The USDA recipes provide information for calories, fat and

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					            Guidance on Evaluating School Recipes for Compliance
                  with the Connecticut Nutrition Standards

Ensuring Compliance of Foods Made from Scratch
If a Connecticut school district chooses to implement
healthy food certification under section 10-215f of the              It is not possible to determine whether a
Connecticut General Statutes, all recipes used to prepare            food made from scratch meets the
food items sold to students separately from reimbursable             Connecticut Nutrition Standards
meals must be evaluated to ensure compliance with the                without conducting a nutrient analysis
Connecticut Nutrition Standards. The district is responsible         of the standardized recipe. To ensure
for conducting a nutrient analysis of all school recipes to          compliance with healthy food
ensure that they comply with each nutrition standard for the         certification, a nutrient analysis of recipes
appropriate food category of the Connecticut Nutrition               must be conducted for all items made
Standards (i.e., Snacks and Desserts, Entrees, Fruits and            from scratch that are sold to students at
Vegetables, Cooked Grains, and Soups). This includes                 school separately from reimbursable
ensuring compliance with portion size, acceptable                    meals served in the National School
ingredients (i.e., no artificial or nonnutritive sweeteners,         Lunch Program and School Breakfast
chemically altered fats or caffeine), grams of fat, percent of       Program. This includes all sources of
calories from fat, grams of saturated fat, percent of calories       food sales, such as a la carte sales in the
from saturated fat, grams of trans fat, grams of added               cafeteria, culinary arts programs, family
sugars, percent of added sugars by weight and milligrams             and consumer sciences classes, bake
of sodium.                                                           sales and parent-made items.

U.S. Department of Agriculture’s School Recipes and Approved Nutrient Analysis
Software Programs
                                The software programs approved by the U.S. Department of Agriculture
                                (USDA) for nutrient analysis of school meals do not include nutrition
                                information for trans fat or added sugars because these nutrients are not
                                currently addressed by the federal nutrition standards for school meals.
                                Therefore, school recipes that have been analyzed using USDA-approved
                                software will need additional evaluation to determine whether they comply
                                with the Connecticut Nutrition Standards for trans fat and added sugars.
                                (This applies only to recipes for food items sold to students separately from
                                reimbursable meals.)

The USDA recipes for school meals ( provide
information for some, but not all, of the nutrients specified in the Connecticut Nutrition Standards. The
USDA recipes include calories, fat, saturated fat and sodium, but they do not provide nutrition information
for sugars or trans fat. To determine whether a USDA recipe meets the Connecticut Nutrition Standards,
districts must be able to document that it complies with all required state standards. Therefore, if districts
use the USDA recipes to make food items that are sold to students separately from reimbursable meals,
the recipes must be evaluated for sugar and trans fat content.

Using nutrient analysis software is the most accurate method for determining the nutrient content of a
recipe. However, if the school district is already using USDA-approved software or the USDA recipes for
school meals, it is possible to calculate the amount of added sugars and trans fat without purchasing
additional nutrient analysis software programs. Additional information and guidance on evaluating USDA
recipes is contained in the Connecticut State Department of Education’s worksheets, Evaluating Recipes
for Trans Fat and Evaluating Recipes for Added Sugars, available at

                    Connecticut State Department of Education • May 2007 (Revised December 2009)
                                  Guidance on Evaluating Recipes, Continued

Commercial Nutrient Analysis Software Programs
There are numerous commercial nutrient analysis software programs for analyzing the nutrient content of
foods that include a wider variety of nutrients than the USDA-approved software programs. They vary in
features, price and ease of use. The Web sites listed below provide general information on selecting
appropriate software programs.

Software programs that have not been approved by the USDA can be used only to analyze food items for a
la carte sales. Analysis of school meals for compliance with the federal USDA nutrition standards can be
conducted only using USDA-approved software (see Resources below).

Approved Software Programs for Nutrient Standard Menu Planning (U.S. Department of Agriculture): (Click on “Topics A-Z” then “Approved Software Programs”)
Connecticut Nutrition Standards (Connecticut State Department of Education):
Evaluating Recipes for Trans Fat Content (Connecticut State Department of Education):
Evaluating Recipes for Added Sugars (Connecticut State Department of Education):
Food Buying Guide for Child Nutrition Programs (U.S. Department of Agriculture):
National Nutrient Database for Standard Reference (U.S. Department of Agriculture):
Recipes for School Meals (U.S. Department of Agriculture):
Measuring Success with Standardized Recipes (National Food Service Management Institute):
Weight and Volume Conversion Chart (in Measuring Success with Standardized Recipes):
Worksheet for Assembled School-Made Entrees (Connecticut State Department of Education):

    Additional guidance regarding healthy food certification and the Connecticut Nutrition Standards can
    be found on the CSDE Web site (School Foods and Beverages page) at
    cwp/view.asp?a=2626&q=322416. For additional information contact Susan S. Fiore, M.S., R.D.,
    Nutrition Education Coordinator, Connecticut State Department of Education, Bureau of Health and
    Nutrition Services and Child/Family/School Partnerships, 25 Industrial Park Road, Middletown, CT
    06457, 860-807-2075,

 The State of Connecticut Department of Education is committed to a policy of equal opportunity/affirmative action for all qualified persons and
 does not discriminate in any employment practice, education program, or educational activity on the basis of race, color, national origin, sex,
 disability, age, religion or any other basis prohibited by Connecticut state and/or federal nondiscrimination laws. Inquiries regarding the
 Department of Education’s nondiscrimination policies should be directed to the Equal Employment Opportunity Manager, State of Connecticut
 Department of Education, 25 Industrial Park Road, Middletown, CT 06457, 860-807-2101.

                         Connecticut State Department of Education • May 2007 (Revised December 2009)

Description: recipes pdf