Road to SMI Success Manual - Region 10 Education Service Center

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Chapter 2 If more than one age/grade group is outside the established levels of the grade grouping, an SFA/school must use two meal patterns and nutrient standards. However, the SFA/school always has the option of serving Group IV (Grades 4-12) for all students in the school district/school under the Traditional Food-Based Menu Planning approach for lunch. Although the regulations allow this—from a nutritional perspective it is not advised. The broader the range of age/grade groups, the more likely younger children will receive more calories than needed and older children will receive insufficient calories and nutrients. State agencies (SA) may require prior approval for these modifications or may establish guidelines for using these modifications. Always consult with your SA prior to adopting any of these modifications. How To Structure Your Food-Based Menus Food-Based Menu Planning Approaches The two food-based approaches allow the menu planner to: ◆ Plan menus based on the food groups of USDA’s MyPyramid Food Guidance System, which is a familiar tool that students understand—especially when linked to nutrition education. ◆ Use a variety of nutrient-dense food items within the food groups to meet the component meal pattern requirements including food or theme bars that increase choices, variety, vitamins, minerals, and phytochemicals. Phytochemicals, also called phytonutrients, are substances that plants naturally produce to protect themselves against bacteria, viruses, and fungi. Studies indicate that many of these plant chemicals can reduce the risk of certain diseases such as cancer. Fruits, vegetables, whole grains, beans, and nuts are all important sources of phytochemicals. Many of these substances are associated with bright colors so fruits and vegetables that are brightly colored contain substantial amounts. Examples of phytochemicals are carotenoids and flavonoids. 20 The structure of the menus planned with either of the food-based approaches is determined by the appropriate meal pattern. You can develop your own individualized menus while incorporating the required food components/items. You should plan a variety of foods over the menu cycle. When planning your menus, you should consider: ◆ ◆ ◆ ◆ Your students’ tastes Your staffing skills Availability of kitchen facilities and equipment Your budget
Chapter 2 Provide healthy menu choices. Choices increase menu appeal and therefore increase participation. They also allow you to place new food items on your menu for children to try, without a loss in your school meal participation. Selecting the Right Age/Grade Groupings for Your Food-Based Menus You must select the appropriate age/grade group(s) or meal patterns for your SFA/school before developing your menus. This will determine the portion sizes of the various food items. This step ensures that the students who fall within the specific age/grade groups will be served meals that meet their specific nutritional needs. This includes both the younger and older students who are within the age/grade groups. Lunch When planning menus, your first concern must be the nutritional well-being of the students. This is best accomplished by offering appropriate quantities for the populations you serve. A single meal pattern or portion size will not meet the nutritional needs of all children. Also, remember: age/grade groups are different for each of the two food-based approaches. Food-Based Menu Planning Approaches Traditional Meal Patterns-Established Age/Grade Groups ◆ Preschool (ages 1 and 2) ◆ Preschool (ages 3 and 4) ◆ Grades K-3 ◆ Grades 4-12 ◆ Optional Grades 7-12 Enhanced Meal Patterns-Established Age/Grade Groups ◆ Ages 1 and 2 ◆ Preschool ◆ Grades K-6 ◆ Grades 7-12 ◆ Optional Grades K-3 Breakfast Traditional and Enhanced Meal Patterns-Established Age/Grade Groups ◆ Ages 1 and 2 ◆ Preschool ◆ Grades K-12 ◆ Optional Grades 7-12 for Enhanced Food-Based Menu Planning 21
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 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 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
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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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