Transcript Product Formulation Statements - UC Davis Center for Nutrition in

Calculating the Contribution to the
Meal Pattern:
Product Formulation Statements
Webinar March 27, 2014
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Brought to You By:
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Purpose of the Webinar
• Reinforce the importance of meeting the meal
pattern when using purchased food products
• Show why we need to validate the
contribution of processed foods
toward the meal pattern
• Show how to correctly validate a product
formulation statement (PFS)
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Outline of the Webinar
Tools to Document the Contribution to the Meal
Pattern in Purchased Food Products
Product Formulation Statement Criteria
Product Formulation Statement Validation Examples
Documentation and Record Retention
Summary
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
TOOLS TO DOCUMENT THE
CONTRIBUTION OF FOODS IN PROCESSED
FOOD PRODUCTS
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Tools for Crediting Food Components
in Processed Foods
1. Child Nutrition (CN) Label
2. Nutrition Facts Label + Revised Exhibit A, Grain
Groups
3. Product Formulation Statement (PFS)
4. Food Buying Guide
5. Basics at a Glance
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Child Nutrition Labels
 The CN logo (which is a distinct border)
 The meal pattern contribution statement
 A 6-digit product identification number
 USDA/FNS authorization statement
 The month and year of approval.
Product Formulation Statements
Child Nutrition (CN) labels are issued for M/MA
products by USDA and warranty the contribution of
the product.
A CN label will always contain the following:
Nutrition Facts Label +
Revised Exhibit A: Grains Groups
Nutrition Facts labels
specify the weight of the
serving size and allow us
to use the revised Exhibit
A Grains chart to
determine the
contribution of the item.
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Grains Groups versus Product Formulation
Statement Calculation
Product Formulation Statements
Product
Formulation
Statement
Information
to validate
the contribution
of the ingredients
by using the FBG.
Product Formulation Statements
Food Buying Guide
Information in the columns:
Specific information on the type and form
Purchase unit for the type and form
Number of servings in each purchase unit
Serving size to provide component credit
Amount to purchase for 100 servings
Edible portion after peeling, cooking, drained or otherwise
converted from Column 1 form
Product Formulation Statements
1.
2.
3.
4.
5.
6.
Food Buying Guide
The Food Buying Guide (FBG) is being revised.
Sections completed are:
• Meat/Meat Alternates
• Vegetables
• Fruits
• Milk
To download the latest edition of the revised
sections, go to:
http://www.fns.usda.gov/tn/foodbuying-guidechild-nutrition-programs
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Basics at a Glance
Another helpful tool
from the National Food
Service Management
Institute (NFSMI)
www.nfsmi.org
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
PRODUCT FORMULATION
STATEMENT CRITERIA
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Product Formulation Statement (PFS)
A PFS must meet the following criteria:
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Manufacturer’s letterhead
Product name
Code number
Serving size
Type of creditable ingredient(s)
Weight of creditable ingredient(s)
Company representative certifying correctness
– Printed name
– Signature
– Title
• Date company representative signs
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Additional Checks
• Is the credit claimed ≤ serving size?
• Is the information adequate?
Ingredients match a description in the FBG
If claiming more credit than FBG
Clarify ingredients
Demonstrate how it provides that credit
• Is it claiming M/MA?
Product has a visible M/MA
Method for crediting is outlined
• Is information on vegetable subgroups listed?
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Product Formulation Statements
Calculate and validate the contribution of the
ingredients on a PFS whenever you want to use a:
• New product
• Reformulated product
If you cannot obtain a PFS for a product or your
validation shows the product does not provide
what it takes, do not use the product for
reimbursable meals.
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Product Specification Sheet versus
Product Formulation Statement
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Letterhead
Signed
Dated
List contribution
No ingredient description
= Specification Sheet
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
VALIDATING THE PFS:
CALCULATING THE CONTRIBUTION
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Methods
• Recipe Analysis Worksheet: FBG Appendix A
• CDE Recipe Analysis Template
• Calculations on the PFS
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Recipe Analysis Worksheet: FBG Appendix A
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Complete worksheet
Date and sign
Attach to PFS
File
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
CDE Recipe Analysis Template
Product Name, Manufacturer, Code
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Complete worksheet
Date and sign
Attach to PFS
File
For a demonstration on this
template, see the
Recipes Webinar at
http://www.ucdavis.cns.edu
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
1 or
batch
Calculations on the PFS
• Complete
calculations
• Date and sign
• File
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
PFS VALIDATION EXAMPLES
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Sample Grains
Validation
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Criteria
Manufacturer’s letterhead
Product name
Code number
Serving size
Type of creditable ingredient(s)
Weight of creditable ingredient(s)
Company representative certifying
correctness
 Printed name
 Signature
 Title
Date company representative
signs
3
6
5
4
7
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
8
Sample Grains
Validation
Calculation
22.366 g WW Flour +
11.1832 g Enriched Flour =
33.5492 g total grains = 2.09 oz eq
16 g grain per oz eq
Or rounded down = 2 oz eq
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Additional checks:
Is the credit claimed ≤ serving size?
Yes
Is the information adequate? Yes
Ingredients match a description in
the FBG Yes
If claiming more credit than FBG
NA
 Clarify ingredients
 Demonstrate how it
provides that credit
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Grams versus
Rev. Exhibit A
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This PFS shows information for both
calculations.
Grams: There must be 16 grams of
creditable grain per portion for 1 oz eq
of grain
12.67 g WW Flour + 8.271 g Enriched =
20.94 g / 16 g = 1.30 oz eq or rounded
down to nearest ¼ oz eq = 1.25 oz eq
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Rev. Exhibit A: This is a Group B grain.
There must be 1 oz product per 1 oz eq
grain.
1.5 oz per portion / 1 = 1.5 oz eq grain
Is either contribution > portion size? No
Whole grain-rich: 12.67 > 50% of 20.94
1.25 oz eq or 1.5 oz eq? You decide.
Product Formulation Statements
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Sample Meat/Meat
Alternate Validation
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Calculation
Beans, Pinto Dry: 21 oz eq/lb
21/16=1.3125 oz per oz
.87 oz x 1.3125 = 1.14 oz eq
Cheese: 16 oz eq/lb, 1 oz eq per oz
.87 oz x 1 = .87 oz eq
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Total: 1.14 + .87 = 2.01 rounds down to
2 oz eq M/MA
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Additional checks:
Is the creditable amount > portion? No
Is the M/MA visible? Yes
Product Formulation Statements
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Vegetable Validation
Product Formulation Statements
This sheet is not a
valid PFS as it
does not list the
source and weight
of the M/MA
ingredients or the
vegetables.
Product Formulation Statements
Sample Vegetable Validation
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There are creditable Grain and M/MA
ingredients which were calculated
correctly.
To check the Vegetable calculations:
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The FBG lists the contribution of the
tomato paste as 192 ¼ c per 111 oz. #10
can.
192/111 = 1.7297 (1 Tbsp = ¼ cup) or
rounded to 1.72
.11 oz per portion x 1.72 = .1892 - ¼ c
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Tomato puree yields 96 ¼ c per 106 oz.
#10 can.
96/106 = .9056 - ¼ c or .90 as
rounded
.44 oz per portion x .90 = .396 - ¼ c
.1892 + .396 = .5852 - ¼ c
or 1/8 c of R/O Vegetable
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Product Formulation Statements
Sample Combination
Validation
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Grains: check the math
11.78 g WW/16 = .73 oz eq
11.31 g Enriched/16 = .70 oz
eq
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Error
rounding
but final
answer OK
.73 + .70 = 1.43 oz eq grains
Round down to 1.25 oz eq
√
Note that the two decimal
figure was rounded up, but
the figure of 1.25 oz eq is still
correct.
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Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Sample Combination
Validation
M/MA: check the math
Cheese: American is 1:1, = ¼ ounce
Ground beef, 20% fat is 11.8 oz eq per
lb (USDA Foods), FGB pg. 1-16
11.8/16 oz = .7375 ≠ .74 because
you may not round up
.7375 x 1.57 oz = 1.1578 oz eq or
1.15 oz eq
OR Ground beef, 24% fat is 11.6 oz eq
per lb (Commercial), FBG pg. 1-16
11.6/16 oz=.725 ≠ .73
.725 x 1.57 = 1.1304 oz eq or 1.13
oz eq
1.15 oz eq OR 1.13 oz eq + .25 oz eq =
1.40 oz eq or 1.38 oz eq
Round down to 1.25 oz eq
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Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Error
rounding
but final
answer OK
√
Product Formulation Statements
√
Validation: Product within a Product
• Pizza from one company
made with another
company’s turkey
pepperoni
• Validate the new PFS (or use
the CN Label if available)
• Validate the pizza company
properly credited the
product
• Attach the validated PFS (or
CN Label) for the turkey
pepperoni to the PFS for the
pizza
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Sample Fruit Validation
Product Formulation Statements
Alternate Calculation for Romaine:
31.3 ¼ c per lb/16 = 1.95 ¼ c per oz
1.5 oz/.64 = 2.34 oz ap
1.95 x 2.34 = 4.56 ¼ cup volume
½ volume credit = 2.28 ¼ c = ½ c
Product Formulation Statements
Product Formulation Statements
The Nutrition Services Division is validating
PFSs submitted by manufacturers
Coming Soon!!
Validated PFS will be housed in the Food
Distribution Program module of the CNIPS
You may send your validated PFSs to:
[email protected].
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
DOCUMENTATION AND
RECORD RETENTION
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Documentation
All sponsors must retain documentation on how the
processed food products contribute to food
components of the meal pattern.
• Copy of CN Label
• Copy of the PFS
Copy of validated calculations by
State or
School
• Grain Equivalency Calculations
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Record Retention
Documentation must be:
• Retained for three years beyond the fiscal year
that the processed convenience product was
used
• Available during an Administrative Review
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
SUMMARY
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Summary
Calculate the contribution of food components
in a processed food product whenever a:
• New product is used
• Current product is reformulated
Product Formulation Statements
Center for Nutrition in Schools – http://cns.ucdavis.edu
Summary
To validate the contribution of a processed food
product as stated on the PFS, use:
• Appendix A of the FBG or
• The CDE Spreadsheet or
• Hand calculations recorded onto the PFS
Product Formulation Statements
Summary
To do the calculations use:
• The FBG
• Nutrition Facts Label
• Basics at a Glance
Plus
• The CDE Spreadsheet or
• A calculator
Product Formulation Statements
Conclusion
• Thank you for joining our webinar.
Product Formulation Statements