Road to SMI Success Manual - Region 10 Education Service Center

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Appendix U Checklist of Documents Needed for an SMI Review School Name: Period of Analysis: Source Documents Complete Additional Data Needed Menus (for the school week being reviewed) Choices indicated Menu changes or substitutions indicated (dated) Production Records (for the school week being reviewed) Site name, meal date, and menu type (breakfast or lunch) Forecasted number of meals by age/grade group All planned menu items, including milk types and desserts All condiments used as a complement to the reimbursable meal (e.g., mustard, salad dressing, margarine, etc.) Recipes or food products used including form of food (e.g., canned, frozen, dried, halves, slices, etc.) Brand names and product code numbers of commercially processed foods Serving sizes for each age/grade group of each menu item or food item served, including condiments Number of portions planned for each menu item, by age/grade group Total amount of food prepared for the planned number of servings (e.g., number of servings, pounds, cans, etc.) Number of leftovers and substitutions (serving size or portion amount) Number of portions and serving sizes for adult meals Number of reimbursable meals served (for each age/grade group) Number of planned a la carte items (if recorded on production records) Number of meals served that contain substituted foods in order to accommodate special dietary needs (if applicable) Recipes (for any menu item indicated on production records that contains more than one ingredient) Yield (includes serving size and number of servings) List all ingredients; including form, packing medium, and fat content Correct measures, weights and/or pack size Include preparation procedures 122
Appendix U Checklist of Documents Needed for an SMI Review (continued) School Name: Period of Analysis: Source Documents Complete Additional Data Needed Nutrition/food component information for commercially processed food items Nutrition Facts label or equivalent information from manufacturer Child Nutrition (CN) labels and/or Product Formulation Statements if using a food-based menu planning approach Printout of nutrient analysis for review week of menus and recipes (required for NSMP/ANSMP) Indication that re-analysis is warranted ❑ Yes ❑ No 123
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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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Chapter 5 It takes more than school
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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 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 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 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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