Road to SMI Success Manual - Region 10 Education Service Center

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Chapter 3 Menu planners are encouraged to maximize age/grade groupings for meeting age-specific nutritional levels. For example: Central City Public Schools customizes five age groups to ensure that students in all grades receive the nutrients they need for lunch: ◆ ◆ ◆ ◆ ◆ Ages 3-5 (Preschool); Ages 6-8 (Lower elementary, grades 1-3); Ages 9-11 (Upper elementary, grades 4-6); Ages 12-14 (Junior high, grades 7-9); and Ages 15-17 (High school, grades 10-12). Nutrient-Based Menu Planning Approaches These five age groups are set up in the computer with identifiable names to the SFA (PK, Lower Elementary, etc.) and appropriate nutrient standards calculated for each age group. The SFA, which uses central menus for all five age groups, varies the quantities and/or menu items to meet the nutrient standards for each of these five age groups. The SFA has five central menus to analyze because of variations in portion sizes, even though the menu choices may be the same. Allowable Modification of Grade or Age Groups for . Majority of Students for NSMP/ANSMP If your school’s grade structure does not match the established age or grade groups, you may consider using the following modification: ◆ If one age or grade is outside the established range of K-6 or 7- 12, you may use the age or grade group into which most of the children fit (majority of children). ◆ If more than one age or grade is outside the established range of the grade grouping, a SFA must use two menus and two nutrient standards. Examples Grade groupings for Lunch: May use one grade group to plan meals for: ◆ ◆ ◆ Grades K–4* May use K–3 (Optional Group) Grades 6–9** May use 7–12 At a minimum, use two grade groups to plan meals for: • • Grades K–8 Use K–6 and 7–12 Grades 5–8 Use K–6 and 7–12 3434 * A majority of children are in Grades K-3. Grade 4 is one grade outside the Established Grade Group K-3. ** A majority of children are in Grades 7-9. Grade 6 is one grade outside the Established Grade Group 7–12.
Chapter 3 Regulations permit SFAs using NSMP/ANSMP to follow the nutrient and calorie levels for the majority of the children in the school if only one grade or age group is outside the established levels. SFAs are cautioned to consider this option carefully when the age/grade that is outside the majority would be a higher age or grade, because the nutrient and calorie needs of the older children may not be met. 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. Meal Service and Offer Versus Serve (OVS) Meal Requirements for NSMP/ANSMP ◆ Daily lunches and breakfast menus must offer a minimum of three menu items plus any additional menu items needed to meet the appropriate nutrient standards when averaged over the school week. ◆ The planned number of menu items in the planned portion sizes becomes the basis for reimbursable meals. OVS Requirements for NSMP/ANSMP ◆ Schools must offer at least three menu items for lunches. Senior high school students (as defined by the State educational agency) must select at least two menu items and are allowed to decline a maximum of two menu items for a three plus menu item menu. ◆ Under OVS, a student shall select, at a minimum, an entrée and one other menu item. If more than three menu items are offered, the student may decline up to two menu items; however the entrée cannot be declined. Nutrient-Based Menu Planning Approaches An OVS resource for NSMP/ANSMP is USDA’s Offer Versus Serve resource guide listed in the resource section of this manual. Establishing a Consistent Meal Structure for OVS SFAs/schools that use NSMP and ANSMP are encouraged to plan menus for lunch and breakfast that have similar meal structures on a daily basis, always remembering that the menu structure should promote the planning of meals that meet the nutrient standards. A consistent meal structure helps both students and cashiers easily identify a reimbursable meal. 35 35
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 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 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: SMI Resources Resource Description
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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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