Building a Working Menu

Illinois State Board of Education-Nutrition and Wellness Division

Building a Working Menu

National School Lunch Program School Breakfast Program

Agenda: • Meal Pattern Requirements review

• Breakfast • Lunch

• Planning checklist • Accurate measurements/crediting • Standardized Recipes • Production Records • Cycle Menus • Resource tools

Breakfast

Breakfast Daily requirements:

Components Four Items (sample) Grain -cereal (1 oz) Fruit -toast (1 oz) Milk -orange slices ( ½ c) -milk (1 c)

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)

Meats/Meat Alternates (ounce equivalent) 0 0 0

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 350-500 400-550 450-600

Saturated fat (% of total calories) < 10 < 10 < 10

Sodium (mg) 3 Phases- Final Target 2022-2023 < 430 < 470 < 500

Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

(SY13-14)

(½ c SY13-14)

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)

Meats/Meat Alternates (ounce equivalent) 0 0 0

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 350-500 400-550 450-600

Saturated fat (% of total calories) < 10 < 10 < 10

Sodium (mg) 3 Phases- Final Target 2022-2023 < 430 < 470 < 500

Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)

Meats/Meat Alternates (ounce equivalent) 0 0 0

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)

Meats/Meat Alternates (ounce equivalent) 0 0 0

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)

Meats/Meat Alternates (ounce equivalent) 0 0 0

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 350-500 400-550 450-600

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)

Meats/Meat Alternates (ounce equivalent) 0 0 0

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 350-500 400-550 450-600

Saturated fat (% of total calories) < 10 < 10 < 10

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)

Meats/Meat Alternates (ounce equivalent) 0 0 0

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 350-500 400-550 450-600

Saturated fat (% of total calories) < 10 < 10 < 10

Sodium (mg) 3 Phases- Final Target 2022-2023 < 430 < 470 < 500

Breakfast Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 5 (1) 5 (1) 5 (1)

Vegetables (cups) 0 0 0

Dark green 0 0 0

Red/Orange 0 0 0

Beans and pea (legumes) 0 0 0

Starchy 0 0 0

Other 0 0 0

Additional Veg to Reach Total 0 0 0

Grains (ounce equivalent) 7 (1) 8 (1) 9 (1)

Meats/Meat Alternates (ounce equivalent) 0 0 0

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 350-500 400-550 450-600

Saturated fat (% of total calories) < 10 < 10 < 10

Sodium (mg) 3 Phases- Final Target 2022-2023 < 430 < 470 < 500

Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

Lunch

Lunch Daily Required 5 Components: -Meat/Meat Alternate -Vegetable -Fruit -Grain -Milk

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups)

3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg to Reach Total 1 1 1½

Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2)

Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 550-650 600-700 750-850

Saturated fat (% of total calories) < 10 < 10 < 10

Sodium (mg) 3 Phases- Final Target 2022-2023 < 640 < 710 < 740

Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1)

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups)

3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg to Reach Total 1 1 1½

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups)

3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg to Reach Total 1 1 1½

Grains (ounce equivalent) 8 (1) 8 (1) 10 (2)

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups)

3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg to Reach Total 1 1 1½

Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2)

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups)

3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg to Reach Total 1 1 1½

Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2)

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups)

3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg to Reach Total 1 1 1½

Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2)

Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 550-650 600-700 750-850

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups)

3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg to Reach Total 1 1 1½

Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2)

Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 550-650 600-700 750-850

Saturated fat (% of total calories) < 10 < 10 < 10

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups)

3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg to Reach Total 1 1 1½

Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2)

Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 550-650 600-700 750-850

Saturated fat (% of total calories) < 10 < 10 < 10

Sodium (mg) 3 Phases- Final Target 2022-2023 < 640 < 710 < 740

Lunch Meal Pattern

Meal Pattern Grades K-5 Grades 6-8 Grades 9-12

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups)

3 ¾ (¾) 3 ¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1 ¼ Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg to Reach Total 1 1 1½

Grains (ounce equivalent) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (ounce equivalent) 8 (1) 9 (1) 10 (2)

Fluid milk (cups) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal) 550-650 600-700 750-850

Saturated fat (% of total calories) < 10 < 10 < 10

Sodium (mg) 3 Phases- Final Target 2022-2023 < 640 < 710 < 740

Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

http://www.isbe.net/nutrition/htmls/nslp-hhfka-fbmp-ns.htm

Meal Pattern Webpage- Training Webinars

Schedule a time to plan menus, collect menu resources. Consider previous menus and new meal pattern requirements Determine time period, 5 day or cycle menu Focus on age groups you will serve and menu requirements Decide the number of choices you will offer Select the entrée for each day’s breakfast and lunch Select the additional menu item or items (keep in mind lunch now has

weekly requirements for vegetable subgroups)

Provide milk choices Make sure you meeting are weekly and daily minimum serving

requirements Evaluate overall and make any adjustments Consider marketing ideas- menu themes, seasonal items

Planning Checklist

Schedule a time to plan menus, collect menu resources

Consider previous menus and new meal

pattern requirements Determine time period, 5 day or cycle

menu

Planning Checklist

Focus on age groups you will serve and menu requirements

Decide the number of choices you will

offer Select the entrée for each day’s

breakfast and lunch

Planning Checklist (cont.)

Select the additional menu item or items (keep in mind lunch now has weekly requirements for vegetable subgroups)

Provide milk choices Make sure you are meeting weekly and

daily minimum serving requirements

Planning Checklist (cont.)

Evaluate overall and make adjustments Consider marketing ideas- menu

themes, seasonal items

Planning Checklist (cont.)

Measurements Ounce vs Cup

Ounce Equivalents Grain Meat/Meat Alternate

Cups Fruit Vegetables Milk

Measurements Ounce vs Cup

Cups Fruit-Vegetable-Milk

Measurement

Measurements Ounce vs Cup

Ounce Equivalents Grain-Meat/Meat Alternate

GROUP A OZ EQ FOR GROUP A Bread type coating Bread sticks (hard) Chow mein noodles Savory Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: weights apply to bread in stuffing.

1 oz eq = 22 gm or 0.8 oz 3/4 oz eq = 17 gm or 0.6 oz 1/2 oz eq = 11 gm or 0.4 oz 1/4 oz eq = 6 gm or 0.2 oz

GROUP B OZ EQ FOR GROUP B Bagels Batter type coating Biscuits Breads (sliced whole wheat, French, Italian) Buns (hamburger and hot dog) Sweet Crackers4 (graham crackers - all shapes, animal crackers) Egg roll skins English muffins Pita bread (whole wheat or whole grain-rich) Pizza crust Pretzels (soft) Rolls (whole wheat or whole grain-rich) Tortillas (whole wheat or whole corn) Tortilla chips (whole wheat or whole corn) Taco shells (whole wheat or whole corn)

1 oz eq = 28 gm or 1.0 oz 3/4 oz eq = 21 gm or 0.75 oz 1/2 oz eq = 14 gm or 0.5 oz 1/4 oz eq = 7 gm or 0.25 oz

GROUP C OZ EQ FOR GROUP C Cookies 3 (plain - includes vanilla wafers) Cornbread Corn muffins Croissants Pancakes Pie crust (dessert pies3, cobbler3, fruit turnovers4, and meat/meat alternate pies) Waffles

1 oz eq = 34 gm or 1.2 oz 3/4 oz eq = 26 gm or 0.9 oz 1/2 oz eq = 17 gm or 0.6 oz 1/4 oz eq = 9 gm or 0.3 oz

Bun = Group B

Bun = Group B 1 oz equivalent = 28 g

Bun = Group B 1 oz equivalent = 28 g Serving size = 53 g

Bun = Group B 1 oz equivalent = 28 g Serving size = 53 g

53 g / 28 g = 1.89 oz equivalent

Grain rounds down to nearest .25 oz eq 1.89 oz equivalent = 1.75 oz

1.89 oz equivalent = 1.75 oz

Bun = Group B 1 oz equivalent = 28 g Serving size = 53 g 1.75 oz equivalent = 1 ¾ grain

Measurements Ounce vs Cup

Ounce Equivalents Meat/Meat Alternate

Crediting Meat

Crediting Meat

Crediting Meat Alternates 1 ounce meat equivalent = 1 TBSP Peanut butter/nut butters 1 oz Cheese 4 oz Yogurt/Greek yogurt ½ Boiled egg ¼ c Cottage cheese ¼ c Legumes

Standardized Recipe

O2 or more ingredients OConsistent product ONutrient standards OControl costs

Recipe ID number

Number of Servings

Identify the food components and quantities

Indicate serving size

Give step by step preparation instructions

Production Records

Reimbursable Meal

Offer vs Serve

O Webinar training available online O Optional for grades K-8 O Required for grades 9-12

Yes No Not applicable

Do you serve a cycle menu for BREAKFAST?

Do you serve a cycle menu for LUNCH to any grades K-8?

Yes No Not applicable

Benefits

O Reduce the labor planning menus O Reduce plate waste O Purchasing/planning O Increase participation

Why Cycle Menu? O Purchasing O Planning O Participation O Paperwork

O Menus O Recipes O Production Records

Resources

O Menu planning O Recipes for School Food Service O States with sample menus O Cycle menu O Maine training modules

http://healthymeals.nal.usda.gov/menu-planning/menu-planning-tools/menu-planning-tools-school-food-service

Menu Planning Tools for Schools

http://healthymeals.nal.usda.gov/menu-planning-0

Menu Planning Tools for Schools cont.

http://healthymeals.nal.usda.gov/recipes/recipes-school-food-service

Recipes for School Food Service

http://www.fns.usda.gov/fncs-recipe-box

USDA Recipe Box

http://www.youtube.com/user/MaineChildNutrition?feature=watch

• How to Use the Food Buying Guide • Crediting Vegetable in Recipes • Crediting Meat in Recipes • Crediting Grains in Recipes • How to Use the Food Buying Guide

Calculator • Crediting Meat/Meat Alternates in NSLP • Crediting Fruits and Vegetables in NSLP

Recorded Training Modules available online Courtesy of Maine Department of Education

Contact Nutrition and Wellness Programs Division

Illinois State Board of Education 100 North First Street, W-270

Springfield, IL 62777-0001 Telephone: 800/545-7892 in Illinois

217/782-2491 Fax: 217/524-6124 Email: cnp@isbe.net Website: www.isbe.net/nutrition