calorie and saturated fat tool for recipe analysis
TRANSCRIPT
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, [email protected]
• Kelly Berg, RD, 608-267-9286, [email protected]
• Kathy Clark, MS, RD, 608-266-5197, [email protected]
• Angela Farris, MA, RD, 608-267-9206, [email protected]
• Cindy Loechler, MS, RD, CD, SNS,608-266-5185,
• Jessica Mottilla, RD, CD, 608-266-3079, [email protected]
• Tracy Pierick, RD, 608-266-7112, [email protected]
THANK YOU!
• In accordance with Federal Law and U.S. Department of Agriculture policy,
this institution is prohibited from discriminating on the basis of race,
color, national origin, sex, age, or disability.
• To file a complaint of discrimination, write USDA, Director, Office of
Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-
9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing
impaired or have speech disabilities may contact USDA through the
Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).
USDA is an equal opportunity provider and employer.