Managing Three Steps at the School Level

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Managing Three Steps at the School Level

• Patricia Winders, MS,RD,LD
• Arkansas Department of Education, Child Nutrition

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http//www.nal.usda.gov8001/FBG/buyingguide.html
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http//schoolmeals.nal.usda.gov/Training/train.htm
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Meal Patterns ___________ Child Nutrition
Programs
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Required Grade Nutrient Standards Lunch  
1 Total fat not to exceed 30 percent over a
school week 2 Saturated fat to be less than 10
percent over a school week 3 The grams of fat
will vary depending on actual level of calories
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Components of The Three Steps System

• Color Coded Menu Cards
• Standardized Recipes
• Food Descriptions
• Production Records
• Presentation Tips

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MENU PLANNNG CARDS

• Categories of Cards...
• Ethnic Italian, Mexican, Oriental
• Homestyle
• Sandwich

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• Recipe Numbers
• Portion Size
• Traditional Menu Contribution
• Nutrient Contribution
• Total Components
• Presentation Tips

• Entrée Category and
• Entrée Name
• Grade Level and Group
• Color Code
• Menu Items

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Card Values by of Calories From Fat

• Blue 25.99 or below
• Green 26 - 30.99
• Yellow 31 - 32.99
• Red 33 - 34.99
• Purple 35 - 36.99

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Color Combinations to Plan Menus

• 5 Blue Cards
• 5 Blue and Green cards in any combination
• 1 Blue 3 Green 1 Yellow
• 2 Blue 2 Green (1 Yellow or 1 Red or 1
  Purple)
• Etc., etc., etc.

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A Weeks Menus

• Combination of cards
• 2 Blue
• 2 Green
• 1 Yellow
• Average of one week
• 26.23 of calories from fat
• 9.83 of calories from saturated fat

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• Third Edition
• August 2007

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Three Steps Third Edition

• Menu Cards
• Rev. 08/07
• Production Records
• Elementary and High School
• Recipes
• ADE-B, ADE-C, ADE-E, etc.
• Instructions on using CD
• Introduction and explanation of system

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Three Steps CD

• Elementary Production Records

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Three Steps CD

• Elementary Production Records

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Three Steps CD

• Elementary Production Records

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Three Steps CD

• Elementary Production Records

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Menu Cards

• Do Not Use Old Menu Cards
• Elementary and High School
• Blue, Green, Red, Yellow and Purple
• Changes in Color
• Changes in Meal Pattern Contribution
• Changes in Serving Sizes

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Changes

• USDA Food Buying Guide Revision
• USDA Recipe Revision
• On CD
• On www.nfsmi.org
• On www.usda.gov

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Production Records

• Do Not Use Old Production Records
• Elementary and High School
• Blue, Green, Yellow, Red and Purple
• Temperature Column Added

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Recipes

• Do Not Use Old Recipes
• New Recipes Added
• Critical Control Point (CCP) added for HACCP
• Changes in Serving Size
• Changes in Meal Pattern Contribution

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CHICKEN NUGGETS
Main Dish Meat/Meat Alternate-Grain/Bread A
DE-D-110
Serving 1 serving provides 2 ounces M/MA and 1
serving of G/B Yield 100 2 oz
servings (500 nuggets)


MARKET GUIDE 2 cases - 10.62 lb
each (250 ct)
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Substitution Lists

• In Folder on CD Labeled Substitution Lists
• SUBSTITUTION LISTS INCLUDE
• Bread Substitutions
• Non-Contributing Desserts Substitutions
• Contributing Desserts Substitutions
• Fruits/Vegetables/Salads Substitutions

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School Meals Initiative (SMI)

• Three Steps is a Benchmark
• Products
• Serving Sizes
• CN Labels
• Nutrient Fact Labels

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CN LABELVS.NUTRIENT FACT LABEL
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CHICKEN NUGGETS
Main Dish Meat/Meat Alternate-Grain/Bread A
DE-D-110
Serving 1 serving provides 2 ounces M/MA and 1
serving of G/B Yield 100 2 oz
servings (500 nuggets)


MARKET GUIDE 2 cases - 10.62 lb
each (250 ct)
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Product Description

• Product description Chicken Breast Patty Chunk,
  breaded, frozen fully cooked IQF breast with
  rib meat may contain soy concentrate or isolate
  and/or dried whole egg no mechanically separated
  chicken not to exceed 14 grams of fat CN
  labeled for 5 nuggets to provide 2 ounces M/MA
  and 1 serving of G/B any pack acceptable.

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HOW DO I IDENTIFY A CN LABEL
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NUTRIENT FACT LABEL
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Carbohydrates

• Three Steps Recipes
• Diet Order from Physician
• Meal Plan from Dietitian
• Carbohydrates or Carbs Choices are listed by
  meal and snack
• Three Steps Recipe Carbohydrates

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Carbohydrate Choices

• Conversion Guide
• Total Carbs Carb Choices
• 0-5 0
• 6-10 ½
• 11-20 1
• 21-25 1 ½
• 26-35 2
• 36-40 2 ½
• 41-50 3
• 51-55 3 ½
• 56-65 4

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Sample Menu Carb Count

• Recipe Carbs Carb Count
• USDA D-35 36.26 2 1/2
• ADE-E-114 1.82 0
• USDA-E-19 1.75 0
• USDA-B-16 29.8 2
• ADE-C-128 35.19 2
• Milk (Check Label) 12 1
• Total 110.25 7 1/2

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• OR
• 15 Grams 1 Carb Choice
• 110.25 Total Carbohydrates 15 Grams 7.35 Carb
  Choices