Road to SMI Success Manual - Region 10 Education Service Center

More documents

Recommendations

Info

Appendix F Nutrient Standard Menu Planning/Assisted Nutrient Standard Menu Planning Requirements for Lunch and Breakfast Menus planned under the NSMP/ANSMP approach must meet two requirements: 1) 2) When averaged over the school week, school lunches and school breakfasts must meet the specific age- or grade-based nutrient standards as defined in 7 CFR Parts 210.10 and 220.8; and At a minimum, planned menus must contain the menu items as summarized below. Additional menu items may need to be added in order to meet nutrient standards and/or to increase variety. Minimum Required Menu Items For Nutrient Standard Menu Planning MINIMUM AMOUNTS Menu Items MINIMUM AMOUNTS Lunch Breakfast Entrée 1 serving None Other menu item(s) 1 serving 2 servings (side dishes) Fluid milk 1 serving 1 serving 94
Appendix G-1 Grains/Breads Requirement for Food-Based Menu Planning Approaches Traditional Food-Based Menu Planning Approach The requirement for the grains/bread is based upon the minimum number of daily servings plus a required number of total servings over a five-day school week. Schools serving lunch six or seven days per week should increase the weekly quantity by approximately 20 percent for each additional day. Schools operating less than five days may decrease the weekly quantity by approximately 20 percent for each day less than five. Tip for RCCIs: For grains/breads calculations other than a five-day week, the number of servings would be proportionally increased or decreased by rounding up to the nearest ¼ serving as indicated in the following chart. Lunch Daily and Weekly Requirements for Grains/Breads Number of school days in the week Ages 1 and 2 Ages 3 and 4 Grades K-3 Grades 4-12 Grades 7-12 (Optional) Minimum of ½ serving per day with total number of servings per week as indicated by number of days of operation Minimum of 1 serving per day with total number of servings per week as indicated by number of days of operation Minimum of 1 serving per day with total number of servings per week as indicated by number of days of operation Minimum of 1 serving per day with total number of servings per week as indicated by number of days of operation Five days 5 8 8 8 10 Seven days 7 11 ¼ 11 ¼ 11 ¼ 14 Six days 6 9 ¾ 9 ¾ 9 ¾ 12 Four days 4 6 ½ 6 ½ 6 ½ 8 Three days 3 5 5 5 6 Two days 2 3 ¼ 3 ¼ 3 ¼ 4 One day 1 1 ¾ 1 ¾ 1 ¾ 2 Minimum of 1 serving per day with total number of servings per week as indicated by number of days of operation 95
Page 1 and 2:
A Guide for School Foodservice Dire
Page 3 and 4:
ACKNOWLEDGEMENTS...................
Page 5 and 6:
Acknowledgements The U.S. Departmen
Page 7 and 8:
Acronyms ANSMP APP CAP CFR CN CNP C
Page 9 and 10:
Child Nutrition (CN) Database - A n
Page 11 and 12:
Fortified Foods - Foods with added
Page 13 and 14:
Offer Versus Serve (OVS) for Food-B
Page 15 and 16:
School Breakfast Program (SBP) - Th
Page 17 and 18:
INTRODUCTION SMI success is as simp
Page 19 and 20:
Introduction Improving School Meals
Page 21 and 22:
Introduction SMI Is Important: Show
Page 23 and 24:
Chapter 1 A Comparison of the Vario
Page 25 and 26:
Chapter 1 Chapter 1 Nutrient-Based
Page 27 and 28:
Chapter 1 Comparison of Menu Planni
Page 29:
Chapter 1 13
Page 32 and 33:
Chapter 2 Advantages and Disadvanta
Page 34 and 35:
Chapter 2 Available Lunch Modificat
Page 36 and 37:
Chapter 2 If more than one age/grad
Page 38 and 39:
Chapter 2 Serving the Appropriate P
Page 40 and 41:
Chapter 2 What Does It Take To Impl
Page 42 and 43:
26 Chapter 2
Page 44 and 45:
Chapter 3 Consult the Nutrient Anal
Page 46 and 47:
Chapter 3 Some State agencies may r
Page 48 and 49:
Chapter 3 ◆ ◆ ◆ Include a var
Page 50 and 51:
Chapter 3 Menu planners are encoura
Page 52 and 53:
Chapter 3 Examples of consistent me
Page 54 and 55:
Chapter 3 Variations in Lunch Struc
Page 56 and 57:
Chapter 3 Had all of the side dishe
Page 58 and 59:
Chapter 3 ◆ Offering a variety of
Page 60 and 61: Chapter 3 The nutrient analyses of
Page 62 and 63: Chapter 3 What Does It Take To Impl
Page 64 and 65: Chapter 3 What Does It Take To Impl
Page 66 and 67: Chapter 4 ◆ If you plan menus usi
Page 68 and 69: Chapter 4 ✓ ✓ ✓ ✓ ✓ ✓
Page 70 and 71: Chapter 4 Identifying Fat Levels in
Page 72 and 73: Chapter 4 Grains and Breads ✓ Spe
Page 74 and 75: Chapter 4 To Maintain Quality and C
Page 76 and 77: Chapter 4 ◆ ◆ ◆ Offer meals t
Page 78 and 79: Chapter 4 If you have made the deci
Page 80 and 81: Chapter 4 ◆ ◆ Thaw foods proper
Page 83 and 84: Chapter 5 It takes more than school
Page 85 and 86: Chapter 5 Home Activities Home acti
Page 87 and 88: Chapter 6 Each SFA will be schedule
Page 89 and 90: Chapter 6 Menus Complete written me
Page 91 and 92: Chapter 6 Examples of Food Product
Page 93: Chapter 6 Nutrient-Based Menu Plann
Page 96 and 97: SMI Resources Resource Description
Page 103: APPENDICES SMI Road to Success Appe
Page 106 and 107: Appendix B SCHOOL LUNCH PATTERNS TR
Page 108 and 109: Appendix D SCHOOL BREAKFAST PATTERN
Page 112 and 113: Appendix G-2 Grains/Breads Requirem
Page 114 and 115: Appendix I Sample Product Formulati
Page 116 and 117: Appendix K Manufacturer’s Data Su
Page 118 and 119: Appendix L Sample Food Substitution
Page 120 and 121: Appendix M Food Sources of Vitamin
Page 122 and 123: Appendix M Food Sources of Calcium
Page 124 and 125: Appendix M Food Sources of Iron All
Page 126 and 127: Appendix M Food Sources of Dietary
Page 128 and 129: Appendix N Menu Planning Practices
Page 130 and 131: Appendix O Milk Fat Comparison Char
Page 132 and 133: Appendix Q Purchasing Practices for
Page 134 and 135: Appendix R Food Preparation Practic
Page 136 and 137: Appendix S Meal Service Practices f
Page 138 and 139: Appendix U Checklist of Documents N
Page 140 and 141: Appendix V NSMP/ANSMP - Structuring
Page 142 and 143: 126
Page 144: 128
show all

Road to SMI Success Manual - Region 10 Education Service Center

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?