Recipe Analysis Worksheet Answers

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The Recipe Analysis Workbook is a tool used to determine the expected meal pattern contribution and crediting statement for a recipe. The Recipe Analysis Workbook consists of a worksheet for each meal component. The worksheets, in hard copy format can be found in the Recipe Analysis Workbook templates section below. This workbook is a tool for calculating the meal pattern contribution of a recipe’s ingredients toward the vegetables (expressed in subgroups), fruits, meats/meat alternates, and grains components of the Federal meal pattern requirements.  The fluid milk component is not included. The Recipe Analysis Workbook is also available in a spreadsheet format upon request to the CNP-NTAB mailbox at cnpntab@usda.gov and an interactive, web-based Recipe Analysis Workbook is available on this website. Use of this workbook in the spreadsheet or web-based format is recommended to obtain the maximum benefit; however, the examples in this appendix are tailored to both the spreadsheet and hard copy format for your convenience.

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Determining meal pattern contributions for recipes is an important step in ensuring that meals served are nutritious and meet Federal meal pattern requirements.  The Recipe Analysis Workbook provides the specifics for determining the meal pattern contribution of a recipe served in the National School Lunch Program (NSLP) and School Breakfast Program (SBP).  The information may also be used to determine the meal pattern contribution of recipes served in the Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and NSLP Afterschool Snack Service. The total amount from each of the vegetable subgroups can be combined to determine the vegetables component for the CACFP meal pattern.

The total amount from the fruit and vegetable subgroups can be combined to determine the vegetables/fruits component for the SFSP and NSLP Afterschool Snack Service. While the SFSP and NSLP Afterschool Snack Service are not required to calculate grain items using ounce equivalents, ounce equivalents may be used.

The following text outlines steps for completing the Recipe Analysis Workbook. Note, if your recipe does not contain an ingredient for a component, you will not complete that worksheet.

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Now that we have covered the basics of using the Recipe Analysis Workbook, let’s practice with the following recipe examples. Ingredients listed below in red are creditable and contribute to the meal pattern requirements.

The grains contribution is calculated three different ways, using Method A, B, or C, depending on the type of grains product. Use the method that best fits your recipe.

When using the Recipe Analysis Workbook spreadsheet, this template is self-populated as the meal pattern contribution is calculated for the different meal components of a recipe, or you may record these amounts on Figure 1g.

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Following are templates for each worksheet in the Recipe Analysis Workbook (Figures 1a-1g) to be completed in a hard copy format. They can be printed and/or copied to help you determine the meal pattern contribution for recipes in your Child Nutrition meal program.

The Recipe Analysis Workbook is also available in a spreadsheet format upon request to the CNP-NTAB mailbox at cnpntab@usda.gov and an interactive, web-based Recipe Analysis Workbook tool is available on this website. Use of this workbook in the spreadsheet or web-based format is recommended to obtain the maximum benefit; however, the examples in this appendix have been tailored to both the spreadsheet and hard copy format for your convenience.Recipe Analysis is a crucial first step in creating a Nutrition Facts label. Recipe Analysis is also important for restaurant owners and chefs in order to develop and modify their menus. Maintaining FDA compliance is a must for all in the food industry. provides quality recipe analysis by combining professional experience along with state of the art computer analysis programming. A full report is provided for each recipe analysis.

This is an example of a Full Recipe Analysis Report. Each recipe analysis includes a recipe report listing all recipe ingredients in order according to their weight. The FDA requires that a recipe report is kept on file for each recipe.

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Although most products do not require a laboratory analysis, there are certain situations when we will recommend sending products to a lab, such as a food fortified with Vitamin C or other supplements, very rare ingredients, or shelf life studies, to name a few. can supply you with a list of labs to assist you with these needs and can create a label for you based on the lab results.

Both lab and computer analysis are accurate if done correctly, however, if lab analysis is performed on a single product sample, the result may not be the same every time due to slight inherent variations in the ingredients of a recipe (e.g. salt, flour or sugar). The slight differences that occur in recipe batches can be seen in side-by-side lab analysis. Computer analysis gives a more consistent analysis of recipes, taking into consideration slight variance that occurs in each recipe batch.

In such cases as vitamin or mineral fortification, please bear in mind that after we complete the computer-based ingredient analysis of your recipe, we recommend that you have only those fortified ingredients analyzed by a lab. will assist you step-by-step during the complete process until you have the desired results and finished label. If your ingredients are not fortified, and you are planning on making claims, can assist you in confirming claims.

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Simple claims, such as “Low Fat” for example, in most cases do not require a lab analysis if the product is not fortified and the nutrient results are from the food’s natural sources. Although claims are not necessary on a package, they are an excellent marketing tool. can guide and assist you every step of the way, should you decide to make any claims.

Also bear in mind that if you are sending your product to a lab with respect to shelf life claims, we strongly urge you not to do so until has analyzed your recipe. Adjustments that might need to be made in your recipe (i.e., lowering the sodium) should be finalized before sending off to the lab. This will help keep your costs down.

Additionally, for any supplements sent to a lab for analysis, can assist you with your camera-ready label (one that is ready for your printer or graphic artist).

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Many labs supply data based on 100 grams. can assist by taking this information and converting to information based on correct serving size for the product and correct number of servings per container.

We have all the answers and are here to assist you with whatever your needs are—whether you are involved with a laboratory analysis or not. Our highly trained staff will guide you every step of the way.

If your recipe has already been analyzed by a lab, we then use the lab results to create your camera ready Nutrition Facts label, according to FDA Guidelines, using your products' serving size and servings per container.

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A Confidentiality Agreement accompanies every order. Our Confidentiality Agreement gives you the security of knowing that your formulas and recipes are held in strict confidence and are never shared.