1. Portion Size A major key in being in compliance

2. Now is the time to be accurate

3. The New Rules

4. SMART Question 9-12 grade menu is: • 2 hard shelled tacos (2 meat/mt alt and 2oz grain equivalent) • Refried beans (1 cup) [used as a vegetable] • Fresh apples • Milk variety • The student takes ½ cup refried beans, 1 apple and 1 taco, is this a reimbursable meal? No, because in order to count the grain or the meat/mt alt the 2 oz serving must be taken.

5. The New Rules, continued

6. Healthy & Grade Appropriate • Grains and Meat/Meat Alts have minimums and maximums • Calories also have minimums and maximums Why is this a good idea?

7. So, what does this mean to you? If portions need to be exact and accurate then: • Recipes need to be accurate • Portion sizes need to be consistent • There will be a minimum of leftovers • And another benefit is that the program will be fiscally sound

8. Recipes need to be accurate • All recipes need to be standardized • Weight is more accurate than volume • Use a scale • Adjust recipes that call for volume inappropriately. For example: 1 Gal of flour (How much is that?)

9. Other issues related to recipes • When a recipe calls for 18 pounds of ground beef and ground beef comes in 5# chubs what will you do?

10. SMART QUIZ • It is important to be able to visualize the portions that students take from self-serve bars. Do you know what ½ cup of lettuce or carrots look like? • The following slides have portions on them and you are asked to determine the serving size of foods on the next 8 slides.

11. Visual Portion Sizes All portions were determined using exact weights from the USDA Food Buying Guide.

12. Canned Peaches ¼ cup ½ cup 1 cup

13. Diced Ham .61 oz ham= ½ m/ma 1.22oz ham= 1 m/ma Based on USDA Ham, products will vary in M/MA equivalents. 2.44 oz= 2 m/ma

14. Broccoli Florets ¼ cup ½ cup 1 cup

15. Pinto Beans 1/8 cup= ½ m/ma ¼ cup= 1 m/ma ½ cup= 2 m/ma

16. Grape Clusters ¼ cup ½ cup 1 cup

17. Shredded Cheese ¼ oz= ¼ m/ma ½ oz = ½ m/ma 1 oz= 1 m/ma

18. Baby Carrots ¼ cup ½ cup 1 cup

19. Romaine Lettuce ¼ cup= 1/8 cup veg eq. ½ cup= ¼ cup veg eq 1 cup= ½ cup vegetable equivalent

20. Something to consider • Food service people are nurturers. • We fulfill a need for the students on a most basic level; we make them happy through the foods that we provide them. • Everyone needs to eat and we make that happen. • As a result, it is easy for us to want to give large portions of food to the students, especially if it’s their favorite.

21. However, consider this:

22. On the other hand:

23. The good news • The appropriate size of meat/meat alternate and the appropriate size of grain oz equivalents may have students choosing to eat more fruits and vegetables because some students will still have room for them.

24. Give it a chance • What do you have to lose? Your students will be healthier if they eat the fruits and vegetables.

25. The Bottom Line • Adhere to the portion sizes • Make adjustments to recipes so that they are accurate • Prepare only what you need • Get good at identifying portion sizes • Give the new menu planning method a chance to be successful

26. For additional information contact Child Nutrition Programs at 208-332-6820 or email the NSLP team This institution is an equal opportunity provider