Road to SMI Success Manual - Region 10 Education Service Center

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Meal Requirements for NSMP/ANSMP............................................................ 30 Making NSMP/ANSMP Work for Your SFA or School...................................... 31 Planning Menus To Meet the Nutrition Standards............................................ 31 Selecting the Right Age/Grade Groups for Menu Planning.............................. 32 Key Points To Remember When Planning Menus............................................ 33 Meal Service and Offer Versus Serve (OVS)..................................................... 35 Variations in Lunch Structure for Nutrient-Based Menu Planning Approaches....................................................................... 38 Developing Side Dish Groupings To Promote Healthy Choices....................... 39 Determining How Many Nutrient Analyses To Conduct................................... 40 Food or Theme Bars (Self-Serve)..................................................................... 40 Whole Foods versus Fortification..................................................................... 41 Menu Substitutions.......................................................................................... 42 Importance of Standardized Recipes and Food Preparation Techniques........ 43 What Does It Take To Implement a Nutrient-Based Menu Planning Approach? - A Self-Evaluation Review........................................................................... 45 CHAPTER 4 Daily Practices for Meeting SMI Nutrition Goals . for All Menu Planning Approaches....................................................... 49 Menu Planning for Healthy School Meals........................................................ 49 Providing Menu Choices.................................................................................. 50 Developing Cycle Menus.................................................................................. 50 Menu-Planning Practices for Healthy School Meals........................................ 51 Purchasing Practices for Healthy School Meals.............................................. 53 Food Preparation Practices for Healthy School Meals.................................... 56 Meal Service Practices for Healthy School Meals............................................ 59 Ideas for Program Promotion and Improvement.............................................. 60 Portion Control for Healthy School Meals........................................................ 60 A La Carte Sales That Promote Healthy Choices............................................. 61 Food Safety and Sanitation Practices for Healthy School Meals..................... 62 Using Practice-Based Strategies To Meet Nutrition Standards....................... 64 Commitment and Training................................................................................ 65 CHAPTER 5 Team Nutrition............................................................................ 67 About Team Nutrition........................................................................................ 67 How Does Team Nutrition Work?..................................................................... 67 Communication Channels................................................................................ 68 What Resources Does Team Nutrition Provide?.............................................. 69 Join the Team!.................................................................................................. 70 CHAPTER 6 Preparing for an SMI Review................................................. 71 How Does the SMI Review Compare to a CRE Review?................................. 71 Preparing for the Review – What You Will Need............................................... 72 The SMI Review Process – What To Expect.................................................... 76 SMI RESOURCES.................................................................................................. 79 APPENDICES......................................................................................................... 87 INDEX................................................................................................................... 125
Acknowledgements The U.S. Department of Agriculture’s Food and Nutrition Service (FNS) thanks those who have contributed time and expertise to the development of this resource. Special thanks are extended to both public and private sector members of the 2003-2004 School Meals Initiative Task Force who assisted in the content development of this local resource, and/or reviewed and contributed to the manual. Their time and expertise have provided invaluable assistance. Michele Bouchard, FNS/USDA, Special Nutrition Programs/ School Programs, Mid-Atlantic Regional Office, Robbinsville, New Jersey Bette Brandis, Office of Public Instruction, School Meals Program, Olympia, Washington Margaret Carbo, FNS/USDA, Child Nutrition Division, Alexandria, Virginia Patricia Churchill, FNS/USDA, Special Nutrition Programs/ Child Nutrition Programs, Northeast Regional Office, Boston, Massachusetts Eileen Ferruggiaro, FNS/USDA, Child Nutrition Division, Alexandria, Virginia Jane Heikenen, Iowa State Department of Education, Bureau of Food and Nutrition, Des Moines, Iowa Cecilia Henson, FNS/USDA, Southwest Regional Office, Special Nutrition Programs, Dallas, Texas Nina Hollingsworth, Alabama State Department of Education, Child Nutrition Programs, Montgomery, Alabama Karen Kell, FNS/USDA, Southeast Regional Office, Special Nutrition Programs/School and Family Nutrition, Atlanta, Georgia Karen Kettlewell, formerly with the School Nutrition Association, Alexandria, Virginia Loren LaCorte, formerly with the School Nutrition Association, Alexandria, Virginia Louise Lapeze, formerly with FNS/USDA, Southwest Regional Office, Special Nutrition Programs, Dallas, Texas Clare Miller, FNS/USDA, Child Nutrition Division, Alexandria, Virginia Helen Mont-Ferguson, Child Nutrition Programs, Boston Public Schools, Boston, Massachusetts Debra Nigri, formerly with FNS/USDA, Midwest Regional Office, Special Nutrition Programs, Chicago, Illinois Rosemary O’Connell, FNS/USDA, Child Nutrition Division, Alexandria, Virginia iii
Page 1 and 2: A Guide for School Foodservice Dire
Page 3: ACKNOWLEDGEMENTS...................
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 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
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Chapter 3 Variations in Lunch Struc
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Chapter 3 Had all of the side dishe
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Chapter 3 ◆ Offering a variety of
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Chapter 3 The nutrient analyses of
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Chapter 3 What Does It Take To Impl
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Chapter 3 What Does It Take To Impl
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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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