2014-15 • Compare CN labels, nutrition fact labels and product formulation sheets • Definition of weighted nutrient analysis

3. performance standard 2 • Performance Standard 2 (P.S. 2): • Components – Breakfasts and Lunches claimed for reimbursement within the school food authority contain food items/components as required by program regulations.

4. Review areas • Documentation should show that all required items- including vegetable sub-groups, milk types and whole grain rich foods (containing at least 50% whole grain) have been offered.

5. What foods are included in the nutrient analysis? • All foods and menu items offered in a reimbursable meal, including condiments, are included and analyzed • “Extra” foods must be included in the nutrient analysis and count toward the limits on calories, saturated fat, and sodium • Adult meals and a la carte sales are not included in the nutrient analysis.

6. Nutrition goalsweekly averages Calories: • Appropriate for age/grade groupings at breakfast and lunch Saturated fat: • Less than 10% Sodium: • Level 1 target based on age/grade grouping at breakfast and lunch Calories Saturated fat Weekly averages Sodium Target 1

7. General areasof review • Offer versus serve is implemented correctly • A la carte items have been checked against Arkansas Nutrition Standards and USDA Smart Snacks Calculator and “All Foods Sold in Schools” Standards are being followed • Menu items contain zero grams trans fat • Menus are cycled and offer variety

8. Nutrition goals:trans fat • Trans fat • Products and ingredients used daily must contain zero grams of trans fat per serving • “Naturally occurring” trans fats are exempt • State agency staff will review nutrition labels to ensure that they contain zero grams (less than 0.5 grams) of trans fat per serving

9. Labels required for nutrient analysis • CN labels or formulation statements on all products that have been labeled as such • Nutrition facts labels • Commodity fact sheets

10. Nutrient Analysis Menus and Production Records • Include all menu items served on all lines open for service • Indicate the meal, day, Offer versus Serve, any varied portions, choices and grade levels • USDA, ADE or local recipe number on production record • The meal pattern contribution for each menu item • All condimentsand extras • If the menus have been analyzed using one of the approved USDA nutrient analysis programs, print the menu analysis and production record for review

11. CN Label

12. How do cn labels get approved? • Manufacturer submits product formulation to USDA Food and Nutrition Service (FNS). • FNS evaluates submitted manufacturer formulation and verifies that the claim of contribution on the label is accurate. FNS approves label as Final. • Other federal agencies also approve labels, as appropriate. • USDA, FNS provides CNP operators a warranty against audit claims

13. Usda website: cn labels

14. USDA CN WEbsite

15. Product formulation statement • If a combination product is purchased that does not have a CN label then a Product Formulation Statement from the manufacturer is required to document meal pattern contribution. • Product/nutrient information is needed on all prepared entrees, salad dressings, seasoning mixes, prepared desserts, soup and gravy bases, etc.

16. Nutrient Analysis Product/nutrient analysis information should include the following: • Product name • Manufacturer name • Meal component contribution • CN Label (if applicable) • Product Formulation Statement (if applicable) • Serving size • Calories per serving • Grams of Saturated Fat per serving • Grams of Trans Fat per serving • Milligrams of Sodium per serving

17. Nutrition facts label

18. Commodity fact sheet

20. Product formulation statement

21. USDA Memo: FIN-15-031 • The United States Department of Agriculture (USDA) revised policy Memo TA 07-2010 to reiterate to State Agencies (SA) and School Food Authorities (SFAs) the REQUIRED documentation needed for processed products used in the Child Nutrition (CN) programs.  SFAs using processed products in the CN program must have appropriate documentation from the manufacturer that indicates how the product contributes to meeting the child nutrition meal pattern. This may be in the form of a CN Label or a Product Formulation Statement (PFS).

22. USDA Memo: FIN-15-031 • The purpose of this memorandum is to highlight common issues related to inaccurate or misleading product literature, product labels, and fact sheets; provide guidance about how product literature can be used to make purchasing decisions; and bring to the SFAs attention several sample Product Formulation Statements (PFS) that can be used to document a product’s contribution to meal pattern requirements.

24. Standardized recipes • Recipes are needed for each menu item served during the review weekfor breakfast and lunch. • If USDA or ADE recipes are used exactly as printed, indicate the recipe number on the production record. • If any changes have been made to the recipe or if it is a local district recipe, include ingredients (type or measure), serving size or preparation techniques or indicate the changes to the original recipe. Print recipes that have been entered on a nutrient analysis program and have a copy available.

25. Standardized Recipes • Recipe name • Ingredients • Exact weight/measure for each ingredient listed • Directions/instructions for production • Serving size, indicate portion size served if varied portions are served for grade levels. • Yield– number servings recipe makes • Variations and other notes for success • Marketing guide as needed • Pan size, as needed • Meal pattern contribution

27. Food Buying Guide Calculator

28. Food buying guide calculator

29. Food buying guide calculator

31. Weighted averages • NSLP and SBP regulations require weighted averages for conducting nutrient analyses. • A weighted nutrient analysis gives more “weight” to nutrients in popular foods that are more often selected by the students. • Those menu items that are selected more often contribute more than those that are selected less often.

32. planned/offered/selected • Planned: A planned menu is what the menu planner intends to offer to students. • Offered: An offered menu is what is actually prepared and set out on the line(s) for students. Offered menus may differ from “planned” menus because, for example, a planned food item was not received and the menu planner had to offer a different food item. • Selected/Served: Selected refers to which food items were actually taken by students.

33. Weight of actual servings planned

34. Organizing information for nutrition analysis • Separate documents for breakfast and lunch • Clip together production records for each day with recipes (if needed), nutrition facts labels, CN labels, product formulation statements (if needed) • Provide a copy of the menu for the month of the review

35. Nutrient analysis results • The information for the nutrient analysis is taken back to our office. The area specialist will use nutrient analysis software to analyze the menus served • If the area specialist does not have all the information needed they will be contacting you for the information needed. Please respond quickly. • Nutrient Analysis results letter will be sent to Superintendent and Child Nutrition Director

36. Questions? Ask them now!!! Please call 501-324-9502 with any questions or to speak with your area specialist.