Six Cent Certification Tool

1. Six Cent Certification Tool Maine Child Nutrition Services

2. Certification Process Overview • The certification process for the 6 cents performance-based reimbursement works as follows: • SFA submits certification documentation to State Agency • State agency makes a certification determination within 60 days of receiving documentation • Certified SFAs must annually attest to ongoing compliance with the meal patterns through SY 2014-2015 • Ongoing compliance will be monitored during administrative reviews

3. What is the Purpose of the Reimbursement? • Intended to assist SFAs in meeting the new meal patterns • Since it is performance based it is expected to encourage SFAs to implement the updated requirements as quickly as possible

4. Certification Option 1- SFAs submit • One week of menus for breakfast and lunch for each unique age/grade group menu • Detailed USDA excel menu work sheet for each lunch menu • A nutrient analysis of calories and saturated fats for breakfast and lunch menus for each age/grade group • Letter of attestation

5. Certification Option 2- SFAs submit • One week of menus for breakfast and lunch for each unique age/grade group menu • Detailed USDA excel menu worksheet for each breakfast and lunch menu • A simplified nutrient assessment of calories and saturated fats for the lunch menus (provided in the second part of the excel spreadsheet) • Letter of attestation

6. Things to Know • The 6 cent certification is district-based, and all menu types within the district must be submitted. Individual schools may not apply for the reimbursement • Every unique menu must be entered into a new worksheet • The worksheet is based on a 5-day school week • Certification is based on offered menus and does not consider Offer vs Serve options. Report full offerings • You will be submitting the menu worksheet and analysis tool electronically, via thumb drive in the mail, or via a disk in the mail. Please do not mail or fax paper copies of these worksheets.

7. Different School, Different Menus, Separate Documentation • If the SFA serves multiple, distinct menus within one age/grade group, the SFA must submit all menus served • For example, if the SFA has two high schools that offer lunch menus with different entrees in their reimbursable meals, both lunch menus (and accompanying menu worksheets) must be submitted • If the SFA has two high schools that offer lunch menus with the same entrees but one has a salad bar and the other serves similar vegetables on the line each day, the SFA would only need to submit one of these menus and the accompanying menu worksheet • In this case, the SFA must ensure that any menu variations not submitted for certification are consistent with the meal pattern and nutrient requirements

8. Multiple Serving Lines • Regulatory Requirement “Schools that offer a variety of lunches or multiple serving lines must make all required food components available to all students, on every lunch line, in at least the minimum required amounts.” THIS INCLUDES ALTERNATE MEALS

9. Maintaining Certification • State Agencies must only certify an SFA once • Once an SFA has been granted certification, ongoing compliance with meal pattern requirements will be monitored through administrative reviews • Each year, until SY 2014, the SFA will be required to submit a letter of attestation stating they have implemented the current guidelines (this is due to the phasing in of certain requirements)

10. Why use this tool? • The tool has two parts to help you meet the new meal pattern guidelines: • Part one: checks whether the menu meets the requirements for food component servings for the day and week for each age group • Part two: ensures the menu meets the weekly average requirements for saturated fat and caloriesfor each age group (This section is only necessary for schools who do not have access to nutrient analysis software)

11. What you will need for menu worksheets • A five-day menu from the month that you are submitting (most likely October) for each age group • Meal components, ounce equivalents, vegetable subgroup amounts, whole grain rich criteria • USDA Food Buying Guide to determine ounce equivalents/serving sizes for all meal components/items

12. Where to Find the Tool and Additional Resources • http://www.maine.gov/education/sfs/meal-pat.html • The section “New Meal Pattern 2013/ Performance Based Reimbursement” provides the regulations as well as: • Production record worksheets • Menu planning tools • USDA Simplified Nutrient Analysis Tool

13. Getting Started • Select the appropriate age range and meal • K-5, 6-8, K-8, and 9-12 for breakfast or lunch • Save the spreadsheet to your computer • make sure to include your school districts name, the grade level, and the meal in the file name • Begin the spread sheet at the beginning • This means starting at the first sheet tab labeled on the bottom as “Menu Worksheet Instructions” • Notice that there are 12 different sheet tabs that you may be working with. Use the arrows to the far left of the sheet tab menu bar to scroll through

14. “Menu Worksheet Instructions” and “SFA Notes” • Carefully read the instructions for using the worksheet • The next sheet tab is labeled “SFA Notes” use this section to communicate anything that may be of concern to the state agency that will be reviewing the spreadsheets. • For example if you have multiple serving lines you can use this space to give details about your meal service.

15. Adjusting the View in Excel

16. Adjusting the View

17. Worksheet Tools • Adds fractions • Converts decimals to fractions

18. “All Meals” Sheet

19. Unique Meal Example • Each meal consists of all required food components. • Sample menu • Chicken Nuggets (5 pieces)- 2M/MA • WW Roll (2 oz grain eq) • Honey Sauce – 2 TBSP *only required on menu and nutrient assessment • Mixed Fruit Cup- ½ cup • Steam Broccoli- ½ cup • Baby Carrots- ½ cup • 100% Orange Juice – ½ cup • Milk- 8 oz

20. “All Meals” Sheet • Under “meal name” enter each unique/reimbursable meal offered during the week • Fill in the remaining cells based on how many servings of each food component are offered at that meal • If multiple reimbursable lunches are offered throughout the week list each unique lunch once (deli bar, pizza station, hot entrée) • If, for example, you offer a deli bar and each sandwich has the same meat, grain, veg, fruit, and milk offering you can list it as one as long as you have nutrient analysis software and are not filling out the “simplified nutrient assessment tab” • Conversions for vegetables must be made FIRST. Only creditable amounts should be entered into the worksheet

21. Optional Vegetable/Salad Bar

22. “Monday-Friday” Sheets Part 1

23. “Monday-Friday” Sheets Part 1 • The first part (the part to the far upper left) has columns 1-6 • In column 1, select the reimbursable meal/meals served on that day from the drop down menu (start with Monday and proceed through the sheets until Friday) • Columns 2-6 will auto-fill based on the information that you provided in the “All Meals” sheet tab • If the cells show up green then you have met the daily amount of that food component, if they show up red it means that you have not met the daily requirement • Make sure to scroll over to the “Milk Type” section, to the right of the milk servings column (6) and select the types of milk that are offered that day • Next scroll all the way over to the right for the second part of the sheet

24. “Monday-Friday” Sheets Part 2

25. “Monday-Friday” Sheets Part 2 • NOTE: if you offer a weekly vegetable bar on that day then click the box at the top that states such

26. “Monday-Friday” Sheets Part 2 cont. • If you offer additional vegetables or do not offer a daily salad bar, enter the vegetable subgroup quantitiesbased on creditable amounts into each cell • Make sure to list all vegetables served on that day. If you serve multiple meals list ALL meals vegetables • If the vegetable that you have served is not in the drop down menu: • first make sure that it fits within that subgroup by checking the myplate website • then select the “unspecified” vegetable in the drop down menu, then fill in the name of the vegetable in the rows below the drop down menus.

27. Unspecified Vegetable Subgroups • Notice that when you choose the “unspecified” option the worksheet reminds you to fill in the second section.

28. “Monday-Friday” Sheets Part 2 cont. • Next, in the drop down menu at the top of the vegetable subgroup sheet select the largest amount of that subgroup that is offered in ONE meal • For example, if two meals are served and one meal offers ½ spinach and the other offers ½ spinach AND ½ broccoli as one meal—you would enter 1 cup as the largest amount served for dark green vegetables. You do not add these amounts together to make 1 ½ cup. This amount is per meal

29. “Weekly Report” Sheet

30. “Weekly Report” Sheet Map • Fruit (top left) • Vegetables (top left) • Meat/Meat Alt (middle left) • Grain and Whole Grain Rich (bottom left) • Milk (bottom left) • Fruit juice limit (top right) • Vegetable juice limit (top right) • Comments section (middle right)

31. “Weekly Report” Sheet • This sheet uses the data that you entered for each day and determines whether the menu meets the weekly requirements for servings of food components • Any field highlighted in red indicates a requirement that the menu did not meet, you can NOT submit a menu to us that has red or yellow highlighted boxes. • Make sure to scroll all the way down and all the way to the right to view all cells (there are eight sections) • If you see cells highlighted in red, then adjust the menu accordingly to meet all requirements

32. Nutrient Analysis Sheet • Before beginning please read the “Nutrient Instructions” tab • Requires production records (planned production numbers are acceptable), standardized recipes, and food labels • Can use the CNPP Super tracker https://www.supertracker.usda.gov/ • Calculates the weekly requirements for calories and saturated fat • Uses a weighted average to take into account multiple offerings

33. Tools Within the Nutrient Analysis Sheet • Locate the tools on the far right of the sheet • Scroll down to view all tools • These 5 tools allow you to: • Determine the calories and fat per serving size in cups • Add up fractions or decimals • Convert decimals to fractions • Calculate the calories and saturated per serving size in weight • Easily access calories and saturated fat for common condiments (dressing, butter, ketchup)

34. Be Aware of Common Fat/Sugars Added to Fruits and Vegetables Fats Sugars • Butter • Margarine • Vegetable Oil • Salad Dressing • Mayonnaise • Cream/whipped cream/sour cream • Shortening • Back crumbles • Brown sugar • White sugar • Maple or fruit syrup • Pie filling • Crumb topping

35. Fruit with Added Fat/SugarNutrient Analysis Step 1 • Steps 1,3,4,5,6,7 are used to estimate the amount of added calories • Fruits that are served as part of a grain-dessert, or with a significant amount of added fat and/or sugar can be listed in column O1 “Dessert, Side, or Condiment” • If you list a fruit in the O1 column you do not have to report it in this section

36. Example of Percentage Calculation • 5 cups of fruit offered throughout the week • 2 cups are canned in light syrup (with sugar) and 3 cups are fresh • Divide 2 (amount with added sugar) cups/ 5 (total amount)cups= 0.4 • 0.4x100 = 40% • Choose the 30-70 % option for fruit offered throughout the week with added sugar • The same method can be used with steps 2,4,5,6,7

37. Milk TypesNutrient Analysis Step 2 • Simply select what two types of milk are offered the most often • If you offer three each day, choose at least one nonfat flavored or unflavored and one low-fat

38. Dark Green Vegetables with Added FatNutrient Analysis Step 3 • Determine the total cups of green vegetables that were served throughout the week • Then determine how many of those cups were prepared with fat • Divide the cups prepared with fat by the total number of cups and x 100 to get the percentage

39. Red/Orange Vegetables with Added Fat/SugarNutrient Analysis Step 4 • Note: you calculate added fat and added sugar for red/orange vegetables • Example of added sugar would be glazed sweet potatoes • Follow the same calculations as steps 1 and 3

40. Legumes with Added FatNutrient Analysis Step 5 • Follow the same calculations as 1, 3, 4

41. Starchy Vegetables with Added FatNutrient Analysis Step 6 • Follow the same calculations as 1, 3, 4, 5

42. Other Vegetables with Added FatNutrient Analysis Step 7 • Follow the same calculations as 1, 3, 4, 5, 6

43. “Main Dish Simplified Nutrient Data Entry”Nutrient Analysis Step 8 • You will need your production sheets and nutritionlabels • Make sure to accurately calculate the calories based on the serving size

44. Sides, Desserts, Condiments Nutrient DataNutrient Analysis Step 9 • Insert information about every condiment, dessert, or sides that are offered as part of a meal • (Examples: apple crisp, garlic bread, rice pilaf, mustard, etc) • *Hint* prepared vegetable sides and fruit in light syrup, etc may have already been calculated using previous steps- exclude these in this part

45. Calories and Saturated Fat RequirementsNutrient Analysis Step 8 • At the bottom of the excel sheet you will find a tool that determines whether you meet the calorie and saturated fat requirements

46. Jessica McGovern, MS, RD, LD Jessica.McGovern@maine.gov 207 624 6726