Mississippi Cycles II

1
Mississippi Cycles II

• Moving to a New Level
• Funded by a
• Team Nutrition Grant

2
Housekeeping Rules

• Ask questions Parking lot
• Goals of this training
• Familiarize participants with MSC II
• Use recipes, customizing charts and
• menus in schools
• Use MSC II data base
• Market fruits and vegetables to students
• Focus on the Customer
• What this training is not?

3
RECOGNIZE TASK FORCE MEMBERS

• Mary Burks Greenville School District
• Beverly Lowry Starkville School District
• Tonya Thomas McSweyn Brookhaven School District
• Peggy James Petal School District
• Steve Stockton Amory School District
• Maxine Sykes Monroe County School District

4
Differences between MSC and MSC II

• More recipes
• 4 cycle menus
• 4 week cycle menus
• Meet USDA Nutrient standards K-6 7-12
• 2 Manuals I II - Same for SFSA Site
• Expanded Customizing charts
• Food Buying Guide revision

5
Post on Web

• Recipes
• Customizing Chart
• Graphics
• Errors in recipes, menus, etc.

6
MSC II Manual Parts

• Introduction
• Menus
• Customizing Charts
• Implementation
• Recipes
• Tools

7
Benefits of MSC II

• Documentation for meeting USDA regulations RDAs
  and U.S. Dietary Guidelines
• Popular menu choices will meet nutrient goals
  within a weekly average
• Menu customization is possible through the use of
  the MsC II Menu Customizing Chart
• Flexibility of switching days and menu items
  within the same week of the MsC II without
  altering weekly averages for nutrients and cost
• Emphasis on the use of USDA commodities and food
  available through the Mississippi purchasing
  system

8
Tools

• Basics at a Glance
• Pan capacity Portion chart
• Chart of Decimal Equivalents for Common Measures
• Minimum Safe Internal Temperatures
• Grains/Bread Instruction
• The Formula

9
MISSISSIPPI CYCLES II

• RECIPES

10
Different Yields Related To A Number Of Factors

• Differences In Equipment
• Methods Of Preparation
• Staff Following Procedures And Instructions
• Differences In Products
• Holding Time And
• Other Factors

11
Index For The Recipes Is On Each Divider

• Meat/Meat Alternate Beef - 100
• Meat/Meat Alternate Fish/Seafood - 200
• Meat/Meat Alternate Pizza - 300
• Meat/Meat Alternate Pork - 400
• Meat/Meat Alternate Poultry - 500
• Meat/Meat Alternate Salads - 600
• Meat/Meat Alternate Sandwiches - 700
• Meat/Meat Alternate Soups Combos 800
• Meat/Meat Alternate Vegetarian - 900

12
Index For The Recipes Is On Each Divider

• Vegetables 1000 and 1100
• Fruits 1200
• Grains/Breads 1300
• Desserts 1400
• Dippers, Toppers and Others 1500
• INFORMATION BEHIND DIVIDERS!!!

13
(No Transcript)
14
(No Transcript)
15
SCAVENGER HUNT

• Spaghetti with Meat Sauce 178
• Chicken Fajita Salad, Graphic 604
• BBQ Chicken 512
• Chicken Noodle Soup Combo 820
• Ham Cheese Sandwich 770
• Pizza, Variety 306

• Steamed Broccoli Spears, 3/8 1014E
• Garden Salad w/ Dressing
• Fresh Fruit Bowl or Variety 1244
• Chilled Pears 1282
• Yeast Rolls 1 1358
• Cinnamon Rolls 1402
• Dressing, Mexi-Ranch Portion 1516

16
Variety of Milks (Milk Recipe)

• The milk recipe is a simple average of three
  milks 2 unflavored milk, 1 chocolate milk, and
  fat-free milk.
• If other milks are offered in your district,
  modify the milk recipe.

17
Variety of Milks (Milk Recipe)

• Different milk recipes will change the nutrient
  analysis of your menus.
• 2004 Reauthorizations requires that schools offer
  fluid milk in a variety of fat contents
• How to do for your district!

18
Sizing Recipes

• Recipes are in different quantities
• Increase or decrease with formula
• Increase or decrease with Nutrikids
• Select Sizing Reports
• Select recipe
• Enter number of portions
• Preview and Print

19
What Causes the Nutritional Analysis of a Recipe
to Change?

• Adding a recipe ingredient
• Substituting a ingredient
• Deleting a recipe ingredient
• Increasing the quantity of an ingredient
• Changing the production method
• Increasing or decreasing portion size

20
Changing Ingredients in Recipes

• Depending on the change, the nutritional analysis
  of the menu will change and menus may no longer
  meet the USDA Nutrient Standards.
• Our staff looks for these occurrences, such as
  using heavy duty mayo instead of low-fat
  specified in recipe
• Some items that may not affect NA
• Most spices and herbs
• Similar commodity items
• Canned or frozen vegetable

21
Ingredient Data

• Some items are not in recipes
• Will export this information in a file
• To change in recipes in Nutrikids
• Import data under tools

22
Portion Size and/or Crediting Changes When

• Pasta is overcooked
• Rice is overcooked
• More liquids are added
• Other items such as extra vegetables are added
• An item is overcooked or held too long
• Amounts of ingredients are increased

23
Torturing the Recipe

• Adding Margarine to the top of Rolls
• Doubling the amount of Ground Beef
• Adding Cheese to the top
• Substituting HD Mayo for FF
• Using twice as much margarine as recipe indicates
• Increasing portion size

24
MSC II Menus

• Driving force in any foodservice operation
• Factors influence the menu
• equipment in the kitchen
• storage space (frozen and dry)
• number of staff/food production skills
• student participation, preferences, ages
• local food culture, and many more.

25
MSC II Menus Nutrient Standards

• The USDA Nutrient Standards for grades K-6
  (Elementary Grades) and 7-12 (Secondary Grades)
  were used to develop the menus. Nutrient
  standards used are detailed in the table on page
  5.
• Can be adapted for USDA Nutrient Standards for
  Grades K-3 and 4-12

26
USDA Nutrient Standards K-6 and 7-12
The chart above shows the minimum school week
averages for nutrients except for fat and
saturated fat. Fat should not exceed 30 percent
of calories over a school week and saturated fat
should be less than 10 percent of calories over a
school week. In addition be aware that for both
total fat and saturated fat, the grams of fat may
vary depending on the calorie level.1 At the
time of this printing, standards for
carbohydrates, cholesterol, fiber and sodium had
not been established. This data is calculated by
nutrient analysis programs approved by USDA.
1 A Menu Planner for Healthy School Meals, USDA
FNS, 1998, page 24.
27
USDA Nutrient Standards K-3 and 4-12
The chart above shows the minimum school week
averages for nutrients except for fat and
saturated fat. Fat should not exceed 30 percent
of calories over a school week and saturated fat
should be less than 10 percent of calories over a
school week. In addition be aware that for both
total fat and saturated fat, the grams of fat may
vary depending on the calorie level.1 At the
time of this printing, standards for
carbohydrates, cholesterol, fiber and sodium had
not been established. This data is calculated by
nutrient analysis programs approved by USDA.
1 A Menu Planner for Healthy School Meals, USDA
FNS, 1998, page 24.
28
Fitting Menus to Schools

• Determining Nutrient Standards to Use Handout
  from State Conference
• Select Cycle Menu based on grades
• MSC II Elementary 2 Choices K-6
• MSC II Elementary 3 Choices K-6
• MSC II Secondary 4 Choices 7-12
• MSC II Secondary 6 Choices 7-12
• Will do menus for K-3 4-12 (not in Manual)

29
Elementary Two Choices

• Two entree choices provide 2 ounces of meat/meat
  alternate. (One day a week has 1 choice)
• Two vegetable choices provide at least 3/8 cup of
  vegetable.
• Two fruit choices provide at least 3/8 cup of
  fruit.
• Two bread choices and each serving is equivalent
  to at least 1 grain/bread. Bread choices may be
  a part of the meat/meat alternate menu item.
• A variety of fluid milks in 1/2 pint individual
  serving cartons and is equivalent to one milk
  component.
• Desserts are offered to complement the menu.

30
Elementary Three Choices

• Three entree choices provide at least 2 ounces of
  meat/meat alternate. (1 day a week has 2 choices)
• Two vegetable choices provide at least 3/8 cup of
  vegetable.
• Two fruit choices provide at least 3/8 cup of
  fruit.
• Two bread choices provide at least 1 grain/bread.
  Bread choices may be a part of the meat/meat
  alternate menu item.
• A variety of fluid milk is offered daily in 1/2
  pint cartons and is equivalent to one milk
  component.
• Desserts are offered to complement the menu.

31
Secondary Four Choices

• Four entree choices provide at least 2 ounces of
  meat/meat alternate.
• Three vegetable choices provide at least 1/2 cup
  of vegetable.
• Three fruit choices provide at least 1/2 cup of
  fruit.
• Two bread choices provide at least 1 grain/bread.
  Bread choices may be a part of the meat/meat
  alternate menu item.
• A variety of fluid milk is offered daily in 1/2
  pint cartons and is equivalent to 1 milk
  component.
• A dessert is offered to complement the menu.

32
Secondary Six Choices

• Six entree choices provide at least 2 ounces of
  meat/meat alternate.
• Three vegetable choices provide at least 1/2 cup
  of vegetable.
• Three fruit choices provide at least 1/2 cup of
  fruit.
• Two bread choices provide at least 1 grain/bread.
  Bread choices may be a part of the meat/meat
  alternate menu item. (crackers)
• A variety of fluid milk is offered daily in 1/2
  pint cartons and is equivalent to 1 milk
  component.
• A dessert is offered to complement the menu.

33
MS CYCLES II ELEMENTARY MENU 2 CHOICES WEEK
3
Developed by the Mississippi Department of
Education, Office of Child Nutrition
Programs (Continued on Back)
34
ELEMENTARY MENU 2 CHOICES WEEK 3
Average Daily Nutrients per Week
Denotes Missing Nutrient Values

35
Additions to 2 choices- Week 4

• Protein 18.3
• Carbohydrates 51.1
• Total Fat 27.4
• Saturated fat 9.4

36
Weighting of Menus

• Menus are weighted using simple averaging
• Menu item weighting determines the weighting of
  condiments.
• Grains/Breads are weighted according to Meat/Meat
  Alternates
• Example of Determining Project Servings Using
  Simple Averaging" handouts
• Weighting is based on 300

37
How to Add More Choices

• To add more fruits and vegetables to a menu
• Select menu that you want to modify
• Add another fruit and another vegetable
• Change reimbursable meals
• Save and print

38
Customizing MSC II Menus

• Can Move Days of Week within Week

39
Customizing MSC II Menus

• FIRST LINE OF DEFENSE
• Choose another menu item from the same weeks
  menu.
• Week 2 Day 2 of the Elementary menus, switch to
  the Corn Dog Nuggets planned for Day 5. Serve
  the pizza when Day 5 arrives on the menu cycle.
• The weekly nutrients will not be altered by the
  change.
• Also use for different delivery dates
• When would you use?

40
Remember what customizing charts are?

• Tools that help you tailor MsC II menus to meet
  your needs
• Lists of nutritionally equivalent alternatives
  for each MsC II food item in the traditional USDA
  meal pattern meat/meat alternates, fruits,
  vegetables, and grains/breads component
  categories
• All of the recipes identified by the charts are
  located in the MsC II Manual

41
When Do You Use?

• To tailor MsC II to specific food preferences of
  your students.
• To address changes due to receiving USDA
  commodities.
• To address emergencies such as food supplies not
  delivered on time, or a failed food product
  requiring a substitute.
• To adjust menus for seasonal availability of
  fresh produce.

42
What to Consider When Using Customizing Charts?

• Variety of food items should be considered.
• Substitute a similar item such poultry for
  poultry when possible.
• Consider seasonal availability and price of fresh
  fruits and vegetables when planning menus and
  using the customizing charts.

43
Meat/Meat Alternates

• MsC II menu items are listed in numerical order
  in separate tables.
• The recipe name and number are listed at the top
  of the table.
• The next line lists the calories, range of
  calories, the total fat grams and the saturated
  fat grams.
• Alternate choices that meet the same meal
  component requirements, as well as nutrients, are
  listed in two columns below the top two lines of
  the table.

44
Meat/Meat Alternates

• Each selection is within a range of 90 to 110
  of the calories.
• The selection is equal to or less than the amount
  of total fat and saturated fat grams listed.
• EXPANDED In some instances, the selections
  generated were less than two and the amount of
  total fat and saturated fat grams were expanded
  to 10 percent of the figures.

45
Meat/Meat Alternate Table
46
Meat/Meat Alternate Expanded
47
Vegetables

• Grouped into four categories based on calories
  and fat.
• Group 1 - 50 or fewer calories less than 3
  grams of fat.
• Group 2 - calories between 51 to 100 calories
  less than 3 grams of fat.
• Group 3 - 100 to 200 calories less than 3
  grams of fat.
• Group 4 - Calories over 100 over 3 grams of
  fat.
• Consider the other nutrient contributions

48
Vegetable Customizing Charts
49
Fruits

• Fruits have been divided into three categories
  based on calories.
• Group 1 - 50 or fewer calories.
• Group 2 - Calories between 51 and 100 calories.
• Group 3 Calories between 100 and 250 calories.
• Consider the other nutrient contributions for the
  recipes.

50
Fruits
51
Grains/Breads

• Grains and bread products are divided into three
  categories based on calories and grams of fat.
• Group 1 -calories between 1 to 100 calories and
  5 grams of fat or less.
• Group 2 - Calories between 101 to 200 calories
  and 5 grams of fat or less.
• Group 3 Calories between 101 300 calories
  with 5 to 10 grams of fat.

52
Grains/Breads
53
Desserts

• Wish List for Task Force - Maybe by State
  Conference?
• CC for Texas Cake in Nutrikids, 301 calories,
  12.34 gr. fat, 2.99 gr. Sat. fat
• Go to Recipe Menu
• Select Food Source List
• Enter Parameters 10 - Calories (270-330),
  total fat (13.5), and sat. fat (3.29)
• Click on category and preview.

54
Implementation

• Phased Implementation
• Forecasting
• Production Record
• Service Line Set-up
• Introducing Choices and New Foods
• Cooking Just In Time

• Leftovers
• Running out of food
• Beginning and ending of school year and holidays
• Field Trips (did not include)

55
Leftovers

• Prevent excessive leftovers by preparing foods
  for just-in-time service. Keeping good
  production records and constantly refining your
  forecast equation will also help.
• Package, label, and freeze leftovers to serve the
  next time the item is on the menu. Be sure to
  reduce your forecast by the number of servings
  left over.

56
Leftovers

• Or use within same week. (MSDH must use within
  7 days if refrigerated)
• Take care to follow sanitary food handling
  techniques in preparing items for freezing and
  thawing for service.
• Dont Put all pans in freezer!!!!!

57
Running out of foods

• A manager manages and must do the following
  during meal service
• First, know the number of pans or trays prepared
  for service.
• Second, during meal service, check the amount of
  pans or trays served during meal service time and
  make adjustments.

58
Running out of foods

• Third, if you run out of a menu item 10 minutes
  before the meal period is over, make a note on
  your production records for use in forecasting.
  Dont prepare an alternative unless there is no
  item in this meal category available for students
  or your school district policy requires another
  food item.
• You can also check the MSC II Customizing Chart
  for an alternative that is similar in nutrient
  content.

59
Beginning and Ending of Year, Special Occasions,
Field Trips

• Special circumstances may arise that make it
  difficult to follow the MSC II menu. Check the
  MSC II Customizing Chart.
• Holidays involving a total meal, such as
  Thanksgiving and Christmas, are a special
  exemption. (Our staff will not select this for
  SMI)

60
Beginning and Ending of Year, Special Occasions,
Field Trips

• Other holidays like Valentines Day or Easter may
  be accommodated by using the MSC II Customizing
  Chart.
• When opening and closing the school year, it may
  be necessary to use items to reduce inventory and
  changing MSC II is permitted. Does not mean that
  you start closing the school year in March.
• Field Trips Make a menu within the week.

61
Field Trip Menu

• Use customizing chart
• Sandwich
• Fresh Fruit
• Fruit Juice
• Milk
• Go to Elementary Menus 4 choices Week 2

62
MSC II is Funded by a

• USDA Team
• Nutrition Grant