Road to SMI Success Manual - Region 10 Education Service Center

More documents

Recommendations

Info

Introduction SMI nutrition goals include: USDA School Meals Initiative for Healthy Children - Nutrition Goals SMI Success Recommended Dietary Allowances (RDA) ◆ 1/4 RDA for appropriate age/grade group for breakfast for protein, calcium, iron, vitamins A and C ◆ 1/3 RDA for appropriate age/grade group for lunch for protein, calcium, iron, vitamins A and C Recommended Energy Allowances (calories) ◆ Appropriate for age/grade group Dietary Guidelines for Americans 1 ◆ Eat a variety of foods ◆ Limit total fat to ≤ 30% of calories ◆ Limit saturated fat to < 10% of calories ◆ Choose a diet low in cholesterol ◆ Choose a diet with plenty of vegetables, fruits, and grain products ◆ Choose a diet moderate in salt and sodium “The 1995 Dietary Guidelines” did not set specific levels for dietary intake of sodium, cholesterol, and fiber. The SMI goal is to decrease levels of sodium and cholesterol and increase levels of fiber in school meals over a period of time. Some State agencies may develop target levels for these nutrients. Check with your State agency for guidance. “A Menu Planner for Healthy School Meals” is an excellent resource on meeting the nutrition goals in school meals. If you do not have this publication in every school, refer to the section, SMI Resources, for information on ordering or downloading from the Team Nutrition website: www.teamnutrition.usda.gov. 1 The Dietary Guidelines recommend that after 2 years of age, children should gradually adopt a diet that, by about 5 years of age, contains no more than 30 percent of calories from fat and less than 10 percent of calories from saturated fat. (Based on 1995 DGA)
Introduction SMI Is Important: Showing the Way This manual provides the roadmap for meeting vital nutrition goals for our Nation’s school children. We know that healthy school meals provide much of the energy and nutrients children need for the day. The vision of the USDA School Meals Initiative is simple: Improve the health and enhance the ability to learn for school children through better nutrition. The National School Lunch Program began in post-war 1946 because of the high rate of rejections for military service due to health problems related to malnutrition. While there is still some evidence of malnutrition due to insufficient intake of calories and other nutrients, the prevalence of malnutrition today is due to excessive caloric consumption and/or physical inactivity resulting in overweight children. The following statistics are also included in Appendix A for reproduction as a handout. Current scientific research indicates these and other trends in children’s health: ◆ Childhood obesity has reached epidemic proportions. The percentage of children who are overweight has more than doubled since 1970, and the percentage among adolescents has tripled. 2 ◆ More than 10 percent of younger pre-school children between ages 2 and 5 were overweight in 2003, up from 7 percent in 1994 3 ◆ These overweight children are a greater risk for psychological disorders such as decreased self-esteem and depression, and their suffering goes beyond teasing and taunts. 4 ◆ Overweight children and adolescents are more likely to become obese adults, increasing their risk for chronic diseases later in life. ◆ Type 2 diabetes, which is closely linked to overweight, has skyrocketed among children and adolescents over the past decade. Childhood obesity has also been associated with increased rates of high cholesterol and high blood pressure among children. SMI Success 2 Ogden, CL, Flegal, KM, Carroll MD, and Johnson CL. Prevalence and Trends in Overweight Among U.S. Children and Adolescents, 1999-2000. JAMA 2002 288 (14): 1728-1732. 3 US HHS Press Office. HHS, USDA Takes Next Step in Obesity Fight, Press Release, October 2002. 4 Sanjay Gupta, M.D., Why Adolescent Obesity Can Have Grim Consequences, TIME, May 2002.
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 and 16: School Breakfast Program (SBP) - Th
Page 17 and 18: INTRODUCTION SMI success is as simp
Page 19: Introduction Improving School Meals
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
Page 66 and 67: Chapter 4 ◆ If you plan menus usi
Page 68 and 69: Chapter 4 ✓ ✓ ✓ ✓ ✓ ✓
Page 70 and 71:
Chapter 4 Identifying Fat Levels in
Page 72 and 73:
Chapter 4 Grains and Breads ✓ Spe
Page 74 and 75:
Chapter 4 To Maintain Quality and C
Page 76 and 77:
Chapter 4 ◆ ◆ ◆ Offer meals t
Page 78 and 79:
Chapter 4 If you have made the deci
Page 80 and 81:
Chapter 4 ◆ ◆ Thaw foods proper
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
Page 93:
Chapter 6 Nutrient-Based Menu Plann
Page 96 and 97:
SMI Resources Resource Description
Page 98 and 99:
Page 100 and 101:
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
Page 142 and 143:
126
Page 144:
128
show all

Road to SMI Success Manual - Region 10 Education Service Center

Create successful ePaper yourself

Delete template?

Save as template?