Spreadsheet: 05ba0edc-aca9-4cf4-bfe7-d46eee405e20
Sheet: July

6¢ Menu Certification - MDE Questions and Answers
Date/Time | Question/Problem | MDE Response
2012-06-27 10:31:00 | For Option 1, the menu worksheet includes: (1) food items, (2) quantities used. Please clarify, does the word USED mean PLANNED or the amount actually selected by students and recorded on the food production record? | For both options 1 and 2 in menu certification, the menu worksheet should include the food items and quantities offered. Because the 6 cents performance-based reimbursement does not go into effect until October 2012, SFAs may submit planned menus prior to October 1, 2012 and must reflect meals planned for October or November 2012.
2012-07-27 11:04:00 | (1) Will the certification tool be required in addition to the nutrition analysis and menu component report from NutriKids for the October menu? (2) If unlimited portions cannot be assessed for component and nutrient requirements, how will unlimited choice bars be assessed? Even when entered as planned, it shows up as not meeting the minimum vegetable requirement despite ample portions and sufficient sub-group variety. (3) When menu planning using NutriKids, we based our components on actual ounce equivalents; however, when entered, the B/G and M/MA subgroups are rounded down to the nearest quarter. So the actual amounts meet the requirements but our entered (rounded) amounts are saying that we are short .25 oz. Which will you use for certification? | (1) The Menu Certification portion of the certification tool is required for all SFAs.  NutriKids nutrient analysis of the menu can be submitted fin lieu of the Simplified Nutrient Assessment portion of the Menu Certification tool.  (or other approved software)SFAs that utilize NutriKids or any other USDA-approved nutrient analysis software must complete and submit one week of menus for each menu type offered, a detailed menu worksheet (section of the certification tool), and the nutrient analysis (NutriKids analysis) of calories and saturated fat for each menu type. (2) There is an Option Veg Bar tab in the certification tool where vegetable items offered on the vegetable/choice bars can be recorded. (3) We will use the menu certification tool to certify districts for the additional 6¢ reimbursement.
2012-06-27 09:08:00 | How do we credit mixed leafy greens if we purchase a 60/40 blend of romaine and iceberg or 70/30? Are we expected to offer only dark green leafy vegetables for our tossed salads? | If a mixed salad contains different vegetable subgroups and the quantities of each subgroup are known, they can be credited toward each subgroup. In this case, because the amount of romaine and [NAME] is known in the salad mixture, you are able to credit the romaine lettuce in the dark green vegetable subgroup and the iceberg lettuce in the other vegetable subgroup. If the quantities are not known, a mixed salad counts toward the additional vegetables requirement. A variety of vegetables are encourage, therefore, mixed leafy greens are allowable.
2012-06-27 15:18:00 | Is it possible for the lunch certification worksheets to be sent in hard or printable copies for my cook to work on? She will need to work on paper and I will be entering the information on the excel worksheets in the office. | No.  The menu certification tool is built to do calculations "behind the scenes" of that actual pages that appear on the computer screen.  You must complete the document via computer.
2012-06-27 14:58:00 | (1) We have been having problems with how the protein and grains calculator is working with our multiple entrée options available at each of the school levels. It doesn't seem to use a weighted average of what is available to students in meal programs with 3 or 4 entrees. (2) We haven't worked on the nutrient analysis page yet, but we are anticipating that based on how it is counting grains and proteins that it won't use a weighted average calorie limit to evaluate our menus. Ours will turn up in red. What should we do? (3) The nutrient analysis page is not pulling in information from the "all meals" page. Is there a bug in the worksheet? | Please be sure that you are using the most current version of the menu calculator.  USDA did make some changes, and updated the calculator in early July.  On the MDE - FNS website, (http://education.state.mn.us/MDE/SchSup/FNS/043576) there are instructions to ink to the current USDA menu certification tools.  Also included is information on how to transfer data from an outdated spread sheet to a new spread sheet.. (1) The weighted average comes into play when analyzing the nutrient specifications (calories, saturated fat) and while using the simplified nutrient analysis tool. Each serving line/reimbursable meal must fulfill the daily requirement of G/B and M/MA as well as fall within the weekly range. The daily minimum requirement applies to fruits, vegetables, grains, meats/meat alternates, and milk (all 5 components) at lunch, and fruits, grains, and milk (all 3 components) at breakfast. For menu planning purposes, all offerings must meet the minimum requirement (be equal to or above that amount). A weekly ranges requirement applies to both the grains and meat/meat alternate components. For menu planning purposes, SFAs must offer a weekly menu such that the sum of all daily minimum offerings meets at least the weekly minimum requirement. The same applies to the weekly minimum amount of meat/meat alternate. SFAs must also plan their menus so that the sum of the daily maximum offerings fro grains and meat/meat alternates is equal to or less than the weekly maximum limit. Therefore, the sum of daily minimums must meet the weekly minimum requirement AND sum of daily maximums must meet the weekly maximum requirement. (2) By utilizing the simplified nutrient analysis tool, SFAs are able to calculate a weighted average for calories and saturated fat. There is a section to enter the number of servings for all days offered. (3) The simplified nutrient analysis worksheet should pull the meal name information from the All Meals tab only. The other information (side dishes, condiments, etc.) need to be entered manually.
2012-06-27 13:47:00 | Would you be able to give any guidance on how to meet the new requirements for our high school which is a grade 7-12 building? All 7th through 9th graders all come to lunch mixed together as some of their classes are mixed. We are unable to change their lunch schedules without affecting all of their class schedules. I would like to have guidance on how to plan menus and record portions served to ensure compliance with the new requirements (especially on grains and calories). | Ultimately, these grade arrangements will have to be addressed through nutrition education. Educating students on the appropriate servings/portions based on grade group is essential to meet the new meal pattern especially when multiple grades are being served at once.
2012-06-27 13:21:00 | How does this affect schools who use caterers who generate their own menus? Have the approved caterers been advised of this new requirement? | If a SFA utilizes catering services, the SFA is responsible to ensure that the caterer is implementing the new meal pattern according to the HHFKA regulation.  [NAME] must generally work with their caterer to ensure that this menu certification tool is completed and submitted.  Caterers are invited to attend any of the training sponsored by MDE.
2012-06-27 13:25:00 | What are the guidelines for preschool? | Pre-K meals currently must follow the CACFP meal patterns.  If you served PreK last year, you can use last year's meal pattern for PreK.
2012-06-27 13:52:00 | Do you have to send the same week of menus for all grade groups? | Yes, send the same week of menus for all grade groups or different/unique menus offered.
2012-06-27 13:54:00 | We thought we were told at our last webinar that the breakfast program wasn't going to be included in the new changes this next year, but now you are saying that we do have to be certified in both breakfast and lunch requirements? | If breakfast is offered at your district/school and you are applying for certification, both breakfast and lunch need to be certified to be eligible for the additional 6 cents reimbursement for lunch. SFAs must submit certification documentation reflective of the meal pattern requirements in effect at the time they apply for certification. Therefore, if an SFA applies for certification in SY 2012-2013, they need to demonstrate compliance with the breakfast requirements in effect for SY 2012-2013. If an SFA applies for certification in SY 2013-2014, they would need to demonstrate compliance with the breakfast requirements in effect at that time. What this means is that breakfast meal pattern has not changed for school year 2012-13, however you do need to submit breakfast menu information in order to get the 6¢ lunch additional reimbursement.
2012-06-27 13:55:00 | Question about breading: Is there specific guidance on which breading we "have to" count and which breading we "don't have to count"? For example: croutons topping a salad, bread crumbs in lasagna/meatballs, hot dog vs. corn dog, pizza crust vs. breaded chicken. | The new meal patterns provide a minimum and maximum number of oz. eq. to meet a weekly grains requirement by grade group. All grains offered should be counted toward meeting these minimum and maximum requirements using the ounce equivalent or "bread" or "bread alternate" criteria. During SY 2012-2013 only, SFAs will have total flexibility to decide whether to count batter/breading on meat/meat alternate products greater than or equal to 0.25 ounce equivalents toward the daily and weekly grains requirements.
2012-06-27 13:57:00 | Question about protein sources: do we count all protein sources in a recipe starting July 1st? As previously, we could only count up to 2 protein sources per recipes. | All meat/meat alternate sources must be counted toward the daily and weekly requirements.
2012-06-27 14:01:00 | I am very frustrated. Our schools are laid out by a K-6, 7-9, 10-12. We are making exciting plans to implement the new meal pattern but cannot change our grade distribution by school!! We need clarification here. NOW. | We share you concern and understand your challenge.  The age/grade groups were defined based on the most commonly used grade configuration over the entire United States.  Unfortunately for Minnesota schools, that configuration may not be the majority. Ultimately, these grade arrangements will have to be addressed through nutrition education. Educating students on the appropriate servings/portions based on grade group is essential to meet the new meal pattern especially when multiple grades are being served at once.   You can do that through general lyceum presentations, on the back of menus sent home to parents, informing the teachers and asking them to share the information, planning classroom presentation, signage in the cafeteria, signage at the point of service, and front of the line meal identification information.
2012-06-27 14:19:00 | If I'm planning menus for a catholic K-8 school, would I submit our menu information separately from the other schools in our district, which use other menus, correct? | Yes, since it appears that your menu is distinctly different.  SFAs must submit one week of each district menu type, by grade group, and a detailed menu worksheet for each distinct menu type showing food components and quantities by reimbursable meal. If the SFA chooses certification option 1, a nutrient analysis (from an FNS approved nutrient analysis software) of calories and saturated fat must also be submitted. If the SFA chooses certification option 2, the SFA must also submit the simplified nutrient assessment worksheet for each menu type offered.
2012-06-27 14:21:00 | What if our menus are the same for all elementary schools, but portion sizes can be different (1/2 sandwich vs. whole for younger grades [NAME])? Would this be considered an unique menu and would we have to submit two separate worksheets for our grade K-5 menu to reflect these different portion sizes? | Yes, if different portion sizes are offered to different grades like you suggested, these would indeed be considered a unique menu and would need a separate menu worksheet.
2012-06-27 14:32:00 | If a menu was submitted and for some reason it was denied--can menus be resubmitted with any necessary corrections that may have been needed? | If a menu is submitted that does not meet the certification guidelines, technical assistance will be offered and SFAs will be given time to make the needed corrections. The menus can be resubmitted for certification at that time.
2012-06-27 14:36:00 | Can we use both option 1 and option 2 based upon different menu selections? | If you already have a USDA-approved nutrient analysis software and monitor your nutrients in your menus, it may be to your benefit to be certified under Option 1. Option 2 is for those schools that do not already have a USDA-approved nutrient analysis software and need to use the simplified nutrient assessment tool to serve as a proxy for nutrient analysis.
2012-06-27 14:40:00 | Do all forms of potatoes fall into the starchy vegetable category? Including mashed potatoes, French fries, hash browns, etc.? | All forms of potatoes are considered a starchy vegetable and should be categorized under the starchy vegetable subgroup.
2012-06-27 14:41:00 | How long should this process take? I am looking for asking for extra summer time to accomplish doing this. | It's a good idea to share this process with your school administration so they are aware of the workload. The process is not necessarily difficult, but it can be intimidating, as there are quite a few pages so it may be that you request additional help.
2012-06-27 14:42:00 | Are there any trainings offered in rural Minnesota? | Trainings in rural Minnesota have yet to be scheduled. But we hope to add some in late September or October.  We will offer training throughout the school year as well.
2012-06-27 14:46:00 | Does the 6 cents apply for lunch and breakfast? Or just lunch? So a total of 12 cents? | The performance-based reimbursement of 6 cents is only for lunch. However, SFAs must submit cortication documentation reflective of the meal pattern requirements in effect at the time they apply for certification. The reimbursement rates for breakfast remain the same.
2012-06-27 14:46:00 | Is the meal pattern included in the menu calculator on August 16th? | There will be a one hour session on the HHFKA held right before the 6 cents training and application.