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/nutritioncnp@isbe.net

800-545-7892