Road to SMI Success Manual - Region 10 Education Service Center

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Appendix Q Purchasing Practices for Healthy School Meals Milk and Dairy Products ✓ Purchase low-fat and/or skim fluid milk fortified with vitamins A and D. ✓ Purchase low-fat or non-fat yogurt fortified with vitamins A and D. ✓ Whole milk may contain either 3.3 percent or 3.7 percent fat. Know the percent of fat in the milk you purchase. ✓ Purchase low-fat cheeses such as partskim mozzarella and low-fat or fat-free dairy products. ✓ Purchase ice cream less frequently. Offer ice milk, sherbet, low-fat or nonfat frozen yogurt, or frozen fruit juice bars (not frozen fruit-flavored bars, which are considered foods of minimal nutritional value (FMNV)). Condiments ✓ Purchase reduced-fat/reduced-sodium salad dressings and mayonnaise, as appropriate, or make your own using less oil and salt. Allow students to tastetest these products for acceptability prior to purchase. Meat/Meat Alternates and Entrées ✓ Purchase reduced-fat/reduced-sodium meats and meat alternates when available. ✓ Purchase ground poultry (without skin, approximately 11 percent fat) to mix 50- 50 with lean ground beef. ✓ Purchase cold cuts, deli meats, and hot dogs with no more than 3 grams of fat per ounce. ✓ Purchase water-packed tuna fish instead of oil-packed. ✓ Limit the purchase of convenience items that are pre-fried in fat during processing. ✓ Taste-test lower-fat, lower-sodium convenience items prior to purchasing. Ask students, faculty, and foodservice staff to participate in the taste testing to identify acceptable products. ✓ Request vendors provide nutrition information for all products purchased. Use this information to compare nutrient information on various products to determine if lower-fat items would be acceptable. 116 Wechsler, H, Basch, C, Zybert, P and Shea, S. Promoting the selection of low-fat milk in elementary school cafeterias in an inner-city Latino community: evaluation of an intervention. Amer J of Public Health. 88:3, 1998, pp. 427-433
Appendix Q Purchasing Practices for Healthy School Meals (continued) Fruits and Vegetables ✓ Purchase fruits canned in light syrup or natural fruit juices instead of heavy syrup. ✓ Purchase fresh fruits, where feasible, to substitute for canned fruits. ✓ Purchase fresh and frozen vegetables, when feasible, to substitute for canned vegetables, which are high in sodium. ✓ Purchase oven-ready fries, instead of fries for deep-fat frying. Check and compare the fat content of the ovenready fries to the deep-fat frying fries. Many times, the oven-ready fries have been processed with a coating of oil to make them brown, resulting in a high fat content. Oils and Fats ✓ ✓ ✓ ✓ ✓ ✓ ✓ Purchase items that have been prepared/processed with unsaturated vegetable oils. Avoid products made with coconut or palm oils, which are very saturated fats. Purchase polyunsaturated and/or monounsaturated oils, such as canola, corn, cottonseed, olive, peanut, safflower, soybean, or sunflower oils. Do not purchase lard, a very saturated fat. For highest polyunsaturation, purchase margarines with the first ingredient being liquid, e.g., liquid corn oil. Avoid hydrogenated oils/fats (trans fats) A label with hydrogenated oil among its ingredients has increased saturation over the liquid counterpart, e.g., partially hydrogenated soybean oil. Soft style margarines are less hydrogenated (less saturated) than stick margarines. Grains and Breads ✓ Specify whole grain as the primary ingredient. ✓ If schools bake their own breads, gradually increase the amount of wholewheat flour in the basic roll or bread recipe. Start with 1/3 whole-wheat flour, then gradually increase from school year to school year as student increase acceptability. Seasonings ✓ Purchase garlic, onion, and celery powders or granules, not garlic onion or celery salts, which have more sodium. Purchase seasoning mixes that do not contain monosodium glutamate (MSG) or salt or where salt is the primary ingredient. 117
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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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Chapter 4 If you have made the deci
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Chapter 4 ◆ ◆ Thaw foods proper
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Page 87 and 88: Chapter 6 Each SFA will be schedule
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Page 91 and 92: Chapter 6 Examples of Food Product
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Page 96 and 97: SMI Resources Resource Description
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Page 108 and 109: Appendix D SCHOOL BREAKFAST PATTERN
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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 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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