Building a Working Menu Illinois State Board of Education-Nutrition and Wellness Division
Building a Working Menu National School Lunch Program School Breakfast Program
Agenda: Meal Pattern Requirements review Breakfast Lunch Planning checklist Accurate measurements/crediting Standardized Recipes Production Records Cycle Menus Resource tools
Breakfast
Breakfast Daily requirements: Components Four Items (sample) Grain -cereal (1 oz) Fruit -toast (1 oz) Milk -orange slices ( ½ c) -milk (1 c)
Breakfast Meal Pattern (SY13-14) Fruits (cups) Vegetables (cups) Dark green Red/Orange Meal Pattern Beans and pea (legumes) Starchy Other Additional Veg to Reach Total (½ c SY13-14) Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) Grains (ounce equivalent) 7 (1) 8 (1) 9 (1) Meats/Meat Alternates (ounce equivalent) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 350-500 400-550 450-600 Saturated fat (% of total calories) < 10 < 10 < 10 Sodium (mg) 3 Phases- Final Target 2022-2023 < 430 < 470 < 500 Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
Breakfast Meal Pattern Meal Pattern Fruits (cups) Vegetables (cups) Dark green Red/Orange Beans and pea (legumes) Starchy Other Additional Veg to Reach Total Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) Grains (ounce equivalent) 7 (1) 8 (1) 9 (1) Meats/Meat Alternates (ounce equivalent) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 350-500 400-550 450-600 Saturated fat (% of total calories) < 10 < 10 < 10 Sodium (mg) 3 Phases- Final Target 2022-2023 < 430 < 470 < 500 Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
Breakfast Meal Pattern Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 5 (1) 5 (1) 5 (1)
Breakfast Meal Pattern Meal Pattern Fruits (cups) Vegetables (cups) Dark green Red/Orange Beans and pea (legumes) Starchy Other Additional Veg to Reach Total Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1)
Breakfast Meal Pattern Meal Pattern Fruits (cups) Vegetables (cups) Dark green Red/Orange Beans and pea (legumes) Starchy Other Additional Veg to Reach Total Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)
Breakfast Meal Pattern Meal Pattern Fruits (cups) Vegetables (cups) Dark green Red/Orange Beans and pea (legumes) Starchy Other Additional Veg to Reach Total Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) Grains (ounce equivalent) 7 (1) 8 (1) 9 (1) Meats/Meat Alternates (ounce equivalent)
Breakfast Meal Pattern Meal Pattern Fruits (cups) Vegetables (cups) Dark green Red/Orange Beans and pea (legumes) Starchy Other Additional Veg to Reach Total Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) Grains (ounce equivalent) 7 (1) 8 (1) 9 (1) Meats/Meat Alternates (ounce equivalent) Fluid milk (cups) 5 (1) 5 (1) 5 (1)
Breakfast Meal Pattern Meal Pattern Fruits (cups) Vegetables (cups) Dark green Red/Orange Beans and pea (legumes) Starchy Other Additional Veg to Reach Total Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) Grains (ounce equivalent) 7 (1) 8 (1) 9 (1) Meats/Meat Alternates (ounce equivalent) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 350-500 400-550 450-600
Breakfast Meal Pattern Meal Pattern Fruits (cups) Vegetables (cups) Dark green Red/Orange Beans and pea (legumes) Starchy Other Additional Veg to Reach Total Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) Grains (ounce equivalent) 7 (1) 8 (1) 9 (1) Meats/Meat Alternates (ounce equivalent) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 350-500 400-550 450-600 Saturated fat (% of total calories) < 10 < 10 < 10
Breakfast Meal Pattern Meal Pattern Fruits (cups) Vegetables (cups) Dark green Red/Orange Beans and pea (legumes) Starchy Other Additional Veg to Reach Total Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) Grains (ounce equivalent) 7 (1) 8 (1) 9 (1) Meats/Meat Alternates (ounce equivalent) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 350-500 400-550 450-600 Saturated fat (% of total calories) < 10 < 10 < 10 Sodium (mg) 3 Phases- Final Target 2022-2023 < 430 < 470 < 500
Breakfast Meal Pattern Meal Pattern Fruits (cups) Vegetables (cups) Dark green Red/Orange Beans and pea (legumes) Starchy Other Additional Veg to Reach Total Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) Grains (ounce equivalent) 7 (1) 8 (1) 9 (1) Meats/Meat Alternates (ounce equivalent) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 350-500 400-550 450-600 Saturated fat (% of total calories) < 10 < 10 < 10 Sodium (mg) 3 Phases- Final Target 2022-2023 < 430 < 470 < 500 Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
Lunch
Lunch Daily Required 5 Components: -Meat/Meat Alternate -Vegetable -Fruit -Grain -Milk
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional Veg to Reach Total 1 1 1½ Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 550-650 600-700 750-850 Saturated fat (% of total calories) < 10 < 10 < 10 Sodium (mg) 3 Phases- Final Target 2022-2023 Trans fat < 640 < 710 < 740 Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1)
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional Veg to Reach Total 1 1 1½
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional Veg to Reach Total 1 1 1½ Grains (ounce equivalent) 8 (1) 8 (1) 10 (2)
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional Veg to Reach Total 1 1 1½ Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2)
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional Veg to Reach Total 1 1 1½ Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2) Fluid milk (cups) 5 (1) 5 (1) 5 (1)
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional Veg to Reach Total 1 1 1½ Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 550-650 600-700 750-850
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional Veg to Reach Total 1 1 1½ Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 550-650 600-700 750-850 Saturated fat (% of total calories) < 10 < 10 < 10
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional Veg to Reach Total 1 1 1½ Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 550-650 600-700 750-850 Saturated fat (% of total calories) < 10 < 10 < 10 Sodium (mg) 3 Phases- Final Target 2022-2023 < 640 < 710 < 740
Meal Pattern Lunch Meal Pattern Grades K-5 Grades 6-8 Grades 9-12 Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 ¾ (¾) 3 ¾ (¾) 5 (1) Dark green ½ ½ ½ Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½ Starchy ½ ½ ½ Other ½ ½ ¾ Additional Veg to Reach Total 1 1 1½ Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2) Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 550-650 600-700 750-850 Saturated fat (% of total calories) < 10 < 10 < 10 Sodium (mg) 3 Phases- Final Target 2022-2023 Trans fat < 640 < 710 < 740 Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
Meal Pattern Webpage- Training Webinars http://www.isbe.net/nutrition/htmls/nslp-hhfka-fbmp-ns.htm
Schedule a time to plan menus, collect menu resources. Consider previous menus and new meal pattern requirements Determine time period, 5 day or cycle menu Focus on age groups you will serve and menu requirements Decide the number of choices you will offer Select the entrée for each day s breakfast and lunch Select the additional menu item or items (keep in mind lunch now has weekly requirements for vegetable subgroups) Provide milk choices Planning Checklist Make sure you meeting are weekly and daily minimum serving requirements Evaluate overall and make any adjustments Consider marketing ideas- menu themes, seasonal items
Planning Checklist Schedule a time to plan menus, collect menu resources Consider previous menus and new meal pattern requirements Determine time period, 5 day or cycle menu
Planning Checklist (cont.) Focus on age groups you will serve and menu requirements Decide the number of choices you will offer Select the entrée for each day s breakfast and lunch
Planning Checklist (cont.) Select the additional menu item or items (keep in mind lunch now has weekly requirements for vegetable subgroups) Provide milk choices Make sure you are meeting weekly and daily minimum serving requirements
Planning Checklist (cont.) Evaluate overall and make adjustments Consider marketing ideas- menu themes, seasonal items
Measurements Ounce vs Cup Ounce Equivalents Cups Fruit Vegetables Milk Grain Meat/Meat Alternate
Measurements Ounce vs Cup Cups Fruit-Vegetable-Milk
Measurement
Measurements Ounce vs Cup Ounce Equivalents Grain-Meat/Meat Alternate
GROUP A Bread type coating Bread sticks (hard) Chow mein noodles Savory Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: weights apply to bread in stuffing. GROUP B Bagels Batter type coating Biscuits Breads (sliced whole wheat, French, Italian) Buns (hamburger and hot dog) Sweet Crackers 4 (graham crackers - all shapes, animal crackers) Egg roll skins English muffins Pita bread (whole wheat or whole grain-rich) Pizza crust Pretzels (soft) Rolls (whole wheat or whole grain-rich) Tortillas (whole wheat or whole corn) Tortilla chips (whole wheat or whole corn) Taco shells (whole wheat or whole corn) GROUP C Cookies 3 (plain - includes vanilla wafers) Cornbread Corn muffins Croissants Pancakes Pie crust (dessert pies 3, cobbler 3, fruit turnovers 4, and meat/meat alternate pies) Waffles OZ EQ FOR GROUP A 1 oz eq = 22 gm or 0.8 oz 3/4 oz eq = 17 gm or 0.6 oz 1/2 oz eq = 11 gm or 0.4 oz 1/4 oz eq = 6 gm or 0.2 oz OZ EQ FOR GROUP B 1 oz eq = 28 gm or 1.0 oz 3/4 oz eq = 21 gm or 0.75 oz 1/2 oz eq = 14 gm or 0.5 oz 1/4 oz eq = 7 gm or 0.25 oz OZ EQ FOR GROUP C 1 oz eq = 34 gm or 1.2 oz 3/4 oz eq = 26 gm or 0.9 oz 1/2 oz eq = 17 gm or 0.6 oz 1/4 oz eq = 9 gm or 0.3 oz
Bun = Group B
Bun = Group B 1 oz equivalent = 28 g
Bun = Group B 1 oz equivalent = 28 g Serving size = 53 g
Bun = Group B 1 oz equivalent = 28 g Serving size = 53 g 53 g / 28 g = 1.89 oz equivalent Grain rounds down to nearest.25 oz eq 1.89 oz equivalent = 1.75 oz
1.89 oz equivalent = 1.75 oz Bun = Group B 1 oz equivalent = 28 g Serving size = 53 g 1.75 oz equivalent = 1 ¾ grain
Measurements Ounce vs Cup Ounce Equivalents Meat/Meat Alternate
Crediting Meat
Crediting Meat
Crediting Meat Alternates 1 ounce meat equivalent = 1 TBSP Peanut butter/nut butters 1 oz Cheese 4 oz Yogurt/Greek yogurt ½ Boiled egg ¼ c Cottage cheese ¼ c Legumes
Standardized Recipe O2 or more ingredients OConsistent product ONutrient standards OControl costs
Recipe ID number
Number of Servings
Identify the food components and quantities
Indicate serving size
Give step by step preparation instructions
Production Records
Reimbursable Meal
Offer vs Serve O Webinar training available online O Optional for grades K-8 O Required for grades 9-12
Do you serve a cycle menu for BREAKFAST? Yes No Not applicable
Do you serve a cycle menu for LUNCH to any grades K-8? Yes No Not applicable
Benefits O Reduce the labor planning menus O Reduce plate waste O Purchasing/planning O Increase participation
Why Cycle Menu? O Purchasing O Planning O Participation O Paperwork O Menus O Recipes O Production Records
Resources O Menu planning O Recipes for School Food Service O States with sample menus O Cycle menu O Maine training modules
Menu Planning Tools for Schools http://healthymeals.nal.usda.gov/menu-planning/menuplanning-tools/menu-planning-tools-school-food-service
Menu Planning Tools for Schools cont. http://healthymeals.nal.usda.gov/menu-planning-0
Recipes for School Food Service http://healthymeals.nal.usda.gov/recipes/recipes-schoolfood-service
USDA Recipe Box http://www.fns.usda.gov/fncs-recipe-box
http://www.youtube.com/user/mainechildnutrition?feature=watch Recorded Training Modules available online Courtesy of Maine Department of Education How to Use the Food Buying Guide Crediting Vegetable in Recipes Crediting Meat in Recipes Crediting Grains in Recipes How to Use the Food Buying Guide Calculator Crediting Meat/Meat Alternates in NSLP Crediting Fruits and Vegetables in NSLP
Contact Nutrition and Wellness Programs Division Illinois State Board of Education 100 North First Street, W-270 Springfield, IL 62777-0001 Telephone: 800/545-7892 in Illinois 217/782-2491 Fax: 217/524-6124 Email: cnp@isbe.net Website: www.isbe.net/nutrition