Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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Beyond theMealPattern:ServingAdditionalItemsIn addition to the foods required in the meal patternsother foods may be served at meals to help improve acceptabilityand to satisfy children's appetites. These foods include toppings,condiments, and spreads such as honey, jam, jelly, syrup, mayonnaise,salad dressing, butter, margarine, or oil, and may also include sweetsor snacks that do not otherwise satisfy meal requirements.Other foods provide additional energy, and, if wisely chosen, increasethe variety of nutrients offered. However, these foods can also behigher in fat, sugar and salt. Keep this in mind when menu planningand limit the frequency and amounts you serve of foods such as chips,ice cream, and pastries.Taking FoodOff-siteWhile Program regulations require sponsors to ensure children eatmeals on-site, sponsors may let a child to take one fruit, vegetable,or grain item off-site to eat later without prior State agencyapproval. Sponsors should only use this option if they believe theyhave adequate staff to properly administer and monitor the site, inorder to ensure that issues, particularly related to food safety andProgram integrity, do not arise. State agencies may prohibitindividual sponsors on a case-by-case basis from using this optionif there is a question regarding whether the sponsor will be able toprovide adequate oversight.For more detailed information on taking meal components offsite,refer to memorandum SFSP 05-2015, Summer Food ServiceProgram Questions and Answers: REVISEDhttp://www.fns.usda.gov/sites/default/files/SP13_SFSP05-2015v2os.pdfCreditingFoodsThe Food Buying Guide for Child Nutrition Programs is a useful toolfor SFSP sponsors and can be found here:http://www.teamnutrition.usda.gov/resources/foodbuyingguide.html.The guide contains a wealth of information that will help withcrediting foods and can assist with planning meals and purchasingfoods that meet the requirements of the Summer Food ServiceProgram.Additional information on how to use the Food Buying Guide can befound in the Part II: Nutrition Services section of this guidance.16
ProductFormulationSchool Foodservice Directors may use the Road to SMI Success–A Guide for School Foodservice Directors and can be found here:http://www.fns.usda.gov/TN/Resources/roadtosuccess.html. Thisguide contains a sample product formulation template for meat/meatalternate products and a reviewer’s checklist. The templatedemonstrates what kind of information is necessary in documentingmeal pattern requirements and requires adaptation to accommodateother types of products. The checklist may be used by the schoolfoodservice personnel to determine if the completed productformulation statements are acceptable for documenting meal patternrequirements.The Food and Nutrition Service does not review or approve productformulation statements.SubstitutionsandExceptionsDisabilitiesA child is entitled to receive meal or food substitutions if the child hasa disability that restricts his or her diet and if there is a medicalstatement signed by a license physician that explains the disability andthe need for the substitution. Sponsors are required to makereasonable accommodations for children with disabilities, howeverthey are not expected to make accommodations that are so expensiveor difficult that they would cause the sponsor undue hardship. In mostcases, children with disabilities can be accommodated with little extraexpense or difficulty. A statement from the child's physician isrequired to ensure that the requested substitutions meet nutritionstandards that are medically appropriate for that child and to justifythat the modified meal is reimbursable. The physician's statementmust identify: the child's disability and an explanation of why the disabilityrestricts the child's diet; the major life activity affected by the disability; and the food or foods to be omitted from the child's diet, and thefood or choice of foods that must be substituted.Medical or Special Dietary NeedsMeal or food substitutions may be made at a sponsor's discretion for achild with a non-disability medical or special dietary need . Suchdeterminations should be made on a case-by-case basis and must besupported by a medical statement that identifies the medical or specialdietary need and which foods should be omitted and foods that shouldbe substituted. This medical statement must be signed by arecognized medical authority (e.g., physician, physician assistant,17
Page 1 and 2: The Summer Food Service ProgramSumm
Page 3 and 4: CONTENTSINTRODUCTION ..............
Page 5 and 6: Using a Food Thermometer ..........
Page 7: DietaryGuidelines forAmericansThe D
Page 10 and 11: FOOD COMPONENTS AND FOOD ITEMSSUMME
Page 12 and 13: Offer VersusServe (OVS)Offer versus
Page 14: More on FoodComponentsThis section
Page 17: For lunch and supper, 8 oz. or 1 cu
Page 21 and 22: Summer Menu PlanningIn this section
Page 23 and 24: CalculatingServing Sizesand CostsCh
Page 25 and 26: Sample Cycle MenusThe following is
Page 27 and 28: Making the Most of Summer MealsBuil
Page 29 and 30: fruits are naturally sweet, it can
Page 31 and 32: Protect children’s hearts, brains
Page 33 and 34: What type of grains should I offer?
Page 35 and 36: Prepare a stir-fry with a variety o
Page 37 and 38: SampleRecipesThe following recipes
Page 39 and 40: 2 ¼ tsp Salt-free chili-lime seaso
Page 41 and 42: Education and EnrichmentIn this sec
Page 43 and 44: The Physical EnvironmentIf you are
Page 45 and 46: PromotingPhysicalActivityWhile phys
Page 47 and 48: Spotlight on Summer Food Service Pr
Page 49 and 50: amounts of foods that will meet the
Page 51 and 52: PART II — NUTRITION SERVICESHire
Page 53 and 54: Getting Organized: Food Purchasing
Page 55 and 56: DevelopingFoodSpecificationsWhen pr
Page 57 and 58: How to Use theFood BuyingGuideUSDA'
Page 59 and 60: Additional information about calcul
Page 61 and 62: MenuProductionRecordsThe SFSP regul
Page 63 and 64: ScoopsThe number of the scoop indic
Page 65 and 66: Keep Food Fresh: Food StorageIn thi
Page 67 and 68: Drive Dirt and Germs Out: Food Sani
Page 69 and 70:
Take Precautions: Food SafetyIn thi
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SEPARATESeparate foods that are rea
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For additional information, visitht
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Call the local or State Health Depa
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E. Coli ReportAccording to USDA's F
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Minimum Safe Internal Temperatures
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Approximate Storage Life in Days of
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e Will harden at high temperature,
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Frozen Food Storage (continued)The
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f Garlitz, Carol J., Boor, K., and
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Food Safety ChecklistDate__________
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Food Safety Checklist, continuedFOO
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Questions and Answers1. I have to h
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with food safety information, which
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MyPlateThe U.S. Department of Agric
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meal. Example: An orange and orange
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GROUP DMINIMUM SERVING SIZE FOR GRO
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How to Read Nutrition LabelsNutriti
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3. Limit these nutrientsIn general,
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Food Sources of Vitamin A (Continue
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Food Sources of Vitamin C (Continue
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Food Sources of Vitamin C (Continue
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Food Sources of Iron (Continued)Foo
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Food Sources of CalciumAll foods li
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Serving Sizes and Yields for Vegeta
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Serving Sizes and Yields for Fruits
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e of the Position:Sample Position D
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Food Service Equipment NeedsEquipme
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Quaternary ammonium compounds (Quat
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Sanitize Smallware in a Mechanical
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CAUTION:All equipment should be kep
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Food Inventory Record InstructionsT
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Date Marking Ready-to-Eat, Potentia
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DAILY TEMPERATURE FORM - INTERNAL F
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RESOURCE SECTIONInformation Resourc
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Nutrition.govNIFANCEMCHAdditional o
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Serving It Safe: A Manager’s Tool
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Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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