Food Buying Guide Columns by HC121105051840

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									Recipe Modification
 or…How to Maximize the M/MA Weekly
             Maximum!


         Jeanne Aiello, SNS
     2012 CSNA Fall Conference
               Objectives
• Review meat/meat alternate ranges under
  the New Meal Pattern
• Learn how to use the Food Buying Guide
  to determine meat/meat alternate servings
  from a recipe.
• Learn how to convert a recipe’s
  legume/bean servings from meat alternate
  to vegetable component contribution.
              New Meal Pattern


School Week   Grades K-5   Grades 6-8   Grades K-8   Grades 9-12
  5 days         8-10         9-10         9-10         10-12
  4 days        6.5-8         7-8          7-8          8-9.5
  7 days        11-14       12.5-14      12.5-14        14-17
       M/MA          Vegetable
• You may have recipes where the bean
  ingredient can be converted to a vegetable
  component contribution from a meat/meat
  alternate contribution.
• Burritos, tacos, chili…
Step 1
Determine the
M/MA component
contributions for all
M/MA ingredients
using the Food
Buying Guide
    Food Buying Guide Columns
•   Column 1   Food Item
•   Column 2   Purchase Unit (#, can, etc)
•   Column 3   Number of Servings/Unit
•   Column 4   Serving Size
•   Column 5   Number of Purchase Units
               for 100
• Column 6     Additional Information
 Crediting Meat/Meat Alternate
• Multiply the amount of each M/MA
  ingredient by column 3
  – Example: Bean and Beef Burrito Recipe that
    yields 91 servings and contains the following
    meat/meat alternates:

    • 8 lbs 80/20 ground beef
    • 2 # dehydrated refried beans
    • 3 lbs shredded low fat cheddar cheese
 Crediting Meat/Meat Alternate
• 8 lbs 80/20 Ground Beef, USDA
  – Page I-16

  There are 11.8 -1 oz. servings of cooked, lean meat per
     pound (columns 3 & 4)

  11.8 x 8 lbs = 94.4 – 1 oz servings M/MA
    (column 3 x ingredient amount in recipe)
 Crediting Meat/Meat Alternate
• 2 # bag of dehydrated refried beans
  – Page 1-12

  There are 20.5 - ¼ cup servings per pound
   (¼ cup beans/legumes = 1 oz. M/MA)

     20.5 x 2 = 41 – ¼ cup servings
     (column 3 x ingredient amount in recipe)
 Crediting Meat/Meat Alternate

• 3 lbs shredded, low fat cheddar cheese
  – Page 1-23

  There are 16 – 1 oz. servings of M/MA per lb.

  16 x 3 lbs. = 48 – 1 oz. servings M/MA
   (column 3 x ingredient amount in recipe)
Step 2: Remove the   beans as a M/MA and
determine the new M/MA contribution per
serving.
        Beef   94.4
        Cheese 48.0
              142.4 – 1 oz. servings

   142 ÷ 91(recipe yield) = 1.56 oz/serving

          1.5 oz. M/MA per burrito
Step 3: Determine the vegetable
               contribution.
        Beans: 41 – ¼ cup servings

       82 - 1/8 cup servings
 (1/8 c = minimum amount that can be credited)


  Recipe yield is 91, so cannot credit as
                 vegetable
       Let’s do one together!
• Step 1: Determine the M/MA component
 contributions for all M/MA ingredients
 using the Food Buying Guide
  a) Multiply each ingredient amount by column
     3 for 1 oz. servings of M/MA or ¼ cup
     servings for beans.
 Step 2: Remove the beans as a M/MA
 and determine the new M/MA contribution
               per serving

a) Add together all 1 oz. servings
b) Divide by recipe yield = new M/MA
   contribution per serving of recipe
Step 3: Determine the vegetable
                contribution.
a) Add ¼ cup servings of beans
b) Multiply by 2 = 1/8 cup creditable
   servings
c) Divide this number by recipe yield =
   creditable 1/8 cup servings/serving
  – This number must be greater than 0 to credit
    as vegetable
                 Activity
• Let’s get started on your recipes!
Food Buying Guide
    Calculator


• http://fbg.nfsmi.org/
                     In addition…
You can also maximize your M/MA allowance by
  grouping recipes together that have the highest
  contribution of M/MA:
High School: 10-12 oz. (this week: 12 = min and max)
Main Dish   Monday   Tuesday   Wednesday   Thursday   Friday

Choice #1   2 oz.    3 oz.     2 oz.       3 oz.      2 oz.

Choice #2   2 oz.    3 oz.     2 oz.       3 oz.      2 oz.
    Compare: both have 12 max.
High School A: 6 x 2 oz. servings & 4 x 3 oz. servings
Main Dish    Monday   Tuesday   Wednesday   Thursday   Friday

Choice #1    2 oz.    3 oz.     2 oz.       3 oz.      2 oz.

Choice #2    2 oz.    3 oz.     2 oz.       3 oz.      2 oz.


High School B: 8 x 2 oz. servings & 2 x 3 oz. servings
 Main Dish   Monday   Tuesday   Wednesday   Thursday Friday
 Choice #1   2 oz.    2 oz.     3 oz.       2 oz.      2 oz.


 Choice #2   3 oz.    2 oz.     2 oz.       2 oz.      2 oz.
Questions?

								
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