Summer Food Service Program (SFSP) Cooks Training Welcome. This - PDF document

Summer Food Service Program (SFSP) Cooks Training Welcome. This training is for cooks that prepare meals for the Summer Food Service Program, also known as SFSP. 1

Objectives  Identify meal pattern requirements  Plan a menu  Practice calculating amounts of food to purchase  Identify meal service requirements  Explore other SFSP requirements that apply to the cook’s role The objectives of this training are to: (read bullet points) 2

What are the meal pattern requirements? Clipart | CC0 Public Domain (Read slide) 3

Meal Pattern Requirements This is the Nutrition Guide for the SFSP. This guide is available on the USDA SFSP website. Use this guide to help you plan meals that meet the SFSP meal pattern requirements. This training will cover the meal pattern and meal service requirements, but this is a great reference guide to keep in your kitchen. 4

Meal Pattern Requirements This is the SFSP meal pattern chart – this is OSPI’s simplified meal pattern chart from what is in the USDA nutrition guide. Looking at our chart you will see components on the left and meal types across the top. The meal types for SFSP are breakfast, lunch/supper, and snacks. Based on which meal type you serve, you can determine which meal components are required for that meal. The different meal components are milk, vegetables and/or fruits, grains and breads, and meat/meat alternates. You will see that for breakfast you need to select foods from all three of the required components. Lunch/supper are listed together because they have the same meal pattern. Looking at the chart, can you tell me what component is NOT required at breakfast that is required at lunch/supper? (pause) As you can see, meat or meat alternates are not required at breakfast. Now look at the snack column. Note that for snack you get to choose 2 of the 4 components. Now let’s look at the specifics of each component. 5

Breakfast Lunch or Supper Snack Food Component (Select foods from all three (Select foods from all 4 of the (Select 2 of the 4 components) required components) required components) Fluid Milk 1 cup (8 fl oz) 1 cup (8 fl oz) 1 cup (8 fl oz)  Required at Breakfast and Lunch/Supper  May be one of the 2 components chosen at Snack  Allowable milk options:  Unflavored or Flavored  Fat-free, low-fat, reduced-fat, whole  Lactose-reduced or lactose-free  Acidophilus Fluid cow’s milk is the only type of milk allowed. While non ‐ fat, plain milk is the best option, the meal pattern does allow for a variety of milk options to meet the needs of the population you are serving. I want to point out that for school districts, there is a special allowance to provide non ‐ dairy milk substitutions. Please refer to page 15 of the Nutrition Guide for more information. 6

Meal Requirements – Vegetables and/or Fruits Breakfast Lunch or Supper Snack Food Component (Select foods from all three (Select foods from all 4 of the (Select 2 of the 4 components) required components) required components) Vegetables and/or ½ cup ¾ cup ¾ cup Fruits  Required at Breakfast and Lunch/Supper  Must be two or more kinds at Lunch/Supper  Must be two items at Lunch/Supper = ¾ cup  May be one of the 2 components chosen at Snack  Minimum creditable serving = ⅛ c  100% fruit/vegetable juice Lets look at the requirements for fruits and vegetables. In the SFSP, fruits and vegetables are combined into one component. Fruits and vegetables:  Are Required at Breakfast and Lunch/Supper  Must be two or more different kinds at Lunch/Supper that equal ¾ cup  May be one of the 2 components chosen at Snack  Have a Minimum creditable serving of ⅛ cup  If juice is served, it must be 100% juice 7

Best Practice – Vegetables and/or Fruits Vegetables:  Kids love fresh vegetables- Fruits: especially when served with  Serve fruits that are fresh dip and in season for great  use caution when serving taste and nutrition hard fresh vegetables to young children.  Choose fruit canned in  choose healthy dips. juice or light syrup  Choose whole fruit more often than juice Here are some best practices for serving fruits and vegetables. For fruits:  Serve fruits that are fresh and in season for great taste and nutrition  Choose fruit canned in juice or light syrup  Choose whole fruit more often than juice For vegetables:  Kids love fresh vegetables ‐ especially when served with dip  use caution when serving hard fresh vegetables to young children. 8

 choose healthy dips. 8

Meal Requirements – Grains and Breads Breakfast Lunch or Supper Snack Food Component (Select foods from all three (Select foods from all 4 of the (Select 2 of the 4 components) required components) required components) Grains and Breads Bread 1 slice 1 slice 1 slice Roll, muffins, etc. 1 serving 1 serving 1 serving Cold, dry cereal ¾ cup or 1 oz ¾ cup or 1 oz ¾ cup or 1 oz Cooked pasta ½ cup ½ cup ½ cup Cooked Cereal ½ cup ½ cup ½ cup  Required at Breakfast and Lunch/Supper  May be one of the 2 components chosen at Snack  Must be whole grain or enriched grain  Portion size varies for some grain items (see Exhibit A) Now lets take a look at the grains requirement. Grains:  Are Required at Breakfast and Lunch/Supper  May be one of the 2 components chosen at Snack and  Must be whole grain or enriched grain Portion size varies for some grain items. To determine what one serving of grain is for different types of items, see Exhibit A in your nutrition guide. 9

Best Practices – Grains and Breads Choose whole grain rich items and items with limited sugar. • Whole wheat bread • Brown rice • Whole wheat pasta • Low sugar, whole grain cereals Limit: • Muffins, granola bars, cookies, pastry, and other grain- based desserts Here are some best practices for grains. Choose whole grain rich items and items with limited sugar. Some examples of whole grains are: Whole wheat bread Brown rice Whole wheat pasta and Low sugar, whole grain cereals Limit: Muffins, granola bars, cookies, pastry, and other grain ‐ based desserts because they are high in added sugar 10

Activity– Grains and Breads Grain Item: Thomas’ Whole Wheat Bagels How much is needed  to meet meal pattern? 25g  1/3 to ½ bagel would  be OK Let’s do a quick activity. Open to pages 96 ‐ 98 of the Nutrition Guidance for Sponsors handbook for Exhibit A. Take a look at this chart to find which group bagels are listed under. Bagels fall under Group B. According to the grains chart, how many grams is required for one serving of bagels?—25 grams (Click) According to the nutrition label on the slide, how many grams is one of the whole wheat Thomas bagels? (Ask for a response)—95 grams (click) If you were going to serve this bagel product to kids at your SFSP sites, what portion size of the bagel do you think you should serve?—1/3 to ½ bagel would be okay. It’s okay to serve more than the minimum portion size, just not less. You may even want to consider finding products that are already portioned to meet the minimum portion size (like mini bagels) 11

Activity– Grains and Breads Grain Item: Quaker Oats Chewy Granola Bar - Chocolate Chip  How much is needed to meet meal pattern?  63 g  3 granola bars BIANCA Lets look at another example. look at the nutrition label for this granola bar product. This granola bar falls under Group E. According to the grains chart, how many grams is required for one serving of this type of granola bar? (pause)—63 g According to the nutrition label on the slide, how many grams is one of the granola bar? (pause)—24 grams Click This means we would need to serve 3 granola bars to each kid to meet the minimum grains component requirements. Click Do you think this product would be a good choice to serve as a part of the SFSP? Probably not—this would be very expensive and these granola bars are high in added sugar. 12

Meal Requirements – Meat / Meat Alternates Breakfast Lunch or Supper Snack (Select foods from all three required (Select foods from all 4 of the (Select 2 of the 4 components) Food Component components) required components) Meat/Meat Alternate (Not Required) 1 oz 2 oz 1 oz Meat/Poultry/Fish 1 oz 2 oz 1 oz Cheese ½ large egg 1 large egg ½ large egg Eggs 1 oz 2 oz 1 oz Alternate Protein ¼ cup ½ cup ¼ cup Cooked dry beans or peas 2 Tbsp 4 Tbsp 2 Tbsp Peanut / Nut Butters 1 oz 1oz (50% of serving) 1 oz Nuts/Seeds ½ cup 1 cup ½ cup Yogurt  Optional at Breakfast  Required at Lunch/Supper  May be one of 2 components chosen at Snack Now, lets talk about the meat/meat alternate component. Remember, meat/meat alternates are optional at breakfast. Unlike the School Breakfast Program, meat/meat alternates can not be substituted for grains any days of the week on the SFSP. There must always be a grain item offered at breakfast and if a meat/meat alternate is served at breakfast, it is served as an extra component that is not required. Meat/meat alternates are required at lunch and supper and May be one of 2 components chosen at Snack 13