summer food service program (sfsp)summer food service program (sfsp) menu planning 2020 nutrition...
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Summer Food Service Program (SFSP)
MENU PLANNING 2020
Nutrition Programs Illinois State Board of Education
Goals of SFSP
Serve high quality nutritious meals that:Fulfill USDA meal pattern requirements
Meet minimum portion sizes required
Appeal to appetites of the children
SFSP Meal Pattern Chart Overview
MEAL FOOD COMPONENTS AMOUNT
BreakfastFluid Milk1 1 cup
Juice or Fruit or Vegetable ½ cupGrain/Bread2 1 serving
Lunch/Supper
Fluid Milk1 1 cupMeat/Meat Alternate3 2 ounces
Juice or Fruit or Vegetable4
(2 servings)¾ cup total
Grain/Bread2 1 serving
Snack(any two items)
Fluid Milk1 1 cupJuice or Fruit or Vegetable5 ¾ cup
Meat/Meat Alternate3 1 ounceGrain/Bread2 1 serving
1Milk must be served as a beverage, on cereal, or in part for each purpose.2Refer to Grains/Breads Requirements on following pages.3Refer to Meat/Meat Alternate Requirements in USDA handbook, menu planning.4Serve two or more kinds of vegetables and/or fruits or a combination of both. Full-strength fruit or vegetable juice
May be counted to meet no more than half of this requirement.5Juice may not be served when milk is served as the only other component.
http://www.isbe.net/nutrition/pdf/meal_pattern.pdf
Meal Pattern Options School sponsors can choose between: SFSP meal pattern
OR
NLSP/SBP meal patterns
All other sponsors must use the SFSP meal pattern
**Offer vs Serve is an option for all sponsors
Snacks
Snacks cannot include two items from the same component group.For example, apple juice/carrots or yogurt/cheese
stick are not allowed. Juice may not be served as a snack if the only
other component is milk.
Milk
One cup of fluid milk must be served as a beverage. If milk is served on cereal, you must
ensure one cup total is served.
Juice/Fruit/Vegetable
Juices (fruit or vegetable) must be 100%
Juice may be counted to meet no more than half of the requirement
4 oz fruit cups DO NOT equal ½ cup of fruit unless packed in 100% juice
A minimum of 1/8 cup fruit/vegetable per serving is required
Grains/Breads Chart
Each grain/bread served must be made from a whole grain or enriched meal, flour, bran, or germ.Cereals must be whole grain, enriched, or fortified.
The USDA Grains/Breads Requirements chart must be used to determine how much of a purchased product must be served to meet the minimum portion size requirement.The chart provides guidance on crediting products
made from recipes
–
Grains/Breads Activity
GROUP A MINIMUM SERVING SIZE FOR GROUP A
• Breading Type Coating • Bread Sticks, hard • Chow Mein Noodles • Crackers, saltines, snack • Croutons • Pretzels, hard • Stuffing, dry
1 serving = 20 g or 0.7 oz
GROUP B MINIMUM SERVING SIZE FOR GROUP B
• Bagels, Biscuits • Batter Type Coating • Breads, white, wheat, whole wheat, French, Italian • Buns, hamburger, hot dog • Crackers, graham (all shapes), animal • Egg Roll Skins • English Muffins
1 serving = 25 g or 0.9 oz
Determining Grains/Breads Serving SizesThe minimum portion size for Group A = 20 G
For this particular product:15 g = 5 snack crackers15 g/5 crackers = 3 g per snack cracker20 g/3 g per cracker = 6.66 crackersYou must round up and serve 7 crackers
GROUP C MINIMUM SERVING SIZE FOR GROUP C
• Cookies1, plain • Cornbread, Corn Muffins • Croissants, Pancakes, Waffles • Pie Crust, dessert, meat/meat alternate • Turnover Crust2
1 serving = 31 g or 1.1 oz
GROUP D MINIMUM SERVING SIZE FOR GROUP D
• Doughnuts2, cake, yeast, raised, unfrosted • Granola Bars2, plain • Muffins, all but corn • Sweet Roll • Toaster Pastry2, unfrosted
1 serving = 50 g or 1.8 oz
GROUP A MINIMUM SERVING SIZE FOR GROUP A
• Breading Type Coating • Bread Sticks, hard • Chow Mein Noodles • Crackers, saltines, snack • Croutons • Pretzels, hard • Stuffing, dry
1 serving = 20 g or 0.7 oz
GROUP B MINIMUM SERVING SIZE FOR GROUP B
• Bagels, Biscuits • Batter Type Coating • Breads, white, wheat, whole wheat, French, Italian • Buns, hamburger, hot dog • Crackers, graham (all shapes), animal • Egg Roll Skins • English Muffins • Pita Bread, white, wheat, whole wheat • Pizza Crust • Pretzels, soft • Rolls, white, wheat, whole wheat, potato • Tortillas, wheat, corn • Tortilla Chips, wheat, corn • Taco Shells
1 serving = 25 g or 0.9 oz
GROUP C MINIMUM SERVING SIZE FOR GROUP C
Meat/Meat Alternate for Lunch/Supper 2 ounces lean meat, poultry, or fish 2 ounces cheese 2 ounces meat alternates include: 1 large egg½ cup cooked dry beans or dry peas 4 tablespoons peanut butter 8 ounces yogurt
Nuts/seeds only served in 1 ounce portions Nuts and seeds can only be used to meet one-half of
the total meat/meat alternate.
Meat/Meat Alternates (continued)
Dried beans and dried peas may be counted as a meat alternate or a vegetable, but not both, in the same meal.
Dried meat products (*NEW*) Meat, Poultry, and Seafood—SFSP02-2019; USDA
Policy memo (see Food Buying Guide for more information)
Non-creditable meat/meat alternates must not be used: Regular bacon Cream cheese Dried cheese products
Meat/Meat Alternates (continued)
Dried beans and dried peas may be counted as a meat alternate or a vegetable, but not both, in the same meal.
Non-creditable meat/meat alternates must not be used: Regular bacon Cream cheese Dried cheese products
Meat/Meat Alternates (continued)
Child Nutrition (CN) labels or Product Formulation Statements (PFS) must be obtained to determine how processed foods credit to the meal pattern requirements
Examples: chicken nuggets, fish sticks, etc.
** Food Buying Guide - Appendix C for CN label information
Child Nutrition (CN) LabelsShows how a processed product contributes to
the meal pattern requirements.
CN CN
CN
CN
This 5.00 oz. Pizza with Ground Beef and Vegetable Protein Product provides 2.00 oz. equivalent meat/meat alternate, ½ cup serving of vegetable, and 1 ½ servings pf bread alternate for the Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA, 00/98**)
USDA Foods - Commodity Fact Sheets** USDA Foods Fact Sheets
USDA Standardized Recipe
** USDA Standardized Recipes** USDA What's Cooking Mixing Bowl
USDA Food Buying Guide
Assists in determining the amount of food to purchase.
Provides yield information and helps to keeps costs and waste down
Available electronically Interactive Calculator Mobile App
https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs
USDA Food Buying Guide
USDA Additional Crediting Guidance (*NEW*)
FNS will allow sponsors to credit the following food items:Coconut, hominy, popcorn, surimi seafood, and tempeh
**Reference USDA’s Policy Memo—SFSP02-2019
Additional SFSP Guidelines
Children may take one item (fruit/vegetable or bread/grain) off-site {check with the local health dept}
‘Other Food’ To be an allowable cost – must be creditable on the SFSP
required meal pattern
Meal Pattern Substitutions
Food substitutions may be made for children unable to consume certain foods due to medical, special dietary needs, or religious reasons
Written statement must be kept on file. Sponsors are not required to make
accommodations that result in undue hardship.** Physician Statement** Guidance on Milk Substitutions
Activity 1 - Which lunch meets meal pattern requirements?
( ) Menu A
1 soft taco shell
1 oz ground beef
1/2 oz cheese
1/4 c shredded lettuce
¼ c tomato
½ c peaches
1 c milk
( ) Menu B
1 soft taco shell
1 oz ground beef
1 oz cheese
¼ c shredded lettuce
¼ c tomato
½ c peaches
1 c milk
Activity 1 - Answer
Menu A
Has an inadequate portion of meat/meat alternate . 2 oz is required for lunch or supper.
Menu B is CORRECT
1 soft taco shell
1 oz ground beef
1 oz cheese
¼ c shredded lettuce
1/4 c tomato
½ c peaches
1 c milk
Activity 2
( ) Menu A
2 oz sausage patty
1 biscuit
½ c gravy
½ c orange juice
1 c milk
( ) Menu B
2 oz sausage patty
1 biscuit
½ c hash browns
½ c orange juice
1 c milk
Activity 2 - Answer
Menu A
Missing a second servingof juice/fruit/vegetable
Menu B is CORRECT
2 oz sausage patty
1 biscuit
½ c hash browns
½ c orange juice
1 c milk
Activity 3
( ) Menu A
1 peanut butter sandwich w/4 T peanut butter
2 slices whole wheat bread
¼ c carrot sticks
¼ c celery sticks
1 brownie
1 c milk
( ) Menu B
1 peanut butter sandwich w/2 T peanut butter
2 slices enriched white bread
1/2 hard cooked egg
½ c carrot sticks
¼ c celery sticks
1 c milk
Activity 3 - Answer
Menu AInadequate portions of fruit/juice/vegetable –need ¾ cup total
Menu B is CORRECT
Peanut butter sandwich w/ 2 T peanut butter
2 slices enriched white bread
1/2 hard cooked egg
½ c carrot sticks
¼ c celery sticks
1 c milk
Activity 4
( ) Menu A
2 oz pork chop
1/2 c mashed potatoes
¼ c green beans
¼ c sliced peaches
1 c milk
( ) Menu B
2 oz pork chop
½ c mashed potatoes
¼ c green beans
1 roll
1 c milk
Activity 4 - Answer
Menu A
Missing grain/bread component
Menu B is CORRECT
2 oz pork chop
½ c mashed potatoes
¼ c green beans
1 roll
1 c milk
Activity 5True or False
Nuts and seeds can count for the meat/meat alternate for a snack, but cannot count for more than one-half of the meat/meat alternate for lunch and supper.
True
Activity 6
True or False
Orange juice and orange sections may not be served as the only fruit/vegetable components in the meal
True
True or False
One-half cup of gelatin that contains fruit will count for ½ cup of the fruit component.
False
Activity 7
True or False
Bread, biscuits, rolls, muffins, cereals, and pastas must be either enriched or whole grain.
True
Activity 8
True or False
Only fluid milk can meet the milk component requirement.
True
Activity 9
True or False
Fluid milk may be served as one of two components at snack, if juice is not the other component.
True
Activity 10
What is Offer versus Serve (OVS)?
Allows children to decline some of the offered foodHelps reduce food waste and costsMay be implemented at breakfast, lunch, or supperNot allowed at snack
Children allowed to choose which component(s) or serving(s) to declineAll components must be offered in the full serving size
and those taken must meet required portion size
Offer versus Serve (OVS)
41
School sponsors either:
Follow NSLP meal pattern and will follow NSLP OVS rules.
OR
Follow SFSP meal pattern and will follow SFSP OVS rules.
OVS - BreakfastFour servings must offered with OVS:One serving of fruit/vegetableOne serving of grain/breadOne serving of fluid milkOne additional serving of fruit/vegetable OR
grain/bread OR meat/meat alternate.The additional serving must be a different food than
the three other servings.
OVSBreakfast – Different Servings
Biscuit/ Sausage sandwich = 2 servings2 different servings: biscuit, sausage1 grain and 1 meat/meat alternate
Yogurt- fruit parfait= 2 servings2 different servings: yogurt, fruit1 meat/meat alternate and 1 fruit
Two slices toast= 2 servingsSame food cannot be counted for more than one
serving
OVS - Breakfast
Child must select at least 3 of the 4 food servings offered.
One serving may be declined
Child’s decision
Sample Menu with 4 Food Servings Menu Crediting
ComponentFood Servings
Cereal 1 oz eq grain 1 grain serving
Whole Grain Toast 1 oz eq grain 1 grain serving
Fruit Cocktail ½ cup fruit 1 fruit/veg serving
Variety of Low Fat/Fat Free Milk
1 cup 1 milk serving
OVS –BreakfastIs this meal reimbursable?
OVS –BreakfastIs this meal reimbursable? YES
OVS –BreakfastIs this meal reimbursable?
OVS –BreakfastIs this meal reimbursable? NO
OVS - Lunch
Five components at lunch1. One meat/meat alternate component2. One grain/bread component3. One fruit/vegetable component4. One fruit/vegetable component5. One serving of milk
For a reimbursable lunch, a child must select at least 3 food components.
Sample Menu Menu Crediting
ComponentFood Components
Hamburger/bun 2 oz grain2 oz meat
1 grain component1 meat component
Tator Tots ½ cup vegetable 1 fruit/vegetable component
Fruit Cocktail ¼ cup fruit 1 fruit/vegetable component
Variety of Low Fat/Fat Free Milk
1 cup 1 milk component
Today’s Menu
OVS –LunchIs this meal reimbursable?
OVS –LunchIs this meal reimbursable? YES
Last notes about OVSSponsors must indicate their intention to
utilize OVS on the site application
If a site serves two meals, i.e. breakfast and lunch, OVS can be implemented at one meal, both meals or none.
Signage is recommended to help ensure children take a reimbursable meal
USDA You-Tube Instructional Video
Resources for Meal Planning and Production
Production records
Standardized recipes
Shelf stable meals
Production Records
Required information on production records:Foods servedPortion sizesQuantity preparedNumber of children served (first and second meals)Number of adults (program and non-program) servedAmount of leftovers
• ** Sample Production Record• ** Production Record Instructions
More columns
Columns 8 - 10
Standardized RecipesRequired when 2 or more ingredients are
combined
Standardized recipes must include:Weight or measurement of each ingredientSteps of preparationPortion sizeYield
** Standardized Recipe Template
Shelf Stable MealsRefrigeration is not necessary Check with your local health department Must meet meal pattern requirements
Meals would be considered vended; not self-prep
Benefits Labor costs Transportation Food safety Manage fluctuations in meal counts Emergency situations/field trips
Central KitchenSelf prep sponsor, but delivers meals to one
or more sitesVended sponsor that has meals delivered to a
central location and then delivers meals to one or more sitesFollow ALL local health department rules
and regulationsProper temperatures
Commodities• Available to Sponsors that:
– Self-prep their meals– Contract with a School– Are Schools that contract with the same FSMC as the
NSLP
• Schools may use leftover NSLP commodities in addition to requesting Summer commodities.
• Remember to keep Inventory
Effective Meal OperationsPurpose of the programOne meal per childSecond meals not automatic and should only be served at the end of the
meal service when all children have been served a first meal.Monitor site attendance regularly.Make preparation/ordering adjustments as neededMonitor meal count sheets in comparison to how many meals
delivered/prepared and HDP in system.Utilize a share tableCheck with your local health department
Remember, all reimbursable meals must be complete meals or follow OVS guidelines.Adult meals can NEVER be claimed for reimbursement and should
not be served before child meals
Questions???