Road to SMI Success Manual - Region 10 Education Service Center

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Chapter 1 Alternate Menu Planning Approaches These menu planning approaches allow State agencies and SFAs to develop their own innovative approaches to menu plans— subject to the guidelines established in the regulations. There are two types of alternate menu planning approaches – (1) minor modifications and (2) major changes or new alternate menu planning approach. Minor Modifications There are three minor modifications available to schools using one of the food-based menu planning approaches. State agencies may or may not require prior approval or may establish guidelines for using these modifications. Refer to Chapter 2, Using a Food- Based Menu Planning Approach, for a detailed discussion on these modifications. MENU Planning Approaches Major Changes or New Alternate Menu Planning Approach SFAs must have prior approval from their State agency to make major changes to one of the established menu planning approaches or develop a new menu planning approach. The plan for the alternate menu planning approach must be available in writing for review and monitoring purposes by the State agency. No formal plan is required—guidance material, a handbook, or protocol is sufficient. The guidelines must address how the following requirements are met: ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ Offering fluid milk as defined in Federal regulations Including Offer Versus Serve (OVS) for high school students Establishing OVS requirements similar to those specified in Federal regulations Meeting the RDA and calorie levels, indicating the age/grade groups served, and how the nutrient levels are met for those age/grade groups Following the requirements for counting food items and products toward the meal patterns Identifying a reimbursable meal at the point of service Explaining how the alternate menu planning approach can be monitored according to Federal regulations Following the requirements for analysis procedures and for approved software 10
Chapter 1 Comparison of Menu Planning Approaches* Food-Based Menu Planning Food-Based Menu Planning Nutrient-Based Menu Planning Traditional Enhanced NSMP/ANSMP How Meals Are Planned and Evaluated Meal Pattern Meal Pattern Nutrient analysis; must contain minimum required menu items. Serving Sizes Minimum quantities as established for meal pattern Minimum quantities as established for meal pattern As established by the menu planner to meet the nutrient standards Computer Hardware and Software ◆ Not required ◆ State agency will conduct nutrient analysis upon SMI Review ◆ Not required ◆ State agency will conduct nutrient analysis upon SMI Review ◆ Menu planning is based on the nutrient analysis ◆ SFA/school must have hardware and USDA-approved software and use nutrient analysis to plan meals to meet the age/grade appropriate nutrient standards prior to serving reimbursable meals Reimbursable Lunch A minimum of five food items in specific quantities must be offered from the four components: ◆ 1 M/MA ◆ 2 V/F ◆ 1 G/B ◆ 1 fluid milk Same as Traditional (Except increased quantities of V/F and G/B) The number of menu items for the day in the planned quantities to meet the week’s target levels must be offered (with a minimum of three menu items): ◆ Entrée ◆ Fluid milk ◆ Side dish Offer Versus Serve: Lunch ◆ OVS is required in senior high schools (as defined by the State educational agency)-students must select three of the five items ◆ OVS is optional in grades below the senior high level-schools can choose to have students select either three or four of the five items Same as Traditional OVS is required in senior high schools (as defined by the State educational agency). If three items are offered, student can decline one. If four or more offered, student can decline two ◆ Students must always take the entrée ◆ OVS is optional in grades below the senior high level. The number of menu items that students can decline is the same as high school requirements *This chart does not include the Alternate Menu Planning Approach (Any Reasonable Approach). See page 10 for more information. 11
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 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: Chapter 1 Chapter 1 Nutrient-Based
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
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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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