Calorie and Saturated Fat Tool

For Recipe Analysis

Why?• With the changes to the NSLP effective July 1,

2012, calculating calories and saturated fat quantities for each item served is imperative to make sure your meals are fitting within the range requirements.

• This can be cumbersome for all schools, and especially the schools who do not have nutrient analysis software systems.

• Today you will learn how to find and interpret the information that is provided for you on labels as well as finding nutrition information that is not as easily located.

Outline• Reading a Nutrition Label

• Reviewing an Example Recipe for Evaluation

• Finding Nutrient Information− Nutrient Information found on packages− Finding Nutrient Information from:

• USDA Brown Box Foods Nutrition Fact Sheets• State Processed Food Nutrition Fact Sheets• USDA Nutrient Database

• Calculating Calories and Saturated Fat from

Nutrient Information

• Using Excel Calculator Tool− Find it at http://fns.dpi.wi.gov/fns_6centscert#rec

The Basics: Nutrition Facts Label

Serving Size

Calories

Saturated Fat

Note: Sodium

Example Recipe

To find out how many ¼ cup servings our recipe has:

Divide the total from recipe: 10 cupsBy ¼ cup servings (or .25).

10 cups ÷ .25 cups = 40 quarter-cup servings

There are 40 quarter-cup servings in our recipe.

Take this number and multiply it by the calories in a quarter-cup serving size.

40 quarter cup servings in our recipe x 110 calories 4,400 calories in a recipe

Take this number and multiply it by the saturated fat in a quarter-cup serving size.

40 quarter cup servings in our recipe x 6 g of saturated fat240 g of saturated fat in a recipe

Example: Shredded Cheese Label From Bag

USDA Brown Box Foods Nutrition Fact Sheets

http://fns.dpi.wi.gov/fns_factsheet

Click “Brown Box Fact Sheets”

Search by Food Category

Example: Refried Beans

Search Under “Vegetable/Fruits By

Material Title”Select

“Beans, Canned, Refried, Dry, #10”

The information on this product will appear like

this

State Processed Food Items

http://fns.dpi.wi.gov/fns_factsheet

Click “2012-2013 SY Processed Product

Fact Sheets”SY 12-13

Fact Sheets

To find out how many 3.17 oz servings our recipe has:

Divide the total from recipe: 10 lbs (160 oz)By 3.17 oz servings

160 oz ÷ 3.17 oz = 50.47 servings of 3.17 oz

There are 50.47 servings of 3.17 oz in our recipe.

Take this number and multiply it by the calories in a 3.17 oz serving size.

50.47 oz of 3.17 oz servings in our recipe x 111 calories 5,602 calories in a recipe

Take this number and multiply it by the saturated fat in a quarter-cup serving size.

50.47 oz of 3.17 oz servings in our recipe x 1.7 g of saturated fat85.8 g of saturated fat in a recipe

Example: Pork Taco Filling

Can’t find a label?Use the USDA Nutrient Database!

http://ndb.nal.usda.gov/ndb/foods/list

Example Search: Salsa

Type in the amount you need in a column that is appropriate, for our example, we need 3 cups of

salsa.

• Calories will be located under the title ENERGY

CALORIES = ENERGY

• Saturated Fat will be located under the heading

LIPIDS Fatty acids, total saturated

SATURATED FAT = FATTY ACIDS, TOTAL SATURATED

Tips for USDA Nutrient Database

Final Components of Recipe

• Following the same steps as noted on previous

slides, the following information was found:

Cheddar Cheese (10 cups) = 4,400 calories, 240 g saturated fat

Pork Taco Filling (10 lbs) = 5,602 calories, 85.8 g saturated fat

Refried Beans (18 cups) = 3898 calories, 16.75 g saturated fat

Salsa (3 cups) = 270 calories, 0.2 g saturated fat 8” Tortillas (50 each) = 7318 calories, 17.7 g saturated fat

Excel Calculator for Calories and Saturated Fat

http://fns.dpi.wi.gov/fns_6centscert#rec

Fill In Servings Per Recipe

Contact Information for Public Health Nutritionists

at DPI• Molly Amberg, RD, CD, 608-267-9276, molly.amberg@dpi.wi.gov

• Kelly Berg, RD, 608-267-9286, kelly.berg@dpi.wi.gov

• Kathy Clark, MS, RD, 608-266-5197, kathy.clark@dpi.wi.gov

• Angela Farris, MA, RD, 608-267-9206, angela.farris@dpi.wi.gov

• Cindy Loechler, MS, RD, CD, SNS,608-266-5185,

cynthia.loechler@dpi.wi.gov

• Jessica Mottilla, RD, CD, 608-266-3079, jessica.mottilla@dpi.wi.gov

• Tracy Pierick, RD, 608-266-7112, tracy.pierick@dpi.wi.gov

THANK YOU!

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