A Secret to Recipe Success

School Nutrition Association Annual National Conference

July 13, 2015

Scott Clements Doris Schneider

Lydia West

Disclosures

Objectives: Objective 1: By the end of this presentation, participants will be able to relate the process used to develop and implement the Mississippi Recipes for Success program to resources available in his or her individual state, region or school district. Objective 2: By the end of this presentation, participants will be able to create weekly menus that meet meal pattern guidelines using standardized ingredients and recipes.

Mississippi Cycles – provided a way to implement the nutrition standards and new products on our State-Wide Purchasing Cooperative

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So many changes, thename was updated

TASK FORCE • Originally funded by a Team Nutrition Grant • All systems had a task force composed of MS

School Foodservice Directors and State Staff • MRS started in 2011 as task force members

tried to anticipate the meal pattern changes • MRS task force continues to work with

consultants to review and add recipes and review comments from districts

MS STATEWIDE PURCHASING PROGRAM

• Managed by Product Management Committee • All except three of the 150 MS public school

districts participate • Products are approved and school tested • Direct to Manufacturer products are high

volume products and are identical statewide • Distributor Choice products allow the regional

distributor to select from approved items

MEETING THE MEAL PATTERN REQUIREMENTS

• Whole grains • Spice blends • Lower sodium

ranges • Trans fat free

labels • Crediting

MRS RECIPES • Ingredients in recipes are items on the MS

Statewide Purchasing Program, USDA Foods, DOD, and Farm to School

• All recipes were reviewed by the task force • Recipes with yield and taste issues were

prepared in MS schools and adjusted • Breakfast recipes added • Nutrient analysis and crediting on all recipes

NUTRIENT ANALYSIS • Ingredients numbered

according to MS order guide

• Recipes (standard format) • Crediting and subgroups • Performance Based Review

in program

NUTRIENT ANALYSIS • MRS recipes are locked • Locked recipes can be duplicated • Ingredient updates • Updates include only ingredients

and recipes • Updates are available for

download on MRS website • Complete database available

Menu Planning System (Matrix) • MS Cycles and MSC II including

menus with customizing lists • USDA Nutrition Standards

require weighting of menus so menu cycles were no longer an option

• Matrix system was developed based on USDA Meal Patterns

MATRIX • Based on USDA Meal Patterns • Age groups • Breakfast • Lunch • Choices • Lists

• Want to use pic of service line from intro

MATRIX LISTS •Grouped according to components •Some lists are grouped in calorie ranges

•Vegetables are grouped by subgroups

•Breakfast grains and meat/meat alternates are separate lists

THREE PART SYSTEM

•Nutritional Analysis •Recipe Books •MRS Online

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The print edition and online version Checks and balances – the review process Worked with a graphic design company to develop a program that would include an online and a printed version of the recipes

• Instructions • Matrixes for breakfast

& lunch per grade

• Recipe lists for each food type

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1. Choose a matrix by age/grade group (grades K-5, grades 6-8, or grades 9-12). 2. Refer to the Breakfast Recipe Lists for each meal component to fill in your menu for each day. 3. Following the matrix template, begin with the top row of Day 1 by selecting a grain recipe from the designated Recipe List and write it in place. 4. Continue with the selection of a meat/meat alternative to complement the grain recipe selected. 5. Now select one or two fruit options to provide the required 1 cup serving. 6. Decide on a variety of milk options. (The matrix lists two choices, but student preferences may require greater variety.) 7. Identify any condiments that may be needed to enhance the meal (i.e. assorted jellies to serve with a biscuit or ketchup to serve with hash browns). 8. Repeat selection process for Day 2, Day 3, Day 4, and Day 5, using grain and fruit options that match the suggested group list for each day and adding meat/meat alternates as needed for calories and condiments for student satisfaction After working out the entire week of menu selections, adjustments may be needed to fulfill calorie, saturated fat, and sodium requirements, keeping in mind that the weekly nutritional analysis of a menu must achieve: a) calories from saturated fat lower than 10% of total calories and b) sodium not exceeding the specified age/grade group weekly limit. Efficient menu planning begins with recipes that have lower values in calories, saturated fat, and sodium to allow more flexibility in completing the menu planning process. NOTES: Once a weekly menu has been established, individual days within the matrix may be rearranged (for example: Day 4 may be served on Monday, Day 1 may be served on Tuesday, Day 2 may be served on Thursday). No matter the order, menu planners must make certain that a reimbursable meal is served every day.

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Change to MIXED Lunch Matrixes are available in two formats for menu planning and are customized for daily/weekly requirements according to age/grade groups: “Ascending” —the calories for the entrée row ascend. For Example: Day 1: 200-249, Day 2: 250-299, Day 3: 300-349, Day 4: 350-399, Day 5: 400+ “Mixed”—the calories for the entrée rows vary through the week. For Example: Day 1: 300-349, Day 2: 200-249, Day 3: 400+, Day 4: 250-299, Day 5: 200-249 Credit Abbreviations: M/MA—Meat/Meat Alternate; WGR—Whole Grain Rich; F—Fruit; V:B/P—Beans/Peas; V:O—Other Vegetable; V:R/O—Red/Orange Vegetable; V:DG—Dark Green Vegetable; V:S—Starchy Vegetable; M—Milk Note: Elementary lunch matrixes are set up with two entrée choices. If only one entrée is to be offered, simply fill out only one meat / meat alternative row and one grain row, leaving the corresponding rows blank Once a weekly menu has been established, individual days within the matrix may be rearranged (for example: Day 4 may be served on Monday, Day 1 may be served on Tuesday, Day 2 may be served on Thursday). No matter the order, menu planners must make certain that a reimbursable meal is served every day

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Change to mixed

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Show credit create weekly menus that meet meal pattern guidelines using standardized ingredients and recipest and menu contributions

• Abbreviations & Measures

• Portion Control • Purchasing Formula • Customizing Recipes • Crediting Grains • Fresh/Frozen/Canned

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These next two pages are single sided so that you and schools can take it out and put it in the kitchen or the office

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Introduction and Cooks Tools section

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2014 version 2015 version

http://mrs.mde.k12.ms.us

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Screen shot of one of the recipe lists

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Spice blend videos (used CIA chef to come up with recipes and Sauers chef did a demonstration of how to use spice blends)

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Training Summer Conference Regional training aprons oven mits Webinars Schools Head start

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Marketing Posters Postcards

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Next steps In the process of printing second edition – all updates have been made in the nutrient analysis system – SFSAs have access to those updates, and on MRS online Evaluation of the product and usage of the website Continue to update Training for Professional Standards

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Show credit create weekly menus that meet meal pattern guidelines using standardized ingredients and recipest and menu contributions

QUESTIONS

THANK YOU! Scott Clements, Director Office of Child Nutrition and Healthy Schools Mississippi Department of Education P.O. Box 771 Jackson, MS 39205-0771 sclements@mde.k12.ms.us Doris Schneider, RD Consultant, Office of Child Nutrition Mississippi Department of Education Executive Secretary, Mississippi School Nutrition Association justaskdoris@bellsouth.net Lydia West, MPH, RD, LD Consultant, Office of Child Nutrition Mississippi Department of Education elle_west@yahoo.com