Nutrient Analysis Protocols

Mary Burks, RD, SNS

Mississippi Department of Education

Office of Child Nutrition

To determine compliance with regulatory requirements for school meals:

Calories

Saturated Fat

Sodium

Nutrient Analysis Purpose

Fall 2014 NAO Training ©MDE – Office of Child Nutrition 2

A tool for school districts to evaluate meals/menus over a week.

(SET BY USDA)

Nutritional requirementsCalories

Saturated Fat

Sodium (10 years)

Trans Fat (Zero grams)

Nutrient Analysis Protocols

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

Nutrient standards – Food Based Menu Planning (FBMP)Age/Grade GroupsWeighted AveragesOverview of the SoftwareSteps for nutrient analysisMaterials necessary for nutrient analysis

4

Objectives

Nutrition Goals for school mealsMeeting the required levels for…Maximum levels (Saturated Fat, Sodium,

& Trans Fat)Percentage of calories from saturated fat (<10%)

5

Nutrient Standards

Minimum and Maximum Levels

Calories

Meat/ Meat Alternative (extended/flexibility –permanent)

Grains (Flexibility permanent)

Sodium

6

Nutrient Standards

USDA – approved software program to analyze the nutrient composition for the menus.

http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrative-reviews

Nutrition analysis not required~ recommended.

SOFTWARE

• http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrative-reviews/support-materials-software-developers

• http://healthymeals.nal.usda.gov/menu-planning/nutrient-analysis-software-approved-usda/nutrient-analysis-software-approved-usda

Web Sites - Software

Meats/ meat alternates

Grains

VegetablesVegetable sub-group

Fruits

Fluid Milk

Using Food-Based Menu Planning Approaches(FBMP)

Requires specific food group components.

Specific amount for age/grade groups.

fruit/vegetables or low-fat grains/bread require to meet calorie level in order to decrease total fat and saturated fat.

Zero grams trans fat.

Food-Based Menu Planning

Lunch: Established grade groupsPreschool

Grades K-5

Grades 6-8

Grades 9-12

Grades K-8

Nutrient Standards: Food-Based Menu Planning

11

Breakfast: Established grade groupsPreschool

Grades K-5

Grades 6-8

Grades 9-12

Grades K-8

Grades K-12

Nutrient Standards: Food-Based Menu Planning

12

Five food components for lunch.

Three food components for breakfast.

Four food items for breakfast – offered (Offer Versus Serve) OVS Provision.

FBMP MEAL PATTERN

• Condiments

• Accompaniments

All foods are included in Nutrient Analysis

Fall 2014 NAO Training ©MDE – Office of Child Nutrition 14

Grades Groups

Meats/Meat Alternates

(oz eq)

Grains(oz eq) Vegetables Fruit Milk

K-5 8 -10 (1) 8 -9 (1) 3 ¾ (3/4) 2 ½ (1/2)

5 (1)

6-8 9 -10 (1) 8-10 (1)

3 ¾ (3/4) 2 ½ (1/2)

5 (1)

9-12 10 –12 (2) 10-12(2)

5 (1) 5 (1) 5 (1)

Food Based Menu Planning Lunch

Vegetables Sub Groups

Dark GreenRed/OrangeBeans/PeasStarchyOther

Food Based Menu PlanningLunch

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

Fruit/Vegetable/Juice

GrainsMeat/meat alternates - optional

Milk

School Breakfast Meal Pattern

©MDE – Office of Child NutritionFall 2014 NAO Training

Gathering the materials:

Menus.

Production Records – pass history.

Entering Menus.

Evaluating and modifying menus.

Steps conducting a Nutrient Analysis

Fall 2014 NAO Training ©MDE – Office of Child Nutrition 18

National School Lunch Program.

National School Breakfast Program.

Regulations require weighted averages for conducting nutrient analyses.

A weighted nutrient analyses gives more weight to a popular foods – selected by students.

Weighted Nutrient Analysis

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

All menu items must be weighted…

Weighted Nutrient Analysis

©MDE – Office of Child NutritionFall 2014 NAO Training

Allow contribution weight to weighted more for those popular selections.

Steps for weighted averagesPast Production Records.

Number of Reimbursable meals.

Tabulation data from all schools.

Count the actual number of servings for each item.

Weighted Nutrient Analysis

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

Entrée Items Actual Serving Planned

Contribution to Nutrients Analysis

Pizza 175 50%

Baked Chicken

100 29%

Chef Salad 75 21%

Total 350 100%

Weighted Averages of Three Entrée Choices

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

WEIGHTED AVERAGES

Total reimbursable meals served: 350

Vegetable choices

(2 options)

Actual Serving Planned

Contribution to nutrient analysis

Sweet potato cubes

150 servings 42.9%

Garden Salad 200 servings 57.1% 150 servings350 meals served = 42.9 % of the reimbursable meals had sweet potato cubes

200 servings350 meals served = 57.1 % of the reimbursable meals had garden saladsRead Chapter 8

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

WEIGHTED AVERAGES

300 Sausage & Biscuit315 total servings = 96.0% of nutrient analysis

45 Fresh Apple315 total servings = 15 % of nutrient analysis

270 Fruit Juice assorted315 total servings = 85 % of nutrient analysis

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

25

Driving Force.

Determines the nutrient content of the meal and acceptability.

Acceptability influences the participation rate.

Provide opportunity for nutrition education.

Cafeteria become a classroom for. learning, and helping students make healthy choices.

MENU PLANNING

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

Increase the variety of entrees offered.

Plan more fresh fruit and vegetables.

Listing to the students.

Tips on Planning a Healthy School Meals

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

USDA defines a standardized recipe as one that:

Tried, adapted, and retried several times.

Produces the same good results and yield every time.

Standardized Tested recipes

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

http://www.fns.usda.gov/tn/resources/

nutrientanalysis.html

http://healthymeals.nal.usda.gov/menu-

planning/software-approved-usda-administrative-

reviews/list-approved-software-nsmpsmi

http://fbg.nfsmi.org/

http://teamnutrition.usda.gov/Resources/

foodbuyingguide.html

Web sites