1
SUMMER FOOD SERVICE PROGRAM (SFSP)
MEAL PATTERN TRAINING
Illinois State Board of Education (ISBE)
2
Purpose of SFSP
Ensuring Children have Access to Nutritious Meals and Snacks When School is not in Session
3
Meal Pattern Requirements
4
Breakfast
Required Components Minimum Amount
Milk 1 cup
Fruit or Vegetable or Juice ½ cup
Grain/Bread 1 serving
5
Lunch or SupperRequired Components Minimum Amount
Milk 1 cup
Meat/Meat Alternate 2 ounces
Fruit or Vegetable or Juice*Serve 2 or more kinds of different vegetables and/or fruits or a combination of both
¾ cup
Grains/Breads 1 serving
*NOTE: no more than one-half of the total requirements may be met with 100% juice.
6
Snack – Must select 2 of 4 componentsRequired Components Minimum AmountMilk 1 cup
Fruit or Vegetable or JuiceNOTE: Juice may not be served when milk is the only other component
¾ cup
Meat/Meat Alternate 1 ounce
Grain/Bread 1 serving
NOTE: Snacks cannot include two items from the same component. Example, apple juice/carrots or yogurt/cheese stick are not allowed.
7
SFSP Meal Pattern
Brochure
Located under the Additional Resources
8
Food Components
9
Milk Component
Allowable Milk Types (unflavored or flavored)Whole MilkReduced-fat (2%) MilkLow-fat (1%) MilkSkim or Fat Free Milk
10
Milk Guidelines• At breakfast or snack, milk can be served as a
beverage or on cereal, or a combination of both. – If milk is served on cereal, you must ensure
one cup total is served.
• At lunch or supper, milk must be served as a beverage.
• Providing choices of milk is not required (i.e. 1% white and chocolate).
11
Foods that don’t count towards the milk requirement
Cheese (including cheese sticks) Yogurt Cream Cheese Evaporated milk Half and Half Ice cream Pudding Sour cream Soy/Almond milk (unless
medical statement on file)
12
Meat/Meat AlternateComponent
13
Meat/Meat AlternateSFSP Meat/Meat Alternate Requirements
Meat PoultrySeafoodLean meat (ground beef, pork loin, roasts)
Meat Alternate CheeseEggsCooked, dry beans or peasNuts and seeds*Peanut butter or other Nut/seed buttersYogurtTofu or soy productAlternate protein products
*No more than one-half of the meat/meat alternate requirement for lunch and supper
14
Meat/Meat Alternate Guidelines
• Breakfast: Not a required component. May be served as an additional item.
• Lunch/ Supper: Required component at lunch and supper.
• Snack: May be served as one of the two required components.
15
Food item AmountNut Butters (i.e. peanut butter) 4 TablespoonsYogurt 1 cup (8 ounces)Egg 1 large eggCottage Cheese 1/2 cup (4 ounces)Legumes/Beans 1/2 cup (May only count as a M/MA or
VegetableCheese 2 ouncesLean Meat, Poultry or Fish 2 ounces
2 ounce meat equivalents for lunch or supper
16
How do you know you are serving the correct meat/meat alternate portion?
Child Nutrition (CN) Labels or
Product Formulation Statement (PFS)
Standardized Recipes
Food Buying Guide
Question
17
If you are serving processed foods such as….Deli meat, canned ravioli, canned chili, canned soup, frozen
pizza, chicken nuggets, fish sticks, hamburger patties, meatballs, etc.
Child Nutrition (CN) label or
Product Formulation Statement (PFS)
18
More on CN and PFS Documentation
When serving these items you cannot base a portion size on what you think is adequate for the child.
If you do not know, then you CANNOT SERVE IT!!
Keep documentation on file.
19
Example: CN Labeled—Fish Sticks
19
065545Three Fried Breaded Fish Sticks (0.54 oz each) provide 0.50 oz equivalent Meat and 0.50 serving of Bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 11-05).
QUESTION:How many fish
sticks would you need to serve that
credits as 2oz M/MA?
Answer: 12 Fish Sticks =
2oz M/MA
20
21
Product Formulation StatementExample
22
Standardized Recipes
• Two or more ingredients combined– Examples: sandwiches,
spaghetti w/ meat sauce, chili, etc
• Recommend using a standardized recipe (i.e. USDA)
• Keep documentation on file
23
Standardized recipes must include the following:• Recipe name • Ingredients (name, form and measurable amount by weight or volume).
– TIP – indicate the weight of noodles (1lb of macaroni noodles) – instead of 1 box. – TIP – indicate the size of cans or jars (4-15oz can) – instead of 4 cans
• Preparation instructions – including cooking temperature and time.• Serving size of one portion (weight or volume). • Yield or number of servings the recipe makes.
Optional • Pan size, if applicable • Number of servings per pan • How a serving contributes toward meeting meal pattern requirements
24
25
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
26
Examples of How to Use the FBG• Turkey Ham for sandwiches
– 1.4 ounces = 1 ounce creditable M/MA• Due to fillers and additives
• Fresh Strawberries– 1 pint container = 7.90 servings (1/4 cup portion)– 1 lb = 10.5 servings (1/4 cup portion)
How many pounds would you need to buy for 50 – ¼ cup servings?
50 serv / 10.5 serv = 4.76 lbs
27
Regular bacon Cream cheese Dried cheese products (boxed macaroni & cheese) Imitation Cheese (velveeta cheese) Drinkable yogurt, frozen yogurt bars Egg whites only Cheese sauce (unless you have a CN/PFS)
Foods that don’t count towards the meat/meat alternate requirement
28
Grain/Bread Component
29
Grain/Bread Guidelines
• Grains and breads must be:• whole-grain or enriched, or • made from whole-grain or enriched flour or
meal; • ready-to-eat cereals must be whole-grain,
enriched, or fortified.
• Non-sweet snack foods such as hard pretzels, hard bread sticks, and chips made from whole-grain or enriched meal or flour can be used to meet the grain requirement.
30
Popcorn is a NEW creditable grain
AMOUNT TO SERVE HOW IT CREDITS
¾ cup popped (or 0.25 oz/7 grams) ¼ serving of grain
1 ½ cup popped (or 0.5 oz/14 grams) ½ serving of grain
3 cups popped( or 1 oz/28 grams 1 serving of grain
31
What is considered a serving of grain/bread?
32
NOTE:• This chart applies
to all meal services
• A serving varies by Groups A-I
33
34
How to determine a serving of grain/bread• Step 1 Must have a nutrition fact label
• Step 2 Look at the Serving Size on the label. It will state the serving size in grams and/or ounces (i.e. weight of the product)
• Step 3 Use the USDA Grain Weight Chart to determine which “group” the product is listed under
• Step 4 Compare the calculated weight of one item to the weight of the USDA serving in that respective group. You may need to calculate the weight of the item by dividing the “1 serving weight” to find the number of grains servings.
35
Activity 1:
How many French sticks do I need to serve at Breakfast?
36
Step 1: Need the nutrition fact label
Step 2: Look at Serving Size and weight
37
Step 3:Need the Grain/Bread Weight Chart
38
Step 4: Compare the serving size to the Grain/Bread Weight Chart
How to Calculate
Nutrition Fact Label:Serving Size: 4 sticks
(96 grams)
• French Toast is located in Group E• USDA 1 serving= 63 gm /2.2oz• 1 stick = 24 grams (96gm/4 = 24gm)
How many French Toast Sticks do I need to serve at breakfast?
Answer = 3 sticks
39
Activity 2:
How many crackers do I need to serve at Lunch?
40
41
Step 4: Compare the serving size to the Grain Weight Chart
How to Calculate
Nutrition Fact Label:Serving Size: 5 crackers
(15 grams)
• Crackers are located in Group 1• USDA 1 serving= 20 gm /0.7oz• 1 cracker = 3 grams (15gm/5)
How many crackers do I need to serve at lunch?
Answer = need a minimum of 7 crackers
42
Regular potato chips Shoe-string or potato sticks Starchy vegetables
(potatoes, corn, peas)
Foods that don’t count towards the grain/bread requirement
43
Fruit/Vegetable Component
44
Fruit and Vegetable Guidelines
• Breakfast a serving of fruit, vegetable, or full-strength (100%) juice, or an equivalent quantity in any combination, is required.
• Lunch & Supper Must serve 2 or more types such as:– 2 different types of fruit (100% apple juice and orange)
• NOTE: apple and apple juice not allowed. Considered the same type of fruit.– 2 different types of vegetables (green beans and carrot sticks)– 1 fruit and 1 vegetable (applesauce and carrot sticks)
45
More about Fruit/Vegetables
Variety is recommended
• Cooked vegetable means a serving of drained vegetable.
• Canned fruit means a serving of fruit including the juice the fruit is packed in.
• Beans cannot be counted as a M/MA and vegetable. Must choose which component.
• F/V served in quantities less than 1/8 cup do not credit (i.e. garnish onions & pickles)
• Dried fruits (dried apricots/ raisins/prunes) may be used to meet requirements– ¼ cup dried fruit = ¼ cup of fruit
46
100% Juice• Full-strength (100%) fruit or vegetable juice
may not be served as part of a reimbursable snack if milk is the only other component served.
• Juice or syrup from canned fruit does not count as fruit juice.
• 4 oz fruit cups DOES NOT equal ½ cup of fruit unless packed in 100% juice
• Juice may NOT be counted to meet more than half of the fruit/vegetable requirement
• Smoothies are allowed
47
Foods that don’t count towards the fruit/vegetable requirements
Fruit roll-ups or fruit snacks Fruit filling in fruit-filled cookies Fruit and vegetable breads/muffins (i.e.
banana or zucchini bread) Jam, jelly, fruit butters and fruit preserves Pickle relish Toaster pastry filling BBQ sauce, catsup/ketchup Popsicles and other frozen fruit-flavored bars Corn/Potato Chips or shoe-string potatoes Veggie chips/straws
48
Additional Foods
• Non-creditable foods cannot be paid with SFSP funds
• Sites wishing to serve additional foods that do not meet SFSP meal pattern standards must use non-Program funds.
• Condiments served with a creditable food are exempt from this restriction.
49
Meal Modifications
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. Foods to omit Substitution
Sponsors are not required to make accommodations that result in undue hardship.
50
Breakfast Menu Examples
Component Menu Item
PortionAmount
Grain/ Bread
Cereal ¾ cup or 1oz
Fruit/Veg/ Juice
Mandarin Oranges
½ cup
Milk 1% Milk 1 cup/8oz
Component Menu Item
PortionAmount
Grain/ Bread
French Toast Sticks
3 sticks(2.2oz min)
Fruit/Veg/ Juice
Grapes ½ cup
Milk 1% Milk 1 cup/8oz
51
Lunch/Supper Menu ExamplesComponent Menu Item Portion
AmountMeat/Meat Alternate
Turkey HamAm Cheese
2.1 ounces1 slice (0.5oz)(2oz min)
Grain/Bread Bread 2 slices(0.9oz min)
Fruit/Veg/ Juice
100% Apple Juice
4oz
Fruit/Veg/ Juice
Carrot Sticks ½ cup = 6 sticks
Milk 1% Milk 1 cup/8oz
Component Menu Item Portion Amount
Meat/Meat Alternate
Mozzarella Cheese
2oz = 8 Tbsps
Grain/Bread English Muffin
1 muffin(1.8oz min)
Fruit/Veg/ Juice
Marinara Sauce
½ cup
Fruit/Veg/ Juice
Celery Sticks ¼ cup = 3 sticks
Milk 1% Milk 1 cup/8oz
52
Snack Menu Examples
Component Menu Item Portion Amount
Meat/Meat Alternate
String Cheese
1 ounce
Grain/Bread Crackers, Saltine
7 crackers(0.7oz min)
Component Menu Item PoritonAmount
Grain/Bread Graham Crackers
3 crackers(0.9oz min)
Milk 1% Milk 1 cup/8oz
53
MenusDated menus must be on file for all meal services claimed for reimbursement.
54
A Great Resource to use
developed by USDA
55
Nutrition DepartmentIllinois State Board of Education
www.isbe.net/[email protected]
800-545-7892