The Nutrient Standard Menu Planning approach is based on a weekly weighted analysis that uses projections of what students will actually choose.
The NSLP has a menu analysis methodology known as «
Nutrient Standard Menu Planning» (NSMP) that requires a calorie MINIMUM for a meal.
The second method, called «
Nutrient Standard Menu Planning» allows a school district pay less attention to the foods served, so long as the requisite number of nutrients are offered over the course of an entire week.
At least in the old system you could fall back on
nutrient standard menu planning and load in all of your recipes and click a button and see «Did I make it?
Despite the fact that «some school advocacy organizations, trade associations, food manufacturers, nutritionists, and other commenters suggested that NSMP [
Nutrient Standard Menu Planning] be allowed as an option,» (and, by the way, is it any surprise that food manufacturers loved this approach?)
Not exact matches
Under prior regulations, schools could choose to meet USDA nutritional requirements using either a «food based» or a «
nutrient standard» approach to their
menu planning.
1) We will be moving from «
nutrient standard»
menu planning to «food based»
menu planning next year.
Understanding if these
standards have been met involves
menu planning and
nutrient analysis.
The new
standards give school cooks greater freedom to create their own
menus while also ensuring pupils get the energy and
nutrients they need to help them grow, concentrate inside and outside the classroom and establish healthy eating habits for life.
The new
standards give school cooks greater freedom to create their own
menus while also ensuring pupils get the energy and
nutrients they need to help them grow, concentrate inside and -LSB-...]