Components Tab

MEAL COMPONENTS

This is required for Food-Based analysis.

• Fruit, Vegetable: Dark Green, Vegetable: Red/Orange, Vegetable: Beans/Peas/Legumes, Vegetable: Starchy, Vegetable: Other, Whole Grain-Gich, Enriched Grain, Meat/Alt, Fluid Milk and Type:
  • Enter the equivalent meal components provided by one serving of the recipe, based on USDA guidelines. Example: If a recipe contains ½ cup of cooked beans per serving that provides the equivalent of 2 oz. of Meat/Alt.
  • Valid increments are:
    • 0.125 for fruits and vegetables
    • 0.250 for grains, meat/meat alternates
    • 0.125 for Milk
• The Juice/Dessert dropdown list provides two options: Juice and Dessert.

  • Juice: No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be 100% full-strength. To add a juice, select Juice here and fill in the values for the Fruit or Vegetable Meal Component.

  • Dessert: The final rule allows two oz. eq. grain-based dessert(s) per school week to be counted toward the grain requirement. To add a dessert, select Dessert here and fill in the values for the Grain Meal Component.

• The Other field is for items that do not contribute to any components, but are analyzed for dietary specifications (i.e. calories, saturated fat, and sodium).
  • If an amount is entered here, it will show up as Other on the Production Report.

If the serving size of a recipe has been changed, do not re-calculate the component value on this tab. The value should remain "as-is."

MILK

This lists the types of milk available for the recipes.

• Check the milk types, if any that apply to the recipe.
  • NOTE:A reimbursable meal must serve two (2) varieties of milk` and may choose from: unflavored skim, flavored skim, or unflavored or flavored 1% milk.