Road to SMI Success Manual - Region 10 Education Service Center

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State Agency (SA) – State agency refers to (a) the State educational agency; (b) any other agency of the State that has been designated by the Governor or other appropriate executive or legislative authority of the State and approved by the Department to administer the Program in schools; or (c) the FNSRO, where the FNSRO administers the Program. Student With Disabilities – Any child who has a physical or mental impairment as defined in Sec. 15b.3 of the Department’s regulations (7 CFR Part 15b). Team Nutrition (TN) – An initiative established by Congress in 1995 to help SFAs/schools meet the nutrition standards required by the Healthy Meals for Healthy American Act of 1994. Traditional Food–Based Menu Planning Approach – One of the two food-based menu planning approaches established by USDA that use meal patterns with food items from specific food components in quantities appropriate for established age/grade groups. xiv xiv
INTRODUCTION SMI success is as simple as understanding the concepts in this guidance manual and then applying them to your school food authority (SFA) foodservice operation. So let’s get started in determining what this manual has to offer you. The purpose of this manual is to help foodservice directors, supervisors, and managers successfully implement the U.S. Department of Agriculture’s (USDA’s) School Meals Initiative for Healthy Children (SMI) regulations within the scope of daily practice. Because there is so much available information on SMI, it can be overwhelming to find answers to your questions and concerns. This manual includes SMI information and resources, so you and your staff can more easily provide nutritious meals and a healthy environment for your students. “The Road to SMI Success” replaces USDA’s “Healthy School Meals Training.” It serves as a complement to USDA’s “Menu Planner for Healthy School Meals.” It is suggested that you become familiar with the “Menu Planner for Healthy School Meals” before using this manual. What's in This Manual? SMI Success ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ A comparison chart of the various menu planning approaches to help get you started in determining which approach best meets your SFA’s/school’s SMI needs Advantages and disadvantages of each menu planning approach to provide you with assistance in the decision process Procedures and a self-evaluation checklist to determine what it takes to implement each USDA menu planning approach Tips for helping you choose the correct age/grade groupings for your menus and nutrient analysis New and expanded Nutrient Standard Menu Planning/Assisted Nutrient Standard Menu Planning (NSMP/ANSMP) guidance Daily practices and practical tips to meet the nutrition goals for all menu planning approaches A discussion on how Team Nutrition can help your efforts to improve the school nutrition environment Tips on how to prepare for an SMI review A list of valuable SMI resources and contact information, with an emphasis on Team Nutrition resources A tabbed section to insert new SMI materials provided by your State agency or USDA
Page 1 and 2: A Guide for School Foodservice Dire
Page 3 and 4: ACKNOWLEDGEMENTS...................
Page 5 and 6: Acknowledgements The U.S. Departmen
Page 7 and 8: Acronyms ANSMP APP CAP CFR CN CNP C
Page 9 and 10: Child Nutrition (CN) Database - A n
Page 11 and 12: Fortified Foods - Foods with added
Page 13 and 14: Offer Versus Serve (OVS) for Food-B
Page 15: School Breakfast Program (SBP) - Th
Page 19 and 20: Introduction Improving School Meals
Page 21 and 22: Introduction SMI Is Important: Show
Page 23 and 24: Chapter 1 A Comparison of the Vario
Page 25 and 26: Chapter 1 Chapter 1 Nutrient-Based
Page 27 and 28: Chapter 1 Comparison of Menu Planni
Page 29: Chapter 1 13
Page 32 and 33: Chapter 2 Advantages and Disadvanta
Page 34 and 35: Chapter 2 Available Lunch Modificat
Page 36 and 37: Chapter 2 If more than one age/grad
Page 38 and 39: Chapter 2 Serving the Appropriate P
Page 40 and 41: Chapter 2 What Does It Take To Impl
Page 42 and 43: 26 Chapter 2
Page 44 and 45: Chapter 3 Consult the Nutrient Anal
Page 46 and 47: Chapter 3 Some State agencies may r
Page 48 and 49: Chapter 3 ◆ ◆ ◆ Include a var
Page 50 and 51: Chapter 3 Menu planners are encoura
Page 52 and 53: Chapter 3 Examples of consistent me
Page 54 and 55: Chapter 3 Variations in Lunch Struc
Page 56 and 57: Chapter 3 Had all of the side dishe
Page 58 and 59: Chapter 3 ◆ Offering a variety of
Page 60 and 61: 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
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Chapter 6 Examples of Food Product
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Chapter 6 Nutrient-Based Menu Plann
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SMI Resources Resource Description
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APPENDICES SMI Road to Success Appe
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Appendix B SCHOOL LUNCH PATTERNS TR
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Appendix D SCHOOL BREAKFAST PATTERN
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Appendix F Nutrient Standard Menu P
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Appendix G-2 Grains/Breads Requirem
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Appendix I Sample Product Formulati
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Appendix K Manufacturer’s Data Su
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Appendix L Sample Food Substitution
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Appendix M Food Sources of Vitamin
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Appendix M Food Sources of Calcium
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Appendix M Food Sources of Iron All
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Appendix M Food Sources of Dietary
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Appendix N Menu Planning Practices
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Appendix O Milk Fat Comparison Char
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Appendix Q Purchasing Practices for
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Appendix R Food Preparation Practic
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Appendix S Meal Service Practices f
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Appendix U Checklist of Documents N
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Appendix V NSMP/ANSMP - Structuring
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Road to SMI Success Manual - Region 10 Education Service Center

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