Total offerings+Total oz equivalents-*/Simplified Directions for Lunch Menu worksheetGetting StartedREMEMBER TO PERIODICALLY SAVE THE WORKSHEET AS IT IS BEING COMPLETED!!!!Materials needed:1 week menu (5 days)Portion sizes for all reimbursable menu itemsContribution information for each menu item (CN Label, USDA Food Fact Sheet)Standardized RecipesProduction Records Click here for Team Nutrition resources like the Food Buying GuideClick here to go to the Food Buying Guide CalculatorComplete a Menu worksheet for the grade groups (K-5, K-8, 6-8, and 9-12) as appropriate. Separate Menu worksheets have been developed for breakfast and lunch. This Excel file has 12 tabs including the Simplified Nutrient Assessment (and two instruction pages). The name of each tab is located at the bottom of the workbook.Click on the tab at the bottom of each tab to transfer to a different tab.***It is very important to follow these steps in order; otherwise, the worksheet will not provide accurate results. The accuracy of the menu certification results are based on the accuracy of the information entered by the user. Crediting ConsiderationsSome vegetables and fruits do not credit on a volume as served basis (e.g. 1 cup credits as 1 cup)Tomato paste - refer to manufacturing informationDried fruit- twice the volume as served (1/2 cup credits as 1 cup)Raw leafy greens- half the volume as served (2 cups credits as 1 cup)Conversion must be made first, and CREDITABLE amounts entered into the menu worksheet. Example: if a salad with 2 cups of romaine lettuce is offered, “1” cup of vegetable (dark green) must be entered.SFA NotesThis tab is for SFAs to provide notes and any additional information the State agency may instruct to includeEntering Meals into the “All Meals” Spreadsheet (column 1)Column 1: “Meal Name.” ***IMPORTANT: For purposes of Menu worksheet, SFAs must list reimbursable meals offered on the menu. Each reimbursable meal consists of all required food components: any grain/meat/meat alternates in a main dish and/or side dish, total amount of fruit offered with this meal, total amount of vegetables in a main dish and/or side dish, and amount of milk. The vegetable subgroups and types of milk will be recorded on a different tab. To simplify the menu entry process, type the name of the complete reimbursable meal by main dish name only.To assist the State Agency reviewer, enter the name of the main dish to match the menu submitted for certification. (e.g. if vegetable pizza is called “Garden Power Flatbread,” insert “Garden Power Flatbread” into the menu worksheet).Once the meal name for Meal #1 has been entered, the meal components and corresponding serving sizes must be entered. ALL unique reimbursable meals offered over the course of the entire week must be entered. If a cheese pizza is available every day, enter it once.Each row should contain one meal until all meals offered over the week are enteredColumns 2 through 6: Component Data Entry Each food component column lists the appropriate unit of measure (e.g. ounce equivalent for grains, cup for fruit). Each component is color coded (e.g. Fruit and Fruit juice are purple). This color scheme is consistent throughout.Total fruit, fruit juice, vegetable and vegetable juice columns include a dropdown menu. Clicking on the gray box with the black downward arrow opens a list of serving sizes.Total grains, whole grain-rich grains, grain based desserts, meat/meat alternates and milk do not have dropdown menus, the user will need to enter in the appropriate food quantities within the blank cells. ***Do NOT enter text (such as “4 oz”) in these cells. Attempts to do so will result in an error message.To assist in calculations there is an optional fraction calculator as well as a decimal to fraction converter to the left of the component entry section in the "All Meals" tabMeat/Meat Alternate (column 2)Meat/Meat Alternate (oz equivalent): Enter the amount of meat/meat alternates offered in the main dish and/or side dishes. Type in a value in ounce equivalents (to the nearest quarter ounce, or 0.25 ounce equivalents). Do NOT enter text (such as “4 oz”) in these cells. Attempts to do so will result in an error messageGrains (columns 3, 3a, & 3b)SFAs must use ounce equivalents for all grains (based on 16 gram creditable grain)Column 3: Total Grains including whole grain-rich and desserts (oz equivalent): Enter the total number of ounce equivalents/servings of grains in the reimbursable meal.Consider grains in the main dish (bun, breading, pasta), side dishes (e.g. rice, breadstick), and any other additional grains available to the student such as sliced bread and/or desserts. All grains both whole grain-rich and non whole grain-rich should be added together in this cell. Unlike the vegetable component, all grains in the meal MUST be included in the “Total grains” column (e.g. “extra” bread offered at the end of the serving line or rolls offered on the salad bar).All grains are measured in ounce equivalents and may be credited in quarter ounce equivalents. Do NOT enter text (such as “4 oz”) in these cells. Attempts to do so will result in an error message.Column 3a: Whole grain-rich Only (oz equivalent): Enter the quantity of whole grain-rich grain contained in the meal. If the food item is not whole grain-rich, either leave the cell blank or type in a zero (“0”).Example: The SFA serves a pizza with crust that is 2 oz equivalent of grains. If the grains are deemed whole grain-rich, the SFA would enter “2” in the whole grain-rich box. Column 3b: Grain Based Desserts (oz equivalents): Enter the quantity of grain based desserts offered in the meal. Ensure all three columns related to Grains are entered in ounce equivalents (e.g. a 0.75 oz eq cookie) and NOT in servings (e.g. 1 serving of dessert). If grain based desserts are not offered, either leave the cell blank or type in a zero (“0”). Fruit (columns 4 & 4a)Column 4: Total Fruit including juice (cups): Using the drop down menu, select the quantity of fruit offered with the reimbursable meal. Options range from 1/8 cup (smallest creditable amount) to 2 cups. Total fruit includes both whole fruit and fruit juice.***IMPORTANT scroll up or down through the options until “1” is highlighted. The “enter” key must be pressed before moving to the next column. Column 4a: Fruit Juice Only (cups): If juice is part of the reimbursable meal, it will be reported in this column. Juice is also included in the “Total Fruit including juice (cups) column,” however, the two boxes will NOT be added together. Select the portion size of juice. If juice is not offered with the reimbursable meal, leave the dropdown box blank. Vegetables (columns 5 & 5a)Column 5: Vegetables (cups): Include only vegetables offered that will be credited toward the reimbursable meal. Do not consider subgroups here just enter minimum amount of vegetables associated with this meal.If several vegetable choices are offered, enter the minimum that the child is instructed to take. In the dropdown box, options range from 1/8 cup (the smallest creditable amount) to 2 cups. If more than 2 cups of vegetables are offered in this single meal, report 2 cups.Column 5a: Vegetable Juice Only (cups): If juice is part of the reimbursable meal, it will be reported in this column. Juice is also included in the “Total Vegetable including juice (cups) column,” however, the two boxes will NOT be added together. Select the portion size of juice. If juice is not offered with the reimbursable meal, leave the dropdown box blank. Milk (column 6)Column 6: Milk (cups): Enter the amount of milk offered. Milk is measured in cups and may be credited in 1/8 cup increments. Optional Weekly Vegetable Tab (Optional VegBar)This tab is OPTIONAL depending on the weekly menu offerings. This tab is for menus that offer the same vegetables in the same quantities at least two days a week. Vegetables entered in this tab must be accessible to all students.The vegetable subgroups offered on salad/vegetable/garden bars may be entered here to reduce the burden of entering the SAME information for multiple days.Each vegetable and the quantity (cups) offered must be selected under the appropriate subgroup. If the vegetable offered is not listed then select the "unspecified" entry for the appropriate subgroup. The name of the vegetable offered must be typed in the appropriate subgroup columns located below the selection section.The quantity of each vegetable offered must be the planned serving size per student. NOTE: The worksheet allows for one vegetable bar to be recorded in the Optional VegBar tab. If a vegetable bar that differs by day is offered, all offerings and quantities for each vegetable subgroup must be entered by subgroup on the day that vegetable bar was offered.Selecting Meals and Vegetables for each day of the weekStep 1: Using the dropdown boxes in the “Reimbursable Meal” column, select the meal offered for each day(one meal per box). Only select the meals served on that day. Do NOT account for multiple serving lines. List all meals available to a child each day. Once the meal is selected, columns in that row will automatically fill in from the data entered in the “All Meals” tab.The worksheet will automatically check the daily requirements for each component and indicate with a "yes" or "no" whether the meal meets the daily minimum requirements.Weekly requirement assessment is done in the "Weekly Report" tab.Step 2: Milk type: Scroll (go to the bottom of the screen and slide the bar to the right) to the right side of the screen until the table entitled “Milk Type” is viewable.There are 5 types of milk listed. Click the small checkbox to the right of each type of milk offered each day. Depending on varieties selected, the last column in this section will turn green (Yes) or red (No).Step 3: Vegetable Subgroups: Report the specific vegetables offered in the daily menu. Scroll to the right until the “Vegetable Subgroup Tracker” table is in view. If the vegetables offered for each day include ALL vegetables entered in the Optional VegBar tab then select the check box under the Vegetable Subgroup Data Entry section. If different vegetables were offered or vegetables IN ADDITION to ALL vegetables entered in the Optional VegBar tab then proceed with the instructions below. NOTE: The worksheet allows for one vegetable bar to be recorded in the Optional VegBar tab. If a vegetable bar that differs by day is offered, all offerings and quantities for each vegetable subgroup must be entered by subgroup on the day that vegetable bar was offered. Beginning with “Dark Green,” use dropdown boxes to select dark green vegetables offered in ANY of the meals offered that day. Leave this column blank if dark green vegetables are not offered.For each dark green vegetable selected, the appropriate quantity provided each day must also be selected. In the second green column, use the dropdown box to select the correct amount of cups.If the same dark green vegetable is offered in different food items on a day (e.g. 1 cup romaine in a chef salad, ½ cup romaine in a side salad), do NOT combine amounts. Once all types and quantities of dark green vegetables offered on each day are selected, locate the first row, labeled “Largest amount of dark green vegetables to select"This is to enter the quantity of dark green vegetables available to a single child. For example, if two different main dishes are offered, such as a spinach pizza and a broccoli casserole, the amounts of spinach and broccoli would NOT be added together as the student cannot take both of those food items. This would also apply if more than one side dish with dark green vegetables is offered and students are instructed to take one choice. It is very important the total amount is accurate. The “largest amount” information will help determine the weekly subgroup offerings and if the requirements are met. Once dark green vegetables have been entered, the same process must be repeated for each of the other four subgroups. If the vegetable offered is not listed then select the "unspecified" entry for the appropriate subgroup. The name of the vegetable offered must be typed in the appropriate subgroup columns located below the selection section.To assist in calculations there is an optional fraction calculator as well as a decimal to fraction converter under the "Milk Type" box.Once all vegetable subgroups are entered for one day, select the next day tab and repeat the above steps.Weekly ReportClick on the “Weekly Report” tab. There are columns for Monday-Friday, a Weekly Total, the Weekly Requirement, and a Weekly Requirement Check.On the left side of the sheet, in rows, are the food components. The weekly requirement check, similar to the daily requirement check, shows up as green (Yes) if the menu offered at least the minimum fruit requirement. Red (No) indicates if less than the requirement was offered.For fruit and vegetables, there is also a weekly juice check to ensure no more than half of the weekly fruit offering is in the form of juice.For vegetables, amounts of each subgroup offered each day are shown.For grains, shows the daily minimum and maximum grain offered each day. These are added to report the total weekly minimum and maximum grains offered. There is also a third row that calculates the amount (in oz eq) of grain based desserts offered. The fourth and final row for grains calculates the amount of whole grain-rich grains offered, and the percentage of wholegrain-rich grains offered over the course of the week.The weekly meat/meat alternate and milk offerings are calculated and compared to the requirements.There is a section to the right of the requirement checks for SFAs and State agencies to provide comments.The menu worksheet portion of the Certification Tool is complete. For the 8 cent certification, the SFA must submit a nutrient analysis or the Simplified Nutrient Assessment. SFAs completing the Simplified Nutrient Assessment can click on the link below or go to the "Nutrient Instructions" tab to complete the Assessment.Click here to go to the Nutrient Instructions TabClick here to go to the Simplified Nutrient AssessmentSFA Certification Worksheet Notes Lunch, Grades K-5Meal Pattern Reimbursable Lunches Grades K-5 SFA Name:K-5 Menu #: Enter each reimbursable lunch offered during the reference week and select or enter the quantity of each component. Each reimbursable meal consists of all required food components: any grain/meat/meat alternates in a main dish and/or side dish, total amount of fruit offered with this meal, total amount of vegetables in a main dish and/or side dish, and amount of milk. The vegetable subgroups and types of milk will be recorded on a different tab. OPTIONAL Tools to Assist in Fraction and Decimal CalculationsClick here to go the Food Buying Guide Calculatorhttps://foodbuyingguide.fns.usda.gov/Click here to go the Instructions'Menu Worksheet Instructions'!A1Click here to the Weekly Report'Weekly Report'!A1 Fraction Calculator: Use this calculator to add the number of cups.3a3b4a5aMeal Name Enter the name of each reimbursable meal as found on the weekly menu. Select the first blank if the component was not offered with the meal. ** DO NOT DELETE ROWS**Meat/Meat Alternate (oz equivalents)Grains (oz equivalents)Fruit (cups) **NOTE: Enter the CREDITABLE amount of dried fruitVegetables (cups)Fluid Milk (cups)Enter the total meat/meat alternate ounces offered with this meal Enter the total grain ounce equivalents including whole grain rich and desserts offered with this mealOf the grains offered with this meal, enter the number of ounce equivalents that are whole grain richOf the grains offered with this meal enter number of ounce equivalents that are grain based dessertsSelect the number of cups of fruit including fruit juice offered with this mealF_iF_numONLY select the cups of fruit juiceJ_iJ_numSelect the number of cups of vegetables including vegetable juice offered with this mealV_iV_numONLY select the cups of vegetable juicejv_ijv_numEnter the number of cups of fluid milk offered with this mealExample: Chicken nuggets w/ roll and honey saucePIZZA PEPP 4X6 WGRAIN 50/50AdvancePierre Beef Burger, 2.0 oz.Decimal/Fraction Converter (Rounded down to the nearest 1/8)CHIX PULLED CKDEnter the decimal you wish to convert to a fraction in the box:Chicken, Diced, Cooked, FrozenQUESADILLA CHS MOZZ WGRAINThe decimal entered above has been converted to the following fraction:Vegetable Subgroups Lunch, Grades 9-12Classify each vegetable offered during the week in a creditable amount in the appropriate subgroup column. You may inlcude vegetables offered as part of an entrée in creditable amounts. Some of the commonly offered vegetables in each subgroup are entered below. Type any additional vegetables offered during the week in the empty rows in each subgroup column.DARK GREEN vegetables offered during the week RED/ORANGE vegetables offered during the weekBEANS/PEAS (Legumes) offered during the weekSTARCHY vegetables offered during the weekOTHER (any other type of vegetable) offered during the weekArugula lettuceCarrot juice Black beans CornArtichokes Bok choyCarrotsChickpeas Fresh Cow/field/blackeye/pigeon (peas)AsparagusBoston or bibb lettuceChili pepper, hotKidney beans Green peas, immatureAvocado BroccoliPeppers, red, sweet, bell Lentils JicamaBamboo ShootsChardPumpkinLima beans, matureLima beans, immature Beans, green/snap/yellowCilantroSquash, winter Pinto beansParsnipsBeetsCollard greensSweet potatoesRefried beansPlantains Brussels sprouts Grape leavesTomato juice SoybeansPotatoesCabbage, green/redKaleTomato pasteSplit peas Water chestnutsCactus (nopales)Mustard greensTomato sauceWhite beansStarchy unspecifiedCauliflower/broccoflower RomaineTomatoesBeans/peas unspecifiedCelerySeaweedRed/orange unspecifiedChili pepper, hot, greenSpinachChivesTurnip greensCucumber WatercressEggplantDark green unspecifiedGarlicKohlrabi/celeriac/FennelLettuce, icebergMung bean/alfalfa sproutsMushroomsOkraOlivesOnions/leeksPeppers, green, sweet, bellPicklesRadishesSnowpeasSquash, Summer/yellow/spaghetti/chayoteTomatillosTurnips/rutabagasZucchini**Extra dark green used as other****Extra red/orange used as other****Extra beans/peas used as other**Other unspecifiedOPTIONAL Weekly Vegetable Bar Data Entry Grades K-5Click here for help categorizing vegetableshttps://foodbuyingguide.fns.usda.gov/files/Reports/USDA_FBG_Section2_Vegetables_YieldTable.pdfUse this tab ONLY if there is a vegetable bar offered for the week with the SAME vegetable subgroup offerings multiple times over the week. The vegetable bar must be accessible to ALL students for the days in which it is offered. Select the name and quantity of each vegetable offered on the vegetable bar in the appropriate subgroup. The quantity is the planned offering amount (serving size) for each student. Go to Instructions'Menu Worksheet Instructions'!A75DARK GREEN vegetables offered Quantity (cups)Red/Orange vegetables offered Beans/Peas (legumes) offered Starchy vegetables offered Other vegetables offered G_TG_IG_numR_TR_ir_numB_tB_iB_numS_Ts_is_numO_To_iO_numSum of Dark Green Offerings:Sum of Red/Orange Offerings:Sum of Beans/Peas (legumes) Offerings:Sum of Starchy Offerings:Sum of Other Offerings:Unspecified Dark Green VegetablesUnspecified Red/Orange VegetablesUnspecified Beans/PeasUnspecified Starchy VegetablesUnspecified Other VegetablesMonday Daily Lunch Requirement Check Grades K-5Scroll to the right to enter vegetable subgroup informationMonday Vegetable Subgroup Data Entry Grades K-5The daily worksheet will perform daily requirement checks for the reimbursable meals offered each day. Requirements met are flagged "Yes" and the cell turns green. Requirements NOT met are flagged "No" and the cell turns red. NOTE: The top row is frozen to display the column headers as the daily meals are entered. Grains, whole grain rich, and meat/meat alternate oz equivalents are rounded down to the nearest quarter ounce. Once you are finished selecting the meals offered each day, make sure to scroll to the right to enter milk type and vegetable subgroup information.Go to Weekly ReportCreditable Amount of Each Vegetable Subgroup Offered on Monday In the first drop down box, select the largest amount of each vegetable subgroup offered to a student, then in the drop down boxes below, select the name and amount of each vegetable offered in the subgroup. If you want to clear an entry, select the first blank in the drop down box. For additional information on completing the data entry for the vegetable subgroup section, please refer to the Instructions tab. Click here for help categorizing vegetables MondayCheck this box if you offered the weekly vegetable bar on Monday with NO CHANGES:1. Meal Name Select the reimbursable lunches offered for the day Note: You may not delete lines, if you want to clear a meal select the first blank in the drop down list2. Meat/Meat Alternate (M/MA)3. Grains4. Fruit5. Vegetables6. MilkMilk Type Check the type of milk below if it is offered to students on Monday. All types of milk included.If you offered any vegetables in addition to the weekly vegetable bar, select the largest amount of the vegetable offered to a student and select the name of each vegetable under the appropriate subgroup. NOTE: If you offered a vegetable bar on Monday that differs from the weekly offerings, all offerings and quantities for each vegetable subgroup must be selected in the section below.M/MA oz equivalentsDaily M/MA Requirement Check 1 oz equivalentsa. Grains oz equivalents Daily Grain Requirement Check 1 oz equivalentsb. Whole Grain Rich oz equivalents c. Grain Based Dessert oz equivalents a. Fruit cupsDaily Fruit Requirement Check 1/2 cupb. Fruit Juice cupsa. Vegetables cupsDaily Vegetable Requirement Check 3/4 cupb. Vegetable Juice cupsMilk cupsDaily Milk Requirement Check 1 cupSkim/fat-free, unflavoredDARK GREEN vegetables offered on MondayRed/Orange vegetables offered on MondayBeans/Peas (legumes) offered on MondayStarchy vegetables offered on MondayOther vegetables offered on MondaySkim/fat-free, flavoredLow-fat (1% or less), unflavoredLargest amount of dark green vegetables to select on MondayLargest amount of red/orange vegetables to select on MondayLargest amount of beans/peas to select on MondayLargest amount of starchy vegetables to select on MondayLargest amount of other vegetables to select on MondayLow-fat (1% or less), flavoredReduced fat (2% fat) or whole, unflavored and flavoredFraction Calculator: Use this calculator to add the number of cups.Tuesday Daily Lunch Requirement Check Grades K-5Tuesday Vegetable Subgroup Data Entry Grades K-5Creditable Amount of Each Vegetable Subgroup Offered on Tuesday In the first drop down box, select the largest amount of each vegetable subgroup offered to a student, then in the drop down boxes below, select the name and amount of each vegetable offered in the subgroup. If you want to clear an entry, select the first blank in the drop down box. For additional information on completing the data entry for the vegetable subgroup section, please refer to the Instructions tab. TuesdayCheck this box if you offered the weekly vegetable bar on Tuesday with NO CHANGES:Milk Type Check the type of milk below if it is offered to students on Tuesday. All types of milk included.If you offered any vegetables in addition to the weekly vegetable bar, select the largest amount of the vegetable offered to a student and select the name of each vegetable under the appropriate subgroup. NOTE: If you offered a vegetable bar on Tuesday that differs from the weekly offerings, all offerings and quantities for each vegetable subgroup must be selected in the section below.a. Grains oz equivalents DARK GREEN vegetables offered on TuesdayRed/Orange vegetables offered on TuesdayBeans/Peas (legumes) offered on TuesdayStarchy vegetables offered on TuesdayOther vegetables offered on TuesdayLargest amount of dark green vegetables to select on TuesdayLargest amount of red/orange vegetables to select on TuesdayLargest amount of beans/peas to select on TuesdayLargest amount of starchy vegetables to select on TuesdayLargest amount of other vegetables to select on TuesdayWednesday Daily Lunch Requirement Check Grades K-5Wednesday Vegetable Subgroup Data Entry Grades K-5Creditable Amount of Each Vegetable Subgroup Offered on Wednesday In the first drop down box, select the largest amount of each vegetable subgroup offered to a student, then in the drop down boxes below, select the name and amount of each vegetable offered in the subgroup. If you want to clear an entry, select the first blank in the drop down box. For additional information on completing the data entry for the vegetable subgroup section, please refer to the Instructions tab. WednesdayCheck this box if you offered the weekly vegetable bar on Wednesday with NO CHANGES:Milk Type Check the type of milk below if it is offered to students on Wednesday. All types of milk included.If you offered any vegetables in addition to the weekly vegetable bar, select the largest amount of the vegetable offered to a student and select the name of each vegetable under the appropriate subgroup. NOTE: If you offered a vegetable bar on Wednesday that differs from the weekly offerings, all offerings and quantities for each vegetable subgroup must be selected in the section below.DARK GREEN vegetables offered on WednesdayRed/Orange vegetables offered on WednesdayBeans/Peas (legumes) offered on WednesdayStarchy vegetables offered on WednesdayOther vegetables offered on WednesdayLargest amount of dark green vegetables to select on WednesdayLargest amount of red/orange vegetables to select on WednesdayLargest amount of beans/peas to select on WednesdayLargest amount of starchy vegetables to select on WednesdayLargest amount of other vegetables to select on WednesdayThursday Daily Lunch Requirement Check Grades K-5Thursday Vegetable Subgroup Data Entry Grades K-5Creditable Amount of Each Vegetable Subgroup Offered on Thursday In the first drop down box, select the largest amount of each vegetable subgroup offered to a student, then in the drop down boxes below, select the name and amount of each vegetable offered in the subgroup. If you want to clear an entry, select the first blank in the drop down box. For additional information on completing the data entry for the vegetable subgroup section, please refer to the Instructions tab. ThursdayCheck this box if you offered the weekly vegetable bar on Thursday with NO CHANGES:Milk Type Check the type of milk below if it is offered to students on Thursday. All types of milk included.If you offered any vegetables in addition to the weekly vegetable bar, select the largest amount of the vegetable offered to a student and select the name of each vegetable under the appropriate subgroup. NOTE: If you offered a vegetable bar on Thursday that differs from the weekly offerings, all offerings and quantities for each vegetable subgroup must be selected in the section below.a. Grains oz equivalentsDARK GREEN vegetables offered on ThursdayRed/Orange vegetables offered on ThursdayBeans/Peas (legumes) offered on ThursdayStarchy vegetables offered on ThursdayOther vegetables offered on ThursdayLargest amount of dark green vegetables to select on ThursdayLargest amount of red/orange vegetables to select on ThursdayLargest amount of beans/peas to select on ThursdayLargest amount of starchy vegetables to select on ThursdayLargest amount of other vegetables to select on ThursdayFriday Daily Lunch Requirement Check Grades K-5Friday Vegetable Subgroup Data Entry Grades K-5Creditable Amount of Each Vegetable Subgroup Offered on Friday In the first drop down box, select the largest amount of each vegetable subgroup offered to a student, then in the drop down boxes below, select the name and amount of each vegetable offered in the subgroup. If you want to clear an entry, select the first blank in the drop down box. For additional information on completing the data entry for the vegetable subgroup section, please refer to the Instructions tab. FridayCheck this box if you offered the weekly vegetable bar on Friday with NO CHANGES:Milk Type Check the type of milk below if it is offered to students on Friday. All types of milk included.If you offered any vegetables in addition to the weekly vegetable bar, select the largest amount of the vegetable offered to a student and select the name of each vegetable under the appropriate subgroup. NOTE: If you offered a vegetable bar on Friday that differs from the weekly offerings, all offerings and quantities for each vegetable subgroup must be selected in the section below.c. Grain Based Dessert oz equivalents DARK GREEN vegetables offered on FridayRed/Orange vegetables offered on FridayBeans/Peas (legumes) offered on FridayStarchy vegetables offered on FridayOther vegetables offered on FridayLargest amount of dark green vegetables to select on FridayLargest amount of red/orange vegetables to select on FridayLargest amount of beans/peas to select on FridayLargest amount of starchy vegetables to select on FridayLargest amount of other vegetables to select on FridayWeekly Report Lunch, Grades K-5Cells shaded this color means the daily minimum for the component is NOT metGo to instructionsWeekly TotalWeekly Requirement (cups)Weekly Requirement CheckWeekly Fruit Juice Limit Check (no more than half of total fruit) Total Weekly FruitTotal Weekly Fruit JuicePercent of total weekly fruit that is juiceWeekly requirement checkMinimum Fruit (cups)FruitJuiceWeekly Vegetable Juice Limit Check (no more than half of total vegetables) Total Weekly VegetablesTotal Weekly Vegetable JuicePercent of total weekly vegetables that is juiceMinimum VegetablesCups of DARK GREEN Comments SectionCups of RED/ORANGE Cups of BEANS/PEAS(Legumes)Cups of STARCHY vegetablesCups of OTHER (any other type of vegetable)Weekly Requirement (oz equivalents)Minimum Meat/Meat AlternateMaximum Meat/Meat AlternateMinimum GrainMaximum GrainGrain Based Dessert Total for all weekly meals'All Meals'!A1No more 2 oz equivalentsWhole Grain Rich Weekly AmountWeekly Grains Total:Weekly Whole Grain Rich Total:Percent of Whole Grain Rich 80% whole grain richMinimum Fluid MilkVariety: Skim/fat-free unflavored, Skim/fat-free flavored, Low-fat (less than 1%), unflavored, Low-fat (less than 1%), flavoredWeekly Reimbursable Meals and Vegetable Subgroups for lunch: Grades 9-12Monday!A1Tuesday!A1Wednesday!A1Thursday!A1Friday!A1Reimbursable Mealsaa=IF(Monday!A7aa=1,"",Monday!B7)aa=IF(Monday!A17aa=1, "", Monday!B17)aa=IF(Tuesday!A7aa=1,"",Tuesday!B7)aa=IF(Tuesday!A17aa=1, "", Tuesday!B17)aa=IF(Wednesday!A7aa=1,"",Wednesday!B7)aa=IF(Wednesday!A17aa=1, "", Wednesday!B17)aa=IF(Thursday!A7aa=1,"",Thursday!B7)aa=IF(Thursday!A17aa=1, "", Thursday!B17)aa=IF(Friday!A7aa=1,"",Friday!B7)aa=IF(Friday!A17aa=1, "", Friday!B17)aa=IF(Monday!A8aa=1,"",Monday!B8)aa=IF(Monday!A18aa=1, "", Monday!B18)aa=IF(Tuesday!A8aa=1,"",Tuesday!B8)aa=IF(Tuesday!A18aa=1, "", Tuesday!B18)aa=IF(Wednesday!A8aa=1,"",Wednesday!B8)aa=IF(Wednesday!A18aa=1, "", Wednesday!B18)aa=IF(Thursday!A8aa=1,"",Thursday!B8)aa=IF(Thursday!A18aa=1, "", Thursday!B18)aa=IF(Friday!A8aa=1,"",Friday!B8)aa=IF(Friday!A18aa=1, "", Friday!B18)aa=IF(Monday!A9aa=1,"",Monday!B9)aa=IF(Monday!A19aa=1, "", Monday!B19)aa=IF(Tuesday!A9aa=1,"",Tuesday!B9)aa=IF(Tuesday!A19aa=1, "", Tuesday!B19)aa=IF(Wednesday!A9aa=1,"",Wednesday!B9)aa=IF(Wednesday!A19aa=1, "", Wednesday!B19)aa=IF(Thursday!A9aa=1,"",Thursday!B9)aa=IF(Thursday!A19aa=1, "", Thursday!B19)aa=IF(Friday!A9aa=1,"",Friday!B9)aa=IF(Friday!A19aa=1, "", Friday!B19)aa=IF(Monday!A10aa=1,"",Monday!B10)aa=IF(Monday!A20aa=1, "", Monday!B20)aa=IF(Tuesday!A10aa=1,"",Tuesday!B10)aa=IF(Tuesday!A20aa=1, "", Tuesday!B20)aa=IF(Wednesday!A10aa=1,"",Wednesday!B10)aa=IF(Wednesday!A20aa=1, "", Wednesday!B20)aa=IF(Thursday!A10aa=1,"",Thursday!B10)aa=IF(Thursday!A20aa=1, "", Thursday!B20)aa=IF(Friday!A10aa=1,"",Friday!B10)aa=IF(Friday!A20aa=1, "", Friday!B20)aa=IF(Monday!A11aa=1,"",Monday!B11)aa=IF(Monday!A21aa=1, "", Monday!B21)aa=IF(Tuesday!A11aa=1,"",Tuesday!B11)aa=IF(Tuesday!A21aa=1, "", Tuesday!B21)aa=IF(Wednesday!A11aa=1,"",Wednesday!B11)aa=IF(Wednesday!A21aa=1, "", Wednesday!B21)aa=IF(Thursday!A11aa=1,"",Thursday!B11)aa=IF(Thursday!A21aa=1, "", Thursday!B21)aa=IF(Friday!A11aa=1,"",Friday!B11)aa=IF(Friday!A21aa=1, "", Friday!B21)aa=IF(Monday!A12aa=1,"",Monday!B12)aa=IF(Monday!A22aa=1, "", Monday!B22)aa=IF(Tuesday!A12aa=1,"",Tuesday!B12)aa=IF(Tuesday!A22aa=1, "", Tuesday!B22)aa=IF(Wednesday!A12aa=1,"",Wednesday!B12)aa=IF(Wednesday!A22aa=1, "", Wednesday!B22)aa=IF(Thursday!A12aa=1,"",Thursday!B12)aa=IF(Thursday!A22aa=1, "", Thursday!B22)aa=IF(Friday!A12aa=1,"",Friday!B12)aa=IF(Friday!A22aa=1, "", Friday!B22)aa=IF(Monday!A13aa=1,"",Monday!B13)aa=IF(Monday!A23aa=1, "", Monday!B23)aa=IF(Tuesday!A13aa=1,"",Tuesday!B13)aa=IF(Tuesday!A23aa=1, "", Tuesday!B23)aa=IF(Wednesday!A13aa=1,"",Wednesday!B13)aa=IF(Wednesday!A23aa=1, "", Wednesday!B23)aa=IF(Thursday!A13aa=1,"",Thursday!B13)aa=IF(Thursday!A23aa=1, "", Thursday!B23)aa=IF(Friday!A13aa=1,"",Friday!B13)aa=IF(Friday!A23aa=1, "", Friday!B23)aa=IF(Monday!A14aa=1,"",Monday!B14)aa=IF(Monday!A24aa=1, "", Monday!B24)aa=IF(Tuesday!A14aa=1,"",Tuesday!B14)aa=IF(Tuesday!A24aa=1, "", Tuesday!B24)aa=IF(Wednesday!A14aa=1,"",Wednesday!B14)aa=IF(Wednesday!A24aa=1, "", Wednesday!B24)aa=IF(Thursday!A14aa=1,"",Thursday!B14)aa=IF(Thursday!A24aa=1, "", Thursday!B24)aa=IF(Friday!A14aa=1,"",Friday!B14)aa=IF(Friday!A24aa=1, "", Friday!B24)aa=IF(Monday!A15aa=1,"",Monday!B15)aa=IF(Monday!A25aa=1, "", Monday!B25)aa=IF(Tuesday!A15aa=1,"",Tuesday!B15)aa=IF(Tuesday!A25aa=1, "", Tuesday!B25)aa=IF(Wednesday!A15aa=1,"",Wednesday!B15)aa=IF(Wednesday!A25aa=1, "", Wednesday!B25)aa=IF(Thursday!A15aa=1,"",Thursday!B15)aa=IF(Thursday!A25aa=1, "", Thursday!B25)aa=IF(Friday!A15aa=1,"",Friday!B15)aa=IF(Friday!A25aa=1, "", Friday!B25)aa=IF(Monday!A16aa=1,"",Monday!B16)aa=IF(Monday!A26aa=1, "", Monday!B26)aa=IF(Tuesday!A16aa=1,"",Tuesday!B16)aa=IF(Tuesday!A26aa=1, "", Tuesday!B26)aa=IF(Wednesday!A16aa=1,"",Wednesday!B16)aa=IF(Wednesday!A26aa=1, "", Wednesday!B26)aa=IF(Thursday!A16aa=1,"",Thursday!B16)aa=IF(Thursday!A26aa=1, "", Thursday!B26)aa=IF(Friday!A16aa=1,"",Friday!B16)aa=IF(Friday!A26aa=1, "", Friday!B26)Vegetable SubgroupsDark GreenRed/orangeBeans/peasStarchyOtherDaily Lunch Requirement Check Grades 9-12The daily worksheet will perform daily requirement checks for the reimbursable meals offered each day. Requirements met are flagged "Yes" and the cell turns green. Requirements NOT met are flagged "No" and the cell turns red. Vegetable Subgroup Tracker Select the vegetables offered on Monday from each of the vegetable subgroup and the quantity offered. Be sure to inlcude vegetables offered as part of an entrée in creditable amounts.Red/Orange vegetables Offered on MondaySelect the reimbursable lunches offered on MondayVegetablesGrainsMeat/Meat Alternate (M/MA)MilkMilk Type Check the type of milk below if it is offered to students on MondayReimbursable MealFruit (cups)Daily Fruit Requirement Check 1 cupCheck if less than half of fruit is juiceDaily Juice LimitVegetables (cups)Daily Vegetable Requirement Check 1 cupGrains (oz equivalent)Daily Grain Requirement Check 2 oz equivalentsM/MA (oz equivalent)Daily M/MA Requirement Check 2 oz equivalentsMilk (cups)Daily Vegetable Milk Check 1 cupSkim/Nonfat milk, unflavored All TypesF-cSkim/Nonfat milk, flavored All Types1% Milk, unflavored All Types1% Milk, flavored All Types2% Milk or Whole Milk, flavored or unflavored All TypesSimplified Nutrient Assessment InstructionsKey InformationSFAs must provide calorie and saturated fat information for all meal items, side items with grains and/or meat/meat alternates, and desserts. The Simplified Nutrient Assessment does NOT have this capability. Information can be collected from nutrition labels, product specifications, or other sources (including nutrient analysis software or an online system such as the CNPP SuperTracker).SFAs do not need specific calorie or saturated fat information for milk, fruits, or vegetables. Estimates for these components have been preprogrammed.SFAs that have nutrient analysis software may still choose the FNS simplified assessment option if desired.Below is a list of calorie and fat sources typically added to foods, for reference:Common fats added to vegetables or fruitButterMargarineVegetable oil (soybean, canola, olive, nut based)Salad dressingMayonnaiseCream/whipped cream/sour creamShorteningBacon crumblesCommon sources of added sugars to vegetables or fruitBrown or white sugarHoneyMaple and/or fruit syrupBegin on the left side of the sheet with the “Fruit, Milk, and Vegetable Subgroup Simplified Nutrient Assessment.”Fruit, Milk, and Vegetable Subgroup Simplified Nutrient AssessmentThis section contains a set of questions to determine how fruits, vegetables, and milk are typically offered. SFAs will answer a series of questions pertaining to the frequency of adding fats and sugars in the preparation and offering of fruit, milk, and vegetable subgroups for the week of menus submitted for the certification process. Fruit This box has already calculated the menu’s average serving size and total weekly servings from earlier data entered.Select the two buttons that best apply to fruit offerings within the 5-day menu entered for the menu worksheet- the percentage of offerings containing added fat and/or added sugar. Include fats and sugars used during preparation of the food as well as any additional fats and/or sugars accompanying the component.The default option is “Fruit not offered.”Only ONE selection can be made for added sugar, and ONE selection for added fat. Refer to the above list of commonly added ingredients to fruits for assistance. Select the best choice.Estimates are based on average/typical use of fat and sugar in fruit offerings. Fruits served as part of a grain-based dessert, or with significant (more than 2 teaspoons/cup) added fat and/or sugar may be listed in column O1 (“Dessert, Side or Condiment”) to report, along with total planned servings within the week, exact calorie and saturated fat values.Indicate the following for fruit for both fat and sugar.If FRUIT is offered less than 30% of the time with added fat/sugar.If FRUIT is offered 30% to 70% of the time with added fat/sugar.If FRUIT is offered more than 70% of the time with added fat/sugar.Fruit Example:5 cups of fruit offered over the week (2 cups canned in light syrup, 3 cups fresh/plain fruit)Result: Fruit offered with added sugar 40% of the time (2 divided by 5; select “30% to 70% of the total fruit offerings) Result: Fruit offered with added fat 0% of the time (0 divided by 5; select “less than 30% of the total fruit offerings”)Milk Select the button describing which two milk offerings are most frequently served this week. Only ONE selection can be made- refer to historical usage, inventory records, etc. and select the best choice. Default option is “Milk not offered.”Estimates based on average usage of standard commercial products. Milk offerings with a unique nutrient profile (e.g. reduced sugar flavored milk) may be listed in column O1 (“Dessert, Side or Condiment”) to report, along with total planned servings within the week, exact calorie and saturated fat values.The default option is “Milk not offered.”Milk Example: 5 cups of milk offered over the weekNonfat unflavored and low fat unflavored milk daily, chocolate nonfat milk offered Fridays only.Using inventory, offered 450 nonfat unflavored, 450 low fat unflavored, 100 chocolate nonfatResult: SFA would select the “nonfat unflavored & low-fat (1%) unflavored” option.Vegetable Subgroups Each of the vegetable subgroups also has a selection chart. The first is Dark Green Vegetables.This box has already calculated the largest amount of dark green vegetables a child is able to select across the 5-day week from earlier data entered.-Select the button that best describes added fat in offered dark green vegetables. The default option is “Dark green vegetables not offered.” Only ONE selection can be made- refer to the above list of common added ingredients to vegetables and select the best choice.If VEGETABLE SUBGROUP are offered less than 30% of the time with added fat.If VEGETABLE SUBGROUP are offered 30% to 70% of the time with added fat.If VEGETABLE SUBGROUP are offered more than 70% of the time with added fat.-Proceed with all remaining subgroups, following the same steps described above.Note that there is a separate set of questions for fat and sugar for the Red/Orange vegetable subgroup.Vegetable Subgroup Example:1 ½ cups of red/orange vegetables offered(½ cup carrots w/brown sugar/butter, ½ cup tomatoes, ½ cup sweet potato w/marshmallows) Result: Red/orange vegetables offered with added sugar 67% of the time (1 cup divided by 1 ½ cups; select “30% to 70% of the total red/orange offerings” for sugar) Result: Red/orange vegetables offered with added fat 33% of the time (½ cup divided by 1 ½ cups; select “30% to 70% of the total red/orange offerings” for fatMain Dish Simplified Nutrient Data EntryThe middle section is entitled “Main Dish Simplified Nutrient Data Entry.”All meals offered over the week have been pre-populated (column M1). In column M2, enter the Main Dish, the part of the meal associated with the information entered in columns M3-M5 (calories, saturated fat, number of planned weekly servings).For each meal, the user must enter calories, saturated fat and the number of main dishes prepared over the course of the entire week (columns M3 through M5). If a meal is served more than once per week, add the number of servings for all days offered together. Only include the calories and saturated fat for the main dish and any components included as part of the main dish. Use standard rounding procedures to two decimals pointsSome double counting may occur with main dishes containing large amounts of fruits or vegetables (e.g. chef salad). If possible to report calorie and saturated fat information for main dish and exclude vegetables/fruits it contains, this is acceptable. Otherwise, report calorie and saturated fat information in entire main dish.Include calorie and saturated fat information for condiments in Main Dish section (columns M3-M5), OR in the Desserts, Sides, and Condiments section (columns O2-O4). In last column, enter number of servings of each main dish offered over the course of the week. Rely on production records and historical data if this is a new menu.At the top of this section is a link to Optional Serving Size and Fraction Calculators, tools intended to help users with serving size calculations by volume or weight, adding fractions, and converting decimals to fractions.Main Dish Example: Submarine sandwich served w/Italian dressing Reported in Main Dish: 300 sandwiches, each including 1 tablespoon dressing in analysis Reported in Desserts/Sides/Condiments: 300 servings of 1 packet (tablespoon) of dressingOther Items Nutrient AssessmentThe section to the far right is entitled “Other items: Sides, Desserts, Condiments Nutrient Data Entry.”Click the following link: "Click here to go to the calories and saturated fat table for commonly used condiments" to go to a chart listing calories and saturated fat for commonly used condiments, such as margarine and salad dressings. Enter the name of the food item (O1), calories per serving (O2), and saturated fat grams per serving (O3). Use standard rounding procedures to two decimals points.These items have NOT been pre-populated. User must enter names of any desserts or sides containing grains or meat/meat alternates (rice pilaf, yogurt cup, whole grain cookie, “snack” items such as cheese sticks, etc). Information can be collected from nutrition labels, product specifications, or other sources.Enter the number of servings of each item offered over the course of the week (O4).For condiments, amounts may be entered based on a per serving basis or in bulk quantities based on weekly usage data. Total calories and saturated fat over the week is equivalent in either method of reporting. (The denominator for determining averages is the total number of MEALS served over the week [total of all numbers recorded in column O4]).Condiments Example: Item offered: salad dressing Per Serving Reporting: 256 planned servings of 1 Tablespoon amounts (73 calories, 1.2 grams saturated fat per serving) Bulk Quantity Reporting: 1 planned serving of 1 gallon offered over the week (18,688 calories, 307.2 grams saturated fat)Sodium Portion of Simplified Nutrient AssessmentBeginning in SY 2023-24, SFAs must also meet Target 1A for average daily sodium requirements. In the next section of the assessment, below the vegetable subgroup questions, select “Yes” or “No” for each of the first 4 questions. For Question #5, regarding USDA Foods, select the option that best represents the percentage of USDA food vegetables offered during the week.These questions will provide estimates of sodium content to the total weekly vegetable offering- therefore, there is no need to respond to a separate sodium question for each of the vegetable subgroups.Simplified Nutrient Assessment (results)Scroll to the bottom/middle of the screen (past the bottom of the Main Dish and Dessert/Side/Condiment chart).This section, “Daily Amounts Based on the Average for a 5day week,” calculates daily average calories and percentage of calories from saturated fat. The values based on the entered menu are in grey boxes. The required range for the menu type is shown in the yellow boxes.If the menu meets requirements, the Assessment box turns Green. If the menu is within 25 calories of the required calorie range, or within half a percentage point of the saturated fat limit, the Assessment box turns Yellow. This provides SFAs an opportunity to work with their State as to why the menu is not within the range without an immediate rejection. If calories or saturated fat are beyond the cautionary range, the Assessment box turns Red.Simplified Nutrient Assessment is now complete save this file and submit to the State Agency for review.Simplified Nutrient Assessment for Lunch, Grades K-5'Nutrient Instructions'!A1Click here to go to Optional Serving Size and Fraction Calculators'Simplified Nutrient Assessment'!AQ6Click here to go to the calories, saturated fat, and sodium table for commonly used condiments'Simplified Nutrient Assessment'!AH26Go to Results'Simplified Nutrient Assessment'!P58Fruit, Milk, and Vegetable Subgroup Nutrient Assessment'Nutrient Instructions'!A29'Nutrient Instructions'!A76Other items: Sides, Desserts, Condiments Nutrient Data Entry'Nutrient Instructions'!A93Select the option best representing how each component is offered throughout the week. Only select one option per component. Include fat and sugars used during preparation of the food as well as any additional fats and/or sugars offered with the component.Enter the calories and saturated fat for one serving of the main dish and the number of servings planned during the week. Only include the calories and saturated fat for the main dish and any components included as part of the main dish. The number of planned serving should include all sites serving the menu type. Use standard rounding procedures to two decimal pointsEnter the calories and saturated fat for each side, dessert, and condiment offered. Also enter the number of servings planned during the week. Do not include fruit or vegetable based sides. Use standard rounding procedures to two decimal pointsM1M2M3M4M5M6O1Q2O3O4O5Cal_servfat_servMeal Name This column is pre-populated with the meal names entered on the "All Meals" tabMain Dish The part of the meal associated with the information entered in columns M3-M5Calories/serving (kcal)Saturated Fat/serving (g)Sodium/ serving(mg)Number of planned servings for the weekcalfatsodiumDessert, Side, or CondimentOPTIONAL Tools to Assist in Serving Calculations'Nutrient Instructions'!A31Chicken NuggetsExample: Small cookieCalories and Saturated Fat Serving Size Calculator (cups)Average serving size:Total Weekly servings:BUN HAMB WGRAIN 3.5 10-12CT GCHCEnter the number of cups offered:Fruit is offered throughout the week with added fat:Fruit is offered throughout the week with added sugar:Azteca 6 Inch Ultragrain Flour Tortillas, Refrigerated, 12 Ct Bag, 30/BoxEnter the number of cups in a serving:Less than 30% of the total fruit offeringsavg_wk_calavg_wk_fat101031 USDA Foods Rice, Brown, Long-Grain, Parboiled Enter the number of calories or sat fat grams/serving (cups):30% to 70% of the total fruit offeringsSAUCE TERIYAKIMore than 70% of the total fruit offeringsCOOKIE FORTUNE WGRAINNumber of calories or saturated fat/serving (cups) offered:Fruit not offeredavg_sodiumCalories and Saturated Fat Serving Size Calculator (weight)'Nutrient Instructions'!A47Enter food item weight offered:Total weekly servings:Enter food item weight in a serving:What two types of milk are offered most during the week?Enter the number of calories or sat fat grams/serving:Nonfat unflavored & nonfat flavoredNonfat unflavored & low-fat (1%) unflavoredNumber of calories or saturated fat (weight offered):Low-fat (1%) unflavored & nonfat flavoredMilk not offeredGo Back to Assessment'Simplified Nutrient Assessment'!A1Vegetable Subgroups 'Nutrient Instructions'!A60Select the option that best represents how each subgroup is offered throughout the week. Include fats and sugars added during preparation as well as any additional fats and/or sugars offered with the vegetables.Sodium calcDark Green Vegetables (cups)sod_wkavg_sodEstimated share of dark green vegetables to select:Calories, Saturated Fat, and Sodium for Commonly Used CondimentsDark Green vegetables are offered throughout the week with added fat:Cal_wkfat_wkSource of FatCalories (kcal)Saturated Fat (gm)Sodium (Na)Less than 30% of the total dark green offeringsButter (2tsp)30% to 70% of the total dark green offeringsMargarine (2tsp)More than 70% of the total dark green offeringsHeavy cream (2 Tbsp)Dark green vegetables not offeredRanch dressing, regular (1 Tbsp)Ranch dressing, reduced fat (1 Tbsp)Red/orange Vegetables (cups)Sod_calcItalian dressing, regular (1 Tbsp)Estimated share of red/orange vegetables to select:Italian dressing, reduced fat (1 Tbsp)Red/orange Vegetables are offered throughout the week with added fat:Red/orange Vegetables are offered throughout the week with added sugar:Mayonnaise (1 Tbsp)Less than 30% of the total red/orange offeringsKetchup (9gm packet)30% to 70% of the total red/orange offeringsHoney (1 Tbsp)More than 70% of the total red/orange offeringsMaple syrup (2 Tbsp)Red/orange vegetables not offeredMustard (5gm packet)Beans/peas (legumes) (cups)Estimated share of beans/peas to select:Beans/Peas are offered throughout the week with added fat:Less than 30% of the total beans/peas (legumes) offerings30% to 70% of the total beans/peas (legumes) offeringsMore than 70% of the total beans/peas (legumes) offeringsBeans/peas not offeredStarchy Vegetables (cups)Estimated share of Starchy vegetables to select:Starchy vegetables are offered throughout the week with added fat:Less than 30% of the total starchy offerings30% to 70% of the total starchy offeringsMore than 70% of the total starchy offeringsStarchy vegetables not offeredOther Vegetables (cups)Estimated share of Other vegetables to select:Daily Amounts Based on the Average for a 5-day week'Nutrient Instructions'!A117Other vegetables are offered throughout the week with added fat:NutrientMeasureRequired RangeAssessmentLess than 30% of the total other offeringsCaloriesDaily Average550-650 kcal30% to 70% of the total other offeringsMore than 70% of the total other offeringsSaturated FatPercent of CaloriesLess than 10% of total caloriesOther vegetables not offeredSodiumLess than or equal to 1,110 mgTotal_avg_daily for F,M,VCalsat fatNum_servingssodium base vegTotal calTotal fatsodium veg totalTotal weekly veg cupsavg_day_calavg_day_fatsodium totalavg_day_sodtotal sodtotal starchy cupsVegetable Sodium Assessment Questions'Nutrient Instructions'!A110Select "Yes" or "No" for each question regarding sodium usage in vegetables throughout the week. QuestionYesNoadditionalmg_track1. Do you serve fresh vegetables two or more days per week?2. Do you offer fried potatoes less than two days per week? (Select "No" if offered MORE than 2 days)3. Do you often or always offer low- or reduced-sodium broths/soups?4. Do you often or always offer low or no-sodium varieties of canned vegetables?Select the option that best represent the percentage of USDA food vegetables offered during the weekLess than 50% of the vegetables are from USDA foods50% or more of the vegetables offered during the week are USDA foods5. What percentage of vegetables offered each week are USDA foods items?Total sodium add-on value based on practicesOnce all questions have been answered for fruits, milk, and vegetables, scroll to the top and begin the "Main Dish Simplified Nutrient Data Entry" section and the "Other items" data entry section.