Road to SMI Success Manual - Region 10 Education Service Center

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Appendix N Menu Planning Practices for Healthy School Meals Increase the variety of entrees offered. ✓ Plan more school-prepared items. ✓ Choose more low-fat, low-sodium products. ✓ Use low-fat cheeses, dairy products, and lower-fat meats. ✓ Explore the possibility of offering entrée salads or a salad bar. ✓ Where choices are not offered, limit processed meats/meat alternates that have not been modified to reduce fat and/or sodium to once a week. Plan more fresh fruits and vegetables on your menu each day. ✓ Increase the amounts and variety of fruits and vegetables offered. Fruits and vegetables differ in nutrient content. ✓ Offer a dark green or deep orange vegetable or fruit three to four times a week. ✓ Plan a vitamin C-rich vegetable or fruit daily. ✓ Offer fruit with more potassium often, such as bananas, prunes, prune juice, dried peaches, dried apricots, cantaloupe, honeydew melon, and orange juice. ✓ Offer fruit often as snacks if you provide reimbursable snacks for an afterschool program. ✓ Frequently offer fresh vegetable salads or fresh vegetables with a low-fat dip, such as low-fat salad dressings, yogurt, or hummus. ✓ Offer cut-up fruit or dried fruit as a topping for yogurt. ✓ Frequently offer fresh fruits using a variety of presentations, such as orange smiles, apple wedges, fresh fruit cups, red and green grape combos, and banana halves. Plan at least one menu item containing a whole grain each day. ✓ Plan a variety of breads and bread alternates such as whole-wheat breads, multigrain breads, whole-wheat pasta, and brown or wild rice. ✓ Increase the variety of cooked and ready-to-eat cereals offered at breakfast. ✓ Offer school-made bread, replacing most of the white flour with whole-wheat flour. Start with one-third whole-wheat flour and gradually increase until the whole-wheat is greater than 50 percent. Some schools report success with increasing the whole-wheat flour to 80 percent. More leavening ingredients and liquid may be required as the percentage of whole-wheat flour increases. Plan at least one serving of cooked dried beans or peas each week. ✓ Offer more cooked dried beans and peas. ✓ Explore the great variety available such as black beans, Great Northern beans, red kidney beans, lima beans (mature), Navy beans, pinto beans, black-eyed peas, lentils, split peas, and garbanzo beans (also called chick peas), all of which can be offered in salad bars; as a vegetable such as Boston baked beans; made into soups; served as frijoles with Mexican food menu items; served as beans and rice in some parts of the country; and red kidney beans or pinto beans added to chili as part of the meat/meat alternate component. Beans can be ground prior to adding chili for greater student acceptability. Garbanzo beans or chick peas can be made into hummus as a vegetable dipper. 112
Appendix N Menu Planning Practices for Healthy School Meals (continued) Offer as many healthy alternate choices as your operation allows. ✓ Reduce the number of times French fries are offered. Offer baked potatoes or seasoned baked potato wedges more often. ✓ Offer low-fat sour cream, low-fat or nonfat yogurt for a topping in place of sour cream. ✓ Offer low-fat salad dressings in addition to regular salad dressing. Where choices are not offered, offer no more than one high-fat menu item per meal. Before placing new food products on your menus, obtain nutrition information about the item. ✓ Check for type(s) and quantity of fat and the amounts of sodium and/or sugar in the item. Offer and promote unflavored skim milk or unflavored 1 percent low-fat milk at each meal. ✓ If flavored milk, such as chocolate or strawberry milk, is offered, use only 1 percent low-fat (or lower). 113
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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 4 ◆ If you plan menus usi
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Chapter 4 ✓ ✓ ✓ ✓ ✓ ✓
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Chapter 4 Identifying Fat Levels in
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Chapter 4 Grains and Breads ✓ Spe
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Chapter 4 To Maintain Quality and C
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Chapter 4 ◆ ◆ ◆ Offer meals t
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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 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 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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