Road to SMI Success Manual - Region 10 Education Service Center

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Appendix I Sample Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products (Place information on company letterhead with signature of a legally authorized representative of the company.) Product Name: Code No.: Manufacturer: Case/Pack/Count/Portion/Size: List variety(ies) and cuts of meat used in product: Total weight (per portion) of uncooked product: Weight of raw meat per portion (List each variety separately): Percent of fat in raw meat (List fat in each variety separately): Weight/measure (as appropriate) of meat alternate(s) (specify MA used): *If MA is an APP, specify the source (e.g., soy,whey), type (e.g., flour, isolate, concentrate), and percent of protein in APP as purchased: *Weight of dry APP in one portion of product: *Weight of water (liquid) to fully hydrate dry APP in one portion of product: *Percent protein contained in the fully hydrated or formulated APP: Total weight (per portion) of product as purchased: I certify that the above information is true and correct and that a ounce serving of the above product (ready for serving) contains ounces of equivalent cooked lean meat/meat alternate when prepared according to directions. I further certify that any APP used in this product conforms to Food and Nutrition Service regulations (7 CFR Parts 210, 220, 225 or 226, Appendix A). SIGNATURE TITLE PRINTED NAME DATE PHONE NUMBER 98
Appendix J Nutrition Facts Label For more information on the Nutrition Facts Label, visit the Food and Drug Administration (FDA) website at www.cfsan.fda.gov/~dms/foodlab.html. 99
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A Guide for School Foodservice Dire
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ACKNOWLEDGEMENTS...................
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Acknowledgements The U.S. Departmen
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Acronyms ANSMP APP CAP CFR CN CNP C
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Child Nutrition (CN) Database - A n
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Fortified Foods - Foods with added
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Offer Versus Serve (OVS) for Food-B
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School Breakfast Program (SBP) - Th
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INTRODUCTION SMI success is as simp
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Introduction Improving School Meals
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Introduction SMI Is Important: Show
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Chapter 1 A Comparison of the Vario
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Chapter 1 Chapter 1 Nutrient-Based
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Chapter 1 Comparison of Menu Planni
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Chapter 1 13
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Chapter 2 Advantages and Disadvanta
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Chapter 2 Available Lunch Modificat
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Chapter 2 If more than one age/grad
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Chapter 2 Serving the Appropriate P
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Chapter 2 What Does It Take To Impl
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26 Chapter 2
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Chapter 3 Consult the Nutrient Anal
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Chapter 3 Some State agencies may r
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Chapter 3 ◆ ◆ ◆ Include a var
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Chapter 3 Menu planners are encoura
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Chapter 3 Examples of consistent me
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Chapter 3 Variations in Lunch Struc
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Chapter 3 Had all of the side dishe
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Chapter 3 ◆ Offering a variety of
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Chapter 3 The nutrient analyses of
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Chapter 3 What Does It Take To Impl
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Page 66 and 67: Chapter 4 ◆ If you plan menus usi
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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
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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
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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 110 and 111: Appendix F Nutrient Standard Menu P
Page 112 and 113: Appendix G-2 Grains/Breads Requirem
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
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Road to SMI Success Manual - Region 10 Education Service Center

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