Road to SMI Success Manual - Region 10 Education Service Center

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Chapter 3 ◆ Offering a variety of attractive and tasty whole foods teaches students how to make healthy choices. Phytochemicals, or 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. Menu Substitutions Substitutions are a particular concern for the NSMP/ANSMP approaches. Planned menus that have been analyzed, evaluated, and modified to meet the age/grade appropriate nutrient standards are very important to the concept of NSMP/ANSMP. Nutrient-Based Menu Planning Approaches Last Minute and Necessary Substitutions Occasionally it may be necessary to make a substitution to a planned menu due to various reasons such as food shortages or improper delivery from vendors, or for effective use of leftovers. This is a concern because: ◆ ◆ Substitutions change the nutrient content, and Meals may or may not continue to meet the nutrient standards. When food substitutions are made due to an emergency situation (i.e., delivery failure), it may be impractical for the menu planner to revise menus and recalculate nutrient amounts—especially if the emergency arises just prior to the menu being prepared. For this reason, USDA regulations require an SFA or school on NSMP/ ANSMP to re-analyze if the substitution is known prior to two weeks before the menu is served. Two-Week Window As discussed in the Menu Planner for Healthy School Meals, if a substitution must be made within the “two-week window” prior to the meal service, then the menu does not have to be re-analyzed. If a food is substituted that is not a similar food—even within the two-week window—a re-analysis should be done. 4242
Chapter 3 Selection of Substitutions Substitutions must be carefully selected so that key nutrients remain available to the students. For example, if a delivery of fresh strawberries does not arrive, replacing them with canned pears will not maintain the planned amount of vitamin C in the menu. A better choice would involve replacing the fresh strawberries with a fruit or vegetable that is rich in vitamin C, such as fresh oranges, orange juice, kiwi, cantaloupe, or broccoli. Another example of a poor substitution would be to substitute French fries for oven-baked potato wedges because this substitution may result in exceeding calories from fat of the analyzed menus. Since the potato wedges are low in fat, you should substitute another low-fat vegetable item (or a fruit). Sources of specific nutrients such as vitamin A, vitamin C, etc, are located in Appendix M. Also, the USDA-approved software has nutrient source food search capability that will allow you to locate a food item with specified nutritional contributions. Documentation of Substitutions The date the SFA learns of the need for a menu substitution must be documented. A sample form for documenting substitutions is located in Appendix L. While the use of this form is not required, all NSMP/ANSMP programs must document the information contained in the form. Nutrient-Based Menu Planning Approaches Foodservice directors or supervisors are encouraged to set up a system that requires site/cafeteria managers to obtain pre-approval before making a substitution. This helps to impress upon managers the seriousness of making substitutions without cause. Importance of Standardized Recipes and Food Preparation Techniques The use of standardized recipes in all menu planning approaches is critical to the success of NSMP/ANSMP. In addition to providing consistent quality and yield, standardized recipes are used by the SFA for conducting nutrient analyses to determine reimbursable meals. All of the schools in a SFA that are using the SFA’s central menus must use the same standardized recipes. For example, all schools must use the SFA’s standardized frozen green bean recipe, which calls for reduced amounts of margarine and salt. 43 43
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A Guide for School Foodservice Dire
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ACKNOWLEDGEMENTS...................
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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 50 and 51: Chapter 3 Menu planners are encoura
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Page 54 and 55: Chapter 3 Variations in Lunch Struc
Page 56 and 57: Chapter 3 Had all of the side dishe
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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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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 103: APPENDICES SMI Road to Success Appe
Page 106 and 107: 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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