Managing Three Steps at the School Level

Patricia Winders, MS,RD,LD

Arkansas Department of Education, Child Nutrition

http://www.nal.usda.gov:8001/FBG/buyingguide.html

http://schoolmeals.nal.usda.gov/Training/train.html

Meal Patterns

___________

Child

Nutrition

Programs

Required Grade Nutrient Standards – Lunch Calories and Nutrient Levels for School Lunch

(school week averages)

  Grades K-6

Grades7-12

Energy Allowances (calories)

664 825

Total fat (g)3 221 281

Total saturated fat (g)3 72 92

Protein (g) 10 16

Calcium (mg) 286 400

Iron (mg) 3.5 4.5

Vitamin A (RE) 224 300

Vitamin C (mg) 15 18

1 Total fat not to exceed 30 percent over a school week2 Saturated fat to be less than 10 percent over a school week3 The grams of fat will vary depending on actual level of calories

What Are The Three Steps?

Planning

Procurement

Production and Presentation

Components of Components of The Three Steps SystemThe Three Steps System

Color Coded Menu Cards

Standardized Recipes

Food Descriptions

Production Records

Presentation Tips

MENU PLANNNG CARDS

Categories of Cards...

Ethnic: Italian, Mexican, Oriental

Homestyle

Sandwich

MENU PLANNING CARDSMENU PLANNING CARDS

Content of Cards...

Recipe Numbers Portion Size Traditional Menu

Contribution Nutrient Contribution Total Components Presentation Tips

Entrée Category and #

Entrée Name

Grade Level and Group

Color Code

Menu Items

Card Values by % of Calories From Fat

Blue 25.99% or below

Green 26% - 30.99%

Yellow 31% - 32.99%

Red 33% - 34.99%

Purple 35% - 36.99%

Color Combinations to Plan Menus

5 Blue Cards 5 Blue and Green cards in any

combination 1 Blue + 3 Green + 1 Yellow 2 Blue + 2 Green + (1 Yellow or 1 Red

or 1 Purple) Etc., etc., etc.

A Week’s Menus

Combination of cards:• 2 Blue• 2 Green• 1 Yellow

Average of one week:• 26.23% of calories from fat• 9.83% of calories from saturated fat

Third Edition

August 2007

Three Steps Third Edition• Menu Cards

– Rev. 08/07

• Production Records– Elementary and High School

• Recipes– ADE-B, ADE-C, ADE-E, etc.

• Instructions on using CD

• Introduction and explanation of system

Three Steps CD

• Elementary Production Records

Three Steps CD

• Elementary Production Records

Three Steps CD

• Elementary Production Records

Three Steps CD

• Elementary Production Records

Menu Cards

• Do Not Use Old Menu Cards

• Elementary and High School– Blue, Green, Red, Yellow and Purple

• Changes in Color– Changes in Meal Pattern Contribution– Changes in Serving Sizes

Changes

• USDA Food Buying Guide Revision

• USDA Recipe Revision– On CD– On www.nfsmi.org– On www.usda.gov

Production Records

• Do Not Use Old Production Records

• Elementary and High School– Blue, Green, Yellow, Red and Purple– Temperature Column Added

Recipes

• Do Not Use Old Recipes

• New Recipes Added

• Critical Control Point (CCP) added for

HACCP

• Changes in Serving Size

• Changes in Meal Pattern Contribution

CHICKEN NUGGETS Main DishMeat/Meat Alternate-Grain/Bread ADE-D-110 Ingredients

50 Servings 100 Servings For_____Servings

Directions

Weight Measure

Weight Measure

Chicken chunks, home style breast

21 lb 3 oz1. Bake chicken nuggets according to

package directions.CCP: Heat to internal temperature of135

degrees F or higher for at least 15 seconds.

2. Prepare in batched to maintain a quality product.

CCP: Hold for hot service at 135 degrees F or higher.

3. Serve with tongs or gloved hand.

5 nuggets provides 2 ounces of M/MA and 1 serving of G/B.

Product description: Chicken Breast Patty Chunk, breaded, frozen; fully cooked; IQF; breast with rib meat; may contain soy concentrate or isolate and/or dried whole egg; no mechanically separated chicken; not to exceed 14 grams of fat; CN labeled for 5 nuggets to provide 2 ounces M/MA and 1 serving of G/B; any pack acceptable.

Serving: 1 serving provides 2 ounces M/MA and 1 serving of G/B Yield: 100 – 2 oz servings (500 nuggets) MARKET GUIDE: 2 cases - 10.62 lb each (250 ct)

Substitution Lists

In Folder on CD Labeled Substitution Lists

SUBSTITUTION LISTS INCLUDE:

– Bread Substitutions

– Non-Contributing Desserts Substitutions

– Contributing Desserts Substitutions

– Fruits/Vegetables/Salads Substitutions

School________________________________

Date___________________________________

OFFER VS SERVE

VARIED PORTIONS

(A) NUMBER PLANNED

FOR

TEMPC = CookedH = HoldC* = CooledR = Reheated

(C) SERVINGS PER UNIT (FBG 3)

(D) AMOUNT FOR

100 UNIT (FBG 5)

(E) AMOUNT NEEDED TODAY

(A/100xD)

5.9 17 0.0

0.0

64 1.5 0.0

6.2 1.25 0.0

20.8 2.125 0.0

12.4 1.2 0.0

Ethnic-Italian #001 Spaghetti with Meat Sauce LUNCH PRODUCTION RECORD

MENU PORTION RECIPE #

Spaghetti with Meat Sauce 1 cup USDA-D-35

Garden Salad 1/4 cup ADE-E-114

Ranch Dressing 1 Tbsp USDA-E-19

Roll 1 each USDA-B-16

Pineapple Pleasure 1/4 cup ADE-C-128

FOOD ITEM

(B) CONTRIB. TO

THE MEAL PATTERN

Milk, Variety half pint

MEAT/MEAT ALT.

Beef, Ground 80/20 (lbs) 2 oz

VEGETABLE/FRUIT

Onions, Fresh (lbs)

Tomato Puree (#10)3/8 c

Cucumber (lbs)

Lettuce, Iceberg (lbs)

1/4 c

School________________________________

Date___________________________________

OFFER VS SERVE

VARIED PORTIONS

(A) NUMBER PLANNED

FOR

TEMPC = CookedH = HoldC* = CooledR = Reheated

(C) SERVINGS PER UNIT (FBG 3)

(D) AMOUNT FOR

100 UNIT (FBG 5)

(E) AMOUNT NEEDED TODAY

(A/100xD)

5.9 17 0.0

0.0

64 1.5 0.0

6.2 1.25 0.0

20.8 2.125 0.0

12.4 1.2 0.0

Ethnic-Italian #001 Spaghetti with Meat Sauce LUNCH PRODUCTION RECORD

MENU PORTION RECIPE #

Spaghetti with Meat Sauce 1 cup USDA-D-35

Garden Salad 1/4 cup ADE-E-114

Ranch Dressing 1 Tbsp USDA-E-19

Roll 1 each USDA-B-16

Strawberry Shortcake serving ADE-C-131

Milk, Variety half pint

FOOD ITEM

(B) CONTRIB. TO

THE MEAL PATTERN

MEAT/MEAT ALT.

Beef, Ground 80/20 (lbs) 2 oz

VEGETABLE/FRUIT

Onions, Fresh (lbs)

Tomato Puree (#10)3/8 c

Cucumber (lbs)

Lettuce, Iceberg (lbs)

1/4 c

OFFER VS SERVE

VARIED PORTIONS

(A) NUMBER PLANNED

FOR

TEMPC = CookedH = HoldC* = CooledR = Reheated

(C) SERVINGS PER UNIT (FBG 3)

(D) AMOUNT FOR

100 UNIT (FBG 5)

(E) AMOUNT NEEDED TODAY

(A/100xD)

5.9 17 0.0

0.0

64 1.5 0.0

6.2 1.25 0.0

20.8 2.125 0.0

12.4 1.2 0.0

30.6 6.25 0.0

9.8 0.58 0.0

14.6 0.375 0.0

11.8 1.65 0.0

49.3 2 0.0

10.6 9.5 0.0

1.0 100 0.0

Ranch Dressing 1 Tbsp USDA-E-19

Italian Breadstick 1 each USDA-B-19

Strawberry Shortcake serving ADE-C-131

Milk, Variety half pint

FOOD ITEM

(B) CONTRIB. TO

THE MEAL PATTERN

MEAT/MEAT ALT.

Beef, Ground 80/20 (lbs) 2 oz

VEGETABLE/FRUIT

Onions, Fresh (lbs)

Tomato Puree (#10)3/8 c

Cucumber (lbs)

Lettuce, Iceberg (lbs)

1/4 cSpinach (lbs)

Broccoli (lbs)

Tomatoes, Fresh (lbs)

Peppers, Green (lbs)

Pineapple Tidbits (#10) 1/4 c

GRAIN/BREAD

Spaghetti (lbs) 1

Roll (each) 2

0.0

64 1.5 0.0

6.2 1.25 0.0

20.8 2.125 0.0

12.4 1.2 0.0

30.6 6.25 0.0

9.8 0.58 0.0

14.6 0.375 0.0

11.8 1.65 0.0

14.1 7.1 0.0

10.6 9.5 0.0

1.0 100 0.0

1 100

MILK

Angel Food Cake

Italian Breadstick (each) 2

Spaghetti (lbs) 1

GRAIN/BREAD

Strawberries, Frozen (lbs) 1/4 c

Tomatoes, Fresh (lbs)

Peppers, Green (lbs)

Broccoli (lbs)

Cucumber (lbs)

Lettuce, Iceberg (lbs)

1/4 cSpinach (lbs)

Onions, Fresh (lbs)

Tomato Puree (#10)3/8 c

VEGETABLE/FRUIT

School Meals Initiative (SMI)

• Three Steps is a Benchmark

• Products

• Serving Sizes

• CN Labels

• Nutrient Fact Labels

CN LABELCN LABELVS.VS.

NUTRIENT FACT LABELNUTRIENT FACT LABEL

CHICKEN NUGGETS Main DishMeat/Meat Alternate-Grain/Bread ADE-D-110 Ingredients

50 Servings 100 Servings For_____Servings

Directions

Weight Measure

Weight Measure

Chicken chunks, home style breast

21 lb 3 oz1. Bake chicken nuggets according to

package directions.CCP: Heat to internal temperature of135

degrees F or higher for at least 15 seconds.

2. Prepare in batched to maintain a quality product.

CCP: Hold for hot service at 135 degrees F or higher.

3. Serve with tongs or gloved hand.

5 nuggets provides 2 ounces of M/MA and 1 serving of G/B.

Product description: Chicken Breast Patty Chunk, breaded, frozen; fully cooked; IQF; breast with rib meat; may contain soy concentrate or isolate and/or dried whole egg; no mechanically separated chicken; not to exceed 14 grams of fat; CN labeled for 5 nuggets to provide 2 ounces M/MA and 1 serving of G/B; any pack acceptable.

Serving: 1 serving provides 2 ounces M/MA and 1 serving of G/B Yield: 100 – 2 oz servings (500 nuggets) MARKET GUIDE: 2 cases - 10.62 lb each (250 ct)

Product Description

Product description: Chicken Breast Patty Chunk, breaded, frozen; fully cooked; IQF; breast with rib meat; may contain soy concentrate or isolate and/or dried whole egg; no mechanically separated chicken; not to exceed 14 grams of fat; CN labeled for 5 nuggets to provide 2 ounces M/MA and 1 serving of G/B; any pack acceptable.

•The CN logo which is a distinct border •The meal pattern contribution statement •A 6 digit product identification number •USDA/FNS authorization statement •The month and year of approval. SAMPLE LABEL STATEMENT:                               

                                                                       * The six digit CN identification number is assigned by the FNS, CND Headquarters office. * * Note: this date is written using numbers to reflect the month/year of final approval.

For additional information about the CN Labeling Program contact:

U.S. Department of AgricultureFood and Nutrition ServiceChild Nutrition Division, Room 6323101 Park Center DriveAlexandria, VA 22302(703) 305-2609

HOW DO I IDENTIFY A CN LABEL

046459

Five 0.68 oz. Fully cooked, breaded chicken breast pattie chunks with rib meat provide2.00 oz equivalent meat/meat alternate and 1 serving of bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, UDA 09/98).

CN

CN

CN

CN

NUTRIENT FACT LABELNUTRIENT FACT LABELNutrition FactsServing Size 2 waffles (78 gms)Servings per container 48

Amount per servingCalories 180 Calories from fat 36

% of Daily Value

Total Fat 4 gm 6% Saturated Fat 1 gm 5%Cholesterol 0 gm 0%Sodium 570 gm 24%Total Carbohydrate 31 gm 10% Dietary Fiber 1 gm 4% Sugars 2 gmProtein 4 gmVitamin C 0%Vitamin A 0%Calcium 0%Iron 15%Thiamin 35%

Carbohydrates

• Three Steps Recipes

• Diet Order from Physician• Meal Plan from Dietitian

– Carbohydrates or “Carbs Choices” are listed by meal and snack

• Three Steps Recipe Carbohydrates

Carbohydrate Choices• Conversion Guide

– Total Carbs Carb Choices• 0-5 0• 6-10 ½• 11-20 1• 21-25 1 ½• 26-35 2• 36-40 2 ½• 41-50 3• 51-55 3 ½• 56-65 4

Sample Menu Carb CountRecipe Carbs Carb Count

• USDA D-35 36.26 2 1/2

• ADE-E-114 1.82 0

• USDA-E-19 1.75 0

• USDA-B-16 29.8 2

• ADE-C-128 35.19 2

• Milk (Check Label) 12 1

• Total 110.25 7 1/2

OR

15 Grams = 1 Carb Choice

110.25 Total Carbohydrates ÷ 15 Grams = 7.35 Carb Choices