Summer Food Service Program MENU PLANNING Nutrition Programs Illinois State Board of Education
GOAL Serve nutritious meals that meet meal pattern requirements and are appetizing to children.
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
School sponsors can continue same menu option as during the school year Traditional, Enhanced or Nu menus Offer vs serve Infant meals Question on site application Meals for Children Aged 1 to 6 or 12 to 18 Request exception from ISBE Entire site must be those ages Use Child and Adult Care Food Program Meal Pattern
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
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
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
Juice may not be served as 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
Only fluid milk can meet the milk requirement. Recipes that contain fluid milk or milk products do not meet the milk requirement. Shelf stable milk is creditable. 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.
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. Sponsor must keep this statement on file. Sponsors are not expected to make accommodations that would cause undue hardship.
( ) 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
Menu A Inadequate portion of meat/meat alternate component 1 oz 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
( ) Menu A 2 oz sliced turkey ½ c rice ¼ c gravy ½ c green beans 1 slice bread ½ pt milk ( ) Menu B 2 oz sliced turkey ½ c rice ¼ c gravy ½ c green beans 1 apple ½ pt milk
Menu A Missing second serving of fruit/vegetable component ( X ) Menu B 2 oz sliced turkey ½ c rice ¼ c gravy ½ c green beans 1 apple ½ pt milk
( ) Menu A 1 peanut butter sandwich w/4 T peanut butter, 1 T jelly 2 slices whole wheat bread 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 enriched white bread 1 hard cooked egg ½ c carrot sticks ¼ c celery sticks ½ pt milk
Menu A Inadequate portions of fruit/vegetable component ( X ) Menu B Peanut butter sandwich w/ 2 T peanut butter, 1 T jelly 2 slices enriched white bread 1 hard cooked egg ½ c carrot sticks ¼ c celery sticks ½ pt milk
( ) Menu A ½ medium baked potato 1 oz cheese ¼ c broccoli ¼ c pinto beans ¼ c sliced peaches ½ pt milk ( ) Menu B ½ medium baked potato 1 oz cheese ¼ c broccoli ¼ c pinto beans 1 roll ½ pt milk
Menu A Missing grain/bread component ( X ) Menu B ½ medium baked potato 1 oz cheese ¼ c broccoli ¼ c pinto beans 1 roll ½ pt milk
( ) 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
( 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.
True or False 1. Nuts and seeds can count for the meat/meat alternate for a supplement, but cannot count for more than one-half of the meat/meat alternate for lunch and supper. True 2. Half of a large egg is equal to a two-ounce serving of meat/meat alternate. False
True or False 1. It is not acceptable to serve orange juice and orange sections in the same meal if these are the only fruit/vegetable components in the meal. True 2. Cooked dried peas and beans can be counted as a meat alternate or vegetable, but not both in the same meal. True 3. One-half cup of gelatin that contains fruit will count for ½ cup of the fruit/vegetable component. False
True or False 1. Bread, biscuits, rolls, muffins, and pastas must be either enriched or whole grain. True 2. Cereals must be whole grain, enriched, or fortified. True
True or False 1. Only fluid milk can meet the milk component requirement. True 2. Fluid milk may be served as one of the two components of the supplement, if juice is not the other component. True 3. Only unflavored milk should be served. False 4. Cheese is not counted as a milk component, but may count as a meat alternate. True
Shelf stable meals Refrigeration not necessary Check with your local health department Must meet required meal pattern Meals would be considered vended; not self-prep Benefits Labor costs Transportation Food safety Manage fluctuations in meal counts Leftovers Emergency situations/field trips Taste Studies have shown children like the taste
Summer Food Service Program 2011 Nutrition Guidance Food Buying Guide CN Labels Standardized Recipes Production Records
Promoting physical activity Tips for incorporating healthy food choices Food safety Portion control guidance Importance of nutrition education Marketing your meals
Assists in determining the amount of food to purchase Provides yield information
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
Weight or measurement of each ingredient Steps of preparation Portion size Yield Standardized Recipe Template http://www.isbe.net/nutrition/htmls/summer_menu.htm For quantity recipes visit: USDA standardized recipes for meals are available on the National School Food Service Management Institute s website at http://www.nfsmi.org/templates/templatedefault.aspx?qs=celeptyzjm lztwdypxrydwu=
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
SUMMER FOOD SERVICE PROGRAM DAILY MENU PRODUCTION RECORD Date (1): Site Name (2): 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
Contract meals with a school or an outside vendor Site personnel must obtain delivery ticket Count meals delivered and compare to number of meals ordered; note discrepancies on the delivery ticket Staple delivery ticket to the site s daily meal count sheet 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 Notify vendor within 48 hours on unacceptable food items Food Service Agreement sample on website under Forms and Documents link Fax a signed copy of Food Service Agreement to Amy Bianco at 217/524-6124
Monitor site attendance regularly. Make preparation/ordering adjustments as needed Target one meal per child. Seconds not automatic When seconds are served, check to ensure they are only served after all children present have received their first meal. Utilize a share table Check with your local health department Remember, all reimbursable meals must be complete meals!