Road to SMI Success Manual - Region 10 Education Service Center

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Chapter 2 What Does It Take To Implement a Food-Based Menu Planning Approach? - A Self-Evaluation Review (continued) Procedures Yes No Are standardized recipes used? A standardized recipe: ◆ Has been tried, adapted, and retried several times for use by a given foodservice operation. ◆ Uses the exact procedures, the same type of equipment, and the same quantity and quality of ingredients each time. ◆ A standardized recipe, if followed correctly, will: – Produce the same quality and yield each time. – Contribute consistent meal pattern components each time. – Contribute consistent calories and nutrients to the meal each time. Are cycle menus used? Cycle menus are a set of established menus—containing the same menu items and choices—repeated on a periodic basis. While not required by regulations, cycle menus have advantages; they: ◆ Identify and offer popular foods. ◆ Save time and allow your staff to become adept at production. ◆ Achieve production balance. ◆ Help you stay within the budget. ◆ Assist in identifying menu changes needed to meet nutrition goals. Are Child Nutrition (CN) Labels and/or Product Formulation Statements available? A CN Label must contain the following information: ◆ Six-digit product identification number. ◆ USDA/Food Nutrition Service (FNS) authorization and month and year of approval. ◆ Meal pattern contribution for a specified serving size. A Product Formulation Statement must contain: ◆ Product name and description. ◆ Raw/cooked portion size. ◆ Case pack. ◆ Contribution toward the USDA meal pattern requirements. ◆ Company name. ◆ Signature of authorized company official. Before accepting and using a food product with a Product Formulation Statement (PFS), the PFS has been carefully reviewed to determine that the manufacturer’s calculations are correct and reasonable and a thoughtful decision has been made to serve the product. Refer to Appendices H and I for examples of a CN Label and a Product Formulation Statement. 24
Chapter 2 What Does It Take To Implement a Food-Based Menu Planning Approach? - A Self-Evaluation Review (continued) Procedures Yes No Is nutrition information available for all commercially prepared food products? Nutrition information on commercially prepared products is necessary: ◆ To compare products when purchasing. ◆ To provide to State agencies for SMI reviews. ◆ To conduct your own nutrient analysis, if applicable. Two documents that provide nutrition information are: ◆ Nutrition Facts Labels - Nutrition Facts Labels provide nutrition information on the product and, while not required on institutional-sized food packaging, are found on many food product labels. ◆ Manufacturers’ Data Submission Form - When a Nutrition Facts Label is not provided for the product, you can require the manufacturer to complete a Manufacturer’s Data Submission Form with the nutrient content of the product. Refer to Appendices J and K for samples of these two documents. Are there written descriptions on all food products? Food specifications, or descriptions, are important not only for procurement but for selecting the appropriate food in the database when a nutrient analysis is conducted. Are all foodservice staff provided with ongoing training on serving healthy meals? All foodservice staff must be trained to do their part in serving healthy meals to students — from menu planning; procurement; food production (including use of standardized recipes and portion control) to correctly implementing Offer Versus Serve. 25
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 36 and 37: Chapter 2 If more than one age/grad
Page 38 and 39: Chapter 2 Serving the Appropriate P
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 62 and 63: Chapter 3 What Does It Take To Impl
Page 64 and 65: Chapter 3 What Does It Take To Impl
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
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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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