Road to SMI Success Manual - Region 10 Education Service Center

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126
127
Page 1 and 2:
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
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Chapter 6 Each SFA will be schedule
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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 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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