Summer Food Service Program Menu Planning Nutrition Programs Illinois State Board of Education
Summer Food Service Program GOAL Serve nutritious meals that meet meal pattern requirements and are appetizing to children.
Required Meal Pattern Chart MEAL FOOD COMPONENTS Breakfast Fluid Milk 1 Juice or Fruit or Vegetable Grain/Bread 2 1 cup ½ cup 1 serving Lunch/Supper Fluid Milk 1 Meat/Meat Alternate 3 Juice or Fruit or Vegetable 4 (2 servings) Grain/Bread 2 1 cup 2 ounces ¾ cup total 1 serving Snack (any two items) Fluid Milk 1 Juice or Fruit or Vegetable 5 Meat/Meat Alternate 3 Grain/Bread 2 1 cup ¾ cup 1 ounce 1 serving
Meal Pattern Exceptions School sponsors can continue using the same menu option as during the school year Traditional, Enhanced, or NuMenus Offer versus Serve Infant meals Question on site application Meals for children 1 to 6 years of age or 12 to 18 years of age Request exception from the Illinois State Board of Education (ISBE) Entire site must be those ages Use Child and Adult Care Food Program meal pattern
Grain/Bread Chart Helps determine the size of a grain product to serve to meet minimum portion size requirements Non-creditable grains/breads Popcorn Potato chips/sticks
Grain/Bread Activity
Meat/Meat Alternates 2 ounces lean meat, poultry, or fish 2 ounces cheese 1 large egg ½ cup cooked dry beans or peas 4 tablespoons peanut butter 1 ounce nuts and/or seeds Nuts and seeds may meet only one-half of the total meat/meat alternate 8 ounces yogurt
Meat/Meat Alternates (continued) Dried beans and peas may be counted as a meat alternate or a vegetable, but not both in the same meal. Non-creditable meat/meat alternates Bacon Cream cheese Dried cheese foods
Fruits/Vegetables Juice may not be served at a snack if the only other component is milk. Snacks cannot include two fruits/vegetables; for example, apple juice and carrots. Non-creditable fruits/vegetables Plain gelatin If fruit is added, each serving of fruited gelatin must contain at least ⅛ cup of fruit. Fruit snacks or fruit roll-ups Potato chips/sticks
Milk Only fluid milk can meet the milk requirement. Recipes that contain fluid milk or milk products do not meet the milk requirement. A serving of fluid milk must be included in each breakfast, lunch, and supper. Fluid milk may be served as one of the two components of a snack, if juice is not the other component.
Milk Analysis
Food Substitutions Food substitutions may be made for participants unable to consume certain foods due to medical or other special dietary needs. Must be supported by a statement from a recognized medical authority which includes alternate foods choices/substitutions. The statement must be kept on file.
Nutritious Meals Offer a variety of foods Serve plenty of fruits and vegetables Limit sugary foods or offer in moderation Offer foods low in fat, saturated fat, and cholesterol Consider color, texture, fresh versus cooked, etc. during menu planning
Activity 1 ( ) Menu A 1 hamburger bun 1 oz ground beef patty 1 T ketchup ¼ c coleslaw ½ c orange wedges ½ pt milk ( ) Menu B 1 hamburger bun 1 oz ground beef patty 1 oz cheese ¼ c coleslaw ½ c orange wedges ½ pt milk
Activity 1, Answer Menu A Inadequate portion of meat/meat alternate component 1oz total ( X ) Menu B 1 hamburger bun 1 oz ground beef patty 1 oz cheese ¼ c coleslaw ½ c orange wedges ½ pt milk
Activity 2 ( ) Menu A 2 oz sliced turkey ½ c rice ¼ c gravy ½ c corn 1 slice bread ½ pt milk ( ) Menu B 2 oz sliced turkey ½ c rice ¼ c gravy ½ c corn 1 banana ½ pt milk
Activity 2, Answer Menu A Missing second serving of fruit/vegetable component ( X ) Menu B 2 oz sliced turkey ½ c rice ¼ c gravy ½ c corn 1 banana ½ pt milk
Activity 3 ( ) Menu A 2 oz salisbury steak (beef patty) ¼ c carrot sticks ¼ c celery sticks 1 brownie ½ pt milk ( ) Menu B 1 peanut butter sandwich w/2 T peanut butter, 1 T jelly 2 slices bread 1 hard cooked egg ½ c carrot sticks ¼ c celery sticks ½ pt milk
Activity 3, Answer Menu A Inadequate portions of fruit/vegetable component Missing grain/bread; brownie is dessert. ( X ) Menu B 1 peanut butter sandwich w/2 T peanut butter, 1 T jelly 2 slices bread 1 hard cooked egg ½ c carrot sticks ¼ c celery sticks ½ pt milk
Activity 4 ( ) Menu A 2 oz roast beef 2 slices whole wheat bread ¼ c cucumbers ½ c strawberries ½ pt milk ( ) Menu B 2 oz roast beef 2 slices whole wheat bread ¼ c cucumbers ½ c strawberries ½ c orange juice
Activity 4, Answer ( X ) Menu A 2 oz roast beef 2 slices whole wheat bread ¼ c cucumbers ½ c strawberries ½ pt milk Menu B Missing the milk component
Activity 5 True or False 1. Fluid milk may be served as one of two components of the supplement, if juice is not the other component. True 2. Only unflavored milk should be served. False 3. Since pudding is made with fluid milk, it may served in lieu of milk as a beverage. False
Menu Planning Tools Summer Food Service Program 2010 Nutrition Guidance Food Buying Guide Child Nutrition (CN) Labels Standardized Recipes Production Records
SFSP Nutrition Guidance Promoting physical activity Tips for incorporating healthy food choices Food safety Portion control guidance Importance of nutrition education Marketing your meals
Food Buying Guide Assists in determining the amount of food to purchase Provides yield information
Child Nutrition Labels Provides information on how a purchased product contributes to the meal pattern requirements. For products without a CN Label, you must document how the product contributes toward the meal pattern requirements
Standardized Recipes Weight or measurement of each ingredient Steps of preparation Portion size Yield For quantity standardized recipes visit http://www.nfsmi.org, click on Resource Center, click on USDA Recipes
Production Records Required at each meal service. Must include Foods served Portion size Quantity prepared Number of children served (first and second meals) Number of adults served Amount of leftovers
Date (1): Site Name (2): SUMMER FOOD SERVICE PROGRAM DAILY MENU PRODUCTION RECORD Complete columns 5, 6, and 7 prior to meal service Meal Service (3) Meal Pattern (4) Food Item (5) Portion Size (6) Quantity Used (7) Number of Servings Children (8) Complete columns 8, 9, and 10 after meal service Number of Adult Servings (9) Leftovers (10) Breakfast Milk Juice or Fruit or Vegetable Grain/Bread Other Food Item(s) Condiments A.M. Snack (Select 2 components) or P.M. Snack (circle one) Milk Juice or Fruit or Vegetable Grain/Bread Meat/Meat Alternate Other food item(s) Lunch or Supper (circle one) Milk 1st Serving Vegetable and/or Fruit 2nd ServingVegetable and/or Fruit Grain/Bread Meat/Meat Alternate Other food item(s) Condiments
Production Record Activity
Vended Sites Site personnel must obtain delivery ticket Count meals delivered and compare to number of meals ordered; note discrepancies on the delivery ticket Ensure meals meet meal pattern requirements Ensure vendor communicates during deliveries about portion sizes Check food for spoilage/damage; document unacceptable food items on the delivery ticket
Effective Menu Planning Determine the cost of each meal Do menus contain more items than the required components? Are portion sizes reasonable and consistent? Are you producing/buying too much food/meals? Are condiments or napkins being wasted? Evaluate labor needs and labor costs Can less labor-intensive meals be planned? Do you stagger your labor? Are you tapping all of your volunteer resources?
Effective Menu Planning (continued) Monitor attendance regularly. Make preparation/ordering adjustments as needed Target one meal per child. Seconds not automatic May not receive full reimbursement for all seconds served
Questions